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	<title>Northwest Food News &#187; restaurant</title>
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		<title>Chestnuts Return to America</title>
		<link>http://www.nwfoodnews.com/2011/12/16/chestnuts-return-to-america/</link>
		<comments>http://www.nwfoodnews.com/2011/12/16/chestnuts-return-to-america/#comments</comments>
		<pubDate>Fri, 16 Dec 2011 11:00:32 +0000</pubDate>
		<dc:creator>Guy Hand</dc:creator>
				<category><![CDATA[Edible Idaho Radio]]></category>
		<category><![CDATA[Left Column]]></category>
		<category><![CDATA[Slide Show]]></category>
		<category><![CDATA[Stories]]></category>
		<category><![CDATA[Year of Idaho Food]]></category>
		<category><![CDATA[agriculture]]></category>
		<category><![CDATA[Boise]]></category>
		<category><![CDATA[Boise Co-op]]></category>
		<category><![CDATA[Chestnut Growers of Idaho]]></category>
		<category><![CDATA[chestnut trees]]></category>
		<category><![CDATA[chestnuts]]></category>
		<category><![CDATA[food]]></category>
		<category><![CDATA[food history]]></category>
		<category><![CDATA[foodways]]></category>
		<category><![CDATA[Gardening]]></category>
		<category><![CDATA[Guy Hand]]></category>
		<category><![CDATA[Idaho]]></category>
		<category><![CDATA[Le Belle Vie]]></category>
		<category><![CDATA[local food movement]]></category>
		<category><![CDATA[locavore]]></category>
		<category><![CDATA[Nampa]]></category>
		<category><![CDATA[restaurant]]></category>
		<category><![CDATA[tradition]]></category>

		<guid isPermaLink="false">http://www.nwfoodnews.com/?p=7033</guid>
		<description><![CDATA[&#8220;I think we got a rainstorm coming in,&#8221; Peggy Paul said, pointing to the ominous band of clouds rolling our way on a blustery, mid-November day. She led me into the shelter of her nearby orchard as icy rain began to tick against the dry leaves and bristled burrs that clung to some 500 chestnut trees. As my eyes adjusted to the light under that nearly closed canopy, I whispered the word &#8220;beautiful.&#8221; Those trees both protected us from the rain and reminded me&#8211;with hundreds of trunks giving way to a tangle of interlocking branches&#8211;of an enchanted forest far more than a commercial orchard. Enchanted or not, a chestnut forest is a rare sight. That&#8217;s because, as a recent New York Times article put it, the American chestnut (Castanea dentata) &#8220;had a worse 20th century than the British Empire, the ice-delivery trade or rhyming poetry.&#8221; Once a stately member of the Eastern hardwood forest ecosystem, up to 4 billion American chestnut trees fell victim to a blight during the 1930s and 1940s, virtually scouring the species from its native habitat. That&#8217;s why the majority of Americans today experience the chestnut via imported and frequently inferior Chinese chestnuts, or vicariously through that 1946 [...]]]></description>
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		<title>Brown Shuga Soul Food, Garden City</title>
		<link>http://www.nwfoodnews.com/2011/12/01/brown-shuga-soul-food-garden-city/</link>
		<comments>http://www.nwfoodnews.com/2011/12/01/brown-shuga-soul-food-garden-city/#comments</comments>
		<pubDate>Thu, 01 Dec 2011 11:00:46 +0000</pubDate>
		<dc:creator>Josh Gross</dc:creator>
				<category><![CDATA[Restaurant Reviews]]></category>
		<category><![CDATA[Right Column]]></category>
		<category><![CDATA[Boise]]></category>
		<category><![CDATA[Brown Shuga Soul Food]]></category>
		<category><![CDATA[food]]></category>
		<category><![CDATA[restaurant]]></category>

		<guid isPermaLink="false">http://www.nwfoodnews.com/?p=6990</guid>
		<description><![CDATA[Because of their lack of parking or infrastructure requirements, food carts are perfect for urban areas. It&#8217;s strange, then, that some of Boise&#8217;s best are located not in its urban core but roadside in dilapidated fly-over neighborhoods. But for Brown Shuga Soul Food, a longtime favorite at festivals, the truck&#8217;s permanent home between a car wash and a Wonderbread/Hostess store on Chinden Boulevard is homage as much as it is home. It&#8217;s the same spot where Boise&#8217;s late king of soul food, Chef Roland, started out. Owner Yvonne Anderson-Thomas opted to start a cart to cut down on the start-up costs of opening another sit-down restaurant like A Piece of Cake, the restaurant she ran in Mountain Home before moving to Boise. &#8220;I didn&#8217;t want to spend $300,000-$400,000 investing in a restaurant,&#8221; said Anderson-Thomas. &#8220;I&#8217;d already been doing catering. It was an easy transition.&#8221; Underwhelming as the gravel lot may seem from the outside, Brown Shuga&#8217;s rotating menu makes up for it. On a recent visit, the pulled pork expertly walked the fence between tender and soggy. It was piled high on a bun and slathered in a housemade sweet-tangy barbecue sauce flecked with crushed red pepper. Unlike most pulled pork [...]]]></description>
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		<item>
		<title>Finding Profundity in Food</title>
		<link>http://www.nwfoodnews.com/2011/11/09/finding-profundity-in-food/</link>
		<comments>http://www.nwfoodnews.com/2011/11/09/finding-profundity-in-food/#comments</comments>
		<pubDate>Wed, 09 Nov 2011 13:00:46 +0000</pubDate>
		<dc:creator>Clay Scott</dc:creator>
				<category><![CDATA[Food Bites]]></category>
		<category><![CDATA[Left Column]]></category>
		<category><![CDATA[Slide Show]]></category>
		<category><![CDATA[Benny’s Bistro]]></category>
		<category><![CDATA[Clay Scott]]></category>
		<category><![CDATA[food]]></category>
		<category><![CDATA[foodways]]></category>
		<category><![CDATA[Helena]]></category>
		<category><![CDATA[Margaret Corcoran]]></category>
		<category><![CDATA[Montana]]></category>
		<category><![CDATA[restaurant]]></category>

		<guid isPermaLink="false">http://www.nwfoodnews.com/?p=6893</guid>
		<description><![CDATA[CLAY SCOTT: You’re listening to Mountain West Voices. I’m Clay Scott. Margaret Corcoran got one degree in Latin, then got another in philosophy, classics and religious studies&#8230;but her entire professional life has had to do with food. KITCHEN SOUNDS, PEOPLE TALKING SCOTT: That’s the sound of the lunch rush at Margaret’s restaurant, Benny’s Bistro, in Helena, Montana. She’s built up a loyal customer base over the years, mostly because of her philosophy that there’s something profound in simple, locally produced food. It’s an approach to cooking that she grew up with in Saint Ignatius, Montana. MARGARET CORCORAN: We learned really basic cooking. Meat loaf. And roasts. And roast chicken. My father was actually a very good cook. I would wake up every morning to the smell of my father’s pipe tobacco&#8230;and breakfast. He made beef stew, and he defined beef stew for me. And my mother, after she went back to work she cooked mostly on Sundays. And one of my favorite Sunday dinners was a stewed chicken with homemade noodles, and she would make a stiff noodle dough, and she would roll it out with her rolling pin on this big wooden board, and flour it, and roll it [...]]]></description>
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		<slash:comments>0</slash:comments>
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		<title>Shige Teriyaki, Meridian</title>
		<link>http://www.nwfoodnews.com/2011/11/03/6878/</link>
		<comments>http://www.nwfoodnews.com/2011/11/03/6878/#comments</comments>
		<pubDate>Thu, 03 Nov 2011 11:00:34 +0000</pubDate>
		<dc:creator>Tara Morgan</dc:creator>
				<category><![CDATA[Restaurant Reviews]]></category>
		<category><![CDATA[Right Column]]></category>
		<category><![CDATA[food]]></category>
		<category><![CDATA[Idaho]]></category>
		<category><![CDATA[Meridian]]></category>
		<category><![CDATA[restaurant]]></category>
		<category><![CDATA[Shiga's]]></category>

		<guid isPermaLink="false">http://www.nwfoodnews.com/?p=6878</guid>
		<description><![CDATA[Chef Shige Matsuzawa has dominated the downtown Boise sushi scene for years. And despite a questionable expansion into French-infused red carpet fine dining at the Shige compound on Eighth and Idaho streets, the Shige brand has remained unwaveringly strong. But when I heard Shige had opened a teriyaki venture in Meridian&#8211;a short distance from Yokozuna Teriyaki, no less&#8211;I thought Napoleon had finally fixed his steely gaze on Russia. Boy, was I wrong. Shige Teriyaki&#8216;s Meridian strip-mall location&#8211;chilling in viceville next to a liquor store, a check-cashing joint and a Tobacco Connection&#8211;is nothing to write home about. The small spot is unadorned, with an open counter and a few wobbly backed booths propped up against large, floor-to-ceiling windows. In one corner, a TV sputters Top 40 pop jams next to a wall decorated with a yearbook of glossy food photos. Staples like pork tonkatsu ($6.25), chicken yakisoba ($5.50) and beef teriyaki ($5) flash meaty smiles next to geeky menu outsiders like barbecue squid ($8.50). A steaming bowl of miso soup ($1.50) was waiting on my table before I had the chance to shed my coat and settle into the booth. Dark and full-bodied with wisps of chewy seaweed and circular green [...]]]></description>
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		<title>Shaka Shak Hawaiian Restaurant, Boise</title>
		<link>http://www.nwfoodnews.com/2011/10/27/shaka-shak-hawaiian-restaurant-boise/</link>
		<comments>http://www.nwfoodnews.com/2011/10/27/shaka-shak-hawaiian-restaurant-boise/#comments</comments>
		<pubDate>Thu, 27 Oct 2011 11:04:36 +0000</pubDate>
		<dc:creator>Rachael Daigle</dc:creator>
				<category><![CDATA[Restaurant Reviews]]></category>
		<category><![CDATA[Right Column]]></category>
		<category><![CDATA[Boise]]></category>
		<category><![CDATA[food]]></category>
		<category><![CDATA[Hawaii]]></category>
		<category><![CDATA[Hawaiian food]]></category>
		<category><![CDATA[restaurant]]></category>
		<category><![CDATA[Shaka Shak]]></category>

		<guid isPermaLink="false">http://www.nwfoodnews.com/?p=6856</guid>
		<description><![CDATA[In the last decade, Hawaiian restaurants have become as numerous in the valley as Speedo-clad Japanese tourists at Waikiki Beach. I&#8217;ve been firmly planted on the Hawaiian food beat at BW since day one&#8211;I&#8217;ve eaten at and opined about every one of the valley&#8217;s island-themed restaurants within these pages over the years. And I&#8217;ve come to a final conclusion: They each get the job done about the same, though some scratch the itch of nostalgia better than others. On the nostalgia front, I&#8217;ve come to know Shaka Shak as the most reliable place in town to get a can of Hawaiian Sun. You&#8217;ll pay a whopping $2.25, but none of the other joints around town seem to able to keep the stuff in stock consistently. Plus, none of the others are as convenient for a drink drive-by as Shaka Shak, which is literally a shack set up in the Broadway Plaza shopping center lot. Curiously, it&#8217;s situated almost directly in front of the grand master of Hawaiian food in the valley, Ono Hawaiian Cafe. On the food front, Shaka Shak&#8217;s menu is a mix of local favorites&#8211;kalua pork, lomi lomi salmon, lau lau, teri beef, saimin&#8211;and house specialties like curry, soba and stir [...]]]></description>
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		<title>R&amp;R Public House, Meridian</title>
		<link>http://www.nwfoodnews.com/2011/10/06/rr-public-house-meridian/</link>
		<comments>http://www.nwfoodnews.com/2011/10/06/rr-public-house-meridian/#comments</comments>
		<pubDate>Thu, 06 Oct 2011 11:00:08 +0000</pubDate>
		<dc:creator>Josh Gross</dc:creator>
				<category><![CDATA[Restaurant Reviews]]></category>
		<category><![CDATA[Right Column]]></category>
		<category><![CDATA[food]]></category>
		<category><![CDATA[Idaho]]></category>
		<category><![CDATA[Meridian]]></category>
		<category><![CDATA[R&R Public House]]></category>
		<category><![CDATA[restaurant]]></category>

		<guid isPermaLink="false">http://www.nwfoodnews.com/?p=6759</guid>
		<description><![CDATA[When you crave a dash of gastropub class with your dinner, Overland Road in Meridian isn&#8217;t often your first stop. But the R&#38;R Public House&#8211;with its brick and hardwood dining area and ornate domed ceiling&#8211;may give you cause to reconsider. &#8220;One of the things we were looking for was to open a place that Meridian didn&#8217;t offer,&#8221; said owner and general manager Kari Randel. &#8220;We realized anytime we wanted to go anywhere, the best places to go that weren&#8217;t chains were downtown. We wanted to offer something local for families in Meridian.&#8221; And when Randel says families, she means it. A mother of five, Randal added a kids&#8217; area to R&#38;R Public House so that parents can bring their brood somewhere that doesn&#8217;t feature nightmarish singing animatronics and ball pits. &#8220;We want to make the kids happy so parents can eat and enjoy their wine without having to leave suddenly,&#8221; said Randel. It&#8217;s a well-intentioned effort, however, the kids&#8217; area is a slightly awkward hallway that feels like it&#8217;s quarantined from the opulence of the restaurant at large, which might explain why none of the families present during my visit sat there. Though the view from the dining room is [...]]]></description>
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		<item>
		<title>A Chef&#8217;s Affaire Photo Gallery</title>
		<link>http://www.nwfoodnews.com/2011/10/05/a-chefs-affaire-photo-gallery/</link>
		<comments>http://www.nwfoodnews.com/2011/10/05/a-chefs-affaire-photo-gallery/#comments</comments>
		<pubDate>Wed, 05 Oct 2011 11:00:54 +0000</pubDate>
		<dc:creator>Guy Hand</dc:creator>
				<category><![CDATA[Food Bites]]></category>
		<category><![CDATA[Left Column]]></category>
		<category><![CDATA[Slide Show]]></category>
		<category><![CDATA[Stories]]></category>
		<category><![CDATA[Year of Idaho Food]]></category>
		<category><![CDATA[A Chef's Affaire]]></category>
		<category><![CDATA[Boise]]></category>
		<category><![CDATA[food]]></category>
		<category><![CDATA[Guy Hand]]></category>
		<category><![CDATA[Idaho]]></category>
		<category><![CDATA[restaurant]]></category>
		<category><![CDATA[winemakers]]></category>

		<guid isPermaLink="false">http://www.nwfoodnews.com/?p=6744</guid>
		<description><![CDATA[I was asked by the Boise Weekly to shoot photos of this year&#8217;s annual &#8220;A Chef&#8217;s Affaire&#8221; held last Saturday night in the Grove in downtown Boise.  Here are a few shots taken not only from the cavernous dining area where attendees perused auction items while local winemakers poured Idaho wines, but also from the frenetic kitchen where over a dozen chefs cooked up everything from cotton candy to pork belly. First, a description of the event from the Idaho Food Bank: As The Idaho Foodbank’s signature event, A Chefs’ Affaire provides an opportunity for friends of the Foodbank to come together and contribute to a single cause while enjoying one of the Treasure Valleys’ most unique evenings.  More than a 6 course plated fundraiser, A Chefs’ Affaire brings the elements of a live auction, silent auction, raffle and entertainment all packed into one great evening. A Chefs’ Affaire brings a unique twist on the live auction, giving you the opportunity to actually bid on a top Idaho Chef to cook for you and your guests. Or grab a great deal on a one of a kind weekend adventure or go local with an array of intriguing local packages. While our guests [...]]]></description>
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		<title>Woody&#8217;s Beefs Up the Basic Bar Menu</title>
		<link>http://www.nwfoodnews.com/2011/09/15/woodys-beefs-up-the-basic-bar-menu/</link>
		<comments>http://www.nwfoodnews.com/2011/09/15/woodys-beefs-up-the-basic-bar-menu/#comments</comments>
		<pubDate>Thu, 15 Sep 2011 11:00:39 +0000</pubDate>
		<dc:creator>Amy Atkins</dc:creator>
				<category><![CDATA[Food Bites]]></category>
		<category><![CDATA[Restaurant Reviews]]></category>
		<category><![CDATA[Right Column]]></category>
		<category><![CDATA[Boise]]></category>
		<category><![CDATA[food]]></category>
		<category><![CDATA[restaurant]]></category>
		<category><![CDATA[Woody's]]></category>

		<guid isPermaLink="false">http://www.nwfoodnews.com/?p=6592</guid>
		<description><![CDATA[It was Ed&#8217;s Abbey. It was Brews Brothers. After a marauder makeover, it became The Plank. Now the newest incarnation at 650 S. Vista Ave. isWoody&#8217;s. No matter what its name, the establishment has always been a laid-back neighborhood pub that seldom lacks patrons. Busy though it may be, Woody&#8217;s is visually quiet inside. Pale pine tables, chairs and barstools are all but unnoticeable, and beer signs and pennants on the wall don&#8217;t beg for much attention. Sports fans can wander in and find a game on one of the big-screen TVs and the horseshoe pit and covered patio out back are welcoming diversions. Woody&#8217;s is, like its predecessors, a beer-and-wine-only establishment, but owner Lyle Titus said even the 20 beers on tap weren&#8217;t enough to sustain the establishment, so he decided to shake up the former standard pub fare. Sandwiches, burgers, hot wings and baskets of fried finger foods are available, but now you can also order a mahi mahi or sockeye fish taco, an Italian sausage, or choose from a large selection of Baja barbecue dishes like homemade chili verde or barbecued sweet-chili-rubbed ribs. All of the pork, beef and chicken served at Woody&#8217;s is cooked over mesquite [...]]]></description>
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		<title>Campos Market, Boise</title>
		<link>http://www.nwfoodnews.com/2011/08/10/campos-market-boise/</link>
		<comments>http://www.nwfoodnews.com/2011/08/10/campos-market-boise/#comments</comments>
		<pubDate>Wed, 10 Aug 2011 12:55:42 +0000</pubDate>
		<dc:creator>Rachael Daigle</dc:creator>
				<category><![CDATA[Restaurant Reviews]]></category>
		<category><![CDATA[Right Column]]></category>
		<category><![CDATA[Boise]]></category>
		<category><![CDATA[Campos Market]]></category>
		<category><![CDATA[food]]></category>
		<category><![CDATA[restaurant]]></category>

		<guid isPermaLink="false">http://www.nwfoodnews.com/?p=6306</guid>
		<description><![CDATA[Utter the words &#8220;carne asada&#8221; anywhere in Boise city limits and nine times out of 10, someone will blurt out that Campos has the best. (The other guy still gets his south-of-the-border fix from the gringo SoBo restos that dish up gratis chips and salsa.) But one thing Campos isn&#8217;t known for is its restaurant. Cooks who&#8217;ve hit up the butcher counter at Campos know that in addition to fixin&#8217;s for meals, shoppers can slide one counter over and get a plate of hot tacos. For the rest of you, here&#8217;s a secret: You&#8217;ve been missing some of the best Mexican food to come out of a brick-and-mortar eatery in the city. Campos is a simple taqueria, a place that has been called a &#8220;taco truck without the truck&#8221; by its fans. During lunch, when the place starts to bustle, when Spanish is the first language among most patrons, when the pop music is cranked, it&#8217;s easy for a diner with wanderlust to pretend Boise is miles away. Navigating your way to the Campos restaurant, however, is easier than charting a course to a small-town Mexican food stall. Steer through the market&#8217;s aisles, blow by the bin of bright green cactus [...]]]></description>
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		<title>Simple Sushi Bar, Nampa</title>
		<link>http://www.nwfoodnews.com/2011/08/04/simple-sushi-bar-nampa/</link>
		<comments>http://www.nwfoodnews.com/2011/08/04/simple-sushi-bar-nampa/#comments</comments>
		<pubDate>Thu, 04 Aug 2011 11:17:59 +0000</pubDate>
		<dc:creator>Tara Morgan</dc:creator>
				<category><![CDATA[Restaurant Reviews]]></category>
		<category><![CDATA[Right Column]]></category>
		<category><![CDATA[aquaculture]]></category>
		<category><![CDATA[food]]></category>
		<category><![CDATA[food history]]></category>
		<category><![CDATA[foodways]]></category>
		<category><![CDATA[Nampa]]></category>
		<category><![CDATA[restaurant]]></category>
		<category><![CDATA[Simple sushi]]></category>
		<category><![CDATA[sushi]]></category>
		<category><![CDATA[sustainable agriculture]]></category>

		<guid isPermaLink="false">http://www.nwfoodnews.com/?p=6217</guid>
		<description><![CDATA[On the hipster-satirizing sketch comedy show Portlandia, a couple sits down in a restaurant, scans the menu then asks about the chicken. The server rattles off that it&#8217;s a heritage breed, woodland-raised chicken that has been fed a diet of sheep&#8217;s milk, soy and hazelnuts. When the couple asks even more about the fowl&#8217;s rearing, the server returns with a folder containing a snapshot of &#8220;Colin&#8221; the chicken and his life history. When I slid onto a barstool at Simple Sushi Bar in Nampa and asked chef Mike Key where their fish comes from, he told me they receive bi-weekly Fed-Ex deliveries from Hawaii and only serve species designated a &#8220;good choice&#8221; by the Monterrey Bay Aquarium. When I probed further still&#8211;asking, for example, how he knows that their tuna was sustainably pole-and-line caught&#8211;Key pulled out a binder filled with individual tracking numbers documenting how and where each fish was plucked from the water. No joke. While these vignettes are both hilarious and absurd, they hint at a growing consumer trend. Vague labels like &#8220;sustainable&#8221; and &#8220;natural&#8221; no longer suffice; people are demanding specific, accurate info about where their food comes from and how it was raised. And Simple Sushi [...]]]></description>
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