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	<title>Northwest Food News &#187; The Front Door</title>
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		<title>When It&#8217;s Easy Being Cheesy: The marriage of beer and cheese (and chocolate)</title>
		<link>http://www.nwfoodnews.com/2011/01/28/when-its-easy-being-cheesy-the-marriage-of-beer-and-cheese-and-chocolate/</link>
		<comments>http://www.nwfoodnews.com/2011/01/28/when-its-easy-being-cheesy-the-marriage-of-beer-and-cheese-and-chocolate/#comments</comments>
		<pubDate>Fri, 28 Jan 2011 11:00:45 +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[ale]]></category>
		<category><![CDATA[beer]]></category>
		<category><![CDATA[beer pairings]]></category>
		<category><![CDATA[Boise]]></category>
		<category><![CDATA[cheese]]></category>
		<category><![CDATA[cheesemaking]]></category>
		<category><![CDATA[chocolate]]></category>
		<category><![CDATA[food]]></category>
		<category><![CDATA[foodways]]></category>
		<category><![CDATA[Idaho]]></category>
		<category><![CDATA[local food movement]]></category>
		<category><![CDATA[pilsner]]></category>
		<category><![CDATA[porter]]></category>
		<category><![CDATA[restaurant]]></category>
		<category><![CDATA[stout]]></category>
		<category><![CDATA[The Chocolate Bar]]></category>
		<category><![CDATA[The Front Door]]></category>

		<guid isPermaLink="false">http://www.nwfoodnews.com/?p=4642</guid>
		<description><![CDATA[It&#8217;s a Wednesday afternoon, and I&#8217;m standing at the Boise Co-op cheese counter with four people whose jobs I covet. They&#8217;re sipping beer and sampling cheese, searching for the perfect marriage of flavors for the Front Door Pizza and Tap House&#8217;s ever popular First Thursday pairings of beer, cheese and chocolate. An enthusiastic Cera Grindstaff, the house manager at Front Door, says they&#8217;ve been on the hunt for perfect pairings for the past three years. The group must be doing something right because Grindstaff says the monthly tastings are always packed. &#8220;Yeah, way popular,&#8221; she says with an eager bounce. &#8220;We sell out. We have enough to do 30 plates, and we always sell out.&#8221; With a slightly more reserved flourish, Matt Gelsthorpe, Boise Co-op&#8217;s beer buyer, rises purposefully from behind the cheese counter, pulling wedges of cheddar and rounds of chevre out of the case. &#8220;Cera e-mailed me yesterday with the beer list,&#8221; he says. &#8220;I&#8217;ve tasted the majority of these beers before so I started grabbing cheeses today that I thought would work.&#8221; If you think this sounds like little more than a field trip boondoggle for foodies, it&#8217;s not. These tasters take the challenge of finding the [...]]]></description>
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		<title>The Front Door, Boise</title>
		<link>http://www.nwfoodnews.com/2010/01/08/the-front-door-boise/</link>
		<comments>http://www.nwfoodnews.com/2010/01/08/the-front-door-boise/#comments</comments>
		<pubDate>Fri, 08 Jan 2010 14:31:14 +0000</pubDate>
		<dc:creator>Guy Hand</dc:creator>
				<category><![CDATA[Restaurant Reviews]]></category>
		<category><![CDATA[Right Column]]></category>
		<category><![CDATA[Slide Show]]></category>
		<category><![CDATA[Boise]]></category>
		<category><![CDATA[food]]></category>
		<category><![CDATA[Idaho]]></category>
		<category><![CDATA[restaurant]]></category>
		<category><![CDATA[The Front Door]]></category>

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		<description><![CDATA[This little room is all dark wood, sepia prints and raw brick &#8211; the rich, rosy tones of good winter ale. Top it off with a big artisan beer selection, good tunes and enjoyable food, and you&#8217;ve got the ingredients for what my Scottish wife calls a &#8220;local.&#8221; By that she means an unpretentious neighborhood pub that&#8217;s so comfortably woven into a community it feels less like a tavern than a second living room. The Front Door fits that definition. And though it also fits that vast sinkhole of a category called &#8220;casual dining,&#8221; the room&#8217;s relaxed atmosphere doesn&#8217;t reflect a slack attitude in the kitchen. To some degree, that&#8217;s because The Front Door still follows the credo of its founder, Dave Krick, owner of The Red Feather Lounge and Bitter Creek Ale House. Krick is known for serving high-quality, local food in stylish, comfortable surroundings. Though Krick sold The Front Door (and the adjoining upstairs Reef restaurant) in 2008, current kitchen manager Robert Harrelson says the pub hasn&#8217;t wandered far from Krick&#8217;s original vision. The Panzanella salad ($7.75), for instance, wasn&#8217;t a casual dining afterthought. Made of baby organic greens, shards of basil and slices of whole milk mozzarella, [...]]]></description>
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