Idaho Foodies» basquemarket

Basque Market Announces Changes to Menu and Service

Jess Flynn — Thu, 30 Jun 2011 04:28:08 +0000

Kinda love when people send news releases and media advisories my way about the goings-on in the Idaho restaurant scene. Full disclosure on this one: the Basque Market is NOT a client of Red Sky PR where I work. However, we find them fantastically delicious and imbibe and indulge there often for Tapas Tuesdays, Paella Wednesdays & the Sheepherder’s Breakfasts. All that being out in the open – here’s the media advisory of some changes to their offerings!

PastedGraphic-1.pdf

The Basque Market, located on the Basque Block in Downtown Boise, is a purveyor of imported goods from Spain and the Basque Country offering customers one of the largest Spanish wine collections in the West.

WHAT: The Basque Market will no longer offer made-to-order lunches but will instead feature tapas from noon ?? 3 p.m., Monday thru Saturday. Mini versions of the favorite sandwiches (Bocadillos) customers love, along with other selected items such as, croquetas, meatballs, soups, salads, olives and rice pudding will still be available, every day. In addition, The Basque Market will stay open late on Tuesdays, Thursdays, and Fridays offering more elaborate tapas from 5 ?? 7 p.m. The popular noon offering of Paella on the Patio Wednesdays has expanded to noon on Fridays, as well.

Tapas @ The Basque Market:

Mid Day Tapas Tapas Bar will be open at noon & replenished until 3 p.m. Monday – Saturday. Meat/cheese plates & soups will be available all day.

Happy Hour Tapas Tuesday, Thursday & Friday evening from 5 to 7pm, we serve tapas “Spanish” style, in addition to three or four delicious Spanish wines and two-for-one Sangria.

WHEN: Beginning Friday, July 1^st, 2011

WHERE: The Basque Market

608 W. Grove Street (On the Basque Block)

Boise, ID 83702

(208) 433??1208

www.thebasquemarket.com

A Must Mangia – Basque Market’s Sheepherders Breakfast

Jess Flynn — Sun, 27 Jun 2010 20:50:00 +0000

Maybe it was the post-party need for a great brunch, or the fabulous sun finally shining, or the general vibe that Boise is a fantastic place to call home. Or – it could have just been that the monthly Sheepherders Breakfast at the??Basque Market??is an awesome deal with great food that made today’s brunch one of my all-time favs.??

Served family-style, the plethora of food includes Basque potatoes,??egg pipparade, chorizos, sheepherders bread and churros (mmmmm, the??churros were??fantastically fried, gooey, crunchy and sugary delicious)

And, did I mention, bottomless Basque bloody marys or sangria blanco – all for $15? Best deal in town that also transports you to another locale while sitting comfortably in the midst of Boise’s Basque block.

Unfortunately, no photo of the best part of the meal – the sheepherders bread. But I’m determined to get my own dutch oven and bake some asap.

Found a few recipes for the bread – including this local one

http://boisefoodieguild.blogspot.com/2009/03/basque-sheepherders-bread.html

And, one from NPR -??http://www.npr.org/templates/story/story.php?storyId=90914888

And SAVE THE DATES for the next??Sheepherders Breakfast??- August 22, September 26, October 24, November 21, December 12

10am-1pm – first come first serve ($10/person, add $5 for bottomless drinks)

manchego + membrillo = delicious

Jess Flynn — Thu, 15 Oct 2009 05:42:00 +0000

I have been serving manchego and membrillo ever since I moved to Boise and could get a steady supply of the stuff (thanks, Boise Co-Op and the Basque Market!)

What? You’ve never heard of membrillo? You poor kid. You’re missing out.

The full name is dulce de membrillo, but all you have to know is that membrillo is quince fruit, water and sugar (and lemon and/or cinnamon, depending on what you buy) that has been slow cooked into a sugary, quivery mass of orangish-pinkish-reddish deliciousness. It is traditionally (and rightly) paired with manchego cheese from Spain. You can even make a little manchego-and-membrillo sandwich. Or four. It’s great for parties — put out a hunk of sweet membrillo, a chunk of nutty manchego, salty olives and good bread and you practically have a meal.

By the way — membrillo often isn’t super cheap, but a little goes a long way. And it lasts for a very long time when stored in the refrigerator.

- Julie