Braised Lamb, Tea Tasting, and Italian Cooking. Harvest Idaho: One Bite at a Time

Week 9: October 24 – 30
Before you head out with the wee ghosties and ghoulies for some trick-or-treating, stop in to one of these fantastic culinary events. Rest assured, they are more treat than trick!

October 26: Braised Lamb and Manchego Potatoes Cooking Class, Basque Market
Enjoy tapas and wine tasting while learning how to slow braise lamb shanks, a traditional Basque meal, in this authentic cooking class. You’ll also learn about wine pairings and wines of this robust region. Class begins at 6pm.

October 28: Stock Your Cellar Event
Join the Basque Market for some eerie Halloween potions. Featuring some wicked and mysterious wines good for Halloween parties and fall festivities, the evening begins with deliciously spooky tapas. $15 in advance or $20 at the door.

October 28: “La Festa della Strega” Fuel for the Soul Cooking Class
Transition into a more hearty winter menu with this interim four-course Italian meal.
Reserve your spot in this locally based, globally inspired class.

October 29: Tea Tasting and Cupping at Goldy’s Corner
Warm up with a nice cup of tea. Examine and taste 4 – 6 teas from the top five tea-producing countries. Learn about proper “cupping” and evaluating this soothing beverage.

Idaho Beef Council and the National Cattleman’s Beef Associations offers up this chilly day recipe.

Chilly Day Beef Chili

Ingredients:
2-½ pounds boneless beef chuck or round, cut into ½ -inch pieces
2 cans (15- ½ ounces each) black beans, rinsed and drained
1 medium onion, chopped
1 tablespoon Mexican Seasoning Mix (recipe following)
1 can (15- ½ ounces) chili-style tomato sauce with diced tomatoes
1 can (8 ounces) tomato sauce
1 medium onion, chopped
2 teaspoons chili powder
1 teaspoon salt
1 teaspoon ground cumin
½ teaspoon pepper
1 cup prepared thick-and-chunky salsa

Toppings
Shredded cheddar cheese, diced red onion, diced green onion, diced avocado, and light-sour cream.

1. Combine all ingredients except salsa and toppings in 4-½ to 5-½- quart slow cooker; mix well. Cover and cook on HIGH 5-½ to 6 hours or on LOW 8 to 9 hours, until beef is tender.

2. Just before serving, stir in salsa; cook 2 to 3 minutes or until heated through. Serve with toppings, as desired.

Enjoy local food and wine at these Idaho restaurants.
Farmers Market Guide
A Harvest Guideto farm festivals, pumpkin patches and corn mazes

Culinary Event Calendar for August 29 – September 5
Culinary Event Calendar for September 6 – 11
Culinary Event Calendar for September 12 – 17
Culinary Event Calendar September 18 – 25
Culinary Event Calendar September 26 – October 2
Culinary Event Calendar October 3 – October 9
Culinary Event Calendar October 10 – 16
Culinary Event Calendar October 17 – 23
Culinary Event Calendar October 24 – 30
Culinary Event Calendar October 31 – November 6