Food & Drink » Food News

October 13-19 2004

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MilkyWay Corporate Breakfasts

So you need to have a morning business meeting but you're tired of store-bought donuts, bad coffee and cramped office quarters? Well, MilkyWay has the perfect solution. You can revitalize your humdrum "mornin' meetin' with all the fixins'" at the airy, elegant MilkyWay restaurant. They are baking up their own scrumptious, buttery, moist scones and muffins (they are to die for--we devoured a whole heap of them at a recent meeting) and they have a full espresso bar featuring Dark Belgian chocolate sauce, homemade caramel sauce and Dawson Taylor coffee.

You can choose from a handful of different package options combining the right number of scones, biscotti, muffins, fresh fruit, fresh orange juice and coffee. And the cost of the breakfast is absolutely reasonable--ranging from about $3 per person to $5 per person. If you don't want to shepherd your employees to 10th Street, you can also have MilkyWay deliver the goods to you.

Meetings can be scheduled as early as 7 a.m. and orders should be placed by 3 p.m. the previous day.

MilkyWay, 205 N. 10th St., Suite 110, 343-4334.

Piper Pub gets serious about food

You may have noticed that the Piper Pub & Grill served up a six-course dinner for Oktoberfest last week. Each course of the meal was matched by a unique beer, and the menu included Paulaner Heffe Brined Salmon, Oktoberfest Roasted Bratwurst, Balsamic Mixed Greens, Steamed Clams and Mussels, Flat Iron Steak Roulade and Chocolate Almond Torte. The October dinner was the first in a series of monthly gourmet dinners to be paired with alcoholic offerings (i.e. beer, scotch, bourbon) at Piper Pub.

Tim Kendall, general manager of the Piper Pub, is intent on moving the focus of Piper Pub from its bar to its food. And now, with the addition of head chef Steve Rhodes, that will be possible. Rhodes is a Boise native whose culinary resume includes cooking at both the Gamekeeper and Amore. Prior to a year sabbatical from cooking, Rhodes worked as head chef of Richard's Across the Street.

Rhodes has been head chef at the Piper Pub for about two months and is excited about the freedom he has been given to put his culinary talent to work. He plans to retain the menu favorites and to focus on the creation of daily specials and monthly gourmet dinners.

Kendall says, "[The Piper Pub] has been around for 15 years. We are not the new guy on the block. We had to do something different." And after talking about working with one another for years, Kendall and Rhodes are finally putting their heads together to stay abreast of Boise's culinary trends.

The next Piper Pub monthly beer dinner is with New Belgium Brewery on November 9. Look for more details in the weeks to come or call 343-2444 for reservations and details.

Closed doors

We aren't sure when exactly these establishments closed, but we are here to tell you they are all no more: Soho on 8th Street, Unitea in Hyde Park and Schlotzsky's on Broadway.

Cold Stone Creamery strikes again

Long live the mix-ins! Cold Stone Creamery, the fastest-growing ice cream franchise in the nation is opening a new store in Boise (store number 1,049) at the end of October in "The Fred Meyer Family Center" (who knew?) in Southeast Boise off Federal Way. Look for the store to open at the end of October or listen for the singing employees. :