Tag Archives: good eats

The Owyhee saga continued…

Stop in the the new Oasis Bar by Kindness at the Owyhee. Photo by Jeanne Huff

Stop in the the new Oasis Bar by Kindness at the Owyhee. Photo by Jeanne Huff

Sometimes a story doesn’t end – it’s: “To be continued.”

Thus is the ongoing story about the new Owyhee.

Last week, I wrote about getting a sneak peek at the new place after Clay Carley spent about a year remodeling and restoring it to its historical original self (sans hotel). The grand opening was held July 9 for the former hotel, now in its new incarnation as an apartment building with a spacious lobby, restaurant, bar and catering service (called Kindness), and event space. (To read the story, click on this link: http://idahobusinessreview.com/2014/07/08/the-iconic-and-now-historic-owyhee-and-kindness-a-sneak-peek/)

This week, I am writing an update because there is new news to share on two fronts: 1.) The Kindness Bar’s “Oasis Bar” is opening at 5 p.m. July 16 – and the first 75 people in the door get a penthouse after-party wristband for the Owyhee Rooftop.

2.) I have received one of the most exciting recipes I’ve ever gotten and can hardly believe it: It is for Gamekeeper Oysters (or prawns as you prefer).

It all happened after Matthew Villegas commented on the sneak-peek story I wrote. He had worked at the old Owyhee and said there were two great things he got from the experience: there he met his future wife; and the recipe for Gamekeeper Oysters.

As soon as I saw that, eyes a-popping and heart skipping a beat, I emailed Matt, on a long shot, asking if he could possibly share the recipe, not daring to think he would.

He wrote back: “I would love to share this recipe with you as I feel that is what you are supposed to do when you find other people who are passionate about good food like I am.”

And when I thanked him (profusely), told him I was going to make it for my birthday (July 19) and asked him if I could share it with others, he said: “You are so very welcome! Happy birthday to you, Jeanne. And yes, you are more than welcome to share this with others.”

Saturday, I will be whipping up a batch of oysters then heading on down to the Oasis for a martini.

And I invite you to do the same!

Matt’s Take on Gamekeeper Oysters (*if you prefer prawns, just substitute)

While it’s been a good two years or so since I’ve made these, it’s pretty basic and should turn out just like you remember them. I’m going to assume this is for two people. (You’ll need) about 8-10 oysters.

1.  Items you’ll want ready before you start cooking the oysters:

Room temperature softened salted real butter

About 2 cups of basic brown sauce

(For the brown sauce if you are not familiar, we just brought water to a boil in a saucepan and added beef base for flavor.  Add the beef base in smaller increments as you don’t want it to be too salty.  When that returns to a boil, taste it and add roux (equal parts melted butter and flour to thicken the sauce) — olive oil can be used in place of melted butter for a healthier alternative but that’s not why we are here right?  Keep the brown sauce hot and set aside; should you get roux clumps you can strain them out.)

2.  Next, gather the following and have set aside as the cooking process goes quick and you will want to have the following ready to go before you drop the oysters in the oil.

½ tablespoon dried dill weed

The juice of 1 lemon

2 splashes white wine (little less than ¼ cup)

1 tablespoon of minced shallots (garlic can work in place of shallots)

¼ cup of small-diced scallions or green onions

3.  Next ,start your vegetable oil in a pan – 1 to 2 tablespoons, the key is to have the oil hot for the oysters to be crispy, but use caution. Dredge your oysters in seasoned flour, consisting of paprika, granulated garlic, salt, pepper and all-purpose flour. When the oil is hot shake off the excess flour and carefully drop the oysters in around the pan, so they aren’t touching, as best you can. They will only take about 1.5-2 minutes per side. Remove the oysters and set on a paper towel or something to drain. Pour off the oil as the trick is to make the sauce in the same saute pan you cooked the oysters in. Put the pan back on the heat and throw in the dill and shallots, quick shake of the pan and add the lemon juice and white wine and allow to reduce.  When 1/4 of the liquid cooks off add the warm brown sauce and let simmer for 30 seconds to 1 minute until well incorporated.

Next, pull the pan off the heat and stir in the butter and scallions. Be sure to do this off the heat or the sauce could break.

Arrange the oysters on a plate and cover with the wonderful sauce you just made. Serve with lemon wedges and great sourdough bread to not leave any sauce left behind.


— Matt Villegas



Good fit!

Chef John Berryhill

Chef John Berryhill

Bon apetit!

From time to time, I will profile one of our local entrepreneurs in a little segment I like to call Good Fit, as in “this person is a good fit in our community.”

Meet Chef John Berryhill.

John has been cheffing it up in Boise for years,. He had a tiny bistro-style hideaway spot in the oh, so hip Bodo area — even before it WAS the Bodo area. Next, he took a New York minute on Broadway. Now, John hangs his white chef hat and apron at 121 N. 9th Street. It’s elegant but not stuffy; sleek and veddy metropolitan — and fun. You can get lunch, dinner and don’t forget the bar. House special cocktails include: Roman Holiday, the Seattle Manhattan and my favorite: the Cucumber Chill (a cool slip of a drink with a spicy hot twist).

Well, John, what’s your secret?

“We’re all looking for the ‘Cheers’ where everybody knows your name,” John smiles.

The menu includes monthly changes, but you can always find popular favorites like John’s famous Tomato Basil Soup (recipe at end of story!). Berryhill & Co. also features catering, wine tastings, wine dinners, cooking classes and a new twist on kitchen klatching: “Be a Chef and a Waiter for a Night.” At 500 smackeroos this may seem pricey, but you do get a complete dinner for four people and the once-in-a-lifetime opportunity to really be cheffing it up, just like the big boys. More on this below.

BET YOU DIDN’T KNOW THIS: If you were looking at his Facebook’s “25 Things,” you might see this on John’s entry: “I lived in mud huts with my family in Mwanapapa, Zambia in Africa from the ages of nine to 16.”

He talks about the village fire with a far-off look in his eyes and a dreamy smile on his face. “The village fire is the central gathering place and native kitchen where foods of friendship are created and cooked,” John says.

His love of cooking and friends continues at Berryhill & Co. Go ahead, make a reservation and see for yourself. Oh yeah, if you look closely at some of the events below, you’ll see a few Easter eggs: 2-for-1 Happy Hours, complimentary appetizers — and don’t forget the exclusive recipe! Bon apetit!

Here are some events and opportunities you don’t want to miss:

• “Be a Chef and a Waiter for a Night” with Chef John Berryhill, ON THE LINE with his talented team of “hard knock chefs” and serving ON THE FLOOR in the Berryhill Restaurant.

$500 Includes:
Stress and instruction PLUS a complete DINNER FOR 4,
whom you alone will serve…(we recommend your closest friends).

Time Requirements (this is a six-hour deal — or should we say “ordeal”:
Friday and Saturday evenings only, “because it’s crazy! “

4:00 to 4:30 Introduction and Orientation
4:30 to 5:00 Crash Course in Line Duties
5:00 to 5:05 Cigarette Break (if there’s time)
5:05 to 7:30 On The Line
7:30 to 7:35 Wash and Change into Blacks
7:35 to 7:45 Crash Course in Serving
7:45 to 10 Your Friends arrive…You Serve

• Beaux Arts Vintner Dinner, 6 p.m., April 1

No, it’s not April Fools! This is the annual wine dinner event to benefit the Beaux Arts Society. Chef John Berryhill’s five-course meal will be paired with Michael~David Wines of Lodi. We’re excited to have on hand for the evening co-owner and winemaker, David Phillips.
Reservations for this event are made through the Beaux Arts Society at the Boise Art Museum: 345-8330.

For more information, contact: Kevin McCoy at 387-3553 or kevin@berryhillandco.com

6:30-8 p.m. Wine Tasting with MICHAEL~DAVID WINES
Meet owner and winemaker David Phillips, who’s in town
for the Beaux Arts Wine Festival.

6:30-8 p.m. Complimentary passed hors d’ oeuvre samplers
by Chef John Berryhill

6:30-11 p.m. Live Music from Ken Harris and Rico Weisman

4-6 p.m. and 10 p.m.-close Happy Hour (2-for-1 drinks)

• Not Just Tamales, May 5
6:00pm at Berryhill & Co. $60

Its Cinco De Mayo! Roll up your sleeves and get involved in making tamales and other exciting south of the border dishes with Chef John Berryhill. Includes blanco, reposado and anejo tequila tasting, not too mention sangria and mexican beer.

To sign up for this class or for more information on cooking classes, contact Kevin McCoy at 387.3553 or kevin@berryhillandco.com.

Berryhill & Co., 121 N. 9th St.

Good anniversary


Jeanne Huff, Good News Ambassador

Jeanne Huff, Good News Ambassador

Good Anniversary

Believe it or not, it’s only been about a month since I started “First, the Good News.”


— “First, the Good News” now also appears bi-weekly in print in “the Idaho Business Review”
— I’ve had more than 3,700 visitors to the Web edition.
— I’ve posted 45 stories online.
— Readers have made 72 comments, each and every one (so far) encouraging!

And now, “First, the Good News” is a television star! Stories about “First, the Good News” have appeared on two local television stations, KTVB Channel 7 and KTRV FOX Channel 12.

Here are the two videos and don’t worry, more good news is on its way!