In this podcast episode we interview Janie Burns, a local food personality who many people know from the Capital City Public Market as the owner of Meadowlark Farms. But Janie also wears another hat as a member of the Treasure Valley Food Coalition (TVFC) — a “network of community members working together to create a sustainable local food system.”
In this latest Au Pair episode with John Berryhill, John manages to work sex into the conversation in record time as we explore the yin and yang of pairing a Sawtooth Vineyards’s Tempranillo with a new herbed chicken dish on the Berryhill & Co. menu.
Porterhouse, located on Eagle Road just south of the intersection with State Street (not far from Bella Aquila), follows a retail model that hearkens back to the days of the neighborhood butcher shop – with one singularly modern difference: besides offering carefully selected cuts of meat and seafood, Porterhouse offers an array of complimentary food products – from regional wines to condiments and desserts – designed to heighten the experience of a great meat or seafood dish.
Behind The Menu Tweets