Latah Lounge

We are in the process of changing our tea selection from Tazo to either Mighty Leaf or Two Leaves and Bud. If you have a preference, please let us know.

Who would have guessed these petite little muffins would have become our most requested treat. Served at the Bistro they come in a half dozen and we call it, “Bucket ‘O Love” .

They are also available at Latah Latte. Here we serve them chilled in one’s, two’s or dozens.

Recently we met with our liquor rep to devise a new summer martini menu. After a fun afternoon of research, my recommendations are the “Amigo” - fresh watermelon, cuervo, lime and triple sec, the “Tena Tini” - patron citronge, absolut vanilla and fresh squeezed orange and the “Iced Mocha” - espresso, baileys, frangelico and a splash of 151. Welcome to the summer.

From David Blaine

Sometimes inspiration can get out of control. It all started when we were brainstorming what to do with an unexpected case of raspberries. Merry old England has a traditional dessert called suummer pudding which is a lot like a bread pudding with fresh berries and no eggs. It is held together with pectin and is served cold.

Fresh raspberries and pectin? Sounds like Jam to me. So we have some juice soaked bread contained within a raspberry jam jello. Then someone says, “now all we need is the peanut butter and we would be set.” Well straight peanut butter wouldn’t be enough, so we made peanut butter bavarian cream. Behold the English Summer Pudding with Peanut Butter Bavarian Cream dessert special. Now this would never make it on the menu but it made for an interesting afternoon of experimentation. The summer pudding has a long way to go but the bavarian may pop up again soon.

not pictured - Bob
We are back from Honduras and ready to play live music this Wednesday night with Bob, hopefully outside on the patio. We start at 7 pm and can’t wait to play.

The Latah Valley is about to have a new coffee house/restaurant next door to us. We have been anxiously awaiting the grand opening of Chaps and look forward to another great business to add to the neighborhood. More details as we discover them.

Halibut is one of our most popular fish entrees. Jerimiah Timmons has created this latest delivery with corn cream sauce, asparagus and mashed Olsen Farms potatoes.

from David Blaine
I recieved a good sized delivery of Chocolate this week including the entire 3400 Phinney line from Theo Chocolates of Seattle. Theo is the only all organic and fair trade chocolate in the country. We await access to their single origin bars but until then we have some unique flavors to enjoy. Curry Milk chocolate, Coffee and Nib Brittle are our favorites but there is nothing wrong with the Vanilla, Chai Tea or the inventive Bread and Chocolate. Barcelona Bars will be back in stock this week. You would think theat ordering them in 240 bar lots I wouldn’t have such a problem keeping up with demand but the cobination of milk chocolate, sea salt and hickory smoked almonds is hard to beat. I have a limited amount of Theo so I wasn’t going to put them all on the menu as of yet but they are available for those that know to ask. In other Bistro Chocolate news, the Chocolate-Chili Cakes known around here has Chili Muffins are available at the Latah Latte espresso. Tell Oona I sent you.

Yesterday was a tasting day for Heather and I - cheese and wine mainly.

Chef Blaine put this plate together for our wine tasting with Barrister. Med olives, duck confit, prosciutto, rosemary cashews, gerkins, and cheese: Humbolt Fog, Morbier, Point Reyes blue, and Cypress Grove Midnight Moon aged goat.

After Barrister we met with Kim Morin from Saunders cheese to taste her selections. She will be opening up her cheese shop next to Vino soon. So glad to see great cheese becoming more available. We offer our cheese plate as an app and dessert.

This phenomenonal rainbow occurred outside the Bistro a few days ago. We watched from the patio in awe as it dissapated. Gorgeous and bizarre.