All platters come with wasabi, pickled ginger, soy sauce and chopsticks. Please mention any allergies when calling and provide 48 hour notice.  Prices listed do not include tax and are for pick-up only.  Drop-off platters are available for an extra charge.

The #1- 50 Pieces–$49.95

California Rolls–Spicy Tuna Rolls–Philly Rolls

Dynamite Prawn Rolls–Avocado Rolls

The #2- 75 Pieces–$74.95

California Rolls–Tuna Rolls–Southside Philly Rolls

Samurai Rolls–Spicy California Rolls–Eel Rolls

Shrimp Nigiri–Smoked Salmon Nigiri–Tuna Sashimi

The #3- 75 Pieces (Vegetarian)–$50.95

Spicy Veggie Rolls-Sunflower Rolls–Avocado Rolls–

Cucumber Rolls–Sweet Tofu Inari Pockets

The #4- 100 Pieces–$99.95

California Rolls–Tuna Rolls–Spicy Tuna Rolls–Philly Rolls

Dynamite Prawn Rolls–Eel Rolls–Samurai Rolls–

Dynamite Tuna Rolls–Shrimp Nigiri– Smoked Salmon Nigiri–Tuna Nigiri–Tuna Sashimi

–We also offer on-site sushi preparation, for your party or event.

–Need a customized or larger platter? We can do that as well.

For pricing or to place your order, please call Scott at the Boise Co-op Meat & Seafood Department. Phone-472-4516

Crafted by veteran sushi chef Scott Clapsadle toiling away in the back of the meat department, these fantastic sushi rolls are prepared with the freshest fish and organic produce – and not to worry, there are plenty of vegetarian options as well!

Check it, you can snag these healthy, delicious sushi meals for less than five bucks a serving plate!

Chef Clapsadle has been “rolling the rice” for over twenty years, gaining his extensive experience in one of Jackson Hole’s finest Asian restaurants before founding the Boise based catering company Honor Roll Sushi a decade ago. His unique creations are now available exclusively at the Boise Co-op!

New varieties are being introduced regularly…Here are our latest additions:

*       Inari, sweet tofu pockets filled with brown rice and vegetables, which come in a combo pack with vegetarian Sunflower or Spicy Vegetable maki rolls!
*      Seaweed Salad!
*      Chuka Ika Sansai (a delicious squid salad)!
*      Nigiri combos with Maki Rolls: Four pieces of nigiri per box, including tuna, shrimp, and smoked salmon, with a variety of maki rolls!
*      Coming soon: New Catering Menu!

So take a break from the lunchtime Deli crowd — Boise Co-op Sushi is available daily in our Meat Department!!!

And if you’re interested in more than simply eating sushi, like perhaps learning how to prepare and roll your own sumptuous creations, then join us for an evening of Sushi 101 w/ the Boise Co-op’s aforementioned resident Sushi Chef Scott Clapsadle on June 2nd at the Pottery Gourmet – part of the ongoing Co-op run cooking classes.
Scott will show you how to prepare rice and vegetables, how to choose the correct fish, even detail the difference between Nigiri and Temaki. Assisted by our Culinary Educator Sylvie Ryan, the two will explain everything and show you all the basic Sushi techniques that you can use at home and impress your friends.
Bring an appetite and your maki-rolling skills…this is a ‘hands-on’ class.

Be conscious of what you consume!

Overfishing and other destructive practices are eliminating many of the fish species we currently consume – but alternatives exist and many fisheries are working to improve. You can make an impact, just by choosing one type of seafood over another.

Monterey Bay Aquarium’s “Seafood Watch” program was designed to spread awareness about sustainable seafood, guiding consumers and businesses to make conscious choices for healthy oceans.  Their up-to-date recommendations are science-based, peer reviewed, and use ecosystem-based criteria, indicating which seafood items are “Best Choices,” “Good Alternatives,” and which ones you should “Avoid.”

Seafood Watch raises consumer awareness through consistently updated pocket guides, website, mobile applications and outreach efforts.  With close to 200 partners across North America, including the two largest food service companies in the U.S., restaurants, distributors and seafood purveyors are encouraged to purchase from sustainable sources.

Vision of Sustainability

Seafood Watch helps to sustain wild, diverse and healthy ocean ecosystems that will exist long into the future.  Consumers and businesses are encouraged to purchase seafood that is fished or farmed in ways that doesn’t harm the environment. When there is scientific uncertainty, Seafood Watch errs on the side of conservation.

Why Do Seafood Choices Matter?

Nearly 75% of the world’s fisheries are fished to capacity, or overfished. Our seafood choices have the power to make this situation worse, or improve it. Seafood Watch recommendations don’t hinge on any single issue. Instead, they consider the fishery, habitat, species, management, and a host of other factors that affect each species. In this way, Seafood Watch offers a complete vision of sustainability.

How Does Seafood Watch Develop Recommendations?

A team of scientists research government reports, journal articles and white papers. They also contact fishery and fish farm experts. After a thorough review, sustainability criteria is applied to develop an in-depth Seafood Watch Report. All reports are reviewed by a panel of experts from academia, government and the seafood industry and are available on the website. From these reports, the seafood recommendations are created.

Visit the website for more information about the movement, a complete list of Seafood Watch recommendations, sustainable recipes, and much more!

Boise Co-op proudly adheres to the “Seafood Watch” recommended alternatives for our seafood offerings and has pocket guides available at the Meat Department counter.

Boise Co-op Meat Department proudly offers a large variety of pork and chicken sausages, that are made daily, varying by popularity or special order!  The meat department employees have created their own delicious recipes, with original and unique flavors not found elsewhere.  The staff is also happy to make a sausage in which you, our sausage loving customer, pick the spices!    Sausage can be special ordered with a 24hr notice.  The pork is shoulder meat from Salmon Creek Farms shoulder and the chicken is Petaluma Poultry “Rocky” leg meat.

Here is a list of our delicious handmade sausages:

Pork Sausages:

-Sweet Italian: fennel seed, anise, fresh garlic, salt, honey, white pepper, celery seed, and coriander

-Hot Italian: salt, fennel seed, chili flakes, paprika, cayenne, caraway seed, coriander, coarse black pepper and fresh garlic

-Red Hots: fresh garlic, fine black pepper, salt, cayenne pepper, ground bay leaf, cumin, chili flakes, paprika,chili powder and liquid smoke

-Mild Italian: salt, fennel seed, caraway seed, coriander, coarse black pepper,fresh garlic and thyme

-PBJ (pear blueberry jarlsberg): grated jarlsberg cheese, frozen blueberries, grated pears,  salt, dijon mustard and fine black pepper.

-Maple Bacon Chipotle: coriander, ground fennel, sage, salt, fine black pepper, marjoram, savory, maple syrup, chopped bacon and canned chipotle peppers

-Chorizo: roasted red peppers, fresh garlic, paprika, beef stock, powdered milk, salt, chili powder and coriander

-Kielbasa: salt, fresh garlic, coarse black pepper, marjoram, powdered milk and liquid smoke

-Polish: salt, coarse black pepper, marjoram, savory, allspice and fresh garlic

-Linguisa: fresh garlic, fine black pepper, salt, cayenne, marjoram, paprika and vinegar

-Andouille: pureed onion, powdered milk, balsamic vinegar, cayenne pepper, coarse black pepper, chopped garlic, paprika, thyme, liquid smoke, ground bay leaf, cumin and salt

-Potato: ground beef, ground pork, sage, white pepper,onion and cooked potatoes.WE NEED A 48 HOUR NOTICE FOR THIS SAUSAGE!!!

-Ultimate Baked Potato: cooked potato, chopped bacon, green onions, cheddar cheese, salt, onion powder, fresh garlic, fine black pepper and savory. WE NEED A 48 HOUR NOTICE FOR THIS SAUSAGE!!!

-Maple: coriander, salt, sage, fennel, marjoram, maple syrup and black pepper

Chicken Sausages:

-Romano Arugala: romano cheese, arugala, dried basil, rosemary, fresh garlic, salt and onion powder

-Broccoli Cheddar: broccoli, salt, sharp cheddar cheese, fresh garlic, white pepper, carrots, white onion and paprika

-Enchilada: salt, cayenne, chili powder, cumin, black pepper, canned jalepenos, fresh jalepenos, cilantro, green onion, red  enchilada sauce, canned green chilis and cheddar cheese

-Cordon Bleu: swiss cheese, ham, salt dijon mustard, white pepper and onion powder

-Black Bean Cilantro: hot salsa, cooked black beans, salt, jalepeno, dry jack cheese and fresh cilantro

-Buffalo Style: tabasco, green onion, salt, black pepper, chili powder, coriander, paprika, cayenne pepper and blue cheese

-Pesto Parmesan: pesto, shredded parmesan, salt and fine black pepper

-Red Pepper Basil: roasted red peppers, fresh garlic, fresh basil, coarse black pepper and salt

-Spinach and Feta: fresh spinach, feta, marjoram, salt, black pepper and fresh garlic

-Sweet Asian: brown sugar, soy sauce, diced pineapple, green onion, white pepper, fresh garlic and fresh ginger

-Apple: chopped apple, cloves, coriander, cinnamon, ginger powder, salt and white pepper

-Basil: salt, fresh garlic, fine black pepper, marjoram and dry basil

-Lemon Dill: chopped dill, chopped chives, chopped green onions, lemon zested and juiced, coarse black pepper and salt

-Tuscan: chopped sun dried tomatoes, fresh garlic, capers, fresh rosemary, ground bay leaf, salt, coarse black pepper, oregano and feta

It’s not always as the media portrays….

The threat of E. Coli in hamburger has received new media attention with Michael Moss’ recent New York Times article

“E. Coli Path Shows Flaws in Beef Inspection.”

Elisa, manager of the Boise Co-op meat department wanted to clear up some questions you may have regarding your Co-op meat purchases:

“The Boise Co-op Meat Department ONLY grinds whole muscle.  If you order ground  chuck, you are getting chuck.  Same with ground round.  You get the round muscle.  We want people to feel safe about what they’re buying.   Which in this case, with us, you truly do get what you ask for.”

If you have any other questions or concerns, please see our knowledgeable staff at the Boise Co-op meat counter, or call 208-472-4516.

The two owners of Weiser River Signature Beef, LLCThe Leverenzes moved to Weiser, Idaho, in 2003 to continue ranching and to raise their family. They currently run 350 head of cattle on a ranch West of Weiser along with their three sons. Chris is both a member and serves on the Board of Directors of the Weiser River Cattle Association.  Victor L. Ward has more than 40 years experience in the livestock industry. Today, Victor still farms in the nearby Cambridge area and ranches in Indian Valley, Idaho. He maintains both a farm flock and cow-calf pairs on irrigated and dryland pastures. Victor serves on the Board of Directors for the Weiser River Cattle Association and has served as its President and Past-President. Providing local, sustainable livestock is his passion.

Boise Co-op Meat Department is proud to carry this signature Idaho beef.  Stop by the Co-op meat counter to learn more, or call 208-472-4516.

Our Meat Counter

The following is a list of definitions for individual meat/fish industry product labeling:

Sustainable: Any farming or ranching organization committed to utilizing growing techniques that are proven to make the least possible impact on the eco system.

Applicable examples pertaining to the beef/dairy industry:

Applicable examples pertaining to seafood industry:

• Following the Monterey Bay Aquarium guidelines (keeps you updated on what is safe to consume and sustainable
• No over fishing
• No bottom dragging for fish (shark is often fished this way)

All Natural: Customers must be wary of the “All Natural” label. It is important to have a strong rapport with your butcher/fishmonger. Establish an environment of trust and ask specific questions about product claims. The term “all natural” most often means no antibiotics or hormones were administered via injection. There still exists problems with suppliers adding these elements to animal feed.

Free Range: This means livestock were allotted a certain amount of acreage per number of head. This industry practice is believed to promote a healthier/less stressful environment for livestock.

Grass Fed: This category label applies predominantly to the beef industry.  This growing practice is the most important principle applied to cattle husbandry. Grass fed cows derive from their natural diet more omega-3 essential fat than commercially grown cattle.

Certified Organic: In order to be certified organic all animals must be certified organic. This means the brood stock must also be certified organic.  All animals in the organic food program must be birthed organic. All feed fed to the animals must be certified organic, including pasture, hay and grain. So, the land they roam on and everything the cattle are fed is certified organic.

]]> http://www.boisecoop.com/meatseafood-faqs/feed 0 http://www.boisecoop.com/salmon-creek-farms-pork http://www.boisecoop.com/salmon-creek-farms-pork#comments Fri, 25 Sep 2009 20:24:29 +0000 elisa http://www.boisecoop.com/?p=2421 A Sustainable Family Farm Partnerships produce Salmon Creek Farms Natural Pork products.

Based in Twin Falls, ID Falls Brand products have been around for over 100 years

The Salmon Creek Farms Natural Pork line-up of fine quality pork products are derived from hogs with superior genetic lines. They are fed high quality western wheat and barley, are raised without hormones, are never fed antibiotics or animal proteins, and are third-party audited for program integrity.

The milk in glass bottles is back!!!

Cloverleaf Creamery is a family-owned farm out of Buhl, Idaho.   As weather permits, the farm is home to roughly 70 cows, all 100% pasture raised registered Holsteins.  The cows are always pampered and given the best possible feed and care.  Every one of them has a name!  Because of the care and consideration given the animals, the Cloverleaf cows live and milk well into their teenage years.  Lots of pride is taken in this family run operation.

Milk is always hormone and antibiotic-free.  Whole milk is non-homogenized with a cream top!  Delicious and good for you, good for the cows!!!