Mark Tarbell’s Mom’s Tomato Soup

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I’m proud to consider Chef Mark Tarbell a friend and a colleague. He runs a little joint in Phoenix called….Tarbells! He is not only an amazing human, but a super duper cook! He shared his Mom’s tomato soup dish with us a while back and I still remember the taste.

Tomato Soup

Makes 4 quarts (8 generous servings)
2 yellow onions
5 pounds vine ripened tomatoes
2 cups EVOO
2 cups heavy cream
3 lemons, juiced

1. Cut onions julienne.
2. Place onions into a large pot with olive oil and cook over medium heat until very tender (about
an hour).
3. Core and cut tomatoes into quarters.
4. Once onions are cooked, add quartered tomatoes.
5. Cook over medium heat until the tomatoes become shapeless (about an hour and a half).
6. Once tomatoes are fully broken down, remove from heat and puree with a stick blender.
7. Continue to mix while adding cream and lemon juice.
8. Season to taste with salt and pepper.
9. Strain through a mesh strainer.
10. Enjoy!!

Beef Stew

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Heidi’s Beef Stew

Preheat Oven to 275.

5 lb Chuck Roast ~ Cut into Bite Sized Pieces
3 T. Unsalted Butter
3 T. Olive Oil
2 T. Tomato Paste
2 Cups Onion, Small Dice
1 1/2 Cups Carrot, Small Dice
1 Cup Celery, Small Dice
2 Cups Sliced Mushrooms
1 cup Red Wine
4 Cups Beef Stock plus 2 cups hot water
2 Cups Diced Red Potato
1/4 Cup Fresh Rosemary, Minced
Salt & Pepper to Taste

In a large Dutch Oven, heat 1/2 butter & olive oil on high. Salt and pepper the meat and add to pot a little at a time. Don’t crowd the pan. Saute on high, don’t crowd the pan. Remove meat and set aside.

Add tomato paste, stir LOTS and let get a little brown. Add more of the oil and butter and add the onion, carrot, celery, mushroom and rosemary. Saute until translucent, about 5 minutes.

Add meat back to pot and heat up for about 4 minutes. Turn heat to high and add the wine. Cook until you can no longer smell the wine. Add beef stock and water and bring to a medium simmer.

Cover and put in oven until beef is tender, about 2 hours or so. 45 minutes before serving, add spuds and finish cooking. That’s it, kiddos. Enjoy!!!

Welcome to Wallace!

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Have you ever dreamed of living in a Main Street Community in the mountains of Northern Idaho? How about owning a building erected in the late-1800’s which houses an historic saloon & grill? Wait, wait, there’s more…. this dream comes with the option to reside in a totally kick butt loft. Yea, never in my wildest dreams; but it happened, and here’s how.

In the summer of 2016 I road tripped up to Sandpoint, ID to visit one of my best friends and the ‘magic’ of Northern Idaho hit me like a Mack Truck; less serious injury or nasty scars, of course.

Two months later, Keith and I came up together and that Mack Truck hit him harder than it did me. Our original plan was to purchase a 5 to 10-acre piece of land, build a cabin, start raising livestock and live the dream. Long story short, 10 months later we stumbled upon Wallace and a little bird told us that 1313 Club was for sale. We came, we gasped and we signed on! This idyllic town has captured our hearts and is now the place we call home.

We’d like to extend a gynormous THANK YOU to the community of Wallace and The Silver Valley for such a warm welcome and generous support. Kudos to real estate agents, Ryan Schuster, and Jim Hendrixson for their guidance. Finally, many warm wishes to Dean and Jill Cooper for making sure we were comfortable and ready to make a go of this on our own. Our deep appreciation for your gracious time, energy and the desire for us to succeed is beyond words.

You never know where life may take you. After many years of contemplation, planning and wonder, in the end, we decided to let it take us where it may and we landed in a dream. We feel so Welcome in Wallace!

Peace Out,

Heidi and Keith