June 14th is just around the corner. This month the TVWS will be featuring the wines of Clearwater Canyon Cellars in North Idaho. Here is the buffet menu that will be served. The Brown Paper Tickets will be available soon. Please note that there is a scan code on the menu. Use it with your smart phone to get to the TVWS blog (this site) at any time.
It’s been a while. Sorry for that but my computer finally came back to me. I could have used my phone,but …………. And I could have used my 7 year old lap top, but waaaaaaaaaaay to slow and awkward. But now we are back online. And what an opening! 58 people were with us to enjoy some superb, upper end wines and a Steam Ship Roast. Thanks Garry Scholz for a great presentation. If you Left-Click any of these photos, you should see them enlarged. Enjoy and enjoy our Buffet Wine Dinner. See you next month. Cheers!
On December 14, 2016, the TVWS is presenting a Sparkling Wine Buffet Dinner – it’s going to be a Luau Roasted Pig – and a Silent Auction. Here is but one of many baskets that will be auctioned off. The face value on this one is $80.00. Robin and I are happy to donate this. See you there.
All of the TVWS Wine Dinner Buffets are ticketed. In other words, you must purchase tickets to attend. The tickets will be made available online and on this page each month.
Online-Purchase – $25/person
At The Door – $35/per person
And yes, it really is that time of year! December is important to the TVWS and we are asking for your help. Let’s have some fun! We are inviting you to become famous! Yes famous! We need some people to run for the Board and are asking for YOU to volunteer! Meet once a month for about 1 1/2 hours and a dinner and usually lots of wine! Please let a Board member, or email me (Bob@rockinrs.com) and I will let them know you are interested! Thanks and I look forward to working with you on the Board. The only requirement is that you must be a Member of TVWS. Cheers!
Many, many thanks to Garry Scholz for putting on a great event, even though he was fighting laryngitis. Some really good wines were presented to almost 30 people who attended. It seems as though the pre-pay through Brown Paper Bag was a success. If you want to attend, you will need to buy tickets in advance of the event. The TVWS then informs Meadowlake of the number of people who have paid and will be attending. The fee is non-refundable! I had to find someone to take one of our tickets as Robin could not be there. If you want to be on the invitation list, please let someone on the Board – they are listed on this site – and you will be sent an invitation. Here is what we had tonight. Enjoy!
It was a great picnic this year! No rain! Fun sun! Temps in the 80’s. Shady. Yummy food and awesome wines! Look at some of these photos from the event! Here are some of the people who attended. Thank-You once again, Indian Creek Winery for allowing us to use the beautiful grounds for our event. Petit Verdot is awesome!!!!
Everyone brought something to share and there were some super dishes – salads desserts and the like. Then everyone brought their own meat to grill. The grill was supplied by Indian Creek Winery. It was a great evening.
Well another wine dinner for the TVWS has come and gone.
Some mix-up in the presenters, but the dinner did go on. The members of the TVWS are so great in “stepping up to the plate” and that is exactly what they did. They knew what the buffet was going to be, so they went out and purchased Idaho wines for the dinner. Thank-You all who “covered” for the mistake and made the evening a success for the 34 people who were there. Thank-You too, Kathy Johnson, of Winery Seekers, for doing your part in Hosting. It is appreciated. Here are some photos from the evening.
Patrick Williamson, of Williamson Orchards and Vineyard, did a super good job in presenting one of the few “blind” tastings the TVWS has had last night. These wines were all from the Snake River AVA and all were Cabernet Sauvignon, although some were blended. Sorry to say, some of us were stumped! Oh well, more to learn – the process never ends. But then, that’s the fun of this organization and these programs.
The food, prepared by Swiss trained Chef Jake, was an Italian theme that was well pared with the wines. And the vanilla ice cream at the end, topped with a port-like dessert wine was super.
And now, the buffet!
If you were not here for this event, you missed an excellent one, one of the best of the year!