Demi-glace

Another Great TVWS Wine Dinner – Telaya Wines


It was really a super night. Fine food and wine. Great friends! Telaya Wines, Carrie Sullivan presenting, were paired quite well with the buffet! The Chef and all of his Staff, did a superb job in presenting the buffet courses at the correct time and in the suggested order. Gail McClellan Parker does a super job in working the kitchen in suggesting the meal and paring the wines. Here is the menu for the evening and the wines. Please look at the winery link above and read their history. It’s interesting!

“Through Telaya–a blend of their two favorite places, the Tetons and la playa–they could establish a home base from which they could take others on a journey.”

Enjoy these photos and Left-Click any of them to see the photos enlarged. Cheers!

Some of the 38 people who enjoyed the evening.

Telaya Wines served tonight.

Two special wines. Check with the winery for availability.

Carrie Sullivan, co-owner does a great job in explaining about their wines.

Chef Choice Salad
with
Chopped Romaine Hearts, Pears, Feta Cheese, Candied Walnuts and Herb Vinaigrette

Smithfield Farms Pork Tenderloin
with
Telaya Turas and Caper Demi Glace

Wild Rice Pilaf
(I certainly did like this. Especially with some of the demi glace on it!)

“Pilaf is a dish in which rice is cooked in a seasoned broth. In some cases, the rice may attain its brown or golden colour by first being sautéed lightly in oil before the addition of broth. Cooked onion, other vegetables as well as a mix of spices may be added. Depending on the local cuisine, it may also contain meat, fish, vegetables, pasta, and dried fruits.
Pilaf and similar dishes are common to Balkan, Middle Eastern, Caucasian, Central and South Asian, East African, Latin American and Caribbean cuisines. It is a staple food and a national dish in Afghan, Armenian, Azerbaijani, Bangladeshi, Balochi, Bukharan Jewish, Cretan, Indian, Iranian, Kazakh, Kyrgyz, Kurdish, Pakistani, Swahili (Kenyan, and Tanzanian-Zanzibari), Uyghur, Uzbek, Tajik and Turkish cuisines.” [Wikipedia}

Buttered Carrots and Green Beans

Chocolate Espresso Torte

Hope I made you drool and be hungry! ‘Cause you’ll have to join us next month for Wines of Texas, presented by Garry Scholz. Yah Hoo!

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Great Dinner At Parma Ridge Winery Bistro


And yes it was a great time! Thank you Robin, Gail and Bob Parker and Marnie and Mac for this delightful dinner party. Look at what we had plus some wonderful Blood Orange Mimosas. Yum! Thanks, too, to Chef Storm and Stephanie Hodge, Chef and Owners of Parma Ridge Winery and Bistro, and their Staff for making this visit such a joy! And now it is the season to be sure to call for reservations because it gets very full and busy. There is a link in the sidebar. And if the weather is nice, plan to sit on the patio. Cheers and Thank-You everyone!

Rib-Eye Steak

Rib-eye Steak
with
Garlic Mashed Potatoes, Asparagus, Demi-glace, Garlic Bread

Wine List
2013 Bartholomew Reciprocity (50/50 blend of Cabernet Sauvignon/Carménère)
Chocolate Cake and Ice Cream
An Empty Plate

And before dinner we had a selection of sliders and truffle fries. Oh how good was that?

Slide rs

Sliders

Oh yes. And some great mimosas, too! Stephanie makes and awesome mimosa. And while you are sipping your mimosa, check out Stephanie’s artwork on the walls! Yup! She did them all. Such talent.

Blood Orange Mimosa

Blood Orange Mimosa

Two Mimosas

Two Mimosas

Rib-Eye Steak with Demi-glase Garlic Mashed Potatoes Asparagus

Rib-Eye Steak
with
Demi-glace

Garlic Mashed Potatoes
Asparagus
Garlic Bread

Wine

Wine with steak dinners. Yum!! Great job, Chef Storm.

Chocolate Birthday Cake with Ice Cream and Chocolate

Chocolate Birthday Cake
with
Ice Cream and Chocolate

The patio is open! Wonderful sunny and warm day.

The patio is open! Wonderful sunny and warm day.

Part of the vineyard from the patio.

Part of the vineyard from the patio.

The vineyard from our dinning room seats.

The vineyard from our dinning room seats.