Dessert Wine

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 March Wine Dinner


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!

Some of the people who were there.

More of the people who were there.

Brie with Fruit and Nuts
Baguettes

Caesar Salad
(Anchovies on the side)

Caesar Salad

Buttered Rosemary Red Potatoes

Roasted Vegetable Medley

Carved Prime Rib (at the end of buffet line)
Au jus
Creamy Horseradish

Dinner is served!!

NY Style Cheesecake with Dark Cherry Sauce

TVWS Presents Spanish Wines!


TVWS LogoA great start to the new year, 2017. Thank you Garry Scholz, the new President to TVWS, for an interesting and informative program. Six wines were presented plus one Cream Sherry, which has no cream in it! varietals presented were: Macabéo, Albariño, Garnacha, Monastrell, Rioja Rosso and Rioja Reserva. My favorites? Rioja Reserva, which spent at least 1 year in oak and 2 years in the bottle before release, and the Cream Sherry, which is Spain’s answer to Portugal’s Port.
The buffet was well-balanced to the wines and was interesting. Here is what was served on the buffet line. Left-Click any of these photos to see them enlarged. And before I forget, welcome to the Board, Doryne Wendel. It will be fun and exciting.

Some of the wines that were served. We also had some sparkling, Cava, wines.

Some of the wines that were served. We also had some sparkling, Cava, wines.

Cream Sherry that was served.

Cream Sherry that was served.

Some of the folks that were there.

Some of the folks that were there.

The appetizer table.

The appetizer table.

An appetizer plate.

An appetizer plate.

Spanish Salad that was very good.

Spanish Salad that was very good.

Roasted Vegetable Medley

Roasted Vegetable Medley

 Spanish Potato Fritata

Spanish Potato Fritata

 Spanish Meatballs

Spanish Meatballs

 Spanish Gypsy Arms (Bravo de Gitano)

Spanish Gypsy Arms
(Bravo de Gitano)

All-In-All a very good night. Food was good. Wine was good. Company was good. Even the streets were clear of ice and snow.
And at our table, Byron Minton and I were discussing a drink made from tequilla and St Germaine (Elderberry Flower liquor). Easy to make – drink it slow for it is creamy and smooth. 3 oz Jose Cuervo Tequila Gold, Blue Agave and 2 oz St Germaine. Mix in an 8oz glass. Add 1 ice-cube and stir to cool. Differently good. It’s sort of Spanish with the Tequila. Sort of.

TVWS April Wine Dinner


TVWS LogoWell 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.

Three wines that were use for the appetizer table.

Three wines that were use for the appetizer table.

The Appetizer Table.

The Appetizer Table.

Robert Parker pours some appetizer wine.

Robert Parker pours some appetizer wine.

Salad Makings

Salad Makings

Pork Chops

Pork Chops

Scalloped Potatoes

Scalloped Potatoes

Broccoli and Reed Peppers

Broccoli and Reed Peppers

Dinner is plated

Dinner is plated

Rhubarb and Strawberry Dessert

Rhubarb and Strawberry Dessert

Blind Tasting at TVWS


28Nov2015_2a_Snake-River-AVA-Visit_Williamson_SignPatrick 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.

Patrick Williamson

Patrick Williamson

Good idea using the white board. You can see some of the comments and where the wines were from.

Good idea using the white board. You can see some of the comments and where the wines were from.

And now, the buffet!

Antipasta

Antipasta

Cheese Plate

Cheese Plate

Enjoying the Antipasta and Cheese Plate and some super Williamson Viognier, and Late Harvest Viognier

Enjoying the Antipasta and Cheese Plate and some super Williamson Viognier and Williamson Late Harvest Viognier

The Italian Buffet Table prepared by Chef Jake

The Italian Buffet Table prepared by Chef Jake

Salad Makings

Salad Makings

Lasagna

Lasagna

Vegetable Medley

Vegetable Medley

Garlic Bread

Garlic Bread

Dinner Plated

Dinner Plated

If you were not here for this event, you missed an excellent one, one of the best of the year!

Parma Ridge Winery and Bistro Events


Parma Ridge Specials LogoAnother weekend rolls around as does another month. March always brings the smells and sights of Spring. But this first weekend in March also brings another special weekend at Parma Ridge Winery and Bistro. Looks what is going on. Thanks Stephanie for sending this.

Join us this weekend for a some fabulous food, wonderful wine, and an amazing view.

We are open Friday 12 – 7 p.m., Saturday 12 – 5 p.m. and Sunday 11 a.m. – 5 p.m. offering our Regular Menu and Wine Tasting each day — and Happy Hour Specials Friday from 4-7 p.m. and Sunday Brunch Specials. Reservations recommended for groups of 4 or more if dining in the tasting room.

Happy Hour Specials with purchase of glass of wine, mimosa or beer:

2 Sliders with Rosemary Truffle Fries: Pork, Mesquite Ground Beef, “Triple B“ or “Deluxe” – $6.50
Parma Ridge Grilled Romaine Salads: Bacon & Blue Cheese or Chicken Caesar – $6.50
Char-grilled Kielbasa or Andouille on a Hoagie Roll with Black Cherry BBQ sauce, Deli Mustard and Caramelized Onions – $5.95
Personal size Flatbread: BBQ Pork, BBQ Grilled Chicken, “The Patricia,” “The Kathleen” or Pepperoni – $5.95
Parma Ridge House Salad: Mixed greens with apple cider vinaigrette, Bleu Cheese and poached pear – $5.95
Basket of Rosemary Garlic Truffle Fries with House-made aioli – $5

Sunday Brunch Specials:

Bacon, Egg and Cheddar Breakfast Sandwich with Cheesy Bacon Fries – $6.95
Best Ever Biscuits and Gravy with a Fried Egg – $7.95
Slow Braised Beef Short Rib over Mashed Potatoes with Grilled Asparagus and Fresh Baked Bread – $10.95
We’ve updated our email address and web address! Find us at http://www.parmaridge.wine and email us at info@parmaridge.wine.

We will have a new Bartholomew Wine available for tasting and purchase this weekend, check out the 2013 Primitivo. This Italian clone of Zinfandel showcases great fruit flavors of cherry and plum. A medium body and smooth tannins finish long after the last sip. Pairs well with salami and fruit chutney. Retail $24.

We are now offering our 2015 Unfiltered Chardonnay, Dry Riesling and LaRea Dolce Sweet Riesling by the glass for $5 or in 1-Liter Carafes for $16.50 while dining in the tasting room. Come by this weekend to have a taste!

Come in your Parma Ridge shirt, hat or jacket for a free wine tasting this weekend.

Save the Dates:

Saturday March 12, 12-5 p.m. Luck O’the Leprechaun Poker Run
You don’t have to be Irish to enjoy the green rolling hills in the Sunnyslope area of Idaho. While touring wineries and restaurants in Sunnyslope guests can try their hand at a running game of poker. Each player will draw a playing card at five or more of the participating locations to build their poker hand. The highest hand, following standard poker rules, will win a gift basket, valued at over $75, filled with select wines and gift cards. The prize will be awarded on March 17th by the Sunnyslope Wine Trail.

Easter is Sunday, March 27th – Reserve your table for Easter Brunch at Parma Ridge! Open from 11a.m. – 5 p.m.

See you soon
Cheers,
Steph & Storm
Parma Ridge Winery
208-946-5187
info@parmaridge.wine

We had some amazing customers build a wine bottle Chandelier for the tasting room. It is perfect for the space and we love it!

We had some amazing customers build a wine bottle Chandelier for the tasting room. It is perfect for the space and we love it!
[Photo courtesy Parma Ridge Winery]

BBQ Pork Flatbread with a bottle of Avielle, sounds like a good day to me!

BBQ Pork Flatbread with a bottle of Avielle, sounds like a good day to me!
[Photo courtesy Parma Ridge Winery]

Zhoo Zhoo Wines Presented at TVWS


10F eb2016_2_TVWS-Zhoo-Zhoo_LogoZhoo Zhoo Wines were the featured Idaho wine this month at the Treasure Valley Wine Society Wine and Buffet Dinner. Thank-You Hadley Robertson for doing a superb job on presenting the wines from the winery. I am making a Boeuf Bourguignon this Sunday for Robin on Valentines Day and we have a bottle of Zhoo Zhoo Model C10 Claret that will be a perfect paring with the beef. As stated on the label, “Zhoo Zhoo Claret, Model C10, is beautiful, natural and rare, only 4032 bottles were produced. 46% Cabernet Sauvignon, 43% Cabernet Franc and 11% Merlot.” Left-Click any of these photos to see them enlarged.

The full list of Zhoo Zhoo wines presented at the dinner.

The full list of Zhoo Zhoo wines presented at the dinner.

Zhoo Zhoo wines for tonight.

Zhoo Zhoo wines for tonight.

TVWS VP Kyle Felzien and Wine Maker Hadley Robertson before the programn started.

TVWS VP Kyle Felzien and Wine Maker Hadley Robertson before the programn started.

Cheese and Fruit Tray

Cheese and Fruit Tray

Individual Chicken Pot Pie for an appetizer.

Individual Chicken Pot Pie
for an appetizer

Chicken Pot Pie

Chicken Pot Pie

Make Your Own Salad

Make Your Own Salad

Buttered Noodles

Buttered Noodles

Raisin Meatballs with Sauce Robert

Raisin Infused Beef Meatballs
with
Sauce Robert

Dinner plated

Dinner plated

Valentine Panna Cotta

Valentine Panna Cotta
with
Coconut Whipped Cream
(Recipe: Valentine Panna Cotta)

Some of the 28 people who were there.

Some of the 28 people who were there.

10Feb2012_1h_TVWS-Zhoo-Zhoo_More-People