Parma Ridge Wine Dinner at TVWS


It was a great pleasure that we had Winemaker/Owner/Executive Chef Storm Hodge and Owner/Artist Stephanie Hodge presenting some fantastic wines. Chef Storm suggested the food to serve at this tasting and the paring was superb. There were close to 60 people there! Afterall, this is Idaho Wine Month!

The wines, 2016 Avielle (Rosè of Merlot), 2016 Chardonnay, 2016 Big Reds (blend of Cab Franc, Malbec and Merlot),2016 Joshua Storm (Tempranillo and Merlot) and 2016 Reinhart Riesling (by Sous Chef and Assistant Winemaker Megan Hartman). This was an awesome lineup of wines. Here is what we had for dinner. Cheers! Left-Click any of these photos to see enlarged.

Wine list
Menu

Arugula
Yellow Plum Tomatoes
Mini Buffalo Mozzarella Balls

with
Homemade Citrus Vinaigrette

Pork Tenderloin
with
Mushroom Sherry Cream Sauce

Roasted Garlic Mashed Potatoes
Broccolini

Fresh Blueberry Crisp
with
Vanilla Bean Ice Cream

See what you missed?

TVWS Presents – Wines From Parma Ridge Winery


This is going to be an exciting evening on June 13, 2018. Here is a link to the Brown Paper Tickets for the event. (You must have a ticket!)
Here, too, is the menu and the wines that will be presented by Winemaker, Chef and Owner Storm Hodge and Owner and Artist Stephanie Hodge. Hopefully Sous Chef and Assistant Winemaker Megan Hartman will be there, too. Menu and Wines.
These wines will be available for sale after the program. There will be no buffet line. Instead, the dinner will be served. Cheers!

TVWS Hosts Scoria Vineyards


On 10 January 2018, the Treasure Valley Wine Society hosted Scoria Vineyards, one of Idaho’s newest winery and vineyard. They ran out of wine this year, so they are planning to “up their production” in 2018. It takes time!
The buffet was superbly paired to the wines. And a surprise menu it was, as you will see by the photos below. We even had Idaho Beef, aka buffalo! It was delicious. The wines that were served, there is a list below, was the last that they had, and, thanks to Garry Scholz for buying some late last year, we had a delightful evening. Let’s look at the food that was on the buffet and I have also posted a map to the winery. Enjoy! Hope to see you next month when we do a Bordeaux tasting and a French menu for the buffet. Cheers! (Left-Click any of these photos to see them enlarged.)

Table centerpiece
Map to Scoria Vineyards.
Wines served at the buffet.

Appetizer
Tuna Fish Puffs
2015 Dry Riesling

Appetizer
Stuffed Mushrooms

Plated Appetizers

Caesar Salad
2015 Chardonnay

Dinner
Roasted Brussels Sprouts
2014 Mourvedre

Dinner
Roasted Red Potatoes

Dinner
Buffalo Roast

Dinner Plated
2014 Cabernet Sauvignon

Dessert
Chocolate Pie

with
raspberry sauce
2014 Petit Verdot and Syrah Blend

June 14th Wine Dinner


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.

A printable menu is available Here

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!

Frenchman’s Gulch Wines at TVWS


TVWS LogoPretty good wines from a small Idaho winery. Their Cabernet Sauvignon, although Washington grapes, was a good wine and probably the best of the night. The buffet was to be Alsatian. It was close – the apple pie for dessert was very good.
From various sources on the web, and there are many of them, Wikipedia, Interfrance.com and Brigille’s Kitchen are just a few but are a great source for information, we find that Alsatian food is defined as Germanic culinary traditions and is marked by the use of pork in various forms. The region is also known for its wine and beer. Traditional dishes may include the following –
baeckeoffeAlsatian Chicken Baeckoffe Baeckeoffe means “baker’s oven”. It is a mix of sliced potatoes, sliced onions, cubed mutton, beef, and pork which have been marinated overnight in Alsatian white wine (Pinot Gris) and juniper berries and slow-cooked in a sealed ceramic casserole dish. Leeks, thyme, parsley, garlic, carrots and marjoram are other commonly added ingredients for flavor and color.
flammekuecheFlammekueche is an Alsatian-Mosellan and South German dish composed of bread dough rolled out very thinly in the shape of a rectangle (traditionally) or circle, which is covered with fromage blanc or crème fraîche, thinly sliced onions and lardons. It is one of the most famous specialties of the region
choucrouteChoucroute Garnie (French for dressed sauerkraut) is a famous Alsatian recipe for preparing sauerkraut with sausages and other salted meats and charcuterie, and often potatoes. Although sauerkraut is a traditionally German and Eastern European dish, the French annexation of Alsace and Lorraine – Quiche Lorraine named after the Lorraine region of France – is a popular variant that was originally an open pie with a filling of custard with lardons – following the Peace of Westphalia in 1648 brought this dish to the attention of French chefs and it has since been widely adopted in France.
fleischnackaFleischnacka are an Alsatian dish made from cooked meat stuffing (usually the remainders of pot-au-feu), eggs, onions, parsley, salt, pepper rolled in a fresh egg pasta. The meat stuffing is spread on the fresh egg pasta and rolled. The tube obtained is then cut into slices of 1.5–2 cm, the Fleischschnackas. The slices are cooked on each face with butter in a frying pan then broth (usually pot-au-feu broth) is added and the rolls are cooked ca. 12 minutes. Traditionally, Fleischschnackas are served with a small quantity of broth and a green salad.
Alsace is a cultural and historical region in eastern France, now located in the administrative region of Grand Est. Alsace is located on France’s eastern border and on the west bank of the upper Rhine adjacent to Germany and Switzerland.

Some of the  attendees who were there.
Some of the attendees who were there.
Appetizer wines
Appetizer wines
Various cheeses
Various cheeses
One of the wines presented.
One of the wines presented.
Green Salad
Green Salad
Individual Chicken Pot Pies
Individual Chicken Pot Pies
Apple Pie with Cinnamon Whipped Cream
Apple Pie with Cinnamon Whipped Cream

Williamson Orchards and Vineyards


Yea! Great to see that the Williamson Orchards and Vineyards new and beautiful tasting room in the heart of the Snake River AVA will be opening soon. Real soon! Here is a link to Williamson Orchards and Vineyards where you can find more information.

08oct2016_1a_tvws_williamson-group“The farm was homesteaded in 1909 by Lillian (Williamson) and George Gammon. These pioneers set a precedent of hard work, ingenuity and perseverance. The Williamson’s were some of the first to plant fruit trees in the Sunnyslope valley. As the family grew, so did the business. Four generations of Williamson have worked the farm.
Today Williamson Orchards and Vineyards is operated by Michael, Beverly and Patrick Williamson [pictured here]. The original homestead of 80 acres expanded up to 700 acres at one time, and currently consists of 400 acres of vineyards, orchards and row crop.
We planted our first vineyards in 1998 and released our first vintage in 2001. The vineyard has more than doubled from the original 25 acres of Syrah, Cabernet Sauvignon and Viognier. We now grow 8 grape varietals and produce 14 different labels of delicious and award winning wines.” [Williamson Orchards and Vineyards website]
 

08oct2016_1_tvws_williamson-new-tasting-room