Photos By: Bob Young

TVWS Goes to Argentina


And such a great trip! Almost 56 people joined us in the festivities. Carl Abrahamson was a great “tour guide” with a lot of great information.
The menu was superb, although I would have prefered some nutmeg in the creamed spinach. The beef was good s was the baked polenta. And that dessert — Superb! You’ll see it below in the photos.
Here is the menu, wine list and some graphics that shows the wine districts in Argentina. Enjoy and hope to see you at the HUGE Christmas bash in December. It is well attended so get your reservations as soon as they are available. Cheers! Left-Click any of these photos to see them enlarged.

The menu!


The wine list.


Wine areas of Argentina


Some of the 56 people who were there.



Appetizer offering


Appetizer plated


Wonderful salad


Creamed Spinach


Baked Polenta


Marinated Flank Steak with Chimichurri Sauce


Cinnamon Crepes with Raspberry Preserves and Raspberry Coulis

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TVWS Goes to the Rhone Valley


This was probably one of the best buffets the TVWS has ever had. My hat is off to Robin and Gail for such a great meal. Who would have thought fingerling potatoes and bread cubes in a fondue for an appetizer. It was awesome.
The wine pictured here was one from our cellar and was a very good wine. 7 years old and still vibrant! It went very well with the main course of pork, cabbage and potatoes. Here are some photos of the evening. Left-Click any of them to see them enlarged. Cheers!

The menu for the evening

The Wine List for the evening

Gruyère Fondue
bread cubes and small roasted potatoes

Provençal Root Vegetable Soup
white beans, fennel and pistou
(Provençal: of, relating to, or characteristic of Provence or the people of Provence)

Pork Tenderloin
Butternut Squash Purée
Lyonnaise Potatoes

(Lyonnaise potatoes is a French dish of sliced pan-fried potatoes and thinly sliced onions, sautéed in butter with parsley. Lyonnaise means “from Lyon”, or “Lyon-style”, after the French city of Lyon.)
Braised Savoy Cabbage with Apples

Tarts aux Pommes
(fancy apple pie)
Crème Fraîche

Here are some of the 41 people who were there.

Australian Wines at TVWS


Now that was a good meal! One of the better ones we’ve had. Our hats are off to Gail Parker and Doryne Wendel for a great evening. The wines were awesome. Interesting tasting – a blind tasting comparing Shiraz and Cab Sauvignon. Our challenge was to identify the regions they were from, either Barosa or Maclaren Vale. Fun time! Here is the dinner that was served. The Chef did a great job.

 

Dinner Menu
Appetizer
Australian-style Shrimp Cocktail and Crackers
Salad
Pea Salad
with
Water Chestnuts
Baguuettes

Entrée and Sides
Beef Meat Pie with Pastry Crust
Mashed Potatoes and Gravy
Variety of In-Season Grilled Squash

Dessert
Lamington Cake
sponge cake with jam filling, chocolate frosting and sprinkled with coconut

 
 

Australian-Style Shrimp Cocktail and Crackers

Pea Salad with Water Chestnuts and Baguettes

Beef Meat Pie with Pastry Crust

Mashed Potatoes and Gravy

Variety of In-Season Squash, Grilled

Dinner plated

Lamington Cake

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

TVWS and Texas Wines


Ah yes! Texas has wine! Some good. Some very good! Garry Scholz did a fantastic job in securing the wines and then presenting them. Gail Parker did a super job in paring the wines with our Texas style dinner! Thank you both for this awesome job! The crowd was good, about 40 people were there. Just look at this menu. You can Left-Click any of these photos to see them enlarged. Sorry for the missed one and the poor quality of others.

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Here are some of the wines Garry brought.

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Appetizer. Loaded Potato Skins
(Sorry for the poor photo quality)

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Southwestern Green Salad

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Cowboy Baked Beans

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Roasted Vegetables with Napales

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Plated dinner with the Smoked Brisket

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Caramel Flan

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!

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