Photos

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

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

Chilean Wines at TVWS


10Sept2014_1_TVWS-Basque-Wines_2012-Serres TempranilloMany, 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!

One of the better wines, in my opinion.

One of the better wines, in my opinion.

Some goodies on the appetizer table.

Some goodies on the appetizer table.

Cheese Platter

Cheese Platter

Some of the wines that were served.

Wines that were served.

Salad Fixings - Tomato, Onion and Carrots

Salad Fixings – Tomato, Onion and Carrots

Appetizer

Appetizer

Appetizer

Appetizer

Appetizer

Appetizer

Veggie Empanadas

Veggie Empanadas

Meat Empanadas

Meat Empanadas

Corn and Potato Pancakes

Corn and Potato Pancakes

Dulce de Leche

Dulce de Leche

TVWS Holds Superb Chardonnay Wine Dinner


23April2013_1c_Buzz-Shadows_Signed-Color_Best_LocaltoneRay Oelrich did a fantastic job presenting these wines. Thank-You Ray for an enjoyable wine tasting evening. Chef Jake Sandfort did a good job on the buffet again, too. In all – A great evening! Good, too, to have Garry Scholz join us again. There were seven wines presented and discussed: Simonnet Febvre Chablis, 2014 Joel Gott Chardonnay (unoaked), 2012 Joseph Drouhin Macon-Villages, 2011 Columbia Crest Horse Heaven Hills Chardonnay, NV Treveri Cellars Blanc de Blanc Chardonnay Blend and the surprise wine Trader Joe’s Chardonnay. Here are some photos of the evening. Enjoy!

The room before everyone arrived.

The room before everyone arrived.

Some of the crowd.

Some of the crowd.

Ray and Sharon set up the wines

Ray and Sharon set up the wines

Cheese and Appetizers with a 2005 Bitner Vineyards Reserve Chardonnay

Cheese and Appetizers with a 2005 Bitner Vineyards Reserve Chardonnay

Salad Bar

Salad Bar

Mac and Cheese

Mac and Cheese

Chicken

Chicken

Squash Medley

Squash Medley

Ray Oelrich leads a group educational session

Ray Oelrich leads a group educational session

09Sept2015_1i_TVWS-Tasting_Ray-Teaches_2

The crowd listens intently

The crowd listens intently

Bridget pours some wine to Garry Scholz

Bridget pours some wine to Garry Scholz

TVWS Board Meets. Paella Dinner


28July2015_1e_Board-Paella_Reel-Foods-Lunch_Judus-Art-Ming-GalleryThe Board had their summer meeting at the home of Heather Mercy, Gail Parker’s Daughter-In-Law. Thank-You so very much Heather, for opening your beautiful home and kitchen to us. We were also honored to have Artist and Chef Judas Arrieta and his wife Vivian prepare the wonderful Tapas and Paella dinner for us. It was awesome! From Wikipedia, paella is,

Paella (Valencian: [paˈeʎa] or [pəˈeʎə], Spanish: [paˈeʎa], English approximation /pɑːˈeɪlə/,/ˈpaɪjeɪə/ or /ˈpaɪjɛlə/) is a Valencian rice dish with ancient roots that originated in its modern form in the mid-19th century near the Albufera lagoon, a coastal lagoon in Valencia, on the east coast of Spain. The dish is widely regarded as Spain’s national dish, as well as a regional Valencian dish; Valencians regard paella as one of their identifying symbols.

Types of paella include Valencian paella (Spanish: paella valenciana), seafood paella (Spanish: paella de marisco), and mixed paella (Spanish: paella mixta), but there are many others as well. Valencian paella is believed to be the original recipe and consists of white rice, green beans (bajoqueta and tavella), meat (chicken and rabbit), white beans (garrofón), snails, and seasoning such as saffron and rosemary. Another very common but seasonal ingredient is artichoke. Seafood paella replaces meat with seafood and omits beans and green vegetables. Mixed paella is a free-style combination of land animals, seafood, vegetables, and sometimes beans. Most paella chefs use calasparra or bomba rices. All types of paellas use olive oil.

Here is a recipe for Paella that Robin and I have used with some success. But be aware that paella varies from household to household and from region to region. The one that we have the recipe for is basically, but not totally, from the Basque Market in Boise. Enjoy these photos and Thank-You Chef Judas and Vivian! The photo above is some of Judas’ artwork and on display at Ming Galleries in Boise.

Robin and I drove to the Farmland Restaurant in Wendell, a Basque restaurant, and picked up this loaf of Basque Bread.

Robin and I drove to the Farmhouse Restaurant in Wendell, a Basque restaurant, and picked up this loaf of Basque Bread.

Chicken and Dumpling Soup with Basque Bread Toasts When in Wendell, one must eat! The Farmhouse Restaurant is an awesome place to stop. Delicious meals! And all made from scratch.

Chicken and Dumpling Soup with Basque Bread Toasts

When in Wendell, one must eat! The Farmhouse Restaurant is an awesome place to stop. Delicious meals! And all made from scratch.

Back in Boise, our main seafood resource is Reel Foods. Chef Judas and Gail are waiting for lunch. Purchases have already been made.

Back in Boise, our main seafood resource is Reel Foods Fish. Chef Judas and Gail are waiting for lunch. Purchases have already been made.

Fried Oysters and Slaw

Fried Oysters and Slaw

Fried Halibut and Fresh Made French Fries

Fried Halibut and Fresh Made French Fries

Time waits for no one! Must start the prep work for the paella dinner. Only 5 hours! Feel like we’re on Chopped!

Vivian, Chef Judas Arrieta are discussing the menu and where to purchase the items.

Chef Judas Arrieta and his wife Vivian and Gail McClellan Parker are discussing the menu and where to purchase the items.

An old, old Basque Red Wine. It was super good. I think this is the last bottle in existence! It is now history.

An old, old Basque Red Wine. It was super good. I think this is the last bottle in existence! It is now history. We also had a 2009 Cold Springs Riesling that went extremely well with this dinner.

Vivian and Chef Judas are starting to cook.

Vivian and Chef Judas are starting to cook.

Gail and Vivian work on the peppers.

Gail and Vivian work on the peppers.

Stuffed peppers are cooking.

Stuffed peppers are cooking.

Finally it’s 6:00pm and time to eat! Here are some Tapas items …….. We made all of them!!!

Stuffed Peppers

Stuffed Peppers

Potato Frittata with Poblano Peppers

Potato Frittata with Poblano Peppers

Squid

Squid

Deviled Eggs with Red Pepper

Deviled Eggs with Red Pepper

Basque Olives with Anchovy and Peppers

Basque Olives with Anchovy and Peppers

Tuna Bruschetta

Tuna Bruschetta

Plated tapas. Yum!

Plated tapas. Yum!

And now ………….. Paella!

Chicken and Chorizo Paella

Chicken and Chorizo Paella

Seafood Paella

Seafood Paella

A great time shopping, eating, prepping, eating and wine. Oh yes. A short business meeting. And yes, the Board Meetings are all open to any member of TVWS. You are welcome to join us … encouraged to join us. If you missed this meeting, see what you missed? (Not all meetings are served dinner like this, though.) Cheers!

A Great 2015 TVWS Picnic


Indian_Creek_New_Sign_July2011_GreatYes it was! Inspite of the stormy weather. No rain at Indian Creek Winery while we were there, but Boise received record breaking rainfall in 1 hour! Sure did cool things down and make for this great yearly event. Some really delicious foods were supplied as Pot-Luck. Great appetizers! Great Salads! Great desserts!
Thanks to Indian Creek Winery and to Bill and Mui Stowe and Tammy and Mike McClure – Winemaker – for opening the grounds to us. Supplying some awesome wines for us to enjoy. And for providing a grill and tables and chairs for us to use. The grounds and the gardens are beautiful. Here are some photos of the evening. Without the heavy rains but with a nice, cool breeze blowing. Cheers!

It all starts  with food. How about Pork Chops and Chicken on the grill? The steaks are coming.

It all starts with food. How about Pork Chops and Chicken on the grill? The steaks are coming.

Plated Pork Chop, Grilled Pineapple and Slaws

Plated Pork Chop, Grilled Pineapple and Slaw. The chops were from Homestead Farms. Delicious!

Fingerling Potato Dip. Awesome! Here is the recipe:

Fingerling Potato Dip. Awesome! Here is the recipe: Fingerling Potato Dip

Fruity Guacamole. This is absolutely delicious and served with Blue Corn Chips. Here is the recipe:

Fruity Guacamole. This is absolutely delicious and served with Blue Corn Chips. Here is the recipe: Fruity Guacamole

Some really great salads. All kinds.

Some really great salads. All kinds.

Indian Creek Winemaker Mike McClure is in deep conversation with one of the guests.

Indian Creek Winemaker Mike McClure is in deep conversation with one of the guests.

Williamson Vineyards Orchardist Patrick Williamson and Amanda - sitting - enjoy the conversations.

Williamson Vineyards Orchardist Patrick Williamson and Amanda – sitting – enjoy the conversations.

Gail Parker, Heather Mercy and Tammy Stowe McClure.

Gail Parker, Heather Mercy and Tammy Stowe McClure.

Bob and Robin Young

Bob and Robin Young

Greg Littig, Barbara Friedman, Sharon and Ray and Kathy Johnson.

Craig Luttig, Barbara Friedman, Sharon and Ray Oelrich and Kathy Johnson.

More of the crowd.

More of the crowd.

It was great to see so many people at this years picnic! Seems to be growing. Good to see Garry and Donna back from Virginia. Welcome home!

It was great to see so many people at this years picnic! Seems to be growing. Good to see Garry and Donna Sholz back from Virginia. Welcome home!

Sneaky Snake came to the picnic, too! Didn't eat much, though.

Sneaky Snake came to the picnic, too! Didn’t eat much, though.

And as always, all good things must come to an end. Even the day passes into night.

And as always, all good things must come to an end. Even the day passes into night.

TVWS Presents Ste Chapelle Winery


09July2014_1c_TVWS-Annual-Picnic_Tom-FelzienThis was a great re-introduction to Ste Chapelle wines. Next month is our Annual Picnic at Indian Creek Winery, Wednesday, July 8. Bring your own meat to grill. DO NOT BRING YOUR OWN WINE! Wine can be purchased at the winery.
Ste Chapelle offered some really good wines for our dinner. 2012 Chateau Series Riesling, 2013 SRV Chardonnay, 2012 Gem State Red, 2011 Tempranillo, 2011 Petit Verdot – 100%. Glad they did not blend this wine!! And a 2012 Cabernet Sauvignon. A really great line up. Maurine Johnson, Winemaker at Ste Chapelle , did a great job in offering these wines, taking questions from some of the 42 people who attended and leading a general discussion on the winery. And then, there was the buffet. Delicious!

Salmon with ba White Sauce.

Salmon with a White Velouté Sauce

Velouté is one of the five mother sauces of classical cuisine. It can be made with any white stock, but this version, the fish velouté, is made with fish stock. Note that the velouté is not itself a finished sauce — that is to say, it isn’t typically served as is. You could, however, simply season it with salt and pepper and use it much as you would a basic gravy.
The White Wine Sauce is a finished sauce made by reducing white wine and then simmering in a basic fish velouté and some heavy cream. The White Wine Sauce is an ideal accompaniment for all kinds of fish and seafood dishes. It’s also the base from which a number of other classical sauces are built — such as the Herb Sauce, the Shrimp Sauce or the Venetian Sauce. Google these sauces for the recipes. They are readily available. You can also look in The Sauce Bible: Guide to the Saucier’s Craft by David Paul Larousse.

Roasted Potatoes

Roasted Potatoes

Beef

Beef

Cheese Cake

Cheese Cake

Th Cheese Cake must have been good. Not much left! And no, we don't deliver.

The Cheese Cake must have been good. Not much left! And no, we don’t deliver.

Dinner is served!

Dinner is served!

The Johnsons! Maurine (L) Winemaker at Ste Chapelle and Kathy (R), TVWS.

The Johnsons! Maurine (L) Winemaker at Ste Chapelle and Kathy (R), TVWS.

More of our guests.

More of our guests.

Some of the 42 people who were there.

Some of the 42 people who were there.

Wall to Wall people. That's great.

Wall to Wall people. That’s great.