A 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.
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.
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 with
Garlic Mashed Potatoes, Asparagus, Demi-glace, Garlic Bread
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?
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.
Wow! If you missed this one, you missed an awesome and very full Wine Dinner. Almost 66 people were there! Robin did such a great job in selecting the wines, suggesting the menu to Chef Jake and presenting the program. Some little known facts about her wine education and background. Eight wines were donated from our wine cellar. All a range of reds from the 2007 Cinder Rosé of Syrah – which was wonderful – to the awesomely bold and big 2008 Saviah Petit Verdot. Here are the wines that were presented, and if you liked the Cheese Ball that we made, a link to the recipe is below.
Appetizer Wine with Cheese Balls (Sweet Potato Cream Cheese Dip) and Assorted Berries
2007 Cinder Rosé of Syrah SRAVA, ID
2005 Buena Vista Pinot Noir Carneros, CA
2004 Don Miguel Gascon, Malbec, Mendoza, Argentina
2005 Concha Y Toro Casillero del Diablo Carmenere Maipo, Chile
Full Bodied –
2006 Parma Ridge Reserve Merlot ID
2004 Bitner Vineyards Cabernet Sauvignon ID
2004 Ridge Buchiqnani Ranch Sonoma Carignane CA
2008 Saviah Petite Verdot WallaWalla, WA
But what about the scrumptious dinner that Chef Jake prepared for us? Here ’tis! And for Members, first time Guests and Wine Industry people? Just $25.00 per plate. Non-Members? $35.00 per plate. Such a deal!
The 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.
Time waits for no one! Must start the prep work for the paella dinner. Only 5 hours! Feel like we’re on Chopped!
Finally it’s 6:00pm and time to eat! Here are some Tapas items …….. We made all of them!!!
And now ………….. 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!
Yes! Working hard! Eating well! Sampling wine energetically! And all the time, getting your program set! A great group of people to work with.
And Please Note: The location of the Board meetings have now changed. We will hold the monthly Board meeting the Last Tuesday of each month at Meadowlake Village in the Board Meeting Room. Dinner will be $12 per person, as that is what it has been costing each Board member to create a dish and bring it to share, if not more. ALL Board Meeting are Open To The Membership! You are welcome. Come and offer suggestions. Enter into the discussions. Bring some wine to share with everyone. You do not, however, have a vote on the Board. Neither do Robin and I! Here is what we had for our last Pot Luck for a while. Enjoy! And see you at the next Tasting and Board Meeting.