Happy Holiday Sparkling Wine Buffet


And a superb buffet and party it was for 60+ people! Great to see Karen Burch again – it’s been a while. Please come back. And a big Thank-You goes out to Garry Scholz, Carl Abrahamson, Marvin Rogers, Rob Gibson, Ron Cheek and Stanley Mitchell for leading us on the Board. To the new folks, welcome to this awesome group!
The buffet was a finger food buffet modeled after the Orient Express movie where every scene someone had a glass of “bubbly” and the appetizers were a great variety. The photos of the food below is copied after that movie. And to the folks who donated those wonderful Silent Auction baskets, another big Thank-You. They were well thought out and different. That makes it fun! Enjoy these photos and Left-Click any of them to see them enlarged. Cheers!

Tonight’s Wine List
Some of the 60+ crowd!
Some more of the 60+ crowd!
Mari, John and John’s Mother. Welcome.
Karen Burch and friends.
Larry Kornze
And some of the Silent Auction Baskets
Foodie basket.
James Bond Basket.
More foodie items. And wine, of course.
Yum!
And the food! Well done, Chef!
Deviled Eggs with Caviar
Chicken Salad
Tuna Salad
Ham Wraps Stuffed with Pickle and Cream Cheese
Shrimp
Appetizers plated
Petifore Tree

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.

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 Annual Picnic


2014-Indian-Creek_LogoIt was a great picnic this year! No rain! Fun sun! Temps in the 80’s. Shady. Yummy food and awesome wines! Look at some of these photos from the event! Here are some of the people who attended. Thank-You once again, Indian Creek Winery for allowing us to use the beautiful grounds for our event. Petit Verdot is awesome!!!!

Setting up the area
Setting up the area
Sharon and Gail
Sharon and Gail
Cheryl and Bridgette
Cheryl and Bridgette
Robin
Robin
Bob Parker (back to us), Garry, Dan and Robin trying the Petit Verdot!
Bob Parker (back to us), Garry, Dan and Robin trying the Petit Verdot!
Carl makes caviar!
Carl makes caviar!
Food line is being setup.
Food line is being setup.
Cheese plate
Cheese plate
Awesome pies.
Awesome pies.

Everyone brought something to share and there were some super dishes – salads desserts and the like. Then everyone brought their own meat to grill. The grill was supplied by Indian Creek Winery. It was a great evening.

Great Day in the Snake River AVA


View from the patio at the tasting room.Clearish, cool, great food and great wines. We started the day at Parma Ridge Winery, here is the Parma Ridge “Bistro” Brunch and if you have not been there for brunch, you need to put it on your bucket list To Do! Awesome brunch, as you can see by looking at the link.
We visited 5 wineries in all and most of them I got photos. Williamson Vineyards, Fujishin Winery, Snake River Vineyards, Hat Ranch Vineyards and Houston Winery. It was great to see the crowds at each of these wineries. Standing room only! And some really good food at each one. The theme was essentially that wine is meant to be consumed with food. And it is. And at Hat Ranch Winery, they had different cheeses that were meant to accompany the specific wine they were serving. Here are some photos from the day. Left Click any of these photos to see them enlarged. Look in the sidebar for a link to these wineries. Happy sipping!

View of some of the Snake River AVA from the tasting room/dining are of Parma Ridge. This is where we started.
View of some of the Snake River AVA from the tasting room/dining area of Parma Ridge. This is where we started.
Williamson Vineyards was on our agenda.
Williamson Vineyards was on our agenda.
Tasting thisaway!
Tasting thisaway!
Williamson Fruit Shed
Williamson Fruit Shed
It was cold and the fire felt good. The tasting room was packed.
It was cold and the fire felt good. The tasting room was packed.
Just down the road from Williamson, is Fujishin Winery.
Just down the road from Williamson, is Fujishin Winery.
Fujishin tasting room. They had a good and warm corn chowder.
Fujishin tasting room. They had a good and warm corn chowder.
Scott DeSteelhorst winemaker at Snake River Winery in Arena Valley.
Scott DeSteelhorst winemaker at Snake River Winery in Arena Valley.
Robin finds a seat at Snake River Winery
Robin finds a seat at Snake River Winery
Folks enjoying the tasting.
Folks enjoying the tasting.
Wines offered at the Snake River Winery.
Wines offered at the Snake River Winery.
Houston Winery
Houston Winery
Tasting at Houston Winery and Pumpkin Soup.
Tasting at Houston Winery and Pumpkin Soup.

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!

What is “tapas”?


Quarterly Wine Dinner at the BuzzRobin found this good article called Where Did The Sherry Go? on Wine Lovers Page, which explains where the term “tapas” came from. You know, those little plates of “treats” that are probably no larger than a thimble. And you wish the servings were larger so you order a menu for a full meal and they do not serve full meals, only tapas! Here is a short excerpt from the article which may help. There is a link above and well worth the read.

Looking at trends in food and dining, you might expect Sherry to be the next big thing. Tapas and “small plates” are hip; and the art of the cocktail is booming. So why not turn to Sherry? This natural cocktail was the original drink for tapas, which were served on tiny dishes used as lids (“tapas,” in the vernacular) to keep fruit flies out of one’s drink while dining al fresco in Jerez … If you’re a wine drinker who doesn’t care for the darker, heavier style of Sherries like Oloroso, Amontillado or the sugar-sweet Pedro Ximenez, there’s no better place to start than Fino. Lighter in color, bone-dry in flavor, it’s still bold on the palate, redolent of pecans and roasted, toasted flavors backed by zippy acidity and a pleasantly bitter finish.