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!
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.
Many, 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!
It 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!!!!
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.
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!
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!
Robin 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.