TVWS Tastings

October Rhone Wine Buffet


October 2017 TVWS Rhone Wine Buffet Menu

Here is a Printable Menu in PDF. Help yourself and see you there. Left-Click the menu to see it enlarged. Thank-You Robin and Gail for working on this menu.

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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

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

TVWS Annual Christmas Party. A Luau!


13dec2016_1_the-buzz-christmas_chefAnd a great Luau it was, thanks to the Chef Revira and his Crew! A full room and attendance as we have every year at Christmas. It is a great time with some great food. Thanks go to Garry Scholz for taking most of the photos listed below – I “ran out” of film.
There were about 40 people there this year, maybe a few more. The weather outside was frightful – snow, black ice. It took us about 1 hour to travel the normal 20 minute drive time. But all ended well and the Luau was terrific! Every year there is also a Silent Auction of different things offered by the Board and others if they want. Look at these photos and you will see what a great time it was.

Chef Revira, born in Hawaii, entertains us prior to the tasting with some music.

Chef Revira, born in Hawaii, entertains us prior to the tasting with some music.

Some of the attendees

Some of the attendees

Appetizer table and guests.

Appetizer table and guests.

Appetizers

Appetizers

13dec2016_2_tvws-christmas-garry_pig

A Luiau Pig for dinner. It was delicious.

A Luau Pig for dinner. It was delicious.

13dec2016_2g_tvws-christmas-garry_cutting-pig

The buffet table.

The buffet table.

Plated Luau dinner!

Plated Luau dinner!

Pineapple Cake for Dessert.

Pineapple Cake for Dessert.

Some of the sparkling wines we had.

Some of the sparkling wines we had.

One of the many baskets that were offered for Silent Auction. All of the products in the baskets were donated.

One of the many baskets that were offered for Silent Auction. All of the products in the baskets were donated.

13dec2016_2c_tvws-christmas-garry_tell-time-basket

13dec2016_2b_tvws-christmas-garry_baskets

Cooking Basket donated by Bob and Robin. The Parma Ridge Syrah is 1 of just a few left. There are no more at the winery!!

Cooking Basket donated by Bob and Robin. The Parma Ridge Syrah is 1 of just a few left. There are no more at the winery!!

Awesome December Luau Coming At TVWS


TVWS LogoOn December 14, 2016, the TVWS is presenting a Sparkling Wine Buffet Dinner – it’s going to be a Luau Roasted Pig – and a Silent Auction. Here is but one of many baskets that will be auctioned off. The face value on this one is $80.00. Robin and I are happy to donate this. See you there.
All of the TVWS Wine Dinner Buffets are ticketed. In other words, you must purchase tickets to attend. The tickets will be made available online and on this page each month.

Online-Purchase – $25/person
At The Door – $35/per person

And yes, it really is that time of year! December is important to the TVWS and we are asking for your help. Let’s have some fun! We are inviting you to become famous! Yes famous! We need some people to run for the Board and are asking for YOU to volunteer! Meet once a month for about 1 1/2 hours and a dinner and usually lots of wine! Please let a Board member, or email me (Bob@rockinrs.com) and I will let them know you are interested! Thanks and I look forward to working with you on the Board. The only requirement is that you must be a Member of TVWS. Cheers!
 

Cooking Basket donated by Bob and Robin. The Parma Ridge Syrah is 1 of just a few left. There are no more at the winery!!

Cooking Basket donated by Bob and Robin. The Parma Ridge Syrah is 1 of just a few left. There are no more at the winery!! Basket value – $80. Let it be yours!

Frenchman’s Gulch Wines at TVWS


TVWS LogoPretty good wines from a small Idaho winery. Their Cabernet Sauvignon, although Washington grapes, was a good wine and probably the best of the night. The buffet was to be Alsatian. It was close – the apple pie for dessert was very good.
From various sources on the web, and there are many of them, Wikipedia, Interfrance.com and Brigille’s Kitchen are just a few but are a great source for information, we find that Alsatian food is defined as Germanic culinary traditions and is marked by the use of pork in various forms. The region is also known for its wine and beer. Traditional dishes may include the following –
baeckeoffeAlsatian Chicken Baeckoffe Baeckeoffe means “baker’s oven”. It is a mix of sliced potatoes, sliced onions, cubed mutton, beef, and pork which have been marinated overnight in Alsatian white wine (Pinot Gris) and juniper berries and slow-cooked in a sealed ceramic casserole dish. Leeks, thyme, parsley, garlic, carrots and marjoram are other commonly added ingredients for flavor and color.
flammekuecheFlammekueche is an Alsatian-Mosellan and South German dish composed of bread dough rolled out very thinly in the shape of a rectangle (traditionally) or circle, which is covered with fromage blanc or crème fraîche, thinly sliced onions and lardons. It is one of the most famous specialties of the region
choucrouteChoucroute Garnie (French for dressed sauerkraut) is a famous Alsatian recipe for preparing sauerkraut with sausages and other salted meats and charcuterie, and often potatoes. Although sauerkraut is a traditionally German and Eastern European dish, the French annexation of Alsace and Lorraine – Quiche Lorraine named after the Lorraine region of France – is a popular variant that was originally an open pie with a filling of custard with lardons – following the Peace of Westphalia in 1648 brought this dish to the attention of French chefs and it has since been widely adopted in France.
fleischnackaFleischnacka are an Alsatian dish made from cooked meat stuffing (usually the remainders of pot-au-feu), eggs, onions, parsley, salt, pepper rolled in a fresh egg pasta. The meat stuffing is spread on the fresh egg pasta and rolled. The tube obtained is then cut into slices of 1.5–2 cm, the Fleischschnackas. The slices are cooked on each face with butter in a frying pan then broth (usually pot-au-feu broth) is added and the rolls are cooked ca. 12 minutes. Traditionally, Fleischschnackas are served with a small quantity of broth and a green salad.
Alsace is a cultural and historical region in eastern France, now located in the administrative region of Grand Est. Alsace is located on France’s eastern border and on the west bank of the upper Rhine adjacent to Germany and Switzerland.

Some of the  attendees who were there.

Some of the attendees who were there.

Appetizer wines

Appetizer wines

Various cheeses

Various cheeses

One of the wines presented.

One of the wines presented.

Green Salad

Green Salad

Individual Chicken Pot Pies

Individual Chicken Pot Pies

Apple Pie with Cinnamon Whipped Cream

Apple Pie with Cinnamon Whipped Cream