Treasure Valley Food and Wine Blog

Food, Craft Beer, Nano Breweries, Wine, Idaho Wineries, Winery Bistros, Restaurants and Events, Boise Foodies in the Treasure Valley Idaho. Come see what we are up to and the variety of our eating and wine and craft beer experiences. Look where we and our friends like to eat and have a great glass of wine or craft beer. And if you are in Boise, let us know. We'll meet you for a bite to eat and/or a glass of craft beer or wine. What is your favorite cuisine? I bet we can find you a restaurant to satisfy your epicurian urge. Cheers!


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Brunch at Parma Ridge Winery


Thank you so much Artist Stephanie and Chef Storm Hodge for another delightful brunch! These brunches are superb! 5-Star! (Bistro Weekend Menusubject to change – or Parma Ridge Winery and Bistro) And many thanks to Garry and Donna for meeting us at the bistro for lunch, despite the highway detours! Here is what we had along with our 2016 Parma Ridge Winery Tre Bianchi and a 2015 Parma Ridge Winery Carmenere. Cheers! Left-Click any of these photos to see them enlarged.

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Coconut Breaded Deep-Fried Shrimp
over
Coconut Lime Rice
with
Korean Barbeque and Sweet Chili Dipping Sauces
They were that good! Started out with 6 shrimp.

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Korean Barbeque Chicken Skewers
with
Coconut Lime Rice and a Korean Barbeque Sauce

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Parma Ridge Pear Salad
with
Mixed greens with apple cider vinaigrette, Bleu Cheese and Poached Pear with Grilled Bread

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Grilled Flat-Bread
with
Italian Sausage, Pepperoni and Mushroom with Homemade Red Sauce

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Parma Ridge Cream of Mushroom Soup

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Brunch Burger – Quarter-Pound Black Angus Burger
with
Melted Double Cream Brie, Apple-wood Smoked Bacon, and Sunny-side up Egg
with
Lemon-Tarragon Aioli and Rosemary Garlic Truffle Fries

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Best Ever Biscuits and Gravy
Sausage Gravy

over
Fresh Bacon Cheddar Biscuit topped with a Sunny Side Up Egg


And to follow-up from the Parma Ridge Winery web page,

Savor the Flavor
Offering both an in-house menu in the Tasting Room and custom menus for your scheduled event, Storm is looking forward to making your day special. From appetizers to full course meals, Parma Ridge offers both the taste and the view. Come by during tasting room hours to enjoy one of his delicious menu items, or contact us today to plan your special event!

I did mention to Stephanie that Robin and I have probably had close to all of the items offered on the menu. We have never had a bad selection, but there are some we prefer! The Parma Ridge Bistro is definitely a 5-Star winery bistro in the Snake River AVA.

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Love this photo by Stephanie Hodge! So dramatic! I understand that it may be a label sometime in the future.

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Spanish Wine at “The Buzz”


A very interesting night of some fantastic foods and wines from Spain. Once again, Cristi, Tommy and Peggy came up with great service, adequate amounts of wine, super service and great smiles! For me, I liked the Cristi’s Choice, a 2015 Chateau De La Roche Sauvignon Blanc stole the show! It pulled [19] from me! The next closest was a NV Vivanco Rioja, [17].
The food. Two items stood out – Salmorjo Cordobes. According to Cristi and her sources, “It’s like gazpacho, only thicker. It is more a dip than a soup and in Cordoba is generally eaten by dipping bread or dry bread sticks in it.”
The other real treat was the dessert – Torrijas with Vanilla Ice Cream. “In the convents torrijas were often made with leftover bread – the perfect sweetmeat to lighten Lent. Since then they have been prepared in a number of variants, such as soaked in milk, syrup, honey or wine, sprinkled with sugar or cinnamon, etc. Sometimes they are made using orange juice which gives them a fruity taste and makes them suitable for those with a lactose intolerance.” [Spanish-Food] Here re some photos of the event. Enjoy and hope to see you at the next Buzz Wine Dinner. Left-Click any of these photos to see them enlarged.

Cristi’s Choice wines.

Croquettes and Albondigas
2013 Picos Garnacha
14% alc.
[15]

Salmorjo Cordobes
(One superb cold soup!)
2012 Ugarte Crianza
14% alc. definitely needs food [15]

Greens with Bean Salad
NV Vivanco Rioja
12% alc. Good pairing with the salad. [17]

Pork ala Madrid
Tortilla Espanola
2011 Faustino
Rioja
13.5% alc good with the pork and well balanced with the potato [17]

Torrijas with Vanilla Ice Cream
(Awesome!)
NV Anna Codorinu
12% alc. perfect balance with the dessert [17]


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Telaya Wines Featured at the TVWS Wine Buffet


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!


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Merlot and Sauvignon Blanc at “The Buzz”


Click Here for the latest news from The Buzz in Boise.

An interesting night, and the wines were so good! As was the food. Good to see Ed and his friend Ruth (see photo) there and good to have the sitting at our table. Also good to see Baily – it’s been a while.
The wines were different and my high scoring wine was a surprise. The Stuffed Mushrooms were excellent and they paired well with the 2014 Ezyaguirre Merlot (17). Here is the rest of our dinner and the wine parings. Enjoy! Left-Click any of these photos to see them enlarged.)

Stuffed Mushrooms

Green Minestrone

Green Salad
with
Spring Vegetables and Lemon Vinaigrette

Roasted Chicken
with
Vegetables and Rissoto

Chocolate Mousse Brownies


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Good Night at the Buzz


 

Just before the Ides of March, we had an awesome Wine Dinner at The Buzz in Boise, celebrating Italian wines. Superb appetizers, soup, salad, main dish and dessert. A good crowd was there to celebrate the feast. Thanks Cristi and Tommy and Peggy for a delightful evening. Left-Click any photo to see enlarged.

 

Tramezini Three Ways
2012 Montefalco Dango

14% alc paired very well with the salad [17] $26.00

Minestrone Alla Genovese
Another good paring.
2015 Avanti Pinot Noir
12% alc good with the soup. not over powering. [19] $14.00

Southern Italian Style Salad
Super good salad and paring!
2015 Malvasia del Salento
12.5% alc another super paring [17] $16.00

Pizzelle e Salsa Rossa
2013 Castelli di Abola
Chianti
13.0% alc good match for the main course [18] $21.00

Bonet
Absolutely delicious!
2016 Saracco Mascato Di Asti
super paring. [18] $20.00


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This Weekend at Parma Ridge Winery


28Nov2015_1_Snake-River-AVA-Visit_Parma-Ridge-Entrance

 

Looks like weatherwise, it could be a great weekend in the Snake River Wine District, especially at Parma Ridge Winery. Look what’s going on!

 

Warm Up this weekend
with
Wonderful wine, Fabulous food and an Amazing view!

Enjoy this weekend with wine tasting and excellent cuisine with your friends and family at Parma Ridge. We are open Friday, 12-9 p.m., Saturday 12-5 p.m.and Sunday 11 a.m. – 5 p.m. with our regular menu all weekend long. We have Happy Hour on Friday evening from 4-7p.m. and Sunday Brunch Specials. Due to limited inside space, reservations are recommended if dining inside this weekend. We have a couple large heaters and sides on three sides of our tent for those of you that want to dine outside this weekend.

It’s HARVEST time at Parma Ridge – See our Facebook page for pics of the continuing harvest! We will be finishing up our grape harvest with our Merlot and “Big Reds” tomorrow and next week. For those interested please email me and I’ll give you details about days/times…And don’t forget to wear boots and bring your pruning shears.

In More News…We hosted our second wedding at Parma Ridge last weekend! Congratulations to Mr. and Mrs. Limbaugh! We have some photos below of the special evening.

We are now sold out of our Cabernet Merlot blend— but are sampling the 2015 Cabernet Sauvignon this weekend, which is tasting quite delicious.

Tasty Featured Entrees This Weekend:
Storm’s Creamy Northwest Clam Chowder $6.95 bowl, $4.95 cup
One-Inch Cut Char-Grilled Ribeye Steak with Bleu Cheese Butter, Rosemary Truffle Mashed Potatoes with Cabernet Beef Demi-Glace, Grilled Asparagus and Storm’s Homemade Grilled Bread for $16.95
Storm’s Famous Salmon Brined, Lightly Smoked and Pan Fried with Rosemary Truffle Butter and Rosemary Truffle Mashed Potatoes accompanied by Grilled Asparagus and Storm’s Homemade Grilled Bread for $16.95
Chicken Pesto Sandwich – Grilled Chicken and Homemade Pesto with Prosciutto and melted Swiss Cheese on a Toasted Ciabatta Bun with Fresh Cut Truffle Fries for $9.95

Brunch Burger (Sunday only) – Quarter-Pound Black Angus Burger with Melted Double Cream Brie, Apple-wood Smoked Bacon, and Sunny-side up Egg with a lemon-tarragon aioli and Rosemary Garlic Truffle Fries for $9.95

Happy Hour Specials Friday from 4-7 p.m. with purchase of glass of wine, mimosa or beer:
$7.50 – 2 Sliders with Rosemary Truffle Fries; Your choice of:
“Mesquite” Ground Beef with Smoked Provolone, Bacon & Mesquite Aioli
“Triple B” Ground Beef with Bacon, Blue Cheese and BBQ
“Deluxe” Ground Beef with American Cheese and Diner Sauce
“Pulled Pork”Braised Pulled Pork with Black Cherry BBQ Sauce
$7.50 – Personal size Flatbread; Your choice of:
Grilled Chicken with Black Cherry BBQ sauce
“The Patricia” Prosciutto and Arugula with a Balsamic Reduction
Smoked Pulled Pork with Black Cherry BBQ sauce
“Fungi” Sautéed Mushrooms, Fresh Shaved Parmesan with Mozzarella and Garlic Oil
Italian Sausage, Pepperoni & Mushroom with Homemade Red Sauce
Pepperoni with Homemade Red sauce
“The Kathleen” Vegetarian Mozzarella and Garlic Oil, Smoked blue cheese, Sautéed pears with Honey and Butter, Spicy Pecans topped with fresh Arugula and a Balsamic Reduction
$5 – Basket of Rosemary Garlic Truffle Fries with House-made aioli

Sunday Brunch Specials:
Brunch Burger – Quarter-Pound Black Angus Burger with Melted Double Cream Brie, Apple-wood Smoked Bacon, and Sunny-side up Egg with a lemon-tarragon aioli and Rosemary Garlic Truffle Fries for $9.95
Bacon, Egg and Cheddar Breakfast Sandwich with Cheesy Bacon Fries – $6.95
Best Ever Biscuits and Gravy with a Fried Egg – $7.95

29June2016_1c_Capitol-Cellars_Storm-And-Stephanie_Robin-Better

 

See you this weekend!
Cheers,

Steph & Storm
Parma Ridge Winery
208-946-5187
info@parmaridge.wine


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Oktoberfest at The Buzz


10Nov2015_1e_The-Buzz-Monthly_Blind-Tasting_Buzz-InsideA good, adventuresome wine dinner at The Buzz celebrating Oktoberfest. Roulade. Beer. Wine. Carmel Beer Ice Cream. And the ice cream that Cristi made was rich and smooth and delicious!! Keep it on the menu, Cristi!!! We took a culinary tour, as well as a wine tour and beer tour, through some of Germany. For instance, “…Schnitzel can be made with different types of meat. Jäger-Schnitzel – with mushroom sauce; Zigeuner-Schnitzel is a sauce of red peppers,mushrooms, onions, tomato paste, red wine and chicken broth; Cordon Bleu came from Switzerland and is a schnitzel stuffed with ham and cheese.” These are just a few of the culinary discussions we had.

One of the better wines for the evening. [19] I know, it's not German.

One of the better wines for the evening. [19] I know, it’s not German.

Pretzels and Pork Schnitzel Meatballs 2014 Julia James Pinot Noir. a13% alc. an OK wine. the Snake River Pakitos IPA went better, though

Pretzels and Pork Schnitzel Meatballs
2014 Julia James Pinot Noir
13% alc. an OK wine.[16]
Snake River Pakitos IPA went better, though [18]

Greens with Radish and Cucumber Salad 2014 Urban Riesling 9.5% alc [15] Humboldt Low and Easy Lager was a better paring

Greens with Radish and Cucumber Salad
2014 Urban
Reisling
9.5% alc [15]
Humbolt Low and Easy Lager was a better paring [18]

Beef Roulade with Red Cabbage and Spatzel 2011 Serrata Alc 13.5% OK paring [17] Weihenstephaner Korbinian [18] great paring!

Beef Rouladen
with
Red Cabbage and Spatzel
2011 Serrata

Alc 13.5% Good paring [17]
Weihenstephaner Korbinian [18] great paring!
Here is but one of many recipes for Rouladen

Carmel Beer Ice Cream with Honey Cookie 2011 Montgras Carmenere alc 13.5%  not a good paring [18] Madison River Hopper Pale Ale [16] the wine pared better

Carmel Beer Ice Cream
with
Honey Cookie
2011 Montgras
Carmenere
alc 13.5% good paring, better than the beer [18]
Madison River Hopper Pale Ale [16] the wine pared better

One absolutely awesome ice cream that Cristi made. It really needs to go on the daily menu! Robin liked the ice cream, too!