Farm to Table Feast


And it was a good feast! Held at Peaceful Belly Farm and the new event room and building – Grand Opening November 16–18, noon until 6 pm.
The Farm to Table Dinner Series, “Josie of Peaceful Belly, Scott from Snake River Winery, Clay from Stack Rock Cidery, Nate Whitley chef at the Modern Hotel and Chef Abby Carlson have teamed up to create an amazing 5-course meal held on our magical Sunny Slope farm. The plates are creative, unique, and 100% local and seasonal. These dinners will transport you to another time and place where fresh food is cooked with amazing brilliance and presented to the table in a picturesque farm setting.” Here are some photos from the evening. Enjoy and Left-Click to see any of these photos enlarged. All in all – A good dinner.

Sunset at the farm.
The menu for the dinner.
New event room and tasting room.
Appetizer –

Fingerling Potato, Lentils and Onion

Smoked Trout
Warm Fingerling Potatoes
Buttermilk
Shallots
Arugula
2012 Arena Valley Riesling

Beef Tongue Carpaccio
Black Garlic Aioli
Roasted Chilis
Sunny Slope Cide
r

Roasted Winter Squash
Leeks
Kale
Brown Butter Tamari Vinaigrette
2014 Blauer Zweigelt

Reflections at the Intermezzo

Intermezzo
Pumpkin Pie Sorbet

Roasted Pork Loin
Onion Puree
Lentils
Tomato
Swiss Chard
2009 Reserve Bordeaux Blend

Tri of Ice Cream Sandwiches
2014 Orange Muscat

Idaho Wine Commission and the Idaho Wine Industry Holiday Events


Just in time for the Holiday Season. Great information from the Idaho Wine Commission on holiday wine events. “…Come on out and visit Idaho wineries Friday, November 23rd through Sunday, November 25th. Most wineries are offering special tastings, food pairings, holiday discounts and more! Each winery celebrates the festive weekend their own special way and provides a great experience for all! Can’t make it out for Thanksgiving? Wineries are hosting many special events throughout the upcoming holiday season. Check our event calendar to see all upcoming winery events.” Your Guide to Wine Country Thanksgiving!

What is this thing called ….. Borscht?


I’m not sure that Cole Porter or Ella Fitzgerald would approve of the title, but I think it is appropriate. Keep reading.

“Borscht (English: /ˈbɔːrʃ, ˈbɔːrʃt/ ) is a sour soup commonly consumed in Eastern Europe. The variety most often associated with the name in English is of Ukrainian origin, and includes beetroots as one of the main ingredients, which gives the dish its distinctive red color. It shares the name, however, with a wide selection of sour-tasting soups without beetroots, such as sorrel-based green borscht, rye-based white borscht and cabbage borscht … Borscht derives from an ancient soup originally cooked from pickled stems, leaves and umbels of common hogweed (Heracleum sphondylium), a herbaceous plant growing in damp meadows, which lent the dish its Slavic name. With time, it evolved into a diverse array of tart soups, among which the beet-based red borscht has become the most popular. It is typically made by combining meat or bone stock with sautéed vegetables, which – as well as beetroots – usually include cabbage, carrots, onions, potatoes and tomatoes. Depending on the recipe, borscht may include meat or fish, or be purely vegetarian; it may be served either hot or cold; and it may range from a hearty one-pot meal to a clear broth or a smooth drink.” [Wikipedia] And “those other sour soups” that are cousins to borscht may come from day Lithuania and Belarus, the Ashkenaz Jews, Romanian and Moldovan cuisines, Poland, Armenia and even Chinese cuisine, a soup known as luó sòng tāng, or “Russian soup”, is based on red cabbage and tomatoes, and lacks beetroots altogether; also known as “Chinese borscht”. Wow! There are many varieties of borscht.

But there is only one original or authentic borscht. Borscht derives from a soup originally made by the Slavs from common hogweed (Heracleum sphondylium, also known as cow parsnip), which lent the dish its Slavic name. Growing commonly in damp meadows throughout the north temperate zone, hogweed was used not only as fodder (as its English names suggest), but also for human consumption – from Eastern Europe to Siberia, to northwestern North America.
And what is generally served with borscht? “Pirozhki, or baked dumplings with fillings as for uszka, are another common side for both thick and clear variants of borscht. Polish clear borscht may be also served with a croquette or paszteciki. A typical Polish croquette (krokiet) is made by wrapping a crêpe (thin pancake) around a filling and coating it in breadcrumbs before refrying; paszteciki (literally, ‘little pâtés’) are variously shaped filled hand-held pastries of yeast-raised or flaky dough. An even more exquisite way to serve borscht is with a coulibiac, or a large loaf-shaped pie. Possible fillings for croquettes, paszteciki and coulibiacs include mushrooms, sauerkraut and minced meat.” [The Book of Tasty and Healthy Food, Anastas Mikoyan]

So. What is borscht usually made of? What are the components? Ingredients? Borscht is seldom eaten by itself. Buckwheat groats or boiled potatoes, often topped with pork cracklings, are other simple possibilities, but a range of more involved sides exists as well.
In Ukraine, borscht is often accompanied with pampushky, or savory, puffy yeast-raised rolls glazed with oil and crushed garlic. In Russian cuisine, borscht may be served with any of assorted side dishes based on tvorog, or the East European variant of farmer cheese, such as vatrushki, syrniki or krupeniki. Vatrushki are baked round cheese-filled tarts; syrniki are small pancakes wherein the cheese is mixed into the batter; and a krupenikis a casserole of buckwheat groats baked with cheese.

But please note, your borscht may be different from your neighbors. There are cultural differences in the borscht. Ingredients may include,beet juice, beet root, veal, ham, crayfish, beef, pork, sour cream, buttermilk, yogurt, cucumbers, radishes, green onion, hard-boiled egg halves, dill weed, leafy vegetables, sorrel, spinach, chard, nettle, dandelion, cabbage, tomatoes, corn, squash, to name a few.

Our Borscht
So whatever inspired me to write this post? Well, we made a borscht and I posted a photo of it (the one pictured here actually) and I got comments. One of them in particular, from a Ukrainian lady, and she said,”That’s not real Russian Borsch (smiley face). It’s beet soup (smiley face). My mom makes the best, she is a Gourmet Chef for over 50yrs, and specializes in Jewish Cuisine.” [Mara Rizzio] I spoke to Mara – she makes awesome pirogies – and it was a good discussion. Thank-You Mara for “setting” me straight. Thus, this blog post. Cheers. And here is a recipe for Borscht that I found in the internet, from NPR, that includes various ingredients. Have fun! Borscht Recipe.

Happenings at Parma Ridge Winery this Weekend


Join us this weekend for Wonderful Wine, Fabulous Food and an Amazing View!
We are open Friday,12-9 p.m., Saturday 12-5 p.m. and Sunday 11 a.m. – 5 p.m. with wine tasting and our regular menu all weekend long.
You can now text us at 208-946-5187 to make a reservation.
RESERVATIONS HIGHLY RECOMMENDED FOR FRIDAY EVENINGS AND SUNDAY BRUNCH!!!
STARTING OCTOBER 31st, EXTENDED HOURS
Open Wednesdays & Thursdays from 12-5 p.m. for Wine Tasting and Limited appetizer Menu
Open 12-9 pm Saturdays with Full Menu. Reservations Required for Fridays & Saturdays between 5-9 pm
Friday Hours from 12-9 p.m. and Sunday from 11 a.m.- 5 p.m. remain the same.

THIS WEEKEND
New Desserts on the Menu
Pumpkin Cheesecake
Autumn Apple Pie Ala Mode

New Appetizer
Pork Crostini
House-Smoked Pulled Pork with Blue Cheese Fondue and Cherry Chipotle BBQ Sauce on a Toasted Baguette

Soups are Back

Storm’s Northwest Clam Chowder
Cream of Mushroom Soup
Fall is in the air and Parma Ridge is your place to be with Storm’s Famous Northwest Clam Chowder and Cream of Mushroom Soup. Enjoy a cup for $5.95 or a bowl for $7.95. Both come with a slice of Sourdough Baguette

 

Have you seen the latest articles on Parma Ridge?
Parma Ridge was voted #1 Winery in Idaho By House Beautiful. See the line up here!

Great article by By Andy Purdue and Eric Degerman of Great Northwest Wine on the Idaho Wine Industry. Parma Ridge made the list with our 2016 Dry Rose of Merlot – Read it here! Only 5 Cases left for you to enjoy.

Harvest is in full swing at Parma Ridge! We’ve harvested our 2018 Viognier, Chardonnay, Gewurztraminer, Syrah & Big Reds off of our vineyard and Riesling & Chardonnay from Fargo Farms. Estate Grown Merlot Continues Next Week!

Limited Quantities Left! Stock up this weekend before they are SOLD OUT
Quattro White Wine Blend – SOLD OUT
2016 Isaac Storm Red Blend – SOLD OUT
2016 Carmenere SOLD OUT
2016 Viognier – less than 1 case
2016 Dry Rose of Merlot – 1 Case
2016 Estate Grown Merlot – 2 Cases
2017 Reinhart Dry Riesling 20 Cases
2016 Chardonnay 30+ Cases
2016 Storm Red 30+ Cases
2016 Joshua Storm 30+ Cases

If you didn’t have a chance to come to the Wine Club party on September 22nd, your wine is available for pick-up in the tasting room during business hours. If you have not been charged and are a wine club member, we need an updated credit card for you– please call or stop by at your convenience.

Idaho Wine Competition 2018 Results!
Parma Ridge Winery brought in 5 Silver Medals and 1 Bronze for the following wines:
Silver
Parma Ridge Winery 2016 Dry Rosé of Merlot, Snake River Valley $16.95
Parma Ridge Winery 2016 Joshua Storm Red Wine, Snake River Valley $32.00
Parma Ridge Winery 2016 Parma Ridge Vineyards Estate Viognier, Snake River Valley $16.50
Parma Ridge Winery 2016 Parma Ridge Vineyards Merlot, Snake River Valley $28.00
Parma Ridge Winery 2016 Storm Red, American $35.00
Bronze
Parma Ridge Winery NV Quattro White Wine, Snake River Valley $17.95

Did you see the amazing write-up about Parma Ridge? Read it here: http://www.onlyinyourstate.com/idaho/restaurant-wine-country-id/
We have Wine tasting and our New Fall Menu all weekend long! See you this weekend on the Ridge!

Cheers,

Steph and Chef Storm
Sous Chef and Assist Winemaker Megan Hartman

Parma Ridge Winery
24509 Rudd Road, Parma ID, 83660
208-946-5187
http://www.parmaridge.wine

 

 

Enjoy some of these favorites before they’re sold out!
One-Inch Cut Ribeye Steak

Cloud 9 Nano Brewery, Boise


Oh yes! Another delightful visit to the Cloud 9 Nano Brewery and Pub at 1750 W State St, Boise, ID 83702, Hours: Open 11am, Closes 9pm. Phone: (208) 336-0681. From their website Cloud 9 Nano Brewery and Pub, “Founded in 2012, Cloud 9 Brewery is a nanopub concept featuring locally sourced and organic components in both the brewery and restaurant.
With an emphasis on creative brewing, Cloud 9 is situated in a unique place in the market. Instead of having the exact same line-up from month to month, the beers on-tap at Cloud 9 change as soon as the last drop from the previous batch has been poured. With so many taps, and only 6 year-round beers, the variety is truly amazing.
Cloud 9 also features a unique feedback process by which we judge what beer-drinkers actually think. We collate and analyze the input and use that to shape the direction of the next batch. In this way the community is involved in the brewing process from concept to the final foamy pint.
A commitment to quality, service and genuine interest in our community make Cloud 9 Brewery the place for beer aficionados, foodies, and everyone who enjoys fresh and unique culinary creations.” Their menu is local and diverse.” We use Natural Idaho meats from local ranches, free of antibiotics, hormones and stimulants. Our produce is locally sourced from small farms in Idaho, when possible, and we strive to use only spray free and/or organic ingredients.
For our current menu, Cloud 9 Current Menu. Updated August 8th, 2018.
The service is very good and very helpful. I asked for fries without salt, and our Waitress made sure they came that way. She was friendly and helpful and exacting. Cloud 9 is definitely a 5-Star pub/bistro. Here is what we had. Left-Click any of these photos to see them enlarged.

Today’s beer menu. I had a Fallen IPA and Robin had a Honey Basil Ale. Both were superb!
(L) Fallen IPA, (R) Honey Basil Ale (A Cloud 9 favorite!)

CLASSIC BURGER
(Grass fed organic ground beef, lettuce, tomato and pickles,
choice of Ballard cheeses: Swiss, Pepper Jack, Cheddar or
Blue. Served on a BigWood bun with choice of side.
)

Menu Special
Cloud 9 Cheese Steak
(These are the French Fries I asked for No Salt.)

Cloud 9 Cheese Steak cut.

Happenings at Parma Ridge Winery and Bistro this Weekend – Oct 12


Join us this weekend for Wonderful Wine, Fabulous Food and an Amazing View!
We are open Friday,12-9 p.m., Saturday 12-5 p.m. and Sunday 11 a.m. – 5 p.m. with wine tasting and our regular menu all weekend long.
You can now text us at 208-946-5187 to make a reservation.
RESERVATIONS HIGHLY RECOMMENDED FOR FRIDAY EVENINGS AND SUNDAY BRUNCH!!!
STARTING NOVEMBER 3rd — EXTENDED SATURDAY HOURS
12-9pm Saturdays. Reservations Required for Saturdays between 5-9pm

 

Storm’s Northwest Clam Chowder

Cream of Mushroom Soup

SOUPS ARE BACK!

Fall is in the air and Parma Ridge is your place to be with Storm’s Famous Northwest Clam Chowder and Cream of Mushroom Soup. Enjoy a cup for $5.95 or a bowl for $7.95. Both come with a slice of Sourdough Baguette

Have you seen the latest articles on Parma Ridge? Parma Ridge was voted #1 Winery in Idaho By House Beautiful. See the line up Here!

Great article by By Andy Purdue and Eric Degerman of Great Northwest Wine on the Idaho Wine Industry. Parma Ridge made the list with our 2016 Dry Rose of Merlot – Read it Here! Only 5 Cases left for you to enjoy.

Harvest is in full swing at Parma Ridge! We’ve harvested our 2018 Viognier, Chardonnay & Gewurztraminer off of our vineyard and Riesling & Chardonnay from Fargo Farms. Reds Start Next Week! See below for pics.

New Wine Releases
2016 Carmenere (Limited to Wine Club Only due to limited Quantity), $32
This bolder style wine is balanced with deep spice. Hints of bell pepper and dark fruit allows this rich wine to pair well with steak, pork, curries and various grilled meats.
2016 Reserve Merlot, $35
Enjoy dark black cherry, toasted cardamom and charred caramel on this bold yet balanced estate-grown red.
2017 Pinot Gris, $17.95
Made with 100% Pinot Gris, this wine features citrus notes with a crisp, tart finish.
2017 LaRea Dolce Late Harvest Gewurztraminer, $28
Named from Storm’s mom, Susan LaRea, our LaRea Dolce is an homage to one of the sweetest people we know. Made with 100% Gewürztraminer grapes, this late harvest wine features notes of peach and apricot.

Limited Quantities Left! Stock up this weekend before they are SOLD OUT
Quattro White Wine Blend – SOLD OUT
2016 Isaac Storm Red Blend – less than 1 case
2016 Carmenere (Limited to Wine Club Only due to limited Quantity), less than 1 case
2016 Viognier – less than 1 case
2016 Dry Rose of Merlot – 1 Case
2016 Estate Grown Merlot – 2 Cases
2017 Reinhart Dry Riesling 21 Cases
2016 Chardonnay 30+ Cases
2016 Storm Red 30+ Cases
2016 Joshua Storm 30+ Cases

We had an excellent Member-Only Event on Saturday September 22nd, thank you to all who could join us. These lucky winners won our Raffle

SUSIE KNIE, GRAND PRIZE — Chef Storm!
Chef will cook for you and your guests at your home. Enjoy an Evening with the Winemaker Chef and Wife Stephanie as they create a cuisine for 4 guests. Who wouldn’t want this prize??!! Chef Storm will work with you on the date and the menu and make sure it will please you and your guests.

MEL GOODSON – 2nd Prize
$50 Gift Certificate
Bottle of 2016 Storm Red
4 Parma Ridge Logo Wine Glasses

HOLLY STOTTS – 3rd Prize
$25 Gift Certificate
Bottle of 2016 Chardonnay
2 Logo Parma Ridge Logo Wine Glasses

If you didn’t have a chance to come to the Wine Club party, your wine is available for pick-up in the tasting room during business hours. If you have not been charged and are a wine club member, we need an updated credit card for you– please call or stop by at your convenience.

 

 New Desserts on the Menu
Wine Lover’s Chocolate Cake
A Red Wine Infused Dark Chocolate Sponge Cake Filled With a Joshua Storm Butter Cream & Finished With a Chocolate Genache
$6.95 / Paired with Joshua Storm for $13.50

 

 Grand Marnier Crème Brûlée
A Grand Marnier Custard finished with a candied orange peel
$6.95 / Paired with Late Harvest Gewürztraminer $14.50
 

 
 

 Grilled Summer Peaches — Limited time only!
Cinnamon Sugar Grilled Summer Peach, Topped With a Marscapone Whipped Cream and covered in a Spiced, Joshua Storm Reduction
$6.95 / Paired with Dry Rosé of Merlot $11.50

Advertising Opportunity —
Parma Ridge Winery is working with VIP Media Guides to create a Tasting Guide for our customers and new visitors. If you are a business or vendor and would like to be featured, we will include you in our preferred vendor list. These magazines will showcase all our wines in descriptive detail alongside pricing and ordering options, upcoming events and coupons. Sample ads can be found at: https://www.vipmediagds.com/. Please contact me (Stephanie) at info@parmaridge.wine or Sarah Kalin at sarah@vipmediagds.com for more information.

Idaho Wine Competition 2018 Results!
Parma Ridge Winery brought in 5 Silver Medals and 1 Bronze for the following wines:
Silver
Parma Ridge Winery 2016 Dry Rosé of Merlot, Snake River Valley $16.95
Parma Ridge Winery 2016 Joshua Storm Red Wine, Snake River Valley $32.00
Parma Ridge Winery 2016 Parma Ridge Vineyards Estate Viognier, Snake River Valley $16.50
Parma Ridge Winery 2016 Parma Ridge Vineyards Merlot, Snake River Valley $28.00
Parma Ridge Winery 2016 Storm Red, American $35.00
Bronze
Parma Ridge Winery NV Quattro White Wine, Snake River Valley $17.95
We have our full menu and wine tasting all weekend long! See you this weekend on the Ridge!
See you this weekend on the Ridge!
Cheers,

Steph and Chef Storm
Sous Chef and Assist Winemaker Megan Hartman

Parma Ridge Winery
24509 Rudd Road, Parma ID, 83660
208-946-5187
http://www.parmaridge.wine

 

 

Enjoy some of these favorites before they’re sold out!
One-Inch Cut Ribeye Steak

Great Sunday Brunch at Parma Ridge Winery and Bistro


It was a beautiful drive from Boise with the fog forming along the river and in the valleys. Surrealistic. The food was good and the service was super. I’m glad we had reservations as the Bistro was getting full with at least 1 large party. I highly suggest you call for reservations – (208) 946-5187 or text them.
My only suggestion, and I mentioned this to Chef Megan, is to watch the salt content in the Poutine Bowl. I know it was well above the 1¼ teaspoon of daily allowance. It was excessive. But the plus side is the flavors were all there from the chardonnay sautéed mushrooms, cheese and bacon. Look at what we had. Yummy! Add to this a wonderful glass (or two) of the Parma Ridge 2016 Merlot, and you are bound for a super experience. Here is their Menu. If you want a fun and delicious visit to a winery bistro and you are in the Boise area, you must go here. Definitely a 5-Star bistro.

REGULAR HOURS: 12-9 pm Friday
12-5 pm Saturday and
11 am – 5 pm Sunday and serve cuisine all weekend.
Happy Hour on Friday from 4-7 p.m. and a Special Menu all day Sunday!

“Fog in the Valley”

RESERVATIONS HIGHLY RECOMMENDED

Tasting Room and Bistro
Chef Megan is such a delight. Great to have her come by the tables and see if everything is OK. Beautiful smile!

Storm’s Famous Northwest Clam Chowder (bowl or cup)
with a slice of
Grilled Sourdough Baguette Awesome!

“The Kathleen”
Smoked Blue Cheese
Sautéed Pears
Spicy Pecans
and
Arugula with a Balsamic Reduction

This is HUGE!

Poutine Bowl
with
Rosemary Truffle Fries
House Made Demi Glace
Local Fresh Cheese Curds
Chardonnay Sautéed Button Mushrooms
Applewood Smoked Bacon

This is HUGE! Big enough for four!