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!

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Wine Club Party at Parma Ridge Winery and Bistro


Close to 100 people, or more, in the new barrel room, which is awesome. And it looks like everyone found the winery ok with the new sign “pointing the way” on hiway 95 – pictured to the left. Look for it! And then being able to use the new barrel room to accommodate all of the people. Such a treat! Artist Stephanie Hodge was the perfect hostess. And Chef Storm Hodge produced some awesome treats to go with the wines being poured. Both Stephanie and Storm are doing a great job with the winery. Look at the following photos to see what Chef Storm made and we consumed. Left Click any of the photos to see them enlarged. And if you want to see what they are doing each week, follow them on the AVA Happenings blog at Parma Ridge Page. (This page changes weekly so follow the page. It’s free.)

We started with a Salmon Spread Bruchetta, but I failed to get a photo. It was too good!

The new barrel room.
Let the party begin!
Some of the many people who attended.
These are the wines that were in our package.
The Smyser’s pour some wine.
Yummy sliders!
Sliders
Storm’s Flatbread
with
chicken, house bbq sauce, cilantro and cheese
Bacon Wrapped Shrimp

 

Thank-You Storm and Stephanie Hodge, owners and winemaker of Parma Ridge Winery in Parma, Idaho for a great evening of food and wine!

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

.

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

.

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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Wine Dinner at Grit – American Cuisine and 3 Horse Ranch Vineyards Wines


A very good dinner and some fine wines. Grit – American Cuisine, located at 360 S Eagle Rd, Eagle, ID 83616, Hours: 11AM–9PM, Phone: (208) 576-6666, presented a very good wine dinner showcasing 3 Horse Ranch Vineyards, 900 Pearl Rd, Eagle, ID 83616, Phone: (208) 863-6561. This was thee first time Robin and I have been to Grit – American Cuisine and it is worth a 4-Star rating, out of 5-Stars. Good food, especially the French Lentil Soup, pictured below. It was superb. The appetizers, Seared Beef Filet and Crab Cakes with Aioli were also superb. They are also pictured below. The wines with the appetizers, a Roussanne, were paired perfectly. The wine with the soup, Eagle Foothills Sangiovese was also a perfect pairing. Left-Click any photo to see enlarged.
Gary and Martha Cunningham, owners of 3 Horse Ranch Vineyards, did a fantastic job keeping us informed about the wines that were served and some of the specifics of the wines. The parings with our dinner were well received. 3 Horse Ranch Vineyards is in the Eagle Foothills AVA, Idaho’s newest AVA. Look at what we had. Hope to see you next time at an interesting Wine Dinner someplace.
 

Appetizer
Amuse Bouche of Bleu Cheese Crackers with Seared Beef Filet
Crab Cakes with Aioli
Roussanne

 

French Lentil Soup with Rye Croutons and House Cured Ham.
Sangiovese – Eagle Foothillsills

 


Frisee Salad with Lardons
Poached Egg
Champagne Vinargrette
Pinot Gris – Eagle Foothills

 

Sorry, but the photo I took of the next course was not good enough to post.
Mussels with Pernod
Fennel and Basil
Syrah – Eagle Foothills


 
 

Beef Wellington
with
Cognac Shitake Mushroom Duxelle
Glazed Carrots
Potato Puree
Sauce Bearnaise
Beau Geste – Eagle Foothills

 

Beef Wellington

 

Baba au Rhum
with
Cream and Vanilla Strawberry Jam
Riesling – Snake River Valley

 

Really a good night of fine food and delicious wines. Great to meet and make new friends.

Wine and Chocolate – The Buzz


10feb2017_1_the-buzz_front-counterSuch a great evening of fine wines and some really good food, especially the Spicy Chocolate Soup! A nice crowd was there and it was good to see 30 people! All of the wines that we had, as it turns out, were all rated at a [17]. There was only one that rated below [17]. Cristi’s birthday party at The Buzz, will be on February 24, even though her “real” birthday is February 29th. The next Wine Dinner is March 14th and 15th. The dinner is repeated on each evening. The theme will be “Italian Wines”. See you there! Here is what we had tonight. Left-Click any of these photos to see them enlarged. Cheers.

 

Opening wines were from South Africa.
Opening wines were from South Africa.
Brie and Chocolate Tart Chorizo Chocolate Toast

Brie and Chocolate Tart
Chorizo Chocolate Toast

2015 Revelry Merlot

 Spicy Chocolate Soup (Awesome) 2011 Ammunition Pinot Noir (Awesome paring! Best paring of the night.)

Spicy Chocolate Soup
(Awesome!)
2011 Ammunition Pinot Noir
(Awesome paring! Best paring of the night.)

Spinach and Pear Salad Chocolate Vinaigrette 2015 Tranche Rose [15]

Spinach and Pear Salad
Chocolate Vinaigrette
2015 Tranche Rose [15]

Chocolate Rubbed Pork Cocoa Vegetables 2013 Arsonist Red

Chocolate Rubbed Pork
Cocoa Vegetables
2013 Arsonist Red

 Trio Chocolate Truffle 2014 Decoy Zinfandel

Trio Chocolate Truffle
2014 Decoy Zinfandel

Cristi presented The Legend of St Valentines Day. Interesting.
It may be based on the Roman pagan festival of Lupercalis which was a fertility celebration on February 15th. In 496 Pope Gelasius changed the celebration to St Valentine’s Day. According to the Catholic encyclopedia, there were at least three early Christian saints by the name of Valentine. One was a priest in Rome, one a bishop in Terni and nothing is known about the third St Valentine except that he met his end in Africa. Surprisingly, all three of them are said to have been martyred on the 14th of February.
Pope Gelasius intended to honor the first of these three men: This St Valentine was a priest who lived around 270 AD in Rome and attracted the disfavor of Roman Emperor Claudius II who ruled during this time. St Valentine held secret marriage ceremonies of soldiers in opposition to Claudius II who had prohibited marriage of young men. Claudius II believed that if men were married they were more loyal to their families than the state. Therefore, not good soldiers. St Valentine was against this and would marry young couples secretly. Claudius II found out and had him imprisoned.

It was during the 14th century that St Valentine’s Day became securely associated to love. Chaucer had a lot to do with this day. In France and England it was believe that birds mated on February 14th. Chaucer used this image of birds as a symbol of lovers. “For this was on St Valentine’s Day. When every fowl cometh there to choose a mate.”

Brunch at Parma Ridge Bistro!


26oct2016_1_parma-ridge_dusk-viewIt was great to get back to Parma Ridge Winery and Bistro. It’s been a while. And this time, we sat at a large table and others, who we did not know, joined us. What fun meeting some new folks. And Chef Storm still does a great job in the kitchen, as does his crew. Thanks for a great brunch! We also had some un-labeled wine, 2015 Parma Ridge Carmenere and a 2016 Parma Ridge Chardonnay – unoaked! I am not a Carmenere fan, but this was superb and will go good in any cellar. Very fruity and smooth. Went very well with the chowder and thee Brunch Burger. The 2016 Chardonnay has also a superb wine. Unoaked helped! How good were these wines? We bought some of each. Look at their site: Parma Ridge Winery and Bistro Here’s what we had for our brunch. See you there sometime? Hope so. And keep this in mind – All entrees and sides are made fresh and on site! (Left-Click any photo to see it enlarged)

Cream of Mushroom Soup (Awesome)

Cream of Mushroom Soup
(Awesome)

Best Every Biscuits and Gravy(And they are!)

Best Ever Biscuits and Gravy
(And they are!)

NW Clam Chowder(Differently delicious!)

NW Clam Chowder
(Differently delicious!)

Brunch Burger(Awesome Brunch burger!)

Brunch Burger
(Awesome Brunch burger!)