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!

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!

Williamson Orchards and Vineyards New Tasting Room


Yea! Great to see that the Williamson Orchards and Vineyards new and beautiful tasting room in the heart of the Snake River AVA will be opening soon. Real soon! Here is a link to Williamson Orchards and Vineyards where you can find more information.

08oct2016_1a_tvws_williamson-group“The farm was homesteaded in 1909 by Lillian (Williamson) and George Gammon. These pioneers set a precedent of hard work, ingenuity and perseverance. The Williamson’s were some of the first to plant fruit trees in the Sunnyslope valley. As the family grew, so did the business. Four generations of Williamson have worked the farm.
Today Williamson Orchards and Vineyards is operated by Michael, Beverly and Patrick Williamson [pictured here]. The original homestead of 80 acres expanded up to 700 acres at one time, and currently consists of 400 acres of vineyards, orchards and row crop.
We planted our first vineyards in 1998 and released our first vintage in 2001. The vineyard has more than doubled from the original 25 acres of Syrah, Cabernet Sauvignon and Viognier. We now grow 8 grape varietals and produce 14 different labels of delicious and award winning wines.” [Williamson Orchards and Vineyards website]
 

08oct2016_1_tvws_williamson-new-tasting-room

Great Holiday Party at TVWS


09Dec2015_1d_TVWS-Tasting-Sparkling_Crowd_Cheryl-Brtidgett-2Thanks to the Holiday Goddesses, Cheryl and Bridgette, the party was a huge success. Fun, some frolic, a great silent auction, good food and lots of cheer! Good selection of bubbly this year. And this is the time of year when new Board members are selected and that too, went smoothly. Glad to see some new faces join the Board, and some returnees too! It should be a good year with these new members. Next month I will post the new members, after they become “Official”. But for now, look at our party! Cheers and have a Happy and Safe Holiday Season. Drink responsibly please. You can still have fun. Let’s start with food.

Cheese Platter and Shrimp
Cheese Platter and Shrimp
Veggie Tray
Veggie Tray
Stuffed Mushrooms
Stuffed Mushrooms
Egg  Rolls
Egg Rolls
Salmon Empanadas
Salmon Empanadas
Dessert Tray
Dessert Tray
More desserts!
More desserts!
Silent Auction Baskets
Silent Auction Baskets

09Dec2015_1e_TVWS-Tasting-Sparkling_Baskets-4

09Dec2015_1e_TVWS-Tasting-Sparkling_Baskets-3

09Dec2015_1e_TVWS-Tasting-Sparkling_Baskets-1

09Dec2015_1e_TVWS-Tasting-Sparkling_Baskets-4

09Dec2015_1e_TVWS-Tasting-Sparkling_Baskets-3

09Dec2015_1e_TVWS-Tasting-Sparkling_Baskets-2

Some of the crowd that was there.
Some of the crowd that was there.

09Dec2015_1d_TVWS-Tasting-Sparkling_Crowd_3

09Dec2015_1d_TVWS-Tasting-Sparkling_Crowd_2

09Dec2015_1d_TVWS-Tasting-Sparkling_Crowd_1

Capitol Cellars Releases 2C Label


02Dec2015_2_Capitol-Cellars-Release_Veltex-Sign_DetailIt was a grand release party! And now the 2C label is official. The wines are good, I liked the blend the best, but they had to use Yakima Valley grapes. Hope they start using Idaho grapes in the next release. It was fun seeing all the folks last night – it was really full! Lots of people. Here are some photos from the evening. Enjoy and visit them at Capitol Cellars web page. Left-Click any of these photos to see them enlarged.
As a note, the photo to the above is across Main Street from Capitol Cellars at 5th and Main Streets. The Veltex sign has a long history in Boise, and I always wanted a photo of it.

Logan Smyser, General Manager,  passes some appetizers.
Logan Smyser, General Manager, passes some appetizers.
White wine released.
White 2C wine released.
Red Blend released. I liked this best.
Red 2C Blend released. I liked this best.
Cabernet Sauvignon released.
2C Cabernet Sauvignon released.
Just some of the available appetizers. The kitchen staff did a wonderful job. Thank-You!
Just some of the available appetizers. The kitchen staff did a wonderful job. Thank-You!
Some of the crowd.
Some of the crowd.

Brunch at Parma Ridge Winery


08Nov2015_1_Parma- Ridge-Brunch_2014-Avielle-RoseYea! Parma Ridge Winery, 24509 Rudd Road, Parma, ID has re-opened! Under new owners Chef Storm and Stephanie Hodge, the venue has changed also. They are now serving a wonderful Sunday Brunch from 12 noon to 5:00pm. The space indoors is limited in the winter season to about 25 seats. The deck is open in season. Wonderful owners. Wonderful location. Wonderful food. The wine pictured is really a good Rosé of Merlot. Not too sweet and with a little spice to it. It was named after their daughter. You might want to call for reservations if you have 4 or more people. Or visit their website at Parma Ridge Wine and Spirits. From their website, “Tasting Room hours are 12-5 p.m., Friday – Sunday. Now open for Happy Hour Friday from 4-7 p.m. Join us for a glass of wine, a bite of food and take in the amazing view!” Enjoy the creations of Chef Storm and/or the artwork of Stephanie. Here is what we had and some photos of the area. Enjoy! Ranks very high for winery food – 5-Stars! It’s that good! I have also listed it on TripAdvisor.

2015-Parma-Ridge-Hodge-Logo

The sign at the entrance.
The sign at the entrance.
The tasting room and restaurant.
The tasting room and restaurant.
View from the patio at the tasting room.
View from the patio at the tasting room.
There is a variety of herbs from the garden for the kitchen.
There is a variety of herbs from the garden for the kitchen.
Artist Stephanie Hodge at the tasting counter.
Artist Stephanie Hodge at the tasting counter.
Chef Storm Hodge in his kitchen.
Chef Storm Hodge in his kitchen.
The seating area in the restaurant.
The seating area in the restaurant.
Happy Hour menu.
Happy Hour menu.
Sunday Brunch menu in addition to the Happy Hour menu.
Sunday Brunch menu in addition to the Happy Hour menu.
Cheese and Salami Platter smoked provolone, Boursin, dill Havarti, muenster, fresh mozzarella, warm brie and bleu cheese with dry salami and fresh baked bread

Cheese and Salami Platter
smoked provolone, Boursin, dill Havarti, muenster, fresh mozzarella, warm brie and bleu cheese with dry salami and fresh baked bread

Parma Ridge House Salad Mixed greens with apple cider vinaigrette, Bleu cheese and poached pear with grilled bread

Parma Ridge House Salad
mixed greens with apple cider vinaigrette, Bleu cheese and poached pear with grilled bread

Sliders and Rosemary Garlic Truffle Fries choice of Ground Beef with smoked provolone, bacon and mesquite aioli  "Triple B" Ground Beef with bacon, bleu chees and BBQ Braised Pulled Pork with black cherry BBQ sauce

Sliders and Rosemary Garlic Truffle Fries choice of
1. Ground Beef with smoked provolone, bacon and mesquite aioli
2. “Triple B” Ground Beef with bacon, bleu chees and BBQ Braised
3. Pulled Pork with black cherry BBQ sauce

Best Ever Biscuits and Gravy with a Fried Egg

Best Ever Biscuits and Gravy with a Fried Egg

Slow Braised Beef Short Ribs rosemary mashed potatoes, grilled asparagus, homemade bread

Slow Braised Beef Short Ribs
rosemary mashed potatoes, grilled asparagus, homemade bread