Parma Ridge Winery and Bistro – March 5, 2020


Join us on the Ridge for Wonderful Wine, Fabulous Food and an Awesome View. Its scheduled to get up to 69 degrees this Friday on the Patio, join us for a glass of wine and a bite of food this weekend.

HOURS THIS WEEK
We are open this week Wednesday & Thursday from 12-7 p.m with our Small Bites Menu, Wine Tasting & Beer
Friday & Saturday from 12-9 p.m. and Sunday from 11 a.m. – 5 p.m. with Full Bistro Menu, Wine Tasting & Beer
You can now text us at 208-946-5187 for a reservation

 

SPECIALS THIS WEEK
NEW DESSERTS

Blueberry White Chocolate Cheesecake – $7.95
An elegant white chocolate New York Cheesecake artistically aswirl with vibrant wild blueberries

Chocolate Nutella Torte – $7.95
A flourless cake filled with roasted hazelnuts layered between a decadent milk chocolate buttercream & finished with a chocolate Nutella ganache

FEATURED ENTREES
Back by popular demand — Grilled Chicken Breast Entrée, $19.95 (pictured below)
Beautifully Cut Airline 7 ounce Chicken Breast with your choice of Kalamata Cream Sauce or Marsala Sauce with Truffle Mashed Potatoes and Grilled Vegetable

Try our Beer-Battered Fish & Chips
FISH & CHIPS this Friday on the Ridge
Two Large Pieces of Beer-Battered Cod with Rosemary Garlic Truffle Fries and Homemade Tarter Sauce for $16.95

Now Serving Bloody Mary’s with Homemade Candied Bacon, Olives & Pickled Beans for $7
 

 

 

Save the date for LIVE MUSIC this Summer on the Patio:
Saturday, June 13th The James Gang
Saturday, July 11th The RockIts
Saturday, August 8th ELRO Band
Saturday, August 22 The RockIts
Saturday, September 19 The James Gang
**more dates will be finalized in the upcoming weeks

Music Starts at 6 p.m. and performances last for 3-4 hours depending on the band
Reservations Required for dining on Live Music Nights

Amazing Buffet including Featured Entrees, Sides and Flatbreads available for a No-Wait option
$5 Cover per person, Children 12 and Under Free
No Cover Charge for Active Wine Club Members at the time of Performance
Priority Seating will be given to Active Wine Club Members (as available depending on advance notice)

More about the Bands:

The James Gang
James Barrett- Vocals, Rhythm Guitar
Rochelle Barrett-Lead Vocals
Ken Lynde- Lead Guitar
James and Rochelle are father-daughter duo. James has been playing/singing for 42 years. Rochelle has been singing for over 20 years. They have been performing together for over 15 years. Kenny Lynde joined the band just over 4 years ago. They have a passion for taking a song and making it our own. Putting their own twist on each song is what we do and love to sing every genre of music!

RockIts were born in Boise Idaho in the summer of 2018. The band was born of love and mutual respect for roots rock and roll and hillbilly country. Featuring Telecaster Guitar, Doghouse Bass, and Drums. Three part vocals and harmonies covering everything from Johnny Cash to Elvis to Marty Stuart and Dwight Yoakam. If you love some Ladies of country music like, Loretta Lynn, Tanya Tucker you’ll be sure to enjoy this band. The band is comprised of members Jim Geranios, guitar and vocals. Nikki Barrett, vocals. Keith Dunn, drums and Russ Rawlins on bass and vocals. Between the four of us we have over one hundred years combined experience in the entertainment industry.

ELRO (pronounced elrow) stands for Electric Rock Orchestra. We play covers and original rock, classical, punk, jazz and other genres of music on electric stringed instruments (violins, viola, cello, bass, guitar) with drums and keyboard. ELRO was started 8 years ago as the first program of its kind in the United States. ELRO has since performed all over the western United States and received national recognition and awards. They perform extensively in Idaho at a variety of venues and events. We are currently working on an international tour. The students in this group are students at Idaho Arts Charter School in Nampa.
 
We just finished bottling our new wines for the Spring Release!
Stay tuned on a date
2017 Carménère
2017 Isaac Storm, 50% Cabernet & 50% Malbec
2019 Rhubarb Wine
2019 Dry Riesling
 
ATTENTION ALL CUSTOMERS
Our wines are now available for purchase at the Albertsons Marketplace in Meridian!
2019 Avielle, Rosé of Merlot
2018 Tre Bianchi, Three White Blend
2016 The Last Zin
2016 Estate Merlot
For those that purchase a bottle (or more) of wine at the Marketplace, bring in your receipt to Parma Ridge to receive a FREE GLASS OF WINE
(white for white bottles purchase and red for red bottles purchased)
We want to show Alberston’s what a great product we have! Thank you for your loyal support!
Our Full Bistro Menu is offered Friday – Sunday and can be found online at: http://www.parmaridge.wine/catering.html

See you this weekend on the Ridge!
Cheers,

Artist Stephanie and Chef Storm
Sous Chef Megan

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

 

Char-Broiled One Inch Cut Ribeye with a Cabernet Beef Demi-Glacé, Mashed Potatoes and Grilled Broccolini for $27.95
Airline Cut Grilled Chicken Breast with Marsala Sauce and Truffle Mashed Potatoes and Grilled Vegetable for $19.95

Copyright © 2020 Parma Ridge Winery, All rights reserved.
http://www.parmaridge.wine
http://www.facebook.com/ParmaRidge

Spring Release at Parma Ridge Winery


 
A really good release party at Parma Ridge Winery on April 18. Warm temperatures. Clear skies. Great food. Great wines. Here are the wines that were released and the Tapas we had. Left-Click any photo to see enlarged.

 

 

2018 Avielle. 100% Merlot. This Rosé is maned after Avielle, our fiery daughter with Strawberry Blonde hair. Enjoy notes of sweet honey and ripened strawberries with a crisp finish. [Blog Note: Don’t miss this one. It is superb!]
Paring: Crostini with Borsin, Crispy Prosciutto and Blackberry Compote.

 

 

2018 Tre Bianchi. 63% Gewürztraminer, 20% Riesling and 17% Viognier. Meaning “Three Whites” in Italian, this full-bodied white features pronounced citrus and melon notes.
Paring: Tempura Halibut Bites with Unagi Sauce.

 

2016 The Last Zin. 75% Merlot and 26% Zinfandel. “The Last Zin” is a final hurrah to our Zinfandel that perished in the hard-freeze of 2016. This estate-grown red is balanced with notes of wild blackberry, smooth tannins and a touch of charred caramel.
Paring:“The Rochester” – A Korean Chicken Slider with Arugula, Grilled local sweet Onions and Sriracha Aioli. [Superb!]

 
2016 Tempranillo. 100% Tempranillo. This Spanish Varietal features subtle spices, roasted red pepper and dried cranberry with a smooth oak finish.
Paring: Fresh Fried Chips and Chipotle Cheddar Dip wwith Smoked Chorizo and Filet Mignon Bites.

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!

Birthday Party for Robin at Parma Ridge Winery and Bistro


And what a super party it was. Great food prepared by Chef Storm – Prime Rib Bar – and awesome family: Chris and Anna, Ray and Annabel Lusty from Utah, Marnie and Eric and Robin and I. Happy that it was still warm enough to eat on the patio overlooking the vineyard, as pictured here. And if you have never eaten at the winery, you really need to go. No! You REALLY need to go. Super good wines! Super good Wait Staff and Owners and super good food prepared by Chef Storm and Sous Chef Megan! Call first though, for reservations. RESERVATIONS HIGHLY RECOMMENDED 24509 Rudd Road Parma ID 83660 US (208) 946-5187 info@parmaridge.wine. See their link in the sidebar. Here are some photos of our visit.

Old and New Parma Ridge Merlot
Chris and Anna
Annabel and Ray Lusty
Grilled Chicken Caesar Salad
Brie Plate
Fondue
Prime Rib Bar. Chef Storm is slicing the Prime Rib.
Plated Prime Rib Dinner.
Grand Marnier Brûlée
Grilled Peach and Wine

Bobby Burns Birthday Party


The Bobby Burns Supper Night is coming up on the anniversary of his birthday on January 25. He was born on January 25, 1759. The supper night is celebration of his poetry and songs.
“Robert Burns was born on 25 January 1759 in the village of Alloway, two miles south of Ayr. His parents, Willian Burnes[s] and Agnes Broun, were tenant farmers but they ensured their son received a relatively good education and he began to read avidly. The works of Alexander Pope, Henry Mackenzie and Laurence Sterne fired Burns’s poetic impulse and relationships with the opposite sex provided his inspiration. Handsome Nell, for Nellie Kilpatrick, was his first song. [robertburns.org]”
According to Wikipedia,

Robert Burns (25 January 1759 – 21 July 1796), also known as Rabbie Burns, the Bard of Ayrshire, Ploughman Poet and various other names and epithets, was a Scottish poet and lyricist. He is widely regarded as the national poet of Scotland and is celebrated worldwide. He is the best known of the poets who have written in the Scots language, although much of his writing is also in English and a light Scots dialect, accessible to an audience beyond Scotland. He also wrote in standard English, and in these writings his political or civil commentary is often at its bluntest.[robertburns.org]

He died July 25, 1796 at the age of 37. So why is he so famous?
“The Ploughman poet. Poems Chiefly in the Scottish Dialect – The Kilmarnock Edition. The main reason Burns is so popular today is because of the themes and language of everyday life that he used. His poems were humorous and he used small subjects to express big ideas. [robertburns.org]
So, you say, what prose or poetry did he write that I might know? Try Auld Lang Syne But the poetry that I like best is,

A Red, Red Rose (1794)
O my Luve’s like a red, red rose,
That’s newly sprung in June:
O my Luve’s like the melodie,
That’s sweetly play’d in tune.

As fair art thou, my bonie lass,
So deep in luve am I;
And I will luve thee still, my dear,
Till a’ the seas gang dry.

Till a’ the seas gang dry, my dear,
And the rocks melt wi’ the sun;
And I will luve thee still, my dear,
While the sands o’ life shall run.

And fare-thee-weel, my only Luve!
And fare-thee-weel, a while!
And I will come again, my Luve,
Tho’ ’twere ten thousand mile!”

You can find a list and links to his works at Robert Burns Works.

OK. But what about the party? The dinner or supper?
“The annual celebratory tribute to the life, works and spirit of the great Scottish poet, Robert Burns (1759-1796). Celebrated on, or about, the Bard’s birthday, January 25th, Burns Suppers range from stentoriously formal gatherings of esthetes and scholars to uproariously informal rave-ups of drunkards and louts. Most Burns Suppers fall in the middle of this range, and adhere, more or less, to some sort of time honoured form which includes the eating of a traditional Scottish meal, the drinking of Scotch whisky, and the recitation of works by, about, and in the spirit of the Bard.

Every Burns Supper has its own special form and flavour, though there are probably more similarities than differences among these gastro-literary affairs. Individual tastes and talents will determine the character of your Burns Supper. Some celebrants may contribute the composition of original songs or poems; some may excel at giving toasts or reciting verse; while others may be captivating storytellers. A particular group of celebrants will, over time, develop a unique group character which will distinguish their Burns Supper celebration from every other.” [robertburns.org]
Let’s start here –

A Bottle And Friend (1787)
There’s nane that’s blest of human kind,
But the cheerful and the gay, man,
Fal, la, la, &c.

Here’s a bottle and an honest friend!
What wad ye wish for mair, man?
Wha kens, before his life may end,
What his share may be o’ care, man?

Then catch the moments as they fly,
And use them as ye ought, man:
Believe me, happiness is shy,
And comes not aye when sought, man.
__________
from Burns Night: My Supper With Rabbie

Is there that o’re his French ragout,
Or olio that wad staw a sow,
Or fricassee wad mak her spew
Wi’ perfect sconner,
Looks down wi’ sneering, scronful’ view
On sic a dinner? [robertburns.org]

Here is one recipe for the traditional supper.

BRIDIES

Pastry
2 c. flour
1 tsp. salt
1/3 c. butter
1/3 c. shortening
5-6 T. ice water

Meat Filling
1 and 1/2 lean steak (flank or round)
4 tsp. butter (or suet)
1 onion- finely diced
1 carrot- finely diced
salt and pepper

1. Sauté vegetables in the butter until soft
2. Slice meat into very long thin slices, on the diagonal. Cut into pieces 1 inch long. Mix with sautéed veggies. Salt and pepper to taste.
3. Roll out pastry and cut into 4″-5″ circles. Arrange meat on top, brush edges with egg wash, fold over and crimp together. Slit a hole in each pie. Egg wash tops if desired. Bake 30 minutes at 400 degrees. Makes 10-12 small pies.

For the rest of the Bobby Burns Supper Menu, including Cullen Skink (haddock), Bridies (recipe above), The (Bagless) Haggis and Neeps and Tatties (turnips and potatoes), follow this like – Burns Supper Recipes [robertburns.org].

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!

Luau at TVWS in December


TVWS Logo
 

On 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. 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 on the Treasure Valley Wine Society Blog each month.

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

 

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!