Hat Ranch/Vale Wines at Chandlers in Boise


Hat Ranch - Vale CollageChandlers Prime Steaks and Fine Seafood in Boise presented a wine dinner featuring Hat Ranch/Vale Wine Co Wineries. Great food and wines and we were privileged to be there. And I did find out that Hat Ranch Winery does have a Petit Verdot that is not blended with anything. It is 100%! One of the few and I do like a good Petit Verdot. We did start with a good Hors d’oeuvre of endive stuffed with Roquefort and walnut – which was very good – and a crostini with tapenade. Also served was puff pastry with fromage blanc. Whenever possible Chandlers uses all local, Idaho products.
But before we could start this fantastic wine dinner, we sat at the bar and asked the Bar Tender if he had a drink made with elderflower. In fact, he does – tow of them. One somewhat sweet and the other slightly tart. We got one of each to compare. I liked the somewhat tart one best. The drink is not on the bar menu, so you must ask for it.

Elderflower Cocktail
Elderflower Cocktail

The dinner bell was rung so we adjourned to the dining room. And this is what we had. Enjoy, we did!

The Menu
The Menu
Day Boat Scallop pan seared and set on a truffled potato cake with shiitake mushroom in a citru butter 2014 Vale Viornier

Day Boat Scallop
pan seared and set on a truffled potato cake

with
shiitake mushroom in a citrus butter

2014 Vale Viognier

Wine that was served with the duck.
Wine that was served with the duck.
Duck Two Ways  seared breast and leg confit on a red cabbage and apple slaw with port wine reduction and mascarpone polenta

Duck Two Ways
seared breast and leg confit on a red cabbage and apple slaw

with
port wine reduction and mascarpone polenta

Intermezzo Red Wine Sorbet

Intermezzo
Red Wine Sorbet

Braised Beef Cheeks with celery root and parsnip puree wilted frisee and sherry jus 2012 Vale Merlot

Braised Beef Cheeks
with
celery root and parsnip puree
wilted frisee and sherry jus

2012 Vale Merlot

Manchego accompanied with wild honeycomb candioed walnuts and fresh berries 2013 Hat Ranch Tempranillo

Manchego
accompanied with
wild honeycomb
candied walnuts and fresh berries

2013 Hat Ranch Tempranillo

An extra that we ordered - Escargo that went very, very well with the Tempranillo. We shared the escargo with our table.
An extra that we ordered –

Escargo

The escargo went very, very well with the Tempranillo. We shared the escargo with our table.

There is our wine dinner. Delicious! And the wines were superb.

Extended Hours at Parma Ridge Winery


The East Block of Merlot overlooking the Hop Fields Below
The East Block of Merlot overlooking the Hop Fields Below

A sunny weekend is coming up at Parma Ridge

with

Wonderful Wine, Fabulous Food, and an Amazing View

We are now open until 9 p.m. on Fridays! Come enjoy the wine and delicious cuisine on the patio and watch the sunset. We are open Friday, 12-9 p.m., Saturday 12-5 p.m. and Sunday 11 a.m. – 5 p.m. offering wine tasting and regular menu until 7 p.m. Fridays and the rest of the weekend. Check out our Happy Hour Menu on Fridays from 4-7 p.m. and now a Late Night Menu from 7-9 p.m. on Fridays. Brunch specials offered all day on Sunday. Reservations recommended for parties of 4 or more.

Special Menu Items available this weekend while supplies last:
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 $15.95

Storm’s Famous Salmon, Brined, Lightly Smoked and Pan Fried with Rosemary Truffle Butter with Truffle Mashed Potatoes, Grilled Asparagus and Storm’s Homemade Grilled Bread for $16.95

In addition, we will offer our regular menu until 7 p.m. on Friday and the rest of the weekend.

Happy Hour Specials Friday from 4-7 p.m. with purchase of glass of wine, mimosa or beer:

2 Sliders with Rosemary Truffle Fries: Pork, Mesquite Ground Beef, “Triple B“ or “Deluxe” – $6.50
Personal size Flatbread: BBQ Pork, BBQ Grilled Chicken, “The Patricia,” “The Kathleen”, “Fungi”, Sausage/Pepperoni, or Pepperoni – $6.50
Parma Ridge Grilled Romaine Salads: Bacon & Blue Cheese or Chicken Caesar – $6.50
Parma Ridge Pear Salad: Mixed greens with Apple Cider Vinaigrette, Bleu Cheese and Poached Pear – $6.50
Basket of Rosemary Garlic Truffle Fries with House-made aioli – $5

Late-Night Menu on Friday from 7-9 p.m. (our regular menu will not be available during this time):
Build your own Flatbreads $11.95: Choose your toppings!
Rosemary Garlic Truffle Fries

Sunday Brunch Specials:
Bacon, Egg and Cheddar Breakfast
Sandwich with Cheesy Bacon Fries – $6.95
Best Ever Biscuits and Gravy with a Fried Egg – $7.95

June is Idaho Wine Month – Mark your Calendar for these upcoming events
Lucky Tongue Band, Saturday, June 18 from 1-5 p.m. on the Parma Ridge patio (call ahead if you’d like to reserve a patio table)
Winemaker Dinner at Capitol Cellars, Wednesday, June 29 – Check the website for updates in the next week
We look forward to seeing you this weekend at the Ridge!

Storm and Stephanie Hodge

 

Cheers,
Steph and Storm
Parma Ridge Winery
208-946-5187
info@parmaridge.wine

 

 

 

Our Delicious Salmon Special
Our Delicious Salmon Special
Pepperoni Flatbreads
Pepperoni Flatbreads

24509 Rudd Road, Parma ID, 83660
208-946-5187
http://www.parmaridge.wine
http://www.facebook.com/ParmaRidge

Spatchcock Chicken on a Char-Broil Grill


3April2016_1_New-CharBroil-Grill_BSU-CoverI have always liked Char-Broil grills. Well built and long lasting. The last one I had, a combination gas/charcoal grill lasted 10 years. This one, an American Gourmet Deluxe Smoker, BBQ and Grill from Char-Broil seems to work very well. The photo to the left is the grill with it’s BSU cover on it.

A spatchcock is a historical term for a culled immature male chicken, but increasingly denotes a preparation technique. The spatchcock, also known as “spattlecock”, is poultry or game that has been prepared for roasting or grilling by removing the backbone, and sometimes the sternum of the bird and flattening it out before cooking. The preparation of a bird in such a manner for cooking may also be known as butterflying the bird. The term “spatchcock” is used when the backbone is removed, whether or not the sternum is removed. Removing the sternum allows the bird to be flattened more fully…Barbecue (also barbeque, BBQ and barby/barbies) is both a cooking method and an apparatus. The generally accepted differences between barbecuing and grilling are cooking durations and the types of heat used. Grilling is generally done quickly over moderate-to-high direct heat that produces little smoke, while barbecuing is done slowly over low, indirect heat and the food is flavored by the smoking process…The word barbecue when used as a noun can refer to the cooking method, the meat cooked in this way, the cooking apparatus (the “barbecue grill” or simply “barbecue”), or to an event where this style of food is featured. Used as an adjective, “barbecued” refers to foods cooked by this method. The term is also used as a verb for the act of cooking food in this manner. Barbecuing is usually done out-of-doors by smoking the meat over wood or charcoal. Restaurant barbecue may be cooked in large brick or metal ovens designed for that purpose. There are numerous regional variations of barbecuing, and it is practiced around many areas of the world. [Wikipedia]

The new grill by Char-Broil An American Gourmet Deluxe
The new grill by Char-Broil An American Gourmet Deluxe
The spatchcock chicken. The pepper is a combination of black, pink and green that I ground. Great flavors.
The spatchcock chicken. The pepper is a combination of black, pink and green peppers that I ground. Great flavors. A light sprinkle of Lemon Olive Oil.
Grilling
Grilling
The plated dinner. Grilled Potato with Sour Cream Green Salad with Tomato, Green Onion, Carrot Threads and Corn Shoots Green Peas Spatchcock Grilled Chicken
The plated dinner.

Grilled Potato with Sour Cream
Green Salad with Tomato, Green Onion, Carrot Threads and Corn Shoots
Green Peas
Spatchcock Grilled Chicken
A good wine from Downton Abbey
A good wine from Downton Abbey

“Fire Up the Grill” at The Buzz


buzz_logo_cafe_building_bestIn my not so humble opinion, this was by far one of the best Wine Club Dinners at The Buzz! Everything tasted so very good and the paring with the wines was superb. The Grilled Potato Soup with Bacon Bits was awesome. And the sauce on the pulled pork brought the entire dish together and made for a great entree. The Beer Can Chicken Salad was a refreshing and cooling dish on a hot pre-Summer evening – 99 degrees here in Boise. Many thanks to Peggy, Joseph, Michelle and “The Kids” for helping out tonight. Cristi’s Choice Wines were a 2009 Cold Springs Riesling [18] $10.00 and a Cellar 616 Red Blend [16] $16.00. Both Idaho wines! Here is what we had for dinner tonight and the wines that went with the selections. You won’t see me rate a Pinot Noir higher than a Zin. But tonight, I did! Enjoy and Left-Click any of the photographs to see them enlarged. Cheers!

Smoked Salmon on Cucumber 2013 Tangent Sauvignon Blanc 13.5% alc. the salmon was good. can't say the same for this wine. the balance was off and the finish was almost non-existant. [14] $14.00

Smoked Salmon on Cucumber
2013 Tangent Sauvignon Blanc
13.5% alc. the salmon was good. can’t say the same for this wine. the balance was off and the finish was almost non-existent. [14] $14.00

Grilled Potato Soup with Bacon Bits (This soup was awesome!) 2012 Luna Merlot 13.5% alc gopod Merlot that went very well with the soup. long lasting finish. [17] $17.00

Grilled Potato Soup with Bacon Bits
(This soup was awesome!)
2012 Luna Merlot
13.5% alc good Merlot that went very well with the soup. long lasting finish. [17] $17.00
Beer Can Chicken Salad (A really great salad!) True Myth Chardonnay really a light chardonnay that pared well with the salad from the spice and cinnamon over tones. on its own, it was not big. [16] $16.00
Beer Can Chicken Salad
(A really great salad!)
NV True Myth Chardonnay
really a light chardonnay that pared well with the salad from the spice and cinnamon over tones. on its own, it was not big. [16] $16.00

Pulled Pork and Grilled Vegetables (Peggy made a good sauce for this) 2013 Mossback Pinot Noir 13.9% alc. a well rounded pinot noir. big but not overwhelming. great paring with the sharpness of the BBQ sauce and pork. [20] $23.00

Pulled Pork and Grilled Vegetables
(Peggy made a good sauce for this)
2013 Mossback Pinot Noir
13.9% alc. a well rounded pinot noir. big but not overwhelming. great paring with the sharpness of the BBQ sauce and pork. [20] $23.00

Grilled Pound Cake with Strawberries and Pineapple 2011 Renwood BBQ Zinfandel 14.8% alc a hot Zin but surprisingly good with the dessert, even the pineapple [19] $15.00

Grilled Pound Cake with Strawberries and Pineapple
2011 Renwood BBQ Zinfandel
14.8% alc a hot Zin but surprisingly good with the dessert, even the pineapple [19] $15.00

It was great to have Garry and Donna Scholz back with us. Next month: BBQ Around the World on Tuesday, July 14 & Wednesday, July 15. 6:30pm. $20.00/person for a dinner like I have just shown you and wines specifically chosen for the dinner selections. Hope to see you there!

Does Diet Effect “The Heartbreak of Psoriasis”?


21sept2013_2_robins-bday-captains-shack_gumbo_getting-happyAnd Robin has it and the infection drives her “nuts” sometimes! But she located this interesting article from Embrel, Psoriasis – Your Condition. “Plaque Psoriasis Is an Immune Disease; Treat It From Within.” In other words, modify your diet. Key word: Modify, Not eliminate. And do it slowly; One food group at a time or item within the food group; Not all at once. Looks like we will return to our high seafood diet and chicken diet, at least for a while. The last paragraph in this article is important and something to remember. And to let you know, we do not eat a lot of “Junk Food”. Maybe a burger once a month – Maybe! Here is part of an article from Embrel Do enjoy the information. If you have psoriasis, it might be worth a try. Good luck and Stop Scratching! (My Dad always said, “Home is where you can scratch where it itches!”)

Your Personal Elimination Psoriasis Diet

Here are eight foods and beverages that get mentioned often by people as possibly causing their psoriasis flare-ups. You might consider cutting them out of your diet one at a time to see if any have an effect on your symptoms:
Alcohol. “First and foremost, stop drinking,” Bagel says. Here’s why: Alcohol opens the blood vessels in the skin. When your blood vessels are dilated, white blood cells, including the T cells that are believed to be responsible for psoriasis, can sneak into the outer layers of your skin more easily — and you don’t need to be inviting more T cells. “Your psoriasis symptoms may worsen even if you’re a light-to-moderate alcohol user,” warns Chelsea Marie Warren, RD, a dietitian and certified wellness coach in Portland, Ore.
Junk foods. Psoriasis is an inflammatory condition. Junk foods tend to be high in saturated and trans fats and refined starches and sugars, all of which can promote inflammation. Another reason to avoid junk foods is that that they are high in calories with little nutritional value, and people with psoriasis often have weight problems. “If you have psoriasis, you have an increased risk of heart and vascular diseases,” Bagel says. “Being overweight adds to that risk.”
Red meat. Red meats contain a polyunsaturated fat called arachidonic acid. “This type of fat can worsen psoriasis symptoms because it can easily be converted into inflammatory compounds,” Warren says. Also include on your foods-to-avoid list: processed meats such as sausage and bacon.
Dairy products. Like red meat, dairy products contain the natural inflammatory arachidonic acid. “Cow’s milk is one of the biggest culprits,” Bagel says, because it also contains the protein casein, which has been linked to inflammation. Egg yolks, too, are high in arachidonic acid, so consider nixing them from your diet.
Nightshade plants. Some people report that consuming plants from the “nightshade family” — which includes peppers, white potatoes, eggplant, and tomatoes — exacerbates their psoriasis. These vegetables contain solanine, a chemical compound that has been shown to trigger pain in some people. “Certain patients believe that if you avoid these vegetables, you decrease your symptoms,” Bagel says. “I’m not so sure about that, but I’m not opposed to people trying it.”
Citrus fruits. Sometimes, an allergic reaction can cause psoriasis to flare. Citrus fruits, such as grapefruit, oranges, lemons, and limes, are a common allergen. See if eliminating them from your diet improves your skin. This prohibition includes their derivatives as well, such as lemonade or grapefruit juice.
Gluten. Gluten is a protein found in some grass-related grains, including rye, wheat, and barley. Researchers in Portugal found that psoriasis symptoms in some people with a gluten sensitivity improved after they avoided gluten in their diets. Studies are ongoing, but the idea of psoriasis patients benefitting from a gluten-free diet is still controversial, Bagel says. Even if it works, he adds, it’s not an easy diet to follow.
Condiments. Some people with psoriasis find condiments and spices to be their enemy. The ones that seem to cause the most trouble for people with psoriasis are pimento, cinnamon, curry, vinegar, mayo, paprika, Tabasco sauce, Worcestershire sauce, and ketchup. They’re on the no-no list because substances in these condiments can increase inflammation.
Although research has yet to confirm a direct link between what you eat and psoriasis flare-ups, you might find that your condition improves when you avoid one or more of these foods. Be sure to share what you discover with your doctor so you don’t miss out on any important nutrients.”