Food, Craft Beer, Nano Breweries, Wine, Idaho Wineries, Winery Bistros, Restaurants and Events, Boise Foodies in the Treasure Valley Idaho. Come see what we are up to and the variety of our eating and wine and craft beer experiences. Look where we and our friends like to eat and have a great glass of wine or craft beer. And if you are in Boise, let us know. We'll meet you for a bite to eat and/or a glass of craft beer or wine. What is your favorite cuisine? I bet we can find you a restaurant to satisfy your epicurian urge. Cheers!
Chandlers 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.
The dinner bell was rung so we adjourned to the dining room. And this is what we had. Enjoy, we did!
There is our wine dinner. Delicious! And the wines were superb.
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!
Steph and Storm
Parma Ridge Winery
I 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]