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!
The first one was on June 4th and we pared wines from 3 Horse Ranch Vineyards, 5900 Pearl Rd, Eagle, ID 83616. The second wine dinner was paring Koenig Vineyards, 21452 Hoskins Rd, Caldwell, ID 83607. Both wine dinners were at Chandlers Prime Steaks and Fine Seafood, 981 W Grove St, Boise, ID 83702. We had superb wines and food. If you are in Boise and want a fantastic meal – steaks and seafood being their primary dishes – be sure to go to Chandlers. Check all of the posted links for more information and their hours of operation. Enjoy these photos of the dinners. Let’s start with 3 Horse Ranch Vineyards. You can follow along for the ingredients with the posted menu. Double click any of these photos to see them enlarged. Cheers!
And then on June 11th, we had a wine dinner featuring Koenig Vineyards wines. Here are some photos to enjoy!
An interesting night, and the wines were so good! As was the food. Good to see Ed and his friend Ruth (see photo) there and good to have the sitting at our table. Also good to see Baily – it’s been a while.
The wines were different and my high scoring wine was a surprise. The Stuffed Mushrooms were excellent and they paired well with the 2014 Ezyaguirre Merlot (17). Here is the rest of our dinner and the wine parings. Enjoy! Left-Click any of these photos to see them enlarged.)
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.
Amuse Bouche of Bleu Cheese Crackers with Seared Beef Filet
Crab Cakes with Aioli
French Lentil Soup with Rye Croutons and House Cured Ham.
Sangiovese – Eagle Foothillsills
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
Yes indeed it is! And you can help if you let them know and soon! That can be good time. A “working” time. But fun. Here is the latest from Stephanie. Enjoy.
Join us for wonderful wine, fabulous food and an amazing view!
Enjoy this weekend with wine tasting and excellent cuisine with your friends and family at Parma Ridge. We are open Friday, 12-9 p.m., Saturday 12-5 p.m. and Sunday 11 a.m. – 5 p.m. with our regular menu all weekend long. We have Happy Hour on Friday evening from 4-7p.m. and Sunday Brunch Specials. Reservations are recommended if dining on the patio or in the tasting room Friday evening or Sunday for Brunch.
It’s HARVEST time at Parma Ridge – We will begin harvesting our first batch of grapes on Tuesday, September 27. We’ve had a number of people offer to help, so for those of you interested, please join us at 8:00 am with your pruning shears. We will meet outside the tasting room. Lunch will be provided. Please RSVP to this email so we can have an idea of how many helpers we will have.
SAVE THE DATE – Live Music on the Patio Bad Dog Lou Saturday, October 1 from 5:30-9:30 p.m.
We are staying open late on Saturday the 1st just for this event! Our kitchen will be open until 9 p.m. that evening. Join us for some great blues and rock from our local musicians. Reservations are highly recommended for this event and space is filling up quickly. Book your table today!
In More News…Our very own 2015 Tre Bianchi won a bronze medal yesterday in the Idaho Wine Competition. This is the second year in a row that our Tre Bianchi has medaled. We only have 5 cases left, pick yours up this weekend!
DELICIOUS FEATURED ENTREES THIS WEEKEND: 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 $16.95 Storm’s Famous Salmon Brined, Lightly Smoked and Pan Fried with Rosemary Truffle Butter and Rosemary Truffle Mashed Potatoes accompanied by Grilled Asparagus and Storm’s Homemade Grilled Bread for $16.95 Chicken Pesto Sandwich – Grilled Chicken and Homemade Pesto with Prosciutto and melted Swiss Cheese on a Toasted Ciabatta Bun with Fresh Cut Truffle Fries for $9.95 Brunch Burger (Sunday only) – Quarter-Pound Black Angus Burger with Melted Double Cream Brie, Apple-wood Smoked Bacon, and Sunny-side up Egg with a lemon-tarragon aioli and Rosemary Garlic Truffle Fries for $9.95
Happy Hour Specials Friday from 4-7 p.m. with purchase of glass of wine, mimosa or beer:
$7.50 – 2 Sliders with Rosemary Truffle Fries; Your choice of: “Mesquite” Ground Beef with Smoked Provolone, Bacon & Mesquite Aioli “Triple B” Ground Beef with Bacon, Blue Cheese and BBQ “Deluxe” Ground Beef with American Cheese and Diner Sauce “Pulled Pork” Braised Pulled Pork with Black Cherry BBQ Sauce
$7.50 – Personal size Flatbread; Your choice of: Grilled Chicken with Black Cherry BBQ sauce “The Patricia” Prosciutto and Arugula with a Balsamic Reduction Smoked Pulled Pork with Black Cherry BBQ sauce “Fungi” Sautéed Mushrooms, Fresh Shaved Parmesan with Mozzarella and Garlic Oil
Italian Sausage, Pepperoni & Mushroom with Homemade Red Sauce
Pepperoni with Homemade Red sauce “The Kathleen” Vegetarian Mozzarella and Garlic Oil, Smoked blue cheese, Sautéed pears with Honey and Butter, Spicy Pecans topped with fresh Arugula and a Balsamic Reduction $5 – Basket of Rosemary Garlic Truffle Fries with House-made aioli
Sunday Brunch Specials: Brunch Burger – Quarter-Pound Black Angus Burger with Melted Double Cream Brie, Apple-wood Smoked Bacon, and Sunny-side up Egg with a lemon-tarragon aioli and Rosemary Garlic Truffle Fries for $9.95
Bacon, Egg and Cheddar Breakfast Sandwich with Cheesy Bacon Fries – $6.95 Best Ever Biscuits and Gravy with a Fried Egg – $7.95
We look forward to seeing you this weekend!
Many, many thanks to Garry Scholz for putting on a great event, even though he was fighting laryngitis. Some really good wines were presented to almost 30 people who attended. It seems as though the pre-pay through Brown Paper Bag was a success. If you want to attend, you will need to buy tickets in advance of the event. The TVWS then informs Meadowlake of the number of people who have paid and will be attending. The fee is non-refundable! I had to find someone to take one of our tickets as Robin could not be there. If you want to be on the invitation list, please let someone on the Board and you will be sent an invitation. (Here is a link to the TVWS Board of Directors) Here is what we had tonight. Enjoy!
Back online. Photos downloaded. ‘Puter is cleaned up for another year. Monitor went South – New monitor! Ok. Enough excuses for being late. This month at The Buzz was pretty good. Sorry that not more people attend this Tuesday night monthly event. Such a great way to spend $20 for dinner and some good wines. 2nd Tuesday and Wednesday of every month at 6:30pm. Dinner was differently good. Quinoa Milanesa for one. An awesome Sweet Potato, Carrot and Chickpea Soup.
The wines were good – I bought one this month a South African 2011 Protea, a satisfying blend of Cab Sauvignon, Merlot and Shiraz. Wine ratings for this dinner, is based on a score of , which is a perfect, flawless wine. Very subjective. With that in mind, I rated this a  Here is what else we had and the wines that went with each entrée. Enjoy. See you next month!!!
Actually I liked this. An interesting and enjoyable appetizer. 2014 Arenal Cabertnet Sauvignon
alc. 13.5% good balance and body with a med long finish. great paring  $13.00
What did I like best? The South African 2011 Protea, pictured above, was superb. And then there was that wonderful soup. A little spicy that only added to the excitement of the soup. By far, the best of the evening was dessert. That was awesome! See what you missed if you didn’t attend? Next month is both beer and wine. It’s Oktoberfest! For the men, wear your Laderhosen. For the ladies, wear your Dirndl.
Actually, it’s not hard. Just takes some patience. And ANCHOVIES! I really don’t think a Caesar Salad is just that without the anchovies in the dressing. A Caesar Salad must have the anchovies! Here is a recipe we use. Enjoy.
1 (2-ounce) can oil-packed Anchovy Fillets, drained
2 cloves Garlic, coarsely chopped
3 lg Egg Yolks
1 t Dijon Mustard
2 T Lemon Juice
2 T Olive Oil
½ c Vegetable Oil
2 T finely grated Parmesan cheese
Freshly ground Tellicherry Black Pepper
Directions: Make an anchovy-garlic paste: Mince the anchovies and garlic together until the mixture is mostly smooth and the garlic is minced, about 3 minutes; set aside. Whisk the egg yolks: Whisk the egg yolks together in a medium bowl until smooth. Add the mustard: Whisk in the mustard until just combined. Add the anchovy-garlic paste: Whisk in the anchovy-garlic mixture. Whisk in the lemon juice: While whisking, pour in the lemon juice, then whisk until smooth. Whisk in the olive oil: While whisking, stream in the olive oil to create a thick emulsion. Once all of the olive oil is added, whisk for another minute to thicken. Finish with vegetable oil: Continue whisking and slowly stream in the vegetable oil. Again, once all of the vegetable oil is added, whisk for another minute to thicken. Season and serve: Whisk in the Parmesan cheese. Taste and season with fresh ground Tellicherry Black Pepper as needed. Serve immediately on Chopped Romaine Lettuce or grilled Romaine Lettuce.