Help Parma Ridge Bistro and Winery Celebrate 5 Years!


Celebrating 5 Years this Weekend at Parma Ridge!
[Congratulations!]

We opened our doors August 28, 2015 — come by this weekend to help us Celebrate! We will be doing patio dining and wine tasting Friday thru Sunday this weekend. We will be featuring our famous Peach Sangria, Food Specials and a Prize Drawing. Customers will receive a ticket for the Drawing for each bottle purchased from August 28-30. Drawing for the Parma Ridge Gift Basket will be held at 4pm Sunday (you do not need to be present to win).

Reservations may be required in order to dine on-site. Dining hours are Friday & Saturday from 12-7 p.m. and Sunday from 12-4 p.m. limited to patio seating only.
Please call or text us today!

If desired, customers may continue to order Take-Out and Curbside Pick-Up by calling or texting 208-946-5187. Thank you for continuing to support small businesses during this time!

We are available by appointment outside of regular business hours for Wine Pick-Up
You can text us at 208-946-5187 or email us at info@parmaridge.wine to make a reservation or appointment.

EXCITING NEWS

Our 2017 Carménère took at GOLD MEDAL in the Idaho Wine Competition!
Be sure to stock up before its gone!
Additionally our 2017 Cabernet Sauvignon received a Silver Medal and our Rhubarb wine took a Bronze.
Read More about the Competition Results here: https://greatnorthwestwine.com/2020/08/19/williamson-vineyards-young-albarinno-rises-to-top-of-2020-idaho-wine-competition/

UPCOMING EVENTS

UnWined at the Parma Motor-Vu Drive-In
Thursday, August 27th
29522 US-95, Parma, ID 83660
Gates open at 6:30 pm, wine sales will be taking place from 7:00-8:30 pm before the movie.
The theater is showing the wine movie Sideways at 8:50 pm/sunset.
Participating wineries include SCORIA Vineyards, W2 Winery, Potter Wines, Coiled Wines, Parma Ridge Winery, and more!
Wine will be available for purchase by the glass or bottle.
Please purchase your $10 entrance ticket per car BEFORE the show thru Event Brite: https://www.eventbrite.com/e/unwined-tickets-111702300588. Wine purchases will be separate and on-site during the event. We look forward to seeing you there!

 

Thirsty Thursday @ Red Top Market from 5 p.m – 8 p.m.
Join us for the LAST THIRSTY THURSDAY of 2020! Music by @gtcharlieband, delicious food by @hophouse208 and of course great beer and wine from @parmaridgewinery. We can’t wait to see everyone there! #cheers! #produce #harvest2020
Local Produce & Goods from Local Farms to Your Table
26192 Red Top Rd, Wilder, ID
Learn more at: https://www.goodingfarms.com/red-top-market

Specials this Weekend
Wagu Beef Skewers – $18.95
Snake River Farms Wagu Beef Skewers with a fresh Chimichurri Sauce Served over Coconut Lime Rice (pictured above) All weekend while supplies last!

Entrees Available Friday & Saturday from 4 p.m. – Close
Wild Mushroom Chicken Marsala – $19.95
Grilled Chicken Breast with Marsala Sauce, Mushroom Medley from Groves Country Farms, Truffle Garlic Mashed Potatoes and Local Chef’s Choice Grilled Vegetable from Red Top Market

Kalamata Chicken – $19.95
Grilled Chicken Breast with a Smoked Gouda Kalamata Cream Sauce, Truffle Garlic Mashed Potatoes and Local Chef’s Choice Grilled Vegetable from Red Top Market

Storm’s Salmon

Storm’s Famous Salmon – $29.95
Brined, Lightly Smoked and Seared Salmon with Lemon Butter, Garlic Mashed Potatoes and Local Chef’s Choice Grilled Vegetable from Red Top Market

8 oz. Filet Mignon – $32.95
Char-Broiled Filet Mignon with Cabernet Beef Demi-Glace, Mashed Potatoes and Local Chef’s Choice Grilled Vegetable from Red Top Market

Enjoy the 1-inch Cut Ribeye Steak

16 oz. Ribeye Steak – $29.95
Char-Broiled Ribeye with Cabernet Demi-Glace Sauce, Garlic Mashed Potatoes and Local Chef’s Choice Grilled Vegetable from Red Top Market

Sunday Special (in addition to Regular Menu)
Stormy D’s Breakfast Sandwich – $7.95
Your choice of Bacon, Maple Sausage or Chorizo with Egg and Cheddar Cheese on a Pretzel Bun with two Hashbrowns

Updated Menu
Sides/Appetizers

Rosemary Garlic Truffle Fries – $6
Served with Mesquite Aioli

Warm Brie – $8.95
Warm Brie with an Orange Liqueur Honey Butter, Toasted Walnuts and Balsamic Cherry Reduction with sliced baguette

Simple Caesar – $5
Caesar Dressing, Homemade Croutons and Shaved Parmesan Cheese

Mixed Green Salad $5
Chopped Romaine with Arugula, Homemade Vinaigrette, Roma Tomatoes, Cucumbers, Shaved Carrots, Snow Pea Pods, Beecher’s White Cheddar Crumbles and Homemade Croutons

*Add a chicken breast and make it an entree size salad for $12.95

Korean Chicken

Korean Chicken – $13.95
Grilled Chicken Thigh Skewers Marinated in Korean Barbecue Sauce and served with Coconut Lime Rice

Coconut Shrimp – $10.95
6-Breaded Coconut Shrimp served with Coconut Lime Rice and Korean Barbeque and Sweet Chili Dipping Sauces

Burgers and Sandwiches
Served with Rosemary Garlic Truffle Fries and Mesquite Aioli

Chicken Pesto Sandwich – $13.95
Grilled Chicken Sandwich with Pesto, Swiss Cheese and Prosciutto on a Toasted Ciabatta Bun

Storm’s Delux

Storm’s Deluxe – $12.95
Double R Ranch Burger with American Cheese, Shredded Lettuce and Old-School Diner Sauce

The G&R – $13.95
Double R Ranch Burger with Bacon, Sautéed Mushrooms, Melted Swiss Cheese and Lighthouse Blue Cheese Dressing

The Rutherford Burger

The Rutherford- $15.95
Double R Ranch Burger with Smokey Mayo, Bacon, Rocket Greens, Cabernet Grilled Onions and Blue Cheese Fondue

Flatbreads
Meat Combo – $11.95
Salami, Pepperoni & Sausage with Homemade Red Sauce

Pizza Margherita – $9.95
San Marzano Tomato Sauce with Fresh Mozzarella, Basil and Sea Salt

The Fungi – $9.95
Mushrooms with Shaved Parmesan, Rosemary and Truffle Oil

Pepperoni, Mushroom & Sausage – $11.95
with Homemade Red Sauce

Pepperoni – $9.95
with Homemade Red Sauce

The Patricia – $11.95
Prosciutto and Arugula with a Balsamic Reduction

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

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

Save the Date for these Upcoming Live Music Nights:
Saturday, September 5th, Bad Dog Lou
Saturday, September 19 The James Gang

More about the Bands:
Bad Dog Lou is a local favorite! A Parma Band featuring a variety of Rock.

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.

STAY TUNED FOR DETAILS ON OUR NEXT WINE RELEASE!

While you are stocking up on those last minute essentials, don’t forget that our wines are now available for purchase at the Alberstons Marketplace in Meridian and Now the Alberston’s on Broadway!
2019 Avielle, Rosé of Merlot
2016 The Last Zin
2016 Estate Merlot
2019 Rhubarb Wine is Back at Albertson’s in Meridian!
2017 Cabernet Sauvignon — at Albertson’s on Broadway only
(Introductory pricing too)
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 once dine-in is available
(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

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

 

Don’t forget to pick up some 2017 Carménère, our Gold Medal Winner!
Join us for our Anniversary Weekend August 28-30. Make your reservation today!

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

Robin’s Birthday Lunch at Bacquet’s Restaurant in Eagle, ID


Bacquet’s Restaurant, Address: 1117 E Winding Creek Dr #150, Eagle, ID 83616, Hours: 11:30am – 10PM. Phone: (208) 577-6238. Easily a 5-Star French (the best in the area and the only one) restaurant and well worth the trip. Suggest you call for reservations, though. Here is some of what we had. Enjoy. We did.

Menu

House Salad
organic greens, tomatoes, shallots, parmesan cheese house balsamic dressing

Delicious!

French Onion Soup

Traditional Flatbread
bacon, shallots, Swiss cheese, cream on a cracker-like crust

Salmon with Pasta and Capers

Salmon Champenoise
fresh salmon filet baked in white wine, cream, pesto and crusted with Parmesan cheese and served over vegetable basmati rice

Birthday Lemon Cheesecake

Chocolate Mousse

An awesome, 5-Star late lunch. Thanks Chef for a great Birthday meal. Thanks Marnie for treating us.

Japanese Special March Festival


I found this to be interesting. That’s probably because of my Cultural Anthropology background.

Hina Matsuri in Japan

Source: https://matcha-jp.com/en/753
Although it is not a national holiday, March 3rd is a special day for girls. Families who don’t have young daughters might not do anything special on this day.
March 3rd is Japanese Girls’ Day or Hinamatsuri. Ornate dolls are displayed in the family home to mark the beginning of spring and to wish good health and good fortune for all of the girls in the family.
However, a tradition of this festival is still passed down until now. Actually, how people celebrate Hina Matsuri is different from place to place. We will introduce here what the Japanese people usually do on this day.
Hina Dolls represent what the imperial family was like in the ancient times. The dolls on the top tire of the platforms represent the emperor and the empress. The rest of the dolls are three court ladies, five musicians and the minister of the Right and Left who used to support the government in the old days. There are some decorations such as Gissha (oxcarts), small cupboards, Japanese paper lamps called “Bonbori”, and orange and peach tree branches displayed on the tire of platforms.
The facial expressions and costumes of each doll are also different depending on their personality and position.
The special meals for Hina Matsuri are Amazake (sweet drink), Chirashizushi (a style of sushi) and Hina Arare (sweet colorful rice crackers).
Amazake is a traditional Japanese sweet and thick drink made from fermented glutinous rice. Amazake literally means “sweet alcohol” but it has less than 1 percent of Shirozake alcohol in it. So children are also able to drink it.

Shirozake
Drinking Shirozake, which is a traditional sweet sake, was one of the customs to get rid of bad things out from your body. But Shirozake is an alcoholic drink, so Amazake was made with the children in mind.
Hina Arare are colorful and cute small rice crackers. The colors of these rice crackers have meanings. White represents the earth of the winter, pink and red represent life, while green represents the green shoots in the spring. Hina Arare is a snack showing our expectations toward the arrival of spring after the long cold winter. People also say that you will live healthy for this coming year if you eat each color of Hina Arare.
Chirashizushi is a type of Sushi which has lotus roots, shrimp and thinly shredded egg omelet on the top of vinegar rice. It has been a dish enjoyed widely at celebrations.
The ingredients in Chirashizushi have meanings as well. The lotus root is said to give one the power to see what will happen in the future, shrimps are a symbol of longevity and so on.

Source: https://www.thespruceeats.com/japanese-girls-day-hinamatsuri-party-dishes-2031057
As with almost all holidays, food and drink play a role on Girls’ Day, with rice wine and rice cakes taking center stage, along with flower blossoms. Hinamatsuri is also called Momo no Sekku, which means a festival of peach blossoms. Peach blossoms, shiro-zake (white fermented rice wine) and hishi-mochi (diamond-shaped rice cakes) are placed on the stand with the hina dolls. Hishi-mochi are colored pink representing peach flowers, white representing snow, and green representing new growth.
Traditionally, girls in Japan invited their friends to a home party to celebrate this festival. Many people prepare a special meal for girls on this day, including savory dishes such as chirashi, which is sugar-flavored, vinegared sushi rice with raw fish on top; clam soup served in the shell; and edamame maze-gohan, mixed rice usually consisting of brown rice and soybeans.
Other popular dishes to serve at a Girl’s Day celebration are inari sushi—rice-stuffed tofu pockets—with miso grilled salmon and cabbage ramen salad. Sweets are on the menu as well, incorporating a feminine shade of pink, like chi chi dango, which are pink pillows of mochi (glutinous rice flour and coconut milk), a favorite among children, and sakura-mochi, a pink, sweet rice cake. Some families include an impressive edible centerpiece, such as the layered chirashi sushi cake.

Some recipes for Hina Matsuri
(The recipes listed below can be found at the link above.)

Chirashizuchi
Easy Seafood Chirashizushi: Use a shortcut of packaged sushi seasoning to quickly season steamed rice and add pre-cooked gomoku vegetables for this delectable dish. Add your favorite toppings of choice.
Edamame Maze-Gohan (Mixed Rice): Is easy to prepare, especially for large crowds. Steamed rice is mixed with furikake seasoning, bottled nametake (seasoned mushrooms), and shelled edamame for a delicious rice dish.
Inari Sushi: Preparing a dish for a large crowd doesn’t need to be complicated. Find out the secrets of making quick inari sushi with impressive results.
Cabbage Ramen Salad: This spin on the traditional Chinese chicken salad recipe uses crunchy dried ramen noodles, cabbage, and shredded chicken to create a zesty Japanese-fusion salad.
Slow Cooker Teriyaki Chicken Wings: Let your slow cooker do all the work to whip-up a batch of delicious teriyaki chicken wings with just a few ingredients, and use the free time to prepare a few other dishes.
Miso Ginger Marinated Grilled Salmon
Miso Grilled Salmon: Miso-grilled salmon can easily be prepared by making the marinade ahead of time and then letting the salmon marinade for a few days in the fridge. All you need is an oven or a grill to cook up delicious fillets in under 40 minutes.
Clam Soup: A traditional soup that is often enjoyed on Hinamatsuri is clam soup. This clear style soup is known as sumashijiru and is simply seasoned from the broth of the clams.
Chi Chi Dango: These pillowy soft bites of mochi are made of glutinous rice flour and coconut milk. These pink, soft mochi are an absolute favorite among children.
Sakura Mochi: Sakura mochi is a glutinous rice dish that is often enjoyed during Hinamatsuri. This slightly sweetened, pink mochi is filled with sweet red beans (koshian) and wrapped in a salted sakura (young cherry blossom) leaf.

Great Dinner at Richard’s in Boise


Yes it indeed was and this is why Richard’s, located at the INN at 500 Capitol, 500 S. Capitol Blvd., Boise, Idaho (208) 472-1463, is a 5-Star restaurant in Boise. One of the top restaurants. (Richard’s Boise) And when you make your reservations, ask to be seated where David will be your Server. Superb!
Here is what we had for dinner on the special. Robin had one and I had the other. And then we sampled. It was fun and exciting! It is good to note that Chef Richard Langston, Chef-Owner of Richard’s, tries very hard to source his food products from Idaho or from within 200 miles of Boise.
“…Chef Langston and his team share a culinary philosophy that celebrates the integrity of seasonal ingredients, locally sourced when possible. Dining at Richard’s is further enhanced by impeccably mixed drinks, a noteworthy wine list of old favorites and new finds, and sophisticated service in a stylish setting.”
Left-Click any of these photos to see them enlarged.

The Menu
Robin and our Server, David.

Crostini with Butternut Squash Puree
fried sage and pecans


 

Tomato Basil Soup


 

Roasted Beet Salad
citrus, arugula, herbs, dressed with labneh horseradish sauce

 

Risotto with Smoked Chicken, Apples and Hazelnuts


 

Sweet Potato Gnocchi
hazelnut brown butter, Grana Padano and currents


 

Idaho Trout
pan-roasted, brown butter caper lemon sauce, seasonal vegetable


 

Grilled Sirloin Coulette Steak
sliced on a grape and spinach salad, fingerling potatoes, sweet onion soubise

Wines with dessert: Sticky and Late Harvest Sauvignon Blanc from Marlborough, New Zealand and a rare Madeira.

Goat Cheese Panna Cotta
cranberry compote, local honey drizzle


 

Apple Crostata
cinnamon crème anglaise


 

 

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!

Harvest Time at Parma Ridge Winery


21sept2016_1_parma-ridge_grapes-on-vine

 

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

Best Ever Biscuits and Gravy
Best Ever Biscuits and Gravy
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!

29June2016_1c_Capitol-Cellars_Storm-And-Stephanie_Robin-Better

 

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

 

 

Ribeye-Steak

 

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

 

 

Happy Hour Fungi Flatbread

 
 

Happy Hour Fungi Flatbread Sautéed Mushrooms, Fresh Shaved Parmesan with Mozzarella and Garlic Oil $7.50

 

 

Copyright © 2016 Parma Ridge Winery, All rights reserved.

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

This Weekend at Parma Ridge Winery


6April216_1c_Parma-Ridge-Restaurant_HeaderIt looks like another great weekend at Parma Ridge Winery and Restaurant. Never been there? Then you have missed a great adventure. Great food. Great wine. Parties of 6 or more? Call for reservations! Here’s what’s happening at the winery!

 

Parma Ridge is the place to be this weekend!
Relax on the patio with wonderful wine, fabulous food and an amazing view

It’s going to be a gorgeous weekend on the Parma Ridge patio! Join us for wine tasting and excellent cuisine and enjoy the view with your friends and family. We are open Friday, 12-9 p.m., Saturday 12-5 p.m. and Sunday 11 a.m. – 5 p.m. with wine tasting and 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.

DELICIOUS FOOD SPECIALS (while supplies last):

Rib-Eye Steak
Ribeye Steak Special this weekend

One-Inch Cut Char-Grilled Ribeye Steak with Bleu Cheese Butter, Rosemary Truffle Mashed Potatoes with Cabernet Beef Demi-Glace, Char-Grilled Broccolini 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 Char-Grilled Broccolini Storm’s Homemade Grilled Bread for $16.95
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 Mozzerella 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:
NEW! 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 are sampling our new 2014 Parma Ridge Merlot Zinfandel Blend and Merlot Cabernet Blend in the Tasting Room this weekend, not yet bottled so get a sneak peek of how it’s tasting!

PARMA RIDGE NIGHT AT THE MOVIES – WEDNESDAY JULY 20
Date postponed to Wednesday, July 20!

Join us at the Parma Motor-Vu Drive-In Theater on Wednesday, July 20 at 8 p.m. for Wine tasting and the movie Bottle Shock. $5 entry fee gets you a tasting AND admission to the movie that will be starting at dusk. Wine will also be available to purchase by the glass and bottle that evening.
We apologize for the last-minute change but hope you can join us next week! It’s sure to be a fun night, so be sure not to miss it! The Motor-Vu Theater is located at: 25922 US 95, Parma ID 83660.

In the News
We’ve had another wonderful review! Check it out on the American Winery Guide online. Thank you so much for coming out Sally and for the wonderful exposure on Parma Ridge!

Have you read the article in the Treasure Magazine yet? If not, here is the link to the online article: http://www.idahostatesman.com/living/treasure/article83104597.html. A great one on wine tasting in the Treasure Valley. The article begins on page 37.

29June2016_1c_Capitol-Cellars_Storm-And-Stephanie_Robin-Better

 

We look forward to seeing you this weekend!
Cheers,
Steph & Storm
Parma Ridge Winery
208-946-5187
info@parmaridge.wine

 

 

A brunch catering on Saturday morning at Parma Ridge
A brunch catering on Saturday morning at Parma Ridge

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

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

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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

Yummy Crab Strudel!


19Dec2014_2_Captains-Shack_Dungeness-Crab_Not-CleanedOh yes! ‘Tis the season for crab. At least the season for Blue Crab – if you can find them. (see photo below) No, that is a Dungeness crab pictured here. I suppose if you had to, you could use the Dungeness. So a little twist on the standard apple, or fruit, strudel. Let’s try a Crab Strudel with a Salmon Pasta Salad. Robin directed me on how to make the salad. It’s one she “dreamed” up. There is no recipe as such.
For the strudel, probably the most difficult part is finding the garlic scapes. What? From Mother Earth News,

…The scapes are the flower stems that garlic plants produce before the bulbs mature. Growers often remove the scapes to push the plant’s energy toward bigger bulbs, and when harvested while they are young and tender, the scapes are delicious.

And from About (dot) com,

Many gardeners simply toss their scapes in the compost, but garlic scapes are both edible and delicious, as are the bulbils. Along the same lines, young garlic plants that are pulled to thin a row are referred to as “green garlic”. Used in the same manner as green onions, these too make excellent eating.

Here is how we made the Crab Strudel. You can get the recipe above. Cheers and have fun with this.

The Green Onion and Garlic have been diced. The garlic scapes are going to be diced.
The Green Onion and Garlic have been diced. The garlic scapes are going to be diced.
The crab has been mixed with the parsley, lime juice, sea salt and Tellicherry pepper.
The crab has been mixed with the parsley, lime juice, sea salt and Tellicherry pepper.
Cooking the green onion mixture.
Cooking the green onion/garlic scape mixture.
Mix the crab mixture with the cooked green onion/garlic scape mixture.
Mix the crab mixture with the cooked green onion/garlic scape mixture.
Brush the phyllo dough - single sheet - with butter and lightly dust with fresh bread crumbs.
Brush the phyllo dough – single sheet – with butter and lightly dust with fresh bread crumbs. Handling the phyllo dough can be a challenge. Take your time and make sure the sheets are cold, but not frozen.
1" wide row of the crab mixture is placed on the phyllo dough. Roll into a "tube" carefully.
1″ wide row of the crab mixture is placed on the phyllo dough. Roll into a “tube” carefully.
The strudel is rolled, placed on a parchment lined baking sheet and sliced, but not sliced all the way through.
The strudel is rolled, placed on a parchment lined baking sheet and sliced, but not sliced all the way through.

Crab Strudel Salmon Pasta Salad The final product of all your hard work. Hope you like it!

Crab Strudel
Salmon Pasta Salad

The final product of all your hard work. Hope you like it! With the strudel, we had a 2009 Cold Springs phren/ology Riesling and a 2014 Domaine Saint Nabor Gris de Gris. Both wines went very well with the strudel.


And if you wanted to know more about strudel – inquiring minds need to know, Wikipedia says,

The best-known strudels are Apfelstrudel (German for apple strudel) and Topfenstrudel (with sweet soft quark cheese, in Austrian German Topfen), followed by the Millirahmstrudel (Milk-cream strudel, Milchrahmstrudel). Other strudel types include sour cherry (Weichselstrudel), sweet cherry, nut filled (Nussstrudel), Apricot Strudel, Plum Strudel, poppy seed strudel (Mohnstrudel), and raisin strudel. There are also savoury strudels incorporating spinach, cabbage, pumpkin, and sauerkraut, and versions containing meat fillings like the (Lungenstrudel) or (Fleischstrudel).

Traditional Hungarian, Austrian, and Czech strudel pastry is different from strudels elsewhere, which are often made from puff pastry. The traditional strudel pastry dough is very elastic. It is made from flour with a high gluten content, water, oil and salt, with no sugar added. The dough is worked vigorously, rested, and then rolled out and stretched by hand very thinly with the help of a clean linen tea towel or kitchen paper. Purists say that it should be so thin that you can read a newspaper through it. A legend has it that the Austrian Emperor’s perfectionist cook decreed that it should be possible to read a love letter through it. The thin dough is laid out on a tea towel, and the filling is spread on it. The dough with the filling on top is rolled up carefully with the help of the tea towel and baked in the oven.

This is an East coast Blue Crab.
This is an East coast Blue Crab.