Treasure Valley Food and Wine Blog

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!


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Brunch at Parma Ridge Winery


Thank you so much Artist Stephanie and Chef Storm Hodge for another delightful brunch! These brunches are superb! 5-Star! (Bistro Weekend Menusubject to change – or Parma Ridge Winery and Bistro) And many thanks to Garry and Donna for meeting us at the bistro for lunch, despite the highway detours! Here is what we had along with our 2016 Parma Ridge Winery Tre Bianchi and a 2015 Parma Ridge Winery Carmenere. Cheers! Left-Click any of these photos to see them enlarged.

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Coconut Breaded Deep-Fried Shrimp
over
Coconut Lime Rice
with
Korean Barbeque and Sweet Chili Dipping Sauces
They were that good! Started out with 6 shrimp.

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Korean Barbeque Chicken Skewers
with
Coconut Lime Rice and a Korean Barbeque Sauce

.

Parma Ridge Pear Salad
with
Mixed greens with apple cider vinaigrette, Bleu Cheese and Poached Pear with Grilled Bread

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Grilled Flat-Bread
with
Italian Sausage, Pepperoni and Mushroom with Homemade Red Sauce

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Parma Ridge Cream of Mushroom Soup

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Brunch Burger – Quarter-Pound Black Angus Burger
with
Melted Double Cream Brie, Apple-wood Smoked Bacon, and Sunny-side up Egg
with
Lemon-Tarragon Aioli and Rosemary Garlic Truffle Fries

.

Best Ever Biscuits and Gravy
Sausage Gravy

over
Fresh Bacon Cheddar Biscuit topped with a Sunny Side Up Egg


And to follow-up from the Parma Ridge Winery web page,

Savor the Flavor
Offering both an in-house menu in the Tasting Room and custom menus for your scheduled event, Storm is looking forward to making your day special. From appetizers to full course meals, Parma Ridge offers both the taste and the view. Come by during tasting room hours to enjoy one of his delicious menu items, or contact us today to plan your special event!

I did mention to Stephanie that Robin and I have probably had close to all of the items offered on the menu. We have never had a bad selection, but there are some we prefer! The Parma Ridge Bistro is definitely a 5-Star winery bistro in the Snake River AVA.

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Love this photo by Stephanie Hodge! So dramatic! I understand that it may be a label sometime in the future.

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Good Night at the Buzz


 

Just before the Ides of March, we had an awesome Wine Dinner at The Buzz in Boise, celebrating Italian wines. Superb appetizers, soup, salad, main dish and dessert. A good crowd was there to celebrate the feast. Thanks Cristi and Tommy and Peggy for a delightful evening. Left-Click any photo to see enlarged.

 

Tramezini Three Ways
2012 Montefalco Dango

14% alc paired very well with the salad [17] $26.00

Minestrone Alla Genovese
Another good paring.
2015 Avanti Pinot Noir
12% alc good with the soup. not over powering. [19] $14.00

Southern Italian Style Salad
Super good salad and paring!
2015 Malvasia del Salento
12.5% alc another super paring [17] $16.00

Pizzelle e Salsa Rossa
2013 Castelli di Abola
Chianti
13.0% alc good match for the main course [18] $21.00

Bonet
Absolutely delicious!
2016 Saracco Mascato Di Asti
super paring. [18] $20.00


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“Holidays in May” at The BUzz


10May2016_2b_Camino-de-Santiago_Spanish-Countryside_Painted-2As our Son-In-Law Mac and his daughter Sophia slowly make their way along Camino de Santiago in northern Spain and pass by these wonderful “country” homes, we are at The Buzz eating some delightful food and drinking some special wines at the May Wine Dinner, “Holidays in May”. Cristie and her staff, Tommy and Peggy, did another great job. And thank-you Bailey for explaining Lacross to me. One of the best offerings tonight, although I don’t this it paired well with the selected wine, was the Albondiagas Soup – a Mexican meatball soup. And the Teruiyaki Pina Colada Burger with Zuchini Salad and Baked Beans was superb. Wonderful flavors. Here are soime photos from the evening. As a note, I did not get a good photo of the dessert, so yopu won’t see the Cookies and Strawberries. Oops!

Mushrooms and Goatcheese with Oatcakes 2014 Cotes du Rhone 13.0% alc. Great paring with the goat cheese in the salad. [17] $16.00

Mushrooms and Goat Cheese with Oatcakes
2014 Cotes du Rhone

13.0% alc. Great paring with the goat cheese in the salad. [17] $16.00

Albondigas Soup (Mexican Meatball Soup)  2012 El Olividado Tempranillo 14.5% alc. Really brought out the spiciness of the soup. I preferred the soup without the wine, although both were very good. [18] $18.00

Albondigas Soup
(Mexican Meatball Soup)
2012 El Olividado Tempranillo
14.5% alc. Really brought out the spiciness of the soup. Although both were very good. [18] $18.00

Morocan Carrot Chicpea Salad 2015 La Playa Viognier 13.5% alc. The wine tended to go "sour" with the salad. I found it better to eat the salad without the wine. Both good as separate items. [16] $13.00

Morocan Carrot Chicpea Salad
2015 La Playa
Viognier
13.5% alc. The wine tended to go “sour” with the salad. I found it better to eat the salad without the wine. Both good as separate items. There were people there that thoroughly enjoyed the paring. [16] $13.00

Teriyaki Pina Colada Burger Zuchini Salad Baked Beans 2014 Durigutti 14.0% alc  Super great paring. Loved it! [18] $17.00

Teriyaki Pina Colada Burger
Zuchini Salad
Baked Beans
2014 Durigutti

14.0% alc Super great paring. Loved it! [18] $17.00


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Spanish Wines at the Buzz


12April2016_1e_The-Buzz-Spain_Faustino-2008Some really good Spanish wines last night at the Buzz. One of the better ones is pictured here. The food paring with the wines was also spectacular. I think I should tell you right up front that I am not an avocado fan. But Cristi made a wonderful Avocado Soup that was served cold. “Mikey liked it!” The only criticism that I have is, it was a little salty. I asked Cristi about that and she told me that she used chicken stock in the soup. That is probably where the salt came from because she did not add any.
The 2008 Faustino Rioja pictured here was one of the better wines of the night receiving from me a score of [18] out of [20]. The onluy better one was a NV Destello Cava that was served with the Brazo Gitanoin Spain, the dessert is called brazo de gitano (literally translated as gypsy’s arm) and is commonly filled with cream or chocolate truffle – and Quesada Pasiegais a dessert typical of the region of Cantabria, Spain. It is one of Cantabria’s most recognizable dishes. It has the consistency of a dense pudding and is made from milk, sugar, butter, wheat flour, and egg, and flavored with lemon zest and cinnamon. It can be served hot or cold. A photo of this dessert is posted below. Here is the rest of the story. Enjoy!

Mushroom Croquettes and Tortillo Espanola 2010 Vivanco Crianza 13.5% alc. not bad but a little light on the bouquet. but then so were most of the other wines [18] $20.00

Mushroom Croquettes
and
Tortillo Espanola
2010 Vivanco
Crianza
13.5% alc. not bad but a little light on the bouquet. but then so were most of the other wines [18] $20.00

Valencia Salad 2014 Piquitos Moscato 11.0% alc Good fruity nose and flavor profile./ I am not a big fan of Moscato [17] $12.00

Valencia Salad
2014 Piquitos
Moscato
11.0% alc Good fruity nose and flavor profile. I am not a big fan of Moscato [17] $12.00

Avocado Soup (This was a very good cold soup) 2013 Picos Garnacha 14.0% alc. a good paring with the soup [18] $14.00

Avocado Soup
(This was a very good cold soup)
2013 Picos Garnacha
14.0% alc. a good paring with the soup [18] $14.00

Fabada and Pisto 2008 Faustino Rioja 13.5% alc. this wine was explained above [18] $24.00

Fabada and Pisto
2008 Faustino Rioja
13.5% alc. this wine was explained above. some labels numbered – the lower the number the higher the quality of the wine [18] $24.00

Fabada – Fabada asturiana, often simply known as fabada, is a rich Spanish bean stew, originally from and most commonly found in the autonomous community of Principality of Asturias, but widely available throughout the whole of Spain and in Spanish restaurants worldwide. ..Fabada is a hot and heavy dish and for that reason is most commonly eaten during winter and at the largest meal of the day, lunch. It is usually served as a starter, but may also be the main course of the meal. It is typically served with crusty bread, and with Asturian cider or a red wine.

Pisto – is the name of a Spanish dish typical from the Region of Murcia and La Mancha. It is made of tomatoes, onions, eggplant or courgettes, green and red peppers and olive oil. It is similar to ratatouille and is usually served warm to accompany a dish or with a fried egg and bread. It is also used as the filling for empanadas and empanadillas…The dish is sometimes formally named Pisto manchego, from its origin in La Mancha. Pisto a la Bilbaína, from Bilbao in the Basque Country, usually has just courgettes and green peppers in tomato sauce, sometimes lightly scrambled with eggs.

Brazo Gitano Quesada NV Destello Cava 11.4% alc. strangely, I rated it the highest of the night. Superb paring [19] $15.00

Brazo Gitano
Quesada Pasiega
NV Destello
Cava
11.4% alc. strangely, I rated it the highest of the night. Superb paring. It is discussed above. [19] $15.00


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C’est Francois! At “The Buzz”


21Mar2015_1a_Sawtooth-Winery-Verticle_Center-Piece-3Such a good night last night at The Buzz in Boise! A short, but fun, visit to France. French wines. French foods. No Moulin Rouge dancers, though. “… Moulin Rouge is best known as the spiritual birthplace of the modern form of the can-can dance. Originally introduced as a seductive dance by the courtesans who operated from the site, the can-can dance revue evolved into a form of entertainment of its own and led to the introduction of cabarets across Europe. Today, the Moulin Rouge is a tourist attraction, offering musical dance entertainment for visitors from around the world. The club’s decor still contains much of the romance of fin de siècle France.” [Wikipedia]
And Cristie’s Choice wine, a 2013 Heritages Cotes du Rhone, was among the high score wines for the night with a score of [18] out of [20]. It was that good! Here are some photos of the dinner that Cristie made for all of us. Cheers!

Quiche Lorraine 2013 Nicolas Potel Bourgogne Pinot 12.0% alc. lacking in body and color. [16] $2.00

Quiche Lorraine
2013 Nicolas Potel Bourgogne
Pinot

12.0% alc. lacking in body and color. [16] $20.00

Roquerfort Salad 2012 Clos Troteligotte Malbec 14.0% alc. a superb wine. good color and finish. musty on the nose [19] $14.00

Roquefort Salad
(superb salad!)
2012 Clos Troteligotte Malbec

14.0% alc. a superb wine. good color and finish. musty on the nose [19] $14.00

Pistou Soup (French version of pesto) 2014 Sables Azur Rose 13.0% alc. really a good paring with the soup. matched very well. [18] $17.00

Pistou Soup
(French version of pesto)
2014 Sables Azur Rose

13.0% alc. really a good paring with the soup. matched very well. [18] $17.00

Pistou is “…A traditional Provençal dish of artichokes braised with onions, garlic and carrots in a seasoned broth of wine and water. Originally the term barigoule referred to artichokes stuffed with barigoules, wild mushrooms also known as saffron milk cap or Lactarius deliciosus. Modern adaptations don’t typically employ mushrooms, and the versions that do don’t always include them as a filling. Then again, some “barigoule” preparations stuff the braised artichokes with other ingredients, such as spinach, carrots and cheese.” [Wikipedia]

Coq au Vin with Barigoule 2014 Bila Haut Roussillion Blanc 13.0% alc. pretty good wine that pared well with the chicken.balance was off though [17]  $17.00

Coq au Vin with Barigoule
(I would have preferred that the woody stems of the asparagus be removed. Super chicken!)
2014 Bila Haut Roussillion Blanc

13.0% alc. pretty good wine that pared well with the chicken.balance was off though [17] $17.00

Barigoule is “… A traditional Provençal dish of artichokes braised with onions, garlic and carrots in a seasoned broth of wine and water. Originally the term barigoule referred to artichokes stuffed with barigoules, wild mushrooms also known as saffron milk cap or Lactarius deliciosus. Modern adaptations don’t typically employ mushrooms, and the versions that do don’t always include them as a filling. Then again, some “barigoule” preparations stuff the braised artichokes with other ingredients, such as spinach, carrots and cheese.” [Foodnetwork Encyclopedia]

Baba au Rhum 2012 Caves Des Papes Heritage Rouge 13.5% alc good body and finish. light bhut fruity. great paring [18] %21.00

Baba au Rhum
2012 Caves Des Papes
Heritage Rouge

13.5% alc good body and finish. light bhut fruity. great paring [18] $21.00

Baba du Rhum is “… A rum baba or baba au rhum is a small yeast cake saturated in hard liquor, usually rum, and sometimes filled with whipped cream or pastry cream. It is most typically made in individual servings (about a two-inch-tall, slightly tapered cylinder) but sometimes can be made in larger forms similar to those used for Bundt cakes. The batter for baba is even richer than brioche batter, and includes eggs, milk and butter…The original form of the baba was similar to the babka, a tall, cylindrical yeast cake (babka is still cooked in Poland and in Polish communities over the world). The name means “old woman” or “grandmother” in the Slavic languages; babka is a diminutive of baba…The modern baba au rhum (rum baba), with dried fruit and soaking in rum, was invented in the rue Montorgueil in Paris, France, in 1835 or before. Today, the word “baba” in France and almost everywhere else outside eastern Europe usually refers specifically to the rum baba.” [Wikipedia]


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Great Valentines Wine Dinner!


09Feb2016_1_The-Buzz-Choco_Entrance-PlantsGreat to see so many people attending last night. Almost a sell-out crowd! And they all had a really super meal and some great wine p;arings and information. If you missed this one, you missed a great one!
As far as I am concerned, there were some terrific wines presented. High scoring. 3 – 17’s, 1 – 18 and 2 – 19’s. Actually, I think the wine that took over was the 2014 Dry Creek Heritage Zinfandel. But then, if you know me, you know that I am partial to a good Zin. And the entree that took First Place? Pork Medallions Crusted with Espresso and Chocolate. Served with Cauliflower and Pepper Medley with a Chocolate Drizzle. Oh Yum! There are photos below. Left-Click any of them to see enlarged. Cheers!

Chocolate Scallops White Chocolate Baba Ghanoesh 2013 Valley of the Moon Pinot Blanc 13.9 % alc. Not one of the best wines for the night.just OK. Balance and body light [17] $16.00

Chocolate Scallops and White Chocolate Baba Ghanoesh
2013 Valley of the Moon
Pinot Blanc
13.9 % alc. Not one of the best wines for the night.just OK. Balance and body light
[17] $16.00

Pumpkin Soup 2012 Tapiz Malbec 13.9% alc. a good malbec that went very well with the pumpkin. good body and finish [18] $22.00

Pumpkin Soup
2012 Tapiz
Malbec
13.9% alc. a good malbec that went very well with the pumpkin. good body and finish [18] $22.00

Pecan and Strawberry Salad with Chocolate Balsamic Vinaigrette 2014 Bila Haut Rose 13.0% alc another good wine but not outstanding. it had a hard time with the salad. [17] $15.00

Pecan and Strawberry Salad
with
Chocolate Balsamic Vinaigrette
2014 Bila Haut
Rose 13.0% alc another good wine but not outstanding. it had a hard time with the salad. [17] $15.00

Pork Medallions with Espresso and Chocolate Crust Cauliflower Pepper Medley with Chocolate Drizzle 2011 Basil Cellars Claret 13.6% aqlc. One of the better wines of the evening. great match with the pork and the cauliflower. [19] $23.00

Pork Medallions
with
Espresso and Chocolate Crust
Cauliflower Pepper Medley

with
Chocolate Drizzle
2011 Basil Cellars
Claret 13.6% aqlc. One of the better wines of the evening. great match with the pork and the cauliflower. [19] $23.00

Kahlua Bundt Cake 2014 Dry Creek Heritage Zinfandel 14.5% alc. A superb wine. great with the chocolate cake. Well worth buying some. [19] $23.00

Kahlua Bundt Cake
2014 Dry Creek
Heritage Zinfandel
14.5% alc. A superb wine. great with the chocolate cake. Well worth buying some.
[19] $23.00


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Latest News From Parma Ridge Wine and Spirits


Parma-Ridge-PatioI just received this from Parma Ridge Wine and Spirits. It is always a joy to get this information from them so we can “spread the word”. Well worth the trip to go see them and visit for a while. Love the Bistro and Chef Storm’;s creations. And Stephanie’s artwork on the walls. Delightful.
The Avielle pictured her is a delightful blush of Merlot. Mellow, slightly sweet but not overpowering and it pairs well with a variety of Chef Storm’s plates. Here is the information. Enjoy!

Join us this weekend for Fabulous Food, Wonderful Wine and an Awesome Atmosphere!

We are open 4 days this weekend in honor of Martin Luther King Jr. Day on Monday, January 18. Weekend Hours are Friday, 12-7 pm and Sat, Sun & Mon 12-5 pm. In addition to our Friday Happy Hour from 4-7, we will do an ALL DAY HAPPY HOUR on Monday, January 18 from 12- 5 p.m.

If you haven’t had a chance to check them out yet, we have added a few new items to our 2016 Menu to get us all in that New Year Shape! We still have all of our regular menu items available all weekend as well. New Items include:

Grilled Romaine

Grilled Romaine Salad

Parma Ridge Grilled Romaine Salads – $7.95
Grilled Romaine with Chunky Blue Cheese, Bacon, Roma Tomatoes and Candied pecans or
Grilled Romaine with Caesar dressing, Grilled Chicken, Fresh Shaved Parmesan Cheese and Homemade Croutons

Creamy Mushroom Soup (Vegetarian)

Creamy Mushroom Soup (Vegetarian)

Creamy Mushroom Soup (Vegetarian) – $6.95 bowl, $3.95 cup
Served with Storm’s Fresh Baked Bread

We will also be serving up some new Bartholomew Wine! Try the 2012 Jaxon (only 4 bottles left of the 2010 Jaxon). The 2012 Blend is Bart’s Final “Jaxon” and is a Blend 59% Cabernet Franc 31% Cabernet Sauvignon and 10% Carménère from Columbia Valley. [Stephanie – Will you hold us a bottle until I return from St Luke’s? Thanks!] Retail $32, both fruity and spicy!

Happy Hour Specials Friday from 4-7 p.m. and Monday from 12-5 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

Chargrilled Kielbasa on Pretzel Bun

Chargrilled Kielbasa on Pretzel Bun

Chargrilled Kielbasa on Pretzel Bun with Black Cherry BBQ sauce, Deli Mustard and Caramelized Onions – $5.95
Personal size Flatbread: BBQ Pork, Grilled Chicken, “The Patricia,” or Pepperoni – $5.95
Parma Ridge House Salad: Mixed greens with apple cider vinaigrette, Bleu Cheese and poached pear – $5
Basket of Rosemary Garlic Truffle Fries with House-made aioli – $5

Sunday Brunch Specials:
Bacon, Egg and Cheddar Breakfast Sandwich with Cheesy Bacon Fries – $5.95

Best Ever Biscuits and Gravy

Best Ever Biscuits and Gravy

Best Ever
Biscuits and Gravy with a Fried Egg – $6.95

Slow Braised Beef Short Rib over Mashed Potatoes with Grilled Asparagus and Fresh Baked Bread – $10.95

And if you are really lucky and they have the Viognier Poached Pear on the menu, get one. Share it. It’s wonderful!

Viognier Poached Pear - Brown Butter Sautéed Pears with a hint of coriander and star anise deglazed with Parma Ridge Viognier and honey served with Vanilla Bean Ice Cream

Viognier Poached Pear – Brown Butter Sautéed Pears with a hint of coriander and star anise deglazed with Parma Ridge Viognier and honey served with Vanilla Bean Ice Cream

2015-Parma-Ridge-Hodge-Logo

We were visited again last weekend by the Treasure Valley Wine and Food Society! Read the write up here: https://treasurevalleywinesociety.wordpress.com/2016/01/10/oh-my-another-super-visit-to-parma-ridge-winery-bistro-and-rollingstone-chevre/.

We can’t wait to see you this weekend!
Cheers,
Steph & Storm
Parma Ridge Winery
208-946-5187