Superb 36th Anniversary Party at Parma Ridge Winery and Bistro


It is not often that I rave about an eating place, but the Parma Ridge Winery and Bistro is one of our favorites and definitely a 5-Star eatery. Staff is awesome and Chef Storm and Stephanie Hodge, the owners, winemakers, artist and “chief cook and bottle washers”, sorta, are so humble, courteous and kind. Kudos to you both and to your superb staff! And Thank-You for such a great venue for our 36th wedding anniversary. The food was superb and the patio seating was great. Note: The winery and bistro are a great place to go Wednesday through Sunday. Friday, Saturday and Sunday, you had best call for reservations. Contact information is at the link above. Left Click any of these photos to see them enlarged.

Chef storm and Stephanie Hodge
The meal that they prepared for us was great. Here is some of what we had.

Cheese Board
Beecher’s Aged White Cheddar, Chefs Choice Assorted Cheeses, Blue Cheese Fondue, Sliced Salami, Grapes, Crackers and Sliced Baguette

Puff Pastry filled with Lobster
in a
Cream Cognac Reduction Sauce

This is not on the regular menu, but rather was specially made for us by Chef Storm. It would be great to have this on the appetizer menu!! Thank-You Chef Storm for this surprise. Delicious!

Rutherford Burger
All-Beef Patty with Smokey Mayo, Applewood Smoked Bacon, Rocket Greens, Cabernet Grilled Onions & Sliced Smoked Blue Cheese

Pear Salad
with
Grilled Chicken
Mixed Greens with Apple Cider Viniagrette, Blue Cheese Crumbles and Poached Pears

Char-Broiled Filet Mignon
with
Cabernet Beef Demi-Glacé, Roasted Garlic Truffle Mashed Potatoes and Grilled Broccolini

Char-Broiled Ribeye
with
Cabernet Beef Demi-Glacé, Roasted Garlic Truffle Mashed Potatoes and Grilled Broccolini

And then the desserts. Yes. That is plural! We passed them around so everyone got some.

Meyer Lemon Custard
with a
Blueberry Compote, Lemon Whipped Cream and Lemon Wafers

Tiramisu Bread Pudding
Croissant Bread Pudding with a Mascarpone whip Over a Kahlúa Chocolate Sauce

Wine Lover’s Chocolate Cake
A Red Wine Infused Dark Chocolate Sponge Cake Filled With a Joshua Storm Butter Cream and Finished With a Chocolate Ganache

And finally, thanks to all these delightful folks who joined us.

Chris and Anna
Myra
Marnie and Eric
A view of the patio

Farm to Table Feast


And it was a good feast! Held at Peaceful Belly Farm and the new event room and building – Grand Opening November 16–18, noon until 6 pm.
The Farm to Table Dinner Series, “Josie of Peaceful Belly, Scott from Snake River Winery, Clay from Stack Rock Cidery, Nate Whitley chef at the Modern Hotel and Chef Abby Carlson have teamed up to create an amazing 5-course meal held on our magical Sunny Slope farm. The plates are creative, unique, and 100% local and seasonal. These dinners will transport you to another time and place where fresh food is cooked with amazing brilliance and presented to the table in a picturesque farm setting.” Here are some photos from the evening. Enjoy and Left-Click to see any of these photos enlarged. All in all – A good dinner.

Sunset at the farm.
The menu for the dinner.
New event room and tasting room.
Appetizer –

Fingerling Potato, Lentils and Onion

Smoked Trout
Warm Fingerling Potatoes
Buttermilk
Shallots
Arugula
2012 Arena Valley Riesling

Beef Tongue Carpaccio
Black Garlic Aioli
Roasted Chilis
Sunny Slope Cide
r

Roasted Winter Squash
Leeks
Kale
Brown Butter Tamari Vinaigrette
2014 Blauer Zweigelt

Reflections at the Intermezzo

Intermezzo
Pumpkin Pie Sorbet

Roasted Pork Loin
Onion Puree
Lentils
Tomato
Swiss Chard
2009 Reserve Bordeaux Blend

Tri of Ice Cream Sandwiches
2014 Orange Muscat

Chilean Wines Served at TVWS


10Sept2014_1_TVWS-Basque-Wines_2012-Serres TempranilloMany, 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!

One of the better wines, in my opinion.
One of the better wines, in my opinion.
Some goodies on the appetizer table.
Some goodies on the appetizer table.
Cheese Platter
Cheese Platter
Some of the wines that were served.
Wines that were served.
Salad Fixings - Tomato, Onion and Carrots
Salad Fixings – Tomato, Onion and Carrots
Appetizer
Appetizer
Appetizer
Appetizer
Appetizer
Appetizer
Veggie Empanadas
Veggie Empanadas
Meat Empanadas
Meat Empanadas
Corn and Potato Pancakes
Corn and Potato Pancakes
Dulce de Leche
Dulce de Leche

Shrimp and Wine at Sawtooth Winery


21Mar2015_1_Sawtooth-Winery-Verticle_SignHad not really thought of this combination, but this was a real treat. Superb shrimp prepared by Reel Foods Fish Market here in Boise on Capital Blvd. And the wine selection, not all theirs, selected by Sawtooth Winery were a really good match for most, not all, of the shrimp dishes. But that is to be expected. Left Click any of these photographs to see them enlarged.
Out of 8 chardonnay wines presented, and it was a blind horizontal tasting, so far as I was concerned the best was the 2013 Sawtooth Reserve Chardonnay. OK. But what is a horizontal wine tasting, you ask. From Blue Sky Winery in Anna, ILL., here are the differences between a verticle tasting and a horizontal tasting.

In a verticle wine tasting, different vintages (years) of the same wine types from the same wine type from the same winery are tasted. This emphasizes the differences between various vintages.

In a horizontal wine tasting, the wines are all from the same vintage (year) but are from different wineries. When doing a horizontal tasting, keeping the same wine type and wine region will help to emphasize the differences in winery and vintner styles.

Some of the wines that were presented.
Some of the wines that were presented. The Sawtooth Winery Chardonnay was not available for purchase.
(L-R) Chef Marcus, Chef Mark and Chef Dave made this a delightful afternoon. Thank-You Reel  Foods for sharing their talents!
(L-R) Chef Marcus, Chef Mark and Chef Dave made this a delightful afternoon. Thank-You Reel Foods for sharing their talents!
Gourmet Shrimp Selections by Chef Mark Ballen

Gourmet Shrimp Selections
by
Chef Mark Ballen

This is how they prepared the shrimp.
This is how they prepared the shrimp.
Pacific Islanders Sugar Cane Shrimp A balance between sweet and spicy with a lemony finish.

Pacific Islanders Sugar Cane Shrimp
a balance between sweet and spicy with a lemony finish

Pacific Ilanders Sugar Cane Shrimp we liked these the best of all the shrimp, then you chew on the sugar cane

Pacific Islanders Sugar Cane Shrimp
we liked these the best of all the shrimp; then you chew on the sugar cane

Pacific Islanders Sugar Cane Shrimp

Pacific Islanders Sugar Cane Shrimp

Pickled Vegetables

Pickled Vegetables
artichoke, broccoli, carrot, asparagus on lettuce leaf

Honey Adobe Poppin' Shrimp a savory, smoky profile with a drizzle of key lime creme fraiche

Honey Adobe Poppin’ Shrimp
a savory, smoky profile with a drizzle of key lime crème fraîche

Shrimp Campechana de Mariscoc the classic South American shrimp cocktail with an earthy and clean air finish

Shrimp Campechana de Mariscos
the classic South American shrimp cocktail with an earthy and clean air finish