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!
A really good release party at Parma Ridge Winery on April 18. Warm temperatures. Clear skies. Great food. Great wines. Here are the wines that were released and the Tapas we had. Left-Click any photo to see enlarged.
2018 Avielle. 100% Merlot. This Rosé is maned after Avielle, our fiery daughter with Strawberry Blonde hair. Enjoy notes of sweet honey and ripened strawberries with a crisp finish. [Blog Note: Don’t miss this one. It is superb!] Paring: Crostini with Borsin, Crispy Prosciutto and Blackberry Compote.
2018 Tre Bianchi. 63% Gewürztraminer, 20% Riesling and 17% Viognier. Meaning “Three Whites” in Italian, this full-bodied white features pronounced citrus and melon notes. Paring: Tempura Halibut Bites with Unagi Sauce.
2016 The Last Zin. 75% Merlot and 26% Zinfandel. “The Last Zin” is a final hurrah to our Zinfandel that perished in the hard-freeze of 2016. This estate-grown red is balanced with notes of wild blackberry, smooth tannins and a touch of charred caramel. Paring:“The Rochester” – A Korean Chicken Slider with Arugula, Grilled local sweet Onions and Sriracha Aioli. [Superb!]
2016 Tempranillo. 100% Tempranillo. This Spanish Varietal features subtle spices, roasted red pepper and dried cranberry with a smooth oak finish. Paring: Fresh Fried Chips and Chipotle Cheddar Dip wwith Smoked Chorizo and Filet Mignon Bites.
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.
And what a super party it was. Great food prepared by Chef Storm – Prime Rib Bar – and awesome family: Chris and Anna, Ray and Annabel Lusty from Utah, Marnie and Eric and Robin and I. Happy that it was still warm enough to eat on the patio overlooking the vineyard, as pictured here. And if you have never eaten at the winery, you really need to go. No! You REALLY need to go. Super good wines! Super good Wait Staff and Owners and super good food prepared by Chef Storm and Sous Chef Megan! Call first though, for reservations. RESERVATIONS HIGHLY RECOMMENDED 24509 Rudd Road Parma ID 83660 US (208) 946-5187 email@example.com. See their link in the sidebar. Here are some photos of our visit.
It was a really beautiful night and sunset. Tis is one of those “moments in time” photos that I captured.
Many, many thanks to Stephanie and Chef Storm Hodges for opening the winery and tasting room – and their beautiful house – for this 1st Annual Apple Cup Party. (It celebrates the football game between the Washington Huskies and the Washington State Cougars. Both teams were well represented!) Hopefully, Robin and I will be included next year. Bring more wine!
Chef Storm prepared some awesome Washington Beef! Also was Brocoli Rabe, Mushrooms in Marsala, Chicken Skewers and Potatoes and Gravy. (There are photos below) If you want to see any of these photos enlarged, Left-Click them. Enjoy these photos and the delicious meal we had. Cheers!
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.)
On December 14, 2016, the TVWS is presenting a Sparkling Wine Buffet Dinner – it’s going to be a Luau Roasted Pig – and a Silent Auction. Here is but one of many baskets that will be auctioned off. The face value on this one is $80.00. See you there.
All of the TVWS Wine Dinner Buffets are ticketed. In other words, you must purchase tickets to attend. The tickets will be made available online on the Treasure Valley Wine Society Blog each month.
Online-Purchase – $25/person
At The Door – $35/per person