Telaya Wines Featured at the TVWS Wine Buffet


It was really a super night. Fine food and wine. Great friends! Telaya Wines, Carrie Sullivan presenting, were paired quite well with the buffet! The Chef and all of his Staff, did a superb job in presenting the buffet courses at the correct time and in the suggested order. Gail McClellan Parker does a super job in working the kitchen in suggesting the meal and paring the wines. Here is the menu for the evening and the wines. Please look at the winery link above and read their history. It’s interesting!

“Through Telaya–a blend of their two favorite places, the Tetons and la playa–they could establish a home base from which they could take others on a journey.”

Enjoy these photos and Left-Click any of them to see the photos enlarged. Cheers!

Some of the 38 people who enjoyed the evening.
Telaya Wines served tonight.
Two special wines. Check with the winery for availability.
Carrie Sullivan, co-owner does a great job in explaining about their wines.

Chef Choice Salad
with
Chopped Romaine Hearts, Pears, Feta Cheese, Candied Walnuts and Herb Vinaigrette

Smithfield Farms Pork Tenderloin
with
Telaya Turas and Caper Demi Glace

Wild Rice Pilaf
(I certainly did like this. Especially with some of the demi glace on it!)

“Pilaf is a dish in which rice is cooked in a seasoned broth. In some cases, the rice may attain its brown or golden colour by first being sautéed lightly in oil before the addition of broth. Cooked onion, other vegetables as well as a mix of spices may be added. Depending on the local cuisine, it may also contain meat, fish, vegetables, pasta, and dried fruits.
Pilaf and similar dishes are common to Balkan, Middle Eastern, Caucasian, Central and South Asian, East African, Latin American and Caribbean cuisines. It is a staple food and a national dish in Afghan, Armenian, Azerbaijani, Bangladeshi, Balochi, Bukharan Jewish, Cretan, Indian, Iranian, Kazakh, Kyrgyz, Kurdish, Pakistani, Swahili (Kenyan, and Tanzanian-Zanzibari), Uyghur, Uzbek, Tajik and Turkish cuisines.” [Wikipedia}

Buttered Carrots and Green Beans

Chocolate Espresso Torte

Hope I made you drool and be hungry! ‘Cause you’ll have to join us next month for Wines of Texas, presented by Garry Scholz. Yah Hoo!

Luau at TVWS in December


TVWS Logo
 

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

 

Cooking Basket donated by Bob and Robin. The Parma Ridge Syrah is 1 of just a few left. There are no more at the winery!!
Cooking Basket donated by Bob and Robin. The Parma Ridge Syrah is 1 of just a few left. There are no more at the winery!! Basket value – $80. Let it be yours!

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

TVWS Wine Buffet


TVWS LogoWell another wine dinner for the TVWS has come and gone.
Some mix-up in the presenters, but the dinner did go on. The members of the TVWS are so great in “stepping up to the plate” and that is exactly what they did. They knew what the buffet was going to be, so they went out and purchased Idaho wines for the dinner. Thank-You all who “covered” for the mistake and made the evening a success for the 34 people who were there. Thank-You too, Kathy Johnson, of Winery Seekers, for doing your part in Hosting. It is appreciated. Here are some photos from the evening.

Three wines that were use for the appetizer table.
Three wines that were use for the appetizer table.
The Appetizer Table.
The Appetizer Table.
Robert Parker pours some appetizer wine.
Robert Parker pours some appetizer wine.
Salad Makings
Salad Makings
Pork Chops
Pork Chops
Scalloped Potatoes
Scalloped Potatoes
Broccoli and Reed Peppers
Broccoli and Reed Peppers
Dinner is plated
Dinner is plated
Rhubarb and Strawberry Dessert
Rhubarb and Strawberry Dessert

“Blind” Tasting at TVWS


28Nov2015_2a_Snake-River-AVA-Visit_Williamson_SignPatrick Williamson, of Williamson Orchards and Vineyard, did a super good job in presenting one of the few “blind” tastings the TVWS has had last night. These wines were all from the Snake River AVA and all were Cabernet Sauvignon, although some were blended. Sorry to say, some of us were stumped! Oh well, more to learn – the process never ends. But then, that’s the fun of this organization and these programs.
The food, prepared by Swiss trained Chef Jake, was an Italian theme that was well pared with the wines. And the vanilla ice cream at the end, topped with a port-like dessert wine was super.

Patrick Williamson
Patrick Williamson
Good idea using the white board. You can see some of the comments and where the wines were from.
Good idea using the white board. You can see some of the comments and where the wines were from.

And now, the buffet!

Antipasta

Antipasta

Cheese Plate

Cheese Plate

Enjoying the Antipasta and Cheese Plate and some super Williamson Viognier, and Late Harvest Viognier
Enjoying the Antipasta and Cheese Plate and some super Williamson Viognier and Williamson Late Harvest Viognier
The Italian Buffet Table prepared by Chef Jake
The Italian Buffet Table prepared by Chef Jake
Salad Makings

Salad Makings

Lasagna

Lasagna

Vegetable Medley

Vegetable Medley

Garlic Bread

Garlic Bread

Dinner Plated

Dinner Plated

If you were not here for this event, you missed an excellent one, one of the best of the year!

Zhoo Zhoo Wines at TVWS


10F eb2016_2_TVWS-Zhoo-Zhoo_LogoZhoo Zhoo Wines were the featured Idaho wine this month at the Treasure Valley Wine Society Wine and Buffet Dinner. Thank-You Hadley Robertson for doing a superb job on presenting the wines from the winery. I am making a Boeuf Bourguignon this Sunday for Robin on Valentines Day and we have a bottle of Zhoo Zhoo Model C10 Claret that will be a perfect paring with the beef. As stated on the label, “Zhoo Zhoo Claret, Model C10, is beautiful, natural and rare, only 4032 bottles were produced. 46% Cabernet Sauvignon, 43% Cabernet Franc and 11% Merlot.” Left-Click any of these photos to see them enlarged.

The full list of Zhoo Zhoo wines presented at the dinner.
The full list of Zhoo Zhoo wines presented at the dinner.
Zhoo Zhoo wines for tonight.
Zhoo Zhoo wines for tonight.
TVWS VP Kyle Felzien and Wine Maker Hadley Robertson before the programn started.
TVWS VP Kyle Felzien and Wine Maker Hadley Robertson before the programn started.
Cheese and Fruit Tray

Cheese and Fruit Tray

Individual Chicken Pot Pie for an appetizer.

Individual Chicken Pot Pie
for an appetizer

Chicken Pot Pie

Chicken Pot Pie

Make Your Own Salad

Make Your Own Salad

Buttered Noodles

Buttered Noodles

Raisin Meatballs with Sauce Robert

Raisin Infused Beef Meatballs
with
Sauce Robert

Dinner plated
Dinner plated
Valentine Panna Cotta

Valentine Panna Cotta
with
Coconut Whipped Cream
(Recipe: Valentine Panna Cotta)

Some of the 28 people who were there.
Some of the 28 people who were there.

10Feb2012_1h_TVWS-Zhoo-Zhoo_More-People