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!
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!
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!
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
Many, 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!
Well 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.
Zhoo 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.
Thank-You Mike and Tammy Stowe McClure and Bill and Mui Stowe for joining in on the festivities. Your wines are still some of the best in the AVA. The unlabeled 2014 Indian Creek Petit Verdot is superb! The very best and I am so glad you are not blending this. That, IMNSHO, would be a waste. When they presented this unlabeled, barrel wine, they did it blind and asked the tasting participants, “What do you think it is?” Yea! I got it! Fun! Fun! Fun! You gave us a great program and Mike it was super that you “roamed the crowd” and answered any questions that folks had. Here are some photos from the night. Enjoy! Left-Click any of these photos to see enlarged.
Thanks 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.
Wow! If you missed this one, you missed an awesome and very full Wine Dinner. Almost 66 people were there! Robin did such a great job in selecting the wines, suggesting the menu to Chef Jake and presenting the program. Some little known facts about her wine education and background. Eight wines were donated from our wine cellar. All a range of reds from the 2007 Cinder Rosé of Syrah – which was wonderful – to the awesomely bold and big 2008 Saviah Petit Verdot. Here are the wines that were presented, and if you liked the Cheese Ball that we made, a link to the recipe is below.
Appetizer Wine with Cheese Balls (Sweet Potato Cream Cheese Dip) and Assorted Berries
2007 Cinder Rosé of Syrah SRAVA, ID
2005 Buena Vista Pinot Noir Carneros, CA
2004 Don Miguel Gascon, Malbec, Mendoza, Argentina
2005 Concha Y Toro Casillero del Diablo Carmenere Maipo, Chile
Full Bodied –
2006 Parma Ridge Reserve Merlot ID
2004 Bitner Vineyards Cabernet Sauvignon ID
2004 Ridge Buchiqnani Ranch Sonoma Carignane CA
2008 Saviah Petite Verdot WallaWalla, WA
But what about the scrumptious dinner that Chef Jake prepared for us? Here ’tis! And for Members, first time Guests and Wine Industry people? Just $25.00 per plate. Non-Members? $35.00 per plate. Such a deal!
Ah yes! It is the season of Fall colors and Fall flavors. And the TVWS had a wonderful Fall Tasting last night and a superb dinner to accompany it.
They opened the evening a Chimay Yellow that is generally brewed to 8% alcohol. This Belgian Tripel was created in 1966. It pours a cloudy gold color with some centered bubbles and one finger of foam. The aroma is clove, sweet pears, banana, herbs and hints of caramel. Also served was a Chimay Reserve, Blue Label. 9% alcohol. “The copper-brown Trappist Belgian Strong Dark Ale, has a creamy head and a fragrance of fresh yeast and roasted malt. Considered to be the ‘classic’ Chimay ale, it exhibits a considerable depth of fruity, peppery character.”
It being Fall and the season of some delicious apples, it was fitting to pour two Hard Ciders from Longdrop Cider, from Eagle, Idaho. One of the ciders, was absolutely delicious and full of herbs and spices. The best cider was a Vanilla Honey Cider. “Longdrop Vanilla Honey, Offered: Year round in 12oz cans, draught. ABV: 6.0%, SG: 1.015. Apples: Fuji, Gala, Golden Delicious, Red Delicious, Granny Smith.”
The other cider was a “Longdrop Semi Sweet. Offered: Year round in 12oz cans, draught. ABV: 5.5%, SG: 1.015. Apples: Fuji, Gala, Golden Delicious, Red Delicious, Granny Smith.”
Then came 4 German wines. A 2014 Villa Wolf Gewurztraminer, a light, clean and fruity wine and a delicate hint of spice and a finish of fresh roses. Then there was a 2013 Dr H Riesling. From the Mosel River region with depth and a concentration of spicy aromas and tropical fruit flavors. That was followed by a 2011 Rietburg Dornfelder Trocken. This was a dry wine, as signified by the word “Trocken” in the name. Blackberry and blueberry flavors with some red cherry on the finish. The last wine served was a 2012 Cuvee Noir Pfluger. Intense granite tones lend elegance and complexity to this plump, cherried blend of Merlot, Dornfelder and Lemberger.
That was it for the beer/ale, cider and wines. But wait! If you read on, you will see the delicious meal that Chef Jake prepared for us. Enjoy! And please understand, this is a buffet, so help yourself. Left-Click any of these photos to see them enlarged.
It’s like we traveled to, and returned from, Greece in 2 hours! Surprisingly good wines and a good dinner. We really liked the format that Barbara Friedman and Greg Luttig used tonight – Barbara presented the wine and then suggested that we eat, for instance, the soup and the salad. And with the next wines, the main course. That was really a great way to do the tasting. And the Chicken Soup Avgolemono, chicken, lemon, rice and egg soup, was awesome. Almost as good as the lamb. Here is a recipe for the Chicken Soup Avgolemono in PDF format. This is but one recipe. There are many and this soup can be found on all Greek menus. When you look at the wines we had and the meal selections that we had, you can tell that Chef Jake did a wonderful job on preparing the meal. Do enjoy these photos and my comments. Left-Click any of the photos to see them enlarged. Cheers!
All in all, a good evening. The salad dressing which Chef Jake made was a yogurt and cucumber blend and was very good. If you missed this event, you missed an exciting meal and some new wines. Next month, we go to France. See you there!