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

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

Indian Creek Winery Visits the TVWS


Indian Creek Winery Opens Their Library of Pinot NoirsThank-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.

 Indian Creek Winery fact sheet for the winery and tonight's wines.
Indian Creek Winery fact sheet for the winery and tonight’s wines.
2014 Indian Creek Petit Verdot
2014 Indian Creek Petit Verdot
Indian Creek Winery Owners and Winemakers. Bill Stowe, Tammy Stowe McClure, Mui Stowe and Robin sitting with them. Mike McClure, winemaker, was busy on the floor.
Indian Creek Winery Owners and Winemakers. Bill Stowe, Tammy Stowe McClure, Mui Stowe and Robin sitting with them. Mike McClure, winemaker, was busy on the floor.
Winemaker Mike McClure, on the right sniffing some wine, "works the crowd" and gives some great information about the wines.
Winemaker Mike McClure, on the right sniffing some wine, “works the crowd” and gives some great information about the wines.
More of some of the 32 people who were there.
More of some of the 32 people who were there.
 Jo Papas checks folks in.
Jo Pappas checks folks in.
 Spinach Salad and Toppings and Dressings

Spinach Salad and Toppings and Dressings

Mac 'N Cheese

Mac ‘N Cheese

Fresh Peas

Fresh Peas

 Meatloaf

Meatloaf

Mashed Potatoes and Gravy

Mashed Potatoes and Gravy

Dinner Plated

Dinner Plated

Dessert - Fruit Pie

Dessert – Fruit Pie

Great Holiday Party at TVWS


09Dec2015_1d_TVWS-Tasting-Sparkling_Crowd_Cheryl-Brtidgett-2Thanks 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.

Cheese Platter and Shrimp
Cheese Platter and Shrimp
Veggie Tray
Veggie Tray
Stuffed Mushrooms
Stuffed Mushrooms
Egg  Rolls
Egg Rolls
Salmon Empanadas
Salmon Empanadas
Dessert Tray
Dessert Tray
More desserts!
More desserts!
Silent Auction Baskets
Silent Auction Baskets

09Dec2015_1e_TVWS-Tasting-Sparkling_Baskets-4

09Dec2015_1e_TVWS-Tasting-Sparkling_Baskets-3

09Dec2015_1e_TVWS-Tasting-Sparkling_Baskets-1

09Dec2015_1e_TVWS-Tasting-Sparkling_Baskets-4

09Dec2015_1e_TVWS-Tasting-Sparkling_Baskets-3

09Dec2015_1e_TVWS-Tasting-Sparkling_Baskets-2

Some of the crowd that was there.
Some of the crowd that was there.

09Dec2015_1d_TVWS-Tasting-Sparkling_Crowd_3

09Dec2015_1d_TVWS-Tasting-Sparkling_Crowd_2

09Dec2015_1d_TVWS-Tasting-Sparkling_Crowd_1

Fall at the TVWS Wine Dinner!


14Oct2015_1j_TVWS-BeerCiderTasting_Fall-LeavesAh 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.”
Longdrop-Cider-Card-Back
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.

Appetizer Plate of Cheeses and Fruit

Appetizer Plate of Cheeses and Fruit

Green Salad

Green Salad

German Potato Salad (This was delicious!)

German Potato Salad
(This was delicious!)

Red Cabbage (It was good but I missed caraway with the cabbage.)

Red Cabbage
(It was good but I missed caraway with the cabbage.)

Bratwurst This was yummy, but whole grain mustard to accompany it would have been great.

Brätwurst
(This was delicious, but whole grain mustard to accompany it would have been great.)

Sourbratten

Sauerbraten

Our plated meal.
Our plated meal.
Apple Strudel

Apple Strudel

Can't forget the Blue Label Chimay!
Can’t forget the Blue Label Chimay!
Some of the 32 people who were there.
Some of the 32 people who were there.
More of the people. Hope to see you there next time.
More of the people. Hope to see you there next time.

TVWS Offers Greek Wines and Greek Dinner


Event ScheduleIt’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!

(L-R) Apelia Dry Rose. Goes well with salads and light meals. Kotrotsos Agiorgitiko. Goes with lamb and game. Kourtaki Van De Crete. Pairs with vegetables and rich pastas.
(L-R)

Apelia Dry Rose
Goes well with salads and light meals
Kotrotsos Agiorgitiko
Goes with lamb and game
Kourtaki Van De Crete
Pairs with vegetables and rich pastas

Which are these?
(L-R)

Greek Wine Cellars Assyrtiko
Pairs nicely with salads, appetizers, seafood and poultry
Hermes Moscato
Pairs with Greek desserts, fruits and pastries
Boutari Moscofilero
The wine works well as an aperitif or with food, especially cheese, seafood, white meats and fruit

Bourtari

Kourtaki Retsina
Great with spicy foods and meze – small Greek appetizers
Assyrtiko Santorini
Good with red meat

Cheese and Fruit Tray

Cheese and Fruit Tray

Greek Olives

Greek Olives

Grilled Haloumi

Grilled Haloumi

Avgolemono Soup

Avgolemono Soup
chicken, rice, lemon and egg soup

This was a superb soup! See the recipe above.

Greek Green Beans, Tomato, Onion and Garlic

Greek Green Beans, Tomato, Onion and Garlic

Dolmades stuffed grape leaves

Dolmades
stuffed grape leaves

Spanakopita spinach in filo dough

Spanakopita
spinach in filo dough

Leg of Lamb

Leg of Lamb

Baklava very typical Greek honey, filo dough, walnut dessert

Baklava
very typical Greek honey, filo dough, walnut dessert

I was somewhat disappointed with this as it seemed to have an “off flavor”. It probably could have used some more walnuts, too.

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!