Parma Ridge Winery and Restaurtant


6April216_1c_Parma-Ridge-Restaurant_HeaderI’m running just a little late in posting this. Sometimes it’s terrible to be away from ones desk for any period of time. I received this yesterday from Stephanie at Parma Ridge Winery and Restaurant. And I want to let everyone know that I have had several comments about the job both Stephanie and Chef Storm do in the kitchen and in the winery. Folks are very happily surprised. They also commented on the artwork on the walls! Here is the latest information from Stephanie. Enjoy!

Shrimp Scampi
Shrimp Scampi
A beautiful weekend of Wonderful Wine
Fabulous Food
and an
Amazing View
is coming up!

Come enjoy the wine and delicious cuisine on the patio and watch the sunset. We are open Friday, 12-9 p.m., Saturday 12-5 p.m. and Sunday 11 a.m. – 5 p.m. offering wine tasting and our regular menu all weekend long. Check out our Happy Hour Menu on Fridays from 4-7 p.m. and Sunday Brunch Specials. Reservations recommended for parties of 4 or more.

Next week is our Winemaker Dinner at Capitol Cellars, Wednesday, June 29 at 6 p.m. This is a Three-course dinner paired with Parma Ridge Wines.The dinner is $80 per person plus tax and gratuity. This will be the last chance to enjoy our 2014 Reserve Merlot as we are sold out of it in the Tasting Room. If you would like to make a reservation, please do so by calling 208.344.WINE (9463) or e-mailing Logan Smyser at logansmyser33@capitolcellarsllc.com. We look forward to seeing you there!

DELICIOUS FOOD SPECIALS THIS WEEKEND
(while supplies lasts)
:

Grilled Chicken Pesto Sandwich with Swiss Cheese and Prosciutto on a Toasted Ciabatta Roll and Homemade Rosemary Garlic Truffle Fries for $9.95
One-Inch Cut Char-Grilled Ribeye Steak with Bleu Cheese Butter, Rosemary Truffle Mashed Potatoes with Cabernet Beef Demi-Glace, Grilled Asparagus and Storm’s Homemade Grilled Bread for $15.95
Shrimp Scampi with Linguine Pasta (Pictured above) – Sauteed Jumbo Prawns with White Wine Lemon Butter Sauce, Tossed with Shaved Parmesan and Fresh Parsley on a Bed of Linguine and Char-Grilled Broccolini with a Slice of Storm’s Homemade Grilled Bread for $14.95
NEW! Brunch Burger (SUNDAY ONLY) – Quarter-Pound Black Angus Burger with Melted Double Cream Brie, Apple-wood Smoked Bacon, and Sunny-side up Egg with a Lemon-Tarragon Aioli and Rosemary Garlic Truffle Fries for $9.95

Happy Hour Specials Friday from 4-7 p.m. with purchase of glass of wine, mimosa or beer:
2 Sliders with Rosemary Truffle Fries: Pork, Mesquite Ground Beef, “Triple B“ or “Deluxe” – $6.50
Personal size Flatbread: BBQ Pork, BBQ Grilled Chicken, “The Patricia,” “The Kathleen”, “Fungi”, Sausage/Pepperoni, or Pepperoni – $6.50

Ridge House Salad: Mixed greens with apple cider vinaigrette, Bleu Cheese and poached pear
Parma Ridge House Salad: Mixed greens with apple cider vinaigrette, Bleu Cheese and poached pear

Parma Ridge Grilled Romaine Salads: Bacon & Blue Cheese or Chicken Caesar – $6.50
Parma Ridge Pear Salad: Mixed greens with Apple Cider Vinaigrette, Bleu Cheese and Poached Pear – $6.50
Basket of Rosemary Garlic Truffle Fries with House-made aioli – $5

Sunday Brunch Specials:
NEW! Brunch Burger
– Quarter-Pound Black Angus Burger with Melted Double Cream Brie, Apple-wood Smoked Bacon, and Sunny-side up Egg with a lemon-tarragon aioli and Rosemary Garlic Truffle Fries for $9.95
Bacon, Egg and Cheddar Breakfast Sandwich with Cheesy Bacon Fries – $6.95
Best Ever Biscuits and Gravy with a Fried Egg – $7.95

Best Every Biscuits and Gravy
Best Ever Biscuits and Gravy

We are sampling our new 2014 Parma Ridge Merlot Zinfandel Blend in the Tasting Room this weekend, not yet bottled so get a sneak peak of how it’s tasting!

Mark Your Calendar for these upcoming Events
Parma Ridge night at the Movies, Join us at the Parma Motor-Vu Drive-In Theater on Wednesday, July 13 at 8 p.m. for Wine tasting and the movie Bottle Shock. $5 entry fee gets you a tasting AND admission to the movie that will be starting at dusk. Wine will also be available to purchase by the glass and bottle that evening.
The Lucky Tongue Band, Friday, July 8 from 5-9 p.m. on the Parma Ridge patio. We had such a great time last weekend, that we wanted to get them back on the calendar for a Friday evening. It is sure to be a fun night of great music, wine and food! (call ahead if you’d like to reserve a patio table)
We look forward to seeing you soon!

Storm and Stephanie Hodge

 

Cheers,
Steph & Storm
Parma Ridge Winery
208-946-5187
info@parmaridge.wine

Hat Ranch/Vale Wines at Chandlers in Boise


Hat Ranch - Vale CollageChandlers Prime Steaks and Fine Seafood in Boise presented a wine dinner featuring Hat Ranch/Vale Wine Co Wineries. Great food and wines and we were privileged to be there. And I did find out that Hat Ranch Winery does have a Petit Verdot that is not blended with anything. It is 100%! One of the few and I do like a good Petit Verdot. We did start with a good Hors d’oeuvre of endive stuffed with Roquefort and walnut – which was very good – and a crostini with tapenade. Also served was puff pastry with fromage blanc. Whenever possible Chandlers uses all local, Idaho products.
But before we could start this fantastic wine dinner, we sat at the bar and asked the Bar Tender if he had a drink made with elderflower. In fact, he does – tow of them. One somewhat sweet and the other slightly tart. We got one of each to compare. I liked the somewhat tart one best. The drink is not on the bar menu, so you must ask for it.

Elderflower Cocktail
Elderflower Cocktail

The dinner bell was rung so we adjourned to the dining room. And this is what we had. Enjoy, we did!

The Menu
The Menu
Day Boat Scallop pan seared and set on a truffled potato cake with shiitake mushroom in a citru butter 2014 Vale Viornier

Day Boat Scallop
pan seared and set on a truffled potato cake

with
shiitake mushroom in a citrus butter

2014 Vale Viognier

Wine that was served with the duck.
Wine that was served with the duck.
Duck Two Ways  seared breast and leg confit on a red cabbage and apple slaw with port wine reduction and mascarpone polenta

Duck Two Ways
seared breast and leg confit on a red cabbage and apple slaw

with
port wine reduction and mascarpone polenta

Intermezzo Red Wine Sorbet

Intermezzo
Red Wine Sorbet

Braised Beef Cheeks with celery root and parsnip puree wilted frisee and sherry jus 2012 Vale Merlot

Braised Beef Cheeks
with
celery root and parsnip puree
wilted frisee and sherry jus

2012 Vale Merlot

Manchego accompanied with wild honeycomb candioed walnuts and fresh berries 2013 Hat Ranch Tempranillo

Manchego
accompanied with
wild honeycomb
candied walnuts and fresh berries

2013 Hat Ranch Tempranillo

An extra that we ordered - Escargo that went very, very well with the Tempranillo. We shared the escargo with our table.
An extra that we ordered –

Escargo

The escargo went very, very well with the Tempranillo. We shared the escargo with our table.

There is our wine dinner. Delicious! And the wines were superb.

Ultimate Grilled Burgers


‘Tis the season for that infamous burger. Here are some suggestions that you may like. Have fun with these. Most of the ingredients for the recipes listed below, can be found locally in Boise – Desert Mountain Farms for beef products, Acme Bakeshop for superb burger buns, Purple Sage and True Roots for vegetable products. If in Boise, check out the Boise Farmers Market.
3 Burgers Graphic

From Burgers Outdoor Grilling, here is the carmelized onion recipe.

Red Wine Caramelized Onions

Recipe adapted from Angie Mar, The Beatrice Inn, New York, NY
Makes 1½ cups

Ingredients:
2 tbsp olive oil
1 lb (2 medium) yellow onions, thinly sliced
1 c Cabernet Sauvignon, divided
2 tbsp sugar, divided
sea salt and freshly ground black Tellicherry pepper

Directions:
In a large skillet, heat the olive oil over medium-high heat. Add the onions and cook until translucent and lightly caramelized, 20 minutes. Add half of the wine and half of the sugar, and cook until the wine has reduced and the onions have caramelized even further, 6 to 8 minutes. Stir in the remaining wine and sugar, and repeat the process until the wine has evaporated and the onions have caramelized even further, 6 to 8 minutes more. Season with salt and pepper.

And here is one for Housemade Beet Chup, a sweeter condiment. Roasted beets are blended with apple cider vinegar for a sauce that gives the same sweetness as your typical bottle of ketchup but with a bit more tang. The beetchup – like the name variation? – sings when paired with a burger, cheddar cheese and good crunchy iceburg lettuce on a soft roll from Acme Bake Shop here in Boise. (They can be found on Facebook at Acme Bakeshop or at the Boise Farmers Market, every Saturday 9am – 1pm at 10th and Grove in Boise.)

Beetchup

Recipe adapted from Sandy Dee Hall, Black Tree, New York, NY
Makes 1½ cups

Ingredients:
1 lb (2 medium) beets
1 tbsp olive oil
sea salt and freshly ground black Tellicherry pepper
5 tbsp apple cider vinegar
1½ tbsp sugar

Directions:
Preheat the oven to 500º. Layer 2 large pieces of aluminum foil on a clean work surface and place the beets in the center. Rub with olive oil and season with salt and pepper. Crimp the foil to seal and roast in the oven until tender, 1 hour. Let cool, then once cool enough to handle, peel and quarter. Transfer the roasted beets to a blender with the remaining ingredients and purée until smooth. Season with salt and pepper.

How about a tangy sunchoke sauce? Turmeric-stained sunchokes add a bright tartness to this creamy sauce, already with a zing from hot sauce. Slather the pickled sunchoke sauce on a white bun that envelopes a patty topped with American cheese, lettuce and tomato.

Pickled Sunchoke Relish

Recipe adapted from John Amato, Little Jack’s Tavern, New York, NY
Makes 1 cup

Ingredients:
½ c apple cider vinegar
1 tbsp sugar
½ tbsp sea salt
½ tsp coriander seeds
¼ tsp celery seeds
¼ tsp yellow mustard seeds
½ tsp ground turmeric
8 oz (4 large) sunchokes, peeled and roughly grated

Directions:
In a small saucepan, combine all the ingredients, except the sunchokes. Bring to a boil, then pour over the grated sunchokes. Let cool completely.

Pickled Sunchoke Burger Sauce

Recipe adapted from John Amato, Little Jack’s Tavern, New York, NY
Makes 1¾ cup

Ingredients:
1 c mayonnaise
⅓ c ketchup
⅓ c drained pickled sunchoke relish
2 tsp hot sauce
1 tsp sea salt
2 tsp Worcestershire sauce
1 tsp lemon juice
1 garlic clove, finely grated

Directiions:
In a medium bowl, stir all the ingredients together.

And if you are really into the Burger World and need to only make your own, here is a recipe from The Tasting Table, Homemade Burger Blend. Have fun!

Beef Burger Patties

Recipe from the Tasting Table Test Kitchen
Yield: Six 6-ounce burgers Prep Time: 10 minutes Cook Time: 20 minutes Total Time: 30 minutes

Ingredients:
1½ pounds beef chuck, cut into 1-inch pieces and chilled
½ pound beef brisket, cut into 1-inch pieces and chilled
6 ounces boneless beef short ribs, cut into 1-inch pieces and chilled
sea salt and freshly ground black Tellicherry pepper, to taste
Vegetable oil, for greasing
Buns (Acme Bakeshop in Boise) and toppings, for serving

Directions:
1. Using a meat grinder set up according to the manufacturer’s directions and with a medium die, grind the meats into a medium bowl. Using your hands, mix the meat until incorporated, then form into six 6-ounce patties. Season both sides liberally with salt and pepper.
2. Light a grill. Using tongs and paper towels, lightly grease the grill. Cook the burgers, flipping once, until charred and medium rare, 4 to 5 minutes per side. Transfer to a platter, assemble as desired with buns and toppings, and serve.

Fire Up The Grill. 3-2-1 and It’s Done!


3April2016_2d_New-CharBroil-Grill_Mod-Smoker-BBQ_Grill-WorkingI have been hearing a lot in the past several years about the 3-2-1 Method of grilling ribs. Here is the latest information that I could find. Not difficult at all and some of the pro grillers use this method. In his article, The Controversial 3-2-1 Method for Ribs, Steven Raichlen, Grilling Authority, http://www.barbecuebible.com, says that,
“Competition barbecuers sometimes call it the “Texas Crutch.” In a nutshell, you break cooking ribs into 3 time blocks:

3 hours of smoking unwrapped at 225º F, followed by
2 hours of cooking wrapped in foil (with a little liquid, such as apple cider), followed by
1 hour of cooking unwrapped at a higher temperature, with a generous basting of barbecue sauce

The process gives you meat so tender it virtually slides off the bone, with the multiple layers of flavor most of us associate with great barbecue. And within a predictable 6-hour time frame, too.

It’s relatively fail-proof, meaning that if you follow the directions, you are almost guaranteed you’ll avoid the dual pitfalls of ribs that are tough or dry. And if you serve ribs cooked by the 3-2-1 method, 95 percent of the people who taste them react with delight and will declare you a barbecue genius.” [http://www.huffingtonpost.com]

A couple of suggestions at this point may help. Some people use a spray to baste their ribs throughout the process. This is not really necessary, but it won’t hurt anything. If you use a mister, use apple cider in it. And the “white skin”, that membrane located on the BBQ Ribs graphic“boneside” of the ribs. “It is nice to remove it but it’s not worth a lot of frustration so try to do the best you can and leave it at that. It’s hard to get a picture of this being removed but you simply lay the ribs with the boney side up. You will notice a thick plastic like skin covering the meat. Slip a knife or other sharp object under it and try to get enough pulled up so you can grab it. Grasp it with a paper towel for good grip and pull it clean off if you can. If it tears, no worries. Just make another go at it. You may have better luck with catfish skinning pliers.” [ Jeff Phillips, smoking-meat.com, Smoked 3-2-1 St. Louis Style Spare Ribs]

What about the “type” of ribs? Baby Back? St Louis style? From Major League Grilling, “Furthermore, loin backs ribs or St. Louis style ribs benefit most from the 3-2-1 method. Otherwise, cook times will have to be modified if cooking with baby back ribs or spare ribs. Also, do not use this technique on country ribs or beef ribs, it doesn’t work as well because the country ribs are too lean and the cook times along with the flavor profile is all wrong for beef.” They also give a little better instruction and definition of the 3-2-1 Method. “What is 3-2-1? This method is a way to smoke ribs from start to finish. 3-2-1 represents the amount of hours the rack of ribs cook at each stage. In other words, the

[unwrapped] ribs smoke for 3 hours [225º F]
wrap for 2 hours and
cooks without smoke for the last hour, [on a hot grill].

Total, the ribs will spend 6 hours on the cooker.”

What is our preference? Robin and I like/prefer the St Louis style ribs. They seem to be a little more meatier and flavorful. And we only use pork ribs. No beef ribs. That is a personal thing and has nothing whatsoever to do with the quality of the ribs. We just like the pork ribs better.

And lastly, the rub! Major-League Grilling haas this to say about rubs. “Once in a while, I make my own rubs, but my homemade rubs are not quite as good as the rubs on the market. For this reason, I find so many great BBQ rubs at the store that it’s hard for me to stick with one. Although, the one constant is Plowboys Yardbird rub, for several reasons this is my favorite. Many times I have used the Yardbird rub and combine it with another rub with excellent results. But just for the record, I got 1st place using Plowboys alone. Listed below are more of my favorites:

Blues Hog
Dizzy Pig Pineapple
Penzey’s BBQ 3000
Penzey’s Galena Street
Smokin’ Guns Hot
McCormick’s Grillmates Sweet & Smoky

Notice that each one of these rubs have a high concentration of sugar in them. In particular, brown sugar is the main ingredient in many pork based rubs. It is because brown sugar compliments pork extremely well while at the same time, the low temperatures of the smoker or grill caramelizes the sugar and gives it an eye pleasing look and a delectable aroma.”

So. Take your pick of rubs. Choose the rib style you like and get grilling. It’s that time of year! Cheers!

“Holidays in May” at The BUzz


10May2016_2b_Camino-de-Santiago_Spanish-Countryside_Painted-2As our Son-In-Law Mac and his daughter Sophia slowly make their way along Camino de Santiago in northern Spain and pass by these wonderful “country” homes, we are at The Buzz eating some delightful food and drinking some special wines at the May Wine Dinner, “Holidays in May”. Cristie and her staff, Tommy and Peggy, did another great job. And thank-you Bailey for explaining Lacross to me. One of the best offerings tonight, although I don’t this it paired well with the selected wine, was the Albondiagas Soup – a Mexican meatball soup. And the Teruiyaki Pina Colada Burger with Zuchini Salad and Baked Beans was superb. Wonderful flavors. Here are soime photos from the evening. As a note, I did not get a good photo of the dessert, so yopu won’t see the Cookies and Strawberries. Oops!

Mushrooms and Goatcheese with Oatcakes 2014 Cotes du Rhone 13.0% alc. Great paring with the goat cheese in the salad. [17] $16.00

Mushrooms and Goat Cheese with Oatcakes
2014 Cotes du Rhone

13.0% alc. Great paring with the goat cheese in the salad. [17] $16.00

Albondigas Soup (Mexican Meatball Soup)  2012 El Olividado Tempranillo 14.5% alc. Really brought out the spiciness of the soup. I preferred the soup without the wine, although both were very good. [18] $18.00

Albondigas Soup
(Mexican Meatball Soup)
2012 El Olividado Tempranillo
14.5% alc. Really brought out the spiciness of the soup. Although both were very good. [18] $18.00

Morocan Carrot Chicpea Salad 2015 La Playa Viognier 13.5% alc. The wine tended to go "sour" with the salad. I found it better to eat the salad without the wine. Both good as separate items. [16] $13.00

Morocan Carrot Chicpea Salad
2015 La Playa
Viognier
13.5% alc. The wine tended to go “sour” with the salad. I found it better to eat the salad without the wine. Both good as separate items. There were people there that thoroughly enjoyed the paring. [16] $13.00

Teriyaki Pina Colada Burger Zuchini Salad Baked Beans 2014 Durigutti 14.0% alc  Super great paring. Loved it! [18] $17.00

Teriyaki Pina Colada Burger
Zuchini Salad
Baked Beans
2014 Durigutti

14.0% alc Super great paring. Loved it! [18] $17.00

Parma Ridge Winery Releases New Vintage!


Our 2015 White and 2014 Red Wines Bottled on Monday
Our 2015 White and 2014 Red Wines Bottled on Monday
It’s sure to be a tasty weekend of wonderful wine, fabulous food, and an amazing atmosphere at Parma Ridge

We are open Friday 12 – 7 p.m., Saturday 12 – 5 p.m. and Sunday 11 a.m. – 5 p.m. offering our Regular Menu and Wine Tasting each day — and Happy Hour Specials Friday from 4-7 p.m. and Sunday Brunch Specials. Reservations recommended for groups of 4 or more if dining in the tasting room or on the patio.

We now have our 2014 Red Wines and 2015 White Wines available in the tasting room. Come on by to taste and take some home with you. You can read about our available wines on our website: http://www.parmaridge.wine/wine.html They look and taste amazing, and guess what? – The wine club is now open! Follow the link for the Wine Club info and sign-up information and form: http://www.parmaridge.wine/wine-club.html. Due to limited quantities, we’ve limited our wine clubs so sign up before it is full!

Wine Club Release Party – May 21, 7-9 p.m. for Wine Club Members only. Enjoy delicious appetizers prepared by Chef Storm and taste through all of our new releases. Wine will be available for pick-up at the event and thereafter in the tasting room.

Due to it’s continued popularity, Storm is running another steak special this weekend [Get one, or two, you won’t regret it!] – If you haven’t yet tried it, now’s your chance! Enjoy the Delicious One-Inch Cut Char-Grilled Ribeye Steak with Bleu Cheese Butter, Rosemary Truffle Mashed Potatoes with Cabernet Beef Demi-Glace, Sauteed Fresh Green Beans and Storm’s Homemade Grilled Bread for $14.95, while supplies last.

Happy Hour Specials Friday from 4-7 p.m. with purchase of glass of wine, mimosa or beer:
2 Sliders with Rosemary Truffle Fries: Pork, Mesquite Ground Beef, “Triple B“ or “Deluxe” – $6.50
Personal size Flatbread: BBQ Pork, BBQ Grilled Chicken, “The Patricia,” “The Kathleen”, “Fungi”, Sausage/Pepperoni, or Pepperoni – $6.50
Parma Ridge Grilled Romaine Salads: Bacon & Blue Cheese or Chicken Caesar – $6.50
Char-grilled Kielbasa or Andouille on a Hoagie Roll with Black Cherry BBQ sauce, Deli Mustard and Caramelized Onions – $6.50
Parma Ridge Pear Salad: Mixed greens with Apple Cider Vinaigrette, Bleu Cheese and Poached Pear – $6.50
Basket of Rosemary Garlic Truffle Fries with House-made aioli – $5
Sunday Brunch Specials:
Bacon, Egg and Cheddar Breakfast Sandwich with Cheesy Bacon Fries – $6.95
Best Ever Biscuits and Gravy with a Fried Egg – $7.95
Mark your Calendars – Mother’s Day Weekend at Parma Ridge
(Still space on Friday and Saturday)
Take your mom to Parma Ridge for Mother’s Day Weekend for a Special Menu created by Chef Storm. Moms will enjoy a free glass of wine. We will also be having a 30% Off Painting sale of our Stephanie Lindsey original oil paintings all weekend. Open Friday, 12-7 p.m., Saturday 12-5 p.m. and Sunday 11 a.m. – 5 p.m. We are getting full on Mother’s Day, but have plenty of room on Friday and Saturday! Call now to reserve your table.

We look forward to seeing you this weekend!

Cheers,
Steph & Storm
Parma Ridge Winery
208-946-5187
info@parmaridge.wine
Copyright © 2016 Parma Ridge Winey, All rights reserved.
24509 Rudd Road, Parma ID, 83660
208-946-5187
http://www.parmaridge.wine
http://www.facebook.com/ParmaRidge

It’s Springtime At Parma Ridge Winery and Restaurant


PR-Bud-Break-2016Springtime in the Rockies – 70 degree temperatures. Big Sky Blue Skies! The smells of the new season. Lilac. Hyacinth. Bud break at Parma Ridge Winery. And Chef Storm Hodge at Parma Ridge continues with his delicious Char-Broiled Ribeye dinner. It’s worth the 45 minute drive from Boise just for this awesome dinner. And the drive through some beautiful Kentucky style horse ranches. They are awesome. Artist Stephanie Hodge sent this latest information article. Look at what’s happening at the Winery!

It’s sure to be a fun weekend
of
Wonderful Wine, Fabulous Food, and an amazing atmosphere at Parma Ridge!

We are open Friday 12 – 7 p.m., Saturday 12 – 5 p.m. and Sunday 11 a.m. – 5 p.m. offering our Regular Menu and Wine Tasting each day — and Happy Hour Specials Friday from 4-7 p.m. and Sunday Brunch Specials. Reservations recommended for groups of 4 or more if dining in the tasting room or on the patio.

Due to it’s continued popularity, Storm is running another steak special this weekend – If you haven’t yet tried it, now’s your chance! Enjoy the Delicious

One-Inch Cut Char-Grilled Ribeye Steak
with
Bleu Cheese Butter
Rosemary Truffle Mashed Potatoes with Cabernet Beef Demi-Glace
Grilled Asparagus
Storm’s Homemade Grilled Bread

for $14.95, while supplies last. (See below for a mouth-watering pic).

You can also sample our 2014 Parma Ridge Unreleased Reds Wines along with your steak. Try the Reserve Merlot, Syrah or Storm Red by glass or 1 Liter Carafe while dining with us this weekend. You can also enjoy the 2015 Dry Un-Oaked Chardonnay and 2015 Dry Riesling as well.

Happy Hour Specials Friday from 4-7 p.m. with purchase of glass of wine, mimosa or beer:
2 Sliders with Rosemary Truffle Fries: Pork, Mesquite Ground Beef, “Triple B“ or “Deluxe” – $6.50
Personal size Flatbread: BBQ Pork, BBQ Grilled Chicken, “The Patricia,” “The Kathleen”, “Fungi”, Sausage/Pepperoni, or Pepperoni – $6.50
Parma Ridge Grilled Romaine Salads: Bacon & Blue Cheese or Chicken Caesar – $6.50
Char-grilled Kielbasa or Andouille on a Hoagie Roll with Black Cherry BBQ sauce, Deli Mustard and Caramelized Onions – $6.50
Parma Ridge Pear Salad: Mixed greens with Apple Cider Vinaigrette, Bleu Cheese and Poached Pear – $6.50 (This is awesome)
Basket of Rosemary Garlic Truffle Fries with House-made aioli – $5

Sunday Brunch Specials:
Bacon, Egg and Cheddar Breakfast
Sandwich with Cheesy Bacon Fries – $6.95
Best Ever Biscuits and Gravy with a Fried Egg – $7.95
Dont’ Forget – Vote for Parma Ridge Winery for the Best of the Treasure Valley! http://idahostatesman.secondstreetapp.com/l/2016-Best-Of-Treasure-Valley-/Ballot/Dining
Click on Best Idaho Winery and scroll down to vote for Parma Ridge Winery. Thank you for supporting us!

Mark your Calendars – Mother’s Day Weekend at Parma Ridge (Still space on Friday and Saturday)
Take your mom to Parma Ridge for Mother’s Day Weekend for a Special Menu created by Chef Storm. Moms will enjoy a free glass of wine. We will also be having a 30% Off Painting sale of our Stephanie Lindsey original oil paintings all weekend. Open Friday, 12-7 p.m., Saturday 12-5 p.m. and Sunday 11 a.m. – 5 p.m. We are getting full on Mother’s Day, but have plenty of room on Friday and Saturday! Call now to reserve your table.

Enjoy the Sunshine and see you this weekend!

Cheers,
Steph & Storm
Parma Ridge Winery
208-946-5187
info@parmaridge.wine

Customers enjoying the patio on a warm Friday evening, Cheers!
Customers enjoying the patio on a warm Friday evening, Cheers!
One-Inch Cut Char-Grilled Ribeye Steak with Bleu Cheese Butter, Rosemary Truffle Mashed Potatoes with Cabernet Beef Demi-Glace, Grilled Asparagus and Storm's Homemade Grilled Bread for $14.95, while supplies last
One-Inch Cut Char-Grilled Ribeye Steak with Bleu Cheese Butter, Rosemary Truffle Mashed Potatoes with Cabernet Beef Demi-Glace, Grilled Asparagus and Storm’s Homemade Grilled Bread for $14.95, while supplies last

Copyright © 2016 Parma Ridge Winey, All rights reserved.

24509 Rudd Road, Parma ID, 83660
208-946-5187
http://www.parmaridge.wine
http://www.facebook.com/ParmaRidge