Washington Apple Cup


Sunset at Parma Ridge Winery and Bistro
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!

Sunset
Tables were set up in the new barrel room!
We offered these wines.
Chicken Skewers
Brocoli Rabe
Chef Storm prepared awesome steaks
The dinner plated. So yummy!

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!

Wine Dinner at Grit – American Cuisine and 3 Horse Ranch Vineyards Wines


A very good dinner and some fine wines. Grit – American Cuisine, located at 360 S Eagle Rd, Eagle, ID 83616, Hours: 11AM–9PM, Phone: (208) 576-6666, presented a very good wine dinner showcasing 3 Horse Ranch Vineyards, 900 Pearl Rd, Eagle, ID 83616, Phone: (208) 863-6561. This was thee first time Robin and I have been to Grit – American Cuisine and it is worth a 4-Star rating, out of 5-Stars. Good food, especially the French Lentil Soup, pictured below. It was superb. The appetizers, Seared Beef Filet and Crab Cakes with Aioli were also superb. They are also pictured below. The wines with the appetizers, a Roussanne, were paired perfectly. The wine with the soup, Eagle Foothills Sangiovese was also a perfect pairing. Left-Click any photo to see enlarged.
Gary and Martha Cunningham, owners of 3 Horse Ranch Vineyards, did a fantastic job keeping us informed about the wines that were served and some of the specifics of the wines. The parings with our dinner were well received. 3 Horse Ranch Vineyards is in the Eagle Foothills AVA, Idaho’s newest AVA. Look at what we had. Hope to see you next time at an interesting Wine Dinner someplace.
 

Appetizer
Amuse Bouche of Bleu Cheese Crackers with Seared Beef Filet
Crab Cakes with Aioli
Roussanne

 

French Lentil Soup with Rye Croutons and House Cured Ham.
Sangiovese – Eagle Foothillsills

 


Frisee Salad with Lardons
Poached Egg
Champagne Vinargrette
Pinot Gris – Eagle Foothills

 

Sorry, but the photo I took of the next course was not good enough to post.
Mussels with Pernod
Fennel and Basil
Syrah – Eagle Foothills


 
 

Beef Wellington
with
Cognac Shitake Mushroom Duxelle
Glazed Carrots
Potato Puree
Sauce Bearnaise
Beau Geste – Eagle Foothills

 

Beef Wellington

 

Baba au Rhum
with
Cream and Vanilla Strawberry Jam
Riesling – Snake River Valley

 

Really a good night of fine food and delicious wines. Great to meet and make new friends.

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.

“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

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

Capitol Cellars Releases 2C Label


02Dec2015_2_Capitol-Cellars-Release_Veltex-Sign_DetailIt was a grand release party! And now the 2C label is official. The wines are good, I liked the blend the best, but they had to use Yakima Valley grapes. Hope they start using Idaho grapes in the next release. It was fun seeing all the folks last night – it was really full! Lots of people. Here are some photos from the evening. Enjoy and visit them at Capitol Cellars web page. Left-Click any of these photos to see them enlarged.
As a note, the photo to the above is across Main Street from Capitol Cellars at 5th and Main Streets. The Veltex sign has a long history in Boise, and I always wanted a photo of it.

Logan Smyser, General Manager,  passes some appetizers.
Logan Smyser, General Manager, passes some appetizers.
White wine released.
White 2C wine released.
Red Blend released. I liked this best.
Red 2C Blend released. I liked this best.
Cabernet Sauvignon released.
2C Cabernet Sauvignon released.
Just some of the available appetizers. The kitchen staff did a wonderful job. Thank-You!
Just some of the available appetizers. The kitchen staff did a wonderful job. Thank-You!
Some of the crowd.
Some of the crowd.