HellsCanyonWineryLogoThis word just in from Hells Canyon and Zhoo Zhoo Wineries in the Snake River AVA.
Hells Canyon Winery/Zhoo Zhoo Holiday Wine Dinner
at The Dish

The Robertson family from Hells Canyon Winery/Zhoo Zhoo will be teaming up with The Dish (205 N. 10th St., Boise) for a holiday winemaker’s dinner on Wednesday, Dec. 4 at 6:30 p.m.

Chef Jered Couch has put together a six-course menu of contemporary offerings designed to pair with select wines from this Sunny Slope estate winery. The dinner, to be held in the restaurant’s mezzanine, costs $100 per person (tax and gratuity not included). Seating is limited for this pre-pay event. To reserve a spot, call The Dish at (208) 344-4231


Johnnycake with vindaloo bacon, fried quail egg, warmed frisée and apple vinegar syrup — paired with Zhoo Zhoo Deep Pink (bone-dry rosé)

Smoked porcini velouté with pan-seared weathervane scallop — paired with Zhoo Zhoo Veloute (unoaked chardonnay)

Pork belly and kimch’i steamed bun with cranberry hoisin — paired with Hells Canyon 2010 Merlot

Cork-beaten octopus on a seep crisp with goat cheese feta-yogurt sauce — paired with Hells Canyon 2007 Idaho Chardonnay

Braised goat ragu with manchego cheesy grits and Brussels sprout gremolata — paired with Hells Canyon 2007 Cabernet Sauvignon Reserve

Saigon sundae: Star anise ice cream with pineapple relish, candied cashews, candied jalapenos, whipped mascarpone and dark chocolate sauce — paired with Zhou Zhou Redhead (off-dry rosé)”

Steve Robertson, owner of Hells Canyon Winery, is an exceptional Chef and knows how to pair the wines with dinner. For those of you in Boise, do you remember Annabel’s or Mussels Fish Market? Steve owned and operated both places and held some awesome seminars on cooking that I took. Even though Steve will probably not be in the kitchen for this event, I feel confident that he will be “tasting” and matching the entrees. Knowing the talent level of the Chefs and the Winemakers, this should be an awesome evening. Cheers!