Parma Ridge Winery is One Year Old!

25 Thursday Aug 2016

Posted by Bob and Robin in Parma Ridge Specials, Parma Ridge Winery, Party Time, Photos By: Parma Ridge Winery, Photos By: Robin Young

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Such a wonderful and exciting year! Such a pleasure to know and meet Chef Storm and Artist Stephanie Hodge. They are doing a terrific job at the winery and in the restaurant. If you have not been there on a Friday, Saturday or Sunday for some wine and an awesome meal, you need to do so. Stephanie has been sending me these articles on a regular basis and it is a good way for our readers to find out what is happening in the wine country of Idaho, especially at Parma Ridge. Happy Birthday to the Winery! Keep up the great work Chef Storm and Stephanie!

Come Celebrate One Year at Parma Ridge Winery and Bistro this weekend!

It’s our 1st Birthday and we want you to be here to help us celebrate! This weekend we are offering up some extra special items — Try Our Fresh Parma Ridge Peach Sangria, Storm’s Famous Ribs and enter to win a Parma Ridge Gift Basket! We are open Friday, 12-9 p.m., Saturday 12-5 p.m. and Sunday 11 a.m. – 5 p.m. with our regular menu all weekend long. We are offering both our Happy Hour menu on Friday evening from 4-7p.m. and Sunday Brunch Specials. Reservations are recommended for parties of 4 or more if dining on the patio or in the tasting room on Friday Evening.

Delicious Weekend Specials

Peach Sangria – Made with Fresh Parma Ridge Peaches, LaRea Dolce Sweet Riesling, Tre Bianchi and San Pellegrino Orange Italian Soda for only $7.00. Sure to quench anyone’s thirst!
Storm’s Famous Smoked Baby-back Competition Ribs with Bacon Truffle Macaroni and Cheese and Fresh Coleslaw for $11.95…my mouth is already watering!

For Each Bottle of Parma Ridge Wine Purchased this weekend, customers can enter to win our Giveaway of our Parma Ridge Gift Basket! This is a one-of-a-kind basket Featuring one Bottle of 2014 Parma Ridge Merlot Zinfandel, One Bottle of 2015 Parma Ridge Dry Riesling, Two Logo Parma Ridge Wine Glasses, One Custom Embroidered Parma Ridge Jacket (available in both Mens and Women’s Sizes S-L), and One Custom Embroidered Parma Ridge Fitted Hat (available in 3 sizes). Retail Value:$127.50 Drawing will be held on Sunday at 4:30 p.m., participants do not need to be present to win.

In the News:
We had a fabulous turnout at the Sunnyslope Wine Trail Festival Last Weekend! Thank you to all of our customers who joined us there. Be sure to read the follow-up article that the Idaho Press Tribune Published: http://www.idahopress.com/nampa/sunnyslope-wine-trail-festival-celebrates-seven-years/article_9c7f5e68-f5a6-5fe0-ad58-a327e17d5a0d.html.

Mark your Calendar for these upcoming Events:
Live Music on the Patio with The Lucky Tongue Band Friday, September 16 from 5-9 p.m.
Join us for one final show before the end of Summer with The Lucky Tongue Band! It’s sure to be a fun night.

Stay Tuned for another show with Bad Dog Lou on the Parma Ridge Patio in October!

We look forward to seeing you this weekend to celebrate!
Cheers,
Steph & Storm
Parma Ridge Winery
208-946-5187
info@parmaridge.wine

For Each Bottle of Wine you purchase this weekend, you can enter to win this Custom Parma Ridge Gift Basket!

Congratulations on 35 Years of Bliss

23 Tuesday Aug 2016

Posted by Bob and Robin in 5-Stars, Anniversary, Appetizers, Boise Area Food Adventures, Buy Idaho, Capitol Cellars, Celebrations, Classic Cuisines, Dinner at Capitol Cellars, Dinner With Robin, Fennel, Feta Cheese, Food Photos, Heirloom Beets, Idaho Lamb, Idaho Vegetables, Lamb, Photos By: Bob Young, Ravenswood Cabernet Sauvignon, Scallops, Sea Scallops, Seafood, Shell Fish, Shrimp, Special Dinners, Special Events, What's For Dinner?

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Yes, congratulations to Skip and Melinda Smyser for 35 years of marital bliss! A great party at their restaurant in Boise, Capitol Cellars – a 5-Star establishment! (There is a permanent link to their restaurant in the sidebar.) Great party with some 30 year old wines that have aged well, just like the marriage. An interesting point – Skip Smyser was an Idaho State Senator for several years and many of the dishes served are of political slant. Check their menu on the site for some names. “Featuring Prime Rib six nights a week, our dinner menu is all about Idaho cuisine. You’ll be sure to find that almost every product is sourced locally.”

The Smyser Family

Beautiful celeebration cake! And delicious.

Beautiful celebration cake! And delicious.

35 year old Beringer!

Decanting a 35 year old Beringer.

A good 30 year old Ravenswood that we shared.

A good 36 year old Ravenswood that we shared.

Superb Champagne, and I don’t like Champagne, but this was awesome.

Cantaloupe
with
Raspberry Balsamic Reduction and Lime Oil

Bethane's Beet Salad with Blood Orange vinaigrette and Feta Cheese

Bethine’s Beet Salad
with
roasted beets, shaved fennel, arugula, candied walnuts, blood orange vinaigrette and local feta

Bethine’s Heirloom Beet Salad

Named after the wife of Idaho Senator Frank Church.

Rack of Lamb

Seafood Risotto

Breakfast Crepes or Blintzes

17 Wednesday Aug 2016

Posted by Bob and Robin in Blinz, Breakfast, Breakfast At The Captains Shack, Breakfast With Robin, Captain's Shack, Cheese, Classic Cuisines, Crepe, Ethnic Foods, Party Time, Photos, Photos By: Bob Young, What's For Dinner?

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blinzes, cheese, crepes, fruit

I have never made crepes. Robin has and they are super. This morning she said for breakfast she wanted Ricotta and Fruit Crepes. Here is what I came up with …. under her direction! The filling: 1c Ricotta Cheese, 1/2 c fresh Blueberries, 1/2 c currents soaked in Elderflower Liquor and Lemon Zest. Mix altogether and let set for 15 minutes. Here is what the cooking process looked like. The recipe is attached to each photo.

People have asked if there is a difference between blintzes and crepes and if so, what is the difference. There isn’t much if a discrepancy as both items use the same ingredients and the cooking process and techniques are very similar. Crepes are generally cooked through on both sides whereas blintzes are only cooked on one side; reserving the uncooked side for fillings. Crepes and blintzes have the consistency of thin pancakes. Crepes originated from France. The word “Crepe” is derived from the Latin word “crispa” which means “curled”. The common ingredients used in crepes are wheat flour, eggs, milk, butter, and a pinch of salt. [challahmaidel.wordpress.com]

3 Eggs,m 1/2 c whole Milk and 1/2 c AP Flour. Mix all together and refrigerate for 30 minutes. Place 3 T of batter in a med hot crepe pan.

Cook until bubbles appear or edges are brown.

Gently flip crepe and cook for another 30 seconds. Remove from pan. Cool. Fill with the fruit filling, or anything you wish. Envelope fold to seal crepe. Place in well buttered pan and cook until slightly brown. About 2 minutes on each side at most.

Gently flip crepe and cook for another 30 seconds. Remove from pan. Cool. Fill with about 2 T of the fruit filling, or anything you wish. Envelope fold to seal crepe. Place in well buttered pan and cook until slightly brown. About 2 minutes on each side at most.

Plate and top with some fresh berries and some of the filling. Dust with powdered sugar.

Sunday Breakfast and Dinner

15 Monday Aug 2016

Posted by Bob and Robin in 5-Stars, Bacon, Baking, Breakfast, Breakfast At The Captains Shack, Breakfast With Robin, Buy Idaho, Captain's Shack, Carrots, Cast Iron, Cheese, Comfort Food, Corn, Desert Mountai Grass Fed Beef, Dinner For Robin, Eggs, Food Photos, Fruits, Heirloom Carrots, Herbs, Housemade Sauces, Idaho Eggs, Idaho Pork, Idaho Potatoes, Idaho Vegetables, Local Farmers Markets, Meadowlark Farms, Photos By: Bob Young, Pork, Pork Tenderloin, Recipe by: Robin and Bob Young, True Roots Produce, What's For Dinner?

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pork medalions, port wine, port wine reduction

These two items are so much fun to make. Somewhat quick. Somewhat involved. Always good. Give them a try. Enjoy!

Breakfast Potato Eggs Line a muffin tin with thinly sliced potato slices. Bake off for 20 minutes at 425 degrees F until potatoes aare slightly crisp. Fill with a mixture of beaten egg, cheese, green onion, salt and pepper. Bake at 425 degrees F until eggs are set. Remove an let cool 5 minutes. I used the convection for baking these. Top with Salsa or Pico de Gallo.

Breakfast Potato Cups

Line a muffin tin with thinly sliced potato slices. Bake off for 20 minutes at 425 degrees F until potatoes are slightly crisp. Fill with a mixture of beaten egg, cheese, green onion, rendered bacon pieces, some salt and pepper. Bake at 425 degrees F until eggs are set. Remove and let cool 5 minutes. I used the convection for baking these. Top with Slasa or Pico de Gallo.

Breakfast Potato Cups Plated. They should come right out of the muffin tins as a unit. Serve with fresh fruit.

Heirloom Carrots, Fresh Corn Pork medallions with Port Wine and Herb Reduction

Heirloom Carrots
Fresh Corn
Pork Medalions
with
Port Wine and Herb Reduction

Port reduction – Using the cast iron skillet that the pork was done in, add 1 T Olive Oil, 2 c Port Wine, 1 T fresh Sage chopped, 2 t fresh Thyme and 2 T Heavy Cream. Stir to release the bits of pork that remain in the pan and the wine is reduced to 1 cup and starts to thicken slightly. Place 1 T of the reduction under the pork and 1 T on top of the pork.

Weekend Specials at Parma Ridge Winery

10 Wednesday Aug 2016

Posted by Bob and Robin in What's For Dinner?

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Great weekend coming up! So it is written …. So shall it be!

Treasure Valley Food and Wine Blog

Join us this weekend
for wonderful
Wine, Fabulous Food and an Amazing View!

Enjoy this weekend with wine tasting and excellent cuisine with your friends at Parma Ridge. We are open Friday, 12-9 p.m., Saturday 12-5 p.m. and Sunday 11 a.m. – 5 p.m. with our regular menu all weekend long. We have Happy Hour on Friday evening from 4-7p.m. and Sunday Brunch Specials. Reservations are recommended for parties of 4 or more if dining on the patio or in the tasting room.

THIS FRIDAY — LIVE MUSIC ON THE PARMA RIDGE PATIO
Join us Friday, August 12 from 5-9 p.m. on the Parma Ridge patio – with Bad Dog Lou, a Local Blues and Rock Band made up of Mick Sharkey, Toby Leonard, Herb Chase and Jay Stark. Call today to reserve your patio table! Please expect longer wait times on food as we anticipate a larger crowd on…

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Chili Rellenos

07 Sunday Aug 2016

Posted by Bob and Robin in Boise Farmers Market, Breakfast At The Captains Shack, Breakfast With Robin, Captain's Shack, Cheese, Classic Cuisines, Cooking Styles, Eggs, Ethnic Foods, Food Photos, Grilled Vegetables, Idaho Eggs, Local Farmers Markets, Mexican Food, Photos By: Bob Young, What's For Dinner?

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chili rellenos, poblano peppers

Ah yes! Chili Rellenos. Robin makes the best I have ever eaten. It must be in the soft peak egg whites. Mine were good, but not that good. Here is a link to Robin’s Chili Rellenos. Fun to make. More fun to eat! Just takes a little time. And if you want to, you can roast the peppers over charcoal to give them an interesting twist. I used the stove. The eggs and the peppers came from our local farmers market.

Roasting the poblanos on the gas stove.

Frying the stuffed peppers in a neutral oil. I used Crisco. And in the stuffing, I used the Mexican blend cheese, available at most grocery stores, two of the egg yolks, cilantro chopped, corriander, cumin, sea salt and fresh ground black pepper.

The finished product on a bed of Bib lettuce. On these we used a enchilada sauce, but you could use pico de gallo or a salsa.

The finished product on a bed of Bib lettuce. On these we used a enchalata sauce, but you could use pico de gallo or a salsa.

Sakana Boise Revisited

06 Saturday Aug 2016

Posted by Bob and Robin in 5-Stars, Ahi Tuna, Alaskan Salmon, Avocado, Classic Cuisines, Cooking Styles, Dicon Radish, Dinner at Sakana Sushi, Dinner With Family, Dinner With Robin, Food Prep, Fruit, Photos By: Bob Young, Pickled Ginger, Salad, Salmon, Seafood, Special Dinners, Sushi, Things To Do, Tuna, Vegetables, Wasabi, What's For Dinner?

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Sakana Sushi Boise, sashimi, sushi

Second time we have been here, not counting take-out, and we are still very happy with the food, the Sushi Chefs and the Waite Staff. Definitely 5-Stars for Boise. Superb.They are located at 7107 W State Street (at Glenwood). (208) 853-4993. Look for their webpage at Sakana Sushi Boise. They also have an Extensive Menu, which might be wise to look at before going, to see what they have to offer. Thanks Marnie for joining us!
From their website, “In far Eastern countries, such as China, Japan and Korea, fish have always been used to symbolize for harmony, wealth and the freedom to live as one wishes.
Over here, it is known that healthy eating and the art of the oriental cuisine have been extended to the fullest. Our restaurant, Sakana, is using the finest raw material, as well as an exquisite way of cooking. Please experience the essence of a mysterious world of oriental food while you are enjoying your time here at Sakana. It will bring you a great amount of surprise and happiness.” Here is what we had. Enjoy!

House Salad
Saki
Appetizer

Miso

Seafood Appetizer

Mango Sushi

Robin had this. Sweet and spicy. You may have to ask for this one. We had to show them a picture of it and they made it.

Sashimi Delux

If you like sashimi, and I do, this is a delicious medley of salmon, octopus, tuna, mackerel, diacon, cucumber, ginger and wasabi.

Orange slices to counter the spiciness.

Making sushi. It’s an art form!

Finishing touches.

Sushi plated

Types of seafood used in sushi and sashimi.

Saki goes extremely well with sashimi or sushi.

This Weekend at Parma Ridge Winery

04 Thursday Aug 2016

Posted by Bob and Robin in What's For Dinner?

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Great weekend coming up!

Treasure Valley Food and Wine Blog

I am sorry that I missed posting some Parma Ridge Winery weekend information last week. We had a family issue that neede to be taken done. But hare we are this weekend and it looks like a delightful weekend. I know Chef Storm will provide you with some awesome food. Here’s what’s going on! Cheers!

Join us this weekend for wonderful
Wine, Fabulous Food and an Amazing View!

SAVE THE DATES — LIVE MUSIC ON THE PARMA RIDGE PATIO
Friday…

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Visiting The Melting Pot

04 Thursday Aug 2016

Posted by Bob and Robin in 4-Stars, Atlantic Salmon, Boise Adventures, Brocolli, Buy Idaho, Cheese, Cooking Styles, Dinner at The Melting Pot, Dinner With Robin, Eggs, Fondue, Green Salad, Idaho Greens, Photos, Photos By: Bob Young, Ravenswood Winery Zinfandel, Restaurant Reviews, Restaurants, Salads, Salmon, Seafood, Special Dinners, What's For Dinner?

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Atlantic Salmon, Fondue, salmon

Visit The Melting Pot in Boise for a fun dinner or Happy Hour. Good food with a fun presentation. And yes, the kids are welcome! 4-Star restaurant in Boise. And here is a link to their extensive Fondue Menu. Check it out! More importantly, I think, is “just what is a fondue?”
According to the Cambridge dictionary, “a hot dish prepared by keeping a container of either hot oil or melted cheese over a flame at the table and putting pieces of meat in the oil to be cooked or pieces of bread into the cheese.”
And from Justhungry.com, “In Switzerland, ‘la fondue’ means a cheese fondue and nothing else. Other types of dip-bits-of-food-in-a-communal-pot dishes are specifically called fondue-something, e.g. fondue bourgignonne (bits of beef filet fried in a pot of oil), fondue chinoise (thin slices of beef or other things cooked in a pot of broth), and so on.”
The cheese fondue at The Melting Pot consists of, “CLASSIC ALPINE – rich, sweet-yet-earthy
Featured Cheeses: Gruyère, Raclette, Fontina. Melted with: White wine, garlic, fresh nutmeg. Gluten Free $8.95” Delcicous. Here is what we had to complete this 4-Star evening. Enjoy!

Window sign at 6th and Main Streets in Boise.

Main bar. A large variety of beer and wine.

Main bar. A large varity of beer and wine.

I you wish in season, a nice patio.

A 2013 Ravenswood Zen of Zin for us!

APPLE BACON SPINACH
Fresh spinach, crimini mushrooms, sliced egg, spicy pecans, Granny Smith apples and apple bacon vinaigrette
Gluten Free 5.75

And yes, a salad at the Melting Pot. They have 3 selections, although since the Caesar Salad has minimal, and barely noticeable anchovies, I don’t really call it a Caesar Salad. (Those were the Waiters words.) The above salad was delicious!

CLASSIC ALPINE - rich, sweet-yet-earthy Featured Cheeses: Gruyère, Raclette, Fontina. Melted with: White wine, garlic, fresh nutmeg. Gluten Free $8.95

CLASSIC ALPINE FONDUE
rich, sweet-yet-earthy
Featured Cheeses: Gruyère, Raclette, Fontina
Melted with: White wine, garlic, fresh nutmeg
Gluten Free $8.95

Stirring the Classic Alpine Fondue

Classic Alpine Fondue

Hmmm. It was good!

ATLANTIC SALMON FILET
potato, mushroom and brioccoli

21.50

How To Make a Caesar Salad Dressing

03 Wednesday Aug 2016

Posted by Bob and Robin in Anchovy, Caesar Salad, Cheese, Classic Cuisines, Eggs, Food Prep, Garlic, Green Salad, Local Farmers Markets, Oils, Olive Oil, Photos, Recipe by: Robin and Bob Young, Recipes, Recipes - Salad, Salads, Seafood, What's For Dinner?

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anchovies, anchovy, caesar salad dressing

Actually, it’s not hard. Just takes some patience. And ANCHOVIES! I really don’t think a Caesar Salad is just that without the anchovies in the dressing. A Caesar Salad must have the anchovies! Here is a recipe we use. Enjoy.

Caesar Salad Dressing

Source: adapted from and photo from – http://www.thekitchn.com/
Makes: 1 cup

Ingredients:
1 (2-ounce) can oil-packed Anchovy Fillets, drained
2 cloves Garlic, coarsely chopped
3 lg Egg Yolks
1 t Dijon Mustard
2 T Lemon Juice
2 T Olive Oil
½ c Vegetable Oil
2 T finely grated Parmesan cheese
Freshly ground Tellicherry Black Pepper

Directions:
Make an anchovy-garlic paste: Mince the anchovies and garlic together until the mixture is mostly smooth and the garlic is minced, about 3 minutes; set aside.
Whisk the egg yolks: Whisk the egg yolks together in a medium bowl until smooth.
Add the mustard: Whisk in the mustard until just combined.
Add the anchovy-garlic paste: Whisk in the anchovy-garlic mixture.
Whisk in the lemon juice: While whisking, pour in the lemon juice, then whisk until smooth.
Whisk in the olive oil: While whisking, stream in the olive oil to create a thick emulsion. Once all of the olive oil is added, whisk for another minute to thicken.
Finish with vegetable oil: Continue whisking and slowly stream in the vegetable oil. Again, once all of the vegetable oil is added, whisk for another minute to thicken.
Season and serve: Whisk in the Parmesan cheese. Taste and season with fresh ground Tellicherry Black Pepper as needed. Serve immediately on Chopped Romaine Lettuce or grilled Romaine Lettuce.