Yum Meals this Week!

28 Thursday Apr 2016

Posted by Bob and Robin in 5-Stars, Asian Food, Asparagus, Blueberries, Boise Farmers Market, Breakfast At The Captains Shack, Breakfast With Robin, Brussels Sprouts, Buy Idaho, Cakes, Captain's Shack, Classic Sauces, Dessert, Dinner At The Captains Shack, Dinner For Robin, Eggs, Eggs Omelets, Idaho Eggs, Idaho Greens, Idaho Lamb, Idaho Potatoes, Idaho Vegetables, Lamb, Local Harvests, Local Markets, Meadowlark Farms, Mushrooms, Mustard, Omelet, Peaceful Belly Farms, Photos By: Bob Young, Purple Sage Farms, Recipe by: Robin and Bob Young, Recipes, True Roots Produce, Vegetables, What's For Dinner?, Whats For Breakfast?

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dump cake

Yum meals an fun to do! Breakfast and twoi dinners. As folks say, “You do eat well!” and yes we do. Meals from scratch make it so much fun, interesting and nutricious. You can pick and choose what ingredients are included in the dishes. We try very hard to eat local. And now that Spring has arrived, the Boise Farm,ers Market is open every Saturday and we get fresh and locally produced items.
Let’s start with Tuesday dinner. A wonderful Asian Grilled Salmon, although I did not grill the salmon thgis time but rather braised it in the Asian marinade. And as a note, most – not all – but most of the ingredients to these dishes are local products – Idaho grown!

Tuesday’s dinner –

Asian Salmon
Braised Mushrooms
Steameed Asparagus

Wednesday –

Mushroom Omelet
Fresh Fruit

Lamb Chops wsith Mustard Cream Sauce Mashedd Parsnips, Turnip and Blue Potato Steamed Brusssels Sprouits in Balsamic Vinegar and Sherry Reduction

Lamb Chops
with
chardonnay mustard cream sauce

Mashed Parsnips, Turnip and Blue Potato

Steamed Brusssels Sprouts
in
balsamic vinegar and sherry reduction with butter

Dump Cake with trawberry fan on whipped cream

Dump Cake
with
strawberry fan on whipped cream

Superb Winery Restaurant in Parma, Idaho

07 Thursday Apr 2016

Posted by Bob and Robin in 5-Stars, Appetizers, Asparagus, Beef, Beer and Food, Bistro, Bistro - Parma Ridge Winery, Boise Area Food Adventures, Breakfast, Brunch at Parma Ridge Winery, Buy Idaho, Chef Storm Hodge, Dessert, Dinner At Parma Ridge Restaurant, Idaho Beef, Idaho Eggs, Idaho Greens, Idaho Potatoes, Idaho Vegetables, Idaho Wine, Parma Ridge Specials, Parma Ridge Winery, Parma Ridge Winery Bistro, Party Time, Photos By: Bob Young, Photos By: Parma Ridge Winery, Restaurant Reviews, Restaurants, Restaurants To Try, Rib-Eye, What's For Dinner?

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And the patio at Parma Ridge Winery Restaurant will be great to go and enjoy the view of the vineyard, have some delicious food and sip a great wine! Yup! It’s gonna be an awesome weekend! I think I finally got my email straightened out to where I can receive these notices from Stephanie. Thank-You Stephanie for your patience. Look what is happening this weekend. Go and enjoy!!

The patio is open! Wonderful sunny and warm day.

It is going to be another beautiful weekend…
What better way to spend it than at Parma Ridge?

It’s sure to be a fun weekend of wonderful wine, fabulous food, and an amazing atmosphere. 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 last weekend’s popularity (and the fact that we sold most of our steaks on Friday!) Storm is running another steak special this weekend —
SATURDAY AND SUNDAY ONLY due to limited stock from the butcher. Try the Delicious Char-Grilled Fillet Mignon with Smoked Bleu cheese butter, Rosemary Truffle Mashed Potatoes with Cabernet Beef Demi-Glace, Grilled Asparagus and Storm’s Homemade Grilled Bread for $11.95, while supplies last. (See below for a mouth-watering pic).

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
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 – $5.95
Personal size Flatbread: BBQ Pork, BBQ Grilled Chicken, “The Patricia,” “The Kathleen” or Pepperoni – $5.95
Parma Ridge House Salad: Mixed greens with apple cider vinaigrette, Bleu Cheese and poached pear – $5.95
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
We are no longer offering Mushroom Soup and will only be offering Storm’s Northwest Creamy Clam Chowder for one more weekend, so be sure to get your fill this weekend before it’s gone!

Bob Young from the Treasure Valley Wine and Food Society enjoyed his birthday celebration at Parma Ridge last Friday (I certainly did!), enjoy the wonderful write-up from his experience here: https://treasurevalleywinesociety.wordpress.com/2016/04/01/great-dinner-at-parma-ridge-winery-bistro/.

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!

In addition to our unreleased 2015 Parma Ridge Wines – Dry Riesling, Dry Unoaked Chardonnay and LaRea Dolce Sweet Riesling; we have a new addition in the tasting room. We are now offering Bartholomew’s 2013 5th Quarter Blend: This Red Mountain Carmenere dominant 5 varietal Bordeaux style blend is like none other. Plenty of spice and earth balanced with great color, tannin and fruit flavors. Varietals: Carmenere, Malbec, Cabernet Sauvignon, Petit Verdot, and Cabernet Franc. Pairs nicely with steak! Retail $32/bottle, $8/glass.

Mark your Calendars – Mother’s Day Weekend at Parma Ridge
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. 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

Last weekend to enjoy Storm’s Northwest Creamy Northwest Clam Chowder — Claimed the “Best Chowder” by over 12 of our very own customers. [Make that 13.]

Char-Grilled Fillet Mignon with Smoked Bleu cheese butter, Rosemary Truffle Mashed Potatoes with Cabernet Beef Demi-Glace, Grilled Asparagus and Storm’s Homemade Grilled Bread. [These are super great!!]

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

Valentines Weekend – Meals Made For Robin

16 Tuesday Feb 2016

Posted by Bob and Robin in 5-Stars, Bearnaise Sauce, Blueberries, Boise Farmers Market, Breakfast, Breakfast At The Captains Shack, Breakfast With Robin, Buy Idaho, Captain's Shack, Carrots, Celebrations, Chef Lou, Classic Cuisines, Classic Sauces, Dessert, Dinner For Robin, Eggs, Eggs Benedict, Herbs and Spices, Hollandaise Sauce, Housemade Béarnaise, Housemade Hollandaise Sauce, Housemade Sauces, Idaho Beef, Idaho Chefs, Idaho Eggs, Idaho Lamb, Idaho Wine, Kitchen Adventures, Lamb, Meadowlark Farms, Mushrooms, Onion, Photos, Photos By: Bob Young, Recipe By: Chef Lou, Recipe by: Robin and Bob Young, Recipes, Recipes - Breakfast, Recipes - Dessert, Recipes - Dinner, Recipes - Sauces, Snake River AVA, Special Dinners, Valentines Dinner, Vegetables, What's For Dessert?, What's For Dinner?, Whats For Breakfast?, Zhou Zhou Winery

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Boeuf Bourguignon, Chef Lou's Orange French Doughnuts, Parsnip and Celeriac Puree, recipes

Such a wonderful Valentines weekend spent in the kitchen making the meals for Robin and I to enjoy! And that we did! “And if you [read this article] in the next 5 minutes, we’ll include a link to the recipes!” where you can find some of the recipes for some of these treats. Boise Foodie Blog Recipes! Enjoy these photos and the recipes. And yes, the Hollandaise and Béarnaise Sauces were all made from scratch! Most of the items here are Idaho products. Zhoo Zhoo Winery Claret was served with the Valentines Dinner. 2009 Bedrock Wine Co. Rebecca’s Vineyard Pinot Noir was used in the bœuf bourguignon (French Beef Stew). Cheers!

Flowers for Robin. Loving her was the easiest thing I ever did!

Flowers for Robin
Loving her is easier than anything I’ve ever done before!

Weekend Appetizers Fennel and Celery Salad Cucumber Salad Chicken Pate Rye Toast Wedges

Weekend Appetizers
Fennel and Celery Salad
Balsamic Cucumber Salad
Chicken Pâté
Rye Toast Wedges

Saturday night Felzien Family Farms Lamb Chops with Bearnaise Sauce Steamed Asparagus with Hollandaise Sauce

Saturday night dinner
Felzien Family Farms Lamb Chops
with
Béarnaise Sauce
Steamed Asparagus
with
Sliced Almonds and Hollandaise Sauce

Sunday morning breakfast Eggs Benedict and Fresh Fruit

Valentines Breakfast
Eggs Benedict with Fresh Fruit and Sausage Links

Sunday dinner Boeuf Bourguignon with Parsnips and Celeriac Puree

Valentines Dinner
Bœuf Bourguignon
with
Parsnip and Celeriac Puree

Valentines Dessert Skillet Apple Pie [Modified] with Whipped Cream and Chocolate Strawberry

Valentines Dessert
Skillet Apple Pie
[Modified – I added blueberries and pear slices]
with
Whipped Cream and Chocolate Strawberry

Monday Morning Recovery
Scrambled Eggs
Bacon
Chef Lou’s Orange French Doughnuts

And as an added bonus, here is Chef Lou’s Orange French Doughnuts. I worked several years with Chef Lou at the Westside Drive-In in Boise. Great experience. Enjoy!

Chef Lou’s Orange French Doughnuts

Source: Chef Lou Aaron, Westside Drive-In, Boise, ID
Yield: 12 doughnuts

Ingredients:
5 T Butter, room temperature
½ c Sugar
1 Egg, beaten
1/3 c Milk
½ c Ricotta Cheese or Cream Cheese, softened
Juice and Zest from one orange
2 c All Purpose Flour
1 t Salt
1 t Nutmeg
¼ c melted Butter
1 T Cinnamon mixed w/1 T Sugar

Directions:
1. In a mixing bowl, cream together butter and sugar; add egg and mix well. Add Milk and Ricotta, or cream cheese, to the mixture alternately w/dry ingredients. Mix in orange rind and juice.
2. Fill greased muffin cups to ½ full. Baked in a pre-heated oven at 350 degrees for 15-20 minutes. Cool slightly and pop doughnuts out of pan.
3. Roll doughnuts first in melted butter, then in the cinnamon sugar mixture.
For variation, you can also garnish with strawberries & whipped cream.

Breakfast at St Lukes!

27 Wednesday Jan 2016

Posted by Bob and Robin in 5-Stars, Dinner With Friends, Dinner With Robin, Eggs, Photos By: Bob Young, Photos By: Robin Young, St Lukes, What's For Dinner?

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hospital, St Lukes

Well, I could have said, “Breakfast At Tiffanies”,but this is more fun; or so they say. The photo here is from my room at St Lukes Regional Medical Center here in Boise, while I had my OHS. The RN’s all called it the Taj Mahal – the original is in Agra, India – of Boise – one of the better rooms. And while I’m on the subject, let me say this about that. (I’ve heard that before!) My surgical team was superb – there were at least 4 of them. It was awesome. Everyone helped me through the rough spots; the psychological anxiety. I would not hesitate to recommend the surgical staff to anyone who might need heart surgery.
But there is another side of this “coin”. I am very happily married to an RN. So I pretty much know how they react to a given medical situation. The 15 or so RN’s that attended me while I was hospitalized, were outstanding! They were/are the personification for Florence Nightingale. They are Angels of Mercy. And if a stay of this type can be fun, these folks made it so. I just have so much admiration and respect for what they do and how they carry their duties out. Are these the most perfect and awesome Registered Nurses in Boise? I only know these RN’s so my answer is Yes. A heartfelt thanks to all of you!

Sir Koffs-A-Lot

Hold the bear close to your chest if you must cough. It helps to alleviate the pain. (I didn’t call it a Teddy Bear, Barbara RN)

Ready to check out and go home.

Fresh Fruit
Turkey Meatloaf
Carrots and Corn

And it was not bad. Rather good. Not Vincinos, but good! For breakfast I usually had a Sausage and Onion Omelet with fresh fruit and OJ.

Richards Cafe Vicino Brunch

Oh yes. I had surgery on the 19th, went home on Jan 23 and had a birthday brunch to go to on Jan 24. It was delicious! Yes. That’s lox!

Other goodies for brunch!

Brunch plated.

Indian Creek Winery Owners Bill and Mui Stowe

Roast Pork
Spinach and Tomato Salad
Oven Baked Escalloped Potatoes

Marnie and Mac made this for us. Robin had dental surgery.

Brandy Poached Pears on Custard Pie

Marnie and Mac made this, too! I want the recipe for this and the pork above!

Robin making Blueberry Crepes!

Chicken Oveb Roasted Escalloped Potatoes Green Beans and Carrots

Chicken
Oven Roasted Escalloped Potatoes
Green Beans and Carrots

Modern Motel Brunch

19 Saturday Dec 2015

Posted by Bob and Robin in 5-Stars, Beef, Boise Restaurants, Bread, Brunch, Brunch at Modern Motel, Brunch with Robin, Buy Idaho, Comfort Food, Eggs, Greens, Idaho Beef, Idaho Chefs, Idaho Greens, Photos By: Bob Young, Restaurants To Try, What's For Dinner?

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brunch, Modern Motel

The Modern Motel Restaurant, 1314 West Grove Street, Boise, ID 83702, never ceases to amaze me with the quality of food that they present and serve. We have been there several times and I have never had a meal I did not like. Today was no exception. Their Brunch Menu offers at least 1 special. It changes. See if they have the Cauliflower Grits or the Squash Bread with Coffee Butter. If they do, get some! Here is their Dinner Menu, which is also subject to change. Here’s what we had. It’s really great to see that they use local products whenever possible.

Squash Bread with Coffee Butter

Tiramisu Crepes

Steak
Mixed Greens
Cauliflower Grits
Egg Yolk and Balsamic Drizzle

Tea Time at Capitol Cellars

05 Saturday Dec 2015

Posted by Bob and Robin in 5-Stars, Capitol Cellars, Comfort Food, Idaho Beef, Idaho Greens, Idaho's Bounty, Local Markets, Photos By: Bob Young, Restaurants, Tea, What's For Dinner?

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tea, tea time

Ah yes! Interesting and a good time. No wine, although there was a bubbly offered. Tea. All types and kinds of tea. And “finger foods” – really good. And fresh made. Yummers! Here’s what we had.

No. No wine today. Just look and dream.

Interesting tea pot. The pot actually was made to fit into the cup. Look close.

Robin with her tea. Can you see both the cup and the pot?

Tea is poured

Finger foods were delicious. Blueberry/Raspberry Scone Meat, Cheese and Greens with Aoli on Sourdough Slice, Shortbread, Quiche and Chocolate Truffle

Finger foods were delicious. Individual plates consisting of –

Blueberry/Raspberry Scone
Meat, Cheese and Greens with Aoli on Sourdough Slice
Shortbread
Quiche
Chocolate Truffle

Weekend Specials at Parma Ridge Winery

03 Thursday Dec 2015

Posted by Bob and Robin in 5-Stars, Beef, Biscuits and Gravy, Bistro, Eggs Poached, Idaho Beef, Idaho Chefs, Idaho Potatoes, Idaho Wine, Local Markets, Parma Ridge Specials, Parma Ridge Winery Bistro, Party Time, Photos By: Bob Young, Salads, Sliders, What's For Dinner?, Wines - Idaho

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biscuits and gravy, bistro, Parma Ridge Winery, salad

Here is the latest from Parma Ridge Winery. Great weekend specials!

Join us for delicious food, a glass of wine and a beautiful view. Check out our specials this weekend!

Friday Happy Hour Specials from 4-7 p.m. with purchase of glass of wine or beer:
2 Sliders with Rosemary Truffle Fries: Pork, Mesquite Ground Beef, “Triple B“ or “Deluxe” – $6.50
Chargrilled Kielbasa on Pretzel Bun with Black Cherry BBQ sauce, Deli Mustard and Caramelized Onions – $5.95
Personal size Flatbread: BBQ Pork, Grilled Chicken, “The Patricia,” or Pepperoni – $5.95

Ridge House Salad: Mixed greens with apple cider vinaigrette, Bleu Cheese and poached pear – $5

Basket of Rosemary Garlic Truffle Fries with House-made aioli – $5
Sunday Only, in addition to our regular menu items, you can choose from:
Bacon, Egg and Cheddar Breakfast Sandwich with Cheesy Bacon Fries – $5.95

Best Ever Biscuits and Gravy with a Fried Egg – $6.95

Slow Braised Beef Short Rib over Mashed Potatoes with Grilled Asparagus and Fresh Baked Bread – $10.95

Now serving our
Creamy Northwest Clam Chowder
all weekend!

Try our Desserts:
Viognier Poached Pear – Brown Butter Sautéed Pears with a hint of coriander and star anise deglazed with Parma Ridge Viognier and honey served with Vanilla Bean Ice Cream – $5
Decadent Chocolate Cake with Vanilla Bean Ice Cream and Chocolate Drizzle – $5
Dining Room and Tasting Hours are Friday 12 -7 p.m., Sat & Sun 12-5 p.m. and we offer our regular menu all weekend.

We were joined by Bob and Robin Young this past weekend, thanks for the awesome write up about Parma Ridge! https://boisefoodieguild.wordpress.com/2015/11/29/brunch-again-at-parma-ridge-winery/#comments

We are now offering gift certificates, nothing says “Merry Christmas” like the Parma Ridge Experience.

See you this weekend!
Cheers,
Steph & Storm
Parma Ridge Winery
208-946-5187
info@parmaridgewineandspirits.com

Storm’s Deluxe Burger – An All-Beef Patty with American cheese and Old-School Diner Sauce served with Fresh Cut Truffle Fries, offered all-weekend

photo courtesy of Bob Young

Northwest Creamy Clam Chowder with Storm’s Fresh Baked Bread, offered all weekend
photo courtesy of Bob Young

24509 Rudd Road, Parma ID, 83660
208-946-5187
http://www.parmaridgewineandspirits.com
https://www.facebook.com/ParmaRidgeWineandSpirits

Brunch Again at Parma Ridge Winery

29 Sunday Nov 2015

Posted by Bob and Robin in 5-Stars, Boise Adventures, Brunch at Parma Ridge Winery, Brunch with Robin, Buy Idaho, Chowder, Garlic, Greens, Idaho Wine, Parma Ridge Winery, Parma Ridge Winery Bistro, Photos By: Bob Young, Restaurant Reviews, Salad, Snake River AVA Sojourn, What's For Dinner?, Wine and Food, Wines - Idaho

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brunch, clam chowder, truffle fries

This is such a treat – even driving all the way from Boise to Parma! Superb food by Chef Storm. And wonderful artwork on the walls by Artist Stephanie. Such talents and such nice people. The food is delicious and servings are quite adequate, even to the point of being large. The Storm’s Deluxe Burger is superb and almost worth the drive just for the burger! The House Salad is exceptional with those pears! We started here for a good and substantial meal before our sojourn through the Snake River AVA and 5 wineries on Black Saturday. I want to say that Parma Ridge is probably the first winery in the Snake River AVA that has open seating brunch. Bitner Vineyards has, at times, cheese plates and other meals. Great to see the bistro type winery restaurant. Parma Ridge Bistro – that’s my name, not theirs – is every bit a 5-Star establishment. Just look at what we had.

Part of the Snake River AVA from Parma Ridge Winery tasting room. Beautiful!

Part of the Snake River AVA from Parma Ridge Winery tasting and dining room. Beautiful! Don’t forget to Left-Click on any of these photos to see them enlarged.

The Tasting Bar. The artwork on the wall is all by Stephanie.

More artwork by Stephanie Hodge. It is for sale if you wish. Contact Stephanie at the winery.

Table menus and wine for our cellar.

Wonderful House Salad

The Clam Chowder is superb, although a little salty. I'd still get it again.

The Creamy Northwest Clam Chowder is superb, although a little salty. I’d still get it again. Many clams and good broth.

Parma Ridge Burger. I'd drive all the way from Boise for one of these! Probably the Best Burger around! Aoli Fries and Black Truffle Oil Dipping Sauce.

Storm’s Deluxe Burger. I’d drive all the way from Boise for one of these! (Yes, it is that good!) Probably the Best Burger around! Rosemary Truffle Fries with Mesquite Aloli Dipping Sauce. A house specialty. Gotta be!

Fine Steaks at Ruth’s Chris in Boise

20 Friday Nov 2015

Posted by Bob and Robin in 5-Stars, Boise Adventures, Caesar Salad, Chicken, Creamed Spinach, Dinner at Ruth's Chris, Dinner With Robin, Food Photos, Greens, Idaho Chicken, Idaho Potatoes, Photos, Photos By: Bob Young, Potatoes, Restaurant Reviews, Ruth's Chris Steak House, Salad, Spinach, What's For Dinner?, Wines - French

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#RuthsChris
Ah yes! Once again a really good steak dinner at Ruth’s Chris. Good chicken also. Good service. Polite service. Great food. One of the better restaurants in Boise that ranks a definite 5-Star rating. Kids are welcome, but you also need deep pockets. Happy Hour from 4 – 6 with specials at that time only. Here are some photos of our visit and hopefully you will get an idea of the superb food. Cheers. Here is a link to Ruth’s Chris Steak House, their Menu and their Happy Hour Menu.

Robin is checking the extensive wine selection.

The wine we had with our dinner. Went very well with everything we had.

Caesar Salad
fresh crisp romaine tossed with romano cheese and a creamy Caesar dressing. shaved parmesan cheese and black pepper

Ruth's Chris is known for their steaks and here is why. Robin had this. Too big. Brought some home.

Filet
the most tender cut of corn-fed Midwestern beef

Ruth’s Chris is known for their steaks and here is why. Robin had this. Large servings. Brought some home.

Stuffed Chicken Breast
oven roasted free-range double chicken breast stuffed with garlic herb cheese and served with lemon butter

I had the chicken. Again, large serving. Brought some home.

Creamed Spinach

Good side dish served family style. Delicious.

Au Gratin Potatoes

was really good, too.

Chocolate Sin Cake

There’s a reason they call this Chocolate Sin Cake!

Great Sunday Brunch at Parma Ridge Winery

08 Sunday Nov 2015

Posted by Bob and Robin in 5-Stars, Appetizers, BBQ Sauce, Bistro, Braising, Brunch, Brunch with Robin, Buy Idaho, Classic Cuisines, Classic Sauces, Coffee, Comfort Food, Dill, Eggs, Eggs Poached, Herbs and Spices, Idaho Chefs, Idaho Greens, Idaho Pork, Idaho Potatoes, Idaho Wine, Idaho's Bounty, Parma Ridge Winery, Parma Ridge Winery Bistro, Party Time, Photos By: Bob Young, Salads, Sliders, Special Information, What's For Dinner?, Wines - Idaho

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bistro, brunch, Parma Ridge Winery

Yea! Parma Ridge Winery, 24509 Rudd Road, Parma, ID has re-opened! Under new owners Chef Storm and Stephanie Hodge, the venue has changed also. They are now serving a wonderful Sunday Brunch from 12 noon to 5:00pm. The space indoors is limited in the winter season to about 25 seats. The deck is open in season. Wonderful owners. Wonderful location. Wonderful food. The wine pictured is really a good Rosé of Merlot. Not too sweet and with a little spice to it. It was named after their daughter. You might want to call for reservations if you have 4 or more people. Or visit their website at Parma Ridge Wine and Spirits. From their website, “Tasting Room hours are 12-5 p.m., Friday – Sunday. Now open for Happy Hour Friday from 4-7 p.m. Join us for a glass of wine, a bite of food and take in the amazing view!” Enjoy the creations of Chef Storm and/or the artwork of Stephanie. Here is what we had and some photos of the area. Enjoy! Ranks very high for winery food – 5-Stars! It’s that good! I have also listed it on TripAdvisor.

The sign at the entrance.

The tasting room and restaurant.

View from the patio at the tasting room.

There is a variety of herbs from the garden for the kitchen.

Artist Stephanie Hodge at the tasting counter.

Chef Storm Hodge in his kitchen.

The seating area in the restaurant.

Happy Hour menu.

Sunday Brunch menu in addition to the Happy Hour menu.

Cheese and Salami Platter
smoked provolone, Boursin, dill Havarti, muenster, fresh mozzarella, warm brie and bleu cheese with dry salami and fresh baked bread

Parma Ridge House Salad
mixed greens with apple cider vinaigrette, Bleu cheese and poached pear with grilled bread

Sliders and Rosemary Garlic Truffle Fries choice of Ground Beef with smoked provolone, bacon and mesquite aioli "Triple B" Ground Beef with bacon, bleu chees and BBQ Braised Pulled Pork with black cherry BBQ sauce

Sliders and Rosemary Garlic Truffle Fries choice of
1. Ground Beef with smoked provolone, bacon and mesquite aioli
2. “Triple B” Ground Beef with bacon, bleu chees and BBQ Braised
3. Pulled Pork with black cherry BBQ sauce