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We had some things in the refrigerator and pantry that needed to be used. So I came up with CS Chicken Marinara, https://www.rockinrs.com/CS-Chicken-Marinara.pdf and it was a hit! But I do have some suggestions. (1) This is not a tomato dish and the tomato sauce should not be forward. The recipe calls for 4 oz, but start with 2 oz and build from there. (2) I used a mixed frozen vegetable package and thawed it before adding to the mixture.(3) Sliced button mushrooms would also be good in this.
The dish is cooked in a large cast iron skillet.
Here it is plated with a topping of Italian Parsley
It is not a difficult dish to prepare. Use your imagination. As for the mushrooms, use any type you wish, but I would slice them. It’s your choice to use them nor not. I served it with a slice of toasted sourdough bread. Enjoy and “biadh mathl” – Eat well.
First of all. I made it to 80 the first of April and I thank all who helped me make it an awesome day! Parma Ridge Bistro and Winery for a super great dinner as always and the German Chocolate Cake! And Marnie and Eric for opening their house and the Open House. Thank you one and all!
The kitchen has been slow and moderately successful. If I must throw away “leftovers” then that tells me that it was not especially liked. But that’s just my opinion. So lets start with the German Chocolate Cake and homemade Cupcakes. Thank you Stephanie and Michelle. And a very special thank you to the Love of My Life, Robin – you always make these time so special!
Special Occasion Sweets by Michelle Smith, our Granddaughter-In-law Anna Shanner’s sister.
Now for the dinners. One of the better ones was a Salmon Papillote. Eric caught the Kokanee 2 days prior ton the meal and it was delicious! Moist and succulent.
Salmon Papillote right from the oven.
Salmon Papillote plated with a Green Salad and Carrots and Broccoli cooked in the papillote
And finally, we had some boneless, skinless chicken thighs leftover from the Butter Chicken, so I made some Chicken Rice Soup and I really liked it.
Homemade Chicken Rice Soup
So there you have some of the menus we had in the past week or so. The “not so popular” ones are not included. But enjoy these. I did. There is no recipe for the papillote. From Wikipedia, “En papillote (French pronunciation: [ɑ̃ papijɔt]; French for “enveloped in paper”), or al cartoccio in Italian, is a method of cooking in which the food is put into a folded pouch or parcel and then baked. This method is most often used to cook fish or vegetables, but lamb and poultry can also be cooked en papillote. It is a combination cooking method of baking and steaming.
The parcel is typically made from folded parchment paper but other material, such as a paper bag or aluminum foil, may be used. The parcel holds in moisture to steam the food. The pocket is created by overlapping circles of paper or foil and folding them tightly around the food to create a seal.
The moisture may be from the food itself or from an added moisture source, such as water, wine or stock. The choice of herbs, seasonings and spices depend on the particular e being prepared.
The parcel can be opened at the table to allow people to smell the aroma when it opens.”
Always good food! And good wine! And good visits. But then, I am extremely biased. Definitely a solid 5-Star restaurant and superb Wait Staff. You can always see what they are doing by looking at – and following – Snake River AVA Happenings and their page Parma Ridge Winery and Bistro Information. It is a good idea, and sometimes extremely necessary, Sunday brunch for example, to make reservations. Parma Ridge Winery, 24509 Rudd Road, Parma ID, 83660. 208-946-5187. Here is their website: www.parmaridge.wine. So what did we have for dinner? (Left-Click any of these photos to see them enlarged.)
Robin enjoys the Bistro
Wonderful, fresh made Cream of Mushroom Soup. They also have Storm’s Northwest Clam Chowder which is super!
We also tried Chicken Tortilla Soup, which is not on the menu yet.
Robin had the Filet Mignon, which was awesome.
I had the Ribeye Steak,which is also superb.
Avielle Rosé of Merlot, a good breakfast wine
Late Harvest Riesling. These are both new releases.
Chocolate Bread Pudding with Vanilla Ice Cream. Oh yum!
Wow! Just a superb meal. You really need to go sometime. Just Call First!
Yes – New to Us. But not necessarily new to the area. The area being in Garden City in the vicinity of the Boise River. The first place we visited was Push & Pour at 214 E 34th St., Garden City, Idaho 83714 – they do not have a web page but they are on Facebook.
And if you know Luciano’s Restaurant on Overland, Caffe Luciano’s at 3588 N. Prospect Way, Garden City, Idaho 83714, phone (208) 577-6010, is a “…Companion restaurant to the original Luciano’s in Boise, ID…Caffe Luciano’s is developing a new riverside concept for our scratch made, classically inspired dishes based on old world recipes from Northern and Southern Italy…Our location right on the Boise River Greenbelt and beautiful patio are the best in the Treasure Valley, so come enjoy your friends & family as you all dine on our amazing food in a modern, open atmosphere, Caffe Luciano’s is Boise’s only Riverside Italian Caffe…Inspired by our love of authentic Italian cuisine. Our classic recipes are presented in a modern fashion that reflects our location, clientele and philosophy. As an independently owned cafe and wine bar, we strive to present the best we have to offer in the style of our main location Luciano’s Boise.” [www.caffelucianos.com]
Both places are bright, clean and friendly. They have adequate seating and I believe WIFI. Here are some photos I got this morning. Let’s start with Push & Pour. Left-Click any of these photos to see them enlarged.
Push & Pour frontage
Happy and very pleasant servers.
Specials menu
Everyday these items are on the menu.
And here is Caffe Luciano’s.
Front sign
Neat and clean interior service counter. They do have patio seating, in season.
Here is a map of the Garden City newly developed area. Enjoy!
We did have a good visit to Deja Brew – Laugh A Latte in Meridian on March 23, 2018 at 112 East Idaho Avenue, Meridian, ID 83642. Phone – (208) 957-6442. Hours – Mon: 6:30AM-8:00PM, Tue: 6:30AM-8:00PM, Wed: 6:30AM-8:00PM, Thu: 6:30AM-9:00PM, Fri: 6:30AM-9:00PM, Sat: 6:30AM-9:00PM, Sun: 6:30AM-3:00PM. Good ambiance with plenty of open seating. It can be a little noisy, though; They need to turn the music back somewhat. You must order your food at the counter, but they will generally bring it to your table. They do have a good Breakfast/Lunch Menu with many varieties of coffee and tea. Their Dinner/Wine/Beer Menu, with a good selection of beer and wine. We will return to this bistro in Meridian. It is definitely a 4-Star restaurant/bistro. Here are some photos. Enjoy!
Their logo on the street side windows.
Robin checking the menu. The interior is very open, but can be noisy.
Virginia Dare Pinot Noir. A really good wine that goes well with my breakfast of Eggs Benedict and Robin’s Cobb Salad. Surprising. And yes, it is made in Virginia with Russian River (CA) grapes.
Robin had a Cobb Salad.
I had Eggs Benedict. The potatoes were good. Different. Just a little salty.
We have been to several 5-Star restaurants in Boise – Richard’s, Chandler’s, Cottonwood Grill, Andrae’s (when it was open) and Bern’s Steak House in Tampa, FL – and the dinner that Chef and Winemaker Storm Hodge and Sous Chef Megan Hartman prepared for us, and 50+ others, last night at the winery, gives any of these restaurants a very serious challenge. This dinner was every bit a 5-Star dinner. It was amazingly delicious. Kudo’s to the Chefs, their kitchen staff and the wait staff! I sincerely urge any of you who are in the area, to visit the Bistro on a Friday, Saturday or Sunday Brunch and have superb meal. (Here is more info at Parma Ridge Winery – Snake River AVA Happenings) Look at what they prepared and we enjoyed! (Left-Click any of the photos to see them enlarged.)
Let’s start with the way the butter, for bread, was presented. Beautiful.
Saffron Risotto with
Butter Poached Lobster and Chive Oil
Parma Ridge Quattra
(super wine paring)
Fried Gnocchi with Char-Grilled Smoked Pork-Belly and
Kalamata Gouda Cream
2016 Parma Ridge Issac Storm
(The gnocchi was made in-house and the pork belly was smoked 8 hours in-house! Good wine paring.))
Fillet Au Poivre with Crispy Caramelized Onion Polenta
Cognac Tarragon Mushroom Sauce and
Lemon Grilled Asparagus
2016 Parma Ridge Big Red
(Chef Storm came up with the sauce. Delicious! Robin had some steak this morning for breakfast with an over easy egg! And yes, the asparagus went with the wine! Superb paring with the wine.)
Tiramisu Trifle with Espresso Rum Caramel
2017 Parma Ridge LaRea Dolce
(Super wine paring – almost a TBA! The tiramisu Chef Storm made from scratch without egg yolks. Amazing!)
Buzz Coffee and Wine It is with very heavy hearts that Tommy, Cristi, Austin, and Bailey announce the closing of the Buzz. We have truly enjoyed our time and will treasure the memories, lifelong friends, and relationships we have had the pleasure of forming. Our last wine tasting and music night will be Friday May 26 from 7-9 featuring Dr Todd Palmer. We will be having a “drain the keg” event on May 30 from 5-8. We will have appetizers and beer and wine specials to empty the kegs. Between now and May 31 our hours will vary but look forward to seeing our friends just to say hello and get information to stay in contact. Our future plans at this time are vague, at best, but we want everyone to know that we are truly heartbroken and will miss our Buzz family. Thanks for doing business with us and blessing our family with the gift of you. Sincerely, Cristi, Tom, Austin, and Bailey Buzz Coffee and Wine 208-344-4321 Buzz Coffee and Wine 2999 N Lakeharbor Lane Boise ID 83703
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We wish Cristie, Tommy, Austin and Bailey the very best in their future endeavors and challenges. We will miss their true friendship as we have been with them since the start. We will also miss our monthly Tuesday night Wine Club Dinner. Happy Trails, wherever they lead! We will see you Friday.
Thank you so much Artist Stephanie and Chef Storm Hodge for another delightful brunch! These brunches are superb! 5-Star! (Bistro Weekend Menu – subject to change – or Parma Ridge Winery and Bistro) And many thanks to Garry and Donna for meeting us at the bistro for lunch, despite the highway detours! Here is what we had along with our 2016 Parma Ridge Winery Tre Bianchi and a 2015 Parma Ridge Winery Carmenere. Cheers! Left-Click any of these photos to see them enlarged.
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Coconut Breaded Deep-Fried Shrimp over Coconut Lime Rice with Korean Barbeque and Sweet Chili Dipping Sauces
They were that good! Started out with 6 shrimp.
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Korean Barbeque Chicken Skewers with Coconut Lime Rice and a Korean Barbeque Sauce
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Grilled Flat-Bread with Italian Sausage, Pepperoni and Mushroom with Homemade Red Sauce
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Parma Ridge Pear Salad Mixed greens with apple cider vinaigrette, Bleu Cheese and Poached Pear with Grilled Bread
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Parma Ridge Cream of Mushroom Soup
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Brunch Burger – Quarter-Pound Black Angus Burger with Melted Double Cream Brie, Apple-wood Smoked Bacon, and Sunny-side up Egg with Lemon-Tarragon Aioli and Rosemary Garlic Truffle Fries
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Best Ever Biscuits and Gravy
Sausage Gravy over Fresh Bacon Cheddar Biscuit topped with a Sunny Side Up Egg
And to follow-up from the Parma Ridge Winery web page,
Savor the Flavor
Offering both an in-house menu in the Tasting Room and custom menus for your scheduled event, Storm is looking forward to making your day special. From appetizers to full course meals, Parma Ridge offers both the taste and the view. Come by during tasting room hours to enjoy one of his delicious menu items, or contact us today to plan your special event!
I did mention to Stephanie that Robin and I have probably had close to all of the items offered on the menu. We have never had a bad selection, but there are some we prefer! The Parma Ridge Bistro is definitely a 5-Star winery bistro in the Snake River AVA.
I do not generally add articles to this blog that concerns a winery – there are specific blogs for that, i.e. AVA Happenings in Idaho or Treasure Valley Wine Society or the Treasure Valley Food and Wine Blog. But this was a special visit to the Parma Ridge Winery and Restaurant. A 5-Star winery and restaurant, and well worth this post. And it won’t break the bank. You will have an outstanding meal, whether it is a Friday night Happy Hour visit, a Saturday evening dinner or a Sunday Brunch. And the kids are welcome also! The weather was foggy and slightly wet. The roads were wet, but not icy, until you drove on the “back” roads.
Here is what we had. Go to the winery. Eat there. And say “Hi” to Stephanie, that’s her artwork and to Chef Storm, who comes up with the fantastic epicurean treats. You won’t be sorry you went. Some of these treats are new to the menu. The servings are very adequate and border on being large. Four of us shared the following dishes. We also had some awesome wines to go with the brunch.
Daughter Marnie, cousin Dorothy from Portland and an awesome wife, Robin.
Caprice Bites Fresh Baked Baguette with Roma Tomatoes, Italian Basil, Buffalo Mozzarella and Balsamic Reduction $5.95
Walnut Crusted Warm Brie with Grand Marnier Brown Butter, Honey and a Balsamic Glaze $6.95
Cream of Mushroom Soup (Vegetarian) $4.95 cup, $6.95 bowl (They also offer an awesome Creamy Northwest Clam Chowder Same prices as Mushroom Soup)
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 $9.95
Storm’s Famous Salmon Brined, Lightly Smoked and Pan Fried with Rosemary Truffle Butter and Rosemary Truffle Mashed Potatoes accompanied today by Grilled Broccolini Storm’s Homemade Grilled Bread $16.95
And to finish dinner – wonderful chocolates!
2015 Parma Ridge Vineyards Storm Red Blend of Cabernet Sauvignon, Malbec and Carmenere (Wine Club Members Only) went extremely well with the salmon, burger and cheeses (I’m rating this [19] out of [20]. Almost as good as the 2014 Parma Ridge Vineyards Estate Grown Syrah …. almost!)
5-Hour Roasted Duck Creamed Spinach with Grand Marnier Cream Baked Sweet Potato with Duck Gravy
And as we were leaving, I told Chef Storm that tomorrow night (Monday) I am making a 5 Hour Roasted Duck.
The cherry, cranberry, rosemary sauce for the duck.
I will probably also serve a 5 Hour Duck Sauce to go with it.
Chef Storm said he has never had a 5 hour roasted duck. And he asked me to
post photos – I will – and save him some. That may be more difficult as there are 4 of us eating it. I may have to make him one. That’ll be fun! Hmmmm!
Really a good visit. Good burgers, some of the best succotash I have ever eaten, some of the best shrimp and grits and good selection of beers and wines. Nice interior – different but friendly. Great interior design and artwork, including the lighting. Ww would definitely go back. Here is their inportant information – St Lawrence Gridiron Boise Website, Downtown Boise, ID, 705 W Bannock St,(208) 433-5598. Monday – Thursday, 11 – 11, Friday 11 – Midnight, Saturday 9:30am – 12am, Sunday, 9:30am – 9pm, Brunch On Weekends 9:30am-2pm. A great patio area weather permitting. They do their own smoking of brisket and turkey and I hear it is outstanding. They also try very hard to source their products locally. Definitely a really good bistro in downtown Boise. 4-Stars and well wworth the trip. Here are some photos of our visit. Enjoy!
Happy Hour information.
Smoking brisket for 9 – 12 hours, and turkey.
Part of the interior.
I do like these lights. Interesting.
Exciting time in Boise!
Time for a Barley Brown’s Headshake IPA and a dark and rich Full Nitro. It was 5:00 somewhere!
Shrimp and Grits
Rebellion Burger and a side of Succotash.
Some of the best succotash I have ever eaten.
The Rebellion Burger
is fantastic. Their own dill pickles, onion, lettuce and tomato. Well woth the $11.00 price tag. There is a lot here.
Boise Foodie Guild 