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.
Fresh Baked Baguette with Roma Tomatoes, Italian Basil, Buffalo Mozzarella and Balsamic Reduction $5.95
with
Grand Marnier Brown Butter, Honey and a Balsamic Glaze $6.95
(They also offer an awesome Creamy Northwest Clam Chowder Same prices as Mushroom Soup)
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
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!
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!)
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!
