Happy Hour at Parma Ridge Winery and Restaurant

23 Saturday Jul 2016

Posted by Bob and Robin in 5-Stars, Beef, Bistro - Parma Ridge Winery, Boise Adventures, Boise Area Food Adventures, Buy Idaho, Chardonnay, Chef Storm Hodge, Chicken, Comfort Food, Dinner At Parma Ridge Restaurant, Dinner With Friends, Dinner With Robin, Dinner With The Winemaker, Green Salad, Idaho Chefs, Idaho Chicken, Idaho Greens, Idaho Wine, Locavore, Parma Ridge Specials, Parma Ridge Winery Bistro, Photos By: Bob Young, Restaurants, Restaurants To Try, Rib-Eye, Salmon, Snake River AVA, Special Dinners, Special Information, What's For Dinner?

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Parma Ridge Restaurant, Parma Ridge Winery

We’ve not been out to Parma Ridge Winery and Restaurant for their Friday Happy Hour until last night. Glad we went. They are very busy, so if you have a crowd of more than four, it’s best to call ahead. The patio is open and a large part of it is covered.The menu may also be somewhat different than the Saturday or Sunday Brunch menus. Check the link above for the available menus or look at This Weekend at Parma Ridge to see the menu varieties for at least one of the weekends. Whenever you go, and I highly suggest this 5-Star winery and restaurant, you will be treated to some awesome wines and definitely some awesome food as prepared by Chef Storm and Sous Chef Megan. The Staff in the restaurant has grown! They have added Sous Chef Megan and service Staff. Our server Tammy was excellent. Thank-You! Here is some of the Happy Hour food that was at our table. We did not eat all of this as Fred and Dottie Christensen joined us. Good to see friends there. Enjoy! We did.

Chicken Pesto Sandwich – $9.95
Grilled Chicken and Homemade Pesto with Prosciutto and melted Swiss Cheese on a Toasted Ciabatta Bun with Fresh Cut Truffle Fries

Fred had this.

Parma Ridge Pear Salad – $8.95, with Grilled Chicken $11.95
Mixed greens with apple cider vinaigrette, Bleu Cheese and Poached Pear with Grilled Bread

Dottie had this. The salad is huge!

One-Inch Cut Char-Grilled Ribeye Steak – $16.95
Topped with Bleu Cheese Butter and accompanied by Rosemary Truffle Mashed Potatoes with Cabernet Beef Demi-Glace, Grilled Asparagus and Storm’s Homemade Grilled Bread

Robin had this and took half of it home! It is a large portion.

Storm’s Famous Salmon – $16.95
Brined, Lightly Smoked and Pan Fried with Rosemary Truffle Butter and Rosemary Truffle Mashed Potatoes accompanied by Grilled Asparagus Storm’s Homemade Grilled Bread

This is what I had. Delicious and moist!

We did have wine. A wonderful blend of Cabernet Sauvignon and Merlot that paired wonderfully with asparagus. (Robin tried the newest rage of vanilla ice cream in red wine. She tried it with this blend. Wasn’t bad! If you like Guinness and Ice Cream you will probably like this.) And then we had some –

2015 Chardonnay, $16.50
Fargo Farms – Snake River Valley
Everything you would expect from the terroir of the area, this dry Chardonnay is made with Chardonnay grapes from Fargo Farms and a touch of Gewürztraminer from Parma Ridge Vineyards. This wine has been created to preserve the intense flavors and aromas without any manipulation. Hints of grapefruit and rosemary compliment the tart finish to be enjoyed any time of the year.

2015 Dry Riesling, $16.50
Fargo Farms – Snake River Valley
Made with 100% Riesling, this dry wine features melon with citrus notes and touches of honey crisp apple. This smooth wine is a perfect complement creamy pasta and sharp cheeses. This also pared very well with asparagus. Hard to find a wine that pares well with asparagus or artichoke and maybe avocado.

Such a great evening at the winery and restaurant. Definitely 5-Stars!!!

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

Rib-Eye Steaks and Sandi’s Ranch Salad Dressing

05 Wednesday Feb 2014

Posted by Bob and Robin in Acme Bake Shop, Beef, Bread, Captain's Shack, Main Dish, Mushrooms, Photos By: Bob Young, Recipe By: Sandi Swan, Rib-Eye, What's For Dinner?

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green salad, New York Strip steak, Ranch Dressing, rib-eye, Rib-Eye steaks, sourdough bread, Wine

Oh my, but this was a great dinner. I asked Robin this morning what she wanted for dinner and to my surprise she said steak. I was looking for a New York Strip steak or a Delmonico but could not find either one. So I got to very nice Rib-Eye steaks. And this was a perfect chance to try Sandi’s Ranch Dressing on a green salad. It replaces the original Ranch Dressing. This one has avocado and Greek yogurt. Very good. But here are two photos of the dinner. Then add to the dinner a fantastic glass of 2011 Ravenswood Winery Petite Sirah and you have an awesome dinner. I will post the salad dressing recipe tomorrow – it is also on my Facebook page. [Sandi’s Ranch Dressing. PDF format] Gut essen!

Green Salad
with
Sandi’s Ranch Dressing

Rib-Eye Steak
with
Grilled Mushrooms and Hollandaise Sauce
Buttered Steamed Broccoli
Acme Bake Shop Sourdough Bread

The Rib-Eye Christmas Dinner

26 Thursday Dec 2013

Posted by Bob and Robin in Beef, Boise Farmers Market, Buy Idaho, Captain's Shack, Cuts of Beef, Dinner With Friends, Dried Corn, Friends, Local Farmers Markets, Local Markets, Locavore, Main Dish, Party Time, Photos By: Bob Young, Recipes, Rib-Eye, Special Dinners, Special Events, Things To Do, Twice Baked Potatoes, What's For Dinner?

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Linder torte, pear and almond tarte, prime rib dinner, raspberry and walnut torte, rib-eye, rib-eye roast, torte

It’s not as if there was not enough for everyone to eat. There was plenty!! In a previous post on this blog, Christmas 2013 Dinner Prep, I posted some photos of the Rib-Eye being prepared and I also posted the recipe for the roast. This was not a standard cooking time. But it turned out terrific! Look at the recipe. And check out this “neat” tree ornament that Sophia made for Marnie and Mac. Great idea, as we are all Ravenswood Winery enthusiasts, as Robin helped to start it back in the mid 1970’s. Here are some photos of the dinner. Enjoy ….. We did!

Rib-Eye Roast. It was awesome. Done to perfection, tender and juicy. Thank you Homestead Farms for such a great roast!!

Ready to be served.

Rib-Eye Roast
Twice Baked Potato (Marnie)
Dried Corn

Dried Corn and Twice Baked Potatoes. Marnie did a great job on the variation to the potatoes.

Marnie and Mac enjoy the dinner.

Sophia and Chris

Margaret and Robin. It looks like everyone liked what they were eating. I did!

Robin’s first time at making marshmallow. These were terrific!!

Marnie made this great Pear and Almond Tarte. Beautiful colors.

Robin made the Linder Walnut Raspberry Torte. Another yummy!

And the candle started to go dim and the tree lights are subdued. The end of the day and a very great Christmas. Thank-You one and all! Cheers!

Christmas 2013 Dinner Prep

25 Wednesday Dec 2013

Posted by Bob and Robin in Beef, Boise Farmers Market, Captain's Shack, Dinner With Friends, Dried Corn, Main Dish, Party Time, Photos By: Bob Young, Recipe By: Bob Young, Recipes, Rib-Eye, Special Dinners, Special Events, What's For Dinner?, Wine and Food, Wine Dinners

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Chef Ron Lock, Horseradish Sauce, Kosher salt, prime rib, prime rib roast, rib-eye, Wine

Well, at least our part. This Rib-Eye Roast, 12 lbs, will – should – serve the group of us. Eight? This does not cook long, just at a high temperature. 500 degrees for 1 hour. I have put the recipe below. The beef is from Homestead Farms. A local producer and there is a link to them in the sidebar. The house smells so wonderful! The stove heat is high enough that the fire alarms went off. Just checking them! To see the photos enlarged, Left-Click. There will be more photos posted here later. But for now ……….

Rib-Eye Roast with thee rub on it and getting happy!

And of course, there is always a well chosen wine for dinner, too. Here are some from our cellar. Cheers!!

And of course, as promised, here is the recipe that I promised. Enjoy it!

Roast Prime Rib of Beef

Source: Chef Ron Luck, http://chefronlock.com/recipes/roast-prime-rib-of-beef/

Step 1: So, my roast is 5.75 lbs. x 5 minutes = 28.75 minutes. I will round up to 29 minutes and add 1 minute for the heat lost when opening the oven door. Keep this in the back of your mind for future reference.

Ingredients:
1 5.75 pound prime rib roast of beef (2 bones)

The rub. There are no measurements here. Just generous amounts of the following:
Butter at room temperature
Herbs de Provence
Fresh cracked pepper
Kosher salt – a generous amount
Chef Ron Lock’s Spicy Horseradish Sauce – See below

Directions:
Preheat oven to 500 degrees F (this MUST be an accurate temp)

Put roast, rib side down in roasting pan. Mix the pepper and herbs in the butter until well combined. Spread the butter mixture over the entire surface of the prime rib. The more the better.

Put the kosher salt over the entire surface of the butter. Be very GENEROUS. Use more than you think you should here. Most of the salt will run off and very little will remain on the meat. I can’t stress the “generous” enough.

Put the roast in the 500 degree oven for 30 minutes as outlined in step 1. The time will be according to the size of your roast. After the 30 minutes, simply turn the oven off and walk away from it for 2 hours. Yup, just walk away. Do NOT open the door, fiddle with it or anything else. Pretend the roast does not exist.

After 2 hours, remove the roast and LET SIT at least 15 min to allow it to rest before carving!

Slice and serve. You can remove the rib bones for easier slicing and it also makes it easier to get 4 generous servings from the roast. Save the bones! Serve with au jus or Chef Ron Lock’s Spicy Horseradish Sauce. Whatever you like. You will surely love this method. You will get a succulent, moist roast between rare and medium rare. Perfect!

Chef Ron Lock’s Spicy Horseradish Sauce

Ingredients:
2 T Prepared Horseradish
1 T Worcestershire sauce
1 t dry Mustard
3 T Mayonnaise
½ c Sour Cream

Directions:
Combine all ingredients until well blended. Taste and adjust as necessary. Chill until ready to use.