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.)
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.
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.
Bella Aquila Restaurante in Eagle, ID sponsored the 3 Horse Ranch Vineyards wine dinner. A full 6 course dinner was served with as many 3 Horse Vineyards wines. The participation was superb and the crowd enjoyed themselves. It was good to see the Cunninghams again – it has been a while. They are the owners of the winery. Also they have added Brandon St-Martin to their staff as the winery manager. Just look at this menu. (You can Left-Click any of these photos to see them enlarged.)
Now how good is this? Looks difficult to do, but surprisingly easy. Guess you want the recfipe. Here it is; Long but easy.
Porcini Rubbed Ribeye and Eggs
Adapted from: Chef Mario Batali
Ingredients – Porcini Rubbed Ribeye:
2 T Sugar
1 T Celtic Sea Salt
1 t freshly ground Tellicherry Black Pepper
1 t Red Pepper Flakes
¼ c Porcini Mushroom Powder
5 cloves Garlic, peeled and minced
¼ c Olive Oil
2 Ribeye Steaks, bone-in, 2-inches thick
Ingredients – Bruschetta and Eggs:
2-3 T Olive Oil
4 lg Eggs
1 loaf crusty Italian bread, sliced ½-inch thick
3 cloves Garlic, peeled
Extra-Virgin Olive Oil, to drizzle
large crystal Celtic Sea Salt, to garnish
Directions – For the Porcini-Rubbed Ribeyes:
In a small bowl add the sugar, salt, black pepper, red pepper flakes, mushroom powder, garlic and 1/4 cup olive oil and stir well to form a thick paste that is the consistency of wet sand.
Rub the paste all over the steaks, coating them evenly. Wrap tightly in plastic wrap and refrigerate for at least 12 hours or overnight.
About 1 hour before grilling, remove the steak from the refrigerator and brush off the excess marinade with a paper towel. Remove to a plate and allow to come to room temperature.
Preheat a grill or grill pan over medium-high heat. Place the steaks on the grill, cover and cook, turning every 6 to 8 minutes for 10-15 minutes for medium-rare, the internal temperature with a meat thermometer should be 125ºF. Transfer to a carving board and let rest for 15 minutes. After the meat has rested, thinly slice against the grain.
Directions – For the Eggs and Bruschetta:
In a large nonstick pan, add a couple tablespoons of olive oil and place over medium heat. Add the eggs and cook until the whites are set but the yolks are still runny. Season with salt and pepper. Serve with the steak.
Reduce the grill to medium heat and place the bread on top. Allow to cook until toasted and lightly grilled on both sides, about 1 minute per side. Remove and rub with a clove of garlic, drizzle with olive oil and sprinkle with sea salt. Serve with the steak and eggs.
Tip: Use your favorite herb rub if you can’t find dried porcini or porcini powder or grind your own dried porcinis.
Love to make this and it really is so easy. 5 Hour Roasted Duck and add to that some Roasted Root Vegetables and 5 Hour Roasted Duck Sauce, also really good with ham, and you will have a superb and wonderful dinner. A good 2013 Indian Creek Petit Verdot goes extremely well with it.
Several people have asked how to make the duck. Basically – season with Celtic sea salt and fresh ground Tellicherry Black Pepper, stuff with sweet apple and pear, prick the skin all over and cook in a 300°F oven and turn every hour for 5 hours. Last hour raise temperature to 350°F. Do not cover throughout the cooking process.
And a great day it was! Dinner finished almost on time. Marnie, Chris and Anna joined us. The turkey tuned out fantastic – the first time I have done a spatchcock turkey and it was awesome. Veggies roasted great. Turkey was moist, tender and delicious. I took several pictures on my phone – 3 – of the dinner plated, Marnie and Robin and Chris and Anna, but they never appeared on my phone. They’re out in La-La land somewhere. Here, though, are some photos of preparing the dinner and maybe I’ll make a photo of the plated dinner – at least close to it. Cheers – This was really fun to do!
And to say Good-Bye to 2015 and Hello 2016, how about a nice dinner consisting of Felzien Lamb Chops with Bearnaise Sauce, Poached Green Beans and a Spinach Salad with Micro Greens, Carrots and Tomatoes that was topped with a wonderful Champagne Pear Vinaigrette. And the perfect – and it was perfect – match of wine with dinner – 1997 Indian Creek Winery Pinot Noir. It paired better than some new 2013 Ravenswood Winery Old Vine Zinfandel. Now that’s saying something! And it has been said that Idaho can not make a good wine. Think again! Then for dessert, wonderful sliced Fresh Strawberries with Grand Marnier Whipped Cream (Sorry for the poor photo of the dessert). And the very perfect dinner partner, the love of my life, Robin! Love to make these dinners for her. Here’s to another great year, Honey! Cheers!
Happy New Year Everyone!
Thanks to the 86067 people Who We Reach Through Our Blog!
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
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
Slow Braised Beef Short Rib over Mashed Potatoes with Grilled Asparagus and Fresh Baked Bread – $10.95
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!
Steph & Storm
Parma Ridge Winery
photo courtesy of Bob Young
Northwest Creamy Clam Chowder with Storm’s Fresh Baked Bread, offered all weekend
photo courtesy of Bob Young
Copyright © 2015 Parma Ridge Wine and Spirits Co., LLC, All rights reserved.
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.
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.