FLAVOR Spring 2024

PADDLES UP POKÉ Keepin’ it Raw and Delicious

Dear Readers,

This season is full of historic muses. Greek goddess Persephone, abducted to the underworld by Hades, returned to earth armed with new green plant growth, or the Germanic goddess Eostre, who sprung the name Easter, was a fetching pagan fertility goddess of humans and crops. Our old friends are stylishly back, like bulbs you planted and forgot about until they pop out of the dirt.

This city is expanding fast, as are Treasure Valley diners' tastes and desires for foods from whence they came. New investors, visionary chefs, and entrepreneurs are paying attention to all this. The new kids are bringing their A-game; that passion goes a long way.

If you’re reading this in an hours-long line of cars in Meridian, waiting on a burger, fries, and shake, take note—our new Man Eats Boise columnist Alan Heathcock gets down, dirty, and prosaic with Boise's best burger finds that require no queue, only an appetite.

APRIL NEALE Editor

I talked with Seattle entrepreneur and chef Ethan Stowell, whose take on Italian food honors the classics but infuses the bountiful wealth of Pacific Northwest ingredients for a presentation and vibe that create the hottest seat in town at Tavolàta.

The Castoro family is making the old new, and we’re talking to them about taking on the new Flatbread, which will still serve up delicious woodfired pizza but with more options.

Really, passion and knowing where the holes are in the marketplace is how our cover star, Dan Landucci of Paddles Up Poké, became a casual dining rockstar too. He took a chance on himself under the guidance of his most significant mentor, who also happens to be family.

Ready for dinner? Check out our features on Wild Root and Saint Lawrence Gridiron, two superb spots run by Dan Watts and Samantha Foster off restaurant row.

In the mood for dessert? Learn about The Chocolat Bar, where handmade chocolates are edible art thanks to Trish and Jason Stack, now with a successful Eagle location.

And, speaking of confections, travel to the aptly named Sweet, Idaho, where destination dining has become a destination lifestyle too. Paul Anderson of Anderson Reserve presents a beautifully wrought Cigar Silo luxury humidor where you can mosey up to the bar, light a cigar, and stay a while.

House of Wine's Kathryn House McClaskey gives us a fabulous wine 101 education on the nuances of wine tasting, and Gina D'Orazio-Stryker’s years of cooking for Hollywood notables pays off with her new venture, a fresh food meal prep service, which utilizes farm-to-table ingredients from the best local vendors.

Caldwell culinary sleuth Heather Hamilton-Post is on the scene, taking us to the historic town with many food finds. We look at Eagle's rise in craveable spots and the growing vegan dining-out options that will surprise you, too.

Our celebrity for spring is Food Network star Brooke Williamson, a bright, shining star seen on Bobby Flay's Triple Threat. Diving headfirst into chef-dom, Williamson learned by doing more than formal culinary school, which paid off. Now, she’s got a successful restaurant in California and a career as an ace competitive chef. Her lobster roll recipe, which she shared with all of us, is a winner, too.

Spring has sprung. Dive in.

April Neale

SPRING 2024

publisher

KAREN DAY karen@idahorem.com

editor APRIL NEALE april@idahorem.com

features editor

HEATHER HAMILTONPOST heather@idahorem.com

art and design

JASON JACOBSEN jsngrafix@gmail.com

KALEY WRIGHT design@idahorem.com

director of operations

MARIELLE WESTPHAL admin@idahorem.com

staff photographer KAREN DAY

cover photograph

KAREN DAY

social media

APRIL NEALE

marketing, sales, and distribution

LISA DUNN lisa@idahorem.com

WINTER WARCHOL winter@idahorem.com

IdaHome Magazine, LLC

P.O. Box 116 Boise, Idaho 83701 208.481.0693

© 2024 IdaHome Magazine. All rights reserved. The opinions expressed by the authors and contributors to IdaHome Magazine are not necessarily those of the editor and publisher. Community + Culture + Recreation + Real Estate

ON THE COVER

The Paddles Up Poké menu has an abundance of options for those who want a custom experience. The combinations are only limited by your appetite and imagination as you can build your bowl, choosing from 42 items like smoked chicken, fresh salmon, and tuna, and a wide array of fresh vegetables and fruit, including avocado, seaweed salad, calamari salad, and even pineapple. Owner Dan Landucci noted the cover photo was the "catch of the day," a featured option to build your bowl from start to finish with all of Paddles Up's favorite options.

CONTRIBUTORS

April Neale is the FLAVOR editor. She is a current member of the Critics Choice Awards, Television Critics Association, Gay and Lesbian Entertainment Critics Association, and Alliance of Women Film Journalists. Neale has read original work on NPR and DeLaune Michel's hosted "Spoken Interludes," NPR Marketplace, MSN, Boise Weekly, Idaho Press, Idaho Capital Sun, Yahoo, AOL, MSN Canada, and is also a KTVB Channel 7 "Idaho Today" contributor.

Kathryn “Kat” House McClaskey is the founder of House of Wine, a wine shop and experience venue in downtown Boise, Idaho. Throughout her 20 years in the wine industry, she has gained numerous wine certifications and is a Stage 3 Master of Wine candidate.

Alan Heathcock is the author of the books VOLT and 40. He's won a National Magazine Award, Whiting Award, and NEA Prose Fellowship, and he has been named a Literary Fellow by the Idaho Commission on the Arts twice. His work has been featured in numerous newspapers and magazines, including GQ, Time, New York Times, Los Angeles Times, and Chicago Tribune, and he's contributed to NPR's "All Things Considered".

Kyley Jolna graduated from the University of Colorado, Boulder, with a double degree in Communications and English, Creative Writing. She has worked in media relations within the entertainment industry for the past decade. Since moving to Boise, she has "switched sides" and now writes the articles.

Hailey Dewey is a junior at Boise State University studying creative writing and journalism. She aspires to channel her writing skills into becoming a dedicated journalist, contributing her unique perspective to the ever-evolving media landscape.

Winter Warchol is a recent graduate from the University of Utah with a passion for storytelling. She enjoys interviewing artists and restauranteurs because of her interest in both food and art, and you can find her skiing, collaging, or preparing a homemade meal.

Heather Hamilton-Post is a writer and editor in Caldwell. She holds degrees in both agriculture and creative writing and is herself surprised by that. When she’s not writing, catch her at a sociallydistanced baseball game with her husband and young sons. Find her work across the web and buried in the lit journals you didn’t know you had.

Photo by Guy Hand

SEA TO SKY

Paddles

By April Neale

An

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For Paddles Up Poké owner Dan Landucci, where there’s a will, there’s a wave. Or, that’s how it has always seemed. His connection to the ocean runs deep. “My great uncle is Earl Ebert, an original scuba diver who traveled the world with Jacques Cousteau. There’s a statue of him at the Monterey Bay Aquarium. And a lot of my extended family are marine biologists and fishermen,” Landucci said.

In fact, Landucci explained, he grew up fishing with his uncle, whose business partner was Hawaiian. When the trio fished the San Francisco Bay, Landucci was introduced to poké. “I was a pescatarian for a long time. I always had a passion for seafood. But poke has just been my favorite food since I can remember. I love the freshness of it,” he explained.

But Landucci’s love for food began even earlier. His grandfather and his Assyrian grandmother, the sole survivor in her family of the 1914 genocide, shaped his love for food, entrepreneurship, and taking care of people.

“I was super blessed to have great grandparents. I did not have a good home life with my dad, and my mom sent me to live with my grandparents at a young age. They were amazing; sadly, they’re both passed now. My grandfather, Sam Joseph, was an entrepreneur; his main business was as a general contractor, and it was all self-made. My grandmother was super organized. From a very young age, they taught me to work hard for what I want, push myself, and be the best version of me with a ‘sky’s the limit’ mentality,” Landucci explained.

Landucci’s family remembers him reselling bulk ice creams from Costco in his neighborhood and making deals with neighbors with fruit trees to cut them in on his fruit basket-making business at age eight.

“Growing up in California, everyone has a fruit tree. I would approach them and tell them, ‘Hey, I’m making fruit baskets. I’ll give you a 10% cut if you let me get your fruit,” Landucci explained. “And so they let me pick their fruit,

Above: BSU alums, owners and Founders, Dan and Laura Landucci, and their family here in Boise.

Below left: Sam, Landucci’s grandfather, gave Dan great advice. Below right: Paddles Up is the official poké shop of the Boise State Broncos. Bottom: Paddles Up hires many BSU athletes and fuels the Boise State Broncos!

PHOTOS COURTESY OF DAN LANDUCCI

I’d sell fruit baskets. I always had the passion to be that entrepreneur, and it was only a matter of time before I started selling food for a living.”

Although he started as a marketing executive at Hawley Troxell upon graduating from Boise State University, Landucci wanted to follow Sam’s advice and bet on himself. “It was only a matter of time before I started selling food for a living. Paddles Up Poké was a business plan created at Boise State for a project. It was and is a lot of work,” he said.

The idea came as a result of what Landucci perceived was lacking in downtown Boise. Craving poké everyday, he noticed few healthy food options, particularly for those with shorter lunch breaks. The solution? Landucci found the location on 9th Street, “and it’s been a home run ever since.”

Non-fish-loving folks have a lot of options too. “We have great chicken bowls, shrimp, and crab. And our Kalua Pork Bowl with macaroni salad and shredded cabbage—a Hawaiian bento box in a bowl. Slow roast for 16 hours, tested in a few popups, and sold out within an hour!” Landucci exclaimed. There are also choices for vegan guests.

And, the menu is always in development. Landucci explained that they’ve partnered with Boise State Athletics, which allows them to test out a lot of items on diverse eaters. Look for a new item launching in Spring 2024 when Paddles Up opens a new store in Eagle.

Now, Landucci hopes to explore additional opportunities, including a hot wings concept called Tsunami Sam’s, named for his grandfather, a WWII veteran who fought in the Navy. “He liked to talk about all his stories on his ship. He was also a talented cook, teaching me everything I know about cooking,” he said.

“Both of my grandparents had a heart for their community and people. I’ve always had a heart for Boise and this community; that’s why I’ve been able to and wanted to give back so much,” Landucci said. “It’s helped me grow as a business owner and as a person.”

Top: The bowls can be customized for vegans to omnivores. Above Left: Dan has been serving fresh, healthy meals to the Treasure Valley since 2017. Above Right: Poké is packed with tons of nutrients that your body needs everyday. Below: Skip the rice and get these beautiful little cubes on a bed of mixed greens, or freshly noodled zucchini. PHOTOS COURTESY OF DAN LANDUCCI

‘ROUND THE WORLD Anderson Reserve’s Signature Cigar Lounge

By Kyley Jolna

Although they’re relatively new to the game, Anderson Reserve is already well-known within the region for their first rate butcher shop, fine dining restaurant, and now, a cigar and whiskey lounge for the masses. But it didn’t just materialize. Together, Samantha Schneller Anderson and Paul Anderson worked to build something great.

In 2017, Samantha was visiting her twin sister living in Hagerman, Idaho. On that trip, she met Paul, who was in the process of building a bistro butcher shop (which eventually became a fine dining restaurant). When Anderson Reserve was finished and the Andersons took up an interest in smoking cigars, they, like many Idahoans, got tired of the cold.

On the property, there were two existing silos, and it occurred to the couple that they might utilize them to make a cigar and whiskey bar. The Andersons purchased a few more, poured concrete, and began.

Paul asked a builder if they might be able to create a humidor in one. “We wanted it to follow the shape of the silo, but they said it couldn’t be done,” Samantha explained. “[They claimed that] you can’t make a round humidor.”

So, she and Paul decided to prove them wrong. “We tried to keep the materials as local as possible,” she said. Through Coeur d’Alene Cedar, they outsourced tongue and groove cedar. “It plays a big part—the cigars really begin to bring in the flavors of what’s around them,” Samantha said.

Sweet Lumber, an old style sawmill right across the road from Anderson Reserve, supplied the flooring and shelving for the new project with wood from Hyde Valley. Look for this local lumbar in the main structure too—the roughs inside the restaurant were also made by Sweet Lumber’s owner.

“Watching [the owner] make the wine tree for us by drilling holes and sawing into an actual log was one of the coolest things I’ve ever seen,” Samantha said.

Finally, as they assembled the pieces of the humidor silo, the wood had just enough bend and fit together perfectly, thanks to Samantha’s background as a skew fitter and journeyman which allowed her to build and keep the look of the humidor silo ceiling. The final build was such a hit that they wanted to similarly transform the rest of the silos and hired a crew to finish the job.

But the humidor silo is truly one of a kind. To ensure proper storage and aging, it is on its own mini system and humidifier, separate from the HVAC and kept at 65-70% humidity, which protects the small boutique cigars from around the world.

With next season quickly approaching, Anderson Reserve hopes to repeat the car show they hosted at their grand opening, as well as introduce the community to their innovative cigar lounge. The silo, available as a spectacular venue for public parties and corporate events, is already drawing visitors like the owner of Cavalier Cigars, who recently visited from Honduras. Come visit!

Left: Paul Anderson’s one-of-a-kind Cigar Lounge is the Cigar Silo, nestled inside five granary silos. Right: The Cigar Silo boasts a rare and limited spirits bar where the finest whiskey can be had in a refined atmosphere with panoramic views.

Cigar solo building designers and owners Samantha Schneller Anderson and Paul Anderson. ALL PHOTOS COURTESY OF ANDERSON RESERVE

PUFF AND SAVOR: The Vault unites cigar lovers

By Kyley Jolna

Everything old is made new again, or so we’ve been told.

And, by all accounts, it’s true. Take, for example, the last few years, which have seen a reemergence of cigars and popular cigar lounges appearing in cities across the country—and even Idaho. In July, Idaho reduced the cigar tax to a flat rate of fifty cents, reducing the cost at a time when everything else was increasing in price.

In this community, the cigar is a common denominator that starts conversations and builds friendships.

“No two cigars are the same—there are different countries, different profiles,” explained Kathy Zurinsky, the tobacconist at The Vault Cigar Lounge in Eagle. Originally from the Northeast, she describes her experiences with cigars “really [taking] off when [she] came to Idaho.”

The Vault, which also has a location in Meridian, has found success in Eagle where owner CJ Cacioppo’s vision of cigars and cocktails together has come to fruition. The building has a full bar as well as a state-of-theart humidor and ventilation exhaust system that frequently refreshes the air, helping to eliminate the smoke smell for a more enjoyable experience.

Zurinsky works closely with Jeff Martinez, the GM and tobacconist at the Meridian location—she describes him as “an encyclopedia of [cigar] knowledge.” Together, they curate the Eagle location’s humidor of 150 facings with a well thought

out assortment of fine cigars from top blenders throughout the world. The availability regularly changes with new and limited releases.

Although each location has its own unique atmosphere, Zurinsky and Martinez combine their expertise, guest feedback and requests, and availability to curate an outstanding selection that includes Davidoff cigars—they’re one of only two cigar lounges in the area chosen to do so. Their knowledge is also what helps them guide guests toward the right cigar for them.

“It’s about asking [the customer] the right questions,” Zurinsky explained. “It’s about educating them and taking them on the cigar journey from a new to a seasoned smoker.”

As for herself, Zurinsky isn’t committed to one single cigar. Though she has her go-to selections, she often picks based on her mood.

“Smoking the same cigar would be like having the same meal every day,” she said.

The Vault hopes to bring people together and to find something for everyone. Or a lot of things—their club membership includes a personal locker system where members can store their favorite rare liquor and cigar finds.

“At the end of the day it’s really not about cigars, it’s about the people who come in [to The Vault] as strangers and leave as friends…the common denominator is cigars, but it opens up a whole world [for people] to get to know one another,” Zurinsky said.

Tobacconist Kathy Zurinsky is always on hand to assist with your cigar selection and make recommendations based on your personal preferences. PHOTO COURTESY OF KATHY ZURINSKY.

The Tasteful Titan: BROOKE WILLIAMSON

By April Neale

Few can match Chef Brooke Williamson’s trajectory on Food Network. She’s part of Bobby Flay’s Triple Threat troika of titans, which includes Michael Voltaggio and FLAVOR chef Tiffany Derry (Spring 2023), and Food Network giant Guy Fieri’s Tournament of Champions. Williamson is a deft culinary technician and master under pressure, which shine equally when she creates stunning meals with odd ingredients or carefully curates delicious dinners at her California restaurant, Playa Provisions.

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Early on, Williamson’s parents recognized her interest and talent for food, which they nurtured. “I loved to experiment and came from a very creative, hippie, artsy family in Los Angeles. I had a lot of fun going to the farmer’s market or supermarket with my mom—plus, we had a garden in the backyard that I took a lot of inspiration from. But I enjoyed spending the time in the kitchen, experimenting,” she explained.

PHOTO

Williamson said that in Los Angeles, where she grew up, she had a lot of friends with parents in the film industry, which meant that a lot of them wanted to be actors. But she didn’t want to be anywhere near the camera. ”At that time, young girls didn’t say they wanted to be chefs; the only female chefs we had to look up to on TV were Julia Child and Sara Moulton, who inspired me tremendously. It was a foreign concept for an 11-year-old girl to say, I want to be a chef,” Williamson said.

After one year of college, which she completed to appease her family and because they expected her to, she knew it wasn’t the right fit. “They were supportive when I said I was done with school and knew what I wanted to do,” Williamson explained.

Eventually, she decided that television might not be so bad, although she ignored producers’ calls for years. “I have terrible stage fright and no interest in being on TV; I found it terrifying. I spent a couple of years saying ‘no’ to Top Chef, but in the fourth year of being asked, I said yes and decided it would be a great thing for my personal growth and development—I ran out of excuses and jumped in head first. I started Top Chef on season 10. I came in second and did it again for season 14,” Williamson said. Aided by her steely nerves and grace under pressure, she won.

Later, Williamson met Bobby Flay on an episode of Alex Guarnachelli’s Supermarket Stakeout. She remembers that the

two got along well, grabbed dinner, and became friends. Then, he asked her to be a judge for Barbecue Brawl, which shot two seasons back to back in Austin, Texas.

“He asked me what my ideal show situation would be. I knew I was good at competition, but I wanted food to be the focus. Having [the show] feel late-night and moody would be cool. Bobby came to me a couple of months later with a great idea. I was all in for the moment I heard about it,” Williamson said.

Alongside her Triple Threat peers, Williamson works to keep Flay’s suitcase of money in the house and away from the wellvetted challengers who face her, Derry, and Voltaggio in a tiered competition that plays on strategy. Williamson explained that everyone has their own approach, which keeps things exciting.

“Some chefs pick us based on the ingredients—because I’m the California girl who always cooks with avocados and tofu. It’s a mind game and a culinary game with a hidden strategy, she said. It is about teamwork, which Williamson said became quickly apparent to her and her Triple Threat costars. “Every point counts.”

Now, Williamson owns multiple Los Angeles-area restaurants and the world is her oyster—of which she has many fabulous recipes to rock those bivalves with flair. And, like the oyster, Williamson is still the star of the show.

Food Network’s Triple Threat: The Titans and Bobby Flay, (l-r) Bobby Flay, Brooke Williamson, Michael Voltaggio and Tiffany Derry.

PHOTO COURTESY OF FOOD NETWORK

LOBSTER ROLL

Brooke Williamson’s Recipe

LOBSTER SAUCE

1 quart mayonnaise

2 tsp. Old bay seasoning

1 tsp. kosher salt

1 lemon, zested and juiced

Instructions: Mix all ingredients in a bowl; sauce flavor develops more if made ahead of time

LOBSTER ROLL MIX

2 lb. Lobster meat, cooked (claw, knuckle, tail)

1 cup celery, minced

2 lemon, zest and juice

1 Tbls. kosher salt

1.5 cup lobster sauce (recipe above)

Instructions: Mix all ingredients in a bowl

PICKLED MUSTARD SEEDS

1 cup yellow mustard seeds

1.5 cup sherry vinegar

1 cup honey

2 cups water

1 Tbls. kosher salt

Instructions: Bring mustard seeds to a boil and immediately turn to simmer. Cook for 30 minutes and set aside

ASSEMBLY:

Use a brioche bun that is cut in the middle. Butter it and toast it on both sides. Open it and mound the lobster mix in. Garnish with pickled mustard seeds, micro celery, and crushed Maui onion chips. If micro celery is not available use celery leaves. Plain or onion flavored chips will also work.

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An easy-to-make lobster roll designed by California chef, Brooke Williamson.

PHOTO BY BROOKE WILLIAMSON

GREAT RESTAURANTS GUIDE

A SEAT AT THE TABLE

Tavolàta’s Ethan Stowell

By April Neale

From burgers made with the best wagyu beef to twists on Italian classics made with Pacific Northwest ingredients, Tavolàta’s menu appeals to a wide audience.

Ethan Stowell’s personal history is shaping his growing restaurant empire. The Seattle chef and restaurateur draws upon his childhood memories and appreciation for breaking bread with loved ones as a business model that has now touched Boise. Used to describe the gathering around a table that happens when people get together to cook, dine, and enjoy time together, the Italian word, “tavolata” encapsulates Stowell’s approach to food, hiring, and empowering a family of employees who follow his lead.

It’s something they repeat a lot within the business because, as Stowell says, the world’s a better place when people gather around the table. In his own home, he fondly remembers doing the same. “I grew up in a household where we had an organized dinner every night at the dinner table. My parents were artists, and they worked at the theater at night. But they’d come home, make dinner, go back to work, but we still had dinner as a family, with us three boys. Often, It was chaotic and sometimes very fast. But it was still a thing we did,” he explained.

It made an impact on Stowell, who emphasized the value of gathering, talking, and putting down the cell phone, a practice he says is done well in European countries, where lunch is

often the main meal, followed by a lighter and later dinner. “Still, gathering at a table, enjoying conversation, and talking to each other is hugely important,” he said.

To see how Tavolàta and other Ethan Stowell Restaurants have grown is to understand that this devotion to creating a convivial dining experience is no accident. His staff is selected carefully, and his Tavolàta concept is a curated trattoria-style restaurant that hangs its hat on shared platters and plates, generous daily happy hour specials, shareable fresh pasta, and uniquely rustic Italian plates that benefit from the wealth of Pacific Northwest ingredients. That perfect storm of beautifully wrought interiors that welcome and encourage this shared table ethos with their addictive menu and generous plating and service is something Stowell knows is the key to creating neighborhood spots that are standing room only with reserved tables for weeks out a time.

If you have experienced Tavolàta, you know what he’s all about. Stowell’s path to culinary life was finding his people in the kitchen, where their energy and passion got to him, bypassing a traditional cooking school to a craft learned on the job.

“...gathering at a table, enjoying conversation, and talking to each other is hugely important.”

Left: Chef and restaurateur Ethan Stowell says that Tavolàta is all about pasta and casual meals with his unique take and regional ingredients.

Below: Grand opening day for Tavolàta in The Lucy apartment building in downtown Boise in November 2023. PHOTO

PHOTO COURTESY OF ESR RESTAURANTS.

BY KAREN DAY.

“I feel very comfortable with Italian food, and it’s my favorite. I think of cooking as a craft, but the art form is combining flavors and making it uniquely your own.”

“The first thing [about cooking] was the people. You have many creative, fun, energetic, and intelligent people in the restaurant industry. And maybe not everyone wanted to go to grad school, business school, or whatever it may be. But they enjoy working with their hands, the craft, the art of cooking, and the experience and joy of feeding people,” Stowell said.

For him, the variety of people he interacts with is fascinating. He explained that his home was more reserved and proper, and he went to Catholic school. When he entered the restaurant world, Stowell said he enjoyed the diversity of people, personalities, and characters. “Some of them were in it for the restaurant industry, cooking, or food and service. Some were in it because they wanted to grow their knowledge and the educational aspect of wine and make a career out of it. Some of them were in school or were actors and singers, and some of them were artists. They all had different paths, and everybody had their own story, which was very different from most people I had grown up around,” he said.

Stowell explained that this melting pot—people from different walks of life with different desires, all working toward

the same goal—was the key for him, and actually, the food was pretty far down the list.

The people part of the equation can’t be learned, but a good student can master the meal, and Stowell was ready.

“I enjoyed working with my hands, and I liked the craft of cooking because you can always learn more about food products, cooking techniques, different cultures, how they interact with food, and how important it is in their lives. The when, what, and how they eat, because you can never know it all,” he said.

Stowell was effusive about the cuisine of Italy and how the breadth of that country’s culinary influences ranks the highest for his favorite cuisine to explore, citing the breadth of cultural influences, vastly different growing conditions, and—of course— the wines, which he describes as super big and juicy (southern) and reserved, tight, and elegant (northern).

“I feel very comfortable with Italian food, and it’s my favorite. I think of cooking as a craft, but the art form is combining flavors and making it uniquely your own,” Stowell explained. “There’s a wide range of avenues to go with Italian food, and for what I cook, that makes me happier.”

Tavolàta is all about the pasta. From Rigatoni to Ravioli, Spaghetti to Linguine— Ethan Stowell’s chef team produces it all fresh daily. PHOTO COURTESY OF ESR RESTAURANTS.

FLATBREADS

Gluten-Free and KETO options available

THE FARMHOUSE

Sliced Pancetta, Kale, Asparagus, Caramelized Balsamic Onion Jam, Goat Cheese, Shaved Parmesan

WOOD-FIRED FLAT IRON

Flat Iron Steak, Bleu Cheese, Heirloom Cherry Tomatoes, Caramelized Onions, Arugula, Fresh Parm.

APPETIZERS

BALSAMIC-GLAZED CHICKEN WINGS

Pine Nut & Scallion Garnish, Creamy Gorgonzola

BAKED GOAT CHEESE

W/ FIRE-ROASTED TOMATOES

Served w/ Fresh Baked Focaccia (Gluten-free option)

FLASH-FRIED CALAMARI

Cocktail sauce, Dragoncello Aioli

SANDWICHES

CALABRIAN CHILE BURGER

Bacon Pepper Jam, Calabrian Chile, Pistachio Nut Butter, Gorgonzola, Arugula

ROSEMARY CHICKEN

Pesto, Sun-Dried Tomatoes, Artichoke Hearts, Fontina Cheese, Gaston’s Ciabatta

SPICY ITALIAN

Cold Cut Cured Meats with Thinly Sliced Posciutto, Capicola, Spicy Calabrese, Sopressata on Gaston’s Ciabatta with Basil Pesto Mayo, Arugula and Fresh Tomato

SALADS

ITALIAN WEDGE

Baby Iceberg, Red Onion, Roma Tomatoes, Sweet & Spicy Bacon, Creamy Gorgonzola Dressing

CHICKEN ARUGULA BASIL

Spring Mix, Pine Nuts, Sun-Dried Tomatoes, Red Onion, Celery, Fontina, Honey-Balsamic Vinaigrette

CLASSIC CAESAR

Our Legendary Caesar Dressing, Chopped Romaine, Fresh Parmesan, Focaccia Croutons (Wood-Roasted Chicken additional)

ENTREES BOLOGNESE

Traditional Meat Ragu, Basil, Asiago, Topped with our Signature Meatball

MAC & CHEES

24-month Aged White Cheddar, Parmesan, Asiago, Romano, Fontina

HOUSEMADE SAUSAGE LASAGNA

All-Natural Italian Sausage, Fennel, Marinara, Herbed Ricotta, Mozzarella, Toasted Focaccia

RICOTTA GNOCCHI

House-Braised Beef Ragu, Chianti Broth, Shaved Garlic, Fresh Parmesan

MORE FINE PIE

Gluten-Free and KETO options available

ALFREDO THE GRATE

Alfredo, Grated Parmesan, Chicken, Bacon, Artichoke Hearts, Roma Tomatoes, Chives

CHOPPED VEGGIE

Zucchini, Squash, Asparagus, Portobello, Fire Roasted Tomatoes, Shredded Mozz, Goat Cheese

CARAMELIZED ONION & FENNEL SAUSAGE

Roasted Kale, Mozzarella, Sautéed Portobello, Fontina, Parmesan, EVOO

PEPPERONI, SAUSAGE & PORTOBELLO

All-Natural Italian Sausage, Cupped Pepperoni, Herbed Portobello, Fior di Latte

CAPICOLA, ITALIAN SAUSAGE & SOPRESSA

Meat, Meat and some Meat… oh yeah, and Cheese!

BBQ CHICKEN

Fontina, Bleu Cheese, Red Onion, Green Onion, Cilantro

BIANCO MAGNIFICO

Chicken, Fior di Latte, Olive Oil, Garlic, Creminelli Prosciutto Crudo, Caramelized Onions, Balsamic Glaze

FLATBREAD:

A Slice of Home

By Winter Warchol

Nickolai Castoro, Enrique Martinez, and Nicholas Terrafranca, all childhood friends, work hard behind the scenes of Flatbread. “We want the people who come into Flatbread to feel welcome,” said owner Nicholas Terrafranca. “Let’s dirty our kitchen instead of yours.”

For patrons looking for a night out that still feels like home, the new Flatbread offers a new menu, monthly drink pairings, and high-quality dishes to welcome tourists and locals alike. The restaurant, like the Castoro family’s other ventures, puts family at the forefront, and is proud to offer the same quality diners expect, with new, exciting dishes on the horizon.

They’ve worked closely with the staff to create a menu of standout dishes. “I don’t think anyone that comes in will have a bad entree,” Castoro said. By perfecting simple dishes like Margherita pizza or pasta bolognese and new entrees like Idaho trout and beef tenderloin fettuccine, the restaurant is making sure that each dish brings something intentional. They’re also expanding their options for children.

Whether it’s a well-run restaurant or a well-made dish, Flatbread focuses on the basics first. Their pizza dough is handmade and

placed in a temperature-controlled pizza oven, where it develops a level of flavor that’s only possible with locally sourced oak, fresh ingredients, and consistent heat. “That’s the mark of a good pizza ,” said Castoro, who explained that consistent basics allow the sauces and spices to shine. Their pasta dishes also boast the same quality, a sentiment backed by Castoro’s grandfather, who admitted that the gnocchi holds its own.

Flatbread also features a full bar with drinks to pair with any dish. Patrons can expect a drink of the month and an updated bar menu soon.

For now, in both Eagle and Bown Crossing Flatbread locations, Chef Enrique Martinez is proud to present a menu that draws inspiration from his Laguna Beach restaurant, Ti Amo. Eventually, the Bown Crossing location will follow suit, becoming Boise’s first restaurant of the same name.

To work with friends that feel more like family means the world to Castoro, and he hopes that diners feel that love when they eat at Flatbread. Whether it’s the pepperoni, sausage, and portobello pie (the most popular pizza) or a creation of your own, you’ll leave full and happy. From the Flatbread family to yours, welcome home.

Left: Flatbread’s Tuscan chicken pizza is dressed with herbed olive oil, feta, artichoke hearts, oven-roasted tomatoes, spinach, green onions, and shredded mozzarella. Center: Nickolai Castoro, Enrique Martinez, and Nicholas Terrafranca (pictured) all had the idea to created Flatbread here in Boise. Right: Linguine Frutti di Mare is a blend of shrimp, scallops, clams, mussels, and fish, sauteed in garlic and basil and Flatbread’s signature homemade marinara sauce. PHOTOS BY KAREN DAY.

KB BURRITOS

KETCHUM BURRITO

Chicken, steak, or pork, cheese, black, refried or pinto beans, guacamole, sour cream, rice, jalapeño and salsa.

HAILEY BURRITO

Chicken, cheese, black, refried, or pinto beans, cabbage, guacamole, roasted garlic, corn, cilantro & salsa.

BOISE BURRITO

Wild salmon, potatoes, spinach, tomatoes, green chillies, & creamy chipotle.

SALADS

WILD SALMON SALAD

Salmon, spring mix, tomato, brown rice, cilantro, & avocado with a side of pomegranate glaze

QUINOA SALAD

Spring mix, quinoa, carrots, feta cheese, avocado, mandarins, cilantro and pomegranate glaze on the side.

H&G SALAD

Chicken, steak, or pork, grilled yams, romaine, cabbage, cilantro, spinach, & guacamole with a side of Salsa.

KB TACOS

FAMOUS FISH

Mahi mahi, cabbage, cabo sauce, salsa in a our tortilla with a side of limes

CHICKEN, STEAK OR PORK

Cheese, romaine, sour cream and salsa in a our tortilla.

STREET TACOS

Pineapple pork, onion, radish, cilantro, & al pastor sauce served on corn tortillas

EAGLE The Culinary Gem of Idaho

By Winter Warchol

Called the “Gem State,” Idaho is home to 72 types of precious stones, abundant recreation, and world renowned movie stars— and still, our food scene is the real diamond in the rough. With a bounty of makers, bakers, farmlands, and ranches, the Treasure Valley culinary scene is brimming with local ingredients, experimental flavors, and standout dishes that you won’t find anywhere else.

Eagle, Idaho is no exception. From fine dining to fast food, this growing city’s restaurants absolutely shine.

Whether you’re looking for a work brunch or a celebratory dinner, Crave uses quality ingredients that allow each dish to stand out in depth of flavor and presentation. With menu items like the torched salmon roll, whiskey braised short ribs, and perfectly wrought cocktails, beer, and wine Crave’s kitchen and bar feature deliver both taste and atmosphere.

Cozy and modern, with an eye-catching design both outside and in the dining room, the open, polished dining area and fantastic service showcase owner Derek Hood’s southwestern flair and hospitality. Crave is a cornerstone between comfort and class.

Roghani’s, located in the beautiful Chateau des Fleurs, boasts a Mediterranean and Persian inspired menu that is kept to the chef’s choice of in-season produce. Their dinner menu features European-inspired dishes like escargot and “Love and Passion Chicken Marsala” that are perfect for a date night. With a

thoughtfully curated collection of wines to pair with each dish, you will feel every bit of owner Susan Roghani’s influence— passionate, inspired, creative, and sophisticated.

A romantic hidden gem, Roghani’s private, intimate setting is enhanced by superb cuisine and service.

If you’re interested in specialty fish and meats, look no further than Coyne’s. Their steaks, seafood, and burgers are easy to enjoy in the restaurant’s inviting atmosphere. Famous for its generous happy hour, Coyne’s is a great choice for a casual drink, dinner reservation, late-night snack, or even takeout.

They also pride themselves on investing in their employees, so expect a knowledgeable server who is always ready and willing to help you choose just the right item to suit your tastes.

For the casual diner, KB’s Burritos is the perfect place to nail a craving. Founded in Ketchum, KB’s has successfully expanded from one to five locations within the state. While their burritos are great, they also have other options like quesadillas, salads, and taco specials on Tuesdays.

Barbacoa has been a Treasure Valley staple for many years, and Coa De Jima is making the same waves in downtown Boise. Now, look for a new Coa Del Mar location in Eagle. Fine dining foodies can look forward to Chef Enrique Martinez’s culinary mastery and inviting menu while overlooking the water off Riverside Drive.

For your next restaurant adventure, look to Eagle. The food is guaranteed to be a cut above the rest.

PHOTO BY KAREN DAY

APPETIZERS

Garlic Shrimp

White Shrimp, Chili Flakes, Basque Cider, Parsley

Shishito Peppers

Flash Fried with Sea Salt

Tortilla de Patatas

Redskin Potato, Cage free Eggs, Roasted Red Peppers

Chorizo a la Sidra

HOUSE SPECIALTIES

Paella Mixta

Clams, Mussels, shrimp, chorizo, calamari, Roasted Chicken

Seafood Stew

Manila Clams, Mussels, White Shrimp, Scallops, Codfish.

Seafood Fideua

U10 Scallops, Manila Clams, PEI Mussels, White Shrimp, Calamari

SEAFOOD

Trout a la Navarra

Hagerman trout, ProsciuttoGarlic Refrito, Basque Cider

Grilled Salmon

A la Plancha, Roasted Garlic, chili oil, scallion

LAMB

Braised Lamb Shank

Homemade chorizo, Basque cider, grilled onions.

Patatas Bravas

Spicy tomato, garlic espuma, Pimenton de la vera.

BEEF

Solomillo

A la Plancha Filet Mignon, Manchego Cream Sauce

Entrecotte

Grilled New York, Sliced and Garlic Basted

Braised Lamb Hindshank, Rioja Demi-Glace

Lamb Chops

Boise River Lamb Chops, House Chimichurri

By Alan Heathcock

On December 12th, 2024, Idaho made international news when the state’s rst InN-Out opened in Meridian, prompting absurdly long lines of cars and an eight-hour wait in the drive-thru. I tend not to judge how others have their fun. Live your best life, folks. And don’t get me wrong—In-N-Out burger checks all the boxes. Good patty, good bun, quality condiments. I bet that In-N-Out burger tasted delicious a er inhaling car exhaust for eight hours, and those who waited can say they were there, a part of local history, as dubious as it may be.

e issue I take with the In-N-Out fervor is it’s over a burger that’s no better than many longstanding Treasure Valley o erings. is sent me on a mission to sort the Ins from the Outs, curating local burgers deserving of fanatical reverence. I ate at drive-ins, bars, and restaurants ranging from fast casual to diners to ne dining. I even ate a burger at a gas station—the Stinker Station on State and 34th makes a surprisingly tasty burger.

If we’re discussing burgers within the same price point of In-N-Out, I’d just as soon get one from Hawkins Pac-Out or Westside Drive-In, Big Bun, Big Juds, Boise Fry Company, Fanci-Freez, Burger Belly, or Bad Boy Burgers. e very best in that category was the Griddle Burger from Wyld Child, one of the best of the 26 I sampled and my pick for the best burger in the valley under $10.

As for the expensive fare, I have some gripes, then some praise. First, stop trying to impress with fancy ingredients on a menu that don’t make a burger tastier. Secondly, stop with the towering feats of architecture—if I can’t hold it in my hand and/or t it in my mouth, then the burger has missed the mark. Finally, asking $25 for a burger is a sucker bet. I know quality ingredients cost more, and margins are tight, but I found no $21 burger better than the $4 Cheap Eats Burger at Westside (the cheapest burger I’d recommend).

When the price was qualitatively justi ed, and the burger was elevated without pretension stealing its soul (a high-quality patty, a fresh buttery bun, condiments that complement but don’t smother the beef), I smiled my biggest smile. Boise Brewing Company’s Smash Burger was excellent, as were the burgers at Woodland Empire, Solid Bar and Grill, and Cloud 9 Brewery. e best of them was the HAUS Burger at Kin, which for $16 was worth every penny, and is my pick for Best Burger in Boise.

Hand to heart, I’m not knocking In-N-Out devotees. It’s a good burger. Maybe just spread that love a bit wider. As for sitting eight hours in a drive-thru, even if the end of that wait not only promised a delicious In-N-Out Double-Double but a face-to-face with God, who’d answer any questions to quell the existential turmoil of my soul, I’d still decide to just grab a burger at Wyld Child and hold my questions until I was dead.

Heathen, I know.

Big Bun Double Cheeseburger. PHOTOS BY ALAN HEATHCOCK

Boise Brewing Company Smash Burger

Fanci Freeze Double Cheeseburger

KIN Art Haus Burger

Woodland Empire House Burger

SEAFOOD \\

ANTHONY’S AWARD-WINNING CLAM CHOWDER

creamy New England style, potatoes, bacon

ALASKA WEATHERVANE SCALLOPS

pan seared, sprinkled with gremolata

SEAFOOD CHOP CHOP

Dungeness crab, Oregon bay shrimp, avocado, chopped egg, tomatoes and chopped greens, fresh basil vinaigrette

DUNGENESS CRAB CAKES

ginger plum sauce & beurre blanc

STEAMED MANILA CLAMS

fresh tomato, red pepper, local Gem Pack chorizo, yellow onion, steamed in lobster broth, topped with gremolata

JUMBO PRAWN COCKTAIL

ANTHONY’S CRAB STACK

Dungeness crab, mango, huckleberries, avocado, mango-chive oil

Our menu includes Chef Reno’s daily selection of the finest fresh Northwest seafood from our own seafood company. To highlight select seasonal favorites, a daily fresh sheet is also included in our dinner menus.

SURF + TURF \\

N.W. SURF + TURF TOWER

celebrate the best of both worlds!

+ SHAKING BEEF*

+ FRESH DUNGENESS CRAB STACK

+ CILANTRO POACHED OCEAN PRAWNS

+ NORTH ATLANTIC LOBSTER SKEWERS

SNAKE RIVER FARMS WAGYU TOP SIRLOIN*

grilled to your liking, Anthony’s steak seasoning, butter, frizzled onions, Idaho baked potato, seasonal vegetables

STEAK + SCAMPI PRAWNS*

Snake River Farms Wagyu top sirloin grilled to your liking, roasted scampi prawns, fresh lemon, gremolata

OYSTERS \\

OYSTERS ON THE HALF SHELL

homemade cocktail sauce, cucmber mignonette

PAN FRIED OYSTERS

fresh yearling oysters, pan fried golden brown

SEAFOOD FETTUCCINE

ocean prawns, Oregon bay shrimp, Manila clams, mussels, Alaskan Weathervane scallops, vegetables, garlic cream sauce

FARE IDAHO

Supporting Local Food and Beverage Businesses

By Kyley Jolna

From JUMP’s elevators, a rainbow of color and smiley faces beamed at me, including actual fruits and vegetables, placed by Charlie’s Produce, an event sponsor. Decorated to reflect kindness–the FARE Idaho Field to Fork Festival theme–their radiance continued into the main building, where Julie Berger, known as the Tipsy Chef, set up for her Crepes Two Ways class in the Share Kitchen.

“I love sharing how to cook things with people, especially recipes that I grew up with,” Berger explained.

Like the chef, FARE Idaho seeks to foster connection, aligning and promoting the shared interests of Idaho’s independent restaurants, family farms, and food and beverage businesses to advance independent businesses, increase financial success, and improve the conditions of those who work in the industries.

“The festival is an opportunity to unite our food and beverage community under one roof,” explained Katie Baker, Executive Director of FARE Idaho. “Our goal is to strengthen relationships, form community outreach, and better understand how food arrives on our plate.”

And what better way to build relationships than over a drink? Whether you were interested in coffee with Adam and Chloe Hanson of Flying M Coffee or gluten-free potato vodka with the folks at 44 North, Field to Fork was filled with vendors like Vista Farms (and their fragrant display of lavender!) all supporting each other.

Field to Fork fostered this atmosphere of support, which is echoed in the variety of educational institutions and programs on display. At Sun Valley Culinary Institute’s booth, Karl Johan Uri offered me a student catalog and provided program details. Looking for something a little more specific? Check out the Western Meat School Business Accelerator or Producer Marketing Assistance, both of whom were involved, or University of Idaho’s Extension Program, which presented an exciting spring lineup and extracurriculars like Idaho Food Works’ Idaho Women In Ag and the “Field to Flour” podcast series.

For assistance a little later in the game, Field to Fork offered businesses catering to farmers and restaurateurs in other ways,

including healthcare and risk management. Andie Surmeier of Idaho Harvest Supply and Cool It Storage provided ways for farmers and ranchers to transport their products into the marketplace, while Bernadette Bujanowski of Buyers Edge Platform had information on Dining Alliance, a program which gives access “beyond broadline” for any business needs.

As I left, I caught Jamie Webster, of Das Alpenhaus Delikatessen, teaching canning in the Share Kitchen, that same spirit of support softening his words.

“I accepted the invite to participate in the FARE Idaho Field to Fork Festival because I believe that it is important for people to learn new ways to avoid wasting the produce they grow/buy. With as many people that continue to struggle to make ends meet and suffer from food insecurity, preserving produce is a great way to make the dollar stretch further. My pickle recipe is just one form of produce they could learn to preserve,” he said.

After a full day, I decided the Tipsy Chef explained it best. “Cooking is what brings people together—good food and company can overcome anything,” said Berger.

During the one-day Field to Fork Festival at JUMP in downtown Boise, purveyors, distillers, bakers, makers, and ranchers convene to show off their wares to the public. PHOTOS COURTESY OF THE OUTDOOR CHANNEL

The Wild Root menu boasts the Wild Skillet shown here with eggs, Avocado Breakfast Toast and Nicoise Salad made with locally sourced organic ingredients.

Saint Lawrence Gridiron brings the flavors of Louisiana to Boise with “Dirty Bird” fried chicken, the house Gridiron Burger that is always dressed with crispy fries.

PHOTOS BY KAREN DAY

PHOTOS BY KAREN DAY

DINING WELL TWO WAYS

Wild Root and Saint Lawrence Gridiron

By Kyley Jolna

Dinner service is in full swing at Wild Root, every patronfilled table buzzing with conversation amid soft background music. The restaurant, which serves brunch, lunch, dinner, and cocktails, began as a counter-service eatery in 2016 and shifted to full service in late 2020 when Dan Watts and Samantha Foster took over ownership. This was, as we remember, a tricky time for restaurants, but the expansion was backed by a focus on fresh ingredients, excellent cocktails, and friendly faces. Unsurprisingly, the new concept was well received by supportive Boise patrons.

This, after just a year of owning Saint Lawrence Gridiron— but, better to strike when the gridiron is hot, of course. The 8th Street property was a once-in-a-lifetime opportunity.

“It just made sense for where we wanted to take the restaurant,” explained Watts. “Getting away from the counter service model, we could elevate the food to the point we wanted to.”

Saint Lawrence Gridiron and Wild Root each offer something unique, which Watts sees as a strength.

“Food is based on personal preference—someone will say [that dish] is the best and someone [else] will say it’s the worst— that’s just life. Which is fine, it’s what makes the world go round,” he said.

Where Wild Root offers a more refined experience, Saint Lawrence Gridiron provides what Watts describes as a more “downhome” feeling.

“Saint Lawrence Gridiron has a unique niche in the BBQ market/comfort food/Southern food [in Boise] that nobody else really does. You don’t see gumbo done the way we do [it] at other places; you don’t see jambalaya, you don’t see smoked brisket like this—where we smoke prime and don't smoke it to death,” Watts explained.

If you’re in the mood for lighter fare, check out Wild Root. Tyson Mann, the executive chef at both restaurants, credits their focus on clean, vegetable-heavy options for their lunchtime popularity and says it’s a great option “if you’re looking for something that makes you feel great in the middle of the day”

Wild Root’s focus is on fresh, seasonal ingredients, although the change in ownership also expanded the menu to include meat, something the two restaurants have in common. Looking for something local? Saint Lawrence Gridiron works with businesses like Brown's Buffalo Ranch and Snake River Beef to source meat for their iconic smoker.

This pair of Boise restaurants offers something pictureperfect—literally. “It’s really nice to watch a plate hit a table and everyone takes out their phone for pictures…means we are doing something right,” Mann said.

So whether you’re looking for Wild Root’s sleek bisto ambiance or Saint Lawrence Gridiron’s casual vibe, expect great food, excellent service, and an experience you won’t soon forget.

Top: Avocado Breakfast Toast with eggs, Wild Root style.

Above: Saint Lawrence Gridiron Poutine brisket poutine over fries with brisket, cheese and green onions. PHOTOS BY KAREN DAY

VEGAN IN BOISE

By Hailey Dewey

Boise, Idaho isn’t just a meat and potato city, although you’ll find plenty of that here too. The city’s vegan scene offers plantbased delights that captivate the senses and satisfy the most discerning palates. If you’re looking to move in a more plantforward direction or just want to try out a few new dishes, Boise chefs are growing something good. From high-end meals to the best ice cream you’ve ever tasted, vegans, omnivores, and all your favorite carnivores will find something that satisfies.

Where BoDo and Downtown Boise intersect, you’ll find Chandlers Prime Steaks & Fine Seafood. Owned by Rex Chandler and known for its exceptional steaks and seafood, Chandlers is a hidden gem for those passionate about plantbased cuisine.

“We want every person to be able to enjoy a fine dining experience at Chandlers with our well thought out, mindfully curated three course vegan meal,” said Phillisha Gajic, director of marketing at Chandlers.

For a complete vegan fine dining experience, try the prix fixe three-course cauliflower steak dinner, which showcases a marinated and roasted slab of cauliflower, artfully paired with broccolini, red pepper coulis, and citrus-dressed arugula. Enjoy a mixed green salad to start, and conclude your meal with a refreshing sorbet for dessert.

If you’re looking for something lighter, start with the mushroom soup, a savory delight that adds a layer of richness to the dining experience. Of course, don’t skip the iconic 10-minute martini or a glass of wine from their award-winning list.

“At Chandlers, we’re renowned for our exceptional steaks and seafood; we take pride in curating an unforgettable fine dining experience. Our imaginative team of chefs ensures that every guest, regardless of dietary preference, discovers the artistry of flavor in every bite,” said Rex Chandler.

Coa De Jima offers a dedicated vegetarian/vegan-friendly menu featuring a variety of authentic Latin dishes. Each dish on this menu can be easily customized to suit vegan preferences.

Chandlers “steak” for vegans, with a roasted seasoned cauliflower cut and in-season vegetables to accompany.

PHOTO COURTESY OF CHANDLERS

The “Tacos Vegetarianos” consists of two corn tortillas filled with rajas (peppers), nopales (cactus), pico de gallo, and salsa verde, accompanied by cilantro rice and beans. For a dairy-free option, simply request the omission of esquites, queso fresco, and Mexican crema.

The “Arroz Vegetariano” requires no modifications, including cilantro rice, spinach, nopales, rajas, roasted red peppers, mushrooms, pico de gallo, and black beans. This flavorful combination is garnished with onions, cilantro, and mango avocado escabeche.

The STIL, an acronym for The Sweetest Things in Life, is Boise’s go-to place for custom-crafted ice cream, presenting an array of creatively unique flavors, vegan options, and boozeinfused concoctions since 2017. Conveniently located at a variety of grocery stores, vendor partners, and storefronts throughout the Treasure Valley, ice cream enthusiasts are in for a treat with various delicious flavors.

Popular vegan selections are “Cookies with Grandma,” featuring coconut cookie dough, and “Camel’s Back Snack,” which pairs peanut butter and brownies. These decadent desserts are so good that even a dedicated ice cream connoisseur will appreciate their creaminess and unbeatable flavor.

Diablo and Sons caters to plant-based eaters with a selection of options, including the “Crispy Artichoke Tacos,” made with green romesco, radish, scallion, pickled onion, and corn tortilla. They also offer vegan pozole soup and a sweet potato black bean burger (sans cheese).

Find your new favorite in this wood fired kitchen, 0r try a delicious new cocktail or beer at this fun downtown spot.

Plant-based cuisine is versatile, rich, exceptional, and available locally to be enjoyed by all. Savor the delights of plant-based dining at your carnivorous friend’s favorite restaurants, which just might offer something great for you too.

www.idahomemagazine.com

Right: The Stil combines everything from fresh fruit to cookies in vegan frozen treats. PHOTO COURTESY OF THE STIL; Below: Guacamole with Pico de Gallo is a Coa De Jima all star menu favorite. PHOTO COURTESY OF COA DE JIMA

SWEET TALK The Chocolat Bar

By Kyley Jolna

When Trish Stack traveled the world, she was continually disappointed by the avor pro le of the chocolates she sampled—nothing compared to the candy back home.

So, ve years ago, Trish and her husband Jason took over e Chocolat Bar in downtown Boise from the founding owners. A well-known staple in the Treasure Valley, the shop draws dessert enthusiasts of all ages to sample delicious chocolate of many varieties.

e Stacks soon learned that it wasn’t just downtown dwellers looking for their chocolate x—regular customers mentioned that, even as they relocated further from the city center, they kept coming back. With this loyalty in mind, Trish and Jason began thinking about expansion.

“Eagle really is the embodiment of our vision of the brand,” Trish explained.

In their Eagle location, which o ered more space, the Stacks added an espresso bar with traditional European-style avors and locally roasted Café Mulé. ey’ve also got a gelato bar, which required importing special equipment from Italy. Jason even trained with a gelato master to perfect his technique.

Together, Trish and Jason remain focused on executing simple favorites well.

“We don’t do a lot of anything that is too out of le eld from a avor perspective,” Trish explained. “Our goal is to make sure we execute every avor with elegance and precision to really make sure it is the best version [of the avor] that we can possibly do. We are really about taking the classics and elevating them.” What makes a classic? at depends on who you ask. Trish, a self proclaimed ‘caramel person’, loves the Fleur De Sel, though she most o en requests that Jason bring home the dark chocolate coconut peanut turtle, a layer of coconut dough—like in an Almond Joy—then a layer of peanut and another layer of caramel, nished with a dark chocolate coating. Jason’s favorite depends on his mood, but the dark chocolate mocha drop ranks high.

In their newest location, the Stacks are continuing a long tradition of chocolatiering— e Chocolat Bar recently celebrated its 21st anniversary, and Trish is excited for growth in all its forms.

“We are excited and honored to be carrying on the tradition of such an amazing product and [would like to] to honor the people who have helped us get to where we are,” Trish said.

Jason Stack and Trish Stack bring years of experience that keep us all salivating for their locally produced signature chocolates. PHOTOS BY JASON AND TRISH STACK.

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Korean Beef Tacos

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Boise’s Culinary Oz DAVE KRICK

By M.M. Sigler

Unassuming in his signature baseball cap, glasses, and sincere ah-shucks smile, Dave Krick is one of Boise’s most prolific restaurateurs, and a quiet force for sustainability and change in Boise’s food and restaurant scene since his family opened Bittercreek Alehouse in 1996.

The frontman for the venture, Krick began working to shape downtown’s culture. His mantra — “Just Eat Local” is more than a catchphrase. It became a way of building the business, downtown’s culture and community.

The tipping point happened in 1999 when the Capital City Public Market moved to 8th Street.

“That was the catalyst,” Krick said. “I was naive in thinking, ‘We sell food, so we’re gonna support these local farms.’ Early on, it was self-serving. People liked us because we’re supporting local producers.”

It wasn’t that easy.

“Small farms aren’t built to sell to restaurants in a way that is economical, or that works with chefs and consumers,” Krick said.

It was a puzzle he was keen to solve. As he leaned into the idea, Just Eat Local became a brand and now a website that touts products he sells and the people who make them.

That groundwork put him in the right place when the pandemic shut everything down. No one knew what was going to happen. State and city officials were hamstrung.

“It was chaos,” he said. “You can do things in a crisis, you can’t do any other time. Our businesses were in complete collapse, so it was easy to get people to say, ‘Let’s put this thing together.”

Krick and other downtown business owners came together to create City of Good, which helps low-income people access local food; and FARE Idaho, a trade organization for independent producers, restaurants, grocers and makers, that surprisingly is the first of its kind in the nation, said FARE executive director Katie Baker.

“We believed that there were other associations like this so there would be a model out there, but there wasn’t,” she said. Now FARE is the model.

Krick is the nexus between the two. Though he would never call himself the instigator, longtime downtown advocate and FARE board president Rocci Johnson would.

“He’s a mover and shaker like me,” Johnson said. “If he picks up the phone when I call, I know we’re going to get some shit done.”

“I think all of us are trying to find our place,” Krick said. “I’m in the food industry. I understand it. I care about the changing climate we live in. Through food, there are solutions, and we desperately need our ag producers to be part of those solutions.”

Now, two years post-COVID and “... the story isn’t done,” he said. One lesson of shutdown and recovery is that people need to be paid better, so wages have increased. “That’s good news.”

That further tightens margins and restaurants cut costs by cutting jobs. Smaller kitchen staffs use more processed food, he said.

“The work now is to make it affordable to purchase local food. That’s good for everyone.”

Restaurant Row on 8th: For eco-restaurateur Dave Krick, it’s not just about where his food comes from, but also where it’s going in Boise, Idaho. PHOTO BY KAREN DAY

EAT CLEAN. FEEL GOOD. ENJOY LIFE.

Private chef prepared delicious nutrition delivered to your door. From your local farmers to your table in glassware. Ready to go.

TESTIMONIALS

"For all of the travels and all of the dishes I have enjoyed throughout my life, Gina’s food feels the most like ‘coming home’. With the most exquisite focus on seasonality and a knack for flavour pairings that keeps your taste buds in a constant state of awe, she is proof positive that ‘love’ is indeed a tangible ingredient."

—Patrick Drake, Co-Founder and Former Head Chef, HelloFresh

I love being nourished by Gina. This healthy, delicious, primarily plant-based diet is a perfect example of what I recommend for my patients.

— Dr. Rhiana Menen, Breast Cancer Surgeon in Boise, ID

CLEAN CUISINE BY GINA A Hollywood Ending

By April Neale

Curated vegetarian and omnivore meals arriving directly to your door might seem like something out of the Hollywood hills, but, thanks to Gina D’Orazio-Stryker, it is now within Idaho’s reach. Her company, Clean Cuisine By Gina, offers an array of crudites and dips as well as full entrees, desserts and more that each subscriber can tailor specifically to their desires. The food is portioned and packaged in her commercial kitchen and delivered once weekly.

D’Orazio-Stryker, a native Idahoan and mother to two sets of twins, grew up in Challis. “My paternal grandfather cooked for Bing Crosby and Dean Martin. My uncle cooked for Queen Elizabeth and Prince Philip,” D’Orazio-Stryker said. “I’m a fourthgeneration chef.”

D’Orazio-Stryker’s culinary education began in Florence, Italy, where, she says, her heart remains. “But, after culinary school, I met Frank Marshall who started my career in the film industry,” she said. Marshall, a prolific director and producer with Amblin Entertainment, convinced D’Orazio-Stryker to work for him, where she spent many years as a production coordinator.

On the 1993 set of Alive, D’Orazio-Stryker’s worlds collided when Marshall asked her to cook dinner for him and all the actors after learning that she’d gone to cooking school before embarking on a career in film. “I cooked for all of them. That was my first time feeding a large group of people,” she said.

Now, D’Orazio-Stryker has returned to Boise with a new business post-COVID. Before the pandemic, her soup business, called Gina Cucina, had soups in over a thousand stores, including Whole Foods, Gelson’s, Costco, and Albertsons.

Clean Cuisine by Gina was born two years after COVID forced her to pivot. Meals are prepared in D’Orazio-Stryker’s commercial kitchen using ingredients from local producers. Her home delivery is easy to customize with price options

and selections, including vegetarian and omnivore weekly menus. Customers may also opt for the “Build Your Own Bag” from the weekly menu, which allows for extra items to be added to your order.

“I wanted to be creative again in the kitchen and work closely with the farmers and the ranchers, which I get to do every week,” D’Orazio-Stryker said.

Her vendors, some of Idaho’s best purveyors, include Acme Bakery, Purple Sage Farms, LBE Wagyu, and more. In addition to home delivery, D’OrazioStryker has big plans.

“I am looking for a place to buy to build my kitchen right now. The front end will be a farm store—all the vendors can sell their products year-round,” said D’Orazio-Stryker. “I want to do cooking classes. There’s so many possibilities!

Top: At the recent FARE Idaho festival, Clean Cuisine by Gina served up crudites as samples. PHOTO COURTESY OF FARE IDAHO; Above: Gina D’Orazio-Stryker the renowned chef behind Clean Cuisine by Gina. PHOTO COURTESY OF GINA D’ORAZIO-STRYKER

WINE TASTING 101

By Kathryn House McClaskey

Kathryn House McClaskey is the Founder of House of Wine. She can be reached via email at: kat@houseofwineco.com

From swirling to swishing and everything in between, wine tasting is overwhelming, and sometimes it seems like little more than pomp and circumstance. Truthfully, there is a rhyme and reason for many of the tasting techniques a person utilizes. By breaking them down into five simple steps, you will learn to taste wine and showcase your professional testing skills with ease.

The first step in wine tasting is to analyze how the wine appears visually. Most wines are clear and bright, indicating clean winemaking. Color-wise, white wines vary in color from pale yellow to rich gold, while reds vary from purple and ruby to brick red and garnet. Typically, the darker the color of wine, the more intense the wine can be on the palate. White wines turn golden with age, while reds turn more brick red and slightly brown.

Next, you’ll evaluate the aroma of the wine. To do this, you hold the glass by the stem and gently swirl it while taking short, small sniffs. Young wines will showcase the aromas typical of their variety. White wine aromas vary from citrus to apple, peach notes, and tropical fruit aromas. Red wines can smell like red fruit (raspberries, strawberries) or black fruit (blackberries, black currants) and often have notes of oak (vanilla, baking spice).

For the third step in wine tasting like a professional, you’ll taste the wine and think about the structure or “bones” of the wine. Is it sweet (has residual sugar) or dry (no sugar)? How sour is it? If it’s a red wine, does it dry your mouth out and taste bitter (tannin)? Does it warm the palate as you taste it (alcohol)? All of these pieces of information can tell you about the style of the wine.

The fourth step is simply an extension of smelling a wine, which is understanding the wine’s flavors. When we slurp our wine and swish it in our mouths, the goal is to aerate it and allow the flavors to float through a pathway that connects our mouth to our nose. At this point, we decide if the wine tastes like what it smells like or if new and different flavors abound.

Lastly is the fun part: evaluating what you think of the wine. If you enjoy the wine, try to describe why. Is it because of the aromas, flavors, or the structure? What are the key parts of the wine that stand out? Personally, I enjoy wines that showcase balance, where all structural elements sing in a symphony and heighten the aromas and flavors of the wine. Great Chablis (Chardonnay from the Chablis region of France) and complex Rioja Gran Reservas from Spain are some of my favorites.

Wine tasting shouldn’t be intimidating. By following the five steps of determining a wine’s visual appearance, aromas, structure, flavors, and overall evaluation, you, too, can taste like a professional. Salud!

PHOTO BY GUY HAND

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CHOW DOWN IN CALDWELL

City by the Creek Enjoys a Food Renaissance

By Heather Hamilton-Post

Nestled amongst the sprawling elds of Idaho’s agricultural heartland, Caldwell’s culinary scene is indeed an oasis, de ned by farm-fresh avors, innovative gastronomy, and a rustic charm that seeks to celebrate the rich bounty of the Gem State.

anks to award-winners and savory standouts, Caldwell’s food scene has been quietly simmering, building to a boil as dazzling as the infamous Winter Wonderland lights show.

In the heart of Indian Creek Plaza, you’ll nd e Twisted Fig, a local sandwich shop with indoor and outdoor seating, should the weather allow. Owner Robert Mora said the restaurant’s motto is ‘savor the seasons’. During the cooler months, Chef Diane Dalton embraces the cold with Menudo. “But she’s twisting things up with her version of the traditional Mexican dish I grew up with,” Mora said. It’s plant-based and gluten free, and like all their soups, is available in a sourdough bread bowl. From prize winning Cajun chicken chili to stellar, innovative sandwiches with

punny names, e Twisted Fig is focused on unique avor combinations and a fresh experience, with a focus on meeting a variety of dietary needs. “We love our customers and community, and food connects us all in so many ways. We are just glad to make that happen,” said Mora.

Grit 2C, between Indian Creek and Flying M Co ee, serves up regional American cuisine and delicious cocktails. From the fried chicken to the fall salad, Grit’s focus on fresh, local ingredients brings Chef Uriel ‘Hootie’ Montelongo’s creations to the next level. “We make everything from scratch,” said CoOwner Sonia Montelongo. “Even our ranch dressing.” If you’re looking for soups that have simmered for hours, smoked pork shoulder, or cheesy bacon grits served alongside marinated, seared shrimp, Grit is the place to be. “We’re old school, and we know how to cook. It’s a traditional kitchen,” said Montelongo.

The Twisted Fig offers fresh, seasonal ingredients and serves up food that is ‘inspired, plant-based, and omnivore friendly. PHOTO COURTESY

Since November of 2021, Caldwell’s Casa Anejo, which means ‘old house,’ has been o ering up authentic avors in a space that promotes Chicano culture. Co-Owners Danny Palomera and Jorge Lopez rely on family recipes and stock a bevy of tequilas so there’s something for everyone. Enjoy a cold bottled drink, inventive cocktail, or margarita ight as you pose in front of some truly Instagram-worthy neon signs and await your dinner. Better yet, make it brunch!

If you’re looking for something adventurous, check out Chop Shop, a spot Chef Kristopher Ott describes as “a smoke-themed restaurant with BBQ fundamentals.” Ott, also a butcher, takes his cues from what farmers o er him, rolling out specials on social media with all manner of meats, including octopus and beef cheek, drawing crowds from throughout the Treasure Valley. With a lush patio garden that is also utilized in the kitchen, the experience aims to be interactive. “My kitchen is extremely exposed. e cooks, the bartenders, we all overlap. You’re part of the kitchen when you dine here,” Ott said.

By now, you’ve probably also heard about Amano, the only Idaho restaurant to make the New York Times list of the nation’s top 50 restaurants. Named as a nalist for the annual James Beard Foundation award, Co-Owner and Chef Salvador Alamilla serves up a variety of authentic Mexican avors from the heart. “Good food can be simple,” he said. “ e right amount of just a few ingredients can be very, very tasty.”

Top: Chop Shop Crispy Skin Pork Belly Burntends with Bourbon Maple Glaze.

PHOTO COURTESY OF CHOP SHOP; Above: Grit 2C Fall Salad, featuring arugula, roasted butternut squash, pomegranate, roasted beets, goat cheese, lemon vinaigrette, pistachios, and garlic chips. PHOTO COURTESY OF GRITN 2C

OF THE TWISTED FIG

HIGH TEA in Eagle

by Kyley Jolna

Château des Fleurs’ gorgeous marble, glass, and gilded surroundings are reminiscent of ancient palaces, and paintings from Hungarian artist Lajos Marks adorn the walls of this European dreamland. When you enter, you are transported to another place and time.

In the mid-’80s, Susan Roghani (formerly Susan Camille Beckman) built a beauty business and moved its headquarters to Boise. Now, the estate offers fine dining, weddings, and even an Afternoon Tea, held most Wednesdays from 1-3 p.m.

Early for my tea time, I decided to check out the grounds that I’ve heard resemble the famous Versailles in France. Although it is winter, you could see how spring will bring the grounds to life, grassy lawns leading to private gardens and a line of trees in the distance, a walkway that gives way to an arbor. In total, Eagle’s Château des Fleurs spans over 40 acres.

Inside, the ballroom was packed with round tables ensconced in pure white linens, creamy floral arrangements, and warm company. Together, folks were enjoying tea, nibbles, and conversation.

At High Tea service on Wednesday afternoons, guests of varying ages are treated to a formal European elegance with sweets and scones. Tea is a festive occasion where the attire is as varied as the guestlist—school girls with their mothers decked out in hats and fascinators, proper ladies, and even bachelorette parties celebrating their bride in vibrant outfits.

Seated with my party, we began with wine from Roghani Vineyards located in the Snake River Valley. There were plenty of tea choices to compliment the selection of delicate pastries and cakes, and each of us chose a different type. Rooibos, black, and green teas, with secondary ingredients like pepper, vanilla, and lavender make choosing difficult.

On the table, a triple hourglass tea timer allows you to perfectly steep your tea however you like—light, medium, or strong. Once our tea arrived in personal teapots, I flipped the timer and waited.

Sipping slowly through discussion and laughter, the hour slid away. Even the restrooms were lovely there, all marble and gold. At the wash station, I was delighted to find Camille Beckman items on the shelf.

The Chateau is much more than just another enchanting event venue; it is a place for extraordinary gatherings.

High tea includes a choice of tea served with savory quiche and a small seasonal garden salad (during the colder months, soup is served in place of salad) followed by the traditional tea tier filled with scones and an assortment of sweets and savory tea sandwiches. PHOTOS COURTESY OF CHATEAU DES FLEURS.