FLAVOR Winter 2024-2025 by IdaHome Magazine

Deliciously Di erent

Photo below by Marci Vincente.

Dear Readers,

I’m fascinated by what people think and feel and imagine, and how what’s happening in their mind, for good or bad, influences their behaviors. We imagine danger and take precaution. We imagine a future of love and ask someone on a date. We imagine ourselves in a particular location and plan a vacation. Our imaginations, in concert with our intellect and emotions, are a potent part of our sense of well-being, connect us to our past in the form our memories, and connect us to our future by allowing us to envision a day, week, a life, of our design.

I travel a fair amount as a writer, and I’m often on my own in unfamiliar places. I’ve developed conversation starters that help me make connections, one of my favorites of which is asking people to tell me about the best meal they’ve ever had. By and large, they don’t just describe the food, but the entire experience—the place, the time of year, the smells and sounds, the quality of the light, and the company along with them. In short, I’m asking them to engage their imaginations so I might, in some small way, have that same experience in my mind.

ALAN HEATHCOCK Editor

The great grief of the human experience is we are all separate. Separated by the domes of our skulls and the fabric of our skin, every day we struggle to feel understood, and to understand those who are not us. We need ways for one consciousness—the thinking and feeling and imagining that takes place in the scared place of truth behind our eyes—to find kinship in another. Dining is one of my favorite ways to bridge that separation. Even if you’re eating the same dish as someone else, you must ask how it tastes to them—for how else will you know?

Beyond the initial reaction of how something tastes lies a myriad of influences as to why something was pleasurable or not. To taste is to feel and think and imagine, and that taste is connected to someone’s culture, upbringing, travels, ethnicity, religion, family, education, and on and on. To ask someone how something tastes is to ask them who they are, and an offering to bridge the canyon between one person, one consciousness, one life, and another.

As the cold of winter drives us into our homes, our instinct might be to nest in our blankets in a self-induced hibernation. This magazine serves many purposes, but for this winter issue, my hope is that amid these pages you find inspiration to bundle up and venture out into the frigid world for a drink or a meal. Call up a friend or friends, your mother or brother or cousin, or that person at work you don’t know as well as you’d like, and embrace the task of asking that beautiful and profound question that divines us toward kinship: How does it taste to you?

Stay warm and be well. Cheers from all of us at Flavor Magazine.

~Alan Heathcock

RITUALS OF HOME AND HERITAGE

Comfort food nurtures more than the body

By Heather Hamilton-Post

Like a favorite playlist or a well-worn sweatshirt, comfort food settles neatly into the familiar winter warmth of a broader nostalgia. Indeed, it is a global phenomenon, a seeking of emotional solace by way of a full tummy, especially as we amble toward the holiday season. From traditional ingredients to trusted family recipes, the food we crave is both universal and specific.

Pedro Martinez, private chef and owner of Idaho Provisions, speculates that comfort food likely originates from necessity, evolving to hold the title only after it is no longer so essential or so accessible, creating a yearning for simpler times, foods, and traditions. Often, our comfort foods are passed down, ostensibly inherited like baldness and blue eyes.

He’s right, of course. Historically, foods that were filling and easy to make gained popularity during challenging times like wars or other economic hardship because they offered sustenance, which also translated to emotional relief. Depending on food availability, climate, and the particular staples of a region, these foods were quite different. In Western cultures, this was, in part, casseroles and soups. Across Asia, warm broths and rice dishes soothed families. Now, we see traditional dishes blended with modern ingredients—comfort food made new.

For Martinez, that comfort food is braised chicken with molé negro, rice, and fresh made corn tortillas, which reminds him of his mother's unconditional love.

For Soraya Mazloomi, bread slinger at Acme Bakeshop, comfort food is pot roast with mashed potatoes, gravy, and snow peas, made by her grandmother when her family would gather for a weekly meal, the peas fresh from the garden.

“My grandma helped raise us and I miss her so much,” Mazloomi added.

This shift from food to family and memory happens naturally for Mazloomi, as it does for all of us.

“In my culture, during Dia de los Muertos, we honor our ancestors by practicing various traditions, one of which is to set out their favorite foods to comfort them when they return home. The day we stop practicing this tradition is the day they truly die as there is no one to remember and honor them,” explained Martinez.

“Food can facilitate a magical experience that will transport you back in time to revisit parts of your psyche that would have otherwise been forgotten.”

Comfort food is both a remembrance and a salve. The term itself suggests a reprieve from stress, illness, homesickness, and grief. And it is more than perception—research suggests that the typically higher carbohydrate and fat content of comfort foods increase

mood through the release of serotonin, stimulating positive emotions and reducing feelings of loneliness.

These foods create a global sense of belonging, in part because, as Mazloomi explained, part of the ethos is the sharing of it. “Food brings people together. It's a shared biological need, but it's also the love and care put into it. It is an act of deliberate care,” she said.

Martinez agrees, and believes that comfort food can serve as a tangible reminder of where we come from—our humble beginnings, where things were perhaps slower paced and more intentional.

“Without revisiting those dishes, those memories are lost to time,” said Martinez. “Comfort food and unconditional love is what we all need as humans. They are one in the same.”

PHOTO BY MARCI VINCENTE, COURTESY OF ACME BAKESHOP

PHOTO COURTESY OF PEDRO MARTINEZ

publisher KAREN DAY karen@idahorem.com

editor

IDAHOME EDITORIAL TEAM

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 TED HARMON

social media

APRIL NEALE

director of sales and marketing MONA WARCHOL mona@idahorem.com

ON THE COVER

Spitfire Tacos+Tequila in Eagle, Idaho, delivers bold, flavorful tacos paired with an extensive selection of wine, beer, cocktails, and agave margaritas. With its vibrant atmosphere, creative menu, and fresh ingredients, food and drink enthusiasts enjoy inventive flavor combinations like Korean BBQ pork belly and smashburger tacos prepared in an authentic way.

CONTRIBUTORS

April Neale 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.

Chelsea Chambers is a graduate of Boise State University and has been working in media and communications for nearly a decade. She specializes in public relations, print and digital media, and social media management but dabbles in a variety of other areas. Chelsea serves as the Public Information Specialist and Interpretive Coordinator for the Idaho Department of Parks and Recreation and runs a freelance business doing everything from copyediting to consulting.

Chereen Langrill is a longtime Idahoan who has worked in journalism, communications and content creation for more than three decades. She’s a proud dog mom and can often be found wandering local trails with her husband and their two dogs. She is happiest out in the wild and loves hiking, stand-up paddleboarding and traveling. She hopes to one day perfect her ukulele skills and recently discovered the joy of creating intuitive art.

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.

Juliana Rennó Bounds is a journalist turned chocolatier turned technical writer and editor (classically trained in all of three!). She is originally from Brazil and finds stories and food perfect ways to share her culture and passions. Though retired from chocolate making, Juliana still loves to cook—and eat! She enjoys spending time with her husband and three kids, watching movies, and going on adventures.

Sabina Dana Plasse is a professional writer and editor from Baltimore, Maryland, who moved to Idaho more than 15 years ago. Besides writing and editing, she launches start-up events, assists businesses with publicity and marketing, and is an active film reviewer. When not working, she is enjoying the outdoors, traveling, and watching movies.

Dave Yasuda is a local Boise eater and the Director of Foodfort for the Treefort Music Festival. His career in food includes working for Snake River Farms, Hot Pockets, Dole Foods, and Simplot. Dave has an MFA in Creative Writing, Non-Fiction from the University of Nevada, Reno. His writing has appeared in the New York Times, Bicycling, Wired, and the Tiferet Journal. IG: @highzoot

Based in Boise, Idaho, Ted Harmon has been taking photos for over 20 years since getting his start working as the photo editor of the Boise State Arbiter. Over the years, he’s acquired experience shooting all types of content including landscape, portraits, and commercial photography.

WARM UP THIS WINTER at Idaho’s Field to Fork Festival!

By Tammie Halcomb

is February, escape the winter chill and immerse yourself in the tastes, stories, and community of Idaho’s local food scene at the annual Field to Fork Festival, presented by FARE Idaho. Set to take place on February 20, 2025 from 10:00 a.m. to 5:00 p.m. at Jack’s Urban Meeting Place (JUMP) in downtown Boise, this festival is a true celebration of Idaho’s culinary culture and a rare opportunity to connect with the people who grow, cra , and share our local avors.

EXPLORE LOCAL FLAVORS AND CRAFTSMANSHIP

e Field to Fork Festival brings together Idaho’s independent farmers, ranchers, food producers, and culinary artisans under one roof, creating a vibrant indoor market where you can sample, sip, and shop a variety of local foods and beverages. Whether you’re new to Idaho’s local food scene or already a big supporter, this event is a great chance to explore the rich diversity of our food system up close.

HANDS-ON COOKING CLASSES

For food lovers and budding chefs alike, the festival o ers a series of cooking classes led by some of Idaho’s most talented culinary minds. Learn new techniques, discover innovative ways to use seasonal ingredients, and gather tips on bringing Idahogrown produce into your own kitchen. No matter your skill level, these classes are designed to be as fun as they are educational, adding warmth and excitement to the winter season.

ENGAGING PANELS

In addition to the culinary experiences, you can sit in on panel discussions that dive into the stories and insights of Idaho’s food industry. Hear from local voices on the future of Idaho’s agriculture and the path that food takes from farm to fork. ese conversations o er a deeper look at the values and e orts behind the food on our plates, making it an inspiring experience for everyone who values local food.

STAY CONNECTED AND SUPPORT LOCAL

At its heart, the Field to Fork Festival is about building community. It’s a place to connect, learn, and celebrate Idaho’s food traditions together. Whether you come for the tasting, the classes, or the conversation, the Field to Fork Festival is a perfect way to spend a winter day. Admission is free, but registration is encouraged to reserve your spot and receive updates.

JOIN US!

Warm up with us this winter and experience Idaho’s local food community like never before. Mark your calendar for February 20th, and bring friends and family along to share in the fun. For more information and to reserve your spot, visit FARE Idaho’s website.

PHOTOS/GRAPHICS COURTESY OF FARE IDAHO

Finding withCommunity The Lost Kitchen’s ERIN FRENCH

By April Neale

Chef Erin French is having a big moment. Known for her celebrated restaurant The Lost Kitchen, in Freedom, Maine, she’s also got two hit series on Magnolia Network and a bestselling memoir, Finding Freedom: A Cook’s Story; Remaking A Life From Scratch. French’s story of hard-fought success will soon inspire a feature film, thanks to a fierce bidding war that secured the rights. Yet, amidst her success, French discovered a profound sense of community in an unexpected place: Boise, Idaho.

During the first season of “Getting Lost with Erin French,” a stop at Boise’s Janjou Patisserie for a croissant led to an unplanned shift in the show’s direction. French connected deeply with James Beard-nominated patisserie chef Moshit Mizrachi-Gabbitas, who shared a moving story about how the Boise community had supported her through the tragic loss of her young son.

As French and her husband Michael Dutton were waiting for their croissants, French described a feeling of energy and emotion. “Moshit came up to the table, and there was this instant feeling of something richer going on here. There’s a story, and I need to get to know this person. I found myself weeping at the table,” she said.

The emotional encounter resonated with French, who also leaned on cooking to navigate her own diﬃcult times. Moved by this shared experience, French halted production, telling her crew, “I’m not leaving; we are staying here.”

All episodes of “Getting Lost With Erin French” are available on Max and discovery+ now.

Moshit invited French into the back of the bakery once she’d finished her service and was making croissants for the next day. “And we had one of the most spiritual connections and moments of the trip. The moment you just stopped in your tracks on this journey, meeting this incredible person and making the most amazing croissants you’ve ever had in your life, too,” said French.

As French and Moshit worked together in the kitchen, they bonded over their shared resilience and how food became a lifeline during their darkest moments. French said that

PHOTOS COURTESY OF MAGNOLIA NETWORK

finding the reason that food can be powerful and exploring why it brings people together was all part of the experience. “We were both able to use that as a buoy to lift ourselves up,” she said. “Food was that vessel. Meeting her made that entire trip worth every mile we traveled.”

It is French’s grace, grit, and true New Englander tenacity on display at The Lost Kitchen, a physical manifestation of her drive to survive, celebrate, and champion women in the food service and farming industries. The multi-course dining experience offers a unique culinary adventure with dinner service on Fridays and Saturdays. But not even her resolve can outrun the seasons, and when the weather turns her business to a standstill, she and her husband hit the road in an Airstream in search of off-the-grid culinary experiences that inspire their own business. French’s new series sees her traveling to cities across America, searching for inspiration, stories, techniques, and culinary revelations. Boise, one of nine stops on their trip, was one of the most surprising visits. In addition to Janjou Patisserie,

“When we first started planning this trip, Idaho was not on the list. But this journey and the excitement were about what we would find in unexpected places.”

French connected with Boise’s culinary community through a paella feast with the Ansotegui family at Ansots and a dinner at Peaceful Belly Farm with Chef Josie Erskine and others.

Reflecting on the trip, an emotional journey told through great meals, French noted, “When we first started planning this trip, Idaho was not on the list. But this journey and the excitement were about what we would find in unexpected places. It was everything we hoped to have with these discoveries, moments, and people in places. And, no doubt, Boise was one of the greatest stops that we made.”

Erin French and her husband Michael forgo winter hibernation in search of inspiration for the season ahead by hitting the road in an Airstream, a longtime dream of French’s.

BROWN SUGAR & MAPLE-GLAZED PORK TENDERLOIN WITH ROASTED FRUIT

“This is my favorite kind of dish: effortless rough for a Monday, but elegant enough for a Saturday. Starting with a spice rub and finishing with a sugary glaze transforms an oterwide straightforward cut of meat into lacquered, tender perfection. I like serving it with a moody side of anise-scented roasted winter fruit such as pears and plums.” - Erin French.

For the Tenderloin

• 1 Tablespoon ground fennel

• 21/2 teaspoons kosher salt

• 1 teaspoon freshly ground black pepper

• 1 teaspoon chili powder

• 1 teaspoon ground cinnamon

• 1 (11/4-to 11/2 pound) pork tenderloin

• 2 teaspoons extra-virgin olive oil

• 3 whole star anise pods

• ½ cup packed light brown sugar

• ½ cup maple syrup

• 2 garlic cloves, minced

For the Roasted Fruit

• 2 medium pears, halved, cored and cut into ½ inch slices

• 1 medium shallot, cut into 1/4 -inch slices

• 2 tablespoons plus 1 teaspoon sugar

• 3 sprigs fresh thyme

• Grated zest and juice of 1 medium lemon

• 5 whole star aise pods

• Kosher salt and freshly ground black pepper

• 2 plums, halbed, pitted and cut into ½ inch slices

Make the Tenderloin

In a small bowl, combine the fennel, salt, pepper, chili powder, and cinnamon. Pat the spice mix all over the tenderloin.

In a large, heavy bottomed skillet, heat the olive oil over medium heat.

Add the tenderloin and sear on all sides until browned, about 1 ½ minutes per side. Transfer the pork to a baking dish and set aside.

In a small sauce pan, toast the star anise over medium heat to allow the flavor to open up, about 1 minute. Add the brown sugar, maple syrup, and garlic, stir to combine, and cook until the sugar melts and the glaze begins to bubble, 4 to 5 minutes.

Remove the pan from the heat and let sit for 1 hour to let the glaze thicken and the flavors meld.

Preheat oven to 375 degrees F. Brush the tenderloin evenly all over with about 1/3 of the glaze. Bake the tenderloin, basting every 5 minutes or so with moe of the glaze, for 15-20 minutes

until an instant-read thermometer inserted in the center reaches 160 degrees F.

Transfer the tenderloin to a carving board and tent with foil (do not clean the pan or discard any of the glaze). Let the meat rest while you roast the fruits. Increase the oven temperature to 425 degrees F.

Make the Fruit

In a medium bowl, toss together the pears with the shallot, 2 tablespoons of the sugar, the thyme, lemon zest, star anise, a good pinch of salt and a crack of pepper.

Spread the mixture ove the bottom of a rimmed baking sheet and roast until the pears are just tender, 8 to 10 minutes. Add the plums and the lemon juice, toss, and roast for 1 minute more.

Cut the pork into 1-inch thick medallions and arrange on a platter with the fruit. Drizzle with a couple spoonfuls of any glaze left in the saucepan and serve.

January 28 - February 2, 2025

Come to Sun Valley for an Unforgettable Culinary Experience

The Sun Valley Culinary Institute is excited to announce the return of the Sun Valley Food & Wine Celebration! The 2025 event will showcase an exceptional lineup of James Beard award-winning and Food Network celebrity chefs.

Meet The Chefs

Use this QR code to learn more, purchase tickets and save up to 25% on your stay at the Limelight Hotel Ketchum!

Chef Art Smith Multiple, James Beard Award-Winning, Celebrity Chef and Author

Chefs Britt Rescigno & Kinsey Leodler Owners, Fiamma Sun Valley to Open Winter 2025

Chef Elizabeth Falkner Culinary Artist, MultiAward-Winning Chef, Co-Founder T’MARO

Chef Helene An “Mother of Fusion,” Pioneer Award in Culinary Arts, Smithsonian

Chef Jonathon Sawyer James Beard Award Winner, Great Lakes, Food Network Celebrity

Chef Vitaly Paley James Beard Award Winner, Pacific Northwest, Iron Chef America Winner

Steve Phelps James Beard Semi-Finalist, Sustainable Seafood/ Aquaculture Ambassador

Barton Seaver Award-Winning Chef, Author and Seafood Expert

IGNITE

PALATE

PHOTOS BY TED HARMON

By Alan Heathcock

Scott Slater has been working in the restaurant industry since the age of 15. He’s owned hot dog stands, hamburger and beer joints, and eventually graduated into tacos, a food he’d grown up loving in southern California. When his business partner and Boise native, Todd Ketlinski, purchased a plot of land in downtown Eagle, the decision was made that tacos would be perfect for the location. Slater had owned several quick-service taco restaurants in San Diego, and imagined a full-service version would fare well in Idaho. Thus Spitfire Tacos and Tequila was born.

Slater’s hamburger restaurants (Slater’s 50-50) were known for their creative takes on anything between two slices of bread. He’s brought the same spirit of experimentation to Spitfire’s taco menu. “There’s plenty of places you can get carne asada and pollo asada,” Slater explained. “But our carne asada has miso morita salsa. Our al pastor has green tahini. Every single thing on our menu will have some unique component that you can’t find at any other restaurant.”

Self-described as “authentically made inauthentic tacos”, Spitfire Tacos + Tequila brings unique flavor combinations to Downtown Eagle with fun shareables and globally inspired tacos and burritos.

The range of tacos at Spitfire is diverse and adventurous. There’s the Korean BBQ Pork Belly Tacos, with spit-roasted kalbi pork belly, Asian pickle salad, sriracha aioli, and honey sesame sticks. For the vegetarians in the crowd, Spitfire offers the Mushroom Quesataco, with marinated portobello mushrooms, avocado, charred serrano salsa, crema, and umami crispy onions. They’ve had a Nashville Hot Chicken Taco, Jerk Chicken Taco, Pastrami Taco, Smash Burger Taco, and even a try at Birria Beef Ramen. Part of the fun of visiting Spitfire again and again is discovering what new dishes have found their way onto the ever-shifting menu.

Even with all of Spitfire’s experimentation, Spitfire’s most popular taco is their version of the traditional al pastor. “The al pastor is cooked on a marinating spit, which is where the Spitfire name comes from,” Slater said. “With cooking meat on the spit, you get those crunchy fat bubbles, and all that texture and flavor. It’s al pastor carne asada, obviously a classic, but the sweet acidic touch of the green tahini salsa, and the smokiness of the mezclajete hot sauce, sets ours apart.”

While “tacos” is one half of the restaurant’s name, “tequila” is the other. The drink menu does not disappoint. Spitfire has one of the region’s largest selections of tequila and has quickly become known for their agave margaritas. Like the tacos, the margarita list pushes creativity forward with innovative blends of bold flavors— huckleberry, tamarind, smoked cherrywood— there’s so many interesting choices that challenge the norm. The Mexico City Margarita is Slater’s personal favorite, and its sweet/sour/spicy blend of naranja, grapefruit, jalapeño, activated charcoal, and serrano bitters is complex but familiar, challenging but comforting.

Spitfire Tacos + Tequila is open seven days a week and is even open for breakfast from 7 a.m. to 11 a.m. Head to downtown Eagle this winter, and let Spitfire warm your belly and your soul with some of the area’s most interesting and delicious tacos and margaritas.

Spitfire draws inspiration from genuine Mexican cuisine with dishes like the Oaxacan Tlayuda or Norteño Burrito. Others—like the Smashburger Tacos, which smash ground angus beef, government cheese, and kosher dills into locally made tortillas—reflect a bold disregard for strict authenticity.

GREAT RESTAURANTS GUIDE

There’s a chill in the air and the days are getting darker, but at Cottonwood Grille we’re settling into our favorite season. Cozy up next to our crackling hearth, sip a warming cocktail or uncork a rich red, and enjoy Cottonwood’s takes on comforting classics that will warm your heart.

COTTONWOOD GRILLE Marks a Milestone with Classic Winter Charm

By Alan Heathcock

Nestled along the Boise River, the Cottonwood Grille is one of the longest-standing institutions in the local fine-dining scene. This year marks the restaurant’s 25th anniversary, and their offerings are as strong as ever. It’s easy to see that they have one of the best patios during the summer months, but they’re also the perfect winter destination.

Massive timbers frame the dining room, the centerpiece of which is a mighty stone hearth that conjures the warmth and elegance of a ski lodge. With the snow falling through the cottonwoods just outside, you’re transported out of the streets of Boise and into a mountain resort. To match the ambiance of the restaurant, the menu is filled with drinks and dishes to fit the winter season.

“We dig deep into heavier flavors in winter,” said Clark Vanvooren, the bar manager at the Cottonwood. “We want the drinks to have richer, deeper, notes of comfort.”

Aside from the Cottonwood having one of the best lists for Scotch, Cognac, and Brandy, Vanvooren and his crew have concocted a lovely roster of seasonal cocktails. The Foster Old Fashioned switches out the bourbon for the spiciness of Diplomatico rum, then adds chocolate bitters and house made bananas foster syrup for a sumptuous treat. The Harvest Cider mixes Knob Creek maple whiskey and Kraken Black Spiced Rum with hot apple cider and serves it with a cinnamon stick. A favorite for warmth both on the tongue and in the belly is the

Mulled Over, a delicious blend of mulled wine, Nocino liqueur, brandy, and orange bitters.

Chef Jesus Alcanay blends his Basque upbringing with touches from the mountain west to build a menu steeped in comfort. Elk, buffalo, and pheasant are all on the dinner menu, a departure from the many other menus in the valley, and all perfect for a winter meal. Chef Alcanay recalled cold days in the Basque country for the Lamb Txillindron, a dish of tender lamb simmered with roasted onions and peppers and served over mashed potatoes with savory sauce. Start dinner off with a warm goat cheese salad, baked brie, or some of the finest croquetas around. Finish with a mixed berry cobbler topped with Dutch crumbles and vanilla bean ice cream.

The Cottonwood is also the perfect winter destination for lunch and Sunday brunch. Swing on in for lunch and warm up with a bowl of the traditional Basque red bean and chorizo soup, or the onion soup au gratin. For Sunday brunch, have an epic Bloody Mary, then dig into the chilaquiles, the chicken fried steak, pan seared trout, or any of their delicious omelets.

It's testament to the consistency and quality that the Cottonwood Grille is celebrating their 25th anniversary. That the Cottonwood is the perfect winter destination means you should break out your ski jacket and head on down to the “lodge” to bask in the warmth of the space, the drinks, the food, and the spirit of fellowship that has galvanized them as a local culinary institution.

PHOTOS COURTESY OF COTTONWOOD GRILLE

NICK’S ITALIAN RISTORANTE is a Love Letter to Food, Family

By Heather Hamilton-Post

With a rich Italian menu brimming with new pasta dishes, meat entrees, and a sophisticated selection of appetizers—including tuna tartare, octopus, and clams—Nick’s Italian Ristorante o ers a thrilling mix of inspired Italian avors. e restaurant, located at Linder Road and Chinden Boulevard, is led by Chef Enrique Martinez, whose decades of experience showcase a menu that blends traditional favorites and more modern avors.

Above: Sicilian Meatballs in marinara with ricotta, mozzarella and parmesan. Left Lobster tail over penne pasta with bacon and green peas in alfredo sauce. Below: Paella Alla Valenciana, featuring fresh catch of the day, jumbo shrimp, mussels, clams, Italian sausage, chicken, green peas and tomatoes in saffron rice.

While Ti Amo was named to pay homage to Barbacoa creators and restaurateurs Robert and Martine Castoro, who also happen to be Torro Group operating partner Nikolai Castoro’s parents, Nick’s is named for Nikolai Castoro and Nicholas Terrafranca—whose father and daughter both share a version of his name—and who are also close friends. In many ways, Nick’s has been a long time coming.

“When we were younger, we’d help seat guests or clean the plexiglass roof at the Castoros’ restaurant,” explained Terrafranca. “And when we were even younger than that, we’d pretend we had our own restaurant and serve our parents breakfast. We called it Nick Nack Paddy Whack. When we decided to do this Italian restaurant, I knew we probably wouldn’t go with that—but that’s where it started,” he laughed.

“My favorite right now is the Short Rib Fettuccine,” said Torro Restaurant Group operating partner Nicholas Terrafranca. “But also, the veal—the Scallopini Carcio and Scallopini Marsala—is so tender. It’s really, really good,” he said. e restaurant, which opened in early November, was once a Flatbread Neapolitan Pizzeria, but the rebrand o ers a revamped aesthetic as inspired as all of Torro Group’s endeavors, which include Barbacoa Grill, Ti Amo, Coa De Jima, and Coa Del Mar. is association, explained Terrafranca, helps provide access to high quality ingredients. “And the kitchen at Nick’s is bigger than the kitchen at Ti Amo, so we’re able to have more on the menu,” he said. “All of the restaurants are di erent.”

But like the others, Nick’s boasts Martine Castoro’s signature style—Terrafranca describes it as “modern retro”—and the same heart that beats in all of the restaurants.

Now, Nick’s is a hub for modern culinary creativity, balancing full avors with rich, tender meats, hearty sauces, and handcra ed pizzas. Guests will still nd some of their Flatbread favorites, but the menu and the space—with its high ceilings and open kitchen—has been reimagined for the whole family, and the team is excited to present a menu that is largely their own. “It was a really collaborative project between friends and family,” said Terrafranca. “A lot of heart went into this restaurant.”

Among classic Italian recipes and new favorites, look for Italian wines, European beers, sake cocktails, and unique desserts such as co ee-soaked tiramisu, cannoli, and a ogato for a complete dining experience. Perfect for family dinner and special enough for date night, Nick’s Italian Ristorante’s dedication to quality, tradition, fun, and avor is a welcome addition to the Treasure Valley dining scene.

“Chef Enrique just knows how to accommodate everyone’s taste buds. ere are so many options. Every dish he’s created can utilize a di erent style of sauce or noodle,” said Terrafranca. “He’s made a menu that can really be customized to take care of the customer.” For more details on the restaurant and menu, visit eatnicksitalian.com.

Rustic Italian cuisine with influence from Spain and France

Fresh ingredients, craft cocktails, great people, casual and relaxed atmosphere.

RUSTICA Offers Inspired Eating, Fresh Ingredients

By Chelsea Chambers

The foundation for a good meal is always good ingredients. For Rustica Chef Tyson Mann, the importance of using fresh, unprocessed ingredients was instilled in him since childhood. Mann grew up in a very small area in the middle of nowhere. “We were about a 45-minute drive from the closest town,” Mann shared. “Being so far away from anything, I grew up eating out of my mom’s garden. She was adamant about our family eating fresh, non-processed food and she loved cooking. That really established my foundation for cooking and is the root of my passion and love for food.”

Mann is the head chef of the newly opened Boise restaurant, located on 8th Street in the heart of downtown. “The Rustica logo is a nod to the symbol of the Chianti region in Italy, which is a big draw for the style of food that we serve,” he said. “It is something that the owner, Dan Watts, and I are both very passionate about, so we have our focus on Italian cuisine while bringing in some influences from France and Spain.”

Rustica has been an instant hit in the Treasure Valley, offering delicious meals like porchetta and Spanish flank steak. Rustica fulfills all of the Italian cravings like pizza and pesto, while simultaneously satisfying appetites you didn’t even know you had. The combination of Spanish and European infusion is an absolute delight.

From his small, Southern California hometown to the renowned Los Angeles culinary school, Le Cordon Bleu, Mann has been able to learn how to cook in a variety of different styles, cuisines, and gastronomic techniques throughout his career. “I had the opportunity to work in a Michelin star restaurant in LA and got to work under Chef Michael Cimarusti,” he said. Cimarusti is an esteemed chef who has won the prestigious James Beard award multiple times, and his restaurant is the proud holder of not one, but two Michelin stars. When considering the type of experience and education that Mann received when working under Cimarusti, it’s no wonder that everything he touches turns to culinary gold.

After starting his career in the bustle of Los Angeles, Mann sought to slow things down a bit and moved to Costa Rica to be a private chef for a small resort. When he returned to the states in 2013, he decided not to return to the grind of L.A., but rather he sought the space and pace of Boise, Idaho.

This is now the third Boise-based restaurant where Mann is the chef. The trio—alongside Wild Root and Saint Lawrence Gridiron—could not be more different in their menu offerings, but one thing remains true for all: fresh, delicious ingredients. “We pride ourselves on using the best ingredients we can. We import some of our meats and ingredients from Italy. We use fresh pasta made by Sigita, a local pasta maker who owns Ferranti Fresh Pasta. We make our pizza dough from scratch in-house and let it ferment for a few days to give it amazing structure, texture, and flavor. We source our tomatoes from an Italian grower based out of California,” Mann shared passionately. “We source our

bread from ACME Bakeshop for daily fresh bread. And craft everything else we make in-house from scratch, so all our dishes are fresh, clean, and built from the ground up by hand.” Mann’s mother was his inspiration and the catalyst that sparked his love for food and making magic in the kitchen. Family has remained an integral part of his life. “I couldn’t do this without the support and love of my wife, Sarah, and my two kids, Torben and Emmette,” he said. Mann would also like to give special accolades to Chef de Cuisine Chelsea Austin-Donnelly and General Manager Emma Brandt, who have been key players in the success of Rustica’s opening and smooth transition to serving the Treasure Valley. The team looks forward to introducing Boise to new food and delicious flavors with their seasonally rotating menus and fresh, authentic ingredients.

Top: Chef Tyson Mann. Below: Spanish Steak. Marinated teres major served with artisanal seasonal vegetables, smashed tavern potatoes, and chef mushroom mix. The dish is served over creamy polenta and finished with fresh gremolata.

COMING SOON TO BOISE: A NEW STEAK HOUSE CONCEPT FROM THE OWNERS OF THE JAMES

Creates Rare Experience for Treasure Valley Diners CORSO ITALIAN STEAK

By Heather Hamilton-Post

A bold addition to the Treasure Valley dining scene, Corso Italian Steak blends retro charm with modern sophistication. Still under construction in the space formerly occupied by, most notably, Murphy’s Steakhouse, Corso is an Italian steakhouse with a focus on approachable luxury, delicious food, and incredible atmosphere.

The revitalized concept comes from DBS Hospitality, the group behind The James and The Sandwich Bar, both on Broadway. Together, partners Daryn Colledge and Barry Werner, along with Director of Operations Chris Mitchell, hope to offer a dining experience that resonates with both casual and specialoccasion diners. They’re ecstatic to bring an Italian steakhouse to Broadway, just outside the core of downtown and easily accessible by freeway, in an area they’re all excited to see develop and prosper.

“There’s no Italian steakhouse in town—traditional Italian cuisine with elevated steaks isn’t a combination you see here,” Werner explained. The concept, over a year in the making, has been meticulously crafted and is driven by a desire to offer something unique in the Treasure Valley.

“It’s a tribute to the classic steakhouses of the 1960s and 70s in places like New York and Chicago,” said Colledge. “Think dark, sexy, leather, wood. We want it to feel like eight o'clock no matter what time you show up.”

This sophistication is about more than atmosphere, though—it permeates the food and drink, which offers a well-rounded and appropriately nostalgic experience. Led by Chef Dana Brizee, whose past experience includes stints at Smith & Wollensky and high-end Italian eateries, the kitchen will feature premium steaks sourced from places like Snake River Farms, alongside Italian classics like veal chops, ossobuco, and sausage with peppers.

“We're not competing against some of the finer restaurants here in town,” Colledge explained. “We’re doing big lasagnas, big parms, steakhouse food that people recognize—with Italian flavor on the side.”

DBS Hospitality Group partners Daryn Colledge and Barry Werner and Director of Operations Chris Mitchell, self-described ‘meat and potatoes guys’, are excited to bring approachable, atmospheric dining and drinks to the Treasure Valley.

Colledge, Werner, and Mitchell all consider themselves “steak guys”, but more than a specific dish, they’re excited for the concept of the restaurant itself—the chance to order a perfectly cooked local steak alongside a luxurious, velvety pasta and slice of crusty bread.

“I’m excited about pretty much all of it,” said Mitchell. The innovative cocktail program, led by Mitchell, seeks to reimagine vintage drinks like the Grasshopper, Brandy Alexander, and Harvey Wallbanger, updating them with modern flavors and techniques. “We’re planning a lot of period drinks,” Mitchell explained. “Taking the flavors from them, and mixing them together in entirely new ways.”

Said drinks will be available in the bar, dining room, private dining area, or in the 38-seat specialty cocktail bar with a separate alley entrance. Meant to cultivate sophistication and intrigue, this space will borrow from Mitchell’s favorite Barcelona bar, which recreates the feeling of gathering in someone’s living room. “There’s going to be an entertainment center and specialty drinks made right there by a host or hostess, as if they’re entertaining you in their home,” Mitchell said.

As excitement builds for a grand opening, Colledge, Werner, and Mitchell all hope to create a place that feels like home—a restaurant where the community can gather around the table to share meals and create memories. “Service and food are important, and we’ll have that, but we’re going to have such a nice atmosphere too,” said Werner. “Totally different than anything else in town.”

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A WORLD OF POSSIBILITIES

Wandering Table provides immersive dining experience

By Chereen Langrill

When Gina D’Orazio Stryker looks at a garden, she sees a world of endless opportunity.

It’s a worldview she developed as a little girl in Challis, Idaho, where she would wander through her grandmother’s garden and fruit trees, envisioning future delicacies as she gazed at the tapestry of rich colors around her. One day when she was five years old, she collected a beet and a plum and brought them to her grandmother, along with a request for her to make something with the found items and some cinnamon.

Her discoveries became a jam that she enjoyed for mornings to come.

“I have always had this love of food,” Stryker said. “Everywhere I went there was always ceremony around it.”

Stryker has the same curiosity and love of food today as she did when she was a child. These days, instead of drawing inspiration from her grandmother’s garden, she now finds it at the Boise Farmers Market. And those weekly finds are the springboard for the meals that she creates for Wandering Table, a business she launched in Boise in the summer of 2024.

Wandering Table is an immersive dining experience offered in a different location each month. The exact location isn’t announced until 24 hours before the event, and while the menu and the location are a secret, guests can always count on fresh, locallysourced food and an opportunity to meet—and eat with—the farmer who provided it.

“It just started from the idea of creating magic at the dinner table,” Stryker said. “The Wandering Table, for me, was meant to be a sharing of my heart. An offering.”

The seven-course meal is created based on the food Stryker finds at the farmers market on Saturdays before each event. It’s a common practice for Stryker, who prefers to plan meals around the fresh food she discovers, whether it’s in a garden or at a local market. One of her favorite memories is of walking through a spice market in Istanbul.

“All my senses were firing,” she said. “I would pick spices, then go back and cook something. It was one of the most amazing experiences I’ve had.”

When she decided to launch Wandering Table in July, Stryker was already running her other business, Clean Cuisine, which delivers healthy, fresh meals to customers’ doors each week. But she missed the opportunity to create meals for clients in their homes, the way she did working around the world as a personal chef. By August, she was hosting her first dinner.

Although Stryker has years of experience and went to culinary school in Italy, she believes that anyone can elevate their own food experience. The Boise Farmers Market is a great starting point, she said. Or try playing with spices by adding something different to a familiar food. Stryker recently added miso to a caramel sauce and loved it so much she’s including it in an upcoming dinner.

“I live by the policy of ‘The more you give, the more you live,’” she said. “And food is like that. Lean into it all. Even with cooking. Lean into the generosity of the meals put before you from the earth.”

Paddles Up Poke is Idaho’s premier poke and sushi burrito destination. Founded in 2017 by an Idaho family determined to bring quality and fresh poke to the Treasure Valley. All of our products are delivered daily and hand cut with love for you. Come taste the difference at Paddles Up!

Where Wine Connects and Stories Unfold

Shop for the perfect bottle, enjoy a delicious glass of wine, experience a themed wine flight, or attend one of our famous wine classes in downtown Boise.

Crafting Perfect Food and Wine Pairings

By Kathryn House McClaskey

Winter means time for gathering and enjoying great meals together. From holiday cooking to scrumptious Sunday dinners, the conviviality of the season makes it a wonderful time of year. And what better way to celebrate than with a perfectly paired glass of wine with your meal? e good news is that by following a simple set of guidelines, you don’t need to be a Michelin starred chef to create wonderful wine and food pairings.

e rst key to wine and food pairing is to keep the acidity of the food less than the acidity of the wine. Why is this important? If the acidity of the food is too high, it will make the wine taste too so or “ abby”. When enjoying high acid foods such as rich tomato sauces and salads nished with vinaigrettes, consider high acid wines such as French Pinot Noir, Italian Sangiovese, and white wines such as Sauvignon Blanc.

Next stop in successful pairing is to ensure that the sweetness of the food is less than the sweetness of the wine. If a food has too much sweetness, the wine will lose its fruity components and can become bitter, spirity, and sour. Beware of hidden sugar in some foods such as barbecue sauce and dressings. For foods with a hint of sweetness, choose an o -dry Riesling, Extra Brut Prosecco, or fruit-led Zinfandel. When considering desserts, the route to success involves pairing them with sweet and forti ed wines such as Sauternes, Ice Wines, and Ports.

e third key to cra ing amazing pairings is to match the richness of the food with the body of the wine. Body in wine is the feeling of fullness in the palate. ink of whole milk as having a full body and skim milk as having a light body. Each creates a di erent feeling in the palate, which explains why they pair di erently with food. A great example of this phenomena is the positive e ect you get pairing a rich, full-bodied Chardonnay with a pasta with cream sauce or a fresh Pinot Noir or Gamay with turkey and cranberry sauce. e similar densities on the palate of the food and wine create a wonderful sense of consistency.

Food has more persistence in the palate than wine, so when a pairing doesn’t work, it’s o en the wine that gets the blame. erefore, the fourth key to wine and food pairing is to match the avor intensity and persistence of the food with the wine. is means combining highly avorful and intense foods such as blue cheese with similarly intense wines like Zinfandel or port. Lastly, matching or contrasting avors is the nal key to creating amazing pairings. Matching avors is the easiest pathway. Notes of dried herbs in the wine? Try herb-encrusted beef tenderloin. Holiday ham cooked with cloves and spices? Choose an oaked Pinot Noir that will showcase similar spice notes but not overwhelm the wine.

Cra ing the perfect wine and food pairing doesn’t have to be a chore. By considering the sweetness, acidity, weight, intensity, and avors of both the dish and the wine, you’ll nd that the task is easy and enjoyable. e only question will be just how many fabulous pairings your stomach can handle!

Kathryn “Kat” House McClaskey is the founder of House of Wine, a wine shop and bar in downtown Boise, Idaho. As a 20 year wine industry veteran, she has worked in positions in almost all parts of the business and is a stage three Master of Wine candidate.

PHOTOS COURTESY OF KATHRYN HOUSE MCCLASKEY, HOUSE OF WINE

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SATURDAY: NOON - 9 P.M.

SUNDAY: CLOSED HAPPY HOUR: 4 P.M. - 6 P.M.

By Alan Heathcock

Brisk winds, snow, slushy roads, inversions—welcome to winter in the Treasure Valley. ese days present the challenge of giving us reasons to venture out from the cozy con nes of our abodes. Nothing warms my bedraggled cockles like a cup of anything that captures the nostalgia and spices of the season, so I’ve combed the area for wintry beverages that stirred my inner Kringle and sent my Grinch into hibernation.

Nothing taps the nostalgia of childhood like a cup of hot cocoa. e Mexican Hot Chocolate at Java is rich and not too sweet, with a peppery hint of cayenne for sophistication. To amplify your joy, order the Keith Richards, which is the same Mexican Hot Chocolate with four—yes, four—shots of espresso. It’s hard to mention chocolate without visiting our friends at e Chocolat Bar. eir Peppermint Chai with a shot of espresso is a stand-out (PRO TIP: Accompany your drink with a Ginger Twig and an A er Dinner Mint for the perfect mix of sweet and spice).

I’m regularly on the search for the perfect London Fog. Earl Gray tea, with its notes of bergamot and vanilla, conjures in my mind a foggy Victorian holiday morning. e folks at Broadcast Co ee have localized that imaginative trip with their Treasure Valley Smog. With Earl Gray tea, vanilla, cinnamon, and steamed milk, this latte doesn’t reinvent the London Fog wheel, but it’s easily my favorite in town.

On a cold evening, a hot toddy almost feels like medicine, and we’re fortunate to have many ne doctors in the valley. Crave

DRINKS

Kitchen in Eagle makes a delicious toddy, the Whiskey Bar lets you choose your base whiskey, which is fun, and Water Bear has a wonderful cidery take with their Apple Trap. My favorite in town is at e Mode, where their expert preparation yields a traditional toddy that’s hot, bright, and balanced.

Mulled wine is having a moment, and you can nd many excellent o erings that capture that old-world spirit in a glass. e Cottonwood Grille has their Mulled Over cocktail, Red Feather is great for all cocktails and their mulled wine is no di erent, but my destination of choice is Das Alpenhaus Delikatessen, which applies rigorous German authenticity and lots of heart to their mulled wine (for a bonus, pick up some Schnitzel while you’re there).

I don’t typically gravitate toward hot buttered rum, which is o en too sweet and too heavy for my taste, but Press & Pony, with a family recipe passed down through generations, has won me over. e hot buttered rum is frothy and spicy, not overly sweet, with a savoriness that doesn’t leave you feeling like you’ve consumed a cup of butter. It’s pure delicious warmth in a glass, and my favorite winter drink of all those I’ve sampled.

e message here is to not let the cold and darkness get you down. Winter blahs, be damned. Gather a group of wayfaring compatriots with the mission of nding the best winter beverages in your locale. And may the warmth of your drinks match that of your company.

L-R: Hot Butter Rum Press & Pony; Hot Toddy at The Mode; Mexican Hot Chocolate at Java; Peppermint Chair Espresso at The Chocolat Bar; The Apple Trap at Water Bear. PHOTOS BY ALAN HEATHCOCK

ERIC JOHNSON Saltbrush

By Dave Yasuda

There’s a beautiful symmetry to Chef Eric Johnson’s culinary journey. He moved to Boise at the age of ten. He grew up here and attended the Culinary Arts program at BSU. He moved to the Bay Area in the late 2000s and spent 13 years working in top kitchens in San Francisco and Sonoma County. Now he’s back in Boise as an owner and the executive chef of Saltbrush, located near Boise’s historic Basque Block.

Opening a restaurant in Boise presents challenges. From finding the right culinary team to sourcing quality local ingredients, Boise is different from the well-established restaurant culture and climate of Northern California.

The Bay Area draws from a pool of experienced culinary workers. Boise’s employment market offers fewer options. Chef Johnson took an open-minded approach to hiring. “The cooks we hire don’t have to have perfect resumes. I look for people who are passionate about cooking and food,” he said. “We want each person to grow and become a strong cook.”

Sonoma County restaurants feature a farm-to-table approach. The region has many specialty farmers and a long growing season to supply ingredients year-round. Sourcing locally throughout the year in Boise requires creativity. “Adapting to the sources here is a big change. We plan to do pickling and fermenting to use after the growing season,” said Chef Johnson. “I’m featuring local growers now, but the winter will bring heartier food featuring more meat, potatoes, and a lot of local root vegetables.”

Boise’s fine dining scene has boomed in recent years.

Saltbrush looks the part of a fine dining restaurant with its upscale interior, excellent wine list, and craft cocktails. Even so, Chef Johnson shies away from the description of “fine dining”.

“We try not to throw the term around here. We want to be inclusive,” he said. “Our menu is very intentional and has variety. We want to have a good vibe where anyone can enjoy our food and have fun.”

Distinguishing Saltbrush from other restaurants starts with its menu. “When we were dreaming up the menu for the restaurant, we wondered how my style would be accepted,” said Chef Johnson. “What we’re doing is a little bit different, but we’ve got our lane that’s unique.”

What is Chef Johnson’s culinary lane? “The base of my approach is very ingredient driven. My cooking style is to start with an amazing ingredient and see what technique I can use,” he said. “I like complexity with balance. I use fermentation to bring in flavors that tend to be high acid and use less salt.”

This style shines through in the menu, with many items made in-house such as the homemade sourdough boule, handcrafted charcuterie, and fermented ingredients like the citrus kosho for the sashimi plate.

Chef Johnson invites diners to take a drive in his lane. “Come in with an open mind, willing to taste some new flavors and have fun,” he said. "There’s a lot of thought behind our food, and it inspires good conversation and good times.”

PHOTO BY DAVE YASUDA

Seared pork cabbage roll in pho-inspired broth with crispy leeks.

HOW SWEET IT IS Idaho Candy Company—a Boise favorite for more than a century

By Sabina Dana Plasse

Many of us may have walked by 412 South 8th Street in Boise, noticed the Idaho Candy Co. Home of Owyhee Chocolates sign, and perhaps not thought much about it. However, behind this building’s façade is a candy manufacturer dating back to 1901. Established by T.O. Smith, the Idaho Candy Company has created candy and supplied “the sweet tooths in Idaho” from its 23,000 square foot space for more than a century. Although considered one of the most modern facilities of its time, it has been updated many times since.

In 1969, Don Wakeman purchased the company, which produced over 50 different candy bars over the years and an assortment of boxed chocolates, including the Chicken Dinner Bar, Brazil Cremes, Mint Patty, Big Chief, Quarter Section, Fox Trot, and many others. In 1984, John and Mary Wagers purchased the company, and today, this Idaho chocolatier and candy family business is overseen by their son Dave, who is president.

“Our family has owned the business for 40 years,” said Dave Wagers. “I love working at Idaho Candy Company because who doesn’t want to be the candy man? It’s so much fun to tell people you own a candy company. It puts a sparkle in their eyes.”

More than a hundred years later, the Idaho Spud Bar (1918) candy bars are still produced, as are the Old Faithful Bar (1925), Cherry Cocktail (1926), and many others. More recently, the Huckleberry Gems (2012) have added to the sweet goodness. In addition, the company produces three varieties of Owyhee Butter Toffee (1925)— original chunk style, bite-sized, and chocolate-covered.

“We do build the business around the Idaho Spud Bar, with boxes specifically designed for shipping,” said Dave. “It’s a weird, quirky candy of chocolate, coconut and marshmallow you cannot get anywhere else, so people remember it. They used to be gold foilwrapped and bigger to look like baked potatoes, and even in 1919, potatoes were a big deal.”

“I love Idaho Candy Company because who doesn’t want to be the candy man? It’s so much fun to tell people you own a candy company. It puts a sparkle in their eyes.”

“Fewer small regional candy companies like ours are still in existence and family-owned, so we must work to remain relevant,” Dave added. “Today, we have a Vandal Bar for the University of Idaho. This fall, we introduced Bronco Bites for Boise State University, and we have orange and blue peanuts, growing our business in the collegiate world. I enjoy giving back and connecting to the community.”

From a stagecoach stop at Robie Creek near Idaho City, which had an ice bin on top of the display to keep the chocolate cold, to selling to customers worldwide, the Idaho Candy Company keeps the Willie Wonka dream alive, and Dave continues to learn how to keep the machinery functioning. “In 1919, the Idaho Spud was sold as a health bar and included a seaweed ingredient from Japan or Morocco, which was amazing to have been able to source that back then and was considered the ‘Power Bar’ of the day,” chuckled Dave. “We sell peanut brittle nationwide and ship it by the truckload to the East Coast. Our family feels we are stewards of Idaho Candy for Idaho, as you can’t get this candy elsewhere, and it makes Idaho the place we love.”

Idaho Candy Company sells to retail customers on-site, online, direct to businesses, and to distributors in 12 states.

PHOTOS COURTESY OF IDAHO CANDY COMPANY

SAVOR THE SWEETEST SEASON

Chocolate Boards 101

By Juliana Renno Bounds

My life in chocolate is both personal and professional. As a retired chocolatier and chocolate maker who spent ten years creating and selling chocolate confections at farmers markets, I loved experimenting with unique local ingredients like dried mushrooms, black garlic, and ginger.

From infused tru es to cra ing bean-to-bar chocolate, I built a career in candy. ‘Tis the season to try your own hand at cra ing the choco-charcuterie board of your dreams.

e number one rule for enjoying chocolate is to keep it simple. Chocolate is fun—it’s about tasting good. e only real health bene t of chocolate is happiness. If you’re a er physical health bene ts, go for a carrot instead—chocolate is about indulgence.

To create a board that will serve four to six people, choose a non-chocolate pairing to complement the avors. Combining chocolate with other foods is an adventure for your tastebuds.

Start simple.

Start with two classic options: dark chocolate and milk chocolate. For the dark bar, pick something with 70-80% cocoa and experiment with savory avors. Break the bar into small chunks that can easily be served over a toasted baguette slice with a smear of garlic butter.

If savory chocolate sounds odd, just remember the bacon and chocolate trend, or think of mole—a traditional Mexican sauce that uses chocolate for depth. Savory chocolate is awesome!

For milk chocolate, try to nd a bar with a higher cocoa content or a bar with alternative milks (like oat milk). For a richer experience, avoid commercial brands. Pair it with to ee bites, honeycomb, or seafoam candy to enhance the creamy sweetness. Up the ante.

You can also add another bar—a single origin chocolate from Mexico, Peru, or Ghana, which you can nd out by reading the package. Single origin chocolates have distinctive avor pro les

in uenced by their growing conditions. Pair this with toasted nuts like spiced, sweet cashews, pecans, or hazelnuts.

Fun fact: cocoa beans grow only within 20 degrees of the equator, primarily in Africa and Latin America, which are known for some of the nest cocoa bean varieties.

Go for ganache.

Pick a good, plain dark chocolate ganache, or a milk chocolate ganache if you prefer something sweeter. With both types of ganache, choose two complements: a cheese and dry fruit. A blue cheese or a sharp cheddar will pair nicely. For the dry fruit, opt for cherries, gs, and dates.

Finish with a confection.

To wrap up your board, pick another chocolate confection—a good brownie, a tart, or a chocolate bonbon.

Pair with drinks.

For a true chocolate experience, serve drinks that enhance its avors. A good porter or stout is ideal, but an espresso martini or a shot of smoky mezcal is also a great option. ough pairing chocolate and wine isn’t my favorite, do it if you like—just make sure it is a full-bodied, deep- avored wine.

Enjoy!

A well-curated chocolate board can be the perfect addition to a party—it can be a conversation starter, whole meal, or real show stopper. Embrace the joy of chocolate, and let each bite add warmth and cheer to your holiday celebrations. Enjoy!

PHOTO BY AMERICAN HERITAGE CHOCOLATE

PHOTO COURTESY OF JULIANA RENNO BOUNDS

CHANDLERS LIVE JAZZ IS THEIR “Icing On The Cake”

By April Neale

There is only one place in Idaho that features live jazz seven nights a week, a concept restaurateur Rex Chandler was interested in long before he came to Idaho. The restaurant, which is almost 18 years old, has evolved, explained Chandler. “But if you think about my history and background, music was always what we did in the early days of Hawaii. The restaurants in Waikiki and Honolulu, where I grew up, were much like what Chandlers is today. Music has always been a component of Chandlers," he said.

Idaho was ripe to recreate the fusion of food and live music that Chandler enjoyed. "The other choice I made was to have entertainment in the restaurant. It was totally void in Boise. I thought having that element in the lounge was a great opportunity. We built the lounge and added a little area for a duo, trio, and piano," he explained.

Rex knew the music element of Chandlers would transform the room. Never obtrusive, professional musicians—performing as soloists or in a tight trio with a vocalist—always transport their customers to a world of sophistication. “Jazz is timeless,” said Chandler, who teamed up with Chuck Smith, a music professor at Boise State University. Smith, the restaurant’s musical director for several years, agreed to take the job only if the musicians hired could read music.

guitar and bass, piano trios, piano quartets, and feature the singers on the weekends,” he said. Primarily, the featured singers are Amy Rose and Emily Stanton, although Rosenthal said that they sometimes bring in others like Alexandra Sjobeck, Garrett Mayer, Tim Green, Chuck Smith, Jimmy Lawrence, Nick Monteiro, and Rob Harding.

“We're looking for the best talent we can find, and as the valley expands and continues to grow, so does the talent pool. We've been fortunate to tap into some very talented people," he said.

Come to Chandlers for the relaxing atmospheric vibes and stay for the fine dining—a perfect pairing that is truly one of a kind.

“The idea energized me. I had just returned from New York after visiting a few jazz clubs and thought, this is what Boise needs. That's when we moved in that direction. After the pandemic, we brought in Mike Rosenthal. Mike has an incredible repertoire of experience in jazz and is just a brilliant pianist. He continues to be our musical director. But we are very conscientious of the sound level because it can be intrusive to the dining room," Chandler said.

Rosenthal is quick to give credit to his musicians, whom he arranged and directed. "We are fortunate; we have guitar duos,

“This music accompanies fine dining and adds to the sounds of glasses tinkling and people laughing and enjoying themselves. When I walk into any restaurant, I'm at home if I hear those sounds and music in the background and the good smells of food. It doesn't matter what restaurant or where it is,” said Chandler.

Lucky for us, Rex Chandler is a master of mood seven nights a week. "Jazz can only be played by exceptional musicians; the level of professionalism that Rosenthal and his players bring, they're class A musicians,” he said. “We call our music program 'the icing on the cake.'”

PHOTOS COURTESY OF CHANDLERS STEAKHOUSE

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