FLAVOR THE BEST FOOD, BEER, WINE and COCKTAILS in the TREASURE VALLEY You’ve Been Served!
Anthony’s Restaurants invites guests to experience the Essence of the Northwest by serving the freshest seafood prepared with locally sourced ingredients, paired with the exceptional service you’d expect from a family owned restaurant. Our own seafood company flies in fresh fish and oysters, which Chef Reno prepares with ingredients from local purveyors like Hilltop Farms. • Free validated parking in Simplot garage Located on Front Street, in the Simplot building. @ANTHONYSBOISE • ANTHONYS.COM • OPEN DAILYAVAILABLE
DATES AND DISTRIBUTION VOLUME 1 FALL/WINTER 2022-2023 November 1- March 30th VOLUME II SPRING/SUMMER 2023 April 1- August 30th VOLUME III FALL/WINTER 2023 September 1st- December 2023 25,000 Free Print issues / 100,000 online subscribers Distributed in Treasure Valley 174 locations, including Boise hotels and the IdaHome Film and Magazine Kiosk at the Boise Airport FLAVOR The Treasure Valley’s Exclusive Guide to Restaurants, Breweries, Wineries and Cocktails ADVERTISING RATES Front Inside Cover $2,000 per issue Back Inside Cover $1,500 per issue Back Cover $2000 per issue Full Page Ad/ Menu Listing $1000 per issue ¼ Page Ad $500 00 per issue ADVERTISING PLACEMENT DEADLINE VOLUME I September 15th 2022 AD ARTWORK DELIVERY DEADLINE October 5th 2022 AD SIZES AD SIZE* TRIM SIZE BLEED LIVE AREA** 2 Full Page Spread 16 75” x 10 875” 17” x 11 125” 7” x 9 5” per page Full Page 8 375” x 10 875” 8 625” x 11 125” 7” x 9 5” Quarter Page 3 5625” 4 75” FULL PAGE WITHINCLUDEDBLEEDLIVEAREA (NOLIVEQUARTERPAGEAREABLEED)
Weddings & Events · Wednesday Afternoon Tea · Roghani's Restaurant 176 S Rosebud Ln Eagle, ID 83616 (208) 947 2840 www chateaueagle com Experience Exquisite European Elegance AVAILABLE
WineRaiseGrab&TreasureCraft-Cocktails-R-UsTown-BestYou’veMissionCoiledMakeTastyLocalHowRodriguezAnthony’sTheChateauTeaLetterEditor’sContributorsWelcomeTimeatTheJoyofOysters:Chef,RenoExplainsAppetizing!ChefsShareTidbitsWine,NotWar:WineWithAbeenServedofBurgersinValleyMenuRestaurantGuideABeerHereAGlass:IdahoLover’sGuide CONTENTS
CATERING - BREAKFAST, LUNCH, DINNER FULL SERVICE & THEMED EVENT PLANNING GIFT BASKETS, BALLOONS, FLORAL & WINE OFFERINGS FOR ANY OCCASION PRIVATE & TEAM BUILDING CLASSES DELIVERY - DROP OFF OR SET UP WE HANDLE IT ALL! ALBERTSONS MARKET STREET CATERING MarketStreet.Catering@Albertsons.com,208-605-3752ext.1237 ALBERTSONSCATERINGBROADWAY BroadwayCatering@Albertsons.com,208-336-5278 AT YOUR SERVICEAVAILABLE
April
Today, the Treasure Valley is an open secret, sizzling with fantastic food and drink options. We have it all- from fresh flown-in seafood to local Basque, Mexican, Italian, and Indian cuisine, to elevated pub food served with pitch-perfect homegrown potatoes and freshly brewed beer and award-winning wines.
Forget trial and error for breakfast or dinner! Every issue of IdaHome FLAVOR will explore the Treasure Valley's best restaurants, wineries and breweries, along with the chefs and entrepreneurs behind the doors that welcome you to the tastiest fare found in America's hidden gem, tucked like a pearl inside an oyster called Idaho. My job is to make your mouth water! So let's eat!
I don't know about you, but I believe Idaho is so unique among the fifty states, it should have its own ice cream flavor.
At least, that's my opinion after living, working and eating all over the U.S. and Europe. Yes, I admit it- Boise was not my first home. But hopefully, it will be my last. I also admit to being a "food ie," and since my writing career trots me all over the globe, I love discovering the cuisine of each place I travel. So, when I moved here seven years ago, my first question was, "How's the food?"
It's a common query whether you're just visiting or settled --where to find the juiciest new burger? The shaken- not stirred martini? The barbeque with the most soul? Unlike other cities I'd visited, Boise had no culinary magazines or guides on where to eat. I learned by trial and some times, not so tasty errors. We here at IdaHome magazine decided to change that.
P.S. - Let me know if you've got that perfect name for Idaho's ice cream flavor! Neale Editor
Welcome to the inaugural issue of IdaHome FLAVOR!
AVAILABLE
CONTRIBUTORS
Mike McKenna is an award-winning author and journalist from Hailey. Mike’s writing has appeared widely, from Forbes, People, and Trout to numerous regional newspapers. He has served as the editor of The Sheet and Sun Valley Magazine and is the author of two prizewinning guidebooks, including Angling Around Sun Valley
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.
Samantha Stetzer holds a bachelor's degree in journalism and has written for newspapers, magazines, and blogs for nearly a decade. She loves writing about the stories that make us unique, and when she isn't weaving tales, she enjoys hiking with her husband and pups or visiting a local brewery.
April Neale is an entertainment features writer and has read her work on NPR and Spoken Interludes and writes for various industry trades and entertainment websites. Neale is a member of the Critics Choice Association, Alliance of Women Film Journalists, Hollywood Critics Association, Television Critics Association, and other professional entertainment organizations.
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.
John Webster is an accomplished freelance photographer who resides in Boise. Being an Idaho native, the area surrounding the Treasure Valley has motivated him to capture the culture and lifestyle the West provides.
Creteau is a freelance writer based in Northern Idaho. A dessert enthusiast, avid hiker and amateur runner, Arianna spends her weekdays working a desk job and weekends chasing adventure. Her previous work has been published in Boise Weekly
Cherie Buckner-Webb is a former Idaho State Senator, executive coach, speaker, business consultant, strategist, and fifth-generation Idahoan. In addition to her work in corporate and nonprofit environments, she assists institutions of higher education in the development of diversity curriculum and training and sits on a variety of local and national boards.
www.idahomemagazine.com 7 KARENpublisher karen@idahorem.comMarketing,APRILsocialSARAcoverKARENstaffadmin@idahorem.comsalesdirectordesign@idahorem.comKALEYJSNGRAFIXartheather@idahorem.comfeaturesapril@idahorem.comAPRILeditorkaren@idahorem.comDAYNEALEeditorHEATHERHAMILTON-POSTanddesignWRIGHTofoperationsandmanagerMARIELLEWESTPHALphotographerDAYphotographPULSARmediaNEALESalesandDistribution WINTER 2022/ SPRING 2023 IdaHome Magazine, LLC P.O. Box 116 Boise, Idaho 208.481.069383701 © 2022 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
Sonora Birnie is a freelance writer and reporter who has a particular interest in culture journalism. She graduated with a degree in media and journalism from Boise State University, and has spent the last few years exploring the stunning outdoor beauty that Idaho has to Ariannaoffer.
Micah Drew is a writer currently based in northwest Montana. A multiple Montana Newspaper Association award-winning journalist covering politics, sports, and the outdoors, he has written for Edible Idaho, Boise Weekly, and High Country News . When not in the newsroom, he can be found trail running throughout the West.
Mark Oliver has focused his camera lenses on some of the most exciting places and events in Idaho for the last 20 years. He specializes in recreational photography and videography, recently working on feature and documentary films made in Idaho, including the 2021 feature film, MASS. Originally from the Wood River Valley, Mark moved to Boise in 2019. His work has represented the biggest recreational brands, including Smith Optics, Scott USA, Eddie Bauer, Skida, and Sun Valley Company.
8 www.idahomemagazine.com GAMETIME TailgatingBroncoTime
“Tailgating is all about being with family and friends, sharing the excite ment of the pre-game and food . We have 3 genera tions here-- our grandkids, moms and dads, grandmas and grandpas-- all of us love to see the band, the cheerleaders and high-five the players. We got lucky with this sweet spot with our season tickets. The people tailgating over next to Broadway have had their places for 30 years!” says Erica Larson, recent BSU graduate, pictured with her mother, Michelle.
“It’s all about the love college football! That’s what it’s all about. I moved from Alabama where football was about family and when we moved here, we were really surprised to see it’s just the same-- every one sticking together. Everyone is polite! No fights-- it’s like an extended family!” says Brendan.
“The Dairymen insist on real butter, real cream and you gotta bring the beef to tailgate!”, says Sarah Sinatra, United Dairymen of Idaho.
Gary Herriott says that the United Dairy men count on tailgating to help raise over one million dollars for the summer athletics scholarship program to pay for summer school, which helps BSU maintain the number one graduation rate and grade point average in the Mountain West.
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“We have been tailgating with our family for 4 years and plan to keep going for many more Bronco seasons!” she adds.
Christy Suciu and her husband Rick and son Brett have been tailgating for over 20 years--the stadium has been open for only 12. Suciu works at the BSU College of Business and Eco nomics, and says they’re not the only ones who have been here forever. She explains that you make friends and get to know each other, but you only see one another at tailgates. Her son, 7 when he began tailgating, is now a BSU graduate. “The thing about Boise State Football is you look forward to it all week, know it will be fun, and most likely we are going to win! Look at our record-Boise State is the most winning program in the US in the last 20 years!” she explains. Suciu’s mother, Clair Farber, is 92 and graduated from Boise State Junior College. Now, she’s among the most loyal and longtime fans.
Dusty Scudder believes that the best part of tailgating is the people-- oh, and the football. His dad coached youth football for 20 years, so he’s been around it in some way most of his life. In 1964, Scudder attended his first Boise State Junior College game with his father, now 91. “It’s a real community,” he says. “And my dad still loves BSU football.”
In a large heavy pot or wok, heat vegetable oil to 375 degrees F. Season wings with salt. Fry wings to nutty dark golden brown all over, about 5 to 7 minutes. Reserve to a bowl and toss with the curry seasoning. Fry the peppers and shallots until browned and crinkly. Toss with the wings and serve along with the homemade Ranch Dressing.
1 lemon Juice of half the lemon
3/4 cup mayonnaise
For the ranch dip: Combine all of the ingredients in a mixing bowl, whisking until well incorporated. Refrigerate for 2-3 hours. Serve as a dip for wings or vegetables, or as a great homemade ranch salad
1/2 cup sour cream
1 tablespoon red wine vinegar
1/4 cup olive oil Freshly ground black pepper
2 tablespoons AZ & Badia French Seasoning
10 www.idahomemagazine.com INGREDIENTS: 2 pounds chicken wings 2 quarts vegetable oil for frying 2 sliced shallots or one sliced onion, in rings 2 sliced hot red peppers, in rings 3 to 4 tablespoons AZ/Badia Curry Seasoning, depending on your taste Homemade Ranch Dip A RECIPE FOR CHAMPIONS Bronco Tailgating with Andrew Zimmer CRISPY CURRY CHICKEN WINGS WITH FRIZZLED SHALLOTS AND HOT RED PEPPERS BY ANDREW ZIMMER INSTRUCTIONS:Forthewings:
dressing.Zestof
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“Would you like to try an awe some hard cider?” we ask the people passing our booth. When they say yes—and who wouldn’t?—our next statement comes as a warning, al though it is really a mark of pride. “It’s not sweet,” we say. We Cider Sisters, Katy Dang and Steph May, have been making our ci der in the Treasure Valley since 2013. We found that the offerings on the market were too sweet for our taste and longed for the tart, refreshing bite of beverages that we had imbibed in our younger years in England and France. Not finding what we craved, we decided to make it ourselves. The result is Lost Carboy, a tart, Europe an-style cider that we create in the traditional way for a single batch every year.
by Katy Dang
CIDER SISTERS
Our philosophy is simple: we use the finest apples from Idaho and the Pacific Northwest that produce the best juice, then add high-quality yeast and let the fermentation run its course. More akin to winemaking than beer brewing, a truly fine cider takes time to make, allowing the fla vors to develop naturally. Every batch is slightly different, although it always maintains its characteristic tartness. Interaction is the key, both with the ingredients and the people we work with. Local artist Erin Cunningham created our logos and labels, and we enjoy the support of a growing com munity of cider aficionados. Our Lost Carboy cider is available at carefully curated drinking establishments, shops, and restaurants each fall, but hurry--it doesn’t last long.
12 www.idahomemagazine.com
PERFECT PASTRY With McKenzie Pearce, Pastry Chef Chateau Des Fleurs and Roghani’s Restaurant, Eagle, Idaho www.idahomemagazine.com 13
Where did you study and WHY did you decide you wanted to be a PASTRY chef? I studied at the Culinary Institute of America in Napa Valley, California. I’ve always just loved being in the kitchen. It’s where I grew up. My family cooks all the time and I just kinda picked that up. There’s just so much you can do to food. It’s an ever-changing landscape so I can always be creative. Food makes people happy and that’s my favorite part about it. Seeing the customers face right as they get their food is the most genuine expression. And it’s not like people are going to stop eating anytime soon so I have a consistent clientele. What is your favorite pastry dish and why? I actually love ice cream! There’s so much you can do with it. Ice cream is the dessert I never get sick of. It’s where I like to be the most creative in my flavors. Where do you find your inspiration for NEW pastry items? I really enjoy teas and spices so if I have a fruit that I’m trying to pair with some thing I’ll just go and stare at the spice rack and see what I think will go together. I also try and use old memories of growing up and desserts that my mom or grandma would always make for me.
My favorite flavor combinations are typically ideas that are kinda out there but they end up collaborating together pretty well. We have an orchard that has a myriad of fruits and around summer and early fall I’m getting a ton of fresh fruits to work with! I love messing around with the fruits and herbs to try and come up with new sorbet combinations. What is the ultimate secret to making FLAKY pie crust? Cold butter! And whatever you do DON’T OVERMIX! The best way to get a flaky crust is by combining your cold cubed butter to the flour mixture and use a pastry blender to slowly incorporate the butter into the flour. You want to leave some chunks of the butter not incorporat ed so that they can melt when you bake it and it will cause a pocket of steam in which is helping to make a flaky crust! Also make sure you have ice cold water, that way the butter doesn’t melt when you add it.
14 www.idahomemagazine.com What are your favorite com binations of flavor to imple ment in dishes?
Pâte à (cremeChouxpuff) 8oz water 1/2 stick butter 1TBSP sugar 1/2 tsp salt 1 1/4c all purpose flour 6 ea eggs • Bring water, sugar, salt, and butter to a boil • Remove from heat and add the flour • Cook on the stove until a film forms on the bottom • Remove and put onto a mixer with the paddle attachment and pad dle until cooled • Add eggs one at a time, while scraping down the sides, until fully incorporated • You may not use all the eggs as long as the mixture makes a V when you lift up the paddle then it’s done • Pipe mixture • Bake at 325°F until golden brown and dried out. Feel how much lighter the puff is after it’s baked Rosewater and Honey Whipped Cream 3 c heavy cream 1/3 c honey 2 TBSP powdered sugar 1 tsp rosewater 1 tsp vanilla extract • Add all ingredients to the mixer and whip until stiff peaks • Pipe mixture into the bottom of the creme puff and dust with pow dered sugar to finish www.idahomemagazine.com 15
Explore Eagle: TEA CHATEAUATDESFLEURS 16 www.idahomemagazine.com
When exploring Eagle, you can go from fishing in the Boise river; to sipping wine at a winery; to enjoying restaurants that will fulfill your need for donuts or martinis. But one special, delightful and charming experi ence that locals and visitors embrace alike is the tea service at the Chateau des Fleurs.
Upon entering Chateau des Fleurs, you see a grand hallway lined with beautiful art. A most grand venue, Chateau des Fleurs hosts an elegant yet warm and inviting weekly afternoon tea service that is remi niscent of the French Countryside. Every Wednesday, guests enjoy a selection of traditional and exotic hand-blended teas, accompanied by in-house made pastries, quiche, sandwiches and sweets, brought to your table on a three-tiered silver serving platter.Thetea service has been described by participants as “a delightful experience;” “a warm and friendly afternoon tea with lots of goodies and tea brewed to perfection;” “a delightful time to spend with friends.”
Just a few miles west of Boise is the upscale suburb of Eagle, a growing commu nity that sits between the Boise Foothills to the north and the beautiful Boise River and Greenbelt, offering residents close access to hiking, biking, walking paths, fishing and breathtaking vistas. It is also a hub of thriving small businesses, restaurant and corporate headquarters.
www.idahomemagazine.com 17
BY PATTI MURPHY
The uniqueness of the event often brings out women who arrive in fancy hats and dressed to the nines, as though they are having tea at a palace. This special afternoon of tea may seem more British than Idahoan, but in fact fits in quite nicely with the growing diversity of culture and services in the Treasure Valley.
18 www.idahomemagazine.com Anthony’s Chef Reno Rodriguez On THE JOY OYSTERSOF
Oysters are the bread and butter throughout Anthony’s, where their plump, proprietary “Anthony’s Select” oysters hail from Dis covery Bay. Noting that they were receiving upwards of 80 dozen oysters a week in Boise, Chef Reno points out: “Right now we’re featuring Anthony’s Select, out of Discovery Bay and exclusively ours. This oyster is a very hearty oyster and lightly briny. It’s one of our full-bodied signatures that has stood the test of time.”
www.idahomemagazine.com 19 BY APRIL NEALE
A significant fear when living far from a large coastal city in a smaller landlocked one is the anticipatory loss of access to fresh seafood. And if you have been in Boise for at least five to ten years, you know the City of Trees has experienced a seafood surge in Anthony’scuisine.Restaurant has a new chef and oyster aficionado, Reno Rodriguez. He mission is to make you a believer in fresh oysters and oyster bar culture with the regional chain’s direct access to the briniest, best fresh bivalves of Washington State. He is aided by the restaurant’s happy hour for unlimited oysters on the patio in addition to the year-round menu.
“Beginners usually like to dive into the Kumamoto oysters,” says Chef Reno. “They are a bit smaller and have a distinct yet mild flavor. And many people in Anthony’s call the Kumo the training wheel of oysters because it’s so approachable. It’s effort less to wrap your head around trying them without being too large and intimidating. And right now, we also have a Baywater Sweet, along a similar line to the Kumo, and that is slightly sweet with a hint of cucumber, a touch of brininess for a small er oyster. Many oysters are named after where they’re harvested andAsgrown.”forhow you eat them? Anthony’s offers the old-school cocktail red sauce, fresh horseradish, and a French-style mignonette. Of course, some people are purists and love the full taste of the sea from the liquor (don’t call it juice!) inside the oyster. Or, add a squeeze of lemon or a drop of hot sauce as flourish.
Rodriguez, who spent time in Spain after graduating from the California School of Culinary Arts, Le Cordon Bleu Program, and who worked with acclaimed chef Roy Yamaguchi, is the biggest fan of his seafood offerings, flown in four times a week from Seattle and paired with local ingredients that epitomize the essence of the PacificChefNorthwest.Renojoined
Anthony’s Restaurants in 2021. A fortuitous meeting with Anthony’s Executive Chef Pat Donahue brought Chef Reno and his young family to Boise, where the lifestyle suited him. “I met Chef Pat, our corporate chef,” Reno says. “From there, things went swimmingly. It was nice to see how family-centric this restaurant is. Which is just a complete change from what I was used to.”
But what about the people who are afraid to make the jump to try a raw oyster? Chef Reno explained the various sizes and the “merroir,” a portmanteau between terroir and marine that reveals how oysters take on the elements of their environment. This is why some have cucumber or melon overtones, some are brinier, and some are super creamy and mild.
“Outside of the incredible taste, and aside from the nutritional aspect and being Keto-friendly and load ed with protein, they’re just a fun food to eat. And that’s my personal experience,” says Chef Reno. “We had this Olympia oyster, the only oyster still native to Washington. The description of the flavor was coppery and minerally. You also get these raw horseradish root notes and even raw potato notes. Oyster flavor profiles are not single-dimensional. You can taste cucumber, brine, and sweetness. This whole range of flavors comes through, and it makes eating them so much fun because one oyster will taste so much different from the next, species-wise.”Asforthepurported aphrodisiac qualities of oys ters, many attribute this to the high levels of zinc—a mineral essential to sexual health.
With their distinctive notes, these shelled gems of the sea are a real delicacy. But you might be surprised to learn that oysters are extremely good for you — a veri table high protein, low-calorie superfood with vitamin D, copper, zinc, and manganese plus omega-three fatty acids, B vitamins (especially B12), vitamin A, folate, vi tamin E, and selenium. These micronutrients, combined with calcium, can slow or prevent bone loss in older people due to osteoporosis. So, you feel good when you eat oysters and paired with the right wine or beer, it’s the perfect meal if you are hitting the town. In a serving of six medium-sized oysters, there are less than 50 calories.
20 www.idahomemagazine.com
Get your Qi on at Anthony’s Happy Hour and oyster patio specials from Monday through Friday, 4 PM to 6 PM, and on Saturday and Sunday, from 2 PM to 8 PM.
According to Rowan Jacobsen, author of A Geogra phy of Oysters: The Connoisseur’s Guide to Oyster Eating in North America, “[the Chinese concept of] Qi is the life energy that flows through all beings and dissipates when we die. Most of the food we eat has no qi because it is dead. But since oysters are just barely dead as we eat them, they still have a lot of residual qi hanging on, and eating them is like having little qi bombs go off inside you. I don’t think it necessarily turns you on sex ually, but it does turn you on about life in general—and that can manifest itself in lots of ways!”
Treasure Valley Restaurant Guide www.idahomemagazine.com 21
22 www.idahomemagazine.com 981 W Grove St, Boise, ID 83702 • chandlersboise.com • (208) 383-4300 4 - 10 p.m. Sunday - Thursday • 4 - 11 p.m. Friday & Saturday Sample Menu Starters Pacific Oysters on the Half Shell Tower of Tuna The Black Orchid Prawn WildSeafoodCocktailPlatterSteakTartareMexicanAbaloneEscargotàlaCarol Oysters Rockefeller Shrimp Scampi Crab Cakes Foie Gras Soups and Salads Soup of the Season Steakhouse Wedge Limosine Salad Lobster Bisque Burrata Salad Wilted Spinach Salad Heirloom Tomato + Watermelon Salad Seafood Hawaiian Sahimi-Grade Tuna Seasonal Fesh Fish Black Cod Alaskan King Salmon Shellfish Specialties Fishmarket Salad Wild Mexican Abalone Steaks Day Boat Scallops Maine Lobster Tail Surf + Turf Bouillabaisse à la Maison Prix Fixe Three Course DInner Veal Picatta Steakhouse Wagyu Burger Cauliflower Steak Duck Two Ways Trout Amandine Pasta Primavera Dessert The Bomb Fromage Blanc Cheesecake Butterscotch Crème Brûlée Classic Chocolate Souffle Prime Steaks Filet Mignon USDA Prime Delmonico USDA Prime New York Strip USDA Prime Ribeye Steak USDA Prime Smoked Ribeye Cowboy Cut Ribeye Specialty Steaks Northwest Amaerican Wagyu USDA Gold On the Side Roasted Vegetables Pommes Frite Creamed Spinach Asparagus Hollandaise Baked Idaho Potato Gouda Mac 'n' Cheese with Lobster AVAILABLE
www.idahomemagazine.com 23 959 W Front St, Boise, ID 83702 • anthonys.com • (208) 202-2468 4 - 9 p.m. Sunday • 11 a.m. - 2 p.m.; 5 - 9 p.m. Monday - Thursday 11 a.m. - 2 p.m.; 5 - 10 p.m. Friday & Saturday Sample Menu Small Plates Jumbo Prawn Cocktail Steamed Manila Clams Tempura Green Beans Dungeness Crab, Shrimp + Artichoke Dip Crispy Calamari Hawaiian Ahi Nachos Shaking Beef Skillet Roasted Mussles AlaskanScallopsWeathervane Bacon Wrapped Dates Tonight's Towers Anthony's Seafood Tower N.W. Surf + Turf Tower Fresh Oysters Willapa Bay Anthony's Select Chowder + Salads Anthony's NorthwestBlueClassicClamAward-WinningChowderCaesarCheeseSaladwithShrimpSeasonalSaladSeafoodChopChopSesameSearedAhiSalad Northwest Steaks Snake River Farms Wagyu Top Sirloin Certified Angus Beef ® Brand Tenerloin Filet Royal Ranch Prime New York Surf + Turf Steak + Crab Cake Steak + Scampi Prawns Steak + Tempura Prawns Chef Reno's Favorites Fish + Chips Roasted Scampi Prawns Pan Fried Oysters Alaskan AustralianSeafoodScallopsWeathervaneFettucineLobsterTail Dungeness Crab Petite Dungeness Crab Salad Anthony's Crab Stack Dungeness Crab Cakes N.W. Cioppino Crab FettucineAVAILABLE
24 www.idahomemagazine.com 176 S Rosebud Ln, Eagle, ID 83616 • roghanis.com • (208) 947-28 40 11 a.m. - 2:30 p.m.; 5 - 9:30 p.m. Wednesday & Thursday 11:30 a.m. - 2: 30 p.m.; 5 - 9:30 p.m. Friday 11:30 a.m. - 2 p.m.; 5 - 9:30 p.m. Saturday Sample Menu Appetizers Feta Greek Olives Baked Brie en Croute Bruschetta al Pesto Spanich Artichoke Stuffed MediterraneanChateauCroissantEscargotFriedCalamariBeefTidbitsChateauClams&Mussels Soup Canal du Midi French Onion SoupSoupduJour Salads Chateau Iceberg Wedge Garden Beet and Chateau Greens Salad Greek Salad Risotto, Pastas & Vegan Options Fettucine al Pesto Fettucine Alfredo Mushroom & Cheese Ravioli Vegan Mushroom Risotto Grilled Portobello Mushroom Ratatouille Lunchtime Sandwiches Chicken Salad Croissant Classic Club Chicken Pita Sandwich Smoked Trout Club Smoked Turkey Pastrami Lunch Spcials Proper Fish & Chips Braised Lamb Shank Roghani'sSpecialtiesHouse Love & Passion Chicken Marsala Roasted Double Stuffed Pork Chop Wine Braised Short Rib Grilled Duck Breast a la Confit Salmon Wellington Idaho Trout & Gulf Prawn Napoleon Beurre Blanc Braised Lamb Shank Rack of Lamb Dijionnaise Crusted Sea Scallops Filet MignonAVAILABLE
www.idahomemagazine.com 25 246 N 8th St, Boise, ID 83702 • bcrfl.com • (208) 345-1813 11 a.m. - 11 p.m. Sunday - Wednesday 11 a.m. - 12 a.m. Thursday - Saturday Sample Menu Snacks Beer Cheese Pretzel Chips & HummusSalsaPlate Cauliflower Wings Buffalo's Achor Bar Wings Fries, Curds, Poutine Bittercreek Fries Polenta Fries Classic Poutine Fried Ballard Curds Polenta Poutine House Soup Tomato Basil Soup Salad BC House Salad Butterleaf Wedge The Caesar Salad Classic Cobb Salad All-Day Special Smoked Trout Salad Apple Walnut Burgers Black Bean Sweet Potato HuntsmanBittercreekBurgerBurgerCheeseBurgerSalmonBurgerHalloumiCheeseBurgerSpicyLambBurger Sandwiches Inside & Out Grilled Cheese Turkey Swiss & Bacon Crispy Cayenne Chicken Alehouse BLT The Reuben Grilled Chicken Club Prok Loin Schnitzel Beef Au Jus Alehouse Specials Macaroni & Cheese Pork Tacos Fish & Chips Steak Frites Pork Tacos Salmon & Caesar AVAILABLE
We
With a dozen independently owned food and drink establishments under one roof, we invite you to belly up to the bar, grab a bite and taste for yourself.
And by people, we mean all people. We’re a marketplace for locals, transplants, visitors and everyone in between. We are defined by the people who make up this city, the passion they have and the possibilities that are to come.
AVAILABLE
Welcome to Boise’s culinary hub; a place that celebrates the entrepreneurs and tastemakers who put Boise on the culinary map. believe that food halls are for shaping tastes, pushing boundaries, and bringing people together.
26 www.idahomemagazine.com 370 S 8th St, Boise, ID 83702 • warehouseboise.com • (986) 999-4081 10:30 a.m. - 9 p.m. Sunday - Thursday 10:30 a.m. - 10 p.m. Friday & Saturday
www.idahomemagazine.com 27 AVAILABLE
DRAFT ME Best Beer Here 28 www.idahomemagazine.com
www.idahomemagazine.com 29 733 S Pioneer St, Boise, ID 83702 • payettebrewing.com • (208) 344-0011 11 a.m. - 10 p.m. Every Day Beer List Year-Round Beers NorthLagerFork Sofa King Sunny Hazy Pale Ale Urban Surfer Citrus Wheat Sofa King TropicalDreamyIPA Rustler India Pale Ale Fly ViennaLineLager Recoil India Pale Ale Aura Guava & Hibiscus Sour Ale Embers: Rotating Flavored Porter Cinnamon French Toast March - June Chocolate Hazelnut July - October 2021 Twelve Gauge Barrel Aged Imperial Stout 12 Gauge Barrel Aged Imperial Stout 12 Gauge Creme Brulee BA Imperial Stout 2022 Collaboration Beers Personal Record Cold IPA Kung Fu HazyCowboysIPA Seasonal Releases Wet 'n Wilder Fresh Hop IPA So Fresh & So Clean Trout-Safe Fresh Hop IPAAVAILABLE
RAISE A GLASS Idaho Wine Lover’s Guide 30 www.idahomemagazine.com
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Our
Adults $39, children 10
or
Afternoon Tea at Chateau des Fleurs experience associates loved ones, join Wednesday at 1pm Afternoon and polished, each tea service includes an abundant glass tier of foral inspired sweets, savory and sweet scones, and a array of delightful baked goods and pastries. and under receive a discounted rate known as Le Coq cozy, beautiful evening with loved ones. from-scratch kitchen serves up Global Flavors utilizing French cooking techniques. beautifully blended garden soups, top grade meats, seasonal vegetables from the Chateau Gardens and divine sauces made with signature, locally made wines as bases. the wine lover, nd favorites with an extended wine list of over 100 selections from around the world, as well as 13 red, white and dessert wines from very own Signature wine label, Roghani Vineyards, made locally in Canyon county.
Enjoy
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our
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for
208-947-2840 | 176 S. Rosebud Lane Eagle, Idaho 83616 | chateaueagle.com
(Formerly
us each
Call 208-947-2840 for reservations or reserve online at chateaueagle.com WEDDING & EVENT CENTER Lunch Hours: Fri & Sat 11:30am-2:00pm Dinner Hours: Tues-Thurs 5:00-9:00pm Fri & Sat 5:00-10:00pm AVAILABLE
lling
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