Boise BoiseLifestylePubs.com
OCTOBER 2018
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HRISTMAS WAVES A MAGIC WAND OVER THIS WORLD & BEHOLD, EVERY THING IS SOFTER & MORE BEAUTIFUL!
Holiday
Open House JOIN US FOR A MAGICAL EVENT
November
2 5th nd
THROUGH
NEST Indoor and Outdoor Living
Open 7 days a week at the corner of Chinden and Eagle Road
NEST Indoor and Outdoor Living
208.938.2108 | www.thenestboise.com
LIFESTYLE LETTER
OCTOBER 2018 PUBLISHER
Richard Meyer | richard.meyer@lifestylepubs.com PUBLICATION DIRECTOR
Julie Meyer | julie.meyer@lifestylepubs.com EDITORIAL PHOTOGRAPHER
Food Glorious Food!
Ruth Novella | 12345novella@gmail.com EDITORIAL ASSISTANT
Christina Lords
I’VE REALLY ENJOYED PUTTING OUR OCTOBER “FOOD” ISSUE TOGETH-
CONTRIBUTING WRITERS
ER AND COMPLETING ALL NECESSARY “HOMEWORK” IN RESEARCHING
Jonni Armani, Julie Meyer, Richard Meyer,
AND EXPLORING MANY OF THE FOOD-RELATED FEATURES WE ARE SHAR-
Roger Phillips, Shelley West
ING THIS MONTH. Unfortunately, I’ve also gained a few pounds in the process. It was a sacrifice I was willing to make. A few weeks ago, Julie asked if I’d like to go with her to visit a few bookstores to find some amazing cookbooks that were worthy of our recommendation. After spending hours of time reviewing cookbooks (Julie was reading, and I was enjoying the photos) we finished off the night with a bite to eat. I ended up ordering more than I could handle. I could not help myself. Some days later, we spent the afternoon on the Basque block and of course, we ended up at the Basque Market for more “homework.” We enjoyed some
CONTRIBUTING PHOTOGRAPHERS
Jonni Armani, Richard Meyer, Roger Phillips, Ashley Walton
CORPORATE TEAM CHIEF EXECUTIVE OFFICER CHIEF SALES OFFICER CHIEF FINANCIAL OFFICER DIRECTOR OF MARKETING ART DIRECTOR OPERATIONS DIRECTOR EDITORIAL MANAGER EDITORIAL AD MANAGER AD COORDINATORS
pinxtos or “little bites” as they called them. Who can resist a few “little bites” and I certainly couldn’t…but after a certain number that I refuse to recall…I was once
LAYOUT DESIGNERS
again full beyond my limit. My body thinks it’s late November already, and chili season is just about to start. I take this job very seriously. We are blessed to live in this area which has such diverse and exciting culinary offerings.
LAUNCH COORDINATOR PUBLISHER SUPPORT ACCOUNTANT APPLICATION ARCHITECT WEB DEVELOPERS
We hope you enjoy reading this issue as much as we enjoyed putting it together and
Steven Schowengerdt Matthew Perry DeLand Shore Brad Broockerd Sara Minor Janeane Thompson Nicolette Martin Victoria Perry Kate Baxendale Chad Jensen Cyndi Harrington Alicia Huff Jessica Soetaert Cyndi King Dana Rudolph Emily Stout Hailey Stepanek Adella Wrisinger Carli DiMarco Melanie Carlisle Austin Park Michael O’Connell Harshith Potu Tejaswini Jagarlamudi
that you are inspired to check out the amazing food scene right here in Boise.
Richard Meyer, Publisher Richard.Meyer@LifestylePubs.com ON THE COVER Anderson Apple Ranch,
208.817.0660
Emmett Idaho
208.369.6366 FACEBOOK.COM/AWALTONPHOTO 8
Boise Lifestyle | October 2018
MISSOURI | MONTANA | NEVADA | NORTH CAROLINA | OHIO | OKLAHOMA OREGON | SOUTH CAROLINA | TENNESSEE | TEXAS | UTAH VIRGINIA | WASHINGTON
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PHOTOGRAPHY BY A. WALTON PHOTOGRAPHY
ALABAMA | ARIZONA | CALIFORNIA | COLORADO | CONNECTICUT | FLORIDA GEORGIA | IDAHO | ILLINOIS | KANSAS | MARYLAND | MICHIGAN | MINNESOTA
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BoiseLifestylePubs.com
Boise Lifestyle™ is published monthly by Lifestyle Publications LLC. It is distributed via the US Postal Service to some of the Boise areas’ most affluent neighborhoods. Articles and advertisements do not necessarily reflect Lifestyle Publications’ opinions. No portion of this magazine may be reproduced in any form without written consent. Lifestyle Publications does not assume responsibility for statements made by advertisers or editorial contributors. Information in Boise Lifestyle™ is gathered from sources considered to be reliable, but the accuracy of all information cannot be guaranteed.
INSIDE THE ISSUE OCTOBER 2018
FEATURES 24 Eat Around the World Exploring Basque Culture through Food
28 What Chefs Eat Learn What Local Chefs Like to Cook and Eat in Their Own Home Kitchens
34 Flavor, All Natural Fall Is the Season to Hunt for Your Dinner
28 44
44 Pick Your Own Adventure A Day at Anderson Apple Ranch
34 DEPARTMENTS
24
8
Lifestyle Letter
12
Good Times
16
Around Town
22 Local’s Choice 24 Travel Destination 34 Water & Woods 36 Page Turners 38 Open House 42 Driver’s Notebook 44 Road Trip 48 Lifestyle Calendar 50 Parting Thoughts
GOOD TIMES
Snake River Pool and Spa Celebrates 40 Years in Business Snake River Pool and Spa celebrated 40 years in business with a remodel showcased at a Boise Metro Chamber ribbon cutting. The business was recognized as the North American Territory Dealer of the Year and Silver Club Award Winner for Outstanding Sales Achievement by Hot Spring Spas and was evaluated for marketing excellence, customer satisfaction, sales performance and brand representation.
R U FO O Y NK THA EARS IN 40 Y NESS BUSI
ME AN NTIO WO D REC N TH IS RT E H O IVE AD $ F A 200 CC ESS OR IE
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GOOD TIMES
ICOM Welcomes Students, Opens for First Semester The Idaho College of Osteopathic Medicine, Idaho's first medical school, welcomed visitors and students alike as it readied for its first semester. The college aims to educate osteopathic medical students using the most current research in clinical and biomedical sciences and recruit those who are committed to serving in areas throughout Idaho, the region and beyond.Â
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Boise Lifestyle | October 2018
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AROUND TOWN
TRAILING OF THE SHEEP FESTIVAL
2018 and half of Phase 1 homes already sold, now
Celebrating its 22nd year, Oct. 10-14 in picturesque Wood River Valley with five days of nonstop activities in—history, folk and traditional arts, a Sheep Folklife Fair, Wool Festival, music,
dance,
storytelling,
Sheepdog
Trials
is the time to discover why Dry Creek Ranch is the next and last place your family will call home.
GOVERNOR SELECTS SEVERAL BOISEANS FOR AWARDS IN THE ARTS
and, the Big Sheep Parade of 1,500 sheep.
Gov. Butch Otter and first lady Lori Otter have
Dancing, singing, music and food honoring
selected the recipients of the 2018 Governor’s
the tradition of welcoming family home from
Awards in the Arts, and several Boiseans are
a long summer of grazing in the mountains.
recipients of the award. The biennial awards,
This festival honors the colorful history, her-
established in 1970 by the Idaho Commission on
itage and cultures of Idaho and the West.
the Arts, bring recognition to Idaho’s exceptional
TrailingOfTheSheep.org
artists, arts organizations, and arts support-
RIDEOUT TECHNOLOGIES BUILDS COMFORTABLE BICYCLE SEATS Located in Boise, RideOutTech.com builds and sells truly comfortable bike seats. Jeri Rutherford, the creator of RideOut, says she’s
ers. Nominations are solicited from the public, reviewed by commissioners and then presented to the governor for his independent decision. Silver award medallions, designed by Idaho artist Elizabeth Wolf, will be presented to the recipients by the Otters in November.
a lifetime bike rider and an atypical inventor. She
Local recipients include:
designed the seats after she turned 40.
Excellence in the Arts, Diane Raptosh, writer and
“Although a lifetime rider, it seemed I couldn’t go over 5 miles without hurting so bad I had to stop,” she says. “However, I wasn’t willing to give up my favorite activity, so I built a more comfortable bike saddle.” Now RideOut sells several different kinds of products, including seats, saddles, touring bags and bike grips. Its products range from $45 to $107 on its website.
PLANT YOUR ROOTS AT DRY CREEK RANCH
educator, Boise Support
of
the
Arts-Surel’s
Place,
Arts
Organization, Garden City Special Commendations-Boise Music Week, Arts Organization, Boise
BOISE STATE PROGRAM AWARDED GRANT FOR AMERICORPS WORK Serve Idaho, the Governor’s Commission on Service and Volunteerism, has received a $1.1 million grant from the Corporation for National and Community Service to fund Idaho AmeriCorps
Five minutes north of downtown Eagle, just
programs in 2018-2019, including a grant for Boise
south of Shadow Valley Golf Course, Dry Creek
State University. The grants will support the service
Ranch has been long in the making. Planned in
of 155 AmeriCorps members statewide. AmeriCorps
2005 but unfeasible due to economic barriers,
members give a year of intensive service on a full-
Dry Creek Ranch has changed hands and been
time or part-time basis. Boise State University
dramatically re-envisioned. As Ada County’s
Service-Learning Program was awarded a $50,747
newest planned community, Dry Creek Ranch
grant to fund 15 AmeriCorps members who will
incorporates its agrarian setting to create a
provide literacy tutoring in the Boise School District
wholesome neighborhood that Idahoans are
and throughout the Treasure Valley.
proud to call home. Nestled in a rural setting, its defining features include large lots, miles of trails, vast open space, equestrian opportunity and a farm-to-table community.
GIRL SCOUTS COUNCIL RECEIVES $10,000 FOR VISIONS PROGRAM Girl Scouts of Silver Sage Council has received
Bringing the finest craftsmanship to the table,
$10,000 from First Interstate Bank, Greater Boise
Boise Hunter Homes has teamed up with seven
Rotary Foundation and Mountain West Bank for the
other local builders, building on lots up to 1
council’s in-school “Visions” mentoring program
acre. With the first residents arriving in winter
for low-income, at-risk girls. During the 2017-18 CONTINUED >
16
Boise Lifestyle | October 2018
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AROUND TOWN
(CON TI N UED)
school year, Visions served 325 girls in 25 schools throughout the Treasure Valley. Visions is a free in-school program that helps fourth- through sixth-grade girls develop competence in a variety of life-coping skills including healthy decision-making, problem-solving, conflict resolution and personal safety. Since the start of the Visions program in 2001, more than 3,300 girls in the Treasure Valley have successfully completed the program thanks to support from local foundations and businesses. Visions is led by trained volunteers and school counselors who serve as positive mentors during the program’s 8-week sessions. The program is currently seeking mentors for the 2018-19 school year.
ZEPPOLE BAKING COMPANY WELCOMES NEW DIRECTOR OF BAKERY OPERATIONS Ron
Rupocinski
has
joined
Zeppole Baking Company as director of bakery operations, a new position created due to the company’s expanding product line and growing wholesale clients, according to Charles Alpers, who owns Zeppole with his wife, Alison. Ron brings more than 30 years of experience in bakery and menu development to the company, specializing in creating new and marketable products. He was corporate chef with Krispy Kreme for 15 years and has owned a café/ bakery in California.
MARLEE K. DRAKE Marlee K. Drake has been named the new vice president of NEST Indoor-Outdoor
Living
in
Eagle,
Idaho. Marlee has been a key part of the management team since 2003. Marlee studied art and art history at Arizona State University and started her career as a portrait artist. Marlee has been an award-winning lead designer at the Nest since 2008. CONTINUED >
18
Boise Lifestyle | October 2018
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AROUND TOWN
(CON TI N UED)
Marlee’s extensive design portfolio includes commercial and residential
projects
throughout
Idaho;
Keystone, Colorado; Los Angeles and San Francisco.
HELP GRAEBER & COMPANY AND AVEDA GIVE BACK! Since 2001, Aveda has raised $4.25 million for cruelty-free research working to defeat breast cancer. The research of Drs. Santella and Terry focuses on the impact that the environment has on breast cancer risk. Consistent with Aveda’s policy to never test its products on animals, the research studies breast cancer risks in human volunteers. Stop by Graeber & Company to purchase your limited edition PINK hand relief.* $5 from every pur-
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Boise Lifestyle | October 2018
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LOCAL’S CHOICE
J o n n i A r ma n i
EAT THIS!
and
TOP PICKS FROM THE FOOD EXPERTS AT FOODBOISE.COM
Sh e ll y
m
“ Fo o d B o i s e i s w h e re y o u w i l l f i n d a c o l l ec t i o n of those food and b e v e ra g e t reas u re s t h a t m a k e o u r s t a te t a s te s o g rea t ! ”
ARMANI AND SHELLY WEST RAN FOODPDX.COM, THEY RECENTLY FOODBOISE.COM,
AN
IMMERSIVE ONLINE DESTINATION FOR EVERYTHING FOOD IN THE GREATER BOISE AREA AND ALL OF IDAHO. With their focus on the burgeoning food scene in Idaho, Jonni and Shelly are excited to dig in—whether it’s fresh off the farm or locally distilled, baked or brewed.
“ We d o n’ t wa n t to j u s t f o c u s o n w h e re to g e t t h e f o o d , l i k e ea te r i e s a n d s to re s ; w e a l s o wa n t to h i g h l i g h t t h e p eo p l e a n d s o u l b eh i n d t h e f o o d , t a k i n g t h e p h ras e f a r m - to - t a b l e to a w h o l e a n o t h e r l e v el .”
22
Boise Lifestyle | October 2018
E .co
Mac 'n' cheese balls
FROM PORTLAND WHERE JONNI
STARTED
OI S
BOISE
dB
TO
oo
RELOCATED
fF
HAVING
to
PHOTOGRAPHY JONNI ARMANI
W es
ARTICLE SHELLY WEST
Peruvian salad
Fresno fig burger
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FORK What is great about the gluten-free brownie bowl isn’t just the marriage of sweet flavors; it’s the locally sourced ingredients as well. The Galaxy Bakery makes the gluten-free chocolate brownie, Cloverleaf makes the smooth chocolate ice cream, the rich chocolate sauce is made in-house and City Peanut Shop makes the spiced pecans that sit proudly on top of the whipped cream. 199 N. Eighth St., Boise, Idaho, 208.287.1700, BoiseFork.com
REMBRANDTS The classic steak and frites is a sure bet— marinated porterhouse shoulder that is tender and full of flavor served with a side of garlic-herb hand-cut fries. It’s simple yet satisfying. For a slightly lighter option, the Peruvian salad packs a lot of flavor on one plate. The marinated grilled steak is served over a bed
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www.AmazingExteriors.com October 2018 | Boise Lifestyle
23
ARTICLE JULIE MEYER
eat around the world
TRAVEL DESTINATION
24
Boise Lifestyle | October 2018
EXPLORING BASQUE CULTURE THROUGH FOOD
WHO ARE THE BASQUE PEOPLE?
with a toothpick. These little bites or plates are the
The Basques call themselves "Euskaldunak,"
Basque version of tapas. The best part about pintxos
which means "those who have Euskara, the Basque
is in the way that they are enjoyed. Pintxo is not take-
language." Their homeland is on the border of
out food. It is meant to be eaten with friends and
Spain and France where the Pyrenees Mountains
acquaintances as a social experience. Sitting at a
meet the Bay of Biscay. The Basque people have a
bar and having a drink and pintxos with friends is
proud identity and cultural heritage.
the authentic Basque tradition.
“The singular remarkable fact about the Basques
Another common Basque meal is paella. More
is that they still exist,” author Mark Kurlansky
smokey with subtle flavor differences from its
remarks in Basque History of the World.
Spanish cousin, Basque paella is traditionally
Of the 3 million people living in Basque Country
cooked outdoors for a large crowd and is a rice
today, about one-quarter of them still speak Euskara.
dish with meat and vegetables. Part of the fun is watching the chef prepare paella in a huge skillet.
ABOUT THE BOISE BASQUE
For dessert, try a traditional Basque cake, or
During the turbulent political and economic
Gâteau Basque. Filled with black cherry jam in
times in Europe during the late 1800s to early 1900s,
the Northern Basque region, Gâteau Basque
many Europeans were looking for a better life in
with cream is more typical in the Southern
America. The gold rush created a desperate need
Basque region of Spain where most Boise
for sheepherders in the American West and spe-
Basques trace their heritage. The unifying char-
cifically Idaho. There were not enough Americans
acteristic of all Basque food is fine ingredients
interested and willing to herd the sheep needed
and fresh local produce.
to sustain the growing population. An agreement between Spain and the U.S. was a quick route to
ALL ABOUT THE BASQUE BLOCK
citizenship for Basque immigrants. Working for two
The Basque Block on Grove Street between
years as a sheepherder would earn you a green
6th Street and Capitol is an important part of
card. That is how the first Basque people came
Boise culture and history and has been designed
to Idaho. Most had no experience with sheep but
to feel as if you were in an outdoor plaza in the
seized the opportunity to earn a green card and
Old Country. Prominent are the lauburu sym-
then pursue the trade of their choice once the two
bols on the street and the “Laiak,” the public art
years were up. They stayed in boarding houses
sculptures. It is home to The Basque Museum
around Boise during the offseason and enjoyed
and Cultural Center, the only museum preserv-
the opportunity to speak their native language and
ing Basque history outside of Europe. Next door
enjoy the fellowship of their countrymen. Many set-
is the historic Cyrus Jacobs/Uberuaga House
tled in this area to raise their families and keep their
which was used as a boarding house for Basque
vibrant culture alive.
immigrants and is now available for guided tours. The Basque Block is also home to three
BASQUE FOOD 101
authentic Basque restaurants including The
The first word to learn when exploring Basque
Basque Market, which is famous for its weekly
food is pintxo. Pronounced peen-cho, it means
giant paellas with chicken, chorizo and seafood;
skewered. Traditional pintxo is a small bite of bread
and a unique Pintxos Bar. The Market also offers
topped with a variety of unique combinations includ-
cooking classes, wine tastings and specialty food
ing meat, fish, cheese and vegetables and skewered
items from the Iberian Peninsula.
CONTINUED >
Orozko, Spain
“SITTING AT A BAR AND HAVING A DRINK AND PINTXOS WITH FRIENDS IS THE AUTHENTIC BASQUE TRADITION.”
THE BASQUE MARKET 608 W. Grove St., Boise, 208.433.1208, TheBasqueMarket.com
The Basque Market THE BASQUE MUSEUM & CULTURAL CENTER 611 Grove St., Boise, 208.343.2671, BasqueMuseum.com
The Basque Museum & Cultural Center October 2018 | Boise Lifestyle
25
TRAVEL DESTINATION
(CON TI N U ED)
EPI’S IN MERIDIAN
Fresh sable served with compound citrus butter
You can also enjoy the Basque experience at Epi’s Basque Restaurant in old town Meridian. Many of the recipes are original from the owners’ maternal Grandmother Epifania Lamiquis Inchausti, who ran a boarding house with her husband, David, after immigrating to Idaho in 1929. Co-owner and manager Christine Ansotegui explains about the history and culture of Epi’s Basque Restaurant. TELL US A LITTLE ABOUT THE HISTORY OF EPI’S AND HOW IT GOT STARTED. The idea of owning a restaurant had been a dream of mine for years. I didn’t realize it at the time, but my life’s path was preparing me to do just that. I had the honor of watching Grandma Epi cook and serve food in her home in Hailey, Idaho, from birth. Her good food and hospitality made a huge impact on how I believed life and meals should be valued—as much as the taste of the food, the Braised lamb shank
sitting and sharing was just as important. A person can’t eat fast if they’re being served multiple courses. Epi’s Basque Restaurant was built in her honor, opening on Jan. 26, 1999. This small Basque dinner house opens at 5 p.m. just five nights a week so we can continue to pay attention to the smallest of details. Epi’s picture hangs in the dining room to remind us each day of what she stood for and unselfishly lived her life doing: cooking and serving. WHAT DEFINES BASQUE FOOD? WHAT ARE SOME FAVORITE DISHES, FLAVORS OR INGREDIENTS? Alberto Bereziartua leads the kitchen daily with his preparations of inkfish, croquetas, lamb stew, beef tongue and his beloved red bean soup, to name a few. Alberto was born and lived in Euskadi [the Basque Country] until moving to Boise. He has cooked in other Basque restaurants before coming to Epi’s. Basque cooking concentrates on the use of very few main ingredients: olive oil, garlic, parsley, lemon, paprika, pimientos—simple yet elegant. If you were to go to the Basque Country to eat, you would mostly enjoy fresh fish being caught and brought in daily from the Bay of Biscay. Lamb, beef, chicken and pork were the foods the Basques had to adapt to cooking once they came inland. Epi’s prides itself in offering wonderful fish
Vegetarian white rice
Gâteau Basque
entrees as well as lamb, beef, chicken and pork. WHAT ARE THE KEY ELEMENTS OF BASQUE CULTURE? The Basque culture goes hand-in-hand with joy. Our music is lively, our food is amazing, and there is nothing like
EPI’S 1115 N. Main St., Meridian, 208.884.0142, EpisABasqueRestaurant.com
a Basque celebration to bring a smile to your face—seems like you can’t help yourself living life with the Basques. It is always rather noisy—lots of laughter, wonderful food and great wines—seems like someone is always dancing. Why not? Life is too short not to. 26
Boise Lifestyle | October 2018
Epi’s
WHAT DOES THE LAUBURU SYMBOL REPRESENT? The lauburu (or Basque cross) is an ancient Basque symbol that is so old the original meaning can only be speculated about. In the Euskara, it literally translates to “four (Lau) heads (Buru)” and generally represents prosperity. Some say it represents the four elements, the four seasons, the four
The Basque Cultural Center, Boise
directions or the sun. The lauburu symbol can be depicted in two forms. With the heads turned right, it is in a positive form that is representative of life, creation and good fortune and can be found as a decorative motif in Basque carpentry and construction. With the heads turned left, it assumes a negative form that symbolizes death, destruction and misfortune and is used on gravestones. Today the lauburu universally represents Basque identity, culture and unity.
Lauburu decoration on a home
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27
W H A T C H E F S E A T LEARN WHAT LOCAL CHEFS LIKE TO COOK AND EAT IN THEIR OWN HOME KITCHENS
TREASURE VALLEY IS HOME TO SOME WORLD-CLASS, AWARD-WINNING CHEFS. This month we are getting to know three of them a little better. Take a look at what they like to do when they are away from their restaurants and what they make and eat at home.
ARTICLE JULIE MEYER | PHOTOGRAPHY RUTH NOVELLA
28
Boise Lifestyle | October 2018
RICHARD LANGSTON
DESCRIBE YOUR RESTAURANT IN 25 WORDS OR LESS. Modern and elegant yet comfortable. Seasonal food, well-prepared, but accessible. WHEN DID YOU DECIDE YOU WERE GOING TO HAVE A CAREER AS A CHEF?
OWNER/EXECUTIVE CHEF, RICHARD’S 500 Capitol Blvd. Suite 100, Boise, Idaho, 208.472.1463 RichardsBoise.com
Growing up in a small town in Louisiana, I had two grandmothers nearby who were wonderful home cooks. I learned to make things like gumbo, fried chicken, greens and other country fare for big crowds. Sunday dinner had from 10 to
Richard Langston
20 people every week. After college, my job as a cost accountant took me to San Francisco. I was wowed by the food scene there and continued to cook for myself and my friends while eating out. Fast forward a few years, I was married with a small baby and unhappy working in the corporate environment. My wife arranged a tour for us—yes, we took our 6-month-old baby—at the California Culinary Academy in San Francisco, and I knew I had to enroll. I quit accounting and worked full-time in two different restaurants in Palo Alto while attending school, and six months after graduation, I was made chef at La Pastaia. I’m not sure I knew I wanted to be a chef until I set foot in the CCA, but I’ve never looked back! HOW DO YOU SPEND YOUR FREE TIME? We live right on the Boise River, so I like to get outside and take advantage of the Green Belt. I also love to entertain—you’d think I get enough of that at work. We have lots of friends who are also great cooks, so it’s fun to cook for each other and drink wine! We also love to travel when possible and eat out in other cities—very inspiring! WHAT ARE YOUR FAVORITE THINGS TO EAT AT HOME? Whatever my wife cooks! She’s a great home cook, by the way. We tend to eat pretty simply—lean proteins, lots of veggies in season. But fall and winter bring out the big gumbo pot. I love to revisit my Louisiana roots and cook gumbo, jambalaya and chicken and dumplings. We usually have a gumbo party in December, so I think this is one of my favorite dishes to make—getting the roux just right is an art! I always make sausage and chicken gumbo, and for special occasions, like the party, I’ll make a seafood gumbo with shrimp and oysters. CONTINUED >
October 2018 | Boise Lifestyle
29
WHAT CHEFS EAT (CON TI N U ED)
DUSTAN BRISTOL OWNER/EXECUTIVE CHEF, BRICK 29 320 11th Ave. S Suite 300, Nampa, Idaho, 208.468.0029, Brick29.com DESCRIBE YOUR RESTAURANT IN 25 WORDS OR LESS. Modern American bistro with seasonal menu changes utilizing local ingredients. WHEN DID YOU DECIDE YOU WERE GOING TO HAVE A CAREER AS A CHEF? When I was 25. I had worked in kitchens from the age of 17-22 and got a little burned out. I went to work in a sawmill in North Idaho and had my 25th birthday at work. I realized I am now a quarter of a century old and I did not want to end up like my coworkers that were making great money but hated the job. I went to culinary school later that year. HOW DO YOU SPEND YOUR FREE TIME? I enjoy lawn work, fishing, dirt biking, hiking or anything that is outdoors. We tend to spend many hours inside, sometimes with minimal natural sunlight, so I enjoy the opposite on my days off. WHAT ARE YOUR FAVORITE THINGS TO EAT AT HOME? I enjoy dishes with developed flavor. Right now I am big into smoking and Indian cuisine. If I am short for time to actually prepare, then I like to be creative with items that I find in my fridge or pantry, like herb grilled fish with local doughnut peach salsa.
30
Boise Lifestyle | October 2018
Dustan Bristol
AARON WERMERSKIRCH EN EXECUTIVE CHEF, JUNIPER JUNIPER 211 N. Eighth St, Boise, Idaho, 208.342.1142, JuniperOn8th.com
DESCRIBE YOUR RESTAURANT IN 25 WORDS OR LESS. We support as many local providers as we can. Our wine list is mainly Idaho winemakers, and our menu changes seasonally with what is available. WHEN DID YOU DECIDE YOU WERE GOING TO HAVE A CAREER AS A CHEF? I started working in a real kitchen after I quit my house painting job. Our boss wanted us to paint a huge church with no scaffolding— pretty sketchy, time to switch jobs. That’s when I started working in a restaurant called the Victoria House in Victoria, Minnesota. I loved the speed and the family-like way the kitchen would knock food out. I started takAaron Wermerskirchen
ing things seriously and learning under my first chef, Ricardo Salazar. He was tough, quick-witted and talented. I am still striving to get to his level. HOW DO YOU SPEND YOUR FREE TIME? I spend most of my time with my family and love playing and watching sports of all kinds. WHAT ARE YOUR FAVORITE THINGS TO EAT AT HOME? I love to make a BLT salad with a rotating vinaigrette created with ingredients I have around the house, but it mainly consists of lettuce, bacon, avocado, cucumber, halloumi or feta cheese and my wife’s homemade croutons.
October 2018 | Boise Lifestyle
31
Chef
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FALL IS THE SEASON TO HUNT FOR YOUR DINNER
34
Boise Lifestyle | October 2018
AUTUMN’S CELEBRATION OF THE HARVEST IS THE SAME WHETHER YOUR FOOD CAME FROM YOUR GARDEN OR IDAHO’S FORESTS, FIELDS AND STREAMS. Hunters and anglers have long— as in forever—reaped nature’s bounty and used it as fuel for the body and nourishment for the soul. That transition from earth to table is intimate and sacred for all who grow, gather or hunt their own food, and Idahoans have a rich tradition of respecting and enjoying the process. For anglers, it’s often a fun day with family and friends that results in a cooler full of fresh fish immediately turned into a delicious feast. In other instances, it’s catching a brawny salmon or steelhead that returned to Idaho from the Pacific, and a single fish provides a family-sized meal, or it’s frozen for later meals. For hunters, food gathering is often an arduous process that includes scaling a mountain in the predawn darkness in search of a mature bull or buck or setting out decoys in a frosty field or icy pond and waiting for the arrival of ducks and geese from the next field or flights from the far north. Or the journey might involve following the compass-like nose of a pointing dog across a fresh-cut farm field or along river canyons and bluffs in pursuit of elusive pheasants, forest grouse, quail or chukars. With any hunting trip, success is never guaranteed, which makes us savor our wild game meals more because they’re backed by the toils, triumphs, failures and memories of golden autumn days. For nearly as long as I can remember, I’ve experienced hooking, hunting, harvesting, cleaning and cooking fish and game that I’ve caught or shot. It’s taught me to appreciate and treasure the whole process of creating my meal from the water or field to the table, and I enjoy every step of the way. If you’re a hunter or angler, you already understand this, and if you’re not, understand that the true and proper end of a hunting or fishing trip is converting sweat equity into a delicious, nutritious and 100 percent organic meal. I like to keep that final chapter simple for a few reasons. First, cooking with the basics highlights the unique and natural flavor of what I am preparing, so my venison tastes like venison. I don’t want to overpower or mask its essence with other ingredients. Second, game is my comfort food, which means “meat and taters,” or maybe fish, rice and a vegetable. Third, simplicity means preparing a meal doesn’t require a trip to the grocery store with a long list of ingredients. I usually have what I need to cook it on a whim in minimal time and with no hassle. Cooking and eating wild fish and game is more than a meal; it’s an opportunity to relive the experience. I rarely, if ever, have a steak, burger or burrito from the deer or elk without reliving some aspect of the hunt. The flavor evokes a feeling or memory of a quiet, frigid morning, tired legs and back from a heavy pack or experiencing the natural world unfiltered and in real time. I’ve had songbirds land within arm’s reach, a startled squirrel scold me with such fervor it nearly drove me out of the woods, and I’ve had bears, mountain lions and wolves who apparently agreed my hunting spots were fertile ground for game. When my meal is done, I sit back, full and content, and start plotting my next hunting or fishing trip. I know there’s another steelhead out there willing to strike a fly, another mallard homing in from the north and looking for a landing spot or another buck lurking over a distant ridge—and I know they won’t come to me. So during fall, you know where I will be. October 2018 | Boise Lifestyle
35
PAGE TURNERS
Cookbooks Worth Owning TODAY, MOST HOME COOKS LOOKING FOR A RECIPE TURN TO GOOGLE OR PINTEREST. Cookbooks must offer more than recipes alone. They must be beautiful, entertaining, clever and of course be packed with amazing recipes. We recommend these cookbooks as being well worth pur-
ENTERTAINING
CLEVER CONCEPT BEAUTIFUL
chasing and each a worthy read.
36
MAGNOLIA TABLE: A COLLECTION OF RECIPES FOR GATHERING JOANNA GAINES
Amazon.com
$18
Browsing through this collection of Gaines family favorites and selections from their new restaurant, Magnolia Table, will make you feel like you’re a part of the family. Filled with beautiful photos and personal stories, this cookbook inspires you to get in the kitchen and fix up something to eat.
DECEPTIVELY DELICIOUS: SIMPLE SECRETS TO GET YOUR KIDS EATING GOOD FOOD JESSICA SEINFELD
Amazon.com
$6
Having trouble coaxing your family to eat healthy? This cookbook with perky vintage illustrations will help. Perfect for picky eaters of any age, this book is filled with kid-friendly recipes stealthily packed with hidden veggies. Jessica also includes tips for healthy snacking and advice on creating a positive environment at mealtime.
CRAVINGS: RECIPES FOR ALL THE FOOD YOU WANT TO EAT CHRISSY TEIGEN
Amazon.com
$17
Filled with fun photos and hilarious commentary, this cookbook makes you want to cook. These recipes are tasty and include a wide variety of cuisines, dishes and flavors for any occasion. From classics like biscuits and gravy to exciting new flavors inspired by Chrissy’s Thai heritage, this book has something for everyone.
Boise Lifestyle | October 2018
ARTICLE JULIE MEYER
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37
OPEN HOUSE
Introducing
Wa r m Springs Village ARTICLE JULIE MEYER
WARM SPRINGS VILLAGE IS A GREAT
AMENITIES
NEW NEIGHBORHOOD IN EAST BOISE
WSV offers an incredible opportunity
OFFERING LOW-MAINTENANCE CAR-
to live close to amazing amenities. With
RIAGE LANE HOMES AS WELL AS TRA-
the Boise River and greenbelt directly
DITIONAL-STYLE HOMES WITH BACK-
across the street, this neighborhood is
YARDS BACKING UP TO THE FOOTHILLS
perfect for enjoying the outdoors. For the
AND COMMON AREA. These homes
golfer, Warm Springs Golf Course is just
will be built by Blackrock Homes and will
down the street. Hikers will find plenty to
include single-level plans and plans with
explore with Tablerock around the corner
main-level master suites. Residents who
and the foothills out back. Mountain bik-
live here will benefit from three key ele-
ers will love the quick access to the No. 14
ments: location, amenities and lifestyle.
Tram Trailhead just to the north. There are plenty of ways for homeowners to enjoy
LOCATION This
cozy
an active, healthy lifestyle. neighborhood
is
nestled
against the foothills just south of the East
LIFESTYLE
End. Located on desirable Warm Springs
With the amazing amenities and its ideal
Avenue, it is close to all that Boise has to
location, WSV affords residents a lifestyle
offer. A 5-minute bike ride in either direc-
that is unique to Boise and part of our
tion will have you downtown or in Bown
identity. People who live here want all
Crossing. From the vibrant downtown atmo-
the best that our great city has to offer:
sphere to the calming nature of the foothills,
exploring the foothills, hiking and biking
WSV is perfectly situated for a variety of lei-
the trails, shopping, playing and catching
sure activities, as well as access to shopping
a concert downtown. These are the things
and a quick commute to work.
that define the Boise lifestyle.
Taking reservations on select homes now. For more information, visit WarmSpringsVillage-Boise.com or call Kami Brant, O2 Real Estate at 208.713.1933.
38
Boise Lifestyle | October 2018
Shopping at Capitol City Market
Relaxing on the Boise River
Exploring the Foothills
Golfing at Warm Springs
October 2018 | Boise Lifestyle
39
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Boise Lifestyle | October 2018
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41
DRIVER’S NOTEBOOK
THE CADILLAC XT5 PERFECT BALANCE BETWEEN COMFORT AND CARGO SPACE ARTICLE RICHARD MEYER
42
Boise Lifestyle | October 2018
HE XT5 IS CADILLAC’S ALL-NEW THIRD-GENERATION,
RENAMED
AND REDESIGNED SRX CROSSOVER
BOAST-
ING A NEW LIGHTER CHASSIS AND REVISED 3.6-LITER V-6 PROVIDING 310 HP AT YOUR DISPOSAL. It features a new Electronic Precision Shift, eight-speed automatic transmission with front- and all-wheel drive availability. The XT5 provides tailored comfort for 5 passengers and offers 63 cubic feet and maximum cargo capacity. If you’re in the market for a luxury midsize crossover SUV, you owe it to yourself to check out the all-new Cadillac XT5. With seating for five, ample cargo space, all-wheel drive, upscale interior and a comfortable ride, this vehicle will tackle everything Idaho roads have to offer in all seasons. It's truly an SUV built for Idaho. "My first impressions of the XT5: visually stunning, classy, elegant and very bold! One of the things that I noticed first off on entering the XT5 was how inviting the interior was. It was comfortable and very fun to drive. It made me feel like every night after work I’d want to take the long way home." -Mike
stay warm C O O L PEO PLE W I T H Y O RK
Enjoy Fall inside the comfort of your home.
Kimble, Cadillac brand manager, Peterson Chevrolet Buick Cadillac "It has been a while since I’ve been in a Cadillac. I am very impressed with the styling of this vehicle, inside and out. The driver’s dashboard display is nicely laid out, and the heads-up display makes it easy to keep your eyes on the road and not be distracted. Visibility from the cockpit is excellent, and the interior is extremely quiet. The acceleration is surprising and smooth. The size is perfect to maximize cargo space and passenger comfort." -Cheryl Moore, Cadillac XT5 owner
721 N. Ralstin St. Meridian | 208-336-2665
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October 2018 | Boise Lifestyle
43
ROAD TRIP
A DAY AT ANDERSON APPLE RANCH
pick your own adventure ON A LOVELY DAY IN THE SPRING OF 2000, SHANNON AND DAVID ANDERSON WERE OUT FOR A DRIVE THROUGH THE EMMETT VALLEY WHEN THEY CAME ACROSS A BEAUTIFUL BLOOMING ORCHARD FOR SALE. It was love at first sight as they envisioned raising their young family among the trees. They didn’t know anything about maintaining the orchard of 315 trees, both Oregon Red Delicious and Golden Delicious, but they felt living in an orchard would provide the family a beautiful place to live and give their three children the opportunity to develop a good work ethic.
44
Boise Lifestyle | October 2018
PICKING PLACE 1877 W. South Slope Road, Emmett, Idaho, 208.695.9741, AndersonAppleRanch.com
Dave and Shannon Anderson
CONTINUED >
October 2018 | Boise Lifestyle
45
ROAD TRIP
(CON TI N U ED)
Within the first two years, they built a home on the property and realized caring for the orchard was a lot harder than they expected. When they purchased the orchard, their oldest son was 8, so the kids were helping with the work all through their childhood. Even the family dogs have learned to jump up and pick apples. All the dogs eat apples and toss them around for fun. “My kids don’t even like apples anymore; they have had apple overload," Shannon says. "Taking care of our orchard and yard has become our leisure activity and how we spend our time when we are not at 'work.'” The Andersons both have full-time jobs and are lucky to make their costs back each year from the sale of the apples. “We sell apples for the pure enjoyment of providing fruit and a fun experience for people,” she says. Five years ago, they had the biggest crop they had ever produced. On a good year, they have never been picked out, so they decided to open the orchard for service opportunities. Organizations and families are encouraged to pick free apples to donate to the local food bank. Another way they give back to the community is by offering field trips on Fridays. Shannon enjoys teaching kids about running the orchard and all about apples. To schedule a field trip, call in advance. The calendar fills up quickly. After a fun-filled day picking apples you may be wondering what to do with all the fresh fruit. As an expert at using apples in nearly everything, Shannon has some suggestions. Fresh apples can be used in salads, or as topping for oatmeal, yogurt or desserts. You can process apples by drying apple slices, making applesauce, juicing for apple cider or bottling pie filling. Recipes including baked apples include pies, crisps, pancakes and Shannon’s famous cinnamon-caramel-apple cheesecake. These delicious mini cheesecakes can be can be purchased throughout the season at the orchard. Locals say the cheesecakes are well worth the trip.
“WE SELL APPLES FOR THE PURE ENJOYMENT OF PROVIDING FRUIT AND A FUN EXPERIENCE FOR PEOPLE,”
46
Boise Lifestyle | October 2018
WHAT TO BRING + Bags or boxes to take your fruit home + Weather-appropriate clothing and sturdy shoes + A camera to preserve those fun memories + Cash or check—they do not accept credit cards WHAT TO EXPECT + You can pick plenty of apples in as little as 30 minutes. + They provide baskets to use while you pick. + You can eat as many free apples as you want while picking; pay only for what you take away. + No need for a ladder; apples are within reach! + Apples are 75 cents a pound. + Mini caramel apple cheesecakes are $2. + Soft-serve ice cream is also for sale.
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47
OCTOBER
LIFESTYLE CALENDAR
5 BOISE RESCUE MISSION’S 60TH ANNIVERSARY
fundraiser of the year. Proceeds help
undertaker and historic hearse, music,
fund its mission of encouraging art-
presentations, prizes, scavenger hunt,
ists to greatness and inspiring the
food trucks, coffee, hot cocoa, beer
public to value the performing arts.
and more! History.Idaho.gov
Join Ballet Idaho for an evening of
JUMP
dance, dinner and a live auction.
The Boise Rescue Mission Ministries’
BalletIdaho.org
26-27
16
WINCON CONFERENCE & TRADE SHOW
Night of Hope 60th Anniversary Celebration will be a very special event celebrating 60 years of service in the Treasure Valley. The event features history, appetizers and a live auction. BoiseRM.org
WHO LIES BENEATH? THE TREASURE VALLEY
Boise Center
A weekend packed with 20 phenomenal main stage and workshop
JUMP
speakers, powerful professional de-
Dig a little deeper into the fascinat-
velopment and personal growth top-
ing and famous characters that lie
ics and 50 professional businesses in
beneath the cemeteries of Boise and
the ICCU Power Networking Center.
the Treasure Valley. This presentation
Friday night WI Fashion and Beauty
Wood River Valley
will discuss through photos of the
Show Experience. Saturday night WI
The 22nd annual Trailing of the Sheep
people and their graves those who
Comedy Show. Featuring national
Festival in the Wood River Valley brings
had an impact on our city and state.
motivational speaker and first woman
to life the 150-plus-year tradition of
JUMPBoise.org
NFL coach Dr. Jen Welter as the key-
10-14 TRAILING OF THE SHEEP FESTIVAL
moving sheep from the high mountains to the traditional winter grazing and lambing areas. This family-friendly festival highlights the people, arts, cul-
note speaker.
THROUGH NOV 4
ture and traditions of sheep ranching in
DISNEY’S THE LION KING
Idaho. TrailingOfTheSheep.org
The Morrison Center
WomenIgniteInternational.com
27
Giraffes strut. Birds swoop. Ga-
BOO AT THE ZOO
zelles leap. The entire Serengeti
Zoo Boise
comes to life as never before. And
Join Zoo Boise for the best Halloween
as the music soars, Pride Rock
event in town. There will be costumed
slowly emerges from the mist.
characters passing out candy, cos-
This is the play ’s premiere per-
tume contests for all ages, games,
JUMP
formance at the Morrison Center.
photo ops, face painting, special
This all-ages, kid-friendly event will
MorrisonCenter.com
Halloween-themed animal enrich-
11 FLAVORFUL FAIRYTALES: ROOM ON THE BROOM
ment and much more! ZooBoise.org
feature a reading of the book Room on the Broom. Then participants will create a kitty kat mask, a flying witch and a fun coloring page. We'll finish
26-27
up the afternoon making Rice Krispie
FRIGHTENED FELONS
treat pumpkins. JUMPBoise.org
Old Idaho Penitentiary
The Old Idaho Penitentiary invites
13 BALLET IDAHO FALL GALA
48
you to tour the site at night and dare to enter the only haunted cell house
We are always accepting submissions
in Boise. With special performances
for events you'd like to see included
of the Zombie "Thriller" Dance, cos-
in our Calendar section. Submissions
JUMP
tume contests with cash prizes, actors
are accepted via the Contact Us tab
Ballet Idaho’s Fall Gala is its primary
portraying inmates of the past, the
at BoiseLifestylePubs.com.
Boise Lifestyle | October 2018
Annual
Open House
CUSTOMER APPRECIATION SATURDAY | November 10 from 9-5
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49
PARTING THOUGHTS
Ins pired by Success
ARTICLE JULIE MEYER | PHOTOGRAPHY RUTH NOVELLA
Marcia Houston
+ DESIGNER + RETAILER
+ OWNER OF THE NEST
3210 W. Chinden Blvd. #133, Eagle, Idaho
WHAT DEFINING MOMENTS SET YOU ON YOUR CAREER PATH? I believe that it's always about timing and being prepared to see the path. People are often presented with an opportunity, but if they are not prepared, they will not see it. I was in college working for a nationwide retail company, and I was given the opportunity to start a retail management training program. I had grandiose ideas of going into social work. Another mentor in my life, said to me, "Do you really want to help other people? Then do something that will create jobs." Creating an environment for people to work in has always been a big motivation for me. I started my career as a new buyer for a large retail company and had the opportunity to meet with the CEO of the $12 billion company I was working for. I had 5 minutes of his time, I asked him, "What would be the most important leadership quality to obtain?" He answered without even thinking, "The ability to communicate." This is so true—you can have all the talent in the world, but if you cannot communicate and motivate, nothing will ever get accomplished! WHAT MOTIVATES YOU? Every part of my work motivates me. Offering beautiful items large and small that my clients and friends can connect with. Creating living and workspaces for my clients that will improve their lives every day. WHAT ARE YOUR SUCCESS HABITS? The books that I read, the people I associate
I have always believed that the definition of suc-
with, the places I travel to. For me, I must con-
cess is "the progressive realization of a worth-
stantly be in a place of inspiration and wonder—
while dream or goal." This definition has been
how else will I find those amazing items that my
with me every day of my life in both my private
clients, customers and friends can connect with
and work life, from the beginning.
and make their lives better in their nests?
50
Boise Lifestyle | October 2018
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