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October 2022 PUBLISHER

Greg Gewalt | greg.gewalt@citylifestyle.com STAFF WR ITER

LIFESTYLE LETTER

Welcome Fall! The transitional feeling of October makes it one of the best moments of the year. I have written before about how much I love autumn — There’s something about the slow fading of light and the warm nights that send a signal to my body that it is time to wind down. Fall is a slightly less sociable time, with bursts of activity on Thanksgiving and Christmas, before settling into hibernation for the rest of winter. There is always a sense that people are rushing to cram in the last of the whimsical picnics and post-work alfresco wines before it’s too late. With the changing seasons there is a difference in what we are craving, and with fall that often means comfort food. October is our most delectable issue of the year, filled with some of our favorite dishes and beverages available in the Treasure Valley. We had the pleasure of sitting down with Chef Aaron Horsewood, learning what his fall menu will be featuring. So prepare your taste buds, since you are in for a treat. We also included a few new recipes for you to try at home, whether you are cooking just your family or for entertaining guests. There is an art to creating a flavorful dish that not only satisfies our urges, but evokes memories. The aroma of certain spices and foods can bring us right back to our childhood kitchen table, a feeling both powerful and comforting. Food connects us, and whether we are sharing a meal with loved ones, or are enjoying a night on the town, the time spent enjoying food is nourishment for body and soul. As always, thanks for reading, and we will see you around town!

Jordan Gray | editorial@meridiancitylifestyle.com SOCIAL MEDIA COOR DINATOR

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Proverbs 3:5-6 Meridian Lifestyle™ is published monthly by Lifestyle Publications LLC. It is distributed via the US Postal Service to some of the Meridian area’s 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 Meridian Lifestyle™ is gathered from sources considered to be reliable, but the

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inside the issue The Food & Drink Issue

F E ATU R E D

D E PA RTM E NTS

20 A Farm to Table Lifestyle

Lifestyle Letter

Local’s Choice

Spreading Love and Celebrating Life in the Idaho

City Scene

Chef ’s Selection

Community Through Culturally-Inspired Farm to

Seasonal Setups

LI FE + C U LT U R E

Artist’s Palette

Table Meals

Locally Sourced

FO O D + B EV ER AGE

Eat Right

Cuilnary Creations

Locals Only

Kid’s Corner

Our Town

32 Boredom Busters for Young Explorers

FO O D + B EV ER AGE

ENT ERTA I NMENT

T R AV EL FO O D + B E V E R AG E

A RTS + C U LTU R E

FO O D + B EV ER AG E PR O FES S I O N A L SE RV IC E S

ENT ERTA I NMEN T

Keep Your Kids Entertained with Educational Activities

38 Celebrating Syrah

A Weekend of Wine in Walla Walla, Washington

46 Enticing the Senses at Parma Ridge Winery

For Storm and Stephanie Hodge, the Wine Business Was Not Something They Had Originally Planned

O N T H E C OV E R

Photography: Loeb Life Photography As a personal chef for musician Stevie Knicks, Chef Aaron Horsewood found himself, a “small town kid from middle of nowhere Idaho,” on a patio listening to the legendary members of Fleetwood Mac singing simple Christmas carols.

L I V E YO U R L U X U R Y. E L E VAT E Y O U R L I F E S T Y L E I N S U N VA L L E Y If you have yet to experience all that Sun Valley has to offer in the autumn, this is the year! Cooler days, quiet streets, and enchanting fall foliage are just a few of the perks to visiting Sun Valley before the snow falls. Our favorite time of year brings a sense of calm, while still offering everything there is to love about the Wood River Valley: hiking, biking, golf, fishing, shopping, dining, cultural events and more! Come learn what there is to love about Sun Valley!

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The interior design is hand-selected by professional designers with years of experience. Selected for The Smyth are color combos that are cohesive with the design of this home and used in other Alturas Homes. These colors include Sherwin Williams Cocoon, Iron Ore, Egret White, Roycroft Pewter, and Snowbound. A complementary stone we use that works for these spaces is Craft Orchard Limestone. Alturas is committed to building well-designed spaces people love, and that value is found in every space it builds. For more fun design tips and information on The Smyth, follow us on Instagram @AlturasHomes or subscribe to our newsletter.

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city scene

Where neighbors can see and be seen. 1

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1: Samantha Maxey, Snake River Wine Tours recently voted a 2022 Best Wine Tour by USA Today! 2: Dani McHargue growing specialty and heirloom cut flower varieties from The Dairy Barn flower farm 3: Started during the pandemic, Hudson Baking Co located on Kuna Greenbelt specializing in sourdough. 4: Jeannette Sanchez in white and Open Arms Dance Project perform flash mob dance performance at Sparklight Movie Night 5: This school year marks Challenger School’s 60th anniversary of educating children with festivities starting January. 6: Hailey Bishop-Wilder of Meridian High School and Grand Champion of FFA Dairy Showman 7: Chamber’s First Annual “Queens of the Greens” Women in Leadership Women’s Tournament benefiting Women’s and Children’s Alliance!

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OKTOBERFEST

THERE HAS BEEN A LOT OF GROWTH AND DEVELOPMENT IN DOWNTOWN MERIDIAN AND WE WANT OKTOBERFEST TO HIGHLIGHT THAT

S EASON A L SE T U P S | L IFE + CULTURE

With the scorching days of summer behind us, it’s officially time to settle into fall. Cozy blankets, hot soups, literally pumpkin everything, and a mixture of autumn events around the Valley, including the first-ever Downtown Meridian Oktoberfest on October 1, 2022, from 11 am – 11 pm. With this all-day event, you have plenty of time to party and celebrate the season. Cheers! As with most events these days, the Meridian Chamber of Commerce has been planning their Oktoberfest for several years now. With a slight two-year delay, they’re proud to finally announce the city will be hosting their first (of many) Oktoberfest! “We’re looking to create a signature event that draws people to the downtown area,” said Sean Evans, President and CEO of the Meridian Chamber of Commerce. Evans has been instrumental in coordinating the event, which aims to energize and revitalize Meridian’s downtown. “There has been a lot of growth and development in Meridian and we want this event to highlight that.” Oktoberfest was originally celebrated in German culture to pay homage after the union of a wedding. But since its European inception, Oktoberfest has spread around the world, becoming known as a day to honor our local communities. And of course, pay homage to German culture with delicious food, delectable drinks, and lots and lots of music and dancing. The event will be housed in downtown Meridian on 2nd Street but will spread throughout the area, with various vendors, restaurants, and neighborhood bars participating. The city has planned for the entire block to be closed down for the full duration of the all-day event. Sponsored by First Federal Bank and in partnership with Eventageous Idaho and Prestige Marketing, Oktoberfest promises to be filled with attractions, boasting an eclectic mix of music, food, and games. From cornhole to boxing demonstrations to homemade chocolate from Truffles, Etc., to tasty brats ‘n beers, Meridian’s first Oktoberfest is something we just couldn’t miss. The event will be packed with local vendors—food and artists and all things in between. With space for more than 40 vendors, including the music stage, boxing performances, and various other programs, “This will be a great way for local artisans and businesses to connect and market together with the community,” shared CheRee Eveland, proud owner of Eventageous Idaho, a long-standing event planning company. Some vendors to look forward to include Deja Brew, Fireside Pine, Rock-A-Bye Baby Boutique, K9 Coffee, and more! There will also be live bands all day long at the main stage, located on 2nd and Idaho Street. Without spoiling too many surprises, they’ll have several local musicians performing, including Broken Tip Jar, Red Light Challenge, RJ McGinnis, and a local favorite will be headlining: Pilot Error! For more information, visit MeridianChamber.org.

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a farm to table lifestyle

Chef Aaron Horsewood Spreads Loves and Celebrates Life in the Idaho Community Through Culturally-Inspired Farm to Table Meals ARTICLE AND PHOTOG R APHY BY A SH LE Y LOE B

LOCA LLY SOU R CE D | FOOD + BE VE RAGE

Chef Aaron Horsewood, Idaho native and owner of Horsewood Catering, is leaving a lasting legacy in the Boise food community. Orchestrating with the local community farms, he creates a symphony of flavorful, nourishing food for any event he caters. It’s easy to see that Chef Aaron has found his place in the world, cooking with love, a passion that you can see in his eyes, taste and smell in his food, hear in his voice, and feel in a handshake filled with gratitude to be able to spread love to others through cooking. Aaron spent his early childhood in the kitchen with his grandmother, who descended from a line of chefs in the region of Castile, Spain. “She is my hero; she inspired me to do this from the beginning.” His favorite moments growing up were the mornings spent making tortillas with Grandma Mary in the remote Frank Church Wilderness for the Native American hunters, including his grandfather, while she sang beautiful Spanish lullabies. These experiences taught him the perfect melding of two cultures, the Castilians who had brought the farm to the table for hundreds of years, and Native Americans who hunted and gathered, both living off the land and working together with nature to feed their families. Further inspiration came from his first experiences in the professional kitchen, including his time with the late Chef Ray DiLulo at the former Emilio’s restaurant at the Grove Hotel. Chef DiLulo suffered from Lou Gehrig’s Disease and survived nearly five years despite a 6-month prognosis which he attributed to learning to eat for his health. This valuable lesson stuck with Chef Aaron who now says, “I want to make sure that with whatever food we bring to the table, we’re blessing your body.” Inspired by early experiences and filled with hopes and dreams for more, Chef Aaron at just 17 years old, ventured out into the world, hitchhiking and cooking his way to Manhattan with three friends. Living on the city streets soon led him to “the restaurant that sparked my career” in Little Italy where he was taken under the wings of an Italian chef who saw promise in the starving young Idahoan. Fast forward six and a half years and several cooking experiences later, Chef Aaron recalls another pivotal and surreal moment on Christmas Eve in Scottsdale, AZ. As a personal chef for musician Steve Knicks, he found himself, a “small town kid from middle of nowhere Idaho,” sitting on a patio listening to the legendary members of Fleetwood Mac singing simple Christmas carols as their grandchildren played. It really opened him up to see that “at the end of the day, we’re all just people” and that “food brings us all together.” It also made him realize that his grandparents, with all the love, hard work and dedication became the driving force that gave direction to his life. CONTINUED >

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Despite his early successes, Chef Aaron began feeling the “call of the mountains” and knew he was losing that part of himself. So in 2007, he returned to Boise as the executive chef for the Red Feather/Bittercreek Restaurants, at a time when founder Dave Krick of the 8th Street Market was helping turn the wheels of the food industry towards a “farm to table” concept, which was in its infancy in the community. Chef Aaron was happy to be back home, joining with other chefs to influence the way Boise approaches food. But the long hours as a restaurant chef kept him away from something he valued even more than food, “My family,” or “familia” as he’d been taught by his grandmother. Taking a pivotal shift in his life and career, Chef Aaron moved to Caldwell, Idaho, where he began focusing his efforts on a family-run business, Horsewood Catering, that could provide the community with farm-to-table meals while affording him precious time with his family. Knowing that his venture to feed large groups of people in a farm-to-table style would be a challenge, Aaron began forging relationships with the local small farms that surrounded him.

LOCA LLY SOU R CE D | FOOD + BE VE RAGE

“FOOD IS LOVE , AND IF WE TELL THE STORY AT THE BEGINNING OF THE REL ATIONSHIP, THEN WE CAN WRITE THE FOOD AROUND THAT STORY.”

Armed with an array of culinary experiences and knowledge and strong relationships with his farming neighbors, Chef Aaron brought his vision to life with the influences of his cultural upbringing. Aaron’s approach embodies the Native Americans who roamed, hunted and fished in the Idaho wilderness and Castilian farming traditions. Creating such a unique company has not come without failures and roadblocks that are inevitable to any journey, especially in the restaurant industry. Aaron emphasized, “Nothing shall be easy; that’s our motto in the kitchen. Everything we do is hard work, but in that work there is a lot of love.” Following his motto with the emphasis on emotion, he asks his clients to share their stories, including memories of foods that bring them back to their childhood and their own culture and heritage. “Food is love, and if we tell the story at the beginning of the relationship, then we can write the food around that story.” He then captures the experience in a completely customized farm-to-table menu. And he’s always trying something new, infusing local foods with global flavors and creative presentations. Meals can range from tri-tip and

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veggies sandwiches encased in charcoal-infused bread and a salad kabob to more elaborate and surprisingly delicious combinations such as pan-roasted chicken with reverse-smoked bacon topped with crab mousse upon butter poached brioche. Aaron’s passion for cooking has rubbed off on his two children despite his initial attempts to deter them from what he knew to be a grueling career path after fighting his own battles with homelessness and substance abuse. His most rewarding moment in his career has been “to watch their passion bloom.” His eldest son, Dakota is starting to take over operations of the catering company and has been inspiring at-risk youth as a culinary teacher at Elevate Academy, while his daughter started her own baking company and bakes breads from seeds and grains that she hand-forages and grinds herself. “This valley is in for a treat,” Aaron said fondly in reference to his daughter Hailey, adding, “she’s going to be an incredible chef.” He also has the pleasure of working alongside his wife who is now his business partner after leaving the medical field. “I’m just a fortunate man.” Aaron’s voice trembled and his eyes watered as he shared how he was “so blessed to be afforded this opportunity” and thankful for the support of his family along his journey living out his dream. As for where Chef Aaron’s future is headed, he reflects back on the hardships in his life and aspires to give back to the community, supporting kids that are struggling and missing love and support in their lives. His hopes and dreams are to “build my own gardens to help more children in the valley that are struggling that are broken and teach them the farm-to-table experience.” But to make it all work, he recognizes that “we’re going to have to have lots of people that are likeminded to make this happen.” When Aaron is not cooking or working closely with the community, he escapes back to his roots in the great outdoors, noting, “Ninety percent of the time I’m in the woods.” His favorite place of escape is Island Park and West Yellowstone because of the fishing and the serenity. He also enjoys catering events with beautiful mountain backdrops like Stanley, Idaho. Aaron loves food that has a small-town feel — for instance, Sonoran food from street vendors in Rocky Point because it feels “close to their hearts.” But if there is any place that meals originate entirely from that special place, it is at Chef Aaron’s Horsewood. To learn more about Chef Aaron Horsewood and Horsewood Catering, please visit: horsewoodcatering.com

LOCA LLY SOU R CE D | FOOD + BE VE RAGE

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K N O2022_Boise W L E DandGMeridian E | Lifestyle_Outlined.pdf C R E A T I V I1 T8/24/2022 Y | 6:47:55 E X PAME R I E N C E

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OCTOB ER 2 0 2 2 | C I TYL I FE STYL E . C OM / M E R I D I A N

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C ULIN A RY C R E AT ION S | F OOD + BE VE RAGE

BAKED SICILIAN ANELLETTI TIMBALLO, A PERFECT COMFORT FOOD WITH RED WINE AND GATHERED AROUND A FIREPIT

If I told you to imagine Italy, most of all our imaginations would run wild with beautiful Tuscan country scenes or Mediterranean beaches. Now if I said imagine Sicily, some of us may draw a blank. Sicily is the football that the boot of Italy is kicking. Sicily is a big island, rich in ancient history, and a land and sea culinary delight. With the onset of fall, let’s spend some time exploring a more comfort food dish of Sicily. We have been spending a lot of time in Mediterranean cookbooks, and the latest is “A Love Letter to the Food of Sicily.” Spilling our cappuccino on page 110, we were hypnotized by Baked Sicilian Anelletti Timballo. Turns out Gastro Pubs all over Palermo love this dish. So what’s a Timballo? Well, credit a French word for “kettledrum.” A deep dish (pan) that you bake with a surrounding crust, with a meat and vegetable filling and then cheese on top. Voila! (Not a Sicilian word.)

The crust can be sheet pastry, slices of bread, slices of vegetables like eggplant or zucchini. In Sicily, the meat filling is typically diced beef and pork, but meatless versions work too. The pasta is really fun. Anelletti are round pasta, like little gourmet SpaghettiOs. We used sweet Italian sausage and a Sardinian shell-shaped pasta, flavored with saffron since most nearby stores don’t have Anelletti. If using larger pasta shapes, increase the liquid part of the recipe when making the meat sauce, which has the texture of a ragu or bolognese. You don’t have to have an old world Timballo pan as a non-stick springform pan works perfectly. Just make sure it’s not too large a diameter springform — like a 9” or less — or you lose the layered look like we did. But it still tastes amazing! All plates almost licked clean! For authenticity, there is a layer of chopped ham, pecorino and Parmesan cheese in the middle of the dish. Timballos, like casseroles, can be a one-dish meal, but in Sicily, there could be a side dish of toasted almonds, shallots, raisins and segments of fresh orange. We opted for grilled vegetables of zucchini and eggplant plus a green leafy salad on the side. Now for the wines. Sicilian wines, like a Nero d’Avola, are a good match. We considered a full-bodied Sangiovese, like Chianti Classico, or that enticing Brunello that’s been in our cellar for a special dinner. We paired the Timballo with a hearty Sangiovese from Tuscany, a 2018 Poliziano Montepulciano Vino Nobile. Montepulciano is a hill town of quiet charm, Poliziano is the estate and Vino Nobile (“wine of kings”) has been revered by nobility throughout the centuries. The wine proved to be an excellent choice with this Sicilian favorite. This was an easy dish to make, not too time-consuming, and so enjoyable for a crisp fall evening on our patio. Comfort food, red wine, and gathering around a firepit with cozy blankets — what a perfect combination. Saluté!

ARTICLE BY GREG NERUDA + TARA BRUNER PHOTOGRAPHY BY TARA BRUNER

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Boredom Busters for Young Explorers Keep Your Kids Entertained with Educational Activities ARTICLE BY KIMBERLY BLAKER | PHOTOGRAPHY PROVIDED

K I D’S COR N E R | EN TERTAI NME NT

Does it seem like every time you turn around, your home has been taken apart by your little explorer? Don’t despair. It may only result from an extraordinary desire to learn. Who knows, your child may be a future scientist, inventor, or leader in the making. When your child needs to occupy her creative energy, have her try some of these fun, educational activities. Put together a book of facts on a personal interest, such as dinosaurs, insects, rock bands, sports, or astronomy. Clip pictures and descriptions from magazines and Internet printouts. Then trace drawings from books and write about personal experiences on the topic. Play restaurant. Have your child make up a restaurant menu with several simple dishes he can prepare. At dinnertime, he can seat the family, take orders, then prepare and serve the meals. (Suggestion: Bring along some reading while you wait). Recycling fun. Start a discard collection and teach your kids the importance of recycling and reusing disposable items. Then get their creative juices flowing. Save zippers and buttons from old clothing, plastic containers, fabric strips, packing materials, small scraps of wood, carpet and wallpaper scraps, and more. Supply your kids with scissors, tape, and glue, and let their creativity blossom. Play Thomas Edison. Save old kitchen appliances, computers, DVD players, and other electronics. Give your child a supply of tools, such as pliers, screwdrivers, and safety glasses, and

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Archaeology excavation kits let children dig for ancient treasures from replicas of dinosaur fossils to Egyptian reliefs OCTOB ER 2 0 2 2 | C I TYL I FE STYL E . C OM / M E R I D I A N

K I D’S COR N E R | EN TERTAI NME NT

let him go to work. Kids love this type of exploration and learn by taking apart and examining the inner workings of electronics. As a word of caution, cut the electrical cord before your child begins and supervise for sharp parts or mechanisms that could pinch fingers. Create a video. Have your kids make up several humorous tv commercials using household items for props and dressing up for the part. Once they’ve rehearsed their skits, set up a video camera and tape their production. Go on a dig. Archaeology excavation kits let children dig for ancient treasures from replicas of dinosaur fossils to Egyptian reliefs. Kids also learn about the history behind the excavated items through stories included with the kits. Once kids’ interest has been sparked, parents can find additional articles from the library, encyclopedias or the Internet. Scientific Explorer kits have won several awards. These kits offer a variety of educational activities, experiments, and worksheets. They are available in the following themes: Ancient Greece: The Dawn of Modern Science, Galileo: Renaissance Astronomer and Physicist, Charles Darwin: The Life of a Naturalist, and many others. Look for these kits in gift shops at science museums and in educational toy stores.

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Celebrating Syrah A Weekend of Wine in Walla Walla, Washington ARTICLE AND PHOTOGRAPHY BY JORDAN GRAY

When it comes to wine tastings, I have an excellent strategy: have a friend who prefers white, and another who prefers red. For a July trip to Walla Walla, Washington, I played the white wine lover. Leslie Morthland, my best friend since university days, played the red wine lover. And we tasted a prodigious number of wines. Our first road trip together coincided with Walla Walla Valley Wine Alliance’s, Celebrate Syrah — a threeday event series highlighting what the American

LOCA L’S CH OICE | TR AVE L

Viticultural Area’s 120 winemakers can make from this versatile grape.

CELEBRATE EVENTS Celebrate Syrah’s Thursday kickoff event featured U.S. Executive Editor, Elaine Chukan Brown (JancisRobinson. com), along with a film detailing Syrah’s importance to the region, growers, and winemakers. From there, it was out to CAVU Cellars for the Vintage Pour — featuring wines a decade or older. Leslie and I

took a novel sampling approach by picking wineries with neat logos or names. Our wine education continued at Friday’s Wine Panel Presentation and Tasting. Panelists explained their winemaking process and tasting notes to look for. We can now both sniff out a Syrah from The Rocks District of Milton-Freewater (it’s an earthy, stone scent). The panel gave us a new appreciation of the science and decisions that go into each bottle of wine. The Collaborative Winemaker Dinner Series (more the Food section) is a can’t-miss part of Celebrate if you enjoy savoring how wine complements food (and vice versa). Celebrate culminated Saturday with the Syrah Grand Tasting at Valdemar Estates. Among shining steel tanks and winemaking machinery, black cloth-covered table after table offered the latest Syrah releases and sparkling, rosé, and white wines. More than 50 wineries popped corks at this event, with winemakers sharing what made each one special. “Wine is a labor of love,” Brown said. And with every sip, it showed.

ACCOMMODATIONS For our first night, we stayed at The Finch. Situated at one end of downtown, this adorable hotel has great touches, like local artwork, borrowable bikes, lawn games (think cornhole and Jenga), a s’mores-ready fireplace, and local wine samples at check-in. They also had a bed so comfy we both talked about it the rest of the trip. “You can be like a local,” Finch Office Manager Morgan Davis said. “It’s your base camp for getting out and adventuring.” Nights two and three were spent at the Marcus Whitman Hotel. The storied building features its own tasting room and is

“You can be like a local. It’s your base camp for getting out and adventuring.” Morgan Davis, Finch Office Manager

only a block away from ten more. A more traditional hotel experience, the Marcus Whitman also offered a free breakfast buffet to get us ready for a day of tasting.

FOOD If you’re a foodie or just enjoy a good meal, Walla Walla offers some tantalizing options. Some were exclusive to Celebrate, while others are available year-round. For instance, on Celebrate’s first day, we attended the Community Dinner, prepared by the Walla Walla Steak Company, at Dunham Cellars. Fun fact: Their head table was crafted from the building’s

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OCTOB ER 2 0 2 2 | C I TYL I FE STYL E . C OM / M E R I D I A N

Les Collines Vineyard

wooden catwalk (which was once an army air base hangar, and still has much of the original wooden paneling). Breakfast options can range from hearty offerings at locavore spot Bacon & Eggs, to delicate pastries from Colville Street Patisserie. We snagged lunch one day at Graze, where I found turkey and roast pear make a rather intriguing sandwich combo. Another lunch was spent at TMACS, which came up repeatedly when we asked for dining recommendations. Those recommendations weren’t wrong, as we both gobbled up offerings like English Pea Bruschetta and Blackened Sea Bass. AK’s Mercado showed up in our plans twice, once downtown and once at the Collaborative Winemaker Dinner series. Both offered Chef Andrae Bopp’s delicious meals, with the Winemaker Dinner at Sleight of Hand Cellars featuring the best short rib I’ve ever eaten. If you’re in town for Celebrate, the Winemaker Dinners let you chat with the winemakers themselves as to why the chosen food pairings best showcase their work.

ADDITIONAL FUN There’s plenty to keep you entertained in Walla Walla, but to start our adventure, Leslie and I sampled Gramercy Cellars wines and learned about Les Collines Vineyard, where some of their grapes are grown. Then it was over the border into Oregon to check out Rôtie Rocks Estate Vineyard. From the second-floor patio, we sipped wine as we appreciated the rows of neatly trained grapevines sprawling out before us. We also took in a tasting at The Walls

If you’re a wine fan, Walla Walla absolutely deserves a spot on your next tasting tour.

Vineyard back in Walla Walla. Their outdoor seating area was lovely for relaxing with a variety of Rhône-style wines. We broke out our walking shoes for the Walla Walla Wine Walk. This tailored tour takes you through three tasting rooms, with Walla Walla history sprinkled throughout. Local shops like The Epicurean Kitchen and D’Olivo Olive Oil Tasting Bar are featured stops. Tasting Blood Orange Olive Oil over vanilla ice cream was a revelation. If you’re a wine fan, Walla Walla absolutely deserves a spot on your next tasting tour.

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Rôtie Rocks Estate Vineyard

The Marcus Whitman Hotel

OCTOB ER 2 0 2 2 | C I TYL I FE STYL E . C OM / M E R I D I A N

Rôtie Rocks Estate Vineyard

Marcus Whitman Hotel

LOCA L’S CH OICE | TR AVE L

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Enticing the Senses at Parma Ridge FOR STORM AND STEPHANIE HODGE, THE WINE BUSINESS WAS NOT SOMETHING THEY HAD ORIGINALLY PLANNED ARTICLE BY CHELSEA CHAMBERS | PHOTOGRAPHY BY PARMA RIDGE WINERY

Pre-dating any modern record, humankind has been indulging in the sweet fermentation of fruit for as long as we can trace back. The earliest possible evidence hails as far back as 7000 B.C. in ancient China with their grape and rice-based fermented drinks. Illustrations of wine and fermentation are plastered (quite literally) all over history—in art, poetry, sculpture, hieroglyphs, and more. It’s safe to say that we have been connoisseurs for thousands of years. But even still, with all that time to practice and perfect, there is still so much to learn about the art of winemaking. As so many good stories begin, the unpredictability of fate led the Hodges to the world of wine. For husband-and-wife duo, Storm and Stephanie Hodge, the wine business was not something they had originally planned. Hodge Storm has a lofty background (more than 20 years) in the culinary industry and has always had a passion for food and wine but pitching the idea to buy a winery to his wife was originally taken as a joke. “One of the employees in Storm’s dining units came up to him one day and suggested he buy property in Idaho for a winery,” Stephanie shared with us.

“Storm is originally from Idaho Falls and this employee was from Idaho as well. It prompted Storm’s interest and he found Parma Ridge for sale. He emailed me the link and said, ‘Let’s buy a winery!’ My response was ‘Ha, Ha Ha!’” And yet, in 2014, the couple bought the property, picked up their lives, and moved back to Idaho to begin the remodeling process of a winery that has been in operation for more than twenty years, starting with original owners Dick and Shirley Dickstein, who after nearing retirement age, decided it was time to pass the torch to the Hodges. The winery now offers a full bistro menu, event space, and a delicious selection of sensory-enticing wines, crafted right here in the Gem State. The couple has been showered with awards and recently won a double gold medal in the Idaho Wine Competition. “Our favorite wines are bold, spicy reds and crisp white wines. We also recommend our Estate Viognier and Estate Syrah.” If you’re interested in learning more about Storm, Stephanie, and Parma Ridge Winery, visit them online at ParmaRidge.wine.

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PLEIN AIR IN EAGLE

Artist Liz Comer (by Jim Peterson)

Annual Art Festival Turns Eagle into an Outdoor Living Gallery ARTICLE BY MEG GLASGOW PHOTOGRAPHY BY ALLIE ZEYER + JIM PETERSON

There is an exciting art event coming to Southwest Idaho. From October 8th to 15th, the Eagle Plein Air Festival turns Eagle into an outdoor living art gallery with more than eighty artists painting the Idaho landscape. This nationally-recognized event brings painters to learn, paint and compete in a variety of events. Highlights include artist workshops, free community art events, quick draw competitions, nocturnal paint out, art sale and wet paint auction. The festival, founded in 2014 by Finer Frames owner Meg Glasgow, was created to highlight the unique art of plein air painting. “This event brings patrons and artists together unlike any other art show,” says Meg. “This stand-out event turns painting into a spectator sport in spectacular fashion.” This free festival, promoting the art of outdoor painting, provides opportunities for people of all ages to interact directly with artists. Community members are invited to watch the painters at each of the daily Paint Out locations and during the special Quick Draw competitions. There are also free arts education and learning opportunities. Professional artists offer free daily painting lessons during the lunch hour on the patio at Finer Frames in Downtown Eagle. The week-long festival begins early Saturday, October 8th. Downtown Eagle is buzzing with excitement for the Harvest Festival in Heritage Park, which makes it the perfect time for the Quick Draw event. No shoot-out in the street -- in this event, artists are armed with easels, paints and brushes. The painters have only two hours to complete a painting while patrons look on. The wet paintings will be judged by Artist Allie Zeyer, this year’s Festival judge, and paintings will be available for sale. Thursday, October 13, offers art lovers a special opportunity to watch the top artists in the new Quick Finish Invitational and Auction. Fifteen artists hurry to complete a painting while patrons sip, dine and enjoy live music on the patio at Rembrandts. Afterwards, the wet paintings will be immediately sold in a live auction. The festival concludes on Saturday October 15, 2022, when the community has the chance to see all these unique paintings of Idaho at the closing awards, show and sale event at Finer Frames from 12 pm – 6 pm. For more information, visit EaglePleinAir.com.

A RT IST ’S PA LE T T E | ARTS + CULTURE

Artist Allie Zeyer and this year's Festival judge (by Allie Zeyer)

Artist Sherri Carter (by Jim Peterson)

FEATURED ARTISTS Darrell Allen • Peggy Akovenko Mary Arnold • Lisa Bower • Larry Boyd Amy Brauner • Renee Carter • Deborah Chalmers Shirley Clure • Karen Conrad • Mary Corp Mark Davis • Chris Derbidge • Dave English Mary Gardiner • Pam Grant • Bonnie Zahn Griffith Katie Harris • Linda Hays • Raymond Helgeson Jessica Henry • Craig Hoellwarth • Christine Howard Kevin Hughes • Carol Johansen • Shelly Johnson Christina Karras • Twila Kadel • Margery Layton Blake Luther • Phylicia Mann • Jill Marshburn Tegwin Matenaer • Dan McAlister • Kevin McCain Gary McCall • David Mensing • Dee Miller Bonnie McDermott • Mary J McInnis Christine McMillen • Laurie Parker • Davina Parypa Nick Petsikas • Dakota Pitts • Ken Peterson Yvonne Peterson • Michael Polk • Jackie Sabo Cindy Shaw • Anne Watson Sorensen • Benay Sotelo Judy Stanfill • Jennifer Von Bergen • Susan War Chieshenam Westin • Susan Wood

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EAT R IGH T | FOOD + BEVE RAGE

KICK UP FA L L S P I C E A FAMILY FAVORITE AND WITH ADDING A BIT OF HEAT TO THESE HEALTHY BOWLS

Spicy T-B one Ste a k S a lad INGREDIENTS • 1 ½ lb. T-bone steak • Mixed salad greens • Heirloom cherry tomatoes • Sliced mini bell peppers • Sliced cucumber • Shredded carrots

DRESSING • ¾ cup olive oil • ¼ cup balsamic vinaigrette • 2 tbsp. honey

• • • • •

Goat cheese Blackened seasoning ¼ cup Marsala wine 3 tbsp. butter Salt and pepper to taste

• 1 garlic clove minced • Dried Italian Herbs • 2 tsp. Dried chili flakes

DRESSING DIRECTIONS In a shaker, combine the ingredients until well blended. Shake before serving.

SALAD DIRECTIONS 1. In a skillet, add the butter and melt over high heat. Season both sides of the steak generously. Add the Marsala wine and the steak to the hot pan and sear on each side for 3-5 minutes. Once the inside is medium well, remove from the pan and allow to rest for 5 minutes before slicing. 2. Arrange the lettuce on a plate, then add the other vegetables. Arrange the meat and sprinkle the goat cheese over the top. Finish by drizzling the dressing to taste.

ARTICLE BY SHELLY WEST

CONTINUED >

PHOTOGRAPHY BY JONNI ARMANI OCTOB ER 2 0 2 2 | C I TYL I FE STYL E . C OM / M E R I D I A N

Swe et a nd Spicy Ch icken R ic e B owl INGREDIENTS • 2 lbs. chicken tenderloins • Cooked Jasmine Rice • 5 Sweet Potatoes • 1 Pint Grape Tomatoes PESTO SAUCE • 3 Tbsp. Chinese 5 Spice seasoning • 1 Tbsp. Garlic Powder • 1 Tbsp. Dried Chili Flakes • ¾ cup Barbecue sauce • 1 ½ tsp. Cinnamon • 1 tsp. Cardamom • 1 tsp. Ground Ginger • 3 Tbsp. Honey • 1 Pint Grape Tomatoes SRIRACHA SAUCE • ½ cup coconut milk • 3 Tbsp. Sriracha • 2 Tbsp. Mayonnaise

EAT R IGH T | FOOD + BEVE RAGE

DIRECTIONS 1. Mix together the ingredients until blended. Slice the grape tomatoes, then add enough pesto to coat. 2. Poke holes in the sweet potatoes and roast whole at 375 ° for one hour. Once cooked, cool for ten minutes, remove skins, and mash, adding the cinnamon, cardamom, ginger, and honey. 3. Cook the rice according to the packaging. Coat the chicken in the Chinese 5 Spice, garlic powder, and chili flakes. Cook in a skillet until done. Slice into bite-sized pieces. 4. Place everything in a bowl, drizzle the barbecue and sriracha sauces and garnish with fresh basil.

Sr i rach a R a men B owl INGREDIENTS • 1 Package Rice Ramen Noodles • 1 Carton Ramen Broth • 1 Scrambled egg per person • 1 pound chicken tenders • 2 tsp. chili powder • 1 tsp. garlic salt • Pinch of salt and pepper to taste • Shredded carrot • Sliced radish • Sliced mushrooms • Fresh basil • Green onion • Diced avocado • Lime wedge • Sriracha sauce

DIRECTIONS 1. Prepare the vegetables and set off to the side. Make the noodles according to package instructions. 2. Bring the broth to a boil, then let simmer. Sprinkle the chicken tenderloins with the spices, then sauté until done. Slice into bite-sized pieces. Keep warm. 3. Whisk the eggs and cook scrambled until just done. ASSEMBLY Divide the noodles between the number of servings in medium-sized bowls. Pour enough broth over the noodles to just cover them. Arrange the chicken, eggs, and vegetables in groupings using fresh basil and a lime wedge as garnish and added flavor. Drizzle the Sriracha to taste. For an extra kick, add sliced jalapeno. OCTOB ER 2 0 2 2 | C I TYL I FE STYL E . C OM / M E R I D I A N

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the time keeper

ARTICLE LINDEN B. BATEMAN PHOTOGRAPHY BARBARA & IRA GOLDSTEIN

CELEBRATING A CRAFTSMAN WHO PRESERVES PRECIOUS HEIRLOOMS FOR THE NEXT GENERATION My love for pocket watches springs from a childhood memory of sitting on my father’s lap in 1943. I was spellbound as he removed the back from his 21-jewel Hamilton railroad watch, revealing the tiny moving engraved wheels and glistening ruby and sapphire jewels in a fancy gold case. Dad was a switch foreman for the Union Pacific Railroad in Idaho Falls. He and other employees responsible for the operation of trains

LOCA LS ON LY | PR OFESS I ONAL S E RVI CE S

were required to carry regularly inspected, high-grade pocket watches to reduce the risk of accidents. Station masters, yardmasters, train masters, engineers, conductors and brakemen relied on precise and accurate time pieces as the scheduled trains arrived and departed while moving onto numerous tracks. I inherited my father’s railroad watch, which has run faithfully and accurately for over 85 years without a single repair.

There was a time when most men carried pocket watches. Over 100 companies once made pocket watches in the United States; manufacturers such as New York Chronograph Watch Company, Quick Train Rockford Watch Company, or Standard Watch Company of Syracuse were the high tech industries of the 19th and early 20th centuries. Waltham Watch Company was the pioneer of the industry manufacturing over 30 million watches before going out of business in 1957. Other major brands included Hamilton, Elgin, Hampden, Illinois, Southbend, and New York Standard. Although some classic brand names survive, most timepieces are now made in China or Switzerland. While pocket watches have long been out of style, many people have great sentimental attachment to those that exist as heirlooms in cabinets, drawers, and trunks throughout America. To keep them cleaned, oiled and repaired, we depend upon a tiny group of specialists. Among them is Ira Goldstein, who repairs and services heritage and other watches at his shop in Eagle.

Originally from Brooklyn, Ira’s love for pocket watches can also be traced back to his childhood. As a boy he was enchanted by his grandfather’s handsome 1926 Illinois pocket watch, which he later inherited and has kept running to this day. After serving in the U.S. Navy and receiving a degree in geography from California’s Humboldt State University, Ira began working at a jewelry store. After completing a watchmaker’s apprenticeship, he opened his own shop in 2009 and steady streams of customers have filed through ever since. Using tools that might be 80 or 90 years old, he repairs and services several hundred watches per month, with a constant backlog of orders. He is a hero to many, often being the only person available to restore precious heirlooms. Ira’s wife, Barbara, fondly remembers one client’s tears of happiness after Ira was able to get her grandmother’s watch running after many years in storage. As President of the Idaho Chapter of the National Association of Watch and Clock Collectors, Ira shares his knowledge about historic time instruments to educate others. He owns a marvelous

CONTINUED >

OCTOB ER 2 0 2 2 | C I TYL I FE STYL E . C OM / M E R I D I A N

“Using tools that might be 80 or 90 years old, he repairs and services several hundred watches per month.” collection of over 300 running pocket watches, with others being restored or kept for parts. He has open and covered case hunter watches; key and stem-wind; silver; nickel; gold-filled or solid gold pocket watches; and “ladies watches” worn around the neck. Some of these watches are elaborately engraved with dates and names of people who once owned them, and Ira researches them with diligence. He recently discovered that one of his Waltham watches, dated in 1892, was engraved with the name of Louis Roos. Roos was a veteran of the Spanish American War and later served as private secretary to Idaho’s youngest governor, Frank Hunt, from 1900-1902.

LOCA LS ON LY | PR OFESS I ONAL S E RVI CE S

Ira does not carry or wear battery-operated watches. He says they have no soul. “A mechanical watch stands by itself,” he says, “like a living being with a ticking heartbeat.” Sadly, many children today have never heard the soothing ticking of a watch, nor can they tell time on a watch with hands. Fortunately, with craftsmen like Ira Goldstein to inspire us to treasure and preserve these elegant and precious mechanical works of art, they will remain ticking until the end of time.

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Meridian + Valley Events OCTOBER 2022

30-2 - FALL HOME SHOW

8 - IDAHO SENIOR LIFESTYLE EXPO

Ford Idaho Center: Great Ideas For Home, Unique & Innovative Ideas at Special Show Prices. CanyonCountyFall Homeshow.com

Expo Idaho at 8 AM: Health, Activity, & Planning Expo for Baby Boomers and Seniors living in Idaho. iblEvents.com

1 - OKTOBERFEST IN DOWNTOWN MERIDIAN Old Town Meridian at 11 AM: amazing food, beer, bands, activities for the whole family. MeridianChamber.org

22 - TRUNK O’ TREAT

Morrison Center at 7 PM: Mike Marvin, Tim Gorelangton and Don Marovich. MorrisonCenter.com

12 - JIMMY BUFFETT

Meridian Speedway at 4:45 PM: Get your tickets online now! MeridianSpeedway.com

Ford Idaho Center at 8 PM: Jimmy Buffett and The Coral Reefer Band Life on the Flip Side Redux Tour 2022. FordIdahoCenter.com

1 - LAST EAGLE SATURDAY MARKET

13 - NIGHT OF CHAMPIONS GALA - SPECIAL OLYMPICS

Heritage Park at 9 AM: Last Eagle Farmers Market of the season. CityOfEagle.org

Nampa Civic Center at 5:30 PM: spotlight on our athletes, volunteers, coaches, law enforcement, and sponsors. SpecialOlympicsIdaho.org

2 - WOMEN’S AND CHILDREN’S ALLIANCE SUEB 5K & 10K Julia Davis Park at 6 AM: Walk/Run on Boise’s Greenbelt out and back. The Kids’ Run is through the Rose Garden. wcaBoise.org

7 - JUDY COLLINS The Egyptian Theatre at 8 PM: Grammy Award-winning American Folk singer-songwriter. EgyptianTheatre.net

8 - DOGTOBERFEST Indian Creek Plaza at 1 PM: Bring your pups, dress them up and enjoy an Oktoberfest themed celebration. Taste some of the best seasonal brews. IndianCreekPlaza.com

8-15 - EAGLE PLEIN AIR ART FESTIVAL

9 - KINGSTON TRIO

14 - DAVID SPADE Morrison Center at 8 PM: A household favorite during his fiveyear stint as a cast member on NBC’s “Saturday Night Live.” MorrisonCenter.com

22 - TOY SHOW Wahooz Family Fun Zone at 10 AM: Special Guest Kenn Scott Toys, Comic Books, Collectibles. WahoozFunZone.com

23 - HARVEST ON THE WATER Julia Davis Park at 11 AM: Live music from talented artists, a FREE KIDS ZONE, food trucks, local vendors, a beer garden. HarvestOnTheWater.com

Downtown Eagle: Artist workshops, community art events, quick draw competitions, nocturnal paint out, art sale and wet paint auction. EaglePleinAir.com

23 - BOISE MARATHON

8-10 - HALLOWEEN FESTIVAL

28-30 - JESUS CHRIST SUPERSTAR

Franz Witte: haunted home décor, petrifying pumpkins, dreadfully delicious food, wicked workshops. FranzWitte.com

Morrison Center at 6:30 PM: Celebrating its 50th Anniversary, a new mesmerizing production. MorrisonCenter.com

8/9 - IDAHO RENAISSANCE FAIRE

28 - GUARDIAN BALL XI

Kuna Greenbelt at 10 AM: Learning about History in a fun and engaging environment. IdahoRenFair.org

JUMP at 5:30 PM: live auction, dinner, music, games and prizes, and an opportunity to meet our Warriors. GuardianBallxi.afrogs.org

8 - GIRL’S DAY OUT EXPO

29 - YMCA HALLOWEEN RUN

Expo Idaho at 8 AM: Handcrafted jewelry, sweet and savory treats, arts, home decor, apparel, beauty products and services. iblEvents.com

Boise: Choose from either the Monster Mile or Freaky 5k course. ymcatvidaho.org

O UR TOWN | ENTERTA INME NT

700 S Capitol Blvd at 7 AM: 5K, 10K, half marathon, and full marathon on a flat easy to navigate course. BoiseMarathon.com

Eagle Plein Air Art Festival, Oct 8-15 Photo by: Allie Zeyer

Stephanie Gilmore - Sally Fitzgibbons - Kelly Slater