Meridian, ID October 2024

Savor the Season

As the cooler days of autumn settle in, we can’t help but feel the warmth that this season brings to our community. At Meridian Lifestyle, October is all about embracing the heartier flavors and seasonal comforts that make this time of year so special. This issue is dedicated to celebrating the best of food and drink in the Treasure Valley, offering inspiration for everything from weeknight dinners to weekend indulgences.

Fall is the perfect time to discover new culinary experiences, and our food scene is brimming with variety. Whether you’re craving something cozy or looking to indulge in something new, there’s no shortage of options. In this issue, we’ve gathered stories from local chefs who are infusing their fall menus with rich, seasonal flavors. Expect savory soups, slow-cooked dishes, and desserts that feature autumn’s finest ingredients like pumpkin and cinnamon. These dishes aren’t just about flavor—they’re about creating connections and sparking memories with each bite.

We’ve also taken the time to explore some exciting new dining spots around the valley. Among them is Baraboo Supper Club, Highlander Rooftop Bar and Blue Collar Coffee at the new Hotel Renegade in Downtown Boise.

There’s something truly magical about the way food brings us together, especially during fall. Whether it’s gathering around the dinner table or sharing a meal out on the town, this season offers endless opportunities to connect through flavor. We hope this issue inspires you to try something new, explore Treasure Valley’s culinary scene, and create lasting memories along the way.

Thanks for being part of the Lifestyle community. We’ll see you around town!

GREG GEWALT, PUBLISHER

October 2024

PUBLISHER

Greg Gewalt | greg.gewalt@citylifestyle.com

EDITORIAL COORDINATOR

Tricia Busalacchi | tricia.busalacchi@citylifestyle.com

STAFF WRITER

Jordan Gray | editorial@meridiancitylifestyle.com

SALES SUPPORT ASSISTANT

Maria Serondo | support@boisecitylifestyle.com

SOCIAL MEDIA COORDINATOR

Russell Detablan | editorial@meridiancitylifestyle.com

CONTRIBUTING WRITERS

Jana Kemp, Denise Llorente, Chelsea Chambers, Jordan Gray, Sabina Dana Plasse, Lauren Lane, Savannah Woods

CONTRIBUTING PHOTOGRAPHERS

Jana Kemp, Boise Vertical Farms, Erin Roberts, Roland Lane, Janie Jones, Phil White, Chris Fulcher

Corporate Team

CHIEF EXECUTIVE OFFICER Steven Schowengerdt

CHIEF OPERATING OFFICER Matthew Perry

EXECUTIVE DIRECTOR OF HR Janeane Thompson

AD DESIGNER Evan Deuvall

LAYOUT DESIGNER Kirstan Lanier

Boise Bloom (PS–G1) (208) 338-9500

5551 West Bloom Street Boise, ID 83703

Everest (PS–G8) (208) 846-8888

2020 W. Everest Lane

Meridian, ID 83646

Newsworthy in Idaho

A Roundup of Exciting News from Local Businesses

TRUNK OR TREAT!

Celebrate Halloween at Meridian’s 10th annual Trunk or Treat! City Hall Plaza transforms into a magical scene with creatively decorated vehicles, festive costumes, and excited trick-or-treaters. This beloved community event draws thousands of locals for a night filled with family fun, tasty bites from food trucks, and lively entertainment. Admission is free, but attendees are encouraged to bring a non-perishable food item or a $1 donation to support the Meridian Food Bank. With the joy of collecting treats in a safe, vibrant atmosphere and enjoying the spirit of Halloween, this event has become a cherished tradition. Don’t miss out on the fun, laughter, and memories at this special celebration!  meridiancity.org

JAMES CASTLE HOUSE RESIDENCIES

Immerse yourself in creativity at the James Castle House in Boise, Idaho. This historic site, honoring self-taught artist James Castle, invites artists, scholars, and creatives to explore and develop their work in a unique environment. The 2025 residency program

offers 10-week and 10-day stays, providing private living quarters, studio access, and opportunities to engage with the community through workshops and open studios. Experience the inspiration of a space that has long been a haven for artistic expression and contribute to its rich legacy, continuing the tradition of creativity and exploration that Castle embodied. jamescastlehouse.org

TREEFORT 2025

Treefort Music Fest returns with fresh 2025 branding, celebrating creativity through an imaginative new design. Scheduled for March 27-30, 2025, the festival will once again illuminate Julia Davis Park, featuring a dynamic four-day Main Stage and the exclusive Lookout Lounge for 21+ guests. Artist submissions are open until November 24, 2024. Tickets, priced from $175 to $420, go on sale September 13, 2024. Treefort’s 2024 Impact Report highlights an $11 million boost to Boise’s economy. It emphasizes the festival’s strong community ties and sustainability efforts, further cementing its role as a key cultural event in the region. treefortmusicfest.com

Photo: Discover Jenna Inzetta’s collages inspired by memory and place at this historic Boise site dedicated to James Castle. jamescastlehouse.org

NEWS RELEASE AND STORY IDEAS: We’re always interested to hear about new business openings, upcoming events, local news items, and community members contributing in new and exciting ways. Email: EDITORIAL@MERIDIANCITYLIFESTYLE.COM | @MERIDIAN.LIFESTYLE

Spooky Fun

Explore Creativity

439 E. Shore Drive, Suite

Eagle, ID 83616 208-338-2714 advisor.morganstanley.com/the-king-barrios-bartlett-duncan-group

COOKING CLASSES - serious fun

FROM RECREATIONAL COOKING TO PURSUING A COOKING CERTIFICATE OR DEGREE

ARTICLE BY JANA KEMP | PHOTOGRAPHY BY JANA KEMP + PROVIDED

Cooking classes for every palate can be found in Idaho!

Recreational cooking? Idaho has classes for fun, flavor, and camaraderie. Professional culinary pursuits? Idaho has programs for individuals wanting to pursue a career in cooking.

Recreational cooking classes require advance registration and can be taken at the following locations.

• The Basque Market - Learn to make Basque foods such as paella and what wines pair well. Shop the Market afterwards for ingredients and paella pans.

• Season + Taste, Chef Christina Murray - Multiple class options each day, Monday through Sunday. You’ll find something that suits your tastebuds.

Some chefs offer private cooking classes –ask your favorite chef!

Professional culinary skill development and degree earning programs are available too.

• Life’s Kitchen  - Non-profit Life’s Kitchen mission is to “transform the lives of young adults by building self-sufficiency and independence through comprehensive food service and life skills training, placement in the foodservice industry, and continuing education.”

• College of Southern Idaho (CSI), Twin Falls  –  Offering two certificates and an AA in Culinary Arts, CSI’s “Culinary Arts program is a technical program resulting in an Associate of Applied Science. This program provides culinary and hospitality education designed to prepare students for the many positions in the hospitality industry. Students gain skills and knowledge in food preparation, nutrition, menu planning, sanitation, equipment operation, inventory control, purchasing, and customer service.”

• Sun Valley Culinary Institute – The Institute offers cooking classes as well as a professional program through its devotion to culinary education and experiences. Its mission is large: “Provide culinary education to students, professionals, and enthusiasts. Attract and develop workforce talent for our diverse hospitality industries. Strengthen and diversify the local economy. Promote community health and wellness with a focus on local food sources and sustainability.” Whether you are a foodie hobbyist looking to expand your repertoire or a chef-in-the-making, Idaho has food for fun classes as well as serious culinary programs for pursuing work in the food and hospitality industries.

WHAT TO CONSIDER WHEN CHOOSING COOKING CLASSES

When choosing a cooking class or school, consider the foods you’d like to learn more about. Explore whether you’ll have hands-on experience or watching a meal be prepared for you in a class setting. Some cooking classes are about recipes. Others are about ingredients. Still others are about the tools you will need to make the recipes. Some classes combine all of these teachings and ingredients. Certificate and degree culinary programs teach food handling, nutrition, food preparation, and combinations, along with cooking for a varied number of people. The Treasure Valley used to have a degreed culinary program; now, Twin Falls or Sun Valley are the closest places to earn a culinary degree. Cooking classes for every palate can be found in Idaho!

Plant Therapy provides a fun, helpful space where you can shop for quality essential oils, natural body care and household products, and CBD at an affordable price. The knowledgeable staff is available to answer any questions, demonstrate products and make the shopping experience a breeze. With testers for just about everything, a trip through the store provides you with a new way to experience the products. Don’t forget to check out the bulk bar! Bring your own container to fill up on your favorite hand soaps and household cleaners to help cut down on the use of single-use plastics.

Kona Grill restaurant offers an experience unrivaled in the Treasure Valley. The unique combination of upscale American food freshly prepared in a scratch kitchen, award-winning sushi and modern bar provides an innovative restaurant concept. Come for lunch, dinner, or one of Boise’s best happy hours!

Kona Grill restaurant offers an experience unrivaled in the Treasure Valley. The unique combination of upscale American food freshly prepared in a scratch kitchen, award-winning sushi and modern bar provides an innovative restaurant concept. Come for lunch, dinner, or one of Boise’s best happy hours!

Columbia Sportswear offers innovative outerwear, sportswear, footwear and accessories for your spring and summer adventures. Whatever your outdoor thrills are, shop Columbia’s large inventory of camping essentials, hiking boots, and other performance products that will keep you warm, dry, cool, and protected year-round.

growing right path TO THE

Life is full of unexpected twists and turns. And sometimes those turns lead us to places we didn’t quite think we would ever end up. Fortunately, in our human experience, there are always choices and we can find our way back to the paths that bring us to our greatest good. Boise Vertical Farm is one of those paths.

Co-founder of the organization, Jeff Middleton, found himself on a bad path more than 14 years ago. A recovering addict on a mission to choose a different direction, he was dissatisfied with the options he had for recovery.

“Everything associated with the system was punitive. Punishing people for being addicted solves nothing,” explained Middleton. “I felt there had to be a better way. To me, a brush with the law could be turned into a positive. The people like me who were going through the court systems were not criminals. We were developing criminals. If we continued along our current path, we would develop into criminals, but we were addicts who needed a different direction.”

The idea for Boise Vertical Farm grew from a trip to Jackson Hole, Wyoming. Our Wyoming neighbors are home to a company called Vertical Harvest, a large hydroponic produce operation that provides jobs to people who have physical or developmental challenges, in addition to supplying a natural, delicious bounty for the community and beyond.

Middleton was inspired and took this business model and applied it to his own journey of recovery. “My business partner, Crystal Spencer, and I adapted the Vertical Harvest idea to fit what we observed about addiction in our lives and families. We came up with three objectives for Boise Vertical Farm. One: to provide another option for court-ordered community service. Two: to provide opportunities for better employment. Our 3rd objective is to

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Boise Vertical Farm

ARTICLE BY CHELSEA CHAMBERS

PHOTOGRAPHY BY BOISE VERTICAL FARMS; COURTESY OF KIVI

start a program of Relapse Prevention. 84% of people in recovery relapse in the US. Most addicts take 3 or 4 tries at recovery before they get it. Relapse prevention will help reduce addiction in our community.”

He continued, “In my own journey from addiction, I was unable to find employment after getting clean. The jobs we can get are often in an environment with people who are not clean and sober, and this association can quickly lead to relapse.”

The healing properties of interacting with nature are bar-none. Coupled with getting your hands dirty in the soil and helping bring life to something can be incredibly therapeutic. “Addiction is a very self-centered existence. To help prevent relapse, we need to get addicts to venture outside themselves and contribute. Growing food for others is a very good way to contribute.”

Recent studies done by the National Institute of Health showed that the act of gardening improves mental wellbeing, increases confidence, and enhances overall health and quality of life.

Boise Vertical Farm started in 2019 and officially hosted their first participant in 2021. In the two short years that followed, the program grew from one participant

to over 40, and is only expanding in 2024 and beyond. Participants are able to fulfill the terms of their court-ordered service but gain so much more—a community of peers who are going through similar experiences as well as a group of mentors and friends who have overcome the challenges they are currently facing. They learn valuable skills like how to look outside of themselves and be of service to their community, and other job-based trainings. “We have recently received a grant from Idaho Women’s Charitable Foundation that will help with skills development, education, and follow up.”

Middleton makes a special acknowledgment to the many volunteers that help make the non-profit organization run smoothly. Some have struggled with addiction themselves, but many have simply been impacted by it, either through friends, family, or loved ones. “Our volunteers make the program. We have had doctors, nurses, pharmacists, lawyers, and people from all walks of life. Addiction affects everyone.”

“We might think we are nurturing our garden, but of course it’s our garden that is really nurturing us.” – Jenny Uglow

Nurturing Culinary Dreams in Idaho

ARTICLE BY SABINA DANA PLASSE PHOTOGRAPHY BY ERIN ROBERTS + ROLAND LANE

When Sun Valley Culinary Institute (SVCI) opened its doors in March 2020, it was on the verge of the pandemic. It opened and closed its doors in a matter of days, operating from within to serve the Wood River Valley community, but students had to wait. What was a challenge for so many set the stage for SVCI to prove its mettle? On the heels of celebrating its fifth year in operation as an established and valued nonprofit organization with a unique mission to foster a new generation of culinary artists, SVCI has graduated its third class of students and has welcomed its fourth class to graduate in 2025.

At a time when finding restaurant staff and trained chefs is challenging, exposed by the pandemic, SVCI fills a vocational need lacking in the Wood River Valley and many other similar communities. However, it also provides a career path for many who do not wish to attend college or are looking for a second career, including those who have served in the military and have had a background in cooking but need more training.

“SVCI has brought attention to prospective students looking for a career or potential opportunities in the culinary arts, providing a skill set and education needed in our current food and restaurant climate,” says SVCI Executive Director Karl Uri. “In our intimate setting, students see and work with acclaimed Wood River Valley restaurant owners and chefs while developing their chops to survive in the hospitality world and pursue a dream in the culinary arts, perhaps owning a restaurant one day.”

Leading SVCI’s one-year Professional Program, which offers financial and housing assistance to make culinary education accessible and possible for all income backgrounds, is Chef Jorge de la Torre, a former Dean of Education at Johnson & Wales University-Denver. Chef Jorge is part of a prestigious team of chefs and culinary leaders at SVCI who have all worked for SVCI’s survival in our current environment of rising food costs and lack of hospitality service help.

Chef Dan Kish, a former Associate Dean for Culinary Fundamentals at the Culinary Institute of America at Hyde Park, has led development and innovation for Panera for more than ten years. Chef Chris Koetke, an SVCI founding dean and instructor, was Vice President of Kendall College at National Louis University, one of the nation’s most revered colleges for culinary arts and hospitality management in Chicago, and President of the Complete Culinary.

“Food jobs are more available and diverse because it’s an enormous business world,” says Chef Jorge. “What used to be only working in restaurants on cruise ships or resorts is now a broad landscape of food education and business.” He adds, “Sun Valley is special in its attraction in recreation and beauty, and now, with SVCI, there are James Beard Award-winning chefs, Chopped champions,

and other impressive chefs and food professionals who come to SVCI to teach the students.”

With a trifecta of leadership, SVCI is positioned to provide incoming students and continue its dedication to the culinary arts in the Wood River Valley with future thinking of SVCI as a potential institute model for other areas in Idaho and beyond. However, it takes funding and grit to maintain a functional and viable culinary arts institution.

“With food, there is a tactile, hands-on nature,” says Chef Dan. “You have to be part of it. We are preparing future leaders to understand this work and the importance of process and production. The SVCI program was created to provide these fundamentals and be sustainable.”

While strengthening the local economy, SVCI promotes community health and wellness, focusing on local food sources within the surrounding areas of south-central Idaho. Yet food systems are a big business that serves millions of people, and local food sourcing, although attractive and community-supported, can not sustain thousands of people even in a remote area like the Wood River Valley

surrounded by agricultural and ranch purveyors. Culinary education and knowledge are essential to understanding how to operate in this environment.

“There is a real need for SVCI,” says Chef Chris. “I had a vision for it to rethink culinary education as we know it with this model, especially the economic model that works for a students’ price point along with a community that recognizes the institute as part of the economic landscape and contributes to its success. It’s an education based on the craft, art, and culinary vocation.”

To support SVCI’s professional culinary education, it offers food enthusiasts cooking classes on food preparation and

techniques, chef dinners, and food experiences at its Ketchum Main Street location, the former Cornerstone Bar & Grill, which was retrofitted for SVCI. It also provides an event space open to the community. Fundraisers featuring celebrity chefs, food entrepreneurs, and community support keep SVCI operating. However, servicing a fundamental need in the community is its primary objective, which is a tall order to fill.

The Sun Valley Culinary Institute is located in the historic Lewis & Lemon brick building at 211 Main Street in Ketchum, Idaho. To learn more, visit  SunValleyCulinary.org or email info@ SunValleyCulinary.org.

EAT YOUR WAY Around the Globe

Exploring culture through food

ARTICLE BY SAVANNAH WOODS PHOTOGRAPHY BY CHRIS FULCHER

Food has always been at the forefront of humanity; after all, we need it to survive. But as people and trade developed, food has become so much more than survival. It has become an art in itself. Some areas hold onto tradition and nostalgia while incorporating new ideas and other cultural influences. If one truly wishes to experience the culture, there’s no better way to dive right in than over a meal.

Paso Robles, California Allegretto

Tucked into the rolling hills of Paso Robles, California, sits the Allegretto Winery and Resort. A unique hotel curated to showcase art worldwide and give visitors a relaxing, spiritual stay.

The Cello Restaurant & Bar is open all day for breakfast, lunch, and dinner. Lunch menu highlights were the Muffuletta sandwich, Tuscan style, served with sun-dried tomato hummus, pistachio mortadella, salami Toscana, mozzarella cheese, roasted tomatoes, baby arugula, cello olive tapenade, and a house-made ciabatta roll.

Chris Fulcher and Savannah Woods are travel writers and photographers, having worked all around the world with various hotels in the Americas, Europe, and the Mediterranean. They are based out of Las Vegas, Nevada.

“If one truly wishes to experience the culture, there’s no better way to dive right in than over a meal.”

For dinner, plates of miso-crusted bay salmon served with ginger butter as well as their 8-ounce certified black Angus filet mignon, oak pit grilled, seasonal vegetables, dauphinoise potato, red wine Demiglaze with a horseradish mascarpone.

Ending the night with dessert, a “triple chocolate bomb,” a chocolate soufflé cake, raspberry dark chocolate mousse, framboise scented ganache, toasted almonds, fresh raspberries, and white chocolate curls.

Aruba

Manchebo Beach Resort & Spa, located at Eagle Beach, boasts the biggest private beach on the island. Here, there are four different restaurants on the property, each cultivating unique aspects of Aruba’s culture, encompassed by their famous Aruban hospitality.

Ike’s Bistro

Ike’s Bistro, open for breakfast and dinner, is an open-air location boasting a huge Mediterranean-inspired menu.

Menu highlights feature their homemade chia pudding made with coconut milk, chia seeds, agave, homemade granola, and berries, and a variety of smoothie bowls featuring the açaí peanut

butter bowl - made with açaí smoothie, freshly sliced banana, granola, seasonal berries, and peanut butter.

For dinner, some of our favorite highlights were the Filet Mignon, 6-ounces of beef served with mashed potatoes, vegetables, porcini mushroom sauce, and homemade chimichurri, and the Vegan Steak and Shrimp, which was made out of lentil steak with grilled New Wave shrimp served with potato wedges, steamed broccoli, and sesame-ginger glaze.

The Chophouse

While the atmosphere on Manchebo creates a feel of casual relaxation, for those looking for a more elegant evening, there is The Chophouse.

The star of The Chophouse and our favorite server was Harold Rasmijn, who received the Caribbean Employee of the Year Award in 2018.

Menu highlights were the lamb chops, marinated with garlic and herbs from Manchebo’s herb garden, and the Almond Grouper - a pan-seared grouper served with potato puree, green beans, and coconut white wine sauce.

Harold completed the experience by serving a special dessert of banana foster which he made table-side for a spectacular end-of-the-night show.

Elevated Eats and Premier Restaurant Picks

EXPERIENCE THE HEIGHT OF TREASURE VALLEY DINING:

EXCEPTIONAL FOOD, AMBIANCE, SERVICE

Rembrandts in Eagle

Located in a historic church, Rembrandts offers a cozy dining experience with artisan coffee, brunch, and dinner options. The restaurant blends rustic charm with modern cuisine, featuring seasonal, locally-sourced ingredients in a welcoming atmosphere. rembrandtseagle.com

Grimaldi’s Coal Brick Oven Pizzeria in Meridian

An authentic New York-style pizza experience serving lunch and dinner, featuring classic pies like Margherita and Pepperoni, alongside fresh salads and desserts, in a casual, family-friendly setting. grimaldispizzeria.com

Chandlers Prime Steaks  • Fine Seafood in Boise

Providing an elegant dining experience with a focus on prime steaks and fresh seafood. Located downtown, it serves lunch and dinner, featuring dishes like Filet Mignon and Lobster Tail, complemented by a refined wine selection. chandlersboise.com

Vintage 61 Restaurant & Wine Bar in Meridian

Offering a refined dining experience with a focus on fine wines and upscale American cuisine. Located in Downtown Meridian, it features an extensive wine list, gourmet dishes, and a sophisticated, relaxed atmosphere. vintage61winebar.com

Trillium in Boise

Trillium offers an upscale yet approachable dining experience in downtown Boise, focusing on locally-sourced American cuisine. Located within The Grove Hotel, it serves breakfast, lunch, and dinner, featuring dishes like Idaho Trout and grass-fed beef, complemented by craft cocktails. trilliumboise.com

The Avery in Boise

A refined yet relaxed dining experience with a focus on contemporary American cuisine. Located downtown, it serves breakfast, lunch, and dinner, featuring dishes like Beef Wellington and Salmon, complemented by a curated wine list. theaveryboise.com

Ling & Louie’s in Boise and Meridian

A vibrant dining experience with inventive Asian-American fusion cuisine. Both locations serve lunch and dinner, featuring dishes like Kung Pao Chicken and Korean BBQ Ribs, complemented by creative cocktails. lingandlouies.com

Caci Wood-Fired Sicilian Grill in Eagle

Caci Grill specializes in authentic Sicilian cuisine, prepared with fresh, local ingredients and cooked in a wood-fired oven. The restaurant offers a warm, rustic ambiance, featuring a curated wine selection, craft cocktails, and traditional dishes. cacigrill.com

Loose Screw Beer Co. in Meridian

Loose Screw is Meridian’s only craft brewery, offering a variety of uniquely brewed beers in a laid-back atmosphere. The brewery features a rotating tap list, food trucks, and live events, creating a community-focused gathering spot. loosescrewbeer.com

Coa

Del Mar in Eagle

An elevated dining experience specializing in coastal cuisine with a modern twist. This restaurant features an extensive tequila selection, fresh seafood dishes, and a vibrant yet refined atmosphere. coadelmar.com

Crave Kitchen & Bar in Eagle

A modern dining experience with chef-inspired dishes, handcrafted cocktails, and a relaxing rooftop patio. It features diverse menus, including brunch, in a chic and welcoming atmosphere. Established in 2020. cravekitchenbar.com

Grill in Boise

A vibrant dining experience with a blend of American and global cuisine. Located downtown, it serves lunch and dinner, featuring dishes like Sushi Rolls and BBQ Ribs, complemented by creative cocktails and a lively atmosphere. konagrill.com

‘Yes, Chef!’

CRAVE KITCHEN AND BAR’S MICAH WALTZ BRINGS SKILLS AND INNOVATION TO THE MENU

ARTICLE

BY

JORDAN GRAY

PHOTOGRAPHY BY PHIL WHITE, 8TH STREET STUDIO

Micah Waltz’s love of food is, quite literally, homegrown.

“My mom always had beautiful gardens full of vegetables and so I really grew up, ‘What are we going to eat tonight?’ It was always something out of the garden,” he said. “And my best friends and I would always go out and forage and get different

wild things, like morel mushrooms. And we’d have venison steaks and things like that. So, I kind of found myself in the kitchen.”

Waltz’s parents frequently hosted food-filled gatherings and took in exchange students, cementing Waltz’s sense of hospitality and expanding his palate. Since those homecooked meals in Post Falls, Idaho, Waltz has honed his culinary skills and style at Le Cordon Bleu College of Culinary Arts in Scottsdale, Arizona, hotels like the Arizona Biltmore in Phoenix, and fine-dining establishments such as CUT by Wolfgang Puck in The Palazzo Las Vegas and Jean Georges Steakhouse at the Aria.

Now, he shares his talents as the executive chef of Crave Kitchen and Bar (165 E. Colchester Drive, Eagle).

“We're relentless on developing recipes,” Waltz said. “I'll make a dish 20 times before we put it on the menu. We make sure everything that we do is thorough. Whether it just needs more umami, more salt, more vinegar, more citrus, more acid. We make sure all those pinpoints of flavors are hit, so the guests really leave satisfied. We’ve had guests say, ‘Hey, I've had this at other places. But this is the best place I've had it.’”

And Waltz is proud of his kitchen crew.

“We run a pretty traditional brigade system of ‘Yes, Chef; No, Chef,’” he said. “But there's the utmost respect for everybody. It really goes to the morale of the kitchen. With my background and Dustin’s (Kinzer, Chef de Cuisine), we've seen so much and have seen the right way to run things. Kitchens in the past were very hardnosed. But nowadays, you really nurture relationships with cooks and ask questions: ‘How's your kids? What did you do this weekend?’”

Waltz and his wife, Connie, decided to move back to Idaho from Las Vegas to get away from long hours and to raise their daughter, Hartley. Waltz ended up at Crave after his brother recommended it.

“I came in to Crave and told (co-founder Ken Boyle) where I was at, and he asked me what I wanted,” Waltz said. “And I said, ‘I want time with my family. I want to go to soccer games. I want to

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be there in the times where I'm supposed to be.’ So that's something we shook on. And I've been chef here for about three years now.”

When he’s not directing Crave’s kitchen, you can find Waltz floating the river, picking huckleberries, paddleboarding, or playing golf anywhere from Eagle to Donnelly.

And for dinnertime, you’ll find Waltz back in his domain.

“My two favorite things are dumplings and burritos, burritos first,” he said. “But ideally, if I'm going to cook for my wife and my kid, it's going to be either some rice or some form of starch, and then I'm smoking something. I really try to challenge myself. My daughter's favorite is pork belly or dry-aged ribeye.”

If you’re looking for a new entrée to try, Waltz recommends Crave’s Honey Chipotle Pork Shank.

“I have to say it’s a dish I'm particularly proud of,” he said. “We braise it, and it just falls apart. I think that's a real standout to people.”

And Waltz is always looking for something new to bring to the Crave menu.

“We're very methodical on making sure our brand is creative,” Waltz said, noting that he and Kinzer take quarterly research-and-development trips to find new flavors and dishes. “Things that really fit our profile. I think the thing we really hang our hat on is we don't pull anything out of a box and put it on a plate. Everything is made from scratch. We put a lot of heart and love into it. And I promise you, you're really going to notice that quality and the difference of what we’re putting out.”

ARTICLE BY CHELSEA CHAMBERS | PHOTOGRAPHY BY IDAHO BOTANICAL GARDEN

Idaho’s Bounty

Expanding the Idaho Botanical Garden

In springtime, a floral aroma fills the air of the Idaho Botanical Garden, enticing the senses as colorful, fragrant blossoms enrapture both bees and humans alike. The heat of summer crosses the Boise foothills and the gardens fill with late-blooming flowers and the sounds of their annual concert series. With blankets and baskets in tow, dozens flock to the Great Garden Escape. Laughter and music dance across the east side of the Valley. Thousands more gather in the Outlaw Field to see headlining acts like Modest Mouse, Norah Jones, and the Violent Femmes. Summer gives way to fall, and trees

erupt in breathtaking reds, yellows, and oranges—a gentle reminder to let go of what no longer serves. And finally, winter’s brisk air overtakes the Idaho Botanical Gardens (IBG). Snow blankets the flowers and foliage but what is left is not just a snowy expanse but one of their most popular attractions: the Winter Garden aGlow. And glow it does!

Executive Director, Erin Anderson, has found a longstanding passion in Idaho’s environment and sharing its bounty through education and experience, so her path to the Botanical Garden was a natural fit. Beyond her background working in environmental education and with other garden-based organizations, time spent gardening with her two young daughters inspired an additional interest in local food and supporting Idaho agriculture.

“Living in Idaho, surrounded by neighbors and friends who cherish conservation and the outdoors, I've found it essential to help others appreciate the value of our environment and land,” shared Anderson. “Access to nature links people of all ages with Idaho’s plants and ecosystems,

fostering enriching experiences that inspire future generations of environmental advocates, conservationists, and lifelong learners. Most importantly, having access to beautiful outdoor spaces brings happiness.”

The Garden was established in 1984 on a 42-acre site leased from the Idaho State Historical Society. These grounds were formerly used for the old prison system but had since sat vacant—land with endless potential. For the last forty years, IBG has been a community hub, a gathering place, a space for education and conservation, but Anderson and her team have even larger aspirations.

In the early stages of a vast capital fundraising campaign, Anderson seeks to utilize more of the acreage currently leased from the State. Her vision is lofty and inspiring. The $15 million dollar campaign plans to add a large education-based visitor center, accessible walkways, 4.6 acres of new garden area (including an outdoor kitchen, arboretum, and Horticultural Therapy space), and “an indoor gathering space and all-season market pavilion to connect CONTINUED

homes across the Valley with access to local produce and provide year-round gathering opportunities.”

The passion in her words emanates as fragrantly as the Garden’s springtime blossoms as she shared, “Together with Boise Farmers Market and City of Good, we are raising funds to build a year-round farmers market, food hub, and vegetable garden. These opportunities will increase our capacity to donate fresh vegetables to people in our community. Through our unique partnership, this project will provide an all-season farmers market space, and a food distribution center for families experiencing food insecurity. This shared space will

connect low-income households across the Valley with access to fresh local produce and provide permanent space for the Market and expanded educational programming for the community and farmers.”

As the cost of living in Idaho continues to rise, more and more families are finding it difficult to keep up with the essentials. By combining the resources of local farmers, the passion of the Idaho Botanical Garden, and the benevolence of our Idaho community, together we can help ease the strain many of us are feeling. All the while enjoying the bounty of the Gem State and fostering our community-focused growth.

Non-Surgical Facelift

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ARTICLE

BY

LAUREN LANE PHOTOGRAPHY BY JANIE JONES

Cozy up with this autumninspired sangria, a perfect blend of seasonal fruits and warm spices

As the crisp autumn air settles in and the leaves turn vibrant shades of red and gold, there’s nothing more comforting than gathering with loved ones to share the warmth of a delicious drink. This autumn-inspired sangria is the perfect blend of seasonal flavors, combining rich red wine with the tartness of apples and the aromatic essence of cinnamon and star anise. Whether you’re hosting a cozy evening at home or a festive fall gathering, this sangria, with its delightful garnishes and inviting aroma, will be a crowd-pleaser.

ingredients:

• 1 750ml bottle of red wine

• 3 navel oranges, sliced in ½-inch rounds

• 1 tart apple, such as Pink Lady or Granny Smith, sliced thin

• ½ cup brandy

• 2 cinnamon sticks

• 2 star anise pods, whole

• Rosemary sprigs for garnish

instructions:

Step 1. In a large pitcher, place the oranges and apples in the bottom. Pour the brandy and red wine over the fruit.

Step 2. Stir in the simple syrup if using.

Step 3. Add in the cinnamon sticks and star anise, and give everything one more stir.

Step 4. Refrigerate overnight or at least 4 hours.

Step 5. When ready to serve, pour Sangria into glasses, and garnish with additional oranges and rosemary.

Lauren-Lane.com for more fall recipes.

Meridian + Valley Events

OCTOBER 2024

1 — TRUNK OR TREAT AND FOOD DRIVE

Jordan’s Garden Center, 2 PM: Hispanic and Latin-owned food trucks. jordansgardencenter.com

2-6 — TRAILING OF THE SHEEP

Celebrate the history of sheep ranching in Idaho and the West! trailingofthesheep.org

3-5 — VINTAGE ROAD TRIPPIN’

Treasure Valley, 10 AM: Vintage treasure hunt across the Treasure Valley. vintageroadtrippin.com

4 — LOCAL FROM GLOBAL

Art Source Gallery, 5 PM: Artworks that tell the rich and diverse stories of the immigrant population. artsourcegallery.com

5 — OKTOBERFEST

Downtown Meridian, 10 AM: Bavarian festival filled with tradition and festivity!  meridianchamber.org

5 — SEE SPOT WALK

Julia Davis Park, 10 AM: Our community’s beloved furry friends. idahohumanesociety.org

5 — GIRL’S DAY OUT EXPO

Expo Idaho, 10 AM: A day dedicated to women. iblevents.com

5 — SENIOR LIFESTYLE EXPO

Expo Idaho, 10 AM: Free seminars, tai chi, dance lessons, and giveaways. iblevents.com

5 — DOGTOBERFEST

Indian Creek Plaza, 1 PM: Enjoy brews, splash pads, and a doggy dress-up contest! indiancreekplaza.com

5 — HARRISON CLASSIC KID’S RACE

Harrison Blvd, 3 PM: Run or walk down Boise’s scenic Harrison Boulevard. ymcatvidaho.org

5-6 — HARVEST GARDEN MARKET

Victory Gardens Nursery: Embrace the season at the harvest market. facebook.com

5-26 — HARVEST DAYS

Idaho Botanical Garden: Month-long celebration packed with themed experiences.  idahobotanicalgarden.org

6 — WITCHES ON WATER

Boise River, 12NN: Glide down the river on your ‘broom.’ facebook.com

6 — BREAKING BENJAMIN + STAIND

Ford Idaho Center, 5:30 PM:  With special guest Daughtry!  fordidahocenter.com

7 — WORLD’S LARGEST DINOSAURS

Discovery Center: The long-necked and long-tailed sauropods. dcidaho.org

8 — PAINT & SIP

The Riverside Hotel, 6 PM: Fun painting session of “Ghost in the Woods”. riversideboise.com

11 — FAMILY BIRD WALK

Boise Watershed, 10 AM: Walk along the Boise River Greenbelt. goldeneagleaudubon.org

12 — OCTOBER BOO-TIQUE

Bonneville County Fairgrounds, 10 AM: Homemade crafts, unique gifts, fall treats, and more. idahocraftfairs.com

12 — REGGAE ROCK & BREW

Boise Hawks Stadium, 12 NN: An epic beer and music festival. reggaerockandbrew.com

12 —HALLOWEEN COMEDY SPECIAL

Recycled Minds Comedy, 8 PM: a family-friendly Halloween comedy. rmimprov.com

12 — FREEDOM BREWFEST

Indian Creek Plaza,1 PM: Good food, great beer. indiancreekplaza.com

17 — HAUNTED HEARSE

Relyea Funeral Chapel, 8 AM: Enjoy trickor-treating in this spooktacular evening! facebook.com

18-27 — ‘TASTE OF DOWNTOWN BOISE’ WEEK

50 of Downtown Boise’s vibrant food and beverage establishments. downtownboise.org

19 — NIGHT OF CHAMPIONS

Boise Centre, 5:30 PM: Premier fundraiser to support sports opportunities. specialolympicsidaho.org

22 — AMERICAN TRADITION

The Riverside Hotel, 7 PM: Classic country music from the iconic greats. sapphiresocietyboise.com

24 — TRUNK OR TREAT

Meridian City Hall, 6 PM: Attendance is free. meridiancity.org

24 — TRICK-OR-TREATING BLOCK PARTY

Downtown Nampa, 4 PM: Trick-or-treating in a fun and safe environment!  downtownnampa.com

25-27 — SOUND IN MOTION

Morrison Center: A unique blend of classical ballet and contemporary dance. balletidaho.org

26 — HALLOWEEN BAR CRAWL

Cactus Bar Boise, 4 PM: Ultimate Halloween bar crawl, epic after-party, and a $1,000 costume contest! crawlwith.us

26 — NIGHT OF A THOUSAND PUMPKINS

Eagle City Hall Campus, 5 PM: 1,000 Jack-OLanterns lighting up the evening!  cityofeagle.org

26 — OKTOBEEFEST

Bear Island, 4 PM: An evening of camaraderie, networking, and fun. seabee.org