Eagle Magazine September-October 2020

eaglemagazine.com

SEPTEMBER/OCTOBER 2020

DUDE DEWALT CELLARS INNOVATION EAGLE

Local Businesses Coping During the Pandemic

FINDING PRESENCE, PURPOSE, AND POWER

Letting Horses Show the Way

GREAT HARVEST FUN

FUTURE FARMS

HOLZAPPLE DESIGNS

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16 FEATURES

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12 | DUDE DEWALT CELLARS 16 | ART, HISTORY, CULTURE 20 | INNOVATION EAGLE 26 | FINDING PRESENCE, PURPOSE, AND POWER

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DEPARTMENTS 10 COMMUNITY NOTE Publisher speaks to you

30 COMMUNITY Great Harvest Fun

32 FACE 2 FACE

Advice from Mike Woodbury at Future Farms

34 BUSINESS

Holzapple Custom Designs

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CO N T E N T S

36 CUISINE

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Best Dining Around Town

SERVING IDAHO FOR 80 YEARS

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SEPT/OCT 2020 Contributors Pat Minkiewicz Chelsea Chambers Barb Law Shelley Pamela Kleibrink Thompson Kayli Corbin Monica Pierce Lynn Schmidt McCale Ashenbrener Erika Heeren Fay Castronova Designer Chelsey Adams Photography Emma Thompson Heather James

FOR RESULTS-DRIVEN ADVERTISING em@eaglemagazine.com 208-484-8215 FOR GENERAL INFORMATION www.eaglemagazine.com 208-484-8215

HELLO EM READERS! No matter what goes on in the world, no matter what we go through or experience, there is always something beautiful happening—something inspiring, something illuminating. At Eagle Magazine, we strive to find that beauty, harness it, and to share it with you! Meet the people behind the wonderful Floating Feather Farms and mark your calendars for this year’s Eagle Plein Air Festival (in its 6th year!). Discover new restaurants like Squeeze In and learn all about horse therapy! Try something new at the Dude Dewalt Winery and channel your inner artist with the Eagle Arts Commission. And don’t miss the highlights on Mike Woodbury and Anthony Holzapple! We are so grateful for the opportunity to share this content with you. We hope it puts as big of a smile on your face as it does on ours! Thank you for your continued support!

Tia Markland-Crab tree 8

CO M M U N I T Y N O T E

EAGLE MAGAZINE IS AVAILABLE AT: Rembrandts, Albertsons, Bella Aquila, Ahi Sushi, Rice, Bodacious Pig, Wild West Bakery, Eagle River Coffee, Saint Alphonsus, Cheveron, Oak Barrel of Eagle, Hilton Garden Inn, and many more locations.

For full distribution list: Request via our contact page on eaglemagazine.com

Eagle Magazine, Vol. 10, No. 4, is published 6 times a year by Idaho Media Publishing LLC, Po. Box 1878 Eagle, Idaho 83616.

Copyright 2020, all rights reserved. Content of this publication is the copyright of Idaho Media Publishing LLC and/or respective copyright holders. Contents may not be reproduced in whole or in part without consent of the copyright owner. For subscription information please visit eaglemagazine.com. For editorial submissions please email em@eaglemagazine.com. For advertising, please email em@eaglemagazine.com.

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DUDE DEWALT CELLARS A bit of history in every bottle

BY MCCALE ASHENBRENER

PHOTOGRAPHY EMMA THOMPSON

T

o say it is haunted might be a stretch, but Clarence “Dude” DeWalt’s pioneering spirit certainly imbues the gulch in the rugged Eagle foothills that the winery sits over today. In the early 1930’s Dude met his demise where grapes now grow fat on the vine, stabbed by a fellow shepherd in a fight one evening after a hard day’s work. In his honor, Dude DeWalt Cellars crafts wine to embody the same spirit of the land itself, and the pioneers who daringly came before.

Dude DeWalt Cellars began in 2011 and is the passion project of Johnna and Trae Buchert.

“I make the wines and Trae takes the vines,” jokes Johnna. As winemaker, she draws much inspiration from the stories of the past. “We believe this rugged and unrefined land played a huge part in the makeup of Idaho’s rich history and tradition. We believe the forgotten stories need to be brought back to light. Each bottle of wine tells its own story.” Johnna and

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Trae strive to harness the boldness of the region and share it through their wines.

The Buchert’s were inspired by tasting the wine and hearing the stories of so many wineries around the world. Yet, their driving force is always to create wines that they actually like. “What a discovery it was to learn that we could make incredible wines from local Idaho

“WE BELIEVE THIS RUGGED AND UNREFINED LAND PLAYED A HUGE PART IN THE MAKEUP OF IDAHO’S RICH HISTORY AND TRADITION...”

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grapes!” remembers Johnna. “Experimenting with new wines, like our new 2019 Hazy Semillon, which we will be offering to the public soon, has been some of the most fun we’ve had.” Dude DeWalt Cellars pride themselves on creating unique, bold, lightly filtered wines that often times go against the grain. “We’ve heard wine connoisseurs say certain varietal styles we’ve created aren’t typical. The funny thing is your average Dude loves it. That’s exactly what we’re trying to accomplish.”

Their first six years of wine making was done in the garage and barn. Grapes were pressed with a hand-crank basket press and wine was bottled by hand. “The current winery was the family barn where hay, horses, and motorcycles were stored.

And before the tasting room was a tasting room, it was a chicken coop. On more than one occasion we used the delicate rafters of the barn to rack 600-pound wine barrels when necessary,” laughs Trae. “Our friends that came to help in those days often stood outside during this process in fear that the whole barn would cave in. Fortunately, it didn’t.”

A decade later the Buchert’s are still totally smitten with all there is about wine. “Every part of the wine making process is critical.

From harvesting to bottling, everything has to be done well in a seamless process executed wonderfully,” shares Trae. “Then you get to do it all again next year. It’s a big cycle. And in the process, you get to satisfy your customers while making new friends.”

Trae and Johnna were first told the story of Dude DeWalt through an interpreter by Joe Arietta, an old Basque sheep herder that worked for the Highland Sheep Company and only spoke Euskera. “Dude DeWalt was a pioneer of his time, working in a dry and arid land that is the Eagle Foothills. What better way to share Idaho’s history than through wine,” explains Trae.

I imagine DeWalt is pleased with his memorialization, glad to grace the tables of joyous people coming together with food and drink. ¢

LEARN MORE AND ORDER WINE ONLINE ATDUDEDEWALT.COM OR STOP BY THEIR TASTING ROOM IN THE NEW EAGLE FOOTHILLS AMERICAN VITICULTURAL AREA. FOLLOW THEM ON INSTAGRAM AT DUDEDEWALTCELLARS, OR FACEBOOK AT DUDE DEWALT CELLARS FOR RECIPE INSPIRATION AND THE MOST UP-TO-DATE HAPPENINGS.

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ART HISTORY CULTURE

BY CHELSEA CHAMBERS

Celebrating its sixth year, the Eagle Plein Air Festival is an event you don’t want to miss! A full week of incredible artists, wine tasting, and of course, the thrill of competition!

“I created the event as a way to bring artists & patrons together in an informal, fun setting to build appreciation for the art of painting ‘en plein air.’ Outdoor painting is much tougher to do than painting in a studio,” shared Meg Glasgow, owner of Finer Frames. “The conditions are constantly changing—light, clouds, shadows. It’s a style that was made famous

by Claude Monet painting waterlilies in his garden. And I also wanted to highlight the natural beauty of our area - foothills, rivers, desert & forests southwest Idaho offers many diverse landscapes to paint.” Which is exactly why the fantastic, week-long festival is hosted at various locations across

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Eagle Plein Air Festival

the Valley. This year, participants can expect to stop by the Boise River, Eagle Island, Kathryn Albertson, and more!

The festival is typically hosted in June every year, but due to the pandemic and uncertainty surrounding the virus, the Plein Air Festival was moved to October (16th through the 24th). As with all things, we must adapt to our changing environment, much like the concept of ‘plein air painting’ embodies. Artists are actually looking forward to the new dates and the beauty of the autumn leaves to inspire their masterpieces.

“Outdoor painters are notorious social distancers, so we felt confident that the festival could continue safely, but with some changes. We’ve eliminated most in-person social events and moved other classes and workshops outdoors to allow for spacious distancing,” Meg explained.

The theme for this year is Eat. Sleep. Paint. Repeat and it’s safe to say that’s exactly what these artists will be doing (and most likely always do). They’ll also be introducing a new concept: local history, conversation, and preservation. The Festival is partnering with the Eagle Historical Society to present a lecture at Eagle Island State Park, commemorating and educating the public about the history of the Eagle Island Honor Farm, what it once was before it was a state park and recreation area.

Just to get you excited, check out what the Festival will be offering on just one day of the seven day event! Nocturnal painting, history, and an artist demonstration? We can’t wait! ¢

MONDAY, OCTOBER 19TH 2020 Paint Out at Schick-Ostolasa Farmstead | Dawn to Dusk This preserved Farmstead site covers two acres along Dry Creek, with seven historic farm buildings: the farmhouse, a detached kitchen and wellhouse (called the Red House), a root cellar, a wood shed, a saddle shed, a granary and a horse barn. This location is home to the Dry Creek Historical Society and members will have the museum open for tours this day. Restrooms will be open 9-4. Museum will be open 12-4 Daily Demo by Oleg Strekachev 11:00am – 1:00pm | Finer Frames Watch artist Oleg Strekachev demonstrate classical oil painting techniques.

Nocturnal Paint Out | Dusk to Dawn This is an opportunity for artists to paint by the area moonlight and street lamp. Artists registered for the Plein Air Festival are eligible for this additional competition and prize money.

---“The week-long festival ends with an awards ceremony, show, and sale of the Festival paintings. Saturday, October 24, on the lawn at Finer Frames. We’re inviting the community to purchase a painting, support the artists and celebrate these unique visions of Eagle!”

And a special shout out to this year’s sponsors: The Plein Air Painters of Idaho, Eagle Arts Commission, City of Eagle, and everyone else who has been involved in this great project! Thank you!

Read more details and get the full festival schedule on their website at www.eaglepleinair.com

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INNOVATION E AGLE

LOCAL BUSINESSES COPING DURING THE PANDEMIC

BY MCCALE ASHENBRENER

PHOTOGRAPHY EMMA THOMPSON

Alexander Graham Bell famously wrote, “When one door closes, another one opens.” It is an insufficient analogy for the coronavirus pandemic, that seems to close doors as soon as we can pry them open. Yet there have been insights, adjustments, and bright spots as everyone has been forced to reflect and pivot during these strange times. These local Eagle businesses share how they have innovated and grown in the face of adversity.

IDAHO CENTRAL CREDIT UNION, CHIEF EXECUTIVE OFFICER KENT ORAM A member-owned, full-service financial institution with the mission to help members achieve financial success.

We have had the opportunity to help members who were struggling with employment changes and loss of income. ICCU was also able to help many businesses through the Paycheck Protection Program (PPP) program. While we have always had online options such as our online banking app, Card Control, video chat and mobile deposit, we have been able to increase the usage of these options. These services allow members to work with us face-toface and perform almost any transaction without leaving their homes. Members who have never used our online services learned to use them out of necessity and The Green Team was there to help them every step of the way. Our ability to assist our members online, from wherever they are, has been one of our biggest successes. www.iccu.com idahocentralcu Idaho Central Credit Union

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One of the most positive consequences as a business owner is the feeling of community and the sense of support within the wedding industry.

BRIDAL BY MARIE, OWNER SUSAN BALLARD Upscale Bridal Boutique in Eagle, Idaho The insights and reflections are vast and profound, but the most important one is seeing how this pandemic has emotionally affected my customers. Who would have ever thought that a pandemic would alter one of the most important days in a couples’ life? Plans change by the week, guest lists have to be adjusted, venues changed, destination weddings cancelled, and the wedding that was being planned for perhaps a year or more is suddenly not the one envisioned. I not only can empathize with my customers, but I feel their sorrow, frustration and disappointment, because I, too, have had to postpone my own wedding that was planned for September 2020.

One of the most positive consequences as a business owner is the feeling of community and the sense of support within the wedding industry. We are all affected by this pandemic: floral designers, DJs, musicians, bands, photographers, videographers, stylists, planners, the list goes on and on. We’re all in the same boat and understand the challenges faced with a profound adjustment in cash flow when weddings are being postponed and/or cancelled. In addition, I am most appreciative and thankful to my vendors who are very understanding and sympathetic to me being a small business owner. www.bridalbymarie.com bridalbymarie Bridal by Marie in Eagle

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ROOST GIFT AND HOME, OWNER LAUREL MEYER Serving the Treasure Valley Community, and beyond, for all of their gifting needs. Also providing the community with a selection of the latest in seasonal, and home accent trends.

Since the pandemic, folks are spending more time at home, and have enjoyed purchases that enhance and update their home space, as well as indulging in candles, home fragrance, and bath and body products, to enjoy at home.

We used our time during the pandemic closure, to create and implement a brand-new shopping website where our customers can shop online, and pickup curbside. We have always had this goal and the pandemic gave us the time, and the need to prioritize it. www.roostcollection.com roostgiftandhome Roost Gift and Home

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Finding Presence, Purpose, and Power LETTING HORSES SHOW THE WAY

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BY MCCALE ASHENBRENER PHOTOGRAPHY HEATHER JAMES

A

s a kid Amy Hublou inherited an old roping horse that she named Mork. “This horse was my medicine; he was my friend and the barn was my safe place. I always felt more connected and grounded after spending time there.” After Hublou graduated with a Master’s degree in Clinical Psychology and was working with kids in the foster car system, she remembers wishing she could take them to the barn and offer them the experience of connection she once had with horses. So, in 2003 she jumped on the opportunity to incorporate horses into her therapy practice and now specializes in Equine Assisted Psychotherapy (EAP).

Whether addressing mental or emotional issues, EAP helps accelerate the therapeutic process due to its experiential nature. It “takes therapy from the proverbial ‘couch’ to the barn,” says Hublou. “Instead of just ‘talking’ about issues hypothetically, clients act it out in real time and receive immediate feedback from the horse, helping to identify patterns, behaviors and recognize self-talk.”

In 2010 Hublou partnered with two colleagues to found Gallop Ventures, “an innovative nature-based program of self-discovery that leverages the sensitive perceptions and unbiased instinct of horses to empower humans to learn and grow.” The mission is simple, to connect people with nature and animals for the purpose of deeper awareness and more meaningful connection to self and others.

Horses teach us to live in the present.

“They are prey animals and their very

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Learn more at www.gallopventures.com and check out Hublou’s other passion

projects at imaginethatventures.org and JEM Family Farms Facebook page.

survival depends on their ability to read and react to their environment and the intentions of those around them,” Hublou explains. “They either feel safe or they don’t and they take care of themselves first and foremost.” Humans, on the other hand, can become easily entrenched in the mind and become disconnected from the body and the moment. “My clients often talk about anxiety, doubt, fear….but these sensations, these beliefs...they are a construct of the mind. The truth is that your brain does not inform your body. It is your body that informs your brain. And if we can step out of the noise of our mind and tune in more deeply to our body then we will hear our inner wisdom and find our direction.”

Gallop Ventures strives to provide the space and guidance for people to slow down, settle into the present, and connect with their true selves. Through the subtle interaction with horses, people are able to see more clearly who they are, how they interact with others, and reflect on where they want to go. “They have the power to help people recognize and change the way they are showing up in the world,” according to co-founder Wendy Millet.

Due to Hublou’s love of horses and passion for the transformative and therapeutic potential they provide, she and her husband Scott built their dream barn over this past year. “Our hope was to create a nurturing and healing space for our family and friends to come together. We named our little homestead JEM Family Farm, after our three kids, Jake, Emerson and Maclaine.” Along with cultivating truffle trees, learning how to distill lavender, figuring out how to enrich the soil through composting, and growing healthy food, they also care for 6 horses, 4 goats, 13 chickens and 1 turkey. Hublou has learned through this journey that it takes much hard work to care for their animals, the land, and each other, and In the process she has also found more presence, purpose and power within herself. ¢

@Floating_Feather_Farm @FloatingFeatherFarmEagle www.floatingfeatherfarm.net

FLOATING FEATHER FARM Great Harvest Fun

BY FAY CASTRONOVA

PHOTOGRAPHY HEATHER JAMES

A local micro-farming business has all your floral and autumn needs! Floating Feather Farm, ran by owner Kathryn Vargas, who has been living in Eagle, Idaho for about two years and has always dreamt of having land to grow flowers and farm-fresh vegetables for her family. Her and her family love the small-town feel of Eagle and currently live on a 1.8-acre property near foothills. They

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CO M M U N I T Y

moved to Eagle in 2018 and Kathryn started growing vegetables the following spring. It was exactly the thriving garden she had hoped for, and Kathryn ended up having an over-abundance of pumpkins and squash. The experience validated her love of gardening - she loved spending time in nature with her kids and growing vegetables and pumpkins to enjoy. Given the success, she began planning next years’ expansion which included a cut flower garden (one that you grow for the purpose of cutting and enjoying them). Since she had such a successful first year she decided to start a business. She now creates anything from custom bouquets to now fall items.

“Fun fact – whether you grow your own or not, if you chop and freeze your vegetables, it makes dinner prep much easier and your product doesn’t go bad!” said Kathryn.

Floating Feather Farm offers vibrant farm-fresh, locally grown flowers arranged for any occasion to bring more frequent beauty to homes and businesses. Buyers can purchase bouquets or subscribe to a multi-week flower subscription. Kathryn grows flowers from seed on her property that aren’t typically offered in stores.

Her goal is to create bouquets that go from farm to table. Floating Feather Farm’s offerings extend three seasons that include early spring flowers and fall pumpkins. Located right here in Eagle, Floating Feather Farm got its name from the local street Floating Feather Road.

Floating Feather Farm will be offering pumpkins, bouquets, pumpkin waffle mix, and pumpkin bread starting Mid-September. In addition, her locally built farm stand will be decorated with photo ops in mind. Also available are handcrafted fall decor which includes: wooden porch pumpkins, and autumn signs made by another Eagle local. Currently, Floating Feather Farm has pumpkins and squash including everyone’s favorite orange pumpkins as well as more interesting green, and white options. New to the lineup is bumpy green squash and Cinderella pumpkins. However, it’s still not late for those flowers! Bouquets will be available until the beginning of October, and pumpkins will be available until sold out. Find out more on Floating Feather Farm’s Facebook page.

Three seasons are already covered for Floating Feather Farm.

Kathryn already is planning to plant hundreds of bulbs this fall and you can expect, come spring, tulips, daffodils, and so much more!

Stay updated for more information and exciting ventures Floating Feather Farm has to offer on these social media platforms. ¢

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THINK SMALL AND GROW FLOWERS Advice from Mike Woodbury at Future Farms

BY MCCALE ASHENBRENER PHOTOGRAPHY HEATHER JAMES

Think small, and grow flowers. This feels like sage advice for anyone in these strange times, but Mike Woodbury of Future Farms is thinking specifically of aspiring farmers. The one-acre farm in Eagle, Idaho has 22 active 50 ft beds and strives to be a model for sustainable local agriculture. We are often encouraged to think big. However, Woodbury suggest that if we approach a small, limited garden space with intention and attention, we can work towards a more sustainable, self-sufficient, and healthier community.

Future Farms is the inspired endeavor of Mike and Stacy Woodbury. Mike spent much of his career in the restaurant industry and remembers realizing how disconnected most people are from the source of their meal. “At Future Farms we want to reconnect with our land, our community, through our food- by knowing where it comes from, how it was grown, and what it took to reach the plate in front of you,” explains Mike. “We sell directly to consumers as well as other vendors and look forward to making more partnerships with local people and restaurants.”

This year Future Farms beds grew bright and heavy with heirloom peppers (Trifetti, Omni Color, Craig’s Large Jalapeno, Ghost Peppers, Carolina Reapers), Heirloom Tomatoes (Cherokee Green, Lillian Yellows, La Flamme, Coyote cherry tomatoes), Purple Haze Carrots, Pattypan squash, cantaloupe, as well as an abundance of win-

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ter squash. “When the pandemic started we grew extra plants assuming demand for plant starts might be higher.

We bought a greenhouse at an auction to house them and the wind/elements destroyed it within a month,” remembers Mike. “We lost hundreds of plant starts. The weather caught us off guard multiple times this year and led to chaotic panics trying to move all of our starts inside our house. Growing pains.” Farming is about taking risks, trying new things and always working to fail-forward.

With only an acre to work with, Mike is very thoughtful and diligent in his design. “If you know exactly what you’re growing on every square foot it’s easier to manage and have regular, small wins which you will need to compensate for the inevitable setbacks of farming. For us, the future is about looking at how we’re doing things and asking what we can do differently for the next crop. It is an iterative process.”

Prior to Eagle, Mike and Stacy were living in San Francisco.

“Eventually we asked ourselves, ‘What in the hell are we doing here?’ We wanted more land and less drama, a city big enough to get a good meal, but with a small-town feel.”

When they discovered the Treasure Valley they packed up their four cats and made the leap. “We created Future Farms as a model for sustainable local agriculture. It doesn’t make sense to pour money and resources into maintaining a lawn sheerly for aesthetic value, so we are currently working on transforming our land into an abundant, beautiful garden that produces food for ourselves and our neighbors.”

The abrupt halt that is the coronavirus pandemic has forced many of us to reflect on our frantic and distracted lifestyles, yearning for healthier, sustainable lives. Mike Woodbury at Future Farms has an idea: think small and grow flowers. ¢

gums and it will benefit you in more ways than a bright smile.

Each one of your teeth receives its own blood supply just like, say, your fingers. If you cut your finger with a sharp object, you clean the wound, right? Because whatever made the cut might have bacteria on it that can get into your bloodstream and cause an infection. The same is true for your teeth and gums. Poor oral health, like periodontal disease, can support or worsen other illnesses in the body by helping harmful bacteria reach the rest of your body through your bloodstream. An infection is an infection, it’s just easier to see when you cut your finger, right?

The American Academy of Periodontology defines periodontal disease as “an inflammatory disease that teeth. In its early stage, called gingivitis, the gums become swollen and red due to inflammation, which is the body’s natural response to the presence of harmful bacteria.”

Some studies have suggested the inflammation associated with gingivitis and periodontitis may be a connection to other inflammatory diseases such as diabetes, rheumatoid arthritis and heart disease. In fact, about 120 diseases can be detected through the state of your oral health.

Keep your teeth, gums and mouth clean and healthy by brushing twice a day for a minimum of two minutes each time and floss at least once. Eat a healthy diet and drink plenty of water. Think oral health first and make it your new normal.

Follow Future Farms on Instagram and Facebook as Future Farms Idaho and email info@futurefarmsidaho.com with any other inquiries.

DELTA DENTAL OF IDAHO

HOLZAPPLE CUSTOM DESIGNS Where Form Follows Function

BY MCCALE ASHENBRENER

PHOTOGRAPHY HEATHER JAMES

A glowing cerulean river meanders its way past graceful wood grain, finding origin in a sunset valley below metal tipped mountain peaks. You won’t find this piece of art in a gallery, although the talent needed for the complex woodwork, steel fabrication, LED and resin finishing is impressive. Sandwiched between the grab and go snacks and ice-cold beverages at Greenbelt Market next to the Whitewater Park, you can find this artistic display case from Anthony Holzapple and WoodLab, a stunning marriage of form and function, art and ingenuity.

Holzapple has craftmanship in his veins. His grandfather started a construction business in the early 80s in Vacaville, California, along with his dad and uncle. “I was helping to nail off a roof by the age of ten,” he recalls. “They taught me everything I know about woodworking, quality craftsmanship, and work ethic.” Holzapple was always driven to tackle more complicated and artistic projects. In June of 2019 he made the hard decision to leave the family business and moved his wife and three children to Idaho to start Holzapple Custom Designs.

Holzapple specializes in CNC design and fabrication, as well as custom metal and woodwork. “I do high-end residential and commercial remodeling, ornate decorative trim, custom signs, and commissioned pieces of art. I am also a licensed General Contractor with the state of Idaho.” Follow Holzapple Custom Designs on Instagram or Facebook to see some up his recent projects such as the bar at Rembrandts in downtown Eagle and several sign and residential remodeling projects.

Although function is what drives Holzapple’s creation, he is also highly invested in the artistic form. “My artistic process comes from my years of experience working with wood and metal, I can look at a blank canvas, and for me that might be a sheet of metal or piece of wood, and see what could be. One thing that I think sets me apart, is that in a digital world of CAD designers, I still hand draw my designs. This is labor intensive, and likely takes hours longer than creating on a computer but it makes the project more personal.”

It is daunting, some may say terrifying, to take the risk and start your own business. “I had an idea and made it reality, with a world of unknowns. Moved my family across state lines and invested all of our savings for a chance at something bigger than what we had.” Holzapple is grateful to David Gosse at Woodlab for introducing him to incredible opportunities as a new business owner.

34

B US I N E S S

Building pieces that endure and inspire gives Holzapple great satisfaction. “One of our best friend’s unfortunately lost their home in the recent and devastating LNU Lightning Complex fires which began August 17th. Everything burned, but they had a wood and steel farm table in the backyard, and that was the only thing still standing. I built them that table. Seeing it survive was a really beautiful thing in the midst of a tragedy.” To make something, guided by function and inspired by artistic form, is a great gift. ¢ Learn more at www.holzapplecustoms.com or reach out to built@ holzapplecustoms.com, Follow holzapplecustomdesigns on Instagram or Holzapple Custom Designs on Facebook to see more of his exciting new projects.

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I just loved the vibe! After many years in the industry, I decided to reach out to the franchisors about opening our own Squeeze In right here in Eagle and they agreed that it would be a great new location,” he explained. And even after only a few months of being open, and in the middle of a pandemic, it’s safe to say that Squeeze In will definitely become an Eagle dining staple.

“It was a little scary opening in the middle of a pandemic, but we were already a year and a half into the process so we just stuck with the timeline,” said Nathan. Squeeze In offers safe dine-in options, curbside pickup, and take-out. “We are taking all the precautions we can to keep our diners safe.”

Unlike many franchises, Squeeze In only has four “corporate employees” and are all about allowing their franchisees customize their restaurants to fit the community needs. So they are free to change up menu-items and tailor the business to Idaho, including a giant Idaho mural inside!

With such a massive menu and unbelievably generous portion sizes, there is always something new to try. Personally, we cannot wait to get our hands on their secret recipe biscuits and gravy and the Bogus Troll Breakfast Bowl, with sweet potatoes, green onions, bell peppers, spinach, turkey sausage and eggs!

“We are so excited to be here! We love Eagle!” Thanks Nathan and Ryan! We’re so glad you’re here too! ¢

Visit Squeeze In at their brand new location at 228 E Plaza Drive or online at squeezein.com.

SQUEEZE IN Eagle’s Newest Breakfast and Lunch Spot

BY CHELSEA CHAMBERS

PHOTOGRAPHY HEATHER JAMES

“We cannot believe how much support we are getting from the community of Eagle. We are so grateful!” praised, Nathan Bartosz, co-owner of Squeeze In, a colorful and tasty new eatery in Eagle.

The first thing you notice about the restaurant, located on Plaza Drive, is its welcoming atmosphere and overall happy vibe. Brightly colored and filled with smiling faces, it’s hard not to fall in love right away! Not to mention the intoxicatingly delicious aromas that fill the air as soon as you walk in the door.

“We want everyone to feel like they’re at home,” Nathan shared.

“No matter what. Absolutely everyone is welcome to enjoy a fresh meal with high-quality ingredients.”

Nathan opened the restaurant in July 2020 with his business partner and fiancé, Ryan Stevenson, and the pair has seen great success. Nathan has a lengthy background in the service industry, but mostly working in more corporate restaurants. “The first time I ever went to a Squeeze In was back when I was a teenager.

36

CUISINE

PLANTING GRAPES

Eagle Wine Country

I am often asked about planting grapes in the Eagle Foothills. Two of the most common are “Is my site good for wine grapes?” and “What variety should we plant?” Here are a few things to think about if you have acreage in the Eagle Foothills AVA. There is a French word - “terroir” that means a sense of place reflected in the taste of a wine. From Google: “the complete natural environment in which a particular wine is produced, including factors such as the soil, topography, and climate.” The Eagle Foothills AVA has a unique soil profile, typically well drained coarse sand and quartz. The climate is consistent across the district, with cool nights and long sunny days. What variables then affect vineyard site selection? In a cool region like Idaho, topographical slope and aspect come into play. Sloping vineyards ward off damage from frost and freezing. A south/southwest facing slope maximizes sunshine, attaining ripeness here where vine growth starts much later than in many other areas.

There are several things to consider before deciding what vines to choose. Most important of these is what is your intent for the grapes. Do you wish to start your own brand? Is selling the grapes to a winery what you desire? If selling grapes is the goal, be sure to speak with local wineries to see which varietals they are interested in buying and at what quantity. Red grapes command higher prices than whites. If starting a brand, seek to establish your brand identity before deciding on varietals.

Secondly, while most all varieties seem to do well in the Eagle Foothills, earlier ripening varieties such as Syrah, Merlot and Malbec are good choices. Cabernet sauvignon is a good selection if your slope/ aspect includes significant sun. Checking with grapevine nurseries is a practical suggestion - not all varieties may be available.

Next, educate yourself about viticulture. UC Davis, University of Washington and Walla Walla College are examples of where viticulture short courses are available. Lastly, hire a qualified vineyard manager, and if making wine a winemaking consultant. Eagle Wine Company will be offering custom winemaking services in 2021 from crush to bottling including consulting.

Corey Sprott General Manager, Eagle Wine Company Winemaker, 3 Horse Ranch Vineyards Eagle Foothills AVA

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Oak Barrel of Eagle

Smoky Mountain Pizzeria Grill

Le Coq d’Or

Local owners, Kristina and Mark Anderson, maintain a scratch kitchen with a very talented culinary team to deliver fresh and mouth-watering cuisine.

With a top-notch wine selection and hand-crafted cocktails, guests can enjoy the dining room or a more casual environment in the lounge. Open for lunch and dinner daily. Happy hour is daily from 3-6pm.

Smoky Mountain Pizzeria Grill is a comfortable, casual, family restaurant located in downtown Eagle. Our extensive menu features unique pizzas & pastas, delicious salads, sandwiches, grilled steaks, hamburgers & more.There’s also a large kids’ menu, a game room and big screen TVs. Kids can even make their own pizzas!

Serving traditional French and European cuisine, The restaurant combines freshly grown vegetables and Northwestern meats with specialty imported ingredients to create dishes with genuine, passionate flavors. Located inside Chateau des Fleurs, Le Coq d’Or serves up delicious fine dining in a one-of-a-kind atmosphere.

1065 E. Winding Creek Dr. 208.938.3010 | OakBarrelofEagle.com

127 E. State St. 208.939.0212 | smokymountainpizza.com

176 S. Rosebud Lane 208.947.2844 | chateaueagle.com

Ahi Sushi Bar

Rembrandts Downtown Eagle

RICE

Sushi in Eagle? For sure! Ahi Sushi Bar is a relaxing environment where you can take a client, a date, or even the whole family. Enjoy weekly specials, happy hours and a menu fit for even the finickiest of fish eaters! Ahi Sushi Bar also offers a wide assortment of sake and local wines.

Striving to create community within this historic landmark, Rembrandts’ baristas, servers, and staff treat our customers like family. A breakfast and lunch destination, we provide the space for good conversation and outstanding food and beverages.

Our charming interior dining space and our relaxing patio open during warmer weathermake Rembrandts a true community place to gather.

Rice, a contemporary Asian cuisine restaurant, has a talent for fusing flavors from around the Far East creating a delicious menu of inspired dishes.

Whether dining inside or on the beautiful outdoor patio, Rice has become a popular and trendy spot to enjoy Lunch Specials 11 a.m. to 4 p.m., Daily Happy Hour 4 p.m. to 6 p.m.

1193 E. Winding Creek Dr. 208.938.3474 | ahisushibar.com

93 S. Eagle Rd. 208.938.1564 | rembrandtseagle.com

228 E. Eagle Plaza 208.939.2595 | riceeagle.com

Bardenay

Porterhouse Market

Bacquets

In the year 2000, history was made when Bardenay became the first restaurant in the United States to include an in-restaurant distillery. Now with a hip second location right upon the river in Eagle.

Bardenay’s cocktails are handcrafted with their own distilled vodka, rum, gin and freshly squeezed citrus juices.

Porterhouse market is not only a great place to eat, but a great place to learn how to eat. Porterhouse was born out of necessity. Stop in for lunch and try one of their famous sandwiches and soups— made fresh to order—and check out the plethora of quality meats and seafood for sale as well. Open Monday-Saturday 10 a.m. until 6:00 p.m.

Chef Franck is back! Diners who enjoyed Le Coq Rouge or his wine bar of the same name will be delighted to know the Frenchman is back in his kitchen. Enjoy European cuisine, with a natural nod to French specialties. The seasonal menu adjusts based on product availability. Enjoy escargot, prime beef, veal loin, and the freshest fish and seafood the world has to offer. Come visit! Merci!

155 E. Riverside Dr. 208.938.5093 | bardenay.com

600 S. Rivershore Ln., Ste. 190 208.938.1441 | porterhousemarket.com

1117 E Winding Creek Dr #150 208.577.6238

40

DINING GUIDE

GRIT

Bella Aquila

Bodacious Pig Barbecue

Grit has wasted no time in becoming one of Eagle’s best places to eat. Grit offers traditional American cuisine with a unique twist, and so far customers— and reviewers—are loving it. Their menu options include hand tossed pizzas, fried chicken, steaks, soups, and much more.

Bella Aquila is open daily for lunch and dinner as well as Sunday brunch with live music. Italian is our specialty with fresh house made pastas, local ingredients and impeccable service in a romantic setting along the Greenbelt. We feature a full bar and have been recognized by Wine Spectator magazine for our outstanding wine selection.

Located at the intersection of Old State Street and Eagle Road, Bodacious Pig Barbecue brings together the experience of husband and wife restaurateurs Joel and Tricia Anderson to create a traditional meets contemporary barbecue experience in the heart of downtown Eagle.

360 S. Eagle Rd. 208.576.6666 | gritcuisine.com

775 S. Rivershore Ln. 208.938.1900 | bellaaquilarestaurant.com

34 E. State St. 208.514.0068 | bodaciouspig.com

daVinci’s

The Griddle

Wild West Bakery & Espresso

In the mood for some classic Italian food without any fuss? daVinci’s offers generously portioned meals at great prices, in a casual dining atmosphere with a unique local flair, set in a historic building right in the heart of downtown Eagle.

The original since 1948, The Griddle serves up friendly diner style fare with a gourmet twist. Family owned and operated, this breakfast and lunch spot offers all the specialties you crave, including corn beef hash, biscuits and gravy and mom’s own special recipe for Quiche Lorraine.

Sunset Magazine called Wild West Eagle’s “first and friendliest” espresso cafe! Known for our World Famous Sticky Buns, we’re serving Breakfast, Lunch, Caffe D’arte coffee and espresso; beer & wine. Stop in for an omelet & mimosa for breakfast, or one of Eagle’s Best Burgers for lunch!

190 E. State St. 208.939.2500 | davincis2.com

177 Eagle River St. 208.939.9070 | thegriddle.com

83 E. State St. | 208.939.5677 wildwestbakeryandespresso.com

The Stuffed Olive

Blue Toro

CACi Wood-Fired Sicilian Grill

Local owned, this restaurant has a rich history in the culinary industry from New York and LA. Be sure to start with a cup of their Creamy Fire Roasted Tomato Soup. This is promoted as their house specialty and once you taste the soup you’ll know why. The TNT sandwich is a beef tri-tip party in your mouth, and the Eggplant Portobello Baguette is equally as delicious.

Blue Toro is your locally owned and operated spot for a full service, fun, and delicious dining experience. Enjoy tacos, burritos, enchiladas, tamales and more. Check out www.bluetoroidaho. com for our menu and a list of our daily specials.

Located in Rivershore Plaza right next to Porterhouse Market.

A focus on the rich culinary traditions of Sicily and southern Italy is what sets CACi (KAW-chee) apart from other local Italian restaurants. At CACi, we use all-natural ingredients in our meals, our sauces, our pastas, and doughs, bringing an eruption of flavor to this classic Sicilian culinary experience. Our entrees are complemented by a broad selection of Italian wines to meet every palate’s tastes.

600 S. Rivershore Ln. Suite 170 208-996-3006 | bluetoroidaho.com

1592 E. Riverside Drive 208.392.5669 | cacigrill.com

404 S. Eagle Rd. 208.938.5185 | thestuffedolive.net

41

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