FLAVOR Fall 2024

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RED FORT CUISINE OF INDIA

A Tradition of Family and Food

1 ½ OZ TITO’S HANDMADE VODKA

3 OZ WARM SPICED APPLE CIDER

1 OZ GINGER BEER

HOT CIDER

1 CINNAMON STICK, OPTIONAL

Add all ingredients to a mug. Garnish with 1 cinnamon stick, optional.

FALL 2024

publisher

KAREN DAY karen@idahorem.com

editor

ALAN HEATHCOCK alan@idahorem.com

art and design

JASON JACOBSEN jsngrafix@gmail.com

KALEY WRIGHT design@idahorem.com

director of operations

MARIELLE WESTPHAL admin@idahorem.com

staff photographer KAREN DAY

cover photograph KAREN DAY

social media

APRIL NEALE

director of sales and marketing MONA WARCHOL mona@idahorem.com

ON THE COVER

Jaspreet Naur and her family have been in the restaurant business since the '90s. With four locations in Utah and one in Nevada, Naur and her husband Parminder Bhatti have recently opened the first Red Fort Cuisine of India restaurant in Idaho, bringing generations of traditional Indian recipes to diners in the Treasure Valley.

CONTRIBUTORS

April Neale is a current member of the Critics Choice Awards, Television Critics Association, Gay and Lesbian Entertainment Critics Association, and Alliance of Women Film Journalists. Neale has read original work on NPR and DeLaune Michel's hosted "Spoken Interludes," NPR Marketplace, MSN, Boise Weekly, Idaho Press, Idaho Capital Sun, Yahoo, AOL, MSN Canada, and is also a KTVB Channel 7 "Idaho Today" contributor.

Chelsea Chambers is a graduate of Boise State University and has been working in media and communications for nearly a decade. She specializes in public relations, print and digital media, and social media management but dabbles in a variety of other areas. Chelsea serves as the Public Information Specialist and Interpretive Coordinator for the Idaho Department of Parks and Recreation and runs a freelance business doing everything from copyediting to consulting.

Christy Claymore Vance (she/her) is a freelance writer, editor, and researcher. Formerly an English professor, Christy is now exploring writing full time. She resides in Boise, where she shares her love for the arts with her two sons and enjoys Idaho’s wildernesses.

Jamey Baumgardt (he/him) is a writer and visual artist living in the Pacific Northwest. He is currently a creative writing MFA candidate at the University of Nevada, Reno at Lake Tahoe and Fiction Editor for the Sierra Nevada Review. His work has appeared in OLIT Magazine and the 2023 Saints and Sinners LGBTQ+ short story anthology, and his short story “The Appeasers” was a finalist in this year’s New Millennium Writing Awards.

IdaHome Magazine, LLC P.O. Box 116 Boise, Idaho 83701

208.481.0693

© 2024 IdaHome Magazine. All rights reserved. The opinions expressed by the authors and contributors to IdaHome Magazine are not necessarily those of the editor and publisher.

Michelle Stone is a content/communications coordinator for St. Luke's in Boise. When not crafting compelling narratives, you can find her moonlighting as a personal chef to a discerning black cat named Miles and a picky Chihuahua named Lu. She enjoys catching live music and exploring the local restaurant scene. After the pets are fed, of course.

Aurora Stone Mehlman is a Boise-based author, professor, and mother. She teaches creative writing and digital arts at Boise State University, the College of Western Idaho, and the Cabin, and is codirector of the Bishop’s House Writing Collective.

Dave Yasuda is a local Boise eater and the Director of Foodfort for the Treefort Music Festival. His career in food includes working for Snake River Farms, Hot Pockets, Dole Foods, and Simplot. Dave has an MFA in Creative Writing, Non-Fiction from the University of Nevada, Reno. His writing has appeared in the New York Times, Bicycling, Wired, and the Tiferet Journal. IG: @highzoot

David Guiotto is the author of the geographic poetry collections Sawtooth Country (Limberlost Press) and Holocene Trail Guide to the Boise Front (Wolf Peach Press). His prose pieces have appeared in the San Francisco Chronicle, the San Francisco Examiner, CyclingTips, Limberlost Review, 3 Syllables, Instant City, The Cabin, and Street Mag. He is a 2018 recipient of an Alexa Rose Foundation Grant.

Dear Readers,

Our lives are marked by meals. Flavors draw us into a season, an occasion, a place. Smells illicit feelings of family, of whimsy, of romance. Food is to be taken seriously only in that it accompanies us through our days and our days should be taken seriously. Sometimes seriousness is somber and contemplative, while sometimes you seriously just need a dog and a beer at the ballgame. Which is to say the appreciation of food and drink can be the celebration of towering culinary feats, the imagination and training of world-class chefs, the pristine exactness of the kitchen, and the elegance of a dining room, or it can be that drive-thru burger or food truck taco that is simple and perfect and restores just a bit of the soul you’d feared you’d lost to the relentless mundanity of life.

As the food scene in Idaho expands and evolves, it’s vital we mark the specialness and diversity of those who feed the masses. Our role here at Flavor is threefold. 1. To curate restaurants of note, telling the stories of places known by name but maybe not in depth, revel in spots that are new and exciting, and shine the light on “hidden gems” we feel deserve the patronage of our readers. 2. To speak to the shakers and movers in the food scene, whether they are the chefs and bakers and mixologists, the regional farmers and ranchers, the brewers and distillers and winemakers, or the myriad of people, from the field to the front-ofhouse, who toil to keep the food ecosystem thriving. 3. To provoke conversations about what makes Idaho a wonderful place to live, dine, and imbibe.

As we move into autumn, with the dogwood changing color and that nip of chill that feels wonderful after a long and smoky summer, there’s much to honor in our regional food scene. Dive into our pages to discover Red Fort, our cover story and an amazing new restaurant bringing authentic Indian cuisine to Meridian. Read all about Chef Alejandra Ramos, host of PBS’s "The Great American Recipe," and try a few of her favorite recipes in your own kitchen. Catch up on how Idaho has become a repository of culinary delights from around the world, from Alyonka Russian Cuisine to Kibrom’s Ethiopian & Eritrean Restaurant, Mount Everest Momo Cafe, Campos Market, and Food Land Market. And so much more.

Get yourself a hot cup of chai, put on your favorite sweater, and enjoy the autumnal stroll through our pages. Our coverage is just a starting point. We want to hear from you. Join in the conversation by following us on social media and chiming in on the restaurants you adore and the stories you feel deserve our attention.

Eat well. Drink well. Be well.
Cheers from the crew at Flavor
~Alan Heathcock

TITO’S VODKA HAS GONE TO THE DOGS: A Love Story

On the surface, vodka and dogs might seem like an unlikely pairing. Vodka is a distilled alcoholic beverage celebrated for its purity, versatility, and ability to be mixed with a variety of avors. Dogs, o en referred to as man’s best friend, are celebrated for their loyalty, intelligence, and ability to form strong bonds with humans. Both have their merits. Both bring joy to the people who love them. But how o en does one really follow the other? For the sta at Tito’s, the answer is invariably always, every time. eir passion for handmade vodka is comparable only to their love of dogs.

Tito’s “Vodka for Dog People” program combines a devotion to carefully handcra ed vodka with adoration for our canine companions. From the time when Bert “Tito” Beveridge brought his dog DogJo to the distillery, to the stray dogs showing up for a scrap of food and the rescue of over 130 distillery dogs, Tito’s history has been intertwined with man’s best friend. Today, they support animal-focused nonpro ts worldwide in an e ort to better the lives of pets and their families and celebrate the special bond that exists between dogs and their humans. Making companion animal lives better has become a touchstone of Tito’s culture.

“From the rst distillery dogs that would eventually become family, to the many dogs that frequent our o ces now, dogs have always been an important part of who we are at Tito’s Handmade Vodka,” said Beth Bellanti Pander, program manager for Vodka for Dog People. “We think they make life better, and we try to do the same for them—from our support

of yappy hours and dog-friendly events to joining forces with animal-focused nonpro ts across the country.”

e Tito’s team has long been encouraged to support e orts and organizations that inspire them through the “Love, Tito’s” movement that began as a salutation to a note of thanks for an invitation to lend a helping hand to a good cause. e good folks at Tito’s support thousands of causes that rebuild communities, protect the environment, and spread goodwill around the world.

Tito’s Handmade Vodka has been produced in Austin since 1995 when Beveridge obtained the rst legal permit to distill at Texas’s now-oldest legal distillery. ey batch-distill their naturally gluten-free, corn-based vodka in old-fashioned pot stills using a process similar to making ne single malt scotches and high-end French cognacs. Every batch is taste-tested to be sure it meets the high standard of a vodka “so smooth you could drink it straight.”

In the “drink it straight” spirit of dogs, vodka, and goodwill, grab some Tito’s and your favorite canine pal and enjoy some quality time together in your favorite spot, be it a shaded patio, backyard hammock, or the living room couch. Just remember, only one of you gets the vodka, but everyone gets the goodwill.

PHOTOS COURTESY OF TITO’S VODKA

ALEJANDRA RAMOS of The Great American Recipe on PBS

Childhood experiences matter. Ask Alejandra Ramos, host of “ The Great American Recipe,” now in season three on PBS. Ramos attended her parents’ outings to New York City restaurants as a child. Her love of flavors and adventurous spirit was fueled by one riotously funny and recipe-packed Dom DeLuise cookbook-meets-memoir and PBS TV shows like “Julia Child” that inspired her to try the recipes on her own.  This propelled Ramos to study cooking, highlighting her passion for food and presentation that eventually landed her on television, with a career that showcases her biggest assets: artistry and curiosity. “I learned how to cook because I love to eat; it is such a simple thing. I loved going out to dinner with my parents and would like to feast on everything, and I was willing to try just about anything,” she said. “If there

were specific dishes I wanted to try, taste, or have again, I made it myself; then I could have it at any time.”

To know this about Ramos’s formative years is to grasp the genius behind the PBS series “ The Great American Recipe,” where chefs armed with heirloom recipes and home-honed culinary skills are brought in from every corner of the country to compete in this “bake-off” style reality show. Every episode of the eight-part competition celebrates the same plucky spirit that drove Ramos from childhood into a love of food and cooking, and the multiculturalism and melting pot of culinary influences that is America. Hosted by Ramos, and judged by past Flavor featured chef Tiffany Derry, Tim Hollingsworth, and Francis Lam, the series features home cooks hoping to win the national search for “The Great American Recipe.”

“—the United States is a country of immigrants, a culture that is, in many ways, an amalgamation, and the food is very much that, too.”

As with Boise, home to the largest Basque community outside of the Iberian Peninsula, and new transplants pouring in from every state and dozens of nations, the series highlights how we come from all over the world, then ping-pong around the country, bringing along old recipes and collecting new recipes like souvenirs until what arises is a blending of influences that is uniquely American. “One of the things that sets our show apart is that we acknowledge the layers that go into our individual food stories,” Ramos said. “People may dismiss the concept of American cuisine. That’s the whole point of our show the United States is a country of immigrants, a culture that is, in many ways, an amalgamation, and the food is very much that, too. And it’s redefining the idea of what American food is.”

The show features the backstories of their contestants; several have been from Idaho, including local chefs Nikki Tomaino Allemand and Maria Givens. “We want to know something that describes where you live now—wherever that may be, and however you ended up there. A recipe that somebody you love taught you, a recipe passed down through generations. We

want to know a recipe you discovered wherever you are. Each of these recipes is how we learn about how you fell in love with your spouse or met your best friend. That’s how we learn about your parents, heritage, and culture,” Ramos said. “It’s not just that we want to taste your dish and judge it on how well the steak is cooked or how well the sauce is, but that story is also an ingredient and just as important in our judging.”

At the end of each round, it will come down to judges Tiffany Derry, Chef Tim Hollingsworth and Food Writer Francis Lam with Alejandra Ramos. ALL PHOTOS COURTESY OF PBS

ORANGE, GARLIC & PAPRIKA RUBBED BONELESS PORK LOIN

I love the combination of fragrant orange smoked Spanish paprika. This simple pork loin recipe can be prepped in advance and then roasted just before serving. It’s perfect for busy weeknights as it’s ready in less than an hour, but is also elegant enough to serve when entertaining. Save the leftovers for delicious pork loin sandwiches! (Serves 8 - 10)

Ingredients

• 2 medium navel oranges, cut into quarters (do not peel)

• 1/2 cup orange juice

• 1/3 cup vegetable oil

• 1/3 cup sweet smoked spanish paprika

• 1 teaspoon cayenne pepper (optional)

• 1/3 cup peeled garlic cloves (about 12 - 14 cloves)

• 3/4 cup kosher salt

• 1 5-7 pound center cut pork loin

Directions

In a large blender or food processor, combine cut oranges (including peel and pith), orange juice, oil, paprika, cayenne, garlic, and salt. Puree into a smooth and thick paste.

Rub paste generously all over the pork loin and place in a baking pan (if loin is too large, cut in half and use two pans). Cover with plastic and refrigerate for at least 8 hours, and up to 48.

When ready to cook, remove from refrigerator and wipe to remove excess paste. Leave on counter one hour to allow to warm up slightly (this will help the pork cook evenly).

Preheat oven to 450 degrees. Place in oven, uncovered, for 10 minutes, then lower heat to 300 degrees and cook an additional 45 minutes to one hour, until a thermometer inserted in the center of the loin reads 145 degrees. Let rest at least 15 minutes before slicing.

DARK CHOCOLATE ARROZ CON LECHE

Every meal needs a sweet ending, and this is one of my absolute favorites for Fall. This dark chocolate version of arroz con leche gets an extra level of richness from a mix of bittersweet chocolate, cocoa, and brewed coffee. Serve it slightly warmed with a dollop of whipped cream on top for a unfussy dessert that’s perfect for cozy autumn nights. (Serves 6-8)

Ingredients

• 1 cup long-grain white rice

• 3 tablespoons unsweetened cocoa powder

• 1 teaspoon kosher salt

• 2 cups brewed coffee

• 2 cups water

• 1 large egg

• 2 1/2 cups whole milk

• 1 1/2 cups heavy cream

• 3/4 granulated white sugar

• 2 cups bittersweet chocolate chips, divided

• 1 tablespoon vanilla extract

Directions

Combine rice, cocoa powder, salt, coffee, and water in a large heavybottomed pot. Bring to a boil, then lower heat and let simmer for 10 minutes or until water has mostly evaporated.

In a separate bowl, whisk together egg, milk, cream, and sugar. Pour into rice, and stir until combined. Add 1 cup of chocolate chips and stir in. Let simmer on medium-low about 20 minutes, stirring occasionally just until it starts to thicken. (Note that pudding will continue to thicken as it cools, so err on the side of stopping sooner for the silkiest texture.)

Remove from heat, stir in the remaining chocolate chips. Serve warm or chilled, as desired.

PHOTOS COURTESY OF ALEJANDRA RAMOS
PHOTO

Jaspreet

were considering expanding Red Fort Cuisine of India beyond the borders of Utah, where Singh’s family had been operating restaurants since her father opened his first in the early ‘90s. They were looking at properties online and came across a building in Meridian that had been the home of The Hideaway, a bar and grill that, despite being featured on the television show “Bar Rescue,” had recently closed. The building fit their needs, and off they went. Red Fort has now been in Meridian for a little over a year and has quickly established itself as one of the Treasure Valley’s best options for Indian cuisine.

For anyone who pays close attention to the restaurant world, it’s widely accepted that success is hard won. Margins are tight. Staffing is difficult. Diners are fickle. That there are now six Red Fort locations, four in Utah, one in Meridian, and a newly opened restaurant in Las Vegas, is nothing short of exceptional. When asked about the secret to their success, Jaspreet said, “It’s the service, the environment, the food. We’re a family restaurant, and we want our diners to feel like family. I’ve always said that we don’t make great Indian food. We make great food.”

“What we have are dishes we’ve perfected and know diners love. We stand by each dish 100%”

It’s true that certain meals within the Indian cuisine lexicon have become normalized in the minds of your average American diner. Dishes like tikka masala, butter chicken (chicken makhani), and yellow curry are familiar enough that the idea of taking the entire family out for Indian cuisine has become just as normal as going out for Mexican or Italian. Take on these recipes with quality ingredients, offer a family friendly place to dine, with a warm and dutiful waitstaff, and you’ve left an impressive mark. Red Fort checks all the boxes.

Above: Owners Jaspreet Naur and Parminder Bhatti
Left: (Clockwise) Mattar Paneer, Chicken Makhani, Aloo Gobi, Chicken
Tikka Masala, Chicken Coconut Kurma, Bismati Rice. PHOTOS BY KAREN DAY

“We’ve kept our menu smaller than other Indian restaurants,” Jaspreet said. “What we have are dishes we’ve perfected and know diners love. We stand by each dish 100%.”

It’s undeniable the model at Red Fort is a winner. The food was excellent. The tikka masala was the perfect balance of heat and spice. The chicken makhana had a lovely nutty flavor, buttery but not at all heavy. The coconut kurma wielded a potent punch of garlic and coconut. The yellow curry was traditional perfection. The mattar paneer, tricky in that in the wrong hands the mashed peas-and-cheese cubes often veers into bitterness, was savory and perfectly cooked—arguably the best in the region. This was home cooking, which used recipes passed down for generations, and was made from the heart.

If you want some sweet with your spice, the mango ice cream was a bright and creamy delight. Their kulfi—ice cream made

with pistachios, cashews, and cardamom—had just the right burst of sweetness to cut the woodiness of the nuts. Their lassi, a traditional yogurt drink that comes in mango, strawberry, or rose flavors, was light and refreshing, as was the Fort Lime, a lime and spice drink that has the taste profile of a mojito, though without the alcohol.

“We get messages from diners all the time that their kids gobbled everything up,” Jaspreet said. “That’s our hope. That diners can come and order any number of dishes to share, and there’s something delicious for everyone.”

The Red Fort crew are new to town, but just as they welcome us, we certainly should welcome them. In a world of restaurants that succeed only through deep pockets despite the mediocrity of their dining experience, it’s easy to root for a family-owned restaurant that cares deeply about both the food and the people they feed.

Above: Enjoy a view of the foothills from Red Fort’s rooftop patio.
Far left: Naan flatbread baked in tandoor.
Left: Fort Lime made with lime juice blended with club soda and spices.
PHOTOS BY KAREN DAY

GREAT RESTAURANTS GUIDE

THE CRAVE SECRET: Chef Rich Gardunia

Pastry Chef Rich Gardunia has spent much of his life learning firsthand how to make the things he craves. His mother’s superb baking skills inspired the years of study and experimentation that have finally landed him at Crave Kitchen & Bar in Eagle, Idaho. Now bound for Master Baker certification, an honor no other chef in Idaho can claim, he said, “Getting the Master Baker certificate is a huge project. I’ll probably get finished in March. Lots of tests, and I went to Chicago for another test, and now I have one more ahead of me.”

Gardunia, having practiced his craft in many professional kitchens, with post-graduate work at the Auguste Escoffier School of Culinary Arts in Boulder, has learned from mentors how to perfect everything from an authentic baguette to varieties of pastry to the methods of a chocolatier, all at the highest of finedining standards.

“I don’t pick places,” he said. “I pick mentors. I email people and ask, ‘Hey, will you teach me this?’ I’ve spent much of my career seeking out knowledge.”

Before Crave, Gardunia chose to work at places with chefs who were masters at their craft. In Denver, he was sous chef to a baker renowned in France for his baguettes. He spent a year and a half in his kitchen learning how to bake bread. Beyond bread, Gardunia’s drive to craft world-class desserts has also made him form alliances internationally. Once or twice a year, he travels to the Mission Chocolate’s bean-to-bar craft chocolate factory in Brazil, where he’s mentored by superstar chocolatier Arcelia Gallardo.

Top and top left: "This is my celebration cake," said Gardunia. A blend of carrot cake, red velvet, cookie dough cake, chocolate, and funfetti with a caramelized white chocolate buttercream on the outside sprinkles and house-made gummy bears. Above: "This is my gluten-free chocolate cake, similar to an opera cake with a scoop of vanilla ice cream," he added. The berry compote surrounds the mousse chocolate cake, with some ganache dipped into chocolate and more mousse on top.

Always searching out mentors and pushing himself to new heights, Gardunia allows the seasons to dictate his ingredients and gleefully takes on the challenge of the holidays. “I always do elaborate Halloween desserts,” he said. “Last year, I did a chocolate cauldron that smoked, with panna cotta eyeballs, and a chocolate skull on fire. Apples are big in the fall. I’m always working with a lot of chocolate, and towards late fall we’re pulling candy canes and continuing the to-go desserts, like bourbon pecan pie. I always do a big pie drive for Christmas and Thanksgiving. Last year, we sold a thousand pies.”

At Crave, Gardunia’s key lime pie and ever-evolving cheesecakes are bestsellers. “I’m changing the [cheesecake] flavor

every week,” he said. “However, there’s usually always a carrot cake, and a gluten-free dessert. And in October, I will be entering the World Bread Awards USA.” For the WBA, he’ll submit four entries: Crave’s honey-lavender sourdough, their hamburger bun, their baguette, and one entry yet to be determined.

The efforts of the pastry chef should never be underappreciated. As Gardunia noted, people begin their dining experience at Crave with his freshly baked bread and leave after ordering one of his outstanding desserts. Pastry chefs are the alpha and the omega of the dining experience. That we have a soon-to-be ‘Master Baker’ in our midst should encourage everyone to visit Crave and offer Pastry Chef Rich Gardunia a well-deserved round of applause.

PHOTOS BY KAREN DAY

ANTHONY’S The Turf with the Surf

Stop into Anthony’s in Boise and you’ll find a menu filled with fresh seafood from the Northwest. Look closer and you’ll find a selection of steaks from Double R Ranch. It’s a natural fit since Double R Ranch beef is sourced from family-owned ranches throughout the Northwest where the climate and natural resources produce premium steaks.

Anthony’s offers three steaks: sirloin, tenderloin, and ribeye. Each one possesses unique characteristics and flavor profiles. To understand more about each steak, here’s a quick beef lesson.

The primary measure of a steak is the amount of marbling, or intramuscular fat, it contains. Marbling is the fine white streaks you see in a raw steak. Chefs say that fat equals flavor, so steaks with abundant marbling have a robust beef flavor and literally baste themselves from the inside for a juicy finish.

The texture of a steak is impacted by how frequently the muscle it’s extracted from is in motion. The more a muscle is exercised, the more flavor it develops. A downside is that it also creates a firmer texture.

With these facts in mind, here’s what to know about each of Anthony’s steaks:

Sirloin This well-known steak represents excellent value. It comes from the rear of the loin primal which receives a large amount of exercise, imbuing the steak with good beef flavor and a firm texture. Sirloins contain fair marbling and have a distinctive firm bite. Anthony’s steaks are cut from the top sirloin, which produces superior steaks in terms of flavor and texture.

Sirloin is an ideal steak to enjoy as a surf and turf offering since its great flavor and firm texture are a perfect foil for rich and tender seafood.

Tenderloin—The tenderloin, or filet mignon, comes from a muscle that receives very little exercise and makes it the absolute most tender of all steaks. This is a lean cut with minimal

marbling, so the flavor profile is mild. Anthony’s menu has an eight-ounce steak, but offers options to accent its mild flavor. This includes a savory gorgonzola truffle butter and port demi sauce, and Filet Oscar with Dungeness crab and Béarnaise.

Ribeye The ribeye is considered the king of steaks because of its intense marbling, which creates a high level of beef flavor and a juicy, tender texture. The ribeye comes from the rib primal, which does not receive a substantial workout. As a result, the ribeye is a wealth of varying flavors and tender textures. The outer section of a ribeye, called the spinalis or cap of ribeye, is hands down the single beefiest bite of steak. A ribeye paired with seafood makes for a decadent meal, but this is a steak that is best enjoyed on its own.

The perfect steak is the one that matches your personal preferences. Anthony’s provides an excellent selection for any palate. To find the best steak for you, let experience be your guide. Give each steak a try to develop a foundation of knowledge to choose the right steak time after time.

PHOTOS COURTESY OF ANTHONY’S

WEST MEETS EAST Modern Fusion at Ling & Louie’s

“Fusion” is an attractive word, but its de nition shi s to accommodate the ner points of its context. It can mean alchemy, or a coalition, or the co-mingling of interesting and diverse styles. In terms of a regional chain that’s now a Treasure Valley favorite, Ling and Louie’s brings avorful fusion to our taste buds.

Ling & Louie’s was the brainchild of veteran restaurateur and founder Randy Schoch. e idea came to Schoch through his appreciation for the foods he’d enjoyed during the 20 years he lived in Hawaii and traveled throughout Southeast Asia. Schoch created Ling & Louie’s with the vision that the traditional cuisines of Asia could be created with a modern air for presentation and quality. e characters of Ling and Louie represent Schoch’s vision, marrying modern Asian cuisine with American culture.

In 2019, long-time Manager and Director of Brand Development, E. John Banquil Jr., purchased Ling & Louie’s Restaurants from Randy Schoch with the vision to continue the excitement of the brand and propel it into the future with his local Idaho business partners Rex Chandler and Caleb Padgett. “Ling & Louie’s Asian Bar and Grill is for people who want to have fun and enjoy a unique dining experience,” said Padgett. “Serving Modern Asian Cuisine with American air, our chefs use traditional Asian cooking techniques and ingredients in non-traditional ways to create bold, craveable avors that appeal to all tastes.”

Ling & Louie’s interprets fusion as using traditional Asian cooking techniques and ingredients in non-traditional ways. “We don’t like to be pigeon-holed into one category or another— such as Chinese, ai, or Japanese—because that is not who we are,” said Pagett. “We look at popular Asian and American dishes and think about how we can make them better. Sometimes, this means taking what is considered a traditional Chinese dish and adding what are traditional ai ingredients to give it a unique twist on the original. Other times, it means taking a dish that you grew up eating—like meatloaf—deconstructing it and rebuilding it into something wholly unique and delicious.”

Diners can enjoy a variety of wok- red favorites that are inspired by a fusion of Chinese, ai, Japanese, and American cuisines. With an upbeat atmosphere, an innovative bar, and friendly service, the cuisine at Ling & Louie’s pairs perfectly with their selection of signature cocktails, cra beers, and handselected wines. Serving lunch, dinner, daily happy hours, and a weekend brunch, Ling & Louie’s not only applies fusion towards avors and preparation, but also in terms of o ering this concept to a variety of mealtimes.

Ling & Louie’s takes their fusion seriously. From the interesting and diverse styles in uencing their menu to the spirit of coalition that speaks to the hospitality diners will experience at their restaurants, they’ve undoubtedly drawn together the best of many worlds into something truly singular and exciting. Visit Ling and Louie’s in Meridian, or their new location along the Boise River in downtown Boise, and experience the alchemy of fusion for yourself.

TI AMO Northwest Fare,Italian Flare

In a mood to fall in love with the Italian eatery next door? Ti Amo, which means “I love you” in that most loving of languages, is a family-style Italian restaurant located in the former Flatbread building in Boise’s Bown Crossing. rough a passion for great food, mid-range prices, a full bar and an inviting patio, Ti Amo wants to spread the culinary love to its neighbors in Harris Ranch and beyond.

“It’s families, it’s kids,” said Nikolai Castoro, operating partner of the Torro Restaurant Group, which owns Ti Amo. “Not a lot of people are looking to go out to a ne dining restaurant in Bown Crossing.”

While the Torro Restaurant Group is known for its upscale dining spots, such as Barbacoa, Coa de Jima, and Coa del Mar in Eagle, this young suitor aims to be a more casual neighborhood favorite.

e menu certainly is a crowd pleaser, featuring a wide range of traditional northern and southern Italian recipes combined with some American staples, such as burgers and steaks spruced up with a dash of standard Italian ingredients. e Chianti Caramelized Onion Burger or the Grilled Rib Eye, served with ngerling potatoes, surely will bring a smile to any meat eaters in the party not quite in the mood for Italian fare.

If pizza is what’s craved, Ti Amo o ers a colorful palette of traditional pies with modern touches, from a Margherita to a Diavola to a Bianco Magni co. e Fig and Prosciutto, topped with a balsamic glaze, olive oil, and agave, is especially tempting. Alongside pizzas is a classic lineup of pastas, each with a Ti Amo ourish, such as the Linguini Frutti di Mare or the Spaghetti Alla Bolognese. e Homemade Lasagna is layered with Italian sausage, fennel, herbed ricotta, and mozzarella. is pasta dish made in-house proves the old adage that the fastest way to one’s heart is through their stomach.

A ectionately inspired by its home turf, the menu boasts choice entrees that blend Northwest fare and Italian are. e

Baked Salmon is presented over roasted potatoes, broccolini, and a Mediterranean compote. The Idaho Trout A Limone, topped with a lemon caper white wine sauce, is a dish any Ligurian net-slinger would find mouth-watering.

On the Soup and Salad menu are dependable loves such as the Classic Caesar Salad, featuring Calabrian peppers, and the Minestrone soup, along with a Chicken Apple Walnut salad, mixed with fresh field greens and blue cheese crumbles, that would draw the admiration of any Piemontese.

For those slow to warm to the affections of the new kid on the block, Ti Amo offers regular happy hour, brunch, and cocktail specials. Their happy hour half-priced cocktails (seven days a week from 3:30 to 5:30) are certain to blush the cheeks of even the hardest of hearts.

Revived from the name of the Castoro family’s first restaurant —an award-winning hot-spot operated in Laguna Beach, California—Ti Amo believes that through a passion for fine food and an embrace of new surroundings, it really is possible to fall in love all over again.

PHOTOS COURTESY OF TI AMO

AMERICANA ON A BUN

Come for the fried pickles, stay for the classic American burgers

A cheeseburger is arguably more American than either hot dogs or apple pie, no matter that catchy jingle from the old Chevy commercial. Summers are meant to be spent grilling in backyards, picnicking in parks, and camping in the mountains, and for my money, I’ll take a juicy, charbroiled burger every time. Luckily, for those of us living in the Treasure Valley, we can swing into Holy Cow! anytime for a delicious take on this American classic, no grill required.

Located in the heart of downtown Nampa, Cyndi Ross and her son, Dylan Hunter, have run the restaurant known for its craftstyle burgers since summer 2019. In their words, Holy Cow! is an ode to their love of the classic American burger, and I have to say, they do a darn fine job of serving up the people’s sandwich in a tasty variety of unique offerings.

The first thing you’ll notice visiting Holy Cow! is the warm, welcoming vibe and the kitschy alien-themed decor. One framed poster in the bar reads, “Eat Locals,” a nod to popular television show the Walking Dead. Dozens of framed photos of dogs and chalkboard art depicting an alien spacecraft abducting a cow make it clear that this is a burger joint that doesn’t take itself too seriously.

They are, however, serious about the food. Holy Cow! takes pride in sourcing the freshest ingredients from local ranchers dedicated to traditional methods of agriculture. Hunter and Ross’s passion for improving the health of our planet and community shows in their commitment to partner with local producers who farm with integrity.

The stars of Holy Cow! are the burgers, from The Classic, with lettuce, tomato, onion, and pickle, to the popular Sam

Elliott, a cheeseburger layered with bacon and hickory-smoked pulled pork. No matter your pleasure, all feature a 1/3-pound, grass-fed local Wagyu beef patty and are served on a sweet toasted brioche bun. Our favorites included the Rude Boi—the roasted jalapeños provide the perfect amount of heat—and the pastrami-forward Holy Reuben on mild sourdough rye with plenty of sauerkraut and grilled onions. The beer-battered fries and tater tots were excellent too, served piping hot and crispy, perfect for dipping in fry sauce. If you’re thirsty for an adult beverage to accompany your burger, choose from a selection of local and regional beers, plus two featured boozy slushies— huckleberry margarita and raspberry lemon drop—to help keep cool on a hot summer day.

The menu also features a variety of appetizers for sharing, like mac n’ cheese egg rolls, Kung Pao Brussels sprouts (watch out, red chili alert!), and the ever-popular fried pickles, which disappeared from the table faster than you could say “Holy Cow!” For dessert, our friendly server recommended the house specialty, the peanut butter chocolate pie. Described as “basically a giant Reese’s peanut butter cup,” it did not disappoint. Ask for extra forks, because everyone at your table is going to want a bite of this one.

If you’re hungry for a taste of summer, head to Holy Cow! for their take on an American classic, or to just relax over a beer and some fried pickles. Just be sure to keep an eye out for alien spacecraft.

PHOTOS BY JAMEY BAUMGARDT

Home, Family, and Hospitality is ALYONKA RUSSIAN CUISINE

During frigid winters in Almaty, Kazakhstan, Elena DeYoung, the owner and namesake of Alyonka Russian Cuisine, kneaded dough with her family to make pelmeni. They froze the Russianstyle dumplings outside because freezers were small in the Sovietera city. When guests came knocking, DeYoung would retrieve the pelmeni, help her grandmother boil them, and serve the seasoned beef-filled dough balls with a dollop of sour cream. That was the way that home, family, and hospitality worked in DeYoung’s first home country, and the way it still works today at Alyonka.

In 2004, DeYoung arrived in Boise and was thrilled to find that the city was home to a small Russian Orthodox Church. She helped found what became the Russian Food Festival in 2005, which she would go on to direct for 17 years, by first offering her home kitchen to members of her church. Much like her childhood kitchen, friends gathered and cooked dumplings and borscht, a tangy and rich traditional garden vegetable and beet soup. That first year, they were a huge success. In subsequent years, they cooked for months to prepare for the opening day customers, who inevitably lined up around the block. Many of those who gathered at the festival became Alyonka regulars when DeYoung opened her restaurant in 2019.

Outside, Alyonka has a shaded, light-lined patio; inside, the décor is crisp and white. One can view the spotlessly clean kitchen behind a counter stuffed with icing-layered Honey and Royal Poppy Seed Chocolate Ganache cakes. On the walls hang honors garnered over the years, including Best of Boise Ethnic Restaurant Award 2023, Idaho’s Best European Restaurant 2023, and a picture of DeYoung and Guy Fieri, who featured the restaurant on his popular Food Network show “Diners, Drive-Ins, and Dives.”

When asked about the culinary choices on the Alyonka menu, DeYoung cites her grandmother’s passion for cooking, the multicultural heritage of her hometown, and her love of food and stories. She never inherited a recipe from her grandma, but instead “remembered flavors.” These memories come to life on the plates and everything in the restaurant is, “made from scratch, no cans.”

Fan favorites on the dinner menu include Beef Stroganoff, a creamy, buttery sauce ladled over your choice of egg noodles, buckwheat, or rice; Golubtsy, which are cabbage rolls stuffed with seasoned ground beef; and Lamb Plof. For appetizers, the blini are fluffy crepes with a choice of caviar, ground beef and mushroom, or garlicky vegetables. Of special note are Shuba, a gorgeously layered smoked salmon, beet, and potato dish; Smoked Gouda Spread, a delectably complex dip; and Pickled

Vegetables, a delicious assortment reminiscent of the popular foods from the cold winter months of DeYoung’s childhood. Through food, DeYoung has created a home in Boise. “My door is always open here for everyone,” she said. “I put my heart into every dish.” Her heart is filled with stories she shares to help guide diners through the menu, and to give context to how food has been a constant joy in her life. Thanks to DeYoung, that joy shines through in every dish at Alyonka.

Top: The signature savory chicken kebab complimented by tart carrot salad and dill rice. Above: The Pavlova is a Russian dessert favorite. Elena applies a personal touch to every dish leaving the Alyonka kitchen. PHOTOS BY KAREN DAY

Paddles Up Poke is Idaho’s premier poke and sushi burrito destination. Founded in 2017 by an Idaho family determined to bring quality and fresh poke to the Treasure Valley. All of our products are delivered daily and hand cut with love for you. Come taste the difference at Paddles Up!

One of the best aspects of being an author is that I get to follow my books out into the world, and to experience a myriad of cultures and culinary delights. Regional meats and cheeses, tradition-honed recipes and blends of spices, and unique means of preparation all provide the thrill of allowing your tastebuds to travel. I’m chu ed to report you can tap into that same joy without leaving the Treasure Valley. Here are some of my favorites.

Kibrom’s serves Ethiopian and Eritrean dishes with warm injera bread. Gather a group of friends and eat family style. For a delicious kick of spice, try the Red Tibs, with your choice of chicken, beef, or lamb sauteed in an onion and berbere sauce. Delight your vegan friends with one of the many vegan o erings, my favorite of which is the Tikel Gomen, a dish of cabbage, potatoes, and carrots cooked with onion and alicha spice. e injera is warm, the spices comforting, and Kibrom’s vibe is that of friendship and sharing. I regularly get a craving for Himalayan momo dumplings, which inevitably sends me to the Mount Everest Momo Cafe. It’s a charming place, run by the always gracious Raj Shrestha. e menu has a variety of in uences, with Indian curries and Tibetan noodles, but it’s the momo that keeps me coming back. Momo are steamed dumplings, lled with spiced chicken, pork, yak, or vegetables, and served with a tomato sauce of varying heat levels. Many of my favorite dining experiences have been in restaurants that perfect a simple dish, and these dumplings are the height of perfectly delicious simplicity.

e moment you walk into Food Land Market, you smell the warm aroma of Turkish co ee and cardamom tea. e front of the market is a light- lled bistro, the market itself featuring Arabic, European, halal and kosher products, expertly curated by owner Hana Mutlak. Mutlak’s family recipes are featured in the restaurant, with love and skill in every bite of shawarma, dolma, and baba ghanoush.

e bakery case of baklava makes for a glorious problem: which do you choose? e correct answer is that you systematically try them all, but for the sake of reasonableness, I’ll pose that the pistachio rectangles are one of the best pastries in town.

ere’s a plethora of Mexican restaurants in the valley, but when one of the best restaurants is only well-known in foodie circles it deserves a shout out. Campos is a Mexican market and carniceria, with a restaurant tucked in the back. is is food from the source, made with

traditional ingredients from traditional recipes. e bright salsa of the sopes, the savoriness of the al pastor gordita, chorizo, carnitas, lengua, cesina, milanoza, a taco for every taste, and the asada torta, with its marinated beef and pickled peppers, is the sandwich of my dreams.

e world is lled with culinary delicacies that ll our bellies and stoke our imaginations. We’re fortunate in Boise to have an ever-expanding roster of restaurants that gleam with the light of travel for some and home for others. Cheers to the gi of food that brings a world of in uences into our fair city.

Clockwise: Momo dumplings from Mount Everest Mom Café; Shawarma, dolma, baba ghanoush, and baklava from Food Land Market; Ethiopian chicken, beef, and lamb from Kibrom’s; gordita, sopes, and torta from Campos Market. PHOTOS BY ALAN HEATHCOCK

In 2018, Governor Butch Otter named July “Idaho Spirits Month,” a proclamation meant to showcase Idaho distilleries and create awareness of the bene ts of cra -distilling to the Idaho state economy. Shortly therea er, Sip Idaho was born. Sip Idaho’s founder and event organizer, Rachelle Kelch, noted that other cities had liquor tasting events and this was an opportunity for Boise to do the same.

“I saw there were events in Las Vegas, Los Angeles, and other big cities and thought we should have an event in Boise that would show o the great work of our Idaho distilleries,” Kelch said. “ e idea was to allow consumers to be able to sample a number of products in one day and at one place.”

e rst Sip Idaho event took place in 2019, a relatively modest a air with 20 vendors and 100 or so attendees. e event has grown year by year, and in 2024 has gone from one event in Boise to four, with Sip Idaho North (Post Falls), South (Twin Falls), East (Idaho Falls), and Sip Idaho Boise, the agship event. Sip Idaho Boise will take place on September 21st and 22nd at the Riverside Hotel in Garden City.

SIP IDAHO SIP IDAHO

Have you ever wanted to impress your house guests with your very own craft cocktail? The “Cocktailing at Home” class will be taught by local mixologist and owner of Libation Education, Austin Baird. Baird will go through the basics of shaking, stirring, mixing, and creating. This will be a hands-on class, with attendees making cocktails along with Baird.

Are single-malt whiskeys your drink of choice? John McKee, owner and founder of Headframe Spirits, the 2024 Montana American Single Malt Distillery of the Year, will lead attendees on a trip around America, tasting a variety of American single-malt whiskeys and highlighting what makes each unique. Mash bills, barrel aging, distillation, and a comprehensive overview will be given for American single-malts, the trendiest spirit in the land.

For those paying attention, tequila has been having a moment. If you’re a fan of this deservedly popular and complex spirit, treat yourself to “A Journey to Mexico: Grand Tequila Dinner Pairing.” is event will feature discussions on tequila making, dissecting what makes each tequila’s pro le unique, all while feasting on a curated dinner with pairings of Grand Mayan Tequila from Jalisco, Mexico.

Beyond greatly expanding their roster of vendors—with over 300 products available to sample—and going from one day to two, Sip Idaho Boise 2024 will also feature “Boozy Classes” aimed at educating spirit enthusiasts in the ner points of home cocktail making, American single-malt whiskey, and tequila production and appreciation.

Sip Idaho’s Rachelle Kelch expressed her hope to have a huge turnout in September, as to shine a light on small and mediumsized distilleries cra ing amazing spirits in Idaho and beyond.

e Premier Liquor Tasting Event will be on Sunday this year and feature tasting access to all vendors, catered appetizers, and live music from Ashley Rose. Find the full list of vendors, as well as tickets to Sip Idaho Boise and the “Boozy Classes,” at the Sip Idaho website: sipidahoevent.com.

PHOTOS COURTESY OF SIP IDAHO

IN IDAHO LIQUOR STORES NOW

DISCOVER BARDENAY

Steadfast in lustful exploration but anchored in true craft. Distilled to perfection and calling for celebration.

Bardenay Distilling Co. An Idaho Distillery Since 1999

BEHIND THE SHINING STILL Idaho’s Bardenay Distillery

It was December 5, 1933. Amendment 21 was added to the U.S. Constitution and after 13 long years, Prohibition was over. People danced in the streets, gleefully celebrating alongside friends and neighbors. Hidden bottles were brought out of basements and from underneath floorboards for a country-wide jubilee.

A lot has changed in the decades that followed what became known as Repeal Day—among them, a flourishing resurgence in the art of spirits and distillation, finally above ground and out from under the thumb of federal control.

66 years post-Prohibition, history was made again in December 1999. The Bureau of Alcohol, Tobacco, and Firearms granted Idaho’s Bardenay the first post-Prohibition permit to distill alcohol in a public space, specifically in a restaurant where the spirits would be sold. Bardenay, whose name hails from a sailing term meaning “cocktail,” became one of America’s first craftdistilleries and the first to do so inside a restaurant.

Ensconced behind a large glass partition in the corner of their downtown Boise location, Bardenay’s shining brass and chrome still is the cornerstone of their restaurants. With the still in operation, wooden barrels lining the walls, and vats fermenting their latest batch of water, sugar, and yeast, diners and bar patrons can watch the magic of their cocktails come to life in real time as expert distillers move from still to barrel to bottle and more.

“We make everything from scratch here at Bardenay,” said Distillery Manager Josh Malone. “Whether that’s hand-squeezing the fruit for our cocktails or making the spirits themselves.”

Bardenay is a full-service distillery, operating in (soonto-be) four locations, with their original downtown Boise location, Eagle, Coeur d’Alene, and their upcoming space in Garden City. The Garden City operation stands to be the largest to date. They do everything themselves— fermentation, distillation, filtration, and bottling. After completing the extensive process, Bardenay sells and buys back the liquor from the state of Idaho, which is what allows them to work within the complicated liquor laws. Their spirits are then distributed for sale at all Idaho State Liquor Stores and each of the Bardenay locations.

Malone and his team hand-produce several distinct spirits: rum, whiskey, gin, vodka, lemon vodka, and an assortment of tantalizing liqueurs. “We only use fruit produced in the Northwest,” he explained. “We process and macerate it all in-house. The lemons used for the lemon vodka are handzested; it’s all naturally flavored by the lemons themselves.”

They are currently working on a coffee liqueur, which will be the latest addition to their ever-growing cocktail menu. Additionally, they make strawberry, cherry, blueberry, banana, and cassis liqueurs, to name a few. Cassis is a beautiful and flavorful dark red liqueur made from blackcurrants.

The Garden City location is slated to open by the end of 2024. In the meantime, Malone and the Bardenay distillery team are busy facilitating distillery tours to those interested in learning about the process, as well as continuing to bottle craft-spirits worthy of the restaurant’s long and storied history.

PHOTOS COURTESY OF BARDENAY

CHOCOLAT BAR

For the past 20 years, the Chocolat Bar has been serving up delicious treats at their locations in Boise and Eagle. Last spring, they closed their Bannock Street shop in search of a larger downtown Boise location. e new space, at 801 Main Street and slated to open in late August, will have all the chocolates their loyal patrons crave, but will also take a page from their Eagle location by adding in-store seating, espresso, and gelato/sorbetto.

“We travel a lot, and found we really loved gelato,” said Jason Stack, a trained chocolatier who owns the Chocolat Bar with his wife Trish. “We needed something to draw customers during the warmer months, so we added it to the menu. We knew we couldn’t bring in gelato without having espresso for an a ogato, which is pouring espresso over a scoop of gelato. We’re excited to o er both gelato and espresso in our new location, and to have enough room for seating, both inside and outside, so people can enjoy their treats right there at the store.”

What will remain the same is the Stacks’ commitment to quality. From the Chocolat Bar’s wildly popular to ee almond bark and Fleur de Sel sea salt caramels to their impressive assortment of tru es and shortbread to their small-batch ganache, everything is made in-house, by hand, from carefully curated ingredients, many of which are locally sourced.

“Our philosophy is to o er classic avors, with quality and community as the priority,” Stack said. “ e avor pro les are ours. It’s taken experimentation and many iterations to come up with the recipes. ough the recipes start with us, we’re always striving for avors the public will love.”

is same philosophy of quality applies to their espresso and gelato/sorbetto. e Stacks are espresso fanatics, going so far as to taking espresso with them even when camping. With beans procured from local roaster Café Mulé, their Nespresso machine keeps the shop busy in the mornings. eir gelato menu is packed with Italian classics like their or di latte, stracciatella, amaretto, and pistachio, as well as crowd pleasers like chocolate and bisco . ey never use pre-made mix. ey make their own sweet cream, pistachio pastes, and, of course, feature their own chocolates. For sorbettos, they o er limone and strawberry, the latter of which is Stack’s go-to avor.

“We get fresh strawberries and cook them down,” Stack said. “It’s a bit of a process, but it’s important that nothing tastes arti cial, especially with berries. Our sorbetto has such a strong, fresh, strawberry avor. It’s just hard to beat in summer.”

e Stacks have always believed in partnering with other local entities, from sourcing ingredients from local farms/dairies,

getting co ee beans from local roasters, and hosting evenings of chocolate pairings with local breweries and wineries. eir new and larger home will help facilitate and evolve these collaborations and events. Keep an eye on the Chocolat Bar’s social media for news of events and for the announcement of the o cial opening of their new space in downtown Boise.

Top: French Kiss Truffles. Middle: Affogato with espresso over Stracciatella gelato. Bottom: Chocolate Bar’s wide variety of chocolate bark. PHOTOS BY ALAN HEATHCOCK

Idaho’s Potato from the beginning

How do you feed more people with fewer resources? For more than 90 years, we’ve advanced technologies and processes to produce more abundant harvests.

At Simplot, We Contribute to Feeding our World, by Bringing Earth’s Resources to Life.

J.R. Simplot - Circa 1970

TATERNACITY

September is National Potato Month, and you’d have to turn in your Idaho residency card if you didn’t know about the stalwart crop that Idaho is known for and, frankly, excels at producing, thanks to volcanic terroir or perhaps, “potatoir.”

It was a scrappy Declo, Idaho kid, J.R. Simplot, who, at age 14, had no time for being hemmed in by parental rules. His resilience and determination set the stage for Idaho’s potato industry.

Armed with some gold coins his mother gave him, J.R. set out on his own and parlayed an entrepreneurial adventure that initially involved some hog wrangling. Not long after, he created one of the biggest and ongoing privately owned companies in American history

Today, the J.R. Simplot Company yields a continuous and vibrant crop of Umatillas, Russet Burbanks, Dakota Russets, and the new darling of potato fans—the fingerlings. Fingerlings are the true earning tater crops these days for Idaho spud farmers, according to Rex Chandler. The esteemed “Table 75” in Chandlers Steakhouse & Seafood is where many a fingerling potato farming baron can be found spending their spoils.

The story goes that before he was a mogul, J.R. won a coin toss and full ownership of an electric potato sorter. As he grew his business, the company became the largest shipper of potatoes in the West, with over 30 warehouses in Oregon and Idaho. Today, Simplot is a global force with 15,000-plus employees in several countries, creating all sorts of innovative food products primarily designed for commercial use, not to mention ranching, farming, plant sciences, seeds, food processing, and brands, and are still in the fertilizer manufacturing and phosphate mining business.

It would not be an exaggeration to say that Idaho potatoes, grown for Simplot by many Idaho farmers, feed the world. Historically, Idaho potatoes gave sustenance to our fighting troops during World War II. When wartime shortages made fertilizer hard to come by, J.R. saw around that corner and created his own manufacturing plant in Pocatello. As the wars ended and modern conveniences rose, J.R. seized the opportunity to create a palatable frozen French fry. It was the institutional customers and restaurant owners who saw the genius of this, and in 1965, kismet brought J.R. to meet with McDonald’s founder Ray Kroc, who was sold on frozen fries for the uniformity of the bestselling menu item. Simplot’s fries have become one of the most profitable items on the McDonald’s menu to this day.

Catherine Bates, Simplot’s Senior Communications Manager, summed it up. “If we are looking at just Idaho potato production, Simplot produces 1,645,250,000 lbs. of raw potato annually,” she said. “We produce 11 different varieties in Idaho and support 47 Idaho growers with our potato production in the state. Our Caldwell potato plant brings in many different varieties of potatoes annually. For crop production in 2024, 19 different varieties of potato were processed. Some of the names you might be familiar with are Russet Burbank, Dakota Russet, Umatilla Russet, and others.”

SPICY SRIRACHA

SIDEWINDERSTM FRIES

Get bold with these sidewinder-cut fries tossed in garlic and red chili flakes. Perfect for dipping in a spicy house-made sriracha sauce.

SIDEWINDERS™ Fries:

•4 lb. Simplot SIDEWINDERS™ Fries: Original Cut Clear Coated

SIDEWINDERS™ Fries

•1/4 cup Garlic, minced

•1/4 cp Red chili flakes

•Salt and black pepper to taste

Sriracha Sauce:

•3 cups Mayonnaise

•1 cup Sriracha

•1/2 cup Lemon Juice

•1 Tbsp. Lime Juice

•1/2 Tbsp. each Lemon and Lime Zest

Directions

Preheat fryer to 345°F.

Fry SIDEWINDERS™ Fries for 4 minutes. Remove them to a stainless steel bowl and sprinkle with garlic, red chili flakes, salt, and pepper. Toss to coat evenly.

To prepare Sriracha sauce; whisk together all ingredients until well incorporated. Cover and refrigerate.

Serve hot with house made sriracha sauce on the side.

PHOTOS COURTESY OF SIMPLOT

MOULES FRITES:

A Love Story

Growing up in a coastal town north of Boston—a solid clam town—the last thing we ever craved was mussels. They sliced our feet as we jumped off rocks to swim in the summertime. Their spent shells were never worth collecting. Mussels were considered food by the Euros, Quebecois, and Italians in the North End. I was none of those.

It took me until my twenties before I was brave enough to eat a dish of them. It was encouragement from my father. Mussels, he told me, were sweeter and better than clams, a sentiment I wholeheartedly agreed with once I tried them. Now I live in landlocked Idaho, where Chandlers Prime Steaks was the last place I thought would feed my sweet heat addiction to Moules Frites, a classic Belgian dish only found on their bar menu, and unlike anything in the 208.

This dish has perfectly crisp Idaho potatoes heaped over (or served on the side), which is Rex Chandler’s preference.

Chef Manny Martinez uses executive Chef Luis Flores’s brilliant Asian fusion recipe. Their secret? The Chandlers dish balances the heat and cooling notes, Thai peppers, and cooling lemongrass in the coconut-based broth to keep you coming back for more. The buttery nature of the coconut milk is a perfect swap for the more traditional side of mayo, and this dish comes with three additional dipping sauces for the fries.

Chef Flores has honed this dish since the 1990s. “I came up with that idea of making the sauce, and when I came to work with Rex Chandler we made that recipe better than the original, with a Thai influence—curry, garlic, lemongrass, and a few Thai peppers in there for the heat that keeps you coming back,” he said. “People come in, enjoy the sweetness of the mussel and the little bite and spice from the sauce, and then the fries finish them up.”

Rex Chandler added that Taylor Shellfish in Whidbey Island was a direct source for their mussels, with fresh shipments picked up several times weekly. “It’s absolutely the freshest you can get,” he said. ‘Though these Moules Frites are not available on our dinner menu—only on the bar menu—those patrons who know about this dish often order it when seated in the dining room for a shared appetizer. We still retain a lot of connection with the classic Escoffier recipes like our chocolate souffle, one of many classics at which we excel, like all the mother sauces. We adhere to the Escoffier principles, but get these beautiful, fresh PNW mussels for the Moules Frites. Chef Flores has evolved this dish into a must-try culinary experience here at Chandlers.”

A little sweet, a little heat, some Idaho spuds, and a subtle hint of the ocean. If this sounds interesting, then head down to Chandlers and give the Moules Frites a try. Everyone I’ve ever compelled to sample this menu item has thanked me. I promise that you will, too.

PHOTO BY KAREN DAY

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