Million
Flavors of Fall
Welcome to the vibrant season of fall! As the leaves turn and the air crisps, our cravings shift toward the warm and comforting flavors that define this time of year. October is always one of our most anticipated issues here at Boise Lifestyle, and it’s no surprise why—this month, we’re celebrating all things food and drink, with a special spotlight on some exciting culinary destinations.
This issue is packed with delectable delights, from exclusive interviews with local chefs to mouthwatering recipes you can recreate at home. We had the pleasure of sitting down with some of Idaho’s top culinary talents, who shared insights into their fall menus—expect hearty soups, rich stews, and desserts infused with seasonal flavors like pumpkin, apple, and cinnamon. Whether you’re an experienced home cook or just looking to try something new, these recipes are sure to inspire.
We’re also thrilled to showcase some of the newest additions to our city’s food scene. Hotel Renegade, a fresh face in Boise’s evolving landscape, has become home to a few standout spots worth checking out. Whether you’re in the mood for classic dishes with a twist at Baraboo Supper Club, an evening cocktail at The Highlander Rooftop Bar, or a cozy coffee at Blue Collar Coffee, these spots offer something special for everyone.
Food has a unique way of bringing us together, evoking memories, and creating lasting connections. Whether you’re sharing a meal with loved ones or discovering new dining experiences, we hope this issue encourages you to explore Treasure Valley’s vibrant food scene and savor the rich flavors of the season.
As always, thank you for being a part of our community. We hope you enjoy discovering new favorites and making lasting memories around the table this fall. See you around town!
October 2024
PUBLISHER
Vince Gewalt | vince.gewalt@citylifestyle.com
EDITORIAL COORDINATOR
Tricia Busalacchi | tricia.busalacchi@citylifestyle.com
STAFF WRITER
Jordan Gray | editorial@boisecitylifestyle.com
SALES SUPPORT ASSISTANT
Maria Serondo | support@boisecitylifestyle.com
SOCIAL MEDIA COORDINATOR
Russell Detablan | editorial@boisecitylifestyle.com
CONTRIBUTING WRITERS
Pamela Kleibrink Thompson, Kurt Orzeck, Jordan Gray, Chelsea Chambers, Martha Channer, Denise Llorente, Ashley Loeb, Tammy De Weerd
CONTRIBUTING PHOTOGRAPHERS
Martha Channer, Ashley Loeb, Tammy De Weerd, Pamela Kleibrink Thompson, Phil White, 8th Street Studio, Erin Roberts, Roland Lane
Corporate Team
CHIEF EXECUTIVE OFFICER Steven Schowengerdt
CHIEF OPERATING OFFICER Matthew Perry
EXECUTIVE DIRECTOR OF HR Janeane Thompson
AD DESIGNER Evan Deuvall
LAYOUT DESIGNER Kirstan Lanier
VINCE GEWALT, PUBLISHER
Celebrate
Flavors
Cheryl
Newsworthy in Idaho
A Roundup of Exciting News from Local Businesses
IDAHO’S JULY: CELEBRATIONS AND PROGRESS
Notable achievements throughout Idaho marked July. The month began with celebrations of the 4th of July and Idaho’s 134th birthday, setting the stage for a focus on community contributions. Libraries were highlighted for their expanded roles, offering after-school programs, adult classes, and supporting local artists. Visits to the Museum of Idaho and the Development Workshop underscored their vital efforts, including providing jobs for individuals with disabilities. In Ketchum, the launch of the Bluebird Village workforce housing project was a significant accomplishment, while in New Meadows, the community successfully raised $530,000 for a memorial skatepark, with construction set to begin soon. July showcased the dedication of Idahoans to fostering positive change. idahocf.org
IDAHO TRAVEL COUNCIL GRANT AWARDS
The Idaho Travel Council has awarded $9,868,470 to non-profit organizations through its tourism grant program. These funds will enhance marketing efforts to promote Idaho’s cities and regions, including advertising, videography, and travel shows. Recipients include
Visit Boise, Southwest Idaho Travel Association, and the McCall Area Chamber of Commerce. Supported by a 2% lodging tax, this initiative aims to boost tourism and benefit local communities. Total lodging tax collections for the fiscal year reached $21,778,515, reflecting a 2.4% increase from the previous year. This funding highlights Idaho’s growing prominence as a travel destination. commerce.idaho.gov
NATIONAL BIKING SURVEY
The League of American Bicyclists conducts its annual national survey to assess biking conditions across U.S. communities. This year, nearly 100 communities applied for the Bicycle Friendly Community (BFC) program, and the League is seeking feedback from residents familiar with or interested in biking. Your input will help evaluate current conditions and highlight areas for improvement. Even if your community did not apply, your feedback is valuable for identifying national trends and encouraging future participation in the BFC program. The 10-15 minute survey is mostly optional and responses will be used anonymously in the BFC Feedback Report later this year. bikeleague.org
Photo: Experience Downtown Boise’s vibrant food and beverage scene with $12 specials, social hours, and prix-fixe menus at nearly 50 local establishments Oct. 18-27. downtownboise.org
NEWS RELEASE AND STORY IDEAS: We’re always interested to hear about new business openings, upcoming events, local news items, and community members contributing in new and exciting ways. Email: EDITORIAL@BOISECITYLIFESTYLE.COM | @BOISELIFESTYLE
FALL’S FLAVORFUL HARVEST
Celebrate autumn with apples, persimmons, cranberries, pears, and pomegranates— festive, nutritious, and delicious
ARTICLE BY PAMELA KLEIBRINK THOMPSON PHOTOGRAPHY BY PAMELA KLEIBRINK THOMPSON + PROVIDED
Fall fruits like apples, persimmons, cranberries, pears, and pomegranates make for a festive table and have numerous health benefits.
October is National Apple Month so be sure to pack those school or work lunches with a sweet, crispy, crunchy treat. There are more than 7,500 different varieties, so you could try a different one each day for more than 20 years. The United
Fall fruits like apples, persimmons, cranberries, pears, and pomegranates make for a festive table and have numerous health benefits.
States is the world’s third-largest producer of apples after China and Turkey respectively. In the 1890s, pioneering Idaho farmers began producing apples. The valley between the Snake and Payette rivers is perfectly suited for growing apples of the highest quality. Idaho’s volcanic soil, abundant water supply, terrain, and microclimate provide essential elements to guarantee a superb tasting apple.
Apples are packed with essential nutrients, vitamins, and antioxidants. One medium apple provides 4 grams of soluble fiber and 14% DV of immunity-boosting vitamin C. Kerri-Ann Jennings, M.S., R.D., a registered dietician, notes on EatingWell.com that “Antioxidant compounds found in apples help prevent LDL cholesterol from oxidizing.” Frequent apple eaters have a lower risk of suffering strokes.
One of my husband’s favorite fall foods is a caramel apple. Halloween is National Caramel Apple Day. Most persimmons are imported from Asia; American-grown species come from the Southeast. Resembling a bright orange peach wearing a leafy cap, persimmons can be considered an even healthier option than apples thanks to their fiber, antioxidants, and minerals. Allow them to ripen at room temperature before eating because underripe persimmons can be extremely tart.
Cranberries taste best October through November, though only 5 percent are sold as fresh produce. Most cranberries are canned, dried, or turned into juice. Research suggests that fresh cranberries can help prevent oral diseases and slow cancer growth. Cranberry concentrate can help prevent urinary tract infections.
There are more than 7,500 different varieties of apples, so you could try a different one each day for more than 20 years.
You can pair pears with other flavorful fall fruits or snack on the two most popular varieties in the U.S., Bosc or Bartlett, grown on the west coast. Incorporate pears into recipes for breakfasts or salads, or anytime snacks. High in soluble fiber, which helps lower “bad” (LDL) cholesterol, pears are a perfect alternative to apples in lunch boxes.
Pomegranates are held sacred by many ancient religions. Deseeding these sweet fruits can be labor intensive but worth it. Though studies
of the health benefits of pomegranates are inconclusive, the fruit’s antioxidants may help prevent breast and colon cancers and reduce the risk of cardiovascular complications like heart attacks.
Fall for these fresh, delicious autumn fruits. Harvest the health benefits and don’t be afraid to try something new.
See idahoapples.com and idahopreferred. com/recipes/ingredient/pears for recipes.
Left to Right: Allison Moss, Wealth Management Associate; George Barrios, Investment Consultant; Brian King, Financial Advisor; Philip Bartlett, Investment Consultant; Nick Duncan, Financial Advisor; Tamra Skerjanec, Wealth Management Associate
ARTICLE BY JORDAN GRAY | PHOTOGRAPHY BY PHIL WHITE, 8TH STREET STUDIO
CHERYL NERUDA AND FAMILY SHARE A LOVE OF FOOD AND WINE
FLAVORS OF LIFE
FROM THE VERY BEGINNING,
‘THE SECRET OF GOOD FOOD IS GOOD INGREDIENTS.’
When Cheryl Neruda, her husband Greg, and their daughter Tara Bruner decided to take over Eagle’s Olive and Vyne, they picked an opportune time.
“We started a week before they announced the COVID shutdown in 2020,” Neruda said. “It was amazing. One week into the business, and discovered, ‘Oh, maybe we shouldn’t have done that.’ But we’ve never felt it wasn’t worth the journey.”
Olive and Vyne (600 S. Rivershore Lane), a community staple since 2014, was a natural fit for Neruda’s family.
“Both my husband and I were in the corporate world and retired,” Neruda said. “Our daughter was in the military and knew she would be retiring soon when this business became available. We decided this fit all three of us since we love to cook, eat, and drink good wine.”
Neruda handles oils, balsamic, and condiments, while Greg applies his wine sommelier experience, and Tara specializes in wine pairings. Neruda said the business has presented a unique opportunity to learn more about her family.
“It’s just led to an awareness and appreciation of who we really are, as people and as a family,” she said.
She’s also enjoyed being able to trade recipes with the community, as Olive and Vyne pairs recipe cards with products.
“I come from a large family and all of us are good cooks,” Neruda said. “We’ve been taught from the very
“THE
And if you go in for oil and vinegar, don’t be surprised if you walk out with a bottle of wine.
“People learn about us by coming in for one or the other,” Neruda said. “Good cooks are usually more knowledgeable about wine or they're more ready to learn about good wine.”
For additional ideas, Olive and Vyne
PEOPLE ARE SO INTENT ON BUYING LOCAL AND LEARNING AND ENJOYING LIFE.”
beginning, ‘The secret of good food is good ingredients.’ We try every recipe several times before it's printed on a recipe card for the public.”
If you’ve never been in the shop before or are a novice cook, facing shelves upon shelves of oils, vinegars, and spices can be intimidating.
“What we'll do is we'll find out what people are wanting to experiment with,” Neruda said. “For example, is it bread dipping? And if so, we have several combinations we can taste to see what's best for their palate. Maybe it's salad dressing. So, then we'll head to another area. Maybe it's meat marinades. Maybe they want to do vegetables, so we've got combinations we can use for that too. Maybe it's the spices; all local and wonderful, unique combinations from Starlight Herb & Spice. So, one thing leads to another.”
also holds wine tastings, patio tea parties, wine dinners, and (by request) olive oil classes.
“I think our forte is definitely the fact that we love to share with people our love of cooking, good food, and drinking good wine,” Neruda said.
As Neruda and her family help Eagle explore new tastes, the community has been supportive in turn.
“We have some loyal people here in Eagle and the surrounding area who really want to support small business, and we have excellent, quality products, so we've been able to keep the doors open,” Neruda said. “We love it. (The people) are, without a doubt, the reason that we still exist after COVID. The people are so intent on buying local and learning and enjoying life. And we can become a real part of their life that way.”
Plant Therapy provides a fun, helpful space where you can shop for quality essential oils, natural body care and household products, and CBD at an affordable price. The knowledgeable staff is available to answer any questions, demonstrate products and make the shopping experience a breeze. With testers for just about everything, a trip through the store provides you with a new way to experience the products. Don’t forget to check out the bulk bar! Bring your own container to fill up on your favorite hand soaps and household cleaners to help cut down on the use of single-use plastics.
Kona Grill restaurant offers an experience unrivaled in the Treasure Valley. The unique combination of upscale American food freshly prepared in a scratch kitchen, award-winning sushi and modern bar provides an innovative restaurant concept. Come for lunch, dinner, or one of Boise’s best happy hours!
Kona Grill restaurant offers an experience unrivaled in the Treasure Valley. The unique combination of upscale American food freshly prepared in a scratch kitchen, award-winning sushi and modern bar provides an innovative restaurant concept. Come for lunch, dinner, or one of Boise’s best happy hours!
Columbia Sportswear offers innovative outerwear, sportswear, footwear and accessories for your spring and summer adventures. Whatever your outdoor thrills are, shop Columbia’s large inventory of camping essentials, hiking boots, and other performance products that will keep you warm, dry, cool, and protected year-round.
ARTICLE BY KURT ORZECK | PHOTOGRAPHY PROVIDED
Tap Into Greenbelt Hotspot Wineries, Breweries
WHY DID A PLETHORA OF WINERIES AND BREWERIES CHOOSE TO POPULATE THE STREETS ADJOINING THE GREENBELT?
Proletariat
Head all the way west on the Greenbelt to where the City of Boise’s jurisdiction ends, and you will see a sign that reads: “Welcome to Garden City, Nestled by the River.” Walk one-third of a mile from there, and you will make another discovery: a cluster of about a dozen wineries and breweries that are, themselves, in a four-block area. It’s yet another sign of growth in Boise and its environs: A stretch of the Greenbelt that previously featured only a few restaurants, a couple of hotels, and one or two wineries is now a notable destination for recreation in the area. Along with the increased popularity of the Boise River’s two surf-able waves—among participants and spectators alike—and e-scooters and e-bikes making it even easier to enjoy the Greenbelt—the stretch’s facelift is irrefutable.
Among the younger set and retirees—and, frankly, everyone else in the middle of those two groups—the wineries and breweries are the biggest draw to the red-hot spot. Coworkers congregate there for Friday happy hours. Packs of friends hop from one winery or brewery to the next on the weekends. Tourists congregate to sip away an hour or two. But what, exactly, makes this particular half-mile stretch of the Greenbelt and its side streets so appealing to the owners of wineries and breweries? LifeStyle touched base with owners, operators, managers, and/or board members of the smattering of wineries and breweries—and received a different, personalized response from each one.
Barbarian Brewing - Garden City Taproom
Barbarian Brewing
Split Rail Winery
"We have been in Garden City for almost 12 years now and we love it! To us, it feels like an extension of Boise with a little more of that gritty/industrial feel that correlates beautifully with the craft beverage industry. What we do is basically manufacturing, so we’re here amongst our peers. At our new location, we love the proximity to the Greenbelt, the Boise river, the Riverside Hotel, and we love being close to other producers. We feel that being close to other craft Beverage producers only enhances the sense of community down here." -Jed Glavin, owner of Split Rail Winery
“When our new location on 32nd & Clay came up for lease in 2020 we jumped at the chance to move next to a beautiful section of the Greenbelt, plus Riverside Hotel, Telaya Winery and Split Rail Winery. We are excited for the growth down on our end of Garden City as we believe it will continue to become a destination for beer and wine lovers, as well as an easily accessible spot for local people looking to ride or walk.” -Bre Hovley, Co-Owner and Founder of Barbarian Brewing
“The Boise River Greenbelt area near Quinn’s Pond is home to many urban wineries, cideries, and breweries because the location provides an ideal spot for both outdoor activities and personal connections. Locals and visitors alike can enjoy a drink after a riverside walk or bike ride, or grab a bite to eat after paddleboarding, kayaking, or watching the river surfers.” -Carrie Westergard, Executive Director of Visit Boise
Western Collective
Coiled Wines
Telaya Wine Co.
“We are lucky to be part of the community and cannot wait to see further growth in the area!”
"As one of the pioneers of the wine industry in Garden City and the pioneer for the Greenbelt / Quinn’s pond, we have seen tremendous growth and opportunity. It truly is a rising tide floating all boats along the Boise River in Garden City." -Earl Sullivan, Co-Owner and Head Winemaker of Telaya Wine Co., and Commissioner for the Grape Growers and Wine Producers Commission
"The Idaho wine industry is growing at an impressive rate. We wanted to take part in that growth, and we loved the concept of an urban winery. Garden City's Urban Wine Trail possesses a really cool vibe and growth opportunity. I’ve always contended that there aren't competitors in the wine industry, but ‘co-opetition’ where the more the merrier. Every new winery elevates the entire industry." -Elizabeth Baggerly, Founding Partner of Proletariat
“We love being in Garden City and near where the action is happening! It's just a super convenient area with traffic flows in and out of town that give people a lot of fun options to bar and restaurant hop to and from. We are lucky to be part of the community and cannot wait to see further growth in the area!” -Cary Prewitt, Founder of Western Collective Beer
"Garden City has always been a great place for craft beverage production because, as producers, we need industrial space. The ongoing development along the Boise River and the growth of the Boise area, make Garden City very accessible and desirable for our customers. It is a win-win." -Leslie Preston, Owner and Winemaker of Coiled Wines
‘Yes, Chef!’
CRAVE KITCHEN AND BAR’S MICAH WALTZ BRINGS SKILLS AND INNOVATION TO THE MENU
ARTICLE
BY
JORDAN GRAY
PHOTOGRAPHY BY PHIL WHITE, 8TH STREET STUDIO
Micah Waltz’s love of food is, quite literally, homegrown.
“My mom always had beautiful gardens full of vegetables and so I really grew up, ‘What are we going to eat tonight?’ It was always something out of the garden,” he said. “And my best friends and I would always go out and forage and get different
wild things, like morel mushrooms. And we’d have venison steaks and things like that. So, I kind of found myself in the kitchen.”
Waltz’s parents frequently hosted food-filled gatherings and took in exchange students, cementing Waltz’s sense of hospitality and expanding his palate. Since those homecooked meals in Post Falls, Idaho, Waltz has honed his culinary skills and style at Le Cordon Bleu College of Culinary Arts in Scottsdale, Arizona, hotels like the Arizona Biltmore in Phoenix, and fine-dining establishments such as CUT by Wolfgang Puck in The Palazzo Las Vegas and Jean Georges Steakhouse at the Aria.
Now, he shares his talents as the executive chef of Crave Kitchen and Bar (165 E. Colchester Drive, Eagle).
“We're relentless on developing recipes,” Waltz said. “I'll make a dish 20 times before we put it on the menu. We make sure everything that we do is thorough. Whether it just needs more umami, more salt, more vinegar, more citrus, more acid. We make sure all those pinpoints of flavors are hit, so the guests really leave satisfied. We’ve had guests say, ‘Hey, I've had this at other places. But this is the best place I've had it.’”
And Waltz is proud of his kitchen crew.
“We run a pretty traditional brigade system of ‘Yes, Chef; No, Chef,’” he said. “But there's the utmost respect for everybody. It really goes to the morale of the kitchen. With my background and Dustin’s (Kinzer, Chef de Cuisine), we've seen so much and have seen the right way to run things. Kitchens in the past were very hardnosed. But nowadays, you really nurture relationships with cooks and ask questions: ‘How's your kids? What did you do this weekend?’”
Waltz and his wife, Connie, decided to move back to Idaho from Las Vegas to get away from long hours and to raise their daughter, Hartley. Waltz ended up at Crave after his brother recommended it.
“I came in to Crave and told (co-founder Ken Boyle) where I was at, and he asked me what I wanted,” Waltz said. “And I said, ‘I want time with my family. I want to go to soccer games. I want to
CONTINUED >
be there in the times where I'm supposed to be.’ So that's something we shook on. And I've been chef here for about three years now.”
When he’s not directing Crave’s kitchen, you can find Waltz floating the river, picking huckleberries, paddleboarding, or playing golf anywhere from Eagle to Donnelly.
And for dinnertime, you’ll find Waltz back in his domain.
“My two favorite things are dumplings and burritos, burritos first,” he said. “But ideally, if I'm going to cook for my wife and my kid, it's going to be either some rice or some form of starch, and then I'm smoking something. I really try to challenge myself. My daughter's favorite is pork belly or dry-aged ribeye.”
If you’re looking for a new entrée to try, Waltz recommends Crave’s Honey Chipotle Pork Shank.
“I have to say it’s a dish I'm particularly proud of,” he said. “We braise it, and it just falls apart. I think that's a real standout to people.”
And Waltz is always looking for something new to bring to the Crave menu.
“We're very methodical on making sure our brand is creative,” Waltz said, noting that he and Kinzer take quarterly research-and-development trips to find new flavors and dishes. “Things that really fit our profile. I think the thing we really hang our hat on is we don't pull anything out of a box and put it on a plate. Everything is made from scratch. We put a lot of heart and love into it. And I promise you, you're really going to notice that quality and the difference of what we’re putting out.”
EDIBLE ART: tasting the mastery
THE ART OF BEAUTIFUL FOOD
ARTICLE BY MARTHA CHANNER
PHOTOGRAPHY SELECTED BY MARTHA CHANNER
“My whole life is about art. My search for perfection of flavor profiles is the driving force of my work.”
A culinary experience begins with what we see. If you are blessed with sight, you have been attracted or repelled by food simply by looking at it. This primal mechanism was once a way, along with scent and touch, to determine if something was wholesome to eat. Today, this instinct has been elevated to an art form known as Haute Cuisine—the art of beautiful food.
Of course, the look of beautifully designed and prepared food must also be accompanied by sublime flavor and aroma in the form of balanced taste, smell, texture, and viscosity. This perfect blend of culinary knowledge is what distinguishes art for the palate from everyday fare. Great chefs of the world have made it their life’s work to find quintessential recipes that combine feasts for the eyes with soul-moving sensual experiences—exalted palatial adventures that speak freely in their own language.
One such chef is Shaun Hergatt, a Manhattan-based creative modernist known for his technically precise cooking and painterly presentations. Chef Shaun has elevated his beautifully designed plates, which are tableau-like in their arrangements, to food that is reminiscent of natural landscapes and abstract art in both taste
- Shaun Hergatt
language and his beautiful modeling. His Cherry Ripe, for example, is a dessert that triples the cherry essence while maximizing the symbolic image of the ideal cherry. He garnishes it with flavorful textures to set his vision into a nest and adorns it with edible leaves and stem. This pure juxtaposition of flavor with object d’art, which when paired together support and describe each other, is the very heart of beautiful food.
Conceptual masterpieces of the culinary arts are a product of classical training, an understanding of the human heart, and the quest for beauty as a sublime experience.
“My whole life is about art,” says Hergatt. “My search for perfection of flavor profiles is the driving force of my work.” The pursuit of ingesting loveliness for the thrill of unique sensations extends into every aspect of culture. It is no coincidence that the word "taste" has the double meaning of refined and artful choices as well as how we recognize flavor combinations that delight or subdue the palate. It has become a shibboleth—a measure of culture and education— to understand this art form. The expert chef feeds his client’s sense of self-worth through culinary excellence. This is tasting the mastery.
Nurturing Culinary Dreams in Idaho
ARTICLE BY SABINA DANA PLASSE PHOTOGRAPHY BY ERIN ROBERTS + ROLAND LANE
When Sun Valley Culinary Institute (SVCI) opened its doors in March 2020, it was on the verge of the pandemic. It opened and closed its doors in a matter of days, operating from within to serve the Wood River Valley community, but students had to wait. What was a challenge for so many set the stage for SVCI to prove its mettle? On the heels of celebrating its fifth year in operation as an established and valued nonprofit organization with a unique mission to foster a new generation of culinary artists, SVCI has graduated its third class of students and has welcomed its fourth class to graduate in 2025.
At a time when finding restaurant staff and trained chefs is challenging, exposed by the pandemic, SVCI fills a vocational need lacking in the Wood River Valley and many other similar communities. However, it also provides a career path for many who do not wish to attend college or are looking for a second career, including those who have served in the military and have had a background in cooking but need more training.
“SVCI has brought attention to prospective students looking for a career or potential opportunities in the culinary arts, providing a skill set and education needed in our current food and restaurant climate,” says SVCI Executive Director Karl Uri. “In our intimate setting, students see and work with acclaimed Wood River Valley restaurant owners and chefs while developing their chops to survive in the hospitality world and pursue a dream in the culinary arts, perhaps owning a restaurant one day.”
Leading SVCI’s one-year Professional Program, which offers financial and housing assistance to make culinary education accessible and possible for all income backgrounds, is Chef Jorge de la Torre, a former Dean of Education at Johnson & Wales University-Denver. Chef Jorge is part of a prestigious team of chefs and culinary leaders at SVCI who have all worked for SVCI’s survival in our current environment of rising food costs and lack of hospitality service help.
Chef Dan Kish, a former Associate Dean for Culinary Fundamentals at the Culinary Institute of America at Hyde Park, has led development and innovation for Panera for more than ten years. Chef Chris Koetke, an SVCI founding dean and instructor, was Vice President of Kendall College at National Louis University, one of the nation’s most revered colleges for culinary arts and hospitality management in Chicago, and President of the Complete Culinary.
“Food jobs are more available and diverse because it’s an enormous business world,” says Chef Jorge. “What used to be only working in restaurants on cruise ships or resorts is now a broad landscape of food education and business.” He adds, “Sun Valley is special in its attraction in recreation and beauty, and now, with SVCI, there are James Beard Award-winning chefs, Chopped champions,
and other impressive chefs and food professionals who come to SVCI to teach the students.”
With a trifecta of leadership, SVCI is positioned to provide incoming students and continue its dedication to the culinary arts in the Wood River Valley with future thinking of SVCI as a potential institute model for other areas in Idaho and beyond. However, it takes funding and grit to maintain a functional and viable culinary arts institution.
“With food, there is a tactile, hands-on nature,” says Chef Dan. “You have to be part of it. We are preparing future leaders to understand this work and the importance of process and production. The SVCI program was created to provide these fundamentals and be sustainable.”
While strengthening the local economy, SVCI promotes community health and wellness, focusing on local food sources within the surrounding areas of south-central Idaho. Yet food systems are a big business that serves millions of people, and local food sourcing, although attractive and community-supported, can not sustain thousands of people even in a remote area like the Wood River Valley
surrounded by agricultural and ranch purveyors. Culinary education and knowledge are essential to understanding how to operate in this environment.
“There is a real need for SVCI,” says Chef Chris. “I had a vision for it to rethink culinary education as we know it with this model, especially the economic model that works for a students’ price point along with a community that recognizes the institute as part of the economic landscape and contributes to its success. It’s an education based on the craft, art, and culinary vocation.”
To support SVCI’s professional culinary education, it offers food enthusiasts cooking classes on food preparation and
techniques, chef dinners, and food experiences at its Ketchum Main Street location, the former Cornerstone Bar & Grill, which was retrofitted for SVCI. It also provides an event space open to the community. Fundraisers featuring celebrity chefs, food entrepreneurs, and community support keep SVCI operating. However, servicing a fundamental need in the community is its primary objective, which is a tall order to fill.
The Sun Valley Culinary Institute is located in the historic Lewis & Lemon brick building at 211 Main Street in Ketchum, Idaho. To learn more, visit SunValleyCulinary.org or email info@ SunValleyCulinary.org.
From left: Chef Chris Koetke, Chef Jorge de la Torre, and Chef Dan Kish
a symphony OF FLAVORS
South Australia’s Barossa Valley is celebrated worldwide for its rich, robust wines. Torbreck Vintners is renowned in this fertile region and is synonymous with exceptional winemaking, embracing tradition with innovation. Torbreck comes from a Scottish forest where the founder worked as a lumberjack; many of their labels have this Scottish connection.
The winery's commitment to old-vine vineyards and minimal intervention winemaking has led to the creation of wines that are expressive of their terroir and versatile companions to a variety of culinary delights. Our favorites from their list, the Woodcutter, the Struie, and the Factor, are each noteworthy, offering a unique flavor profile that enhances food pairings and makes these wines an unforgettable experience.
THE WOODCUTTER: A FRESH TAKE ON TRADITION
Torbreck’s Woodcutter’s Shiraz is an embodiment of the Barossa Valley’s ability to produce full-bodied, fruit-forward wines. This wine honors the robust and hardworking spirit of their namesakes – the Scottish lumberjacks. It’s vibrant and approachable making it easy to pair with most foods. Its bright acidity and soft tannins make ideal for hearty dishes like grilled sausages or a rich beef stew. The wine's fruit-driven character also complements lighter dishes, such as grilled vegetables or even a gourmet burger. The Woodcutter’s Shiraz offers a taste of Barossa’s boldness with a level of elegance.
Discover the Rich Heritage and Flavors: Barossa Valley’s Torbreck Vintners
ARTICLE BY TAMMY DE WEERD PHOTOGRAPHY BY SPOKEN WINES
THE STRUIE: A MARRIAGE OF VINEYARDS
The Struie represents a masterful blend of Shiraz from two distinct regions: the Barossa and the higher elevation Eden Valley. This wine is the perfect combination of these two terroirs—Barossa known for its power and full flavor and the cooler Eden Valley for its elegance—creating a wine that is both complex and balanced. The Struie is the name of a ‘craggy hilltop’ in the Scottish Highlands.
The Struie offers a blend of dark chocolate, black cherries, and licorice, with hints of earthy undertones and slight floral notes. This depth of flavor makes the Struie an exceptional partner for richer dishes. It pairs beautifully with roasted game, duck confit, or a decadent mushroom risotto. The wine’s refined tannins and persistent finish ensure that it enhances the flavors of the food, making it a superb choice for elegant dinners.
THE FACTOR: A TRIBUTE TO TRADITION
The Factor is perhaps Torbreck’s most powerful expression of Shiraz, a wine that pays homage to the growers of Barossa Valley's ancient, gnarled vines. This wine is named after the Scottish term for a land manager or overseer, reflecting the meticulous care and attention to detail that goes into producing this wine. The Factor is made from some of the oldest Shiraz vines in the Barossa, and it shows in the wine’s intensity and concentration.
Deep, brooding, and rich, the Factor bursts with flavors of blackberry compote, plum, and dark chocolate, intertwined with notes of anise and smoky oak. The wine’s dense texture and firm tannins make it a natural pairing for equally robust dishes. Think slow-cooked beef ribs or a classic steak with a peppercorn sauce. The Factor's intensity stands up to the richest of flavors, making it an ideal wine for special occasions and indulgent meals.
Pairing wine with food is like composing a symphony, where the right combination can elevate your dining experience, revealing the subtle nuances in both the wine and the dish. At Torbreck Vintners, this philosophy shines through their wines, such as the bold Woodcutter’s Shiraz, the balanced Struie or the Factor’s full flavor. By the way, we found these wines locally at Albertsons Market Street and at Meridian’s Maddie’s Restaurant – they are a must try! The key to successful pairings lies in matching the wine’s acidity, sweetness, and intensity with your food. For example, a rich, jammy Shiraz complements savory Southern BBQ or slow-roasted meats, enhancing the depth of flavors. Likewise, a more acidic wine like a crisp white pairs well with salads or dishes with tangy dressings, cutting through richness and balancing flavors. When done right, the pairing transforms an ordinary meal into an extraordinary experience. Cheers to perfect pairing from SpokenWines.com
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ARTICLE BY ASHLEY LOEB
PHOTOGRAPHY BY ASHLEY LOEB, JENNIFER MARTINEZ PHOTOGRAPHY
GOING UNDER THE TABLE
ADAN DAVID CALLSEN WELCOMES GUESTS FOR A UNIQUE HOME-DINING EXPERIENCE
If it arouses suspicion to advance money to an Instagram stranger via Venmo for dinner at a house with random guests and mystery menu, then Adan David Callsen has achieved his goal. That intrigued, yet wary, anticipation is all part of the organic and intimate experience purposefully curated for those that decide to dine at Under the Table, a delicious five course supper club.
Early family experiences with food made a lasting impression on Adan David long, before he began cooking for guests inside his North End Boise home. “I remember all throughout my childhood my mother making fresh flour tortillas off a cast iron pan. She would serve them to me right off the pan with melted butter. The comfort and happiness it
“The comfort and happiness it brought me opened my eyes to the importance of food and its unlimited potential to create lasting memories and joy.”
brought me opened my eyes to the importance of food and its unlimited potential to create lasting memories and joy.”
Adan David’s appreciation for great food inspired his journey into the hospitality industry as a restaurant manager in Las Vegas and Boise. He had a front row seat to talented chefs and soon began to experiment with different flavors in his own home kitchen. Adan David’s ignited spark for cooking helped him and his spouse, Kevin Blakeslee, celebrate their love as they raised money for their wedding through hosting dinner experiences for friends and family. Word began to spread about these delightful experiences, and within months, tables of complete strangers were joining them for dinner!
Along with their friendly fur babies, Kiddo the dalmatian and Nikia the husky, Adan David and Kevin love welcoming people into their historic home. Photos from the original owners of this 100+ year old still adorn the walls along with 50+ local, quirky art pieces that Adan David has enjoyed collecting over the years. As a 4th generation Idahoan, hosting these supper club dinners provides him the opportunity to share with Idahoans. “It's better to celebrate the things we have in common, then to focus on things that pull us apart.”
Adan David recognizes that there’s a mutual sense of trust that happens when welcoming strangers into their home. “For us,
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Under the Table is meant to be the best expression of hospitality one can ask for. We want everyone at our table to feel welcomed and cared for. We work hard to make people feel at home in our actual home.”
The first welcome from Adan David always includes a smile and a refreshing glass of bubbly! After encouraging introductions and icebreakers among up to 14 guests, he pops in between courses as a gregarious host whose passion beams through his spunky personality as he’s describing each course or sharing a fun memory about himself or experiences with past guests.
In the last five years, Under the Table has become much more than a business. It allows Adan David to be creative and serve whatever it is he fancies that evening while being afforded the opportunity to try new things, learn new technique and continue growing as a chef. Adan David also loves that they have met so many wonderful people through this experience, some of which have become regular guests and true friends. “Hosting dinners is amazing, but the opportunity to build a true and intentional community feels very special to me.”
Along with an amazing host and the opportunity to befriend up to 13 other guests, rest assured that the food will also not disappoint. Adan David is most inspired by “really humble ingredients” that people are familiar with so that the food is approachable, a bit rustic, and full of flavor without being over the top. “We like our guests to find comfort in the food we serve and feel inspired that they too could create our courses at home to enjoy.”
Adan David’s Mexican roots call him home every time he has an opportunity to enjoy a taco but when it comes to cooking, he’s grown to really enjoy the versatility of fresh pasta. “There are so many styles to pick from and so many ways you can add depth and flavor.” Adan David recently whipped up a delicious carbonara inspired by his belated honeymoon to Italy and frequently uses local ingredients including Ferranti Fresh Pasta.
In addition to supporting local businesses, Adan David and Kevin enjoy hosting and donating dinners for local nonprofits and offering students valuable experience while earning high school credits. October is one of their favorite months to host Under the Table as they offer a series of COVEN dinners, transforming their house and food to suit this black magic theme. However, any month is a great time to make memories in this fun and cozy atmosphere that may easily become one of your favorite Boise dining experiences!
Boise + Eagle Events
OCTOBER 2024
1 — TRUNK OR TREAT AND FOOD DRIVE
Jordan’s Garden Center, 2 PM: Hispanic and Latin-owned food trucks. jordansgardencenter.com
1 — ELEVATION NIGHTS
ExtraMile Arena, 7 PM: Uplifting worship music and powerful messages. extramilearena.com
2-6 — TRAILING OF THE SHEEP
Celebrate the history of sheep ranching in Idaho and the West! trailingofthesheep.org
3-5 — VINTAGE ROAD TRIPPIN’
Treasure Valley, 10 AM: Vintage treasure hunt across the Treasure Valley. vintageroadtrippin.com
4 — LOCAL FROM GLOBAL
Art Source Gallery, 5 PM: Artworks and stories from the diverse immigrant population. artsourcegallery.com
5-26 — HARVEST DAYS
Idaho Botanical Garden: Month-long celebration packed with themed experiences. idahobotanicalgarden.org
5 — MCPAWS OKTOBERFEST
Brundage Mountain Resort, 12 NN: All proceeds will benefit the homeless cats and dogs. visitmccall.org
5 — SEE SPOT WALK
Julia Davis Park, 10 AM: Our community's beloved furry friends. idahohumanesociety.org
5 — GIRL’S DAY OUT EXPO
Expo Idaho, 10 AM: A day dedicated to women. iblevents.com
5 — SENIOR LIFESTYLE EXPO
Expo Idaho, 10 AM: Free seminars, tai chi, dance lessons, and giveaways. iblevents.com
5 — DOGTOBERFEST
Indian Creek Plaza, 1 PM: Enjoy brews, splash pads, and a doggy dress-up contest! indiancreekplaza.com
5 — HARRISON CLASSIC KID’S RACE
Harrison Blvd, 3 PM: Run or walk down Boise’s scenic Harrison Boulevard. ymcatvidaho.org
6 — 2024 SUEB MEMORIAL 5K & FAMILY FUN DAY
Julia Davis Park, 10:30 AM: Family-friendly community building. downtownboise.org
6 — WITCHES ON WATER
Boise River, 12NN: Glide down the river on your 'broom.’ facebook.com
6 — BREAKING BENJAMIN + STAIND
Ford Idaho Center, 5:30 PM: With special guest Daughtry! fordidahocenter.com
7 — WORLD'S LARGEST DINOSAURS
Discovery Center: The long-necked and long-tailed sauropods. dcidaho.org
11 — FAMILY BIRD WALK
Boise Watershed, 10 AM: Walk along the Boise River Greenbelt. goldeneagleaudubon.org
12 — REGGAE ROCK & BREW
Boise Hawks Stadium, 12 NN: An epic beer and music festival. reggaerockandbrew.com
12 — HALLOWEEN COMEDY SPECIAL
Recycled Minds Comedy, 8 PM: a family-friendly Halloween comedy. rmimprov.com
12 — OCTOBER BOO-TIQUE
Bonneville County Fairgrounds, 10 AM: Homemade crafts, unique gifts, fall treats, and more. idahocraftfairs.com
13 — NICK SWARDSON'S “TOILET HEAD" TOUR
Morrison Center, 6 PM: one-of-a-kind comedy transcends the norm. morrisoncenter.com
17 — HAUNTED HEARSE
Relyea Funeral Chapel, 8 AM: Enjoy trickor-treating! facebook.com
18-27 — 'TASTE OF DOWNTOWN BOISE' WEEK
50 of Downtown Boise's vibrant food and beverage establishments. downtownboise.org
19 — NIGHT OF CHAMPIONS
Boise Centre, 5:30 PM: Premier fundraiser to support sports opportunities. specialolympicsidaho.org
22 — AMERICAN TRADITION
The Riverside Hotel, 7 PM: Classic country music from the iconic greats. sapphiresocietyboise.com
24 — TRICK-OR-TREATING BLOCK PARTY
Downtown Nampa, 4 PM: Trick-or-treating in a fun and safe environment! downtownnampa.com
25-27 — SOUND IN MOTION
Morrison Center: A unique blend of classical ballet and contemporary dance. balletidaho.org
26 — HALLOWEEN BAR CRAWL
Cactus Bar Boise, 4 PM: Ultimate Halloween bar crawl, $1,000 costume contest! crawlwith.us
26 — NIGHT OF A THOUSAND PUMPKINS
Eagle City Hall Campus, 5 PM: 1,000 JackO-Lanterns lighting up the evening! cityofeagle.org
26 — DARK JOKES
Mad Swede Brewing Hall, 7 PM: A twisted comedy show for the twisted. downtownboise.org
