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Good Food, Good Company Welcome, fall. There’s something about this time of year, the leaves turning, the evenings finally cooling off, that makes me want to slow down and actually taste what’s in front of me instead of rushing through another meal. October is one of my favorite issues to put together every year. This one’s full of the people who make food and drink in the Treasure Valley feel like more than just a transaction, the ones behind the bar, the counter, the grill, who’ve been doing this long enough that they know half their customers by name. Some of them have been at it for decades. Some just opened their doors a few years ago and are already part of the neighborhood. What I keep coming back to is how much of this work happens quietly. Nobody’s chasing attention. They’re just showing up, again and again, and somehow that adds up to something the whole valley looks forward to every fall and throughout the year. I hope this issue gives you a reason to try somewhere new, or maybe just an excuse to go back to a favorite spot with people you love. That’s really what this season is about for me, gathering, good food, and not rushing any of it. Here’s to savoring every bite this fall.

October 2026 PUBLISHER

Greg Gewalt | greg.gewalt@citylifestyle.com E D I TO R I AL C O O R D I N ATO R

Tricia Busalacchi | tricia.busalacchi@citylifestyle.com STAF F W R I T E R

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inside the issue OC TOB E R 2 02 6 | FOOD & D R I N K

20 38

Featured

28 38

Departments

Four Generations, One Corn Stand

Lifestyle Letter

City Scene

Local’s Choice FOOD + BEVERAGE

Farmers Market FOOD + BEVERAGE

Education Corner FOOD + BEVERAGE

Locally Sourced FOOD + BEVERAGE

Culinary Creations FOOD + BEVERAGE

Decor Trends HOME + DESIGN

Outdoor Living FOOD + BEVERAGE

From a garage to a firehouse, one veteran’s brewery finally found home

Seasonal Setups FOOD + BEVERAGE

Happy Hour FOOD + BEVERAGE

Meridian’s Answer to the Backyard Oven

Eat Right FOOD + BEVERAGE

Healthy Lifestyle FOOD + BEVERAGE

Our Town ENTERTAINMENT

Picked and sold the same day, gone by early afternoon, this is Nampa’s summer tradition

Potatoes, Purple Hearts, and Persistence

Inside a 1913 Meridian home, wood-fired pizza and good wine make midweek nights

On the Cover Downtown Meridian didn’t happen by accident. Two decades of small, deliberate changes, murals, plazas, a community center, an Oktoberfest no one expected to work, built a place people now choose to stay in, not just visit Photography: Tammy de Weerd

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1-3: The Riverside Hotel filled up early for Business Builder Day, doors opened at 8:30, keynote right after. Daniel Miller opened the morning with “I Am the Whale,” a talk on identity and resilience that set a different tone than your usual business conference kickoff.

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7-9: More than 50 local businesses filled the exhibit hall, and the buffet lunch turned into its own kind of networking session. Another Business Builder Day done, with plenty of new contacts and a few new ideas to take back to work.

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DOWNTOWN, Reimagined AND ALIVE ARTICLE BY TAMMY DE WEERD | PHOTOGRAPHY BY TAMMY DE WEERD + PROVIDED

Meridian’s downtown didn’t happen by accident, it grew one project at a time Music spills into the streets. There is a tangible energy. People take their time, discovering restaurants and businesses they may have driven past dozens of times. For a day, downtown Meridian feels like somewhere you simply want to be. When Meridian’s Oktoberfest debuted in 2022, organizers hoped 3,000 or 4,000 people might attend. An estimated 10,000 showed up. One of the reactions that stayed with Meridian Chamber of Commerce President and CEO Sean Evans wasn’t about the beer, music, or crowd size. “Wow, I didn’t know Meridian had such a nice downtown,” he remembers hearing. For Evans, that response gets to the real purpose behind Oktoberfest. The beer may bring people in, but the larger goal is to help people discover downtown—and give them reasons to stay. It’s the latest chapter in an effort that has been unfolding for more than two decades.

CREATING A PLACE

Downtowns have always mattered to me. I grew up in Moscow, where we shopped, held parades, visited the candy store, enjoyed the farmers market, listened to music, and created memories downtown. It was the heart of the community because it was a place people wanted to be. During my 16 years as Meridian’s mayor, placemaking became an important part of how we thought about downtown: creating public spaces around how people would actually experience

LOCA L’S CH OICE | FO O D + BE VE RAGE

and use them. Sometimes, transformation happened one small project at a time. Traveling, I found myself photographing the details that made places feel alive—outdoor dining occupying former parking spaces, lights and colorful umbrellas strung between buildings, public art, landscaping, inviting alleyways and streets that could transform into pedestrian gathering spaces. I came home with ideas for what might work in Meridian. Some took root. Public art and murals brought color downtown. Utility boxes became canvases. Historical markers invited people to walk through Meridian’s past. Generations Plaza created a gathering place. The old post office and police station became a community center. Flowers, banners, concerts, a farmers market, and other events added reasons to come downtown. City Hall stayed downtown intentionally, bringing employees, residents and daily activity into the historic core. Other ideas were harder. We piloted outdoor dining that converted a few parking spaces into places for people. Patrons enjoyed it; critics focused on the three parking spaces that disappeared. Walking through a pedestrian-friendly downtown in Holland inspired the idea of a meandering water feature. I raised money for an interim project to demonstrate such a feature on 2nd Street by painting it down the center—a way to help people imagine a roadway that could serve vehicles at some hours and transform into a pedestrian gathering space at others.

That one still hasn’t happened. But placemaking taught us something important: transforming a downtown rarely happens through one grand project. It happens incrementally, as people begin to see familiar spaces differently.

FROM PLACEMAKING TO ACTIVATION

Sean Evans and his team embrace Oktoberfest

Evans uses another word frequently: activation. The philosophy is familiar. Give people a reason to come. Give them reasons to move around once they’re there. And, most importantly, give them reasons to linger. The Chamber learned something interesting while planning Oktoberfest. Traditional parades can bring thousands downtown, but spectators often arrive, claim a viewing spot, and leave as soon as the parade ends. “We don’t need another parade,” Evans remembers hearing. Oktoberfest was originally planned for 2021 but delayed until the following year. When it finally happened, the response demonstrated an appetite for something Meridian residents had once looked elsewhere to find. “This is great that we have these things in Meridian now,” Evans recalls. “We used to have to go to Boise for activities like this.” Today, Evans sees downtown increasingly becoming an epicenter of its own—a place with restaurants, employment, entertainment, and destinations that keep people here.

Mural on the historic Zamzow’s building

Tammy de Weerd and “Out on the Town,” by Meridian-raised artist Daniel Borup

The Chamber’s downtown car show follows the same philosophy. Its first year drew about 135 cars and an estimated 1,000 visitors. This year, more than 200 vehicles were preregistered, requiring an expanded footprint. The point isn’t simply attendance. It’s what people do once they arrive. People stop for coffee, browse a shop, eat lunch, tour a building, or discover a business they didn’t know existed. That movement matters. CONTINUED >

OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C OM / M E R I D I A N

City Hall Plaza was designed as a place to gather

REASONS TO STAY

For years, Meridian’s rapid growth was most visible around its edges: new subdivisions, commercial centers, and destinations like The Village at Meridian. Downtown had a different challenge. It already had history. What it needed were more reasons for people to stay. That is beginning to change. Entrepreneurs such as Mike Garcia of Loose Screw Beer Co. and Josh Evarts of The Vault have invested in downtown because they see opportunity in creating experiences people can’t get from a drive-through commercial corridor. And more change is coming. The stalled property near Meridian City Hall is being reimagined as Heritage Square, a mixed-use development planned to include office space, retail, multifamily housing, and public plazas. If successful, it could bring something every downtown needs: people who are there not just for a special event, but throughout the day and evening. That mix is what makes a downtown feel alive. Evans imagines a future where residents might spend an entire day downtown without needing to leave—breakfast, shopping, an activity, lunch, maybe a little more wandering, followed by dinner or an evening event. A staycation, without ever leaving Meridian. What was once a small agricultural community is now one of Idaho’s largest cities. But growth doesn’t eliminate the need for a center. If anything, it makes one more important. Downtown gives a community a place to recognize itself—not simply through buildings, but through shared experiences. That may be what events like Oktoberfest reveal best. The strongest downtowns aren’t necessarily the biggest. They are the ones that create curiosity. They make you wonder what is around the next corner. They give you choices about where to eat, shop, gather or simply sit awhile. They reward discovery—and create memories. And somewhere along the way, people stop thinking of downtown as a place they came to visit. They simply decide to stay.

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Four Generations, One Corn Stand Picked and sold the same day, gone by early afternoon, this is Nampa’s most reliable summer tradition There’s no denying the simple summertime pleasure of a fresh ear of sweet corn. And for more than three decades, Candy and Ed Simpson have been supplying that pleasure in bags by the dozen. What started as a simple way for their three children (and then thirteen grandchildren) to earn college money has grown through the years into a community staple. You can find Simpson’s Sweet Corn every summer across from the Amalgamated Sugar factory on Karcher Road in Nampa. Underneath four awnings, grandchildren and other kids determined to earn college money, sack up the ears from two large flatbed trailers, accept the cash for dozens of ears, and send loyal customers on their way to barbecues, parties, and other meals. “Our thing has been we pick the same day we sell, and we sell till we're sold out,” Candy Simpson said. “We've sold out every day, probably for at least five years, with nothing left over. And if we did have any left over, we would just feed it to the cows. A few days we go longer, but usually by 1 p.m. we’re gone, and we start at 9:30.”

ARTICLE BY JORDAN GRAY PHOTOGRAPHY BY JORDAN GRAY, CANDY SIMPSON

FAR M E R S M A R K E T | FO OD + BE VE RAGE

In the early days, the Simpsons would sell to local farmstands, like Pollard’s Fruit Stand and the Karcher Ranch Market. They’d also sell it themselves, with Ed’s father, Myron, bouncing around town and selling from the back of his orange pickup truck. Eventually, they decided to open up their own stand, and ended up in their sugar beet factory-adjacent location. “Ed's always been the one that's farmed it, but his dad started selling it in the beginning,” Simpson said. “But people still ask about him, and then they ask how many Simpsons are up there. They come up and they go, ‘How many of you guys are Simpsons? Raise your hand.’ They ask how many generations, which if you count Ed's dad, and then our kids and grandkids, we're on the fourth generation that's been doing this. So, it's kind of fun to see.” The Simpsons have grown multiple varieties through the years, but have settled on two super-sweet corns from Caldwell’s Crookham Company: an early corn so they can start the season, and a standard

Simpson grandchildren help run the corn stand every summer.

corn to finish it off. Nowadays, the season wraps up around Labor Day each year. “We milked cows for 28 years at the same time, and we raise a lot of hay,” Simpson said. “But we're starting to transition to retirement a little bit.” One of their sons, Ryan, has “his heart in farming,” Simpson said, and has taken over their acreage and his own. “We're just keeping the sweet corn business solely for the grandkids to do so they can get a job and earn college money. And we've got it so established now (that people know us) that we really hate to let it go.” For the kids, the job imparts some important lessons.

The first days of the 2026 corn season at Simpson's Sweet Corn.

“It teaches them really to work hard and be good workers,” Simpson said. “Farming in general does that. If there needs to be hoeing done…or trash picked up around the fields, they come over and do all that. They don't just pick (the corn). And we just have really enjoyed working with kids and teaching them good work ethic. That's just hard to come by anymore. It's something you have to work with them to learn.” The Simpsons have appreciated the community support that’s only grown through the years. “A lot of people just know us because we've been there,” Simpson said. “We've been in the same spot and they know our name. Sometimes you have good years and bad years, like to do with the weather. But the people, they just support you and they stand by you. And if there's a problem, you just make it right with them.” And the corn lovers showed out at the start of the 2026 season. CONTINUED >

OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C OM / M E R I D I A N

“The first day we sold out at 10:15,” Simpson said. “And the second day I think it was 11:15, but we had a lot more corn on the second day. And we had kids come here for an hour-and-a-half before and bag up as much as we could bag up before we got up there. As soon as we pulled in, (the public) just started forming a line both days. And the second day, there were 55 cars there. The community's been very supportive.” Candy’s local celebrity status pops up when she’s out in town. “They remember us,” she said. “They'll say, ‘Oh, you're the corn people!’ I'm known as the ‘corn lady’ at church.”

The first days of the 2026 corn season at Simpson's Sweet Corn.

As for the “Corn Lady’s” best way to eat sweet corn? “We use a little butter is all,” Simpson said. “Sometimes nothing at all. Salt and pepper and butter if we cut it off the cob and freeze it for the winter. Tastes just as good as the day we pick it.” To keep your eye on when corn is available in 2027, visit facebook. com/simpsonsweetcorn.

FAR M E R S M A R K E T | FO OD + BE VE RAGE

SMOK E , VINES, AND TIMING

ARTICLE BY GREG NERUDA | PHOTOGRAPHY PROVIDED

EDU CAT ION COR N E R | FOOD + BE VE RAGE

IDAHO’S WINEMAKERS SPENT THE SUMMER WATCHING THE SKY, AND THANKS TO TIMING MORE THAN LUCK, THIS YEAR’S GRAPES MADE IT THROUGH UNTOUCHED

When we're swirling that beautiful white or red wine over dinner, perhaps with friends, a good conversation is to contemplate the good and bad fortunes of the lifecycle of that little cluster of grapes on its way to becoming good wine. With the blankets and waves of smoke creating misery for us all this summer, it can also wreak havoc in the vineyard and ruin a particular vintage. California fires are a good example of the associated mayhem. Picture that cluster of grapes and how it morphs from little buds to nice, plump, juicy grapes ready for harvest. That little cluster has to run a gauntlet of nastiness from Mother Nature for about 120 to 180 days. Hazards to avoid? Frost, hail, mold, birds, insects, hot wind, blight, and rain at harvest. The vineyard lifecycle is over, for the season; the winery and cellar vintage is just beginning. Smoke taint can be subtle, or a serious vintage-killing flaw. Our local winemakers have shared this observation: smoke influence this year was likely negligible, since much of the local crop hadn't reached véraison yet, meaning much less danger. Véraison is a French term for when wine grapes start to change color, when hard, green, sour berries soften, swell with sugar and turn red, golden or purple. Sugar levels increase, acidity drops and cell walls relax, making the fruit plump and elastic. Fortunately, the heavy smoke met very tough resistance here. Véraison was just starting, so our Idaho grapes made it through essentially unscathed, thanks in large part to the careful attention our local winemakers pay to timing and conditions all season long. Let's hope for no smoke in September, when vulnerability increases. Winemakers love discussing the whole viticultural process, front to back. If you look up "jack of all trades," winemaker goes to the top of the list of really interesting people to talk to. Until the next weather report, let's get out into wine country and enjoy our Idaho winemakers and wine. Cheers!

OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C OM / M E R I D I A N

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POTATOES, PURPLE HEARTS, AND PERSISTENCE FROM A GARAGE TO A FIREHOUSE, ONE VETERAN’S BREWERY FINALLY FOUND HOME

ARTICLE BY JORDAN GRAY PHOTOGRAPHY BY KIMBERLEE MILLER PHOTOGRAPHY + PROVIDED

Bear Island started in Bechtel's garage.

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

Bear Island Brewing Company may have started operations from Beth Bechtel (Westover) and husband Steve’s garage back in 2014, but the idea for the business started fermenting years before that. A Navy explosive ordnance disposal technician, Bechtel was determined to start a business when she got out of the service. With deployments worldwide and an expanding palate for beer, particularly European styles, crafting her own beer seemed the perfect way forward.

“I started learning how to brew and learning everything about it, especially on deployment,” she said. “Read every book I could get my hands on. And then as soon as I got done with the deployments, I would brew every chance I got to create recipes and start formulating a business plan.” In 2018, the business expanded from the garage to an old Boise fire station (and moved there fully in 2020) at the most appropriate address for a veteran-owned business: 1620 North Liberty Street. “It couldn't have been better because, we're veterans and also a patriotic family,” Bechtel said. “My parents are owners as well. We had probably four or five places fall through that we were trying to rent or buy before (the firehouse) came to our attention. So it was just very divine, I think, that we got it.”

SPUDSY SUDS

Bear Island employs a distinctly Idaho ingredient in two of its brews. “We're the original brewery to have official Idaho® Potato beers for two reasons,” Bechtel said. “One, it's not that easy to brew with potatoes when you're actually using it not as a gimmmick, but for fermentables and to enhance the beer. And then two, because the Idaho® Potato Commission is an awesome entity that protects our farmers. And so you have to be a licensee with them and you have to be using authentic Idaho® potatoes.”

According to Bechtel, spuds enhance the beer’s body and the head retention. “We're the most known for our Idaho Potato® brews,” she said. “One is called Idaho® Potato Ale. That is the original. It is a traditional balanced IPA. And then the other one is Idaho® Potato Lager. And that's a nice Euro-style pilsner. The Idaho® Potato Ale IPA – I first invented that on my final deployment, in the Middle East. And yeah, after a few batches, I ran out of barley brewing in my room. So, what's an Idaho girl supposed to do? Use potatoes because potatoes are fermentable and they make the sugars you need to be able to make alcohol. You know, think potato vodka. It's not that unusual. I figured out – kind of by accident, by necessity really – on deployment, what potatoes actually do for beer. And then I came back and I spent two years developing the recipe with the addition of barley to perfect it to be basically our flagship. CONTINUED >

Photo Credit: Kimberlee Miller Photography

OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C OM / M E R I D I A N

TALL TALES HELP NAME THE HOME OF ALES

Where did Bear Island Brewing’s name come from? Bechtel said her family was building a cabin in Donnelly, Idaho. At the time, the West Mountain area was undeveloped. “So I had a very real fear of running into a bear,”Bechtel said. “And my dad said, ‘No, you see the island in the middle of the lake out there? Yeah, when it freezes over in the winter, all of the bears go out to that island and they hibernate. And then in the spring, when it thaws out, they're stuck out there. So that's Bear Island.’ And so basically, I named my brewery after a tall tale my dad told me. It's a neat memory.” The taproom’s glasses even have the slogan “Bear Me” on them instead of “Beer Me,” so the family lore has been put to good use.

SUPPORTING VETERANS

As a veteran-owned organization, partnering with a veteran-focused nonprofit was a natural choice. Bear Island started teaming with the Aaron Butler Memorial Foundation and its annual Purple Heart Run in 2019. “They have that kind of passion to just put everything into the charity to memorialize veterans,” Bechtel said. “And not only that, they've taken for Staff Sergeant Aaron Butler a new initiative in the last few years to also help youth programs for things like wrestling, because Aaron Butler was a wrestler, and other sports programs like that and leadership courses to get youth to learn how to lead in their communities. And so they're doing more than just memorializing our veterans who gave their lives, which is awesome in itself.” Bechtel and Bear Island donate kegs of Mission Purple to the event. Bear Island naturally dyes its Prime In Pale Ale with butterfly pea flower to match the Purple Heart event. “It is my aim now that I have a distributor and a little more help, and as Aaron Butler Memorial Foundation has grown, to be able to make a larger batch of that beer and do events with people around Idaho to raise funds for this awesome nonprofit so they can do even more honorable things for the community.” Bear Island also offers veteran-centered events like happy hour daily for veterans and first responders, free beer on Veterans Day, a showing of the Army vs. Navy game, and support for Mission43 (which helps veterans transition to civilian life).

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

A BEER PILGRIMAGE

With Bechtel’s love of European-style beers, she said a beer pilgrimage just makes sense. She and head brewer Hailey "Alex" Alexander will lead a tour for enthusiastic ale quaffers to Belgium in June 2027. To keep the tour intimate, they’re limiting available spots. Signups are available on their social media and website. “We specialize (and have been winning awards for) Euro-styles, but both of us value Belgian styles as our very, very favorite,” Bechtel said. One of their specialties is a Belgian dark strong ale named ‘Bear Knuckle Boxer’ as an ode to Bechtel’s preNavy boxing career. If you’re a fan of ales, pilsners, potatoes, and local, veteran-owned, women-run businesses, you can visit the Bear Island Brewing taproom or bearislandbrewing.com to find your brew.

The Last Great Grill Night of Fall ARTICLE BY TARA BRUNER PHOTOGRAPHY PROVIDED

tablespoon before the raw meat goes anywhere near it -- that's your finishing drizzle when everything comes off the grill. It works on anything. Chicken thighs, skirt steak, shrimp, pork. Zucchini and mushrooms on skewers. Even firm tofu if you press it dry first and give it time to absorb. Olive & Vyne carries both products at their Eagle shop, and together they make a pantry pairing worth keeping stocked through grilling season and well beyond it. OliveAndVyne.com

Every September, the same thing happens. Someone shows up at the farmers market with a flat of huckleberries and the line forms immediately. People buy more than they need, take them home, and make pancakes. Maybe jam. Maybe a cobbler if they're feeling ambitious. And then the season ends and they wait for next year. Here's what most home cooks haven't figured out yet: the huckleberry is one of the best grilling ingredients Idaho grows. Not a garnish. Not a dessert afterthought. An actual workhorse that transforms a marinade in a way that nothing else quite replicates. The tartness is what does it. Sweet on its own, yes -- but when you pair it with a dark balsamic and let acid do its work on a piece of chicken or a pork tenderloin overnight, something interesting happens. The sugars start breaking down the protein. The flavor goes deeper. Then the grill finishes the job, and those natural sugars caramelize against the grates and you get edges that are sweet and charred and savory all at once. Add garlic and chili oil and the whole thing comes alive. It's not complicated. Half a cup of good infused olive oil, a quarter cup of huckleberry balsamic, minced garlic, salt, pepper. Mix it, coat your protein, give it two hours in the refrigerator. Reserve a The berr y ever yone buys at the farmers market has a second life, and it st ar ts w ith a hot grill.

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

Huckleberry & Garlic Chili Marinade Serves 6 | Marinade time: 2 hours

INGREDIENTS • • • • • •

2 lbs meat, poultry, seafood, or 4 cups vegetables 1/2 cup garlic chili infused olive oil 1/4 cup huckleberry dark balsamic vinegar 1 tbsp minced garlic 2 tsp sea salt 1 tsp freshly ground pepper

DIRECTIONS 1. Set protein or vegetables aside. 2. Mix remaining ingredients well. Reserve 1 TBSP in a separate clean container for finishing. Place the rest in a bag with your protein or vegetables, seal, and roll to coat. Refrigerate 1-2 hours. 3. Grill over medium heat to desired doneness. 4. Before serving, drizzle reserved marinade over the finished dish.

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FINDING A TOUCH OF GLAM IN EVERYDAY DESIGN ARTICLE BY ALLISON GIBESON | PHOTOGRAPHY PROVIDED

D E C OR T R E N D S | HO M E + D E SIGN

HGTV star shares her secrets to make a home look both beautiful and livable.

Tamara Day, star of HGTV’s Bargain Mansions, describes her style as “laid-back luxe.” “I am a mom of four, and I like pretty, shiny things,” Tamara says. “The two don’t always mix well. I design with lifestyle and family in mind but with that touch of glam.” This mixture of practicality and flare can be accomplished throughout the home on a budget, Tamara says. When it comes to the kitchen, she says replacing the backsplash is one of the most cost-effective ways to refresh the room. Additionally, she says paint is the most inexpensive option to update cabinets, and there is a de-glosser on the market that will reduce the labor involved by helping paint adhere to cabinets. “You can get a whole new kitchen with some fresh paint,” Tamara says. In the bathroom, Tamara suggests putting up new light fixtures and wallpaper for a fresh look. She suggests using wallpaper on just one wall to create contrast. “Wallpaper transforms everything and puts in a hominess factor,” Tamara says. To give a new feel to the living room, Tamara suggests using decorative pillows as well as displaying design books and layering with a candle or other interesting object to create a sentimental focal point. She also suggests investing in good, quality sofas CONTINUED > OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C OM / M E R I D I A N

and rugs because less expensive options will not typically withstand the amount of wear and tear they receive from a family. Overall, Tamara says there is a balance between mixing expensive and inexpensive items and materials around the home, all without having it looking cluttered. She says every space needs something that is thrifted. Tamara finds many people enjoy elements of different types of styles and have a hard time defining their personal style. To help narrow down to a preferred look, she suggests taking a hundred room images and sorting them into piles of likes and dislikes. She says when someone completes this exercise, they typically find a theme to their preferences.

MAKING COLOR, TEXTURE AND PATTERN STAND OUT

Tamara has a natural eye for using great colors and textures in design. What is her approach to making a room look great?

HERE ARE TAMARA’S TOP TIPS: Find a base color with pops of other colors. “Every room needs a touch of black and a pop of color,” Tamara says. “The black will anchor it, but the color will give it life.” If the home is urban, she suggests more bold pops. If it is a traditional home, use a mixture of colors. Additionally, she suggests using one basic color throughout a home with pops of other colors as opposed to having a different color in each room. Consider wallpaper. “Wallpaper can be scary for a lot of people, but there are so may wallpapers out there that are removable,” Tamara says. Tamara says wallpaper adds texture and warmth, and she includes it in most of the homes she designs. Layer with baskets, blankets and greenery. All three make a room feel cozy and add color and interest to a space.

D E C OR T R E N D S | HO M E + D E SIGN

THE BACKYARD PIZZA OVEN OBSESSION CLASSIC MARGHERITA

Serves 2 to 3 | Makes one 12-inch pizza INGREDIENTS • 1 ball pizza dough, room temperature • 3 tablespoons tomato sauce • 4 to 5 ounces fresh mozzarella, torn into pieces • 1 cup cherry tomatoes, halved • A handful of fresh basil leaves • Olive oil • Flaky salt

Not long ago, an outdoor pizza oven in someone’s backyard was rare, and the kind of purchase that hinted at a serious devotion to entertaining. What was once a niche indulgence has become a fixture on patios and terraces across the country, and the appeal is easy to understand once you’ve stood next to one. These ovens climb past 900 degrees, hot enough to turn out a proper Neapolitan crust in under two minutes, with the same char and blistered edge you’d find at a well-regarded pizzeria. What’s driven the shift is accessibility without any real compromise on quality. The newer generation of countertop ovens, running on gas or wood pellets, has made that level of heat achievable without a masonry install or a small fortune. The result is

a dinner party that essentially hosts itself: guests gather around the oven the way they once gathered around a fire pit, the dough gets stretched and topped in full view, and the meal becomes entertainment rather than a meal quietly assembled in a kitchen. Part of the appeal of a pizza oven is how quickly it rewards experimentation. With a cook time measured in minutes rather than hours, there’s little downside to trying an unexpected topping or a pairing you wouldn’t normally think to combine. Fig and prosciutto, hot honey and pepperoni, nothing is really off limits once the oven is hot. That said, it helps to start from a solid foundation. Below are tried and true recipes that are guaranteed to be crowd pleasers no matter who’s on the guest list.

Whichever you make first, go easy on the toppings. A hot pizza oven cooks a pie in under two minutes, and a heavy pie won’t cook through in time. Keep it light and let the oven do the work.

O UT D OOR LIV IN G | FO O D + BE VE RAGE

INSTRUCTIONS 1. Stretch the dough into a round. 2. Spread the tomato sauce over the top, leaving the edge bare. 3. Scatter the cherry tomatoes over the sauce, then add the mozzarella in a few big clusters. 4. Bake until the crust is puffed and golden with dark spots. In an outdoor oven this takes about 90 seconds. In a home oven, bake at 500 degrees on a hot pizza stone for 8 to 10 minutes. 5. Top with fresh basil, a drizzle of olive oil, and a pinch of flaky salt.

CHICKEN PESTO WITH SUN-DRIED TOMATO Serves 2 to 3 | Makes one 12-inch pizza INGREDIENTS • 1 ball pizza dough, room temperature • 1/3 cup basil pesto, plus extra for serving • 1 cup shredded mozzarella • 1 cup cooked chicken breast, diced • 1/3 cup sun-dried tomatoes, chopped • Fresh parsley, chopped • Salt and pepper INSTRUCTIONS 1. Stretch the dough and spread the pesto over the top in place of tomato sauce. 2. Top with mozzarella, chicken, and sun-dried tomatoes. 3. Bake until the cheese is melted and the crust is charred in spots. This one cooks a little faster since there’s no wet sauce, so keep an eye on it. 4. Top with parsley and serve with extra pesto on the side for dipping.

INSIDE A 1913 MERIDIAN HOME, WOOD-FIRED PIZZA AND GOOD WINE MAKE MIDWEEK NIGHTS WORTH PLANNING AROUND ARTICLE BY STAFF WRITER

MERIDIAN’S ANSWER TO THE BACKYARD OVEN Lila McAllister still remembers walking into the 1913 house on the corner across from Meridian's post office and knowing, almost immediately, that this was the one. Owning her own restaurant had been her dream for years, but it took this specific building, worn floors, old bones, a real sense of having been lived in, to make it real. Today that house is Vintage '61 Wine Bar & Kitchen. That instinct extends right out onto the patio, where Executive Chef Carlos Perez runs a wood-fired oven most Wednesday and Thursday nights as part of Pizza, Pinots & Pints. Unlike a backyard oven bought and installed at home, this one comes with a chef already behind it, pulling pies in minutes while guests linger over a glass of something poured from a list that spans Napa to Bordeaux. The menu leans simple on purpose. A Classic Margherita. A Meat Lovers built on pepperoni, pancetta, and Italian sausage.

A rotating Vintage Special, chicken, bacon, and ranch among recent versions, that changes with whatever the kitchen feels like doing that particular week. None of it requires much explanation, which is the point. The pizza is just an excuse for people to stay a little bit longer, not the main event. Michael McAllister, co-owner and self-described "Schmoozer," works the room the way that his title suggests, and the pairing of a formal wine list with casual, char-edged pizza gives the place a split personality that somehow works. For anyone drawn to the idea of a backyard pizza oven but not quite ready to buy one, Vintage '61 offers the same appeal without the investment: good char, good company, and someone else doing all the stretching. Happy hour runs the first two hours after opening, and live music fills the patio on Wednesdays, Thursdays, and Saturdays. OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C OM / M E R I D I A N

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Bavaria in Idaho, Every Fall Steins, schnitzel, and a lineup of festivals worth circling, the Treasure Valley’s Oktoberfest season is here It begins, as most great things do, with a party that got out of hand. In October 1810, Bavarian Crown Prince Ludwig married Princess Therese of Saxony-Hildburghausen and invited the citizens of Munich to celebrate on the fields outside the city gates. The horse races, the food, the beer -- it went so well they did it again the following year. And the year after that. Two hundred and sixteen years later, seven million people descend on those same Munich grounds every fall, and communities across the world find their own reasons to raise a stein.

The Treasure Valley is no exception. And in 2026, it's doing Oktoberfest better than ever. The connection runs deeper than beer. German Americans represent one of the largest ancestry groups in the United States, and Idaho reflects that. Walk into Das Alpenhaus Delikatessen on Vista Avenue in Boise and you'll understand immediately. Owner Jamie Webster grew up in a German family, spent years living in Thüringen, mastered the language, and brought that love back to Boise when he and Greg Hanson opened the Treasure Valley's only German deli and market in 2016.

ARTICLE BY JANA KEMP | PHOTOGRAPHY BY OKTOBERFEST OLD BOISE, MERIDIAN OKTOBERFEST

S EASON A L SE T U P S | FO OD + BE VE RAGE

The schnitzel is authentic. The bratwurst is house-made. The imported beer selection — served in proper branded glasses — would earn a nod from any Munich local. Das Alpenhaus hosts its annual Oktoberfest block party on Vista Avenue each September, transforming the parking lot into a Bavarian beer garden complete with traditional music, stein contests, and family-style tables that fill early and stay filled late. If you've never been, put it on next year's list. The Boise Valley Edelweiss Band has been providing the soundtrack to Treasure Valley Oktoberfest celebrations for more than 35 years. Idaho's premier traditional German music band, they specialize in the polkas, waltzes, and beer garden medleys that make any event feel like the real thing. The season kicks off in late September, with Oktoberfest Old Boise drawing crowds to 6th and Grove, 10 Barrel Brewing hosting a ticketed celebration on State Street, and the Nampa Civic Center marking its 19th annual Oktoberfest with roasted chicken, German potato salad, axe throwing, beer olympics, and a cornhole tournament in partnership with the Idaho Veterans Chamber of Commerce. All three are worth circling on the calendar for next year if you missed them. But October is where the valley truly leans in. Meridian Oktoberfest, held October 3 in the heart of downtown, has quickly become one of the valley's most anticipated fall events. Voodoo Brewery and Sockeye Brewing anchor the beer program, the Edelweiss Band opens the evening, and Soul Patch closes it out as the headliner. Stein holding contests, vendors, and family-friendly activities round out a full day on 2nd Street and Broadway. Last year's event drew thousands -- this year promises more. For those who prefer their Oktoberfest with a side of craft brewing culture, Old Speak on Chinden in Garden City and breweries across the valley release seasonal Festbier and Märzen lagers throughout October — the amber, malt-forward styles that have anchored Oktoberfest tables in Munich for generations. Ask what's on tap before you order. Oktoberfest is many things: a history lesson, a cultural tradition, a reason to dust off the dirndl or lederhosen. But at its core it's what it has always been — a community gathering around good food, good beer, and the particular joy of celebrating the season together. The Treasure Valley does that well. This October, it's doing it better than ever. Prost.

TREASURE VALLEY OKTOBERFEST 2026

Meridian Oktoberfest — October 3, Downtown Meridian. meridianchamber.org Das Alpenhaus Delikatessen — 1340 S. Vista Ave., Boise. alpenhausdelillc.com Old Speak on Chinden — Garden City. Seasonal Oktoberfest brews through October. OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C OM / M E R I D I A N

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ONE BOTTLE, THREE DRINKS The Thyme-Honey Smash The easiest pour if you're new to bourbon INGREDIENTS: • 2 oz bourbon • ¾ oz freshly squeezed lemon juice • ½ oz honey syrup (equal parts honey and warm water) • 3–4 fresh thyme sprigs, plus one to garnish • Large ice sphere or cube To make: Press the thyme gently in the bottom of a shaker (enough to wake up the oils, not enough to shred it). Add bourbon, lemon, honey syrup, and ice. Shake hard, strain over a large ice sphere, and finish with a thyme sprig and a strip of lemon peel. Honey syrup keeps for two weeks in the fridge and improves nearly every whiskey drink it touches.

The Old Fashioned Four ingredients. That's the drink.

The Amber Hour BOURBON, THREE WAYS Bourbon carries a certain mystique: dim lighting, hushed tones, a vocabulary all its own. Cut through it and here's what you'll actually find: a spirit that does more with three ingredients than most bottles manage with ten. Shaken with lemon and honey, it goes bright. Stirred with bitters over one good cube, it turns deep and unhurried. Add vermouth and a proper cherry, and you've got the drink that's been quietly holding up hotel bars for a century. One good bottle, a few minutes, a comfortable chair. Everything else is just details.

Speak Bourbon Like You Mean It THE WHISKEY AISLE READS LIKE A SECRET HANDSHAKE. HERE'S THE QUICK TRANSLATION. • • • • •

Wheated: softer, sweeter, leans toward baked goods. High-Rye: more pepper, more spice, more backbone. Single Barrel: one barrel, one personality, quirks included. Bottled-in-Bond: one distillery, four years minimum, 100 proof. Finished: aged a second time in port, sherry, or rum casks.

H AP PY H OU R | FO O D + BE VE RAGE

INGREDIENTS: • 2 oz bourbon • ¼ oz demerara or simple syrup • 2–3 dashes aromatic bitters • Large ice cube • Orange peel, to garnish To make: Stir bourbon, syrup, and bitters with ice for a full 30 seconds (longer than feels reasonable — the dilution is part of the recipe). Strain over one large cube. Pinch the orange peel skin-side down over the drink so the oils mist across the surface, run it around the rim, and drop it in. Demerara syrup, two parts raw sugar to one part water, brings a toffee depth that plain sugar can't reach. Classic: orange peel only. Dressed up: add a brandied cherry alongside the peel for a little sweetness and color.

The Manhattan The drink that built a century of hotel bars. INGREDIENTS: • 2 oz bourbon • 1 oz sweet vermouth • 2 dashes aromatic bitters • Cocktail cherry, to garnish To make: Stir everything with plenty of ice until the mixing glass frosts over, then strain into a chilled coupe. Garnish with a real cocktail cherry (dark, rich, worth every penny of the jar). Park the coupe in the freezer while you stir. A warm glass undoes thirty seconds of careful work in about a minute.

ARTICLE BY STAFF WRITER

OR DER THE O L D FA S H I O N E D FIRST BOURBON HAS ALWAYS REWARDED PATIENCE. THE TRICK IS FINDING SOMEWHERE WORTHY OF IT.

THE DIFFER ENCE BE T W E E N A BA R T H AT STOCKS BOUR BON A N D ON E T H AT U N DE R S TA N DS I T I S SUBTLE BUT R EAL.

There's a reason bourbon drinkers get territorial about their pour. It's not snobbery. It's experience. Once you've had one that opens up slowly, that shifts from sweet to smoke to something you can't quite name, the shortcut versions stop being interesting. Bourbon is built on time: charred oak, years of patience, and a barrel doing its work quietly in the dark. What comes out the other side has layers, and the best ones reveal themselves slowly. Most people meet bourbon through an Old Fashioned, and that's not a bad introduction. Two ounces, a little sweetness, bitters, a proper cube, an orange peel with some heat on it. Stir longer than feels right. The dilution matters. What you're after is a drink that opens up in the glass, not one that's already said everything before you sit down. The difference between a bar that stocks bourbon and one that understands it is subtle but real. It's in whether the cocktail was built around the spirit, or the spirit was just poured into a recipe. It shows up in the glass before you taste it, and it shows up in the bottle selection, whether someone actually chose them or just ordered what the distributor suggested. At Hemlock, the steakhouse tucked inside downtown Boise's Inn at 500 Capitol, bar director Tyler Armstrong builds his program around the same instinct baked into the restaurant's name. Hemlock is a nod to Socrates, who drank the poison rather than compromise his principles, and Armstrong's team is developing a line of Socratesinspired cocktails meant to spark curiosity and conversation rather than just quench thirst. It's the same philosophy that runs through the kitchen, where beef tallow and olive oil replace seed oils across the board, nothing on the menu is there by default. Order the Old Fashioned first. Then see where the evening takes you. HemlockBoise.com

OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C OM / M E R I D I A N

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maple pumpkin parfait

A FALL-INSPIRED MAPLE PUMPKIN GRANOLA WITH PUMPKIN YOGURT ARTICLE BY ALYSSA LAVY, MS, RD, CDN

maple pumpkin granola

(Yields approximately 4.5 cups or 18 – ¼ C servings)

ingredients:

• 2 ½ C rolled oats • 1 C pumpkin seeds, hulled • ½ C unsalted walnuts, chopped • 2 Tbsp canned pumpkin puree (Note: the only ingredient should be pumpkin – this is different than pumpkin pie filling) • 1 Tbsp water • 2 Tbsp avocado oil or vegetable oil • ½ C pure maple syrup, divided into 2- ¼ C servings

• • • • •

2 tsp pure vanilla extract 1 tsp ground cinnamon 1 tsp pumpkin pie spice ¼ tsp salt Nonstick cooking oil spray

pumpkin yogurt

(Yields approximately 1 C yogurt)

ingredients:

• ¾ C plain Greek yogurt of choice • ¼ C canned pumpkin puree • ¼ tsp cinnamon • ¼ tsp pure vanilla extract • 1 ½ tsp honey

granola directions:

1. Preheat oven to 250 degrees Fahrenheit. 2. Combine canned pumpkin, water, oil, vanilla extract and ¼ C maple syrup) and mix until well combined. 3. Add rolled oats and salt to wet ingredients and mix until oats are evenly coated. 4. Line a large baking sheet (9 x 13 inches works well) with parchment paper and spray with nonstick cooking oil spray. Transfer oats to baking sheet and spread in a thin, even layer. 5. Bake in oven for 1 hour, mixing at 30 minutes and 45 minutes. 6. Remove oats from oven briefly. Add pumpkin seeds, chopped

EAT R IGH T | FO O D + BEVE RAGE

walnuts, cinnamon, pumpkin pie spice and remaining ¼ C pure maple syrup. Mix with a spatula and return to oven to bake for another 30 minutes, mixing halfway through. Remove from oven and allow to cool for 5 minutes before using a spatula to transfer to container. Do not wait too long to transfer granola as it can stick to the parchment paper as it cools.

yogurt

directions: 1. Combine all yogurt ingredients in a medium sized bowl. Top with a handful of the maple pumpkin granola, serve immediately and enjoy! Note: This granola can be stored in an airtight container and stored in a cool, dry place for up to 1 week. While this granola is made with gluten free ingredients, I recommend using certified gluten free ingredients if needed . Yogurt can be made with a suitable dairy-free alternative if you need this recipe to be dairy-free and the honey can be swapped for pure maple syrup to make the dairyfree yogurt recipe suitable for a vegan diet. The granola and the yogurt can each be enjoyed on their own, but they complement each other so nicely! This Maple Pumpkin Granola Parfait is a perfect way to celebrate autumn’s most famous flavors in a nutritious way! Pumpkin, maple syrup and warm spices, such as cinnamon and pumpkin pie spice, give cozy vibes that are traditionally found in baked goods this time of year. However, while pumpkin bread, muffins, cookies and other fall flavored baked goods are certainly delicious and should be enjoyed, this Maple Pumpkin Granola Parfait provides the satisfaction of those fall flavors in a lighter way, while providing ample protein and fiber. It is the perfect, slightly sweet and balanced way to start the day – or to enjoy anytime! Alyssa Lavy, MS, RD, CDN, CPT is a registered dietitian, personal trainer and mom of 2. She earned her Bachelor of Science in Exercise Science from The George Washington University and her Master of Science in Nutrition and Exercise Physiology from Teachers College Columbia University, where she also completed her dietetic internship. She has been an ACSM certified personal trainer for over a decade. Alyssa is the owner of Alyssa Lavy Nutrition & Wellness, a wellness brand offering nutrition communications, program development and consulting services for individuals and corporations. Website: alyssalavy.com Instagram: @alyssalavyrd

WATCH ART COME TO LIFE! Join us for the 12th annual Eagle Plein Air Festival!

OCTOBER 3 – 10 Over 80 artists painting live across Southwest Idaho! • Free Painting Demonstrations • Shop Original Artwork • Explore Eagle through the Eyes of an Artist

www.eaglepleinair.com @eaglepleinair | #eaglepleinair

PRESENTED BY FINER FRAMES OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C OM / M E R I D I A N

eat kind

EM BR ACING A PARTN ERSH IP WITH YOUR BODY Wellness isn’t about restricting — it’s really about giving. Giving to yourself and to your body in a way that allows them both to thrive. The cool part? The things that give to your body naturally give to your mind, your hormones, your earth, your relationships, and so on — it’s all beautifully interconnected in that way. Eat your greens, cook at home, choose local produce and quality meats, don’t be scared of healthy fats — but also support local farmers, move in a way that makes your body and mind feel good, prioritize times of mindfulness and stillness.

INGREDIENTS: • • • • • •

2 6 oz. filets of wild caught salmon 1 Tbsp. avocado oil 1 Tbsp. coconut aminos Zest and juice from one lemon 1 Tbsp. stone ground mustard 1 4 oz. container coconut yogurt, unsweetened • 2 Tbsp. fresh dill, minced • 2 Tbsp. capers, drained and minced • Salt and freshly ground pepper, to taste

DIRECTIONS: 1. Marinate the salmon in the lemon juice, coconut aminos, and stone ground mustard for up to two hours. 2. Drizzle salmon with avocado oil, sprinkle with salt and ground pepper, and broil on high for five to seven minutes, until cooked to desired temperature. 3. Mix coconut cream, lemon zest, dill, capers, and ground pepper together. 4. Top salmon with coconut cream, serve with roasted or sautéed veggies, brown or cauliflower rice, or fresh greens. Enjoy!

H EA LT H Y LIF E ST Y LE | FOOD + BE VE RAGE

simple roasted salmon with dill coconut cream

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OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C OM / M E R I D I A N

Meridian + Valley Events OCTOBER 2026 1 — FIRST THURSDAY

Downtown Boise, 5–9 PM: Art, shopping, dining, music, and family activities. downtownboise.org

1–31 — PUMPKIN PALOOZA

1133 W Chinden Blvd: Urban pumpkin patch with rides, fall photo opportunities, and family activities.pumpkinpaloozatv.com

1–31 — LOWE FAMILY FARMSTEAD

2500 South Eagle Rd.: Corn maze, pumpkins, hayrides, jumping pillow, and fall activities. lowefamilyfarmstead.com

2–4 — POTATO DAYS BOISE

Idaho Botanical Garden: Potato-themed food, agriculture, and family activities. idahobotanicalgarden.org

3 — MERIDIAN OKTOBERFEST

Downtown Meridian: German-inspired food, beer, music, and competitions. meridianchamber.org

3 — SENIOR LIFESTYLE EXPO

Expo Idaho, 10 AM: Health, activity, and planning resources for seniors. expoidaho.com

3 — HAY DAY

Indian Creek Plaza, 1 PM: Fall celebration of Caldwell’s agricultural heritage. indiancreekplaza.com

3 — DOG-TOBER FEST

Indian Creek Plaza, 5 PM: Dog-friendly fall festival and wiener races. indiancreekplaza.com

3–10 — EAGLE PLEIN AIR FESTIVAL

Eagle Plein: Outdoor painting, demonstrations, a Quick Draw, and art exhibition. eaglepleinair.com

4 — HARRISON CLASSIC KIDS RUN

Harrison Boulevard, 3 PM: Family-friendly one-mile kids run and walk. ymcatvidaho.org

4 — TAKE ME HOME

Morrison Center, 2 PM: Tribute concert celebrating John Denver’s music. morrisoncenter.com

O UR TOWN | ENTERTAI NME N T

7–11 — TRAILING OF THE SHEEP FESTIVAL

Sun Valley: Sheep parade, trials, performances, and food. trailingofthesheep.org

9 — SPOOKY MOVIE NIGHT

17 — BOISE REPTILE EXPO

Expo Idaho, 9 AM–5 PM: Reptile show featuring vendors and educational displays. showmereptileshow.com

Bernie Fisher Park, 6 PM: Outdoor screening of The Nightmare Before Christmas. kunacity.id.gov

17 — IDAHO RUNNING DAY

9 — MATT RIFE

20–25 — & JULIET

9 — JOHN GREEN WITH ANTHONY DOERR

22 — TRUNK OR TREAT

Ford Idaho Center, 8 PM: Stay Golden World Tour. fordidahocenter.com

Morrison Center, 8 PM: Readings & Conversations. morrisoncenter.com

9–11 — ICCKC DOG SHOW

Expo Idaho: AKC-sanctioned dog competition and community event.expoidaho.com

11 — CITY OF TREES MARATHON

Boise Greenbelt: Run Boise’s scenic Greenbelt and earn a finisher’s award. cityoftreesmarathon.com

10 — TRUNK-OR-TREAT FOOD DRIVE

Jordan’s Garden Center, 2–6 PM: Halloween activities, pumpkin patch, and food drive. jordansgardencenter.com

14–15 — BLUEY’S BIG PLAY

Morrison Center, 6 PM: Live theatrical adaptation of the children’s series. morrisoncenter.com

16 — VIVA NAMPA FESTIVAL

Lloyd Square, 6–10 PM: Downtown festival with 208 Night Market.downtownnampa.com

16-25 — TASTE OF DOWNTOWN BOISE Downtown Boise: Special menus and dining deals at participating restaurants. downtownboise.org

17–18 — TREASURE VALLEY FLEA MARKET Expo Idaho: Vintage finds and collectibles.treasurevalleyfleamarket.com

Sandy Point Park, 8 AM: Marathon along the Boise Greenbelt. boiserunning.com

Morrison Center, 7 PM: Broadway musical featuring pop hits from Max Martin. morrisoncenter.com

Meridian City Hall Plaza, 6 PM: 90+ decorated vehicles handing out Halloween treats. meridiancity.org

23–25 — BOISE FALL HOME SHOW

Expo Idaho: Home improvement, remodeling, landscaping, and design exhibits. boisefallhomeshow.com

24–25 — BOO AT THE ZOO

Zoo Boise, 10 AM: Trick-or-treating, costumes, crafts, and animal enrichment. zooboise.org

24 — YMCA HALLOWEEN RUN

Ann Morrison Park, 10 AM: Monster Mile and Freaky 5K with Halloween costumes. ymcatvidaho.org

24 — NIGHT OF A THOUSAND PUMPKINS Eagle City Hall Campus, 6 PM: Pumpkin displays, Trunk-or-Treat, and spooky activities. cityofeagle.org

29 — SPOOKY SAFARI

Zoo Boise, 6–8 PM: Adults explore the zoo after hours and see animals during their nighttime routines. zooboise.org

29 — 39TH ANNUAL TRICK-OR-TREAT

Downtown Nampa, 4–7 PM: Free downtown Halloween tradition for families, with costumes encouraged. downtownnampa.com

30-31 — ICCKC DOG TRIALS

Expo Idaho: Dog trials hosted by the Idaho Capital City Kennel Club. expoidaho.com

NAVARRA & VENETIAN MEDALLIONS