Eagle Magazine

Hydrate 2o – Winning Water Back In Eagle

The drink back from the brink

Back in November 2007, EM featured Hydrate 2o -- an up and coming company specializing in high performance hydration water. The newly founded Eagle business was booming and sales were taking off, but all that came to a screeching halt in January 2009, when the parent company, which had other telecom companies in its portfolio, filed for bankruptcy and tried to pull the profitable Hydrate2o to California and into the bankruptcy to help cover some of its financial wounds.

Fast forward six months, and with a unwavering conviction that the product had a viable market like none other, Bruce Thompson of Eagle, was able to go from divisional president at the former company that owned Hydrate 2o, to CEO/Owner of Hydration Technology Inc. by purchasing the key assets of the company. Along with the recent acquisition of the technology that goes into making Hydrate 2o a uniquely specialized product, and brought the Hydrate 2o product back to Eagle where he firmly believes it belongs.

Now that the product is back in Eagle under the watchful eye of Thompson and his father, Wayne, who serves as co-owner, the product is flying off the shelves at the Eagle Albertson’s store. “Albertson’s was excited to have us back in their stores and it’s now available in all Albertson locations,” said Thompson. “The product was the number two largest selling grocery item for 26 weeks straight last summer. We expect to be one of the top five in performance beverages in the next five years.”

Thompson said one of the biggest reasons for the recent success is being able to get the price down to under $1.50. “In fact, Albertson’s has been running a special where customers can get 10 bottles for $10 which makes it $1 per bottle,” he said. And Thompson is quick to point out that ten cents for every bottle sold, goes back to the community as fundraising proceeds for Eagle High School. Currently the product is sold in Albertson’s supermarkets in the five western states, Boise Co-Op, Shady Acres, and Chevron in Eagle.

What makes the product so unique, according to Thompson, “is that structured water is a new concept whereby water molecules organize themselves through our proprietary process which reconfigures the molecular structure of the water. It’s hydrogen, oxygen and mineral electrolytes energized to provide the body with superior hydration. As a result of reconfiguring the water, it has been clinically proven to absorb eight times more efficiently than the EPA standard and 11 times more than the leading fitness water. Thompson said in addition to improving athletic performance, the water has aided individuals suffering from various health-related issues – particularly headaches due to dehydration. 

Thompson said this energy production occurs inside the cells thus achieving maximum intra-cellular hydration, which is crucial for biological activity and improved athletic performance. “The benefits and performance advantages   are numerous,” said Thompson. “Mental clarity is enhanced, joints and disks are better lubricated, body temperature is more efficiently regulated thus avoiding heat exhaustion, muscle oxygen tension levels increase so the muscles produce more power, the kidneys eliminate toxins more effectively and muscles don’t cramp. Since there is total absorption into the body it doesn’t fill you up, and the rapid tissue hydration aides in faster recovery. In addition, it enhances athletic performance, improves physical stamina and provides you with more endurance.”

To back up his claims, Thompson said his company furnished the Eagle High Football team with one liter bottles and had the team drink half of the water before the game and the other half during half-time throughout their season. “They all experienced the benefits I mentioned. They were more alert, especially during the second half. They didn’t complain of muscle cramping, and they felt they had more energy and their team won the state championship this year.”

Thompson said he is currently providing Hydrate 2o to the Eagle High basketball team and they’re currently ranked number one in the state.  “No matter where I go or who I’ve touched, the athlete or team always wins in the second half because they are more energized and more mentally focused and that’s where they get the edge.”

Thompson is quick to point out nationally recognized sports figures are requesting and drinking Hydrate 2o. “We were excited to supply our water to a few standouts in the Super Bowl – Drew Brees, Reggie Bush and Randall Gay all drank our water. Everybody wants this water. It’s that good.”


Hydrate 2o

866-441-5284

www.hydrate2o.com

Facebook Page: Hydrate 2o


Store locations

Available at all Idaho Albertson’s locations. Visit www.albertsons.com to find a store near you.


Boise Co-Op

888 West Fort Street

Boise, ID


North Channel Chevron

503 S. Eagle Road

Eagle, ID


Shady Acres

4150 W State St

Eagle, ID

Viva Italiano!

By James Patrick Kelly

The West Treasure Valley in no way resembles Italy, regardless of a seemingly never-ending array of housing developments that boast fancy Mediterranean names. But that doesn’t mean that diners in these parts can’t find a good selection of Italian restaurants. Of course, I’m talking about independently owned and operated places where sauces are made from scratch and the proprietors actually know your name—unlike at those corporate places that line the busy boulevards.

Most Italian fare served in this country has a noticeable American bent, thanks to East Coast restaurants (those comfy Italian joints that Billy Joel sang about) where eggplant parmigiana and chicken piccata are the norm. With that said, menus in American Italian restaurants tend to be all over the map, pushing dishes from northern, central, and southern Italy.

One such place is Bella Aquila, located in the former Franco Latino spot on Eagle Road, which is open for lunch, dinner, and weekend brunch.

Owners Bill and Ellen Cooper, along with their son, Chad, operate this relatively new Italian restaurant. Under the kitchen direction of chef David Knickrehm, who recently took over for chef Mark Wilkerson, Bella Aquila has defied the odds in a bad economy by consistently filling the dining room with those who crave freshly made pasta and succulently braised lamb shanks. The décor speaks to a suburban sensibility, with a bright, open dining room and spacious wine bar. During the warmer months, the restaurant’s riverside patio is a great place to dine al fresco.

Bella Aquila’s menu successfully spans the map of Italy. Diners can choose from a large menu of regional Italian classics, like veal piccata, chicken saltimbocca, and silky seafood risotto. But what really makes this place shine is the array of house-made pasta, ranging from smoked salmon ravioli to gnocchi Gorgonzola to linguine carbonara, a traditional pasta dish made with salty pancetta, peas, egg, and cream—with a hint of garlic on the backbeat.

The wine list emphasizes Italian wines, especially vintages from Piedmont and Tuscany, but it’s balanced with labels from Idaho’s Snake River Valley, Napa Valley, and Columbia Valley.

Sweet endings at Bella Aquila include rum-spike tiramisu and a trifecta of creamy gelato.

Just down the road, next to Albertsons, fans of Italian dining will also like The Stuffed Olive. This small Italian restaurant has been a hit since debuting five years ago.

Owners Bill Carter and Janice Darelli are veterans of the Italian dining scene, dating back to their earlier years in northern California, where they operated Italian restaurants.

This comfy trattoria offers a large selection of Italian-inspired sandwiches, entrée salads, pasta dishes, as well as meatier options such as chicken parmigiana and grilled tri-tip with portobello-Merlot sauce. Other popular items include shrimp scampi, lasagna, and chicken stuffado crowned with prosciutto, Parmesan, and roasted garlic cream sauce. 

Open for lunch and dinner, The Stuffed Olive produces some remarkable sandwiches, like a pesto chicken baguette and a hearty meatball sandwich—swimming in aromatic marinara sauce.

The wine list leans toward Italy for inspiration, with lots of Chianti, Sangiovese, and Pinot Grigio, but don’t be surprised to see some American labels, too.

Chef Gino Vuolo has made a name for himself in Boise, but he recently closed his two Italian eateries in downtown Boise to try his luck in the West Treasure Valley. Gino’s Ristorante and Bar recently debuted in Meridian, at the corner of McMillan and Ten Mile roads. This spacious restaurant has a Mediterranean-meets-America décor, with lots of earthy colors and a brick pizza oven that greets diners as they walk through the front door.

Cooking Italian food, especially the cuisine of southern Italy, is hereditary for Vuolo, whose great grandmother opened a trattoria in Naples nearly a century ago that is still operated by family members. Many of the dishes that are served at Gino’s have come from the family recipe book, meaning they are tried and true. One bite of his ragu tells you that this slow-cooked, meaty red sauce is the real thing—not some watered-down jarred sauce that bears the same name.

Starters range from traditional antipasto to succulent fried meatballs to salmon carpaccio to Naples-style pizzas that come with various Mediterranean toppings, like briny olives, artichoke hearts, and San Marzano tomatoes.

The pasta portion of the menu is large, with dishes like pasta Bolognese, spaghetti con vongole, and linguine pollo Maria leading the way. Gino’s also dishes up delicious seafood and beef lasagna. But you would be remiss if you didn’t try Gino’s braised boar shanks and pan-seared veal chop in a port reduction, paired with a big glass of Chianti from the decidedly Italian wine list.      

I probably would be chased up a flagpole if I wrote an article about Italian dining and failed to mention DaVinci’s in the heart of downtown Eagle. This Americanized Italian restaurant, with Tuscan undertones, has become an institution since opening in 1998.

New owners Tony Piotter and Jay Hastings recently purchased the business (not the historic building) from Larry Schwartz, who still owns the DaVinci’s in Hailey. (Don’t worry: The menu concept is still the same under the new ownership.)

This dinner-only restaurant (open seven nights a week) has a stylish dining room with warm tones and big, comfy booths, making it a great place to nosh on prosciutto-wrapped prawns while sipping Pinot Grigio.

Other appetizers include manila clams in garlic-white wine sauce, crispy calamari with aioli, and hot crab and artichoke dip, sided with chunky Tuscan bread.

Pasta lovers will enjoy the house-made sauces, including Bolognese, pesto, white clam sauce, alfredo, to name few, which are served with a choice of spaghetti, spinach linguine, fettuccine, and angel hair.

House specialties include spaghetti and meatballs, eggplant parmigiana, chicken Marsala, and veal piccata, which play well with the large selection of Italian red wines that grace the wine list.

Dessert is hardly an afterthought at DaVinci’s. The super-creamy tiramisu or a couple scoops of spumoni are wonderful ways to end the evening.

James Patrick Kelly is a Boise-based food writer. He also writes for Northwest Palate and Village Voice Media’s food Website, dailyfork.com.

Where to Eat:

Bella Aquila
775 S. Rivershore Lane
Eagle
938-1900
bellaaquilarestaurant.com


The Stuffed Olive
404 S. Eagle Road
Eagle
938-5185
thestuffedolive.net

Gino’s Ristorante and Bar
3015 W. McMillan Road
Meridian
887-7710

DaVinci’s
190 E. State St.
939-2500
davincis2.com

Italian Dining Glossary:

Al Dente: An Italian phrase that describes food, especially pasta, which has a firm texture “to the tooth.” In other words, it’s not mushy or overcooked.

Al Fresco: This phrase means “fresh” in Italian. It especially relates to outside dining in the “fresh” air.

Birra: Italian for beer. While the Italians are not well known for making beer, Peroni and Moretti are popular brands.

Caponata: A Sicilian relish-like side dish that consists of eggplant, anchovies, tomatoes, olives, capers, raisins, olive oil, and pine nuts.

Grissini: Italian for breadsticks, especially the long, crispy variety.

Limone: Italian for lemon.

Parmigiano-Reggiano: High-quality Parmesan cheese that’s aged for at least two years. It has a grainy texture that quickly melts like butter on the tongue.

Scaloppine: An Italian term that describes a thinly cut medallion (or scallop) of meat.

Tagliatelle: Long, flat egg noodles that resemble ribbons.



Spaghetti con Vongole

(Courtesy of Gino Vuolo, Gino’s Ristorante and Bar)

Serves six

5 pounds clams, shells and all, rinsed with cold water

8 cloves garlic, minced

1/4 cup olive oil

1/2 teaspoon black pepper

1/2 teaspoon salt

1/2 cup dry white wine

6 ounces Italian parsley, chopped

2 pounds dried or fresh spaghetti (linguine works, too)

Boil the pasta in a large pot until it’s al dente (about eight minutes for the dried stuff, with frequent stirring). Place clams in a separate covered pot and steam (with white wine, olive oil and garlic) until the shells start to open. Add the rest of the seasonings and let it sit for about 10 minutes. Add the pasta and serve.

GETTING THE WORKS

Staying healthy and looking good is an all-day project.

story Lee Harris

Today was a busy one for Annie Johnson.  She wasn’t looking forward to her dental appointment at 8AM, but she likes to take good care of her health.  After her dental appointment she would enjoy her laser therapy session for a running injury she had sustained last fall, since it makes her feel so good.  Fortunately, her nutritionist shares the same office, and Annie would stop by for some good advice on losing those last 5 pounds.  Finally, she would treat herself by having her hair done; after all, if you feel good, you should also look good.  Best of all, when her busy day was done, Annie knew that they would treat her with delicious dog biscuits.

Annie is a beautiful black and white Springer Spaniel, and her owner Jeff dotes on his canine companion so much that his wife claims to be jealous.  The dog is a genuine part of the family, playing with the kids and joining all of the Johnson’s outdoor activities.  Annie’s “medical spa day” at the All Pet Complex is richly deserved.

The range of medical and wellness services that Annie enjoys at All Pet Complex would be the envy of many human patients.  Staff veterinarian Dr. Mark Braunschmidt says that “the ability to provide a full range of services creates a consistency of care.  Even our groomers have extensive medical training, and they often notice health issues and bring them to the attention of the veterinarians.”  By working together, the team at All Pet Complex is able to address the pet’s needs efficiently and conveniently.

Good health starts in the mouth.  Dogs and cats rarely complain of a toothache, so many painful dental problems are not obvious to the pet owner.  Regular cleaning of the teeth has become routine in the past few decades, but dogs and cats are still susceptible to the catastrophic effects of abscessed teeth or advanced periodontal disease.  Dr. Braunschmidt comments that “the decrease in pain after treating dental problems makes our patients feel two years younger.  These pets are visibly more comfortable even after several extractions than they were before the procedure”.

Laser therapy sounds like something from Star Trek, but at All Pet Complex it is just a part of their arsenal of high-tech healthcare that hospital director Dr. Craig Stoenner has introduced.  This state-of-the-art hospital also features ultrasound, digital radiography, and laparoscopy for minimally invasive surgery.  Annie enjoys the feeling of the light energy from the therapy laser as it sweeps over her sore joint, reducing the pain and inflammation from an old injury.

As exciting as high-tech medicine is, the most dramatic road to good health leads through the food dish.  When it comes to nutrition, veterinarians are far ahead of their human counterparts.    Annie’s owner Jeff would have to agree; although he will admit to downing a thousand calories of burger and fries at Red Robin during lunch, he certainly wouldn’t put Annie’s health at risk with the wrong food.  Dr. Tim Warner told Jeff how excess body fat releases harmful inflammatory chemicals that fuel chronic disease, so Jeff has worked hard to get Annie to a lean, healthy weight.  Even after reducing the amount of her food Annie was still too plump for her own good, so Jeff switched her to a prescription weight-reducing diet, Hills r/d. She has lost 4 more pounds, and Jeff is having a hard time keeping up with her energy when they hike along the river.

Wouldn’t it be nice to have a little shampoo, blow-dry, and pedicure after your doctor visit?  Sorry, but that isn’t likely to happen—unless you are a dog! At All Pet Complex, grooming may be the simple bath to help the dog look and smell good, or it might involve removing thick mats and treating the red, raw “hotspots” that result from skin allergies and infections.  The art and science of skillful grooming includes the right shampoo, keeping water out of the ears, and gentle use of the clippers.  When you look good, you feel good.

Jeff’s wife came to pick Annie up after her day at All Pet Complex.  “Of course she was a great patient”, hospital manager Joan Moore proclaimed.  “Everyone gives her lots of attention while she is here.”    Annie’s black and while fur gleamed as she bounded out into the reception area.  She looked up at the technician who held her lead as if to say: “OK, now where is my dog biscuit?”

All Pet Complex

7660 Horseshoe Bend Rd

www.allpetcomplex.com

208.853.1000

Additional Pet Perk Services:

Fetch! Pet Care of Treasure Valley is locally owned by Brian and Cami Gross.  Whether you are going on vacation, a business trip, or just spending too much time at the office, Fetch Pet Care has your tail covered. Fetch offers a range of services that meets every need and budget, including boarding and daycare in the sitter's home, overnight sitting or daily visits in the client's home, private and group dog walks and pet taxiing. The Fetch staff is professional, reliable, and caring pet lovers who will give your pets the extra TLC and safety they deserve.

1-866-FETCH-ME (338-2463)
www.fetchpetcare.com

Romancing The Grape: The World Class Wines of Cinder

by Garry Scholz

It may surprise you to learn that one of the 10 hottest small brand wine labels in the United States is just a stone’s throw from Eagle. Wine Business Monthly recently gave this honor to Cinder Wines of Garden City. It’s well deserved for winemaker Melanie Krause and her husband, Joe Schnerr. “Cinder’s success is certainly the best signal to us that we are doing what we set out to do - create a world class wine from grapes grown in the Snake River Valley,” says Schnerr. For Krause, it’s all about the quality of the wines. “We’re going to keep pushing the envelop on quality,” she promises.

Krause is an exceptional winemaker who has trained with the best in the business. A native of Boise, she attended Washington State University, earning degrees in biology and Spanish. During her final year, she found romance when she met Schnerr. After graduating, she found romance of a different sort when she went to work for Chateau Ste. Michelle, Washington’s highly regarded winery company. She learned viticulture management practices working with vineyards in Horse Heaven Hills, one of Columbia Valley’s highest quality regions for growing wine grapes. By 2002 she was at the winery’s main operation in Woodinville working in the production room as an assistant winemaker for red wines, a position in which she learned the art of fine winemaking. It was the start of a love affair with grapes and wine that continues to this day.

She married Schnerr and moved back to Idaho. He believed in his wife’s potential, so he encouraged Krause to write a business plan for their own winery. He sums up his feelings at the time: “I knew if we could get her (into our own winery) that sparks would fly and she could be a trailblazer in Idaho.” That’s proven to be an understatement. Krause’s wines have garnered not only local recognition, but regional accolades as well.

It started in 2008 at the Idaho Wine Competition. Cinder’s first white wine, a Viognier, not only won a gold medal, but was also voted the People’s Choice award. Suddenly, local wine enthusiasts noticed that an exceptionally talented winemaker was on the scene. Then, in 2009, Krause her Rosé in the Northwest Wine Summit competition at Mt. Hood, the Northwest’s premier wine judging event involving more than 1500 wines. Cinder Rosé won gold as Best Rosé in the Northwest and was a finalist for Best Wine Northwest honors.

Krause’s fame was solidified. Her honors resulted in sold-out vintages as local wine enthusiasts, retail shops, and restaurants all vied for her product. Production increased rapidly from 400 cases in 2008, to 1200 in 2009, to 1700 planned in 2010. Cinder wines are available throughout Idaho, being carried year-round in the Treasure Valley as well as Sun Valley, Coeur d’Alene, and Idaho Falls. As much as it’s a passion, however, winemaking is also a business that seeks to be profitable. Krause is proud that her business is growing in the midst of a down economy. “We’re doing really, really well,” she says. “We’re achieving our sales goals.”

Krause sees the keys to Cinder’s success in several critical areas. First was the decision to make wine in Idaho. “We started the winery in Idaho where there were fewer brands,” she points out. It was a time, too, when the consumer’s attitude was changing.  “People are focusing on local products and foods. That’s worked in our favor.” Another factor was agricultural. “I came to Idaho and checked out the soil and climate conditions,” she recalls. “I decided I could make world class wines here.” Finally, the pricing structure was also key to the success of the Cinder label. “$40 a bottle wine doesn’t sell,” Krause points out. “We weren’t egotistical. We priced the wines at a point where we could succeed but no more than that.”

This philosophy of frugality has served Krause and Schnerr well. “Every move we make we carefully consider what to spend our money on,” Krause emphasizes. “That usually means the product. The building and equipment are secondary.” Indeed, the winery is a basic industrial building, but adapted perfectly for making fine wines. For two years Cinder Wines shared the space with two other labels, plus Krause did consulting. “These steps helped us to keep costs down and to overcome the need for a large amount of capital early on,” Scherr remembers.

Now, the challenge is on marketing and growing sales, even to the point of entering regional markets. Bringing Schnerr into the business was a major turning in the development of the business in Krause’s mind. “One thing we did that was scary at the time was hiring Joe as a full time sales person,” she recalls. “That was critical to our success.” Schnerr makes no bones about his marketing philosophy. “My number one focus is on our customers,” he states with conviction. “I love introducing people to our beautiful wines and am so proud of the work we’ve accomplished.” He adds, “The restaurants have also been a wonderful and a huge part of our success.”

With success come challenges. Krause is adamant that quality is, as they say, job one. “My goal as a winemaker is to preserve the character of the fruit by achieving the delicate balance of letting the fruit come through without introducing any elements that detract from that.” She sums it up succinctly: “Let the fruit shine through.”              And, if you succeed in that as a winemaker, you will discover, as Krause has, an elemental truth: “There will always be a market for well made wines.”

What of the future? Both Krause and Schnerr agree that a new winery building might be a goal in the next three to five years. Or, they may plant a new vineyard. Both are capital-intensive projects. The reputation and success that Cinder Wines is establishing, however, may make it possible to attract the type of investment partners who would fit with their goals and business philosophy. In any event, the future seems bright for Cinder Wines, a label that has come to stand for the very best wines made in the Pacific Northwest.