Sample a few of our features from the 2009-10 issue of the Idaho Cuisine

 41 South 

 Bonsai Bistro & Sushi Bar – The People behind the Food.
 Curley's Bar & Bistro – 67 Years and Counting … The Biggest Little Party Spot in North Idaho!
 Daanen's Delicatessen – Bringing European Flavors to North Idaho for 17 Years
 Pilgrim's Market – Sewing Delicious and Nutritious Foods and Reaping Healthy, Happy Customers!
 Serendipity Hospitality – Your journey to fun and good fortune begins here
 The Wine Cellar – Creating the Wine Cellar Experience
 Get Outta Town – ROW Adventures presents its New River Dance Lodge

41 South - Lake Pend Oreille’s Latest Addition to Stunning Dining with a View!

Claudia Dick is proof that it is never too late to be what you want to be when you grow up. The Sandpoint restaurateur has created a name for herself in the Inland Northwest delivering an extraordinary dining experience in each of her establishments; 41 South, Trinity at City Beach, Trinity at Willow Bay and the classic 219 Lounge.

A native of South Dakota, Claudia always dreamt of owning a restaurant, following in the footsteps of her father, a chef and restaurant owner. Today, she would certainly make her parents proud. 

Claudia and her husband Mel moved to the area in 1998, following their children, who both moved to Idaho to attend school. Now the entire family works for her. In 2006, Claudia’s son Justin joined the business as manager of Trinity at Willow Bay. In 2008, daughter Hillary took over the day-to-day office manager responsibilities. And last December, Mel joined the team after retiring from Coldwater Creek, a popular women’s fashion store, and after cycling more than 10,000 miles across the country to raise money for the Panhandle Alliance for Education. 

Claudia and Mel’s restaurant, 41 South, opened in December 2008 in the former location of Swan’s Landing, adjacent to the Lodge at Sandpoint. The stunning location—on the Pend Oreille River where it opens up to Lake Pend Oreille—is arguably the best place to watch the sunset, whether from the garden terrace or inside the cozy lodge by … 

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Bonsai Bistro & Sushi Bar - The People behind the Food

When walking into Bonsai Bistro & Sushi Bar in Downtown Coeur d’Alene, guests are amazed at the

 architecture and artistic elements encompassed in the beautiful three-level restaurant with its lake-view dining on the third level, 18-seat sushi bar on the second (main) floor and 3,000-gallon koi pond on the first. 

The masterminds behind the birth of Bonsai were Duane Hagadone and Jerry Jaeger of the Hagadone Corporation, along with its culinary prodigy, Executive Chef and General Manager Troy Louis Chandler. Since its doors first opened to the public in July 2004, Bonsai has helped to transform the culinary scene not only in Coeur d’Alene, but North Idaho in general! 

Twelve years prior to Bonsai’s conception, sushi was first introduced to Coeur d’Alene by Takara Japanese Restaurant and Sushi Bar, back in the days when, as Troy says, “most folks would use their sushi to catch a bass in Fernan rather than consume it.” This is what helped pave the way for what Bonsai would soon become known for.

In the beginning, people went to Bonsai for its Pan-Asian cuisine, which consists of everything from Vietnamese, Chinese and Japanese to Thai and Korean, offering one of the largest menus in the area. There were only a few sushi items to choose from at the time, but with the help of knowledgeable sushi chefs, their sushi offerings increased, and Troy installed a sushi bar because … >>>more

This one-of-a-kind venue is North Idaho’s biggest party spot and has a history spanning more than 60 years of hosting good times in the Inland Northwest entertainment scene. From its original pioneer log cabin as the local ice house, to home for railroad workers laying tracks in the area, and a stagecoach stop and depot to John Cougan’s General Store; Curley’s is now known for being the happiest place on the Rathdrum prairie between Post Falls and the Washington state line.

In 1942, Raleigh Edward Arnold was the first to turn the location into a bar, and the first customers were instrumental in naming it Curley’s. They bet Raleigh $100 that he wouldn’t name the bar “Curley’s” because he, himself, was bald. And, of course making a bet that is easy to win, the biggest little party spot was born, and he did indeed name it Curley’s. Raleigh passed on in 1953, and through many years following, Curley’s passed through the hands of four different proprietors.

Current owner Larry Gutzmer, known affectionately to his friends and patrons as “Gutz,” bought the property in 1981 and started the constant renovation of the grounds and buildings that has continued through almost three decades. Today, Curley’s is a standing testament to the evolution of the party scene in North Idaho as well as thoughtful architecture that intermingles the natural elements of rock, metal and wood that ...>>>more

Dannen's Delicatessen– Bringing European Flavors to North Idaho for 17 Years

Being a pioneer always has its challenges. Combining a retail store with a restaurant and bar has created a unique and challenging business for Mark and Irene Daanen. Mark states his mission clearly; "Great selection and value is our goal. The retail store allows us to carry a larger inventory than most restaurants. What

 restaurant offers a beer list of over 250 lagers and ales combined with a wine list exceeding 500 differing bottles of wine?” Daanen's adds a small upcharge ($5/wine, $1-2/beer) above the retail price to offset the added costs of service, glassware and cleaning. The resulting price is substantially less than the excessive mark ups of most bar and restaurant wine and beer pricing. "We dare you to compare," they say. 

Sixteen years ago the import beer selection in North Idaho was slim pickings. Daanen's Delicatessen was the first retailer to carry the Spaten beers in Idaho and has worked hard throughout the years to bring North Idaho a variety of beer brewed around the world. “Being a business which focused on imported products, it was only natural for us to offer an expanded selection of wines and beers from around the world,” said Mark. (See our beer cheer feature in the Shopping for the Best section of this issue to view a highlight of just a few of Daanen's beers.) 

Daanen's eclectic selection of wines are chosen by taste and the need to offer at least one wine from most major wine growing regions throughout the world. Mark tastes more than 100 wines each month always looking for …  >>>more

 Pilgrim's Market– Sewing Delicious and Nutritious Foods and Reaping Healthy, Happy Customers!

In a time when corrupt and greedy “business” dominates the news, it’s refreshing to find one that makes you feel good (and dazzles your taste buds). Ten years ago, before “organic” or “fair trade” were buzz words in North Idaho, Joe and Sarah Hamilton sought a new life for their family of five where they could “make a difference” and prayerfully “make a living.” In 1999, beautiful Coeur d’Alene was chosen as the place to open their humble 1,200-square-foot natural foods store. To date, their efforts have reaped a 2,000-percent growth in store size. Today, at 25,000 square feet, Pilgrim’s Market is a bustling fresh, local and organic market where commitment to a business where “everyone wins” is alive and well!

So how does a simple store make such a positive impact (and why should you care)? 

Read on to discover how three commitments have been woven into Pilgrim’s business model and how they have played out in their team’s everyday reality.

A commitment to the customer: First and foremost, “We don’t sell poison,” owner Joe Hamilton confidently claims, not seeming to believe that he’s being at all dramatic. “I couldn’t sleep at night if I was making money selling half the junk found in a typical grocery store because if the customer really knew how bad it was for them, they would never eat it. Our customers’ health is No. 1,” Joe exclaims.

If authorities believe that high fructose corn syrup causes diabetes and hydrogenated oils cause atherosclerosis, then “why on earth would you want to poison …  >>>more

Serendipity Hospitality– Your journey to fun and good fortune begins here

In September 2007, Serendipity Hospitality introduced itself to Coeur d’Alene, Idaho, offering residents and visitors alike new and exciting ways to experience Coeur d’Alene, whether from the lake, the air or the shore.

 The man behind the concept is Greg Cook, CEO of the company. A retired Air Force colonel with a 22-year military career under his belt, Greg has been planning parties and events since his high-school days, which he continued into his college and military career. These days, he spends his time as a defense consultant, public speaker and professional writer, all while passionately working to grow his latest endeavor—Serendipity.

Greg decided to pursue the hospitality industry due to the fact that he wanted to provide something fresh to both residents and visitors alike. The goal of Serendipity Hospitality, says Greg, is “to provide our guests with fun and unique ways to experience the beauty of North Idaho, to bring people together and to provide an unmatched level of service conducive to helping our guests experience the best that Coeur d’Alene has to offer.” From the looks of it, that mission is being accomplished, above and beyond expectations. The business also has reconnected Greg with his home town—Coeur d’Alene—and “many long-lost friends and classmates.”

There really is no place like it. The food, the wine, the music, the people and the feeling all come together in this small Mediterranean-style late-night café in a subterranean cellar.

The Wine Cellar in Downtown Coeur d’Alene has been a leading entertainment venue for more than 17 years. Once found, patrons come back for more, and it’s no accident. Manager Mary Jay says that is their goal, “to make sure [guests] want to come back, even before they leave from their first visit.” And, the reason is the “A” team. This group of people brings you the Wine Cellar experience, and they do it intentionally and seemingly effortlessly, while having a great time doing it.

It’s where you want to meet with friends for an early glass of wine; it’s where you want to take your date to speak sweet nothings over a cozy romantic dinner; it’s where you want to take your out-of- town guests … and you may not even know that yet.

Originally opened in 1992 by Jim Duncan, the Wine Cellar’s evolution has been a steady climb to the top of the restaurant scene in North Idaho and the entire Inland Northwest. Jim originally owned Jimmy D’s across the street and sold it when he opened the Wine Cellar. Jim’s plan and focus was on live entertainment in a cozy romantic late night café setting, and the popularity of this busy … >>>more

River Dance Lodge is their dreamy riverside retreat very near one of the wildest rivers in the world! Who could ask for a better work bench?

Along one of the most untamed rivers in the northwest and dramatic wilderness scenes that will never leave

 your mind once you pass through is one of the most scenic byways on earth. But that’s if you drive through it. Then there is ROW. They have found a home there and cleared the way for the world to enjoy the beauty of this area they love so much, the River Dance Lodge. 

There, three rapid rivers converge: The Lochsa (lock-saw) and the Selway come together in the Selway-Bitterroot Wilderness area to form the Middle Fork of the Clearwater River at Lowell. The world-class rapids of the Lochsa and Selway are rigorous whitewater adventures for both rafters and kayakers, and the more gentle flows downriver along the Clearwater offer the perfect float for family canoeing and fishing. These three rivers are part of the original eight rivers protected by the Wild and Scenic Rivers Act of 1968. This act protects the free-flowing waters of the rivers that flow through some of our nations most spectacular views, and ROW actively supports their conservation.

ROW owners Peter Grubb and Betsy Bowen founded ROW in 1979, and one of their first adventure rivers was the Lochsa. They started with one old school bus and three rafts on the …