Brick 29 Bistro owner-chef Dustan Bristol plans to open a gourmet deli concept in the new tower at 8th and Main streets in Boise in early 2014.
Bristol - who has twice been nominated for a James Beard award - will continue to work as chef at Brick 29, 320 11th St. South in Nampa, and operate the B-29 Streatery food truck.
The new deli, On The Fly, will focus mostly on lunch, with Bristol's creative spins on traditional deli foods -Cobb and caprese salads, complex soups, sandwiches, and desserts such as bourbon-infused Rice Krispies treats.
In the late afternoon, the focus will turn to house- brined and roasted lamb, ham and chicken on the rotisserie. He also plans to feature his signature Brick 29 bacon and develop other unique products.
"You know how I roll," Bristol says. "I want it to be fast, as local as possible, fresh and tasty."
The 1,900-square-foot space will have room for about 30 seats, a view of 8th Street and windows that will be opened when the weather is nice.
Also coming on line in 2014 will be Bristol's up-scale lounge concept in the new Library Square development across the street from Brick 29 in Nampa.
It will have fancy cocktails, wine, beer, small bites and a patio.
NO SOUL FOOD THIS YEAR
The Soul Food Extravaganza grew from a community pot luck to a full-fledged festival in Julia Davis Park during its 20 years. But in 2012, organizers were unable to cover expenses for the celebration, festival producer Michael Hodge explained in a letter to supporters.
Hodge, founder and CEO of The Source Store, was left with "a significant level of debt," he wrote, which left the event's beneficiaries with fewer donations than expected.
Hodge and his company spent about $10,000 on the Extravaganza that they could not recoup. Coordinators ran over budget, and some vendors didn't pay their fees. This year's bill from Boise Parks and Recreation was $5,527, which was higher than in the past and included $591 in damages to the park.
"Despite our best efforts, we have not seen (the) level of support to cover this event. I still strongly believe in the results, but am no longer able to shoulder all of the costs, responsibilities and expenses alone," he wrote.
KNICKREHM WINS CULINARY MEDAL
Chef David Knickrehm of Bella Aquila in Eagle recently received another accolade - his 38th President's Medal at the recent American Culinary Federation Western Regional Conference held in Coeur d'Alene April 12-15.
Knickrehm also is a member of the ACF's honor society, the American Academy of Chefs, and president of the Idaho Chefs de Cuisine of the Inland Northwest, the chapter that hosted the conference.
"It's really the highest honor you can receive because it's an acknowledgment by your peers," Knickrehm explained this week by telephone from Alabama.
He was phoning from the Poarch Creek Chefs Masters Competition, where he was on the culinary team headed by award-winning chef Stafford DeCambra. There, Knickrehm was learning molecular gastronomy, a type of food that probably "will never be served in Idaho," he said, laughing.
The Idaho ACF chapter won the regional title in 2012. ACF President Michael Ty (pronounced Tie) was in Boise this week checking out the chefs.
"We've been on a roll, and he just wants to find out what we're doing here," said Jason Jones, secretary for the Idaho Chefs de Cuisine.
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