To celebrate the release of Edible Idaho's Summer Issue, we hosted a little party Saturday, June 20 at Bier:Thirty in Bown Crossing. For the event, Bier:Thirty created a special Basque menu to coincide with an article I wrote on Basque chorizo and choricero peppers. They also sourced four Idaho-made beers that were profiled in the issue and offered a flight deal: Four, 4 oz. pours for $8. In addition to distributing the new Summer Issue, we also brought out some of our harder