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

The brand new summer issue of Edible Idaho is available now in restaurants, bars and grocery stores across the state. Not only does this issue have some excellent articles on summery topics like cherries, chorizo, canned wine, raspberries and beer, but if you turn to Page 2, you'll find my very first Editor's Note! To celebrate the release of Edible's new issue, we're having a party at Bier:Thirty on Saturday, June 20 from 1-4 p.m. We'll be drinking some cold summer brews pro