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-to-find back issues.
While some folks snacked on fried sardines spritzed with lemon, others ordered the heartier Basque chorizo special, which was served in a bun loaded with onions and peppers and came with a side of cold Salmorejo Cordobés soup.
Edible Idaho writers, illustrators and readers mingled in the beer bar for a few hours, nursing summer brews like Laughing Dog's refreshing Grapefruit Pale Ale and Selkirk Abbey's fruity Huckleberry Chapel.
Edible Idaho's Publisher, Claudia Sanchez Mahedy, also came out for the event and raised a glass with the Edible crew. Cheers to a fun afternoon!