EdibleIdahoCocktailCards4

The Bavarian Bee Charmer

Here’s the 3rd installment in our new series of instructional videos from Edible Idaho. Every week we’ll feature well-known Boise bartenders showing us how to make some of their favorite drinks. It’s all part of our push to create more fun, useful online content. This week Michael Reed at Mai Thai restaurant in Boise shows us how to make the Bavarian Bee Charmer, a tall, gin-based cocktail topped with Berliner Weisse, a sour German beer. Yum.  

And here’s the full recipe, illustrated by the illustrious Melanie Flitton Falwell:

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The Bleu Saddle Cocktail from St. Lawrence Gridiron

Here’s the 2nd installment in our new series of instructional videos at Edible Idaho. Every week for the next 7 weeks we’ll feature well-known Boise bartenders showing us how to make some of their favorite drinks. It’s all part of our push to create a lot more fun, useful online content.

This week we learn from Ashley Roshitsh at Saint Lawrence Gridiron how to make one of her favorite cocktails, The Bleu Saddle.  

And here’s a printed version of this week’s recipe (with bourbon cherry recipe below) illustrated by the talented Melanie Flitton Falwell:

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EdibleIdahoCocktailCards

We’re Launching a New Video Series: Cocktails!

In addition to our quarterly print magazine, we’re creating a lot more online content at Edible Idaho, including instructional videos like the cocktail series we’re excited to launch today.

Every week for the next couple of months we’ll feature well-known Boise bartenders showing us how to make some of their favorite drinks. Today we start with Kaytie Keck at Red Feather Lounge and her Redemptive Elixir. Next week watch for Ashley Roshitsh at Saint Lawrence Gridiron making one of her favorite cocktails, The Bleu Saddle.  

And here’s a printed version of this week’s recipe illustrated by the always talented Melanie Flitton Falwell:

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Atlanta Photo Story

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Food and community are inseparable, even in Idaho’s agriculturally-challenged mountain towns. From the 19th century utensils hanging in restored cabins to the freshly baked pies pulled from wood stoves, a trip to Atlanta reminds me just how tightly woven food and community always are—even at the end of the dustiest dirt road. Here’s a glimpse.

Guy Hand
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