If you're going to Taste208 this year, better bring sunscreen. The event has moved out of the Powerhouse Event Center and onto the streets of Hyde Park.
The annual wine, beer and spirits tasting will take place at the intersection of 13th and Eastman streets from 6 to 8 p.m. April 12.
You'll find nearly 50 vendors pouring wines, beers and spirits, plus food stands and trucks.
This year's lineup includes wines from Washington's Proletariat and Idaho's Sawtooth, Mouvance and Split Rail wineries, and others. Hayden and other distributors also will pour wines.
On the beer front, you'll find local breweries Payette, Crooked Fence, 10 Barrel Edge and Woodland Empire Ale Craft, plus Selkirk Abbey Brewing from Post Falls and Grand Teton Brewing from Victor.
Spirits will flow from Idaho's 44 North, Square One and Revolution vodkas, Portland's Aviation gin, Hood River's Pendleton 1910 whisky and others.
You'll find food from 13th Street Pub & Grill, City Peanut Shop, 3 Girls Truckin', Archie's Place and Bel Cibo.
DJ Travis Powell will spin from 6-9 p.m. Then the After Party kicks off inside 13th Street Pub & Grill at 10 p.m. with Portland rockers Ages and Ages.
Tickets are $35 general, $55 VIP (you can start at 5:30 p.m.) and $10 for a nonalcohol ticket, but you still must be 21 or older to purchase. Get tickets at Taste208event.com.
ST. LAWRENCE GRIDIRON TO OPEN SOONSt. Lawrence Gridiron will open in late April if all goes well, co-owner Brian Garrett says.
He and his wife, Amber Knight, made their culinary impact in Boise with their St. Lawrence Gridiron food truck. For the past few months, they've been redesigning the former Red Headed Finn space at 705 W. Bannock St. into their first storefront.
Garrett and Knight are working with Chef Andrew Mayer, formerly of Red Feather Lounge and the Basque Market, to develop a menu that will explore the roots of American cuisine, Garrett says.
The menu will focus on Southern low-country cuisine from the coastal Carolinas, mixed with Boise's local, regional cuisine.
You'll find brisket, smoked meat loaf sandwiches and other popular favorites from the truck, along with new creations that will run the gamut from simple to upscale.
"We're not changing our food truck identity," Garrett says. "We're building on it."
The restaurant will open with beer and wine while Garrett searches for a liquor license.
Eventually, Garrett will introduce Sunday Suppers, a dinner club-like meal based on pop-up dinners he and Knight did with the truck.
Gridiron will be open 11 a.m.-11 p.m. Mondays-Saturdays. Phone: 830-7030.
CULINARY WALKABOUTThe Meals on Wheels program that serves the Treasure Valley is now being administered by the of Canyon County Organization on Aging. The program migrated over to its new administration from Elk's Rehab in February.
The 800 recipients of daily meals won't notice any difference in service, says director Grant Jones, and neither will fans of Culinary Walkabout, the popular fundraising event that helps support it.
This year's Culinary Walkabout is from 6 to 9 p.m. May 14 at the Boise Centre, 850 W. Front St. It will feature a near-record 25 chefs who will create the tapas-style servings of gourmet food that guests will walk around and try. This year, the event will spill out into the center's foyer.
Jazz big band Boise Straight Ahead will again play at the event. There will be a silent auction, chef's raffle and a "braggin' rights" contest for Best Dish.
Tickets are $50 general, $500 for a table of 10 at 321-0031 or MetroMealOnWheels.net.
FOOD TRUCK PARKFood truck owners are pulling together to transform a vacant lot and field at 2419 Fairview Ave. into the West End Food Park, a permanent home for local trucks to park and serve.
It would allow trucks to plug in to power, have access to water and to connect with their patrons, who will find permanent seating, heaters when needed and Wi-Fi.
If you want to get involved and contribute to the Kickstarter.com campaign, check out WestEndFoodPark.com.
SHORE LODGE CULINARY FEST RESULTSThe results are in for the Shore Lodge Culinary Festival "Culinary King of the Mountain" competition April 5. Shore Lodge Executive Chef Steve Topple took top honors with the help of his team, Rebecca Brown, David Becker and Lynn Keller.
Topple beat out chefs Wiley Earl of Alavita and Fork, Travis Levi of Bardenay Restaurant and Distillery, and Patrick Rolfe of Sysco Foods in the friendly "Chopped"-style competition. It was part of a festival that featured wine dinners, cooking and wine tasting classes.
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