Boise Weekly

Savor Idaho 2018 Left Boise Stuffed (and a Little Tipsy)

Lex Nelson Jun 11, 2018 15:18 PM
The sky was cloudless and the wine flowed at the 10th-anniversary edition of Savor Idaho this weekend, spelling out a recipe for success if ever there was one—and the strategically placed buckets overflowing with Zeppole Baking Company's rolls didn't hurt, either.

Lex Nelson
Zee's Rooftop Cafe offered smoked barley salad and Snake River Farms top sirloin on local baguette slices, both served cold.
Thirteen food vendors and more than 30 wineries and cideries, plus one brewery, filled the Idaho Botanical Garden on Sunday afternoon to satisfy the appetites of nearly 1000 hungry guests. Though the lines were ever-present they moved fairly quickly, giving attendees just enough time to finish off one drink and sneak in some conversation before their glasses were re-filled.

Each winery offered multiple samples—typically a red, a white and a house specialty. Some of the standouts included the bold, peppery Williamson Orchard & Vineyards 2013 Harvest Moon Red, which went well with Kanak Attack's plate of Korean braised brisket, elote corn and coconut rice; Hat Ranch's 2015 Reisling, which was lightly sweet, with a refreshing crystalline quality; and the Holesinky Winery IdaPeach Sangria, which was packed with lush fruit notes and perfect to sip on between bites of golden Greek cheese from Ballard Family Dairy & Cheese, grilled to  perfection with lime and honey. The asparagus and potato salad from Idaho Preferred was another winner, finished with mustard and dill that took it over the top in flavor.

Lex Nelson
Zeppole Baking Company served up a variety of breads, from brutti rolls to zucchini and banana loaves.
The desserts definitely deserve a mention: The STIL offered six flavors of housemade ice cream, including a goat cheese, raspberry and walnut scoop that would have been equally delicious as a spread for toast; Amaru Confections displayed a vast selection of miniature cupcakes, including a champagne cake with cream cheese frosting that was the top of the heap; and Nothing Bundt Cakes offered "buntinis" in flavors like white chocolate and raspberry that were cleaned out almost as soon as they appeared.

Near the end of the afternoon, a peak at the upper level of the garden showed a long line to buy bottles: If that's the measure of success, cheers to Savor Idaho.