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Chef Erika Claassen of The Modern Hotel and Bar is going all out during the festival! You’ll have 3 delicious frozen items to choose from on the menu:
First off is a Tiki cocktail ? with ice cream of passion fruit, pineapple, mint. It’ll be served with Ron Zacapa 23, Smith & Cross rum, Giant Hyssop (foraged herb from bogus basin), Falernum, and lemon!
You’ll also have on the dessert menu two special items:
#1) An Ice Cream Sundae Trio with beet-lime-pistachio, honey-tarragon, and chocolate-chèvre-cacao nib ice creams
#2) A Cottonwood-Caramel Ice Cream “Tart” with pretzel crust, rum caramel, and nut brittle (cottonwood buds are foraged alongside Boise river)
These are some of our favorite offerings of the festival so please go by and enjoy these off their menus while you can.