An audio and photo exhibit on how Basque blood sausage is made in Boise.
Every year the Basque Block is overcome with the savory smell of cooking Basque mortzilla sausages. Boise City Department of Arts and History grant recipients, Olivia Weitz and Arlie Sommer, will provide a behind the scenes look at what goes into making this traditional sausage in Boise.
This event is free and open to the public with pintxos and beverages.
Made possible by Boise City Department of Arts & History, Basque Museum & Cultural Center, and Euzkaldunak – the Basque Center.