Oinkari Sagardotegi 2017



Date: Saturday, May 20, 2017
Time: Doors at 6, Dinner at 7
Where: Basque Center 
(601 Grove Street)
Ticket Includes: dinner, unlimited cider and/or beer, entertainment, raffle prizes

For questions about the 2017 dinner please contact Elise Overgaard


We hope you will join us for the dinner in 2018!
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We are still accepting table sponsorships - for $250 you may place any company ads/brochures/items with your logo on them at the seats for the guests at one table (each table seats 10 guests). Sponsors will be recognized throughout the night by the emcees, in our sponsor slideshow, and in our programs.



Join the Oinkari Basque Dancers for a night of feasting, music and dancing, when we turn downtown Boise's Basque Center into a traditional Basque sagardotegi (ciderhouse.) Ciderhouse fare is traditionally a menu of cod sautéed with onions, peppers and garlic and a cod revuelto (omelet), thick-cut steaks as the main course, and bread, walnuts and Basque cheese.

The highlight of the night, of course, will be the Basque hard cider, sagardoa, which will run freely from big wooden barrels, with periodic toasts of the cidermaster yelling "TXOTX!" to signal guests to refill their glasses. This year we will again be serving Bereziartua Cider, of Astigarraga in the Basque region of Spain.


The Oinkari Basque Dancers are based in Boise, Idaho. The group was founded in 1960 after a small group of friends traveled to the Basque Country to learn dantza. The group has been grown and nurtured for over 55 years. Today most of our dancers are third or fourth generation Basque-Americans. We continue to preserve our culture and we hope to share it with you! Proceeds from the event will be used to maintain equipment and costuming and to help us travel around the country to educate our audiences and pass on the traditions we are committed to preserving.


sagardotegi is similar to a winery. It is the establishment that makes sagardoa, the very dry, Basque style of hard apple cider. Sagardotegiak (plural) are found throughout Euskadi and are very popular places for groups to go for a fun evening. 

In addition to making sagardoa,  sagardotegiak also serve an amazing dinner of steak, cod cooked two different ways, bread, cheese and walnuts, and of course all of the sagardoa a person can drink. You’re given a fork and glass, and food is brought out family-style. Between the courses, the owners yell out “TXOTX!” and everyone goes to barrels to fill their glasses.


Prepared by Chef Jesus Alcelay of the Cottonwood Grille

tortilla de bacalao (cod)
bacalao al pil pil (cod with garlic and peppers)
txuleta (steak)
intxaurrak eta gazta (walnuts and Basque cheese)
your fill of sagardoa Bereziartua (Bereziartua brand Basque hard cider)