Event raises more than $45,000 for Foundation

PRIEST RIVER, Idaho — In a battle of Sandpoint breweries and rival sommeliers, the ultimate winner was the Pend Oreille River Valley at a special fundraiser Feb. 21 at the Priest River Event Center. The 11th annual Iron Sommelier & Brewmaster Event raised more than $45,000 for the Newport Hospital and Health Services Foundation.

This year’s event featured a full, five-course gourmet dinner prepared by Chef Ian Dillon of Sandpoint’s Marigold Bistro. Guests sampled wine and craft beer pairings selected for each course and voted for their favorites.

In the end, 2024 champion Josh Midkirk of Tastevin Wine edged out 2025 champion Holland Stevens of Hayden Beverage to reclaim the Iron Sommelier title. In a contest of Sandpoint breweries, Cole Hooper of Matchwood Brewing Co. nosed out Ashley Eastlick of MickDuff’s Brewing Co. for the Brewmaster crown.

Event proceeds assist NHHS Foundation programs in supporting a strong community hospital and healthy Pend Oreille River Valley. In particular, a special push for the NHHS Foundation’s Healthy Kids Snack Bags program netted about $20,000. That’s enough to support 103 students for a full academic year. The program provides a weekly bag of snacks to students in Cusick, Newport, Oldtown, Priest River, and Priest Lake.

The event’s success was supported by the Kalispel Tribe of Indians and Kalispel Casino, Wellpoint, and Banner Furnace & Fuel, who all signed on as corporate sponsors. 74 Main Public House owners Michele Hastings and Roni and Lauren Naccarato were hands-on in planning and running the event. Jim and Kerri Martin of the Priest River Community Foundation also assisted in the planning of the event, and Jim served as auctioneer. Pend Oreille County Auditor and NHHS Foundation board member Marianne Nichols served as event chair. Chef Dillon and owner Cassandra Cayson of Marigold Bistro and musician Kenny Morden of Elk also played key roles in the event’s success.

Following a long tradition, students representing Newport High School clubs acted as food servers at the event. More than $1,800 in tips were collected to go toward these students’ club expenses.