FOODIE ADVENTURES - Sun Valley Harvest Festival · Foodie Adventures, Oktoberfest with the...

SEPTEMBER 18-21 , 2014

FOODIE ADVENTURESAUTHENTIC IDAHO & CULINARY BLISS

RECIPES + FOOD TRENDS

EAT & DRINK IDAHOLOCALLY-MADE FOODS

HARVEST FESTIVALCHEF SPOTLIGHTS

3 FOODIE HEAVEN // 2014

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Idaho-made food and drink including Snake River Farms and Idaho Caviar. Plus a killer cocktail recipe from Square One Vodka.

A full schedule of Sun Valley Harvest Festi-val events.

Information on all the festival passes andindividual tickets.

Learn about our talented chefs and score a few recipes.

A comprehensive list of the featured wines at the Sun Valley Harvest Festival.

These culinary adventures are signature Sun Valley Harvest Festival events. Guest chefs, marvelous meals, and perfectly paired wines.

EAT & DRINK IDAHO

SVHF EVENT SCHEDULE

TICKET INFORMATION

CHEF SPOTLIGHTS

FESTIVAL WINE GUIDE

FOODIE ADVENTURES

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PHOTOS // RAY J. GADD // PAULETTE PHLIPOT

HEIDI OTTLEY - CO-FOUNDER

ED SINNOTT - CO-FOUNDER

CANDICE NEWMYER - XXX

WHITNEY WERTH - PUBLIC RELATIONS + MARKETING

OEY PARKER - XXXX

MIKE SINNOTT - WEB + SOCIAL MEDIA

FESTIVAL EVENTS

CON T E N T S

Kick off your Harvest Festival experience with A Taste of Ketchum.

Meet the Locals, Wine Tasting at The Picket Fence, Swine, Wine & Dine in Hailey, and the Swingin’ Speakeasy at Cornerstone Bar & Grill.

Foodie Adventures, Oktoberfest with the Saw-tooth Brewery, and the Martini & Caviar Party.

A fitting end to your Sun Valley Harvest Fes-tival experience: A Taste of Sun Valley at Trail Creek.

THURSDAY

FRIDAY

SATURDAY

SUNDAY

2014 SUN VALLEY HARVEST FESTIVAL TEAM

WARREN BENJAMIN - SPONSORSHIPS + SALES

WILLIAM PATTNOSH - ADVERTISING SALES

DAVE BOURNE OF IGNITE DESIGN - WEB DESIGN

MARCI HAVA OF IGNITE DESIGN - PUBLICATION DESIGN

RYAN WATERFIELD OF SQUARE DOT CREATIVE - MAGAZINE EDITOR

2014 SUN VALLEY HARVEST FESTIVALSCHEDULE OF EVENTS

EVENT VENUE MAPS ON PAGES 24 + 27

TIMES EVENTS LOCATION

THURSDAY, SEPTEMBER 18

SUNDAY, SEPTEMBER 21

FRIDAY, SEPTEMBER 19

SATURDAY, SEPTEMBER 20

4:00 pm - 5:00 pm

4:00 pm - 6:00 pm

5:00 pm - 7:00 pm

7:00 pm - 8:00 pm

8:00 am - 10:00 am

1:00 pm - 4:00 pm

5:00 pm - 7:00 pm

5:00 pm - 9:00 pm

9:00 pm - 1:00 am

10:00 am - 3:00 pm

12:00 pm - 10:00 pm

6:00 pm - 9:00 pm

12:00 pm - 3:00 pm

A TASTE OF KETCHUM CHECK-IN

PETERSON AUTO EXPERIENCE

A TASTE OF KETCHUM

DESSERT & SPARKLING WINE

CHEF’S CLUBHOUSE

MEET THE LOCALS

WINE TASTING

SWINE, WINE & DINE

SWINGIN’ SPEAKEASY

FOODIE ADVENTURES

OKTOBERFEST WITH SAWTOOTH

BREWERY

MARTINI & CAVIAR PARTY

A TASTE OF SUN VALLEY

KETCHUM TOWN SQUARE

KETCHUM TOWN SQUARE

KETCHUM TOWN SQUARE

MEMORY PARK

VELOCIO

ATKINSONS’ MARKET

THE PICKET FENCE

HAILEY

CORNERSTONE

BAR & GRILL

VARIOUS LOCATIONS

KETCHUM TOWN SQUARE

THE ROUNDHOUSE

BALD MOUNTAIN

TRAIL CREEK CABIN

Stifel, Nicolaus & Company, IncorporatedMember SIPC & NYSE | www.stifel.com

111 N. Main, 3rd Floor Suite B Ketchum, Idaho 83340

(208) 622-8720 | (877) 635-9531

Lori Nurge, CFP®

Senior Vice President/InvestmentsBranch Manager

Michael LandauSenior Vice President/Investments

Steve TracySenior Vice President/Investments

We are pleased to support the 2014

Sun Valley Harvest Festival.

EVENT INFO


2014 SUN VALLEY HARVEST FESTIVALINDIVIDUAL EVENT TICKETS AVAILABLE AT SUNVALLEYHARVESTFESTIVAL.COM

High-Quality IngredientsGreat food at reasonable prices

Delicious • Fast • Casual

Open Daily • 10am-9pm

Main Street • Ketchum208.928.6955

Main Street • Hailey208.788.7217

www.kbsunvalley.net

Burritos • Salads Tacos • Kid’s Menu

Beer & WinePrivate Parties

A TASTE OF KETCHUM


OKTOBERFEST WITH SAWTOOTH BREWERY

MARTINI & CAVIAR PARTY

MEET THE LOCALS

THE PICKET FENCE WINE TASTING

SWINE, WINE & DINE

(Children 12 and under must be accompanied by an adult ticket holder)

SWINGIN’ SPEAKEASY

$45 + TAX

FREE ADMISSION

$95 + TAX

$150 + TAX

$150 + TAX

$275 + TAX

$105 + TAX

SUN VALLEY HARVEST FESTIVAL PASSES

EPICUREAN PASSES: $525 - $650 DEPENDING ON YOUR FOODIE ADVENTURE

FOR CONNOISSEURS OF GOOD FOOD AND DRINK WITH A QUEST FOR ADVENTURE. THIS PASS OFFERS MANY PERKS OUTLINED ON THE WEBSITE INCLUDING TRANSPORTATION TO AND FROM YOUR FOODIE ADVENTURE.

FIT PASS: $495 + TAX

FOR THE CONSCIOUS SENSUALIST. THE FIT PASS INCLUDES MANY PERKS OUTLINED ON THE WEBSITE AND THE GALENA LODGE BIKE ADVENTURE. TRANSPORTATION TO THE BIKE START AND BACK FROM GALENA IS PROVIDED.

GOURMAND PASS: $1200 + TAX

FOR THOSE WITH A DISCERNING PALATE AND LUXURIOUS TASTES. THE GOURMAND PASS INCLUDES MANY EXCLUSIVE PERKS OUTLINED ON THE WEBSITE INCLUDING TRANSPORTATION TO AND FROM THE AIRPORT AND THROUGHOUT THE EVENT AS WELL AS EXCLUSIVE ACCESS TO THE WEDNESDAY NIGHT WELCOME RECEPTION WITH OUR GUEST CHEFS, SPONSORS, AND VIPS AT VELOCIO.

TICKET INFO

THURSDAY, SEPTEMBER 18

FRIDAY, SEPTEMBER 19


SUNDAY, SEPTEMBER 21$40 + TAX

FREE

$40 + TAX

$40 + TAX / $10 + TAX (12 + UNDER)

$30 + TAX

FOODIE ADVENTURES

IDAHO ROCKY MOUNTAIN RANCH ADVENTURE

NIGHTHAWK FARM ADVENTURE

SWIFTSURE RANCH FLY FISHING ADVENTURE

GALENA BIKE ADVENTURE

and spent the entire time chatting with the chef, sous-chef, waiter, manager, and pastry chef. It was awesome!”

And just so you don’t feel bad about your-self, Heidi and Ed aren’t above the temp-tations of the road. “We stopped at a Five Guys. Great burger and fries,” admits Heidi.

Five years ago, Heidi and Ed put their pas-sion for good food and wine and their love of the Sun Valley area to work for them when they decided to start the Sun Valley Harvest Festival. When asked what inspired them to launch the event, Ed replies quickly with his signature wit, “I was looking for a sure way to lose money.” He soon follows his joke with a serious reflection on their vision behind the event. “It’s been said that you should do what you love and do it right, and then you will be successful. Right? Well, Heidi and I love food. We love our community, and we have extensive experi-ence putting on events.” So that’s a large part of the why.

INSPIRED by the quote, “Never wastea good hungry,” SVHF founders, Heidi Ot-tley and Ed Sinnott, readily admit it—they will do some pretty crazy things for good food. And even though they each had dis-tinctly different experiences with food while growing up, their passion for fresh food, farm-to-fork experiences, and adventures in dining runs deep.

Heidi remembers dinners at her grand-parents’ house were formal affairs, “It was always sit for dinner, and food was served on silver platters, and there were finger bowls—remember those?” Heidi was in-trigued by the culinary arts from an early age. She says, “I took an interest in cook-ing and began to experiment.” Her first at-tempts were not always successful, however. She recalls, “I remember making apple-sauce for the first time and forgetting to put the top on the blender.” You can just imag-ine the mess.

Ed remembers great family meals—his par-ents cooking together or his dad manning the grill. “My dad loved to barbecue steaks and chicken. I still use his recipes—they are my go-to for grilling.” But it might have been a refugee from Hungary named EE living with Ed’s family for two years during the 1950s who solidified his adventurous spirit. “EE shared many of her Hungar-ian dishes with us. My favorite was Dobos Torte. I still have that torte on my birthday. It takes 10 days to eat,” he says, “one piece at a time. And FYI, there are several pounds of butter in the torte.” So, it turns out, Ed’s not afraid to be a little sinful as well.

In true foodie fashion, their travel often re-volves around food adventures. They spent a memorable five days in Italy and another five days in Austria eating, drinking, and skiing their way through that part of Eu-rope. Because Heidi and Ed are commit-ted to sustainable and conscientious eating practices here at home, they found the Eu-ropean approach to food a welcome relief.

“They look at you like you have two heads when you use the term ‘farm-to-table.’ They just consider that eating.”

When Ed describes his favorite food-re-lated trips, he delivers a long, envy-induc-ing list: “Paris, France; Bolgheri, Merano, Rome, and the Meremma region in Italy; Austria; Kauai, Hawaii; the Central Cali-fornia coast including Big Sur and Paso Robles, San Francisco; the Oregon coast, Lincoln City, Portland; Walla Walla, Santa Fe, Nashville, West Palm Beach, and final-ly, Istanbul Turkey.” What makes each of these experiences memorable? “I love the fresh ingredients, the influences of geogra-phy and climate on the food, wine, and beer available, and methods of preparation.” Sign me up for a trip with these two.

More recently? They took to the road for their spring trip starting in Orlando, Flor-ida, and ending back home in Sun Valley. That’s 2,561 miles in search of the perfect plate of food. According to Heidi, their highlights included learning that “Southern food is not just fried food covered in gravy.” Ed says, “Nashville has an amazing farm-to-table food culture and very interesting and original combinations of fresh foods. They also have good access to wines even for being part of a bourbon region.” Heidi adds, “Who knew Nashville had become such a foodie Mecca? We loved our dinner at Rolf and Daughters—incredible regional food with a modern twist—and lunch at The Southern, a modern take on classic Southern food.”

Nashville might have been the highlight of their trip if it weren’t for other surprises they discovered along the way. “In Okla-homa City, we found a great little farm-to-table restaurant called Ludivine. There had been a storm warning that day,” says Heidi, “and we got the feeling that the city was hunkering down, especially when we walked into the restaurant and were the only ones there. We sat at the chef ’s counter

ON THE ROAD WITHHEIDI OTTLEY + ED SINNOTT

SANTE FE, NM

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5

SUN VALLEY, ID


“ N E V E R WA S T E A G O O D H U N G RY ” - T R I S H A C O L E

DISCOVERING THAT “SOUTHERN FOOD IS NOT JUST FRIED FOOD COVERED IN GRAVY,” IN NASHVILLE, TENNESSEE.

KICKING OFF THE ROAD TRIP IN ORLANDO,FLORIDA.

BRAVING THE WEATHER FOR CULINARY DELIGHTS IN OKLAHOMA CITY, OKLAHOMA.

BREAKFAST AT PASQUAL’S IN SANTE FE, NEW MEXICO, IS REASON ENOUGH TO GO THERE.

NASHVILLE, TN

ORLANDO, FLOKLAHOMACITY, OK

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Heidi and Ed are both sure to make the point that they also had specific reasons for wanting to bring people to the Valley in September. Heidi says, “It’s a beautiful time of year here, and the Harvest Festival is a way to showcase the area and the talented farmers and chefs who live and work here.” Ed adds, “It’s also a way to add to the economy in our Valley and to give it a boost in a month that otherwise doesn’t see a lot of traffic.”

Ultimately, the Harvest Festival is about the food in South-ern Idaho, and Ed and Heidi could not be more proud of the people who contribute their efforts to the event.

They envisioned an event that would bring farmers, chefs, and foodies together to connect through a mutual apprecia-tion for food and sustainable food culture, and they are going on five years of making that vision a reality.

Do what you love, do it right, and you will be successful. The proof here is most definitely in the pudding, or whatever Ed and Heidi are serving.

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Sun Valley Transfer & Storage, Inc.1 041 Airport Way • Hailey, ID 83333

208-788-9343www. sunvalleytransfer.com

“The Valley’s Movers Since 1969”

• Local & Long-Distance Moving

• Bekins Van Lines Agent

• Free Moving Estimates & Packing Quotes

• Professional Packing Available

• Packing Materials

• Heated Warehouse Storage

• Two Storage Facilities - Hailey and Bellevue

• Fully Insured

PHOTO // COURTESY PETERSON AUTO GROUP

The Sun Valley Harvest Festival welcomes Peterson Auto Group as the title sponsor of the event this year. You might wonder what quality cars have to do with great food. Well, in Sun Valley, we love our slow, sustainably-grown food and our (circle the one that ap-plies) fast/safe/sexy/family-friendly/moun-tain-conquering/all of the above vehicles. We also appreciate a good story and the Pe-terson Auto Group has a great one.

A family-run business in Southern Idaho since 1923, Peterson Auto Group was start-ed by LG Peterson, fresh out of the army where he was a driver and mechanic for the Ambulance Core during World War I. In the military, LG was a part of a revolution-ary movement—the shift from horse-drawn carriages to motorized ambulances. He kept this revolutionary spirit alive when he de-cided to set up shop in Idaho founding his business in Idaho Falls and eventually mov-ing it to Boise.

Mark Peterson, the current principal/president/CEO of Peterson Auto Group, is LG’s grandson. Not only did he work his way through the ranks to the helm of a suc-cessful and deeply-rooted business, he also inherited a strong work ethic and a com-mitment to the principles that gave shape to LG’s dream. LG understood—and his de-scendents have maintained—that relation-ships are key. Mark says, “We have always worked hard to build solid relationships with our customers by providing positive experi-ences, great service, and competitive pric-ing.” Although the customer is king, loyalty starts at home. Mark says, “We also strive to be one of the best companies to work for by providing opportunities for our employees to thrive financially and socially.” In addition to being a conscientious employer, Peterson Auto Group is also a good neighbor. They support many charities including Big Broth-ers Big Sisters, the YWCA, Boy Scouts, and the Boys and Girls Club of Ada County. As the main supporter of Protect Idaho Kids initiative, PAG helps ensure that there are resources to support local child protection agencies. We caught up with Mark to find out a little more about PAG and the people behind it.

Q: YOUR GRANDFATHER LG STARTED THE BUSI-

NESS AS A DURANT, STAR, AND BUICK DEAL-

ER. WHEN DID PAG BEGIN ITS RELATIONSHIP

WITH TOYOTA?

During the Great Depression, the early 1930s, Durant went through bankruptcy so LG made the move in 1933 to become Ida-ho’s Hudson distributor and dealer. In his early teens, my dad, Marvin, began working at the 12th and Main location in downtown Boise and eventually, in 1950—when he was 22—formed a partnership to run the deal-ership with his dad. After a few years, LG decided to focus on real estate in Califor-nia while maintaining a silent partnership in the dealership. In April of 1964, my dad struck a deal with Toyota to open the first Toyota dealership in Idaho. Many thought he was crazy for selling a Japanese product at the time.

Q: HOW DID YOU GET YOUR START AT PETERSON

AUTO GROUP?

I began working for my dad washing cars as a teenager and eventually filled many roles at the dealership including sales. After col-lege, I came on board full-time as the man-ager of our Jeep store in 1984. We currently have 11 brands and five stores.

GOOD NEIGHBORSPeterson Puto Proup

Q: WHAT FAMILY MEMBERS ARE STILL INVOLVED

IN THE BUSINESS?

We are currently on our fifth generation. My dad—Marvin Peterson, 86—still comes to work every day. My oldest son Brady Pe-terson is the General Manager of our Lexus store and my youngest son Nils Peterson, a recent college graduate, works in Finance and Insurance.

Q: IN WHAT WAYS DOES PAG SUPPORT THE

SOUTHERN IDAHO COMMUNITY?

The Peterson Auto Group dedicates a great deal of resources and time to our tremen-dous community. Just since 2010 PAG has raised over $200,000 for 300 local and na-tional charities.

Q: AND YOUR FIRST CAR WAS…

A used 1975 Toyota Carina from my Dad. I had 6x9 coaxial speakers installed which was my favorite thing about the car.

PETERSON AUTO GROUP HAS BEEN A STAPLE IN SOUTHERN IDAHO SINCE 1923.

THE SUN VALLEY HARVEST FESTIVAL IS HONORED TO HAVE PETERSON AUTO GROUP AS OUR TITLE SPONSOR.

TITLE SPONSOR


SYNONYMOUS with luxury, caviar has long had a repu-tation for being unattainable to the masses. Well, no wonder, harvesting fish eggs from the Caspian Sea is far more expensive than farming fish eggs from the crystal clear waters in our own backyard. The good news? Caviar is unattainable no more. And we have the forward-thinking, down-to-earth LEO RAY, OWN-ER OF FISH BREEDERS OF IDAHO, INC., to thank for that.

Leo Ray’s passion for aquaculture began in 1961 at the Univer-sity of Oklahoma while he was working on the first grant for the catfish industry and studying zoology. Since 1961, Ray has been at the forefront of aquaculture industry producing catfish and developing the first successful tilapia operation in the US. Ray’s quest for the ultimate aquatic environment eventually led him to the pristine geothermal waters of Hagerman, Idaho.

Ray became Idaho's first geothermal fish farmer in 1973 when he established Fish Breeders of Idaho, Inc. because he saw that the abundant, cold spring water and warm, geothermal water were perfect for fish farming. In 1988, Ray introduced the enormous, prehistoric Idaho white sturgeon to his production. He recalls, “I initially planned on growing sturgeon for meat… If I could make that profitable, then I would look at sturgeon for caviar." But the innovator within couldn’t resist, and Ray saw the opportunity to commercially produce caviar. He says, "I knew it would take at least 10 years to get caviar, but once we saw the eggs, we knew it was a real possibility.” Over the years, Ray has cleverly and care-fully transformed his product into world-class caviar that boasts a delicate texture and buttery flavor.

Ray says Fish Breeders’ goal is to “minimize our impact on the environment and pass on to our grandchildren a better environ-ment than we received.” As a result, every step of Ray’s fish production is ecologically sound. Working with gravity, Ray uses fresh flowing spring water to raise his sturgeon within canals, without the use of pumps, and without depleting a precious aquifer. Sturgeon happily feed on the canal’s natural vegetation, keeping their environment clean. His fish runways use water, but don’t consume water—as the ‘used’ water (full of natural fertil-izer) travels to a nearby power plant to be used for irrigation.

Idaho’s geothermal water, free of chemicals or antibiotics, con-sistently yields sturgeon as exceptional as their environment. Ray explains, “People in the fish circle know Idaho has the best water in the world for growing fish… I knew this water quality would produce the best sturgeon meat and sturgeon caviar in the world. A fish is like a sponge. It tastes like the water it lives in.”

Not surprisingly, the eggs harvested from these healthy white sturgeon are high quality, prompting the addition of Idaho White Caviar to Ray’s product-line in 2004. Today, he’s proud to meet the growing demand for the delicacy—supplying his esteemed caviar commercially and, increasingly, to innovative chefs. CAVIAROFIDAHO.COM

PHOTO // COURTESY OF FISH BREEDERS OF IDAHO, INC.

PHOTO // COURTESY OF FISH BREEDERS OF IDAHO, INC.

AS MARTHA STEWART SAYS, “A GOOD CAVIAR—FRESH, CARE-

FULLY STORED, AND SERVED JUST RIGHT—CAN BE A REVELATION.”

DID YOU KNOW? Sturgeon are massive fish that date to the era of dinosaurs and can weigh as much as two thousand pounds.

ONLY THE BEST. The best caviar (roe) comes from the three spe-cies of female sturgeon—beluga, osetra, and sevruga.

WARNING! Perishable. Caviar must be refrigerated from the moment it’s taken from harvesting to consumption.

SHELF LIFE. Pasteurized caviar is roe that has been partially cooked, thereby giving the eggs a little longer shelf life and a slightly different taste.

COLD ONES. Store in the coldest part of the refrigerator at 26 degrees to 36 degrees. Once opened, it should be consumed within a week. You can store an unopened tin of fresh caviar for 2 to 3 weeks, while pasteurized caviar can last for 3 to 4 months before opening.

EAT + DRINK IDAHO

IDAHO CAVIAR IS A HIT

NOT ALL CAVIAR IS CREATED EQUAL

SUN VALLEY HARVEST FESTIVAL IS PROUD TO SERVE IDAHO CAVIAR AT THE MARTINI & CAVIAR PARTY (PAGE 30).

THE SUN VALLEY HARVEST FESTIVAL IS PLEASED TO SERVE SNAKE RIVER FARMS BEEF AT MANY EVENTS THROUGHOUT THE WEEKEND.

www.edwardjones.com Member SIPC

CE

A-750

1-A-A

5

Joining with our friends and neighbors to

Shelley L SeibelFinancial Advisor.

400 South Main Street Ste 101Hailey, ID 83333208-788-7112

2014 Harvest Festival

pan for Kobe cattle), SRF does work in con-junction with leading industry experts, such as Dr. Temple Grandin, author of “Animals Are Not Things,” to ensure that the han-dling of animals is dignified and respectful. They also feed their cattle on average 500 days—up to four times longer than regular cattle. Slow feeding is the best way to get the famous Kobe marbling, the source of all the raves about Kobe flavor and tender-ness. Let’s just say this—Snake River Farms achieves a marvel-inspiring marbling.

Jay Theiler, executive director of market-ing for SRF, has been with the company since the beginning. He joined Agri Beef years ago to help start Snake River Farms brand and has seen the company through many highs and at least one major low. “The mad cow scare of 2003,” says Jay. “We lost our international markets overnight. But SRF is part of a family company with a long history and when that happened, we knew we had to make our domestic market work.” At that point, SRF was just getting their toes

For centuries, Kobe beef was only avail-able in Japan. Today, thanks to the vision of Robert Rebholtz, Sr., an Idaho farmer and founder of Agri Beef Co., American Wagyu cattle are now fat and happy on ranches across the Northwest. After a trip to Japan in the 1980s, Rebholtz decided that the Pacific Northwest would be the per-fect environment to raise the famous Wagyu cattle. But unlike Japan, an island with very limited land, states like Idaho have ample land and agricultural resources. So began Snake River Farms. For the first 10 years of business, Snake River Farms Wagyu beef was exported exclusively to Japan. A coun-try with discerning tastes, Japan embraced SRF’s style of Kobe beef.

The Kobe beef world’s obsession with lin-eage and breeding is rivaled only by the world of thoroughbred racing. Snake Riv-er Farms is no exception. All Snake River Farms’ cattle are 50 percent, or higher, Wagyu genetics. And SRF is very particu-lar about the Angus with whom they breed their Wagyu. While they may not employ a team of massage therapists to cater to their cattles’ every need (as probably widely ex-aggerated rumors have described life in Ja-

THE ONLY TIME TO EAT DIET FOOD IS WHILE WAITING FOR THE STEAK TO COOK

- JULIA CHILD

wet and testing the domestic waters. With the mad cow scare, they had to dive in head-first. “We worried if people would appreci-ate the beef here in the States. We knew we needed to get out there and educate people about Wagyu beef and put our product in front of chefs.”

And the rest is history. Snake River Farms is synonymous with highly sought after steaks. According to Jay, “Our biggest prob-lem now is keeping up with demand.” Evi-dently, America does have a taste for Kobe-style beef. SNAKERIVERFARMS.COM

STEAKOne Man’s Search for the World’s Tastiest Piece of Beef.by Mark Schatzker

FROM THE JACKET “Award-winning food and travel writer, Mark Schatzker… decided after one too many inadequate meals to get to the bottom of the Steak Problem. So began an odyssey that took him to four continents, across thousands of miles, and through hundreds of various cuts of steak, prepared in dozens of different ways. Steak is his account of this quest, an impas-sioned, funny, and enlightening look at the fate of this beloved and beleaguered food in an age of globalism, homogeneity, and mass production.”

A MUST READ

SNAKE RIVER FARMSTHE BEST STEAK AROUND

EAT + DRINK IDAHO


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ALLISON EVANOW, a former bartender and the founder of Square One Vodka, noticed a hole in the specialty cocktail market. While innovative mixologists were working hard to source organic and local ingredients, they didn’t have access to organic spirits. The idea to start her own organic spirits company hit Allison, literally, in the middle of the night. She thought, "If vodka is known for its purity, why not start at square one with organic ingredients." In 2006, she launched Square One Organic Vodka, the first in her line-up of organic spirits. With water from Idaho’s Snake River and American-grown rye, Square One also offers flavored vodka including basil and cucumber vodkas. Well, it didn’t happen overnight, and it took support from her husband and sister, but by 2008, Square One had passed the million-dollar mark, a milestone for a new business. Since then, Square One’s popularity has been growing and mixologists all over the world are raving about the organic spirit.squareoneorganicspirits.com

THE SUN VALLEY HARVEST FESTIVAL IS PROUD TO SERVE SQUARE ONE VODKA AT THE MARTINI & CAVIAR PARTY (PAGE 30).

SQUARE ONE VODKADRINK UP AROMATHERAPY

2 OZ SQUARE ONE CUCUMBER

1/2 OZ FRESH LEMON JUICE

1/2 OZ AGAVE NECTAR OR SIMPLE SYRUP

1/2 BARSPOON ROSEWATER

3 DROPS ORANGE BITTERS

GINGER ALE OR GINGER BEER

TO MAKE THIS CROWD-PLEASER,

COMBINE ALL INGREDIENTS, EXCEPT

SODA, WITH ICE IN A COCKTAIL TIN.

SHAKE AND POUR INTO A COLLINS GLASS

FILLED WITH FRESH ICE. TOP WITH GINGER

ALE OR GINGER BEER.

PHOTO // KELLY PULEIO

EAT + DRINK IDAHO

CHEW ON THIS

CHEFS P O T L I G H T S

WE ARE EXCITED TO WELCOME A CADRE OF TALENTED LOCAL AND GUEST CHEFS

FOR THIS YEAR’S FESTIVAL. AT THE HELM OF OUR FOODIE ADVENTURES, THESE CHEFS

BRING A COMMITMENT TO SUSTAINABILTY, A PASSION FOR INNOVATION, AND A

FLARE FOR FLAVOR.

PHOTO // FAEDEN


EXECUTIVE CHEF & OWNER -CAFÉ KANDAHAR // WHITEFISH, MT

and a strong character that always perse-veres,” to make it in the restaurant busi-ness, Andy and his parents decided to buy the restaurant in 2006.

With four nominations as a semi-finalist for the coveted James Beard Foundation Award for Best Chef in the Northwest—in 2010, 2011, 2013, and 2014,—Blanton was invited to cook, in 2012, at the James Beard House, a culinary rite of passage and one of his professional highlights. No matter where he cooks, you’ll be hard-pressed to find him without “bay leaves, peppercorns, and fleur de sel,” the three ingredients he says he can’t live without.

Under Andy’s direction, Café Kandahar serves thoughtfully constructed cuisine featuring modern American food with roots ripe in French and Creole influences. Showcasing locally cultivated produce and game, Café Kandahar strives to provide customers with a unique and exquisite din-ing experience.

Q: WHAT’S YOUR FIRST OMG FOOD MEMORY?

AB: Dining at Commander’s Palace in New Orleans for the first time. I remember be-ing astounded at how good the food tasted and the possibility of what food could do to the person eating it.

Q: HOW HAS SOURCING LOCALLY CHANGED

YOUR CRAFT?

AB: Sourcing locally has enabled me to make room for more creativity in the kitch-en. It’s also helped me build relationships

with passionate farmers and ranchers; get-ting to know the growers allows me to make specific requests for certain herbs/vegeta-bles, as well as harvesting various breeds of meat, such as Wagyu beef or grass-fed bison.

Q: WHAT IS YOUR GO-TO KITCHEN

DISASTER STORY?

AB: That award would have to go to the night the stovetop caught on fire while pan frying green tomatoes for 40 people at the beginning of a five-course vegan wine din-ner. We had six burners to use, each of them full of skillets containing sliced to-matoes. This took several rounds of rotat-ing skillets—much longer than expected. As we were nearing the end, with dozens of plates laid across the kitchen—most of them with fried tomatoes already as-sembled—the stovetop caught fire. It was escalating quickly due to the amount of heat and grease. There was a scramble for baking soda and then the fire extinguisher.This is all taking place in an open kitchen, so we had to do our best to shield the di-saster from the guests. We moved the plates closest to the stove and smothered the fire with baking soda, quickly using tongs and wet towels to handle the rest, and promptly returned to plating the rest of the course. And much to our relief, the remainder of the dinner went smoothly.

Q: WHAT SORTS OF LESSONS DO YOU LEARN

FROM THOSE TYPES OF NIGHTS?

AB: That failure is not an option—no mat-ter what occurs.

Q: BIGGEST CHALLENGE AS A CHEF/OWNER?

AB: Wearing the many different hats the role requires: counselor, motivator, teacher, therapist, mechanic, babysitter, judge, ac-countant, computer technician, graphic de-signer, and nurse, just to name a few… The chef part is easy; being an owner is not.

“SOURCING LOCALLY HAS ENABLED ME TO MAKE ROOM FOR MORE CREATIVITY IN THE KITCHEN” - ANDY BLANTON

ANDY BLANTON CHEF SP TL GHTS

GUEST CHEF AT THE IDAHO ROCKY MOUNTAINRANCH ADVENTURE

The best meal Andy Blanton ever remem-bers having left an indelible impression on him. “Maison Troisgros in Roanne, France, 2006. It was my first three-star Michelin-rated restaurant. I ordered the Alba White Truffle Tasting Menu, a six-course chef ’s tasting—it absolutely blew open my con-sciousness about food. Everything was sub-lime, from start to finish, no detail left unat-tended. I dined alone, allowing me to focus solely on the experience, taking notes, and appreciating the thoughtful craft and care put into the food. I could literally taste the beauty of each ingredient, as if to trace the perfection each farmer and chef had achieved in the process of preparing the meal.” You get the sense that it is this sort of sublime achievement that Andy aims for in his own kitchen. Andy’s culinary journey began at the age of 15 when he worked as a dishwasher. But even the unglamorous world of washing dishes couldn’t deter his drive. The allure of cooking had taken root. After earning a degree in Culinary Arts, he went on to work at both Commander's Palace in New Orleans and Brigtsen’s, both highly ac-claimed and award-winning restaurants. Blanton became Executive Chef of Café Kandahar at Whitefish Mountain Resort in 2000. Understanding that it takes, “Hard work, a love of the profession, dedication,

“LET’S NOT FORGET, ANY GREAT CHEF IS OFF HIS OR HER ROCKER JUST A SMIDGE.” - JORDAN BOUTRY

Jordan Boutry, who grew up on the Puget Sound, “where fresh and local food was al-ways common,” is the Executive Chef at the one-of-a kind Idaho Rocky Mountain Ranch. About living in the Rocky Moun-tains for 15 years, Jordan says being a chef in the West is about local, in-season ingre-dients and always being creative. Jordan earned his culinary and wine degrees from the Art Institute of Colorado, Denver, in 2003, after which he served as Banquet Chef at the Cherry Hills Country Club before moving to Montana. Jordan helped open the Ranch at Rock Creek in Philips-burg, Montana, and was Executive Chef at the famed Mint Bar and Café in Boze-man, Montana, for four years. Inspired by his grandmother Bev, who was “a wonder-ful woman and chef who never once used a recipe,” Jordan found his passion for cook-ing early in life. “Watching her cook always mesmerized me. What a woman.”

Q: WHERE ARE YOU FROM, AND HOW DID THAT

BACKGROUND INFLUENCE YOUR CRAFT?

JB: I have lived in the Rocky Mountains for 15 years and because of that and grow-ing up on the Puget Sound, sustainable and wild food has helped to shape my cuisine.

Q: WHAT’S THE BEST MEAL YOU

REMEMBER HAVING?

JB: I cooked local beef tri-tip two ways with legendary mashed potatoes and demi-glace at my old restaurant in Bozeman, Montana. It was my wedding night to my beautiful bride, Stephanie, so that memory will last a lifetime. I also recently had a memorable dinner at the late Judy Rodgers’ Zuni Café. RIP.

Q: 3 INGREDIENTS YOU CAN’T LIVE WITHOUT?

JB: Salt, Sugar, Vinegar.

Q:DO YOU SOURCE LOCALLY?

JB: Always.

Q: HOW HAS SOURCING LOCALLY CHANGED

YOUR CRAFT? WHAT OBSTACLES DO YOU HAVE

IN SOURCING LOCALLY?

JB: It makes it easier for me because it’s not an endless list of items, you can only get what’s available, so you use what you have.

Q: DO YOU HAVE ANY KITCHEN SUPERSTITIONS?

JB: If I don’t say, “It’s on like Donkey Kong” before every rush, it will be a bad night.

Q: HOW DO YOU DESCRIBE THE FOOD CULTURE

OF THE ROCKY MOUNTAIN WEST—WHAT ARE THE

DEFINING CHARACTERISTICS?

JB: I think the Rockies are the same as ev-erywhere in the West: get local, sustainable and in-season ingredients and create a great dish with what is available.

Q: WHAT CHARACTERISTICS DO YOU THINK ARE

ESSENTIAL FOR A GOOD CHEF?

JB: Cleanliness, passion, humility, en-tertainer, forgiveness, personality, never-ending drive, and a love of food and the business in general. Let’s not forget, any great chef is also off his or her rocker just a smidge.

Q: WHAT ARE SOME OF THE FAVORITES AT

THE RANCH?

JB: I always love cooking the dutch oven dinners and barbeques; it is so much fun cooking outdoors.

Q: MOST OUTRAGEOUS REQUEST YOU’VE EVER

HEARD FROM A DINER?

JB: No request is too outrageous.

Q: WHAT ARE SOME OF YOUR COOKING HIGHS?

JB: I worked with Thomas Keller and his crew a few years back for a weekend. I learned many things and met some awe-some people. The biggest high though, is the one I am on right now at the Ranch. I love Stanley; I love my job, and I love the Ranch. Best chef job ever.

Q:GUILTIEST FOOD PLEASURE? IN OTHER WORDS,

WHAT DO YOU JUST LOVE TO EAT BUT WOULD

RATHER DO IT IN SECRET?

JB: I eat massive amounts of ice cream, but it’s not a secret.

Q: WHAT DO YOU DO IN THE “OFF-SEASON?”

JB: I work and enjoy time with my amaz-ing wife and daughter, family, and friends. I a lso love snowboarding, gol f ing, andthe Seahawks!

EXECUTIVE CHEF - IDAHO ROCKYMOUNTAIN RANCH // STANLEY, IDCHEF AT THE IDAHO ROCKY MOUNTAINRANCH ADVENTURE

CHEF SP TL GHTS

JORDAN BOUTRY


CHEF SP TL GHTS

“I PROCEEDED TO ORDER THE FOIE GRAS, SWEET BREADS, AND CHICKEN LIVER PÂTÉ,

FOLLOWED BY TWO DESSERTS. IT WAS THE BEST MEAL OF

ORGANS I HAVE EVER HAD.” - SARAH LIPTON

Sarah Lipton hails from Michigan, but her family spent time in Sun Valley while she was growing up. When she was looking for a place to put down roots, she was drawn back to the mountains and easy-going lifestyle of Sun Valley. Having studied restaurant management and having secured a degree from The French Pastry School in Chicago (“the coldest place on Earth!”), Sarah moved around on a “real world” educational tour of restaurant work. From Boston to Laguna Beach, Sarah worked in some of the best restaurants in the country including North Pond in Chicago (“Don’t move to Chicago in January.”) and The Little Nell, Aspen’s only five-star, five-diamond property, before opening della Mano, a favorite Ketchum eat-ery, in 2012. When she’s not covered in flour and having her cake and eating it too, Sarah is hiking, running, fly fishing, and generally soaking up the good life in the mountains with her dogs and soon-to-be-husband.

Q: WHAT’S YOUR FIRST FOOD-IS-GOING-TO-BE-

MY-LIFE MEMORY?

SL: I have a distinct memory of attempting to make chocolate bowls with blown-up balloons in my grandma’s kitchen and thinking that I could be really good at this despite the chocolate all over the cupboards, ceiling, and floor.

Q: WHAT’S YOUR GO-TO I’M-GOING-TO-KNOCK-

YOUR-SOCKS-OFF MEAL?

SL: If I tell you, I will have to make it for you and what if you don’t like it? However, my fiancé seems to let me get away with more after I feed him homemade ice cream with dulce de leche drizzled on top so that is my current KYSO meal.


SL: In my everyday life: butter, bread, and cream (plus coffee if I could have four). When I’m cooking instead of stuffing my face for breakfast, I find myself reaching for good olive oil, kosher salt, and balsamic vinegar.

Q: BEST MEAL YOU EVER REMEMBER HAVING AND

THE STORY BEHIND IT?

SL: The last best meal I had was in Seattle at Boat Street Cafe on a mother-daughter trip. I had spent the day agonizing over wedding dresses and needed a stiff cocktail (or two) and some food. I looked over the menu and proceeded to order the foie gras, sweet breads, and chicken liver pâté, fol-lowed by two desserts. It was the best meal of organs I have ever had.

Q: CAN YOU TELL US ABOUT THE PROJECT YOU

HAVE IN THE WORKS?

SL: I'm helping to start a brand-new bakery in Hailey on Walnut Street. We just received approval from the Planning and Zoning

PRIVATE CHEF & PASTRY GODDESS// HAILEY, IDCHEF AT SWIFTSURE RANCH FLY FISHING ADVENTURE

SARAH LIPTONCommission this summer, so the project is still in its infancy, but hopefully we'll be open for business by the end of the year.

Q: WHAT'S YOUR GO-TO KITCHEN

DISASTER STORY?

SL: That would have to be the summer in-ternship I had in a kitchen in Aspen. I was assigned the early morning shift. My first task every day was to bake all of the break-fast pastries and breads. On one particular day, I had baked about half of the pastries and was sliding another tray onto the rack to cool. Somehow, I managed to press my forehead against the edge of a fresh-from-the-oven pan and burned a perfectly straight line across my face. I must have grabbed the decaffeinated coffee that morning.

Q: YOUR GUILTY PLEASURE?

SL:Olgas sandwiches. It is a small restaurant chain back in Michigan, and most people would probably say it's nothing special, but I can't get enough. I actually have people bring it here for me when they come from Michigan to visit. Once I heat it up, it lasts about a minute and a half before I have completely inhaled it.

Q: FOOD YOU CAN'T BRING YOURSELF TO COOK,

EAT, OR LOVE.

SL: Olives. I have cooked with them plenty—as a cook you can't really avoid cooking with certain items, but I have never been able to bring myself to enjoy olives. Shape, size, country of origin—none of it matters, I don't like them.

trip, we did the tasting menu. On a spur of the moment decision, I bought a plane ticket for the girl I was dating (now my wife) to fly up from Georgia. It was really the per-fect evening, snowing outside, perfect table, perfect wine, perfect companions... and the food was impeccable. I remember the warm potato soup with crab and osetra to this day.


WH: Lemons...zest, juice, preserved, Mey-ers, etc. I always seem to want to incorpo-rate them into our dishes. I like to use them as the acid in vinaigrettes, add the zest to everything. They are a great way to add di-mension and to wake things up.

Bacon because it tastes so damn good! We built a menu one time and realized we had bacon in six of the 18 dishes. I like to use it as a fat, a salt, a smoke, a protein. You just have to be subtle sometimes.

Olive oil. Good olive oil. We actually don’t cook a ton with olive oil; we use butter for most things, but I love really good olive oil as an accompaniment. I dip good bread in it. Drizzle it over everything, emulsify my pasta sauce with it. I love it.


WH: I have to start every night with two freshly sharpened pencils. One for behind my ear, and one at the ready for when I drop that one. This might be a bit more OCD than superstition.

Q: MOST DETESTABLE FOOD TREND OVER THE

PAST DECADE?

WH: Micro greens on everything. They have their place, but not on my venison dish in the middle of winter. I’m also not a big fan of foam, wasabi mashed potatoes, or anything stacked so high it can’t make it out to the table.

Q: HOW DO YOU CREATE A MENU?

WH: We are a bit different than most restau-rants. Because we are only open in the sum-mer and winter, we completely overhaul the menu each season. We hold a menu meet-ing three weeks before opening night, and the entire kitchen team sits in a room with a giant dry-erase board, 10 pizzas and two cases of beer. Everyone on the staff brings ideas and we put everything up on the board. We talk about each dish, identify the local products to be used, and make notes about variations. We then go into the kitchen for three to four days for research and develop-ment. Then we open the restaurant at half price to test guest feedback before finalizing the menu and charging full price.

Q: CRAZIEST REQUEST YOU’VE EVER RECEIVED

FROM A DINER?

WH: A Four Seasons guest wanted me to peel his grapes for him one time.



WH: You really have to enjoy the environ-ment. You have to enjoy the humor, the heat, the stress, the pressure. You also have to have depths of self-discipline and a commitment to complete the task no matter what.

Q: GUILTIEST FOOD PLEASURE? IN OTHER

WORDS, WHAT DO YOU JUST LOVE TO EAT BUT

WOULD RATHER DO IT IN SECRET?

WH: Snow cones. I can’t drive by one of those shacks in the summer without stop-ping. My daughter loves it, and it drives my wife crazy. Artificial crap, but I don’t care... they taste so good.

“WE USE INGREDIENTS BECAUSE THEY ARE GOOD, NOT JUST BECAUSE THEY ARE AVAILABLE.” - WES HAMILTON

EXECUTIVE CHEF - COULOIR RESTAURANT// JACKSON HOLE, WYGUEST CHEF AT GALENA BIKE ADVENTURE

Wes Hamilton joined the Jackson Hole Mountain Resort in 2007 to launch Couloir Restaurant. Recently named Executive Chef for all on-mountain dining facilities, Hamilton now heads 180 staff in the winter and six kitchens. Committed to using local, eco-friendly, and fresh ingredients, he is constantly researching the environmental practices of his vendors to ensure that he sources the most organic and eco-friendly food possible. He also tries to buy only from sellers in Wyoming, Utah, Montana, and Idaho in order to reduce his buying radius and support local growers.

Hamilton won the coveted “Best Young Chef ” National Championship in Califor-nia (2000), and then honed his talents at two of Jackson Hole’s finest restaurants, Jenny Lake Lodge in Grand Teton National Park and The Westbank Grill at the Four Seasons Resort. Wes enjoys snowboarding and exploring the Tetons with his family while trying to figure out how to avoid rais-ing his three children on food that comes in pre-arranged shapes.

Q: WHAT’S THE BEST MEAL YOU

REMEMBER HAVING?

WH: L’Espalier in Boston, Massachussetts, 1999. I was doing a stage at Maison Robert with a friend who was the Chef de Cuisine there at the time, and for the end of the

WES HAMILTONCHEF SP TL GHTS


Your award winning, upscale wine shop & wine bar in the heart of downtown Ketchum

LIGHT FARE • SOUPS • SALADS APPETIZERS & MORE

360 LEADVILLE AVE • KETCHUM

208.726.2442

We have a vast inventory of wines from around the world and a beer list that will quench the most discerning

beer drinkers thirst...

Ask us about our Wine Club

Your award winning, upscale wine shop &

SEARED LAVA LAKE LAMB WITH UTAH CORN SUCCOTASH

& CURRIED GOAT CHEESE

WES HAMILTON // COULOIR

__To marinate the lamb loin, com-bine ½ the garlic, thyme, rosemary with ½ cup of extra virgin olive oil and a splash of red wine. Add lamb loins and let marinate overnight inthe cooler or refrigerator.

__Heat a dry sauté pan over me-dium-low heat, add curry powder, and toast slightly. When your whole kitchen smells of curry, pour pow-der out over goat cheese and mix in

a food processor with fresh pepper. Chill overnight.

__Pull lamb loins from cooler, sea-son with salt and fresh pepper and let stand for 20 minutes. Turn your oven on to 375F.

__Heat a large sauté pan over me-dium-high heat. Add 2-3 tbsp of olive oil, followed by the garlic and onions. Sweat them, stirring con-stantly—don’t let them brown. Add peppers, corn and edamame, keep stirring or flipping to fully cook veggies. Maybe 5-10 min.

__Add chicken stock to succotash and let simmer another 5-10 min-utes. Finish with parsley and butter, keep warm.

__Heat a large sauté pan over high heat. Open the windows in your kitchen while the pan is heating.

__Add a few tbsp of extra virgin ol-ive oil to the pan and gently lay the lamb loins in the pan.

__Sear on both sides until nice and brown, but not burned—maybe 2-4 minutes per side.

__Transfer entire pan to oven for additional 4-5 minutes to cook it to medium-rare.

__Move loins to a platter, keep them warm, but let them rest for at least 10 minutes. With an oven mitt or kitchen towel, put the pan used to sear the lamb back on the stove over medium heat. Add another splash or so of wine and the lamb/veal jus. With a wooden spoon, scrap the bottom of the pan and let simmer for 5 minutes. Season with a bit of salt and some freshly ground pepper.

__To serve, spread the goat cheese on the bottom of a room tempera-ture platter. Spoon the succotash down on the goat cheese. Slice the lamb and place over the succotash. Spoon some of your sauce around the platter and enjoy!

R E C I P E

2 Lava Lake lamb loinscleaned of silverskin and fat

5 garlic clovespeeled and finely chopped

1 tbsp thyme leavesfinely chopped

½ tbsp rosemaryfinely chopped

2 ears local fresh cornkernels cut from cob

1 yellow onionsmall and finely diced

1 red bell pepperfinely diced

1 cup edamame

1 cup roasted chicken stockor store-bought will work

½ cup fresh parsleyfinely chopped

1 cup lamb jus or frozen veal glacéfrom store

1 cup local goat cheese

1 tbsp madras curry powder-a fresh can if possible asit oxidizes quickly over time

unsalted butter

some good red wine

kosher salt to taste

fresh black pepper

extra virgin olive oil

__TO MAKE LAMB +CORN SUCCOTASH

“IT ALL STARTED WITH A STEAMED ARTICHOKE.” - JOHN MURCKO

Award-winning chef and James Beard Foundation semifinalist, John Murcko loves a challenge. After a highly-lauded career in Park City, Utah, Murcko took the culinary reigns at Sun Valley Resort in 2012. About his move, he says, “The Sun Valley Resort has it all—a beautiful property, deeply-root-ed traditions, and a rich history. But, on the culinary front, it needed to be reinvented. I was excited about the possibilities.”

Much has been made of the Murcko Make-over that has taken hold in the Sun Val-ley dining establishments. According to Murcko, “Everything we’ve done is about making Sun Valley relevant to today’s con-sumers while honoring the history of the Resort and the individual establishments. People who live in the area and the people who visit the Resort have sophisticated tastes and high expectations. We needed our menus and every dining experience at the Resort to reflect that.”

With 19 outlets under his purview, from the iconic Roundhouse and Trail Creek Cabin to the village staples Konditorei and A La Mode, Murcko has had his work cut out for him. How did he approach such a large-scale job? “Our priorities are balancing ambiance, quality of food, and quality of

service.” From new menus and new recipes to front- and back-of-house renovations, Murcko has swept through Sun Valley Re-sort blazing an exquisite culinary trail.

Q: WHAT WAS YOUR FIRST A-HA FOOD MEMORY?

THE MOMENT YOUR PASSION FOR FOOD

WAS AWAKENED?

JM: That’s easy. I was nine-years-old and in New York City with my dad on a business trip. My dad was passionate about food, and he shared that passion with me. We were at Tavern on the Green, and he ordered a steamed artichoke. When they brought it to the table, I had no idea what to do with it. He showed me how to eat it, how to scrape the leaves. I dipped it in this lemon aoli and thought, ‘This is what I want to do.’ It all started with a steamed artichoke.

Q: WHAT MEAL DID YOU COOK TO WOO

YOUR WIFE?

JM: (laughs) Actually, when I met her, she was cooking for me. She worked at one of my restaurants—worked her way up from the pantry to management. It was quite the restaurant love story. But for special occa-sions, I like to cook gourmet food in places you wouldn’t necessarily expect it. Camp-ing meals in Dutch ovens—but meals that you won’t soon forget. Side story: I used to get these invitations from kayaking friends to go on river trips with them, row the raft ahead and cook the meals. For a long time, I just thought they liked having me along. Then I realized I was there to do the cook-ing! But I love cooking great food in re-mote places.

Q: WHAT’S YOUR GUILTY FOOD PLEASURE?

JM: Chocolate. Sea salt caramel.(And then his assistant, Alison, chimes in) “He loves Gummi Bears, Hot Tamales, Mike & Ikes. He’s got a sweet tooth.” Bust-ed, John. Busted.

Q: WHAT CAN WE EXPECT FROM THE MARTINI &

CAVIAR EXPERIENCE AND A TASTE OF

SUN VALLEY?

JM: We want to do some unexpected things with caviar. Play up the texture, the salt against something sweet. For A Taste of Sun Valley, there's nothing like dining at Trail Creek, and we have so many exciting menu items for the event.

THE MURCKO MAKEOVER

LOCALLY-PRODUCED FOODS: INTRODUCED LOCAL LAMB, HEIRLOOM POTATOES, MUSHROOMS, AND OTHER LOCAL PRODUCE FROM SOUTHERN IDAHO TO SUN VALLEY RESORT TABLES.

GRILL IT UP:A NEW WOOD GRILL FOR SEATTLE RIDGELODGE FOR LAMB BURGERS, TURKEY BURGERS WITH CRANBERRIES, AND STUFFED BURGERS, ALL GRILLED OVER CHERRY AND ALMOND WOOD.

MAKE IT MODERN:A MODERN BISTRO TWIST FOR THEROUNDHOUSE MENU.

HEALTH CONSCIOUS:GLUTEN-FREE AND DAIRY-FREE OPTIONS FORALL MENUS.

FAMILY FARE:COMFORT AND FAMILY-FRIENDLY FOOD FOR CAROL’S DOLLAR MOUNTAIN LODGE, SUCH AS BUTTERMILK FRIED CHICKEN, MAC N’ CHEESE, AND MASHED POTATOES.

A NOD TO ROOTS:MURCKO PLAYED UP THE HISTORIC AUSTRIAN CONNECTION IN SUN VALLEY AT THE KONDITOREI WITH A NEW TAKE ON THE CLASSIC ALPINE CAFÉ. CHANGES INCLUDE AUSTRIAN-INFLUENCED DÉCOR AND LUNCH ITEMS SUCH AS PUMPKIN SPATZLE WITH APPLES AND SAUSAGE, SPICY LIPTAUER CHEESE, OVEN-ROASTED CHICKEN CREPES, AND HOUSE-BAKED EUROPEAN PASTRIES.

DIRECTOR OF CULINARY OPERATIONS// SUN VALLEY RESORTCHEF AT MARTINI & CAVIAR PARTY AND A TASTE OF SUN VALLEY

JOHN MURCKOCHEF SP TL GHTS

WHEN JOHN MURCKO JOINED THE SUN VALLEY TEAM IN 2012, HE BEGAN A MAJOR CULINARY OVER-HAUL AT THE HISTORIC SUN VALLEY RESORT. HERE’S A RUNDOWN OF SOME OF MURCKO’S CHANGES:


CHEF SP TL GHTS

“I HAVE A HARD TIME PLANNING A MENUFOR AN EVENT THAT IS A YEAR AWAY; I HAVE NO IDEA WHAT I’M GOING TO WANT TO BE EATING THEN.” - DON SHEPLER

Don’s lifetime love of cooking (and bread) brought him to Ketchum 14 years ago. He now manages the kitchen at Galena Lodge and creates the tantalizing menus that keep people from far and wide headed north. After being the lead chef at a small inn, Don attended cooking school in Portland, and took part in the blossoming mainstream local food movement while helping out at a small co-op. Don undertook an apprenticeship in Denver, and then took his talents to Timberline Lodge at Mt. Hood, where he further honed his culinary skills while working beside seasoned professionals. After baking for Bigwood Bread, Don’s well-rounded culinary knowledge landed him the position of head chef at Galena Lodge. Don takes pride in making his dishes from scratch, making his own stock, and using local produce and meat.

Q:WHAT’S THE BEST MEAL YOU REMEMBER HAV-

ING? WHEN AND WHERE? WHAT MADE IT

SO SPECIAL?

DS: Best thing that I’ve ever eaten that I may never have again was abalone. That was for a millennial celebration in 2000. I was eating it in the kitchen, not celebrating with the guests though.

Q: WHAT ARE 3 INGREDIENTS YOU CAN NOT

LIVE WITHOUT?

DS: Ah. The deserted island question. Salt and pepper—I’m calling that one ingredi-ent. Chili flakes or chilies. I have to control myself and not put them in everything. And then it's a toss-up between olive oil or lemon.

Q: WHAT IS YOUR GO-TO KITCHEN DISASTER STORY

(THE NIGHT WHEN EVERYTHING THAT COULD GO

WRONG DID, AND THE STAKES WERE HIGH)?

DS: Venison back strap with the executive chef deciding that he would stick around for the night (which he never did) because of this special group. I overcooked it and knew it; I wanted to slink out the back door. Luckily he didn’t throw me out. We’ve had some equipment malfunctions that have been close calls but we always recovered.

Q:WHAT SORTS OF LESSONS DO YOU LEARN

FROM THOSE TYPES OF NIGHTS?

DS: Be very vigilant with temps and timers. Test drive dishes; it’s really fun to cook on the fly but you can almost always do it bet-ter with some refining.

Q: MOST DETESTABLE FOOD TREND OVER THE

PAST DECADE?

DS: Wow, there are some easy targets there. One that I haven’t really formed an opinion on but it still annoys me on some level is the “molecular gastronomy” trend at the super high-end of food. It seems a little too con-trived but I haven’t had any exposure to it.

Q:WHAT CHARACTERISTICS DO YOU THINK ARE


DS: There is such an array of personalities out there that I’m not sure there’s one thing. You have to be able to put yourself out there. When you’ve got a full dining room, you may be in the kitchen but there’s not really a place to hide.

Q:HOW DO YOU CREATE A MENU? WHAT GOES

INTO YOUR INDIVIDUAL CHOICES AND HOW DO

YOU ENSURE EVERYTHING WORKS TOGETHER?

DS: It’s always a little different. I like to play on classic dishes (not real original, I know). Most often it’s what I enjoy eating at the moment. I have a hard time planning a menu for an event that is a year away; I have no idea what I’m going to want to be eating then—I just know that it’ll be good.

Q: WHAT ARE SOME OF THE FAVORITES AT

THE LODGE?

DS: Lava Lake Lamb in most any form, the Grown-up Grilled Cheese, Don Bars… Q: GUILTIEST FOOD PLEASURE? IN OTHER

WORDS, WHAT DO YOU JUST LOVE TO EAT BUT

WOULD RATHER DO IT IN SECRET?

DS: Eating delicious things with my hands—the really big sea scallops in two bites with my fingers, or a tiny lamb rib chop rubbed in sauce. Eating it right off the bone with my hands. This usually the time that a customer walks back into the kitchen.

Q: WHAT DO YOU DO IN THE “OFF-SEASON?”

DS: We have a solid off-season, so we trav-el. My wife Erin and I went to France last year, and we’re trying to go to Italy this fall. We’ve been on language school “vacations.” I’m always ready to go somewhere and ride bikes. Winter here is long enough, we get 5-6 months of skiing so I try to stretch out bike riding as much as I can. We rarely pass up good food or drink though.

EXECUTIVE CHEF - GALENA LODGE// KETCHUM, IDCHEF AT GALENA BIKE ADVENTURE

DON SHEPLER

CHEF SP TL GHTS

Mark Fischer is a glutton for punishment. Not only does he run four high-profile res-taurants in Colorado, he willingly rides the Leadville 100 on a single-speed mountain bike. A Pittsburg native, Fischer got his first taste of the West when he went to Univer-sity of Colorado for college. He eventually returned to Pittsburg where he took a job tending bar and only going into the cooking side of things when a line chef failed to show up. On his decision to pinch hit as a cook, he said, “I didn’t hesitate; I thought, honestly: how hard could it be?” So, lucky for us, it was goodbye pre-med and hello to a lifetime thinking about food, sourcing food, cook-ing food, and talking about food. His first restaurant six89 in Carbondale, Colorado, was über popular, and when he closed it a few years ago, there was a collective groan of disappointment in the Aspen valley. That said, he more than rose to the challenge of filling the void the closure of six89 left. With his new projects—Town. and Harmon’s Eat & Drink—Fischer is still wowing the lucky masses with his culinary delights.

Q: WHAT ARE YOUR EARLIEST MEMORIES

OF FOOD?

MF: My mother’s Bird’s Eye frozen vege-tables, white bread, and margarine. I was

a child of the ‘50s and I don’t think I had real butter until I was a full-grown adult; it was a transcendent experience. I remember my mom’s pot roast, frozen fish sticks, soup and grilled cheese.

Q: YOU RECENTLY OPENED TOWN. IN CARBON-

DALE. WHAT’S THE TOWN. EXPERIENCE LIKE?

MF: Town. is the next evolution of six89, my first restaurant. We opened six89 in 1998, and we had no idea if Carbondale would support the sort of restaurant we wanted to open. Ultimately, it worked out; but after 15 years, it had become stale for us. We wanted to do something different, and we wanted to reinvent ourselves and keep it relevant. With Town. we are more approachable. The issue with six89 was that everyone thought it was very fine din-ing—the type of place you bring parents if they are visiting or where you celebrate an-niversaries. That was frustrating because I thought it was the sort of place you could eat everyday. It was a good time to walk away from six89 because we were still at the top of our game and people wanted more. At Town., we’re serving morning, noon, and night. We’ve moved beyond being in that box of “the special restaurant.”

Q: BACON BEIGNETS. PLEASE DISCUSS THE IN-

SPIRATION BEHIND THIS DISH ON THE PULLMAN’S

MENU. AND CAN YOU SEND SOME VIA FED EX?

MF: The bacon beignets were inspired by this desire to cook breakfast food—pork, pancakes—something fatty and sweet. And of course, anything that is fried is, by defini-tion, good. They probably don’t overnight well, sorry.

Q: FAVORITE THING ON ANY OF YOUR MENUS?

MF: That must be what it’s like to be asked to choose a favorite child. Depends on the time and the season. In the winter, we braise. Put something in the oven for 24 hours, transform it into something rich and warm. That’s satisfaction. In the sum-mer we go to the garden. Pick it, wash it, and then eat it.

Q: WHAT’S THE TRICK TO RUNNING FOUR SUC-

CESSFUL RESTAURANTS?

MF: Hiring people who are more talented, committed and smarter than I.

Q: ANY SUPERSTITIONS?

MF: Yes. Cindy Paulson gave me two wood-en Chinese kitchen dolls. They are each two inches tall. I haven't opened a restaurant without them. I always place them in ob-scure places to watch over the events.

Q: INGREDIENTS YOU CANNOT LIVE WITHOUT?

MF: Butter (After all, I had been denied real butter until I was, like, 21). Good salt. Even rocks taste good with good butter and salt.

Q: WHAT WOULD YOU LIKE YOUR FOOD LEGACY

TO BE?

MF: The thing that excites me the most is seeing guys who have been through our kitchens thrive in the business. Our former sous chefs opening their own restaurants and rising to level of chef. We work with some great people who have been with us since 1990; and, now some of their children work with us. That’s the cool part of it for me… it’s not about me inventing some-thing—it’s about the relationships we have.

Q: LAST MEAL? ANYTHING FROM ANY

PERIOD OF HISTORY OR FROM ANY

EXPERIENCE TRAVEL?

MF: Mom’s bologna, a bowl of noodles from this corner shop in Bangkok, fois grois and crusty bread.

“I DIDN’T HESITATE; I THOUGHT, HONESTLY:

HOW HARD COULD IT BE?” - MARK FISCHER

EXECUTIVE CHEF & OWNER - TOWN., PHATTHAI, THE PULLMAN, AND HARMON’S EAT & DRINK // DENVER, COGUEST CHEF AT SWIFTSURE RANCH FLY FISHING ADVENTURE

MARK FISCHER


There’s Wealth in Our Approach.™

© 2014 RBC Wealth Management, a division of RBC Capital Markets, LLC, Member NYSE/FINRA/SIPC.

RBC Wealth ManageMent is PRoud to suPPoRt the sun Valley haRVest FestiVal.Let’s eat!

King, Miller, Barrios & Boe investMent group RBC Wealth Management www.kmbbinvestments.com

eagle office 661 South Rivershore Lane, Suite 200 | Eagle, Idaho 83616 Toll Free: (888) 349-3246

sun valley office 675 Sun Valley Road, Suite M | Ketchum, Idaho Toll Free: (877) 263-9634

G O A T C H E E S E G N O C C H IMARK F I SCHER

1½ lb yukon gold potato

11 oz goat cheese

½ cup reggiano-grated

½ cup oregano-fresh,chopped

3 eggs 24 oz cake flour

2 tbsp kosher salt

1 tbsp black pepper

½ cup Dijon mustard

1 cup fresh oregano

1 cup champagne vinegar

__Bake potatoes and cool slightly. Peel and grate potatoes (about 1.5 lbs grated) while still warm into a mixing bowl. Mix in cheeses, herbs, eggs, flour, salt and pepper and stir until the dough comes together, adding a little more flour to make the dough easy to handle if necessary. Do not add too much flour or the dough will become tough. Remove to a cutting board and knead by hand until the dough is smooth. Let rest for 30 minutes. Roll ropes or dowels of the dough approximately 1/2-inch thick and cut into 1-inch pieces. Roll each piece with the back tines of a fork to form little ridges. Blanch in salted water, drain, and chill. Toss with olive oil and remove to a container. Refrigerate until ready to serve. Makes 4 cups.

R E C I P E3 cups extra virgin olive oil

2 tsp olive oil

1 tsp butter

2 tbsp minced shallots

4 cups sliced wild mushroomschanterelles, cepes,morels, trumpets

4 cups local wild asparagussliced and blanched

oregano vinaigrette

8 cups mixed baby lettucespreferably organic

white truffle oil

__Mix the shallots, mustard, herbs, and vinegar together. Add salt and pepper. Whisk in the olive oil to emulsify. Taste and adjust seasonings to taste.

__To serve, heat butter and oil in a heavy-bottom skillet until nutty brown. Add shallots to the 4 cups of gnocchi. Cook, stirring often, until the gnocchi begins to color lightly. Add mushrooms and cook until soft. Add asparagus and heat. Adjust the seasonings with salt and pepper and dress with vinaigrette. Place on a serving plate and top with greens tossed with the same vinaigrette. Grate additional reggiano over top and drizzle with white truffle oil. Enjoy.

__TO MAKE THE GNOCCHI

“WE BELIEVEFOOD HAS MEMORY.” - BLAKE SPALDING

Jen Castle and Blake Spalding, chef-owners of the highly acclaimed and award-win-ning restaurant, Hell’s Backbone Grill, were very early practitioners of the sus-tainable and organic approach to cooking. Their restaurant, located in Boulder, Utah, population 180, and one of the most re-mote towns in the United States, has also been voted “Best Restaurant in Southern Utah” by Salt Lake Magazine for the last eight years in a row and was presented the prestigious Utah Governor’s Mansion Award for Culinary Artistry in 2006 by Governor Jon Huntsman. In 2005, Blake and Jen received an award from the Mu-seum of Northern Arizona and the Cen-ter for Sustainable Environments for being “Culture Bearers of Sustainability in the Four Corners Region.” Additionally, Hell’s Backbone Grill was chosen as one of four restaurants representing Utah’s Slow Food movement in an exhibit in the Smithson-ian Museum in Washington, D.C. The res-taurant has been featured in O, the Oprah Magazine, The New York Times, The Wall Street Journal, Sunset Magazine, Bon Appetit, Gourmet, Organic Gardening, Outside Traveler, Travel and Leisure, Washington Post, Men’s Journal, and National Geographic Traveler.

Q: WHAT’S YOUR FIRST FOOD MEMORY – THE FIRST

TIME YOU REMEMBER BEING AWED BY FOOD?

JC: Pink cotton candy… blew my mind how it dissolved without chewing.

BS: I was eight and I was in Spain. I was completely crazy about the food there.

Q: HOW HAS YOUR BACKGROUND INFLUENCED

YOUR CRAFT?

BS: I started dining out by myself when I was 11 years old. I loved the experience. As for the way we cook now, Jen and I both cooked on river trips for a long time. Cook-ing remotely, in places like the Grand Can-yon, you learn to be very good at solving problems, and it instills in you a “make it happen” attitude. That attitude permeates the HBG kitchen everyday.

JC: Life-changing and challenging outdoor pursuits are made better with good food. We love combining the power of a great meal with wilderness adventures.

Q: AT HELL’S BACKBONE, YOU ARE COMMIT-

TED TO SOURCING LOCALLY, SO LOCALLY, IN

FACT, THAT YOU HAVE YOUR OWN FARM. WHAT

CHALLENGES, IF ANY, COME WITH SOURCING

LOCALLY? WHAT BENEFITS?

BS: Farming keeps our kitchen nimble. At certain times of the year, we have an abun-dance of some produce and not enough of others. Where do we keep abundance or how do we get by without enough? These are constant conversations that go on in our kitchen. Our cooks are in daily communica-

tion with the farmers, and our menu changes often to reflect what the land has to offer us that day. Last year we installed our first hoop house in hopes that it leads to having farm greens each day of the year that we are open.

Q: WHAT IS YOUR NUMBER ONE GO-TO KITCH-

EN DISASTER STORY?

JC: Being one of the most remote towns in the Lower 48, the power goes out in Boulder all the time. When it does, we use headlamps and cook by candlelight. When the power goes out, the water goes out. We have a generator, but it is temperamental and goes off every 10 minutes and someone has to stand there to man it. But we find it rewarding to feed people when we are the only restaurant in the county that is open. We are united as a team and proud of our ability to keep on keeping on.


BS: We believe the food has memory. If you are grumpy or with a bad mind, it can cause upset stomachs or heartburn. And… if food starts to burn, one of the cooks is in love… or mad—one or the other.

Q: HOW DO YOU DESCRIBE THE FOOD CULTURE

OF THE ROCKY MOUNTAIN WEST—WHAT ARE THE

DEFINING CHARACTERISTICS?

JC: 15 years ago, we started our farm-to-table-restaurant. Guests were confused as to why we didn’t serve ocean fish. Serving perishable goods from far away never made sense to us. We are happy to see that other restaurants are seeing the value in place-based food.



BOTH: Humor, improvisation, kindness, and a genuine love of food and ingredi-ents. Patience and a good sense of taste and smell. Humility.

Q: GUILTIEST FOOD PLEASURE?

BOTH: Organic hot dogs and chicken wings.

CHEF SP TL GHTS

THE WOMEN OF HELL’S BACKBONEGRILL // BOULDER, UTGUEST CHEFS AT NIGHTHAWK FARM ADVENTURE

JEN CASTLE +BLAKE SPALDING


__Put the egg yolks into a blender and whip them thoroughly. Set them aside in the blender. Carefully heat the chocolate, the cream, and the half and half together in a heavy-bottomed pot, stirring constantly, until the chocolate is completely melted and bubbling and the mixture has an even consistency and color. Add salt and chile powder and let it simmer a little bit more.

__Pour the very hot chocolate mixture into the whirling blend-er of egg yolks and blend them until thick and completely smooth. If for any reason the custard doesn’t thicken up prop-erly, just put it into a heavy-bottomed saucepan and cook it on very low heat. It may temporarily break, but another quick go in the blender will fix the problem.

__While the chocolate is still hot, pour it into dessert cups. We use small white ramekin dishes—a little bit of this dessert goes far. Top it off with a dollop of fresh whipped cream.

__We garnish this dessert with grated Abuelita MexicanChocolate and edible flower petals or a whole small, dried red chile from our garden. (Although one time a guest ate the chile and nearly fainted . . . now we have the servers warn the guests about the garnish because it looks too pretty to leave off.)

__Unbelievably rich and luscious, this dessert is a year-round favorite. Returning diners complain if they can’t order it. It’s a certain cure for whatever emotional ill ails you.

2 cups heavy cream

½ cup half and half

9 oz of good quality sweet chocolate

2 oz unsweetened chocolate

6 large egg yolks

½ tsp of salt

2 tsp of powdered hotChimayo chile

heavy cream whipped with sugar and vanilla

__TO MAKE CHOCOLATE CHILE CREAM POTS

C H O C O L A T E - C H I L E C R E A M P O T SHELL ' S BACKBONE GR ILL

R E C I P E

Join us from 4:00 PM TO 5:00 PM on Thursday in the Ketchum Town Square to check in and to scout Peterson Auto Group’s newest line-up of luxury cars while you wait to embark on this favorite culinary adventure—A Taste of Ketchum. Our title sponsor for this event, Idaho Indpendent Bank, has come on board to showcase Ketchum's local culinary talent.

At 5:00 PM, savor the eclectic regional fare from participating Ketchum restaurants paired with the beverage of their choice. It is a move-able feast and a great way to sample some of the areas finest eateries. AT 7:00 PM, join us in Mem-ory Park for dessert and some bubbly with The Sweet Crumb and Michelle Sparkling Wine—the perfect way to finish off your evening.

E xperience, learn, and enjoy a full line of au-tomobiles from Peterson Auto Group, our title sponsor. This 86-year-old Boise family business will be at the weekend of events with their help-ful staff ready to put you into the vehicle of your dreams, like the red-hot RX 350 Lexus and the 328id BMW, or the dramatically redesigned Toyota Highlander. There will be hybrids, die-sels, luxury cars and some exciting new releas-es—all ready for you to experience firsthand.

DATE: THURSDAY, SEPTEMBER 18

TIME: 4:00 PM – 8:00 PM

PLACE: KETCHUM TOWN SQUARE &

MEMORY PARK

ADMISSION: $45 - LIMIT 500 GUESTS

4:00 PM – 5:00 PM – EVENT CHECK-IN AT

TOWN SQUARE

5:00 PM – 7:00 PM – A TASTE OF KET-

CHUM AT PARTICIPATING RESTAURANTS

7:00 PM – 8:00 PM – DESSERT BY THE

SWEET CRUMB AND BUBBLY BY MICHELLE

SPARKLING WINE AT MEMORY PARK

FESTIVAL EVENTSTHURSDAY

A taste OF KETCHUM

PHOTO //

PAULETT

E PH

LIPO

T

®

SPONSORED BY: IDAHO INDEPENDENT BANK, SNAKE RIVER FARMS, COL SOLARE,

NORTHSTAR, ERATH WINERY, SPRING VALLEY VINEYARDS, STAG’S LEAP, MICHELLE

SPARKLING WINE, CHATEAU STE. MICHELLE, O WINES

// PRESENTED BY IDAHO INDEPENDENT BANK

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1 BIGWOOD BREAD CAFÉ 380 EAST AVE 208.928.7868

2 KETCHUM GRILL 520 EAST AVE 208.726.4660

3 RASBERRY’S 411 5TH ST E LOWER LEVEL 208.726.0606

4 SAWTOOTH BREWERY & THE HAVEN FOOD TRUCK 600 N MAIN ST 208.806.1368

5 THE SWEET CRUMB & MICHELLE SPARKLING WINE MEMORY PARK (NEXT TO SILVER CREEK OUTFITTERS) CORNER OF N MAIN & 6TH ST E

6 IDAHO INDEPENDENT BANK WITH TONI'S ICE CREAM & BUCKSNORT ROOT BEER 491 N MAIN ST #101 208.720.6251

7 IL NASO 480 WASHINGTON AVE N 208.726.7776

8 RICKSHAW 460 WASHINGTON AVE 208.726.8481

9 PERRY'S RESTAURANT 131 4TH ST W 208.726.7703

10 GLOW 380 WASHINGTON AVE N 208.725.0314

11 GLOBUS RESTAURANT 131 WASHINGTON AVE 208.726.1301

12 NOURISH ME 151 MAIN ST 208.928.7604

13 CORNERSTONE BAR & GRILL 211 MAIN ST 208.928.7777

14 SAWTOOTH CLUB 231 N MAIN ST 208.726.5233

15 KB'S 206 N MAIN ST 208.928.6955

16 MAMA INEZ 210 N MAIN ST

208.726.0125

17 RICO’S PIZZA & PASTA 200 N MAIN ST 208.726.7426

18 CRISTINA’S RESTAURANT 520 2ND STREET E 208.726.4499

19 ZINC 230 WALNUT AVE 208.727.1800

A taste OF KETCHUM

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21

20

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EVENT VENUES

WINE TASTING

MEET THE LOCALS: FARMERS & FOOD ARTISANS


CHECK-IN, A TASTE OF KETCHUM, OKTOBERFEST

SWINGIN' SPEAKEASY

MARTINI & CAVIAR

// PRESENTED BY IDAHO INDEPENDENT BANK

ATKINSONS’ MARKET451 E 4TH ST, KETCHUM208.726.2681

THE PICKET FENCE 120 S MAIN ST, KETCHUM208.726.9124

KETCHUM TOWN SQUAREEAST AVE & 4TH ST, KETCHUM

CORNERSTONE BAR & GRILL 211 MAIN ST.208.928.7777

TRAIL CREEK CABINTRAIL CREEK ROAD208.622.2019

THE ROUNDHOUSEBALD MOUNTAIN208.622.2800

Wander through ATKINSONS’ MAR-

KET in Ketchum to meet your local farmers, ranchers and specialty food producers while sampling some of their fare and finding how to connect with your local food. These locally produced products will be marked in the store for the week leading up to the event to familiarize shoppers with these items. Sponsored by Atkinsons’ Market

MEET THE LOCALSParmers

Pood Prtisans

S troll around downtown Hailey from 5:00 pm to 7:00 pm tasting locally prepared pork dishes from Hailey’s finest restaurants and our guest chefs. At 7:00 pm, head to the Pig Carving Demonstration at the Wood River Sustain-ability Center where Pig Wizard Joel Cox will show you how pork gets from farm to plate. The demonstration is followed by a live auction of the pig to benefit Swiftsure Ranch Therapeutic Equestrian Center. Then, from 8:00 pm to 9:00 pm, enjoy dancing, and drinks.

SWINE, WINE DINE &

FESTIVAL EVENTSFRIDAY

PHOTO // PAULETT

E PH

LIPO

T

DATE: FRIDAY, SEPTEMBER 19TH

TIME: 1:00 PM- 4:00 PM

PLACE: ATKINSONS' MARKET

ADMISSION: FREE ADMISSION

DATE: FRIDAY, SEPTEMBER 19

TIME: 5:00 PM - 9:00 PM

PLACE: DOWNTOWN HAILEY

ADMISSION: $40 - LIMIT 450 GUESTS, $10 FOR

CHILDREN UNDER 12

4:00 - 5:00 PM CHECK IN AT THE WOOD RIVER

SUSTAINABILITY CENTER

5:00 - 7:00 PM SWINE, WINE & DINE AT VARIOUS

HAILEY RESTAURANTS

7:00 - 8:00 PM PIG CARVING DEMONSTRATION AT

THE WOOD RIVER SUSTAINABILITY CENTER

8:00 - 9:00 PM MUSIC, DANCING, AND DRINKS AT

THE WOOD RIVER SUSTAINABILITY CENTER

// PRESENTED BY KSVT, FOX 14 & EDWARD JONES


In a day and age when many people are try-ing to be more connected to the origins and the processes by which food lands on their plates, Joel Cox has really gone whole hog (excuse the pun).

JOEL COX // PIG WIZARD

FESTIVAL EVENTS

As a culinary student, he scored a scholarship to spend a week at farm school, an experience which included learning how to slaughter a sheep. Joel was then invited back for their pig slaughter at the end of the program.

This might sound like a grim experience, but for Joel it was enlightening. As a culinary stu-dent, Joel was committed to having a hand in every part of the process of creating a meal.

He spent two years in Italy working with the famous butcher Dario Cecchini—a man with 60+ years of experience and numerous villages in the Alps that relied on his expertise. Once Joel was stateside again, he helped local ranch-ers in the Jackson Hole, Wyoming, area start a whole-animal butchery program. We are hon-ored to have Joel share his knowledge with us at the Pig Carving Demonstration.

SWINE, WINE DINE MAP& FESTIVAL EVENTSFRIDAY

1. ZOU 752. DANG'S THAI CUSINE & SUSHI3. THE WICKED SPUD4. SUN VALLEY BREWERY5. JUDITH MCQUEEN ENTERTAINING6. KB'S7. DAVINCI'S ITALIAN RESTAURANT8. SEASONS STEAKHOUSE9. MULESHOE TAVERN10. THE TOWN PUMP11. RASBERRY'S CATERING12. CK'S REAL FOOD13. DIVINE14. YELLOWBELLY ICE CREAM

WOOD RIVER SUSTAINABILITY CENTER / CHECK-IN 308 S RIVER STREET, HAILEY, ID

208.721.3114

SWINE, WINE & DINE CHECK-IN, PIG

CARVING DEMONSTRATION, GUEST CHEF

SAMPLINGS, MUSIC AND DANCING!

208.788.3310

208.928.7111

208.788.0009

208.788.0805

208.788.7716

208.788.7217

208.788.7699

208.788.9999

208.788.0096

208.928.7867

208.928.7711

208.788.1223

208.788.4422

208.409.7838

PARTICIPATING RESTAURANTS

VENUE

SPONSORED BY: THE WOOD RIVER SUSTAINABILITY CENTER,

KSVT, FOX 14, EDWARD JONES

14KSVT - SUN VALLEY

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KNOW YOUR PIG


TIME: 5:00 PM – 7:00 PM

ADMISSION: $40 - LIMIT 50 GUESTS

PPPP PPPPPPP PP THE PICKET FENCE

Join us at The Picket Fence in the heart of Ketchum to sample wines from CSB Sun Valley. This gorgeous and tranquil outdoor location sits between the two Picket Fence showrooms and boasts large, iconic pines, flowers, fountains and patios, and is adjacent to the first congressional church in Ket-chum, a local historical landmark. Between sipping wines, wander through the two buildings and browse the exquisite and luxurious home décor and gifts available at The Picket Fence. Wines include: Landmark Vineyards, Talley Vineyards, JUSTIN Winery, and Rivera Vineyards. T H E P I C K E T F E N C E . C O M

LIGHT-BODIED WINES ARE BEST

SERVED CHILLED.

IN GENERAL, THE SWEETER THE TABLE WINE,

THE COLDER IT IS SERVED; THIS REDUCES THE

CLOYING TASTE. HOWEVER, IF CHILLED TOO

LONG, LIGHT-COLORED WINES LOSE THEIR

BOUQUET AND TASTE.

•CHILL WHITE WINE, ROSÉ, AND DESSERT

WINE IN A REFRIGERATOR FOR 30 MINUTES

TO 3 HOURS BEFORE SERVICE.

•CHILL CHAMPAGNE OR SPARKLING WINE

FOR APPROXIMATELY 1 HOUR.

•CHILL WHITE WINE, ROSÉ, AND DESSERT

WINE IN A LARGE CONTAINER FILLED HALF

WITH WATER AND HALF WITH ICE.

•ADD SALT: WATER SPEEDS THE MELTING

PROCESS OF ICE, AND SALT INCREASES THE

RATE OF CHILL.

•TO PROMOTE AN EVEN CHILL, SUBMERGE A

BOTTLE UP TO THE NECK IN WATER.

•TO SPEED THE RATE OF CHILL, GENTLY TWIRL

THE BOTTLE SO THE WINE COMES IN CON-

TACT WITH THE COOL SIDES OF THE BOTTLE.

THECHILL


PecantPrLETS THE WINE’SPERSONALITY TAKE FULL EFFECT. USE A DECANTER TO OPEN UP THE FULL BODYOF THE WINE.Infinity Decanter$25

if youP're planning on hosting your own wine tasting event, PPPP P PPP from the party pros at Phe Picket Pence.

ParafeTO RINSE THE GLASS-ES OUT OR TO POUR WATER TO CLEANSE THE PALETTE IN-BE-TWEEN TASTINGSAddison Carafe$155

Perving PoardPERFECT FOR THOSE SNACKS THAT KEEP YOU FROM OVERINDULGING ON THE WINE.Walnut Boardwith Handle$168

PPPPPPPWHAT’S YOUR FLA-VOR? A DIFFERENT GLASS FOR THE DIFFERENT VARIETALSOF WINE.Vintners Choice Bordeaux$12

PHOTO // RAY J. GADD

PHOTO // RAY J. GADD

SPONSORED BY: CSB SUN VALLEY, THE PICKET FENCE, AND KETCHUM GRILL


Dress up in your flapper finest, sip on some ‘20s-era cocktails (with a modern Idaho twist), and dance the night away at our speakeasy-themed after-party. With whiskey from Park City’s High West Distillery and food by Cornerstone Bar & Grill, this is one party you won’t want to miss. Late-night goodies will be served, so no one will go home hungry.

SWINGIN' Ppeakeasy

THE SUN VALLEY HARVEST FESTIVAL IS PROUD

TO SERVE HIGH WEST WHISKEY AT THE SWIN-

GIN' SPEAKEASY.

The good people at High West Distillery in Park City, Utah, are as steeped in history as they are in good sour mash. Utah has a long and storied past with whiskey. One of our favorite stories? In 1825, a group of trap-pers and fur traders from all over the West who called themselves "the mountain men,” gathered in Wyoming for the first Rocky Mountain Rendezvous to trade supplies. When whiskey turned out to be in short supply, the gathering came to an abrupt end after only one day. When these pioneering but thirsty men gathered again in 1826, the hosts in Utah’s Cache Valley corrected the

WHISKEY MISSIONARIESHIGH WEST DISTILLERY, PARK CITY, UTAH

The Cornerstone was once a bookstore. Before that, it was a clothing store. Recipi-ent of the prestigious AIA (American Institute of Architects) Honor Award in 2010, the Cornerstone (built in 1884) remains the only building in Ketchum listed on the National Registry of Historic Places. Meg and Eric Vorm, proprietors of Corner-stone Bar & Grill, are always up for a good time and have been known to throw a raging theme party a time or two. With a sleek and contemporary interior and a menu that is a happy marriage of Idaho flavors and urban cuisine, CBG is as pleas-ing to the eye as it is the taste buds. C B G K E T C H U M . C O M

CORNERSTONE BAR & GRILLWHERE HISTORY MEETS THE PERFECT COCKTAIL



TIME: 9:00 PM – 1:00 AM

PLACE: CORNERSTONE BAR & GRILL

ADMISSION: $30 – LIMIT 200 GUESTS

SPONSORED BY: HIGH WEST DISTILLERY AND CORNERSTONE BAR & GRILL

Wyoming whiskey mistake with a generous supply of the amber liquor. Well, that event lasted over a month—a mighty raucous af-fair that became an annual event known far and wide. Let’s put one in the Utah column for one-upmanship.

Not to be outdone, the folks at High West Distillery have put a great deal of time, en-ergy, and talent into their own brand of “val-ley tan,” as Utah whiskey was called back in the day. David Perkins, founder of High West, moved to Park City in 2004 to make whiskey. A biochemist by training and armed

with a passion for whiskey, Perkins went to Kentucky and Scotland to learn the secrets of the trade. So, why Utah, you might ask. Well, it’s simple. Perkins says, “It’s beautiful, and it’s where I want to live.”

The last legal still in Utah closed in 1870 and there was not another distillery until 2007 when Perkins and his team of whiskey missionaries opened High West. That’s a long, dry season. Thanks to High West for re-introducing the valley tan to the Rocky Mountain West. H I G H W E S T . C O M

Enjoy an afternoon of sunshine and shenanigans in the Ket-chum Town Square while tasting fabulous local beers, listening to music, and sampling traditional Oktoberfest fare from regional purveyors. This is a great event for people of all ages! You must be over 21 with ID and wristband to have a beer. For those under 21, they will be serving local Bucksnort Root Beer on draft.

There is no cost to attend Oktoberfest. But you must buy a beer stein and the beer in order to taste the goods. There will be 1-pint and 1-liter sizes available. If you buy a 1-liter stein it will be good for Oktoberfest every year. SAWTOOTHBREWERY.COM

PPPPPPPP PPPPPPP'P OKTOBERFEST PPPP PPPPPP

Join us for the always-popular Martini & Caviar Party at Sun Valley’s iconic Roundhouse. Enjoy the scenic gondola ride on a beautiful fall evening and sip a glass of Michelle Sparkling Wine when you arrive. Sun Valley Resort Executive Chef John Murcko will “wow” you again with his artfully crafted fare featuring sturgeon caviar from Fish Breeders of Idaho, Inc. Harvest Festival Mixologist, Ryan Sullivan, will concoct his newest artisanal cocktail creations featuring Idaho’s Square One Organic Spirits. As always, this is an evening you don’t want to miss!

This charming, historical restaurant was first opened in 1939 and remains the only table service restaurant on Baldy. Fine dining and impeccable service beckons guests to savor a leisurely lunch. The Roundhouse is serviced by the Roundhouse Gondola making it accessible to everyone. This octagonal restaurant, perched at 7,700 feet on Baldy, boasts beautiful views of the Valley, a four-sided fireplace, a bar with huge windows, a large deck, and an elegant and nostalgic atmosphere.

MARTINI & CAVIAR PARTY at Poundhouse

FESTIVAL EVENTSSATURDAY

PHOTO // PAULETTE PHLIPOT

PHOTO // COURTESY OF SUN VALLEY RESORT

DATE: SATURDAY, SEPTEMBER 20

TIME: 12:00 PM – 10:00 PM

PLACE: KETCHUM TOWN SQUARE

ADMISSION: FREE. HOWEVER, TO DRINK, YOU

MUST PURCHASE 1 BEER STEIN AND THE BEER TO

FILL IT. 1-PINT & 1-LITER SIZES AVAILABLE.

DATE: SATURDAY, SEPTEMBER 20

TIME: 6:00 PM – 9:00 PM

PLACE: THE ROUNDHOUSE

ADMISSION: $95 EACH - LIMIT 175 GUESTS

SPONSORED BY: SUN VALLEY RESORT, FISH BREEDERS OF IDAHO,

INC., SQUARE ONE ORGANIC SPIRITS, AND SNAKE RIVER FARMS.


DR.Originally raised in the bars of Newport, Rhode Island, Ryan Michael Sullivan moved to Ketchum, Idaho, in the fall of 1997 and began the somewhat atypical life of an employed “snow-boarding bum” with a job at the River Run Lodge bar.

Ryan, an affable fellow who is at ease behind the bar talking to people from all different walks of life, relays how, during his early days as a bartender, a patron once schooled him on the intricacies of making an “Old Fashioned.” Ryan says, “It was so much more complicated than the cocktails of the times—the mid ‘90s—but it is a classic and like all classics, it has many descendents—the “New Fashions.”

In 2009, Sego opened in Ketchum and featured Ryan’s hand-crafted cocktails, officially kicking off his career as the “Master of Drink” with the Sun Valley Harvest Festival. In 2011, “Sully” helped in the development and creation of another Ketchum res-taurant, Boca, where Spanish-inspired specialty cocktails raised the bar (excuse the pun) on the drinking scene in Ketchum. The man’s name will forever be synonomous with the “El Fuego Dulce” around these parts.

Sully, a self-proclaimed “barologist,” is passionate about the small business culture in Ketchum and the ways that entrepre-neurs like himself help keep this “original ski resort” a vibrant and economically sound year-round town with a penchant for the punch. And if he had to choose a favorite spirits? He offers a few

TWICE-BAKED IDAHOPOTATOES + CAVIAR

2 lbs baby Idaho red potatoes

2/3 cup whole milk

3 tbsp unsalted butter

(1 tbsp softened, 2 tbsp melted)

1/4 cup crème fraîche

course salt and freshly ground pepper

1 tbsp finely chopped fresh chives

3 oz Idaho Fish Breeders of Idaho, Inc. Caviar

TO ORDER CAVIAR:

CAVIAROFIDAHO.COM

__Put potatoes into a large saucepan, and cover with cold water. Bring to a boil; reduce to a simmer, and cook un-til just tender when pierced with the tip of a knife, 15 to 20 minutes. Drain well. Transfer to a rimmed baking sheet, and let stand until cool enough to handle.

__Cut off tops and a thin slice from bottoms of 24 potatoes. Using a small melon baller, scoop out flesh from these potatoes, leaving a 1/4-inch-thick shell. Peel remaining 4 potatoes. Press all flesh through a ricer into a medium bowl.

__Preheat oven to 375 degrees. Heat milk and 1 tablespoon butter in a small saucepan over medium heat until butter melts. Stir into riced potato, a little at a

THE DOCTOR OF THE DRINK

P P P PSTAFF PICK time, until creamy. Stir in crème fraîche, 1 teaspoon salt, and the chives; season with pepper.

__Transfer to a pastry bag fitted with a 1/2-inch plain round tip. Pipe into shells, mounding about 1/2 inch above top edge.

__Bake until tops are golden brown and slightly puffed, about 15 minutes. Brush with melted butter, and bake 15 minutes more. Top each potato with about 1/4 teaspoon caviar, and sprin-kle with chives.

FROM MARTHA STEWART LIVINGDECEMBER/JANUARY 1994/1995.

qualifiers, like any bartender worth his maraschino cherries. “The spirit I love to mix with and be creative with? That would be gin. To drink with and think I am creative? That would be rum.”

And don’t worry, Ryan is not going to judge you if you saunter up to his bar and order a Fuzzy Navel. He’s not going to think you got stuck in your college spring break days. Taking a meta-view of the cocktail preferences, he says, “What people like is what they like. It is like dating, once you find a cocktail that you like then you will probably be in that relationship for a while. Who knows it could be your cocktail for life.”

SUN VALLEY HARVEST FESTIVAL IS EXCITED TO HAVE RYAN

MIXING FOR THE MARTINI & CAVIAR PARTY.

FESTIVAL EVENTSSATURDAY

PHOTO // PAULE

TTE

PH

LIPO

T

RYAN SULLIVAN

DATE: SUNDAY, SEPTEMBER 21

TIME: 12:00 PM – 3:00 PM

PLACE: TRAIL CREEK CABIN

ADMISSION: $40 EACH

LIMITED 400 GUESTS

A TASTE OF SUN VALLEYYour grand finale to this spectacular week-end, A Taste of Sun Valley features Sun Val-ley Resort’s incredible lineup of chefs led by Culinary Director, Executive Chef, and James Beard Finalist, John Murcko. Sample Sun Valley Resort’s seasonal offerings featuring locally-sourced foods and sip wines from the Middleton Family Wines portfolio.

A romantic hideaway since 1937, Trail Creek Cabin is a must-do Sun Valley din-ing adventure. Located 1.5 miles east of the Sun Valley lodge and bordered by Trail Creek, Sun Valley Golf Course, and the stunning White Clouds Golf Course, this setting is a charming slice of Sun Valley history.

FESTIVAL EVENTSSUNDAY

PHOTO // COURTESY OF SUN VALLEY RESORT

THE RAM

THE KONDETEREI

THE CHOCOLATE FOUNDRY

A LA MODE

GRETCHEN’S

TRAIL CREEK CABIN

THE SUN VALLEY CLUBHOUSE

PARTICIPATINGRESTAURANTS

SPONSORED BY: SUN VALLEY RESORT AND

MIDDLETON FAMILY WINES.

You Know Idahoand so do we.

You are more than just a familiar face. We take pride in knowing our customers

and serving our communities.

We are The Idaho Bank ®.

TheIdahoBank.com | 800.897.4863

BankThe

TRAIL CREEK CABIN


MIDDLETONFAMILY WINES

“WE DRINK WINE, BECAUSE L IFE IS MEASURED IN THE INTENSITY OF MOMENTS NOT T ICKS OF A WATCH.”

- BLAKE KUHN

We spoke with BLAKE KUHN, a winemaker for Middleton Family Wines, to learn more about his path, his passion, and his penchant for eating cheese and drinking wine. A winemaker for over 20 wines, Kuhn shared a little about himself, his passions, his darkest day as a wine-maker, and his secrets to making great wines.

Q: First thing is first – You are ALSO a field biolo-gist and you have traveled the world studying insects, parasites, and wolves. Tell us the highlights of where you went and what you learned.

A : I worked on a project in eastern Wash-ington in the early ‘90s when the wolves were starting to come back south from Canada. We worked in a national forest trying to locate packs that were birthing pups. We walked all night long “howling” for wolves. We would triangulate the location and then that portion of the forest was closed to the public for the summer as to not dis-turb them while raising their young. I also spent one of the best summers of my life on the isolated Santa Cruz Island off of the California coast where I worked eradicating European honeybees in order to reestablish indigenous insects and the plants that they preferred. Bees only really work from 9am -3pm so there was plenty of time to enjoy the island and all it had to offer. It was like

going back 150 years in time! I also spent one year in Bolivia. I was working for a trop-ical exploration company. We were helping the government define the ecological diver-sity within a newly formed Madidi National Park. We also were working with the local people helping them design a tourist eco-lodge with trails and guide training. The highlight was sitting alone on some ancient steps that the Inca runners had used when relaying messages. I don’t think anyone had been on those steps for centuries.

Q: Tell us about the wines you make. What isdistinctive about them?

A : Our wines are farmed individually off of our own vineyard. I work closely with our vineyard manager Ben Mello to pro-duce the best grapes from Red Cedar Vine-yard and year after year, this makes our wines very consistent vintage to vintage. We work hard to strike a balance between quality and sustainability in order to pass that value on to our customers by offering affordable and distinctive wines that are va-rietally true as well as expressive.

Q: What is the wine you are the most proud ofand why?

A : Geez, I make 22 different wines that go into the bottle, so you can imagine how many different lots of wine I have at any giv-en time so it is hard to choose. I make wines that you can find locally in many states so on that level I like the Clayhouse Vineyard Cabernet.The bright cherry fruit screams Paso, it is smooth and has some nice acid-ity. We blend it with Petit Verdot and some Malbec for more complexity in the aroma and on the palate. I would be shocked if you could find a single vineyard wine at this price point. I am also fond of our Petite Sirah. It comes from a single block that was planted in 1972 and produces luscious balanced fruit packed wines with great spicy notes. We have many small lot wines (labor of love) available through our web site as wine club members. Wine is so subjective and you can listen to critics, professionals, winemakers, friends

but my best advice is to find the wine you love and you can’t go wrong!

Q: What characteristics are essential for asuccessful winemaker?

A : I think the ability to remain calm and adapt to what the current situation are ex-tremely important. I always say you have to have Plan A, B, and C in place in order to ex-ecute plan D. These days you really need to be a scientist and an artist as well as having a savvy business sense and the ability verbally capture the essences of what you do when talking to people.

Q: Fill in the blank: We drink wine…

A : Because life is measured in the intensity of moments not ticks of a watch.

Q: What is the hardest part about beinga winemaker?

A : Everyone thinks you eat cheeses and drink wine all day long.

Q: What is the best part about being a winemaker?

A : Eating cheeses and drinking wine all day long. No, just kidding. I think the best part is the connection to the earth and it’s seasonal cycles. I really enjoy the fact that every year presents new challenges and every year I learn something new. In the end, winemak-ers get to capture the year in a bottle that may last for decades (I’m laughing because the freeze/smoke of 2008 really captured the tone of the recession that year!). We can drink that wine and remember the past with friends while making new moments. I love knowing that what I do ends up on tables across the US and in my own way, I get to be with all these families and friends…like a fly on the wall, maybe someday, “like a fly on the wall” will be replaced with “like a wine bottle on the table.” MIDDLETONFAMILYWINES.COM

FESTIVAL EVENTSSUNDAY

SUN VALLEY HARVEST FESTIVAL IS PLEASED TO WELCOME

PARTICIPATINGRESTAURANTS

BLAKE KUHN WINEMAKER

ADELSHEIM VINEYARDAdelsheim Vineyard is one of the founding members of the Oregon wine industry. Started by David and Ginny Adelsheim in 1971, the vineyard began with 15 acres of grapes, a basement winery, and a commitment to pro-duce great wines in Oregon's North Willamette Valley. After 37 years, Adelsheim is known for its complex, rich Pinot Noirs and exciting white wines. Nighthawk Farm Adventure. ADELSHEIM.COM

BALBOA WINERYTom Glase, the founder/winemaker at Balboa Winery, understands that great wines are created in the vine-yard—where winemaking begins. The Balboa team works hand-in-hand with the grape growers to create exceptional, food-friendly wines that are true to terroir, varietal, and vintage. Galena Bike Adventure, sponsored by Tastevin Wine Ltd. BALBOAWINERY.COM

BURIED CANE WINESBuried Cane Wines are named after a time-honored Washington state practice used to protect grape vines from frigid winter temperatures. Low-growing vine canes (shoots) are buried under the soil, then unearthed after winter freezes pass. With a Chardonnay, Cabernet Sau-vignon, Riesling, and red Rhone blend, Buried Cane’s line is varied and always worthwhile. A Taste of Sun Valley, sponsored by Middleton Family Wines. BURIEDCANE.COM

CADARETTA WINESPart of the Middleton Family Wines collection, Cadaretta is named for a ship that used to carry the family’s goods to market. The Cadaretta Bordeaux varietal Springboard is rich and graceful with aromas of cherries, raspberries, and cassis, with hints of cardamom and clove.A Taste of Sun Valley, sponsored by Middleton Family Wines. CADARETTA.COM

WINEF E A T U R E D W I N E S

SURE, THE FOOD IS GREAT, BUT THE HARVEST FESTIVAL IS A FOOD AND WINE EVENT. TO BE SURE YOU ARE READY TO DRINK YOUR WAY THROUGH THE WEEKEND—WITHOUT MISSING A DROP OF THE FINEST WINES THE WEST HAS TO OFFER—HERE’S THE FESTIVAL WINE GUIDE. PLEASE READ RESPONSIBLY.

CHATEAU STE. MICHELLEWashington’s oldest and most acclaimed winery features award-winning wines and an unparalleled tasting experi-ence. With two state-of-the-art wineries—one for red and one for white—and a commitment to growing the best grapes, Chateau Ste. Michelle continues its long-standing tradition of superb wines. A Taste of Ketchum and Champagne in the Park. STE-MICHELLE.COM

CLAYHOUSE WINESThe 150-year-old adobe structure—the Clayhouse it-self—really is the ideal symbol for the Clayhouse Vine-yards. Their wines are created from the earth, cultivated by hand, nurtured by family traditions, and reflect the unique character of the Paso Robles region. A Taste of Sun Valley, sponsored by Middleton Family Wines. CLAYHOUSEWINES.COM

- Where travel meets entertainment

CONCIERGEQ

2014 USA TODAY New Media Awards Nominee

Best Travel Blog

Idaho Press Club Award WinnerBest Online Only Video Program - General

Best Website - General Excellence

www.conciergeq.com

Proud sponsor of the 2014 Sun Valley Harvest Festival


COL SOLARE WINERYIt’s Old World meets New World in this world-class red blend. Col Solare is the result of a partnership between influential wine producers from Tuscany and Washing-ton, and it's an experience you don't want to miss. A Taste of Ketchum. COLSOLARE.COM

ERATH WINERYDick Erath had always been as tenacious in his approach to Pinot as the Pinot grape is stubborn. The engineer-turned-viticulturist was first inspired to pursue winemak-ing in 1965 after an early garage experiment. Today’s Er-ath wines are true expressions of Oregon’s Dundee Hill region and the red, iron-rich Jory soils there. A Taste of Ketchum. ERATH.COM

GRASSI WINESThe Grassi winery is a family business that is, at its core, a conscientious business. Their philosophy? Owner Mark Grassi explains, “We believe that if you give the land the respect it deserves, the land will return the favor. That means we use our best vineyard practices and natural, sustainable farming techniques.” Idaho Rocky Mountain Adventure. GRASSIWINES.COM

JK CARRIERE WINESJim Prosser, founder and winemaker at JK Carriere Wines, specializes in Pinot Noir, producing classic, vivid, and agreeable wines with fruit on the first uptake, move-ment on the palate, and elegance throughout. He says, “We like our wines, like our friends and our dinner guests, to be vibrant in character, generous in spirit, acidic in wit, balanced in consideration of opposing tastes, and above all else... real. Nighthawk Farm Adventure, sponsored by Tastevin Wine Ltd.JKCARRIERE.COM

JUSTINJUSTIN Winery is located in the Paso Robles appellation of California’s Central Coast. The region’s first grapes were planted in 1779 by Franciscan missionaries, and to-day that region is home to the third highest concentration of wineries in the United States. JUSTIN Winery makes world-class wines that reflect the land. They specialize in making Bordeaux-style blends and single varietals. The Picket Fence Wine Tasting, sponsored by CSB Sun Valley. JUSTINWINE.COM

KERLOO CELLARSNamed “Best Emerging Winery” by Seattle Magazine in 2013, Kerloo Cellars represents Ryan Crane’s (founder/winemaker) calling to leave behind his ordinary life and follow his passion. A Walla Walla wine, Kerloo Cellars has one goal: to make great wines that are true to their

varietals. A commitment to sourcing from the best vine-yards helps Kerloo keep the varietals' optimum growing conditions in mind. By using minimal oak influence, Ker-loo is able to showcase the fruit’s "a sense of place.” Galena Lodge Bike Adventure.KERLOOCELLARS.COM

LANDMARK VINEYARDSSonoma's Landmark Vineyards practices the centuries-old tradition of handcrafted wines. Landmark produces rich, balanced wines perfect for pairing with a multitude of cuisines. Landmark’s mission is “to make great wines that enhance the joy of life," and winemaker Greg Stach feels that quality and flavor begin in the vineyards. The Picket Fence Wine Tasting, sponsored by CSB Sun Valley. LANDMARKWINE.COM

MICHELLEMichelle’s website says to, “Pop open some fun.” And who would argue with that? Crisp and bubbly, Michelle is crafted by winemaker Rick Casquiero. Using superi-or fruit from Washington state, Rick works to showcase delicate varietal aromas and flavors balanced by natural fruit acidity and complexity from aging. A Taste of Ket-chum and the Martini & Caviar Party.MICHELLESPARKLING.COM

NORTHSTAR WINERYWinemaker Dave “Merf ” Merfield says, “Winemaking is a constant learning experience and the vineyards, lab, and equipment resources we are fortunate to have at Northstar give us a great advantage in making the kinds of wines we strive for.” A Taste of Ketchum. NORTHSTARWINERY.COM

FEATURED WINES

be the center of attention

full-Service creative firm Brand DevelopmentWeb Design & ProgrammingWriting & Editing Your New Best FriendMagazine Production & DesignCommunication StrategiesPackaging DesignBook Development

100 Lindsay Circle • Ketchum, Idaho 83340208.309.5110 • [email protected]

www.squaredotgroup.com

O WINESO is for Opportunity. O Wines was established in 2006 in Woodinville, Washington, by Stacy Lill and Kathy Jo-hanson with a mission to fund college scholarships for low income, capable young women so they can achieve their greatest potential through education. Each purchase helps send young women to college through the O Wines Op-portunity for Success Scholarship program. A Taste of Ketchum. OWINES.COM

RIVERA VINEYARDSThis vineyard with a Ketchum connection is committed to creating wines to benefit charitable organizations. Ri-vera Vineyards produces Magnanimous and Perpetuity, two Cabernet Sauvignons. The Rivera website describes the re-lationship between these two labels as, "Every good hero needs a great sidekick, and Perpetuity is to Magnanimous what Scottie Pippen was to Michael Jordan—he helped him produce!" Proceeds from the sale of Perpetuity go to sup-port the production of Magnanimous, the wine that Rivera Vineyards uses to support good causes. The Picket Fence Wine Tasting. RIVERAVINEYARDS.ORG

ROBERT RAMSAY CELLARSA boutique winery located in the heart of the Washing-ton’s Woodinville Warehouse District, Robert Ramsay Cellars focuses on Rhone varietals like Syrah, Grenache, and Mourvedre that exhibit incredible fruit in addition to minerality and earthiness reminiscent of wines from their French inspiration. Galena Lodge Bike Adven-ture. ROBERTRAMSAYCELLARS.COM

SEVEN OF HEARTSThe goal of Seven of Hearts is to produce fine wines that truly reflect their terroir—vintage, site, soil, and clone. They achieve this by not over-manipulating. Seven of Hearts’ winemaker, Brian Dooley, says, “Our goal is to never make the same wine twice; we let the wines reflect the unique qualities of each vintage’s time and place.” Nighthawk Farm Adventure. SEVENOFHEARTSWINE.COM

SPRING VALLEY VINEYARDSpring Valley Vineyard's wines regularly score over 90 points from wine publications like Wine Spectator and Wine Ad-vocate. With the guidance and artistry of winemaker Serge Laville, a native of France who learned to appreciate great wine before he could drive, Spring Valley makes distinctive reds that reflect the Washington region. A Taste of Ket-chum. SPRINGVALLEYVINEYARD.COM

STAG’S LEAP WINE CELLARSStag’s Leap Wine Cellars is known for besting some of France’s finest wines in a 1976 blind tasting. The 1973 Stag's Leap Cabernet claimed top honors in the red category and, along with Napa’s Chateau Montelena, put California wines on the map. Stag’s Leap three estate-grown Cabernet Sau-vignons—CASK 23, S.L.V., and FAY—consistently earn praise through hard work and a commitment to listening to the land. A Taste of Ketchum. CASK23.COM

STUHLMULLER VINEYARDSNorthern Sonoma Country’s microclimate provides the ideal environment for growing exceptional Chardonnay, Cabernet Sauvignon, and Zinfandel. Stuhlmuller has a long tradition of making some of the best of the best wines available. Swiftsure Ranch Fly Fishing Adven-ture. STUHLMULLERVINEYARDS.COM

TALLEY VINEYARDSFor three generations, the Talley family has been farm-ing in San Luis Obispo County. The winery specializes in estate-grown, French Oak Chardonnay and Pinot Noir. Talley Vineyards' goal is to produce distinctive and bal-anced wines that best express the unique character of each of the Talley family’s six vineyard sites. The Picket Fence Wine Tasting, Wines, sponsored by CSB Sun Valley. TALLEYVINEYARDS.COM

FEATURED WINES

SOCKEYE BREWERY Dreamed up on the Middle Fork in 2001 by Head Brewer Josh King, Sockeye Brewery was inspired by adventure and, in turn, inspires adventure. Dagger Falls IPA has been the flagship beer since Sockeye launched in 2002, and we invite you to try it at the Wood River Sustainability Center during Swine, Wine & Dine.SOCKEYEBREW.COM

10 BARRELL BREWING CO.10 Barrell Brewing's Swill American Radler – Explodes with Cit-rus. this beer is the ultimate summer and early fall crusher. Only available in Boise, Portland and Bend, Oregon, we are proud to bring it to you at our Swine Wine and Dine. 10BARREL.COM

FEATURED BEER


FOODIEA D V E N T U R E S

THE FOODIE ADVENTURES ARE CENTERPIECE EXPERIENCES FOR THIS YEAR’S SUN

VALLEY HARVEST FESTIVAL. PAIRING IDYLLIC LOCATIONS, TALENTED CHEFS WITH

EXPERIENCE AND ACCOLADES, AND EXPERTLY CRAFTED WINES, EACH FOODIE

ADVENTURE WILL BE A ONCE-IN-A-LIFETIME EXPERIENCE.

PHOTO // TESSA SHEEHAN

THE

BIKE ADVENTURE

GALENA LODGE

__AN HISTORIC GEM, GALENA LODGE

Originally founded as a mining town in 1879. Galena was the largest community in the Wood River Valley during its heyday. With 800 or so residents, Galena was home to several hotels, stables, a meat market, and the Daisy Saloon. By the 1890s, when the mining proved not to be as profitable as all had hoped, the residents of Galena left for other mining ventures, and Galena was left virtually a ghost town.

In 1905 President Theodore Roosevelt signed the Sawtooth National Forest into existence. While silver no longer lured prospectors, other natural resources began attracting visitors. The Galena Store served as the last Wood River Valley outpost in the early 1900s for the hunter and fisherman drawn to the “Switzerland of America.”

From 1924 to 1959, the Galena Store and outbuildings were operated by Charles and Pearl Barber. As Sun Valley Resort grew in popularity, skiers came north to Galena and the Barbers erected a rope tow powered by an old Ford Engine south of the store.

If you like to earn your

indulgences, this is the

adventure for you. Head

north from Ketchum for a road

biking adventure through the

rugged Boulder Mountains

or explore Galena’s newly-

cut mountain bike trails

with world-famous athlete

Rebecca Rusch as well as

other famed local guides/

athletes. Then settle into a

well-earned and satisfying

lunch with wines from Kerloo

Cellars, Balboa Winery, and

Robert Ramsay Cellars along

with local brew from River

Bend Brewing Company.

Executive Chef at Galena

Lodge, Don Shepler, and

Executive Chef Wes Hamilton

from Couloir Restaurant in

Jackson Hole, Wyoming,

will be the masters of your

meal. A bus will shuttle

you back to town after you

enjoy a fabulous meal in a

spectacular setting.

Sponsored by Atkinsons' Market, Galena Lodge, Snake River Farms, Sturtevants, and Tastevin Wine, Ltd.


10:00 AM – 3:00 PM

$105 – LIMIT 70 GUESTS

For rental and departure info: sunvalleyharvestfestival.com

PEDAL YOUR WAYTO PLEASURE

After Pearl sold Galena in 1960 (Charles had suffered a stroke in 1941 so Pearl ran the Galena store for nearly twenty years by herself), the property changed hands a number of times. In 1994, a community-wide effort to save Galena was launched. Over $500,000 was raised in a few short months so that the community could purchase the lodge and donate it to the Blaine County Recreation Department (BCRD), the organization that operates it through annual donations and trail fees.

PHOTO // COURTESY OF GALENA LODGE


Nighthawk, a picturesque

farm in Bellevue, is sure to

wow any foodie or home

gardener. Join farmer/owner

Robin Englehardt and our

guest chefs Jen Castle and

Blake Spalding from Hell’s

Backbone Kitchen in Boulder,

Utah, for a tour of the organ-

ic farm followed by the meal

of your dreams where al-

most everything you eat has

been born, bred, or grown at

Nighthawk. Also enjoy some

of Oregon’s best wines from

Adelsheim Vineyard, JK Car-

riere Wines, and Seven of

Hearts. Wine provided by

Tastevin Wine, Ltd.

Sponsored by Atkinsons' Market, Nighthawk Farm, and Tastevin Wine, Ltd.


10:00 AM – 3:00 PM

$150 EACH - LIMIT - 40 GUESTS

MEET AT VELOCIO AT 10:00 AM

FOR THE SHUTTLE.

A FARM-TO-FORKEXPERIENCE

__LIFE ON NIGHTHAWK FARM

Robin Englehardt is relatively new to the farming thing. A documentary film-maker who owned a production company in Santa Monica, California, until a few years ago, Robin and his wife, Poppy, who grew up in Picabo, Idaho, on the historic Susie Q Ranch, decided to simplify their lives and move back to Idaho with their two young sons. “When we first moved to the area, we rented a place in Ketchum. But then we saw the farm in Bellevue, and we fell in love with it. I didn’t have any in-tentions of farming,” Robin says, “but my job takes me away from my family a lot

of the time. And farming was something I could do at home, with them. We had all this land, so I thought, ‘What the heck? Let’s go for it.’”

To hear Robin tell it, he “Read a few books and found some exceptional mentors— Clarence and Tona Stilwill of Fair Mountain Farms,” and decided to become a farmer. That decision has not come without a cer-tain amount of head-shaking. Robin says, “There are hard lessons to learn every day when you’re farming. When you’re dealing with Mother Nature, you can do everything right, but bugs, ice, hail, frosts, mice — you name it — can destroy your harvest. All the sudden, you wake up and six to eight weeks of your life...—well, you can look at it as a waste of time or a lesson learned.”

Robin says that his boys see plenty of life on the farm, but they have also dealt with death. “We’ve seen calves born on the farm, and we have these piglets running around. We had about 200 chickens, one of whom was an es-cape artist. She ended up with nine chicks in a nest on the farm. But we’ve also butch-ered a pig and lost animals to the realities of life on a farm. That’s always hard.” As far as what his sons take away from their youth on a farm, Robin says, “I hope they learn to be humane and to be responsible for know-ing we can make a difference. Eat humanely raised animals. Know where the food you eat comes from and that makes a difference.”

THE

ADVENTURENIGHTHAWK Describing the life their animals have on

the farm, he says, “Oh, they are spoiled. But that’s the way it should be. They eat as well as we do, and they have all this land to roam around on.”

If you get the sense that Robin loves what he does, you’re right on the mark. “It’s the greatest office in the world. You’ve got the mountains, the birds—robins, magpies—their songs. It’s an incredible place. And at the end of the day, hopefully, if all the things go your way, you take in a pile of greens, fresh eggs with the yellowest yolks you’ve ever seen, the sweetest carrots you’ve ever tasted, and you feed your family on what you grew with your own hands.”

But it's not all fun and games working on a farm. The hardest lesson learned at Nighthawk? "Well, it's not just one hard lesson—it's more like you have to adjust to the Sysiphian task of solving problems. For example, this past winter, we planted in our hoop house and the plants started germinat-ing. Then we had these really cold days in January and the cold killed everything. But we regrouped, replanted, and we could see the vegetables coming up. Then the mice came and started eating. It's never just one disaster. It's chapters of disasters."

With well-earned pride, Robin says, "At Nighthawk, all our vegetables are grown us-ing sunshine, water, soil, compost, and lots of love. We never use herbicides, pesticides, or sprays on our crops. In the spring, pigs root up the soil for the garden. We use row covers, beneficial insects, and crop rotation to fight pests. Everything is done by hand, from rock removal and weeding to harvest-ing."

When asked what words of wisdom he might pass on to the next would-be farmer, he says, “It’s more work than you can imag-ine, but it’s more rewarding than you could ever dream.”

Not a bad way to live.

PHOTO // CAROLINE W

OO

DH

AM

RUSTIC, REFINED,AND RELAXED INTHE SAWTOOTHS

Rocky Mountain Ranch Ex-

ecutive Chef Jordan Boutry

and Executive Chef/Owner

Andy Blanton from Cafe Kan-

dahar in Whitefish, Montana,

will prepare an incredible meal

at this beautiful venue in the

Sawtooth Mountains. En route

to the ranch, stop at the sce-

nic overlook for a spectacular

view accompanied by appe-

tizers and wine. Pace yourself

though, because more ap-

petizers and wine await you

at the ranch before you sit

down to an incredible lunch

prepared by Chefs Boutry

and Blanton highlighting their

favorite seasonal fare paired

with Grassi Wines.

Sponsored by Atkinsons' Mar-ket, Snake River Farms, Grassi Wines


10:00 AM – 3:00 PM


MEET AT VELOCIO AT 10:00 AM

FOR THE SHUTTLE.

__SAWTOOTH SPLENDOR

IDAHO

RANCH ADVENTUREROCKY MOUNTAIN

PHOTO // COURTESY OF IDAHO ROCKY MOUNTAIN RANCH

// PRESENTED BY PETERSON AUTO GROUP

Wide open spaces, vistas that just don’t quit, and all the peace and quiet you could hope for—Idaho Rocky Mountain Ranch (IRMR) has all this (and more) in spades. Sitting amidst the Sawtooth National Rec-reation Area—roughly 778,000 protected acres of land established in 1972—IRMR has a long and storied history.

Originally part of Dave Williams’ Stan-ley Basin homestead, this property was purchased in 1929 by a New Yorker who dreamed of a retreat in the West. Winston Paul, a New York Frigidaire executive, es-tablished the Idaho Rocky Mountain Club after purchasing the property. He hired a crew of 60 men to build the lodge and the surrounding buildings and brought with him a wealth of upgrades. A hydroelectric plant, whose log housing still stands on the property, brought the first electricity to the Sawtooth Valley. And for the site of his lodge, Paul picked an ideal spot he called “Big Meadow." All it takes is one after-noon sitting on the front porch to appreci-ate Paul’s choice.

Paul eventually sold his Idaho Rocky Mountain Club to Austrian clothing man-ufacturer Josef Lanze just before the out-break of World War II. The war brought the operation to a close until 1951 when a Pocatello car dealer Edmund Bogert bought the property to operate as a proper ranch and renamed it Idaho Rocky Moun-tain Ranch. He ran Hereford cattle and created a successful working ranch. In 1977, Bogert’s daughter assumed control of the ranch and the family owned it until 2005, a 54-year stewardship.

Inspired by their love of the Sawtooths, the splendor of the property, and their passion for outdoor adventures, Steve and Court-ney Kapp and David Singer and Diana Kapp bought the property in 2005 in order to ensure the preservation of the Ranch, its history, and its guest operation. Today, the Ranch has benefitted from a significant remodel and guests enjoy modern facilities with an Old West feel without sacrificing modern amenities. That said, the IRMR is a place to truly unplug as there are no phones or televisions. There are, however, plenty of activities to keep guests busy and immersed in the Idaho outdoors such as hiking, biking, fly fishing, and horseback riding. And what better way to punctuate an adventurous day than to unwind on the IRMR porch, soak up some late afternoon sun, and enjoy a glass of wine.


RIVERSIDE REPAST

For the fly-fishing enthusiast,

whether novice or expert, this

is the adventure for you. Fish

along the Big Wood with local

guides from Sturtevants who

will help you brush up on your

casting or hook into a beautiful

Idaho rainbow trout. Then

join Guest Chef Mark Fischer

(Chef/Owner of Harman’s Eat

and Drink in Denver, Phat Thai

and Town. in Carbondale,

and the Pullman in Glenwood

Springs, Colorado) and chef

Sarah Lipton for a unique

gourmet riverside luncheon.

Picture this: a long table sitting

in a beautiful Idaho field along

the Big Wood River, artisanal

food, good conversation, and

amazing wines from Stuhlmuller

Vineyards. How can you resist?

Sponsored by Swiftsure Ranch, Atkinsons’ Market, Stuhlmuller Vineyard and Sturtevants.


10:00 AM – 3:00 PM


FOR RENTAL AND DEPARTURE INFO: SUNVALLEYHARVESTFES-TIVAL.COM

It’s amazing what happens at Swiftsure Ranch Therapeutic Equestrian Center. At its heart, the ranch is a place where people rebuild their lives. Swiftsure Ranch serves all ages and abilities. Research shows that equine-assisted activities and therapies (EAAT) can spark physical and emotional rewards for those receiving the therapy—whether it’s a five-year-old with Down syndrome or a senior citizen recovering from a stroke working with EAAT. For individuals struggling with depression, emotional, or physical challenges, the magic that can happen between horse and human can help build confidence, patience, and self-esteem.

FOR MORE INFORMATION,SWIFTSURERANCH.ORG

A FLY FISHING ADVENTURE

SWIFTSURE RANCH

__SWIFTSURE RANCH THERAPEUTIC EQUESTRIAN CENTER

PHOTO // CARL EVENSON

BY CARL EVENSON, STURTEVANTS GUIDE

1. The Big Wood River is loaded with a variety of trout that provide quick action for beginners and also test experienced anglers’ skills.

2. The river is listed in America’s 100 Best Trout Streams guide book. Most of the sport fish in the river are rainbow trout, along with some brown and brook trout.

3. Because our fish are smart (educated by good fisherman) try casting diagonally, upstream or across the current, rather than straight upstream.The use of rod/lines 4-weight or lighter is also a good idea.

FIVE FISHY FACTS FOR SUCCESS ON THE BIG WOOD

4. Use tippets of 6x or lighter weight to increase the action on your fly, particularly when the water is low and clear. A flourocar-bon tippet (which has a refractive index close to that of water) also helps fool wary fish.

5. The Big Wood is rich with bug hatches. No need to wake up extra early to fish this river, as it features what is referred to as “gentlemen’s hatches" so sleep in.

IF YOU WOULD LIKE MORE INFORMATION ON THE 2014 SVHF, PLEASE CALL 208.450.6430

A Division of RBC Capital Markets, LLC, Member NYSE/FINRA/SIPC 14KSVT - SUN VALLEY

®

THANK YOU TO OUR GENEROUS SPONSERS

Fish Breeders

of Idaho, Inc.

AIG is the marketing name for the worldwide property-casualty, life and retirement, and general insurance operations of American International Group, Inc. For additional information, please visit our website at www.AIG.com. Products and services are written or provided by subsidiaries or affiliates of American International Group, Inc. Not all products and services are available in every jurisdiction, and insurance coverage is governed by actual policy language. Certain products and services may be provided by independent third parties. Insurance products may be distributed through affiliated or unaffiliated entities. Certain property-casualty coverages may be provided by a surplus lines insurer. Surplus lines insurers do not generally participate in state guaranty funds and insureds are therefore not protected by such funds.

AIG is the perfect fit for owners of high-end homes. Look to our Private Client Group for sound insurance protection, resources to lessen the chance of property damage and stellar claims service — all custom-tailored for you.

We are proud to work exclusively with the finestindependent insurance advisors including:

Sun Valley Insurance, Inc.780 North Main StreetKetchum, Idaho 83340208-725-0977http://svins.net/

Private Client Group

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