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dining
Sun Valley Culinary Institute Fall Gathering Fundraiser
One of the Wood River Valley’s most highly anticipated fundraising events of the season, the Sun Valley Culinary Institute (SVCI) Fall Gathering celebrates the coming of Fall with a Western, cowboy-themed celebration to support the SVCI Professional Fund, which assists student education costs and career opportunities while sustaining the Wood River Valley’s restaurant and hospitality community. Enjoy a cocktail hour with hors d’oeuvres, award-winning wines from exclusive vintners, and regionally sourced craft beers followed by inventive and delectable “cowboy” barbecue cuisine with Chef Rodrigo Herrera of Vintage Restaurant, Chef Taveesak “Dang” Chanthasuthisom of Dang Thai Cuisine, Chef Adam Fisher of Gretchen’s at the Sun Valley Resort, and others. The evening will include live entertainment from one of country music’s top emerging performers, Kurt Van Meter, and others. Jump on a mechanical bull ride, or try your hand at cornhole tossing and other fun activities. In addition, there will be a live and silent auction with culinary-inspired dinners, trips, and other unique items that rarely exist elsewhere, synonymous with the Sun Valley Culinary Institute. Event will be held at Elk Run Ranch in Hailey. More information at www.sunvalleyculinary.org/upcoming-classes/fall-gathering Get Tickets HERE
Oktoberfest 2023
Warfield Distillery & BreweryCelebrate Oktoberfest in true Idaho style with Warfield's freshly brewed Kriegsfeld Festbier, an exclusive Warfield Beer Boot, and traditional German fare. Everyone is welcome—enjoy the festivities of Deutschland and carry on the tradition with the whole family! PROST!
Free
Holiday Meal Planning Class with Chef Joe Tocci
Sun Valley Culinary InstituteFARE Idaho invites you to learn a new cooking skill or two at our Holiday Meal Planning Class being held at the Sun Valley Culinary Institute! Join us and our friends from the Sun Valley Institute for Resilience, the Idaho Wine Commission and the Trailing of the Sheep Festival for an evening with SVCI Chef Joe Tocci focused on how to utilize local produce and wines. At the end, you'll enjoy the delicious results, featuring locally sourced lamb, potatoes, and assorted seasonal vegetables. Space is limited and will sell out, so order your tickets today!
$75.00
Sun Valley Culinary Institute Bistro 211 Pop-Up Lunch
Sun Valley Culinary InstituteThe Sun Valley Culinary (SVCI) Institute introduces its new class of culinary students for SVCI’s Bistro 211 Pop-Up Lunch. SVCI’s talented new class of students wrap up their first instruction block with a delectable three-course prix fixe lunch to go. Come by the Sun Valley Culinary Institute to order to go. Seating is limited at SVCI and available on a first-come, first-available basis. Choice of soup or salad of roasted butternut squash soup with fresh herbs, Crème Fraîche, and a petite salad of chopped kale and spring mixed greens with honey vinaigrette. For a second course, choice of salad or sandwich with a chef salad with chopped kale and spring mix salad with grilled pear, gorgonzola, candied pumpkin seeds, and honey vinaigrette. Add grilled chicken for extra delight. Sandwiches include a shiitake Báhn Mi or blackened rock bass with lime cilantro aioli and tropical pineapple mango slaw. A third option for the second course is the SVCI Ketchum N’ Burn Em’ Burger, which is a local 1/3 pound burger patty with cheddar, brisket, bacon, BBQ sauce, pickled red onion and baby arugula topped with a crispy onion ring. All sandwiches are served with freshly made kettle chips. Indulge in Aracely’s ...
$25
Sun Valley Culinary Institute Thanksgiving Prep Masterclass
Sun Valley Culinary InstituteIn this masterclass, you'll learn the art of preparing a memorable Thanksgiving dinner. Chef Melissa Mauselle will guide you through each step—from brining the turkey to creating delectable appetizers and show-stopping sides that explore twists on traditional holiday trimmings. Get ready to impress your guests with a feast they won't forget. Topics include: Planning Strategies, Turkey Brining 101, Mastering Soup Making, Crafting Delicious Appetizers, and Rejuvenating Classic Side Dishes. Recipes include: Turkey Brining & Preparation, Fig, Brie & Hazelnut Tartlets, Pumpkin Soup with Pepita, Croutons and Crème Fraîche, Sausage, Leek & Mushroom Bread Pudding, and Pumpkin Roll with Mascarpone Filling.
$125
Southern Chefs John Currence and Vish Bhatt and Blackbird Vineyards five-course wine pairing fundraising dinner
Sun Valley Culinary InstituteAn SVCI fundraising dinner for the Student Professional Fund will be an exceptionally crafted five-course dinner with James Beard Award-winning Chefs John Currence and Vish Bhatt, with select wines provided by Blackbird Vineyards of Napa Valley. This unique food experience will be an unforgettable epicurean, convening limited to 26 guests
Gingerbread House Decorating
Sun Valley Culinary InstituteEmbrace the festive spirit for a delightful afternoon of Gingerbread House Decorating at the Sun Valley Culinary Institute. Crafted by the talented hands of Ketchum's own Mary Jones, each gingerbread house is a testament to local artistry and holiday magic for ages 13 and under (12 and under must be accompanied by an adult).
$60
12th Annual Empty Bowls to benefit Blaine County Charitable Fund
Big Wood School/ Church of the Big WoodJoin us for the 12th annual Empty Bowls Event on Sunday, January 21st. Blaine County Charitable Fund, Boulder Mountain Clayworks and the Church of the Big Wood are hosting the annual Empty Bowls event January 21st from 11:30 am – 2 pm at the Church of the Big Wood. Previously hosted and benefiting the Hunger Coalition, the fundraiser was handed over to the Blaine County Charitable Fund. Purchase a handmade bowl for $25 and fill with generous helpings of soup, chili, salad, bread and dessert from local chefs.
$25
Sun Valley Opera and Broadway presents “Broadway Bound” Diva Party & Concert starring Broadway Star Q. Smith
The ArgyrosJoin us for this exciting Broadway concert featuring "Come from Away" star Q. Smith. Diva tickets include the party with a full bar and heavy hors d'oeuvres, catered by Silver Fox Catering, and the concert "Broadway Bound" with Bistro Seating. General Admission tickets are for the concert only with open seating along the wall. The 70 minute concert of familiar Musical Theater and American Songbook tunes includes an intermission. General Admission Tickets can be purchased in advance and at the door for $100 (cash only). Doors for General Admission at 7pm. Open Seating. Tickets can be purchased at Sunvalleyopera.com or call 208-726-0991.
$100 – $225
Sun Valley Opera and Broadway presents A Signature Salon & Concert – A “Queen of Hearts” High Tea and Concert with Natalia Santaliz
Private Home - Address given upon reservationThis afternoon event will feature a classic High Tea with scones, sandwiches, sweets and tea, as well as, Champagne befitting Natalia's repertoire of Classic Opera Arias, Musical Theater and American Songbook. The event will be in a wonderful home and seating is limited to 10 Bistro Tables for 4. Catering by Silver Fox Catering. Hats & Gloves Welcome!!! Self-parking. Tickets are available at Sunvalleyopera.com or by calling Robyn at 208-726-0991
$175
Deck Opening Celebration: May the Fourth Be With You
Warfield Distillery & BreweryFinally—it's deck season! Come celebrate with us on Saturday, May 4th, for some spring sunshine, delicious food, and tasty drink specials!
Free
Sun Valley Culinary Institute Bistro 211 Student Pop-Up Brunch
Sun Valley Culinary InstituteTwo seatings, 11 a.m. to 12:30 p.m., and a second 12:30 to 2 p.m. include an omelet station with a choice of mushrooms, onion, tomato, spinach, ham, and cheddar cheese and a carving station of roasted pork loin. The buffet will also include French toast, sage sausage, bacon, and roasted fingerling potatoes. In addition, the buffet will also include rice pilaf and sautéed mixed vegetables with a Cittronette citrus dressing along with chicken marsala, a mixed garden salad with house vinaigrette, and house-made dinner rolls, and assorted fruit, pot de crème, and strawberry shortcake biscuits for dessert.