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Mussels, Mussels, Mussels with Chef Goose Sorensen

Sun Valley Culinary Institute

Make plans at SVCI for an indulgent night of mussel delicacy with three unique and exquisite preparations, including classic French flavors and bold Thai and Spanish influences—mussels with tomato, fennel, white wine, and frites in green curry coconut broth and with Spanish chorizo, roasted peppers and smoked paprika. Also included will be a lovely mixed green salad with goat cheese, dates, toasted pepitas, and green goddess vinaigrette. This indulgent night of one of the sea’s most delicious bounties will include a decadent dessert of chocolate torte with vanilla ice cream.

$135

Après Ski Fondue for 2

Sun Valley Culinary Institute

Each ticket is for two guests and includes 16 ounces of delightful fondue accompanied by bread, sausage, potatoes, apples and cornichon. While savoring your fondue feast, you can also watch classic ski films at SVCI, transporting you to the slopes to embrace the exceptional timelessness of our wondrous snow culture. Grab a friend or make a date to embrace Sun Valley’s alpine ambiance at this classic culinary and highly enjoyable social experience.

$100

Pizza Night with Rico

Sun Valley Culinary Institute

Enjoy a memorable evening of pizza and fun as Ketchum’s own Rico Albright brings his signature dish to the Sun Valley Culinary Institute. Learn pro tips on creating and tossing the perfect pizza dough while devouring this classic Italian entrée. Ask this culinary maestro questions, or sit back and enjoy Rico’s humorous anecdotes from pizza-making. Dinner includes Rico’s famous breadsticks, zesty Italian salad, a selection of pizzas, and dessert. This is a dinner not a class.

$60

Butter à la Française with Cynthia Nims

Sun Valley Culinary Institute

Butter isn’t just a luxurious ingredient—it’s a cornerstone of French cooking, bringing depth, richness, and texture to countless recipes. From creating flaky pastries to elevating simple vegetables, butter has an unparalleled ability to transform dishes. This class highlights classic French techniques for cooking with butter, along with tips for applying them to a wide range of recipes to enhance your culinary repertoire. Techniques you will learn will be crafting rough puff pastry, creating silky butter sauces, making nutty, aromatic brown butter, and preparing versatile compound butter. The menu will include savory leek, walnut and blue cheese galettes, sautéed salmon with beurre rouge, carrots with Gremolata butter, an brown butter sablés.

$135

All About Oysters with Cynthia Nims

Sun Valley Culinary Institute

Oysters are a culinary treasure with a rich history and incredible versatility. In this class, you’ll dive into everything oyster-related, from their history in the Pacific Northwest to tips on selecting and storing them. Cynthia will share stories from her adventures, writing about—and enjoying—oysters while guiding you through recipes that showcase both in-shell and jarred oysters. Whether you’re a seasoned oyster lover or new to the world of bivalves, this class offers techniques and recipes to expand your appreciation for this ocean delicacy. Techniques you will learn include selecting and storing oysters, shucking oysters with confidence, cooking oysters in the shell, preparing jarred oysters, and you will dine on half-shell oysters with rice vinegar-ginger mignonette, oysters en Escabeche, oysters baked with devil sauce, and cornmeal-fried oysters with pickled-pepper tartar sauce.

$135

Après Ski Grand Tasting at Limelight Ketchum

Limelight Hotel

Join Sun Valley Culinary Institute for an expanded Après Ski Grand Tasting at the Limelight Hotel Ketchum will include tasting creations by Celebration chefs highlighted at the Limelight Ketchum Hotel. This event also showcases the Wood River Valley’s celebrated restaurants, chefs, food purveyors, producers, and vendors, including Sun Valley Mustard, and local bison. Wine tastings from Whispering Angel, Blackbird Vineyards, AXR Napa Valley, J. Dirt Wines will accompany the gourmet-inspired food tastings. In addition, signature cocktails by Cazadores tequila spokesperson and mixologist Manny Hinojosa and Party Animal Vodka will be available. Attending this spotlight Celebration event is a must for any food and wine lover and culinary enthusiast Ages 21 and Over Only!

$150

13th Annual Empty Bowls

Big Wood School/ Church of the Big Wood

Blaine County Charitable Fund, Boulder Mountain Clayworks and the Church of the Big Wood are presenting the annual Empty Bowls event February 2nd from 11 am – 2 pm at the Church of the Big Wood. The event benefits BCCF’s emergency financial assistance programs. The event is sponsored by Blaine County Title, Windemere Real Estate, McLaughlin & Associates Architects, Blaine County Democrats, CK’s Real Food, Top Notch Fine Furnishing, Wood River Catholic Inclusive Community. During the event, guests purchase locally made ceramic bowls for $25 per bowl when registered in advance, then fill the bowl with scratch-made soups, salads, chili, bread, and dessert donated by local chefs and caterers. Thanks to Boulder Mountain Clayworks, there will be more than 300 hand-crafted and hand-painted bowls from local artisans to select from this year. Empty Bowls will feature dishes from local restaurants and caterers including: Atkinsons' Market, Bigwood Bread Bakery and Cafe, The Chocolate Moose, CK's Real Food, The Covey, Galena Lodge, Hunger Coalition, The Ketchum Grill, Limelight Hotel, Nourish Me, Rasberrys Catering & Bistro, Sawtooth Brewery, Sun Valley Resort, Warfield Distillery & Brewery, and more. Everyone in the community is encouraged to bring family and friends to Empty Bowls and enjoy ...

$25 – $30

Pizza Night with Rico at the Sun Valley Culinary Institute

Sun Valley Culinary Institute

Back by popular demand is the Ketchum's favorite Pizza Party with its own Rico Albright as he opens up Rico’s at Sun Valley Culinary Institute! Grab your family and friends and head to SVCI for an evening of stories, pizza, and more. Learn about Rico’s history and the art of making pizza with genuine stories that only Rico can tell! Dinner includes Rico’s famous breadsticks, creamy Italian salad, an assortment of delicious pizzas, and dessert.

The Flavors of Hawaii—Regional American Cuisine with Paul Brown

Sun Valley Culinary Institute

Join SVCI's Chef Paul Brown for a culinary journey to the islands in this demonstration cooking class celebrating the bold, fresh flavors of Hawaii. You'll learn how to prepare classic Hawaiian dishes using locally sourced ingredients, including premium Snake River Farms wagyu.

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