Visit the Sun Valley Culinary Institute and indulge in complimentary treats, including bites, hot chocolate, mulled wine, and more! DJ Alex will be providing the tunes, and SVCI students will be available to share their experiences. Discover details about the SVCI Wine Club, enjoy hourly cooking demonstrations, and have a chance to win fantastic raffle items.
Max Lugavere is a health and science journalist, filmmaker, and bestselling author. His first book, Genius Foods: Become Smarter, Happier, and More Productive While Protecting Your Brain for Life, a New York Times bestseller, challenged our understanding of diet’s impact on brain health and was published in 8 languages around the globe. He is the host of The Genius Life, one of the top health and wellness podcasts in the U.S, and he contributes to a variety of television programs like The Today Show, NBC Nightly News, PBS’s Brief but Spectacular, and The Doctors. These engagements, along with features in VICE, Fast Company, The New York Times, People Magazine, and CNN have made him a respected and well-known voice in the field. An engaging and internationally sought-after speaker on topical health and wellness topics, Lugavere regularly leads keynote talks and corporate seminars around the world, including SXSW, TEDx, the New York Academy of Sciences, the Biohacker Summit in Stockholm, and many others. More info on Max is available at his YouTube channel: Copies of Max’s books will be for sale after the event, and he’ll be signing books in the lobby. General Admission Tickets • $20.00 VIP Tickets (includes preferred ...
Join 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.
Earth Fest returns to the valley, for our 4th year, to come together as a community and celebrate the planet we all love to live on. Get ready to enjoy games, food, raffles and inspiring tips on how Circularity within our homes and community can help us become more sustainable and resilient on our only Class M planet. There will be a 5K road race, music, games, and interactive booths. This year’s theme is "Circularity" with a focus on the importance of reducing, reusing, regenerating, rethinking, or redesigning of our management of all of our natural resources. Schedule: Earth Day 5K: 10:00am Dust off those running shoes! The annual 5K Road race/walk will begin at 10:00 in the alley behind the Hailey library/City Hall. All registration is onsite and will open at 9:00 am, Saturday, April 20th. The run/walk will take you through the neighborhoods south of Croy and west of River/Broadford Road. Registration fee is Adults= $10, children under 12=FREE. Earth Fest @ Town Center West: 10:00am - 2:00pm Activities, games, raffles, music, food, and loads of ideas for making our lives and our valley sustainable and REsilient. Both indoor and outdoor opportunities will address sustainable solutions in a ...
Two 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.
SVCI’s Class of 2024 students will prepare and serve a five-course Spanish-inspired menu to showcase its talents for two evenings at Bistro 211 Student Restaurant 1 on Thursday, May 23, and Bistro 211 Student Restaurant 2 on Friday, May 24, 5:30-8 p.m. As part of their curriculum under the guidance of Chef Joseph Tocci, the current SVCI students have spent a great deal of time creating and executing a delicious menu. The dinner begins with copa de sopa de gazpacho, a cold cucumber and pepper soup, followed by an aperitivo or appetizer with the choice of pulpo a la plancha, grilled octopus, or a tortilla Española, a potato and onion omelet. For a salad course, choose between a pipirrana ensalada or tomatoes, onions, garlic, bell peppers salad with sherry vinaigrette or an ensalada verde, which is a mixed greens, Manchego, pepitas and marinated olives with a citrus vinaigrette. The main course will be a choice of chuleta de cordero, a lamb chop with patatas bravas, romesco sauce and sautéed asparagus or a pisto con arroz de saffron, which is Spanish vegetable stew with saffron rice. Enjoy a brazo de gitano, a chocolate roulade with Chantilly crème, port reduction garnished with ...
SVCI’s Class of 2024 students will prepare and serve a five-course Spanish-inspired menu to showcase its talents for two evenings at Bistro 211 Student Restaurant 1 on Thursday, May 23, and Bistro 211 Student Restaurant 2 on Friday, May 24, 5:30-8 p.m. As part of their curriculum under the guidance of Chef Joseph Tocci, the current SVCI students have spent a great deal of time creating and executing a delicious menu. The dinner begins with copa de sopa de gazpacho, a cold cucumber and pepper soup, followed by an aperitivo or appetizer with the choice of pulpo a la plancha, grilled octopus, or a tortilla Española, a potato and onion omelet. For a salad course, choose between a pipirrana ensalada or tomatoes, onions, garlic, bell peppers salad with sherry vinaigrette or an ensalada verde, which is a mixed greens, Manchego, pepitas and marinated olives with a citrus vinaigrette. The main course will be a choice of chuleta de cordero, a lamb chop with patatas bravas, romesco sauce and sautéed asparagus or a pisto con arroz de saffron, which is Spanish vegetable stew with saffron rice. Enjoy a brazo de gitano, a chocolate roulade with Chantilly crème, port reduction garnished with ...
Join us for our third annual Summer Kick-Off Party! We will be hanging out at the BCRD Quigley Bike Park from 4-7pm on Saturday, June 15th! Food will be available to purchase through La Parilla, Woodfired Pizza, and Shaved Ice Sun Valley! We will be providing free beer and drinks! Hop on the "bike bus" departing from the shop at 3:45pm to ride over together! There will be bike-themed games & prizes for: strider races, pump track challenge, keg pull, & bike limbo as well as kid-friendly crafts all afternoon!
You're Invited to Fit Me SV's GRAND OPENING PARTY! Summer is nearly here and we’re ready to CELEBRATE 🎉. Fit Me SV is proud to announce the official Grand Opening of Ketchum's newest mat Pilates studio. Join us Thursday, June 20th at 6:00 PM at the studio and help us celebrate with an evening of ribbon cutting, community, small bites & drinks, raffle of giveaways from local businesses, DJ and dancing! Studio Location: Fit Me SV 491 10th St. #A5A Ketchum ID, 83340 Visit our website: fitmesv.com Follow us on Instagram for more info: @fitmesunvalley What's more, ALL DAY THURSDAY June 20th, we're offering $10 CLASSES! Sign up for any mat Pilates class on Thursday 6/20 here: https://widget.hellowalla.com/classes?date=2024-06-20&uuid=8b3f2d6f-7df2-4b0f-b339-4455703b417a&l=all&view=daily
Get ready to shine at the 33rd Annual Cowboy Ball, the ultimate celebration that fuels our mission! This spectacular event is not only a blast but also our primary fundraiser. Let your inner Rhinestone Cowboy sparkle and support a great cause! We are proud to make a difference in the community by supporting individuals with disabilities and special needs with the help of our amazing equines and volunteers. Join us for a night of live music, delicious food, exciting auctions, and dancing the night away. Tickets on sale in May.
Sun Valley Mustard is one of the longest locally owned companies with local production. Celebrate with their partners at the Sun Valley Culinary Institute (SVCI) on Friday, November 8, from 4 to 6 p.m., with mustard-inspired delectables created by SVCI students and chefs. The anniversary party will also include beer from Sawtooth Brewery and Warfield Distillery & Brewery, cider provided by Meriwether Cider Co. and hand-crafted nuts from City Peanut of Boise. Sun Valley Mustard sources Amber Ale from Sawtooth Brewery to create their amber ale mustard and SVM is collaborating with City Peanut on a forthcoming project. About Sun Valley Mustard Sun Valley Mustard is a locally owned and operated company. Its mustards are crafted in small batches using all-natural, nutrient-rich ingredients with no artificial flavors, colors or preservatives. Using a proprietary cooking process, its blend of unique flavors produces the superb texture that makes Sun Valley Mustard the most versatile product for sandwiches, sauces, dips, marinades and dressings. To learn more about Sun Valley Mustard, visit sunvalleymustard.com. About Sun Valley Culinary Institute Established in 2020, Sun Valley Culinary Institute (SVCI) is a nonprofit organization with a unique mission to foster a new generation of culinary artists. SVCI provides ...
The Sun Valley Culinary Institute class of 2025 will prepare a delectable three-course prix fixe lunch that can be enjoyed at SVCI or picked up to go.
