The 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 famous rice pudding for the third course and dessert.