We all love sandwiches, and this event will bring your favorite sandwich-making ingredients together, guided by the SVCI culinary team. As their first Pop-Up Restaurant Day, the menu has been created and executed by SVCI students Cole, Ana, Blane, Mason, Chad, Eduardo, and Jon. Meet SVCI students and enjoy their sandwiching-making skills at their first Sandwich Shop Pop-Up event, which will also use bread locally sourced from Hillside Grain. See menu HERE Sun Valley Culinary Institute events do sell out. For reservations to attend events at SVCI, visit sunvalleyculinary.org to purchase tickets online or call (208) 913-0494.
As part of The James Beard Foundation’s Celebrity Chef Tour dinner series, which brings a taste of what happens at the James Beard House in New York City, Holland will join SVCI’s Chef Geoff Felsenthal and Chef Joseph Tocci to create an all-inclusive four-course dining experience. Emceeing the evening’s event will be Jeff Black, who has been the host of the Chef Tour dinners around the country for more than 17 years. In addition, the night’s event will include a Q&A session to follow dessert.
Few foods reflect the area that they come from as well as shellfish do. Consider the regional distinctions of Dungeness or blue crab, Maine lobster, Gulf shrimp, Manila or littleneck clams, and oysters from so many different waters. In this class, Cynthia Nims (author of Shellfish, Oysters and Crab), will offer plenty of tips about choosing, handling and cooking shellfish, and she’ll demonstrate recipes that use oysters, clams and shrimp. It will be a great opportunity to expand your shellfish-cooking repertoire. Demonstration & Tasting Techniques Taught Tips for choosing and storing different types of shellfish How to shuck oysters How to steam clams and mussels How to sauté shrimp Key cooking techniques for shellfish Recipes Smoked Oyster Dip Oysters Baked with Horseradish Bread Crumbs Clam Chowder with Petit Peas Sautéed Shrimp and Garlic and Crisp Rosemary $135 (Tax Included) Beverages available for purchase
The Refugee Speakers Bureau, a program of the Idaho Office for Refugees, is bringing the flavors of our stories and our foods to the Wood River Valley for two special events. Join Chef Shadi Ismail for a taste of Syrian cooking! Shadi’s cooking demonstration will include instructions on making hummus, baba ganoush, and other favorites. There is no fee to attend, but registration required as space is limited. All donations will support the Idaho Office for Refugees, the state administrator of the refugee resettlement program. We connect new Americans and Idaho communities to enrich lives and create belonging.
Come and get a little holiday spirit supporting the Sun Valley Culinary Institute shopping for your favorites: Wines, soups, appetizers and desserts!
Join us for a wine tasting hosted by Darrick Mercer of Rombauer Vineyards. Darrick will walk us through these highly accredited wines while sharing the history of the Rombauer family, and their winemaking philosophies. Founded in 1980, Rombauer Vineyards has been producing acclaimed wines from Napa Valley and the Sierra Foothills. Still family owned and operated, Rombauer is known for its high-quality wines and exceptional vineyard sites. Rombauer’s Chardonnays, Merlot, Cabernet Sauvignons, Zinfandels and Sauvignon Blanc are beloved by wine enthusiasts around the world.
The Sun Valley Culinary Institute is pleased to offer tours open to the general public. Come see why we have become one of the most important and entertaining sites to visit in the Wood River Valley. As a full time location for both student culinary classes year round and personalized classes for the general public, SVCI is proud to open our doors and welcome visitors with coffee and donuts. Come see for yourself…free tours are offered every Thursday at 10AM
The Sun Valley Culinary Institute (SVCI) will host a Prospective Student Open House. Prospective students and parents will have the opportunity to learn more about the unique one-year professional culinary arts program, tour the facility and ask questions of the faculty and staff.
“Date” Night is a hands-on cooking and dining experience for 2: you and your spouse, partner, friend or neighbor. You will begin the evening learning how to make Chef Naomi’s famous Caesar Salad, and then Potato Gnocchi and Tiramisu. After everything is prepped and ready, you will enjoy your meal at the table upstairs while Naomi and Karl cook your pasta and act as your servers.
Cheese and Charcuterie and More! Hands On! Learn the art of cheese and charcuterie boards with Chef Naomi Everett. With Chef Naomi’s vast experience in education, fine dining, and catering, she will teach you the tricks of the trade in entertaining and presentation. Everyone will leave with a beautiful cheese and charcuterie board, and other appetizers for the week=end.
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