Karl Uri

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(208) 913-0494
karl@sunvalleyculinary.org
https://sunvalleyculinary.org/
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Post Symphony Thai Dinner with Chef Pranee Halvorsen

Sun Valley Culinary Institute

Chef Halvorsen has curated a menu that will take your taste buds on a delightful journey through the vibrant and aromatic cuisine of Thailand with Goong Pao (chili-Thai basil prawns on skewers), Gai Phad Kratiem Prik Thai (garlic pepper chicken served with steamed sticky rice), Yum Makrua Yao (grilled eggplant salad with lime dressing with beef and mint), Khanom Jean Gaeng Keow Wan Pla, (green curry Idaho trout with rice vermicelli and cucumber salad) and a dessert of grilled pineapple with rum sauce accompanied by coconut ice cream and coconut sticky rice.

$120

Thai Dumplings Kid Class with Chef Pranee Halverson

Sun Valley Culinary Institute

Aspiring young chefs can embark on a delightful culinary adventure. Come to SVCI for an exciting and interactive cooking experience, where you will learn to create delicious Thai dumplings that will impress your family and friends.

$85

Sun Valley Culinary Institute Bistro 211 Pop-Up Lunch

Sun Valley Culinary Institute

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 ...

$25

Sun Valley Culinary Institute Thanksgiving Prep Masterclass

Sun Valley Culinary Institute

In 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 Institute

An 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 Institute

Embrace 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

Apres with Esta at the Sun Valley Culinary Institute

Sun Valley Culinary Institute

Join Esta Hornstein for the third annual Après with Esta at the Sun Valley Culinary Institute (SVCI), recreating the East Coast deli experience for après ski, including matzo ball soup, chopped liver, Reuben or corned beef sandwiches, latkes with Crème Fraiche and caviar or smoked salmon, noodle kugel and pigs in a blanket made to order at SVCI. Pre-order matzo ball soup is available.

Sun Valley Culinary Institute Bistro 211 Student Pop-Up Brunch

Sun Valley Culinary Institute

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.

Event Series Sun Valley Culinary Institute Bistro 211 Student Restaurant Culinary Evenings

Sun Valley Culinary Institute Bistro 211 Student Restaurant Culinary Evenings

Sun Valley Culinary Institute

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 ...

Event Series Sun Valley Culinary Institute Bistro 211 Student Restaurant Culinary Evenings

Sun Valley Culinary Institute Bistro 211 Student Restaurant Culinary Evenings

Sun Valley Culinary Institute

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 ...

The Welcome Party – A Benefit for the Sun Valley Culinary Institute

Private Home - Address given upon reservation

Sun Valley Culinary Institute presents The Welcome Party on Saturday, June 22 at 6 p.m., for A Summer Soiree celebration at a private Sun Valley Home with good friends, exceptional wine and fabulous food prepared by celebrity Chef Art Smith and Food Network insider Bruce Seidel. Enjoy a seated dinner, live and silent auction, and paddle up, and then dance the night away with music by DJ SID3S. The Welcome Party supports the Sun Valley Culinary Institute Scholarship Fund, which assists with student education costs while supporting Wood River Valley’s restaurant community. Tickets start at $350-$500 and $5,000 for table sponsorship. To learn more, visit sunvalleyculinary.org.

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