Karl Uri

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(208) 913-0494
karl@sunvalleyculinary.org
https://sunvalleyculinary.org/
Events from this organizer
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Event Series Sun Valley Culinary Institute Student Recruitment Open House

Sun Valley Culinary Institute Student Recruitment Open House

Sun Valley Culinary Institute

The Sun Valley Culinary Institute (SVCI) continues to seek candidates for its one-year Professional Program for September 2023 for Wood River Valley and all Idahoans and others who desire or want to consider a career path in the culinary arts. Enrollment is now open, and SVCI would like to meet you. Join Sun Valley Culinary Institute’s Executive Director Karl Uri and staff, including Culinary Director Chef Andrew Floyd, to learn more about SVCI’s one-year Professional Program on Saturday, April 29, from 12 to 3 p.m. and Wednesday, May 10, from 5 to 7 p.m. Uri and Chef Floyd will answer questions concerning the program, coursework, tuition and all it entails to enroll, including professional externships available in Sun Valley, Idaho. Appetizers and refreshments will be offered along with tours to have an on-site SVCI experience. With its new Culinary Director, Chef Andrew Floyd, who arrives at SVCI with more than 22 years of teaching experience, 12 years of restaurant cooking, and 17 years of professional culinary management, SVCI has even more to offer. Floyd possesses an in-depth understanding of French cuisine and products with a concentration on the food and wines of Provence, as well as a thorough knowledge of ...

Free

Dungeness Crab Feed!

Sun Valley Culinary Institute

Join us for an evening of Dungeness Crab, Caesar Salad, Garlic Bread, and Dessert at SVCI. We will be rolling out the butcher paper and providing the bibs and all the tools you need to enjoy the sweetest crab in the sea. Dinner Includes Chilled Dungeness crab, Caesar Salad, Garlic Bread, and Dessert.

$85

Post Symphony Gala Dinner

Sun Valley Culinary Institute

Join us for a spectacular evening of culinary delights after the Sun Valley Summer Symphony Gala. The Menu includes a starter of Chilled Roasted Tomato Soup, and entrée of Surf and Turf Idaho Style, Roasted Local Rack of Lamb with Riverence Trout, Whipped Garlic, and Parsley Potatoes and Asparagus, and a dessert of Crème Brulée with Fresh Local Berries.

$110

Thai Favorites with Chef Pranee Halvorsen

Sun Valley Culinary Institute

Discover the essence of Thai cuisine and indulge in a delightful culinary experience where you will learn to master some of Thailand’s most beloved dishes, which include Tom Kha Gai (chicken in Thai ginger and coconut-lime broth with lemongrass), Som Tum (green papaya salad with lime-peanut Dressing), Phanang Gai (chicken Phanang curry), Phad Thai and Kleuy Bud Chee (banana in sweet coconut milk).

$110

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.

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