Sun Valley Food & Wine Celebration Après Ski Party with the Chefs at Apples in Warm Springs
Après Ski Apple’s Warm Springs community party with DJ Alex will offer an opportunity to mingle with the celebration’s visiting chefs.
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Karl Uri
Events from this organizer
Sun Valley Culinary Institute Student Recruitment Open House
Sun Valley Culinary InstituteThe 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
Sun Valley Culinary Institute Student Recruitment Open House
Sun Valley Culinary InstituteThe 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 InstituteJoin 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 InstituteJoin 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 InstituteDiscover 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 InstituteChef 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