Step into the warm, energetic world of a Japanese izakaya—where grilled bites, bold flavors, and shared plates take center stage. In this hands-on class, SVCI's Chef Paul Brown will guide you through classic dishes inspired by Tokyo’s beloved back-alley bars and late-night eateries.
Join us for a memorable evening of pizza and fun as Ketchum’s own Rico Albright brings his signature dish to the Sun Valley Culinary Institute. Learn pro tips on creating and tossing the perfect pizza dough while devouring this classic Italian entrée. Ask this culinary maestro questions or sit back and enjoy Rico’s humorous anecdotes about pizza-making.
Join us for a refined and seasonal dinner crafted by SVCI's Chef Paul Brown. This dinner will celebrate bold flavors, thoughtful technique, and early summer’s best ingredients.
Elevate your soup game with SVCI's Chef Paul Brown in this demonstration class focused on spring’s freshest flavors and restaurant-worthy techniques. From chilled and elegant to warm and comforting, you’ll explore the secrets to building depth, balance, and finesse in every bowl.
The SVCI Class of 2025 presents a crafted three-course themed dinner, “Mediterranean with an Idaho Influence,” highlighting fresh regional ingredients through a globally inspired lens. Make your reservation to support the next generation of culinary talent.
The SVCI Class of 2025 presents a crafted three-course themed dinner, “Mediterranean with an Idaho Influence,” highlighting fresh regional ingredients through a globally inspired lens. Make your reservation to support the next generation of culinary talent.
Discover the rich coastal flavors and East-meets-West influences of Hong Kong cuisine in this demonstration seafood-focused class with SVCI's Chef Paul Brown. Drawing inspiration from this vibrant port city’s Cantonese roots and British colonial past, you’ll learn to prepare refined dishes with layered techniques and bold flavors.
One of the Wood River Valley’s most beloved chefs, Laurent Loubot brings his signature blend of French technique and local inspiration to this elegant, seasonal menu.
