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.
Kick off your Sun Valley summer weekend on Friday, June 20, from 5 to 7 p.m. in style with a Caviar & Coors Happy Hour at the Sun Valley Culinary Institute (SVCI), featuring special guest Michael Passmore of Passmore Caviar and Chef Melissa Mauselle.
Cool at SVCI's chef-led demonstration class showcasing vibrant seasonal soups and salads with professional flair. Discover the tips, tools, and flavor-building techniques that make restaurant dishes stand out. Watch, learn, taste, and leave inspired to recreate these soups and salads at home.
Explore Hong Kong cuisine's bold, coastal flavors in this seafood-focused demo with SVCI's Chef Paul Brown, blending Cantonese roots and British influence into refined dishes with rich techniques and vibrant taste.
Join SVCI for a hands-on culinary experience that dives deep into the art and tradition of sushi. Discover how to master the essential skill of cooking perfect sushi rice—the foundation of every great roll—and delve into the origins of sushi as a preservation method that evolved into a beloved cuisine. Chef Nadina will guide participants in cooking sushi rice and making sushi vinegar (Sushizu), knife skills for slicing fish and vegetables, rolling techniques for maki, nigiri, and vegetarian rolls, tips on selecting and preparing fish for sushi and sashimi, and creating gluten-free and vegetarian options.
Fruit at its summertime best brings vivid, sweet, sometimes tangy flavor to a broad range of recipes this time of year. Taking a nod from some French techniques and traditions, this class showcases the season’s fruit from appetizer to dessert.
As delicious as perfectly simple steamed Dungeness crab can be, sometimes it’s nice to mix things up a bit. This class offers an array of options, including roasting crab in the shell, making crab stock, and a few other ways to use crabmeat.
Join celebrated cookbook author and trivia aficionado Cynthia Nims for Trivia & Bites, an exciting night that blends culinary delights with brain-teasing fun.
Join SVCI for a celebration of the flavors of the sea with an Italian twist. SVCI's Chef Paul Brown presents a refined seafood tasting menu featuring ahi tuna carpaccio, seared scallop with lemon potato purée, and roasted King salmon and Tahitian vanilla pound cake with brandied apricots—light and elegant!
This pre-order basket for Saturday, August 16, for pick up at 5:30 p.m. at the Sun Valley Resort parking lot includes mortadella, burrata, pistachio cream, and balsamic with Genoa salami, prosciutto, provolone, roasted peppers, and whipped garlic, along with a kale and farro salad with almonds, dates, and lemon vinaigrette. Also included are watermelon wedges, almond cookies, and strawberry panna cotta. SVCI can also add a chilled bottle of Champagne or white Burgundy for the evening’s concert.
This demonstration-style class brings its bold, rustic elegance to life. Often called the culinary capital of the world, Lyon is where tradition meets indulgence, and every dish tells a story of rich culinary heritage. Watch as our chef recreates iconic Lyonnaise specialties while sharing tips, techniques, and a bit of delicious history along the way. SVCI’s chef recreates iconic Lyonnaise specialties while sharing tips, techniques and a bit of delicious history along the way with baguette with cervelle de canut, a creamy fromage blanc herb spread, andouille sausage with shallot marmalade, scallops in sauce Nantua, a delicate crayfish cream sauce, salad Lyonnaise of greens, croutons, crispy pork belly, white beans, poached egg and mustard vinaigrette and Vacherin, a meringue layered with strawberries, strawberry ice cream and crème Chantilly.
