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!
Trivia & Bites with Cynthia Nims: A Night of Foodie Fun!
Join celebrated cookbook author and trivia aficionado Cynthia Nims for Trivia & Bites, an exciting night that blends culinary delights with brain-teasing fun.
Totally Crabby with Chef Cynthia Nims
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.
Summertime Fruit, French Style with Chef Cynthia Nims
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.
Caviar & Coors Happy Hour at Sun Valley Culinary Institute
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.
Sun Valley Culinary Institute Student Dining Series
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.
An Evening with Laurent Loubot
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.
Regional Chinese: Hong Kong Seafood with Chef Paul Brown
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.
Seasonal Soups with Professional Flair: Spring with Chef Paul Brown
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.
An Evening with Chef Paul Brown
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.
