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
Join us for this exciting Broadway concert featuring “Come from Away” star Q. Smith. Diva tickets include the party with a full bar and heavy hors d’oeuvres, catered by Silver Fox Catering, and the concert “Broadway Bound” with Bistro Seating. General Admission tickets are for the concert only with open seating along the wall. The 70 minute concert of familiar Musical Theater and American Songbook tunes includes an intermission. Tickets can be purchased at Sunvalleyopera.com or call 208-726-0991.
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.
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 …
FARE Idaho invites you to learn a new cooking skill or two at our Holiday Meal Planning Class being held at the Sun Valley Culinary Institute! Join us and our friends from the Sun Valley Institute for Resilience, the Idaho Wine Commission and the Trailing of the Sheep Festival for an evening with SVCI Chef Joe Tocci focused on how to utilize local produce and wines. At the end, you’ll enjoy the delicious results, featuring locally sourced lamb, potatoes, and assorted seasonal vegetables. Space is limited and will sell out, so order your tickets today!
Celebrate Oktoberfest in true Idaho style with Warfield’s freshly brewed Kriegsfeld Festbier, an exclusive Warfield Beer Boot, and traditional German fare. Everyone is welcome—enjoy the festivities of Deutschland and carry on the tradition with the whole family! PROST!
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.
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.
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).
One of the Wood River Valley’s most highly anticipated fundraising events of the season, the Sun Valley Culinary Institute (SVCI) Fall Gathering celebrates the coming of Fall with a Western, cowboy-themed celebration to support the SVCI Professional Fund, which assists student education costs and career opportunities while sustaining the Wood River Valley’s restaurant and hospitality community. Enjoy a cocktail hour with hors d’oeuvres, award-winning wines from exclusive vintners, and regionally sourced craft beers followed by inventive and delectable “cowboy” barbecue cuisine with Chef Rodrigo Herrera of Vintage Restaurant, Chef Taveesak “Dang” Chanthasuthisom of Dang Thai Cuisine, Chef Adam Fisher of Gretchen’s at the Sun Valley Resort, and others. The evening will include live entertainment from one of country music’s top emerging performers, Kurt Van Meter, and others. Jump on a mechanical bull ride, or try your hand at cornhole tossing and other fun activities. In addition, there will be a live and silent auction with culinary-inspired dinners, trips, and other unique items that rarely exist elsewhere, synonymous with the Sun Valley Culinary Institute. Event will be held at Elk Run Ranch in Hailey. More information at www.sunvalleyculinary.org/upcoming-classes/fall-gathering Get Tickets HERE
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