Tea includes sweets, finger sandwiches and canapés, hot chocolate, assorted teas and champagne. Seating is at Bistro Tables for 6. The 60-minute concert follows. Songs include some Opera, Musical Theater and French and Spanish Love Songs. Costa Rican-American Soprano Teresa Castillo has been hailed by the San Francisco Gate as a “standout, bringing [vocal] power and florid elegance,” and by Opera News for exhibiting “a clean, concentrated sound, and a lovely, intelligent musicianship.” Ms. Castillo’s training includes participation in San Francisco Opera’s prestigious Merola program and as a Resident Principal Artist with Teatro Nuovo and a member of the Virginia Opera Herndon Emerging Artists program. Tenor Jordan Weatherston Pitts has been recognized for his “heroic”, “passionate” and “bewitching” performances both on the operatic stage, as well as in concert. He has been seen in The Wall Street Journal, The New York Classical Review, The Financial Times, Opera News, OperaWire, The Boston Globe, Early Music America Magazine, and The New York Times. He has made guest appearances on NPR, WQXR, New York 1, and ABC News as well as featured articles in The New Yorker Magazine and The London Times International. Mr. Pitts holds a Master of Music from Boston University …
All About Oysters with Cynthia Nims
Oysters are a culinary treasure with a rich history and incredible versatility. In this class, you’ll dive into everything oyster-related, from their history in the Pacific Northwest to tips on selecting and storing them. Cynthia will share stories from her adventures, writing about—and enjoying—oysters while guiding you through recipes that showcase both in-shell and jarred oysters. Whether you’re a seasoned oyster lover or new to the world of bivalves, this class offers techniques and recipes to expand your appreciation for this ocean delicacy. Techniques you will learn include selecting and storing oysters, shucking oysters with confidence, cooking oysters in the shell, preparing jarred oysters, and you will dine on half-shell oysters with rice vinegar-ginger mignonette, oysters en Escabeche, oysters baked with devil sauce, and cornmeal-fried oysters with pickled-pepper tartar sauce.
Sun Valley Culinary Institute Presents Bistro 211 Student Pop-Up Luncheon
The Sun Valley Culinary Institute class of 2025 will prepare a delectable three-course prix fixe lunch that can be enjoyed at SVCI or picked up to go.
Beer Buffs and Hopheads Guide to Sun Valley’s Beer Scene
With the boom of breweries around the country, more and more people seem to have a growing interest in, not only beer, but the company it brings. That doesn’t stop in a small mountain town!