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Sun Valley Culinary Institute Bistro 211 Pop-Up Lunch

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 …

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Sun Valley Food & Wine Celebration

Sun Valley Culinary Institute (SVCI) presents the second annual Sun Valley Food & Wine Celebration, March 13 to 16, 2024. The much-anticipated fundraising event to support SVCI student education and forging culinary career opportunities while sustaining the Wood River Valley’s restaurant and hospitality community has expanded to include more events and celebrity chefs. For 2024, SVCI’s four-day Sun Valley Food & Wine Celebration will feature new celebrity chef participants Barton Seaver, award-winning chef, author and seafood expert and John Sundstrom, James Beard Award winner, Northwest. As part of the inaugural Sun Valley Food & Wine Celebration, chefs Jonathon Sawyer, James Beard Award Winner, Great Lakes, Ethan Stowell, “Food & Wine” Best New Chef All-Star and Britt Rescigno, “Chopped Champion” and Beat Bobby Flay are returning to participate in this year’s expanded festival.   New this year, the Sun Valley Food & Wine Celebration has partnered with the Limelight Ketchum Hotel to present an Après Ski Tasting on Saturday, March 16, from 2 to 4 p.m. with all participating chefs, including international Cazadores tequila spokesperson and mixologist Manny Hinojosa. Tasting stations throughout the Limelight Lounge will be prepared by the Celebration’s celebrity, regional and local chefs and the Limelight Ketchum Hotel. …

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Blaine County Food Drive

Join us for the 3rd annual Blaine County Food Drive as we stock the shelves for local food pantries. November 11th from 10am-1pm. There will be three convenient drive-up and drop-off locations located at The Church of Jesus Christ of Latter Day Saints in Ketchum, Hailey and Carey cities. For more information visit JustServe.org

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COMMUNITY EVENT: Dia de los Muertos

For the 4th year, SVMoA is hosting a free community celebration for Día de los Muertos. Celebrated throughout the Americas and Mexico, altars are built to honor and remember loved ones who have died. The Museum has invited local non-profits and community members to build altars in the Community Room of the Hunger Coalition. The event will also feature Mariachi Tleyotltzin from Nampa will play in the greenhouse, the Museum’s Folkloric Dancers will perform and there will be pan de muerto and Mexican hot chocolate, too!

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Hispanic Heritage Month Kickoff!

The Hailey Public Library will host the 4th Annual Hispanic Heritage Month Kickoff on Friday, September 15, 4:00-7:00 PM at Town Center West. Celebrate our community’s rich Hispanic traditions with these family-friendly offerings: music by Quinta Generaćion; food from Taqueria Al Pastor (first 25 meals free!); face painting, tissue paper flowers, games and piñatas for the kids; and bilingual Lotería and prizes with callers Herbert Romero & friends. A bilingual StoryWalk© about a girl of Peruvian and American heritage will be installed at Town Center West, 9/14-10/12.

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Post Symphony Thai Dinner with Chef Pranee Halvorsen

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.

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Post Symphony Gala Dinner

Join us for a spectacular evening of culinary delights after the Sun Valley Summer Symphony Gala. The Menu includes a starter of Chilled Roasted Tomato Soup, and entrée of Surf and Turf Idaho Style, Roasted Local Rack of Lamb with Riverence Trout, Whipped Garlic, and Parsley Potatoes and Asparagus, and a dessert of Crème Brulée with Fresh Local Berries.

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Dungeness Crab Feed!

Join us for an evening of Dungeness Crab, Caesar Salad, Garlic Bread, and Dessert at SVCI. We will be rolling out the butcher paper and providing the bibs and all the tools you need to enjoy the sweetest crab in the sea. Dinner Includes Chilled Dungeness crab, Caesar Salad, Garlic Bread, and Dessert.