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.
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.
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.
The Sun Valley Culinary Institute (SVCI) is seeking candidates for its one-year Professional Program for September 2025-26, aimed at Idahoans and others interested in a career in the culinary arts. Enrollment is now open, and SVCI would like to meet you. Join Sun Valley Culinary Institute’s Executive Director, Karl Uri, and Chef Instructor, Paul Brown, for complimentary appetizers and refreshments at SVCI on May 14, June 18, July 15, and August 19 from 3 to 6 p.m. to learn about SVCI’s one-year Professional Program. Uri and Brown will answer questions regarding the program, coursework, tuition, and everything involved in enrollment, including the professional externships available in Sun Valley, Idaho.
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.
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.
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.
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.
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.
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.
Join us for a memorable evening of pizza and fun as Ketchum’s own Rico Albright brings his signature dish to the Sun Valley Culinary Institute. Learn pro tips on creating and tossing the perfect pizza dough while devouring this classic Italian entrée. Ask this culinary maestro questions or sit back and enjoy Rico’s humorous anecdotes about pizza-making.
Step into the warm, energetic world of a Japanese izakaya—where grilled bites, bold flavors, and shared plates take center stage. In this hands-on class, SVCI's Chef Paul Brown will guide you through classic dishes inspired by Tokyo’s beloved back-alley bars and late-night eateries.
