Snow Salutations at Sun Valley Pavilion

 

 

It is Symphony Season

Smile! It's Sun Valley Summer Symphony Season

Smile! It's Sun Valley Summer Symphony Season

Listen carefully and you will hear the telltale signs of the season – the slight creak of wicker picnic baskets settling with gourmet treats and a fine bottle of wine; the hiss of steam as hot iron meets linen; the sticky sound of rosin on a violin bow. If you haven’t already guessed, the season is Symphony Season, that glorious time of the year that began to unfurl its many delights Sunday night at the Sun Valley Pavilion.

The Sun Valley Summer Symphony brings together the finest musicians anywhere and invites patrons, free of charge, to find a seat under the Pavilion sail or on the vast lawn for a dose of cultural enjoyment that lasts the whole year through. This is the largest privately funded free symphony in America and 2013 marks its 29th magical summer in the Wood River Valley.

The magic happens beneath the Sun Valley Pavilion sail and also on the expansive lawn

The magic happens beneath the Sun Valley Pavilion sail and also on the expansive lawn

Sunday’s concert, held on what was arguably the most beautiful night of the summer to date, was a part of the Edgar M. Bronfman In Focus Series that precedes the regular concert season. Featuring members of the Sun Valley Summer Symphony including Maestro Alasdair Neale as Host and Conductor, Teddy Abrams as Host and Conductor, Nicholas Phan, Tenor and Gretchen Van Hoesen, Harp, the series, themed “The Sacred and the Profane: Spirituality Across the Globe and the Ages,” commenced with a performance of Ives’ The Unanswered Question. The In Focus Series continues July 29, July 31 and August 2 at 6 p.m.

Setting the stage for the inaugural evening and the weeks to come was Maestro Alasdair Neale who has led the Sun Valley Summer Symphony since 1995. Under his magic baton, the orchestra has grown to more than 100 players that present free concerts to more than 50,000 people annually. Maestro Neale’s orchestra includes distinguished and accomplished musicians from throughout North America including the San Francisco Symphony, the Pittsburgh Symphony, the New York Philharmonic, the Houston Symphony, the Toronto Symphony and the St. Louis Symphony.

Maestro Alasdair Neale shares his knowledge and passion with the In Focus audience Sunday night

Maestro Alasdair Neale shares his knowledge and passion with the In Focus audience Sunday night

Throughout the years, the Sun Valley Summer Symphony has attracted internationally acclaimed guest artists and ensembles including Itzhak Perlman, Emanuel Ax, Joshua Bell, Brian Stokes Mitchell, the Mormon Tabernacle Choir, Jon Kimura Parker, Bernadette Peters, Frederica von Stade, Jean-Yves Thibaudet, Yuja Wang and many others.  This year, the world-famous violinist Midori will appear as a guest artist on August 4.  Other musicians, dancers, conductors and narrators will also grace the Pavilion stage this season in the role of guest artist.

In keeping with its mission, the Sun Valley Summer Symphony offers a variety of education programs for music students of all ages including the School of Music, now in its 14th year, and the Summer Music Workshops, in its 16th year. Upbeat With Alasdair talks given throughout the year and Concert Preview talks given during the symphony season help to educate music lovers of all ages.

Music from the best classical musicians in the world, blue skies and gourmet picnics -- it doesn't get much better than this

Music from the best classical musicians in the world, blue skies and gourmet picnics -- it doesn't get much better than this

The Orchestra festival begins on Sunday, August 4, at 6:30 p.m. and features Midori on the violin. Seating is available on a first-come, first-served basis inside the Pavilion. For those on the lawn, a 14 x 25-foot LED screen shows all Orchestra festival concerts from August 4 – August 20. Low back chairs and picnics are welcome on the lawn. New this year, there will be a kids’ music tent at every evening orchestra concert. For all the protocol of concert going, please click HERE.

If you are in Sun Valley during August, be sure to include the Summer Symphony in your schedule. Call ahead to the Short Line Deli in the Sun Valley Village and have them create a gourmet picnic for you, including wine if you so desire. Then find a spot on the lawn, close your eyes and prepare to be transported. There is something about live classical music in the mountains that you simply can’t replicate — a wonderful one-of-a-kind way to enjoy the best of Sun Valley.

–RES

It's free, it's fantastic. See you at the Symphony!

It's free, it's fantastic. See you at the Symphony!

Recipe from the Resort: The Ram’s Salmon Rillettes

The perfect start to dinner at the Ram Restaurant: Salmon Rillettes and a cocktail

The perfect start to dinner at the Ram Restaurant: Salmon Rillettes and a cocktail

On a warm summer evening earlier this week, I found myself seated on the Ram Restaurant patio perusing the new modern steakhouse menu, sipping a glass of champagne, and once, again, pinching myself that I get to live here.

Selecting from the Ram’s new seasonal menu that was instituted in June proved difficult. Serving only the finest cuts, the Ram’s reinvention as a modern steakhouse with a new twist (five of eight Entrees are meat), choosing among the beef, lamb, short ribs, chicken and fish proved an omnivore’s dilemma.

Relaxing to the music of an acoustic guitar, my friend and I finally decided on dinner. I ordered Salmon Rillettes and the Snake River Chicken; he went the more traditional route with the Summer Beet Salad and Meyer Natural Angus 8-ounce Tenderloin with heirloom tomatoes (at the peak of freshness), creamed spinach and Bernaise sauce. Who doesn’t love Bernaise sauce?

Chef Brian Janego promises that his recipe is easily accomplished at home

Chef Brian Janego promises that his recipe is easily accomplished at home

Chef Brian Janego who has been with the Ram for three years, is thrilled to offer his new menu, certain it will appeal to many palates. “All of the meats, including the lamb, are USDA Prime,” Brian explained. “It doesn’t get any better than that. And most of our meats are sourced in the Northwest: Utah, Wyoming, Colorado, Idaho, Washington and Montana. Here, we give a nod to the traditional steakhouse, but our dinners are all conceived to work as a whole. You won’t get a slab of beef cooked in butter with a choice of sides.”

Despite the meat-centric menu, Chef Janego is really excited about the Salmon Rillettes I ordered and when the dish was served, I understood why. Presented beautifully in a sealed canning jar and accompanied with watercress salad, rye toast and fennel-dipped apple balls, this starter was a feast for the senses.

The key flavorful ingredient in this dish is salmon and Chef Janego lets the flavor shine through

The bountiful key ingredient in this dish is salmon and Chef Janego lets the flavor shine through

Chef Janego agreed to share this recipe with readers of the Valley Sun and while I would certainly recommend enjoying this company-pleasing dish at home, be sure to come to the Sun Valley Village to get the full experience of dinner on the Ram Patio or in the historic dining room. In fact, the Ram is the longest continually operating restaurant in the valley, having opened in 1937. Much in the dining room is original including the wide plank floors. The hideaway booths are from the 1940s and the carvings beneath the white linens go back decades. Go ahead and take a peek. There is live music at the Ram every night and dinner is served from 6 – 9 p.m. seven nights a week through September 2.

Cozy and romantic; rustic yet sophisticated, nowhere else personifies Sun Valley quite like the Ram.

Salmon Rillettes

Ingredients

For the salmon:

¾ cup salmon poached in white wine

¼ cup hot smoked salmon (available at local grocery stores)

Fresh chives

Lemon Zest

Smoked Paprika

For the Lemon Aioli:

4 cups extra virgin olive oil

4 lemons juiced and seeded

4 egg yolks

Combine in a food processor or whisk together

Method:

Gently fold aioli into the salmon and seasonings, leaving the meat chunky. Use about 3/4 cup of the aioli per portion to moisten and bind the salmon.

Service:

Using a small ring mold, cut four small circles of thin caraway bread. Quickly drop the rings in butter in a sauté pan until toasted.

Prepare a salad of fresh watercress and shaved fennel.

Using a melon baller, place three balls of apple, dredged in fennel on the plate next to the salad, toast rounds and sealed jar of salmon.

Serve and savor!

–RES

Be sure to save room for some of the Ram's handmade desserts

Be sure to save room for some of the Ram's handmade desserts

Ode to the Oenophile

The base of Dollar Mountain was the place to be Saturday night at the Sun Valley Center for the Arts' Grand Wine Tasting Picnic & Concert

The base of Dollar Mountain was the place to be Saturday night at the Sun Valley Center for the Arts' Grand Wine Tasting Picnic & Concert

Dionysus, the Greek god of the grape harvest, winemaking, wine and ritual madness smiled down on Sun Valley last weekend. The Sun Valley Center for the Arts again pulled off an over-the-top, hugely successful Wine Auction weekend, raising critical funds to support arts programming in the Wood River Valley.

A big top was erected on the grassy lawn at Carol’s Dollar Mountain Lodge under which hundreds gathered Friday night to raise their paddles and bid on once-in-a-lifetime auction items, all while enjoying sublime wine and fabulous food. The high-flying performance troupe Cirque Berzerk dazzled the capacity crowd and a great time was had for a great cause.

On Saturday night, the three-day event ended on a high note with the highly anticipated picnic that is always a locals’ favorite, though people come to Sun Valley from around the country and around the world for this weekend. Hosting a sell-out crowd of upwards of 1200, this year’s picnic switched things up a bit, offering a grand wine tasting as well as fabulous fare and a live concert.

The event offered a wide selection vintages to taste and to savor

The event offered a wide selection vintages to taste and to savor

Northwest and California wines were available for the sampling and enjoying and food from 20 local restaurants tempted the taste buds. Sun Valley was in on the action, too, as the Resort’s Executive Chef John Murcko donned his whites and helped prepare delicious hard spiced duck pastrami, served with a rye crisp, potato salad, grilled radicchio and apricot. Other food choices ran the gamut from Halibut Ceviche to wood-fired pizzas; Italian Gazpacho to Wagyu beef meatballs. There was an entire tent devoted to dessert.

Sun Valley Resort Executive Chef John Murcko helped feed well over 1000 people under the big tent

Sun Valley Resort Executive Chef John Murcko (right) helped feed well over 1000 people under the big tent

In past years, the Wine Auction weekend offered a separate wine tasting event. This year, however, seven vintners set up near the Quarter Dollar lift, offering insight and information on the wines they poured. It was evident that people enjoyed tasting vintages they don’t see every day.

Brooklyn-based funk band Sister Sparrow and the Dirty Birds provided a dare-you-to-stay-seated soundtrack to the evening and was a highlight in a night full of highlights.

And if that wasn’t enough, on Thursday night, the weekend kicked off with Tapas and Tasting with the Junior Patrons Circle and exclusive Vintner Dinners at private area homes.

Sun Valley's Brad and Kirsten Cleveland called hosting a Vintner Dinner Thursday night a "fantastic" experience

Sun Valley's Brad and Kirsten Cleveland said hosting a Vintner Dinner Thursday night was a fantastic experience

The SVCA event is the second oldest charity wine auction in the U.S. and the Center’s primary fundraising event. In addition to funding vital programming, monies raised also support scholarships for art students and educators.

Elsewhere in the Resort over the weekend, things were also humming. The Sun Valley Figure Skating Club hosted hundreds of aspiring skaters at its Summer Championships and none other than Olympic Gold Medalist Evan Lysacek lit up Sun Valley on Ice Saturday night. Friday night, Silver Creek Outfitters offered a Fly Fishing Film Festival and on Saturday, a Prana yoga class was given on the River Run lawn.

Just another quiet weekend in the mountains …

–RES

Sun Valley’s Got Talent

The Sun Valley Pavilion became a rehearsal space this week for Aerial Ice, a skating act electifying America's Got Talent and starring skaters from Sun Valley on Ice

The Sun Valley Pavilion became a rehearsal space this week for Aerial Ice, a skating act electifying America's Got Talent and starring skaters from Sun Valley on Ice

Anyone who has attended a world-famous Sun Valley on Ice show in the past few years knows that ice dancers Kim Navarro and Brent Bommentre and cast member (and skating aerialist) Joel Dear have talent. And they have it in spades. Now the rest of the country will know it, too, as our three skaters, along with aerialist Angela Kim and professional pairs skaters Tosha Hanford and Chris Trefil electrify the country with “Aerial Ice.” During tryouts in Los Angeles, Aerial Ice debuted on America’s Got Talent to a standing ovation from the judges and audience alike. America’s Got Talent, or AGT for short, is one of the most popular programs on television. Each season, AGT invites singers, dancers, magicians and acts of any and all persuasions to compete to win a cool $1 million prize.

Until this year, AGT had never had a skating act. Now they have one no one will ever forget. Aerial Ice, led by artistic director Jill Schulz, received a unanimous “yes” vote from judges Howard Stern, Heidi Klum, Mel B. and Howie Mandel to move through to the second phase of the competition in Las Vegas. Klum said the act was “nerve wracking, it was exciting, it was dangerous, it was spectacular. I loved it!” Click here to see the audition performance.

Though his preferred aerial apparatus is a hoop, Sun Valley on Ice skater Joel Dear makes easy work of the silks, too

Though his preferred aerial apparatus is a hoop, Sun Valley on Ice skater Joel Dear makes easy work of the silks, too

Skating to Krewella’s hit song “Alive,” the troupe performed on a large sheet of synthetic ice while Joel and Angela “flew” above the stage, performing beautiful choreography on dramatic “silks” that hung from the ceiling. During the audition it was hard to know where to look — every member of the group was so, well, talented.

During the Las Vegas week on AGT, the six skaters appeared onstage before the judges unsure of their fate as one-third of the acts that made it through the first round were sent home, one-third had to audition again and one-third were told they were going directly through to the big show – the stage at New York’s Radio City Music Hall. Aerial Ice heard those magic word, “We’ll see you in New York!” —  one of 60 acts to make the finals. For the next few weeks about 12 acts will perform live during each episode that airs on NBC Tuesday and Wednesday nights. Aerial Ice was not at liberty to reveal the date of their performance, so we will all just have to stay tuned!

The Sun Valley Pavilion provides a pretty nice space for rehearsing and planning

The Sun Valley Pavilion provides a pretty nice space for rehearsing and planning

This week, however, the six performers have been practicing right in our backyard, in what Brent calls the “most beautiful rehearsal space in the world.” With Sun Valley’s support, Aerial Ice took over the stage at the Sun Valley Pavilion, working for eight hours a day on the program that will bring New York to its feet. A huge sheet of plastic ice dominated the Pavilion stage and technical experts rigged silks and other flying apparatuses from the rafters. The entire team, that also includes highly accomplished skaters Karen Kresge and Lisa Navarro, and everyone else that helps make the magic happen, came to Sun Valley. 

During long days of Aerial Ice rehearsals, Kim, Brent and Joel still found the time to walk a few hundred yards to the Sun Valley skating rinks to give a lesson or rehearse for this week’s highly anticipated Sun Valley on Ice show featuring Olympic Gold Medalist Evan Lysacek.

For Kim, the support of the skating community for Aerial Ice has been amazing. “So many accomplished skaters are on board, Tweeting about Aerial Ice and sharing their enthusiasm,” she said. Her ultimate goal with this project is to increase viewership of the sport and this evolving genre that is so beautiful and that she is so passionate about — to connect with the audience in a whole new way.

Two-time US Bronze Medalists Kim Navarro and Brent Bommentre bring grace, elegance and daring to each performance

Two-time US Bronze Medalists Kim Navarro and Brent Bommentre bring grace, elegance and daring to each performance

Be sure to buy tickets to Sun Valley on Ice to see all this talent for yourself, as well as the rest of the supremely wonderful, entertaining cast. Then, tune into AGT, call in your vote for Aerial Ice and cheer on the home team!

Congratulations to Brent, Joel and Kim for taking Aerial Ice all the way to New York! Stay tuned to this blog for updates on their progress.

–RES

Recipe from the Resort: Chef Chad’s Crab Cakes

The restaurant at the Elkhorn Golf Clubhouse is nearby yet away from it all

The restaurant at the Elkhorn Golf Clubhouse is nearby yet away from it all

It is the height of the season. Ketchum and Sun Valley are overflowing with people and you are hungry for a full-of-flavor, satisfying lunch. But you want something different, something new. A trip out to the Elkhorn Clubhouse, located just minutes south of the Sun Valley Resort (right on the back side of Dollar Mountain) is exactly what you’re looking for. There, Chef Chad K. Woodland offers a menu that will appeal to everyone in your party in an atmosphere that feels like you have gotten away from it all.

The chef believes that the ingredients in a dish should speak for themselves; that if you’re camouflaging flavors, you might want to rethink what you are serving. From a long list of hearty appetizers including lamb sliders, garlic and ginger chicken wings and sweet chili shrimp; salads like the popular and hearty taco salad and a salmon Caesar; and lots of inventive sandwiches, it is hard to decide what to order. Signature cocktails run to the classics like a Singapore Sling or Manhattan, with a large selection of wines by the glass rounding out the recipe for a relaxing afternoon.

Once you have chosen what you would like to eat for lunch or an early dinner, all you need to do is decide where to sit. The large patio is probably the most popular choice on a summer’s day. Offering expansive views of the pristine Elkhorn Golf Course, the patio is a peaceful oasis far from the madding downtown summer crowd. Indoors is lovely, too, with a spacious bar, cozy banquettes, and an almost Arts-and-Crafts, northwestern feel – different than anything else in Sun Valley.  The restaurant is open to the public, seven days a week, from 11 a.m. until 6 p.m.

The patio is the perfect place for an appetizer and cocktail or a leisurely lunch

The patio is the perfect place for an appetizer and cocktail or a leisurely lunch

One of the favorite items Chef Woodland serves is his special crab cakes. Now, preparing crab cakes can be a little tricky. Those that are run-of-the-mill are dense and soggy with fillers, over-fried and short on that key ingredient: fresh crab. But when crab cakes are good, they are really good, and the crab cake appetizer Chef Woodland serves daily is really, really good. Loaded with fresh Dungeness crab and herbs, the chef lets the flavorful shellfish shine. A transplant to Sun Valley from the Seattle area, Chad has a soft spot for fresh seafood and knows how to honor its intrinsic goodness.

If the lure of your own patio or kitchen proves overwhelming, though, as part of our Recipes from the Resort series, Chef Woodland shares his recipe for these crab cakes with readers of the Valley Sun.

The crab cakes at the Elkhorn Golf Clubhouse are chock-a-block of that key ingredient: crab meat

The crab cakes at the Elkhorn Clubhouse are chock-a-block of that key ingredient: crab meat

Chef Chad K. Woodland’s Crab Cakes

Ingredients:

For the crab cake:

1 lb. Dungeness crab meat

Panko breadcrumbs

Enough mayonnaise to bind the meat

Sea salt

Egg yolks

Clarified butter or extra virgin olive oil

For the red pepper coulis and chive oil: 

1 tsp. fresh chives

1 tbsp. fresh basil

Roasted red peppers from a jar or can

For the basil aioli:

4 egg yolks

6 large basil leaves

1 tsp. of tarragon vinegar or white wine vinegar

A pinch of salt and pepper

½ cup extra virgin olive oil

Method:

Blend roasted red peppers with sea salt and fresh ground pepper to taste, creating a coulis that is poured carefully into the center of a shallow plate.

Blend extra virgin olive oil with finely chopped fresh chives.

Strain the fibers.

Pour the chive oil carefully around the red pepper coulis.

For the crab cakes:

Take approximately one pound of Dungeness crab meat and combine it with the chives and a chiffonade  (long thin strips) of basil using your hands.

Form the crab meat into a patty by hand or use a round form if you have one.

Using a brush, coat each side of the crab cake with egg yolk.

Bread each cake lightly with the Panko breadcrumbs.

Heat clarified butter or extra virgin olive oil in a skillet.

Brown both sides of the crab cakes.

Finish the crab cakes in a 350-degree oven for about five minutes.

Place crab cake in the center of the red pepper coulis.

For the basil aioli:

Combine egg yolks, vinegar and basil leaves in a blender.

Add salt and pepper to taste.

Slowly drizzle in extra virgin olive oil.

Dollop the basil aioli onto the crab cake and serve.

Chef Chad K. Woodland invites you to be his guest for lunch or an early dinner, served daily

Chef Chad K. Woodland invites you to be his guest for lunch or an early dinner, served daily

But better yet, let the pros do the cooking! Parking is plentiful, the atmosphere is relaxed and welcoming and the food is fantastic at the Elkhorn Clubhouse. Come on by. Chances are you’ll want to stay the whole afternoon, watching the golfers work on their game as the sun begins to slowly set over the hills. 

Be sure to mark your calendar for upcoming special events, too, including a winemakers’ dinner and a beer dinner. The beer dinner is scheduled for August 31 and will feature specialty kegs from Boston’s Samuel Adams Brewery. Chef Woodland will pair the beer with delicious complimentary dishes. The winemakers’ dinner will feature organic Idaho winery Holeinsky and will take place on September 27. This dinner features a five-course gourmet meal paired with wonderful vintages.

Come catch a break from your busy summer and enjoy a flavorful meal with a great view at the Elkhorn Clubhouse. It is worth a trip off the well-trodden path!

–RES

The interior dining room at the Clubhouse is like no other space in Sun Valley

The interior dining room at the Clubhouse is like no other space in Sun Valley

Art for All

Each July, the Ketchum Arts Festival brings the community together

The Ketchum Arts Festival is a fun, free, community event

Each July, the vast green Festival Meadow in Sun Valley transforms into an outdoor art bazaar where creative people raise their tents, bring in their wares and open for business during the Ketchum Arts Festival. Featuring nearly 150 artists who work in mediums from oil paint to antlers, this colorful event displays local talent, live music and good food.

This year, the Ketchum Arts Festival took place on July 12, 13, and 14. Under bluebird skies hundreds of patrons meandered up and down the grassy aisles, browsing, buying, chatting with vendors and reconnecting with people from throughout the community.

My family's home for the weekend -- booth 42

My family's home for the weekend -- booth 42

My family spent the long sunny weekend inside booth #42. My daughter, a painter and digital artist, has exhibited and sold her work at the Festival for four years. For us, setting up our white tent and mesh walls is always a reunion of sorts. As the communal ‘barn’ of the show is raised, the Art Festival family catches up on the year that was. For us, this long weekend is the only time of year we see many of the vendors, despite the fact that the vast majority are local.

And you never know who you will meet at the Festival. This year, our neighbors in the next booth turned out to be neighbors in real life – neighbors we had never met. We packed up Sunday night with firm plans with the Abbotts to enjoy a glass of wine or some lemonade in their backyard that is about three over from ours.

The art is a individual as the imagination at this something-for-everyone event

The art is a individual as the imagination at this something-for-everyone event

Many of the shoppers who step into our booth are also familiar faces. Lovely people from Dallas, Marin County, Seattle, San Diego and lots of locals are all repeat customers, stopping by to look at the work; to talk art and to talk life. Many have offered college advice, business advice and encouragement to my daughter who is 14. Like-minded teens and young adults find shade beneath our tent to compare notes about the Japanese-inspired styles of Anime and Manga that inform my daughter’s work.

It is a weekend enjoyed by all – artists and patrons. From the tasty tacos, burgers, ice cream and smoothies, to the wide variety of live music, the Art Festival is a mellow, and free, way to embrace part of what makes Sun Valley so special.

A variety of live music and good food options bring provide a perfect break from browsing

A variety of live music and good food options bring provide a perfect break from browsing

Whether you’re in the market for handmade jewelry, ceramics, prints, wooden furniture, fiber art, hammocks, or even a tutu, there is something, in every price range, for everyone. It’s a wonderful way to while away a few lazy, hazy summer hours. If you plan to be in Sun Valley the second weekend in July, be sure to mark your calendar and come on by.

See you next year at Festival Meadow!

–RES

Family, Fashion and von Furstenberg

Panache welcomed Diane von Furstenberg, fashion royalty, to a trunk show in Sun Valley Village

Panache welcomed Diane von Furstenberg, fashion royalty, to a trunk show in Sun Valley Village

Sun Valley is a magical place and that magic bubbles up in unexpected ways. On Thursday, at the Panache boutique in the Sun Valley Village, it surfaced as world-famous clothing and accessories designer Diane von Furstenberg greeted shoppers by first name, exchanged hugs and caught up on family news (with her own family in attendance) during her annual trunk show.

The doyenne of high fashion herself greeted old friends and new

The doyenne of high fashion herself greeted old friends and new

Champagne flowed and von Furstenberg’s gorgeous line of pre-fall clothes, handbags and shoes were in the spotlight as elegant ladies enjoyed a first peek at everything DVF. Ms. von Furstenberg personally pulled pieces for the shoppers, suggesting styles, colors and perfect accessories to complete a look.

The festive gathering supported a local non profit

The festive gathering provided great shopping for a great cause

This show was the sixth year DVF has offered a first glimpse of the fall lines to Sun Valley shoppers. Panache owner Kathy Crosson said it is something she always looks forward to. The relationship between the high-end boutique and the famous designer developed when von Furstenberg visited town with her husband, Barry Diller, for a high profile conference. “She saw that we carried her line and came in to say hello,” said Kathy. “She asked if we would like to do a trunk show with her and the answer was, of course, yes!”

The DVF pre-fall line is flattering, feminine and just a little edgy

The DVF pre-fall line is flattering, feminine and just a little edgy

Thursday was another rousing success, with dozens of women enjoying the high energy evening. But all this glamor was for a good cause as each year the trunk show supports a local non-profit organization. This year, ten percent of profits benefited The Advocates for Survivors of Domestic Violence. A fashion show Wednesday night, entitled Fearless and Fashionable, also featured the stunning collection, again raising money and awareness for the Advocates.

Who said beauty is only skin deep?

–RES

Prana Yoga Class – River Run Lawn

Join us for a complimentary yoga class on the lawn at River Run.

8:45AM Morning Salutations with Cathie Caccia
11AM Gentle Yoga with Katherine Pleasants

Please bring mat, sunscreen & sunglasses

10% OFF Coupon on new merchandise at the Brass Ranch
Valid from July 20 – August 1

REFRESHMENTS
Coee, Tea, Cucumber Water, Lemon Water,
Fruit Salad

GIVEWAYS
From Prana
PRANA

YOGA ON THE LAWN AT
RIVER RUN JULY 20
Hosted by Prana & Brass Ranch River Run

208-622-6146
$10 Gondola rides for
all participants!

Recipe from the Resort: Crab Gazpacho

Clubhouse Crab Gazpacho -- cool and zesty on a hot summer's day

Clubhouse Crab Gazpacho -- cool and zesty on a hot summer's day

Chef Erik Olson of the Sun Valley Club doesn’t really go in for exact measurements. Rather, his cooking is done to taste and his taste tends toward the flavors of southwestern cuisine. As a child growing up in Arizona, he grew heirloom tomatoes and peppers as a hobby and cilantro is his favorite herb.  He loves to eat light, commenting, “When it was 118 degrees out, we all wanted food that was anything but heavy.”

But his culinary training and experiences broadened his horizons and while he still loves the flavors of his childhood, his palate embraces endless kinds of food. At Sun Valley Resort, he spent one season at Carol’s Dollar Mountain Lodge and one year catering in the Sun Valley Inn kitchen before assuming the mantle at the Sun Valley Club and bringing his point-of-view to the restaurant’s kitchen.

Step one: create a brunoise of fresh, seasonal vegetables

Step one: create a brunoise of fresh, seasonal vegetables

For the summer, Chef Olson created an incredibly fresh, surprisingly hearty and just right spicy crab gazpacho for the menu. The presentation is beautiful, with just picked colorful vegetables and a generous portion of crab meat creating a tower in the middle of a tangy tomato broth. It is just the right combination of cool flavors for a hot summer day.

Chef Olson has shared his recipe with readers of the Valley Sun as part of our Recipe from the Resort series. You will certainly enjoy this dish at home on the deck, accompanied by a nice dry white wine. Or come to the Sun Valley Club and let Chef Olson do the chopping for you, as you luxuriate on the restaurant’s beautiful large patio that overlooks the golf course, Dollar Mountain and Baldy.

Note: Chef Olson is a big fan using the technique called a brunoise — a very fine 1/8” dice. But if your knife skills aren’t up to the task, no worries. Your gazpacho may not look as pretty as his, but it will taste just as good.

Spoon the tomato-y broth around the vegetables taking care not to drown them

Spoon the tomato-y broth around the vegetables taking care not to drown them

Clubhouse Crab Gazpacho

Ingredients

2½ or 3 ounces of shredded King Crab or Dungeness crab (you can take the meat from crab legs or buy it fresh in lump form.  In a pinch even good quality canned crab will do).

Vegetables:

Brunoise dice of fresh:

Cucumber

Yellow squash

Red bell pepper

Zucchini, no seeds, only the skin and flesh

Tomatoes, flesh and skin only, no seeds

Enough of each to fill a small ramekin

For the broth:

About three cups of prepared tomato juice

 ½ cup fresh lime juice

1 to 1½ tsp. Worcestershire sauce, depending on how much heat you like

1 to 1½ tsp red wine vinaigrette

1 Tbl. sugar

A few dashes of Tabasco sauce, again, according to taste

½ tsp. fresh chopped jalapeno

Fresh cilantro and basil

Green onions, cut on a bias and placed in ice water to curl

Method

In a bowl, stir the chives and cilantro into the tomato juice.

In a small bowl, pack in diced vegetables until they take the round shape.

Tip the vegetables into the center of a shallow soup bowl.

Carefully pour the broth around the vegetables.

Shape crab meat into a small ball using your hands.

Place the crab ball carefully on top of the vegetables, creating a small ‘tower.’

Sprinkle curled green onion on top of crab meat as a garnish.

Chef Olson shows off his flavorful dish in the Clubhouse dining room

Chef Olson shows off his flavorful dish in the Clubhouse dining room

Be sure to come to the Clubhouse to sample and enjoy the rest of Chef Olson’s summertime creations. These include: a heirloom tomato salad with a white balsamic reduction, fresh burrata and arugula tossed with pesto and pine nuts; grilled sockeye salmon served with haricots verts, yellow and purple wax beans, fennel and red onion, and for dessert, new cookie sundaes and a decadent strawberry amaretto sundae.

The Clubhouse is now also offering duck tacos. These fabulous tacos are available on the patio Mondays and Mondays only from 4 – 7 p.m.  Following a round on the links, a bike ride or whatever your active Sun Valley day offered, enjoy a glass of wine or a cocktail from the full bar and dig into as many duck tacos as you like, priced at $5 apiece.

The Sun Valley Club offers one of the most pleasant dining rooms and patios in the Wood River Valley. Be sure next time you are making lunch plans to include this beautiful spot.

–RES

On Monday nights, grab some friends and come for a duck taco and cocktail on Sun Valley Club's stunning patio

On Monday nights, grab some friends and come for a duck taco and cocktail on Sun Valley Club's stunning patio