Welcome to The Valley Sun’s series of Recipes from the Resort, where I scour Sun Valley’s restaurants for some of the best dishes to pinch for your personal cooking pleasure. This week I visited the resort’s newest dining establishment, The Sun Valley Club, and caught up with chef Art Wallace to get the skinny on a staple of the club.
Chef Art Wallace's versatile chicken lettuce wrap, a great option for wheat- and gluten- free diets
Check out this video for a quick, step-by-step guide to the simple but scrumptious Chicken Lettuce Wrap:
Chicken Lettuce Wrap Serves 2
Internal Garnish Ingredients 1/2 red bell pepper, 1/2 green bell pepper, 1 green onion, 1/4 cup water chestnut, 1 teaspoon chopped garlic, 1 teaspoon ginger, 2 cups cooked chicken, 1 tablespoon sesame oil, 6 whole lettuce leaves (Butterleaf or Iceberg) Directions Chop all the ingredients into bite-sized pieces. Combine bell peppers, onion, water chestnut, garlic and ginger. Heat 1 tablespoon of sesame oil over a high heat, saute the vegetable mix, add the chicken, saute for 2- 3 minutes more. Serve with whole lettuce leaves for wrapping and sweet chile and curry sauces.
Coconut Curry Sauce Makes one cup Ingredients
1 cup coconut milk, 1 tablespoon curry paste, 1 tablespoon brown sugar Directions
Bring coconut milk and curry paste to a boil, reduce heat, simmer and add brown sugar. Continue to simmer until sauce reaches desired consistency.
Don’t want to cook? Head along to The Sun Valley Club and let Art and his crew whip these up for you.
Trail Creek Baby Back Ribs with twice-baked potatoes and apple cider vinegar coleslaw
Welcome to The Valley Sun’s new Recipes from the Resort series. Over the coming weeks I’ll be scouring Sun Valley’s restaurants for some of the best dishes to pinch for your personal cooking pleasure.
This week I pried the secrets to Trail Creek Cabin’s mouthwatering rib sauce from Wendy Little, head chef at the rustic retreat. So, if your Fourth of July BBQ is not the hit of the neighborhood, I cannot be blamed!
Baby Back Pork Ribs
with Trail Creek BBQ Rub
& Smoky Bourbon BBQ Sauce
Trail Creek Smoky Bourbon BBQ Sauce Ingredients
2 cups ketchup
1/2 cup mild (light) molasses
1/3 cup Bourbon
1/4 cup Dijon mustard
2 tablespoons Worcestershire sauce
2 teaspoons smoked paprika
1 teaspoon garlic powder
1 teaspoon onion powder
2 tablespoons liquid smoke
1 chopped chipolte Chile
1 tablespoon Adobo sauce Directions
Combine all ingredients in a heavy bottomed saucepan. Bring to a boil, then reduce to a simmer stirring occasionally for 20 minutes. Chill and cover. Can be made one week in advance.
Trail Creek BBQ Rub Ingredients
3 slabs Baby Back Pork Ribs
3 tablespoons brown sugar
3 tablespoons smoked paprika
2 tablespoons ground black pepper
1 tablespoon garlic powder
1 tablespoon ground cumin
1 tablespoon Chile powder Directions
Preheat the oven to 250 degrees. Combine all ingredients expect the meat in a small bowl. Rub both sides of ribs with the mixture. Let stand one hour before cooking. Put the ribs in the oven with a water bath underneath. Slow cook the ribs for 3 hours (this can be done a day in advance). Remove ribs from oven and slather with the Smoky Bourbon BBQ sauce. Place on an indirect grill and cook using the Weber Method or something similar. Add wood chips to the grill for extra flavor. Barbecue for about 45 minutes, brushing occasionally with the sauce. Serve with twice-baked potatoes and coleslaw.
Don’t want to cook? Head down to Trail Creek Cabin and let Wendy and her crew cook these up for you: All the taste with none of the effort. They serve these scrumptious ribs and an array of authentic Western fare Tuesday through Saturday nights, call 208.622.2019 for reservations.
Let’s face it. Typical Father’s Day gifts and activities can be, well, typical. My guess is that the gift of a standard necktie and stereotype of dad as grill chef on Father’s Day only became jokes because they are so common.
Well, in Sun Valley, Father’s Day, celebrated this year on Sunday, June 15, can be anything but average. Add the many activities your dad will love, to all the gear he needs and throw in a new outfit or two to accompany said activity in style, and you’ll have a Father’s Day to remember.
Stop by Pete Lane's in the Sun Valley Village to demo a bike on Father's Day
Start Sunday with a stop at Pete Lane’s Mountain Sports in the Sun Valley Village. There will be free bike demos all day from Cervelo, Turner, Norco and Kona. Terrific mountain bike trails await just across the street in the White Clouds and road biking possibilities stretch in every direction.
Next stop? The Sun Valley Club for a wonderful, relaxing lunch at the restaurant. Whether he wants to tuck into a hearty meal following his biking adventure or wishes to keep it light for afternoon activities, there is something for everyone on the locally-sourced, super fresh menu.
A few hours on the Sawtooth Putting Course is fun for the entire family.
Following lunch, dad may want to simply relax on the patio and take in the view, or if he is a golfer, there are numerous choices to consider. One is to take the whole family to the Sawtooth Putting Course for 18 holes of fun for every skill level and age. Playing the front or back nine at the storied Trail Creek or White Clouds courses would also make many men very happy.
Dad not a golfer or a biker? How about a scenic trail ride on horseback from the Horsemen’s Center. These gentle rides last up to an hour-and-a-half and offer never-ending vistas and views from atop Dollar Mountain. Then head down to the Konditorei at the Sun Valley Village for the finest coffee drinks, pastries, hearty breakfasts and fabulous lunches. This time of year, dining on the Konditorei deck cannot be beat.
Local trails are convenient and great for hiking or mountain biking.
Or how about a family hike up nearby Proctor Mountain with a picnic lunch up top? The Short Line Deli in the Sun Valley Village will prepare made-to-order sandwiches and offers chips, drinks, desserts and salads to round out the meal.
Maybe the best Father's Day for dad is some alone time with mom. Book a creekside table at Trail Creek Cabin to enjoy great food or a drink.
Maybe a romantic dinner is in order for the man in your life. Book a babysitter and make a reservation on the deck at Trail Creek Cabin or at the Ram patio in the Sun Valley Village. Both offer fine dining in a beautiful atmosphere. Please call restaurant reservations at 208.622.2391 to book your table.
Treat dad to the latest in mountain lifestyle fashion from Brass Ranch.
As far as gifts go, every store will offer endless ideas. Pop into Pete Lane’s for the latest and greatest bike and hiking gear; the Pro Shop at the Sun Valley Club sells only the best names in golfing hardware as well as the latest styles for the game; Brass Ranch will help any man achieve the look of the mountain lifestyle. Before Father’s Day, take a few hours to shop the Village stores. Dad will be stunned by your thoughtfulness at finding the perfect gift.
There is really so much to do, perhaps you should make a weekend of it. That would allow for fly fishing, as well. There may not be a more relaxing activity for the man who does so much for so many than to wander hip deep into one of the area’s glorious rivers to unplug and unwind.
No matter how you celebrate Father’s Day, be sure to acknowledge the great fathers you know. They deserve a day to remember.
For my dad (pictured here with an amazing steelhead caught near Stanley this spring), nothing says Father's Day like time on the river. Happy Father's Day, Dad!
As our server Shauna approached the table to take a drink order with her signature smile, the business of the day began to evaporate into the tumbling water of Trail Creek as it raced just feet from where we sat. The wide wooden deck, perched inches away from the burbling stream, was set with umbrellaed tables and offered a full bar, complete with comfortable bar stools and festooned with twinkling lights.
The deck at beautiful Trail Creek Cabin awaits to make your dining dreams come true!
Welcome to summer at Trail Creek Cabin, Sun Valley’s historic restaurant located 1.5 miles east of the Sun Valley Lodge. This romantic hideaway in the Idaho hills was originally built in 1937 as a hunting lodge and now offers a first-class dining experience featuring a menu filled with the freshest, most local, most seasonal choices available.
There is no better place this summer to enjoy a hand-crafted cocktail (pictured is the Hawaiian Cosmopolitan) and delicious, locally-sourced food.
This summer, creekside dining is a must-do. Though the restaurant normally offers al fresco dining on the lawn adjacent to the restaurant, there is something really special about descending the steps onto the deck. The slight mineral smell of the creek and the sounds it makes as it bounces over rocks and around bends ensure a one-of-a-kind experience.
Through June 21, the menu at Trail Creek Cabin includes a nightly “deck” special, that for $15.95, is a can’t-miss. This week, the special included a grilled New York Steak with crushed red potatoes and seasonal vegetables accompanied by a glass of red wine and ending with homemade cinnamon ice cream.
The daily 'deck special' hit the spot.
The rest of the menu this summer, under the direction of Chef Wendy Little, is full of delicious details and fan favorites. Small plates include House Smoked Rainbow Trout with potato and watercress salad, a Charcuterie Plate and Ground Elk-Buffalo Sliders. A complement of salads provide a light interlude and rely on locally grown, in-season ingredients. Large plates range from Grilled Eggplant for the vegetarian to a Bone-In Cowboy Rib Eye for those who crave a taste of the wide-open range. Of course, wonderful fish dishes like Cedar Planked Alaskan King Salmon and Potato Wrapped Idaho Sturgeon with sublime sides are also available.
Trail Creek Cabin is also known for it’s hand-crafted cocktails and extensive wine list. Bartender Richard carefully prepares Basil Lemondrops using fresh basil that is still growing behind the bar. Another favorite is a Huckleberry Mojito, full of the flavor of fresh local huckleberries. My favorite is the Hawaiian Cosmopolitan made with fresh pineapple. It’s a trip to the beach without ever having to leave the beautiful Idaho mountains.
My chicken was juicy and flavorful, perfect for a summer's evening.
Save room for dessert as Trail Creek Cabin’s enormous “Mile High” Mud Pie is something you have to taste to believe. They also serve local ice creams, a wonderful chocolate lava cake and specialties featuring in-season berries and fruit.
For dinner one night recently, our party of four enjoyed a relaxing dinner on the deck and ordered a wide selection from the menu. I sampled the night’s Market Salad that was comprised of the freshest local asparagus, crumbled egg, a bit of breadcrumb and hazelnuts. It was accompanied by a wild mushroom strudel and was absolutely perfect. Our large plates ranged from the Bone-In Cowboy Rib Eye (with the best buttermilk onion rings ever), the deck special, Brick Red Organic Rotisserie Chicken and the Slow Cooked Heritage Pork Ribs. Delicious!
Bring your friends and enjoy a memorable meal along the banks of Trail Creek.
To make a special night even more special, book a round-trip carriage ride to Trail Creek Cabin from the Resort. This approximately half-hour journey includes beautiful scenery and the chance to take life at a slighter slower pace. For details on this memorable option and to ask about the Mountain Romance package, please call 208.622.2387.
Reservations for dinner are available by calling 208.622.2097 and dinner is served Tuesday through Saturday 5:30 to 9:00 p.m.
Dinner on the deck beside Trail Creek – it really feels, and tastes, like summer!
Growing up on the East Coast, my early perceptions of the west largely consisted of visions of horses and wide open plains – images from books and films. This reality was reinforced by trips to ‘dude ranches’ in Wyoming as a child. I mostly remember scratchy straw cowboy hats, stiff leather cowboy boots and saddle sores from vacations spent on horseback. But I also remember the gorgeous scenery and excitement of learning riding basics.
Picture yourself here. Trail rides are offered seven days a week throughout the summer in Sun Valley.
Though Sun Valley isn’t the Wild West, horseback trail riding is certainly still part of our western culture. And no trip to a dude ranch is required to get some quality time in a saddle.
The Sun Valley Horsemen’s Center, located within easy walking or biking distance of the Lodge and Inn, provides a genuine trail riding experience that is fun, scenic and great for all ability levels. During the summer, stop by the Stables, or call 208.622.2387, and book a guided one or one-and-a-half hour ride up scenic Dollar Mountain. Rides are also available by appointment.
Look for the wagon on Sun Valley Road and stop by the Horsemen's Center to reserve a trail ride or carriage ride.
Chana, the assistant manager at the Horsemen’s Center (who looks the part in her flannel shirt, cowboy boots with spurs and broad smile), said both rides are beautiful. The California native turned Sun Valley wrangler said the longer ride dips down the Elkhorn side of the mountain, while the shorter ride offers fantastic views of Ketchum and beyond.
“During the high season that really heats up in mid-June, we offer trail rides seven days a week,” Chana said. “The first ride goes out at 9 a.m. and the last ride at 4 p.m. Reservations are required and we can take up to eight people at one time. We cater to the ‘never-ever’, the experienced horse person and everyone in between.”
Participants must be at least eight years old, 52 inches tall and accompanied by an adult. Riders are asked to arrive at the Stables 20 minutes before their set-out time for an orientation. A one-hour ride costs $46 and the longer ride runs $59. Tax is not included.
Communing with Sun Valley's horses is a popular family activity.
If you don’t want to ride a horse, you can still visit with some of Sun Valley’s most popular residents. The wide pasture along Sun Valley Road is populated by some of the Resort’s gentle horses that are more often than not up for a scratch on the nose or a carrot treat.
Another way to get a taste of the western experience is to book a summer wagon ride to Trail Creek Cabin for dinner. Please call 208.622.2387 for the details on this memorable mode of transportation. Currently, wagon rides are being offered on Tuesday and Friday evenings. The cost is $28 for guests 13 years and older and $18 for ages 2 – 12. This does not include dinner.
Your limousine awaits ... Idaho style!
Rustic takes a turn to the romantic when the horse drawn carriage ride is part of a special package in Sun Valley. First, you will be welcomed with chocolates in your well-appointed and elegant room. Then, step back in time as you board a carriage that will carry you to, and from, the sublime Trail Creek Cabin. There, a table for two awaits, either outdoors on the patio or inside in the one-of-a-kind dining room. This romantic special is $237 per person double occupancy and includes one night’s lodging and the carriage ride. It does not include dinner. For reservations please call (866) 616-8224.
Get your giddy up on!
A meal at Trail Creek Cabin is made even more special by a horse drawn carriage ride.
Summer has arrived in Sun Valley (yay!) and with it, the beginning of a delicious, fresh season of food.
Right now, there’s no better place to enjoy the tastes of summer than Sun Valley Club Restaurant, especially with the addition of ten new dishes to their already extensive lunch menu.
The terrace at the Sun Valley Club is a pretty spectacular spot to enjoy lunch and the food is just as good as the view!
Grab a comfortable seat on the patio. Sip a swamp water or glass of fine wine and enjoy the sweeping vistas across the Trail Creek Golf Course and up to Dollar and Bald Mountains and beyond. It’s like being at country club except you don’t have to pay dues.
While you relax, Chef Erik Olson and his professional team in the kitchen will prepare for you the tastiest, freshest lunch that emphasizes farm-to-table and local ingredients.
The new cold poached salmon salad is a refreshing and delicious choice for summer
Twice this week, my friends and family have enjoyed lunch at the Sun Valley Club. Our first visit was to celebrate the last day of school and our party of five enjoyed salads including the Club’s famous Crab Louis and a filling and tasty southwest chicken salad, as well as the slider trio, the green chile chicken melt and a falafel lettuce wrap. Everything got a thumbs up.
On the second visit, we decided to change up our tried-and-true favorites to explore the new menu options. But what to choose? Perhaps the shaved prime rib sandwich with havarti, crispy fried onion, grated horseradish and whole grain mustard sauce on ciabatta? The grilled chicken flatbread is also an appealing option with chicken, sorrel pesto, tomato, feta, red onion, arugula, pine nut and parmesan. Something lighter perhaps? An in-season caprese salad with heirloom tomatoes, fresh mozzarella, prosciutto, basil pesto, white balsamic, arugula and shaved parmesan sounds like an early summer winner.
The fish tacos, new to the Sun Valley Club's menu, were a hit with our group
I finally settled on the cold poached salmon salad as it was a sunny, hot day just made for a light dish. It didn’t disappoint. The beautifully presented plate offered a generous serving of poached salmon with a delicate cucumber mint salsa over mixed greens, dotted with avocado and mango. It tasted as great as it looked.
My dining partners both opted for the Rocky Point fish tacos and sung the praises of the cod filets in white corn tortillas with cabbage, baja sauce, pico de gallo, avocado, fresh cilantro and lime.
It was a shame we all had to go back to work as the Sawtooth Putting Course and driving range beckoned nearby. All the Sun Valley golf courses are fully open and it surely looked like everyone was enjoying their time on the beautiful fairways.
In other Sun Valley restaurant news, the Ram Restaurant in the Sun Valley Village reopens for the summer on June 6 and is a wonderful place to enjoy al fresco dining on the patio with a view of the swan pond. More often than not, live music also accompanies a fine meal at the Ram. This summer, along with steakhouse favorites, this wonderful restaurant (my personal favorite) will serve lighter options like halibut cheeks and Divers scallops. Don’t worry, fondue is still on the menu!
Beginning June 21, bike, hike or take the gondola up to Roundhouse on Bald Mountain to enjoy lunch with a breathtaking view
At the Konditorei, patio dining is in full swing and the restaurant is now serving locally roasted Lizzy’s Fresh Coffee, all Fair Trade and organic. Three styles – Boulder Blend, Sawtooth Single and Pioneer Decaf are the perfect accompaniment to one of their hand-crafted European style pastries.
And the Roundhouse opens its doors to the most scenic lunch in the Lower 48 on June 21, to coincide with the start of gondola service up Bald Mountain. This is the perfect reward for a hike up the hill or just a great way to spend some time with family and friends surrounded by breathtaking scenery.
It promises to be a succulent summer in Sun Valley!
Whether you dine inside or on the patio, the Sun Valley Club is a great place to celebrate
After an active winter’s day on the slopes, there is no better way to unwind than to the sounds of live jazz music. Add in the comfortable and inviting environs of the Duchin Lounge at the Sun Valley Lodge, a handcrafted cocktail or glass of fine wine and some of the best bar food around, and you have the recipe for a perfect night.
Come on in for some hot jazz at the Duchin Lounge
Throughout the winter, the Duchin Room comes alive almost nightly with a variety of jazz artists performing in a variety of styles. Sunday evening, an enthusiastic crowd found a seat, settled in and let the dynamic and transformative piano music of the incomparable Alan Pennay, accompanied by an amazing bass guitar, wash over them. Pennay played to the attentive, appreciative group from 6 to 9 p.m. Pennay first came to Sun Valley in 1972 from Australia, to ski and play piano. His standards with a twist have earned him a loyal following.
Alan Pennay's standards with twist have earned him a loyal following
After a busy weekend, I joined the crowd, settling in to my favorite seat at the Duchin Lounge. The high leather banquettes in the back are a great place to find some privacy and peace to enjoy the music. Our wonderful server, Virginia, served up tasty treats – Kobe beef sliders and homemade hummus and pita. At the bar, Bobby mixed tasty cocktails with a smile. The room was filled with both locals enjoying the last gasp of the weekend before returning to work and visitors taking advantage of yet another great facet of a Sun Valley vacation.
Live music continues this week with crowd favorite Paul Tillotson and his trio performing on the 28th and 29th from 4:30 to 8:30 p.m. followed by the one-and-only Joe Fos Trio playing until closing. Please check HERE for a full schedule of entertainment at the Sun Valley Resort.
Let bartender Bobby create a special cocktail for you, or perhaps just pour a fine glass of wine
The Ram Bar at the Sun Valley Inn also offers live music to accompany your evening. On January 30, enjoy the sounds of Brooks Hartell from 5 – 8 p.m.
There is no better cure for the midwinter blues than some red-hot jazz. Spend a few hours at the historic, cozy and comfortable Duchin Lounge and let yourself be transported by the live music. It’s like a little mini-vacation within a vacation or just the regular workweek.
Who needs a sit-down dinner when you can enjoy delicious sliders while listening to fantastic jazz?
For more great live music, be sure to spend some quality après ski hours at the Warm Springs and River Run lodges. Until 5 or 5:30 p.m. on weekend afternoons, extend the day by kicking back with friends, a beer and some great tunes.
Bonus picture of Sunday night's unbelievable sunset over Baldy
Blue skies and picture perfect weather welcomed diners to lunch at Roundhouse Restaurant Thursday
The weather Thursday was bluebird skies, scattered white fluffy clouds, bright sunshine and no smoke: the perfect day to kick off Labor Day weekend by hopping on the River Run gondola to ascend to a barbecue lunch with the best view in town. Sailing over the single track mountain bike trails and ski runs, the ride on the gondola is beyond scenic. As you soar above the tree line, the majestic Pioneer Mountains provide a sublime vista to the east, while the cities of Ketchum and Sun Valley take form in miniature below.
But getting there is only half the fun when you decide to have lunch at the historic Roundhouse restaurant. Perched at 7,700-feet above Ketchum, Roundhouse says Sun Valley like nothing else. With its rustic interior, vast decks and unparalleled views, a meal there shouldn’t be missed.
The view is unbeatable from the Roundhouse deck -- and the barbecue lunch lives up to its surroundings
Roundhouse just reopened for the rest of the summer season and will serve a tasty, varied barbecue menu through September 8. Choose from traditional beef burgers or veer into the more esoteric: buffalo burgers, chicken burgers, veggie burgers (my choice – delicious!), bratwursts and entrée salads. Sides include homemade coleslaw, potato salad, fruit salad or chips. Enjoy a beer, wine, cocktail or soft drink with your sophisticated picnic on the deck.
From Friday to Monday, the Lookout Restaurant atop Baldy will also offer its wildly popular taco bar at lunch to those enjoying a hike, bike ride or sightseeing trip on the mountain. Lift service to Lookout begins where the gondola lets off to get riders to the tip top of the hill.
A gondola ride up to the historic Roundhouse for lunch is a must-do Sun Valley activity
Lunch with a view is just one of many must-do activities to put on your Labor Day weekend “to-do” list. One of the busiest holidays of the year in Sun Valley, there are parades to delight; antiques and art to browse and buy; cars to covet; pancakes of which to partake.
The annual multi-day celebration that is Wagon Days is jam-packed. Starting Friday, Arts, Crafts and Antiques Fairs can be found up and down the Valley. From 4 – 7 p.m. that day, cowboy poets, old-time fiddling, western music and more will delight at the Ore Museum in Ketchum with concerts from Matt Renner and the band Slow Children Playing to follow.Also Friday night, local art galleries will open their doors and welcome lookers and buyers from 5 – 8 p.m.
The "Big Hitch," made up of six enormous ore wagons, is a sight to behold as the grand finale of Saturday's parade
Saturday is the big show with many events leading up to Wagon Days‘ famous Big Hitch Parade. Starting at 8 a.m., bring the entire family to Ketchum for an old-fashioned, all-you-can-eat pancake breakfast with all proceeds benefiting local youth groups. The kids can work off that carb-fueled energy at a children’s carnival featuring mini train rides, astro jumps, a climbing wall, bungee run and more.
At 1 p.m. the Big Hitch Parade rolls down Sun Valley Road. This, the largest non-motorized parade in the Northwest, features museum quality buggies, carriages, carts, stagecoaches and wagons that illustrate and honor the tenacity of the area’s early settlers. Six gigantic Lewis Ore Wagons, the Big Hitch, pulled by a 20-mule jerkline, offer the eye popping grand finale. Music and festivity in Ketchum extend well into the night following the parade.
The Great Wagon Days Duck Race also follows at Rotary Park. A favorite of children of all ages, this event launches thousands of plastic ducks into to Big Wood River to ‘race,’ all while benefiting local non-profits.
Sun Valley's Silver Car Auction is eye candy for anyone who loves fabulous four-wheelers
In Sun Valley, on both Saturday and Sunday, be sure to come by the Silver Car Auction beginning at 9 a.m. 250 collector car owners and dealers display and auction off unique and beautiful cars until 8 p.m. There is eye candy for everyone from admirers of classic cars to sports cars and is a must-see for aficionados of every persuasion.
While in Sun Valley, be sure to stop into the Konditorei or Gretchen’s for a delicious breakfast or lunch, or grab gourmet sandwiches to go at the Short Line Deli followed by a special ice cream treat at a la mode. Village restaurants will be serving dinner over the weekend, too – the perfect way to unwind and enjoy the best in local flavors and handcrafted recipes after a very busy day.
The Great Wagon Days Duck Race is a spectacle and fun for children of all ages!
We can’t wait to see everyone out in Sun Valley and Ketchum enjoying glorious weather (the forecast looks great), a fantastic array of events and fun for everyone. We are all so grateful that Wagon Days is on and better than ever and can’t wait to share this spectacular weekend, as well as our own very special, very active version of normal, with our guests. It’s going to be a great Labor Day weekend!
To borrow shamelessly from the incomparable Johnny Nash, Jimmy Nash and others, “It’s gonna be a bright, bright sunshiny day…”
Brian Boitano has a long history of headlining Sun Valley On Ice - now he returns to share his other passion, cooking (photo courtesy Craig Heath)
Olympic figure skating legend Brian Boitano just looks like someone you want to have as a friend; someone with whom you want to share dinner, a cocktail and stories. Now is your chance! Brian is coming to Sun Valley to host a special cooking class and party on September 1 and you are invited.
Cooking you might say? Brian Boitano? Yes! As the 1988 Olympic champion, the 1986 and 1988 World Champion, and the 1985-1988 U.S. National Champion in figure skating, he is one of the most exalted skaters of our time. After turning professional following his 1988 season, Brian continued and continues to skate, entertaining countless fans in shows and television specials each year. He has headlined Sun Valley On Ice many times and is a local favorite. But he also found a second career about which he is equally passionate – cooking.
Boitano creates all of his own recipes and will offer tips and techniques to prepare them at home with the fortunate guests at his August 22 event
A self taught chef, Brian took his love of food and entertaining and parlayed it into a popular television program on both the Food Network and Cooking Network. In What Would Brian Boitano Make? the eponymous star of the series shares recipes, techniques and tips for entertaining with viewers, all with his signature style. From his television work came a cookbook by the same name, a collection of his best recipes that will help you look like a gold medalist in your own kitchen.
On September 1, 100 lucky people will gather at the spectacular home of Kim Selby in Ketchum to learn from Brian as he gives a cooking lesson and offers tips a la his popular television show.
The Valley Sun caught up with Boitano to discuss the upcoming event.
TVS: You have a long-standing connection to Sun Valley. Are you looking forward to returning next week?
BB: Sun Valley is near and dear to my heart and I always love to come back. Not only do I have wonderful memories of all the shows I’ve performed in, but I have good friends here.
TVS: But this time, you’re trading in your skate blades for knife blades. Tell us what people who attend the function on the 22nd might expect.
BB: Well, you can expect great food and drinks that you will be able to replicate at home. You can also expect to learn these recipes in one of the most beautiful kitchens in the Northwest. Kim’s house is gorgeous and is fully stocked with everything you need to make an unforgettable meal. She even has a pizza oven that we’re going to use.
TVS: Is this event for the seasoned cook or for anyone who is interested?
BB: My philosophy on cooking is that everyone can do it. You just need a plan. My cookbook, from which I will be choosing recipes for that event, lets you make delicious food in very few steps. It’s for everyone from the novice to the experienced chef.
TVS: You created all the recipes in your cookbook yourself, correct?
BB: Yes, they are all mine! Usually I follow something that interests me when beginning a new dish. I may not have used much allspice in cooking and would like to try it, so I think about what allspice would be good with. Rice? For sure! Let’s try rice. Then I lay out how I’m going to make a new dish. Sometimes it works out and sometimes it doesn’t but if it doesn’t I can dissect what went wrong and learn from it. The dishes in my cookbook have gone through a lot of changes to get to where they are!
During all my travels for skating, I have been able to indulge my interest in food from many cultures and many different flavors. I also give a nod to my Italian heritage. It all comes through in my recipes.
TVS: Any ideas about what you plan to cook and teach the guests to cook?
BB: One of the things I’m making is southwestern sopapillas – a recipe in the cookbook that people just love and I love. Where sopapillas are usually sweet, mine are savory. They are little dough balls that puff up when you fry them. Then I poke a hole in them and stuff them with salsa and bean dip. They are absolutely delicious, easy to make and certain to impress dinner guests! I am also planning on a white wine sangria with fresh mint in it and pizza because when you have a pizza oven in the house, you have to use it!
TVS: Any plans to take to the ice while you are in town?
BB: I actually do plan to skate a little bit in Sun Valley to get in shape for my upcoming season. There are a lot of people at the rink I really appreciate working with and it’s a beautiful place to skate. I have two NBC shows coming up in the fall so I am ready to train for them.
TVS: This dinner benefits the Sun Valley Figure Skating Club. Do you have a special connection to the organization?
BB: Skating in Sun Valley is very special and I always want to support and encourage young people in the sport. When I was an up-and-coming skater I competed in the Club’s annual Summer Championships and I am happy to help this excellent program.
Boitano has a long history in Sun Valley. Here he enjoys time off with fellow skater and choreographer Gia Guddat (photo courtesy Craig Heath)
Tickets to this once-in-a-lifetime chance to break bread with Brian Boitano are available at www.sunvalleyfsc.com, by calling 208.622.8020 or at the Club office located behind the skate house. Very limited VIP tickets are available for $200 ($375 per couple) and include a private cocktail hour with Brian Boitano. Tickets to the cooking demonstration, that include signature cocktails and hors d’oeuvres are available for $100 ($175 per couple). Guests will also receive a signed cookbook. All proceeds benefit the Sun Valley Figure Skating Club, dedicated to skating excellence and making this lifelong sport available to children in the Wood River Valley.
I have my ticket and look forward to this amazing night! See you there.
PLEASE NOTE: DUE TO RECENT FIRES, THIS EVENT WAS RESCHEDULED FOR SEPTEMBER 1. TICKETS ARE STILL AVAILABLE!
The fundraiser benefits the Sun Valley Figure Skating Club and encourages children to pursue this lifelong sport
A walk through the Wood River Farmers’ Market, that made its seasonal debut in Ketchum last Tuesday, invites appreciation for the here and now and anticipation for what’s to come. The offerings at the popular Market, located at East Avenue and Fourth Street, unfold with the warming weeks. The first early summer stands offer hearty lettuces, radishes and my favorite, local morels harvested from secret verdant places. As days grow longer and hotter, tomatoes, zucchini, peas, beans, broccoli, peppers, strawberries, blackberries, blueberries, huckleberries – all the pleasures of summer – begin to appear. The Market is constantly evolving, constantly surprising.
Amid all the fresh offerings from local Idaho fields, you will also find pork ribs and steaks and street tacos, oh my! The Market is a terrific place to grab lunch (all the locals do) or to take home prepared food for the family for dinner. Many Tuesday nights at my house feature a half rack of pork ribs (I dare you to walk away from the scent from the cooking meat at the Market), coupled with a fresh salad and vegetable and loaves of crusty bread – all purchased booth to booth.
Step right up -- dinner is served
For those with a sweet tooth, hop into the long, but worth it, queue for homemade pies with the flakiest crusts in creation. Sample elegant little cakes in miniature mason jars and abundant French pastries and treats. If you are gluten free, there are also plenty of rich, delicious choices.
And that doesn’t even begin to cover the local cheeses, glorious flowers, handcrafted pottery and jewelry, jams and jellies, tomato sauce, fresh eggs, herbs, handmade sausage. It’s a good thing we have 18 full weeks to enjoy the area’s bounty. And if even that isn’t enough, the Market moves to Hailey on Thursdays.
Everyone enjoys the first days of summer break with a sweet treat
Under Sun Valley Executive Chef John Murcko’s direction, look for a strong farm to table influence in the Resort’s restaurants this summer. Sun Valley’s complement of eateries – from the sophisticated grab-and-go Short Line Deli to fine dining at Trail Creek Cabin and the Ram will all feature local ingredients and indigenous flavors. The restaurant’s chefs incorporate what is at the height of freshness into their menus, constantly changing their epicurean alchemy during these warm months and into the fall. Please check back to this blog during the course of the summer for regular postings about our chefs and recipes from the Resort’s kitchens.
The pleasures and benefits of being a locavore are well documented and commonsensical. During Idaho’s long frozen winters, eating this way takes some work. But in the summer, just stroll or bike downtown. Enjoying the freshest, tastiest food harvested from just down the street or down the Valley couldn’t be easier or more edifying.