The Valley Sun

Half a Sun Valley Club "Club Sandwich" and a cup of soup for $8? It's what makes slack worthwhile!

Slack: characterized by slowness, sluggishness, or lack of energy <a slack pace>

As a longtime local, I have to admit that spring slack is my absolute favorite season. It’s not that I can’t embrace the electric vibe of excitement winter brings with it, or that I don’t adore the infectious energy of summer, it’s just that slack is when the locals get their town back.

In the months of April and May, you will see those fabled “gone fishin’ till summer” signs in Wood River Valley shop windows, and dogs do actually lie undisturbed on Main Street. But one of the best aspects of this monumental slowdown are the locals’ specials. Restaurants all over town (well, at least the ones that stay open) offer amazing deals as a way of saying thank you to their most loyal clientele – and to get some bums on those seats before they get too dusty.

Of course the resort gets in on the action too, ramping up some of its regular year-round specials, as well as bringing out some choice ones just for the “shoulder season.” Here’s a quick roundup of some of my favorite spring specials in Sun Valley.

While the high-powered-career woman is not a type often found in Ketchum, hard-working small-business woman is. If you‘re one of those, why not treat yourself to that lunch out with girlfriends you’ve been promising yourself all winter but just couldn’t find the time for? The time is now, round up the ladies, head to Gretchens and enjoy half-price entrees and, most importantly, half-price wine, any Tuesday or Thursday in May.

Pacific Ahi Tuna grilled medium rare, served with pineapple chutney, lime aioli and organic greens on a brioche bun is the perfect accompaniment to lunch with the ladies.

For the families who need something to do with the little ones now that Dollar Mountain has said farewell for the season, pop in on Bald Mountain Pizza for some cheap, nutritious entertainment. Let the tykes build their own unlimited-topping pizza for just $5 (daily 5-9 p.m., now through June 6). Plus, get free tickets to a movie at Sun Valley Opera House following the carb overload.

Pile your pie high with Bald Mountain Pizza's unlimited toppings for $5 deal.

Whether you’re a golf enthusiast, golf widow/er, or just enjoy a spectacular view, make sure to stop by Sun Valley Club, arguably the resort’s hottest lunch spot, and chow down on the spring dining special of a cup of soup and 1/2 a sandwich for a just eight bucks. (runs from Monday through June 9, 11 a.m. – 3 p.m.).

Skiers, when the mountain closes this Sunday, channel the resort’s famed Austrian ski instructors and drown your sorrows at the newly remodeled Konditeroi. This Austrian gathering place has gone back to its Eastern European roots and is offering German beer and a house-made brat for $12.99 through June 7, a bargain for such a scrumptious taste of Sun Valley history.

Catch up on more delectable offerings from the resort’s 17 restaurants here, and follow Sun Valley Resort Dining on Facebook to make sure you don’t miss out this season.

Happy trails!

Jennifer Tuohy

Email restaurantreservations@sunvalley.com for details on any Sun Valley restaurant.

Chef Derek Gallegos shows off his restaurant's house specialty.

Valley taste-makers will be familiar with Chef Derek Gallegos’ work, initially as the chef/owner at The Sun Valley Brewing Company and more recently at Three Ten Main restaurant in Hailey. Today, he is at the helm of Sun Valley Lodge staple Gretchen’s. Named after Sun Valley’s own Gretchen Fraser, the family restaurant serves breakfast, lunch and dinner every day of the year.

For a taste of Gretchen’s goodness at home however, I talked with Chef Gallegos to get you a step-by-step guide to the perfect ribeye, one of the restaurant’s newest specialties.

Video not displaying properly? Click here.

Ribeye Steak with Gorgonzola Butter & Zinfandel Syrup, served with Idaho Mashed Potatoes and Asparagus

Gorgonzola Butter
Ingredients
1/4 lb. gorgonzola cheese room temperature, 1/4 lb. unsalted butter room temperature, 1 yellow onion, finely diced and caramelized in 1 tablespoon butter and 1 tablespoon olive oil, 2 dashes tabasco, 1/2 teaspoon kosher salt, 1 teaspoon sherry vinegar
Directions
Process all ingredients in food processor until smooth. Place on plastic wrap or parchment and roll into log shape, Place on cookie sheet and chill in fridge until firm.

Garlic Confit
Ingredients
1 lb. garlic cloves, peeled, 2 cups extra virgin olive oil, good quality, but not your best. Or just enough to cover the cloves.
Directions
Put garlic in small thick-bottomed sauce pan and cover with oil. Bring to boil, turn down to simmer and cook until garlic is soft and just beginning to brown, about 15-20 minutes. Stir every few minutes while cooking. Cool in oil. Will keep refrigerated for 1 month.

Mashed Potatoes
Ingredients
4 medium Idaho russet potatoes, about 3 lbs., 1/4 lb butter, 1/2 cup heavy cream
Directions
Cook peeled and cubed potatoes in water on low boil until easily pierced with fork, drain and save cooking water. In same pot lightly crush potatoes, add melted butter and warm cream, whisk potatoes until smooth, add some cooking water to potatoes if too stiff, add salt and white pepper to taste.

Zinfandel Syrup
Ingredients
1 bottle inexpensive, fruity zinfandel, 1 cup inexpensive balsamic vinegar, 1 tablespoon worcestershire sauce, 1/2 cup meat glacé (heavily reduced beef/veal stock), optional
Directions
Reduce all ingredients in thick bottomed sautee pan over medium heat to about 1/2 cup or until syrupy. Let cool.

Steak Salt
Ingredients
1 tablespoon sichuan peppercorns, 1 tablespoon rose peppercorns, 1 tablespoon allspice berries, 1/2 cup black peppercorns
Directions
Grind all above ingredients in spice/coffee grinder then mix with 1 lb. kosher salt and 1 oz. brown sugar. Put in jar with tight-fitting lid. Use on steaks, chops, ribs and fish throughout summer.

Don’t want to cook? Head to Gretchens and let Chef Gallegos and his crew cook this for you to perfection.

Happy Trails!

Mrs. Sun

Call 208.622.2800 or email restaurantreservations@sunvalley.com

Ladies Day Lunch Special at Gretchen’s in the Sun Valley Lodge

• Half-price Entrees & Wine
• Tuesdays & Thursdays from 11:30am – 3pm
• Offered 10/20 – 11/22

*Gretchen’s Restaurant will re-locate to the Ram Restaurant at the Sun Valley Inn between 10/18 and 11/2

Reservations:  208-622-2144