Let’s face it. We have all attended many memorable fundraising events that served less than memorable food. When the purpose is to paddle up for worthwhile causes, dinner often plays second string to a starting lineup of socializing and shopping auction items.
On May 21, however, food will be the focal point at Edible Idaho’s Trail Creek Dinner Benefit for the Hunger Coalition – an opportunity to do good and eat really, really well. Foodies rejoice!
According to Claudia Sanchez Mahedy, publisher of the magazine Edible Idaho South (a sponsor of the event with Sun Valley Resort, Hotel McCall and The Hunger Coalition), the concept is tantalizingly simple. Two Idaho James Beard Foundation semi-finalists, Chef John Murcko, Director of Culinary Operations for the Sun Valley Resort, and Chef Gary Kucy of Rupert’s Restaurant at Hotel McCall, will weave their edible alchemy throughout the evening, astounding and delighting guests. The chefs’ gastronomic genius will tantalize the taste buds, all while benefiting the Hailey-based Hunger Coalition.
Both Chef Murcko and Chef Kucy are famous for sourcing as much local food as possible for use in their restaurants and purveyors for this event include: 44 North Vodka, Cinder Wines, Huston Vineyards, Telaya Wine Co, Homestead Natural Meats, Ballard Cheese, Blue Sage Farm and Southwind Potatoes.
Be among the 50 lucky people to enjoy this never-to-be-duplicated evening. Start the night at the Sun Valley Inn before boarding picturesque horse drawn wagons that will whisk you to the historic Trail Creek Cabin. There, star mixologists will greet you with specialty cocktails sourcing only the freshest and tastiest ingredients. Guests will then be seated in the rustic but sophisticated and romantic space to then enjoy a six-course meal paired with exemplary wines. Winemakers and farmers who have generously donated their products will be in attendance to answer questions.
Tickets are $200 per person and all proceeds support The Hunger Coalition of Blaine County, an organization celebrating its 10-year anniversary.
If you need extra incentive, a sneak peek at the Chef’s Tasting Menu planned for this glorious gastronomical gathering features the following (and much, much more): an amuse course including stuffed spring morel with sweet pea emulsion as well as dill & peppercorn gravlox, pickled trumpets, warm horseradish potato and chives. A sunchoke chowder with morels and green garlic takes the soup course from humdrum to oh my! Subsequent plates will include flavors as varied as a sturgeon osso bucco with bacon, Brussels leaves, fiddleheads, lemon and tomato; oxtail shepherd’s pie with goat chop, smoked ramps and potato; and an elk mix grill with roast Idaho elk striploin, grilled elk sausage, roasted garlic-sage potato puree and huckleberry-red onion marmalade. Is your mouth watering yet?