Clint Black and Much, Much More

The hills in Sun Valley are alive with late summer sounds of music. Even though the mad pace of high season has slowed down a bit, two amazing shows are coming to the Sun Valley Pavilion this week that should not be missed!

On Friday, high energy, country-based favorites, Reckless Kelly take to the stage at the Sun Valley Pavilion for a concert sure to get the audience on its feet. A limited number of tickets are still available by calling 208.622.2135 or by clicking HERE.

Then, on Thursday, September 12, the one and only Clint Black will perform an intimate, acoustic concert at the Pavilion, presenting a side of his vast talent that few get to see. Here, this award winning singer-songwriter will perform with only four other musicians, while in many venues, Black plays for audiences of thousands. In Sun Valley, you will see him up close and personal. The concert, sponsored by the Sun Valley Center for the Arts, promises to be a memorable one. Black is known for a classic, traditional country style. His debut album, Killin’ Time, produced four straight number one singles and the hits just kept coming. He will perform at 7 p.m.

The Sun Valley Pavilion is the perfect place to enjoy Clint Black's intimate, acoustic show

The Sun Valley Pavilion is the perfect place to enjoy Clint Black's intimate, acoustic show

Before ducking into the Pavilion to enjoy a pre-show glass of wine and conversation with friends new and old, be sure to spend some time in the Sun Valley Village getting the most of the late summer offerings. Sales at Village specialty shops are unbeatable in September. Both the elegant Brass Ranch and sporty Pete Lane’s are offering sportswear and ski wear at as much as 75 percent off. Logo apparel, holiday décor, gifts and wine and picnic essentials are discounted right now at the Sun Valley Signature Shop. The fashion forward ladies’ boutique, Panache, is also enticing shoppers with end-of-season prices. At Pete Lane’s, gear is also priced to sell with bikes, demos and rentals and bike apparel available. There are still weeks and weeks of fabulous weather ahead so if you have been considering buying a new bike, now is the time.

Pop into the Sun Valley Signature Shop to pick up a warm top for cool September nights

Pop into the Sun Valley Signature Shop to pick up a warm top for cool September nights

Be sure to also plan to enjoy a pre-concert dinner at one of the Sun Valley’s acclaimed restaurants. In Idaho, gardens are right now at their peak and menus are filled with and embarrassment of fresh vegetables and local delights. Just steps from the Pavilion, take a seat on the decks of the Bald Mountain Pizza and Pasta or Gretchen’s and soak up the early evening sun. Just up the road, Trail Creek Cabin provides a unique venue that is rustic yet sophisticated and very special. The signature Konditorei Restaurant will also be serving dinner until 9 p.m. beginning September 8.

Dinner on the deck of Bald Mountain Pizza and Pasta is casual and delicious

Dinner on the deck of Bald Mountain Pizza and Pasta is casual and delicious

Sun Valley Resort is offering special room rates the night of Clint Black’s performance. Shop, savor and soak up the sounds of this country music superstar before retiring to the Inn or the Lodge. Order a nightcap at the Duchin Room or the Ram Lounge before turning in for a restful night. No driving, no worries, just relaxation. The package includes one night’s lodging and two show tickets for $129 per person double occupancy. Call 800-786-8259 for reservations or click HERE for more information.

Early fall is in full swing in Sun Valley! Enjoy!


Recipe from the Resort: Konditorei Key Lime Pie

Chef McCarthy's Key Lime Pie is the perfect summer dessert

Chef McCarthy's Key Lime Pie is the perfect summer dessert

Sun Valley’s long established Austrian heritage is nowhere more apparent than the newly reinvented Konditorei Café in the Sun Valley Village. Step inside, take in the endless expanse of the pastry case and step across the Atlantic to a culture where afternoon tea and cake are a daily ritual. As someone whose early childhood was spent in Germany and who delighted in sidewalk cafes filled with handmade delicious treats, the sight of Black Forest Cake, Linzer Cookies and all the new confections imagined by the Konditorei’s Head Pasty Chef Chris McCarthy, bring back a flood of fond memories.

Chef McCarthy understands the appeal of what he does, not only on a gastronomic level, but on a visual and emotional one as well. This Wood River Valley native attended culinary school in Arizona where he learned both to cook and bake. There, he found his true calling was in flour and sugar, pastry cream and buttercream. Before making his circuitous route back to his hometown and to the Konditorei upon its grand reopening last December, Chef McCarthy prepared pastries in prestigious kitchens from Sea Island, Georgia, to a Ritz Carlton in Florida.

Pastry Chef Chris McCarthy shows off one of his daily creations

Pastry Chef Chris McCarthy shows off one of his daily creations

As part of the Valley Sun Recipe from the Resort series, the chef shares with our readers the steps to create his fresh, flavorful Key Lime Pie with Creme Anglaise. Now, if you’re like me and intimidated by pastry prep, don’t worry.  Chef McCarthy promises this recipe is easily replicable at home.

Konditorei Key Lime Pie

Ingredients for the crust:

#2 graham crackers – buy crumbs in a bag or crush in a food processor until they are the consistency of granulated sugar

19.2 ounces melted butter

9.6 ounces sugar

3.2 ounce all purpose flour


Combine until uniform in texture and form crust in small pie tins

Ingredients for the Crème Anglaise

2 quarts cream

1 pound sugar divided into two half pounds

1 vanilla bean — cut in half and scrape out the beans (this gives it the little dots in the sauce)

1 egg yolk

Method for the Crème Anglaise

Combine cream, half the sugar and vanilla bean in a saucepan and bring to a boil

Whisk together yolk and second half of the sugar

Temper in yolks with sugar (translation for people like me who don’t know how to do this: pour a ladle of hot cream into the yolk sugar mixture. This tempers the yolks so when you add them to the cream they don’t instantly curdle)

Combine all ingredients in cream pot and cook until the mixture coats the back of a spoon in a thin, even layer

Strain over an ice bath through a fine mesh china cap to remove any lumps that my have occurred during the cooking process and to prevent the egg from scrambling

Ingredients for Key Lime Pie Filling:

2 lb. 3 ounces sweetened condensed milk

8 ounces key lime juice

8 ounces egg yolks

Zest from 2 limes


Combine all ingredients together and mix until homogenous

Spoon key lime filling into graham cracker crust

Bake for about five minuites until outside is set then chill until ready to serve

Top with a dollop of Crème Anglaise

This makes about 12 – 15 small tarts

This dessert will certainly be met with a lot of ooh’s and ah’s at your next dinner party, but if you prefer to simply relax on the Konditorei patio and sip a cappuccino, Chef McCarthy and his six pastry wizards will present you with Key Lime Pie or any of the other daily offerings without all that clean up. My family’s favorite? The cream puff swans. Not only are they delectable, they represent the signature Sun Valley swans that glide gracefully around the picturesque Lodge pond.

The pastry case at the Konditorei changes every day

The pastry case at the Konditorei changes every day

The team in the Konditorei pastry kitchen also create hundreds of custom cakes (call ahead to order) and even spectacular wedding cakes. Chef McCarthy said he truly enjoys making one-of-a-kind cakes for one-of-a-kind occasions.

Be sure to visit the Konditorei for a taste of the old country (they serve breakfast and lunch, as well) with a modern, healthy, farm fresh twist. Maybe cake and coffee will become an afternoon tradition in Idaho, too.  One can always hope!



One of the custom cakes created by the Konditorei team

One of the custom cakes created by the Konditorei team

Recipe from the Resort: Sweet Corn & Nectarine Salad

The Konditorei's Sweet Corn & Nectarine Salad is fresh and flavorful

The Konditorei's Sweet Corn & Nectarine Salad is fresh and flavorful

Nothing, but nothing, tastes better on a hot summer day than a salad fresh from the garden. One of the best of the season is a Sweet Corn and Nectarine Salad, the creation of the Konditorei Chef Derek Gallegos. As part of the Recipe from the Resort series, Chef Gallegos, who enjoys a wide local following, shares his recipe with The Valley Sun. You will see how easy it is to enjoy this refreshing salad, packed with flavor, at home.

In mid-June, Chef Gallegos was in the midst of transitioning the Konditeroi’s menu from heavier winter and spring fare to one in step with soaring temperatures. A large part of this process is, wherever possible, incorporating farm-to-table ingredients into each dish. Look for an assortment of constantly changing fresh vegetables, brought to the kitchen at the peak of their readiness, fruit and lighter fare that is true to the Resort’s Austrian heritage, but with a modern, healthy spin.

Though there are four parts to this salad: the salad itself, the preserved lemons for the lemon vinaigrette and the grilled and pickled sweet onions, don’t let the number of ingredients deter you. Make a big batch of preserved lemons and keep them for up to three months in the refrigerator. Similarly, the onions can be made well ahead of time (Chef Gallegos said they taste pretty good on a burger, too!) With the preserving and pickling out of the way, building this salad is a quick and easy process of chopping and whisking.

Chef Derek Gallegos dices the nectarine after cutting fresh corn from the cob

Chef Derek Gallegos dices the nectarine after cutting fresh corn from the cob

Sweet Corn & Nectarine Salad
2 servings
Active prep time: 15 minutes
Additional information: Preserved lemons for the vinaigrette should be made at least two days ahead of time

1 large ear fresh sweet corn, corn cut off the cob
1 ripe nectarine, pitted and cut into ½ inch cubes
½ cup grilled & pickled sweet yellow onions
¼ lb Wood River Organics local mesclun salad mix
¼ cup preserved lemon vinaigrette
1 tsp. fresh chopped thyme
2 oz. Cypress Grove Creamery “Midnight Moon” goats milk Gouda

Toss above ingredients together in a large mixing bowl, divide onto two chilled plates, shave cheese over salads using a Japanese mandolin.

Preserved Lemons (for the vinaigrette)
6 lemons, washed
1 cup kosher salt
1 cup sugar
1 bunch fresh thyme

Mix together salt and sugar. Slice ½” off ends of lemons and discard, slice lemons ¼” thick. Alternate layers of lemon slices, the sugar/salt mixture and fresh thyme in a plastic or stainless steel container. Cover and let sit in refrigerator for a least two days. Lemons will keep in refrigerator for three months.

Once all the ingredients are in the bowl, just toss with the preserved lemon vinaigrette, et voila!

Once all the ingredients are in the bowl, just toss with the preserved lemon vinaigrette, et voila!

Preserved Lemon Vinaigrette
6 slices preserved lemon (rinsed well and seeded)
¼ cup champagne vinegar
½ cup lemon juice
1 Tbsp. honey
1 Tbsp. minced shallot
½ tsp. pepper
2 dashes Tabasco
1 tsp. salt

Blend above ingredients together well in a Vitamix or similar blender, then add slowly on medium speed:

1 cup extra virgin olive oil
1 cup canola oil

Grilled & Pickled Sweet Onions
2 large sweet yellow onions
1 cup rice vinegar
1 cup champagne vinegar
2 cups water
1 cup sugar
2 tsp. salt

Peel onions and slice ½” thick. Rub with a little olive oil and season with 1 tsp. salt. Grill until lightly charred on both sides and soft, place in a non-reactive container. Bring remaining ingredients to a boil and pour over grilled onions, let sit in fridge overnight. Will keep in the refrigerator for one month.

If you enjoy a salad at the Konditorei, be sure to chose among an endless assortment of pastries for dessert

If you enjoy a salad at the Konditorei, be sure to indulge in a European-style pastry for dessert

If you prefer to spend lunchtime on the beautiful Konditorei patio in the Sun Valley Village, Chef Gallegos would be more than happy to do the pitting, slicing and pickling for you. The Konditorei is open for breakfast and lunch seven days a week, as well as afternoon coffee accompanied by the most extensive, decadent Old World pastries imaginable. Go ahead and indulge — the Sweet Corn & Nectarine salad is really healthy!


Slack’s back… Let’s eat!

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 for details on any Sun Valley restaurant.


Chef John Murcko and Sun Valley General Manager are all smiles

John Murcko,Director of Culinary Operations, and Tim Silva, Sun Valley General Manager, could not be more pleased with the new Konditorei

The completely reinvented Konditorei Restaurant in the Sun Valley Village will open Saturday, December 22, and all the amazing culinary and creative talents behind the project are in a merry mood. As I happened by the bustling scene Thursday morning, I had to pop in to preview the progress.

Simply put, the new Konditorei is stunning, cozy, charming. From the open pastry kitchen, laden with sweet delights of every imaginable variety, to the comfortable couches surrounding the fire, the Konditorei promises to be the new hot spot at which to gather, eat and relax.

Here is a sneak peek at the great, and delicious, things to come!


Baking is an around-the-clock pursuit in anticipation of the opening

Baking is an around-the-clock pursuit in anticipation of the opening

Have a seat, relax by the fire

Take a seat, relax and warm up by the fire

Details like the hand-painted ceiling add charm

Hand-painted flowers on the ceiling show an amazing attention to detail

Banquettes provide a cozy spot

Banquettes provide a cozy spot to enjoy the new breakfast and lunch menus or a sweet treat

Some of the baked treats at the Konditorei

"Konditorei" is German for amazing pastries and the new restaurant lives up to its name

The answer? Hot Cocoa: 16 ways

An artist's rendering of the completed Konditorei

An artist's rendering of the completed, reinvented Konditorei

The question? What is perhaps the most compelling reason to visit the newly reinvented Konditorei Restaurant, Short Line Deli and A La Mode cocoa/ice cream parlor in Sun Valley Village next week? Sixteen varieties of hot chocolate, for starters.

But there are many other reasons not to miss the grand re-opening of the Konditorei. General Manager John Gaspa, taking a short break from preparations, explained all the new opportunities for gastronomical joy in the Village. His excitement and commitment to the project was infectious.

“We are adding beautiful, fresh, locally-sourced food to a classic institution in Sun Valley,” he explained. “We are paying tribute to the Resort’s European heritage, with a nod to the Alps, while offering some of the best food in the Valley.”

John Gaspa shows off the space that will next week be A La Mode

John Gaspa shows off the space that will next week be A La Mode

The Konditorei anchors what is sure to be a culinary crossroads in its stunning new space, the result of a massive facelit and reconstruction that has been underway all fall. An iconic new clock tower will be a focal point of the exterior and the interior’s inviting space will focus on a roaring fireplace. Menu items pay homage to Sun Valley’s European roots offering gourmet Belgian waffles, croque monsieur, crepes, bratwurst and spatzle. But there are also vegetarian options, salads and many delicious sides and smaller plates. Of course, there will also be pastries, hand-crafted in the European tradition (hence the name, “Konditorei” – German for a pâtisserie and confectionery shop). Pastries, many menu items and hand-crafted coffees will also be available to grab and go. The Konditorei will have a “soft” open on December 20 and 21 and will serve lunch only. Breakfast and lunch will be served beginning on December 22.

Next door, the new Short Line Deli will offer fresh sandwiches made with the best ingredients (including the “Earl Holding” – layered with house-made hot corned beef, coleslaw and Swiss cheese) and will also open on the 22nd. The prepared food at the Deli will be a great choice for an active Sun Valley day or even a quick workday lunch. John said come Symphony season this summer, gourmet baskets will be the envy of the picnic grounds.

Last, but certainly not least, is A la Mode. This fantasy cocoa parlor in winter/ice cream parlor in summer (though all items will be available year-round) will appeal to the inner child in everyone. The cocoa menu is a dream. Specialties include the Peppermint Patty (milk chocolate cocoa, white chocolate whipped cream, crushed peppermint with a peppermint stick); the Cinnamon Swirl (dark chocolate cocoa, cinnamon whipped cream, cinnamon stick); and the truly decadent Banana Split (milk chocolate cocoa, strawberry and banana whipped cream, candied pineapple, marshmallow). There’s Huckleberry, Orange Dreamsicle, Rocky Road, Sea Salt Caramel – cocoa at its most imaginative. There are also sundaes, shakes, root beer floats and other tasty treats.

The Konditorei will be the perfect place to eat while exploring the Village's Winter Wonderland

The Konditorei will be the perfect place to eat when exploring the Village's Winter Wonderland

John thinks big and plans to “bring life to the Sun Valley downtown Village.” He explained, “It’s going to be a highly interactive project. A La Mode will offer candy and hot cocoa making classes. If there is a new fabulous children’s book, a must-read, we will bring the author to Sun Valley. Music will be a vital part of the project.  Over the holidays, we will be serenaded by carolers, entertained by one of the world’s best Zither players. Come fall, expect a beer garden on the patio, wine tasting – the possibilities are endless.”

John’s overriding theme for the restaurants is quality, quality, quality. All Sun Valley culinary properties are moving toward a reliance on locally-sourced food, a close relationship with Idaho growers, food crafted from the very highest caliber ingredients. The emphasis is on healthy, fresh and packed with flavor.

Stay tuned for a review of the Konditorei next week and make sure to put a visit to the Village, and a stop at the Konditorei, Deli or A La Mode, on your holiday calendar.


Workers are busy putting the finishing touches on the complex

Workers were busy putting the finishing touches on the restaurants on Friday

Construction was well underway in October

Construction was well underway in October