The time has come to make Sun Valley a culinary destination and the Sun Valley Food & Wine Festival is just the event to do it.
"We have people who come from all over the world who live and work here," said Carrie Westergard marketing director for the Sun Valley-Ketchum Chamber & Visitors Bureau. "We kept hearing in the travel industry about the whole culinary niche, and we felt we needed to focus on it because we have the talent here in the valley that nobody knows about."
Keeping the festival small and intimate is one of the draws that have allowed it to land some of the culinary world's top players.
"The people we have coming like the aspect of getting to know people and the idea of using local products as well as organically grown food," Westergard said. "We wanted it throughout the community in restaurants, using local resources and showcasing the area's talent."
With the assistance of the Sun Valley-Ketchum Chamber & Visitor's Bureau board and the Wood River Fine Dining Association, formerly the Sun Valley-Ketchum Restaurant Association, the idea for a festival was well supported by valley business owners and patrons.
"Rex Chandler, the owner of Chandler's Restaurant, was great, and he was invaluable to the brainstorming and focusing," Westergard said. "We looked as much as possible at the content and the importance of an educational element because we don't want to duplicate the wine auction because it is a fundraiser."
The festival also gives the region an opportunity to grow an event at a time of the year that is generally quiet. In addition, the festival will be part of a larger effort called Savor Sun Valley, which will contribute to various food and wellness events throughout the year.
"Instead of just having one event, we will focus year round," Westergard said. "The cooking classes with Trailing of the Sheep and the Gourmet Ski tour will come back, and we would like to do a little more niche focus."
The Sun Valley Food and Wine Festival has already attracted interest from visitors coming from the West Coast, but organizers hope it will be most attractive to Wood River Valley residents.
One of the festival's highlights is the participation of Cory Schreiber from Portland's Wildwood Restaurant. Having never visited the region, Schreiber said he is intrigued with Idaho.
"I know that it's not overly remote, and I am interested in seeing Jim Harrison as well as getting to know the climate and the growing region," Schreiber said.
Planning to use local products such as asparagus and morel mushrooms with some Northwest salmon, Schreiber is looking forward to demonstrations at which he can be more intimate.
"I think people have a curiosity with food and chefs take that for granted," he said.
Having spent over 30 years in the business, Schreiber's passion for food and restaurateuring comes from growing up in the environment.
"It was bred into me," Schreiber said. "It's the community and the extension of it. We are having a 13th anniversary and the restaurant has become a teaching route for chefs."
As a major player in the burgeoning Portland food scene, Schreiber has watched the Northwest food movement grow, especially as it makes an entrée into New York City.
"Festivals are important," he said. "We have to keep that public contact going on because sometimes the festivals get very generic."
Keeping the festival exotic and educational, Katie Chin will demonstrate her expertise in Chinese cooking. Chin is the author of "Everyday Chinese Cooking" and has been featured on PBS in a 13-part series called "Double Happiness."
Looking forward to coming to Sun Valley and planning to do some fishing, Chin is most excited about educating festival goers to cooking healthy and delicious Chinese food without spending all day in the kitchen.
"I have a new show in development and will continue to demystify Asian cooking," Chin said. "My philosophy is to teach people shortcuts and time-saving methods as well as some techniques that are used over and over again and nailing them down with the right tools."
Chin plans to make fire cracker shrimp presented with a carrot.
"The carrot represents the wick and firecrackers are good luck and ward off evil spirits," Chin said. "Shrimp is traditionally served for celebratory occasions."
Chin learned her cooking skills and techniques from growing up with a mother who was a Chinese restaurateur. After years of working in Los Angeles in the film industry, she was brought back to Chinese cooking by her mother. The two have found great success teaching others their techniques.
"This is my first food-and-wine festival because I usually do demonstrations," Chin said. "I am looking forward to meeting everyone."
Schedule Of Events
Friday, June 8
- 7:30-9 p.m. Keynote presentation by author and gourmand Jim Harrison, nexStage Theatre, Ketchum.
Saturday, June 9
- 9:30-12:45 p.m. Chef demonstrations at Ciro's.
- 12:45-2 p.m. Open/free time to explore the Farmers' Marketplace.
- 2-5:15 p.m. Chef demonstrations at Ciro's,
- 3:45-5:15 p.m. Wine seminar at Baci Italian Cafe & Wine Bar with Winebow Wines.
- 7 p.m. Vintner Dinners.
Sunday, June 10
- 1-4 p.m. A Sun Valley/Ketchum Grand Tasting highlighting Elkhorn Golf Club Chef Paul Dean, sampling of restaurant and caterer favorites including beers, champagne, wines and vodka, and a Bartender's Cup from our region. Elkhorn Golf Club, Sun Valley. Children 12 and under are free at this event.
-Sun Valley Food & Wine Festival Passes are $250 per person. Additional fees are applicable for vintner dinners. A Sun Valley/Ketchum Grand Tasting is included in Festival Passes and Epicurious Festival Passes, or sold separately for $25 per person; VIP Passes are available for $350 provides entry into reception with Jim Harrison, and preferred seatings. Local chef passes are available for $89 for two of local chef presentations and wine seminar. Keynote Address is open only to Festival Pass and Epicurious Pass holders.
Katie Chin is author of ?Everyday Chinese Cooking? and owner of Double Happiness Catering in Los Angeles, Calif.
