Wednesday, November 19, 2008

Bountiful foods bring out bountiful spirit

Regional growers and chefs show off produce


By DANA DUGAN
Express Staff Writer

Chef Brent Barsotti prepares spun Yukon gold potatoes with herbed chevre at the Taste of Idaho’s Bounty fair. Photo by Willy Cook

Folks wandering around nexStage Theatre on Friday, Nov. 14, were presented with choices that reached the level of sublime. Two caramel sauces that were out of this world; chocolate, multi-colored potatoes--red, purple and gold; soups and soaps; puréed squash that tasted like Mother Nature's own candy; pastries, cheese, fresh produce, elk, lamb and more than a half dozen dishes prepared by local chefs from regional foods.

All ages and all types attended Idaho's Bounty's first local food fair, "Taste of Idaho's Bounty." A folk quartet entertained with lilting acoustic tunes led by Jim Paisley and Fletcher Brock. Iconoclast books sold gardening and "green" movement books, as well as offering organic Grace coffee.

"I feel really proud and lucky to be part of this community," said Barbi Reed of Ketchum.

Among the dishes served were a winter squash soup by Julie Johnson, a fanciful bean soup by Don Sheplar of Galena Lodge, a stunning yellow curry with squash, apples and peppers over rice by Tyler Stokes of Globus and a variety of different meat burgers by Ric Lum of Buffalo Bites. Chris Slawson of Glow served a delicious lemon tahini salad and Chris Kastner of CK's Real Food—on crutches no less—turned out a variety of items including squash rings and Lava Lake lamb ribs. Deserts were created by both Becky Ludwig and Nancy Rutherford.

Food—as writer Michael Pollan said the previous evening—"brings so many types of people together, the people that grow and make it and those of us enjoying it," said Steve Sema of Hailey. "It shows this community cares about food and culture. It feels like family."

In fact, Pollan, who was sponsored by the Sun Valley Center for the Arts in a sold-out talk at the Presbyterian Church of the Big Wood, suggested "voting with our forks."

The staff, growers, chefs, members and friends of Idaho's Bounty were devouring that concept with gusto.




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