The nexStage Theatre in Ketchum was transformed into a food lover's feast on Thursday, Nov. 5, for the second annual Taste of Idaho's Bounty benefit and local food fair.
Idaho's Bounty is a south-central Idaho food cooperative that seeks to provide its members with healthy, locally grown products.
The fair and tasting extravaganza was well attended by Idaho's Bounty customers and food providers, including attendees who wanted to know more about eating organic and supporting a food cooperative. The event also provided an opportunity for new members to experience the Idaho's Bounty community.
"We had over 200 attendees this year, which was much more than last year," said Idaho's Bounty event planner Julia Augustus. "We were not sure if attendance would be so good."
Augustus said Idaho's Bounty will continue the food fair as an annual event, especially since it is family oriented and allows non-members to learn about the organization.
"Most people think Idaho only produces potatoes and onions," Augustus said. "This event allows us to show how much good food is available in Idaho and how it makes good cuisine. It also gives us an opportunity to promote and highlight local chefs who do order from us regularly."
The food festival featured 10 local food producers, including Mike Heath of M&M Heath Farms in Buhl, Tona and Clarence Stilwill of Fair Mountain Farm in Fairfield, and Joe Bennett and Evelyn Simon, who produce gourmet Boer goat's meat in Hagerman.
"We choose food producers that would have good samples and who are good at communicating," Augustus said. "We have a variety of producers and wanted to have a few different types of unique foods people do not know about."
The evening also featured Idaho wines, including those from Paul Monahan of Thousand Springs Winery in Hagerman, from Frenchman's Gulch Winery in Ketchum, and from 3 Horse Ranch Vineyard in Eagle.
Kids enjoyed observing and participating in cider making, cookie decorating and cheese making demonstrations, but the evening's main draw was loading up a plate of gourmet delectables prepared by valley chefs.
Attendees supped on black bean or tomato bisque by CIRO, Glow's spinach and butternut squash salad, CK's ground lamb served on butterleaf lettuce, and a green curry over jasmine rice prepared by Globus. Additional food included a smoked Idaho trout with fresh local pears and wasabi crème fraiche on a crisp wanton served by Globus and chicken and apple sausages with apple mousse created by Ketchum Grill. Private chefs Brent Barsotti and Abby Grosvenor presented a fagioli al uccelletto white bean and tomato Italian stew.
For dessert, sweet sensations of pear cake and pear bread pudding and honey-caramelized apples with local cheddar cheese were served by private chef Becky Ludwig. Nancy Rutherford of Rolling in Dough served assorted artisan breads and pastries. Last but not least, the Hailey Coffee Co. supplied coffee.
"Things are going well and we have a lot of members, but we need members to order more consistently," Augustus said. "We need to grow the business because farmers need to know what to grow in order to sell."
Idaho's Bounty will continue with events, and plans to have a food film festival to further educate the community to eating organic and sustainable foods.
Sabina Dana Plasse: splasse@mtexpress.com
Chris Kastner, a chef and owner of CK’s Real Food in Hailey, serves dinner to John Weeks III, center, and John Weeks II at the nexStage Theatre in Ketchum.
