 The Sun Valley Harvest Festival this weekend will offer a wide variety of gourmet samplings and opportunities to learn about food and cooking. Above are pictures from the award-winning food, travel and lifestyle photographer Paulette Phlipot, who worked with award-winning food writer Cheryl Sternman Rule, on their book, “Ripe: A Fresh, Colorful Approach to Fruits and Vegetables.” The pair will speak about the book at the Community Library in Ketchum on Thursday, Sept. 20, at 6 p.m. and again Friday, Sept. 21, at Zenergy Health Club and Spa in Ketchum at 1 p.m. Both events are free. Photography © 2012 by Paulette Phlipot |
Now in its third year, the Sun Valley Harvest Festival is a “foodie” celebration that draws nationally acclaimed chefs, vintners and culinary groupies of all kinds to the Wood River Valley.
This year’s festival, from Friday, Sept. 21, through Sunday, Sept. 23, will feature the creations of world-renowned chefs and local cooking talent, spread around town for a smorgasbord of food-related events. A portion of proceeds from the festival will go to benefit the newly formed Sun Valley Culinary Institute.
“We’re trying to support local Idaho food producers, whether they are ranchers, farmers, cheese producers or whatever,” said festival co-founder Heidi Ottley. “Our martini and caviar party will feature local Idaho sturgeon caviar. We’ve heard that it rivals the best Russian caviar. Who knew we had excellent caviar in Idaho?”
Festival participants will learn cooking secrets from such well-known chefs and writers as Jesus Gonzalez, formerly of Rancho La Puerta and currently culinary director at Cups in La Jolla, Calif.; Brent Ridge and Josh Kilmer-Purcell of the Fabulous Beekman Boys; and La Varenne Ecole de Cuisine graduate chef John Tesar, soon-to-be executive chef and owner of Spoon Bar & Kitchen in Dallas, Texas.
Also featured will be 2010 Best Chef of the Northwest and the 2006 Food and Wines Best New Chef, Jason Wilson of Crush in Seattle. Oenophiles can learn some things about wine appreciation from Jackie Quillen, formerly “The Nose” at Christie’s Wine Auction Department in New York City.
Internationally acclaimed wineries at the festival include Chateau Ste. Michelle, the renowned 80-year-old Washington winery; Col Solare, a partnership between two of the world’s most influential producers; Erath Winery, a producer of Oregon pinot noir; Northstar, a Walla Walla producer of merlots; Spring Valley Vineyard, a Washington estate winery; and Stag’s Leap Wine Cellars of California.
Composed of four ticketed and two free events, the festival attracts food-loving locals and visitors to three days of wining and dining. Between meals, festival attendees enjoy fly fishing, mountain biking and golf, but when meal time comes they will have plenty to choose from.
“We are trying to put Idaho on the map for foodies,” Ottley said. “There is some incredible food being raised here. This is not just a destination for sports and recreation.”
“All Events” passes for the Sun Valley Harvest Festival can be purchased for $270. Individual tickets can be purchased for listed events. For more details and ticket information, visit
www.sunvalleyharvestfestival.com or call 208-450-6430.
A moveable feast: On Friday, Sept. 21, from 5-7 p.m., guests will start their evening at the Ketchum Town Square for a restaurant walk through downtown Ketchum. The event will begin with tastings from a premier Idaho adventure company and Ketchum’s own Frenchman’s Gulch Winery. This moveable feast will allow guests to sample eclectic fare from participating restaurants and enjoy tasteful offerings paired with a choice beverage. Admission is $35 per person.
A culinary education: On Saturday, Sept. 22, from 9:30 a.m. to 5 p.m., under the tent at Carol’s Dollar Mountain Lodge on Elkhorn Road, participants can learn from renowned chefs and wine experts how to properly taste, select and pair wines provided by the festival’s guest sommelier. Each demonstration and presentation is one hour long, followed by a sampling of the chef’s presentation paired with a wine from one of the sponsoring wineries and an opportunity to meet the chef and have a cookbook signed. Admission is $40.
Local market: On Saturday, Sept. 22, from 10 a.m. to 5:30 p.m., Carol’s Dollar Mountain Lodge on Elkhorn Road will provide an opportunity to experience and take home the best of Idaho’s organic, sustainable and hand-crafted foods, including coffee, tea, cheese, dairy, meat, produce, baked goods and all kinds of specialties from hand-selected purveyors. The marketplace will also feature the newest kitchen gadgets, cookbooks and more. Admission is free.
Martinis and caviar: On Saturday, Sept. 22, from 5:30-7:30 p.m. at Boca Restaurant, 131 Washington Ave. S. in Ketchum, festival guests can enjoy breath-taking autumn views from the rooftop bar while enjoying artisanal cocktails featuring Square One Organic Spirits. Mixologist Ryan Sullivan will preside. Idaho sturgeon caviar hors d’oeuvres, masterfully designed by Boca Executive Chef Jim Roberts, will complement the drinks. Admission is $75 per person, space is limited to 100 guests.
Outdoor gourmets: On Sunday, Sept. 23, from 10 a.m. to noon on the lawn at Carol’s Dollar Mountain Lodge, guests can experience a confluence of good taste and adventure. Gourmet outdoor cooking demos by local river guides will take place over open grills and in Dutch ovens. Admission is free.
Grand tasting finale: on Sunday, Sept. 23, from noon to 3 p.m. at Carol’s Dollar Mountain Lodge, a grand wine tasting will benefit the newly formed Sun Valley Culinary Institute. This event will allow festival guests to partake in locals’ creations, including savory main dishes, side dishes, artisanal pizza, desserts and hors d’oeuvres. Admission is $75 per person.
For more details and ticket information, visit www.sunvalleyharvestfestival.com or call 208-450-6430.
Demonstrations and presentations at Carol’s Dollar Mountain Lodge:
On Saturday, Sept. 22, 9:30 a.m. to 5 p.m., under the tent at Carol’s Dollar Mountain Lodge. Admission is $40. Harvest Festival participants can become instant wine connoisseurs by learning how to properly taste, select and pair wines from the festival’s guest sommelier. Each demonstration is one hour long followed by a sampling of the chef’s presentation paired with a wine from one of the sponsoring wineries and an opportunity to meet the chef and have a cookbook signed.
- 9:30 a.m. Teacher, author and chef, Jesus Gonzalez, formerly of Rancho La Puerta and currently culinary director at Cups in La Jolla, Calif.
- 11 a.m. TV personalities, authors and James Beard Lifestyle nominees Brent Ridge and Josh Kilmer-Purcell of the Fabulous Beekman Boys.
- 12:30 p.m. La Varenne Ecole de Cuisine graduate chef John Tesar, executive chef and owner of Spoon Bar & Kitchen, opening this fall in Dallas, Texas.
- 2 p.m. The James Beard Foundation 2010 Best Chef of the Northwest and the 2006 Food and Wines Best New Chef, Jason Wilson of Crush in Seattle.
- 3:30 p.m. Jackie Quillen formerly “The Nose” at Christie’s Wine Auction Department in New York City.
