Wednesday, October 10, 2012

‘Trail the sheep’ for fine food

Learn to cook lamb and enjoy sumptuous dishes

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By TERRY SMITH
Express Staff Writer

Those who enjoy feasting on lamb can trail the sheep to numerous local restaurants and community events for fabulous food as part of the Trailing of the Sheep festivities.
    Food fun starts on Friday, Oct. 12, with a “Cooking With Lamb” demonstration by Chris Kastner and CK’s Real Food in Hailey. The Trailing of the Sheep Festival describes this event as a chance to learn “innovative lamb dishes that epitomize regional northwest cuisine.”
    “Not only will you get some cooking ideas to try in your own kitchen, but also you will get to enjoy sampling the sumptuous dishes and sipping wine,” the festival adds.
    The demonstration costs $50 and advance registration is required at the College of Southern Idaho office at the Community Campus in Hailey. Call 788-2033 for more information.
    Food fun continues later Friday at the “For Love of Lamb” event in Ketchum. Sponsored by the American Lamb Board and major lamb producers from throughout the United States, the Trailing of the Sheep Festival advertises the event as a chance for “lamb tastings from the finest Wood River Valley chefs and restaurants.”

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Food fun continues Saturday, Oct. 13, with a ‘Lamb Feast’ from 11 a.m. to 3 p.m. at the Folklife Fair at
Roberta McKercher Park in Hailey

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    The event starts at 5 p.m. Participating restaurants are Christina’s Restaurant and Bakery, Boca, Cornerstone Bar & Grill and Moose Girls. Cava Cava is also participating at nexStage Theatre and Chef Tim Filgate will be preparing lamb fixings at the Ketchum Sun Valley Ski and Heritage Museum.
    Food events continue Saturday, Oct. 13, with a “Lamb Feast” from 11 a.m. to 3 p.m. at the Folklife Fair at Roberta McKercher Park in Hailey. Serving food will be chef Tim Filgate, CK’s Real Food, di Vine, Fresshies, Power House and Rasberrys.
    Food fun swings back to Ketchum on Sunday, Oct. 14, for the Trailing of the Sheep Parade Barbecue from 11 a.m. to 2 p.m. at Irving’s Hill and Main Street Market. The event promises “authentic ranch-style barbecue, great music, delicious food and good times.”
    Sponsors and participating merchants for the barbecue are Julie and John Noh of Noh Sheep Co., Brian and Kathleen Bean of Lava Lake Land & Livestock, Chef Ken Sangha representing Chateau Drug and Hailey Auto Exchange and the gourmet chefs and staff of Main Street Market.

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