Photos and Memories

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Heidi Ottley with Chef Wes Hamilton

The 2014 edition of the Sun Valley Harvest Festival has come and gone. It was a lot of fun, mostly because you attendees were so outgoing, warm, and wonderful.  Thank you for helping make this year so spectacular.  We have a few photos to help share the memories, and welcome any additions from our guests! Please use this blog post as a place to post comments, connect with friends, and share your photos with the greater Harvest Festival Community.  Just click on the blog title “Photos and Memories” to open it as an individual page, then post away! I hope you enjoy some of our memories, and share yours! You can also visit our Facebook or Instagram pages for more.

We hope to see you all again next year!

 

 

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Did you see that Pig Auction!

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Chefs Blake Spalding and Jen Castle, with their Little Yellow Car

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Nighthawk Farm: a Picturesque Lunch Setting

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Sparkling Wine and Amuse Bouche at The Galena Overlook. Bikers Beware.

Cocktail Menu

Over the weekend, we had a chance to sample some of Chief Mixologist Ryan Sullivan’s new cocktail recipes for the the Sun Valley Harvest Festival. Wow. Talk about a job perk. Sweet, refreshing, and complex, these drinks have the perfect combination of drinkability, alcohol, and amazing. These signature cocktails will be in the spotlight during the Martini & Caviar Party on Saturday night. I hope you have your tickets, because its already sold out!

Blueberry Smash

1.5 oz. Square One Organic Vodka
1.5 oz. Blueberry Smash – blueberries, emon and lime juice, mint leaves, St. Germain Liquer, and local Five Bee Hives Raw Honey
1.0 oz. Fever-Tree Ginger Ale
.75 oz. Koenig Pear Brandy
Mint leaf garnish

Martini glasses

Ryan’s Martinis of Years Past

Gettin’ Figgy With It

1.5 oz. Square One Botanical Vodka
.5 oz. Fig/Balsamic Shrub
.5 oz. Fresh Squeezed Lemon Juice
.5 oz. Carpano Antica Sweet Vermouth
Bar spoon full of local fruit jam
Dash of Fee Brothers Peach Bitters
Lemon garnish

Orange You a Cucumber

1.5 oz. Square One Cucumber Vodka
.25 oz. Orange Blossom Water
.5 oz. Fresh Squeezed Orange Juice
1.0 Fever-Tree Tonic Water
1.0 Lillet French Apertif Wine
Dash of Fee Brothers Orange Bitters
Scoop of orange sorbet as garnish

Summertime Sparkler

1.5 oz. Square One Basil Vodka
1.5 oz. Fresh Watermelon Puree
.5 oz. Fresh Squeezed Lime Juice
1.0 oz. Aperol Aperitivo Liqueur
Splash of St. Michelle Brut
Finished with Black Sea Salt and lime wheel garnish

All cocktails use only the best: Square One Organic Spirits

 

Galena Lodge Foodie Adventure Menu

As if the Galena Lodge Bike Adventure couldn’t get better… Now we have the menu.

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Snake River Farms, Ready to Grill

My favorite part about exercise is afterwards- when you have the green light to gorge yourself on food in the name of recovery. I start with a recovery beer, move on to recovery pie, and can never pass up a recovery doughnut.  Sugars and carbs just taste so much better when your body is aching for replacement nutrients- any which way they’ll come.  Well, imagine instead of recovery junk or tried old bars, you had a gourmet, delicious, fresh meal specifically prepared to both wow your taste buds and refuel your body.  Yep, that sounds ideal.

Chef Wes Hamilton of Jackson Hole and Chef Don Shepler of Galena Lodge have put their minds together to concoct such a nutritious recovery meal.  After you bike your way to Galena Lodge, sit down to a cool glass of coconut water limeade with fresh mint.  Sounds incredible?  That’s only the refreshment.  These guys have a whole feast lined up for you…

Passed appetizers

Braised pork and green chili tostadas with lime slaw

Idaho potato pizzas with capers, kale, and parmesan

Smoked Idaho ruby trout gaufrettes with horseradish

Main Course

Stu’s Salad

Sliced Wyomato, marinated cucumbers, basil aioli, green tomato “croutons”

Marinated Snake River Farms Hanger of Beef

Local bean “succotash” in a caramelized onion jus

Dessert

Individual ginger peach cobblers with vanilla whipped cream

 

Tickets are going fast, so be sure to buy yours today!

Swine WINE & Dine

The Swine, Wine & Dine event is kicking into gear with lots of excitement. You’ve heard about the pig carving and auction. You’ve cheersheard about the restaurants. You’ve heard about the hay rides and WRHS homecoming tickets. Have you heard about the WINE?

This fun community event is set to showcase an Italian, a Californian,  and several INCREDIBLE Idaho wines. We have 10 wines from 7 different wineries, and plenty of pig inspired dishes to pair with them.  I hope you have your ticket, because this event will be one to remember.  Featured wines include:

 

Huston Vineyards:                  Chicken Dinner White @ Dang’s Thai Cuisine and Sushi Bar                                                    Chicken Dinner Red @ diVine

Split Rail Winery:                     Mouvedre Blend @ Seasons Steakhouse and Muleshoe Tavern

Frenchman’s Gulch Winery: Chardonnay @ Sun Valley Brewery and diVine

Cinder Wines:                          Voignier @ Rasberry’s and diVine

Snake River Winery:                Sangiovese @ DaVincis                                                                                                                           Grenache  Blend @Kb’s

Gigio (Italy):                             Gigio @CK’s Real Food

Stuhlmuller Vineyards (Ca):  Chardonnay @ Zou75                                                                                                                                Zinfandel @ Judith Mcqueen Entertaining

 

The Food of the Swingin’ Speakeasy

A 20’s themed costume party seems like a lot of fun, right?  What about an incredible dining experience at said party.  The Sun ValleyOLYMPUS DIGITAL CAMERA Harvest Festival is obviously here to impress your senses, and we plan to do just that all night long at the Swingin’ Speakeasy. Think prohibition, whiskey, the Great Gatsby, and swing.

On Friday, September  19th Cornerstone Bar & Grill is set to play host for this night of guilty pleasures.  The party costs $30 and goes from 9:00 – 1:00am.  Beforehand, CBG is offering a dinner special for those of you who like to start early. It’s a $65 prix fixe 4-course meal that includes a High West Distillery signature cocktail and ticket to the Swingin’ Speakeasy after-party. Enticing? Wait until you read the menu…

Chef’s Amuse Bouche

Harvest Pear Salad with Shooting Star Farms greens, goat cheese croquette, candied pecans & truffle-honey vinaigrette

Then, its your choice of

Maple-Brined Pork Chop with a seasonal mushroom risotto, grilled vegetables & red wine gastrique   

OR

Grilled Wild Salmon with Hagerman vegetables, local green,s & roasted new potatoes in a pernod lobster sauce

For dessert, you will enjoy a seasonal fruit cobbler with vanilla bean ice cream

 

You’ll just be finishing up when the rest of the party slides in to get things going.  For those of you with more of a late night disposition, we’ll be on hand to squlech that hunger with some incredible old time appetizers and late night snacks.  The Swining’ Speakeasy Party  includes a High West cocktail and the following treats:

Crab & shrimp Hush Puppies

Crab Crepes with Roasted Corn

Mini Quiches

Oyster Shooters

Spiced Nuts

Pimento Sandwiches

Idaho Chips w/ DJ’s Carmelized Onion Dip

For complete details, click HERE, or you can buy tickets HERE

Chef’s Clubhouse

Don Shepler

Don Shepler of Galena Lodge

This year the Sun Valley Harvest Festival we will bringing in incredible Chefs from Utah, Wyoming, Montana, and of course, Idaho. Several are James Beard nominees and two were featured in Smithsonian exhibits. They come from backgrounds ranging from creole to vegetarian, and believe  in using the best of local and regional foods to create seasonally appropriate, sustainable, and delicious cuisine.  It should be one remarkable festival.

Jen and Blake

The Smiling Ladies behind Hell’s Backbone Grill

Aside from their collective experience in the kitchen, these talented individuals are smart, fun, and passionate about their food. They are interesting people, and we are offering a fun way to meet them- The Chef’s Clubhouse. Velocio, on the corner of Walnut and Sun Valley Rds,  is set to serve host from 8:00 – 10:00 am on Friday, Septemeber 19 and again on Sunday, September 21.  Stop in at the heart of Ketchum to talk about, well, anything really. Pick their brains about seasonal crops, or souffles.  Debate the best ways to prepare wild game. Chefs Jenn and Blake will even have a cookbook on hand with fantastic farm-to-table recipes for you to purchase. This event is free, but won’t last long.  After all, they still have to get to cook up those incredible menus  for the festival!

WRHS Homecoming Tickets!

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A Fun Stop on a Past Harvest Festival Event

School starts next week, which means the Wolverines will soon be taking to the gridiron.  The highlight of the season, as always, is homecoming, with this year pitting us against the Gooding High School Senators on September 19. If you’ve been paying attention, that’s also the night of our Swine, Wine & Dine event.  These two great community events are combing to make it easy to participate in both, because who wants to choose?

Swine, Wine & Dine begins at 5:00 pm with a Hailey tour de eat. Check in at the Wood River Sustainability Center before sampling your way through the streets with some of Hailey’s top restaurants.  This family friendly event will feature hay rides and is pig themed, so expect bacon, ribs, pulled pork and more.  Stops along the tour will feature Idaho wines by Snake River Winery, Cinder, Frenchman’s Gulch, Split Rail, and Huston as well as wines by Stuhlmuller, and Gigio of Italy.

Then, its football time and kickoff is at 7:00 pm.  The Sun Valley Harvest Festival has 100 FREE tickets for its Swine, Wine & Dine patrons to attend homecoming.  After you’ve pigged out through Hailey, head back to the Wood River Sustainability Center starting at 6:30 to grab a ticket while supplies last.

If you choose to stay, we will be hosting a pig carving demonstration followed by a live auction of the freshly carved pig from 7-8 pm. You and your friends will squeal with delight at the chance to come home with up to 100lbs of pork!  All proceeds go to the Swiftsure Ranch Therapeutic Equestrian Center, so be sure to bid high!

The night still isn’t over for this party. Live music and kegs by 10 Barrel and Sockeye Brewery will give you a chance to dance away the night away until 9:00 pm. Tickets are only $40 for adults and $10 for kids under 12.  Hope to see you there, or at the homecoming game! Let’s go Wolverines!

Nighthawk Adventure Menu

Farm Fresh Flavor 

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Simple, Serene

The Foodie Adventure at Nighthawk Farm is shaping up to be one incredible afternoon.  You’ll start by heading south and touring a fully operational organic farm in the fertile Bellevue Triangle- Nighthawk Farm. This wonderful stretch of land comes from the hard work of a two Santa Monica transplants.  They moved to Idaho to slow down and enjoy life, bringing their kids and starting a farm. Using traditional farming techniques like crop rotation and beneficial insects, this hand harvested bounty is fresh and delicious.  After wandering the grounds guided by Farmer/Owner Robin Englehardt, you can sit down to an incredible meal prepared fresh by two renowned farm-to-table cooking connoisseurs- the ladies of Hell’s Backbone Grill.

Chefs Blake Spalding and Jen Castle operate a restaurant in Boulder, Utah where the population is under 200.  Still, they reap national accolades as a top restaurant, and were even featured in the Smithsonian Museum in Washington, DC. They believe in seasonal cuisine made locally with local products- think backyard local. And its good.  How good? Well, they just released their menu for the Nighthawk Farm Foodie Adventure, so read on and decide for yourself. Try not to drool on the keyboard…

Buy your ticket to the adventure, and to this menu by clicking here.

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Bringing in the Harvest at Nighthawk Farm

Bites with Paired Wines:
– Local Goat Cheese Spread with (herbs and fruit) on handmade breads
– Sliced Garden Radish with cultured butter and Utah Redmond salt

Salad:
– Garden Greens and Nasturtium Leaves with Edible Flowers and Roasted Pinon Dressing

Soup:
– Farmy Crookneck & Sweet Corn Chowder

Main:
– Local Beef Braise with Farm Chard, Blackened Tomatoes and Roasted Green Chiles
– Mashed Lemony Sour Cream Yukon Gold Potatoes
– Grilled Assorted Farm Veg

Dessert:
– Chocolate Chile Cream Pot with Vanilla Whipped Cream

Lunch will be complemented by some of Oregon’s best wineries, including Adelsheim Vineyards, JK Carriere Wines, and Seven of Hearts. A representative will be on hand to pair, teach, and help you taste your way through these three incredible wineries.

For complete information about this adventure, visit here.

Or just skip ahead and buy your TICKET today!

Idaho Independent Bank

Score Tickets to A Taste of Ketchum!

Quick Details

Idaho Independent Bank is proud to support their community. They believe that a bank needs to be locally minded and locally based to understand the demands of a community.  As The Idaho Bank, that means knowing what it means to be an Idahoan, and supporting Idaho events.

Photo by Paulette Philipot

Ketchum Fun Fun Fun

The Sun Valley Harvest Festival has quickly become a top fall festival not just in Idaho, but in all of America.  We focus on local foods and top regional chefs. We highlight the community through local tasting events and restaurant collaborations. The Harvest Festival is Foodie Heaven only because its based in the Foodie Eden that is Idaho. It’s no small wonder that Idaho Independent Bank partnered with us this year to present one such community event- A Taste of Ketchum.  They’re bringing wine to kick off the event, which will lead patrons around Ketchum in a moveable feast of tasting, samplings, and indulgences. Local restaurants are paired with wines to bring a variety of plates as you explore downtown. Don’t forget to stop by the Ketchum Idaho Independent Bank branch for Root Beer made locally by Bucksnort and a special treat! At the end, all roads lead to memory park for dessert, bubbly, and joy. A fantastic community event by a fantastic community bank.

Idaho Independent Bank is pleased to present “A Taste of Ketchum.” Between now and September 17th when you open an Idaho Independent Bank Visa Credit Card with any new Idaho Independent Bank checking account with a debit card, you will receive two complimentary tickets to “At Taste of Ketchum.” Idaho Independent Bank’s Visa credit card has no annual fee, low annual percentage rates, and you will earn ScoreCard Reward points that don’t expire.

Open your Visa at the Ketchum Branch of Idaho Independent Bank today! 491 N. Main St., Ste. 101, Ketchum, ID 83340 | 208.726.2147

Subject to credit approval. Annual Percentage Rates (“APRs”) vary. Personal APR for purchases, balance transfers, and cash advances is Prime + 6.92%; current APR is 10.17%. Business APR for purchases, balance transfers, and cash advances is Prime + 6.91%; floor APR is 14%. Interest charges on cash advances for individuals and businesses begin on the date of the transaction. Cash Advance Fee: 2% of the amount advanced or $2, whichever is more. International Transaction Fee: 1% of the U.S. dollar amount of the transaction whether originally made in U.S. dollars or converted from a foreign currency. APRs are current as of 07/23/2014, are variable, and may change prior to or after account opening. See Credit Card Application for additional information and fees. Idaho Independent Bank – Member FDIC, Equal Housing Lender

Stuhlmuller Winery

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Raising a glass to the land from which we drank

On a trip to Northern California recently, we had a chance to swing by one of our featured wines for a tasting and tour.  The staff at Stuhlmuller Vineyards graciously offered a remarkable flight of wine tasting before showing us around the property.  It was a trip highlight.  The vineyards were originally planted around the year 1900, but prohibition took its toll and the vines were replaced by orchards and cattle.  Today, the plants once again meander over the hillsides,  spanning 150 acres and dating back to the 1970s.

Despite a high pedigree of grapes, it wasn’t until 1996 that the family turned to wine making themselves.  By 2000, they had an estate grown vintage and a reputation as wonderful vintners to go with their cultivation renown. They are located a short distance from the Russian River, in a picturesque red barn cradled between rows of their expansive property.  We had a chance to view their cask aging process, and to climb atop the shining grape pressers for a view of the Alexander Valley.  Don’t worry, it wasn’t time to start the process of wine making, so we didn’t meddle with their refined process despite the calls to imitate I Love Lucy.

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History and Tradition

The wine tasting itself was sublime. We starting with several vintages of Chardonnay before moving on to Zins and a few Cabernet Sauvignons. Each was remarkable and unique, with one member of our party declaring that she will only be drinking Zins from now on!  To cap it off, a sweet and smooth port to ease our minds before a picnic (with more wine) amidst the vine stalks. It was a lovely afternoon with lovely people and a lovely view. I don’t think I could pick an absolute favorite, but certainly the ‘Block 11 North’ Cabernet Sauvignon holds a warm place in my heart.

 

 

Stuhlmuller wines will be featured during the Swiftsure Ranch Fly Fishing Foodie Adventure .