Harvest Festival Chef Profiles: Let’s Eat!!!

We all get creative in the kitchen from time to time, but the collection of knowledge available to pass holders at The Sun Valley Harvest Festival is something extraordinary. There has never been such a broad, acclaimed, talented group of kitchen wizards gathered in the valley, so prepare for some real treats as they present tastes and trends from their own playbooks. Take a peek:

Chef John Turenne of Sustainable Food Systems was the energy behind a sustainable food service program at Yale University, and has worked locally with St. Luke’s Wood River Foundation to lead their switch to a fresh, healthy food service model. John has 25 years of experience in the industry, embracing the combination of delicious repasts and sustainability, both for the body and the planet.

On Sat., Sept. 25, at Carol’s Dollar Lodge, Chef Turenne will present his innovative and outstanding style using Lava Lake Lamb in his “Cook Once, Serve Twice, Satisfy Thrice!” demonstration. Efficient, sustainable and a treat for all five senses, all cooks on the lookout for ways to enjoy great dining with a smaller footprint will absolutely flip over Chef Turenne’s event.

Chef Vaughn Hobbs, Executive Chef for Kimball/Viking, is the opening star of the festival, delivering fabulous cuisine ideas in “Fish Farm Flambé – a Taste of Idaho with a Flare”. Making the most of Snake River Farms’ Kobe beef, Chef Hobbs will add a delicious twist on New York Strip Steaks with Stilton Sauce. He will also offer simple, elegant tips on a flambé preparation of Idaho Trout.   Chef Hobbs has 30 years of experience in the industry, two culinary degrees and a sense of humor you will also want to include in your recipe files.

Chef Randy King of Sysco of Idaho, is on the trail for “Hunt, Gather Gourmet”, his unique presentation employing local “found” foods in clever and delicious creations that include wild game. Chef King’s BA in Philosophy from Boise State University and MBA from Northwest Nazarene University undoubtedly contribute to his eight-year career in the culinary world. He has the additional honor , shared with an elite membership, in the Certified Executive Chefs of the American Culinary Federation. Come experience this wild side of professional food prep, as Chef King delivers his ingredient list of  kitchen expertise, travel, writing and humor in anticipation of upcoming seasonal hunts and gathers.

Chef Taite Pearson, the creative genius behind Ketchum’s hot new tables at Kevin Stussi’s Sego, will pair up with Chef Randy King on Saturday for a special presentation of “What will be on your plate in two years.” It’s an irresistible pairing that’s bound to bring rave reviews. This duo’s got no reservations, so eat your heart out, Anthony Bourdain!

Other local notables presenting their outstanding industry knowledge along with some of the valley’s best kept culinary secrets include Scott Mason of The Ketchum Grill, Cristina Cook of Cristina’s in Ketchum, Tom Nickel of the Roosevelt Grill & Tavern in Ketchum, Jan Hegewald of Cornerstone in Ketchum, Art Wallace, Ketchum breadmaker extraordinaire, Brook Hovey of Glow Live Food Café in Ketchum, Dustan Bristol of Brick 29 in Nampa, Kristi Echols-Preston & Chris Preston of The Chocolate Bar in Boise and Alvin Charlton of Arid Club in Boise.

Go to www.sunvalleyharvestfestival to purchase passes online or for more information. Next up: get the skinny on Idaho spirits, wines and beers, and the impressive selection that will be at your beck and call in the tasting room and beer garden at the festival.

written by: Kathleen Turner

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