Monthly Archive for February, 2011

2011 Sun Valley Harvest

Connecting the land to the people, the 2011 Sun Valley Harvest Festival in Sun Valley, Idaho will feature regional food fresh from the farms, vineyards and ranches in Idaho. The Festival will take place Sept. 23-25, in one of the most spectacular seasons Sun Valley has to offer. The natural environment is home to world-class outdoor adventure and top-notch cultural events.

Embracing a national movement toward regional food and eating, the 2011 Sun Valley Harvest Festival features Idaho’s organic and sustainable foods, produce, meats, fish, wines, spirits and craft beers. Idaho’s regional cuisine is unlike any in the nation as most of it is purveyed from less than two hours away. Idaho lamb and beef are the best in the nation so expect a range of culinary delights featuring both.

The Festival will also highlight Sun Valley’s extensive and eclectic restaurant scene from superior organic cuisine to local culinary delights.

Beyond supping and sipping, the Festival takes place in the nation’s most coveted mountain town of Sun Valley known for beauty and outdoor adventure including hundreds of miles of unsurpassed hiking and mountain biking trails, as well as one of the most reputable fly fishing destinations in the world. Not to mention the best skiing anywhere.

The Festival will feature the Harvest Festival Restaurant Walk through downtown Ketchum, cooking demonstrations with local and guest chefs, an Idaho Martini and Caviar Party, Harvest Dinners, the Grand Tasting and, new this year, the River Guide Culinary Competition. River food is a unique blend of a love of outdoor adventure with creative culinary thinking. It is the ultimate moveable feast.

Idaho food purveyors, regional chefs, winemakers, distillers, and brewers will be in attendance to educate participants about the best of Idaho’s food, wine, spirits, and beer. In addition, attendees will learn about sustainable programs that connect farmers to restaurants.

As the tagline says, the Festival will give everyone the opportunity to “Taste, Learn, Experience, and Enjoy” their way through a weekend of fun filled events. Come join us for a weekend away in a beautiful destination with great food and hopefully some new friends.

For more details please visit us at

Brick 29 Mac’n Cheese w/ Pomodoro Sauce

Brick 29 Mac’n Cheese

1 lb Wheat Penne Pasta

8 oz Mild Cheeses (monterey jack, mozzerella, havarti)

6 oz Medium Cheese (sharp cheddar, smoked gouda,


4 oz  Big Cheese (gorgonzola, goat cheese)

1 cup Pomodoro (recipe below)

Seasoned Bread Crumbs

Heat oven to 375 to 400 degrees

Cook penne until al dente while making pomodoro. Drain pasta

and toss with half of all cheese. Place in oven safe dish and top

with pomodoro and remaining cheeses. Bake for 15 minutes and

then top with breadcrumbs and return to oven for 10 minutes or

until golden brown and bubbly. Pull from oven, cool 3 to 5

minutes and serve

Pomodoro Sauce

Mix the following ingredients and allow to marry for 15


2 ripe tomatoes diced

1 tbsp garlic minced

1/4 cup red onion minced

2 tbsp finely chopped basil

L/+ cup olive oil

2 tbsp balsamic vinegar

Salt & Pepper