Monthly Archive for April, 2011

Chef Dave Martin to be Presenter at 2011 SVHF

The Sun Valley Harvest Festival is pleased to announce that Chef Dave Martin will be participating in this years Festival.

Chef Dave Martin (www.chefdavematin.com) is the inimitable and beloved chef from Bravo TV’s “Top Chef” Season One. Undeniably the most popular chef on the show, he won viewer’s hearts and palates with his intense layering of flavors and vivid descriptions of his dishes. His approachable yet sophisticated take on old classics, like his signature Black Truffle Mac ‘n’ Cheese, made him a hit from the streets of NYC to the shores of St. Tropez. Dave was hand-picked by restaurant mogul Jeffrey Chodorow’s (Social) to cook with his team at the Cannes Film Festival. He was the Executive Chef at “Crave 42″ and consulted for Chow Down, Inc. (VYNL Restaurants-UES & Chelsea locations), He works with and trains culinary teams at the University of Illinois (Champaign-Urbana) and has helped them launched one of their new on-campus dining programs.

Dave’s road into the culinary world was far from traditional. After leaving a successful career and company in the technology industry behind, Dave chose to pursue his real love and passion-cooking and making people smile through his food. He headed back to school and graduated with honors from the Le Cordon Bleu in Pasadena, California. Halfway through the program, he formed his own catering company, ‘As You Wish Catering’, and took on the Executive Chef role at ‘XO Wine Bistro’ in Manhattan Beach, California. He soon built a strong local following of customers that enjoyed his multi-regional cuisine that ranged from Southern Barbecue to Southeast Asian and beyond. Dave’s unique layering of flavors have continued to keep people interested as his ‘Black Truffle Mac ‘n’ Cheese” remains a top seller at the ‘VYNL’ Restaurants in the city. Dave enjoys modernizing and revitalizing old school comfort foods, sometimes even with a lighter and healthier approach thanks to his many years of Southern California coastal living.

In July 2010, he started teaching classes in American Regional Cuisine at The French Culinary Institute for their Recreational Division with more classes slated for 2011. Dave continues to teach at The Culinary Loft for Executives from MTV, Oracle, NBC and other large corporations. Chef Dave supports several charitable organizations including the Make-A-Wish Foundation, The American Heart Association, Ronald McDonald House (NYC), Share Our Strength, Leake & Watts, Greenwich House ,Share our Strength (Taste of the Nation) and The Special Olympics.

Currently, Chef Dave travels around the country for various Food & Wine Festivals, winemaker dinners, consulting projects, auction dinners, corporate and private catering events along with numerous guest chef and pop-up restaurant appearances. Look for his new ‘Flavor Quest’ Line of Rubs & Sauces in Early 2011. Dave is currently consulting for two projects in the city- a specialty sandwich shop featuring Braised Meats and a food truck that will be hitting the streets in May 2011 featuring Belgian Fries and specialty sauces.

Taste, experience, learn and enjoy Chef Martin on Saturday September 24 at the 2011 Sun Valley Harvest Festival

2011 SVHF


2011 Sun Valley Harvest Festival

The 2011 Sun Valley Harvest Festival is off and running. This year’s event will take place Friday September 23rd through Sunday September 25th at Carol’s Dollar Lodge. We have changed up the format from last year and will kick things off Friday night with the Harvest Festival Restaurant Walk through downtown Ketchum which will be sponsored by Sysco Idaho.

On Saturday we will have a similar format to last year with Chef Demonstrations under the tent at Carol’s Dollar Lodge. This year we will feature both local chefs and visiting chefs preparing Idaho foods in creative and innovative ways. Saturday evening will again feature the Idaho Caviar and Martini Party at Sego followed by Harvest Dinners at various restaurants in the valley with menus again featuring regional and local Idaho sustainable foods.

Sunday morning will start with the Idaho River Guide Competition under the tent at Carol’s Dollar Lodge and will be free to all attendees. Immediately following the River Guide Competition will be the Harvest of Hope Grand Tasting, a benefit for the Idaho Make A Wish Foundation. The Grand Tasting will be an opportunity for guests to sample local fare created by our chefs who will pair themselves with a regional farmer or producer to highlight one or more of their locally grown foods. The grand tasting will also feature wines from our local wineries and local distributors, Idaho beers, and Idaho Distilled spirits. Tickets to the event will be $50 and will be limited to 300 attendees.

Also this year we have hired a Public Relations firm out of Boise, Red Sky PR, to market and promote our event. We will be using social media to build event awareness and buzz. Please follow us on Facebook or visit our website at sunvalleyharvestfestival.com. Additionally Red Sky has been contacting regional and national travel and lifestyle publications and writers to gain placement in their publications and blogs. We are emphasizing Sun Valley as a beautiful culinary destination for foodies, aspiring chefs, and gourmet enthusiasts.

I hope all of you will participate in or support the 2011 Sun Valley Harvest Festival. Be sure to look for us in the May issue of Parade magazine as Idaho’s best food and wine festival.

If you have any questions, please do not hesitate to contact us at 208-450-6430 or via e-mail at hottley@svharvestfestival.com. I hope that you will post our event on your Facebook page or your website and friend us on Facebook.

Thanks and we look forward to speaking with you further!

Heidi Ottley and Ed Sinnott

Chef Sam Talbot to be a Guest Chef at the 2011 SVHF

Sam Talbot is Executive Chef of the soon-to-open Mondrian SoHo in New York City.

At the forefront of the ‘integrative kitchen’, which breaks down the walls between the way we eat and the way we live, Sam is today one of America’s most original chefs. What is the food? Who’s eating it? Where? When? In what circumstances? Sam’s approach to cooking is to understand how all these questions – and their answers – interconnect. His approach to life is the same: Sam surfs, snowboards, practices yoga, travels widely, moves easily among the worlds of fashion, entertainment, sports, and celebrity. Diagnosed at a young age with juvenile diabetes, Sam lives every hour with a profound understanding of the impact of food on life and life on food. That understanding has become a uniquely creative driving force for his cooking style and recipes. A native of Charlotte, North Carolina, Sam began his culinary training at Johnson and Wales University in Charleston. During his schooling, Sam worked at the acclaimed J. Bistro in Charleston where he worked under chef /owner James Burns. Sam still considers Burns his mentor and returns frequently to Charleston to cook, fish, and refresh his culinary “juices.”

At 24, Sam moved to New York City as Executive Chef of the Black Duck Restaurant in the City’s legendary Gramercy Park neighborhood. Two years later, he opened his own restaurant, the Williamsburgh Cafe in Brooklyn’s trendiest locale; he was nominated for Best New Chef in Brooklyn by CitySearch and Best Restaurant in Brooklyn by the New York Post.

Sam’s inventive dishes have been praised by The New York Times, New York Magazine, the Daily News, the New York Post, Zink Magazine, Time Out New York and Forbes Magazine. He has traveled the world exploring his culinary passions and expanding his culinary vision, cooking and eating in some of the world’s best restaurants – and some of the worst. His travels have included a 28-day stint in Paris finding work as a chef wherever he could and a 2006 journey across the U.S. stopping at local favorites in small towns.

Wherever he goes, Sam’s cooking is always a reflection of his insistence on fresh, healthy ingredients. That is part and parcel of who he is as a diabetic – one who also volunteers extensively with the Juvenile Diabetes Research Foundation and who uses his newfound celebrity to increase awareness of the disease and to raise money to fight it.

Unique even among celebrity chefs, Sam brings to his kitchen his deep love of nature, keen sense of taste, creative mind, and intrinsic understanding of the relationship between food and health. His is the quintessential ‘integrative kitchen.’

Taste, experience, learn, and enjoy Chef Talbot on Saturday September 24 at the Sun Valley Harvest Festival