Monthly Archive for August, 2013

Party like a Local at the 5B Party

Saturday, September 21, 5:30pm – 8:00pm

Ever wonder what us Idahoans get up to on the weekends when we’re not harvesting potatoes or farming cattle? Party like a local and kick back for a fun evening of Idaho-centric pastimes with our new signature event that will tie together all of our favorite things: Boots, Beer, Bourbon, & BBQ at B.

During the party, event co-sponsor High West Distillery will have multiple ambassadors present a rye whiskey tasting and “spread the gospel” about this delicious drink. In anticipation of this unique opportunity and to learn a bit more about the bourbon biz, I spoke to Dave Perkins, High West’s proprietor and tasting extraordinaire who will be in attendance….

double-rye-label SHVF: What goes in to making a good bourbon?
DP: Lots of details: good grain, a clean fermentation, a careful distillation and then patient time in the barrel.

SVHF: Can you describe High West’s distillation process, in layman’s terms?
DP: Most people don’t know that Whiskey starts life as beer. So the first step in distillation is making a great distiller’s beer. It’s a little more sour than drinking a regular beer, but that’s a good thing as many of the delicious flavors develop in an acidic environment. That beer is then put in our potstill and heated to the boiling point. Because alcohol boils at a lower temperature than water (173F vs 212F), the alcohol “separates” as steam and the water is left behind as a liquid. We then cool that alcohol steam in a condenser and it comes out as a liquid that we call the distillate and an imbiber calls whiskey.

SVHF: What should people expect (look forward to) about a High West whiskey tasting?
DP: The whiskey will be good! Better yet, if someone from High West is there, you will be guaranteed to learn five things about whiskey you didn’t know.

SVHF: What is your favorite food to pair with bourbon?
DP: Because the two predominant flavors in Bourbon are caramel and vanilla, Bourbon pairs really well with desserts. Other alcohols seem to get all the glory on dessert menus (port, single malts, cognacs, dessert wines) to the exclusion of Bourbon. I am on a mission to get bourbon on more dessert menus! My favorite is a good Bourbon and any chocolate dessert.

SVHF: What is your favorite quality in a bourbon? And your least?
DP: I love caramel and vanilla and because Bourbon is loaded with these, I love Bourbon. Can you think of anyone who doesn’t like caramel and vanilla? Satan? Stalin? My least favorite quality? There’s nothing I don’t like about bourbon.

Well, the tasting hasn’t even started yet and I’m pretty sure I just learned at least five things that got me (and I hope you as well) excited about the upcoming High West tasting at the 5B Party. While you taste and enjoy delicious food and drink, there will be live bluegrass music by Dewey, Picket, and Howe that’s sure to keep your boots moving all night long.
Enjoy a concert, amazing food and drink, great company, and a beautiful backdrop of the famous Bald Mountain all for only $50. Get your tickets soon, as this event is a sure sell-out!

 

Get to Know the 2013 SVHF Featured Wines

“I cook with wine, sometimes I even add it to the food.” ― W.C. Fields

Restaurant WalkAny foodie knows that memorable epicurean experiences are only complete when paired with wine. That’s why we are fortunate at the Sun Valley Harvest Festival to have eight sponsoring wineries that will be featured in our Chef Demonstrations and the Grand Tasting, along with other events throughout the weekend. Returning viticultural champions from last year’s event include Chateau Ste. Michelle, Col Solare, Erath Winery, Northstar, Spring Valley Vineyard, and Stag’s Leap Wine Cellars. The two new wines we’re pleased to share with you this year are Michelle, a sparkling wine, and O Wines.

Each wine represents different varietals from the Pacific Northwest and California, all of which bring unique and delightful flavors to the table that will be perfectly paired at each Chef Demonstration on Saturday, September 21st and with the delicious samples at the Grand Tasting on Sunday, September 22nd. And, if you consider yourself to be a true wine enthusiast make sure to attend Akasha Richmond’s “Pairing for your Palate: The Art of Hors D’oeuvres and Wine” on the 21st at 4 pm. During this event, you will have the opportunity to taste, experience, and enjoy different wines while learning how to make the perfect combination of flavor profiles with different foods.

To learn more about each of the featured wineries, click here.

Rachel Hofstetter, Author and “Flexitarian,” to Moderate Food Mavericks Panel

RachelHoffHeadshotNow that we’ve announced all of the “Food Mavericks” that we’re bringing to Sun Valley for our Panel Discussion on Thursday, September 19th, it’s time to talk about our moderator. Ladies and gentlemen, meet Rachel Hofstetter—food editor, author, and self-proclaimed “flexitarian.”

Ms. Hofstetter’s background with the food industry originated with studying it in college from an environmental perspective (“Michael Pollan-types of topics, pre-Michael Pollan” as she describes). After studying agriculture and food systems, she began to visit her local farmers markets and explore the “delicious side of food” (including attending Culinary School). Ultimately, she’s ended up working on the editorial side of the industry, working for magazines like O, The Oprah Magazine, and Reader’s Digest. Now, she’s published a book about successful food entrepreneurs and their experiences called Cooking up a Business.

One of the things we’re most excited about is bringing Rachel back here to visit us in Idaho (as she bravely married one of our natives). “I was raised in the Midwest and live in New York City, but I somehow married an Idahoan! So I’ve been lucky to experience both the astounding natural beauty (and variety) of the Idaho landscape as well as lots and lots of local specialties–and yes, we only, only buy Idaho potatoes, even in New York.”

Well Rachel—we look forward to having you here in Foodie Heaven to talk with our “Food Mavericks” and enjoy a weekend of sampling the best regional fare that the Gem State has to offer!

See who else is joining the discussion and buy your tickets the Food Mavericks Panel here.