Monthly Archive for September, 2014

Photos and Memories


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!




Did you see that Pig Auction!


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


Nighthawk Farm: a Picturesque Lunch Setting


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.


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


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   


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!