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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

 

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

 

WRHS Homecoming Tickets!

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A Fun Stop on a Past Harvest Festival Event

School starts next week, which means the Wolverines will soon be taking to the gridiron.  The highlight of the season, as always, is homecoming, with this year pitting us against the Gooding High School Senators on September 19. If you’ve been paying attention, that’s also the night of our Swine, Wine & Dine event.  These two great community events are combing to make it easy to participate in both, because who wants to choose?

Swine, Wine & Dine begins at 5:00 pm with a Hailey tour de eat. Check in at the Wood River Sustainability Center before sampling your way through the streets with some of Hailey’s top restaurants.  This family friendly event will feature hay rides and is pig themed, so expect bacon, ribs, pulled pork and more.  Stops along the tour will feature Idaho wines by Snake River Winery, Cinder, Frenchman’s Gulch, Split Rail, and Huston as well as wines by Stuhlmuller, and Gigio of Italy.

Then, its football time and kickoff is at 7:00 pm.  The Sun Valley Harvest Festival has 100 FREE tickets for its Swine, Wine & Dine patrons to attend homecoming.  After you’ve pigged out through Hailey, head back to the Wood River Sustainability Center starting at 6:30 to grab a ticket while supplies last.

If you choose to stay, we will be hosting a pig carving demonstration followed by a live auction of the freshly carved pig from 7-8 pm. You and your friends will squeal with delight at the chance to come home with up to 100lbs of pork!  All proceeds go to the Swiftsure Ranch Therapeutic Equestrian Center, so be sure to bid high!

The night still isn’t over for this party. Live music and kegs by 10 Barrel and Sockeye Brewery will give you a chance to dance away the night away until 9:00 pm. Tickets are only $40 for adults and $10 for kids under 12.  Hope to see you there, or at the homecoming game! Let’s go Wolverines!

Foodie Adventure: Galena Lodge Bike Adventure

 

Galena Lodge Bike Adventure

Sponsored by Atkinsons’ Market, Snake River Farms, Sturtevants, Kerloo Cellars, Balboa Winery, Robert Ramsey Cellars
Saturday, September 20, $105 – Limit 70 guests. Tickets HERE

biketours - 13Where: Just north of Ketchum, Galena Lodge is any bike and food enthusiasts’ paradise. Head north from Ketchum for a road biking adventure through the rugged Boulder Mountains, or explore Galena’s newly cut mountain bike trails along side world-famous athlete Rebecca Rusch as well as other famed local guides/athletes before settling in to a well-earned and satisfying lunch.

Chefs: Executive Chef of Galena Lodge, Don Shepler was trained at the Timberline Lodge at Mt. Hood. He relocated to Ketchum fourteen years ago and has been alluring the locals with his baked goods and fresh recipes made from scratch. Joining him for your taste buds’ pleasure will be Executive Chef Wes Hamilton of Couloir Restaurant in Jackson Hole, Wyoming, named on the Conde Nast Hot Tables List in 2008. As Executive Chef for all of Jackson Hole Mountain Resort’s dining facilities, Hamilton has added a much desired fine-dining option for guests.

Wine: Kerloo Cellars pride themselves on bottling palate-challenging wines that keep people coming back vintage after vintage. Balboa Wines are hand-crafted, elegant wines from Walla Walla, WA. Robert Ramsay Cellars, a boutique winery, focuses on Rhone varietals such as Syrah, Grenache and Mourvedre, which exhibit incredible fruit, minerality and earthiness. These three established vintners are well worth the ride!

If You Bring Wine, They Will Come.

 

Photo from Redbook Magazine

Photo from Redbook Magazine

This year, we’ve added a new element before the Restaurant Walk to get you ready to embark on your roving culinary adventure! The Idaho Wine Commission will be taking time out of their busy Harvest Season to provide a sampling of up-and-coming Idaho Wines during ticket registration from 4pm – 5pm. In case you haven’t heard, our neighbors in the Snake River Valley rated #2 on a new list Redbook Magazine’s list of “America’s Top Wine Destinations.” At the Sun Valley Harvest Festival, you can see for yourself with a weekend full of opportunities to try amazing wines from right here in our Gem State. Move on over, potatoes!

SV Magazine Sponsors a Foodie Favorite, the Harvest Festival Restaurant Walk

RestaurantWalkChristinasFor the fourth year in a row, Sun Valley Magazine is sponsoring the always popular Harvest Festival Restaurant Walk. On Friday, September 20th, from 5pm – 7pm you’ll get the opportunity to roam the town of Ketchum on a beautiful autumn evening, wine in hand, with family and good friends (while making new ones along the way). The 2013 Harvest Festival Restaurant Walk will feature 19 different restaurants, all of which will offer tastings of seasonal cuisine with local ingredients that will delight your taste buds and incite your culinary curiosities. Also, get a chance to imbibe some delicious wines and local craft beers and experience how they play off different food pairings. Space is limited and this event is sure to sell out, so buy your tickets today!

Here’s a review of the good times the SV Magazine team had at a past Harvest Festival: “We Came, We Saw, We Imbibed, We Indulged.”

Check out Yum!, Sun Valley Magazine’s blog about the epicurean happenings in the Valley.

The SVHF River Guide Cooking Demonstration: The Ultimate Moveable Feast!

RiverGuideEvery year the Sun Valley Harvest Festival brings local Idaho river rafting companies to the River Guide Cooking Demo for an opportunity to tout their culinary skills and give us a taste of “glamping” (glamour camping) without the tents and sleeping bags. During the event, you can learn the tips and tricks of food preparation in the back country as these river guides showcase what they do best: cook incredible food over an open grill and in a Dutch oven, fireside or riverside, without leaving a trace.

This year we’ve added some fun new features to our event to make this day even more memorable. Event sponsor and online travel publication Concierge Q will bring media personality Mat Gershater to host the party, as well as live music by Spike Coggins.  You’ll also have the opportunity mingle with the chefs as they prepare full brunch you to enjoy topped off with Michelle Sparking Wine. Don’t miss this truly unique Idaho experience, and the ultimate moveable feast!

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.