Alaska Air SVHF Offer

Sun Valley Fall Events Offer

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Mt Regan in the Sawtooth Mountains

Alaska Airlines is pleased to provide discounted travel to Sun Valley, Idaho this Fall. Fly Alaska Airlines to Sun Valley and save 15% on flights from any Alaska Airlines city (excluding Hawaii, Mexico and Prudhoe Bay)! Simply click here and travel between September 17, 2014 and October 19, 2014.  Book by October 1, 2014. The discount is automatically applied. Or enter EC5130 in the discount code box at alaskaair.com. Restrictions apply. See site for details

This wonderful offer serves to highlight fall in the Sun Valley area and only available through the Sun Valley Harvest Festival and a few other select events.  The fall, with its warm days and brisk nights, is a beautiful time to explore the Wood River Valley and all its incredible outdoors.  Whether hiking to serene lakes, or tasting farm fresh delicacies, Idaho will offer you a quiet and spectacular experience.  Take advantage of this incredible offer through our partner and come see what fall in Sun Valley is all about. Alaska Airlines is a generous supporter of Foodie Heaven, also donating tickets to Sun Valley for our SVHF Contest winners.

Foodie Adventure: Swiftsure Ranch

Swiftsure Ranch Fly Fishing Adventure

Sponsored by Atkinsons’ Market, Stuhlmuller Vineyards, Sturtevants
Saturday, September 20, $275 – Limit 40 guests. Tickets HERE

fly fishingWhere: Find the perfect fishing hole along the Big Wood River on this adventure for beginners and experienced anglers alike. Local guides from Sturtevants will navigate the waters, helping you bait, hook, and hopefully land the wild Idaho rainbow trout of your dreams. After you’ve worked up an appetite, sit down to a spectacular lunch riverside at Swiftsure Ranch and regale your fellow anglers with your fish stories.

Chef: Chef/Owner of Town, Phat Thai, The Pullman, and Harman’s Eat & Drink in Colorado, Mark Fischer is a busy and popular man. His local and sustainable ideals have helped lead The Pullman was named one of the “Best New Restaurants in America” by Esquire Magazine. He has been a James Beard semifinalist as the best Chef in the Southwest for 6 years running and has been featured nationally by the likes of The New York Times, Bon Appetit, Food & Wine, and Gourmet while still garnering rave reviews in The Denver Post and The Aspen Times.

Wine: Nestled in a unique river bench and hillside location of the Alexander Valley in California, Stuhlmuller Vineyards boasts the ideal climate and ancient soils for their esteemed estate Chardonnay, Zinfandel, and Cabernet Sauvignon. These wines will be perfectly paired with your lunch and are sure to complement the riverside views.

Foodie Adventure: Nighthawk Farm

Nighthawk Farm Adventure

Sponsored by Atkinsons’ Market, Adelsheim Vineyard, J.K. Carriere Wines, Seven of Hearts
Saturday, September 20, $150 – Limit 40 guests. Tickets HERE

Where: Eighteen miles south of Ketchum, tucked away in Bellevue’s farmland is Nighthawk Farm. Farmer/owner Robin Englehardt will take you on a tour of the grounds, where animals and plants alike are humanely and happily raised. Afterwards, enjoy a fresh lunch made with ingredients grown on the farm itself.

Chefs: Chefs Jen Castle and Blake Spalding are the owners of the highly acclaimed Hell’s Backbone Grill in Boulder, Utah where they abide by Buddhist principles to bring fresh, organic, local meals to anyone willing to travel off the beaten path. Despite its remoteness, these two incredible Chefs and their restaurant have been featured in The New York Times, Bon Appetit, Travel and Leisure, The Oprah Magazine, and many others. They have been featured in The Smithsonian Museum in Washington D.C., are highly regarded by Zagat as a top dining choice in Utah, and for 8 years have been named “Best Restaurant in Southern Utah” by the Salt Lake Magazine.

Wine: Adelsheim Vineyard is known for their balanced and multifaceted wines from the estate’s most distinguished blocks. JK Carriere’s small family of distinct wines focus on high-acid, smooth tannin, and classically built Pinot noir and a small mineral-oriented Chardonnay. Seven of Hearts’ goal is to produce fine wines that truly reflect their Oregon terroir-vintage, site, soil, and clone. These are some of Oregon’s best wineries and will complement your delicious, organically grown lunch.

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!

Foodie Adventure: Idaho Rocky Mountain Ranch

Idaho Rocky Mountain Ranch Adventure

Sponsored by Atkinsons’ Market, Snake River Farms, Grassi Wines
Saturday, September 20, $150 – Limit 40 guests. Tickets HERE

IRMR activities-4

 Where: Nestled in the heart of the Sawtooth Mountains, and surrounded by the meandering Salmon River, Idaho Rocky Mountain Ranch will truly take your breath away. Travel to this charming historic, rustic lodge and explore all that the ranch has to offer from incredible vistas to natural hot springs.

Chefs: Idaho Rocky Mountain Ranch Executive Chef Jordan Boutry will be teaming up with Executive Chef/Owner, Andy Blanton, of Cafe Kandahar, at Whitefish Mountain Resort in Montana. Boutry earned culinary degrees from the Art Institute of Colorado in Denver and has been instrumental in establishing prestigious western eateries. Blanton, a Louisiana native, attended the Culinary Art Institute in Baton Rouge. Blanton has worked along side two James Beard Award-winning chefs, before receiving his own James Beard Award nomination for the “Best Chef in the Northwest.”

Wine: Since 2001, Sun Valley locals Mark and Jami Grassi have carefully nurtured their 14-acre vineyard in Napa Valley, which sits on an ancient riverbed above the valley floor. Since establishing Grassi, this family-owned vineyard has been producing wines that have consistently received high ratings and reviews and are sure to make your ranch experience all the more delightful.

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.