Brick 29 Mac’n Cheese

1 lb Wheat Penne Pasta

8 oz Mild Cheeses (monterey jack, mozzerella, havarti)

6 oz Medium Cheese (sharp cheddar, smoked gouda,

gruyere)

4 oz  Big Cheese (gorgonzola, goat cheese)

1 cup Pomodoro (recipe below)

Seasoned Bread Crumbs

Heat oven to 375 to 400 degrees

Cook penne until al dente while making pomodoro. Drain pasta

and toss with half of all cheese. Place in oven safe dish and top

with pomodoro and remaining cheeses. Bake for 15 minutes and

then top with breadcrumbs and return to oven for 10 minutes or

until golden brown and bubbly. Pull from oven, cool 3 to 5

minutes and serve

Pomodoro Sauce

Mix the following ingredients and allow to marry for 15

minutes,

2 ripe tomatoes diced

1 tbsp garlic minced

1/4 cup red onion minced

2 tbsp finely chopped basil

L/+ cup olive oil

2 tbsp balsamic vinegar

Salt & Pepper

What is Idaho famous for? Immediately, the global refrain “potatoes!” can be imagined, if not actually heard. But what if I substituted “caviar” for spuds? First, would you believe me? Second, would you try it?

It’s an incredible product, filled with its own mystery. It is also locally produced through sustainable methods in the Magic Valley, taking advantage of the natural Idaho gifts that make the product exceptional. If you’re attending the Sun Valley Harvest Festival Martini and Caviar party at SEGO, you will join The Food Network as one of those in the know. TFN called it out as one of “The Best Things We’ve Ever Eaten” on the Salty Goodness list.

If you trace culinary circles you will find that incredible chefs like Tom Keller and Wolfgang Puck proudly and confidently serve Idaho raised Tsar Nicoulai caviar to their guests from New York to California. Tsar Nicoulai, is an established and steadily rising star in this competitive, dramatic market, and they pay careful attention to their audience. You may spot owner Marion Mahone among the crowd, enjoying the introduction of roe from Acipenser transmontanus, also known as white sturgeon, to Sun Valley Harvest Festival VIP guests.

Leiann Noel, public relations contact for Tsar Nicoulai, said that reception for four varieties of Idaho raised caviar has been excellent. The large 4.4 mm bead of the Crown Jewel is sumptuous and sophisticated, along with the Golden, the Reserve and the Select varieties. Noel also advised that some caviar includes borax to keep the beads plump after freezing, but you’ll never find such additives in Tsar Nicoulai. It’s all about the freshness and purity of the roe, with a little salt added.

Tsar Nicoulai produces other varieties raised at their farms in California, but the Idaho products are well known for qualities that caviar scholars seek. Join in the culinary education this weekend, and find out what else is soon to make Idaho famous. Go to www.sunvalleyharvestfestival.com to snap up your tickets, and we’ll see you there!

by Kathleen Turner

Only a few days away, the Sun Valley Harvest Festival is looking at one of the year’s most incredible weather weekends of the year. There is nothing more beautiful than a blue-sky day against the dark evergreen horizon, unless it’s that same day injected with energized culinary magic, great food and good company. As a wrap up to the many great touchpoints of the festival, the Restaurant Walk Friday night will showcase the best of the best.

In addition to all of the other perks that come with a pass to the Sun Valley Harvest Festival there will be divine dishes from 14 of Ketchum’s most popular local . If you’re taking advantage of great value of the VIP pass, you’ll be starting off at SEGO with the Martini and Caviar party and all of the weekend’s demos, presentations and events will be included for you. A couple of other pass options are also available.

If you can’t make the other events of the festival and just want to do the walk, it is possible to purchase a wristband good for just that event. In fact, there is an a la carte menu, so to speak, for individual tickets to many of the events at www.sunvalleyharvestfestival.com

The Restaurant Walk will wind through Ketchum, stopping to sample tastes of delightful fare from favorites SEGO, Ketchum Grill, Il Naso, Ciro, Globus, Rico’s, Rasberrys Catering, Rickshaw, Bistro 44, Cornerstone, Vintage, Glow Live and Papa Hemi’s. Local caterers will also participate, and even Silver Creek Outfitters will chime in, with some knock-your-socks-off samples.

The chefs will mix it up with creative ingredients supplied by Sysco of Boise, Idaho’s Bounty, Snake River Farms beef, Lava Lake Lamb, Fish Processor of Idaho trout,
Purple Sage Farms spices, Peaceful Belly corn, M&M heath heirloom small white beans and heirloom Yukon potatoes, Sugar Loaf Farm carrots and green onions, Rice Farm Yukon gold potatoes, leeks and eggplant and Waterwheel cucumbers, just to get your taste buds working.

Also going on this weekend are the Baldy Hill Climb and the Wood River Valley Solar and Green Building Expo, both of which would be suitable Saturday morning outings in between Harvest Festival events. Bring your bike and/or your architectural questions, along with your appetite, for a yummy, educational and memorable visit to Blaine County this weekend.