Taste of Sun Valley | Winter 2020–2021 by Sun Valley Magazine

WINTER 2020 | 2021

OPEN DAILY AT 5:00PM Takeout and Distanced In-House Dining 520 East Avenue North • Ketchum, Idaho 208.726.4660 • ketchumgrill.com

4:30pm to 8pm for Takeout 5:00pm for Distanced In-House Dining 300 North Main Street • Ketchum, Idaho • 208.928.6280 ketchum-enoteca.com

Featuring homemade pastas, sauces, salads, soups, custom cured meats, smoked salts, fresh desserts and pantry items to help make your next meal, your best meal. 360 East Avenue North • Ketchum, Idaho • 208.726.6969 (right next door to Town Square Tavern)

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5:00pm for Takeout and Distanced In-House Dining 360 East Avenue North • Ketchum, Idaho 208.726.6969 • ketchumtavern.com

FEATURES

By Kate Hull Photos Kirsten Shultz

HILLSIDE GRAIN Family-Grown and Milled Artisanal Flour By Hayden Seder Photos Timothy Floyd

IDAHO GROWN Five Innovative Leaders in Idaho’s Food Industry By Caroline Albro

RESOURCES

THE SCOOP What's new and noteworthy in the culinary world

TASTE MENU GUIDE Browse the menus of the Valley’s finest restaurants

ON THE COVER Pistachio Chocolate Lace Cookies made by Sarah Liption of Hank & Sylvie’s.

DINING AROUND TOWN A fast guide to the Valley's best eateries

Restaurant maps

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Photo by Kirsten Shultz

PHOTOS (TOP TO BOTTOM): KIRSTEN SHULTZ; TIMOTHY FLOYD; COURTESY KELSI'S KITCHEN

TABLE of CONTENTS

SUN VALLEY’S LEADING LADIES Women Chefs Add Sweetness and Sizzle

Try our Monkey Fries!

Best Deck in Town!

Sun Valley Magazine ... on coffee tables and bedside tables in all 50 states! Keeping readers informed and inspired for over 47 years. Get your copy now. Subscribe at sunvalleymag.com

“Ketchum’s Killer Meal without the Killer Price A Great Kids' Menu Too!” Grill Open 11:30am - 10:00pm Daily (Bar open late) Burgers, Salads, Wings, Hoagies, Fresh Cut Fries and More! HD Satellite TV Sports

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For Takeout Call: 726.2744 231 6th Street, Ketchum At the corner of 6th & Washington

FEATURED CONTRIBUTORS KATE HULL a Texas native, moved to

Idaho’s Teton Valley in 2012. She is the co-publisher and editor in chief for Powder Mountain Press’ Teton Valley Magazine. Her work has appeared in numerous Intermountain West and Texas-based magazines, including Texas Monthly, Texas Highways, Austin Monthly, Mountain Outlaw Magazine and Teton Home and Living. When not writing, Kate can be found exploring her surrounding Wydaho home with her husband, Kenny, and two cattle dogs. (“Sun Valley’s Leading Ladies,” page 6)

WINTER 2020/2021 Publisher/Editor-in-Chief: Laurie C. Sammis Art Director: Roberta Morcone Sales & Marketing Director: Mona Warchol Digital Marketing Coordinator: Caroline Albro Graphic Designer: Alex Gonzalez

HAYDEN SEDER is a full-time freelance

writer and editor based in her hometown of Ketchum, Idaho. Since graduating from Sarah Lawrence College in New York in 2010, Hayden’s work has been featured in numerous publications including SVPN, The Weekly Sun, Idaho Press, Boise Weekly, Visit Sun Valley blog, Sun Valley Magazine, Taste, The Source, Western Home Journal, and more. When not putting pen to paper, Hayden loves rock climbing, snowboarding, mountain biking, and traveling. (“Hillside Grain,” page 12)

CAROLINE ALBRO is the digital marketing

coordinator at Sun Valley Magazine. She grew up in the Bay Area but would visit her parents’ hometown of Ketchum each summer, always looking forward to exciting adventures. Now, Caroline is taking a gap year between her studies at Scripps College to live in the Valley, develop her marketing and communication skills, and improve her tolerance for cold weather before returning to California for her final year of school. (“Idaho Grown” page 16)

KIRSTEN SHULTZ doesn’t remember a

time when she didn’t love photography. As a professional photographer for more than half her life, most of those years have been spent photographing from Sun Valley. Published in many publications, including the New York Times and Martha Stewart Weddings, her work is driven by her love of the arts, music, food, and travel. When not shooting assignments on location or in her studio, she can be found chasing the light with her husband, daughter, and dog. (“Sun Valley's Leading Ladies,” page 6)

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Controller: Sage Bookkeeping

Sun Valley Magazine Online: www.sunvalleymag.com www.sunvalleymag.com/dining email: info@sunvalleymag.com Sun Valley Magazine® (ISSN 1076-8599) is published quarterly, with special annual HOME and TASTE of Sun Valley editions, by Mandala Media LLC. Editorial, advertising and administrative offices are located at: 313 North Main Street, Hailey, Idaho 83333. Telephone: 208.788.0770; Fax: 208.788.3881. Mailing address: 313 North Main Street, Hailey, Idaho 83333. Copyright ©2020 by Mandala Media LLC. Subscriptions: $22 per year, single copies $5.95. The opinions expressed by authors and contributors to TASTE of Sun Valley are not necessarily those of the editor and publisher. Our printer is SFI- and FSCcertified. Paper used contains fiber from well-managed forests and meets EPA guidelines that recommend a minimum 10% post-consumer recovered fiber for coated papers. Inks used contain a percentage of soy base. Our printer meets or exceeds all federal Resource Conservation Recovery Act (RCRA) standards. Postmaster please send address changes to: 313 North Main Street, Hailey, ID 83333

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Sun Valley’s

LEADING LADIES W O M E N C H E F S ADD S WEETNES S A ND S I Z Z LE By Kate Hull

Photography by Kirsten Shultz

From sweet to savor y, the Wood River Valley is known for ser ving up delicious and inspired entrées, pastries, cakes, and more from its crop of must-tr y restaurants and bakeries. It’s no wonder the region is known as a foodie mecca, offering creative cuisine that spans the globe with local ingredients from nearby farms that are the best of the best. And the head chefs behind the mouth-watering creations are as worthy of celebration as the recipes themselves, and these Sun Valley women are no exception.

SARAH LIPTON

Known as a pastry chef extraordinaire, Sarah Lipton’s sweet treats are as artful as they are delicious. Sarah, and business partner Taylor Rossi, own a bakery and floral gift shop, Hank & Sylvie’s, where Sarah is the head pastry chef. Along with a team of talented bakers, Sarah creates artfully decorated birthday and wedding cakes, as well as pastries and sweet treats. Lipton says she loves to bake items that are sweet but not overly sweet, like flavorful buttery croissants and delicious cookies. “I like things to have a bit of a savory touch, with salt or herbs or something like that,” she said. “I try to use as many local ingredients as possible. When I can’t find them locally, I look for the best ones I can find that are the highest quality.” A self-proclaimed chocolate-

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chip cookie lover, her style might best shine through with her brown butter and sea salt chocolate chip cookies. “The butter gives it more depth, and the sea salt cuts the sweetness,” Lipton said. “We use three different types of chocolate in the cookie, so it has lots of nuances.” Lipton grew up cooking with her mom, “or making a mess while she cooked,” she laughed. “She might see it differently than I do.” A Michigan native, she went to pastry school in Chicago after college and relocated to Sun Valley. “I am one of those weirdos who knew in high school I wanted to go to pastry school,” she said. Lipton has never not worked in a restaurant or bakery, so the seemingly long days and time on her feet is part of the appeal, she explains. “I don’t do well with idle time

or sitting time,” said Lipton. “It keeps my brain busy and my body busy.” And creating cakes is a way for her to showcase her creative and artistic side. And while her repertoire of baked goods runs the gamut, she is most known for and spends a majority of her day on beautiful cakes. “I do really love making wedding cakes and birthday cakes,” she said. “It is what I spend more of my time doing every day; and it is where I spend most of my time creatively.” One of Lipton’s favorite things about being a chef in the Wood River Valley is the connections she can make to the people who enjoy what she bakes. “When I get an email hearing I loved the cake they had, it means more when I have a face to the name. I have actual relationships with our customers.”

Sarah Lipton, co-owner of Hank & Sylvieâ&#x20AC;&#x2122;s (Hank's mom), holding a vanilla bean salted caramel birthday cake with funfettie sprinkles.

sunvalleymag.com/dining | TASTE 7

Lyndsey Mason at Town Square Tavern.

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Top, clockwise: Charred Eggplant with Purple Sage Farms herbs, tahini yogurt, fried chickpeas and Za'atar spice; Tavern Baby Arugula Salad with arugula, saba roasted Squash Blossom Farm kabocha squash, pomegranate seeds, feta cheese, and pistachios; Roasted Heirloom Carrots with pomegranate reduction drizzle, toasted pepitas and radish greens; Housemade Oreccheiette with spicy organic pork sausage, carmelized onions, asparagus and parmigiano reggiano.

LYNDSEY MASON

The restaurant business is in Lyndsey Mason’s DNA, it seems. Her parents, Anne and Scott Mason, along with her sister Adelaide, are the family behind three notable Ketchum restaurants: Ketchum Grill, Enoteca, and Town Square Tavern—where Lyndsey is the head chef. “My parents met in a restaurant in Santa Barbara, California, and moved to Ketchum in the late80s,” she said. Born and raised in Ketchum, her earliest memories involve time spent at restaurants alongside her sister and parents. “I grew up in the kitchen as young as I can remember,” said Mason. “I remember being five years old at the restaurant over Christmas week doing tasks. My sister and I would get our homework done and help our parents. It is what I have always known.” And although it was never expected of her to become a part of the family trade, Lyndsey knew that’s what she wanted to do. “I just always loved working in the kitchen. My sister was always the floor person, and I was in the

kitchen; I loved the artistry of the food.” Lyndsey went to college in Portland, Oregon, and stayed in the area for five years and traveled frequently. She then moved back to Ketchum and worked at Enoteca. When her parents opened Town Square Tavern in 2015, she decided to stay in the area and help them open. When developing a menu, she loves to riff ideas off of her dad, combining his years of experience with her new ideas. Describing her style as modern, Lyndsey says she focuses on the flavors and how they work together, making sure to use seasonal and local ingredients whenever she can, rather than the same year-round. “I always change the menu based on what we can get. Older restaurants might have their tried and true year-round menu, but I like changing things and coming up with new ideas.” At the Tavern, this means you might find a new favorite menu item each time you come, but Lyndsey enjoys the sporadic style. “Having new foods and trying new

menu items keeps that excitement alive.' During the quarantine period this past spring, Lyndsey changed up the menu and focused on Mediterranean flavor profiles found in North Africa, Jordan, Lebanon, and beyond. “It is really fun to bring these different flavors to Ketchum,” she said. When asked what ingredients she couldn’t live without, Lyndsey says fish sauce–she loves how much flavor it adds–and sherry vinegar. “With every dish or sauce, I seem to say it just needs a little sherry vinegar. It just needs a little splash of sherry vinegar.” Although the pandemic has made the restaurant industry even more challenging in some ways, Lyndsey is reminded of how much she truly enjoys creating exciting food. “When I create a great menu and great specials and the whole night people are telling the servers that this is the best meal they have ever had, that makes me realize I am at the top of my game in creating things people enjoy,” said Mason. sunvalleymag.com/dining | TASTE 9

SIMONE KASTNER

It’s a family affair at CK’s Real Food. Inside the bistro-style restaurant, Simone Kastner creates the much-loved desserts, breads, and homemade ice creams alongside her mom, Rebecca, while her dad, Chris Kastner, develops the menu with Gavin, her brother. After seventeen years as a chef-partner at Evergreen Bistro, Chris and Rebecca opened CK’s Real Food in 2003. Simone remembers her parents putting a paring knife in her hand early. In first grade, Chris taught Simone how to make a pepperoni omelet. “I could julienne and sauté and flip an egg,” she recalled. “That was my 7-year-old party trick.” “They taught us the ropes early,” she said. “When we opened CK’s, I was 14. I started as a busser, and I absolutely hated it; I hated being on the floor. I was shy, and it was not for me.” But then, Simone moved to the kitchen and started working on the line doing the pastry stations or cold appetizers. “I started freezing ice cream and eventually started doing more baking,” said Simone. “I basically grew up in it. It taught me to value my work and really care about my job.” Simone went to the “culinary school of CK’s,” as she calls it. She learned the ropes of baking from her mom, whose original recipes became a staple on the menu. “She was a great mentor as well,” Simone says. And although she is too modest to call herself the pastry chef, Simone is in charge of the dessert menu and also makes the sourdough bread, table bread, and hamburger buns. “We also have a thing called CK’s Pantry that we started a few years ago, where we sell dressings, sauces, and baked goods at the restaurant and Chocolate Hazelnut Cake with candied hazelnuts and housemade vanilla ice cream; Pluot Apple Galette made with Waterwheel Gardens apples and pluots and Hillside Grain flour; CK’s Mushroom Toast.

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Kraay’s Market,” Simone said. “Prepandemic, we offered CK’s pantry online. You would order Sunday and pick up Wednesday, but now we just have a case out front where you can buy everything.” Simone describes her baking style as rustic. “I am not into fussy desserts,” she said. Simone loves to source ingredients locally and when she can’t, chooses organic. She also prefers things to be simple and tasty and leaves the ornate and decorative skills to pastry chefs like her friend Sarah Lipton. “I am not like Sarah Lipton, who is super-talented at making things look amazing.” You can bet that on any trip to CK’s you will find Rebecca’s carrot cake on the dessert menu. “That is the one dessert we could never take off the menu, people would freak out,” Simone laughs. Simone adds her own spin to the offerings with desserts like a vegan crème Brule and coconut almond cake with a dark chocolate cardamom ganache with coconut milk. “I think it is important to have options for people who don't eat dairy or don’t eat gluten, so I always offer something gluten -that is chocolate,” Simone said. “But there will definitely be carrot cake.” And whether it is sweet or savory, Simone says she couldn’t bake or cook without a good sea salt. “From a super-young age, my dad and mom taught me you have to season and taste your food. Even with desserts, salt is in everything I make.” While desserts are her specialty, you can still find Simone brainstorming entrées with her dad or thinking up creative sourdough recipes. It’s a true family affair, after all. “I really love working with my folks.” g

Simone Kastner of CK's Real Food, preparing a batch of toffee to be sold at CK's takeoutâ&#x20AC;&#x201D;a delicious blend of crunchy, salty, caramel goodness.

sunvalleymag.com/dining | TASTE 11

HILLSIDE GRAIN FAM I LY- G R O W N A N D MI LLED A R T I S A N A L F L O UR By Hayden Seder

Photography by Timothy Floyd

hen talking to Brett Stevenson, the founder of Hillside Grain, the excitement in her voice conveys the passion she has for what she does: growing grain and milling flour from her family’s farm in the Bellevue Triangle. What makes Hillside Grain unique is so much more than being a local farm making flour; this small farm is disrupting a centralized food system by using local grains to create craft flour. It’s changing our perception of flour from something that’s stripped of its nutrients, can be stored for years, and lacks flavor to something that’s flavorful, local, fresh, and nutritious. According to an article in The Atlantic, there were once at least 16,000 flour mills in this country; now there are less than 200. Stevenson is personally reviving this type of production in the Wood River Valley. Hillside Ranch, the family-run farm that provides the grains for Hillside Grain, is located at the headwaters of Silver Creek in premium grain-growing country. Stevenson, 42, and her brother Justin (who works at the ranch improving water management and soil health) grew up on Hillside Ranch under the tutelage of their parents who

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Brett Stevenson, the founder of Hillside Grain, at Hillside Ranch in Bellevue, Idaho.

sunvalleymag.com/dining | TASTE 13

began farming and ranching the land in the early ’70s. Over time, Stevenson’s father John became an award-winning grain grower and a major contributor to the brewing industry—a job he still does today in his mid-80s. “Growing up here pretty much created who my brother and I are,” Stevenson said. “The desire to build the farm mill was largely because I wanted to build on top of what my dad created and add my own chapter to the operation.” What makes Hillside Grain’s flour so unique is the high-extraction process, its flavor and freshness, and the nutrients retained within the flour through that process. Most flour in our country is white flour that has been stripped of its bran and germ which is where all the flavor and nutritional value are. Those are often added back in as “enriched flour,” but this is a synthetic form of vitamins and minerals that isn’t as absorbable and loses its flavor. “People are used to that, to flour having no flavor. What’s crazy for me is going through this whole process and realizing how much awesome flavor is actually embedded in the wheat in a high-quality, high extraction,” said Stevenson. People are also used to flour with a long shelf life whereas Hillside Grain's flours are semi-perishable. There are often chemicals used in typi-

cal flour production, such as bromate, a conditioner that is banned in China, Europe, and Canada, but which is still used in the U.S. (though not at Hillside). The short supply chain for Stevenson’s flours also sets it apart. While there are many large-scale flour producers and a resurrection of small-scale, artisan ones, Stevenson counts herself in a grey area in-between those two ends of the spectrum, which is an area that there’s very little of in the U.S. Her grain is grown on the farm and the mill is just across the road. Stevenson sees the problems in having a centralized food system (which large-scale production creates), especially during times like these, and notes that local food systems often fare better during times of national crisis. “It’s fascinating to see how a pandemic becomes one of the threats [to a centralized food system],” said Stevenson. “The supposed ‘flour shortage’ we experienced in the spring, and a bit now, wasn’t so much an actual flour shortage—it is about trying to redirect that flour supply to the grocery stores and those large facilities have a much harder time doing that.” When the pandemic started, Hillside Grain was primarily geared toward wholesale and bulk sales to bakeries.

Brett Stevenson, packaging flour for sale regionally.

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Roman Chavez of Hangar Bread Bakery in Hailey offers artisanal baked breads using Hillside Grain flours.

But when demand from home bakers went up, Stevenson began putting together four-pound bags much sooner than she expected. “It’s so cool to see so many people baking at home and appreciating how good fermented sourdough breads and home-baked breads are, and how fun and cathartic and rewarding baking at home can be.” Hillside also has both a roller and stone mill; the only other place with a similar system is Cairnspring Mills in Washington, which supplies 100 precent of the flour to San Francisco’s famous Tartine Bakery. At the moment, Hillside Grain is carried locally at Atkinsons’ in Hailey and Bellevue, Café Della, Ketchum Kitchens, Kraay’s Market & Garden, and both Boise Co-op locations. Several high-extraction varieties are usually available and sometimes some rye or barley flour. Stevenson has also been experimenting with some grain varieties from the Bread Lab at Washington State University, which will hopefully lead to more flour variety. “People don’t understand what is going on with wheat and flour; they think it’s stagnant and boring,” Stevenson said. “We’re a grain-growing country. If you want to talk about local and regional food—the farmer’s market is rad—but by far and above, we’re so well-suited for grain. If you delve into it a bit, grain can be fascinating.” g

Local Bakeries & Restaurants Using Hillside Grain Flours •C afé Della — 103 S. Main St., Unit C, Hailey; Open Monday through Friday, 8am-3pm. Also sells bags of Hillside Grain for retail purchase. •C K's Real Food — 320 S. Main St., Hailey; Open for dinner Monday through Saturday, 5pm-9pm. •H angar Bread Bakery — 111 N. 1st Ave #1L, Hailey; Open Wednesdays and Thursdays, 10am-1pm. •R etail Purchase — available in Hailey at Café Della and Atkinsons' Market, in Ketchum at Atkinsons' Market and Ketchum Kitchens in Ketchum, in Bellevue at Atkinsons' Market and Kraay's Market, and in Boise at both Boise Co-op locations.

sunvalleymag.com/dining | TASTE 15

Idaho Grown FI V E I N N O VAT I V E L E A DERS I N I DA HO ’ S F O O D I NDUS TRY By Caroline Albro

Ever since the planting of the first potato in Idaho soil back in the mid-19th centur y, Idaho has enjoyed a long histor y of food and agricultural innovation. In the centuries since, the Idaho potato has seen ever ything from J. R. Simplot’s revolutionar y frozen French fries at McDonald’s to present-day Idaho chef Lou Aaron coining the Ice Cream Potato. These days, the Idaho potato is still a state symbol, but groundbreaking food entrepreneurs are entering the scene with a wide variety of products. With more farmers’ markets, CSAs, and food events across the state than ever, innovative, often plant-based, and delicious food products are coming to dominate the Idaho food industr y.

THE KULA CONNECTION

At 40 years old, Michelle Russell found herself overweight, ill, and unhappy. She first learned about the advantages of plantbased eating from a documentary, and quickly got on board. With her husband, she founded The Kula Connection, a Boise-based food community that produces plant-based cheeses, nuts, and other treats. “I wanted to make things that were actually capable of increasing your body’s wellness,” Russell said, describing her motivation for beginning Kula. “We were living in this dinky little apartment in Boise and I started culturing cheese on top of the water heater in my girls’ room.” After developing her product, Russell faced challenges in working with the health inspector, finding kitchen space, and avoiding burnout. But she’s made it work and

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her products are now sold in specialty markets regionally. Russell firmly believes in the benefits of her products, especially after watching her mother pass away from breast cancer and while supporting another friend with the same disease. Her non-dairy cheeses support gut health, avoiding the saturated fat of dairy cheese. Russell also understands the connection between food and mind. “That’s why our tagline is ‘good mood food,’” Russell said. Russell’s goal in starting The Kula Connection ultimately involves “working with people to restore their health, to take a step beyond providing them a product that restores their health.” She hopes to teach her customers about the healing power of plants, just as she has personally experienced through her own journey with plant-based eating.

PHOTOS: COURTESY THE KULA CONNECTION

Top right clockwise: Holiday "Cheesecake" Pumpkin Latte; three f lavors of cocount milk non-dair y yogurt (plain, vanilla and cacao); The Caprese "cheese" spread, an 8 oz jar of rich decadent Sun-Dried Tomato Basil Cheese Spread (made with Kula Connection's proprietar y cashew base, garlic, sun-dried tomato and basilâ&#x20AC;&#x201D;great on crackers or folded into sauces.

sunvalleymag.com/dining | TASTE 17

Top right clockwise: Kelsi Peterson and her son enjoying Cacao Bites as an energy boosting snack during an outdoor hike; Mint Cacao Bite ingredients (whole almonds, 100% raw cacao powder, raw honey and peppermint oil); Peanute Butter Cacao

PHOTOS: COURTESY KELSI’S KITCHEN

Bites are versatile—crumbled over a green smoothie or folded into kid-friendly pancake tacos and topped with walnuts.

KELSI’S KITCHEN

Kelsi Petersen has been preparing for Kelsi’s Kitchen her whole life. From a young age, she was attending culinary workshops with her mother, adopting a raw food diet, and even teaching healthy cooking classes to her community. One class, called Divine Desserts, taught attendees how to make healthier versions of their favorite treats, including chocolate. “We had people come to these classes, but they didn’t want to pay to do the work. They would always ask for the chocolates,” Petersen said. Petersen would grow up and move to Utah with her husband, but she made her way back to her hometown of Idaho Falls to raise her two sons. Soon after moving back to Idaho, Petersen found herself looking for a new challenge. “I wanted to start something. People really liked these chocolates and I

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wanted to see what I could do.” So, she started Kelsi’s Kitchen, where she now makes healthy refrigerated chocolate treats with no refined sugar and only five ingredients. Offering a variety of flavors, Petersen hopes that she can appeal to customers who want a nutritious yet satisfyingly sweet option. Only three months after starting Kelsi’s Kitchen in 2019, Petersen’s mother passed away due to ALS. The woman who had originally introduced Petersen to the world of nutrition and food was gone, but Petersen only lets it motivate her. “I want to continue what we did… I think one of the biggest challenges is feeling like you can really do it. You’ll never find out if you don’t try.” Today, Kelsi’s Kitchen donates 10 percent of proceeds to ALS research in honor of her mother.

Top right clockwise: A selection of more popular f lavors of Erth Beverage sodas and switchels, which they describe as "functional craft beverages" filled with ingredients that have been carefully formulated to pair medicinal plants with herbs,

PHOTOS: COURTESY ERTH BEVERAGE CO.

spices and fruits—such as ginger, tumeric, raspberries, elderf lowers, schizandra berries, apple cider vinegar, raw honey.

ERTH BEVERAGE CO.

After decades of working in the food and retail industries, Sam and Eric Herrera were looking for something new. With a background in nutrition, Sam had been working for Whole Foods, while Eric, who attended culinary school, was working at a brewery in Boise. They decided to leave their jobs, combine their entrepreneurial spirits and creative minds, and start Erth Beverage Co. to produce nourishing and refreshing carbonated drinks to their community. Eric’s knowledge of brewing from his time at the brewery was essential. During the early days of Erth, the couple would brew batches of their botanical sodas in one 31-gallon tank. Sam was printing the drink labels off of a home computer, sticking them on the sweaty soda bottles right before selling them at the farmer’s market, so that the sticker wouldn’t slide off. Even now,

Erth is a little scrappy. “We don’t have any employees, it’s just us and a couple of friends,” Sam said. But that’s exactly what many of Erth’s customers like about them. Sam and Eric don’t take things too seriously. And above all, Erth Beverage Co. values community. “That’s what we really want to do ultimately, is to include as many people in the community in Idaho as we can. Especially with COVID, we’ve realized how much stronger we are together,” Eric reflected. For Erth, the inclusion of community means incorporating Idaho-sourced ingredients, selling at local markets, and talking to as many people as possible about their products. While interactions with the community look a little different right now due to COVID-19, Erth is still managing to meet their customers’ needs during the pandemic, including efforts towards developing new flavors with immune-system-boosting properties.

sunvalleymag.com/dining | TASTE 19

SUN VALLEY MUSTARD

and wanted to put our products in the welcome bags. There were 380 guests… 380 of the most successful, well-connected people in the world. We were able to get our product in front of them in one fell swoop. It only takes one person to make a product big,” Wells said. Furthermore, the brand name and association with Sun Valley Resort serves Sun Valley Mustard well. They’re a familiar brand and continue to thrive in local food competitions, now more than 30 years after its original founding. Despite his tribulations with the food industry, Wells still loves Sun Valley Mustard. “Our competitive advantage is that it’s a very unique flavor and a very unique formulation… Our mustard lends itself well for cooking and for a lot of different things.” Nowadays, he’s focusing on making smart choices to balance the business with his personal life. “The positive thing that is going to come out of all of this is that I’ll be able to guide my son down the right path when he has to make tough decisions. Is that really what you want to do? If it doesn’t work, what’s your exit point? You have got to love what you do,” Wells advised. PHOTOS: COURTESY SUN VALLEY MUSTARD

Josh Wells knows the food industry pretty well at this point. He took over Sun Valley Mustard from its previous owner in 2011, after he fell in love with the product. Back then, Wells didn’t know exactly what he hoped to do with the business – he knew that he wanted to keep Sun Valley Mustard alive and share the amazing condiment with others, but he didn’t have a concrete plan or end goal in sight. Wells quickly discovered many inefficiencies and hurdles in the grocery and food industry. Between the difficulty of attracting distributors, the expenses of demos in stores, and the steep manufacturing costs, Wells faced many challenges. Nonetheless, Wells devoted himself to Sun Valley Mustard. Within the first year of his leadership, he increased Sun Valley Mustard’s revenue by 300 percent, in part by boosting sales outside of the Wood River Valley. He brought on experienced management, strategized distribution, and streamlined manufacturing. He also capitalized on some pretty lucky moments. “A couple years ago, Allen and Company contacted us

Top right clockwise: Sun Valley Mustard's "Spicy Sweet" won Silver at the World-Wide Mustard Competition. Other flavors have won gold nationally—including Dill, Hot Jalapeno, Chardonnay and Amber Ale.

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Top right clockwise: Fig appetizer with goat cheese, topped with Hot Eric golden honey; the girl behind the glow — founder Molly Munster holding The Hot Eric Honey Golden PHOTOS: COURTESY HOT ERIC HONEY

Trio; Hot Eric gluten free Lebkuchen; Breakfast with golden honey; Hot Eric with cashew almond milk.

HOT ERIC HONEY

Hot Eric Honey began out of a desire to make something nourishing, healthy, and delicious. When Molly Munster’s daughter contracted a medical condition in 2012, Munster started incorporating healthier options into her family’s diet. Munster resisted the idea that healthy food has to taste poorly, and instead began to find delicious ways to support gut health and anti-inflammation. Pretty soon, she started experimenting with mixing local honey with spices, like turmeric, and Hot Eric Honey was born. Munster did not have a business approach when she started Hot Eric. “I started [Hot Eric Honey] through love and my intent was to offer something up to my family and my community and my loved ones that I really believe in. It wasn’t money motivated… I’m not a businesswoman, but I’m learning how to be.” Part of that learning journey involves harnessing the power of marketing and social media. Munster spent months

sending random direct messages to potential customers over Instagram. She wasn’t sure anyone would even give Hot Eric a second thought, until she received an email from Goop, Gwyneth Paltrow’s health and lifestyle blog, notifying Munster that Hot Eric had been chosen for their Winter 2020 Gift Guide. Munster celebrated this milestone, saying, “That magical little piece will potentially hold my business together through the pandemic! I want to reach as many people as I can, and this is a golden opportunity.” While she’s uncertain how this newfound exposure will affect her brand, she’s optimistic. “I think it’s a benefit that I actually have more of a beginner’s mind in this world instead of knowing what other people have done or what I should do next. I just go with my gut, my intuition, my heart.” Munster often refers to her product as a “hug in a mug.” And that’s exactly what she set out to do with Hot Eric Honey: provide a little more love to the world. g sunvalleymag.com/dining | TASTE 21

A selection of some of Sun Valley's best gourmet pantry items from your favorite cafes and chefs. These tasty finds and delectable finds may even take the place of your everyday items—to make EVERY day a more flavorful treat!

ORGANIC DRIED APPLES Fresh, crispy and nutritious, and perfect for snacking or for crumbling over oatmeal or baked into sweets.

FOOD REVERENCE APRON SET The perfect gift for the chef in your life. Wrap them in an apron from Rasberrys Bistro and watch them create!

THE PERFECT COMBINATION What pairs together better than freshly baked bread and succulent jams from Rasberrys—offered in a variety of flavors from Pear Lemon Marmalade to Plum, Pear or Huckleberry.

22 TASTE | Winter 2020 / 2021

SPICES AND SEASONINGS GALORE! A little sprinkle of these spice blends will brighten and add WOW to any dish— available in a variety of blends including Everything Bagel, Gyro Seasoning, Zesty Italian, Garden Goddess, Poultry Seasoning, Pizza Seasoning, Green Chile Rub, Red Chile Rub, Jalapeno Ranch, and many more.

BETTER THAN EVERYDAY! Everyday staples with a twist. Grab a bag of Ranch Seasoned Breadcrumbs for your latest creation or drizzle some delicious (and healing) Kombucha Vinegar or Cara Cara Olive Oil over your next dish.

HOLIDAY GIVING Holiday cookies and sweets add instant cheer—and bring a smile to every face.

SWEET TREATS Peppermint Chocolate mix for hot cocoa and White Chocolate Salted Caramel Creamer ... please pour me another cup.

sunvalleymag.com/dining | TASTE 23

Scoop THE

What’s new and noteworthy in the culinary world … New Concepts / Gourmet To Go

Don’t miss the pantry items, rubs, vinegars, oils, seasonings and blends crafted by Rasberrys to help every dish sparkle and sizzle. Pastry sweets, chutneys and seasoning or spice blends crafted by hand by Maeme and Callie include gyro seasoning and chile rubs (local favorites), along with their homemade pastries, to-go meals, ginger beer, specialty syrups and cocoas (like spiced pumpkin syrup or chocolate maple cocoa), and organic vinegars and olive oil blends. Rasberrys has also expanded their grab-and-go deli selctions with a wide variety of salads and sides, made-from-scratch soups, and options for takeout pan dinners, tamales and texmex creations.

On-Mountain or Aprés Ski

Hailey’s Café Della and Ketchum Kitchens announced a new collaboration for the Ketchum Kitchen's store in Ketchum (next door to Atkinsons’ Market in Giacobbi Square). Café Della will be providing a selection of gourmet dishes and stables, including grab-and-go salads, picnic packs, hummus and dips, potato salad, pasta salad, cookies, granola and more—all found in the expanded Ketchum Kitchens Gourmet Market Place. Café Della has also launched a weekly online ordering system for diners looking for delicious meal kits to take home and finish. Offerings like Lava Lake lamb kebabs with housemade tzatziki or beer and chile braised pork sandwiches with KBC slaw, cilantro-lime crema, and pickled onions join a delicious selection of sides and desserts, all made from scratch.

Fresh Casarecce Pasta with Cacio e Pepe butter paired with Arugula Salad with Picabo Farms Idaho Goat Feta, Lemon Honey Vinaigrette, and crunchy Dukkah. All available at Provisions.

Mason Family Provisions (owners of the popular Enoteca, Ketchum Grill and Town Square Tavern) also launched a store this year, which was in high demand throughout the spring and summer as home chefs clamored for more of their homemade delights, including fresh pasta—made daily using only three ingredients: semolina flour, organic Idaho eggs, and Ketchum's finest water. The Provisions online store highlights seasonal ingredients such as Idaho morels alongside staples like homemade lasagna ready to reheat, fresh daily soups, assorted cooking oils, smoked salts, Scott Mason's great granola, pasta sauces and custom cured meats and cold smoked salmon. Located right next door to Town Square Tavern in Ketchum. 24 TASTE | Winter 2020 / 2021

Apple's Bar & Grill celebrates 33 years at the base of Warm Springs.

Apple's Bar & Grill has been going strong at the base of Warm Springs for 33 years now and offers outdoor seating options, an outdoor fire pit and takeout. And don't forget about Irving's Red Hots. The tiny hot dog stand famous for "The Works" has always been order-up and takeout, so is perfect for grabbing a bite for a day on the slopes. Wrap City also offers call-in orders prewrapped and easy to eat wherever you find yourself—we have even known a few locals who stuff one in their jacket pocket for an on-the-go lunch in the middle of a great ski day. And, of course, all the Sun Valley mountain lodges: River Run Lodge, Seattle Ridge Lodge, The Roundhouse, Warm Springs Lodge and Lookout Lodge will be offering to-go options, as well as limited seating. And the views from the outdoor tables at both Seattle Ridge Lodge and Lookout Lodge just can't be beat. And the deck at The Roundhouse is historic!

il Naso Welcomes a New Chef Executive Chef David Cruz has developed a brand new menu for il Naso that promises to be delicious, tantalizing and a fresh take on traditional Italian cuisine. Delicious antipasto starters like pan-charred clams and calamari fra diavolo round out a rotating mix of insalte, pasta and piatti principali dishes. We can't wait to sample the new winter menu!

To-Go Apps and Online Ordering 2020 saw the launch of a new mobile ordering app from Paddles Up Poke, which allows dedicated diners to order directly from their mobile device or tablet. And 5B Flavor, a new online restaurant directory for the Wood River Valley founded by Seattlite Tracy Lyon in collaboration with Tyler Hendricks, offers online browsers a simple way to order from their favorite restaurant for to-go or curbside pickup.

menuguide PHOTO: RAY J. GADD

TASTE

Menu Pricing Legend The price scale below represents the cost for a meal per person, including tax and tip.

$ - $10 and under $$ - $11 to $30 $$$ - $31 to $55 $$$$ - $55 and over

BAKERIES & CAFÉS • ASIAN • PUBS & GRILLS MEDITERRANEAN & ITALIAN • REGIONAL NORTHWEST sunvalleymag.com/dining | TASTE 25

M EN U G U IDE Bakeries & Cafes

BR EAK FAST

www.bigwoodbread.com

Bigwood Bread Available for Dine in or Take Out Bakery Café: 271 Northwood Way Ketchum, ID 83340 208-726-2035 8am – 2:30pm daily Downtown Café: East Ave & 4th Street Ketchum, ID 83340 208-928-7868 8am – 3pm daily

$$ Bigwood Bread has been serving the valley since 1997. From handmade artisan breads and pastries to custom roasted coffees and local honey our cafes are abundant with great local favorites! Our eclectic menu offers something for everyone and our patios have views of Baldy from all directions!

Breakfast Scramble Scrambled eggs on top of roasted potatoes with applewood smoked bacon, sautéed spinach, onions, diced tomatoes and cheddar cheese. Huevos Rancheros "Bigwood Style" 2 eggs any style on top of crispy corn tortilla strips with New Mexico red chili sauce, roasted potatoes, cheddar cheese, black beans, and sliced and avocado. Galena Bowl 2 eggs any style atop roasted potatoes sautéed with shaved Brussels sprouts, kale onion and red pepper mix, and farro. Add meat for $2.00 more. Original BWB Sourdough French Toast 3 slices of our famous sourdough bread soaked in our homemade custard, topped with fresh berries and powdered sugar. Try it with a croissant for $1.00 more.

SAL AD S Cilantro Lime Salad Romaine and red leaf lettuce, sliced grilled chicken, corn salsa, jicama, avocado, queso fresco cheese and tortilla strips dressed with BWB cilantro lime dressing. Kale and Quinoa Salad Tuscan kale, quinoa, roasted beets, pimpkin seeds and dried currants, tossed with BWB apricot vinaigrette. Add salmon or chicken. Asian Chicken Salad Romaine lettuce, green cabbage, grilled chicken, green onion, mandarin oranges, carrots, diced almonds and fried wontons dressed with honey sesame dressing.

SAND W ICH ES Bigwood BLT Applewood smoked bacon, lettuce, tomato and mayonnaise on BWB bread Bigwood Club A classic double decker sandwich with oven-gold roast turkey, Black Forest ham, provolone cheese and mayonnaise on the bottom layer and bacon, lettuce and tomato on the top layer, served on BWB bread. Add avocado for $1.50 more. Spicy Pig Black Forest ham, bacon, cheddar cheese, avocado, lettuce, tomato, jalapeños and cream cheese served on a Demi baguette. Kale and Quinoa Wrap Kale, quinoa, avocado, hummus, carrots and edamame, wrapped in a flour tortilla with BWB balsamic vinaigrette. Add chicken for $3.50 more. Try as a Bowl!

HO T SAND W ICHES AND SPECIAL TY ITEM S

Bigwood Bread Café, Northwood Way.

Bigwood Bread Downtown Café at East Ave. and 4th Street. 26 TASTE | Winter 2020 / 2021

The Beast 1/2 pound warm pastrami, melted Swiss cheese, fried onion strips, fresh cilantro, thinly sliced pickles and our homemade chipotle mayonnaise on a BWB Demi baguette. Served with French fries. Half Pound Cheeseburger 8oz ground chuck beef patty with shredded lettuce, tomato, red onion, BWB burger sauce and choice of cheddar, provolone, Swiss, Gruyere or blue cheese. Bigwood Reuben Thinly sliced pastrami, Swiss cheese, sauerkraut and BWB creamy Russian dressing served on rye bread. Bigwood Fresh Bowl Choice of seasoned grilled chicken, pork carnitas or house grilled carne asada. Mexican rice, black beans, diced tomatoes, jicama, queso fresco, fresh cilantro, avocado, tortilla strips and fresh lime wedges atop lettuce, served with cilantro lime dressing GF. Bigwood Street Tacos 3 street style tacos served with your choice of seasoned grilled chicken, pork carnitas or house grilled carne asada on warm corn tortillas garnished with red onions, fresh cilantro and cilantro lime drizzle, served with Mexican rice and refried beans, fresh cucumber slaw and fresh lime wedges GF.

AVAILABLE FOR DINE-IN OR TAKE OUT

Bakeries & Cafes

M EN U G U I D E

Black Owl Coffee Coffee Shop and Cafe 208 N. River St. Hailey, ID 83333 208-928-6200 blackowlcoffee208.com IG: blackowl208 #blackowl208 S

B RE A K F A S T Panini Pressed Egg Burrito Baked eggs, roasted potatoes, cheddar. Served with salsa, sour cream or jalapeĂąo sour cream. Add bacon, sausage, chorizo, roasted veggies or avocado. Cheddar Bacon Pesto Melt Honey wheat bread, bacon, cheddar & house made pumpkin seed pesto. Add scrambled egg. Biscuits & Gravy Home made buttermilk biscuit with sausage gravy. Add fried egg for or fried jalapeĂąo chips. Black Owl Scramble 3 farm fresh eggs, roasted potatoes, cheddar & house made pumpkin seed pesto. Add bacon, sausage, chorizo, ham, turkey, roasted veggies or avocado.

One of the valley's best kept secrets, The BLACK OWL COFFEE and CAFE on River Street offers an authentic neighborhood cafe experience with elevated coffee selections and fresh food offerings in a cozy environment. BLACK OWL uses locally roasted, single-origin coffee expertly made by our select baristas.

Bagels Choice of plain, everything or asiago with cream cheese. Add bacon, sausage, or avocado or more or scrambled egg or tomato. Egg Cups Mini crust-less quiche. Ask about our daily selection. Avocado Toast Honey wheat bread, avocado, EVOO & salt pepper.

LUNCH Tuna Melt Panini Olive tapenade, provolone cheese, fried capers on sourdough. Pesto Caprese Panini House made pumpkin seed pesto, fresh tomato, fresh mozzarella. Italian Grill Panini Assorted Italian Meats, provolone cheese, pepperoncini, red pepper aioli on sourdough. Turkey Panini Oven roasted turkey breast, provolone cheese, fresh spinach, tomato, garlic herb aioli on sourdough. BLTA Bacon, lettuce, tomato, avocado & mayo on wheat. Veggie Wrap Roasted veggies, fresh spinach, goat cheese, white bean spread. Add turkey, bacon, or avocado. Harvest Salad Mixed greens, dried cranberries, pomegranate, toasted coconut, banana, chia seeds & pumpkin seeds. Add roasted turkey.

"People come for the coffee and stay for the food" sunvalleymag.com/dining | TASTE 27

M EN U GUID E Bakeries & Cafes

Café Della 103 S Main St Unit C Hailey, ID 83333 208-913-0263 cafedella.com Online Menu, Online Ordering, Takeout, Prepared Food & Groceries

$-$$

PR EPAR ED D INNER S South Indian Style Veggie Curry French Green Lentil Bake Roasted Chicken & Local Vegetable Sides Roasted Veggie Lasagna | Grassfed Beef Lasagna Meatballs & Marinara with Arugula Pumpkin Seed Pesto Grits & Greens with Bovine & Swine Andouille Sausage

SO UPS AND STEW S Spicy Kuri Squash Soup Red Lentil Soup Chicken & Rice Soup White Bean & Sage Stew

BR EAK FAST Seasonal Baked Goods Farm Egg Sandwich Chia Oat Pudding House Baked Granola & Fruit Quiche of the Day

L UNCH Fresh Seasonal Soup Della Greens Idaho Niçoise Salad Veggie Burrito Chicken Salad Sandwhich Savory Bake

28 TASTE | Winter 2020 / 2021

PHOTOS (TOP TO BOTTOM): ASHLEY ROOP / KIRSTEN SHULTZ

Café Della is a market, café, and bakery located on Main Street in the heart of Hailey. Founded by two female entrepreneurs passionate about providing nourishing, fresh foods to our community, we serve consistently excellent everyday food in an updated, approachable environment. From house-made pastries to vegetableforward dishes and elevated classics, we embrace life's everyday celebrations with quality seasonal ingredients, simply prepared. Our market offers prepared dinners for you to take home and enjoy later, housemade provisions, grocery essentials, local produce, dairy, meats, fish, beer, and wine. Our daily from-scratch breakfast and lunch are served with fresh baked goods, espresso drinks from DOMA Coffee Roasting Company, Rishi teas, ZenMatcha, and Hot Eric golden milks. Contact us for special orders and catering.

Bakeries & Cafes

M EN U G U I D E

Java Coffee & Cafe

B RE A K F A S T Confetti Eggs Steam-Scramble, Jack, Cheddar, Green Onions, Tomato, House Salsa, Tortillas. Huevos Rancheros Steam-Scramble, Black Beans, Jack, Cheddar, Cilantro, House Salsa, Sour Cream, Flour Tortillas. Eggs & Toast Steam-Scramble. Local Bread, Butter, Raspberry Preserves. High Protein Turkey Scramble Jack & Cheddar Cheeses, Steam-Scramble, Turkey Cottage Cheese, Cracked Black Pepper. A Slice of Dry Whole Wheat Toast and Side of Peanut Butter. Ham & Cheese Scramble Jack & Cheddar Cheeses, Steam-Scramble, Black Forest Ham, Toast, Jam. Breakfast Croissant Steam-Scramble, Jack & Cheddar Cheese, and Bacon on a Croissant. Skinny Mini Scrambled or Poached Eggs, Tomato, Cottage Cheese, Cracked Pepper.

191 4th Street West Ketchum, ID 83340 208-726-2882 111 N. 1st Avenue Hailey, ID 83333 208-788-2297 javabowlofsoul.com 6am –8pm Mon-Fri 7am-8pm Sat 7am-6pm Sun Kitchen open to 2pm daily Online Menu, Online Ordering, Takeout, Outdoor Seating

$-$$

B RE A K F A S T S P E C IAL S Frankie's Homemade Oatmeal Steamed Milk Poured over Hearty Oats, Topped with Cinnamon, Brown Sugar and Bananas. The Usual Toasted Bagel, Cream Cheese, Tomato. Add Bacon or Avocado. Avocado Toast Sliced Avocado, Sea Salt, Cracked Pepper. Todd's Competitive Edge Annie's Homemade Granola, Yogurt and Fresh Seasonal Fruit.

B RE A K F A S T B U RRI TO S Dirty Hippie Bacon, Steam-Scramble, Cheese, Tomato, Green Onion, Black Beans, Green Chilies, Verde Crème Fraiche, Cilantro, House Salsa. Hippie Steam-Scrambled, Cheese, Tomato, Green Onion, Black Beans, Green Chilies, Verde Crème Fraiche, Cilantro, House Salsa. Macho Bacon, Cheese, Steam-Scrambled, Black Beans, Green Chilies, Verde Crème Fraiche, Cilantro, House Salsa.

LUNCH Java Club: Stacked Turkey, Bacon, Jack, Lettuce, Tomato, Dijon, Mayo. Albacore Tuna: Our Famous Tuna, Lettuce, Tomato. Albacore Tuna or Turkey: Fresh Tomatoes, Melted Jack, Dijon. Hot Ham & Cheese: Smoked Ham, Tomato, Onion, Jack. The Ultimate Quesadilla: Jack & Cheddar, Black Beans, House Salsa, Sour Cream, Green Onions. Quesadilla

Java on Fourth in Ketchum, one of two locations in the Valley In November 1991, Todd Rippo began what he always described as a selfish endeavor. Essentially, he created a place where he would want to hang out. Java has a hand-crafted bakery menu (most of the recipes from Todd's sister Annie) and breakfast and lunch menus that echo his Southern California roots. In line with his original vision, Java has always, and continues to, use fresh roasted, fair trade, and relationship coffees and serves it all in an inviting, rock 'n' roll atmosphere where the music is played a bit too loud!

sunvalleymag.com/dining | TASTE 29

M EN U GUID E Bakeries & Cafes

FO O D Bagel/Toast with cream cheese Plain, Asiago. Everything. Sourdough or Whole Grain El Tomatino bagel, cream cheese, roma tomatoes, fresh basil and ground black pepper

Hailey Coffee Co. 219 South Main Street Hailey, ID 83333 208-788-8482 6am–4:30pm daily

Make My Day oatmeal with hearty oats topped with mixed berries, peaches, bananas, almonds and brown sugar on the side Hiker's Delight oatmeal with hearty oats topped with apples. almonds, cinnamon and maple syrup on the side Homemade Granola with Milk Parfait granola and yogurt with mixed berries or peaches Biscuits and Gravy homemade buttermilk biscuits with sausage gravy

Hailey Coffee on S.V. 611 Sun Valley Road Ketchum, ID 83340 208-928-7955 7am-5pm

The Jordan eggs, bacon, avocado, paleo potato with salsa on the side Chicken Pesto Panini chicken with homemade pesto sauce and onions Ham and Mozzarella Panini mayo and mustard, ham, mozzarella and tomatoes Roasted Veggie Pesto Panini homemade pesto, artichoke hearts, roasted yellow tomatoes, basil, roasted red peppers, provolone cheese Just Eggs

Hailey Coffee @hangout 600 N. Main St. Visit our new location at Ketchum Hotel (limited food menu) 7am-1pm haileycoffeeco.com Online Orders Available

Fresh roasted beans, superior roasting techniques and a well-trained staff are some of the components that the Hailey Coffee Company believes are vital to create “The Cup of the Valley.” We roast micro-batch, high quality Organic and Fair trade Arabica coffee beans here in Hailey, which are available for both retail and commercial sale. You can also find fresh baked goods and classic comfort food with an unique texmex twist at Hailey Coffee Company.

30 TASTE | Winter 2020 / 2021

"Egg"cellent Sandwich steamed eggs on bagel or sourdough toast Zesty Toast organic whole grain wheat bread with avocado French Toast served with bacon, maple syrup and butter on the side

BR EAK FAST SPECIAL TIES HCC Classic Breakfast Burrito eggs, cheese, black beans, potato, bacon, siracha Veggie Burrito vegetables Build Your Own Burrito starts with eggs and cheese

Bakeries & Cafes

M EN U G U I D E

B RE A K F A S T B U RRI TO S & SAND O S Airport Burrito bacon, black bean, roasted potato, steamed egg, cheddar, red salsa, chipotle sour cream B&G Burrito bacon, roasted potato, steamed egg, cheddar, country sausage gravy Green Burrito chorizo sausage, green chili, steamed egg, pepper jack, house salsa verde, chipotle sour cream Veggie Burrito black bean, roasted potato, red bell pepper, red onion, spinach, pepper jack, house salsa verde, chipotle sour cream Breakfast BLT cream cheese, avocado, candied bacon, tomato, lettuce, toasted asiago bagel The Basic steamed eggs with choice of bacon, ham, or chorizo sausage, and melted cheese served on a toasted bagel or warm croissant "The Jersey Girl" Trenton New Jersey’s famous porkroll: egg and cheese, toasted everything bagel Garden State avocado, pesto, steamed egg, tomato, red onion, fresh spinach, melted swiss and sriracha on a warm croissant

B RE A K F A S T J E RS E Y FAV'S Biscuts and Gravy housemade buttermilk biscuits smothered in sausage gravy served with two eggs and two slices of bacon Lox Bagel lox on a toasted bagel with cream cheese, tomato, red onion capers Eggs n' Avo Toast wheat or rye toast, butter, avocado, steamed egg

L U N C H H O A GI E H A VEN Bacado turkey, bacon, mayo, avocado, tomato, onion, melted swiss Albacore Tuna Melt housemade tuna salad, melted cheddar, tomato, red onion, sprouts Far From Philly shredded steak sautéed with red bell pepper and red onion, red pepper mayo, melted provolone Godfather cotto salami, genoa salami, bologna, mayo, grainy mustard, tomato, red onion, pepperoncini, melted provolone Roast Beef roast beef, red pepper mayo, SV mustard, cheddar, tomato, red onion, lettuce Jersey Dip roast beef dipped in au jus, melted provolone Hot Pastrami pastrami, grainy mustard, melted swiss, tomato, red onion, lettuce on rye House Roasted Turkey turkey, bacon, cream cheese, avocado, cheddar, tomato, lettuce Sweet n' Spicy BLT candied bacon, mayo, avocado, melted swiss, tomato, lettuce Veggie cream cheese, SV mustard, avocado, pepperjack, roasted red pepper, red onion, cucumber, spinach, sprouts on wheat Meatballs Grandpa Al’s true italian sauce, parmesan, melted mozzarella Caprese Genoa salami, mayo, pesto, roasted garlic, fresh mozzarella, sliced tomato, basil, balsamic vinaigrette

Jersey Girl 14 E Croy Street Hailey, Idaho 83333 208-788-8844 jerseygirlidaho.com Monday thru Saturday 8:00am to 3:00pm Sunday Closed Online Menu, Online Ordering, Takeout

Jersey Girl is home of Trenton, NJ, famous porkroll, egg and cheese sandwich, locals favorite bacado with avocado, bacon, turkey, tomato, onion and melted swiss, the most delicious cobb salad, tomato bisque worth eating every single day and the best homemade biscuits and gravy in the valley. A cafe/sandwhich shop located in the heart of Hailey, Idaho. We serve breakfast and lunch Monday through Friday 10am-4pm offering breakfast burritos, sandwiches, salads, soup and a mean homemade chocolate chip cookie. We have a beautiful back patio where guests can enjoy outdoor dining in the fresh mountain air. Come in and dine with us or feel free to call ahead for a pick-up order. We may be biased but, we also host the most bumpin’ 4th of July party America has ever seen because what jersey girl doesn’t love to party? Interested in us catering your event? We’re here for all of your catering needs. Just call 208-788-8844 during business hours or send an email to eat@jerseygirlidaho.com.

Full selection of Lunch Salads and Soups Available (made in-house & fresh daily)

sunvalleymag.com/dining | TASTE 31

M EN U GUID E Bakeries & Cafes

Rasberrys Bistro Dining & Award-Winning Catering for all Occasions 411 Bldg. 5th Street Ketchum, ID 83340 208-726-0606 rasberrys.net 11am – 3pm weekdays

HO U S E F A V E S

SAL AD S co nt .

Chile Rellenos roasted poblano pepper, cheese, guacamole, cabbage, creamy red sauce, spanish rice, choice of pork, chicken, veggies Enchiladas 4 corn tortillas, cheese, guacamole, cabbage, spanish rice, beans, red sauce, green sauce, christmas, choice of pork, chicken, veggies Tostadas crispy corn tortillas, sweet potatoes, avocado, chipotle sour cream, cilantro, black beans, spanish rice add chicken or shredded pork Street Tacos 6 corn tortillas, guacamole, cilantro, cabbage, onions, lime, salsa, choice of roasted chicken, pork, veggies or blackened shrimp Daily Special Your server will tell you all about this today!

Soup & Salad choice of soup and house salad add avocado, chicken, salmon, deli salad MP Daily Salad Special Your server will tell you all about this today! house dressings red wine, fig balsamic, thai peanut, creamy garlic, lime cumin honey, ranch, lemon oregano, creamy cilantro, maple dijon

NOSHES Soups house posole – green chile chicken soup, house seasonal vegetarian, served with fresh bread Chips, Salsa, Guacamole Potato Chips, Homemade Sriracha Ranch Avocado Toast grilled sourdough, avocado, spicy sriracha peanut sauce, house pickled veggies, mushroom pate, microgreens, cilantro, lemongrass mayo Hummus Plate hummus, pita, olives, feta, olive oil lemon, herbs, spices Kid's Plate Bean & Cheese Burrito, Grilled Cheese Sandwich, Cheese Quesadilla

S A L A DS House Special Salad greens, seasonal veggies, dressing add cheese, avocado, egg, chicken, shrimp The Kale chopped kale, roasted chicken, bacon, apples, shaved brussels, pumpkin seeds, cider, cranberries, maple dijon vinaigrette Power Bowl greens, sweet potato falafel, arugula, lentils, local feta, avocado, spiced pecans, fig balsamic, add roasted chicken, pork or blackened shrimp Taco Salad crispy corn strips, beans, rice, greens, guacamole, sour cream cheese, salsa, cilantro, lime cumin honey vinaigrette add roasted chicken, pork, veggies or blackened shrimp 32 TASTE | Winter 2020 / 2021

SAND O S

choice of potato salad, cole slaw, potato chips sub a cup soup or green salad Ol' El Paso shredded pork, bacon, pepperjack, guacamole, cole slaw, cilantro aioli, ciabatta Grilled Cheese cheddar, brie, goat, butternut, cranberry relish, sage mayo, kale, pumpkin brioche, add bacon, ham, chicken Brisket cider braised brisket, spiced apple slaw, maple dijon aioli, cheddar, arugula, ciabatta BFB bacon, fig balsamic onion jam, blue cheese, mayo, arugula, sourdough, add avocado, fried egg, shrimp Veggie grilled wild mushrooms, sun dried tomatoes, kale, avocado, creamy garlic aioli, parmesan pita, add roasted chicken or blackened shrimp Daily Special Your server will tell you all about this today!

D EL I STAPL ES

Bakeries & Cafes

W R AP S & B O WL S

Substitutions are not available on half wraps. Chinese Chicken Salad Grilled teriyaki chicken, napa cabbage, peanuts, green onions, cilantro, crunchy rice sticks, jasmine rice and sesame dressing Chinese Tofu Salad Baked Tofu, napa cabbage, peanuts, green onions, cilantro, crunchy rice sticks, jasmine rice and sesame dressing Chicken Ranch Club Grilled teriyaki chicken, butterleaf lettuce, bacon, roma tomatoes, shredded cheese and ranch dressing Roast Turkey Supreme Roasted turkey, swiss cheese, roma tomatoes, cucumbers, mixed green and honey mustard vinaigrette Spinach Salad Roasted turkey, fresh spinach, bacon, caramelized onions, roma tomatoes and walnut vinaigrette Just Veggies Roasted red pepper hummus, fresh spinach, quinoa, shredded carrots, roma tomatoes and cucumbers Redfish Wild salmon, feta cheese, cucumbers, roma tomatoes, mixed greens and balsamic vinaigrette Albacore Tuna Salad Albacore tuna with roma tomatoes and fresh spinach Cobb Grilled chicken, bacon, blue cheese, avocado, roma tomatoes, green onions, hardboiled egg, mixed greens and walnut vinaigrette Turkey Club Roasted turkey, romaine lettuce, shredded cheese, bacon, roma tomatoes, avocado and ranch dressing Smoked Chicken Smoked chicken, mixed greens, candied walnuts, feta cheese and balsamic vinaigrette AVAILABLE AS FULL WRAPS OR BOWLS ONLY Caesar Romaine lettuce, parmesan cheese, croutons and caeser dressing Add grilled chicken, smoked trout or wild salmon Chili Wrap Turkey chili, rice, cheese, green onions and sour cream Kid's Chicken, rice and cheese Kid's Excel Chicken, broccoli and rice Super Kid's Chicken, rice, cheese, bacon, soy sauce Roger Wrap Chicken, rice, cheese, bacon, soy sauce, mixed greens and balsamic vinaigrette

M EN U G U I D E

B REAK FAST W R APS

Wraps may be substituted as a plated breakfast and served with toast. Breakfast wraps served all day! Sunny Side Scrambled eggs, bacon and cheese Sausage and Eggs Scrambled eggs, sausage links, roma tomatoes and cheese Mayday Scrambled eggs, roasted red potatoes, bacon, cheese, sour cream and salsa Veggie Scramble Scrambled eggs, avocado, roma tomatoes, cheese, green onions and roasted red potatoes Spinach Florentine Scrambled eggs, spinach, roma tomatoes, bacon and cheese Seattle Ridge Scrambled eggs, smoked trout, swiss cheese, carmelized onions, roma tomatoes and roasted red potatoes Huevos Rancheros Scrambled eggs, bacon, black beans, roasted red potatoes, cheese, sour cream and fresh salsa

B R EAK FAST PL ATES

Served until 11:30am daily. Waffles Served wtih butter and syrup, or with fresh fruit and whipped cream, Breakfast Sandwiches Served with scrambled eggs and cheese, with choice of bacon, sausage or spinach Classic Scrambled eggs and roasted potatoes, with choice of sides

WE E K L Y W R AP SPECIAL S Monday – Chicken Curry Curried chicken salad with green onions, almonds and raisins over mixed greens Tuesday – Waldorf Chicken salad with blue cheese, seedless red grapes and walnuts over mixed greens Wednesday – City Chicken Grilled chicken, portabello mushrooms, caramelized onions, roasted red peppers, brown rice and balsamic vinaigrette Thursday – Moroccan Roasted red pepper hummus, grilled chicken, curried couscous (green onions, almonds and raisins) over mixed greens Friday – Chicken or Tofu Satay Chicken or Tofu with peanut sauce, broccoli and jasmine rice Saturday and Sunday – Ham & Swiss Ham, swiss cheese, roma tomatoes, cucumbers mixed greens and honey mustard vinaigrette

Wrapcity 180 Main Street Ketchum, ID 83340 208-727-6766 wrapcitycafe.com Daily from 7:30am - 3:30pm Dine-In, Takeout, Online Ordering

$-$$

Wrapcity is fast, fresh, and fun food! Located next to the Kentwood Lodge on Main Street, Wrapcity serves up creative wraps and salads, homemade turkey chili, and unique quesadillas. To complement a diverse lunch menu, Wrapcity also serves delicious breakfast waffles and sandwiches (until 11:30am), as well as a selection of breakfast wraps all day. Stop in for daily wrap or choose one of the popular wraps on the menu. Voted "Valley’s Best Takeout," and "Valley's Best Go-To Grub," in 2020, Wrapcity is delicious and affordable–whether you’re grabbing lunch on the go or dining on the sidewalk patio with friends. If you’re feeling hungry for breakfast or lunch, eat like a local and head over to Wrapcity! Wrapcity is the place to go for refreshing and healthy wraps.

Fast, fun, fresh food!

Q UESAD IL L AS

Selection of quesadillas available. sunvalleymag.com/dining | TASTE 33

M EN U GUID E Bakeries & Cafes

SIG NATUR E BR EAK FASTS

The Konditorei Sun Valley Village Sun Valley, ID 83353 208-622-2235 sunvalley.com/dining 7am-3pm daily Indoor and outdoor seating will be available

$-$$

The Austrian-inspired Konditorei warms you by the fire with freshbaked pastries, locally roasted, fair trade and organic coffees, and the kind of Old World hot cocoa that’s equal parts steamed milk and melted dark chocolate. And if you’re seeking

Konditorei Breakfast two eggs any style, ham, bacon or sausage, choice of toast, biscuit or english muffin Baked Swiss Eggs Rösti bacon crumble, yukon potato, two eggs any style, melted gruyère Austrian Biscuits & Gravy housemade crispy pork schnitzel, sage sausage country gravy, two eggs any style Eggs Benedict applewoodsmoked heritage pork loin, poached eggs, hollandaise Florentine Benedict sautéed spinach, mushrooms, tomatoes, poached eggs, hollandaise Smoked Salmon Lox & Bagel cold-smoked nova salmon, cream cheese, capers, red onion, & fresh dill with choice of bagel Cauliflower Hash* yukon potato, cauliflower, artichoke hearts, caramelized onions, roasted red bell peppers, basil pesto, two eggs any style Brass Ranch Omelet spinach, mushrooms, artichoke hearts, aged white cheddar Summit Creek Omelet applewoodsmoked ham, bacon crumble, caramelized onions, gruyère cheese Huckleberry Yogurt Parfait house-made kondi bakeshop granola, greek yogurt, huckleberry compote, fresh berries Steel-Cut Oatmeal organic steel-cut oatmeal groats, with dried cranberries, milk, almonds, golden raisins and crispy streusel

PL ANTS Vegan Omelet egg substitute, crumbled soy sausage, onions, asparagus, roasted red peppers, avocado Avocado Toast bigwood vita-grain bread, ripe fresh avocado, pickled shallot, tomato, fresh dill, balsamic glaze, aged ricotta, bakeshop everything spice blend Kale & Quinoa Breakfast Bowl sautéed kale, quinoa, tomatoes, roasted butternut squash, two eggs any style, avocado, arugula-almond pesto Oat Crunch Griddle Cakes signature recipe griddle cakes with house-made nut & oat crunch granola, pure maple syrup & sweet cream butter

something beyond continental café fare, Konditorei offers classic dishes to bring you to an alpine state of mind in the chalet-inspired setting. Congratulations to Manager, Matt Robinson for being recognized as a Hero of Sustainability in the industry nationally by NSAA. He incorporates sustainability into every aspect of his operation, achieving both environmental and economic success as well as a 3-Star Certification by the Green Restaurant Association—the first in the ski industry—for the restaurant. He incorporates locallysourced food and energy-efficient appliances into the restaurant’s operation and leads by example. 34 TASTE | Winter 2020 / 2021

W AFFL ES & CR Ê PES Nutella & Banana nutella hazelnut chocolate, bananas, candied pecans, whipped cream Fresh Berries a medley of fresh seasonal berries, lemon syrup, powdered sugar & whipped cream Classic 100% pure maple syrup, powdered sugar & sweet cream butter

SM O O TH IES The Hulk kale, spinach, cucumber, mint, pineapple, maca powder, coconut milk Tree Huggin' Monkey banana, almond butter, cacao nibs, cinnamon, raw honey, hemp seeds, almond milk

L UNCH -IN-THE BR UNCH M ENU AVAIL ABL E For complete & updated menus, visit sunvalley.com/dining

Mexican

M EN U G U I D E

B U RRI TO S Ketchum Burrito pork, chicken or steak, black or refried beans, cheese, guacamole, sour cream, rice, japapeño & salsa Boise Burrito wild salmon, spinach, green chiles, potatoes, tomato, & creamy chipotle Hailey Burrito chicken, cheese, black or refried beans, roasted garlic, corn, cilantro, cabbage, guacamole & salsa Jordan's Burrito pork, cheese, yams, black or refried beans, guacamole, cabo sauce, jalapeño & salsa Fish or Shrimp Burrito mahi mahi, black or refried beans, rice, cabbage, cabo sauce & salsa

V E GGI E B U RRI TO S Kitchen Sink cabbage, mixed beans, onion, jalapeño, corn, carrot, tomato, cilantro & salsa Mexicali Blues rice, refried beans, sour cream, cheese, jalapeño, onion, cheese & salsa Dave's Burrito cheese, rice, mixed beans, tomato, carrot, corn, sour cream, roasted garlic, hot sauce & salsa Fat-Free Burrito rice, black beans, carrot, cabbage & avocado dressing, on a wheat roll Sunshine Burrito rice, carrot, tomato, corn, cilantro, sun seeds & salsa Tofu Burrito tofu, rice, choice of beans, romaine, guacamole, & chipotle sauce

S TA RTE RS Chips & Salsa Nachos cheese, black or refried beans, tomatoes, jalapeño, guacamole, sour cream & salsa

K B TA C O S Famous Fish or Shrimp mahi mahi, cabbage, cabo sauce, salsa & lime Chicken, Steak or Pork cheese, romaine, sour cream & salsa

V E GGI E TA C O S Miso Taco corn tortilla, cabbage, refried beans, corn, carrot, cilantro & sunflower seeds with miso dressing Tofu Taco rice, lettuce, guacamole, corn, tofu & chipotle

KBs 460 Sun Valley Road Ketchum, ID 83340 208-928-6955 8am –9pm daily 121 N. Main Street Hailey, ID 83333 208-788-7217 10am –9pm daily

Since 1993, KB’s has been winning awards serving their famous made-to-order Mexican cuisine. The colorful and cheery interior, great prices, and abundant menu featuring a variety of options to please both carnivores and vegetarians, make each award well deserved. A few of their past awards include: 2010 Best Independent Restaurant Casual Dining Best of the Valley Cheap Eats 1st place, 5x 2009 Best of the Valley Mexican 2nd place Top 50 Ski Town Cheap Eats Ski Magazine “The Ultimate Taco” Sunset Magazine “All Hail the Burrito King” Boise Weekly

Q U E S A DI L L A S

All with sour cream & salsa Joan's chicken, cheese, corn & cilantro Shrimp roasted garlic, tomato, sunflower seeds, corn, cheese, cilantro & cabo on side Cheese

K I DS

Chicken or Steak Burrito rice, beans & cheese Cheese Quesadilla

S A L A DS H&G Salad chicken or steak, spinach, romaine, cabbage, grilled yams & fresh salsa on the side R&B Salad romaine, cabbage, carrot, corn, cilantro, rice & beans, cilantro-lime vinaigrette Quinos Salad quinoa, spring mix, carrots, avocado, side of pemegranate glaze

WEEKLY SPECIALS sunvalleymag.com/dining | TASTE 35

M EN U GUID E Mexican

Barrio75 Taco Lounge + Tequila Bar

Tacos, Tequila, Bowls or Burritos. Enjoy the flavors of Barrio 75 in our home, or yours!

PR E TACO S Guac-Star Guacamole + Chips chef’s molcajete-smashed house guac served with a brown bag of warm, cooked-toorder, Barrio-made heirloom corn chips. Barrio Street Corn char-grilled corn, cotija, fresh lime, cholula, crema, cilantro Badass Salad organic mixed greens, elote, cherry tomoatoes, roasted beets, radish, cotija, blackberries, jicama, housemade smoked tequila-lime vinaigrette. Nacho Average Nachos housemade warm corn chips, melted white cheddar-green chile queso, spiced ground beef, pico di gallo, jalapeno, radish, crema.

TACO S

housemade heirloom corn tortillas crafted fresh daily

Tucked into the edge of downtown Ketchum with spacious patio views of Bald Mountain, Barrio75 offers a lively and creative take on a beloved culinary duo. Heirloom corn is ground into housemade tortillas, which are the blank canvas at the base of everything we do. We pay homage to traditional street tacos of Mexico and South America, adding a joyful, ingredient-forward Sun Valley spin to the art. A list of over 40 tequilas and a roster of icy margaritas and other refreshing cocktails accentuate the bold, bright flavors of our food. Perfect for a night on the town or a convenient meal at home!

36 TASTE | Winter 2020 / 2021

Barbacoa French Onion caramelized onion, gruyere, 6hr braised barbacoa The Reuben NY pastrami, swiss, sauerkraut, magic sauce PBLT* Pork belly, shrettuce, roasted tomato, mayo, chicharron crumble Scenic Byway Carnitas Pulled pork, duck fat, pico de gallo, salsa verde Old School Crunch a childhood classico! Crunchy corn tortilla, spiced ground beef, shredded cheese, and pico de gallo. “Make it a gordita” adds a soft flour tortilla wrap and melty queso. Carne Asada Steakburger Grilled marinated petit tenderloin, all-natural American cheese, butter lettuce, tomato, onion, pickle Downstream Fish Tacos Char-grilled mahi, green Cabo sauce, cucumber pico, crispy jalapeno. Wild Baja Shrimp mango, red cabbage, scallion, spicy ranch El Pollo Loco marinated chicken thigh, creamy chipotle sauce, grilled pineapple Griddled Cheese grilled, pressed cotija, guac, pico de gallo Veg Out Calabacitas grilled zucchini, charred onion, corn, oven-roasted tomato, crema

PHOTOS COURTESY: BARRIO75 / RAY J. GADD

700 N Main Street (Beside the Hotel Ketchum) Ketchum, ID 83340 208-913-0458 barrio75.com Online Menu, Online Ordering Curbside Pickup, Takeout Extensive Outdoor Seating

Mexican

M EN U G U I D E

Barrio75 Taco Lounge + Tequila Bar S

B U RRI TO S & B O WL S S e r v ed i n y our ch oi ce of a colossa l bur r ito (f r esh f lour tor t illa) or a h e apin g r ic e bowl of B arr io goodness. Per f ect f or a n ea sy me al at h om e !

Lomo Saltado Peruvian fajita bowl! Carne asada, onion, tomato, and scallions sauted in olive oil and soy sauce Carnitas Barrio carnitas, wrapped in a fresh flour tortilla with seasoned jasmine rice, slow braised pinto beans, queso sauce, and pico de gallo. Served with salsa roja and lime! Pollo With seasoned jasmine rice, slow braised pinto beans, queso sauce, and pico de gallo. Served with salsa roja and lime! Calabacitas Barrio calabacitas, with seasoned jasmine rice, slow braised pinto beans, queso sauce, and pico de gallo. Served with salsa roja and lime! Baja Shrimp Baja shrimp with seasoned jasmine rice, slow braised pinto beans, queso sauce, red cabbage, and pico de gallo. Served with salsa roja and lime

700 N Main Street (Beside the Hotel Ketchum) Ketchum, ID 83340 208-913-0458 barrio75.com Online Menu, Online Ordering Curbside Pickup, Takeout Extensive Outdoor Seating

MA RGA RI TA S & MO RE WELCOME TO THE BARRI O75 TEQUILA LOUN GE C h o o s e fr om a l i b rary of over 40 pr emium teq uila s a nd a cur at e d c oc kt ail lis t t o ac c om pan y the bold f la vor s of the Ba r r io ! N ow servi n g sel ect Ma rga r ita s to Go — just sha ke, pour ov e r ic e , an d e n joy t h e fu ll B arrio75 exper ience in the comf or t of your own h om e !

The Barrio Coin “It’s So Money” house reposado, triple sec, lime, sea salt Spicy Marg Tanteo jalapeno infused blanco, ancho reyes, Patron citronge, pickled jalapeno, lime Blood in the Ice frozen and blended! house reposado, blood orange puree, lime “The Hangout” Ginger-rita Espolon blanco, lime juice, organic agave, Stirrings ginger syrup, grapefruit bitters, in a mule mug “The Dueño”, Up in the Air Casamigos reposado, Patron citronge, fresh squeezed lime, agave Beast of Bourbon house bourbon, citrus, agave Naked & Famous mezcal, pomegranate, citrus La Paloma del Barrio Cazadores silver, fresh grapefruit juice, fresh lime, bitters, sea salt Prickly Pear Mojito Flor de Cana 4 yr rum, prickly pear puree, fresh mint, simple syrup sunvalleymag.com/dining | TASTE 37

M EN U GUID E Asian

APPETIZ ER S Fried Egg Rolls Mixed vegetables and glass noodles wrapped in rice paper, sweet & sour sauce Satay (choice of chicken or pork) Grilled marinated meat on skewers, peanut sauce and cucumber salad Combination Appetizer Sample of fried egg rolls, crab rangoon, satay and shrimp wonton

Dang’s Thai

CH EF’S SPECIAL S

310 Main Street Hailey, ID 83333 208-928-7111 DangThaiCuisine.com 11am–10pm Mon-Sat closed Sundays

Pineapple Shrimp Stir fried shrimp, pineapple, onion, carrots, mushrooms, bell pepper, cashew nut in sweet chili sauce Mango Chicken Mango, carrot, mushrooms, onion, bell pepper in sweet chili sauce Seafood Samrod Seafood combination, asparagus in a sweet and spicy sauce

$-$$

Located in Hailey, Idaho, Dang Thai Cuisine is a purveyor of fine Thai dining from the esteemed chefs Dang and A Chanthasuthisombut. They offer a large selection of not only sushi but also delicious Thai food that will satisfy any ethnic food lover. The classic Pad Thai and Pad See Ew dishes are easy choices for anyone new to or unfamiliar with Thai food.

Served with steamed rice

CHEF’S SPECIAL R O L L S Dang Good Roll Deep fried soft shell crab, avocado, spicy tuna, scallion, masago, topped with yellowtail, eel sauce and spicy kimchee sauce Lobster Bomb Deep fried lobster meat, asparagus, avocado, topped with crab stick and three kinds of special sauce, with tobiko Sex on the Moon Shrimp tempura, eel, cream cheese, avocado, masago, scallion and topped with tuna, tempura, flake eel cause, spicy mayo and tobiko Sea of Love Spicy tuna, asparagus, avocado, topped with seared tuna, tempura flake, scallion, tobiko, and four kinds of special sauce. First Love Roll Soft shell crab, eel, asparagus, avocado, scallion, masago, cream cheese, topped with tuna, tempura flake, eel sauce, spicy mayo and tobiko Dang Thai Cuisine Snow crab, shrimp tempura, avocado, rolled in tempura flakes and masago, topped with salmon cheese, crispy crab stick, eel sauce and spicy mayo

SO UP Tom Kah Onions, tomatoes, cilantro, lime juice,lemon grass, galanga, kaffir leaves, coconut milk, mushrooms (choice of protein)

ENTR EES All Entrees served with steamed rice. Choice of: Chicken, Beef, Pork, Tofu/Vegetables, Shrimp, or Combination Seafood (shrimp, squid, scallops)

Taveesak Chanthasuthisombut, owner/ chef, serving up "Dang Good Roll". Also enjoy many of the other noodle and rice dishes, salads topped with fresh seafood, hot soups and many different types of curries. In addition to dinner, Dang's offers a lunch menu full of combo specials. Their “Bento Boxes” comprise a salad, four pieces of a California roll, and garlic rice for just $12.95. Or try the lunch combo specials of two rolls of sushi for just $11.95 or one roll and one Thai dish for $15.95. Dang’s provides many affordable options without compromising great taste and high quality Thai food and sushi.

38 TASTE | Winter 2020 / 2021

Red Curry Bamboo shoot, bell pepper, basil, pea-carrots, coconut milk Hawaiian Red Curry Chicken, shrimp, bell pepper, tomato, pineapple, basil in red curry sauce Pad Thai Stir fried noodle, shrimp, chicken, egg, bean sprouts, green onions, ground peanuts Pad Kee Mao Wide noodle, basil, onions, mushrooms, green beans, carrots, bell peppers, stir fry in a spicy sauce Thai Basil Basil, bell pepper, fresh chilis, onions, green beans, garlic, mushrooms, carrots

Asian

M EN U G U I D E

PHOTOS COURTESY: GARY WILSON

S I GN A TU RE I TE MS — A SK FO R IT I N A B O W L , S U S H I B U RRI TO O R A SAL AD ! the bogus basin Tuna, Salmon, Crab, Piranha Sauce, Avocado, Seaweed Salad, Cucumber, Ginger, Onions, Crispy Onions, Unagi Sauce, Spicy Aioli, Green Onions, Tobiko, Sesame Seeds the paddles up Traditional Poké, Piranha Sauce, Avocado, Ginger, Cucumber, Onions, Unagi Sauce, Green Onions, Sesame Seeds the fiesta bowl Spicy Tuna, Crab, Spicy Piranha Sauce, Avocado, Seaweed Salad, Ginger, Crispy Jalapeños, Carrots, Jalapeños, Cilantro, Spicy Aioli, Sesame Seeds the eagle road rage Salmon, Wasabi Shoyu, Seaweed Salad, Cucumber, Jalapeños, Pineapple, Wasabi Cream, Siracha, Chili Flakes the boise state bronco Salmon, Traditional Poké, Piranha Sauce, Avocado, Seaweed Salad, Wontons, Edamame, Pineapple, Spicy Aioli, Unagi Sauce, Paddles Up Potion Sauce, Green Onions, Sesame Seeds the sun valley ski bum Salmon, Crab, Piranha Sauce, Wontons, Avocado, Cucumbers, Onions, Edamame, Unagi Sauce, Sesame Seeds tobikko the greenbelt Rainbow Mix, Paddles Up Teriyaki, Avocado, Seaweed Salad, Crispy Onions, Cucumber, Edamame, Unagi Sauce, Green Onions, Cilantro, Sesame Seeds the trainer mike Zoodles, Spring Mix, Lucky Rainbow Mix, Coconut Aminos, Avocado, Spicy Aioli, Cucumbers, Onions, Green Onions, Sesame Seeds the 2c tuna Traditional Poké, Spicy Piranha, Wasabi Shoyu, Avocado, Cucumbers, Jalapeno Crisps, Onions, Mango, Unagi Sauce, Spicy Aioli, Wasabi Cream, Green Onions, Sesame Seeds the boise bucketlist Salmon, Scallops, Piranha Sauce, Citrus Ponzu, Avocado, Seaweed Salad, Wontons, Cucumbers, Pineapple, Carrots, Unagi, Green Onions, Sesame Seeds, Furikake the lucky peak Shrimp, Crab, Paddles Up Teriyaki, Cucumber, Carrots, Edamame, Green Onions, Unagi Sauce, Sesame Seeds the north end chicken Smoked Chicken Breast, Paddles Up Teriyaki, Pineapple, Carrots, Edamame, Unagi Sauce, Sesame Seeds the california invasion Crab, Piranha Sauce, Avocado, Cucumber, Unagi Sauce, Green Onions, Sesame Seeds the freak alley tentacle Tako, Calamari Salad, Spicy Volcano Teriyaki, Seaweed Salad, Cucumber, Ginger, Wontons, Onions, Unagi Sauce, Sesame Seeds idaho state capitol nachos Your choice of poké, Spicy Piranha Sauce, Sour Cream, Avocado, Onions, Carrots, Jalapeño, Spicy Aioli, Unagi Sauce, Wasabi Cream, Cilantro, Sesame Seeds the table rock Traditional Poké, Avocado, Seaweed Salad, Piranha Sauce, Cucumber, Onions, Green Onions, Unagi Sauce, Spicy Aioli, Sesame Seedss spam musubi Paddles Up blue sushi rice with marinated smoked spam, wrapped in nori make your own step one: make your bed! (rice options, zoodles, spring mix) step two: pick your catch! (always fresh, lots of options) step three: sauce it up! (choose from 7 housemade sauces) step four: the goods! (includes FREE AVOCADO!) step five: top it off (load up on bad boy toppings)

Paddles Up Poké Located at Hotel Ketchum 640 N Main Street Ketchum, ID 83340 208-941-1589 paddlesuppoke.com Monday – Saturday 11:00am to 8:00pm

$-$$

Paddles Up Poké is Idaho’s first and only specialty poké restaurant, and the official poké shop of the Boise State Broncos and Idaho Steelheads. Paddles Up has locations in Downtown Boise, Downtown Ketchum, Boise State University, and coming soon to Downtown Nampa. addles Up specializes in poké bowls P and sushi burritos. We also cater to gluten-free, vegan, many cooked options, and other dietary needs. We pride ourselves in providing the highest quality ingredients, while keeping your experience quick, affordable, and easy. Voted Best of Boise “Best Poké, Best Lunch, and Best Caterer” since 2017!

sunvalleymag.com/dining | TASTE 39

M EN U GUID E Asian

zou

STAR TER S

$$-$$$ Discover this Main Street gem in downtown Hailey! Zõu 75 is your destination for more than great Asian fusion, sushi, and seafood selections. This casually elegant restaurant features an upscale martini/ wine bar with 25 dining seats. The vast Pacific Rim menu features all the great dishes you've come to know and love and a whole lot more. With fresh fish flown in several times a week straight from Honolulu, Hawaii, Zou 75 offers the best in quality and freshness.

ENTR EÉS togorashi-spiced snake river farms kobe flatiron steak encrusted with a japanese seven-spice, served with wasabi mashed potatoes, fresh garlic, sautéed vegetables & crispy spun sweet potatoes miso-glazed salmon served over rice, with ginger, hoisin sautéed vegetables, wasabi aioli & kabayaki pan-seared catch of the day pistachio encrusted, served over wasabi mashed potatoes with kabayaki glazed asparagus & shitake mushrooms topped with crispy spun sweet potatoes ramie style salad organic fresh mixed greens, avocado, cucumber, jicama & crispy onions tossed in a soy ginger vinaigrette served with your choice of protein (grilled organic chicken, sliced flat iron snake river ranch steak, seared catch of the day, salmon, ahi poki, hamachi poki, tofu).

Z ÕU-M AK I “L O CAL S’ R O L L S ” the south valley, 8 pc spicy ahi tuna, crispy onions, avocado, topped with wasabi tobikko the mazzola, 8 pc spicy crab, jicama, scallions, garlic chips, topped with sichimi pepper the kai, 6 pc sake, ahi tuna, sweet potato tempura, scallions, wasabi tobikko and curry aioli the priestly (limited availability), 8 pc in-house smoked hamachi, avocado, sun valley mustard, crispy onions, topped with white sesame seeds all in, 6 pc panko fried shrimp, avocado, cucumber rolled with roasted jalapeno aioli and topped with zõu-style poki and sweet & spicy sauce the zõu, 6 pc sweet potato tempura, crispy onions, jicama, avocado the hailey, 8 pc fresh hamachi, avocado, topped with orange tobikko fire in the roll, 8 pc sliced tako, sambal aioli, avocado, crispy onions, topped with sichimi pepper, served with a chili oil & ponzu sauce half cab roll, 8 pc tempura red bell pepper, avocado, napa cabbage, crispy onions and thai chili oil, topped with snow crab, spicy/sweet sauce, julienne beets & wasabi sesame seeds stop, drop & roll, 8 pc ebi tempura, unagi, sichimi encrusted cream cheese, avocado and crispy onions, topped with fresh ahi tuna & kabayaki sauce 40 TASTE | Winter 2020 / 2021

PHOTOS COURTESY: GARY WILSON

Zõu 75 416 N. Main St. Hailey, ID 83333 208-788-3310 zou75.com Bar: 4pm, Mon–Sat Dining: 5pm, Mon–Sat

crispy duck spring rolls served with a sweet & spicy chili sauce and spicy asian mustard rice paper veggie tofu spring rolls served with a sweet & spicy chili dipping sauce zõu style poki your choice of hamachi or ahi tuna, flash pan-seared with fresh ginger & a soyginger vinaigrette, served over orgnic mixed greens garnished with crispy onions tuna tartar diced ahi tuna, cucumber, avocado, jicama & scallions tossed in a soy-ginger vinaigrette, served with crispy wonton chips crispy maguro bites (limited availability) fresh ahi tuna over crispy-seared rice bites, topped with avocado, sweet & spicy sauces, crispy onions & wasabi sesame seeds dynamite green beans tempura-battered green beans, fried & tossed with sriracha aioli & habanero tobikko beef tataki thinly sliced, flash grilled torogashi-encrusted 5 oz american kobe steak served with a spicy sambal aoli, garnished with garlic chips tiger rolls crab, shrimp, cream cheese & spices rolled in a fried wonton, served with sweet & spicy chili sauce

Pubs & Grills

M EN U G U I D E

Apple's Bar & Grill

215 Picabo St. Ketchum, ID 83340 208-726-7067 applesbarandgrill.com Tue - Sun 11am – 6:30pm

DA I L Y S P E C I A L S Delicious daily specials available

PHOTOGRAPHS: KIRSTEN SHULTZ

S A L A DS *Locals Favorite* Seared Ahi Cabbage, spring mix, capers, apples, Caribbean mango vinaigrette dressing Chinese Grilled chicken, spring mix, cabbage, wontons, cashews, Asian dressing

Established over three decades ago, Apple’s Bar and Grill is still the best spot to fuel your body after a long day ripping turns on Baldy! Kick back, enjoy a great meal and a pint of beer at one of the most spectacular mountain bar locations!

Caesar Grilled chicken, crispy Romaine lettuce, parmesan cheese, croutons

BU R G E RS

SAND W ICH ES

Served with lettuce, tomato, onion, & a bag of chips

Served on wheat or sourdough with a bag of chips

1/3 lb. Beef

Turkey Bacon Avocado

1/2 lb. Beef

BLT bacon, lettuce, tomato

Scorpion Burger jalapeño & pepper-jack North Face Burger ham & Swiss cheese College Burger 1/2 lb. beef, bacon, jalapeño, pineapple, and choice of cheese Grilled Chicken Cajun Chicken Hawaiian Chicken pineapple & Swiss cheese Veggie Burger Sesame Seared Ahi Burger with wasabi sauce

Chamonix Panini ham, Swiss cheese, Dijon, light mayo Pastrami Rye Swiss cheese, kraut, Thousand Island

7" PIZ Z AS Bob Dog ham & pineapple The Out-Of-Bounds pepperoni Creekside tomato basil Cheese Build Your Own tomato basil

A V AI L AB L E FO R T AK E O U T O R DINE IN FO R T AK E O U T C AL L 208 . 7 2 6 . 7 0 6 7

sunvalleymag.com/dining | TASTE 41

M EN U GUID E Pubs & Grills

FR O M THE G R IL L

All burgers served with fresh bread baked daily

1/2 Lb. Lefty Cheese Burger Lefty's burger sauce, red onions, tomato, and crisp lettuce. 1/3 Lb. Lefty Cheese Burger Lefty's burger sauce, red onions, tomato, and crisp lettuce. 1/3 Lb. Bacon Bleu Burger Bleu cheese dressing, Bleu cheese crumbles, red onions, tomato, crisp lettuce and two strips of bacon.

Lefty's Bar & Grill 231 6th Street Ketchum, ID 83340 208-726-2744 leftysbarandgrill.com 11 :3 0 a m–10 pm Mon-Fri 11 a m–10 pm Sat-Sun Bar open late Social distance on our large deck and patio!

Lefty’s has been serving killer burgers, tasty subs, fresh salads and our specialty, hand-cut fries for 27 years.

1/3 Lb. Kobe Burger Lefty's burger sauce, red onions, tomato, and crisp lettuce. Chicken Cheese Burger Grilled marinated breast of chicken, Lefty's burger sauce, red onions, tomato and crisp lettuce. Chicken Pesto Burger Grilled marinated breast of chicken served with pesto sauce, tomato and crisp lettuce. Garden Burger For the "no meat lover" with Lefty's burger sauce, red onions, tomato and crisp lettuce. Grilled Cajun Sausage Served on a hoagie roll with deli mustard, melted cheese and red onions.

SAL AD S AND SO UPS Grilled Chicken Salad Mixed greens, cucumbers, Rainbow carrot sticks, celery and grape tomatoes topped with a grilled marinated breast of chicken. Lefty's Cobb Mixed greens, chopped turkey, egg, grape tomatoes, cucumbers, bleu cheese crumbles, and freshly chopped bacon. Chef Salad Mixed greens, chopped turkey, ham, grape tomatoes, red carrot sticks, cucumbers, celery, pepperoni and a sprinkle of cheeese. Spinach Salad (Small/Large) Fresh spinach topped with grape tomatoes, red onions, bleu cheese crumbles and craisins. Cheese Burger Salad Mixed greens, cucumbers, red onions, celery and grape tomatoes topped with a 1/3 lb. burger with your choice of cheese. Make it a 1/2 lb. for 75¢ more! Homemade Beef Chili (Cup/Bowl) Our own special recipe from scratch!

We are committed to serving a great quality meal at an affordable price for blue collars, white collars, visitors and everyone in between. Lefty’s casual atmosphere inside and sunny deck outside are a perfect place to grab lunch, dinner or catch up with old friends. With 14 draft beer selections, nearly 30 bottles of beer and wines by the glass, you’re sure to find your favorite cold beverage. And if you like sports, Lefty’s is second to none with multiple HD TVs and satellites so you can always watch your home team. So, this winter, after a day on Baldy, a grueling cross country outing or just a day out in the snow, come see your friends at Lefty’s.

42 TASTE | Winter 2020 / 2021

K ID S CO R NER 1/4 lb. Mini Lefty Cheeseburger with Fries Chicken Strips with Fries Pepperoni Pizza Bread Cheese Pizza Bread Corn Dog with Fries

Pubs & Grills

M EN U G U I D E

H O A GI E S Turkey Veg Turkey and melted cheese topped with cucumbers, lettuce, tomatoes, red onions, pepperoncinis, Italian dressing and pepper. A local favorite! Italian Light marinara sauce with mortadella, salami and melted cheese topped with lettuce, tomato, red onions, pepperoncinis, Italian dresssing, and pepper. Lefty's Club Turkey, ham and melted cheese topped with two strips of bacon, lettuce, tomato, red onions and mayo, Reuben Thinly sliced pastrami and melted swiss topped with kraut and house dressing. Veggie Cucumbers, lettuce, tomatoes, red onions, pepperoncinis, Italian dressing and pepper, topped with melted cheese. BLT Tha classic! Crisp bacon, lettuce, tomato, mayo and melted cheese. Add fresh avacado for $1.00 per half. Roast Beef and Cheddar Thinly sliced roast beef and melted cheddar topped with lettuce, tomatoes, red onions and our homemade horse sauce. The Classic Sub Choice of turkey, roast beef or ham. Our Classic subs are served with melted cheese, lettuce, tomatoes, red onions, and a splash of Italian dressing. Train Wreck Turkey, roast beef, and ham. Loaded just like the classic

Lefty's Bar & Grill 231 6th Street Ketchum, ID 83340 208-726-2744 leftysbarandgrill.com 11 :3 0 a m–10 pm Mon-Fri 11 a m–10 pm Sat-Sun Bar open late Social distance on our large deck and patio!

MUNCHIES Pound of Wings Choose BBQ, Buffalo or Sweet and Spicy. Served with celery sticks and ranch or bleu cheese dressing. Chicken Strips Tender breaded strips of chicken served with fries and your choice of ranch, BBQ, or sweet and sour cream. Tavern Battered Fish and Chips Beer battered strips of cod served with fries, tarter and lemon. Fried Pickles Lightly breaded pickle spears served with fries, ranch and sweet and sour sauce. Calamari Strips Breaded and served with fries, ranch, cocktail sauce and lemon. Shrimp Platter Lightly breaded shrimp served on a bed of fries with cocktail sauce, sweet and sour sauce and lemon. Jalapeno Poppers Jalapenos stuffed with cream cheese served with fries and ranch or bleu cheese dressing Mozzarella Cheese Sticks Served with fries and ranch or bleu cheese dressing. Pizza Bread Marinara, cheese, pepperoni, and onion on a split roll. Basket of Monkeys A local favorite! Do not leave Ketchum without trying Monkey’s, our Spicy Fries! Basket of Fresh Cut Fries Basket of Onion Rings

sunvalleymag.com/dining | TASTE 43

M EN U GUID E Pubs & Grills

631 Warm Springs Rd. Ketchum, ID 83340 208-726-6803 sawtoothbrewery.com 11:30am to close daily Online Menu, Online Ordering, Takeout, Outdoor Seating

Sawtooth Brewery's Ketchum location featuring 25 taps of beer, wine, cider, and kombucha with high quality, house made pub fare for all ages. Be sure to also check out our Hailey Brewery & Tap Room and catering available!

APPETIZ ER S Crispy Duck Spring Rolls Cabbage, Pickled Vegetables, Cilantro Cream & Sesame Vinaigrette Jumbo Wing Plate Fresh & Never Frozen 8 Jumbo Wings Thai Chili or Spicy Buffalo with Ranch Pub Pretzel Whole Grain Beer Mustard & Cheddar Sauce Beer-Battered Jalapeño Poppers Lager Battered Jalapeños Stuffed with Cream Cheese

TACO S & SL ID ER S Baja Fish Taco SBeer Battered Atlantic Cod, Broccoli Slaw, Fresh Lime, Cilantro, Corn Tortilla & Cabo Sauce Korean Street Tacos House Pulled Pork, Pickles, Sesame Slaw, Sweet and Sour Drizzle on Flour Tortillas Buttermilk Fried Chicken Sliders 2 pc. with Pickles, Jalapeño-Honey Mustard, Broccoli Slaw Elk Sliders 2 pc. with Tillamook White Cheddar, Chipotle Mayo, Crispy Onion

SAL AD S Spinach & Goat Cheese Salad Stout-Candied Pecans, Cucumber, Strawberries Baby Kale Caesar Salad Parmesan Reggiano, Buttered Croutons

S AND W ICHES, BUR G ER S & BR ATS Flat Iron Steak Sando Grilled Onions & Peppers, Baby Kale, Swiss, Peppered Mayo on Toasted Ciabatta Greek Gyro Lamb & Beef with Mint-Cucumber Tzatziki, Lettuce, Onion, Tomato, Feta Cheese on Grilled Pita Bread Crispy Fried Buffalo Chicken Sandwich Buttermilk Fried Chicken Breast, Spicy Buffalo Sauce, Melty Swiss, Lettuce, Tomato & Onion on Toasted Ciabatta Idaho Elk Burger 1/3 lb with Smoked Cheddar, Crispy Onions, Lettuce, Tomato Southwest Burger 1/2 lb. with Pepper Jack Cheese, Jalapeño, Guacamole Traditional German Bratwurst with Sauerkraut & IPA Stone Ground Mustard on Sourdough Hoagie

ENTR EES Lager-Battered Fish & Chips Hand-Cut Public House Fries, Broccoli Slaw, Homemade Tartar Sauce Chicken Pot Pie Organic Chicken Breast, Winter Root Vegetables, Cream, Peas, Crispy Puff Pastry Falafel Plate House-made Chickpea Falafel, Hummus, Lettuce, Tomato, Pickled Vegetables, Tzatziki & Grilled Pita

D ESSER TS Warm Bread Pudding With Vanilla Ice Cream, Hard-Whiskey Sauce Apple-Walnut Crisp with Vanilla Ice Cream

44 TASTE | Winter 2020 / 2021

PHOTOS: COURTESY SAWTOOTH BREWERY

Sawtooth Brewery Public House

Pubs & Grills M EN U G U I D E

S TA RTE RS Breaded Four Cheese Ravioli fried ravioli, house marinara sauce and tomato basil ranch Crispy Chicken Wings choice of sauce: parmesan garlic, bbq, buffalo with carrots, celery and ranch Italian Meatballs creamy polenta, parmigiano, fried basil Garlic Cheese Bread garlic butter, fresh herbs, parmigiano and mozzarella cheese, house marinara and tomato basil ranch Selection of Soup and Entrée Salads

B U RGE RS & S A N DW ICH ES All American Cheeseburger certified black angus beef, on a fresh brioche bun served with special house sauce, lettuce, tomato, dill pickle chips, red onion, cheddar cheese Bacon & Bleu Burger certified black angus beef, bleu cheese, arugula, thick cut bacon, sliced onion, roaste garlic Meatball Sandwich italian meatballs smothered in our house tomato sauce, covered with melted mozzarella cheese and parmigiano, and served on a toasted Italian roll Chicken Caprese grilled chicken breast, mozzarella, marinated tomato, basil pesto, lettuce and onion served on rosemary foccacia

Village Station Sun Valley Village Sun Valley, ID 83353 208-622-2138 sunvalley.com/dining 3pm–9pm daily Indoor and Outdoor Seating, Curbside Pickup Available

S P E C I A L TY P I Z ZA Margherita: roma tomato, basil, fresh mozzarella Pepperoni: mozzarella, parmigiano Bald Mountain: italian sausage, pepperoni, roasted garlic, olives, bell peppers Idaho: alfredo sauce, idaho potato, bacon, chives, white cheddar, sour cream BBQ Chicken: sweet barbecue, chicken, red onion, cilantro Hawaiian: canadian bacon, pineapple chutney Wild Mushroom: alfredo sauce, roasted mushrooms, arugula, truffle Meat Lovers: prosciutto, salami, fennel sausage Cheese Pizza

P A S TA Spaghetti Bolognese Chicken Alfredo tagliatelle with alfredo and all natural chicken breast Lemon Kale Pesto penne with creamy kale pesto, fresh tomatoes and parmigiano Spaghetti & Meatballs beef meatballs, marinara, parmigiano Shrimp Scampi sauteed shrimp with white wine lemon butter sauce and fresh tomatoes over linguine Half Pasta with Caesar one half portion of any pasta served with a side caesar salad

E N TRÉ E S Chicken Piccatta free range chicken breast sautéed in a lemon white wine butter sauce with capers served with tagliatelle alfredo Salmon Picatta scottish salmon with our classic picatta sauce served with fettuccini alfredo or steamed broccoli Lasagna layers of mozzarella and ricotta cheese, beef and sausage, tomato sauce topped with bolognese Chicken Marsala seared chicken breast, with a rich marsala wine and crimini mushroom sauce, served with garlic butter spaghetti or steamed broccoli Eggplant Parmesan baked eggplant layered with tomato sauce, mozzarella and romano cheese, served with penne marinara

Road-weary travelers of every age will find something to enjoy at Village Station. The train station-inspired décor pays tribute to Sun Valley’s history as an early destination on the Union Pacific railroad line. Enjoy a wide selection of cocktails and craft beer on tap, as well as a crowd-pleasing menu of classic American favorites—hearty cheeseburgers, chicken wings, pizza and family-style salads. Four big screen televisions and ample seating make it the perfect place for your group to gather on game day.

sunvalleymag.com/dining | TASTE 45

M EN U GUID E Mediterranean & Italian

SM AL L PL ATES

Enoteca 300 Main Street Ketchum, ID 83340 208-928-6280 ketchum-enoteca.com Open 5pm daily Online Menu, Takeout 4:30-8pm daily

$$-$$$

Enoteca opened its doors in December of 2012, and caught on quick. Featuring a grand wood fired oven putting out mouth watering hand tossed pizzas and an open kitchen where our chefs prepare Italian influenced dishes like Wild Boar Ragu with Mason Family Provisions Pappardelle. Enoteca boasts an extensive wine and beer list hand selected by Adelaide Smithmason.

NEED PHOTOS ROOM FOR 2 HERE

46 TASTE | Winter 2020 / 2021

Baked Bacon Wrapped Dates Mama’s Salad grapes, almonds, ricotta salata, citrus-basil vinaigrette Romaine Hearts alici anchovies, tomatoes, pancetta, parmesan, creamy garlic dressing Anne’s Mac & Cheese oven baked, cheesy, with a kick of paprika Burrata basil, house foccacia Cheese/Salumi Board assortment of cheese and cured meats, house focaccia Brussel Sprouts bacon, goat cheese House Vegetable brocollini and asparagus

W O O D FIR ED PIZ Z A Special Pizza tomato sauce, artichoke hearts, roasted red peppers, chorizo, manchego Pizza Diavola house tomato sauce, Coppa, fennel, manchego Wine Auction grapes, gorgonzola, caramelized onions Puttanesca roasted garlic, tomatoes, anchovies, chili flakes, kalamata olives, basil, parmigiano M’Rita tomatoes, mozzarella, fresh basil The Mercantile lamb sausage, red bells, olives, smokey mozzarella Strega house made pesto, prosciutto, wild mushrooms, asiago Zucca olive oil, butternut squash, fresh mozzarella, bacon, arugula, balsamic drizzle, pistachios

BIG G ER PL ATES Idaho Trout panko-parmesan crusted with fresh arugula salad & almonds Maine Sea Scallops sweet pea & lemon risotto, wilted spinach, cilantro caper verde sauce Duck Confit dried fruit compote, herb risotto Panned Chicken cannellini beans, bacon, artichoke - sun-dried tomato tapenade Lamb Chops potato gratin, pesto, huckleberry reduction Chicken Cacciatore Mushrooms, capers, olives, onions, bell peppers, red wine herb sauce, Mason Family Provisions fettuccine Mason Family Provisions Special Pasta braised pork cheeks, wilted kale, Spanish paprika, red wine-tomato-herb sauce, house gnocchi sardi, olive-sweet pepper tapenade, parmesan & basil Lasagne al Forno vegetarian, oven baked, seasonal ingredients Wild Boar Ragu Mason Family Provisions pappardelle, pecorino, basil Asiago-Pesto Meatballs penne, spinach, olive, spicy marinara, parmesan

TA P A S ( S M A L L P L A TES) Avocado Gazpacho with extra virgin olive oil and pepitas Falafel house hummus, tomato-cucumber mista, tahini sauce Cauliflower 'Bravas' spicy tomato sauce, garlic aioli, house pancetta Parmesan Truffle Fries idaho russet potatoes, garlic aioli House Pita (add house hummus, labneh with honey and pinenuts, or baba ganoush) Grilled Shishito Peppers sesame, sea salt, tahini yogurt Charred Eggplant tahini yogurt, garden herbs, crispy chickpeas, extra virgin olive oil Brussel Sprouts aleppo pepper, balsamic reduction Curried Summer Corn with Greek Yogurt

PHOTOS COURTESY: LYNDSEY MASON

S A L A DS Baby Kale Salad Smoked Trout, Grapefruit, Parma Cheese, Almonds Tavern Caesar Viola's victory garden's greens, house cured pancetta, shaved egg, pickled red onion, dukkah, parmigiano reggiano, creamy sherry- garlic vinaigrette Summer Fattoush chopped baby gem lettuce, radish, sugar snap peas, seared halloumi, crispy pita, za'atar, buttermilk-garden herb vinaigrette Shepherdâ&#x20AC;&#x2122;s Salad Arugula, Pickled Onions, Pistachios, Feta Cheese, and Mint Watermelon Salad feta, mint, aleppo, evoo

Town Square Tavern 360 East Ave N. Ketchum, ID 83340 208-726-6969 ketchumtavern.com 5pm to close daily Online Menu, Takeout, Outdoor Seating

The Town Square Tavern is excited about our Chef, Lyndsey Mason. Along with our chef the primary goal of the TST is to create flavors inspired by Southern and Eastern Mediterranean fare with, of course, our signature Idaho flair. We have always believed in food and the table as a catalyst for conversation and mutual understanding. Join us here, and be part of our family.

P L A TO S Idaho Trout Tavern Lamb Burger ciabatta bun, aged white cheddar, bacon, house pickles, harissa aioli, hand cut russet fries carlton farms pork paillard "milanese style", quinoa-english pea tabbouleh salad, grilled lemon Tunis Spiced Chicken cucumber, yogurt, hummus, root vegetable slaw Greek Braised Chicken Leg(s) cumin, pearl onions, garlic, and perserved lemon, creamy risotto Fresh Casarecce Pasta housemade pesto, summer squash, wild mushrooms, whipped chevre, marcona almonds Fresh Linguine duck confit, onion, mushrooms, garlic, butter, fresh sage, parmagiano reggiano Fresh Bucatini "alla gricia" house pancetta, peas, provisions cacio e pepe butter, red pepper flake, parmagiano reggiano Idaho Trout baby arugula, shitake mushrooms, pickled onions Vegan Cauliflower-Chickpea Curry eggplant, summer squash, tomatoes, coconut, quinoa-pea tabbouleh, crispy garlic

S WE E TS Turkish Coffee Mud Pie Olive Oil Cake Molten Chocolate-Tahini Cake Pistachio-Orange Baklava Lemon Almond Crostada Rotating Selection Of Anne's Ice Cream

sunvalleymag.com/dining | TASTE 47

M EN U GUID E Mediterranean & Italian

ANTIPASTO Pan Charred Clams Blistered Cherry Tomatoes, Garlic Butter, Chickpeas, Herb Crostini

il Naso Wine Bar & Fresh Italian Cuisine 480 Washington Ave Ketchum, ID 83340 208-726-7776 ilnasorestaurant.com Open 5:30pm daily

$$-$$$

Roasted Beef Bone Marrow Porcini Mushrooms, Parsley, Pink Peppercorn, Shallots Il Naso Veal Meatballs Creamy Polenta, Classic Marinara, Pecorino Pan Seared Diver Scallops Cured Lemon, Shallots, Capers, Parsley, Cannellini Beans Calamari Fra Diavolo Roasted Potato, Chili Flakes, Oregano Salmon Crudo E.V.O.O. Crispy Capers, Shallots, Peperoncini Rossi, Crostini

INSAL ATE Red Beets & Burrata Arugula, Walnuts, Citrus Vinaigrette ~VEG, GF

Il Naso Caesar Fennel, Romaine, Kale, Parmigiano-Reggiano, Garlic Croutons Winter Farro Salad Cherry Tomatoes, Arugula, Cucumber, Pickled Red Onion, Creamy Feta

il Naso's Linguini with Clam

David Cruz â&#x20AC;&#x201C; Executive Chef

il Naso is a long-time favorite of the Wood River Valley. Located in the heart of Ketchum on the corner of 5th Street and Washington Avenue, il Naso offers a cozy wine bar, elegant dining room, impeccable service, and outstanding cuisine. The menu is rooted in Italian tradition, cleverly reimagined for a contemporary palate. Seasonal changes to the menu ensure that every dish is comprised of quality, fresh ingredients. The cellar at il Naso is unparalleled in quality and choice. The wine list is extensive and refined, as recognized year after year by Wine Spectator. There is a focus on expressive Italian varietals, as well as an impressive array of limited, allocated wines. il Naso is the perfect place to celebrate a special occasion, enjoy an evening out with family and friends, or have a casual dinner at the bar. The Owner, Chef and Staff of il Naso welcome you!

48 TASTE | Winter 2020 / 2021

Mediterranean & Italian

M EN U G U I D E

P A S TA Carbonara Farm Egg, Pecorino Romano, Bacon, Black Pepper Wild Boar Lasagna Ricotta, Mozzarella, Marinara Ragu de Fungi Bucatini, Wild Mushrooms, Stracchino ~VEG

P I A TTI P RI N C I P A L I Veal Scallopini Piccata or Marsala Preparation, Spaghetti Aglio e Olio

il Naso's Gnocci with Pancetta and Pistachio Pesto

PHOTOS COURTESY: IL NASO WINE BAR & FRESH ITALIAN CUISINE / KENDALL NELSON

Pan Seared Chicken Roasted Grapes, Rosemary, Saffron Risotto Ribeye a la Pizzaiola Carmelized Onion, Garlic, Red Bell Pepper, Basil Ossobuco Lemon, Garlic, Parsley, Wild Mushroom Risotto

I L DO L C E Fried Vanilla Ice Cream Espresso Infused Dark Chocolate Berries with Cream Summer blend of Berries, Coconut Whipped Cream ~VEG

Raspberry Panna Cotta Creamy, Light and Delicious Gelato by the Scoop Ask server for nightly variety

il Naso's Blueberry Gelato

~VEG, GF

DE S S E RT W I N E S by the glass

Michele Chiarlo "Nivole,, Moscato D’ Asti Piedmont 2009 Dows Late Bottled Vintage Porto Portugal 2001 Villa Da Filicaja Vin Santo Tuscany Kopke 10 year Tawny Portugal – Espresso, Capuccino, Latte –

Nightly Specials Menu Changes Seasonally

~VEG vegetarian,

~GF gluten free,

~VG vegan

Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness Gratuity of 20% included for parties of 6 or more at our discretion

sunvalleymag.com/dining | TASTE 49

M EN U GUID E Regional Northwest S

APPETIZ ER S Chef's Homemade Bread Plate house butter with himalayan pink salt Today's Soup Hot Soup – Scott's lentil Cold Soup chilled roasted sweet corn and avocado Butter Lettuce Wedge avocado, chevre, house cured prosciutto , roast garlic dressing Summer Salad (GF) organic baby lettuces, raspberries, pepitas, feta Caesar Salad hearts of romaine, house caesar dressing, parmesan, house sesame croutons Caprese Salad heirloom tomatoes, fresh mozzarella, arugula and extra virgin olive oil Rock Shrimp Cakes gulf shrimp, grilled corn salsa, green goddess Shaved Brussels Sprouts balsalmic glaze and feta

Ketchum Grill

520 East Ave N. Ketchum, ID 83340 208-726-4660 ketchumgrill.com 5pm to close daily Online Ordering, Takeout, Outdoor Seating

PASTA For 30 years, “The Grill” has been a must-have destination meal for seasonal visitors and a welcome gathering spot for full-time residents up and down the Valley. Now The Grill would like to welcome our new partner, Kaari Harlemert. Located in the historic Ed Williams House (1885), The Grill receives continued accolades, including being selected one of the “eight best Ski town restaurants” by Snow Country Magazine with “food rivaling Manhattan’s best”. The Ketchum Grill, an extension of Scott and Anne Mason’s hard work and creative talents in the kitchen, features the best in “American Cuisine”, great service, atmosphere, and the community of sharing a meal with one another. You’ll find house-made breads and desserts, fruit-wood grilled meats, Idaho venison and lamb, fish, small pizzas, seasonal variety, nightly specials and an awarding winning wine list and great selection of micro-brews.

Scott's Lasagne pork & beef, marinara, spinach, ricotta, béchamel Penne chicken thigh meat, tomatoes, garlic, pepper flakes & olives House Fettuccine fresh basil pesto, goat cheese and walnuts House Casarecce pancetta, tomato, garlic and fresh grated parmesan House Linguine alla puttanesca- tomatoes, capers, olives and pepper flakes Scott's Pork & Beef Bolognese house pappardelle, fresh parmesan House Lemon Noodles gulf shrimp, lemon, black pepper

ENTR EES Double R Hamburger hand shaped double r ranch hamburger with onion confit, house ketchup and house-made bun. *fontina or gorgonzola add 2 Warm Spinach Salad (GF) bacon and grilled chicken breast Roasted 1/2 Chicken (GF) ketchum grill oven roasted 1/2 chicken, with lemon, herbs, and pan juices Meatloaf (GF) ketchum grill meatloaf with double r beef, marsala, roast garlic, shiitake and tomatoes Braised Idaho Lamb Shank (GF) grilled sun dried tomato polenta Grilled Pacific Salmon (GF) fresh arugula, apricot- red onion vinaigrette Peppered Duck Breast (GF) fruitwood grilled, with spiced cherry chutney and port Sesame Crusted Idaho Trout (GF) pan seared with shrimp escabeche Fruitwood Grilled Shoulder Tender (GF) white soy-shiitake-garlic compound butter, shishito peppers Fruitwood Grilled Brined Pork Chop (GF) brussels sprouts, hungarian onion sauce, sour cream Sides/Splits potato – 4, polenta – 4, veggies – 4, spinach – 6 Chef/Owner Scott Mason

50 TASTE | Winter 2020 / 2021

Chef de Cuisine Steve Berks

Regional Northwest

M EN U G U I D E

The Pioneer Saloon 320 N. Main Street Ketchum, ID 83340 208-726-3139 pioneersaloon.com Dining Room 5 –10pm daily Bar 4pm-close

$$-$$$ S

A P P E TI Z E RS Jumbo Steamed California Artichoke Shrimp Cocktail Warm Brie & Locally Smoked Rainbow Trout

L O C A L F A V O RI TE S Jim Spud Teriyaki Beef Kabob Barbecue Beef Ribs Barbecue Pork Back Ribs Grilled Chicken-Fresh Free Range House Salad and Idaho Baked Potato

The Pioneer Saloon, renowned for perfectly aged, tender and flavorful beef, is typical of an earlier Idaho where ore wagons rattled down Main Street and business was done with a handshake and a drink. Natural woods, mounted game and period firearms help recreate an authentic

S A N DWI C H E S Pioneer Sirloin Burger Rocky Mountain Buffalo Burger Prime Rib Sandwich Breast of Chicken Sandwich Pioneer Veggie Burger

O N TH E S I DE Idaho Baked Potato Grilled Vegetables Pioneer House Salad

P RI M E RI B Ketchum Cut 8 oz. Half Cut 14 oz. Pioneer Cut 20 oz. Bone-In

S TE A K S Locally Raised All-Natural Top Sirloin 10 oz. Filet Mignon 8 oz. New York 12 oz. Rib Eye 12 oz.

SEAFOOD Grilled Freshwater Shrimp Fresh Scottish Atlantic Salmon Fresh Idaho Rainbow Trout Nightly Fish Specials

F E A TU RE D C O M B I N ATIO NS Shrimp and Teriyaki Sirloin Kabob Top Sirloin and Grilled Shrimp Ketchum Cut Prime Rib and Grilled Shrimp

Dine like a local—head to The Pio! saloon atmosphere. Originally opened in 1940 as a bar, it went through many changes over the next 20 years before being officially redesigned as a restaurant. It is largely known now for its hearty servings of prime rib and filets. For some, The Pioneer Saloon is the first restaurant to head to when coming into town and the last place to go before leaving. For others, it’s where they met their significant other, perhaps over a Bartender's Margarita. For the Witmer family, it’s their Ketchum legacy. Duffy and Sheila Witmer have been the sole owners of the Pio since 1986. Today with their children they strive to honor a historical classic while bringing new ideas to Ketchum’s restaurant scene.

sunvalleymag.com/dining | TASTE 51

M EN U GUID E Regional Northwest

Grill at Knob Hill 960 N Main Street Ketchum, ID 83340 208-726-8004 grillatknobhill.com 5:30pm to close daily

No matter the season, The Grill at Knob Hill is the place to be for Sun Valley hotel visitors and locals alike. Online Ordering, Takeout, Outdoor Seating

$$-$$$

Restaurant owners Bob and Jolie Dunn, formerly of Warm Springs Ranch Restaurant have created an environment at our Sun Valley hotel that is casual and comfortable, yet sophisticated. Distinctively Northwest cuisine, with a variety of American and European classics, makes for anticipated highlights such as Idaho Ruby Red Rainbow Trout, prime steaks, local lamb, & wild game.

SM AL L PL ATES Broiled Wild Shrimp* butterflied shrimp in the shell, drawn butter and lemon Calamari sautéed in garlic, shallot, green onion, tomato, red chili flake and fresh herbs Escargot* garlic herb butter, bacon, pernod Pizza 12“ hand tossed thin crust daily special toppings Lamb Lollipops 1mint pesto, crispy onions

SAND W ICHES Prime Rib Sandwich pan au jus, horseradish sauce on a homemade roll with frites Gourmet Burger 1/2 lb. all-natural american kobe beef, lettuce, tomato, onions pickle on a homemade roll with frites

SO UP | G R EENS Homemade Soup fresh daily House Salad tomato, cucumbers, carrots, parmesan, croutons, balsamic vinaigrette Classic Caesar garlic herb croutons, shaved parmesan, caesar dressing Butter Leaf Wedge bacon, heirloom cherry tomatoes, crispy onions, gorgonzola dressing

FUL L PL ATES

include popovers with honey butter and seasonal vegetables

Experience a Rocky Mountain influenced menu featuring the highest quality meats, poultry, and seafood available. Every evening The Grill also offers creative specials, expertly crafted by Chef Sarah Janego, to round out a menu sure to please our Ketchum, Idaho hotel guests and locals alike. The private Fireplace Room allows for additional dining for individuals or a group at a grand communal table made of reclaimed wood, and access to an outdoor patio. The dining space, now featuring an indoor/ outdoor terrace dining room with floor-to-ceiling glass folding doors opening to the garden, is a spectacular addition to the lawn seating with views to the north – one of the best outdoor spots in the valley. 52 TASTE | Winter 2020 / 2021

Prime Rib* aged 45 days, slow roasted, pan au jus, horseradish sauce, whipped potatoes -12 oz. Filet Mignon* aged 45 days, char grilled, herbed garlic butter, red wine bordelaise, whipped potatoes -8oz. Rack of Lamb* pan seared, red wine bordelaise, mint pesto, whipped potatoes Wienerschnitzel breaded veal cutlet, braised red cabbage, lingonberries, spaetzle Roasted Natural Chicken* citrus brown butter, crispy rosemary parmesan polenta Fried Chicken lightly breaded, whipped potatoes petite order (white or dark), full order (1/2 chicken)

FR ESH CATCH Canadian Walleye pretzel crusted, baby spinach, stone ground mustard sauce Idaho Rainbow Trout* grilled, toasted pine nuts, capers, balsamic brown butter, basmati rice Alaskan King Crab Legs* add crab leg to any entrée -16 oz. Daily Fresh Specials and Vegetarian Creations *Gluten free

Regional Northwest

S ALAD S & S A N DO S OU R FAV O RI TE S

sandos are served with regular fries sub for garden salad or truffle fries, gluten free galaxy buns | add bacon Limelight Gem Caesar baby gem lettuce, castelfranco, sourdough croutons pecorino-romano, house-made, VG | add white anchovies Summer Arugula grilled corn, heirloom cherry tomatoes cheddar, red onion, sunflower seed green goddess dressing, VG, GF Crispy Chicken Sando redbird farm’s buttermilk-fried chicken thigh, spicy bread & butter pickle slaw, rooster aioli

L AR G E PL ATES FO R M AIN M EAL Wagyu Steak Frites snake river farms wagyu flank steak, sauce au poivre, hand cut french fries, GF Idaho Steelhead Trout braised white beans, sauce romesco, chive oil, crispy leek Ricotta Gnocchi english pea, lemon, parmigiano-reggiano, mint add crispy prosciutto

Margherita roasted tomatoes, basil, fresh mozzarella, VG

Live Music Thursday–Monday 5:30 pm - 8:30 pm Dinner, Takeout, Private Events

Veggie Burger house-made black bean patty, feta, red onion, micro-greens, tomato jam, VG

Classic Pepperoni

Idaho Fresh Cut Truffle Fries herbs, roasted garlic aioli, parmigianoreggiano, VG Hummus Plate grilled pita, fennel salt, olive tapenade, fresh crudités, VE Charred Brussels Sprouts sriracha, lime, deer creek honey, sesame seed, green onion, VG, GF Smoked Cauliflower applewood-smoked, whipped goat cheese, shishito-herb vinaigrette, pickled red onion, microgreens, VG, GF Blistered Shishito Peppers shishito-herb vinaigrette, toasted sesame, VG, GF Grilled Broccolini crushed almond, romesco, parmigiano-reggiano, VG, GF Sweet Potato Tacos black beans, pineapple salsa, radish, cilantro, corn tortilla, VE, GF Grilled Lamb Lollipops mediterranean spices, pearl couscous tabbouleh, herbed yogurt VE – v egan dishes that do not contain products that come from animals VG – vegetarian dishes that include milk products such as milk, cheese, yogurt, and eggs, but no meat, poultry, or shellfish GF – gluten-free dishes that excludes the protein gluten, found in grains such as wheat, barley, and rye P – dishes that contain peanuts for those with peanut allergies

151 Main Street South Ketchum, ID 83340 208-726-0888 limelighthotels.com/ketchum Open Every Day Happy Hour Daily 3 pm - 5 pm Dinner 4:30 pm to 9:30 pm

sub cloverstone gluten free crust, P

Mixed Olives herbs, garlic, VE, GF

Limelight Ketchum Lounge

F RO M TH E PIZ Z A O VEN HAND TO SSED 10 INCH PIZ Z A

Limelight Cheeseburger double r ranch beef, american cheese, onion, bread & butter pickles, burger sauce

S M ALL P L A TE S FOR S H A RI N G

M EN U G U I D E

Local Wild ‘Shroom truffle oil, caramelized onion, mozzarella, dressed arugula, parmigiano-reggiano, VG Garden Pie basil pesto, mozzarella, broccolini, spinach, roasted red pepper, shaved red onion, roasted garlic, feta, VG Spicy Grandma soppressata, salami, mozzarella, shaved fennel, pickled fresno chile, parmigiano-reggiano, hot honey

$-$$

Fresh seasonal ingredients and an emphasis on wholesomeness are what define the Limelight Ketchum Lounge dinner menu. Oh, and woodoven pizza, too. Whether its noshes to complete your aprés priorities or a full menu of options for a family of picky eaters, we've got you covered.

Fennel Sausage pepperoncini, roasted tomatoes, mozzarella, parmigiano-reggiano Cilantro-Lime Grilled Chicken roasted garlic oil, fresh mozzarella, white onion, fresh cilantro, cotija

D ESSER TS F O R SO M ETH ING SW EET Cheesecake graham cracker crust, lemon curd, fresh blueberries Fruit Crisp strawberry, rhubarb, toni’s vanilla ice cream Chocolate Chip Cookie Bake toni’s salted caramel ice cream Toni’s Ice Cream ask your server about flavors one scoop | two scoops

Scan Here for Takeout

sunvalleymag.com/dining | TASTE 53

M EN U GUID E Regional Northwest

BAR FO O D

Sawtooth Club 231 N. Main Street Ketchum, ID 83340 208-726-5233 sawtoothclub.com Bar opens at 4:30pm 5:30pm–close daily Happy Hour 4:30-6pm Online Menu, Takeout, Outdoor Seating

$$-$$$

Always busy with a fun mix of locals and visitors alike, The Sawtooth Club has been one of Ketchum’s most beloved destinations for dining and cocktails since the days when Ernest Hemingway himself was a regular there. Nowadays, it’s more popular than ever with an inspired menu offering a great blend of creative small plates to share,

Fresh Northwest Steamer Clams Broth of white wine, butter, garlic & herbs Butternut Squash Ravioli Pistachio-basil sauce, freshly grated parmesan Green Bean Fries Lightly-battered, sesame-soy-wasabi dipping sauce Baked Brie En Croute Puff pastry, roasted garlic, sourdough crostini Barbeque Baby Back Ribs Traditional BBQ sauce or Thai-chili BBQ sauce Grilled Shrimp Tacos Cabbage, cilantro, onion, Mango-Cabo-Verde Sauce Chicken And Three-Cheese Quesadilla With ‘Red Bird Farms’ all-natural chicken breast Classic Buffalo Hot Wings Thai Chili Wings-BBQ Wings Seared Ahi Salad Organic greens, roasted tomatoes, wonton-crisps, shaved red onion, Thai-style citrus vinaigrette Alaskan Halibut Fish & Chips With house-made lemon-dill tartar sauce The Club Cheeseburger Half-pound ground sirloin, with melted cheddar Sriracha Bacon Burger Half-pound ground sirloin, smoked bacon, cheddar, onion, sriracha-spiked slaw Seared Ahi Sandwich Sashimi-grade ahi, organic greens, onion, tomato, Bigwood Bakery bun, and ginger-soy-wasabi aioli

Voted “The Valley’s Best Overall Restaurant” for five consecutive years.

Tuscan Chicken Sandwich ‘Red Bird Farms’ natural breast, tomato, mozzarella, onion, toasted focaccia, artichoke-heart-pesto aioli

mesquite-grilled steaks, chops, and ribs, healthy vegetarian dishes, fresh seafood, pasta and much more. In the bar, enjoy tasty appetizers, sandwiches & burgers, salads, handcrafted cocktails, 18 wines by the glass, and 12 ice-cold craft brews on tap. An award-winning wine list complements the wonderful food, and summer evenings on their beautiful terrace are not to be missed. One visit and you’ll know why The Sawtooth Club has repeatedly been voted the “Valley’s Best Overall Restaurant and Best Bar”!

Locally Made Organic Veggie Burger With roasted mushrooms, grilled onion, smoked red pepper remoulade, fresh mozzarella, toasted focaccia

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Caesar Salad With Grilled Chicken Crisp Iceberg Wedge Salad Bacon crumbles, onion crisps, bleu cheese Mixed Organic Greens Salad Classic Caesar Salad All sandwiches served with French fries. Substitute a Caesar or House Salad

Regional Northwest

M EN U G U I D E

S M A L L P L A TE S Vegetarian Spring Rolls Flash-fried, with sweet chili-garlic sauce Seared Ahi Tuna Seared rare, thinly-sliced, ginger-soy-wasabi aioli Tomato Basil Bisque Organic Idaho Arugula Salad Caesar Salad Crisp Iceberg Wedge Salad

E N TRE E S Mesquite Grilled Ribeye Steak Grass-fed beef, 12-ounce cut, house seasonings Kobe Beef Meatloaf ‘‘Snake River Farms’ American Kobe Beef, Italian sausage, port-mushroom-garlic sauce Filet Mignon Grass-fed beef, eight-ounce cut, mesquite-grill, cabernet demi-glace Idaho Elk Stroganoff A Ketchum winter tradition, made from a family heritage tradition Mesquite Grilled Breast Of Duck Sundried cherry-balsamic reduction sauce Idaho Ruby Red Trout Boneless filet, applewood fire, smoked red pepper butter Wild Alaskan Salmon From Bristol Bay, applewood fire, garlic-leek sauce Roasted Idaho Pork Tenderloin Brushed with hoisin, and plum sauce Mesquite Rack Of Lamb Marinated, mesquite fire, house-made mint sauce, cabernet demi-glace Chicken Senegalese ‘Red Bird Farms’ free-range breast, light cream sauce of curry, fresh apples, shallots and apple brandy Roasted Free Range Chicken ‘Redbird Farms’, lemon, garlic & herbs, pan juices Barbeque Baby Back Ribs One-pound rack, proprietary dry rub, house-made bbq sauce New Orleans-Style Shellfish Pasta Scallops, prawns, andouille sausage, Cajun seasonings, linguine, parmesan Butternut Squash Ravioli Pistachio-basil sauce, freshly grated parmesan

sunvalleymag.com/dining | TASTE 55

M EN U GUID E Regional Northwest

Warfield Distillery & Brewery 280 N. Main Street Ketchum ID 83340 208-726-2739 drinkwarfield.com 11am– close daily

$$-$$$

The Warfield is Ketchum’s only distillery and brewery and the largest in the valley. Located on the corner of Sun Valley Road and Main Street in downtown Ketchum, The Warfield serves up modern gastro pub fare created by James Beard Award Winning and Michelin accredited Chef Jay Veregge. All Warfield cuisine features local and seasonal ingredients with an emphasis on organic food and a commitment to our agricultural community. The commitment to quality ingredients extends to every aspect of The Warfield. With an eclectic mix of traditional European styles and cask ales, all Warfield Beer is made with only certified organic malts and whole leaf hops. Warfield’s award-winning spirits, including Vodka, Gin, and Whiskey, are certified organic and distilled in small batches on-site. Come warm yourself by our fireplace or savor the sun on our world-famous deck while enjoying a classic pub experience with exceptional food and the best beer and spirits in the Valley!

BAR SNACK S Brie & Toast Truffle Fries Pig Whistles Pickled Herring

APPETIZ ER S Fried Oysters Dirty Poutine Plowman's Board Crispy Sprouts with Red Pepper No Bawk-Bawk with Buffalo Sauce

L AR G ER PL ATES Grilled Wagyu Flank Steak Frites Roasted Pork Sandwich with Sweet Potato and Apples Roasted Cauliflower Steak with Halloumi Yukon Gold Potato, House Vin Stout Braised Brisket with Cabbage Prime Brisket, Potato, Purple Cabbage, Brauten Gravy Lamb, Dates, Chorizo with Mujoul Dates and Spanish Sausages

SAND O S & SAL AD S Grilled Wagyu Beef Burgers Bacon, Lettuce, Tomato. House Sauce, Red Onion, Cheddar Kalua Pork Sandwich Pineapple, Kimchi, Mango Aioli Caesar Salad "I Think You Get It" Kale, Almonds and Onions Wilted Kale, Spanish Almonds. Red Onions, Chimi House Vin Apples, Walnut & Bleu Cider Vin, Romaine. Dried Cherries

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Regional Northwest

M EN U G U I D E

DRA F T B E E R Ketchum Kölsch German Ale - 4.8% ABV - 21 IBUs Lucky 7 Pale Ale - 5.5% ABV - 65 IBUs Magnanimous Bohemian Style Lager BOHO Lager - 5.4% ABV - 33 IBUs Witty Woodpecker Belgian Witbier - 5.7% ABV - 15 IBUs Talaria Saison - 6.5% ABV - 26 IBUs Cul-De-Sac Queen Domestic Ale - 5.0% ABV - 26 IBUs Feisty Wee Number IPA - 6.6% ABV - 87 IBUs Kriegsfeld Festbier - 6% ABV - 18 IBUs Killing Norman Price Kellerbier Unfiltered Lager - 5.7% ABV - 20 IBUs Thorny Thistle Scottish Ale - 5.8% ABV - 24 IBUs Miner's Canary Stout - 4.5% ABV - 18 IBUs - Nitro

Warfield Distillery & Brewery 280 N. Main Street Ketchum ID 83340 208-726-2739 drinkwarfield.com 11am–close daily

$$-$$$

S I GN A TU RE C O C K T AIL S Pink Negroni Warfield Barrel Aged Gin, Aperol, Vittore Vermouth, Grapefruit Razzmatazz Warfield Vodka, St. Germain, Raspberry & Mint Shrub, Lemon G.O.A.T. Warfield Gin, House Made Tonic, Grapefruit, Orange, Lemon-grass, & Mint Green Flash Warfield Gin, Lillet Blanc, Green Chartreuse. Pistachio Ogeat, Lime London Lemonade Warfield Gin, Pimms No. 1, Basil Lemonade, Rhubarb Bitters Hops & Honey Warfield Gin, Benedictine, Hopped Honey, Lemon Cactus Caliente Espolon Silver Tequila, Jalapeno, Guava, Fresh Lime Juice Uncle Buck Buffalo Trace Bourbon, Cock and Bull Ginger Beer, Barrel Aged Bitters Bourbon & Peaches Maker's Mark Bourbon, Peaches, Barrel Aged Bitters

sunvalleymag.com/dining | TASTE 57

ME N U G UID E Regional Northwest S

FIR ST

The Ram

Sun Valley Village Sun Valley, ID 83353 208-622-2225 sunvalley.com/dining 5–9 pm Wed-Sun

$$$

Sun Valley’s original restaurant, The Ram has been warming and welcoming diners since 1937. This rustic-yet-elegant dinner house has been recently modernized, while still preserving its historic charm. Pianist Larry Harshbarger brings a classic ambiance to the room with gentle melodies played on our resident baby grand piano. Travel back in time with the nightly “Heritage Menu”—a series of historic dishes such as pork tenderloin schnitzel, Hungarian goulash, and the famous Ram fondue—resurrected from the restaurant’s long and storied culinary

Nova Smoked Salmon avocado, tobiko, compressed cucumber, cured yolk, caperberry Onion Tart shaved asparagus salad, aged cheddar, citrus aioli Crab Cake dungeness & blue crab, piquillo coulis, créole rémoulade, fennel apple salad Spanish Octopus white bean, tangerine olive, pickled fresno, coriander, peppadew vinaigrette Warm Beets quinoa, raisin, fresh cheese, candied pine nut, sorrel, purple vinaigrette

SECO ND Roasted Cauliflower Soup brown butter, pear, sunchoke, rye chip Winter Salad butternut, arugula, kale, herbed ricotta, lardon, blis maple vinaigrette Romaine pecorino romano, batard chip, olive, chive, cured yolk, house caesar; white anchovy on request Honey Roasted Carrots dill, pickled fennel, rye meringue, buttermilk, parsley jus The Ram Fondue serves two fontina valle d'aosta, emmenthaler, gruyère, kirsch, white wine, garlic, baguette, apples, cornichons, fingerling potatoes

M AIN Beef Tenderloin blackberry demi-glace, smoked blue cheese, grilled asparagus, whipped russets Natural Chicken herb roasted breast, honeyed carrots, turnip, reisling herb jus, whipped russets Alaskan Halibut pineapple chutney, pistachio, ginger beurre blanc, sugar snaps, perfumed basmati, orange oil Natural Chicken maitake, wilted endive, winter squash, riesling herb jus King Salmon forbidden black rice, thai basil, coconut curry, brussels leaf, chile oil Sea Bass cannellini, salame calabrese, braised kale, cipollini, piquillo pepper Rocky Mountain Lamb Shank pecorino polenta, roasted roots, port jus, fried artichoke Iberico Pork Chop stonefruit chutney, parsnip, iberico sausage, maple bourbon jus, pink peppercorn Ricotta Cavatelli butternut squash, sage, marcona pistou, reggiano, crispy kale S.R.F. Wagyu New York Strip heirloom carrot, whipped russets, black garlic, sauce bordelaise

R AM H ER ITAG E D INNER S

Intimate and upscale setting serving delicious traditional European cuisine. tradition. Nearby, the updated Ram Bar offers an upscale lounge to enjoy specialty cocktails and light fare, with plush couches and a patio overlooking the Sun Valley pond. 58 TASTE | Winter 2020 / 2021

Wednesday | Pork Tenderloin Schnitzel 1982 braised red cabbage, warm german potato salad, lemon, lingonberry jam Thursday | Lamb Mixed Grill 1941 rib chop, lamb sausage, brussels, butternut squash, wild rice, parsnip, blueberry demi-glace Friday | Stuffed Sole 1967 pacific sole, snow crab, tarragon beurre blanc, haricots verts, basmati pilaf Saturday | Hungarian Goulash 1966 paprika braised beef, spätzle, crimini, carrot, spinach Sunday | Prime Rib of Beef 1937 charred broccolini, whipped russets, horseradish cream, natural jus

diningaround TOWN A fast guide to the Valley's best eateries

The culinary scene in the Wood River Valley continues to evolve and expand, offering new and exciting takes on everything from Pacific Northwest fare, to fine Continental, Mediterranean, French, Austrian, Asian, and traditional American offerings. Here we’ve provided a guide to some of the finest dining spots around town. Distanced in-house dining at Town Square Tavern.

BREAKFAST & CAFES

BIG BELLY DELI

Homemade soups, salads, and a variety of great sandwiches. Serving the Valley for over 15 years and rated #1 Best Sandwich Deli. Let us prove it, and your belly will thank you. 171 N. Main St., Hailey. 208.788.2411.

PHOTO KIRSTEN SHULTZ

BIGWOOD BREAD

Visit us at one of our spectacular locations, both featuring beautiful outdoor views, fantastic food and outstanding service. Fresh and homemade is how we do it! Downtown Café – 380 N. East Ave., Ketchum 208.928.7868; and Bakery Café – 271 Northwood Way, Ketchum. 208.726.2035.

BLACK OWL CAFE

Locally roasted, custom blended coffee brewed to perfection. Large selection of looseleaf tea. Home-baked scones, muffins and breads. Breakfast and lunch. 208 N. River St., Hailey. 208.928.6200.

CAFÉ DELLA

Café, bakery, and market located in the heart of Hailey. 103 S. Main St., Hailey. 208.913.0263.

GALENA LODGE

The perfect place for a winter or summer outing. During the winter months Galena is open daily from 9 a.m. to 5 p.m. Lunch served daily from 11:30 a.m. to 3:30 p.m. 15187 State Hwy 75, Ketchum. 208.726.4010.

HAILEY COFFEE COMPANY

Our café serves delicious gourmet espresso drinks and fresh-baked goods from our on-site bakery. All of our coffees are fresh roasted in Hailey and our baked goods are served fresh from the oven. 219 S. Main St., Hailey. 208.788.8482.

HANK & SYLVIE'S

We are a bakery, floral design and gift shop offering fresh baked sweets, custom cakes, flower arrangements, and a large array of party goods and gifts. Specialty coffee drinks available and a selection of fresh baked goods handmade from scratch daily. 471 N. Leadville, Ketchum, 208.726.0115; and 91 E. Croy St., Hailey, 208.928.4088.

INTERNATIONAL COWBOY COCINA

International Cowboy Cocina is a cornerstone in the Hailey community and has been recognized for its outstanding American cuisine, excellent service and friendly staff. 111 N. 1st Ave. Suite 1C, Hailey. 208.928.7009.

JAVA COFFEE AND CAFÉ

Truly a great coffeehouse! Baking from scratch daily. Serving the finest Fair Trade and organic coffees. Sound like a local and order the “Dirty Hippie Burrito” and a “Bowl of Soul.” 191 4th St. W., Ketchum, 208.726.2882; 111 N. 1st Ave., Hailey, 208.788.2297.

JERSEY GIRL

Glow is a plant-based and organic cafe and health food store. Glow specializes in delicious, plant-based foods, emphasizing locally grown produce. 380 Washington Ave. #105, Ketchum. 208.725.0314.

Best sandwiches in town! Jersey Girl is home of Trenton, New Jersey-famous porkroll, egg and cheese sandwich, the locals favorite “Bacado” (house roasted turkey, bacon, Swiss, avocado), a bangin lineup of homemade soups and a mean biscuits and gravy. 14 E. Croy St., Hailey. 208.788.8844.

GRETCHEN’S

KONDITOREI

GLOW LIVE FOOD CAFÉ

Adjacent to the Sun Valley Lodge lobby, Gretchen’s Restaurant welcomes you with a relaxing indoor/outdoor feel with easy access for Terrace dining all day long. Enjoy breakfast, lunch or dinner and full bar service. Sun Valley Lodge. 208.622.2144.

Lunch dishes range from pumpkin spaetzle with sausage and apples to roasted chicken crepes with spinach and spicy Liptauer cheese. The café offers a full complement of artisanal

coffee and hot chocolate drinks, plus housebaked European pastries. Sun Valley Resort, 208.622.2235.

PERRY’S

Voted “Best of the Valley” by the Idaho Mountain Express readers numerous times for breakfast, lunch, and sandwiches, Perry’s Restaurant has been a Ketchum fixture for 34 years. 131 West 4th St., Ketchum. 208.726.7703.

MAUDE'S COFFEE & CLOTHES

Maude’s is a coffee shop and a clothing store that serves traditional espresso, small eats, and is a purveyor of unique vintage contemporary clothing for women and men. The husband and wife team, Jacob & Tara, who started Maude’s, believe in products made with integrity and intention. 391 Walnut Ave., Ketchum. 208.726.6413

RASBERRYS

Callie and Maeme Rasberry believe all the senses must be involved in meal preparation; therefore, the menu is eclectic, just like the chefs, with dishes prepared with fresh local ingredients when available and their own take on comfort and ethnic food. 411 Building, 5th St., Ketchum. 208.726.0606.

THE KNEADERY

The Kneadery combines wholesome fresh food with a rustic Idaho atmosphere. All meals start with the freshest ingredients: locally baked organic breads, farm-fresh, cage-free eggs, seasonal fruit and top-quality meats. 260 Leadville Ave. North, Ketchum. 208.726.9462.

DELIS

ATKINSONS’ MARKETS

Atkinsons’ Markets, serving you and your family at our three locations in the Wood River Valley with deli sandwiches made to order, hot soups, grab-and-go meals and desserts, and a full deli case of freshly made main dishes and sides.. 451 E. 4th St., Ketchum, 208.726.2681; 93 E. Croy St., Hailey, 208.788.2294; 757 N. Main St., Bellevue, 208.788.7788. sunvalleymag.com/dining | TASTE 59

JOHNNY G'S SUB SHACK

Serving the best subs in the Great State of Idaho! Family owned and operated since 1998, and serving up hot subs like the popular “5B” (turkey, bacon, cream cheese, mayo, lettuce, tomato) or the “Mama Sass’s Meatball” (Italian meatballs, marinara, parmesan). Homemade soups, salads, smoothies and build-yourown round out a solid menu of delicious sandwiches. 371 Washington Ave., Ketchum. 208.725.7827.

WRAPCITY

Wrapcity serves up creative wraps and salads, homemade soups, and unique quesadillas. Wrapcity also serves breakfast wraps all day with special breakfast creations on Saturdays and Sundays. 180 Main St., S., Ketchum. 208.727.6766.

PUBS, GRILLS, & LOUNGES

APPLE’S BAR & GRILL

Established over two decades ago, Apple’s Bar & Grill is still the best spot to fuel your body after a long day ripping turns on Baldy! Kick back, enjoy a great meal and a pint of beer at one of the most spectacular mountain bar locations! 205 Picabo St., Ketchum. 208.726.7067.

BOHO LOUNGE

The Boho Lounge is everyone and anyone’s home away from home. It’s a sanctuary for you to kick off your shoes, take a deep breath, stay awhile. Looking for a refreshing happy hour with craft cocktails? We’re the spot. 131 Washington Ave., Ketchum. 208.726-6843.

ELKHORN CLUBHOUSE GRILL

Hit up the Elkhorn Clubhouse for lunch or early dinner, and recharge with a little Valley R&R. 100 Badeyana Dr., Sun Valley. 208.622.2820.

GRUMPY’S

Grumpy’s is a favorite of locals and visitors alike. We are a little hard to find, but not hard to find out about. 860 Warm Springs Rd., Ketchum. No phone.

LEFTY’S BAR & GRILL

Lefty’s has a great casual dining menu, including killer burgers served on fresh-baked bread, monster hot sandwiches, wings, salads and our specialty, fresh-cut French fries. 231 6th St. East, Ketchum. 208.726.2744.

MAHONEY’S BAR & GRILL

Mahoney’s offers a full bar, a terrific patio that’s just a short stroll from Bellevue’s Howard Preserve and a tasty menu featuring their famous “Juicy Lucy” cheese-filled, grilledonion-topped hamburger. 104 S. Main St., Bellevue. 208.788.4449.

POWER HOUSE

Serving locally-raised Wagyu beef burgers, blackened Ahi sandwiches and tacos, hand-cut fries, and organic salads with a wealth of beers on tap. 502 N. Main St., Hailey. 208.788.9184.

7 FUEGO

7 Fuego is a family-owned and operated “Baja” style BBQ grill located in the “historic” bank building in Bellevue. We specialize in slowcooked tri-tip steak and various seafood items. 200 S. Main St., Bellevue. 208.788.1034.

SAWTOOTH BREWERY

25 taps with beer, wine, cider, and kombucha on tap! Join us for the game on one of our big-screen TV’s. We fill growlers, crowlers, and have kegs, bottles, and cans to go! 110 N. River St., Hailey; 631 Warm Springs Rd., Ketchum. 208.726.6803.

THE CELLAR PUB

From traditional pub fare such as buffalo burgers or fish & chips to original dishes such as our flat-iron steak salad, we have something for everyone in your party. We have a full bar and feature a great selection of draft beer and fine wines. 400 Sun Valley Rd., Ketchum. 208.622.3832.

LIMELIGHT LOUNGE

When late afternoon hits, we swing our doors wide open for guests and locals to dig into our friendly après food and drink specials. Our full dinner menu is available evenings in the Lounge, for in-room dining, or take-out. 151 South Main St., Ketchum. 208.726.0888.

THE RED SHOE

Enjoy the neighborhood-tavern feel of The Red Shoe while dining on local favorites that include a meatloaf sandwich, wild Alaskan sockeye salmon and braised pork ribs. 107 Hwy 75, Hailey. 208.788.5048.

VILLAGE STATION

Enjoy a wide selection of cocktails and craft beer on tap, as well as a crowd-pleasing menu of classic American favorites: hearty cheeseburgers, chicken wings, pizza and family-style salads. Sun Valley Village, Sun Valley. 208.622.2143.

WARFIELD DISTILLERY & BREWERY

The ever-changing menu brings you the best provisions from across the Northwest in our comfortable neighborhood pub setting. The best summer deck in town with fire pits and rocking chairs for comfort and conversation. 280 N. Main St., Ketchum. 208.726.2739.

MEXICAN

BARRIO75 TACO LOUNGE & TEQUILA BAR Tucked into the edge of downtown Ketchum with patio views of Mount Baldy, Barrio75

60 TASTE | Winter 2020 / 2021

offers a lively an decorative take on a beloved culinary duo .. tacos and tequila. Every day, they grind organic heirloom corn, crafting housemade tortillas—the base of everything they do—while paying homage to the traditional street tacos of Mexico and South America. And don’t miss the list of over 40 tequilas, draft beers and wines, and a cocktail menu designed to accentuate the bold and bright flavors of each dish. 211 4th St. E, Ketchum. 208.726.3068.

CHAPALITAS GRILL

A family Mexican restaurant serving authentic dishes, including specialties such as pollo a la chapala, chicken carnitas, and huevos con chorizo. 200 S. Main St., Hailey. 208.928.7306.

DESPO’S

Despo’s is committed to authentic, delicious Mexican dishes that respect your desire for a healthy meal without compromising flavor. 211 4th St. E., Ketchum. 208.726.3068.

KB’S

This cheerful, laid-back burrito joint serves delicious fish tacos and offers a make-your-own burrito, with a choice of 27 fillings. 260 N. Main St., Ketchum. 208.928.6955; 121 N. Main St., Hailey. 208.788.7217.

LA CABANITA

Only one way to put it… best authentic Mexican food in town. The town’s hidden gem that is truly a favorite. 160 W. 5th St., Ketchum. 208.725.5001; 745 N. Main St., Bellevue. 208.928.7550.

LAGO AZUL

Enjoy true Mexican food in downtown Hailey. Pollo rancherito, carne asada saran and “Sandy” tacos are house specialties not to be missed. 14 W. Croy St., Hailey. 208.578.1700.

ITALIAN & PIZZA

DIVINE FOOD & WINE

Voted the best wine bar in the Wood River Valley for the last three years, diVine offers wines by the glass, soups, salads, panini and gourmet pizzas. And don’t miss the delicious fondue or gluten-free options. 111 N. 1st Ave., Hailey. 208.788.4422.

ENOTECA

Ketchum’s newest gastronomic addition, with its upscale pizzeria and wine bar. Enoteca has a plethora of small plates to choose from. 300 N. Main St., Ketchum. 208.928.6280.

IL NASO

Il Naso is special whether you drop by to have a burger and beer at the wine bar, or to relax in the candlelit dining room. The extensive wine list and knowledgeable staff will help you choose just the right bottle to enhance your dining experience. 480 Washington Ave., Ketchum. 208.726.7776.

ROMINNA’S

ZOU 75

SUN VALLEY CLUB

SMOKY MOUNTAIN PIZZERIA & GRILL

MEDITERRANEAN

THE PIONEER SALOON

Since 2013, we have been offering contemporary Italian cuisine prepared to the highest standards. Our premium wine selection includes more than 150 wines to pair with any course. 580 Washington St., Ketchum. 208.726.6961.

Our fresh, handcrafted food is what brings people in, and our service is what keeps them coming back for more. We pride ourselves on creating a “nourishing and memorable neighborhood experience that people love!” 200 Sun Valley Rd., Ketchum. 208.622.5625.

WISEGUY PIZZA PIE

Serving New York style, hand tossed pizzas topped with whole-milk mozzarella, and baked to perfection in our stone deck ovens. We make our sauce from scratch and our dough fresh daily. We also craft delicious sandwiches, salads and calzones. Large selection of local and regional bottled and draft beer. 460 Sun Valley Rd., Ketchum, 208.726.0737; and 411 N. Main St., Hailey, 208.788.8688

ASIAN/SUSHI

DANG’S THAI CUISINE

Dang’s offers a wide selection of popular dishes ranging from sushi, green papaya salad, pad thai, and their famous green curry with chicken! Highly recommend as an affordable, flavorful and fun experience in Hailey! 310 N. Main St., Hailey. 208.928.7111.

PADDLES UP POKÉ

Paddles Up Poké is Idaho’s first and only specialty poké restaurant. Theirr fish is delivered every day and hand selected to ensure the highest quality standards and freshest product offered in the state. Sauces are all made with the finest Aloha Shoyu, imported from Hawaii for an authentic sweet fermented soy sauce taste, and the entire menu is built to accommodate any type of dietary need. 620 N. Main St., Ketchum. 208.941.1589.

RICKSHAW

Serving “ethnic street foods,” as chef Andreas Heaphy likes to say, Rickshaw has been well received by locals, visitors and critics alike. Creative, fresh, small plates are inspired by the flavors and foods in locales such as Thailand, Vietnam, China, and Indonesia. 460 N. Washington Ave., Ketchum. 208.726.8481.

SUSHI ON SECOND

Sushi on Second is the Valley’s oldest sushi restaurant. But don’t let age fool you. Head sushi chefs John Rust and Ross Bird are at the center of a talented crew of sushi chefs that delight in creating dishes that are as appetizing to look at as they are to eat. 260 Second St., Ketchum. 208.726.5181.

Zou 75 is your destination for more than great Asian fusion, sushi and seafood selections. With fresh fish flown in several times a week straight from Honolulu, Hawaii, you can always count on the best in quality and freshness. Zou 75 is the perfect choice for your next dining event. 416 N. Main St., Hailey. 208.788.3310.

TOWN SQUARE TAVERN

Town Square Tavern is a gathering place in the center of Ketchum, serving fresh and inspired world cuisine. With flavors inspired by the Mediterranean regions stretching from the Middle East, to North Africa, to Spain, Italy and France, there is something sure to please everyone’s palate. 360 East Ave. N., Ketchum. 208.726.6969.

REGIONAL NORTHWEST

COOKBOOK

This cozy place was built in 1932 as a church and then later on was an architect’s office, daycare, butcher shop, BBQ restaurant and bakery. Vita and Burke Smith fell in love with this cute building and decided to give it a new life. 271 7th St. East, Ketchum. 208.720.3260.

THE COVEY

Jesse and Jane Sheue’s new restaurant in Ketchum offers an intimate ambiance with an always-evolving menu. The relaxed atmosphere is a place to enjoy good friends, fine wine, and delicious meals. 520 Washington Ave., Ketchum. 208.726.3663.

DUCHIN LOUNGE

All new and inviting, this legendary lounge serves up cocktails, imported beer and an extensive wine list. Now you can also duck in for a quick bite from our lounge menu. Sun Valley Lodge. 208.622.2145.

GRILL AT KNOB HILL

The environment at the Knob Hill Inn is casual and comfortable, yet sophisticated, with distinctively Northwest cuisine, and a variety of American and European classics. A top local favorite! 960 N. Main St., Ketchum. 208.726.8004.

KETCHUM GRILL

For nearly 28 years, Ketchum Grill has brought your dining experience to the highest gastronomical level, and the best Idaho has to offer. 520 East Ave., Ketchum. 208.726.4660.

Among the most popular places in Sun Valley to eat, drink and relax, the wraparound terrace at Sun Valley Club offers stunning views of Bald Mountain, Dollar Mountain and the 18-hole Sawtooth Putting Course. The Sun Valley Club brings exciting, contemporary dishes that are focused on local ingredients and big flavors. 1 Trail Creek Rd., Sun Valley. 208.622.2919.

THE RAM

Sun Valley’s original restaurant, The Ram has been warming and welcoming diners since 1937. Travel back in time with the nightly “Heritage Menu”—a series of historic dishes such as pork tenderloin schnitzel, Hungarian goulash, and the famous Ram fondue. Located in the Sun Valley Inn. 208.622.2225.

THE SAWTOOTH CLUB

Always busy with a great mix of locals and visitors, The Sawtooth Club offers a unique blend of American steakhouse classics, fresh seafood, wild game, unique pasta dishes and much more. Many entrées are cooked over the live, mesquite-wood fire, and all are prepared with a singular creative flair. The awardwinning wine list offers a diverse selection of reasonably priced wines to compliment any of the delicious menu offerings. 231 North Main St., Ketchum. 208.726.5233.

TRAIL CREEK CABIN

Trail Creek Cabin is Sun Valley’s destination for romantic dining in a rustic, early-Western atmosphere. Accessible by sleigh or car, Trail Creek Cabin is the perfect winter backdrop for a delicious seasonal menu, which includes Hagerman Valley Idaho ruby red trout, buffalo tenderloin and Trail Creek New York strip. 300 Trail Creek Rd., Sun Valley. 208.622.2019.

VINTAGE

A favorite of the locals, chef Rodrigo Herrera is tuned into the best of the season’s offerings. With a lovely ambiance, both inside and seasonally outside, Vintage offers a dining experience like one would have in France: leisurely, lively, and without pretension. 231 Leadville Ave., Ketchum. 208.726.9595.

ROUNDHOUSE

Perched midway up Bald Mountain on the River Run side, the Roundhouse is a culinary destination not to be missed. Serviced by the Roundhouse Gondola, the restaurant offers spectacular views of the Valley. Bald Mountain, Ketchum. 208.622.2012.

sunvalleymag.com/dining | TASTE 61

Ramon aL n

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Si Bell Dr

KETCHUM ROTARY PARK

lve

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K ET CH UM

KETCHUM CEMETERY

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To Bigwood Bread & Café

tio nB

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Sp rin gs

Lewis St

Wa rm

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Grill at Knob Hill

lv yB

St d

Rd Val ley

Vie wL

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a Ln Limelight Lounge

tto nw o

eS Av

Jade St

Il Naso 480 Washington Ave. ....................... F/5

Roundhouse Topaz St Bald Mountain, NF-135 ................... A/8 Garnet St

Atkinsons' Market 451 4th St E. .................................. G/5

Ketchum Grill 520 East Ave. . . ............................... G/4

Sawtooth Brewery 631 Warm Springs Rd. .....................E/5

Bigwood Bread - two locations

Ketchum Kitchens

380 East Ave..........................................G/5 271 Northwood Way . . ..................... E/1

451 4th St E. .................................. G/5

Sawtooth Club 231 N. Main St. .............................. G/6

Lefty’s Bar & Grill 231 6th St. E. ..................................E/5

Smoky Mtn. Pizza 200 Sun Valley Road ....................... G/6

Limelight Lounge na ra Se 151 S. Main St. . . ............................. G/7

Sushi on Second 260 Second St. .. ............................. G/6

Maude's Coffee & Clothes 311 1st Ave. N. ...................................... F/7

The Covey 520 Washington Ave..................... F/6

Perry's 131 4th St. W . . ................................ F/7

Town Square Tavern 360 N. East Ave. .. ........................... G/5

Pioneer Saloon 320 N. Main St. ............................... F/6

Warfield Distillery & Brewery 280 N. Main St. .............................. G/6

Despo’s 211 4th St. E. .................................. F/6 Enoteca 300 N. Main St. .............................. G/6 Grill at Knob Hill 960 N. Main St. ...............................E/3 Java On Fourth 191 4th St. W. ................................. F/7 62 TASTE | Winter 2020 / 2021

Cookbook 271 7th St. E. ..................................E/5

iver

3rd Ave S

Bi Apple's Bar & Grill gW ooA/1 215 Picabo St. .. .............................. dR

Rasberrys 411 5th St. . . .................................... F/5

3rd Ave S

Emerald St

Farn

d 2n

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Bird

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4th S

Main St S

S rs i ve

Lava St

Sawtooth Club

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Dollar Rd

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Short Line Deli Sa dd le Ln

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Village Station

A La Mode Sun Valley Village ........................... M/6

Sun Valley Club 200 Trail Creek Rd........................... O/1

Chocolate Foundry Sun Valley Village ........................... M/6

The Ram Sun Valley Village ........................... M/6

Duchin Lounge Sun Valley Village ........................... M/6

Trail Creek Cabin S300 Trail Creek Rd.......................... P/1

Elkhorn Grille 100 Badeyana Dr. ............................ T/8

Village Station Sun Valley Village ........................... M/6

Elk ho rn

Gretchen's Sun Valley Village ........................... M/6 Konditorei Sun Valley Village ........................... M/6 Poolside Café Sun Valley Village. . .......................... M/6 Short Line Deli Sun Valley Village ........................... M/6

sunvalleymag.com/dining | TASTE 63

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Colieri

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Mahoney's 104 Main St. ..........................................B/8 Gulf Stream Ln

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Power House 502 N. Main St. .............................. D/3

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64 TASTE | Winter 2020 / 2021

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KB's 121 N. Main St. ...............................E/4

Café Della

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208 N River St. ............................... D/4

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At Ketchum Kitchens’ Gourmet Marketplace, you’ll discover artisanal cheeses, curated wines, specialty foods, regional treats and to-go meals from your favorite local restaurants

M O R E THAN A K ITCH E N STO R E 2020 OPEN 7 DAYS A WEEK • GIACOBBI SQUARE

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65 g

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SO A N S' M

Pro

The Westâ&#x20AC;&#x2122;s Most Unique Grocery Store

THE PLACE TO FIND EVERYTHING YOU NEED Family Run and Serving the Wood River Valley for 4 Generations

KETCHUM Giacobbi Square 726.5668 | HAILEY Alturas Plaza 788.2294 | BELLEVUE Main Street 788.7788 www.atkinsons.com