TASTE of Sun Valley | Winter 2021-2022 by Sun Valley Magazine

WINTER 2021 | 2022

The Original “I loved the ambiance of this place and the bar itself. Their dishes extend far beyond the traditional steakhouse fare – informal fine dining at its best!” — We Blog The World, The Global Voice For Travel “Don’t let the relaxed ambiance lead you to the conclusion that it’s forté is only steaks … Though it does have the best in town.” — The Los Angeles Times

And Still The Best Original and iconic, The Sawtooth Club has been a mainstay in downtown Ketchum’s dining scene longer than just about any place else in town. It was originally opened in the 1930’s and was for many years a favorite haunt of Ernest Hemingway himself. Nowadays this Main Street institution is more popular than ever, maintaining its authentic rustic charm, while offering an irresistible blend of America steakhouse classics, contemporary bistro fare and their welcoming mountain-town vibe. This is The Sawtooth Club …

The Wood River Valley’s Original Ski Town Restaurant & Bar!

231 N. Main Street • Ketchum Idaho • 208.726.5233 • sawtoothclub.com

OPEN DAILY AT 5:00PM COZY. RUSTIC. HYPERLOCAL. DELICIOUS.

520 East Avenue North • Ketchum, Idaho 208.726.4660 • ketchumgrill.com

Open Daily at 5pm 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 masonfamilyrestaurants.com/provisions

MFR_Provisions_half_TSV_W21.indd 1

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FEATURES

THE HUMBLE POTATO The history of Idaho’s ubiquitous root vegetable

APP-Y HOUR The evolution of the appetizer By Lori Currie

PHOTOS: (TOP) FOODIO / (MIDDLE, BOTTOM) AMANDA RENÉ PHOTOGRAPHY

TABLE of CONTENTS

By Winslow Brokaw

DRINKING WITH THE STARS Cocktails with a (historic) twist By Laurie Sammis

RESOURCES

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

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

12 18

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

Restaurant maps

ON THE COVER Simple but classic— baked new potatoes with aromatic herbs, salt flakes and butter. Yum! Photo by pbd Studio

2 TASTE | Winter 2021 / 2022

Try our Monkey Fries!

Best Deck in Town!

“Ketchum’s Killer Meal without the Killer Price A Great Kids' Menu Too!”

seafood • steaks • appetizers • nightly specials

Grill Open 11:30am - 10:00pm Daily (Bar open late) Burgers, Salads, Wings, Hoagies, Fresh Cut Fries and More! HD Satellite TV Sports

“All the Games, All the Time”

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

open at 5:30 p.m. • reservations appreciated second & main, ketchum • 208.726.5181 • est. 1992 • visit our website for a complete menu • www.sushionsecond.com

FEATURED CONTRIBUTORS WINSLOW BROKAW holds a B.A. from Middlebury College, Vermont, with a major in International Studies (Sociology, Spanish, and Latin America) and a minor in Education. She has worked extensively with children and youth, designing and running programs in the Dominican Republic, United States, Mexico, and India. Winslow has played the violin for 25 years and is fluent in Spanish. She currently runs her own creative tutoring business for children.

WINTER 2021-2022 Publisher/Editor-in-Chief: Laurie C. Sammis Managing Editor: Lori Currie

(“The Humble Potato,” page 6)

Art Director: Roberta Morcone Sales & Marketing Director: Mona Warchol Digital Marketing Coordinator: Makayla Chappell

PAULETTE PHLIPOT, an award-winning

food, travel and lifestyle photographer, is inspired by an endless desire for adventure and a passion for storytelling through images of food, people and all the natural elements that surround them. Phlipot was awarded the IACP (International Association of Culinary Professionals) “Best of Show” Photography Award in 2008. When she is not photographing, you can find her in the mountains either hiking, biking or skiing, or at home in Sun Valley, Idaho, enjoying healthy food and wine with family and friends. (“App-y Hour,” page 12)

LORI CURRIE comes from a long background

of writing and editing, getting her start in magazines over 20 years ago. Originally from Wisconsin, Currie has lived in various outdoor meccas including Denver, San Francisco and Noosa, Australia, before settling for good in the Wood River Valley. As managing editor at Sun Valley Magazine, she is endlessly inspired by the people in this community and by the beauty that surrounds us. Currie and her husband are thankful to raise their two young sons here, who, at ages 5 and 6, are already better skiers and mountain bikers than her. (“App-y Hour,” page 12)

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 ©2021 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

AMANDA RENÉ NAGY is a self-professed

camera nerd and Nashville native with a BFA in Photography from Watkins College of Art at Belmont University. She is of French and Hungarian descent, which has inspired a love of traveling, and eating. When not behind the camera, her passions include hiking the Sawtooths, snowboarding and spending time with her dogs. Nagy says she is not a trendy photographer. “Color is the absolute beauty about an image,” she says. “Real color in a photograph makes an image timeless!” Nagy has called Hailey home for about 10 years. (“Drinking with the Stars” page 18)

4 TASTE | Winter 2021 / 2022

Printed in the USA A PUBLICATION OF

T H E H I S T O RY OF I DA HO ’ S UBI Q UI TO US R O O T VEGETA BLE By Winslow Brokaw

No matter where in the world you travel, the state of Idaho is synonymous with potatoes. In fact, 9 out of 10 Americans say they associate Idaho with potatoes more than any other state. Yet, as much as people love their fries and chips, it is rare to find someone waxing poetic about potatoes. This will soon change when you get your hands dirty in the history and people behind this industry. Suddenly, you will have a whole new appreciation for the humble spud.

Potato and Kale Galette, right

This galette has tons of flavors and textures, from the flaky dough base to the savory filling piled with layers of buttery tender potatoes, earthy kale, and country sausage. It’s a hearty and charming brunch or breakfast option for large gatherings and holidays. Thanks to the folks at the Idaho Potato Commission, the recipe for this dish and others can be found at www.idahopotato.com/recipes.

6 TASTE | Winter 2021 / 2022

PHOTO: IDAHO POTATO COMMISSION / KITA ROBERTS

THE HUMBLE POTATO

sunvalleymag.com/dining | TASTE 7

A Brief History of Potatoes

Idaho Potato Truffle Fries Thomas Jefferson generally is credited with introducing "French fries" to America after serving them at a White House dinner in 1802. Potatoes, cut into finger food size and then fried or baked until perfectly golden are now as American as apple pie! Take yours a step further and turn those gorgeous French fries into a masterpiece, truffle fries!

Ingredients: 1 teaspoon of sea salt 1 teaspoon of freeze-dried garlic

Idaho’s Famous Potato

1 teaspoon freeze-dried parsley

Though Idaho grows more than 25 varieties of potatoes including Yukon Golds, Red, and Fingerlings, its national claim to fame is the large, white, and delicious Russet Burbank potato. This potato was developed in 1872 in Idaho by Luther Burbank from an Early Rose parent plant. It proved bigger and more disease resistant than the rest of the hybrids and sparked a boom in the industry. While russet potatoes are grown in other states, Idaho does not claim them. Only potatoes grown in Idaho soil are considered “Idaho Potatoes.” In fact, Idaho is so particular about its premium brand that it federally registered two trademarks, “Idaho Potato” and “Grown in Idaho,” to differentiate itself.

4 large Idaho potatoes

The Potato King and WWII Idaho’s potato roots are deep, and its claim to fame extends even beyond potato varieties to potato innovation. Do you love French fries and hash browns? You can thank “Idaho’s Potato King,” J.R. Simplot, 8 TASTE | Winter 2021 / 2022

Fresh rosemary 1 large garlic clove, sliced

Vegetable oil, enough for deep-frying or 2 tablespoons olive oil for the oven method Truffle oil 2 tablespoons Parmesan cheese, grated

Directions: In a small bowl, combine the salt, Litehouse freeze-dried garlic and parsley. Set aside. You can peel the potatoes if desired or leave the peel on (my preference), and cut lengthwise into ¼-inch slices. Fill a large bowl with cold water and a handful of ice. Place the cut potatoes in the water and soak for 20-30 minutes. Drain and pat dry. The potatoes need to be dried before cooking (especially if you're frying). In the Oven: Preheat oven to 425°F. Line a rimmed baking sheet with parchment paper. In a large bowl or gallon-sized plastic bag, toss the cut potatoes with 1-2 tablespoons of olive oil until lightly coated. Spread the potatoes on the prepared baking sheet in a single layer. Bake for 30 minutes or until starting to get crispy, making sure to turn fries over halfway through baking time. The Frying Method: If using a deep-fryer, heat deep-fryer to 350°F, or add enough vegetable oil to fill a deep saucepan half of the way full. Heat over high heat. You can test to see if the oil is hot enough by carefully dropping a small piece of bread into the hot oil. If the oil has reached 350°F, it will start to turn golden in 10 seconds. Fry in batches. Carefully add the fries and cook until golden, 3-5 minutes. Using a slotted spoon or spider strainer, remove fries once they are golden and drain on a paper towel-lined plate. Place fries in 250°F oven until ready to serve. To Season: While fries are hot, sprinkle with the salt mixture and toss. Lightly drizzle with truffle oil, and garnish with grated Parmesan.

PHOTO: IDAHO POTATO COMMISSION / STACEY DOYLE

Missionaries and pioneers first planted potatoes in Idaho soil in the mid 1800s and the industry rapidly flourished due to the ideal growing conditions of light volcanic soil, clean air and water, cool nights, and temperate river valleys. The first commercial harvest was valued at $250,000 in 1882, and Idaho never looked back as the potato market steadily increased. Today, Idaho is the undisputed potato capital of the nation, harvesting 13 billion pounds of potatoes annually which contributes 30,000 jobs and $2.7 billion to the state’s economy. Travis Blacker, Industry Relations Director for the Idaho Potato Commission, reflects, “The future of the Idaho potato industry is brighter than ever. Our farmers produce great products in the form of frozen, dehydrated, and fresh potatoes, and demand in all three sectors continues to grow. We grow the best potatoes in the world, and everyone knows it!”

What Makes Idaho Famous? Blues and reds and goldens, oh my! The humble potato is anything but ordinary. Potatoes, which belong to the nightshade family (along with tomatoes, chile peppers, tomatillos, eggplant, goji berries and tobacco), come in hundreds of varieties that vary in texture, color and shape, and behave differently when cooked. Here is a breakdown of a few of the more famous tubers—which was the first vegetable to be grown in space (by NASA in 1995 with the goal of feeding astronauts on long space voyages)—grown in Idaho and how best to use them. And remember, potatoes can be safely stored in a dry, dark area for up to three months but should never be stored in the refrigerator—below 40 degrees, potato starch turns to sugar, changing the character and flavor, and also potentially darkening the color of potatoes during cooking.

Potato Plant, Flower and Seed Potato

Russet Burbank

SOURCE: IDAHO POTATO COMMISSION

Developed in 1914, the Russet Burbank is Idaho growers greatest commercial success and has established a strong brand equity for the state. A late-maturing variety that requires a 140- to 150-day growing season.

Potatoes are generally grown from seed potatoes, tubers specifically grown to provide consistent and healthy plants. Potatoes normally grow in a 110- to 120-day season depending on the variety planted. Like most plants, the longer they grow, the more yield you will get.

Umatilla Russet

Released in 1998, this cultivar has attributes that make it an excellent choice for frozen processing. Attributes include a high specific gravity, good fry color, uniform tuber shape, and good resistance to internal physiological disorders. A U.S. No. 1 tuber, 12 oz. or larger.

Ranger Russet

Medium- to late-maturing russet potato released in 1991. Long and slightly flattened shape with a medium-russet-color skin and white flesh. Eyes are numerous and medium to deep. Bakes up dry and fluffy with outstanding potato flavor. Fries crisp and light golden in color.

Alturas Russet

A late-maturing, highyielding russet potato cultivar with a high tuber specific gravity that was released in 2002. Culinary quality is high, with excellent conformation and an attractive mediumbrown color with an oblong shape. They tend to be short.

Red Thumb Fingerling

Red skin, red flesh, and smooth skin make this 1-by-2-inch tuber highly appealing. Not as starchy as some potatoes this variety is best when roasted and is also suitable for potato salads.

Yukon Gold

Relatively light yellow skin color; yellow interior with moist flesh. Shallow eyes that are well distributed. Originally marketed as having a buttery flavor.

Red La Soda

Light red or pink color, oval shape with smooth skin and a deep red skin color. Considered good for baking and boiling. Ranks high in taste tests. Its moderate specific gravity makes this a somewhat unusual red variety and provides a drier, fluffier texture than is common with reds.

Russian Banana

Small fingerling tubers with buff-yellow skin and light yellow, waxy-textured flesh. Has a rich, buttery flavor. Especially suited to potato salads, roasting, or sautéing.

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Ancient Roots As Idaho-centric as the potato may be, 99 percent of all 4,000 commercial varieties of potatoes worldwide trace their roots to modern day Peru. Over the centuries, potato farmers have learned from their predecessors, using the generational wisdom and cutting-edge knowledge to improve the industry. Blacker adds, “Our potato growers are experts in their field (pun intended) with a real concern for the sustainability of their operations. Most people don’t realize that farmers today grow twice as much food as their parents did, using less land, energy, and water. Growers continually invest in the latest technology to help them plant more efficiently.” It is this unique combination of multi-generational experience (with some Idaho families farming for more than 100 years) and ideal growing conditions that allows Idaho to produce “the highest quality potatoes in the country,” says Blacker. So, when you enjoy your next potato, take a moment to honor the history, people, and land that connect you across time and space to each variety of potato worldwide. Cherish the roots upon which you stand and eat! g

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Potato Dill Soup This Potato Dill Soup is the perfect meal for a cozy day indoors.

Ingredients: 1/2 pound fresh dill

1-2 cups whole milk or half-and-half

4 large Idaho russet potatoes, peeled and quartered

Red swiss chard, cut into ribbons

2 cups leeks, cleaned and diced

Fresh dill fronds, for garnish

3 cups vegetable broth or chicken broth

Crème fraîche, for garnish

Radishes, shaved, for garnish

Scallion flower, for garnish

1/2 teaspoon ground nutmeg 1/2 teaspoon cayenne pepper

Directions: Bring large pot of water to a boil and blanch the dill, stems and all, until tender, 10 to 15 seconds. Transfer dill to an ice bath if serving soup cold or saving to serve soup later. In a blender, purée blanched dill with an equal volume of blanching water so it is completely emulsified. Mixture should be bright green. Pour into bowl and reserve. (No need to clean the blender before puréeing the potato mixture.) In a saucepan, over medium-high heat, cook Idaho® potatoes, leeks, broth, nutmeg and cayenne pepper until potatoes are fork-tender. Transfer mixture to blender and blend until creamy. Add milk or half-and-half until desired consistency is reached. Stir reserved dill purée into soup base. If serving hot, heat soup in sauce pan. Refrigerate if serving cold. Split soup between four bowls and garnish with Swiss chard, radishes, dill fronds, a dollop of crème fraîche and a scallion flower.

PHOTOS (LEFT TO RIGHT): IDAHO POTATO COMMISSION / LAURA COLE, DANIELLE KARTES

for this fast-food luxury that is a staple of the American diet. Simplot was a self-made man who left home at 14 years of age with $20 in gold coins in his pocket. Relying on his inventive and entrepreneurial spirit, he used a small profit from hog farming to buy a potato farm and capitalized on his success to become the state’s largest grower, processor, and fresh shipper of potatoes. In the 1940s, Simplot discovered how to dehydrate potatoes, revolutionizing the market with the first commercial frozen French fry. This invention proved an incredible asset to the United States troops in World War II, who relied on Simplot for the majority of their dried potatoes and vegetables. At the end of his life, Simplot was listed by Forbes as the 89th richest American and had cemented Idaho as the potato mecca of the nation.

Lemon Roasted Fingerling Potatoes with Garlic & Lemon Aioli Ingredients:

Garlic & Lemon Aioli:

2-3 pounds assorted Idaho fingerling potatoes

1 cup mayonnaise

Lemon juice

1 lemon juice and zest

1/4 cup olive oil

1 garlic clove, finely chopped and mashed into a paste

3-4 large garlic cloves, sliced

1/2 teaspoon cracked black pepper

2 lemons, one sliced very thinly, one halved

1/4 cup finely grated Parmesan cheese

Salt and pepper to taste

Salt to taste

Directions: Preheat oven to 350°F. Line a baking sheet with parchment paper. Slice potatoes in half lengthwise and add them to the baking tray along with the olive oil and rosemary. Add thin lemon slices to the pan. Squeeze juice from halved lemon over the entire pan of potatoes. Season generously with salt and pepper, and toss to coat the mixture evenly. Roast 40-60 minutes. Garlic & Lemon Aioli: Mix the ingredients and serve alongside potatoes. Keeps 3-4 days in the fridge.

sunvalleymag.com/dining | TASTE 11

12 TASTE | Winter Winter 2021 2021//2022 2022

App-y Hour THE EVO LUTI O N O F THE A PPETI Z ER By Lori Currie

he dishes we serve prior to the main course are designed to whet the appetite and set the tone for the meal. They occupy the mind and belly while guests wait for the main event that will satisfy their hunger to the fullest. So, when and where did this practice originate? The ancient Romans and Greeks are depicted lounging with trays of fresh fruit, wine, olives, and cheese as part of their preprandial refreshments. Roman appetizers were so indispensably a part of a formal Roman dinner that a popular expression came to refer to the dinners as “from eggs to apples.” This refers to the fact that most Roman appetizers were based on eggs and would be considered a full-fledged course by itself in modern dining. During the Renaissance (14th to early 17th century), physcians

sunvalleymag.com/dining | TASTE 13

you really want “toIfmake a friend, go to someone's house and eat with him... the people who give you their food give you their heart.

”

— Cesar Chavez

recommended eating small morsels of salty meats prior to a meal in order to stimulate the appetite for food and drink. Wealthy Frenchmen picked at hors d’oeuvre (which, translated from French, means “outside the work”)throughout meals from the late 17th century through the mid-19th century, when little plates ranged from oysters and stuffed eggs to slices of beef tongue and braised quail. Soon after, Americans began to emulate the French tradition of hors of d’oeuvre (the plural is used only in English) when planning their dinners and offered small plates throughout the meal as a palate refresher, until the desserts were served. Styles of service changed radically in the 19th century, evolving to the successive, multi-course structure of formal contemporary meals. The role of hors d’oeuvres in the structure of meal changed as well. Although simple hors d’oeuvres such as olives, radishes, celery, and nuts remained on the table throughout the meal, by the late 19th century, more complicated hors d’oeuvres, sometimes called “dainty dishes”—such as small pastry cases filled with bits of meat in creamy sauce—had become a separate course after

14 TASTE | Winter 2021 / 2022

Prosciutto Rolls with Tart Apple Sauce from Ketchum Grill

Ingredients:

Slaw Dressing:

8-10 thin slices of prosciutto

1 egg yolk

2 tart green or tart red apples, 1/4 cup lemon juice julienned 1/4 cup red wine vinegar 1/4 cup dried Zante currants 1/4 cup Dijon mustard 1/2 orange, zested 2 cups pomace or pure

freshly ground black pepper green herbs, for garnish (optional)

olive oil 2 tablespoons honey

advance preparation: Prepare the slaw dressing by combining the egg yolk, lemon juice, red wine vinegar, Dijon mustard, and olive oil in a quart container. Using an immersion blender, emulsify the dressing—by starting at the bottom and pulling the blender slowing upward to emulsify. Add the honey and blend again. This dressing is best if made in advance so the flavors can meld.

preparation: In a bowl, combine apple julienne, ½ cup of the prepared slaw dressing, the currants and long ribbons of orange zest from half of the orange. Add two turns of black pepper. Toss lightly to combine but carefully so as not to break the apples.

final assembly and plating: Assemble the summer rolls. High-quality and very thinly sliced prosciutto will make this dish sublime. Lay out the pieces of prosciutto on a work table and divide the slaw between the slices. Place the slaw toward the end closest to you. Start by rolling away from you and roll each slice tightly around the slaw. Place on a serving platter. Garnish with fresh green herbs or a drizzle of balsamic vinegar reduction.

PHOTOS: COURTESY "ENTERTAINING SUN VALLEY STYLE: BEHIND THE SCENES FROM THE SUN VALLEY CETNER WINE AUCTION" COOKBOOK (2011)

Classic Swiss Cheese Fondue

Red Curry Grilled Shrimp

from The Roundhouse

with Sweet and Spicy Dipping Sauce from CK's Real Food

Ingredients:

Sweet and Spicy Sauce:

24 jumbo shrimp, peeled and deveined

1 cup sweet chili sauce

1 garlic clove, halved

1 pound Gruyère cheese, grated

1/2 pound Emmentaler cheese or other Swiss cheese, grated

2 tablespoons Thai red curry paste 1 tablespoon canola oil

1 cup dry white wine

1 tablespoon plus 1 teaspoon cornstarch

12 bamboo skewers, soaked in water

1 teaspoon fresh lemon juice

1 tablespoon lemongrass, thinly sliced 1 small serrano chili pepper, minced 1 lime, zested 1/2 cup lime juice (about 3 to 5 limes)

1½ tablespoons Kirsch

2 teaspoons fish sauce

Freshly ground pepper

1/3 cup rice vinegar

Freshly grated nutmeg

advance preparation: Peel and devein the shrimp and place

preparation: Rub the inside of a

in a bowl until ready to use. Whisk together red curry paste and canola oil in small mixing bowl. Double skewer shrimp through heads and tails with four shrimp per skewer arranged in a tight compact unit. Continue until all are double skewered. Lay arrangement on sheet pan. Brush the shrimp generously with the curry paste and canola oil marinade and set aside. This can be done the day before.

cheese fondue pot or medium enameled cast-iron casserole with the garlic clove; discard the garlic. Combine the grated Gruyère and Emmentaler with the wine, cornstarch and lemon juice in the fondue pot and cook over moderate heat, stirring occasionally, until the cheeses begin to melt, about 5 minutes. Add the kirsch and a generous pinch each of pepper and nutmeg and cook, stirring gently, until creamy and smooth, about 10 minutes; don't overcook the fondue or it will get stringy. Serve at once.

preparation: Preheat grill to 400°F. Remove shrimp from the refrigerator, then grill over medium heat for 5 to 7 minutes total, turning once.

sweet and spicy dipping sauce: Use a microplane to zest the lime. Combine the lime zest with the sweet chili sauce, sliced lemongrass, serrano chili pepper, lime juice, fish sauce, and rice vinegar in a blender. Store sauce in a glass jar or other container until ready to serve. Refrigerate. This sauce keeps for a month.

final assembly and plating: Serve with sweet and spicy dipping sauce.

sunvalleymag.com/dining | TASTE 15

Bacon Wrapped Scallops with Citrus Gremolata from Duane Runswick of Feast Catering

Ingredients: 1/2 pound thick-style bacon 1/2 bunch parsley, chopped

Savory Lamb Pops

1 bunch spinach leaves or other leafy greens

Ingredients:

with Rosemary and Garlic (photo from The Grill at Knob Hill)

3 tablespoons vegetable oil

1 pound lamb rib chops

toothpicks

2 tablespoons minced fresh rosemary

1 teaspoon freshly ground black pepper

1 garlic clove, minced

2 teaspoons salt

4 tablespoons extra virgin olive oil, divided

Citrus Gremolata:

2 lemons, zested

2 limes, zested

2 teaspoons olive oil

salt to taste

preparation: Cook bacon strips until halfway done (they will crisp when cooked on the scallop). Remove adductor muscle from scallop (if still present). Tightly wrap one bacon strip around each scallop (or half a bacon strip, depending on the size of the scallop). Hold in place with small toothpick. Heat 3 tablespoons vegetable oil in large sauté pan until almost smoking. Cook each side of scallop for about 2 to 3 minutes, or until golden brown and somewhat firm.

Citrus Gremolata: Combine zest, parsley, olive oil and salt to taste in a small mixing bowl.

final assembly and plating: Serve each scallop on a bed of greens with a dollop of gremolata.

16 TASTE | Winter 2021 / 2022

advance preparation: Marinate the lamb chops for at least 30 minutes, or up to 24 hours. If you're working with double rib chops, let them sit at room temperature 30 to 45 minutes before cooking; single rib chops can be kept refrigerated until time to cook. The marinade in this recipe includes fresh rosemary, salt and pepper, garlic, and olive oil. You could easily substitute other herbs or seasonings if you'd like, such as thyme or herbes de Provence.

preparation: Marinate the lamb chops in a mixture of herbs, garlic, olive oil, salt, and pepper. Sear the chops on high heat on the stovetop until browned on both sides. If you have thick double-rib chops and you would like them more well done, cover the pan, lower the heat to warm, or put them in the oven for a few minutes. Rest the lamb chops for 3 to 5 minutes before serving. A lamb chop is such a lovely tender cut of meat, take care not to overcook it. Lamb is best eaten pink, from rare to medium. Overcooking tender lamb chops can result in dry, less-thantender meat. That said, if you have eaters who prefer their meat more well done, you can always cook it longer. Since rib chops are so small, and cook so quickly, checking for internal temperature of single rib chops with a thermometer can be impractical. Use the finger test to check the doneness of the chops. If you have an instant read thermometer and want to check thicker chops, aim for 125°F for rare, 135°F medium-rare, and 140°F medium.

PHOTO: (LAMB) AMANDA RENÉ PHOTOGRAPHY, (SCALLOPE & SUSHI CAKES) COURTESY "ENTERTAINING SUN VALLEY STYLE: BEHIND THE SCENES FROM THE SUN VALLEY CETNER WINE AUCTION" COOKBOOK (2011)

10 to 12 medium day boat scallops

Crispy Kani Delight Sushi Cakes with Sriracha Aioli from Zou 75

Ingredients:

1 pound lamb rib chops

1/2 pound quality crab meat (preferably legs), cooked

3/4 cup panko breadcrumbs 3/4 cup tempura batter, mixed with water

1/2 pound sushi-grade ahi tuna, Vegetable oil thinly sliced along the grain 1/2 avocado, thinly sliced 1 cup sushi rice 1/2 cup prepared sweet Asian 1¼ cups water Pinch of salt

chili sauce 1/2 red bell pepper, finely chopped

preparation: Run cold water over rice. Rinse several times until water runs clear. Be sure to use Japanese short-grained white (japonica or sushi) rice. Drain the rice, and place in a sauce pot with water and salt. Over high heat, bring to a boil for one minute while stirring. Cover immediately, turn heat to low and cook rice for 10 to 15 minutes or until water is nearly gone. Turn heat off but keep lid in place and let steam for 10 minutes more. Mix the cooked rice, crab meat, panko breadcrumbs and prepared tempura batter ingredients in medium bowl. Form mixture into cakes approximately one-half-inch thick by one-inch wide by three inches long. Place on wax paper. Heat vegetable oil (about one-inch deep) in medium sauté pan. Carefully place cakes in pan, and fry until golden brown. Pat dry with paper towel.

Sriracha Aioli:

1 package (17 ounces) Japanese mayonnaise (preferably Kewpie)*

Sriracha to taste

People who love to “eat are always the best people. ” — Julia Child

the soup was served. The term “appetizers” seems to have appeared nearly simultaneously in England and America in the 1860s, simply to provide an Anglophone equivalent for the French hors d’oeuvre. By the 1890s, both appetizers and hors d’oeuvres appeared within the same menu. One writer in 1896 describes appetizers as “an optional first course preceding soup, that is set on the table prior to a party’s entering the dining room.” These appetizers were most often raw oysters or clams, but they might be small canapés, such as caviar on toast. The writer went on to say that celery, salted nuts and the like would fill the table throughout the meal, and the host would place these “various hors d’oeuvres within reach of each guest, these appetizers serving to fill in the time between course.” So, whether you are dining out or in, choosing the perfect appetizer can set the tone for the rest of your meal. Featured here are some of our favorite appetizers from local restaurants for you to enjoy while out on the town or hosting in your home. g

1 tablespoon soy sauce

preparation: Blend the Japanese mayonnaise, Sriracha sauce and soy sauce in a mixing bowl to taste. To up the spiciness, add more Sriracha. Set aside.

sunvalleymag.com/dining | TASTE 17

Drinking with the Stars C O C K TA I L S WI TH A ( HI S TO RI C) TWI S T By Laurie Sammis

he year was 1936. The Los Angeles Special, or “Snowball Express,” chugged its way into Sun Valley from Los Angeles for the grand opening of the Sun Valley Resort and gala celebration for the Sun Valley Lodge. The Express was popular in its day with Hollywood luminaries such as Cary Grant, Clark Gable, Groucho Marx, Claudette Colbert, and Errol Flynn, a rollicking band of celebrities who frequented Sun Valley to mix with the likes of European heiresses, East Coast bankers, and Austrian ski instructors, a veritable who’s who of the global elite. It had been an unseasonably dry and warm winter in the Valley in ‘36, and the anticipation of a day spent enjoying “winter sports under a summer sun,” as famed East Coast PR man Steve Hannagan had spun it, seemed like a

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pipedream to the hundreds of revelers gathered at the Sun Valley Lodge. The guests became restless and quickly turned to their favorite pastime, drinking. Diversions and celebrations were planned to distract the guests, and the Lodge footed the bill until the snow fell, but the partying got a bit out of hand. It is rumored a fist fight broke out among the impeccably dressed guests, and while the details are fuzzy and unsubstantiated, the incident officially cemented Sun Valley’s reputation as a fun-loving “party town” at the same time that it became known as America’s first destination ski resort. It has been nearly 90 years since that gala celebration, but the promise of “winter sports under a summer sun” has remained. To go back to the O.G., where it all began, head to the Duchin Lounge—referred to by locals as the

French 75 Michel’s Christiania 1 oz. Gin ½ oz. Lemon juice 2 Dashes Simple Syrup 2 oz., plus extra, Champagne (can sub Prosecco) Combine gin, syrup, and lemon juice in a cocktail shaker filled with ice. Shake vigorously and strain into an iced champagne glass. Top with additional splash of Champagne. Garnish with a lemon ribbon and serve. Note: You can sub vodka for gin to make a French 76.

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Pioneer Cabin The Duchin Lounge 1.5 oz. Whiskey (such as Colter's Run Small Batch Bourbon Whiskey) ½ oz. Carpano Antics Sweet Vermouth ½ oz. Frangelico PHOTOS: PIONEER CABIN, HOT TODDY, HEMINGWAY SPECIAL DAIGUIRI / COURTESY SUN VALLEY RESORT; IDAHO LEMONADE / AMANDA RENÉ PHOTOGRAPHY

“Duchin Room” or “Wrinkle Room.” Located in the lobby of the Sun Valley Lodge, the Duchin Lounge hasn’t changed much since Ernest Hemingway took a break from writing For Whom the Bell Tolls and descended the steps from room 206 to grab a cocktail. Although the design has been revamped several times since Marjorie Duchin (for whom it is named) first decorated it in the 1920s, much of the dark wood trim and old glamour remain. Here you can grab a “Hot Buttered Rum” made with fresh batter from the onsite bakery. Don’t miss the “Hemingway Special Daiquiri,” a nod to the Lodge’s once famous guest and, later, Sun Valley resident. Crafted after one of Hemingway’s favorite drinks from his time in Cuba, the “Hemingway Special Daiquiri” is made with fresh lime and grapefruit juices and Heering Cherry Liqueur (a craft cherry liqueur from Copenhagen). Both sweet and refreshingly tart, the drink transports revelers to sunny days and balmy nights, or as Hemingway describes it best in a passage from Islands in the Stream, “Hudson was drinking another frozen daiquiri and when he raised the frost-rimmed glass, he looked at the clear part below the frappéed top, and it reminded him of the sea.” Another popular watering hole on Main Street in Ketchum, The Sawtooth Club, was the local hangout of legendary actor and motorcycle and race car enthusiast, Steve McQueen. One of the original ski town bars and restaurants, The Sawtooth Club, formerly known as “The Yacht Club,” has been serving cocktails to locals and tourists since the 1930s when it first opened. McQueen, who was nicknamed the “King of Cool,” was an icon of 1960s and 1970s counterculture for his antihero persona and daredevil personality. He did many of his own stunts and famously won the 12 Hours of Sebring race in 1970 in the three-litre class, narrowly missing the overall title by about 21 seconds, losing to Mario Andretti and his team who were during a five-litre Ferrari. McQueen was known to hop behind the bar at The Sawtooth Club now and then to pour drinks and tell stories. His reported drink of choice was a can of Old Milwaukee, but The Sawtooth Club has a wide selection of signature cocktails made with craft regional liquors to choose from like the “Idaho Lemonade,” made with Idaho Blue-Ice huckleberry vodka, sprite and lemonade, or the “Western Old Fashioned,” which is a mixture of small batch Yellowstone Select Bourbon Whiskey, bitters, fresh orange, and a splash of Gran Marnier with a cinnamon-sugar rim. In a nod to one of Sun Valley’s more famous movie stars, The Warfield Distillery

½ oz. Averna Amaro 3 Dashes of Orange Bitters Stir all ingredients together and serve in a bucket glass with a large ice cube, garnished with orange peel.

Hot Toddy The Duchin Lounge

Idaho Lemonade The Sawtooth Club

Hemingway Special Daiguiri The Duchin Lounge 2 oz. White Rum ¾ oz. Fresh Lime Juice ½ oz. M araschino Liqueur (such as Heering Cherry Liqueur) ½ oz. Grapefruit Juice Add all ingredients to a cocktail shaker filled with ice. Shake and serve up in a martini glass garnished with a maraschino cherry and/or lime peel.

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Pomegranate Cosmo Zõu 75 2 oz. Triple Sec 4 oz. Grand Teton Potato Vodka Lime, Squeezed Dash of Pomegranate Juice Add all ingredients to a cocktail shaker filled with ice. Shake vigorously and strain into an iced martini glass. Garnish with lime wedge or pomegranate seeds.

Western Old Fashioned The Sawtooth Club

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Hot Buttered Rum

River of No Return Warfield Distillery & Brewery 2 oz. Warfield Gin 1 oz. Fresh Squeezed Lime Juice 1 oz. Hibiscus Reduction* Add all to a cocktail shaker with ice. Shake and serve over ice, garnished with lime wheel *Hibiscus Reducton available in specialty grocers or made as a simple syrup with dried hibiscus flower, sugar and water

PHOTOS: HOT BUTTERED RUM, WESTERN OLD FASHIONED / COURTESY SUN VALLEY RESORT; POMEGRANATE COSMO, RIVER OF NO RETURN / AMANDA RENÉ PHOTOGRAPHY

The Duchin Lounge and Brewery features a drink called “River of No Return,” the 1954 film starring Marilyn Monroe and Robert Mitchum. Monroe, who graced the Winter 2015 cover of Sun Valley Magazine, clad in an Idaho potato sack and dripping in diamonds, filmed on location in Canada and the Salmon River in Idaho, where the story actually takes place. Just five years later, she returned to Idaho to film Bus Stop at the site of the former North Fork Store (read about it in the Fall 2021 issue of Sun Valley Magazine), which was one of the first films under Hollywood’s first female film companies, MMP (Marilyn Monroe Productions). She was a woman ahead of her time, although that part of her story—her complete reversal of the Hollywood power structure and inspiration for stars like Clark Gable and Frank Sinatra, who followed her lead and created their own production companies—is not as well known. You can sip the drink “River of No Return” five miles from where Marilyn Monroe filmed her second Idaho film and ponder what might have happened if she hadn’t died in 1962 at the height of her fame. Bar hopping for a winter après-ski adventure would not be complete without visiting “The Christy” on Sun Valley Road—officially name Michel’s Christiania. Here, former U.S. Women’s Ski Team coach and Frenchman Michel Rudigoz has created The Olympic Bar, the quintessential ski town bar and lounge, complete with candid photos of Olympic medalists Picabo Street and Christin Cooper, signed skis from Italy’s Alberto Tomba and memorabilia from a veritable “who’s who” of alpine racing elite. One of the signature drinks at The Christy is the “French 75,” a light and lively traditional cocktail of gin (or vodka), lemon juice, simple syrup, and champagne—basically, a martini, that dates to World War I, invented by barman Harry MacElhone at the New York Bar in Paris (later Harry’s New York Bar). The combination was said to have such a kick that it felt like being shelled with the powerful French 75mm field gun. “The really cool thing about the bar [‘The Christy’],” recalled former bar manager Jan Hegewald, “is that guys like Clint Eastwood will sit down and have a drink and share stories like everybody else, and it’s not a big deal.” There, you might even see Arnold Schwarzenegger, Steve Miller or Justin Timberlake. Just remember that if you DO spot a celebrity enjoying a cocktail on the barstool next to you, follow the local’s creed and treat them like anybody else. Don’t gawk or gape and for heaven’s sake, just enjoy the drinks of the stars and don’t ask for an autograph or a selfie. g

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Scoop THE

What’s new and noteworthy in the culinary world … Java, with locations in Ketchum, Hailey, Boise and Twin Falls, recently celebrated 30 years of keeping the Valley caffeinated! Started in November 1991, Java continues to delight locals and visitors alike with their hand-crafted bakery items, breakfast and lunch menus that echo founder Todd Rippo’s Southern California roots. In line with his original vision, Java uses fresh-roasted, fair-trade, and relationship coffees and serves it all in an inviting, rock n' roll atmosphere where the music is played a little bit too loud.

We are happy to put the rumors to rest: Ketchum favorite Perry’s Restaurant is not closing. According to owner Keith Perry, “We are currently looking for a spot to relocate after the sale of our building, but the soonest that would occur would be next summer. In the meantime, business as usual!” Keith and Paula Perry began serving lunch to locals and visitors alike on December 26, 1985. Whether enjoying one of their signature Eggs Benedicts or an Artisan Sandwich, customers are treated as extended family. Perry's is open daily until 5pm. Come see what makes Perry's feel like home. TNT | Taproom is proud to be Ketchum's first craft beer bar located in a historic building in downtown Ketchum on Sun Valley Road. They focus on independently crafted beer and organic, low-intervention and sustainable wines. They offer to-go bottles and cans and all-day happy hour on Sundays, with $1 off all draft pours and wine by the glass. Guests are welcome to BYO outside food, and four-legged friends can join you. They will also be running a donation program to benefit Warm Springs Ranch.

Say it ain’t so! Cristina’s Restaurant, featuring the culinary magic of founder Cristina Ceccatelli Cook, closed its doors this past fall. Cook, who grew up in Italy on her family's estate, La Fattoria di Riofi, in Tuscany, opened Cristina’s in 1993, five years after moving to the United States. Fans of her cooking can attempt to recreate some of her signature dishes at home, in one of her two cookbooks, Cristina's of Sun Valley (2005) and Cristina's Tuscan Table (2007), available at Ketchum Kitchens. The new Saffron Indian restaurant in Ketchum is now offering a four-course tasting menu so you can sample the savory faire cooked up by chef Abhijit Sarkar. Favorites include the Tandori Mushroom Kulcha and Woodfire Pork Belly to start, followed by the Gangura Chicken or Veal Shank Nahari, with saffron rice and garlic naan and, for dessert, a slice of Parle-G cheesecake with mixed berry compote. Owner Ratnadeep Chakraborty, who has traversed the length and breadth of India to create their distinct seasonal menu, says, “We aim to create charming, fresh, seasonal dishes that are an interpretation of customary Indian sensibilities through our use of international techniques and inspirations.”

An array of delicious small plates from Saffron Indian Cuisine—Papad Sampler of Chutneys, Stuffed Flatbread (Kulcha) and Pomegranate Glazed Ribs.

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TNT Taproom on Sun Valley Road

Taste of Thai has a new name, Ida Thai | Authentic Thai Cuisine, and a new location but the same great authentic Thai food. Come visit them for all your curry cravings at 310 Main Street South in Ketchum. Their menu boasts an array of fresh and flavorful Thai favorites including the ever-popular pad Thai, tasty spring rolls, and delightful cashew nut pork. Make sure you take home the mango sticky rice, which is even better the next day. Dine in, take out and online ordering are all currently available. Jersey Girl's Ketchum location opened ever so briefly and then was shuttered (permanently), a casualty of the labor shortage in the Valley. Fans will have to make the trip to Jersey Girl’s hopping Hailey location to order up their famous pork rolls. Jersey Girl serves breakfast and lunch Monday through Saturday, offering breakfast burritos, sandwiches, salads, soups and a fresh homemade chocolate chip cookie with every meal. The health-conscious Haven—located next to the UPS Store on East Avenue—was the place for quick and tasty lunch dates… until this past summer when they closed. But luckily, the talented mavens at Haven will now be shifting their focus to private events and catering. “We like to bring you comfort food with an elevated twist,” says owner Kellee Havens, who started the Haven as a humble lime-green food truck in 2012. The food truck, nicknamed Artichoke, still makes appearances at catering events.

A selection of some of Sun Valley's best gourmet pantry items from your favorite chefs at Rasberrys Bistro and Pantry. These tasty 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.

FRESHLY MADE AND HAND-CRAFTED DRINK MIXERS! A little splash of these flavorful drink mixers will brighten and add WOW to any cocktail (or mocktail) glass—available in a variety of tantalizing flavors including Raspberry Lime, Blood Orange-Peach, Chockberry and Wild Cherry, White Grape and Lime, or Concord Grape, Grapefruit and Vanilla.

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!

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.

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

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. sunvalleymag.com/dining | TASTE 25

cheap pints every day of the year plus additional benefits like exclusive or early access to events, special promotional pricing, and discounted gear. The Warfield offers over 30 beers, painstakingly crafted with only organic malt and whole-leaf hops. Fans of centrally located eatery Town Square Tavern will need to make a reservation between now and January 1, 2022 to enjoy their world cuisine because after that date, the restaurant will be closed for good. Established in June 2015, Town Square Tavern offers a mash-up of flavors inspired by the Mediterranean regions stretching from the Middle East, North Africa, Spain, Italy, and France in a modern, woodsy setting. Rumor has it another restaurant will be moving into the space.

Krafty's Chiang Mai Noodle Soup slow cooked with love and goodness!

Date night in Bellevue just got a lot more interesting with the opening of Krafty, an eclectic new restaurant by husbandand-wife team, Adam and Lacey Kraft. Start off with the Ramen Deviled Eggs and seasonal crostini before easing into a main course of Crying Tiger Beef or Crab Rangoon Pizza—or our personal favorite, the Guinness Beef Stew—and finish it all off with the buttermilk Panna Cotta with fresh peaches for dessert. While enjoying this mouth-watering food, you can (on certain evenings) rock out to live sets from local artists like Metal Marty or Tony Pfau. New to Hailey, ProSource provides customers with fresh produce (specifically onions and potatoes) straight from the farm. In a business that has truly been forged from the ground up, owners Troy Seward and Corey Griswold are former farmers themselves and are committed to providing quality produce through the integration of sustainable farming operations, efficient packing facilities and timely shipping methods. Located in the former Lone Star building.

Live music at The Lounge at the Limelight Hotel Ketchum.

Throughout the winter months, The Lounge at the Limelight Hotel Ketchum offers live local music, the perfect way to unwind after a day on the mountain. Order a beer and a few apps (or dinner from their menu) and enjoy some of the best local talent—including artists featured in the winter issue of Sun Valley Magazine like Moonshine Schubert and James Tautkus with the Pisten Bullys—in an intimate setting. Live music is held every Thursday through Monday night during peak season. And you can socialize safely, as the Limelight is now requiring proof of Covid vaccination for guests 12 years and older. For those looking to get down while chowing down, Whiskey Jacques' recently reopened on Main Street in Ketchum. The menu features traditional picks (and is still evolving with the help of customer feedback), and they have a new weekly line-up of evening themes to keep you and your friends entertained: Monday is Monday Night Football; Tuesday is Latin night; Wednesday is western night; Thursday is karaoke night; Friday is live music night; Saturday is DJ night; and Sunday is industry night. The "Cheers Bar" for the happy hour crowd, Whiskey's has been a mainstay to the nightlife of Sun Valley since 1977.

Fresh local brews at the Warfield Distillery and Brewery.

Pray for snow! That’s because, when it snows more than three inches, the Warfield Distillery and Brewery on Main Street offers a blue light special of $1 beers … for mug club members. For just $45 a year, mug club members enjoy dirt26 TASTE | Winter 2021 / 2022

The newly re-opened Sun Valley Wine Company has been welcomed back with open arms … and thirsty palates. The recently remodeled upscale wine bar in Ketchum offers over 1,000 different bottles of wine from all around the world and a cozy atmosphere that invites one to sip and stay a while. If you’re planning your next girls’ night or pre-dinner drink on date night, look no further than Sun Valley Wine Company. Located on Leadville Ave North in Ketchum.

menuguide PHOTO: AMANDA RENÉ NAGY

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 • MEXICAN • ASIAN • INDIAN • PUBS & GRILLS MEDITERRANEAN & ITALIAN • REGIONAL NORTHWEST sunvalleymag.com/dining | TASTE 27

M E N U G U I D E Bakeries & Cafes

BR EAK FAST

www.bigwoodbread.com

Bigwood Bread Available for Dine In or Take Out 271 Northwood Way Ketchum, ID 83340 208-726-2035 8am – 2:30pm daily

Bigwood Bread has been serving the Valley since 1997. From handmade artisan breads and pastries to custom roasted coffees and local honey, our café is abundant with great local favorites! Our eclectic menu offers something for everyone and our patio has 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 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, pumpkin 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 is committed to using only the highest quality ingredients in our breads.

Bigwood Bread Café, Northwood Way.

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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 8 oz. 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 jalapeño 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 Homemade buttermilk biscuit with sausage gravy. Add fried egg or fried jalapeño chips.

$ One of the Valley's best-kept secrets, The Black Owl Coffee and Cafe on River Street offers an authentic neighborhood café 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.

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. Bagels Choice of plain, everything or asiago with cream cheese. Add bacon, sausage, or avocado or scrambled egg or tomato. Egg Cups Mini crust-less quiche. Ask about our daily selection. Avocado Toast Honey wheat bread, avocado, EVOO and 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 29

M EN U GUID E Bakeries & Cafes

Café Della 103 S Main St Unit C Hailey, ID 83333 208-913-0263 cafedella.com Open Monday-Friday Kitchen & Coffee Bar open 9am-3pm Market open until 6pm Online Menu, Online Ordering, Inside Dining, Takeout, Prepared Food & Groceries

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 vegetable-forward 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.

M O R NING FAVO R ITES Seasonal Baked Goods Farm Egg Sandwich on Housemade English Muffin Veggie, Quinoa & Black Bean Burrito Sweet Potato & Herb or Bacon & Spinach Quiche Chia Oat Pudding with Warm Spices & Cranberry Della Granola & Yogurt Parfait

L UNCH O FFER ING S Daily Soups Kale Quinoa Salad Della Greens with Shaved Veggies Idaho Smoked Trout Niçoise Salad Roasted Chicken Salad Sandwich Smoked Trout, Caper & Herb Sandwich Focaccia Flatbread by the Slice

M AR K ET D INNER S Butternut Squash Lasagna | Grassfed Beef Bolognese Lasagna Coconut Veggie Curry | Meatballs & Marinara | Potato Chowder Mushroom & Barley Stew | French Green Lentil & Beet Bake Wood River Ranch Beef Stew

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PHOTOS (TOP TO BOTTOM): MAKAYLA CHAPPELL / KIRSTEN SHULTZ

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Bakeries & Cafes

M EN U G U I D E

FOOD 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 Make My Day oatmeal with hearty oats topped with mixed berries, peaches, bananas, almonds and brown sugar 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 Co. 219 South Main Street Hailey, ID 83333 208-788-8482 6am–4:30pm daily

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 "Egg"cellent Sandwich steamed eggs on bagel or sourdough toast

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

Zesty Toast organic whole grain wheat bread with avocado French Toast served with bacon, maple syrup and butter on the side

B RE A K F A S T S P E C I A L TIES HCC Classic Breakfast Burrito eggs, cheese, black beans, potato, bacon, Sriracha Veggie Burrito vegetables Build Your Own Burrito starts with eggs and cheese

C AF É • C O F F E E • B A K E RY • R O ASTER ES PRE S S O S P E C I A L TY & SM O O THIES!

Fresh roasted beans, superior roasting techniques and a welltrained staff are some of the components that 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 a unique Tex-Mex twist at Hailey Coffee Company.

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M EN U GUID E Bakeries & Cafes

Java Coffee & Cafe 30 YEARS OF SOUL! 191 4th Street West Ketchum, ID 83340 208-726-2882 6am –5pm Mon-Fri 7am–5pm Sat & Sun Kitchen closes at 3pm daily 111 N. 1st Avenue Hailey, ID 83333 208-788-2297 6am –4pm Mon-Fri 7am–3pm Sat & Sun Kitchen closes at 1pm daily Check our other locations in Boise and Twin Falls javabowlofsoul.com Online Menu, Takeout, Outdoor Seating

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BR EAK FAST 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.

BR EAK FAST SPECIAL S

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 are 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! 32 TASTE | Winter 2021 / 2022

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.

BR EAK FAST BUR R ITO S Dirty Hippie Bacon, Steam-Scrambled Eggs, Cheese, Tomato, Green Onion, Black Beans, Green Chilies, Verde Crème Fraiche, Cilantro, House Salsa. Hippie Steam-Scrambled Eggs, 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.

L UNCH 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

Bakeries & Cafes

M EN U G U I D E

Jersey Girl S

B RE A K F A S T– S E RV E D AL L D AY! Airport Burrito Breakfast BLT eggs, bacon, cheddar, yukon/yams, candied bacon, egg, cream cheese, black beans, salsa & chipotle sour cream avocado, tomato & lettuce on a bagel B&G Burrito Jersey Girl eggs, bacon, cheddar, yukon/yams trenton, new jersey's famous porkroll, & country sausage gravy egg & cheese on a roll Green Burrito The Basic eggs, chorizo, pepperjack, green chili, steamed eggs with choice of bacon, cilantro, house salsa verde ham, or chorizo sausage, and melted & chipotle sour cream cheese served on a toasted bagel or warm croissant Veggie Burrito eggs, pepperjack, yukon/yams, green Hailey Bagel onion, green chili, corn, black beans, cream cheese, avocado, tomato, basil, house salsa verde & chipotle sour cream olive oil & balsamic reduction 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 Biscuits and Gravy Lox Bagel housemade buttermilk biscuits lox on a toasted bagel with cream smothered in country sausage gravy & cheese, tomato, red onion, capers served with eggs Eggs n' Avo Toast eggs, avocado, sprouts, sunflower seeds, lemon zest, olive oil & balsamic reduction on toast

L U N C H H O A GI E H A VEN Bacado house roasted turkey, bacon, mayo, swiss, avocado, tomato, onion (MELTED) Roast Beef roast beef, red pepper mayo, cheddar, SV mustard, tomato, onion, lettuce Jersey Dip roast beef dipped in au jus, provolone (MELTED) Godfather salami, bologna, mayo, grainy mustard, provolone, tomato, red onion, pepperoncini (MELTED) Sweet n' Spicy BLT candied bacon, mayo, avocado, melted swiss, tomato, lettuce (MELTED) Hot Ham ham, red pepper mayo, SV mustard, swiss, tomato, onion, pepperoncini, side of balsamic vinaigrette (MELTED) Meatball Grandma Minnie’s homemade meatballs and sauce, parmesan, mozzarella (MELTED)

Tuna Melt housemade tuna salad, melted cheddar, tomato, red onion, sprouts (MELTED) Veggie cream cheese, pesto, avocado, onion, red pepper, cucumber, spinach, sprouts, balsamic reduction Pastrami on Rye pastrami, grainy mustard, melted swiss, tomato, red onion, lettuce on rye (MELTED) Sloppy Jerz trenton porkroll, house roasted turkey, thousand island, swiss, sauerkraut, melted on double stacked rye (MELTED) Far From Philly shredded steak seasoned and sautéed with red bell pepper and onion, red pepper mayo, provolone (MELTED) Caprese salami, mayo, pesto, fresh sliced mozzarello, roasted garlic, tomato, basil, side of balsamic vinaigrette

14 E Croy Street Hailey, Idaho 83333 208-788-8844 Monday thru Friday 8am–3:30pm jerseygirlidaho.com Dine-in, Take-out, Outdoor Dining, Online Menu (No Online Ordering)

Jersey Girl is a lunch breaker’s dream and a quality stop on the morning route to work and play. And now you can have it in Hailey AND Ketchum! Approaching seven years as a Hailey staple, Jersey Girl recently opened a second location on North Main Street in Ketchum. Serving up sandwiches, soups, salads and a bangin' line-up of breakfast sandwiches, burritos, and other favorites like biscuits and gravy, lox bagel and the ultimate Jersey must-have….PORKROLL! North Jersey/South Jersey, Porkroll/Taylor Ham… wherever you’re from and whatever you call it….we got it right here in Idaho! We proudly prepare everything in house right down to our soups and the fresh chocolate chip cookie served with every lunch. We create every meal with an exceptional amount of love and take care in making sure we see your smile! Swing on by for breakfast, lunch or a Fourth of July dance party! We also cater large parties and events, business meetings, and other special occasions. Contact us in Hailey at 208-788-8844 or Ketchum at 208-913-0519 or email us at eat@jerseygirlidaho.com. EAT GOOD • LIVE GOOD!

Full selection of Wraps, Lunch Salads and Soups Available made in-house & fresh daily sunvalleymag.com/dining | TASTE 33

M E N U G U I D E Bakeries & Cafes

H O USE FAVES

SAND O S

Bistro Dining & Award-Winning Catering for all Occasions

Enchiladas corn tortillas, cheese, guacamole, cabbage, cilantro, spanish rice, beans choice of red, green, or christmas sauce choice of pork, chicken, seasonal veggies

Old El Paso shredded pork, bacon, guacamole, roasted poblanos, jalapeno cheese, cilantro slaw, ciabatta

411 Bldg. 5th Street Ketchum, ID 83340 208-726-0606 rasberrys.net 11am – 3pm weekdays

Chile Relleno roasted poblano pepper, cheese, guacamole, cabbage, cilantro, creamy red sauce, spanish rice choice of pork, chicken, seasonal veggies

Rasberrys

Street Tacos 6 corn tortillas, guacamole, cabbage, onions, cilantro, salsa, choice of pork, chicken, seasonal veggies Fajitas grilled seasonal veggies, beans, spanish rice, guacamole, crema cheese, salsa, cabbage, corn tortillas add pork or chicken

SAL AD S House Garden greens, seasonal veggies, dressing add cheese, avocado, egg, bacon, chicken, turkey Kale kale, chicken, bacon, pears, cranberries, candied nuts, sage, orange, honey gorgonzola, croutons, ﬁg balsamic vinaigrette Power Bowl power grains, lentils, garbanzos, roasted squash, cilantro, dates pumpkin seeds, curry tahini vinaigrette add cheese, avocado, egg, pork, chicken, turkey

French Dip wild mushrooms, gruyere, mozzarella, rosemary caramelized onions, horseradish au jus, sourdough Turkey turkey, pears, spinach, sage honey gorgonzola, ﬁg balsamic, cherry hazelnut bread Grilled Cheese cheddar, muenster, cotija, roasted squash, sweet potatoes, maple "seanracha" aioli, cilantro pumpkin seed pesto, sourdough all sandos come with choice of potato chips, potato salad, slaw sub daily soup or garden salad add avocado, bacon

SO UPS & SM AL L BIT ES House Posole green chile chicken soup Daily Seasonal Soup ask your server about today's Chips, Salsa, Guacamole Potato Chips, Ranch, Sriracha Cheese Quesadilla add avocado, pork, chicken Grilled Cheese w/ chips add avocado, bacon Bean & Cheese Burrito add avocado, pork, chicken

Soup & Salad choice of daily soup and house garden add avocado, bacon, chicken, turkey, deli salad MP

D EL I STAPL ES Ever-Changing ... But Always Fresh & Delicious!

34 TASTE | Winter 2021 / 2022

Bakeries & Cafes

M EN U G U I D E

Atkinsons' Market S

DE L I P L A TTE RS

All platter options are customizable and we make custom orders. Please order at least 24 hours in advance. Baked Brie brie, wrapped in a puff pastry and filled with your choice of pesto or apricot preserves and served with grapes and crackers on the side Antipasto Platter assorted salami, olives, artichoke hearts, assorted cheeses Fresh Veggie Platter broccoli, celery, carrots, cucumber, cauliflower, tomato, served with ranch dressing Fruit & Cheese Platter seasonal fruit plus your choice of four cheeses Shrimp Platter freshest shrimp available elegantly arranged, served with our cocktail sauce, lemon and fresh parsley Smoked Fish Platter Sun Valley smoked trout and/or salmon served with cream cheese, capers, assorted crackers

Sushi Platter assortment of fresh sushi rolls of your choice

Crispy Ranch Chicken Breast served with mashed potatoes, gravy, veggies or salad and a roll Grilled Polish Kielbasa Sausage served with potatoes, peppers, onions, veggies or salad and a roll Spaghetti with meat sauce, salad, garlic toast Creamy Mac and Cheese served with salad, roll Orange Chicken served with potstickers, white rice, fortune cookie

Boar's Head Meat & Cheese Platter choice of three cheeses, three meats, mustard and mayonnaise Roll-Up Platter choice of assorted Boar's Head meats, cream cheese, vegetables, rolled in tortillas and cut into bite sized pieces Pork Char Shu Platter pork tenderloin sliced and served with Sun Valley Mustard and sesame seeds Fresh Fruit Platter freshest seasonal fruits Dessert Platter assortment of cookies, brownie bites, lemon bars, cheesecake slices

Wings served with fries, salad, roll Chicken Cordon Bleu served with mashed potatoes, gravy, salad, roll Beef Goulash served with salad, garlic toast BYO Burrito or Torta served with tortilla chips or Jo Jo's Chicken Tenders served with mashed potatoes, gravy, salad, roll BBQ Bacon Burger served with Jo Jo's and salad

DE L I S O U P S French Onion Coconut Curry Chicken Minestrone Stan's Chili G.F.

Omlay's Platter choice of pork, chicken, vegetable spring rolls or combination

DE L I S P E C I A L S French Dip Beef Sandwich served with au jus, fries, veggies or coleslaw

Giacobbi Square, Ketchum, ID 83340 208-726-5668 Alturas Plaza, Hailey, ID 83333 208-788-2294 Main Street, Bellevue, ID 83313 208-788-7788 www.atkinsons.com 7am to 8pm daily

Poblano Chicken Wisconsin Style Cheese Italian Wedding Soup Vegetable Beef Barley

Atkinsons’ Market, serving you and your family at our three locations in the Wood River Valley since 1956. Celebrating our 65th Anniversary this year, Atkinsons’ Markets has always understood the importance of providing an outlet for local farmers, ranchers and producers and today represents just over 93 local Idaho produces providing the freshest local meats, eggs, dairy and produce. The markets also carry hundreds of unique, hand-selected and curated food and specialty items, as well as a full deli and butcher department, bakery and special-order party platters. Come in and see why Atkinsons’ Markets—in Ketchum, Hailey and Bellevue—are the locals’ favorite!

sunvalleymag.com/dining | TASTE 35

M EN U GUID E Bakeries & Cafes

Wildflour Café 380 East Avenue Ketchum, Idaho 83340 208-928-7868 wildflourbakeryidaho.com Wednesday – Sunday Dine-in, Takeout, No delivery

BR EAK FASTS Ida-Bowl Two eggs your style with sweet potatoes sauteed with red onion, farro, Brussels sprouts, riced cauliflower and arugula; add sausage, bacon, chorizo, or ham Carlita's Chorizo Migas Two eggs your style, crispy tortilla strips tossed in warm tomatillo sauce with chorizo, roasted corn, red onion, black beans, avocado and cotija cheese Oatmeal Blueberry Hot Cakes Served with whipped butter and maple syrup Avocado Toast BWB Multigrain toasted and toppped with smashed and sliced avocado, arugula, diced tomatoes and diced cucumbers, seasoned and drizzled with lemon vinaigrette; add smoked Atlantic salmon Wildflour Scramble Three eggs scrambled with sausage, Ballard Farms Danish Pearl cheese, spinach, tomatoes and sweet potatoes served with BWB toast Keto Scramble Scrambled eggs, housemade sausage, goat cheese, red pepper, onion and avocado Sunrise Smoothie Strawberries, pineapple, mango, orange juice, local Wildflour honey and Greek yogurt topped with chia seeds

SAL AD S

Beloved local institution, Bigwood Bread, is excited to announce their purchase of Wildflour Bakery—Boise’s local artisan bakery established more than 38 years ago. The new acquisition allows Bigwood Bread to bring their gourmet creations to the Boise market at 304 E 42nd St. in Garden City, and also brings an updated and contemporary new concept to 380 East Avenue in Ketchum. Wildflour Bakery in Ketchum is fresh, local, and completely renovated, with a team of barristas, a whole line of custom roasted coffees, new smoothie and bowl creations, and, of course, the handmade, small-batch cookies, muffins, scones, breads, and coffee cakes that made Wildflour Bakery famous. Breakfast served from 8am to 11:30am.

36 TASTE | Winter 2021 / 2022

Chipotle Ranch Salad Seasoned diced chicken, romaine lettuce, roasted corn, jicama, red pepper slivers, grape tomatoes, black beans, shredded cheddar and mozzarella cheeses, avocado, tortilla strips and lime wedge dressed with chipotle ranch dressing East Avenue Arugula Seasoned diced chicken, arugula, roasted sweet potatoes, carmaleized pecans, goat cheese and chopped bacon with balsamic dressing Fried BBQ Chicken Fried chicken bites tossed with housemade BBQ sauce, romaine lettuce, cucumber, red onion, roasted corn, diced tomato, shredded mozzarella, black beans, sliced avocado and thin-sliced fried onions with ranch dressing and BBQ sauce drizzle

SAND W ICH ES Sun Valley Roast Turkey House roasted turkey, provolone cheese, sliced avocado, sliced tomatoes, lettuce and chipotle mayonnaise on a petite baguette; add applewood smoked bacon Cilantro Lime Wrap Spinach, farro, cotija cheese, roasted red peppers, green onion, roasted corn and avocado tossed in cilantro lime dressing and wrapped in a flour tortilla; add seasoned chicken Grown-Up Grilled Cheese Ballard Farms Danish Pearl cheese, tomatoes, arugula, mornay sauce and avocado on BWB Multigrain; add applewood smoked bacon

SPECIAL TIES Cali Bowl Season diced chicken, riced cauliflower, quinoa, arugula, black beans, roasted corn, cotija cheese, tomatoes, green onion, sliced avocado, fresh cilantro and lime wedge drizzled with cilantro lime dressing Keto Philly Bowl Tender steak medallions, sautéed red and green peppers and onions, topped with melted provolone and mozzarella cheese served on top of riced cauliflower; sub chicken for steak

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, sunflower 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

KB's 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 Quesadilla chicken, cheese, corn & cilantro Shrimp Quesadilla roasted garlic, tomato, sunflower seeds, corn, cheese, cilantro & cabo on side Cheese Quesadilla

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 Quinoa Salad quinoa, spring mix, carrots, avocado, side of pomegranate glaze

WEEKLY SPECIALS sunvalleymag.com/dining | TASTE 37

M EN U GUID E Mexican

Barrio75 Taco Lounge + Tequila Bar

Tacos, Tequila, Bowls or Burritos. Enjoy the flavors of Barrio75 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 I Love You Elote (Street Corn) char-grilled corn, cotija, fresh lime, cholula, crema, cilantro Nacho Average Nachos housemade warm corn chips, melted white cheddar-green chile queso, spiced ground beef, pico di gallo, jalapeño, radish, crema The Barrio Badass Salad organic mixed greens, elote, cherry tomatoes, roasted beets, radish, cotija, blackberries, jicama, housemade smoked tequila-lime vinaigrette

TACO S

Housemade heirloom corn tortillas crafted fresh daily.

French Onion Barbacoa caramelized onion, gruyere, six-hour 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

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!

38 TASTE | Winter 2021 / 2022

El Pollo Loco Marinated chicken thigh, creamy chipotle sauce, salsa piña 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 jalapeño Wild Baja Shrimp mango, red cabbage, scallion, spicy ranch 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

Served in your choice of a colossal burrito (fresh flour tortilla) or a heaping rice bowl of Barrio goodness. Perfect for an easy meal at home!

Lomo Saltado Peruvian fajita bowl! Carne asada, onion, tomato, and scallions sautéed 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 R E WELCOME TO THE BARRIO75 TEQUILA LOUNGE Choose from a library of over 40 premium tequilas and a curated cocktail list to accompany the bold flavors of the Barrio! Now serving select Margaritas to Go — just shake, pour over ice, and enjoy the full Barrio75 experience in the comfort of your own home!

The Barrio Coin “It’s So Money” house reposado, triple sec, lime, sea salt Spicy Marg Jalapeño infused reposado, ancho reyes, Patron citronge, pickled jalapeño, 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 Mezcal-arita Vida Mezcal, orange, lime, orange bitters Naked & Famous Vida Mezcal, Yellow Chartreuse, Aperol, and fresh lime La Paloma del Barrio Espolon Silver, fresh grapefruit juice, fresh lime, bitters, sea salt Pisco Sour Chilean pisco, egg white, fresh lime juice, Angostura Bitters Barrio Daiquiri Three-Ways Mount Gay Eclipse Rum, fresh lime, and simple syrup Choose from strawberry, lime, or passionfruit sunvalleymag.com/dining | TASTE 39

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 sauce, 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 ÉES All Entrées 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.

40 TASTE | Winter 2021 / 2022

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

TH E B E GI N N I N G Ramen Deviled Eggs farm fresh, ramen marinated, slightly spicy bite of wonderful Shrimp Wonton Cups crispy salad, chilled prawns, Korean cocktail sauce Jim Beam Shrimp prawns, Jim Beam whiskey sauce, wasabi slaw Chicken Satay served with Thai peanut sauce Thai Lettuce Wraps choice of chicken, gyro, shrimp or beef served with romaine, carrots, tomato, peanuts, nam prik pla Seasonal Crostini ask your server Homemade Soup made daily

TH E GRE E N E RY Crispy Crunchy honey crisp apple, fennel, celery, mixed greens, walnuts, herbs, lemon vinaigrette Krafty Wedge romaine, cherry tomato, house ranch, cambazola, panko Greek Salad lamb/beef gyro meat, cherry tomato, cucumber, house tzatziki, kalamata olives, feta Thai Chicken Salad or Wrap boneless skinless chicken breast, romaine, red pepper, carrot, peanuts, Thai peanut dressing

TH E F E A TU RE S Crying Tiger Beef prime sirloin, seasonal veg, baby reds, mixed green salad, nam prik pla dipping sauce Lemon Chicken Skewer marinated chicken skewer, chimichurri, seasonal veg, baby reds, mixed green salad Fresshies gyro lamb/beef gyro meat, tzatziki, tomato, cucumber, kalamata olives, feta on naan bread Korean steak sando marinated sirloin, fresh roll, quick pickled cucumber and carrots, served with a mixed green salad

Krafty 745 N Main Street Bellevue, ID 83313 208-913-0616 facebook.com/kraftyrestaurant Online Menu, Online Ordering Curbside Pickup, Takeout Lunch: 11:30am–2pm Fri Dinner: 5pm–9pm Tue–Sat closed Sundays

Adam and Lacey Kraft opened Krafty in July 2021 to bring fresh, hand-crafted food to Bellevue. This husband-and-wife team wanted the feel of a private home, with rows of cookbooks and gallery-style art work complementing an open kitchen where chef Lacey Kraft can be seen pressing fresh pasta and preparing nightly specials of homemade daily soup and house-made pasta or ice cream. Signature dishes include the “Fresshies” Gyro, and Crying Tiger Beef. Dine out tonight and come home to Kraftys for a gourmet, housemade meal.

PIZZA BTL house San Marzano tomato sauce, bacon, whole milk mozz, topped with romaine, cherry tomato and house ranch BBQ Chicken house bbq, grilled chicken breast, gouda, whole milk mozz, caramelized onion, cilantro Crab Rangoon pizza crab, cream cheese, whole milk mozz, sweet chili sauce, spring onion

H A N DMA DE P A S TA Smoked Chicken Chipotle Alfredo Fettuccine house smoke chicken breast, chipotle Alfredo, artichoke hearts, assorted mushrooms, sun dried tomatoes, shaved parm Nightly Pasta ask your server

TH E H A P P Y E N DING Krafty Icecream Nightly featured dessert * consuming raw or undercooked meat or poultry can result in food-borne illness * this establishment uses a variety of nut products, please notify your server of allergies sunvalleymag.com/dining | TASTE 41

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, Zõu 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 teriyaki rice bowl schoice of chicken, shrimp or beef teriyaki sautéed with vegetables and served over sticky rice 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 & shiitake 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

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 jalapeño 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

42 TASTE | Winter 2021 / 2022

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 curry pork pot stickers served with zou-ponzu sauce zõu style poki your choice of hamachi or ahi tuna, flash pan-seared with fresh ginger & a soyginger vinaigrette, served over organic 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 aioli, garnished with garlic chips tiger rolls crab, shrimp, cream cheese & spices rolled in a fried wonton, served with sweet & spicy chili sauce

Indian

M EN U G U I D E

S M A L L P L A TE S Papad Sampler GF lentil crisps, mango tomatillo chutney, peanut chutney, raita Samosa and Chickpea Chat deconstructed samosas served with garbanzo beans, yogurt chutney, sev, mint chutney Cauliflower 65 GF batter-fried cauliflower served with lemon sour cream, peanut chutney

Wood-fired Lamb Riblet GF apricot & jalapeño glazed riblets served with stonefruit salad Kolkata Style Fish Cutlet served with kasondi mayo and house salad Pork Belly pomegranate bbq sauce, chicharrones

KULCHAS Kulcha is a type of mildly leavened stuffed flatbread cooked in the wood-fired oven

Green & Goat Cheese Kulcha served with white truffle oil and parmesan cheese Tandoori Mushroom Kulcha black olive, sundried tomato, arugula, cheddar cheese Paneer Tikka Kulcha red onion, jalapeño, jack cheese, mint drizzle

Kashmiri Duck Kulcha served with apricot chutney Goan Chorizo Kulcha feta cheese, black olives, arugula, sundried tomato Tandoori Chicken Kulcha red onion, jalapeños, jack cheese, mint drizzle

Saffron Indian Cuisine Idaho’s Best of 2021 Statewide Top3 & Best of Central Idaho Asian Restaurant 230 Walnut Avenue Ketchum, ID 83340 208-913-0609 saffronketchum.com Winter Hours Lunch: 11:30am – 2pm Wed–Sat Dinner: 5pm–9pm Tue–Sun closed Mondays

$-$$

L A RGE P L A TE S Butter Chicken GF traditional makhani gravy cooked with red-bell pepper, cashew nuts, and cream choice of Naan or rice Gangura Chicken Curry GF raditional Indian curry with hibiscus sabdariffa choice of Naan or rice Veal Shank Nihari GF veal shank braised with Nihari sauce served with assorted vegetables and roasted potatoes Lamb Rack Vindaloo GF lamb rack braised with fresh herbs and Vindaloo sauce served with mashed potatoes and Brussels sprouts Kerela Mix Seafood Curry GF

Alleppey gravy served with rice dumpling Tandoori Mushrooms GF assorted mushrooms marinated with tandoori spices served with cheesy grits topped with parmesan cheese and truffle oil Paneer Lasagna GF India cottage cheese layered with sweet corn and spinach served with spinach gravy, micro coriander choice of Naan or rice Grilled Artichoke & Broccoli served with Korma gravy and choice of rice or Naan

A C C O MP A N I ME N TS Garlic Naan Plain Naan Malabar Paratha

Chili Cheese Naan Saffron Rice Chana Masala GF garbanzo curry

Left: Sanu and Rosmery, two young entrepreneurs following their dreams. Right: chef Abhijit Sarkar.

Located in Ketchum, Idaho, Saffron Indian Cuisine offers a Modern Indian food selection with unique ingredients as well the best of local produce. Owner Sanu and Rosmery found love in Sun Valley 6 years ago and both share the same fondness for food and service. They will offer the very best and fine taste of Indian food in the Valley. The classic Butter Chicken with garlic Naan are easy choices for anyone new or unfamiliar with Indian cuisine. Also enjoy many of the other small plate selections which are great with a good glass of wine or a pink city cocktail. Also we cater and serve for private events for any occasion. Saffron offers a full bar only at events, like Diwali, Christmas or Ladies Night, etc. Follow Saffron on social media so you do not miss any of these special events — events@saffronketchum.

sunvalleymag.com/dining | TASTE 43

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 cheese. 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!

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 crosscountry outing or just a day out in the snow, come see your friends at Lefty’s.

44 TASTE | Winter 2021 / 2022

Homemade Beef Chili (Cup/Bowl) Our own special recipe from scratch!

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 dressing, 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 The classic! Crisp bacon, lettuce, tomato, mayo and melted cheese. Add fresh avocado 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!

MU N C H I E S 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. Jalapeño Poppers Jalapeños 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 Monkeys, our Spicy Fries! Basket of Fresh Cut Fries Basket of Onion Rings

sunvalleymag.com/dining | TASTE 45

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 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 Beer 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 Bison Sliders 2 pc. with Tillamook White Cheddar, Chipotle Mayo, Crispy Onion

SAL AD S Public House Cobb Grilled Chicken Breast, Crispy Bacon, Bleu Cheese Crumbles, Hard Boiled Egg, Tomato, Green Beans 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 ÉES 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

46 TASTE | Winter 2021 / 2022

PHOTOS: COURTESY SAWTOOTH BREWERY

Sawtooth Brewery Public House

Mediterranean & Italian

M EN U G U I D E

S M A L L P L A TE S 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/Salami Board assortment of cheese and cured meats, house focaccia Brussels Sprouts bacon, goat cheese House Vegetable brocollini and asparagus

W O O D-F I RE D P I Z 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, smoky mozzarella Strega house-made pesto, prosciutto, wild mushrooms, asiago Zucca olive oil, butternut squash, fresh mozzarella, bacon, arugula, balsamic drizzle, pistachios

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

$$-$$$

Enoteca opened its doors in December of 2012, and caught on quickly. Featuring a grand woodfired oven putting out mouthwatering, 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.

B I GGE R P L A TE S 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

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 – 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 2021 / 2022

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 Caramelized 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 ~VEG, GF

il Naso's Blueberry Gelato

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

APPETIZ ER S

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

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 award-winning wine list and great selection of micro-brews.

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 balsamic glaze and feta

PASTA 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 ÉES 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 Chef de Cuisine Steve Berks

50 TASTE | Winter 2021 / 2022

Regional Northwest

M EN U G U I D E

S TA RTE RS A N D S A LAD S Soup of the night watermelon-cucumber-pineapple gazpacho with feta and fresh mint or

roasted cauliflower-fennel topped with truffle oil and parsley SPECIAL charred white and purple cauliflower with green tomatillo sauce Cyprus grilled halloumi cheese, over sautéed spinach, cherry tomato medley The Meyer live butter leaf, baby kale, apples, ricotta salata, spiced candied walnuts with Five Bee honey-Meyer lemon vinaigrette Clams cooked with red bell peppers, garlic, olives, wine, chipotle, served with bread Spring Caprese heirloom cherry tomatoes, burrata, arugula, balsamic reduction, bread Olives super-colossal olives from Sicily

PHOTO: KIRSTEN SHULTZ

MA I N P L A TE S SPECIAL – P & G Bowl brown rice, green lentils, chickpea, roasted yams, cauliflower, topped with yellow curry sauce, pepitas, cilantro and limes. GF and DF SPECIAL – BBQ Ribs over mashed potatoes, chipotle-BBQ sauce and grilled asparagus SPECIAL – Ling Cod panko and parmesan crusted over green French lentils, cauliflower, spinach, red onions, pancetta, finished with citrus aioli. Can be made GF Spaghetti Squash with house-ground Bolognese, basil and parmesan cheese GF Wild Mushroom Ravioli oyster and shiitake mushrooms, leeks, thyme, sage, marsala cream sauce and fresh basil Pete’s Pasta mixed cherry tomato medley, white wine, garlic, parmesan cheese, fresh basil served over fresh linguine Alpine Dinner white cannelloni beans, chicken, radicchio, house-cured pancetta, sun-dried tomatoes, parmesan cheese. GF and can be made DF Grey Goose pink vodka cream sauce with house -ured pancetta over house-made casarecce pasta and parmesan cheese, add house-made pork sausage or grilled chicken breast

Cookbook Restaurant 271 7th Street East Ketchum, ID 83340 208-720-3260 info@cookbookketchum.com Tuesday–Saturday 5 - 9pm Online Opens at 12 pm Dinner, Takeout, Market, Private Events

$$-$$$

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. The history goes on. Vita and Burke Smith fell in love with this cute building and decided to give it a new life. With a tremendous love of books and cooking, the perfect name was born—Cookbook. EAT. DRINK. PLAY NICE.

PIZZAS SPECIAL – Stinson marinara sauce, fresh mozzarella, basil, tomatoes, pesto and arugula The Goat house made pesto, artichoke hearts, goat cheese, spinach, jalapeños Margherita tomato sauce, fresh mozzarella, basil leaves Shroom oyster and shiitake mushrooms, sautéed spinach, rosemary, thyme, fontina, parmesan and truffle oil Parma Margherita with fresh sliced prosciutto di Parma and fresh arugula Flying Pig house-made pork sausage, roasted red bell peppers, fontina, red onions

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.

P L E M E 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 flakes and fresh herbs Escargot* garlic herb butter, bacon, pernod Pizza 12“ hand-tossed thin crust daily special toppings Lamb Lollipops mint pesto, crispy onions

SAND W ICH ES 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 Mountaininfluenced 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 2021 / 2022

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 -8 oz. 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

OUR FAV ORI T E S sandos are served with regular fries sub for garden salad, caesar salad or truffle fries, add bacon or sub for a gluten-free galaxy buns Classic Caesar hearts of romaine, house-made dressing, gremolata, parmigiano-reggiano, torn crouton, add white anchovies, VG, GF Beet & Burrata baby arugula, blood orange, fig jam, pepita, white balsamic vinaigrette Limelight Wedge iceberg lettuce, roasted cherry tomato, crispy onions, fried pancetta, point reyes blue cheese Garden Salad organic greens, heirloom tomato, sweet baby peppers, cucumber, shredded carrot, balsamic vinaigrette, add chicken, steak or steelhead trout, VG, GF Hand Dipped Crispy Chicken Sandwich buttermilk fried chicken breast, spicy honey, mayo, lettuce, dill pickles Limelight Cheeseburger double r ranch beef, american cheese, onion, bread & butter pickles, special sauce Veggie Burger beyond meat plant-based burger, feta, arugula, spiced tomato jam, pickled red onions, VG Cherry Bomb Cheesesteak thinly sliced ribeye steak, grilled onion, beer cheese sauce, cherry pepper relish

S M ALL P L A TE S

FOR SH A RI N G Soup Du Jour ask about our daily soup special Marinated Olives fresh herbs, garlic, crumbled chèvre, crostinis, VG Idaho Fresh Cut Truffle Fries fresh herbs, roasted garlic aioli, parmigiano-reggiano, VG Hummus Plate grilled pita, fennel salt, olive tapenade, fresh crudités, VE Crispy Brussels Sprouts shoyu-brown sugar glaze, blood orange, sesame, VE, GF Roasted Cauliflower Gratin cashew cheese, blistered tomato, shishito pepper, toasted pita, VE Firecracker Shrimp “bang-bang” sauce, cilantro, egg roll crumbles Sticky Pork Spare Ribs hawaiian bbq sauce, pickled onion Buffalo Chicken Drumettes fresh crudités, blue cheese dressing Bison Meatballs pomodoro sauce, white cheddar polenta

M EN U G U I D E

L AR G E PL ATES

FOR MAIN MEAL Wagyu Steak Frites Snake River Farms flank steak, house-cut russets, wild mushroom bordelaise, arugula Cornish Game Hen whipped idaho potato, whole baby carrot, honey wine glaze, GF Idaho Rainbow Trout potato crusted, white cheddar polenta, duck sausage, charred broccolini, lemon and truffle butter, GF Shepherd’s Pie ground lamb, carrot, pearl onion, peas, guiness gravy, whipped potato, beecher’s cheese Patty’s Bolognese house-made bolognese sauce with beef, pork sausage and veal, tomatoes, fresh garlic, herbs, pappardelle pasta

F RO M THE PIZ Z A O VEN

H A N D TO S S E D 1 0 I N C H P I Z Z A sub cloverstone gluten free crust, P add pepperoni, sausage, arugula, mushrooms Margherita roasted tomatoes, basil, fresh mozzarella, VG Classic Pepperoni Il Diavolo spicy pepperoni, chorizo, salami, pickled fresno chile, basil, mozzarella Fennel Sausage pepperoncini, roasted tomatoes, mozzarella, parmigiano-reggiano Local Wild ‘Shroom truffle oil, caramelized onion, mozzarella, dressed arugula, parmigiano-reggiano, VG Pear & Prosciutto Aka “Avery’s Pizza” balsamic fig spread, pickled pears, arugula, fresh chèvre, thyme The Greek pesto sauce, grilled artichoke, roasted tomatoes, kalamata olives, feta, mozzarella, parsley, VG Jose’s Especial pesto sauce, ham, chorizo, pineapple, jalapeño, caramelized onion, mozzarella, feta, cilantro, parsley

Limelight Ketchum Lounge 151 Main Street South Ketchum, ID 83340 208-726-0888 limelighthotels.com/ketchum 7 days/week Happy Hour 3-5pm Full Menu 4:30-9:30pm Live Music Thurs-Mon 6-9pm Dinner, Takeout, Private Events

$-$$

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.

please inquire with your server about making your dish gluten free or vegan: 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 or other nuts for those with nut allergies

sunvalleymag.com/dining | TASTE 53

M EN U GUID E Regional Northwest

Sawtooth Club Sawtooth Club 231 North Main Street Ketchum, ID 83340 208 726-5233 sawtoothclub.com Bar opens at 4:30 Dinner served 5:00pm to close 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 an eclectic blend of creative small plates to share and diverse entrée offerings, including healthy salads, fresh mesquite-grilled seafood, grass-fed beef, hearty chops & ribs, unique vegetarian dishes, original pastas, awesome burgers, sandwiches and much more. The lively bar area features hand-crafted cocktails, 18 wines by the glass, 12 ice-cold craft brews on tap and the perfect mountain-town vibe. Dinner offerings this winter include fresh Idaho trout, mesquite-grilled ribeye, filet mignon, rack of lamb, roasted free-range chicken, famous meatloaf, butternut squash ravioli, Cajun shellfish pasta, bbq baby back ribs, halibut fish & chips and fresh steamer clams, to name just a few. An award-winning wine list complements the wonderful food and the large central fireplace is everyone’s favorite gathering place on cold winter evenings. One visit and you’ll know why The Sawtooth Club has been voted the “Valley’s Best Overall Restaurant and Best Bar” five different times.

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APPETIZ ER S - SM AL L PL ATES – SAL AD S Sashimi Grade Seared Ahi Tuna With our slightly-spicy dry rub, seared-rare, thinly-sliced, served with ginger-soy-wasabi aioli also available as a sandwich Fresh Northwest Steamer Clams A full pound, steamed in a broth of butter, white wine, garlic and herbs, served with sliced Bigwood Bakery baguette Green Bean Fries LIghtly-battered green beans, flash fried, served with sesame-soy-wasabi dipping sauce Baked Brie En Croute A small wheel of brie cheese, wrapped in puff pastry, baked till golden brown and melting, served with roasted garlic, sliced apple, and sourdough crostini Seared Ahi Salad Organic greens, roasted tomatoes, wonton crisps, onion, Thai-style citrus vinaigrette Mixed Organic Greens Salad Classic Caesar Salad Large Caesar Salad With Chicken Crisp Iceberg Wedge Salad Bacon crumbles, onion curls, grape tomatoes, bleu cheese

BUR G ER S, SAND W ICHES, ETC.

All served with French fries or substitute a house or Caesar salad Sawtooth Cheeseburger Northwest-grown, grass-fed ‘Double R Ranch Signature” ground sirloin, melted cheddar, lettuce, tomato, onion, toasted bun Sriracha Bacon Burger Available downstairs only Tuscan Chicken Sandwich Free-range breast, lettuce, tomato, onion, mozzarella, pesto-artichoke heart aioli Organic Veggie Burger Locally-made, served with caramelized onions, roasted mushrooms, smoked red pepper remoulade, fresh mozzarella, on a toasted Bigwood Bakery Bun Alaskan Halibut Fish & Chips With house-made lemon-dill tartar sauce

Regional Northwest

M EN U G U I D E

E N TRE E S

Served with Fresh Vegetables and choice of Baked Idaho Potato, Yukon Gold Garlic-Mashed Potatoes or French Fries Grilled Ribeye Steak Northwest-grown, Double R Ranches Signature Beef, hand-cut at 12-ounces, dusted with our house-made steak seasoning blend, fire-grilled add our delicious port-mushroom-garlic sauce Rack Of Lamb Marinated in olive oil, rosemary, garlic, soy and merlot, seared on the mesquite fire, then oven roasted, served with house-made mint sauce, red wine demi-glace from our award-winning recipe Tom’s Mom’s Meatloaf From a family recipe, made with Idaho-grown ‘Snake River Farms American Kobe Waygu Beef’ and a touch of Italian sausage, finished with our made-from-scratch mushroom gravy Medallions Of Filet Mignon The tenderest cut of all, Northwest grown, grass-fed beef, two 4-ounce medallions, flame-broiled, finished with cabernet demi-glace Roasted Free Range Chicken From ‘Red Bird Farms’ in Colorado, raised antibiotic & hormone free, a frenched breast, seasoned with lemon, garlic & herbs, seared on the fire, oven roasted, with natural pan juices Fresh Idaho Ruby Red Trout Live-fire-grilled, basted with mesquite-smoked red pepper butter Fresh Steelhead Salmon A boneless filet, pan-broiled with butter, white wine and herbs, finished with a delicious garlic-leek sauce BBQ Baby Back Ribs Slow-cooked, proprietary dry rub, seared on the fire, homemade barbeque sauce Butternut Squash Ravioli Vegetarian ravioli, tossed with our delicious pistachio-lemon-basil sauce and freshly-grated Parmigiano-Reggiano cheese add grilled chicken breast New Orleans-Style Shellfish Pasta Scallops, prawns, Louisiana andouille sausage, slightly-spicy Cajun seasonings, tossed with linguine and freshly-grated Parmigiano-Reggiano cheese

A gratuity of 18% will be added to tables of 8 or more. All Menu Items Are Available For Take Out. Please No Separate Checks. Consuming undercooked meats-poultry-seafood-shellfish or eggs may increase your risk of food borne illness.

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 War field. 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!

APPETIZ ER S

BAR SNACK S

Fried Calamari Sweet Potato Poutine Sprouts with sweet Chili No Bawk-Bawk Cauliflower Plowman's Board

Brie & Toast with Jam Shoestring Truffle Fries Fried Cheese Curds Pickled Herring & Onion Pretzel with Grain Mustard Warfield Dog

LAR G ER PL ATES

BO W L S & G R EENS

Grilled Wagyu Steak with Yukon Golds Thick Cut Pork Chop "Local" Braised Prime Beef Brisket Grilled Lamb Rack Chops Cauliflower Steak with Halloumi Sausage & Kraut Warfield Burger Warfield Pork Sandwich Warfield Chicken Sandwich The Warﬁeld Fish & Chips

Kale & Almond Salad Bacon Blue Wedge Salad Caesar Salad Classic Apples, Walnuts, Blue Wilted Spinach Salad Beets & Arugula Daily Soup Cup/Bowl

SW EETS Bourbon Butterscotch Bread Pudding Warfield Coco Cake Vanilla Bean Creme Brulée Miner's Canary Carrot Cake

D R AFT BEER

SIG NATUR E CO CK T AILS

Ketchum Kölsch German Ale - 4.8% ABV - 21 IBUs Magnanimous BOHO Lager - 5.4% ABV - 33 IBUs Lucky 7 Pale Ale - 5.5% ABV - 65 IBUs Feisty Wee Number IPA - 6.6% ABV - 87 IBUs Kriegsfeld Festbier - 6% ABV - 18 IBUs Motuiti New Zealand IPA - 7.2% ABV - 46 IBUs Toothy Grin British Bitter - 5.5% ABV - 33 IBUs Short Pants Hefeweizen - 5.3% ABV - 18 IBUs Humulentus Double IPA - 7.1% ABV - 57 IBUs Thorny Thistle Scottish Ale - 5.8% ABV - 24 IBUs Ursa Major Belgian Brown Ale - 7% ABV - 15 IBUs Miner's Canary Stout - 4.5% ABV - 18 IBUs - Nitro

G.O.A.T. Warflield Gin, House-made Tonic, Elderflower, Lemongrass, Allspice, Grapefruit and Orange Sangre Picante Espolon Tequila, Cointreau, Habanero. Blood Orange And Lime Apple Of My Eye Makers Mark Bourbon, Spiced Cider Reduction, Black Walnut Bitter, Orange Twist Hibiscus In Havana Warfield Gin, Hibiscus Flowers, Fresh Lime Juice, Havana And Hide Bitters Lord Grey's Toddy Warfield Barrel Aged Gin, Earl Grey Honey, Cinnamon Bitters Ocean Spray Warfield Vodka, Cranberry And Rosemary Shrub, Elderflower, Orange Bitters Vern's Vesper Warfield Vodka, Warfield Gin, Lillet Blanc, Lemon Twist Uncle Buck Buffalo Trace Bourbon, Cock And Bull Ginger Beer, Barrel Aged Bitters Spirit Flights 1oz Pour Of Each Of Our Spirits (Gin, Vodka, Aged Gin & Whiskey)

B E E R AVAIL ABL E TO G O We have beer available to go in cans and bottles!

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Black Owl's Spinach with Oven-dried Tomato Egg Cup, a tasty and quick start to your day.

GRETCHEN’S

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.

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. 611 Sun Valley Rd., Ketchum. 208.928.7955

HANK & SYLVIE’S

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

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.

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! 271 Northwood Way, Ketchum. 208.726.2035.

BLACK OWL CAFÉ

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.

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

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.

BREAKFAST & CAFES

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; 91 E. Croy St., Hailey, 208.928.4088.

CAFÉ DELLA

Café, bakery, and market located in the heart of Hailey. Our market offers prepared dinners togo, housemade provisions, grocery essentials, local produce, dairy, meats, fish, beer and wine. Stop in to shop our daily “Dinner Tonight” offerings and more, or order from our weekly dinner and grocery menu online for Friday pickup or FREE delivery. 103 S. Main St., Hailey. 208.913.0263.

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.

KONDITOREI

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.

GALENA LODGE

PERRY’S

GLOW LIVE FOOD CAFÉ

MAUDE’S COFFEE & CLOTHES

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.

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

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 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

sunvalleymag.com/dining | TASTE 57

PUBS, GRILLS, & LOUNGES

APPLE’S BAR & GRILL

For 33 years, Apple’s Bar & Grill has been a popular spot for lunch and aprés-ski and it is still the best spot to fuel your body after a long day ripping turns on Baldy! At the base of Baldy near Warm Springs Lodge, the restaurant is decorated with local ski memorabilia and is known for mouthwatering grub and as the locals’ #1 postski destination. Only open in the winter months, available for private events in the off season. 205 Picabo St., Ketchum. 208.726.7067.

GRUMPY’S For 33 years, Apple’s Bar & Grill has been the local’s spot for lunch and aprés ski at the base of Warm Springs—with a wide range of mouthwatering grub and beers on tap. and wife team, Jacob and Tara, who started Maude’s, believe in products made with integrity and intention. 391 Walnut Ave., Ketchum. 208.726.6413.

NOURISHME

Julie Johnson opened NourishMe in June 2010 in order to bring her love of nutrition and local food to the community in which she lived. This light-filled store on Main Street in Ketchum features everything from seasonal produce and bulk seeds, nuts and fruits, to a wide variety of supplements, homemade sandwiches, salads and soups, wellness products, gluten-free foods and organic cosmetics. 151 Main St., Ketchum. 208.928.7604.

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.

SMILEY CREEK LODGE

Under new ownership, Smiley Creek Lodge is located near the headwaters of the Salmon River at the top of the Sawtooth Valley, 37 miles north of Ketchum/Sun Valley. A full restaurant serves delicious homestyle food for breakfast, lunch and dinner, and a newly renovated market features fresh and wholesome take-away meals and provisions. The connecting retail store is small, but well-stocked with provisions and gear for all your outdoor adventures. 16546 N. Hwy. 75, Sawtooth City (over Galena Summit). smileycreeklodge.com.

STANLEY BAKING CO.

Set amidst Idaho’s majestic Sawtooth Mountains and the mighty Salmon River lies the sublime mountain town of Stanley … And in the heart of Stanley lies a bakery where homemade meals are served, the baked goods are

58 TASTE | Winter 2021 / 2022

legendary, and the atmosphere is humming. Open seasonally for breakfast and lunch from mid-May through October. 250 Wall St., Stanley (over Galena Summit). stanleybakingco.com.

THE KNEADERY

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 the house specialty, fresh-cut French fries. And the outdoor deck can’t be beat in the summer! 231 6th St. East, Ketchum. 208.726.2744.

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.

LIMELIGHT LOUNGE

DELIS

MAHONEY’S BAR & GRILL

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.

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.

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.

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 Bajastyle 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! Two locations—Hailey and Ketchum—with seasonal outdoor seating at both spots. 110 N. River St., Hailey; 631 Warm Springs Rd., Ketchum. 208.726.6803.

ESCAPE TO BOISE ROAD TRIP FROM SUN VALLEY TO THE TREASURE VALLEY THIS WINTER Receive 10% off your stay and one $25 Downtown Boise Association Gift Card with our Winter Promotion Find comfort and luxury in Downtown Boise with our hotel bar, library, fully-equipped health club, and indoor pool & spa.

use code WINTER2021

wine tasting events • tasting room " award-winning wines CALL TO VISIT THE WOOD RIVER VALLEY’S CLOSEST WINERY 208 539 8360 | 1498 Valley Steppe Dr | Buhl, ID 83316 | holesinsky.com

sunvalleymag.com/dining | TASTE 59

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.

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.

THE SMOKEY BONE BBQ

Featuring award-winning, authentic barbecue right here in Idaho. Featuring Texas-style brisket cooked with applewood smoke, ribs, pulled pork, turkey, chicken, sausage and a selection of mouthwatering sides to fill up any plate. 315 S. Main St., Hailey. 208.788.0772 210 2nd Ave. S., Twin Falls. 208.733.3885

TNT / TAP ROOM

TNT / Tap Room is a craft beer and wine bar focusing on organic, sustainable and biodynamic wines. We’re located in a piece of Ketchum history in the dynamite shed. We have 12 rotating taps of independent craft beer along with bottles and cans as well as a unique and younger approach to wine. We don’t serve food but we welcome and encourage guests to bring in their food of choice, grab some drink and play games with friends! Open Wed.-Sat. 271 Sun Valley Road E., Ketchum.

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.

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.

A communal space for relaxed social dining, Saffron draws its inspiration from the vibrancy of the culture and art, as well as the innovative spirit of authentic Indian cuisine. We have traversed the length and breadth of the country to create our distinct seasonal menu, which will introduce you to unique Indian ingredients, combined with the freshness of produce in fresh, seasonal dishes that are an interpretation of customary Indian sensibilities through international techniques and inspirations. 230 Walnut Ave., Ketchum. 208.913.0609.

ITALIAN & PIZZA

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

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.

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.

WISEGUY PIZZA PIE

Serving New York-style, hand-tossed pizzas topped with whole-milk mozzarella, and baked to perfection in our stone deck ovens. Large selection of local and regional bottled and draft beer. 460 Sun Valley Rd., Ketchum, 208.726.0737; 411 N. Main St., Hailey. 208.788.8688.

MEXICAN

BARRIO75 TACO LOUNGE & TEQUILA BAR

60 TASTE | Winter 2021 / 2022

SAFFRON INDIAN CUISINE

SMOKY MOUNTAIN PIZZERIA & GRILL

WARFIELD DISTILLERY & BREWERY

Tucked into the edge of downtown Ketchum with patio views of Baldy, Barrio75 offers a lively and decorative take on a beloved culinary duo … tacos and tequila. Every day, they grind organic heirloom corn, crafting housemade

INDIAN

Barrio75 Specialty Taco, Wild Baja Shrimp with mango, red cabbage, scallion, spicy ranch.

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 recommended as an affordable, flavorful and fun experience in Hailey! 310 N. Main St., Hailey. 208.928.7111.

KRAFTY RESTUARANT

Adam and Lacey Kraft opened Krafty in July 2021 to bring fresh, hand-crafted food to Bellevue. This husband-and-wife team wanted the feel of a private home, with rows of cookbooks and gallery-style art work complementing an open kitchen where chef Lacey Kraft can be seen pressing fresh pasta and preparing nightly specials of homemade daily soup and housemade pasta or ice cream. Signature dishes include the “Fresshies” Gyro, and Crying Tiger Beef. Dine out tonight and come home to Kraftys for a gourmet, housemade meal. 745 N Main St., Suite B, Bellevue. 208.913.0616.

RICKSHAW

Serving “ethnic street foods,” 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. A talented crew of Sushi Chefs are in the center and 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

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.

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.

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.

REDFISH LAKE LODGE

Taste a true Idaho mountain brand of comfort food—cuisine that will pleasantly surprise you in the shadow of the Sawtooths. Starting with local, Idaho-grown ingredients and adding in their own blend of flavors from the Northwest’s wild resources, the dining room at Redfish Lake Lodge specializes in salmon, trout, wild game and other regional favorites, alongside wines from acclaimed local, domestic and international producers. Serving dinner nightly and hearty, traditional breakfasts daily. 401 Redfish Lodge Road, Stanley (over Galena Summit), 208.774.3536.

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.

SUN VALLEY CLUB

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 COVEY

Offering an intimate ambiance with an alwaysevolving menu. The relaxed atmosphere is a place to enjoy good friends, fine wine, and delicious meals. 520 Washington Ave., Ketchum. 208.726.3663.

THE PIONEER SALOON

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 saloon atmosphere. 320 N. Main St., Ketchum. 208.726.3139.

Ketchum Grill's House Lemon Noodles with rock shrimp, lemon, black pepper, and cream.

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 complement 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.

sunvalleymag.com/dining | TASTE 61

Ramon aL n To Bigwood Bread & Café

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Grill at Knob Hill

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Lava St

Jade St

KB's 460 Sun Valley Rd. .......................... G/5

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

Bigwood Bread 271 Northwood Way . . ..................... E/1

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

Smoky Mountain Pizzeria 200 Sun Valley Rd. .......................... G/6

The Cellar Pub 400 Sun Valley Rd. .......................... G/5

Limelight Lounge 151 S. Main St. . . ............................. G/7

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

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

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

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

Despo’s 211 4th St. E. .................................. F/6

Pioneer Saloon na ra F/6 320 N. Main St. ............................... Se

Enoteca 300 N. Main St. .............................. G/6

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

Grill at Knob Hill 960 N. Main St. ...............................E/3

Roundhouse Bald Mountain, NF-135 ................... A/8

Java On Fourth 191 4th St. W. ................................. F/7

Saffron 230 Walnut Ave. . . ........................... H/5

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

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

62 TASTE | Winter 2021 / 2022

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3rd Ave S

Bi Atkinsons' Market gW ooG/5 451 4th St E. .................................. dR

Wildflour Café 380 East Ave. . . ............................... G/5

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

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

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

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

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

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

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

sunvalleymag.com/dining | TASTE 63

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

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Zõu 75 416 N. Main St. .............................. D/3

Java Hailey 111 N. 1st Ave. ...............................E/4

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Dang's Thai 310 N Main St. . . ............................. D/4

Atkinsons' Market Otter 757 N. Main St. .............................. A/6 Ln

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

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Café Della 103 S Main St., C.............................E/5

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Krafty 745 N Main St., Suite B ........................A/6

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

64 TASTE | Winter 2021 / 2022

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RESTORE YOUR SMILE RESTORE YOUR SMILE WITH DENTAL IMPLANTS WITH DENTAL IMPLANTS

COMFORTABLE • WORRY-FREE LOOKS NATURA COMFORTABLE • WORRY-FREE • LOOKS• NATURAL

EATFOODS THE FOODS YOU• LOVE • EASY CARE FO EAT THE YOU LOVE EASY TO CARETO FOR

JUSTIN T. HASTINGS JUSTIN T. HASTINGS DDS, MD DDS, MD

KEVIN G. KEVIN G. KEMPERS KEMPERS DDS, MD DDS, MD

ERIC W.W. NELSON ERIC NELSON DDS, MD

DDS, MD

Visit our doctors in:

Visit our doctors in: Hailey

Hailey 304 N Main St, Hailey, ID 83333 304 N Main St, Hailey, ID 83333 P: (208) 788-5308 P: (208) 788-5308

Boise 3003 W Main, Ste 130, Boise, ID 83702 Boise P: (208) 342-7610

3003 W Main, Ste 130, Boise, ID 83702 P: (208) 342-7610

Star 11575 W State St, Star, ID 83669 Star P: (208) 286-7755

11575 W State St, Star, ID 83669 P: (208) 286-7755

Photo: The Scout Guide Boise

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