TASTE of Sun Valley | Summer 2016 by Sun Valley Magazine

of SUN VALLEY Summer 2016

chefs | summer bbqs | tomatoes | fun brunch spots | menus

Breakfast

Lunch

experience a fresh take on cLassic aLpine cuisine espresso • salads • wine list • spaetzle • pastries

Located in the Sun Valley Village 208.622.2235 www.sunvalley.com

Enjoy summer fresh salads, sandwiches and flatbreads, as well as a full range of cocktails and beverages at the new Poolside Cafe at the Sun Valley Lodge. Choose from light fare such as watermelon salad or spa Caesar to heartier fare like the Lodge burger or wild shrimp tacos and flatbread pizzas.

Town Square Tavern

Reservations: ketchumtavern.com | 208.726.6969 360 N. East Avenue, Ketchum | Across from Ketchum Town Square | Lunch & Dinner

RESERVATIONS ketchumgrill.com

208.726.4660 R e s e rvat i o n s

Open Daily at 5pm 520 East Avenue â&#x20AC;¢ Ketchum, ID 2 taste | Summer 2016

www.ketchum-enoteca.com | t. 208.928.6280 Located in the center of Ketchum at Sun Valley Road and Main Street

The Locals’ Favorite Natural Wood Cooking – Fine Wines – Cocktails

Voted The Valley’s Best Overall Restaurant & Best Bar — The Idaho Mountain Express Readers’ Choice Awards

The Sawtooth Club Downtown Ketchum At Its Best Since 1987

231 N. Main St. • Ketchum, Idaho • 208.726.5233 • sawtoothclub.com

profiles 8 andreas heaphy Rickshaw's quiet master of flavor By Kate Hull

12 By Karen Bossick

features 16 the fruits of summer Di 'vine' tomatoes By Gwen Ashley Walters

22 the perfect summer bbq Tips from the pros By Cheryl Haas

26 brunch: the fun meal A tour of Valley favorites By Margot Ramsay

resources 30 the scoop From Ketchum to Bellevue, here's what's new in Valley dining

33 menu guide Browse the menus of the Valleyâ&#x20AC;&#x2122;s finest restaurants

69 restaurant index & maps of the valley cover photo: Seared rare tuna tataki at Gretchen's by Heather Linhart Coulthard

photo : dev khalsa

Table of Contents

pier herrera Pursuing a lifelong passion

Besł “ new Resłauranł in łhe Valley—So worłh łhe Drive! ” -mark kelly

V I TTL ES FINELY CRAFTED COMFORT FOOD

open nightly wednesday through saturday & sunday for brunch | 118 s. main st. bellevue, idaho | 208.928.7955

a free r o f d a s i bring th your meal!* h t i w a h g n i S

off the beaten trai

A locals’ favorite neighborhood joint serving creative small plates inspired by the flavors of Asia and more...

Rickshaw

www.eat-at-rickshaw.com

Check our website for menu, prices, days & hours. Lunch on Fridays. *Offer expires 9/30/16, must be at least 21 years old, limit one per person.

208.726.8481 460 N Washington Ave, between 4th & 5th, Ketchum www.eat-at-rickshaw.com http://kaywa.me/EYv5P

sunvalleymag.com/dining | taste 5 Download the Kaywa QR Code Reader (App Store &Android Market) and scan your code!

fe at u r e d c o nt r i b u t o r s of SUN VALLEY SUMMER 2016

Publisher/Editor-in-Chief: Laurie C. Sammis Managing Editor: Adam Tanous Art Director: Kate Elgee Advertising Sales: Heather Linhart Coulthard Controller: Linda Murphy

kate Hull moved to Idaho’s Teton Valley in 2012. She is a contributing writer and editorial assistant for Teton Valley Magazine and the marketing coordinator at Grand Targhee Resort. Her work has appeared in numerous Intermountain West and Texas-based magazines. When not writing, Kate can be found exploring her surrounding "Wydaho" home with her fiancé, Kenny, and cattle dog, June. ("Chef Profile of Andreas Heaphy," p. 8)

Contributing Writers: Karen Bossick, Kate Hull, Cheryl Haas, Margot Ramsay, Gwen Ashley Walters

karen bossick discovered the rich

Contributing Photographers: Dev Khalsa, Thia Konig, Paulette Phlipot, Kat Smith

treasure trove of stories that reside among the people of the Wood River Valley after a 23-year-stint with the Idaho Statesman. When she isn’t checking out the Valley’s happenings, you’ll find her hiking with her tiny lab retriever, Shiloh, or skate skiing the Valley’s fabulous trails. Her secret wish? That Sun Valley’s Proctor Loop could be refrigerated for summer skiing. ("Chef Profile of Pier Herrera," p. 12)

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 ©2015 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 FSC-certified. 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.

margot ramsay moved to the Valley in 2003 after graduating from the University of Virginia. She’s been a mountain guide and has lived in Australia and Costa Rica, but Margot’s favorite place is at home with her two little boys. When she is not actively engaged in being a mama, wife to a business owner or a registered nurse, you’ll find Margot running, skiing, writing and generally enjoying the mountain town life. (“Brunch: The Fun Meal,” p. 26)

Postmaster please send address changes to: 313 North Main Street, Hailey, ID 83333

Paulette phlipot is an awardwinning culinary photographer. She finds endless fascination in the color, shape and form of food. Her photography can be seen in cookbooks, magazines and in fine art collections worldwide. When not behind the camera you can find her in the kitchen making nourishing meals for her family. ("Chef Profiles," p. 8 & 12, "Brunch: The Fun Meal," p. 26)

Printed in the U.S.A.

A pu blication o f

6 taste | Summer 2016

Northwest Cuisine with a European Influence

The perfect venue for your special occasion

FULL BAR • PRIVATE EVENTS • CREATIVE SPECIALS • FIREPLACE ROOM • BAR 4:30 PM, DINNER 5:30PM 960 N. MAIN ST. KETCHUM • 208-726-8004

in the kitchen with... BY Kate Hull PHOTOGRAPHY Paulette Phlipot

t the Ketchum restaurant Rickshaw, the plates of Southeast Asian cuisine are as bright and bold as the colorful interiors—and that’s not by coincidence. When Chef Andreas Heaphy, who opened the restaurant in 2005 with his wife (the city’s current mayor) Nina Jonas, isn’t serving up sizzling stir-fry and slow-cooked pho, he’s exploring Thailand, Laos, Vietnam and Korea in order to bring back authentic recipes to Sun Valley. A New York native, Heaphy attended culinary school in Portland, Oregon, in the early 1990s where his palate was ignited with a taste for the crisp, surprising flavors of Southeast Asia. But, unlike the loud food he serves, his wife insisted, “He is very quiet and his growth and enthusiasm as a chef has really come from going out, eating and cooking with people. He sneaks into the kitchen and communicates with the chefs, sometimes without any words, just using the dynamic language of cooking.” “I lived right down the block from Saigon Kitchen, a Vietnamese restaurant (in Portland),” Heaphy said. “I befriended people there and ended up basically working for free just to learn. That is when the switch flipped.” After culinary school, he headed back to New York to complete a prestigious internship at the worldrenowned Chef David Bouley’s namesake restaurant. But his need for a small town lifestyle ran deep, thanks to a childhood spent learning how to cook from his Austrian mother— a caterer with a knack for baking pastries—in Westchester County, New York. In 1994, Heaphy moved Opposite page, top: Thai chicken sate created by Chef Heaphy. Opposite page, bottom: Vietnamese caramel ribs. 8 taste | Summer 2016

andreas heaphy

c h e f p r ofi le • ta s te

sunvalleymag.com/dining | taste 9

Sichuan wontons with chili oil at Rickshaw

to Ketchum (where his brother Pete resided) to work at China Pepper, a popular restaurant at the time. “I love the outdoors, and fishing and skiing,” Heaphy said. “I like the small town feel and the ability to walk everywhere. It seemed like a good fit.” He stayed for a while, but before settling down completely, he had the biting urge to move to San Diego and help open a sushi restaurant. He and Jonas, who met as housemates in Ketchum, moved to the Golden State—if only temporarily—until 1999. The pair returned to Ketchum and then in 2005 Heaphy and Jonas saw potential in the cement flooring and grey interiors of a former fish and chips restaurant. Rickshaw— 10 taste | Summer 2016

named after the wheeled passenger carts found racing down the streets of Asia—was born. “A rickshaw is something that flies by you and is energetic," Heaphy explained. And the name says it all: at his restaurant, Heaphy serves up small plates from his open kitchen that are shared family-style, with menu items ranging from zingy red curry soup or lively pot stickers with sweet chili sauce to comforting market fish dishes and inventive daily specials. “I love how the bright flavors of Southeast Asian cooking pop: the lemon grass, Thai basil, Thai chilies, mint and cilantro,” Heaphy explained. “I am not that in to fusion cooking. The cuisine is really fresh and healthy and all the flavors are

pretty much perfect as is." Although the menu stays consistent on any given night, Heaphy adds one or two creative specials to stay excited about his work. A selfproclaimed cookbook junkie, Heaphy finds inspiration from collecting a new culinary sourcebook, perusing the recipes, and marking ones to tweak and explore. “My dad collects rare books, so I might have inherited that,” he said. “Though I have been passively working on my own cookbook basically since we opened the restaurant.” And while his chef secrets aren’t on shelves just yet, we’ll comfort ourselves with a plate of pho and the solace that until then, there’s Rickshaw.

c h ef pr o fi le • ta s te

in short order...

Serving irresistible homemade ice creams such as Sea Salt Caramel or Peanut Butter Cup. Milkshakes and Banana Splits are made exactly the way you like while you enjoy a sunny Sun Valley day!

q & a with Chef Heaphy

What cooking ingredient could you not live without? I could not live without fish sauce. It has so much depth to it when cooking, and I love using it in raw dipping sauces with Thai chilies and lime juice.

OPEN DAILY!

What is the toughest part of being a head chef?

11AM - 9PM

10PM ON WEEKENDS!

The toughest part of being a chef is probably balance. It's tough not to work all the time and become totally obsessed with new recipes and ingredients. I live in such a beautiful place and have an amazing wife and friends. I have to constantly remind myself that there is life beyond my food creations.

If you could eat anywhere in the world tomorrow night, where would you go? If I had to eat anywhere tomorrow it would be at the Tokyo Fish Market. Nina and I ate there several times when we were in Japan. You can literally see the fish being rolled into the tiny ten-seat sushi bars on trolleys right from the auction block by the insanely obsessed chefs.

www.sunvalley.com

Try our Monkey Fries!

Best Deck in Town!

Where was your most unusual meal? Nina and I were in Saigon and went to this really cool "do-it-yourself" BBQ joint in an alley of a side street. They brought a little charcoal grill to your table, and you ordered vegetables, fish, and meats; then you grilled them yourself. The staff brought out large platters of rice noodles, lettuce, fresh herbs and dipping sauces. We ordered some shrimp and when they arrived at our table they were still alive and flopping all over the place. We have eaten a lot of shrimp over the years, but we couldn't bear throwing those guys onto the grill, so we opted for more veggies to grill.

SUN VALLEY VILLAGE 208.622.2243

If you go out to eat in the Valley, where do you like to go (besides your own restaurant)? Sadly, we don't eat out much in the Valley. When Nina and I have the night off together we usually pack a picnic and go for an evening hike or fish.

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

Grill Open

11:30am - 10:00pm Daily (Bar open late) Burgers, Salads, Wings, Hoagies, Fresh Cut Fries and More! HD Satellite TV Sports “All the Games, All the Time”

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

sunvalleymag.com/dining | taste 11

in the kitchen with... BY Karen Bossick PHOTOGRAPHY Paulette Phlipot

ier Herrera thought he’d pursue a career in medicine when he graduated from Wood River High School in 2000. But his career track took a turn around the kitchen table. Now, instead of taking a scalpel to patients on the operating table, Herrera is taking a chef’s knife to meat on a chopping block as the owner and head chef at Rominna’s. The intimate Italian restaurant in Ketchum specializes in Italian dishes, such as fresh linguini, garlic chips, Chicken Marsala and a three cheese ravioli made with mascarpone, Parmigiano-Reggiano, fresh mozzarella, chili, tomato and basil. “I guess you could say I’m a food doctor now,” said Herrera. Herrera was born in Michoacan, Mexico. But his family moved to Bellevue 22 years ago, when Herrera was 9, after one of his brothers decided to marry a woman who had moved to the Wood River Valley. Herrera got a job as a dishwasher at the Hearthstone Restaurant in Hailey when he was 12. Since, he’s worked every restaurant job there is at a variety of restaurants, including the Bellevue Bistro, Ore House, Esta’s and Valley Club. That comes in handy when you’re owner of a small start-up restaurant, Herrera said. “When you start small, you have to be everything from the janitor and the gardener to bartender and head chef. But when you work at restaurants for so long, it starts out as a job and then you grow a passion for it.” Herrera had more than seven years of experience under his apron as a chef at the Ketchum restaurants CIRO and Cava Cava when he saw his chance to open his own place. Opposite page, top: Deep sea red crab cake with orange-tomato broth and basil aioli. Opposite page, bottom: Beets, endive lettuce, green onions, toasted almonds and goat cheese with balsamic vinaigrette. 12 taste | Summer 2016

PIER HERRERA

c h ef pr o fi le • ta s te

sunvalleymag.com/dining | taste 13

Carmel-coated custard flavored with cocoa and amaretto at Rominna's

Brothers Rodrigo and Humberto Herrera had already set a precedent, taking over Ketchum’s Vintage restaurant in 2013. “The lady who owned this building wanted to get out and I wanted to get in,” he said. “At first, I was afraid I couldn’t step up to the challenge. But then I remembered how it was when I found out I was going to be a father. No one teaches you how. All of a sudden you find yourself holding a child in your arms and you realize, ‘Hey, I’m a parent.’” Herrera sat in the corner of the former teahouse for weeks staring at the wall as he tried to figure out what tack to take with the restaurant, which he opened in November 2013. He decided to specialize in Italian cuisine so as not to compete with his brothers’ French Continental cuisine. He named the restaurant Rominna’s after his daughter, now a 9-year-old third14 taste | Summer 2016

grader at Hailey Elementary School. Although Rominna’s is an Italian restaurant, the menu includes non-Italian items, such as roasted pear salad with Gorgonzola dolce and sweet peppers, a Mexican Wild Shrimp Diablo (see photo, p.13) with capers and basil and a Dijon herbencrusted pork tenderloin. There’s even a Christmas Salad made of pine nuts, oranges, green olives, roasted pear, pomegranate and shaved manchego cheese. Herrera offers more than 80 hand-selected French, Italian and California wines. And he makes his own breadsticks, infusing them with sage, rosemary and thyme and Parmigiano-Reggiano and rolling them out by hand. Herrera spends as much time as he can with his wife, daughter and 3-year-old son Pierre (Pier’s name is the Mexican version, while his

son’s name reflects Pier’s interest in French cuisine). “My daughter likes to cook with me—we fix steak, enchiladas and green posole, which is a hominy soup. We always throw in a little something more than the recipe calls for—it’s all about flavor,” he said. In fact, Herrera says he is terrible at following recipes for one simple reason—dishes never turn out the way the author intended because the foodstuffs vary so much. “Following a recipe never works because when the author makes the recipe in late July he or she may be using a beautiful red vine ripened tomato. But when you make it in December the tomato is puffy—it has no flavor.” “My passion is using fresh, local ingredients. I make good food. And I try to please everyone 100 percent every day.”

c h ef pr o fi le • ta s te

in short order...

q & a with Chef Herrera

What cooking ingredient could you not live without? Hot Calabrese peppers. They have a nice flavor that sets my dishes apart from others in the Wood River Valley.

2. 3.

What is the toughest part of being a head chef? Being head chef is tough because you’ve got to meet the restaurant owner’s goals. But the head chef doesn’t have to worry about finances. As a restaurant owner, I have to worry about everything—getting food in, making sure I don’t have too much, too little. I’m everything from the janitor to the gardener.

If you could eat anywhere in the world tomorrow night, where would you go?

The Roundhouse Open for Lunch • (208) 622-2012 restaurantreservations@sunvalley.com

Either Chef Michael Chiarello’s Bottega Restaurant or The French Laundry (both in Napa Valley). I want to experience the best French restaurant in the world.

What is the most unusual meal you have ever had?

beer | wine | spirits

Alligator baby back ribs, which we served one time at the Valley Club. They tasted like chicken but saltier. Maybe it would be better to say they tasted like frog legs.

If you go out to eat in the Valley, where do you like to go (besides your own restaurant)? My favorite place is my brother Rod’s restaurant Vintage in Ketchum. They exercise a lot of creativity with dishes like creamy spinach asparagus soup, crab balls and pecan crusted chicken. My favorite dish there is their rock shrimp tamales. My second favorite would be Zou 75, primarily because that’s my wife’s favorite restaurant.

Do you have any advice for people interested in becoming a chef? You have to figure out how to get people in during the times when there are no people in town.

208.726.1301 | 131 washington, ketchum | globus-restaurant.net sunvalleymag.com/dining | taste 15

d ep t â&#x20AC;˘ taste

the fruits of

summer Di 'vine' Tomatoes

16 taste | Summer 2016

BY Gwen Ashley Walters

ite into a sun-kissed, vineripened tomato sprinkled with salt and somehow the Earth stands still for a sliver of time. We nearly lost

that transformative moment because of American ingenuity. Botanically speaking, the tomato is a fruit, but thanks to a U.S. Supreme Court ruling in 1893, it is considered a vegetable. How the tomato, which is native to South America, ended up in front of the high court in the 19th century was a matter of business: imported vegetables were taxed; imported fruits were not.

sunvalleymag.com/dining | taste 17

d ep t • taste

The ruling was a boon to American tomato farmers who had been competing with cheaper, tax-free imports. Fast-forward to the American industrialization of farming, and year-round availability of the tomato came at the expense of taste. Tomatoes were bred for shipping, not flavor. Over the course of the past two decades, farmers markets and backyard gardeners—along with chefs—have revived that long forgotten taste of summer. Most people think tomatoes can’t flourish in the Wood River Valley—roughly Bellevue to Sun Valley—but Paddy McIlvoy, owner of Crazy Guy Tomatoes in Hailey, begs to differ. True, the growing season is as short as summer itself, but McIlvoy has unlocked the secret to great tasting tomatoes grown at high elevations. You might not recognize the names of the tomatoes he grows. Most of the seedlings he sells are unique, either a result of selective crossbreeding, or created naturally via open-pollination between the plants in his care. “It’s true the classic Burpee types are difficult to grow here. I learned that the hard way,” he said, “but there are thousands of tomato varieties, and for dorks like me, that turns out to be a good thing.” McIlvoy, dubbed “crazy tomato guy” by his wife and 18 taste | Summer 2016

his neighbor because of his relentless obsession with growing great tomatoes in an area where most said it couldn’t be done, said it’s all about the variety. “Siberia is the world’s hub of tomato biodiversity,” he said. “Think about that.” Long, cold winters and short, warm summers—sound familiar? McIlvoy said his magic trick—besides selecting tomato seeds that adapt to the microclimates of the Valley—is a product called IRT-100 plastic mulch. “I buy it in 500foot rolls. It blocks visible light but lets in 100 percent of infrared light, which basically buys you an extra zone.” That’s garden geek-speak for warming the soil to give plants a significantly longer growing season. Local chefs get misty-eyed thinking about the short but sweet tomato season. Chris Kastner, chef-owner of CK’s Real Food in Hailey loves to grill tomatoes whole, first rubbed with olive oil and sprinkled with salt and pepper. Once charred, he crushes them through a food mill to make tomato puree with endless possibilities. He might turn the puree into a soup, which he pairs side by side in the same bowl as a roasted summer squash soup. “Tomatoes elevate a dish by bringing an element of acid,” he said. “It can be sweeter or more acidic, depend-

profile photo : paulette phlipot

Clockwise from bottom left: Tomato field on a bright day; Watering a seedling tomato—tomatoes thrive in full sun and with even, constant watering; Ripe garden tomatos ready for picking; Paddy McIlvoy, owner of Crazy Guy Tomatoes with this wife, Morgan.

ing upon the tomato variety and the time of year.” For Kastner, tomatoes are more valuable as a component of a dish, a supporting character, per se. “It’s like a symphony. If you leave out the piccolo or the obo to begin with, you might not notice. But once they are added, it would be a glaring absence to take them out. Tomatoes complete a dish.” Kastner’s favorite tomatoes are the little ones. He is especially fond of Sungolds, Sweet 100’s and grape tomatoes, which he combines with celery, fennel, green garlic and olive oil to make a relish to serve over simply grilled fish. For a Caprese salad—the classic Italian salad of sliced tomatoes, fresh mozzarella and basil—heirloom varieties are the ringer. But, he says, it’s no use creating a Caprese until peak tomato season, which in the Valley is generally mid-August to mid-September. “It won’t be a great salad unless the tomato is at its peak.” Kate Metzger, executive chef of Il Naso, said there is nothing worse than a mealy, out of season tomato, but even those, produced from industrialized farming, can be redeemed by roasting to concentrate the flavors. Once roasted, the tomatoes can be added to soups and sauces. “Of course, I love eating the cherry tomatoes raw, out of

hand,” she said. “And the larger, slicing tomatoes are the star of the plate in late summer. I love the Green Zebra. It’s tart and full of zing. I’ll make a Caprese of sliced heirlooms of different colors and add fresh figs, mozzarella and drizzle it with a reduced fig balsamic syrup.” Tomato “water” is Metzer’s favorite way to use up a bounty of ripe, late summer tomatoes. She dices the tomatoes—or crushes them if they are too ripe to slice— and places the tomatoes in a strainer over a bucket and refrigerates it overnight. The next morning she has a pale, rosy-tinged liquid with an intense tomato flavor. “The tomato water tastes just like a big, ripe, juicy tomato,” she said. “I freeze the liquid in ice cube trays to use later in sauces or my gazpacho, or even at home, in a Bloody Mary.” Metzer’s farmer’s market gazpacho is another recipient of the liquid “gold” tomato water. “I like to make it chunky,” she said. “I dice ripe tomatoes, cucumber, bell pepper and add the tomato water, a splash of red wine vinegar and garnish with watermelon radishes.” Tomato season in the Valley is fleeting but fabulous, thanks to the efforts of growers like McIlvoy, local farmers and local chefs. But don’t blink or you’ll miss it.

sunvalleymag.com/dining | taste 19

r ec i p e • taste

summer gazpacho serves 4 to 6 When it’s hot outside, a chilled bowl of gazpacho, which originated in Spain, offers a brief respite from the heat. Gazpacho is a chilled vegetable soup that is perfect for ripe, end-of-summer tomatoes. It tastes best when left to sit overnight in the fridge, so make this the day before you plan to serve it. If you don’t have Sherry vinegar, substitute red wine vinegar. To make it more substantial, top with croutons and chilled crab or shrimp.

ingredients 2 ½ pounds very ripe tomatoes ½ cup water 1 medium white (or Spanish) onion 1 red bell pepper 1 yellow bell pepper 1 hot house (English) cucumber 1 medium jalapeño, seeded 1 tablespoon minced garlic 1 /3 cup extra virgin olive oil 3 tablespoons Sherry vinegar 4 small sprigs cilantro 1 ¼ teaspoons sea salt ½ teaspoon sugar ½ teaspoon black pepper

garnish Finely chopped red and yellow bell pepper Cucumber (seeded but unpeeled) Cilantro leaves Extra virgin olive oil

preparation Core and seed the tomatoes. Roughly chop the tomatoes and place in a large, deep bowl or stockpot with ½ cup of water. Chop the onion and add to the tomatoes. Slice off ¼ of each bell pepper, and save for the garnish. Roughly chop the remaining bell pepper sides, and add to the tomato mixture. Cut the cucumber in half crosswise. Set aside half the cucumber for the garnish. Peel the other half and cut in half lengthwise and scrape the seeds out with a spoon. Discard seeds. Roughly chop the cucumber and add it to the tomato mixture. Chop the jalapeño and add to the mixture. Add the garlic, olive oil, vinegar and cilantro sprigs. Add the sugar, salt and pepper. Stir the mixture and let rest 5 or 10 minutes. Puree the ingredients with a handheld stick blender (or in a food processor, in batches) until mostly smooth but there is still a rough texture. Taste and adjust seasonings. Cover and let rest overnight. To serve, ladle into chilled bowls and garnish with a spoonful of the chopped vegetables and a drizzle of olive oil.

20 taste | Summer 2016

“The most scenic seat in town offering the best food in the valley.”

Eat Outside!

Lunch 11–3 • Happy 3–5 • Dinner 5:30–Sunset • Reser vations Encouraged (208) 115 Thunder Springs Rd. • Ketchum, ID • bigwoodbarandgrill.com • Full ser vice bar

726-7067

seafood • steaks • appetizers • nightly specials

open nightly at 5:30 p.m. • reservations appreciated • 208.726.5181 second & main, ketchum • est. 1994 • www.sushionsecond.com

Sun Valley Village 208.622.2147 www.sunvalley.com

sunvalleymag.com/dining | taste 21

And a few other fabulous tips from the pros BY Cheryl Haas

Summer is sublime in the Wood River Valley—and there’s nothing quite like dining al fresco on a warm evening, mountains catching the last of the day’s glow, surrounded by friends and laughter, and sipping a cool cocktail as the food comes straight off the grill. In search of tips on how to throw the perfect summer BBQ, we turned to some of our favorite foodies.

22 taste | Summer 2016

| thia konig

| dev khalsa

| photos clockwise from top left: dev khalsa

Throwing the perfect summer bbq

thia konig

B B Q • tast e

sunvalleymag.com/dining | taste 23

d ep t • taste

Specialty drinks I’m big on classic daiquiris—with lime, jalapeno, passion fruit or fresh strawberries. I also like making vodka sours with lemon vodka, fresh lemon juice, lemon simple syrup, a shot of bitters and finished with Pellegrino sparkling water. Inspired dÉcor My all-time favorite table décor in the summer is lots of candles. I don’t mean just a few but 50 or more. Use any kind, and mix and match, even battery-powered ones. As the dinner is winding down and the natural light is waning, the effect is of the environment suddenly changing. 24 taste | Summer 2016

The Last Word Keep things simple. Keep your produce fresh and local, and the food will speak for itself.

Callie and Maeme Rasberry Rasberry’s

Fun and unique BBQ idea We love serving our fried chicken that’s been pickle-brined with herbs, spices and lemon. Anything simple, fresh and in-season that’s groupfriendly and easy to put together. We grow most of our produce, or pick

Specialty drinks Our bartender, Sean, creates our homemade ginger beer or “ving,” which is non-alcoholic but the perfect summer drink! We love hibiscus coolers made from vodka, gin or tequila. The initial taste is tart like a cherry but more floral. Or a tomatillo lime margarita, which has a nice savory tartness. Sean makes a smoked Manhattan in which he lights a match and fills the cup with the smell of smoke. He also makes flavor-infused salts for cocktails— such as a chili lime salt on the rim of a watermelon margarita glass. Your mouth is filled with sweet, tart and spicy flavors! Inspired décor I always have fresh-cut flowers! In fact, I’m in the process of converting some of my vegetable beds to flower beds because I believe presentation is such an important aspect of the overall dining experience. The Last Word Keep it simple: have one big protein, a couple of salads and good bread.

thia konig

Fun and unique BBQ idea I like food to be as local as possible and in season, highlighting what’s fresh and ripe at any given moment. For instance, with tomatoes, I’d make a Caprese salad with fresh mozzarella or a Tuscan panzanella salad with chunks of bread and tomato, a gazpacho or a sauce to drizzle over grilled chicken. What’s fun in the summer is grilled fruit— serve nectarines and peaches with whipped cream or yogurt topped with local honey and a pinch of nuts.

The Haven

thia konig

Kellee Havens

The Last Word Trust me, I can do disposable service ware and paper napkins like nobody’s business!

dev khalsa

Fun and unique BBQ idea I love to do things where everyone can get their fingers in it! Set up your table with a plastic cover and lay down a white polyester cloth (easy for washing). Then run a piece of butcher paper 16” wide down the center, and spill all the cooked food along the butcher paper: corn on the cob, grilled sausages, peel-your-own Gulf shrimp, dry rub BBQ’d ribs, baby potatoes, roasted peppers and other veggies cut in large chunks. Put all your condiments around the table, and you have your food and centerpiece in one! As long as the food can be served outdoors and isn’t full of sauce, you can choose anything you like. Don’t forget wet napkins for your guests!

it from our orchard, and buy ingredients from local farms. If I were having friends over tonight, I’d make grilled halibut (from Mountain Pride), pesto from basil grown by a friend in Ketchum, grilled asparagus with parmesan, lemon zest and mint, fresh ciabatta from Bread Werks, which I rub with olive oil and garlic and throw on the grill, and finish with some of Maeme’s homemade black sesame and chocolate ice cream!

Judith McQueen Entertaining

People relax a little more. Plus everyone looks beautiful in candlelight.

photos left to right: thia konig

Judith McQueen

Gregory Sirak Chef Yogi

Fun and unique BBQ idea The primitive nature of BBQ—the fire and smoke, the rawness of it—is what makes it fun. Use springs of rosemary and sage tied together and infused with oil as a basting brush. It will impart a delicate flavor and is eye-catching. Your guests will want to watch you baste! Grill a salmon on a big cedar plank—10 to 12 inches long, soaked in water—and it becomes a serving platter too. It will be slightly charred, and the essence of it will be right there in the wood. I’ll often take a bit of ash from a previous fire, grate it finely, mix it with salt, and use it as a finishing

salt to give the fish or meat a smoky flavor. Lately I’ve been using a slab of Himalayan salt—as big as a cutting board and an inch thick—as a plank. I heat it on the grill and cook the food directly on the salt block. It creates a nice salt crust and is great for foods that cook quickly, such as fish or veggies. Everyone is amazed you’re grilling on a salt block and they’ll start talking about their trip to Bhutan or trek through Nepal! Specialty drinks I like what I call “biological air conditioners”—ice pops or slushes mixed with vodka, flavored with berries or produce that is naturally refreshing: cucumbers, watermelon, raspberry with basil, mint and tomatillo. Mint or tarragon is wonderful as a pun-

gent garnish. One of my personal favorites is freshly squeezed lemonade with a drop of rosewater. The rosewater creates a full-mouth flavor with a light finish—like you’ve just walked through a garden full of roses in delicate bloom. The Last Word There’s a saying that “a visitor in your home is a gift from God”—and a BBQ is a great way to treat them as such. Get people involved in the cooking process, and I mean the men and children, too! BBQ is really about proper prep, what the French call mise en place, so everything is ready to go, and you don’t have to work too hard. Expect to enjoy yourself! sunvalleymag.com/dining | taste 25

d ep t â&#x20AC;˘ taste

Eggs florentine with spinach, tomatoes, poached eggs, hollandaise and potato rosti from Konditorei. 26 taste | Summer 2016

brunch the fun meal take a tour of ketchum's best BY Margot Ramsay | PHOTOGRAPHY Paulette Phlipot

Who doesn’t love brunch? The very idea of combining two meals into one—a decidedly delicious way to eat ... well, more! There is a multitude of ways to do it—savory bread puddings layered with buttery brioche, nutty cheeses and spinach, fruit salad with honey vanilla yogurt sauce or sunny side up gooey eggs baked in roasted tomato sauce with crusty farm bread. There are delectable brunch options in the Wood River Valley, from your requisite greasy spoon, to a bakery whose hand-made croissants are a work of butter-laden art, to a local favorite who pairs farro and kale with scrambled eggs. Check out these options to fill your weekend and your belly with some scrumptious selections from around the Valley. The Konditorei offers an Austrian-inspired upscale brunch complete with a breakfast schnitzel and locally roasted organic fair-trade coffee. The bakery case is filled with beautifully crafted cookies, cakes and amazing pastries handmade from scratch—think croissants with 30 layers of butter-infused pastry that take three days to proof and bake. Their most popular dish is, of course, the schnitzel, which is a pork cutlet, breaded and fried served with sausage gravy—a sort of Southern and European hybrid brunch dish.

For a spot filled with young families, ski-boot-clad locals and bed-headed college kids, try Bigwood Bread. Bigwood Bread has two locations: a quaint milieu downtown and the bakery/café in the Ketchum Industrial Center that emanates a warm and yeasty aroma from blocks away. For a more traditional take, try the Breakfast Scramble served with two eggs over a pile of potatoes, bacon, cheese and spinach. Bigwood’s healthy Galena Bowl is a fan favorite with two eggs perched on roasted potatoes and sautéed shaved Brussels sprouts, kale, onion, red pepper and farro. In addition, don’t miss one of Bigwood’s most popular items, the Birdseed Cookie for a chunky take on an oatmeal cookie that is sure to fuel any number of summer adventures. The Kneadery has been a popular brunch locale for nearly 40 years, with a towering grizzly bear that greets diners at the restaurant’s entrance. The Kneadery’s brunch dishes are hearty bordering on irresistibly decadent. Don’t miss their famous Huevos Kneadery with scrambled eggs on a tortilla, bacon, cheese, avocado and pinto beans. Be sure to grab a coffee refill and homemade brownie or lemon square on your way out past the bear and into town. For a more elegant take on brunch, the iconic Cristina’s sunvalleymag.com/dining | taste 27

b r u nch • taste

Clockwise from top left: Indulgent pastries from Bigwood Bread; A nutritious take on the bloody mary at Konditorei; Caprese eggs Benedict at The Kneadery, served with pesto sauce, chicken sausage and balsamic reduction; Raspberry cheese Danish with cold-brew coffee from Konditorei.

Restaurant has been a fixture on the Ketchum restaurant scene for 25 years. It is a great place for a birthday brunch or a ladies’ lunch if you want light and delicious fare and a Bellini or two. Owner Cristina Ceccatelli says that their signature dishes are Eggs Benedict and the German Pancake, but don’t miss their beautiful pastries and delectable sweets on your way out for a take-away treat. Perry’s is a local’s favorite for brunch, with a lowkey atmosphere and “wholesome fresh food at an excellent price.” The over28 taste | Summer 2016

sized booths are comfortable, and the bakery case is filled with enormous muffins and Perry’s famous chocolate chip cookies. Try the Turkey Avocado Eggs Benedict for a spin on the traditional, a breakfast sandwich, or the kid-approved chocolate chip pancakes. Java on Fourth is a favorite quick and delicious pit stop before you head to work, or over to the mountain. The steamy windows and frenetic pace of the spot is almost as appealing as the homemade oatmeal bowl topped with frothy milk and

thick banana slices. Try the avocado toast for a feel-good brunch item, and be sure to order their signature Bowl of Soul for a sweet and chocolaty caffeine kick. You can’t go wrong with any of these brunch spots—whether you’re feeling like you want to dress up and have a mimosa (or two), grab a coffee and a pastry before work or enjoy a bowl of kale, quinoa and eggs to fuel a sunny trail run. Check out what Ketchum has to offer in the way of brunch this Sunday!

Enjoy our hand-tossed pizzas, homemade pasta and salads while you dine in the heart of Sun Valley Village! Sun Valley Village 208.622.2143 www.sunvalley.com

Wake up and Live

Home of the Bowl of Soul two convenient valley locations

280 N Main Street - WarfieldDistillery.com - (208) 726-BREW

JAVA HAILEY

JAVA ON FOURTH KETCHUM

111 1st ave. n. 208.788.2399

191 4th street west 208.726.2882

sunvalleymag.com/dining | taste 29

Scoop The

From Ketchum to Bellevue, here's what's new in Valley dining...

Ketchum’s craft brewery— Sawtooth Brewery Public House—has a new home at 291 6th St. North (the old Globus building). They now have a 1200-square-foot space, 21 beers on tap, outdoor deck seating and a full service kitchen serving pub-style burgers, brats, salads and fried apps. Their production space has relocated to 110 North River St. in Hailey, with 8100 square-feet of brewing and a tasting taproom open to the public year-round.

New on the Scene Bellevue locals Juan and Christine Martinez just opened a Texas-style BBQ restaurant where the Homestead Griddle recently closed its doors (you may have seen their food truck outside of the Village Market in Ketchum). The Smokey Bone BBQ, located at 315 S. Main St. in Hailey, serves items like beef brisket, pulled pork, and baby back ribs (and a Frito pie!) for both lunch and dinner. Vittles opened up at 118 S. Main St. in Bellevue for both dinner and Sunday brunch. Their southernstyle comfort food—what they call “American” cuisine—comes in big portions with plenty of biscuits and butter to start. Come with an appetite (and be sure to try their fried chicken with homemade mashed potatoes). If you like Mexican street-style tacos, stop by the new Chapalita’s Grill taqueria truck, at 200 S. 30 taste | Summer 2016

Main St. in Hailey. They have lawn seating, shaded umbrellas and traditional dishes like tacos, tortas, quesadillas and pupusas with meat options equally as traditional: pork rind with yuca, beef tongue or cow head. You can kick back and sip on a Jarritos on a hot day, and feel like you’ve been transported to Mexico. In market news… Main St. Market has been replaced by the Colorado-based Village Market at 100 N. Main St. in Ketchum. In Hailey, Natural Grocers—a 60-year-old nationwide chain— is constructing a new grocery store just south of McDonald’s. It will include a combined 22,500 square feet of retail space, organic food and a large department for nutritional supplements and vitamins. Yellow Belly Ice Cream, featured in the summer issue of Sun Valley Magazine, is opening a new location in Stanley on Ace of Diamonds Street. What

could be better after a day in the Sawtooths than creamy, handmade artisanal ice cream?

Dishes & Digs Re-imagined Remember Esta on Main Street in Ketchum? Well, faithful fans, rejoice … it’s back! After a 10-year hiatus, owner Esta Hornstein has reopened her doors in the “club room” of the 511 Building (511 Leadville Ave. in Ketchum). Using her East Coast roots, she has combined a New York style-deli with upscale home cooking, throwing in traditional Jewish dishes like “Grandma Esther’s Matzo Ball Soup.” They will serve "late breakfast" and lunch during the week with a special Sunday brunch menu. For those with a sweet tooth, be sure to try the raspberry and candied walnut pancakes (or anything from the dessert case). For the savorylovers, the Chinese chicken salad

Last winter, the Stanley Baking Company and Cafe got a 900-square-foot facelift. With a remodeled interior, they now have a new coffee/espresso bar, larger kitchen area (to handle higher volume) and more seating. But not to worry, they have kept the same fan-favorite menu items like the Mexicanstyle “Migas,” the fresh-baked sticky buns and the same downhome country vibe. DiVine, Hailey’s popular wine bar, has moved to a new space in the Meriwether Building on First Avenue. With comfortable seating inside and a lovely courtyard patio outside— complete with a soothing fountain—DiVine is a fantastic option for a light meal and great wine on a summer evening.

Fresh Faces The Idaho Rocky Mountain Ranch, a spectacular retreat just south of Stanley, has hired a new executive chef. Clinton McCann, a veteran of both Roy’s and Delmonico’s in New York, hopes to bring his culinary creativity to the terroir of the Sawtooth Valley.

photo : kat smith

Stanley Baking Company & Cafe's new expansive space

/ courtesy the stanley baking company

with soba noodles or black bean burger with chipotle aioli will be sure to satisfy.

YOU'RE IN FOR SOMETHING FRESH. Albertsons is proud to announce it's newly remodeled Hailey store. Included in the remodel is an expanded produce department, sushi bar, and salad bar. Be sure to look for a new “growler” station where you can fill jugs of beer, wine and kombucha from taps. Albertsons is excited for the changes, come by today!

full page Trim 8.375 in x 10.875 in Bleed 8.625 in x 11.125 in

ALBERTSONS, 911 MAIN STREET NORTH, HAILEY, IDAHO (208)788-6709, OPEN DAILY 6:00 AM – 11:00 PM ALBERTSONS PHARMACY (208)788-6713, OPEN MONDAY THUR FRIDAY 9:00 AM – 9:00 PM, SATURDAY 9:00 AM – 6:00 PM, SUNUDAY 10:00 AM – 4:00 PM

Contemporary Italian cuisine prepared to the highest standards Patio Dining Available 580 Washington Ave., Ketchum | 208.726.6961 | rominnasrestaurant@gmail.com

menuguide photo : paulette phlipot

TASTE

BAKERIES & CAFÉS • DELIS • pubs & grills • mediterranean latin american• asian • REGIONAL NORTHWEST sunvalleymag.com/dining | taste 33

Bakeries & Cafes

M E NU G UI D E

BIGWOOD BREAD Downtown Cafe: 380 N. East Avenue, Ketchum, ID (208) 928-7868 Bakery Cafe: 271 Northwood Way, Ketchum, ID (208) 726-2035 bigwoodbread.com

BREAKFAST

OUR ORGANIC FRESH BIGWOOD BREAD CHOICES: Sourdough, Honey Wheat, Vitagrain, Mountain Rye Bagel + .80¢ | English Muffin + .80¢ | Croissant + $1.00 Breakfast Sandwich | $6.99 Scrambled eggs, cheddar cheese, ham, bacon or sausage on choice of BWB bread Canadian Breakfast Sandwich | $7.99 Scrambled eggs , BWB smoked Canadian bacon, Gruyère cheese and BWB mornay sauce on BWB English muffin Breakfast Burrito | $6.49 Scrambled eggs, shredded cheddar cheese, tomato, green onion and your choice of ham, bacon or sausage rolled in a warm flour tortilla Spicy Bagel Sandwich | $6.99 BWB Bagel, toasted with eggs, tomatoes, Swiss cheese and jalapeño cream cheese Killer Tomato | $7.99 Cream cheese, tomatoes and fresh basil topped with cracked pepper on BWB bagel Add bacon | $2.00 Quiche of the Day | $5.99 Served on mixed greens BWB Bagel of choice served with butter | $1.99 with Cream Cheese | $2.99 with Lox and Cream Cheese | $9.99 Served with red onions and capers Bowl of Steel Cut Oatmeal | $5.99 Served with BWB gingersnap walnut crumble and honey golden raisins Bowl of Granola and Yogurt or Granola and Milk | $5.99 Your choice of yogurt or milk served in a bowl with Organic BWB Granola and fresh fruit Side of BWB Yukon Gold Pan Roasted Potatoes | $2.99 Our BWB hand cut, pan roasted Yukon Gold potatoes prepared with green onions and BWB spice blend

SALADS

BIGWOOD BREAD’S OWN DRESSINGS: Herb vinaigrette, Cilantro Lime, Miso Sesame, Chipotle Strawberry vinaigrette, Apricot vinaigrette, or Ranch Cilantro Lime Salad | $12.49 Romaine and red leaf lettuce, sliced grilled chicken, roasted red pepper, green onion and fire-roasted corn salsa, jicama, avocado, ranchero cheese and tortilla strips dressed with BWB Cilantro Lime dressing Kale and Quinoa Salad | $11.49 Tuscan kale, organic quinoa, roasted butternut squash, pumpkin seeds and dried currants, tossed with BWB Apricot vinaigrette Chicken and Chipotle Salad | $12.49 Romaine and red leaf lettuce, sliced grilled chicken, bacon, goat cheese, dried cranberries and candied pecans tossed with BWB Chipotle Strawberry vinaigrette Asian Salad | $12.49 Romaine lettuce, green cabbage, sliced grilled chicken, green onion, mandarin oranges, gingered pickled carrots, roasted almonds and fried won tons dressed with BWB Miso Sesame dressing Cobb Salad | $12.49 Romaine and red leaf lettuce, chopped grilled chicken, diced tomatoes, egg, bacon and blue cheese crumbles with your choice of BWB dressing Side Salad | $4.99 Mixed greens, tomato, carrots, cucumber, hard boiled egg and bacon. Choice of BWB dressing

SOUPS

CALL US FOR OUR SOUPS OF THE DAY: All of our soups are made daily with the freshest ingredients Larger quantities available Soup: Cup | $ 4.99 Bowl | $6.99 Served with fresh daily BWB bread Chili: Cup | $ 4.99 Bowl | $ 6.99 (Winter) Served with homemade BWB Cornbread Gazpacho: Cup | $ 4.99 Bowl | $ 6.99 (Summer)

34 taste | Summer 2016

SANDWICHES

OUR FRESH ORGANIC BIGWOOD BREAD CHOICES: Sourdough, Honey Wheat, Vitagrain, Mountain Rye Bagel + .80¢ | Croissant + $1.00 | Hoagie Roll + .80¢ Roast Turkey | $ 8.99 / $ 6.49 Oven-gold roast turkey with Swiss cheese, lettuce, tomato, BWB cranberry chutney, mayo & Dijon Bigwood BLT | $ 9.4 9 / $ 6.99 Applewood smoked bacon, lettuce, tomato and mayonnaise Bigwood Club | $10.99 A classic double decker sandwich with oven-gold turkey, Tavern ham, provolone cheese and mayonnaise on the bottom layer and bacon, lettuce and tomato on the top layer The Italian Sub | $10.99 Genoa salami, mortadella and coppacola, provolone cheese, lettuce, tomato, marinated pickled peppers, white onion, mayonnaise and marinated pickled pepper oil The Spicy Pig | $10.99 Tavern ham, bacon, cheddar cheese, avocado, lettuce, tomato, jalapeños and cream cheese served on a BWB Hoagie roll Chicken Salad | $ 8.99 / $ 6.49 BWB’s own chicken salad, lettuce, tomato and mayonnaise Tuna and Swiss | $ 9.4 9 / $ 6.99 BWB’s special recipe tuna salad, Swiss cheese, lettuce, tomato, mayonnaise and Dijon Egg Salad | $ 8.4 9 / $ 6.49 BWB’s house made egg salad, with lettuce, tomato, kalamata olive cream cheese and Dijon Kale and Quinoa Wrap | $ 8.99 Kale, quinoa, avocado, hummus, carrots and edamame in a flour tortilla with BWB Herb vinaigrette

HOT SANDWICHES

Homemade Bigwood Meatloaf | $ 9.99 / $ 7.49 Our own BWB bacon and brown sugar meatloaf, BWB tomato chutney, lettuce, tomato and mayo Pulled BBQ Chicken Sandwich | $ 9.99 Pulled chicken breast with BWB tangy BBQ sauce, topped with provolone cheese, mayonnaise and BWB housemade coleslaw, on BWB Organic Challah Bun Bigwood Reuben | $ 9.99 / $ 7.49 Thinly sliced pastrami, Swiss cheese, sauerkraut and BWB Creamy Russian Dressing Pastrami and Swiss | $ 9.99 / $ 7.49 Thinly sliced pastrami with Swiss cheese and Dijon mustard Beef Brisket Sandwich | $10.49 House-smoked beef brisket with BWB tangy BBQ sauce and house-made apple coleslaw, served on BWB Organic Challah Bun Tomato, Basil and Mozzarella Panini on Focaccia | $ 9.99 Tomatoes, basil and fresh mozzarella with pesto and vinegar reduction served on BWB Organic Focaccia. Add grilled chicken | $ 2.00 Ham and Gruyère Panini | $ 9.99 / $ 7.4 9 Tavern ham, gruyère cheese, mayonnaise, Dijon mustard and BWB mornay sauce Grilled Chicken Panini | $ 9.99 Grilled chicken, Swiss cheese, lettuce, tomato, red onion, and mayonnaise Fire Roasted Grilled Chicken Quesadilla | $ 9.99 Two flour tortillas filled with sliced grilled chicken, cheddar and mozzarella cheeses, BWB roasted red pepper, green onion and fire roasted corn salsa, served with BWB salsa and sour cream on the side The Grilled Cheese | $ 6.99 Gruyère and cheddar cheese grilled until golden on BWB Organic Bread Cup of Soup & Half Sandwich | $10.49 Visit our new Bakery Cafe on Northwood Way Featuring Daily Specialties and Fresh-Mex Dishes Housemade specialties include Alicia’s Enchiladas, Bigwood Street Tacos, Mama’s Sopes, Half Brick Chicken, Double R Ranch Burger, Chicken Pot Pie, Bigwood Meatloaf and daily chef’s pasta and pizzas Bigwood Bread (BWB) All menu items are prepared daily by our chefs in-house.

GRETCHEN’S Sun Valley Resort Sun Valley, ID (208) 622-2144 sunvalley.com/dining

BREAKFAST MENU LIGHT

HEARTY

artichoke quiche GF made with citrus marinated artichoke hearts, aged white cheddar and cage-free eggs, gluten-free herb crumb crust, topped with lemon and caper aioli, served with mixed green salad 16

eggs benedict hardwood-smoked pork loin, house-baked english muffin, hollandaise 16

egg white fritatta GF basil pesto, cherry tomatoes, fresh mozzarella, spinach 14 lodge “power bowl” GF egg-white scramble, quinoa, baby kale, edamame, fresh sweet corn, summer squash, tomatillo salsa 15 lox & bagel smoked lox salmon, bigwood bread everything bagel, cream cheese, red onion & capers 17 granola parfait sun valley granola, fresh berries, passionfruit greek yogurt 12 organic steel-cut oatmeal pecan & gingersnap crumble, milk, dried fruit compote 11 GRIDDLE Served with 100% pure maple syrup cinnamon bread pudding french toast walnut & brown sugar glaze...14

dungeness crab cake eggs benedict avocado, hollandaise 19 florentine eggs benedict GF hollandaise, sauteed spinach, tomato & mushrooms 15 spinach & mushroom omelet GF aged ny white cheddar 15 averell’s omelet GF maple-sage sausage, diced ham, bacon & smoked gouda cheese 16 chef gallegos’ huevos rancheros crispy blue corn tortilla strips, black beans, new mexico red chile sauce & pepper jack, topped with two eggs any style, salsa verde & pico de gallo 15 two eggs any style with toast & thick-sliced bacon 13 house-smoked beef pastrami hash with 2 eggs any style & toast 13 above plates served with country herb-roasted potatoes

buttermilk pancakes 12 add bananas or fresh berries 3 sides: cereal 4 • half grapefruit 4 • danish, muffin or croissant 5 • seasonal fruit cup 7 toast, gluten-free toast or english muffin 3 • plain or everything bagel with cream cheese 6 one egg any style 3 • country potatoes 3 • thick-sliced bacon...6 house-made maple & sage sausage patties 6 sunvalleymag.com/dining | taste 35

Bakeries & Cafes

MEN U G UI D E

Bakeries & Cafes

M E NU G UI D E

KONDITOREI Sun Valley Resort Sun Valley, ID (208) 622-2235 sunvalley.com/dining

SWEET Steel Cut Oatmeal with Gingersnap Pecan Crumble 8

House Granola with Milk 8

Huckleberry Yogurt Bowl 6 add fresh berries 2 add housemade granola 2

CRÊPES & WAFFLES

SAVORY

Konditorei Breakfast

two eggs any style, choice of house sausage, bacon or ham steak, potato rösti choise of house biscuit, toast or house English muffin 14

Eggs Florentine

spinach and roasted tomatoes, poached eggs, hollandaise, potato rösti 15

Salmon Benedict

house smoked salmon cake, poached eggs, hollandaise, side salad 19

Pork Belly Benedict

Suzette

caramelized onion jam, poached eggs, hollandaise, potato rösti 16

Coffee & Cream

polenta cake, wilted greens, soft boiled egg, balsamic glaze 13

grand marnier flavored orange gastric, pecans, fresh blueberries 12 housemade coffee syrup, chocolate covered espresso bean, sweet whipped cream 11

Berry Split

banana, fresh berries, carmel, nut tuile, sweet whipped cream 14

Nutella & Strawberry

nutella, fresh strawberries, hazelnut brittle 14

Sunriser

one fried egg, bacon, mushrooms, pesto, paprika oil 13

Polenta & Greens

Build Your Own Omelet 12 choice of fillings, potato rösti, toast white cheddar, swiss 1.00 each spinach, mushroom, roasted red peppers caramelized onions 0.50 each ham, smoked salmon, bacon 1.25 each Rösti Waffle

crispy bacon rösti, soft boiled egg, side salad 12

Cauliflower Pesto Hash

mustard pesto, onion, red pepper, thyme rösti, roasted artichoke, paprika oil drizzle, two eggs any style 12

Pork Cheek Hash

asparagus, red peppers, onion, garlic, two eggs any style 16

36 taste | Summer 2016

KONDITOREI Sun Valley Resort Sun Valley, ID (208) 622-2235 sunvalley.com/dining

SOUPS AND SALADS Chicken & Spätzle Soup

roasted chicken, mustard spätzle, carrots, onions, celery, kale 6/8

Kale Salad tuscan kale, pickled onion, blueberries, brie, tarragon dressing 10

Berrie Spinach Salad

baby spinach, strawberries, roasted pistachios, apple chips, rasberry vinaigrette 12

Asparagus Salad

grilled asparagus, prosciutto, arugula, spinach, shaved parmesan, orange vinaigrette 14

Farro Salad

farro, white beech mushrooms, watercress, micro herb vinaigrette 12

‘The Chop’

romaine, cherry tomatoes, chicken, salami, radishes, crispy nut tuile, hummus dressing 14

Salad Additions

Organic Chicken Breast 6 Smoked Wild Salmon 8 Italian Cured Meats 7 Hard Boiled Egg 2

CRÊPES Spiced Chicken Crêpe

herbed crème fraîche, capers, gruyére, green onions, green salad 14

German Sausage Crêpe

paprika tomato sauce, sauerkraut, raclette cheese, green salad 13

MAINS King Salmon Sandwich

herbed goat cheese, asparagus, pork belly, bigwood rye, open faced, potato salad 16

Alpine Club

turkey, coppa, crispy prosciutto, romaine, artichoke tapenade, lemon aioli, bigwood sourdough, green salad 14.5

The Reuben

corned beef, russian dressing, braised sauerkraut, swiss, bigwood rye, german potato salad 14

Croque Monsieur

cotto ham, mornay, dijon mustard, fontina, bigwwod sourdough, green salad add cage-free fried egg 2 14

Veggie Sandwich

fresh vegetable pavé, herbed goat cheese, asparagus, bigwood rye, open faced, green salad 12

Pretzel Crusted Chicken braised cabbage and carmelized onion pierogis, mustard pesto sauce 14

Austrian ‘Mac & Cheese’

white cheddar, parmesan, gruyére, spätzle, ham, garlic crumble 12

Pork Wiener Schnitzel

lingonberry gravy, house sauerkraut, potato salad or green salad 15.5

Gulasch Spätzle

slow roasted pork short ribs, paprika tomato sauce 14

sunvalleymag.com/dining | taste 37

Bakeries & Cafes

MEN U G UI D E

Bakeries & Cafes

M E NU G UI D E

PERRY’S 131 W. 4th Street Ketchum, ID (208) 726-7703 perryssunvalley.com

Perry’s Famous Breakfasts Egg whites only, avocado & other special requests substituted for an additional charge.

PERRY’S BREAKFAST

11.25

Cage free eggs and your choice of sausage (link or patty), center-cut bacon, smoked ham, chicken apple sausage or corned beef hash with your choice of hashbrowns or homestyle reds and toast. Upgrade to Perry’s potatoes for 1.00.

THE USUAL

7.25

Cage free eggs with your choice of hashbrowns or homestyle reds and toast. Upgrade to Perry’s potatoes for 1.00.

SPUDS A LA CARTE Shredded Hashbrowns Homestyle Red Potatoes Perry’s Potatoes

2.75 2.75 3.75

Homestyle red potatoes with green and red onions, bell peppers,and mushrooms, topped with hollandaise and cheese.

OMELETTES Build Your Own: choose 3 items. 3 Cheese: Swiss, cheddar and jack. Veggie: black olives, artichoke hearts,

tomatoes, onions, potatoes and sour cream.

Southwestern: cheese, green onions, corn, green chiles, black beans and salsa.

Denver: ham, cheese, bell peppers and onions.

Ketchum: sausage, bell peppers red onions and potatoes. Healthy Heart: egg whites, black beans, tomatoes, green onions and cilantro.

MEATS A LA CARTE

Pork sausage (patty or link), premium hardwood smoked center-cut bacon, smoke-cured ham, Canadian bacon, chicken apple sausage or house-made corned beef hash. Half - 2.50 Full - 4.00

EGGS A LA CARTE

Cage free eggs are certified locally grown. Taste the difference! 1 Egg - 2.25 2 Egg - 3.50 3 Egg - 4.00

BISCUITS & GRAVY

Baking powder biscuits and creamy sausage gravy. Half - 3.00 Full - 5.00

BREAKFAST SANDWICH

(Your choice…starts at 5.25)

OLD FASHIONED HOT OATMEAL

We wake up early to make our authentic oatmeal. Our oatmeal is as hearty as it is heart-healthy and is served to your specifications with brown sugar, raisins and walnuts. Small - 3.75 Medium - 5.25 Large - 7.00 With warm apples and cinnamon. Small - 4.50 Medium - 6.00 Large - 7.75 We bake our breads and pastries fresh each morning. Ask your server about additional offerings available or see our fresh case.

Egg Specialties Add just $1 to the Hashbrown or Red Potato platter price to

upgrade to Perry’s Potatoes A La Carte 8.50

With Hashbrowns or Red Potatoes 11.25

The Classic: The Classic: 2 poached eggs on an English muffin with Canadian bacon and hollandaise sauce. Turkey Avocado: 2 poached eggs on an English muffin with turkey, avocado, tomato and Hollandaise sauce. Blackstone: 2 poached eggs on an English muffin with the best bacon on

the mountain. Topped with tomato and our authentic hollandaise. Sausage: 2 poached eggs on an English muffin with sausage, tomato and hollandaise sauce. Portabello: 2 poached eggs on a grilled portabello mushroom with spinach and hollandaise. 38 taste | Summer 2016

7.75

11.50

7.75

11.50

7.75

11.50

7.75

11.50

7.75

11.50

“GRAB & GO” EXCURSION BREAKFAST

BREAKFAST WRAPS

6.50

Cage free eggs and your choice of sausage (link or patty), center-cut. A 2-egg version of our omelettes, wrapped in a gluten free, flour, wheat, spinach, or tomato tortilla and served piping hot. Choose any 3 items. Add .25 for each additional item. Served with hashbrowns or red potatoes. 9.00 These wraps stay hot and are perfect when you are out exploring! Just as good as our omelettes, specialty scrambles are made with the finest ingredients available and cooked to your specifications.

SPECIALTY SCRAMBLES Green Onions and Cheese Ham and Cheese Potato and Bacon Any 3 Items

With Hashbrowns or Red Potatoes A La Carte & Trout 5.75 9.50 6.00 9.75 6.00 9.75 6.25 10.00

Griddled Favorites FRENCH TOAST

BAKERY FEATURES

BENEDICTS

With Hashbrowns or Red Potatoes A La Carte & Trout 7.75 11.50 6.75 10.50

Made with fresh baked buttermilk bread. Whole Order - 7.00 Half Order - 5.00 With warm apples and cinnamon. Whole Order - 8.00 Half Order - 6.00

PANCAKES

Buttermilk pancakes served with butter and syrup. Stack of 3 - 6.25 Short Stack (2) - 5.00 Blueberry pancakes served with butter and syrup. Stack of 3 - 7.00 Short Stack (2) - 6.25 Buttermilk pancakes served with butter and syrup. Stack of 3 - 7.00 Short Stack (2) - 6.25

GRIDDLE SPECIAL

10.75

2 buttermilk pancakes or half order of French toast with 2 eggs served any style with a half order of bacon or sausage. Add REAL Maple Syrup-$2.00

BELGIAN WAFFLES

Belgian waffle served with butter and syrup. With fresh fruit and whipped cream or vanilla nonfat yogurt. With warm apples and cinnamon. With fresh strawberries and whipped cream or yogurt.

6.25 8.50 8.50 9.00

PERRY’S 131 W. 4th Street Ketchum, ID (208) 726-7703 perryssunvalley.com

Perry’s Artisan Sandwiches and Sides COLD SELECTIONS

Sandwiches are topped with tomato, cucumber, lettuce, mayonnaise and Dijon mustard from Beaverton, OR.

Thin Sliced Prime Rib Pan Roasted Turkey Smoke-Cured Ham Lean Pastrami Extras

Swiss, cheddar, pepperjack or provolone Fresh Avocado, Thick, Center-Cut Bacon

VEGGIE

Half 6.75 6.75 6.75 6.75

Wrap 7.00 7.00 7.00 7.00

Whole 13.50 13.50 13.50 13.50

.25 .50 .50

.50 1.00 1.00

6.75

7.00

7.25

Swiss and cheddar cheese with avocado, tomato, cucumber, lettuce, sprouts, mayo and Dijon mustard.

EGG SALAD

5.75

6.00

11.50

ALBACORE

5.75

6.00

11.50

E.S.A.B.

6.50

6.75

13.00

Fresh Fruit Potato Salad Pasta Salads Special Salads

HOUSEMADE SIDE SALADS Small Medium 3.75 5.25 3.00 4.00 3.75 5.25 4.00 5.50

SIGNATURE SALADS

6.00

CLASSIC CAESAR

6.00

ENTREE SIGNATURE SALAD

9.00

Includes a blend of lettuce greens, red cabbage, tomato, carrot, cucumber, sprouts, and croutons. Cage free eggs and your choice of sausage (link or patty), center-cut Romaine lettuce topped with shaved Parmesan, fresh baked croutons, and our house Caesar dressing. A fusion of fresh ingredients that change daily.

From the Grill

Our own recipe made fresh right here features fresh parsley, pickle relish, a creamy mustard dressing, mayo and lettuce. The best grade of water-packed white tuna available. We prepare this salad fresh with water chestnuts, mayo and lettuce. A longtime “off-the-menu special” local favorite. This sandwich features our gourmet egg salad, avocado and center-cut bacon, with Sun Valley Mustard, mayo and lettuce.

HAWAIIAN

6.75

7.00

13.50

Large 6.75 5.00 6.75 7.25

Half - 6.75 Wrap - 7.00 Whole - 13.50 A grilled medley of bell peppers, red onions, tomatoes, mushrooms, zucchini and crookneck squash topped with melted provolone on fresh baked natural grain bread.

VEGGIE MELT

TURKEY CRANBERRY SWISS MELT

Half - 6.75 Wrap - 7.00 Whole - 13.50 Sliced pan roasted turkey grilled with Swiss and accented by our house-made whole cranberry sauce.

GRILLED CHICKEN BREAST

7.75

GRILLED SALMON FILET

9.00

PERRY’S BURGER

7.75

Lean, cured pastrami served hot with melted Swiss on our fresh baked marbled rye topped with homemade thousand island dressing and crisp lettuce.

Fresh premium Angus 1/3 lb. all-beef patty served on a freshly-baked sourdough or natural grain bun with a side of lettuce, tomato, red onion and classic dill pickle spear. Add artisan cheese for .50. Order “the works” and get cheddar & bacon or grilled mushrooms & onions with melted Swiss for 1.00.

TBP SPECIAL

7.25

7.50

14.50

PATTY MELT

8.75

BACON BLACK FOREST

6.75

7.00

13.50

HOT HAWAIIAN

7.00

7.25

14.00

GRILLED PORTABELLO QUINOA BURGER

8.00

Our own chicken salad prepared with chicken breast, pineapple, walnuts, celery, and creamy mayo. Great on our freshly-made pumpernickel with lettuce.

CANTONESE TURKEY CROISSANT

Breast of turkey on a fresh baked croissant with apple slices, raisins, alfalfa sprouts and curry dressing.

HOT SANDWICHES Half Wrap PASTRAMI SPECIAL 7.00 7.25

A grilled chicken breast on our fresh baked natural grain or sourdough bun with a side of lettuce, tomato, red onion and classic dill pickle spear.

7.50

Whole 14.00

Turkey, thick-sliced bacon and melted provolone served hot on our fresh baked sourdough with Sun Valley mustard, mayo, lettuce & tomato. Melted artisan cheddar and swiss cheeses with center-cut bacon, lettuce, tomato & mayo on pumpernickel. Our own all-white meat chicken salad tossed with pineapple, walnuts, celery and mayo. Served on pumpernickel with melted Swiss & topped with crisp lettuce.

FRESH SOUPS OF THE DAY SWEET POTATO OR WAFFLE FRIES BEER BATTERED ONION RINGS Mac & Cheese Chicken Tenders & Fries PB&J Grilled Cheese

Small 4.00

Medium 5.50

Large 7.00

2.00

3.00

4.00

2.50

4.00

5.00

KIDS KORNER Sm - 3.25 Med - 4.75 Lg - 6.00 4.75 Half - 2.50 Whole - 5.00 Half - 2.75 Whole - 5.50

A tender whole salmon filet seasoned, grilled, and topped with our homemade tartar sauce with a side of lettuce, tomato, red onion and classic dill pickle spear.

Our premium Angus 1/3 lb. all-beef burger topped with caramelized onions and Swiss. Served on freshlybaked marbled rye with homemade thousand island with a side of lettuce, tomato, red onion and classic dill pickle spear. FRENCH DIP Half - 7.00 Wrap - 7.25 Whole - 14.00 A grilled chicken breast on our fresh baked natural grain or sourdough bun with a side of lettuce, tomato, red onion and classic dill pickle spear. TUNA MELT Half - 7.00 Wrap - 7.25 Whole - 14.00 Our gourmet albacore tuna salad with melted cheddar grilled on freshly-baked pumpernickel. PHILLY Half - 7.00 Wrap - 7.25 Whole - 14.00 Thin sliced prime rib with grilled onions & bell peppers, topped with melted provolone on our fresh baked sourdough. REUBEN Half - 7.00 Wrap - 7.25 Whole - 14.00 Grilled corned beef topped with sauerkraut and melted Swiss on our fresh baked marbled rye with thousand island dressing. TURKEY REUBEN Half - 7.00 Wrap - 7.25 Whole - 14.00 A Portabello mushroom marinated in a light garlic olive oil, topped with a quinoa veggie patty, melted Muenster cheese, and finished with a cilantro pesto. sunvalleymag.com/dining | taste 39

Bakeries & Cafes

MEN U G UI D E

Bakeries & Cafes

M E NU G UI D E

RASBERRYS

RASBERRYS dine in. take away. catering

411 Building 5th Street Ketchum, ID (208) 726-0606 rasberrys.net

SANDWICHES

SMALL PLATES Grilled Cheese w/ Chips 6 Bean & Cheese Burrito 6.25 Cheese Quesadilla 6 Chips | Guacamole | Salsa 7 Homemade Potato Chips w/ Ranch 5

Split Plate Charge $2. All to-go containers are eco-friendly; a to-go fee will be added to your order. Please note some items may change due to seasonality and market conditions. Not all ingredients are listed; please advise to any special dietary requirements you may have. 40 taste | Summer 2016

JAVA COFFEE & CAFE

THE DUCHIN LOUNGE

191 4th Street W., Ketchum, ID (208) 726-2882 111 N. 1st Avenue, Hailey, ID (208) 788-2297

Sun Valley Resort Sun Valley, ID (208) 622-2145

javabowlofsoul.com

sunvalley.com/dining

Frankie’s Homemade Oatmeal 5.95 Steamed Milk Poured over Hearty Oats, Topped with Cinnamon, Brown Sugar and Bananas.

The Usual 5.25

Toasted Bagel, Cream Cheese, Tomato. Add Bacon or Avocado.

Avocado Toast 5.95

L O U N G E

Todd’s Competitive Edge 7.25

Annie’s Homemade Granola, Yogurt and Fresh Seasonal Fruit.

Cinnamon Toast 3.95

Just like Mom used to make.

Bagel & Cream Cheese 3.25 Plain Toast or Bagel 2.75

Sliced Avocado, Sea Salt, Cracked Pepper.

Butter or Raspberry Preserves.

Annie’s Homemade Granola 5.5

with seasonal Crunch Berries.

Cap’n Crunch 3.95

Family Recipe. Served with your Choice of Milk or Yogurt.

light tempura of green beans sesame and honey mustard dipping sauce 12 crispy tiger wontons blue crab & cream cheese filling, orange curry dipping sauce 13 fresh blue corn chips & guacamole with roasted tomatillo salsa 15

Bacon, Steam-Scramble, Cheese, Tomato, Green Onion, Black Beans, Green Chilies, Verde Crème Fraiche, Cilantro, House Salsa.

Steam-Scramble, Cheese, Tomato, Green Onion, Black Beans, Green Chilies, Verde Crème Fraiche, Cilantro, House Salsa.

Bacon, Cheese, Steam-Scramble, Black Beans, Green Chilies, Verde Crème Fraiche, Cilantro, House Salsa.

(Ketchum Only)

Confetti Eggs 7.5

Java Club 9.25

Huevos Rancheros 8.5

Turkey 9.25

Steam Scramble, Jack, Cheddar, Green Onions, Tomato, House Salsa, Tortillas.

Stacked Turkey, Bacon, Jack, Lettuce, Tomato, Dijon, Mayo.

Steam Scramble, Black Beans, Jack, Ched- Roasted Turkey, Lettuce, Tomato, dar, Cilantro, House Salsa, Sour Cream, Sprouts, Swiss, Mayo, Dijon. Flour Tortillas.

Eggs & Toast 7.25

Steam Scramble. Local Bread, Butter, Raspberry Preserves.

High Protein Turkey Scramble 8.5

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 7.5

Albacore Tuna 9.25

Our Famous Tuna, Lettuce, Tomato.

Veggie 9.25

Avocado, Jack, Sprouts, Red Onion.

BLT Classic 8.25 Peanut Butter & Jelly 4.95 Albacore Tuna or Turkey 9.25

Fresh Tomatoes, Melted Jack, Dijon.

Jack & Cheddar Cheeses, Steam Scramble, Black Forest Ham, Toast, Jam.

Hot Ham & Cheese 9.25

Breakfast Croissant 7.5

Bill’s Favorite 7.95

Smoked Ham, Tomato, Onion, Jack.

Steam Scramble, Jack & Cheddar Cheese, and Bacon on a Croissant.

Jack & Cheddar Cheese, Fresh Tomato.

Skinny Mini 7.5

Jack & Cheddar, Black Beans, House Salsa, Sour Cream, Green Onions.

Scrambled or Poached Eggs, Tomato, Cottage Cheese, Cracked Pepper.

dungeness crab cakes fried green tomato, sweet corn, creole remoulade sauce 18 charcuterie platter mélange of cured meats, citrus olives, pickled peppers, house lavash crackers 24 cheese plate brie, herb boursin, white cheddar, fig jam, pickled grapes, house lavash flatbread 19 lodge burger custom brisket & chuck blend, tomato, dijon aioli, onion jam, shredded iceburg, blue cheese or white cheddar, house potato chips 17 baja shrimp tacos lime crema, shredded cabbage, pico de gallo 15 duchin snack mix bowl cashews, rice crackers, corn nuts, sesame sticks, smoked almonds, peanuts, wasabi peas 5 hand-cut idaho russet fries white truffle oil & parmigiana-reggiano cheese 10

The Ultimate Quesadilla 7.95 Quesadilla 6.95

sunvalleymag.com/dining | taste 41

Bakeries & Cafes

MEN U G UI D E

Delis

M E N U GUI D E

A LA MODE

SHORT LINE DELI

Sun Valley Resort Sun Valley, ID (208) 622-2243

Sun Valley Resort Sun Valley, ID (208) 622-2060

sunvalley.com/dining

Ice Cream

Ice Cream Flavors

Kid’s Scoop 2.00 1 Scoop 3.50 2 Scoops 4.50 3 Scoops 5.50

Vanilla Bean, Chocolate, Strawberry, Coffee, Huckleberry, Mint Chocolate Chip, Cookies & Cream, Vanilla Frozen Yogurt, Triple Berry Sherbet, Seasonal Sorbet

All sandwiches are served with locally baked potato roll SPICY ITALIAN

11.00

HIGH COUNTRY ROAST BEEF

10.50

TURKEY & SALAMI

10.50

CLASSIC TURKEY

10.00

CHICKEN SALAD

10.00

TUNA SALAD

10.00

CAPRESE

9.00

HUMMUS WRAP

9.00

italian ham, genoa salami, calabrese salami, pepper jack, spinach, onion, garlic, aioli, spicy pepper oil

Sauces

1.00

Hot Fudge, Salted Caramel, Huckleberry, Strawberry, Mint

white cheddar, romaine, tomato, horseradish cream swiss, butter leaf, roasted red pepper, oil & red wine vinegar

Cones

Plain Waffle 1.00 / Dipped Waffle 1.50

gouda, romaine, tomato, avocado, dijonnaisse

Floats

6.00

Toppings

0.50

Two Scoops Vanilla, Jackson Hole Soda Toffee, Toasted Pecans, Toasted Almonds, Brownie Bites, Oreo Cookies, Toasted Coconut, Cheesecake Bites, Gummy Bears, Swedish Fish, Housemade Marshmallows, Mini M&M’s, Cookie Dough, Sixlets, Fresh Fruit

white cheddar, butter leaf, tomato, OR make it a lettuce bowl swiss, butter leaf, tomato, olive tapenade OR make it a lettuce bowl

Sundaes

8.00

Sun Valley Classic Sundae

3 Scoops Vanilla, Hot Fudge, Whipped Cream, Maraschino Cherry, Sixlets, Signature Cookie

Idaho Sundae

3 Scoops Huckleberry, Hot Fudge, Huckleberry Sauce, White Chocolate Curls, Whipped Cream, Maraschino Cherry, Signature Cookie

fresh mozzarella, basil, tri-colored tomatoes, evoo, balsamic drizzle ADD proscuitto, salami, turkey or ham 2.00 cucumber, cherry tomato, romaine, carrot, micro herb vinaigrette ADD proscuitto, salami, turkey or ham 2.00

GOURMET PB&J one spread, housemade jelly, sourdough bread 7.50

Granola Muncher Sundae

SPREAD: ALMOND, PEANUT, NUTELLA JELLY: BLUEBERRY, STRAWBERRY, PEACH

Banana Split

BUILD YOUR OWN one meat, one cheese, any topping 11.50

3 Scoops Sorbet, Housemade Granola, Fresh Fruit, Chia Seeds 1 Scoop Vanilla, Chocolate and Strawberry, Hot Fudge, Salted Caramel Sauce, Strawberry Sauce, Whipped Cream, Maraschino Cherry, Signature Cookie

Shakes & Malts

6.00

MEAT: ITALIAN HAM, ROASTED TURKEY, ROAST BEEF, GENOA SALAMI, CALABRESE SALAMI, PROSCIUTTO, TUNA SALAD, CHICKEN SALAD

Two Scoops Any Ice Cream Add Toppings Add Sauce Sub Cold Brew

0.50 1.00 1.00

DRESSING: MAYO, DIJON, DIJONNAISE, YELLOW MUSTARD, GARLIC AIOLI, HORSERADISH CREAM, OLIVE TAPENADE, EVOO BALSAMIC REDUCTION, RED WINE VINEGAR, SPICY PEPPER OIL

Smoothies

7.00

CHEESES: GOUDA, SWISS, FRESH MOZZARELLA, WHITE CHEDDAR, PEPPER JACK

Green - Celery, Cucumber, Pineapple, Spinach, Mint, Agave, Apple Juice Berry - Mixed Berries, Vanilla Froyo, Bilberry Juice

Tropical - Passion Fruit Puree, Banana, Mango, Orange Juice 42 taste | Summer 2016

VEGGIES: SPINACH, BUTTER LEAF, ROMAINE, TOMATO, CHERRY TOMATO, ONION, CUCUMBER, CARROT, BANANA PEPPER, JALAPENO, BASIL, AVOCADO, ROASTED RED PEPPER, PICKLE

MEN U G UI D E Delis

JERSEY GIRL 14 E. Croy Street Hailey, ID (208) 788-8844 jerseygirlidaho.com

* *

Local Jersey Girl Favorites

Pubs & Grills

M E NU G UI D E

MAHONEYâ&#x20AC;&#x2122;S BAR & GRILL 104 South Main Street Bellevue, ID (208) 788-4449 mahoneysbarandgrill.com

APPETIZERS

Hot Wings Traditional sauce served with carrots & blue cheese dressing. 8.95 Spinach Con Queso Hot pepper cheese, spinach, tomatoes and sour cream, served with tortilla chips. 6.25 Nachos Fresh tortilla chips topped with green onions, shredded lettuce, black olives, diced tomatoes, jalapenos, and cheddar cheese. Served with our award-winning chili. 8.95 Add teriyaki, cajun chicken or beef tenderloin. 3.50 Beef Kabobs Two beef tenderloin kabobs marinated in teriyaki with green peppers and red onions. 8.95 Basket of Fries 3.00 Basket of Onion Rings 5.00 Pecos River Red Chili Our award-winning chili comes from the Loon Cafe in Minneapolis, Minnesota, and consists of lean top sirloin steak, onions, green chiles, and special Tex-Mex spices, topped with shredded cheddar cheese, green onions and a dollop of sour cream. Served with grilled Texas toast. Cup 4.75 Bowl 6.75 Ski-Dad's Chicken Chili This is another award-winning chili from the Loon Cafe in Minneapolis, from their famous chef Ski-Dad and consists of chicken, onions, jalapenos, green, red yellow peppers, chocolate, and spicy Tex-Mex spices and topped with jalapeno cream cheese and served with flour tortilla. Cup 4.75 Bowl 6.75

SALADS

Caesar Salad A classic Caesar dressing served with shredded parmesan and homemade croutons. 6.25 Add cajun, teriyaki chicken or beef tenderloin 3.50 Add.blackened fish of the day. Market price. Add sesame seared ahi. Market price. Patty's House Salad Iceberg lettuce with diced tomatoes, shredded carrots, sunflower seeds, homemade croutons, with dressing on the side ranch, blue cheese, or balsamic vinaigrette. 6.25

BURGERS

SANDWICHES, ETC.

All Burgers & Sandwiches served with potato chips. Add Fries 1.50, Add Side Salad 2.95, Add Onion Rings 2.50, Add Swiss, Cheddar, American, Blue Cheese Crumbles, or Pepper Jack Cheese 1.00, Add Bacon 2.00, Add Avocado 1.00 Teriyaki Chicken Breast - 7.95 Marsha K's BBQ Chicken - BBQ chicken breast served with bacon, mayo, shredded lettuce and cheddar cheese. 9.25 The Cajun Creek Sandwich - A cajun chicken breast served with bacon, blue cheese crumbles, mayo and shredded lettuce on a ciabatta roll. 9.25 Smoked Baby Back Ribs - Dry rubbed for 24 hours, smoked then grilled, served with slaw and fries. 14.95 Steak Sandwich - Beef tenderloin medallions with pepper jack cheese and grilled onions. 9.25 Mahoney's Pub Steak - An 8 ounce certified Angus beef top sirloin, served with fries and a side salad. 14.95 Smoked Turkey Club - House smoked turkey, bacon, lettuce, tomato, cheddar, mayo on multi-grain bread. 8.95 BLTCA - Bacon, lettuce, tomato, cheese and avocado on grilled Texas toast. 7.25 Loon Grilled Cheese - Cheddar and Swiss, diced tomatoes and sunflower seeds on multigrain bread. A vegetarian delight! Or try it with bacon for an extra flavor sensation! 5.95 BBQ Pulled Pork - Shredded pulled pork with our famous BBQ sauce over coleslaw and shredded cheddar on a ciabatta roll. 8.25 Smoked Pastrami - House smoked pastrami on marbled rye with hot pepper jack cheese and sweet mustard. 8.95 Reuben Sandwich - House smoked pastrami, kraut, 1000 island dressing on marbled rye. 8.95 Sesame Seared Ahi Sandwich - Sesame seared ahi served on a Kaiser roll and with a wasabi soy aioli coleslaw. Market price. James' Blackened Fish of the Day Sandwich - This flavorful fish comes on Kaiser roll with a zesty lemon pepper aioli coleslaw. Market price. All Beef Skin On Hot Dog - Served with your choice of onions, tomatoes, and cheese. 6.95 Chili Dog - Served with our Pecos River Red Chili, freen onions, cheese and a dollop of sour cream. 8.95 World Famous Nolcheck's Bratwurst - With sauerkraut. 7.25 Corn Dog or Jalapeno Cheese Corn Dog - A deep fried delicacy! 2.95

All burgers are 100% fresh ground beef served on a Kaiser roll with lettuce, tomato, onion & pickles.

Juicy Lucy - A world famous recipe, this 1/2 pound burger has cheese in the middle. Add grilled onions on top - please use extreme caution when eating! 9.25 Fatty Juicy Lucy - 1/2 pound burger has cheese in the middle with jalapeno infused bacon and grilled onions. 9.50

44 taste | Summer 2016

Junior Juicy - 7.25 1/4 Pound Burger - 6.25 1/2 Pound Burger - 7.25 MacDaddy - Double cheese, double 1/4 pound, double bacon. 9.95 Veggie Burger - 7.95

LEFTY’S BAR & GRILL 231 6th Street Ketchum, ID (208) 726-2744 leftysbarandgrill.com

Lefty’s burgers are served on fresh bread baked daily. All burgers include a bag of chips and your choice of Swiss, American, Cheddar or Pepper jack cheese. Substitute Homemade Potato Salad or Fresh Cut Fries, $1.00. Monkey Fries or Onion Rings, $1.50. Side Salad, Cup of Soup or Chili, $2.00. Specialty Chips, $.75.

Pound of Wings

8.00

Chicken Strips *

6.75

1/2 lb. Lefty Cheeseburger

6.75

Tender breaded strips of chicken served with fries and your choice of ranch, BBQ or sweet and sour sauce.

1/3 lb. Little Lefty Cheeseburger

6.25

Tavern Battered Fish and Chips *

7.25

1/3 lb. Bacon Bleu Burger

7.50

Fried Pickles *

5.25

Bleu cheese dressing, bleu cheese crumbles, red onion, tomato, crisp lettuce and two strips of bacon.

Lightly breaded pickle spears served with fries, ranch and sweet and sour sauce.

Calamari Strips *

7.75

Breaded and served with fries, ranch, cocktail sauce and lemon.

6.75

1/3 lb. Kobe Burger

Shrimp Platter *

7.00

Chicken Cheese Burger

6.50

Lightly breaded shrimp served on a bed of fries with cocktail sauce, sweet and sour sauce and lemon.

Chicken Pesto Burger

7.00

Jalapeno Poppers *

6.25

Garden Burger

6.00

Mozzarella Cheese Sticks *

6.25

Pizza Bread **

3.75

Basket of Monkeys (A Local Favorite!)

3.50

Basket of Fresh Cut Fries

3.00

Basket of Onion Rings

3.50

Lefty’s burger sauce, red onion, tomato and crisp lettuce. Lefty’s burger sauce, red onion, tomato and crisp lettuce.

Lefty’s burger sauce, red onion, tomato and crisp lettuce.

Grilled marinated breast of chicken, Lefty’s burger sauce, red onion, tomato and crisp lettuce. Grilled marinated breast of chicken served with pesto sauce, tomato and crisp lettuce. For the “no meat lover” with Lefty’s burger sauce, red onion, tomato and crisp lettuce.

Grilled Cajun Sausage

Served on a hoagie roll with deli mustard, melted cheese and red onion.

6.00

Choose BBQ, Buffalo or Sweet and Spicy. Served with celery sticks and ranch or bleu cheese dressing.

Beer battered strips of cod served with fries, tartar and lemon.

Jalapenos stuffed with cream cheese served with fries and ranch or bleu cheese dressing. Served with fries and ranch or bleu cheese dressing. Marinara, cheese, pepperoni and onion on a split roll. Do not leave Ketchum without trying Monkeys! (Spicy Fries)

All sandwiches served hot with a bag of chips. Lefty’s uses our special cheese blend on all sandwiches unless otherwise stated. Substitute Homemade Potato Salad or Fresh-Cut Fries, $1.00. Monkey Fries or Onion Rings, $1.50. Side Salad, Cup of Soup or Chili, $2.00. Specialty Chips, $.75. Half: Whole:

Turkey Veg

6.00

11.25

Italian

6.00

11.25

Lefty’s Club

6.25

11.75

Reuben

6.25

11.75

Turkey and melted cheese topped with cucumbers, lettuce, tomatoes, red onion, pepperoncinis, Italian dressing and pepper. A local favorite!

Fresh cut Idaho bakers daily.

*Substitute Fries with Monkey Fries or Onion Rings for $1.00 **Create your own Pizza Bread. Choose any two toppings (add $.50 for each additional) 3.75

Light marinara sauce with mortadella, salami and melted cheese topped with lettuce, tomatoes, red onions, pepperoncinis, Italian dressing and pepper Turkey, ham and melted cheese topped with two strips of bacon, lettuce, tomato, red onion and mayo. Thinly sliced pastrami and melted swiss topped with kraut and house dressing.

Veggie

5.50

10.25

BLT

5.75

10.75

Cucumbers, lettuce, tomatoes, red onions, pepperoncinis, Italian dressing, pepper and topped with melted cheese. Tha classic! Crisp bacon, lettuce, tomato, mayo and melted cheese. Add fresh avocado for $.75 per half.

Roast Beef and Cheddar

6.25

11.75

The Classic Sub (Choose Turkey, Roast Beef or Ham) 6.00

11.25

Thinly sliced roast beef and melted Cheddar topped with lettuce, tomatoes, red onions and our homemade “horse sauce.” Get a side of the straight stuff to really make your hair rise! (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 like the Classic.

6.25

11.75

1/4 lb. Mini Lefty Cheeseburger with fries 4.75 • Pepperoni Pizza Bread 3.25 • Chicken Strips with fries 4.50 • Cheese Pizza Bread 3.00 • Baked Cheese Sandwich with fries 3.75 • Corn Dog with fries 3.00

Prices subject to change...

All salads served with Ranch, Blue Cheese, Italian, Balsamic or Raspberry Vinaigrette dressing on the side.

Grilled Chicken Salad

7.00

Lefty’s Cobb

7.25

Chef

7.00

House Salad

4.00

Mixed greens, cucumbers, red onions, celery and grape tomatoes topped with a grilled marinated breast of chicken. Mixed greens, chopped turkey, egg, grape tomatoes, cucumbers, bleu cheese crumbles, and freshly chopped bacon. Mixed greens, chopped turkey, ham, grape tomatoes, red onion, cucumbers, celery, pepperoni and a sprinkle of cheese. Mixed greens, grape tomatoes, red onion, cucumbers and celery.

Spinach Salad (small/large)

4.00 / 7.00

Fresh spinach topped with grape tomatoes, red onion, bleu cheese crumbles and craisins.

Cheeseburger Salad

7.25

Mixed greens, cucumbers, red onions, celery and grape tomatoes topped with a 1/3 lb. burger with your choice of cheese. Make it a 1/2 lb. for $.75 more!

Homemade Beef Chili cup/bowl

3.00 / 4.25

Soup of the Day cup/ bowl

2.75 / 3.75

Our own special recipe from scratch!

sunvalleymag.com/dining | taste 45

Pubs & Grills

MEN U G UI D E

Pubs & Grills

M E NU G UI D E

SAWTOOTH BREWERY 631 Warm Springs Road Ketchum, ID (208) 726-6803 sawtoothbrewery.com

appetizers

Beer Battered Stuffed Jalapeno Poppers $7 Wing Basket

Asian BBQ or Spicy Buffalo with Bleu Cheese $9

Charcuterie Meat & Cheese Plate

with Candied Pecans, Roasted Garlic, & Baguette $12

Loaded Nachos

with Black Beans, Jalapeno, Scallions, Sour Cream, Cheddar Cheese, Salsa $9 add Guacamole $1.5O add Chicken $4

soup & salad

Dressings: Herbed Lager Vinaigrette, Bleu Cheese, Ranch, Raspberty Balsamic Vinaigrette add Grilled Chicken to any salad $4

Soup of the Day Cup 53/Bowl $5 House Salad $5/$9 Baby Kale Caesar Salad

with Shredded Parmesan & House Croutons $6/S 10

Chop Salad

with Veggies & House Croutons $6/S 10

Spinach & Goat Cheese Salad with Candied Pecans, Cucumber, & Red Onion $6/$10

entrees

Bowtie Mac & 4-Cheese

with Mushrooms, Spinach S 10 add Grilled Chicken 54

Lager-Battered Cod Fish & Chips

served with Public House Fries & Broccoli Slaw 2 piece $13

3 piece $16

Idaho Bison Meatloaf

with Mushroom Gravy, Crispy Onions, Steamed Vegetables, Loaded Baked Potato $15

burgers

Served with Public House Fries or Tater Tots Substitute Loaded Baked Potato, Soup of the Day, House Salad, orMac & 4-Cheese $1.75

Idaho Elk Burger

1/31b. with Smoked Cheddar, Crispy Onion, Lettuce, Tomato $12

Public House Burger

1/2 1b. with Lettuce, Tomato, Onion $9 Add Bleu, Pepper-jack. Cheddar. Swiss $1 Add Bacon $I.5O

Southwest Burger

1/2 1b. with Pepper Jack Cheese, Jalapeno, Guacamole $12

Breakfast Burger

sandwiches

1/2 1b. with Bacon, Fried Egg, Avocado, Cheddar Cheese $13

Sweet-Hot Chicken Sandwich

Served with Public House Fries or Tater Tots Substitute Loaded Baked Potato, Soup of the Day, House Salad, or Mac & 4-Cheese $1.75

Provolone, Pineapple-Jalapeno Salsa, Challah $11.50

Reuben

IPA-B raised Corned Beef, Kraut, Thousand-Island Dressing, Swiss Cheese, Rye BreadS $11

Grilled Portobello Mushroom

with Spinach, Pesto, Red Pepper, Provolone, on Focaccia Bread $8

Mug Clubber

with Turkey, Bacon, Tomato, Lettuce, Provolone, on Sourdough Bread $11

bratwurst Buffalo Bratwurst

Topped with Goat Cheese, Crispy Prosciutto, Lemon-Herb Aioli $9

Pork & Veal Sausage

with Cream Cheese, Grilled Onion $8

kids menu

sides

1/4 Burger with Fries $5 add Cheese $.5O

Broccoli Slaw $3 • Loaded Baked Potato $5

Bowtie Mac & Cheese $5

Public House Fries $4 • Tater Tots $4 Mac & 4 -Cheese $5 46 taste | Summer 2016

For kids 12 and under

1 Piece Fish and Chips $5

Grilled Cheese with Fries $5

dessert

Beer Float Glass Price + $1.50 Root Beer Float $4.50 Last Chair Stout Bread Pudding $6.50 Oven Baked Brownie with Ice Cream $7 Graham’s Six Grapes Port 187.5mL bottle $8

drinks

Grand Teton Root Beer pint $3 Soft Drinks

Coke, Diet Coke, Sprite, Dr. Pepper, Soda Water, Lemonade, Iced Tea Glass $2

Omission Lager or Pale Ale 12oz Bottle $4.25 O’Doul’s NA Bottle 12oz Bottle $3

BEeRS Always On Tap

Public House Lager Sunnyside Session Wheat Flow Trail Pale Ale Free Solo Pale Ale False Summit Amber Ale Freeheeler Rye IPA Last Chair Stout Seasonal Mustache Ride Black Rye IPA Dawn Patrol Coffee IPA Out Cold Winter Ale Snowyside Belgian Blonde

Guest Taps Beer, cider, and kambucha list is displayed above the bar

happy hour Daily from 4-6pm! $1 off all drafts $4 off pitchers

beer to go Most taps available in 32 or 64 oz. Crowlers or Growlers! Beer available in beer fridge by 22 oz. bottle, case, or 4 pack for $16

ELKHORN GRILLE 100 Badeyana Dr. Sun Valley, ID (208) 622-2820 sunvalley.com/dining

Starters Soup of the Day 9 sun valley soft roll

Grilled Shrimp Cocktail 11

herb salad, glass noddle, ginger cocktail sauce

Fresh Baked Pretzel 9

beer cheddar dip, grilled onion

Green Salad 8

garden vegetables, garlic crouton, house ranch, blue cheese dressing or house vinaigrette

Caesar Salad 9

parmesan, garlic croutons, marinated olives, red peppers add grilled salmon 5 | add grilled chicken 3

Sandwiches

served with choice of house salad or fries

Traditional Clubhouse Sandwich 12

ham, turkey, bacon, lettuce, tomato, black pepper mayo

Open Face Tuna Melt 11

albacore tuna salad, sharp cheddar, nine-grain bread

Chicken Salad Sandwich 11

curried chicken, green grapes, toasted almonds, sourdough

Half Sandwich & Soup 11 any sandwich with a cup of soup

Elkhorn Burger 13

ground sirloin, lettuce, tomato, choice of provolone, cheddar, swiss, or gorgonzola add bacon and onions 2

Nathanâ&#x20AC;&#x2122;s Hot Dog 9

chicago style nathanâ&#x20AC;&#x2122;s organic hot dog, sport peppers, tomato, relish

Bratwurst 9

house braised sourkraut, grilled onions

sunvalleymag.com/dining | taste 47

Pubs & Grills

MEN U G UI D E

Mediterranean

M E NU G UI D E

TOWN SQUARE TAVERN 360 N. East Avenue Ketchum, ID (208) 726-6969

Town Square Tavern

ketchumtavern.com

Mezze soups & Salad grilled Radicchio Salad

Plate 9

manchego, bacon, and egg

Tavern Lamb burger

Baby Kale Salad

smoked trout, parma cheese, almonds, grapefruit

Tavern Salad

Shepherd’s Salad

Idaho farro & Spinach

wild mushrooms, grilled halloumi, and hazelnut dressing

poached shrimp, goat cheese aioli

“Triad” of dips w/ Warm Pita roasted eggplant, roasted red pepper, zatar hummus

grilled pork chop Tunis spiced Chicken

with risotto, lemon & olive one leg/thigh two legs/thighs

15 19

Fresh bucatini

tomatoes, garlic, basil, evoo & fresh ricotta

fresh Linguine Idaho Trout

and salsa verde

Sweet 7

spicy curried corn

Chocolate Ice box cake

Truffle Fries

with whiskey caramel

olive oil cake with vanilla ice cream and brandy cherries

lemon pellegrino float

Grilled Shishito Peppers

with lemon-lavendar ice cream

Grilled moroccan eggplant with mustard vinaigrette

Key lime pie with mascarpone cream

grilled asparagus

lemon pudding cake

tahini vinaigrette

boysenberry compote

brussels sprouts with red pepper flakes, roasted garlic & balsamic reduction

pickled onions, arugula, grilled mushrooms, vinaigrette

Side 6

with greek yogurt and evoo

duck confit, garlic, butter, shiitake & fresh sage

green olive tapenade, roasted tomatoes & spicy curried corn

warm spiced french lentils

greek Braised Chicken Legs

grilled sultan steak

Roasted cauliflower

hummus, cucumber & yogurt

seasonal soup

Crisp Onions Harissa Aioli

tomato morel sugo

arugula, roasted beets, pickled onions, pistachios, feta cheese and mint

Fresh corn cakes

slow cooked Beef Short ribs lebanese style vegetable slaw with risotto

butter leaf, bacon, blue cheese with mustard vinaigrette

Ice Cream 1 scoop - 4 2 scoops - 8

Reservations: ketchumtavern.com | 208.726.6969 360 N. East Avenue, Ketchum | Across from Ketchum Town Square 48 taste | Summer 2016

bacon, tillamook white cheddar, harissa aioli & ciabatta bun

BALD MOUNTAIN PIZZA & PASTA Sun Valley Resort Sun Valley, ID (208) 622-2143 sunvalley.com/dining

APPETIZERS & SALADS MOZZARELLA STICKS 7

CAPRESE SALAD 13

beer battered cheese sticks, marinara sauce

heirloom tomato, mozzarella, basil, evoo, balsamic reduction

CRISPY WINGS 10

ORIGINAL HOUSE SALAD 10

(10) chicken wings, carrots, celery sticks SAUCES: parmesan garlic, bbq or buffalo

baby mixed greens, cucumber, tomato, choice of ranch, blue cheese or balsamic vinaigrette

MEDITERRANEAN HUMMUS 10

CAESAR SALAD 12

lemon, roasted garlic, evoo, kalamata olives, carrots, celery, grilled pita

crisp romaine lettuce, croutons, caesar dressing

CLASSIC BRUSCHETTA 10

FENNEL APPLE SALAD 13

grilled crostini, roma tomato, evoo, fresh basil, garlic, balsamic reduction

mixed greens, romaine hearts, sliced apples, candied walnuts, red onion, white cheddar, tossed in our blood orange vinaigrette

SPINACH ARTICHOKE DIP 10

GREEK SALAD 14

parmigiano, asiago, pecorino romano, roasted garlic, artichoke hearts, spinach, grilled pita

red onion, kalamata olives, cucumber, roasted sevillo tomato, feta, romaine hearts, lemon oregano vinaigrette

PIZZA & CALZONES BALD MOUNTAIN 29

(8” personal 15) italian sausage, pepperoni, roasted garlic, olives, bell peppers

SMOKED PULLED PORK & GOUDA 27 (8” personal 14)

IDAHO 25

WILD MUSHROOM 25

fire braised pork shoulder, yellow onion, roasted red pepper, gouda

(8” personal 13) Idaho potato, bacon, alfredo sauce, chives, white cheddar, sour cream BBQ CHICKEN 27

(8” personal 14) spicy barbeque sauce, chicken, red onion, jalapeño, cilantro, mushroom

(8” personal 13) roasted portobello, cremini, button mushrooms, caramelized onion, roasted garlic, alfredo sauce CARNIVORO 29

(8” personal 15) pepperoni, bacon, sausage,canadian bacon, salami PHILLY FLYER 27

(8” personal 14) sliced steak, mushrooms, peppers, carmelized onion, alfredo sauce, classic cheese sauce

HAWAIIAN 24

(8” personal 12) canadian bacon, pineapple MARGARITA 24

(8” personal 12) roma tomato, basil, fresh mozzarella

(16” Pizza serves 3–4 ppl *10” GF dough available by Cloverstone 4)

CALZONE NAPOLETANO 11

BYO CALZONE 13

mozzarella, ricotta, parmigiana, asiago, romano cheeses, genoa salami, sopressata served with marinara

mozzarella, ricotta, parmigiana, asiago, romano cheeses plus your choice of three selections from our list of pizza toppings, served with marinara

BUILD YOUR OWN PIZZA Start with crust, add sauce, five-blend cheese 9/19 Chicken Canadian bacon Italian Sausage Pepperoni

Salami Bacon Anchovies Sliced Steak

Each additional topping Jalapenos Mushrooms Onion Black Olives

8” 1.00

Pineapple Roasted Garlic Caramelized Onions Tomato

16” 2.00 Bell Peppers Fresh Basil

PASTA SPAGHETTI & MEATBALLS 16

GRILLED CHICKEN ALFREDO 16

spaghetti, marinara, meatballs

fettuccine, alfredo, grilled chicken

SHRIMP SCAMPI 17 linguine, shrimp, garlic, shallots, white wine, fresh basil, cherry tomato sunvalleymag.com/dining | taste 49

Mediterranean

MEN U G UI D E

Mediterranean

M E NU G UI D E

RICO’S AUTHENTIC ITALIAN 200 Main Street Ketchum, ID (208) 726-RICO (7426) ricospizzaandpasta.com

STARTERS

Spinach & Artichoke Dip Bacon, brie, Monterey Jack, cream, cayenne and crostini. 9.75

Clams

Cream, garlic, white wine, capers, lemon juice, olive oil , herbs and spices, garlic bread. 14.75

Burrata with Roasted Tomatoes

Basil pesto, taggiasca olive with extra virgin olive. 8.75

PASTA & DINNERS

Caprese Bread

Served with toasted garlic bread.

Fresh mozzarella, basil, tomato and capers drizzled with balsamic dressing. 8.75

Garlic Bread

Herbed garlic butter on toasted baguette, topped with parmesan cheese served with marinara. 5.75

Cheezy Garlic Bread

Herbed garlic butter on toasted baguette, smothered in melted mozzarella. 6.75

SALADS & SOUP House Salad

“Rico’s Wedge”

Mixed greens, diced tomato, red onion, garbanzo beans and croutons tossed with our homemade creamy Italian vinaigrette. Small – 5.75 Large – 8.75

RICO’s own twist on everyone’s favorite! Heart of romaine, bacon, gorgonzola and tomato with RICO’s signature blue cheese dressing. 7.75

Dolce Matto

Classic Caesar

Candied pecans, dried cranberries and baby greens tossed with our homemade sweet balsamic dressing and topped with gorgonzola cheese. Small – 7.75 Large – 10.75

Citrus Spinach

Romaine lettuce, croutons and fresh parmesan cheese tossed in our homemade classic Caesar dressing. Small – 6.75 Large – 9.75 Add chicken – 4.75 Add smoked salmon – 4.75

Fresh spinach, mushroom, red onion, feta cheese and candied pecans tossed with our homemade gingercitrus vinaigrette. Small – 7.75 Large – 10.75

Caprese Salad

Shrimp and Mango

Traditional homemade chilled vegetable soup served with a dollop of sour cream. Cup – 5.25 Bowl – 8.25

Springs greens, snow peas, artichoke hearts, radish tossed with fresh mango vinaigrette. Small – 8.75 Large – 11.75

Fresh mozzarella, basil, tomato, capers, drizzled with balsamic dressing. 8.75

Gazpacho

Mild Italian sausage served with homemade marinara sauce over linguine. 14.75

Vegetarian Marinara Yellow bell peppers, fresh fennel, carrots, onion, celery, fresh basil, taggiasca with linguine. 12.75

Meatball Marinara

Fresh Spinach – No Charge Spaghetti Squash – $3.00 Gluten Free Pasta – $3.00

Vegetable stock, balsamic vinegar, extra virgin olive oil, fresh basil, parmesan cheese with linguine. 14.75

Chicken Parmesan

Breaded chicken breast baked with marinara sauce & cheese, side of pasta with marinara and broccoli. 16.75

Eggplant Parmesan

Limone

Puttanesca

Lemon infused white wine sauce with chicken, mushroom, garlic and capers, tossed with fettuccine. 15.75

Italian Flag Ravioli

Your choice of meat or cheese ravioli with a trio of sauces: marinara, pesto and cream. 14.75

Mac ‘n’ Cheese

Gorganzola cheese, chedder cheese, cream, bread crumbs, garlic, cavatappi pasta. 12.75 Additonal ingredients – 1.50

Spezia Della Vita

Shrimp or link sausage, mushroom, red onion, garlic and zucchini in a spicy cream sauce tossed with linguine. 16.75 Clams in a white wine cream sauce with mushroom, garlic and leeks, served over linguine. 16.75

Pasta Substitutions

Pesto with Summer Tomato Salsa

Two oversized spicy meatballs served with our homemade marinara sauce over linguine. 14.75 Add to the above marinara’s: mushrooms – 1.50 zucchini – 1.50

Clams Bianco

Greek Salad

Romaine lettuce, tomato, red onion, kalamata olive, artichoke heart and feta cheese dressed with lemonoregano vinaigrette. Small – 7.75 Large – 10.75

Italian Sausage Marinara

Chicken Marsala

A hand-crusted chicken breast, caramelized onions and mushrooms with a traditional Marsala sauce and served over linguini. 18.75

Eggplant layered and baked with marinara sauce and cheese, side of pasta with marinara with broccoli. 16.75 Whole peeled tomatoes, garlic, anchovy, red chili flake, taggiasca olive, capers. 14.75

Tagliata with Arugula

Grilled seasoned flat iron steak served over arugala with balsamic dressing and shaved fresh parmesan 20.75

Lasagne

Rico’s Bolognese sauce, ricotta, grated parmesan romano, fresh mozzarella, extra virgin olive oil and fresh basil. 13.75

Bolognese

Ground beef, ground pork, whole tomatoes, onions, carrots, celery, garlic, oregano, fresh basil, chili flakes with penne. 14.75

Fettuccine Alfredo

Using clarified butter, traditional alfredo sauce tossed with fettuccine. 13.75 Add chicken – 4.75 Add shrimp – 4.75

SPECIALTY PIZZA

Original • Thin Crust Gluten Free Crust Courtesy of Cloverstone Gluten Free Bakery (10” only, add $4) 10” Single 13.75

12” Medium 17.75

16” Family 22.75

Margherita - A local’s favorite with RICO’s homemade pizza sauce, fresh basil, fresh mozzarella and topped with Roma tomato. Carni - Homemade sausage, pepperoni, ham, onion, garlic. Verdi - Pesto, goat cheese, fresh tomato, kalamata olive Columbo - Pepperoni, sausage, mushroom, green bell pepper, black olive. Pollo - Chicken, garlic, jalapeno, cilantro, tomato. Bianca - Ranch dressing, bacon, chicken, mushroom, leeks. Rojo - BBQ sauce, chicken, smoked gouda, red onion, cilantro. Athena - Spinach, kalamata olive, artichoke heart, feta cheese. Umbria - Mushroom, green bell pepper, black olive, red onion. Baresi - Classic Italian flavors of olive oil, gorgonzola, parmesan, zucchini, roasted red pepper. 50 taste | Summer 2016

DESPO’S

Corner of 4th Street & Washington Ketchum, ID (208) 726-3068 despossv.com

Despo’s Favorites

Specialty Burritos

Premium ground beef slowly simmered in a mild red chile sauce served in “mixta tortillas” (cheese melted in a flour tortilla and wrapped around a crispy corn tortilla) with lettuce, cheese and tomatoes (1) 5.99 … (2) 10.99

Lightly breaded wild Alaskan cod, cheese, guacamole, lettuce and salsa rolled in a soft flour tortilla, served with rice and beans 11.99 served wet enchilada style add .99

Texas Taco

Steak Tampiqueña

Marinated charbroiled steak served with a cheese enchilada, rice, beans, guacamole and a choice of tortillas 18.99

Steak Arrachera

Marinated charbroiled steak served with sautéed onions, grilled jalapeño, guacamole, beans, rice and choice of tortillas 17.99

Pacific Cod Burrito

Maximo Burrito

Slow roasted pork folded in a flour tortilla with rice, black beans, lettuce, tomatoes, cheese, sour cream, guacamole and salsa served wet enchilada style 13.99

Pollo al Carbon Burrito

Shrimp Diabla

Charbroiled marinated chicken breast, guacamole, lettuce, cheese, tomatoes and salsa rolled in a soft flour tortilla served with rice and beans 11.99 served wet enchilada style add .99

Shrimp Carbon

Charbroiled marinated steak, guacamole, salsa, cheese and tomatoes rolled in a soft flour tortilla served with rice and beans 13.99 served wet enchilada style add .99

Tortilla Soup

Soft flour tortilla folded around black beans, rice, lettuce, tomatoes, cheese, salsa, guacamole, sour cream, onion, cilantro and jalapeños served wet enchilada style 9.99

Mexican shrimp, onions and mushrooms sautéed in a spicy red chili sauce served with beans, rice and choice of tortillas Shrimp 17.99 … Chicken 12.99 Charbroiled Mexican shrimp – never farm raised – basted with butter, garlic and seasonings served with cilantro, tomatoes, limes, avocado slices, rice and beans, choice of tortillas 17.99 (split plate charge 1.50) Ancho chiles and chicken stock served with traditional condiments: cilantro, tomatoes, onions, limes, avocado slices and spicy tortilla croutons. Large 8.99 …½ Bowl 6.99 … Cup (no condiments) 3.99 Chile Relleno (Vegetarian) Contains Flour Fresh, large poblano chile stuffed with Monterey Jack cheese, dipped in a light egg batter and fried to a golden brown and served with a mild ranchero sauce, rice and beans CAN BE HOT! 9.99

Carnitas

Pork Carnitas

Slow roasted pork served with cilantro, tomatoes, limes, avocado slices, rice and beans, choice of tortillas 13.99

Chicken Carnitas

Charbroiled marinated chicken breast served with cilantro, tomatoes, limes, avocado slices, rice and beans, choice of tortillas 13.99

Beef Carnitas

Charbroiled marinated steak served with tomatoes, cilantro, onion, avocado slices, lime, rice and beans, choice of tortillas 17.99

Street Style Tacos

Add Rice and Beans 1.99

Pollo Taco

Charbroiled marinated chicken breast served with avocado salsa, cilantro, onions and queso fresco (1) 5.99 … (2) 10.99

Pork Carnitas Taco

Slow roasted pork served with avocado salsa, cilantro, onions and queso fresco (1) 5.99 … (2) 10.99

Carne Asada Taco

Charbroiled marinated steak served with avocado salsa, cilantro, onions and queso fresco (1) 5.99 … (2) 10.99

Shrimp Taco

Charbroiled Mexican shrimp – never farm raised – served with jalapeño tartar sauce, tomatoes, queso fresco, cabbage and limes (1) 7.99 … (2) 14.99

Mahi Mahi Taco

Charbroiled mahi mahi served with jalapeño tartar sauce, tomatoes, queso fresco, cabbage and limes (1) 6.99 … (2) 12.99

Pacific Cod Taco

Lightly breaded Alaskan cod served with chipotle tartar sauce, tomatoes, queso fresco, cabbage and limes (1) 5.99 … (2) 10.99

Carne Asada Burrito

Richard Burrito (Vegetarian)

Zucchini Burrito (Vegan)

Charbroiled marinated zucchini, black beans, rice, lettuce, tomatoes, avocado slices and salsa rolled in a soft four tortilla 9.99 served wet enchilada style add .99 add cheese .79

Mahi Mahi Burrito

Charbroiled mahi mahi, cheese, guacamole, lettuce and salsa rolled in a soft flour tortilla served with rice and beans 13.99 served wet enchilada style add .99

Shrimp Burrito

Charbroiled Mexican shrimp – never farm raised – with guacamole, lettuce, cheese and salsa rolled in a soft flour tortilla and served with rice and beans 17.99 served wet enchilada style add .99

Chimichanga

Crisp rolled flour tortilla filled with charbroiled marinated chicken breast and Monterey Jack cheese served on a bed of lettuce topped with sour cream and guacamole with rice and beans 11.99 served wet enchilada style add .99

Salads

Dinner Salad

Fresh crisp romaine lettuce, tomatoes and queso fresco topped with tortilla croutons served with our house dressing on the side 4.99

K.M.T.

Fresh crisp romaine lettuce, rice, black beans, guacamole, tomatoes, onions, queso fresco and cilantro topped with tortilla croutons with house dressing on side 6.99 Add Any of the Following Items: Charbroiled Zucchini 2.99, Charbroiled Chicken 4.99, Carne Asada 6.99, Charbroiled Shrimp 9.99, Charbroiled Mahi Mahi 6.99

Quesadillas

A folded flour tortilla with melted cheese served with guacamole and sour cream. Your choice of: Plain Cheese, Charbroiled Chicken Breast, Shredded Chicken, Premium Ground Beef, Veggie – Black Bean, Zucchini, Rice

Tostadas

Crisp, flat tortilla covered with beans and topped with shredded lettuce, guacamole, sour cream, tomatoes and queso fresco. Choice of Charbroiled Chicken Breast, Shredded Chicken, Ground Beef, Veggie – Black Bean, Zucchini, Rice, Bean

Enchiladas

Gluten free sauce available on request. Please specify with red or green sauce. Add rice and beans 1.99. Add sour cream .99. Add guacamole 1.29. Onions on request. Choice of cheese, shredded chicken, or shredded beef. sunvalleymag.com/dining | taste 51

Latin American

MEN U G UI D E

Latin American

M EN U GUI D E

JHONY’S PERUVIAN CUISINE 200 East 6th Street Ketchum, ID (208) 928-7929 jhonys.com

Great Beginnings Peruvian Cebiche (Ceviche)

14.

SpecialwHouse

Fresh red snapper marinated in citrus, “Leche de Tigre” and ají limo peppers.

Peruvian Tamales

10.

Causa

12. Whipped Peruvian potatoes with king crab

Papas a la Huancaina 9. Baked fingerling potatoes, yellow peppers, garlic, herbs, and Parmigiano-Reggiano Yuquitas Fritas

With Huancaina sauce

Grilled Artichoke Sopa del Dia 5.

12.

Pollo a la Brasa 1/4 chicken (dark or white) 1/2 chicken 20.

15.

Peruvian rotisserie chicken, broiled over chunks of oak charcoal, served with homestyle papas fritas.

Main Courses

Choros a la Chalaca 14. Mussels marinated in lime juice and olive oil, chopped onion, tomato and cilantro.

Salads

Parihuela 22. Peruvian fresh seafood soup, not unlike Bouillabaisse or Cioppino, including fresh fish, mussels, calamari, shrimp, tomato broth and Peruvian ají panca and ají amarillo chilis Lomo Saltado 18. Stir-fried Black Angus flat iron steak, sautéed with soy sauce, onions, tomatoes, garlic and cilantro, served with papas fritas or rice.

Jhony’s Quinoa Salad 11. White and red quinona, herbs, cherry tomatoes, mushrooms and house dressing

Ají de Gallina

Caprese Salad

Arroz Chaufa

10.

Gorgonzola Beet Salad 10. Organic greens, Gorgonzola cheese and balsamic vinaigrette. Grilled Chicken Salad 15. Rotisserie chicken, avocado, scallions, roast bell peppers and house dressing. Grilled Salmon Caesar Salad

18. Hearts of romaine, capers, red onion, cherry tomatoes, Parmigiano-Reggiano.

52 taste | Summer 2016

14. Shredded chicken breast in a creamy yellow pepper sauce with rice and egg. market price. Peruvian fried rice with scallions, red onion, mushrooms and roast peppers, cooked with seafood, beef or chicken.

Jhony’s Desserts House-made Ice Cream 3. Crema Volteada 5. Suspiro a la Limeña 7.

KB’s 260 N. Main St., Ketchum, 121 N. Main St., Hailey, 1520 Fillmore St., Twin Falls, 117 Main Ave. East, Twin Falls, 616 N. 3rd St., McCall,

ID ID ID ID ID

(208) (208) (208) (208) (208)

928-6955 788-7217 733-5194 733-1054 634-5500

kbsunvalley.com

“GOOD PEOPLE, KIND BURRITOS”

sunvalleymag.com/dining | taste 53

Latin American

MEN U G UI D E

M E NU G UI D E Asian

DANG’S THAI CUISINE 310 N. Main Street Hailey, ID (208) 928-7111 dangthaicuisine.com

C h e f ’s S p e c i a l R o l l s

Lobster Bomb 21.95 Deep fried lobster meat, asparagus, avocado, topped with crabstick and three kinds of special sauce with tobiko. Chef Roll 17.95 Shrimp tempura, eel, cream cheese, avocado, masago, and scallion, topped with deep fried red snapper, flake tempure, eel sauce, spicy mayo and tobiko. Sex on the Moon 15.95 Shrimp tempura, eel, cream cheese, avocado, masago, scallion and topped with tuna, tempura flake, eel sause, spicy mayo and tobiko with ground peanuts.

Sea of Love 15.95 Spicy tuna, asparagus, avocado, topped with seared tuna, tempura flake, scallion, tobiko, and special sauce. Hailey Roll 15.95 Deep fried snapper, eel, shrimp, spicy mayo, topped with avocado, eel sauce, and masago. Snow White Roll 15.95 Blue crab meat, crabstick, tempura, cream cheese, scallion, masago, topped with tempura flakes, eel sauce, and spicy mayo. First Love Roll 15.95 Soft shell crab, eel, asparagus, avocado, scallion, masago, topped with tuna, and tempura flakes. Dirty Old Man 15.95 Shrimp tempura, cucumber, crabstick topped with spicy tuna, spicy sauce, scallion, and masago.

Miracle Roll 14.95 Tuna, yellowtail, salmon, avocado, cucumber, scallion, masago and wrapped in soy paper. Dynamite Roll 15.95 California roll topped with baked squid, scallops, snapper, crab and special sauce. Topped with scallion and tobiko. Yummy Roll 12.95 Shrimp tempura, avocado, asparagus, topped with crabstick, tempura flakes and special sauce. Shrimp Double Shrimp 14.95 Shrimp tempura, avocado, cucumber, topped with cooked shrimp and eel sauce.

Choice of: Chicken, Beef, Pork, Tofu/Vegetables, Shrimp, Combination seafood: shrimp, squid, scallops 10.00 to 15.00

S ou p

Tom Yam (Hot & Sour Soup) Onions, tomatoes, cilantro, lime juice, lemon grass, chill paste, kaffir leaves, mushrooms. Tom Kah Onions, tomatoes, cilantro, lime juice,lemon grass, galanga, kaffir leaves,coconut milk, mushrooms. Thai Noodle Soup Noodle, green onions, bean sprouts, garlic, cilantro in broth. Silver Noodle Soup Silver noodle, green onions, bean sprouts garlic, cilantro in broth.

Imperial Tofu 12.00 Stir fried tofu with vegetables in gravy sauce. Snow Pea Shrimp 15.00 Snow pea and carrots. Sizzling Beef 15.00 Stir fried marinated beef in special sauce, pineapple, tomatoes, sesame seed, carrots and onions. Roasted Duck Curry 15.00 Duck, pineapple, basil leaves, tomatoes, bell peppers,coconut milk in a red curry sauce.

Salad

Thai Salad Lettuce, tomatoes, cucumbers, mushroom, carrots, served with a Thai peanut sauce. Spicy Salad (Yam) Cucumbers, onion, tomatoes, lime juice, lemon grass, cilantro, carrots, chili paste served on a bed of lettuce. Spicy Shrimp Salad Seafood Spicy Salad Silver Noodle Salad Silver noodles, tomatoes, peanuts, chili, onions, cilantro, carrots, lime juice.

C h e f ’s S p e c i a l Chili Pasta Shrimp 15.00 Stir fried shrimp, onions, mushroom, bell pepper, roasted peanuts, carrots in chili paste. Pineapple Shrimp 15.00 Stir fried shrimp, pineapple, onion, carrots, mushroom, bell pepper, cashew nut in sweet chili sauce. Red Curry Fish 15.00 Grilled salmon, bamboo shoot, basil, peacarrots, bell pepper, in a red curry sauce. Pla Sam Rod 15.00 Grilled salmon, pineapple, mushrooms, onions, bell pepper, basil, chili and tomato.

Curr i e s

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. Green Curry Bamboo shoot, bell pepper, basil, pea-carrots, green beans, coconut milk. Yellow Curry Potato, onions, carrots, coconut milk. Massaman Curry Onions, potatoes, coconut milk. Panang Curry Bell pepper, ground peanut, kaffir leaves, coconut milk.

Mango Chicken 15.00 Mango, carrot, mushrooms, onions, bell pepper in sweet chili sauce. Yellow Seafood Plate 15.00 Seafood combination, celery, bell pepper, mushrooms, onions, egg stir fried in a yellow curry sauce. Seafood Samrod 15.00 Seafood combination, asparagus in a sweet and spicy sauce.

Choice of: Chicken, Beef, Pork, Tofu/Vegetables, Shrimp, Combination seafood: shrimp, squid, scallops 10.00 to 15.00

S t i r - F ry

Thai Basil Basil, bell peppers, fresh chilis, onions, green beans, garlic, mushrooms, carrots. Fresh Ginger Shredded fresh ginger, onions, mushrooms, bell peppers. Garlic and Pepper Onions, mushrooms, garlic, peppers. Broccoli in Oyster Sauce Sweet and Sour Carrots, mushrooms, tomatoes, pineapple, bell peppers, onions. Special Thai Peanut Sauce Stir fried meat in curry sauce, steamed vegetables, topped with a peanut sauce. Mixed Vegetables Cashew Nut Cashew nuts, onions, mushrooms, bell peppers, chili paste. Baby Corn and Mushroom Baby corn, mushrooms, onions, bell peppers, carrots.

54 taste | Summer 2016

Noodles

Pad Thai Stir fried noodle, shrimp, chicken, egg, bean sprouts, green onions, ground peanuts. Pad See Ew Wide noodle, broccoli, egg, carrots, stir fried in a black soy sauce. Rad Na Wide noodle, broccoli in a gravy sauce. Pad Kee Mao Wide noodle, basil, onions, mushrooms, green beans, carrots, bell peppers, stir fry in a spicy sauce. Pad Woon Sen Stir fried silver noodle, egg, and vegetables. Chicken Noodle Stir fried wide noodle, egg, ground peanut, green onions on a bed of lettuce.

Ri c e

Thai Fried Rice Onions, tomatoes, egg, cilantro, pea-carrots. Spicy Fried Rice Onions, bell peppers, green beans, basil, mushrooms, carrots in a spicy sauce. Golden Fried Rice Onions, tomatoes, egg, pea-carrots, cilantro, yellow curry powder. Pineapple Fried Rice Chicken, shrimp, pineapple, cashew nuts, tomatoes, onions, raisins, egg and cilantro, bell peppers. Steamed Rice Teriyaki Choice of Chicken, Beef or Pork 11 .95 Shrimp 12.95 Seafood 15.00

Dang’s Specials Also Available!

MEN U G UI D E Asian

CHINA PANDA 515 North East Ave. Ketchum, ID (208) 726-3591 chinapandasv.com

Appetizers

1. Pot Stickers (8) ...................................................................6.95 2. Egg Rolls (2) .......................................................................3.75 3. Spring Rolls (3) ...................................................................3.75 4. Crab Cheese Puffs (6).........................................................6.95 5. Fried Dumplings (8) ...........................................................7.95 6. Fried Prawns (6).................................................................8.95 7. Pork & Seeds......................................................................6.95

Soups

For One

For Two

8. Seafood w/Bean Curd Soup .................................3.95.......7.50 9. Crispy Rice Soup ..................................................3.95.......7.50 10. Hot & Sour Soup* ..............................................3.75.......7.00 11. Won Ton Soup ...................................................3.50.......6.50 12. Egg Flower Soup ................................................3.25.......6.00

Fried Rice or Chow Mein (Soft or Crispy Noodle)

13. Vegetable Fried Rice or Chow Mein........................8.95/9.95 14. Fried Rice or Chow Mein (Choice of Pork, Chicken or Beef)...........................9.95/10.95 15. Shrimp Fried Rice or Chow Mein..........................10.95/11.95 16. Combination Fried Rice or Chow Mein.................10.95/11.95

Egg Foo Young (w. White Rice)

17. Vegetable Egg Foo Young.................................................11.95 18. Chicken Egg Foo Young ....................................................12.95 19. BBQ Pork Egg Foo Young .................................................12.95 20. Shrimp Egg Foo Young .....................................................13.95

Vegetables (w. White Rice)

21. Vegetable Moo Shu (w/4 Pancakes) ................................11.95 22. Three Fairy Tales (Black Mushroom, Bamboo Shoot & Snow Peas) ..................10.95 23. Monk Dream (Vegetable Deluxe) ....................................9.95 24. Broccoli w/Oyster Sauce ..................................................9.95 25. Ma Pao Bean Curd* .........................................................10.95 26. Dried Cooked Green Bean (Seasonal)* ............................10.95 27. Hoonan Tofu* ..................................................................10.95

Chicken

(w. White Rice)

28. Sweet & Sour Chicken......................................................11.95 29. Snow White Chicken ........................................................11.95 30. Kung Pao Chicken* ..........................................................11.95 31. Broccoli Chicken ..............................................................11.95 32. Moo Shu Chicken (w/4 Pancakes)....................................12.95 33. Mandarin Spicy Chicken* ................................................11.95 34. Almond or Cashew Chicken .............................................11.95 36. The General’s Chicken* ...................................................12.95 37. Curry Chicken* ................................................................11.95 38. Lemon Chicken ................................................................11.95 39. Szechwan Chicken* .........................................................11.95 40. Hoonan Chicken*.............................................................11.95 41. Orange Chicken*..............................................................12.95 * Indicates Hot & Spicy *Prices Subject to Change without Notice

Pork

(w. White Rice)

42. Sweet & Sour Pork ...........................................................11.95 43. Moo Shu Pork (w/4 Pancakes) .........................................12.95 44. Yu-Shong Pork (Shredded Pork w/Garlic Sauce) ..............11.95 45. Twice Cooked Pork* ........................................................11.95 46. Pork w/Mushroom and Bamboo Shoot ...........................12.95 47. BBQ Pork w/Vegetables ...................................................11.95 48. Hoonan Pork* ..................................................................11.95

Beef

(w. White Rice)

49. Sizzling Beef w/Scallops ...................................................15.95 50. Mongolian Beef ...............................................................12.95 51. Kung Pao Beef*................................................................12.95 53. Beef w/Green Beans ........................................................12.95 54. Broccoli Beef ....................................................................12.95 55. Hoonan Beef* ..................................................................12.95 56. Peking Beef* ....................................................................13.95 57. Beef w/Bamboo Shoot & Black Mushrooms ...................13.95 58. Beef w/Snow Peas ...........................................................12.95 60. Orange Beef* ...................................................................13.95

Seafood

(w. White Rice)

61. Sizzling Happy Family ......................................................16.95 62. Sweet & Sour Shrimp.......................................................13.95 63. Kung Pao Shrimp* ...........................................................13.95 66. Shrimp w/Lobster Sauce..................................................13.95 67. Mandarin Spicy Shrimp* .................................................13.95 68. Yu-Shong Shrimp and Scallops*.......................................14.95 69. Three Ingredients (Shrimp, Scallops, Chicken) ................14.95 70. Moo Shu Shrimp (w/4 Pancakes).....................................13.95 71. Kung Pao Scallops* .........................................................14.95 72. Shrimp w/Vegetables ......................................................13.95 73. Shrimp w/Snow Peas .......................................................13.95 74. Hoonan Shrimp*..............................................................13.95 75. Cashew Shrimp ................................................................13.95

Family Style Dinner

(Minimum Service for Two Persons)

Combination (A).........................................................16.95/Person Won Ton Soup – Egg Rolls – Crap Cheese Puff Sweet & Sour Pork – Cashew Chicken – Pork Fried Rice For (3), add Broccoli Beef For (4), add General’s Chicken* For (5), add Shrimp w/Lobster Sauce Combination (B).........................................................18.95/Person Crispy Rice Soup – Egg Rolls – Crab Cheese Puff Sweet & Sour Pork – Mongolian Beef – Chicken Fried Rice For (3), add Snow White Chicken For (4), add Mandarin Spicy Shrimp* For (5), add Sizzling happy Family Dine In – Take Out – Party Trays

sunvalleymag.com/dining | taste 55

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BIGWOOD BAR & GRILL 115 Thunder Springs Rd. Ketchum, ID (208) 726-7067 bigwoodbarandgrill.com

STARTERS

SUMMER SALADS WEDGE SALAD

SOUP OF THE DAY cup 5

iceberg lettuce, cherry tomatoes, carrots, red onions, bacon & blue cheese crumbles + blue cheese dressing

bowl 6

SHRIMP COCKTAIL

jumbo shrimp with a homemade cocktail sauce

HOUSE SALAD

mixed greens, arugula & fresh garden veggies with choice of dressing

CAPRESE SALAD BRUSCHETTA

vine ripened tomatoes, basil & balsamic reduction on rosemary & cheese ciabatta toast

CALAMARI PERU

ARUGULA SALAD

ENTREES 14

FILET

FRESH CATCH

manila clams with a white wine garlic butter sauce

MARKET PRICE

ask your server about our nightly catch or see special board

SHRIMP SCAMPI IDAHO TROUT

pan-seared Idaho trout topped with a shrimp scampi sauce served with pancetta brussels sprouts

served with roasted red pepper sauce

SIDES

-pancetta brussels sprouts -roasted red potatoes -grilled asparagus

FREE RANGE CHICKEN

Lunch 11-3 ~ Happy Hour 3-5 ~ Dinner 5:30-9:30 20% Gratuity Will Be Added For Parties of 6 or More Corkage Fee $25

bone-in chicken breast served over spinach mashed potatoes, grilled seasonal veggies & a morel mushroom sauce

RAVIOLI DEL GIORNO (HANDMADE)

6 PER ORDER

chef’s nightly special

SUN VALLEY SUMMER PASTA

linguini in a white wine butter sauce, vine ripened tomatoes, basil, shaved yellow zucchini, spinach & garlic add shrimp $6.95

Phone 208-726-7067 Bigwoodbarandgrill.com Chef – Gabe Ganoza Owner – Hank Minor Winter Apples Bar & Grill Summer Bigwood Grill

Split Charge $5

filet mignon topped with a fresh chimichurri sauce served with roasted red potatoes, asparagus & tri-colored carrots.

SPICY CHICKEN WONTONS

golden beets, goat cheese, oranges & shaved almonds tossed in our orange ginger vinaigrette

Bigwood signature dish sauteed calamari, aji amarillo sauce, cherry tomatoes & zucchini in a seafood broth

STEAMERS

vine-ripened tomatoes, mozzarella, basil & a balsamic reduction

add grilled chicken $5.95

add catch of the day - market price

APPLE SMOKED BABY BACK PORK RIBS

house smoked ribs in a homemade spicy aji limo mango & passion fruit bbq sauce served with mashed potatoes & pancetta brussels sprouts

SEARED AHI SALAD

sesame seared ahi tuna, mixed greens, cabbage, red onions, shaved carrots, fried capers & granny smith apples tossed in an orange ginger vinaigrette served with a side of wasabi aioli

BIGWOOD SEAFOOD PASTA

linguini in a creamy yellow pepper sauce served with calamari, fresh catch, manila clams & shrimp

WARFIELD 280 North Main St. Ketchum, ID (208) 726-2739 warfielddistillery.com

BAR MENU HOUSEMADE PUB CHIPS SPICY CAULIFLOWER PAKORA

chickpea flour, house buffalo sauce, scallion, blue cheese | 11

FRENCH FRIES CHICHARRONES MUSHROOM POUTINE

tomato aioli, hop salt | 5 sazon spice, spicy aioli | 7

french fries, Idaho cheese curds, crimini, scallion | 9

GRILLED OLIVES / FRIED ALMONDS WARFIELD BURGER

garlic chive dip | 5

assorted olives, marcona almonds | 5

grass fed R&F Ranch Beef, mustard, ketchup, roma tomatoes, onions, lettuce, french fries |13 Add white cheddar | 2 Add house bacon | 2

THORNY THISTLE BRATWURST

Scottish ale-infused bratwurst, stoneground mustard, grilled Walla Walla sweets, apple kale slaw |13

SOUP & SALAD DAILY SOUP RIDICCHIO SALAD ROASTED BEETS SUMMER GREEN SALAD

house made soup | 9

Beef heart patrami, blueberries, shaved jack, sherry | 9 whipped chevre, arugula, pecans, citrus vinaigrette | 9

ricotta salata, strawberries, cucumbers, dried olives, red wine vinaigrette | 9

MAINS PENN COVE MUSSELS FRESH TAGLIATELLE

local morels, asparagus, shallot, garlic, spinach, poached egg, parmigiano | 17

PAN SEARED HALIBUT NIMAN RANCH HANGER STEAK

chorizo, hazelnut romesco, white wine, grilled ciabata | 17

parsnip puree, asparagus, vanilla picked rhubarb | 28

porchini, green strawberries, asparagus tips, watermelon radish, spring garlic sauce | 30

CARLTON FARMS PORK LOIN

wheat berries, dandelion greens, apricots, onion jam, saba | 22

*NOTE â&#x20AC;&#x201D; our menu is highly seasonal and changes frequently sunvalleymag.com/dining | taste 57

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VITTLES 118 South Main St. Bellevue, ID (208) 928-7955

V I TTL ES FINELY CRAFTED COMFORT FOOD

facebook.com/vittles

Smalls and Salads Calamari-corn meal crust, sriracha-lime aioli 11 Cuban Sliders-slices of ham, roasted pork, Swiss cheese, yellow mustard and house made serrano-dill pickles 4 each, or 3 for 10 Grilled Salmon Sope-crispy masa shell topped with spicy black beans, shredded lettuce, grilled salmon, avocado and house made pico de gallo 8 GF Pearl Street Falafel-warm cumin scented chick pea fritters, grape tomatoes, cucumbers, arugula, tahini yogurt, house made Naan 9 Shrimp Ceviche-tomatoes, green onion, mango, chiles, lime juice plantain chips 12 GF House Salad-romaine and baby greens, cucumber, carrots, grape tomatoes, garlic croutons 10 Side house salad 5 GF (hold the croutons) Brown Derby Salad-grilled chicken, bacon, avocado, Moody Blue smoked blue cheese tomatoes, hard cooked egg, garlic-thyme buttermilk dressing small 9, large 15 GF The Prius-baby kale, quinoa, blueberries, edamame, Marcona almonds, red onion, honey cider dressing small 8 large 12 GF/DF The Rhino-spring greens, romaine, cucumbers, carrots, dried sour cherries, feta, grilled sliced sirloin, horseradish grainy mustard dressing, tobacco onions small 10 large 15 GF (without the onions) Spinach-grilled fennel, oranges, maple candied bacon, radishes, sherry vinaigrette small 8 large 12 GF/DF Chinese Chop-shredded cabbage, carrots, red bell slivers, green onions, tamari cashews, shredded chicken, bean sprouts, sesame miso dressing small 9 large 14 GF/DF Caesar-romaine, garlic croutons, radish slivers, shaved parm small 6 large 11 GF (hold the croutons) Protein O’rama-add chicken, sirloin, sausage or salmon to anything 7 each

Beverages Coffee or Tea 2.50 Soft Drinks 2.50 Beer & Wine available

Handhelds

choice of fries, fruit or side salad B-dawgs dip-paper thin sliced prime rib, carmelized onions, swiss, au jus 15 The All American-8 oz. fresh northwest beef, choice of cheddar or swiss, lettuce, red onion, brioche bun 11 The Vittles Burger-8 oz fresh northwest beef, chipotle aioli, lettuce, tomato, white cheddar, tobacco onions, brioche bun 12 Carolina BBQ-house smoked pulled pork, apple-green onion slaw, Mason Dixon BBQ sauce, toasted brioche bun 12 Aks-Daddy’s “now that’s a BLT “- Maple candied bacon, lettuce, tomatoes, grilled chicken, avocado, basil aioli 12 The Boardwalk-Grilled Italian sausage smothered in sauteed onions and peppers on a crusty french loaf 11

Knife and Fork Fare Grilled Pork Tenderloin-pineapple rum glaze, jasmine rice, grilled veggie skewer 18 GF Mac and Cheese-straight up or add on....12 Pulled pork, meatballs, bacon, kale, chicken, grilled mushrooms or pretty much anything 7 each Prime Rib-rosemary garlic crust, baker, fresh green beans, horseradish cream, au jus 8 oz 22, 12 oz 26 16 oz 29 GF Baseball Steak-8 oz. sirloin, maple yams, duck fat brussels sprouts, roasted shallot-chive butter 18 GF Grilled Salmon-quinoa, grilled summer squash, lemon-thyme buerre blanc 28 GF Buttermilk Fried Chicken-white cheddar mashers, Aksel’s heirloom carrots, pepper gravy 16 Tagliatelle in the garden-house made pasta, heirloom tomatoes, asparagus, baby kale, crimini mushrooms, fresh basil, lemon -garlic butter, fresh arugula 18 Ribeye-2 oz. spinach souffle, pommes frites 27 GF Fresh Fish-( as opposed to...?) ask your server 28 Come by on Sunday for our special brunch menu!

OPEN WEDNESDAY THROUGH SATURDAY 5:30 PM | SUNDAY CHAMPAGNE BRUNCH 9AM RESERVATIONS ACCEPTED (208) 928-7955 58 taste | Summer 2016

THE ROUNDHOUSE Sun Valley Resort Sun Valley, ID (208) 622-2143 sunvalley.com/dining

LUNCH MENU fondue

gruyere, emmental and vacherin cheeses served with grapes, apples, pears, potatoes, pretzel, sourdough serves 2 people | 12 dollars per person thereafter additional accompaniments

winter vegetables grilled mushrooms buttered lobster grilled beef venison sausage

6 6 15 12 9

brussels leaves salad

marinated beet salad

kale salad

elk carpaccio

dungeness and red crab

bison stew

coal roasted sweet potato bisque

pulled turkey sandwich

croquet monsieur sandwich

arctic char

game hen

gnocchi

confit duck leg

steak of the moment

soft yolk egg, roasted garlic dressing, parmesan burrata, pistachio, citrus

winter squash, cranberries, ricotta, peppered granola spruce, apple, currant, radish, rye horseradish panna cotta, celery, grapefruit toasted barley, winter roots, rosemary maple bacon, thyme, crĂ¨me fraiche

roasted pear, endive, goat cheese, ciabatta fotina, gruyere, heritage ham, huckleberry, sourdough caper lemon, parsley, leeks, cauliflower roasted breast, braised led, mushroom tarlet, truffle jus butternut, sage, pomegranate, parmesan heirloom bean cassoulet, confit bacon duck fat potatoes, creamed greens, RH steak sauce

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SUN VALLEY POOLSIDE CAFE Sun Valley Resort Sun Valley, ID (208) 622-2160 sunvalley.com/dining

LIGHT arugula & watermelon salad · watercress, poppy seed, pickled red onion, feta, star anise vinaigrette | 14 wild-caught prawns · avocado, grapefruit , jicama, radish, cilantro, thai curry & lime vinaigrette, nori, sesame | 18 kale & quinoa salad · peaches, sweet corn, pecans, chevre, apricot vinaigrette | 14 chips & salsa · blue corn chips, roasted tomatillo salsa | 9 add guacamole | 13 add herb-marinated chicken breast to salad 6

HEARTY poolside burger · custom beef blend, white cheddar, shredded romaine, Dijon aioli, tomato, potato bun, house potato chips | 17 black bean burger · shredded romaine, white cheddar, Dijon aioli, house-made black bean & wild rice patty, tomato, potato bun, house potato chips | 14 wild shrimp tacos (2) · warm corn tortillas, shredded cabbage, cilantro, lime crema, pico de gallo salsa | 19 heirloom tomato bruschetta · herb ricotta, toasted champagne bread, local summer greens, fresh basil, balsamic syrup, lemon extra virgin oil | 15 FLATBREAD PIZZAS caprese · fresh mozzarella, olive, tomato basil | 16 bianca · asparagus, sun chokes, double cream brie, Aleppo pepper | 16 spa · arugula almond pesto, kale, fontina, apple, artichoke heart | 16 JUNIOR LIFEGUARD MENU apple wedges with Nutella 8 summer fruit cup · watermelon, grapes, strawberries | 8 snack plate · cheddar cheese, sliced salami, carrot sticks, crackers | 11 chicken fingers · ranch & tater tots | 11 kosher hot dog · ketchup & potato chips | 10 cheddar cheese quesadilla | 10 add chicken | 2 60 taste | Summer 2016

THE RAM LOUNGE Sun Valley Resort Sun Valley, ID (208) 622-2266 sunvalley.com/dining

BISTRO MENU House Salad 8 peppers, radishes, torn croutons, cider vinaigrette Wedge 10 iceberg, baby tomato, peppered bacon, stilton, buttermilk dressing Caesar 12 parmesan crisp, castelvetrano olive, handmade caesar dressing Additional chicken 6 steak 12

Hand Dipped Onion Rings 9 sweet-spicy tomato jam Chickpea Panisse 10 cucumber yogurt, achiote powder Coconut Shrimp 12 wild gulf of mexico prawns, grilled pineapple, habanero, lime crema Chicken Club 16 iceberg, heirloom tomato, pepper bacon, sourdough, roasted garlic aioli frites or salad Ram Burger 17 onion jam, grain mustard, chedder, swiss or stilton frites or sald Half Roasted Game Hen 19 garlic roasted potato, asparagus, sage veloute Trout Almondine 25 Idaho trout, capers, almonds, boiled baby red potatos, haricots Steak Frites 28 44 farms flatiron, green salad, red pepper aioli hand cut idaho potato frites

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THE SAWTOOTH CLUB 231 N. Main Street Ketchum, ID (208) 726-5233 sawtoothclub.com

BAR MENU (1) Vegetarian Spring Rolls | 8

Garlic and sweet-chili dipping sauce

Pub Style Potato Chips | 5

Roasted garlic, onion and chive dip

Tempura Green Beans | 6

Sesame-scallion-wasabi dipping sauce

Grilled Shrimp Cocktail | 10 Fresh mango-cilantro-chili sauce

Mediterranean Plate | 11

Prosciutto, salami, bruschetta, sliced baguette, artisanal olives & cheeses

The Buffalodilla | 10

Our Rocky Mountain twist on the quesadilla, made with organic Colorado bison meat, three cheeses, served with salsa and sour cream

Seared Ahi Tuna | 12

Seared rare, with ginger-soy-wasabi aioli

Fire Grilled Artichoke | 10 With smoked red pepper aioli

Beer Battered Halibut Fish & Chips | 11

BAR MENU (2) Fresh Northwest Steamer Clams | 13

Broth of white wine, butter, garlic and herbs, served with sliced baguette (as available)

Baja Fish Tacos | 9

With grilled mahi mahi, cilantro, corn tortillas, house-made salsa and chips

Classic Buffalo Hot Wings | 8 or Thai Chili Wings or BBQ Wings

Crispy Idaho Potato Skins | 8

Melted cheddar and smoky bacon crumbles

Barbeque Baby Back Ribs | 11

Traditional BBQ Sauce or Thai-Chili BBQ

The Club Cheeseburger | 11

Half-pound ground sirloin, lettuce, tomato, onion, melted cheddar, served on a Bigwood Bakery bun

Sriracha Bacon Burger | 12

Half-pound ground sirloin, melted cheddar, grilled onions, applewood-smoked bacon, aioli and sriracha-spiked slaw for a bit of an extra kick

French Dip Deluxe | 13

Organic Idaho Arugula Salad | 10

Thinly sliced prime rib, caramelized onions, sautéed mushrooms, melted Swiss cheese, toasted hoagie roll, with creamy horseradish sauce and beef jus

Seared Ahi Salad | 16

Free range breast, roma tomato, onion, mozzarella, toasted focaccia, artichoke heart and pesto aioli

Crisp Iceberg Wedge Salad | 7

Aged pastrami, melted Swiss, caramelized onions, and 1000 island dressing on toasted herb foccacia

With grape-tomatoes, toasted pine nuts, shaved parmesan & lemon-thyme vinaigrette Organic greens, roasted red & yellow tomatoes, Thai-style citrus vinaigrette Bacon crumbles, onion crisps, bleu cheese

Classic Caesar Salad | 7 With Grilled Chicken | 11

Tuscan Chicken Sandwich | 11

Signature Hot Pastrami Sandwich | 11

Roasted Mushroom & Onion Veggie Burger | 9 With fresh, melted mozzarella and smoked red pepper remoulade, toasted herb focaccia bread

SAWTOOTH CLUB SIGNATURE COCKTAILS IDAHO LEMONADE | 8

PURPLE RAIN | 8

44 North Idaho Huckleberry Vodka, Lemonade, Sprite, over Ice in a Mason Jar

Bombay Sapphire Gin, Chambord Raspberry Liqueur, Blue Curacao, Lime Juice, Chilled and Served Straight Up with a Sugared Rim

SIX GUN MANHATTAN | 11 Bulleit Rye Whiskey, Carpano Antica Vermouth, Orange Bitters, Straight Up with a Cherry

DARK AND STORMY | 8 Gosling’s Black Seal Rum, Ginger Beer, Over Ice in a Tall Glass, Squeeze of Lime

DALE’S SANGRIA | 8

ORANGE CRUSH | 8

Sometimes Red, Sometimes White, Always Made with Lots of Fresh Fruit!

Stoli Orange, Dash of Bitters, Cointreau, Cucumber, Muddled Orange, Jalapeno,Over Ice in a Tall Glass

BUCKIN’ MULE | 8 Pendleton Canadian Whiskey, Ginger Beer, with Lime in a Stainless Steel Mug

SKINNY SILVER MARGARITA | 8

PEDRO CERANO | 8

Patron Silver Tequila, Fresh Lime, Jalapeno, Agave Nectar, Splash of Soda, Served on the Rocks

Hornitos Reposado Tequila, Pineapple, Lime Juice, Serrano Pepper, Over Ice, Bucket Glass 62 taste | Summer 2016

THE SAWTOOTH CLUB 231 N. Main Street Ketchum, ID (208) 726-5233 sawtoothclub.com

Dinner Menu APPETIZERS, SMALL PLATES, SALAD, SOUP Grilled Shrimp Cocktail large prawns, marinated in olive oil, garlic, lime, tequila and cilantro, fire-grilled, served chilled with mango-cilantro chili sauce | 10 Tempura Green Beans light tempura batter, sesame-scallion-wasabi remoulade | 6 Mesquite Grilled Artichoke served with smoked red pepper aioli | 11 (as available) Northwest Steamer Clams one pound, broth of butter, white wine, garlic and herbs, Served with sliced baguette | 13 (as available) Seared Ahi Tuna sashimi-grade, seared rare, ginger-soy-wasabi dipping sauce | 12 Classic Caesar Salad | 7

Crisp Iceberg Wedge Salad | 7

Organic Idaho Arugula Salad | 8

Caesar Salad With Grilled Chicken | 12 Homemade Tomato-Basil Bisque | 5

bowl | 6

ENTREES Mesquite Ribeye Steak northwest grown, grass-fed beef, 12 ounce cut, brushed with a port-mushroom-garlic reduction, served with baked Idaho potato | 28 Filet Mignon northwest-grown, grass-fed beef, 8 ounce cut, mesquite fire, cabernet demi-glace, served with baked Idaho potato | 32 Idaho Ruby Red Trout a boneless filet, apple-wood grilled, brushed with house-smoked roasted red pepper butter, served with wild rice pilaf | 20 Fresh Alaskan Halibut a boneless filet, apple-wood fire, finished with savory garlic-leek sauce, served with wild rice pilaf | 30 (as available) Salmon Creek Farms Pork Chop bone-in loin chop, proprietary dry rub, mesquite-grilled, served with homemade apple sauce and

garlic-smashed potatoes | 21

Rack Of Lamb marinated, seared over the mesquite fire, then oven roasted, served with house-made mint sauce, demi-glace and baked Idaho potato, a Sawtooth Club specialty | 32

Chicken Senegalese sautéed free-range breast, light cream sauce of curry, fresh apples, shallots and apple brandy, served with wild rice pilaf | 19 Breast Of Duck grilled over our apple-wood fire, finished with sundried cherry-balsamic reduction, served with wild rice pilaf | 22 Roasted Free Range Chicken seasoned with lemon, garlic and fresh herbs, served with pan juices and garlic-smashed potatoes | 18 BBQ Baby Back Ribs a one pound rack, proprietary dry rub, mesquite fire, house-made barbeque sauce, served with garlic-smashed potatoes | 20 New Orleans Shellfish Pasta scallops, prawns, andouille sausage, Cajun seasonings, tossed with linguine and grated parmesan | 20 Butternut Squash Ravioli tossed with a light and flavorful pistachio basil sauce | 17 Ernest Hemingway and The Sawtooth Club

“… and in the end he came back to Ketchum, never ceasing to wonder why he hadn’t been killed years earlier in the midst of violent action on some other part of the globe. Here, at least he had mountains and a good river below his house; he could live among rugged, non political people and visit, when he chose to, with a few of his famous friends who still came up to Sun Valley. He could sit in The Sawtooth Club and talk with men who felt the same way he did about life, even if they were not so articulate. In this congenial atmosphere he felt he could get away from the pressures of a world gone mad and ‘write truly’ about life as he had in the past.” Hunter S. Thompson writing of Hemingway’s love of Ketchum, in his book The Great Shark Hunt

Voted “The Valley’s Best Overall Restaurant” for 5 consecutive years. The Idaho Mountain Express Reader’s Choice Awards

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Regional Italian Northwest & Pizza

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GRETCHEN’S Sun Valley Resort Sun Valley, ID (208) 622-2144 sunvalley.com/dining

LUNCH MENU SALADS & STARTERS dungeness crab cakes sweet corn salsa, fried green tomato, creole remoulade 18 light tempura of green beans served with sweet-hot sesame-mustard dipping sauce 12 seared-rare tuna tataki watermelon, strawberry, poppyseed, basil, ponzu 19 wild-caught prawns avocado, grapefruit, jicama, radish, cilantro, thai curry & lime vinaigrette, nori, sesame 18

spinach & strawberry salad ancient grains, dried blueberry, pistachio, feta pickled red onion, balsamico bianco vinaigrette14 tuscan kale & red quinoa salad peach, fresh sweet corn, chevre, pecans, apricot vinaigrette 14 maine lobster caesar roasted garlic dressing, romaine, brioche croutons, radicchio, parmigiano reggiano 24 sweet corn bisque lime crème fraiche, basil chimichurri, pimenton 10

heirloom tomato “blt” salad bruschetta, basil mascarpone, midnight moon gouda, bacon dust, baby lettuces, grap saba vinaigrette 15

add grilled chicken to salad 6 add grilled salmon to salad 12

MAIN PLATES fish & chips tempura battered wild-caught cod, home fries, coleslaw, lemon-caper tartar 17 grilled salmon bruschetta fresh pacific king salmon, arugula & almond pesto, watercress, sprouts, apple, red onion, poppyseed 19 roast beef dip sandwich red wine au jus, fresh horseradish, caramelized onions, sweet peppers, beehive cheddar, Dijon aioli, ciabatta bun the lodge reuben house-smoked pastrami, sauerkraut, swiss, bwb dark rye, sweet pickle russian dressing 16 bbq chicken sando pulled herb-roasted chicken, molasses stout bbq sauce, smoked gouda, coleslaw, bwb potato bun 16

64 taste | Summer 2016

lodge burger custom brisket & chuck blend, tomato, red onion jam, Dijon aioli, shredded iceberg, choice of blue or white cheddar, bwb potato bun 16 kale & quinoa wrap kale, quinoa, carrots, edamame, hummus, herb vinaigrette & avocado wrapped in warm flour tortilla 13 roasted turkey club bacon, swiss, ham, turkey breast, dijon aioli, tomato, butterleaf on bwb vitagrain 15

all sandwiches include housemade chips & pickle spear substitute hand-cut russet fries for 2 substitute house salad or cup of soup for chips 5

GRETCHEN’S Sun Valley Resort Sun Valley, ID (208) 622-2144 sunvalley.com/dining

DINNER MENU SALADS & STARTERS dungeness crab cake fried green tomato, sweet corn, creole remoulade 18 seared-rare tuna tataki watermelon, strawberry, poppyseed, basil, ponzu 19 fresh sweet corn flan smoked almond, zuchinni, broccolini gremolata, yellow bell pepper jus, pecorino 16 charcuterie plate smoked prosciutto, coppa, bresaola, double cream brie, fig jam, lavash crackers 22

spinach & strawberry salad ancient grains, dried blueberry, pistachio, feta, pickled red onion, balsamico bianco vinaigrette 13 tuscan kale & red quinoa salad peach, fresh sweet corn, chevre, pecans, apricot vinaigrette 14 maine lobster tail caesar roasted garlic dressing, romaine, brioche croutons, radicchio, parmigiano 24 sweet corn bisque lime crème fraiche, basil chimichurri, pimentón 10

heirloom tomato “blt” salad bruschetta, basil mascarpone, midnight moon gouda, bacon dust, baby lettuces, grape saba vinaigrette 15

MAIN PLATES wild-caught alaskan king salmon basil chimichurri, grilled asparagus, crispy sunchokes, sweet corn salsa 36

summer chicken pan-roast tecumseh farms leg & tigh, snap peas, asparagus, artichoke, quinoa, riesling jus 27

grass-fed washington lamb grilled prime rib chops, blackberry & pinot noir reduction, sweetcorn, faro, baby turnip, green beans 41

forbidden rice risotto grilled summer squash, sprouted barley, vegetable jus, mushroom pan-roast, yellow bell pepper puree, novella olive oil, chevre mousse 25

cider-brined montana hutterite pork grilled bone-in tomahawk chop, pancetta jus, heirloom carrots three ways, sautéed summer greens 32 crab tagliatelle hand-made semolina pasta, sweet corn, blue crab, lobster butter, prosecco, parmigiano-reggiano 29

American beef kobe new york filet steak crispy fingerling potatoes, grilled broccolini, garlic & thyme butter, chef’s rye whiskey steak sauce 42

our local suppliers:

snake river farms purple sage farms reister farms lamb ellensburg lamb idaho’s bounty wood river microgreens mikuni wild harvest

montana meat co. foods in season bigwood bread co. beehive cheese co. creminelli meats ballard family dairy vogel farms eggs sunvalleymag.com/dining | taste 65

Mexican Regional Northwest

MEN U G UI D E

Regional Northwest

M E NU G UI D E

SUN VALLEY CLUBHOUSE 1 Trail Creek Road Sun Valley, ID (208) 622-2919

Sun Valley Clubhouse

sunvalley.com

STARTERS GRILLED ARTICHOKE 12 preserved lemon-garlic aioli ROASTED RED PEPPER HUMMUS 13 warm pita bread, olive tapenade, lemon-herb goat cheese CRISPY FLATBREAD 14 organic chicken breast, smoked paprika romesco, sweet onion, arugula, lime BURRATA CHEESE 13 tomato, garlic crostini PRAWN COCKTAIL 15 spicy tomato sauce, cubed avocado ANTIPASTI PLATTER 16 proscuitto, handcrafted salami, artisan cheese, marinated olives, artichokes, rustic crackers CRISPY CALAMARI 14 peanut slaw, toasted coconut, green onion, sweet chili sauce CHICKEN TORTILLA SOUP 6/9 lime crema, pico de gallo PEDERâ&#x20AC;&#x2122;S GAZPACHO 6/9 changes daily

SALADS CLUBHOUSE LOUIS 17 butter leaf lettuce, avocado, tomato, asparagus, hardboiled egg, louis dressing, choice of shrimp or crab SOUTHWEST CHICKEN SALAD 16 organic chicken breast, romaine lettuce, black beans, jicama, cojita cheese, pumpkin seeds, tortilla strips, roasted poblano dressing ROASTED BEET CARPACCIO 15 kale, red quinoa, pistachios, scallions, mint add chicken 6, add steak 8, add salmon 10 SKIRT STEAK SALAD 17 iceberg lettuce wedge, peppered bacon, smoky blue cheese, roma tomatoes

66 taste | Summer 2016

SANDWICHES choice of hand-cut russet french fries or homemade potato chips PULLED PORK SLIDERS 16 bourbon barbeque sauce, white cheddar, coleslaw THE B.T.L.A. 15 smoked turkey breast, peppered maple bacon, tomatoes, avacado aioli, iceberg lettuce, toasted sourdough REUBEN 15 corned beef, sauerkraut, swiss, russian dressing, rye ACHIOTE ORGANIC CHICKEN BREAST 15 pepper jack cheese, avocado, grilled pineapple, sweet red onion IDAHO BURGER 15 grilled red onion, homemade zucchini pickles, choice of white cheddar, swiss or blue cheese add bacon or avocado 2

FAVORITES BAJA FISH TACOS 16 fresh mahi, coleslaw, avocado, pico de gallo CEDAR PLANKED IDAHO RUBY TROUT 15 french green lentils, bacon, frisee, shaved fennel, mustard seed OPEN-FACED WILD ALASKAN SALMON SANDWICH 17 house smoked bacon, watercress, horseradish aioli, toasted country rye GRILLED SKIRT STEAK 17 chimichurri, spinach, smashed potatoes

DESSERT enhance your complimentary cookie nutella flavored whipped mascarpone 2 sliced strawberries 2 salted caramel sauce 1 warm chocolate sauce 1 scoop of vanilla ice cream 2 scoop of chocolate ice cream 2

Sun Valley Clubhouse

Everyone is welcome at the table. The Sun Valley Club has all the trappings of an exclusive golf club, without any of the barriers: Everyone is welcome at the table. Among the most popular places in Sun Valley to eat, drink and relax, the wraparound terrace offers stunning views of Bald Mountain, Dollar Mountain and the 18-hole Sawtooth Putting Course.

1 Trail Creek Road Sun Valley, ID sunvalley.com/dining

“Meet me at the 19th hole!”

Elkhorn

a Dr eyn Bad

Open daily to the public 11am to close 208.622.2820

Golf Club Grille

Elkhorn Grill

lla

Wa y

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Menu Page Number

Dinner

Map Coordinates

Lunch

Atkinsons' Market

726.2681

Delis

G/5

Bigwood Bread - Bakery Café

726.2035

Bakeries & Cafes

$-$$

G/5

Bigwood Bread - Downtown Café

928.7868

Bakeries & Cafes

$-$$

D/1

Bigwood Grill

726.7067

Regional Northwest

B/1

China Panda

726.3591

Asian

Despo's

726.3068

Latin American

$-$$

F/6

Enoteca

928.6280

Mediterranean

$$-$$$

G/7

Globus

726.1301

Asian

$$-$$$

G/7

Grill at Knob Hill

726.8004

Regional Northwest

$$$

Java Café

726.2882

Bakeries & Cafes

Jhony's

928.7929

Latin American

KB's

928.6955

Latin American

Ketchum Grill

726.4660

Regional Northwest

Lefty's Bar & Grill

726.2744

Pubs & Grills

Perry's

726.7703

Bakeries & Cafes

$-$$

Rasberrys

726.0606

Bakeries & Cafes

Rickshaw

726.8481

Asian

$$-$$$

Rico's

726.7426

Mediterranean

Roundhouse

622.2012

Regional Northwest

$$$

Rominna's

726.6961

Mediterranean

$$$

Sawtooth Brewery

726.6803

Pubs & Grills

Sawtooth Club

726.5233

Regional Northwest

Sushi on Second

726.5181

Asian

The Grill at Knob Hill

726.8004

Town Square Tavern Warfield

Ketchum

Cocktails

Breakfast

Beer & Wine

Price

Outdoor Dining

R estaur an t IN DEX

E/3

F/6

G/6

G/4

E/5

F/6

F/4

F/5

G/6

A/8

F/5

E/4

$$-$$$

G/6

$$-$$$

G/6

Regional Northwest

$$-$$$

E/3

726.6969

Regional Northwest

$$-$$$

G/5

726.2739

Regional Northwest

G/6

A La Mode

622.2243

Bakeries & Cafes

M/6

Bald Mountain Pizza

622.2143

Mediterranean

M/6

Chocolate Foundry

622.2147

Bakeries & Cafes

Duchin Lounge

622.2145

Regional Northwest

$$-$$$

Elkhorn Grill

622.2820

Pubs & Grills

Gretchen's

622.2144

Regional Northwest

Konditorei

622.2235

Bakeries & Cafes

Poolside Café

622.2833

Regional Northwest

Short Line Deli

622.2060

Delis

Sun Valley Club

622.2919

Regional Northwest

Ram Bistro

622.2225

Regional Northwest

$$-$$$

Albertsons

788.6709

Delis

Atkinsons' Market

788.2294

Delis

Dang's Thai Cuisine

928.7111

Asian

n n

$$-$$$ $

n n

Sun Valley

n n

$-$$

M/6

41 47

T/8

M/6 35,64

$$-$$$

n n

M/6

O/1

M/6

C/1

F/4

D/4

Hailey n

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788.2297

Bakeries & Cafes

E/4

Jersey Girl

788.8844

Delis

F/5

KB's

788.7217

Latin American

E/4

Atkinsons' Market

788.0241

Delis

Mahoney's

788.4449

Pubs & Grills

Vittles

928.7955

Regional Northwest

Bellevue n

n n

A/6

B/8

sunvalleymag.com/dining | taste 69

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Jhony's Peruvian Cuisine Topaz St 200 6th St. E., Ketchum. . ................................................. F/5 KB'S Garnet St 260 N. Main St., Ketchum. . ............................................. G/6 Ketchum Grill 520 East Ave., Ketchum................................................. G/4 Lefty’s Bar & Grill 231 6th St. E., Ketchum. . .................................................E/5 Perry’s 131 4th St. W., Ketchum.................................................. F/6 Rasberrys a n ra Ketchum. . ................................................. F/4 411 5th St.SeE., Rickshaw 460 Washington Ave., Ketchum....................................... F/5 Rico’s 200 Main St., Ketchum................................................... G/6 Rominna's 580 Washington Ave. Ketchum........................................ F/5 Roundhouse Bald Mountain, Ketchum.. .............................................. A/8 Ln

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70 taste | Summer 2016

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Sawtooth Brewery 631 Warm Springs Rd., Ketchum......................................E/5 Sawtooth Club 231 N. Main St., Ketchum. . ............................................. G/6 Sushi On Second 260 2nd St., Ketchum.................................................... G/6 The Grill at Knob HIll 960 N. Main St., Ketchum. . ..............................................E/3 Town Square Tavern 360 N. East Ave., Ketchum............................................. G/5 Warfield 280 N. Main St., Ketchum. . ............................................. G/6

Sun Valley A La Mode Sun Valley Resort.......................................................... M/6 Bald Mountain Pizza & Pasta Sun Valley Resort.......................................................... M/6

Chocolate Foundry Elk ho rn Sun Valley Resort.......................................................... M/6 Rd Duchin Lounge Sun Valley Resort.......................................................... M/6 Elkhorn Grille 100 Badeyana Dr., Sun Valley........................................... T/8 Gretchen's Sun Valley Resort.......................................................... M/6 Konditorei Sun Valley Resort.......................................................... M/6 Sun Valley Poolside Café Sun Valley Resort.......................................................... M/6 Short Line Deli Sun Valley Resort.......................................................... M/6 Sun Valley Club Sun Valley Resort.......................................................... O/1 The Ram Bistro Sun Valley Resort.......................................................... M/6

sunvalleymag.com/dining | taste 71

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72 taste | Summer 2016

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Now serving breakfast, lunch & dinner!

(208) 622-2144 | Open 7am - 9pm Monday - Friday | Located in the Sun Valley Village

FAMILY OWNED AND OPERATED FOR THREE GENERATIONS KETCHUM Giacobbi Square 726.5668 | HAILEY Alturas Plaza 788.2294 | BELLEVUE Main Street 788.7788