The Locals’ Favorite Voted The Valley’s Best Overall Restaurant & Best Bar — The Idaho Mountain Express Readers’ Choice Awards
Downtown Ketchum At Its Best Since 1987
231 N. Main St. • Ketchum, Idaho • 208.726.5233 • sawtoothclub.com
Cater your next summer party with our fresh sushi.
Family Owned and Operated for Three Generations KETCHUM Giacobbi Square 726.5668 | HAILEY Alturas Plaza 788.2294 | BELLEVUE Main Street 788.7788 www.atkinsons.com
PROFILE
6
6
TABLE of CONTENTS
FEATURES
14
HONEY
Nature’s Nectar By Gwen Ashley Walters
18
PICNIC PERFECT
Pleasing plates, picturesque places By Jennifer Liebrum
20
DRINK UP WITH SHRUBS
14
RESOURCES
18
A fun way to freshen cocktails, with or without alcohol By Karen Bossick
10
OUT ON THE TOWN & ENTERTAINMENT SUN VALLEY STYLE
Special Advertising Section
23
MENU GUIDE
Browse the menus of the Valley’s finest restaurants
24
THE SCOOP
The latest from the Valley’s culinary scene
49
Restaurant index and maps
COVER PHOTO: A combination of cocktails and seasonal mixes made by Christina Giordani of Roadbars featuring a watermelon lime shrub cocktail and a blueberry mint syrup cocktail with Warfield Distillery Gin. Giordani’s shrubs and syrups can be found on the menu she helped curate for The Hangout at Hotel Ketchum. photograph by Kirsten Shultz 2 TASTE | Summer 2018
20
SHRUB PHOTOGRAPH: KIRSTEN SHULTZ | HONEY PHOTOGRAPH: DEV KHALSA | RESTAURATEUR PROFILE PHOTOGRAPH: KIRSTEN SHULTZ
THE SERVA SECRET
Bringing good food, coffee, and cheer to the Valley By Winslow Brokaw
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
www.ketchum-enoteca.com | t. 208.928.6280 Located in the center of Ketchum at Sun Valley Road and Main Street
Open Daily at 5pm 520 East Avenue • Ketchum, ID sunvalleymag.com/dining | TASTE 3
F EAT UR E D C ON T RIBUTO R S KAREN BOSSICK discovered the rich treasure
trove of stories that reside among the people of the Wood River Valley after a 23-yearstint 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—all fueled, of course, by the tasty fresh nibbles that Sun Valley’s culinary artists serve up. (“Drink Up With Shrubs,” page 20)
SUMMER 2018 Publisher/Editor-in-Chief: Laurie C. Sammis Managing Editor: Adam C. Tanous Art Director: Drew Furlong Advertising Sales: Kelly Moreland
KIRSTEN SHULTZ doesn’t remember a
time when she didn’t love photography. As a professional photographer for more than half her life, most of those years have been spent photographing from Sun Valley. Published in many publications, including the New York Times and Martha Stewart Weddings, her work is driven by her love of the arts, music, food, and travel. When not shooting assignments on location or in her studio, she can be found chasing the light with her husband, daughter, and dog. (“The Serva Secret,” page 6; “Drink Up With Shrubs,” page 20)
JENNIFER LIEBRUM first picnicked in the
Valley after riding on horseback into Silver Creek Preserve on a warm August afternoon back in 2002 with the cowboy who would become her husband, and father to high school-bound twin girls, Devon and Gracie, 14. In addition to working in equine therapy and education, she has written for the Houston Chronicle, The New York Times, Sun Valley Magazine, Rice University, Hailey Chamber of Commerce, Habitat, Sun Valley Guide and others, as well as both the Wood River Journal and the Idaho Mountain Express. (“Picnic Perfect,” page 18)
DEV KHALSA, during a ski vacation she and
her husband took to Sun Valley in 2002, fell in love with the area and decided to make it her home. After four years as a staff photographer for the Wood River Journal, she launched her own business, Dev Khalsa Photography. Over 12 years later, the studio has become a Valley go-to for family portraiture and wedding photography. Dev credits her success to her roots in photojournalism and the lasting relationships she has built with her clients. For her, photography is an act of storytelling. It is, first and foremost, an exercise in observation and empathy. (“Honey—Nature’s Nectar,” page 14)
4 TASTE | Summer 2018
Controller: Linda Murphy 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 ©2018 by Mandala Media LLC. Subscriptions: $22 per year, single copies $5.95. The opinions expressed by authors and contributors to TASTE of Sun Valley are not necessarily those of the editor and publisher. Our printer is SFI- and FSCcertified. Paper used contains fiber from well-managed forests and meets EPA guidelines that recommend a minimum 10% post-consumer recovered fiber for coated papers. Inks used contain a percentage of soy base. Our printer meets or exceeds all federal Resource Conservation Recovery Act (RCRA) standards. Postmaster please send address changes to: 313 North Main Street, Hailey, ID 83333
Printed in the USA
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THE
SERVA
SECRET
Bringing good food, coffee, and cheer to the Valley
G
BY Winslow Brokaw
PHOTOGRAPHY Kirsten Shultz
reat coffee and burritos? The Serva brothers have you covered. Need an early morning coffee or a shot of community connection? Walk into Hailey Coffee Company and melt into the heart of coffee-drinker traffic where you are likely to see a couple of friends too. And what about an affordable and nourishing lunch or dinner? KB’s homemade burritos and tacos are the best in the Wood River Valley. Food is a necessity, and it is extra special when the place of purchase emanates positivity. Both Hailey Coffee Company and KB’s are bustling community hubs in the Wood River Valley where you feel welcomed and cared for and leave a bit more content—physically and emotionally— because of the good vibes and fresh, local ingredients. They are frequent stops for Blaine County locals, and we have the Serva brothers to thank. Who are the Serva brothers? The short story is that there are five of them: Rodolfo, Santos, Angel, Javier, and Oswaldo. They moved from Peru to the U.S. in their 20s and having been part-time employees of KB’s Hailey, then KB’s Ketchum, and Hailey Coffee Company, they rose to be owners and managers. The longer story holds the secret to their success as humble community leaders.
6 TASTE | Summer 2018
The Serva father first came to Idaho in 1985 to join his brothers sheepherding in Carey. Ten years later he brought sons Rodolfo and Angel, and later, Santos and the others. Rodolfo, being the oldest and one of the first to arrive in Idaho, spent five years sheepherding with his father. While in Peru, Rodolfo was told that work in the U.S. would be extra difficult, but now he chuckles: “Once I got here, it was a piece of cake. I was used to working and farming from a young age in the mountains of Peru in a town of 150 people. I had no problem working and thriving in Idaho.” And thrive he did. After sheepherding and a stint in construction, Rodolfo started Serva Services, a cleaning company that quickly grew and had a robust clientele of individuals and supermarkets in the Wood River Valley, including all three Atkinsons’ Markets. Having a knack for business and liking it, he then created a popular Peruvian restaurant in Ketchum called Rinconcito Peruano. For four years the business was steady until the recession hit, and he lost both Rinconcito Peruano and his cleaning business. Undeterred, he returned to construction and started a new part-time gig at KB’s Hailey. Soon he was full-time at KB’s working for then-owner, Brian Kriesen, along with many of his brothers, including Santos.
Because of the good vibes and fresh, local ingredients, both KB's and Hailey Coffee Company are frequent stops for Blaine County locals.
Rodolfo Serva began his entrepreneurial life in the Valley with a cleaning service and a Peruvian restaurant. After the Great Recession hit, he had to start over, working his way up to owner at KB's. Serva shows off his fish tacos, a favorite at the restaurant.
sunvalleymag.com/dining | TASTE 7
P R O F I LE • TASTE Santos Serva takes a break at Hailey Coffee Company. Serva's latest addition to his menu is a cold brew, not to be confused with an iced coffee.
When Santos arrived in Idaho at age 25, he immediately set to work helping Rodolfo at Rinconcito Peruano. Six months later, he transferred to KB’s Hailey at the urging of his other brother who worked there. Unbeknownst to him, it was an advantageous move, because it was at KB’s that he met Carrie Morgridge, owner of Hailey Coffee Company and a regular patron at KB’s. Morgridge offered Santos a part-time job at Hailey Coffee Company making donuts in the bakery; thus began Santos’ journey from employee to one of the cafe’s owners. Santos admits his English was poor back then, but with a strong determination and desire to learn, he improved and learned important skills at Hailey Coffee Company, such as roasting coffee, customer service, and how to be a barista and run a business. Today, Santos is one of the owners, and his dedication to learning and growing shines through the cafe’s menu and the café’s evolution as a local destination. Santos is dedicated to ensuring a great experience for everyone. He devotes time to experimenting and creating unique coffee blends, pastries, and breakfast dishes for the cafe’s clientele. “I love creating things … lattes, food, coffee, and art,” Santos said. “The cafe experience is experimental and creative.” (Santos studied graphic and web design before coming to the U.S., so it is no wonder he has a knack for artistry). Everything served at Hailey Coffee Company is made from scratch each morning, and the baked goods include gluten-, dairy-, and sugar-free delights. The coffee is homemade; the fair trade organic beans 8 TASTE | Summer 2018
from Central and South America and Africa are roasted onsite. As much as possible, Santos buys fresh, local products from small businesses. Two months ago, for example, he began buying the café’s milk from Cloverleaf Creamery in Buhl, Idaho. “I take a lot of time to experiment and try things personally before serving them to the public,” Santos said. His latest experiment is Hailey Coffee Company’s new cold brew, which, he added, “is not an iced coffee.” To develop the drink, he took a couple of cold brewing classes in Portland, Ore., before experimenting with different roasts and types of coffee to perfect the brew. It is a brew he would like to bottle and sell in supermarkets. Ultimately, Hailey Coffee Company is successful because Santos and his brothers love working with food and people. “My goal is to create the best cup of coffee so that every person that comes in wakes up and has the best possible day,” Santos said. “I want people to eat a pastry, drink coffee, read a newspaper, smile and motivate for the day.” Walking in both Hailey Coffee Company and KB’s, it is clear the brothers have achieved their dream of brightening people’s day. When the Serva brothers bought KB’s Hailey from Kriesen about six years ago, they reopened KB’s Ketchum using the KB recipe: colorful walls, reggae music, fresh local food, and good cheer. When asked why KB’s is so popular, Rodolfo was quick to note, “Our food is high quality. All our meat and produce is fresh, local, and wild. And we train our employees with good vibes and make sure they are happy at work.” The recipe works, and, in recent years, the brothers have spread the joy of good burritos in Idaho with KB’s Pocatello, McCall, Twin Falls North, and Twin Falls Downtown. KB’s Boise is on the docket this year. Different brothers help run the various locations. Rodolfo said their goal is to open “two to four KB’s a year in Idaho, because we love Idaho. The towns are small, and the communities work together. The people are so nice, and the access to the outdoors is fantastic.” Rodolfo says his family and the new generation inspire him. He has three kids and encourages them to explore. He also believes that “kids need to eat healthy, and KB’s must do its part in making that happen.” For this Rodolfo insists on “prepping food each morning for that day only and not for the next day to ensure it is fresh.” His goal: “To cheer people up with our food and good vibes.” Sound familiar? It runs in the family. When you meet Rodolfo and Santos, it is obvious why Kriesen and Morgridge entrusted them to manage their popular digs. The brothers are hard working, sincere, thoughtful, and kind. They love what they do, are natural life learners, and are adamant about improving their food experiences for the benefit of the community. When you witness them in action, they are shaking hands, stacking cups, and taking orders. No work is above or beneath them. Rodolfo says their value system derives from their parents who taught them to respect and acknowledge everyone. While their mother and one sister still live in Peru, they say their mother is closely attuned to their lives here. In fact, last week she reminded them, “Sí tienes una tienda, atiéndala” (if you have a store, attend to it). Thankfully, attending to their cafe and restaurants is easy for them because it is their passion. Luckily for us, we get to enjoy great burritos and coffee. g
seafood • steaks • appetizers • nightly specials
open nightly at 5:30 p.m. • reservations appreciated second & main, ketchum • 208.726.5181 • est. 1994 • visit our website for a complete menu • www.sushionsecond.com
Wake up and Live
Home of the Bowl of Soul two convenient valley locations
JAVA HAILEY
JAVA ON FOURTH KETCHUM
111 1st ave. n. 208.788.2399
191 4th street west 208.726.2882
sunvalleymag.com/dining | TASTE 9
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sunvalleymag.com/dining | TASTE 11
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12 TASTE | Summer 2018
A Special Advertising Section
ENTERTAINMENT
Sun Valley Style
BARBARA’S PARTY RENTALS ENTERTAINMENT & EVENT RENTALS With 28 years of experience, Barbara’s Party Rentals has everything you need to make your special event perfect. Classic and transparent tents, wedding and party planning, beer and wine sales, tables, chairs, linens, dance floors, and casual to elegant place settings and clever accessories to personalize every detail. They’re the local know-it-alls that you can trust to deliver quality to your event.
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IDAHO ROCKY MOUNTAIN RANCH WESTERN GUEST RANCH Revel in the dining experience of an iconic Western guest ranch with panoramic vistas of the sublime Sawtooth Mountains. Our menu is driven by the food we love: casual, honest, and with a bit of surprise while using the best local Idaho and Northwest bounty and seasonal specialties. Located 9 miles south of Stanley on Hwy 75.
Reservations are required. Pleas call 208.774.3544
SUN VALLEY RESORT WEDDINGS ENTERTAINMENT A lifetime of memories begins right here. With sweeping views of the majestic Sawtooth Mountains and the warmth and charm of a historic ski town, Sun Valley Resort is an idyllic destination to kick off your happily ever after. Our four-season setting offers spectacular indoor and outdoor mountain wedding venues for gatherings of all sizes. As a full-service resort, all our facilities fall under one umbrella, simplifying the planning of everything from horseback rides to cocktail hour.
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SUN VALLEY RESORT GROUPS AND CONVENTIONS ENTERTAINMENT When deciding where to host colleagues or partners for your next corporate gathering, choose a destination that’s as spectacular as the vision you have for your business. For a few guests or 1,000, Sun Valley Resort’s full-service resort management streamlines the planning of everything from horseback rides to cocktail hour. Our group facilities and conference center combine Old World charm and state-of-the-art facilities to ensure that everyone leaves feeling connected, rejuvenated and inspired.
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sunvalleymag.com/dining | TASTE 13
HONEY NATURE’S NECTAR
BY Gwen Ashley Walters
PHOTOGRAPHY Dev Khalsa
U
nless you live on a farm or have taken up backyard beekeeping, honey, a household staple, comes in a jar or bottle from the grocery store. The sticky, sweet, golden nectar sits patiently on a shelf in your pantry, waiting to be spooned into a cup of hot tea (or whiskey). It dreams of being spooned into a batter of muffins, into a southern barbecue sauce to dance with spice, drizzled over pungent cheese, or spread onto a piece of hot, buttered toast. You might not often think about that jar of honey in your pantry, but there is a story there: A tale of a long and arduous journey from bee-to-bottle. It’s a story about home. A Short History of Honey Honey and humans go back a long way. A cave painting discovered in Spain, dated from 8,000 B.C., depicted a human climbing a tree with a bucket in one hand and bees buzzing all around. Considered the “nectar of the gods,” early Egyptians took earthen jars of honey to the tomb. Ancient Roman writers—Pliny, Cicero, Seneca—waxed poetic about the virtues of the viscous liquid, from its medical powers to the sensual response elicited when honey touches the tongue. “What a gift it would have been to give someone a honeycomb,” said Tom Harned, owner of Five Bee Hives, based in Hailey, Idaho. Even after the domestication of sugar cane, coined at the time as “the reed which gives honey without bees,” apiculture—beekeeping—thrived. One reason was honey wasn’t solely a sweetener with a unique taste, but also an antiseptic. Honey is antifungal and antibacterial. “Nothing grows on it,” Harned said.
14 TASTE | Summer 2018
Spread on wounds, honey helped prevent infection. Stirred into hot liquids, honey soothed sore throats. There is growing evidence honey has innate abilities to boost the immune system, and some naturalists believe that eating honey produced from “local” flora can aid in developing resistance to plant allergies. From Bee to Bottle Harned, a quiet, former stay-at-home dad, discovered beekeeping in 2010 after visiting a college friend, a beekeeper, in Montana. Looking for his next career move, Harned returned home from Montana with four hives. Shortly after, he purchased 40 more hives and began an eight-year journey in apiculture that has blossomed into 800 hives. Five Bee Hives honey—a tongue-and-cheek play on the 5B Blaine County license plate—is made and harvested in the Wood River Valley from about 400 hives. Harned’s remaining 400 hives live in Montana, and their honey is sold on the open market. Harned said eight species of bees produce honey, but the Apis mellifera, the “honeybee,” is the only bee that makes honey in excess—extreme excess. Bumblebees and some wasps make honey, but only enough to feed themselves. Bees eat pollen and nectar: Pollen is their protein; flower nectar is their carbohydrate. The hive is “home.” Some leave the home to forage for food while others never leave, keeping house by constructing honeycomb, making honey, and tending to the queen. Commercial beekeepers, like Harned, move the hives throughout the year. Harned’s bees winter in a potato shed in southeastern Idaho. In January, he loads them on a semi-trailer and trucks them to California to an almond farm, where the hives are spread around the orchard to pollinate the trees. A couple months, give or take, later, the bees are loaded back on a semi headed for Washington State, to lend a pollinating hand to an apple and cherry farmer. In late spring, the bees return to the Wood River Valley and Harned sets them out in fields and yards where they stay until the snow comes.
sunvalleymag.com/dining | TASTE 15
Roughly 30,000 to 60,0000 bees live in a hive, and while there is constant turnover, they all come from roughly the same bloodline. Harned gathers around 30 pounds of honey per hive from his Wood River Valley operation, roughly 12,000 pounds of honey a year for consumption by Wood River Valley residents, either at home or through dishes served by local chefs.
Tom Harned with his hives, some of which he keeps on property in the Bellevue Triangle.
“People ask me, when you move them around, how do you get the bees to go back into their hive. Well, they’re a lot like us,” Harned said. “When we go to a city and rent a hotel, we orient ourselves to where we are. Bees do the same thing. They start with orientation flights, but their particular hive is their home, and they will always come back to it.” Forager bees fly out of the hive to collect pollen and nectar, which they store in what is called a “honey stomach”—part of their esophagus—to bring back to the hive. The collections are dropped off to other worker bees that then deposit the “receipts” into cells in the honeycomb, which they’ve constructed by converting the sugar content of honey into wax. “Nectar is about 70 percent water,” Harned said. “Bees evaporate that water by flapping their wings until the nectar is about 18 percent moisture. At that point, it won’t rot or ferment.” When a cell is full and the moisture is reduced, bees cap it off with more wax. Harned harvests honey in late summer, but inspects the hives frequently throughout the season, looking for signs that the hive is thriving. Is the queen doing her job laying 1,000 or more eggs a day? If the queen isn’t doing her job, Harned kills her. But don’t judge him. He is doing what the hive would do if the queen weren’t up to snuff. “When you look at the hive as a whole,” he said, “The way they make decisions is very democratic. They each have input. The queen is not the ruler. She’s just the egglayer. And if she isn’t performing, they will kill her and designate a new queen.” One bee will make a quarter-teaspoon of honey in its lifetime, which is all of six weeks, although a queen can live up to five years, as long as she keeps delivering eggs.
Honey at Home and in the Professional Kitchen Chris Kastner of CK’s Real Food in Hailey uses Five Bee Hives honey in his restaurant throughout the seasons, both in savory and sweet applications. “I like its caramelizing properties,” Kastner said. He uses Five Bee Hives honey when roasting carrots, turnips, fennel and even lemons. “I also like its soft sweetness in tea, and the deep honey flavor in honey sweetened cake.” Kastner isn’t the only local chef to use Five Bee Hives honey. You’ll find a stash of Harned’s honey in the Power House and The Smokey Bone BBQ kitchens, both in Hailey. Raspberrys Bistro and Catering in Ketchum sweetens their offerings with Five Bee Hives honey, and local Toni’s Sun Valley Ice Cream Company uses Harned’s honey to make its honey and chamomile flavor. Baking at home, in general, you can swap out granulated sugar with honey with a couple of modifications. Honey tastes sweeter than cane sugar, so the first adjustment is reducing the amount. The rule of thumb is for each cup of sugar, substitute onehalf to two-thirds of a cup of honey. Honey is also almost 20 percent water, so reduce the total amount of liquid by 20 percent. You may have to adjust that percentage up or down to suit the specific recipe. For a simple summer recipe, try the honey ginger lime dressing (sidebar) with poppy seeds drizzled over a bowl of ripe melon chunks or tossed with blueberries and blackberries to garnish a simple glazed pound cake. The next time you reach for that jar of honey on your shelf, think about the journey the bees traveled from field to hive—perhaps further—to return “home.”
"Bees are the only insects that make food for humans." —Tom Harned, owner Five Bee Hives
16 TASTE | Summer 2018
Human or honeybee, there’s no place like home.
g
Honey Ginger Lime Dressing By Gwen Ashley Walters Makes 1 1/2 cups 1 teaspoon fresh grated ginger
2 teaspoons lime zest 1/2 cup fresh squeezed lime juice (about 4-5 limes) 1/2 cup Five Bee Hives honey 2 teaspoons poppy seed
Stir the ginger with the lime zest and juice. Set aside for 30 minutes to steep. Strain the lime-ginger mixture and whisk in the honey and poppy seeds. Drizzle over fresh cut melons (especially honeydew), or over other fruit.
sunvalleymag.com/dining | TASTE 17
PICNIC P E R F E C T
Pleasing plates, picturesque places BY Jennifer Liebrum
D
riving south of Bellevue on a recent evening my eyes were drawn to the grassy berm beside a churning canal where a solitary woman shook out a blanket and plopped down a picnic basket. It was an odd locale there off Gannet Road, when just a few miles further would have allowed the soloist to position in Silver Creek Preserve, Hemingwayâ&#x20AC;&#x2122;s old fishing hamlet where the moose and the mallards mingle at dusk. What did she know, I mused? Her Subaru had Arizona plates. Heading back north a half an hour later, as the sun dropped back behind the hills turning them to smoky silhouettes, the water shimmering along in a ribbon of opalescent blue and black, the breeze swaying the grass around her roadside table, I realized she knew what all the locals do: once you plop down on terra firma, pretty much anywhere in the Wood River Valley the horizonâ&#x20AC;&#x2122;s floor show provides all the scenery you need for the perfect picnic spot. With the backdrop taken care of, there are a few things to keep in mind to enhance the al fresco season, whether you are planning it down to the last caper, or just indulging a throw-down break in the action.
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PAVILION PHOTO: COURTESY SUN VALLEY RESORT
We scoured the Internet for the latest trends, strolled the aisles of local businesses such as Ketchum Kitchens and Atkinsons’ Markets for ideas, and leaned heavily on Vicky Walker for personal intel. As owner of Oak Street Foods in Bellevue, Walker is often tasked with packing up pleasantries and dishing up ideas from her corner bistro. “The main thing is to remember that picnics are a celebration of the people you are with,” Walker said. When planning your menu, first consider if your picnic is a snack or a meal. Your menu can achieve both objectives: sliced meats, delicious cheese, hummus or tapenades, crackers or sliced breads can fulfill both while fried chicken or burgers on a portable grill are obviously meant for more of a main meal. Then consider who will be joining you on the picnic blanket. “Appetite demands and serving styles vary greatly depending on your audience,” Walker said. Take fruit. While kids will enjoy grapes and orange sections, adults might like something less sticky like fruit salad or fruit skewers. “Most menus for picnics are finger foods, or easy fork/ spoon eating.” A shorter, penne style noodle is a wiser choice, and when thinking about greens, go for the slower wilting choices like romaine, spinach, cabbage, iceberg or a mix of fresh veggies as opposed to mixed baby greens or butterleaf. Plan your beverages to match the meal and the temperatures. Hydroflasks are great for transport and can also be used to carry ice. Keep mixers and alcohol separate and, by the way, rose wine holds up better than white. Walker suggests a picnic “stash” to have on hand when the picnic mood hits: various totes (basket, bag, insulated container) small cutting board and knife, corkscrew, moistened hand wipes, utensils (not plastic), trash bags, hand wipes, head lamp, blanket, hydroflasks, napkins, compostable wooden or bamboo plates, ziplock bags for leftovers, and beverage containers. We like Mason jars with straw lid adaptors, can opener, matches, citronella candles and anti-bug wipes. Don’t forget the condiments. Take them in small squeeze bottles or hold on to your takeout leftover packets of ketchup, mustard, mayo and soy sauce. Walker said always consider how the picnic will be getting to its final destination. “Saddle bags, backback, picnic basket, each of these would require a different packing method,” and also influence menu choices. While a prosecco is festive, you would want little jostling. “Even packaging and different menu choices that keep food from getting squished and unappetizing have to be considered.” Walker said she prefers reusable plastic containers with tight fitting lids because they protect food and do well in coolers. She prefers not to use the gel packs as they get kind of slimy when they thaw completely and instead relies on the blue ice blocks, which can be refrozen after each use and can be found at any local market. “I always keep a couple of these in the freezer to grab as needed.”
And for dessert, “as much as we all love chocolate, it tends to get a bit messy when the weather gets warm, so stick to fruity desserts or cookies. Something divinely simple like fresh berries or fruit tartlets, lemon bars, meringues ... I love to bring pieces of crystalized ginger or candied orange peel. It’s a lovely way to end a meal, light, refreshing and just the right amount of sweet.” Above all, Walker noted, “The whole experience is about the journey, not the destination, although the destination can be pretty spectacular. Make some happy memories, relax and enjoy!” g
LOCAL LOCALES TIME SENSITIVE
Ketch’Em Alive Free live music, Tuesdays, 7-9 p.m. June 12-Aug. 7, Forest Service Park Sun Valley Summer Symphony Aug. 5-23, Sun Valley Pavilion
SPRING, SUMMER OR FALL—NEARBY Hop Porter Park, Hailey
Garden of Infinite Compassion, Sawtooth Botanical Garden, mid-valley Memory Park, or Rotary Park, Ketchum
A LITTLE WILDER, BY FOOT, BIKE OR EVEN ASTRIDE A HORSE Silver Creek Preserve, south of Bellevue Adam’s Gulch, north of Ketchum Frenchman’s Bend Hot Springs, Ketchum Trail Creek Cabin area, Sun Valley Sawtooth National Recreation Area, north of Ketchum
sunvalleymag.com/dining | TASTE 19
DRINK UPWITH SHRUBS A fun way to freshen cocktails, with or without alcohol
BY Karen Bossick PHOTOGRAPHY Kirsten Shultz
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“Shrubs are wonderful mixed with soda water. And t’s not a cocktail made from a bush. they’re good as cocktails because they’re not too sweet. Cocktail shrubs are instead healthy reThey’re also good for you—vinegars, for instance, are freshing drinks that combine fruits and good for digestion before or after a meal,” said Giordani, vegetables, herbs and spices, alcohol, sugar, who also concocts fresh-squeezed lemonades flavored sodas and the latest rage—apple cider vinewith jalapenos, lavender and rosemary. gar, or its counterparts like balsamic vinegar Giordani came here from the San Francisco Bay Area and wine vinegars. as director of business development They get the name “shrub” for Lava Lake Lamb following a cafrom the word “sharab,” which in Perreer planning pop-up dinners in farm sian refers to wine or other alcoholic fields and along beaches for Outdrinks, or in Arabic means “to drink.” standing in the Field. But she could Though they would seem to be new never forget her time at the Univerkid on the block, the sweet tangy sity of San Francisco where restaudrinking vinegars are said to date rants there devoted entire menus to back to the time of Blackbeard when craft cocktails. pirates would sink barrels of rum Her parents and brother helped that they were smuggling. When they her renovate a couple vintage trailfished them out of the brine, they’d ers with built-out bars, representing add fresh fruit to mask the taste of a throwback back to a different time. seawater that had crept into the kegs. And she began using the connecAmericans used the syrups to pre—Christina Giordani, owner tions she’d cultivated with farmers at serve fruit before the advent of refrigRoadbars farmers’ markets to learn what fruits eration in the early 20th century. and vegetables were coming into season, which they had Since 2016, Christina Giordani has been pedaling too much of, and what was about to go bad that could shrubs in her vintage Roadbars trailer at a wide range be salvaged in cocktails where the fruit doesn’t need to of Sun Valley-area events, including weddings, Syringa be pretty since it’s being turned into liquid. Mountain School’s Hoedown, Ketch’em Alive, Wagon “I’ve always had a passion for sustainable foods datDays and the Local Food Alliance’s Farm to Table Dinner. ing back to when I roomed with the daughter of a goat She even managed to parlay the concept into a winter dairy owner and the daughter of an avocado farmer. And ice-skating party at which she prepared hot toddies usI’m always looking for interesting, non-threatening ways ing herbs.
20 TASTE | Summer 2018
"I’ve always had a passion for sustainable foods dating back to when I roomed with the daughter of a goat dairy owner and the daughter of an avocado farmer."
Christina Giordani, produces a variety of seasonal shrubs and syrups for her 0drinks she sells from her vintage Roadbars trailers. Giordaniâ&#x20AC;&#x2122;s shrubs, syrups and cocktail recipes can also be found on the menu at The Hangout at Hotel Ketchum.
sunvalleymag.com/dining | TASTE 21
S H RUB S • TASTE
to educate people about such food. What’s more nonthreatening than celebrating and drinking cocktails with friends?” Giordani said. Giordani likes to pair cucumbers with mint and berries and thyme for what she calls her “farm-to-cup concept.” She gets melons and jalapenos from King’s Crown Organics in Glenn’s Ferry and Emmett’s Waterwheel Gardens, and rhubarb, mint, lavender and basil from Bellevue’s Squash Blossom Farm. She mixes apricots with sugar, allowing the nectar to come out before straining the mix and adding vinegar to it. She’s combined buckets of sour cherries picked at Squash Blossom Farm in Bellevue with lime zest and sugar, mixing the concoction with apple cider vinegar and vodka. Come fall she’ll concoct drinks using butternut squash and apples, and she’ll freeze concoctions like a stone fruit punch made of plums, nectarines and peaches that she can pull out during winter when the supply of locally sourced fruits and vegetables shrinks. Her syrups are honey-based. Her gins and vodkas are locally sourced from Ketchum’s Warfield Distillery. Giordani sells shrubs and mixes wholesale to Hotel Ketchum and hotels in Boise. And she’s created cocktails expressly for Hotel Ketchum, including a Bah-Ram-Ewe made with Warfield gin, celery shrub, simple syrup and lemon and soda. In Hailey, Zou 75 can appease those with an adventurous palate with such Sake cocktails as its Sweet Valerie— sake, mint, cranberry and peach nectar combined with a non-carbonated Japanese soft drink with a hint of citrus and yogurt flavors called Calpico. —Tara Jensen, NourishMe
The mushroom spore creates it's own bacteria, which is a natural probiotic. It’s super high in Vitamin C, and it helps with your digestion, helping to keep the good bacteria in your gut.”
Those wanting a non-alcoholic drink with a kick need look no further than local cafes and health food stores such as Ketchum’s Glow Live Café and NourishMe. Glow Live Café offers a variety of healthy tonics, such as one named Bliss made with cucumber, celery, carrot, apple, strawberry and ginger to which someone can add an herbal shot or infinity elixir comprising essential oil blends to boost immunity and digestion. Particularly popular right now is kombucha, a natural fermented drink that’s been dubbed the “immortal health elixir” by the Chinese. The lightly effervescent sweetened black or green tea is considered a functional beverage for its supposed health benefits, including that of growing healthy bacteria in the gut to support immunity. Tara Jensen concocts four to six gallons of kombucha a week for NourishMe, starting with a mushroom spore to which she feeds black tea and sugar. “It creates its own bacteria, which is a natural probiotic. It’s super high in Vitamin C, and it helps with your digestion, helping to keep the good bacteria in your gut,” she said. Following the first fermentation, Jensen stages a second fermentation, adding cucumbers, kiwis, plums, pears, apples and such herbs and spices as turmeric, vanilla bean, rosemary, sage and bay leaves to create a slight natural bubble. “Rhubarb is a very popular flavor during summer, and I also do a nice raspberry mint and strawberry basil then,” she said. “It’s similar to a soda but a lot less carbonated with a little bit of a tang.” g
22 TASTE | Summer 2018
menuguide TASTE
BAKERIES & CAFÉS • PUBS & GRILLS • MEXICAN ASIAN • REGIONAL NORTHWEST
Scoop THE
The Mint, long idle after its glory days as a nightclub and bar under Bruce Willis’ ownership, has new owners in Paul and Jenni Conrad. While the Conrad’s ready the building for its re-opening, the Conrads are throwing a patio party on July 4. Watch the great Hailey parade and stop in at The Mint party. Check in to the SunValleyMag.com calendar for further details. Also opening soon in Hailey is The Tundra, a new breakfast and lunch spot serving fine coffee and fresh foods. The new cafe will be in the former Lost River Sports building on Main Street, just south of Myrtle Street. The Serva brothers continue to expand their dining and beverage empire (see “The Serva Secret,” page 6). Both the Hailey Coffee Company (Santos Serva) and KB’s (Rodolfo Serva) are opening new venues in Ketchum. The former will open shop at 611 Sun Valley Road, next to Bellissimo. KB’s will serve up their famous burritos at a new location, also on Sun Valley Road, next to Wiseguy Pizza. The Warfield Distillery and Brewery has made a name for itself in Ketchum. Locals and visitors alike enjoy the housedistilled “Mayday” vodka and “No Return” gin drinks on one of town’s nicest decks. Now the restaurant is expanding into the building next door. Word on the street is that the plans are for a brew pub. Stay tuned. The Konditorei at Sun Valley Resort has been named a 3 Star Certified Green Restaurant® by the Green Restaurant Association (GRA), a national nonprofit organization helping restaurants to become more environmentally sustainable. This makes the Konditorei the first restaurant to receive this designation at a ski resort and second in the state of Idaho. Other news at the Konditorei includes a new special dinner service on Friday nights until 8 p.m. from June 29 through Aug. 31. The River Run Day Lodge is now open and serving food and cocktails from 9 a.m. to 5 p.m. The lodge opening coincides with the opening of the gondola and lift-accessed mountain biking on the new bike trails on Baldy.
Menu Pricing Legend The price scale below represents the cost for a meal per person, including tax and tip.
$ - $10 and under $$ - $11 to $30 $$$ - $31 to $55 $$$$ - $55 and over
24 TASTE | Summer 2018
DISTILLER PHOTO: COURTESY WARFIELD | HAILEY COFFEE COMPANY & KB'S PHOTOGRAPHS: KIRSTEN SHULTZ
What’s new and noteworthy in the culinary world …
Bakeries & Cafes
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S I GN A TU RE B RE A K FASTS Schnitzel & Gravy housemade crispy pork schnitzel, sage sausage country gravy, two eggs any style Eggs Benedict applewoodsmoked heritage pork loin, poached eggs, hollandaise Trout Benedict (Chef's Choice) konditorei recipe smoked trout cakes, poached eggs, hollandaise Florentine Benedict sautéed spinach, mushrooms, tomatoes, poached eggs, hollandaise Konditorei Breakfast two eggs any style, ham, bacon or sausage, choice of toast, biscuit or english muffin Cauliflower Hash* yukon potato, cauliflower, artichoke hearts, caramelized onions, roasted red bell peppers, basil pesto, two eggs any style Corned Beef Hash yukon potato, tender corned beef, chives, sautéed onions, paprika, two eggs any style Biscuits & Gravy split housemade buttermilk biscuit, sage sausage gravy, two eggs any style Kale & Quinoa Bowl* sautéed kale, quinoa, tomatoes, roasted butternut squash, two eggs any style, avocado, arugula-almond pesto Baked Swiss Eggs Rösti bacon crumble, yukon potato, two eggs any style, melted gruyère
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The Konditorei Sun Valley Village Sun Valley, ID 83353 208-622-2235 sunvalley.com/dining 7am-5pm Mon–Fri 7am-5pm Sat-Sun Brunch
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Stop by the Austrian-inspired Konditorei bakery & cafe for fresh-baked pastries and organic locally-roasted coffee (now an official three-star certified "Green Restaurant"). Serving breakfast and lunch in the chalet-style din-
Served with yukon rösti or kale-quinoa salad and toast, biscuit or english muffin Brass Ranch* spinach, mushrooms, artichoke hearts, aged white cheddar Summit Creek applewoodsmoked ham, bacon crumble, caramelized onions, gruyère cheese Crab & Avocado (Chef's Choice) jumbo blue crab meat, tomatoes, chives, cream cheese, avocado Südwesten roasted red and green chilies, pepper jack cheese, new mexico red chili sauce, pico de gallo
WA F F L E S & S W E E T CR Ê PES Nutella strawberries or bananas, nutella spread, candied pecans, whipped cream Huckleberry huckleberry syrup, sundried blueberries, fresh blackberries, whipped cream Schnitzelwaffle (Chef's Choice) housemade crispy pork schnitzel, maplemustard sauce, arugula classic waffle or crêpes, maple syrup, whipped butter
S MO O TH I E S * The Hulk kale, spinach, cucumber, mint, pineapple, maca powder, coconut milk Tree Huggin' Monkey banana, almond butter, cacao nibs, cinnamon, raw honey, hemp seeds, almond milk Sunburst orange, carrot, avocado, lime, ginger, turmeric, raw honey, chia seeds
For complete & updated menus, visit sunvalley.com/dining
Don't miss the Sunday Brunch, served from 7am to 3pm every Sunday. ing room, the Konditorei offers both hearty and healthy twists on classic European dishes, like strawberryNutella crepes, pork schnitzel with gravy, and kale and quinoa breakfast bowls. For something quick, you can peruse the mouthwatering pastry case and order espresso or a smoothie to-go from the pick-up counter. Don't miss the selection of custom-made cakes, fruit tartes, flaky croissants, and old-fashioned hot chocolate. Grab your favorite cup of something steaming and come sit by the fireplace to slip into that alpine state of mind. sunvalleymag.com/dining | TASTE 25
M EN U GUID E Bakeries & Cafes
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Bigwood Bread Bakery Café: 271 Northwood Way Ketchum, ID 83340 208-726-2035 8am – 2:30pm daily Downtown Café: East Ave & 4th Street Ketchum, ID 83340 208-928-7868 8am – 3pm daily
$$ Since 1997, Bigwood Bread has had, one, and only one primary mission: to share our best with you everyday. And since then it’s been all about the bread. Every sandwhich slice, piece of toast, roll, muffin, cupcake, and cookie we sell, is made by us in our own artisan bakery.
Breakfast Scramble Scrambled eggs on top of roasted potatoes with applewood smoked bacon, sautéed spinach, onions, diced tomatoes and cheddar cheese. Huevos Rancheros "Bigwood Style" 2 eggs any style on top of crispy corn tortilla strips with New Mexico red chili sauce, roasted potatoes, cheddar cheese, black beans, and sliced and avocado. Galena Bowl 2 eggs any style atop roasted potatoes sautéed with shaved Brussels sprouts, kale onion and red pepper mix, and farro. Add meat for $2.00 more. Original BWB Sourdough French Toast 3 slices of our famous sourdough bread soaked in our homemade custard, topped with fresh berries and powdered sugar. Try it with a croissant for $1.00 more.
SAL AD S Cilantro Lime Salad Romaine and red leaf lettuce, sliced grilled chicken, corn salsa, jicama, avocado, queso fresco cheese and tortilla strips dressed with BWB cilantro lime dressing. Kale and Quinoa Salad Tuscan kale, quinoa, roasted beets, pimpkin seeds and dried currants, tossed with BWB apricot vinaigrette. Add salmon or chicken. Asian Salmon Bowl Pan seared Alaskan king salmon seasoned with our own dry rub and served on top of kale. green cabbage, red peppers, edamame, carrots, farro and toasted almonds, tossed in our spicy Thai dressing. Add marinated chicken.
SAND W ICH ES Roast Turkey Oven-gold roast turkey with Swiss cheese, lettuce, tomato, BWB cranberry chutney, mayonnaise and Dijon mustard on BWB bread. Bigwood Club A classic double decker sandwich with oven-gold roast turkey, Black Forest ham, provolone cheese and mayonnaise on the bottom layer and bacon, lettuce and tomato on the top layer, served on BWB bread. Add avocado for $1.50 more. Italian Sub Genoa salami, mortadella and capocollo meats, provolone cheese, shredded lettuce, tomato, homemade marinated pickled peppers, red onion, mayonnaise and marinated pickled pepper oil served on a BWB demi baguette Kale and Quinoa Wrap Kale, quinoa, avocado, hummus, carrots and edamame, wrapped in a flour tortilla with BWB balsamic vinaigrette. Add chicken for $3.50 more. Try as a Bowl!
HO T SAND W ICHES & SPECIAL TY BUR G ER S Bigwood Bread Café, Northwood Way.
Bigwood Bread Downtown Café at East Ave. and 4th Street.
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Pulled Pork Sandwich Homemade pulled pork in our tangy BBQ sauce topped with provolone cheese, mayonnaise and BWB coleslaw on our corn topped bun. Served with French fries. The Beast 1/2 pound warm pastrami, melted Swiss cheese, fried onion strips, fresh cilantro, thinly sliced pickles and our homemade chipotle mayonnaise on a BWB demi baguette. Served with French fries. Tomato, Basil and Mozzarella Panini on Focaccia Tomatoes, basil and fresh mozzarella with pesto and balsamic vinegar reduction on BWB focaccia. Add grilled chicken for $3.50 more. Bar B Q Burger 8 oz. ground beef chuck patty with cheddar cheese, homemade BBQ sauce, fried onion strips, shredded lettuce and applewood smoked bacon. Ham and Swiss Burger 8 oz. ground beef chuck patty with Black Forest ham, gruyere cheese, fried onion strips, mayonnaise and Dijon mustard. Cilantro Lime Burger 8 oz. ground beef chuck patty with queso fresco cheese, shredded lettuce, BWB corn salsa, avocado, BWB cilantro lime dressing and tortilla strips.
Bakeries & Cafes
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Java Coffee & Cafe
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B RE A K F A S T Confetti Eggs Steam-Scramble, Jack, Cheddar, Green Onions, Tomato, House Salsa, Tortillas. Huevos Rancheros Steam-Scramble, Black Beans, Jack, Cheddar, Cilantro, House Salsa, Sour Cream, Flour Tortillas. Eggs & Toast Steam-Scramble. Local Bread, Butter, Raspberry Preserves. High Protein Turkey Scramble Jack & Cheddar Cheeses, Steam-Scramble, Turkey Cottage Cheese, Cracked Black Pepper. A Slice of Dry Whole Wheat Toast and Side of Peanut Butter. Ham & Cheese Scramble Jack & Cheddar Cheeses, Steam-Scramble, Black Forest Ham, Toast, Jam. Breakfast Croissant Steam-Scramble, Jack & Cheddar Cheese, and Bacon on a Croissant. Skinny Mini Scrambled or Poached Eggs, Tomato, Cottage Cheese, Cracked Pepper.
191 4th Street West Ketchum, ID 83340 208-726-2882 111 N. 1st Avenue Hailey, ID 83333 208-788-2297 javabowlofsoul.com 6am –8pm Mon-Fri 7am-8pm Sat 7am-6pm Sun Kitchen open to 2pm daily
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In November 1991, Todd Rippo began what he would today describe as a selfish endeavor. Essentially, he
B RE A K F A S T S P E C IAL S Frankie's Homemade Oatmeal Steamed Milk Poured over Hearty Oats, Topped with Cinnamon, Brown Sugar and Bananas. The Usual Toasted Bagel, Cream Cheese, Tomato. Add Bacon or Avocado. Avocado Toast Sliced Avocado, Sea Salt, Cracked Pepper. Todd's Competitive Edge Annie's Homemade Granola, Yogurt and Fresh Seasonal Fruit.
B RE A K F A S T B U RRI TO S Dirty Hippie Bacon, Steam-Scramble, Cheese, Tomato, Green Onion, Black Beans, Green Chilies, Verde Crème Fraiche, Cilantro, House Salsa. Hippie Steam-Scrambled, Cheese, Tomato, Green Onion, Black Beans, Green Chilies, Verde Crème Fraiche, Cilantro, House Salsa. Macho Bacon, Cheese, Steam-Scrambled, Black Beans, Green Chilies, Verde Crème Fraiche, Cilantro, House Salsa.
LUNCH Java Club: Stacked Turkey, Bacon, Jack, Lettuce, Tomato, Dijon, Mayo. Albacore Tuna: Our Famous Tuna, Lettuce, Tomato. Albacore Tuna or Turkey: Fresh Tomatoes, Melted Jack, Dijon. Hot Ham & Cheese: Smoked Ham, Tomato, Onion, Jack. The Ultimate Quesadilla: Jack & Cheddar, Black Beans, House Salsa, Sour Cream, Green Onions. Quesadilla
Java on Fourth in Ketchum, one of two locations in the Valley. created a place where he would want to hang out. Java has a hand-crafted bakery menu (most of the recipes from Todd's sister Annie) and breakfast and lunch menus that echo his Southern California roots. In line with his original vision, Java uses fresh roasted, fair trade, and relationship coffees and serves it all in an inviting, rock n' roll atmosphere where the music is played a bit too loud!
sunvalleymag.com/dining | TASTE 27
M EN U GUID E Bakeries & Cafes
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APPETIZ ER S Glow Roll Sunflower seed hummus with mixed greens cucumber, avocado and carrot wrapped in nori Daily Seasonal Soup
Glow Juice Bar and Cafe 380 Washington Avenue #105 Ketchum, ID 83340 208-725-0314 glowlivefood.com 9am–5pm Mon-Sat
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Opened in 2008, Glow is organic, local and plant based. Menu includes smoothies, pressed juices, entrees, wraps and sandwiches, as well as energizing superfood and cacao desserts. Grab and go case stocked daily. Glow Juice Bar and Cafe offers seasonal cleanses, classes, party platters, and to-go foods.
Spring Roll A hearty spring roll wrapped in a rice wrapper and stuffed with greens, carrots, herb, avocado, cucumber and ginger tahini sauce
SAL AD S Glow House Salad Local greens, shredded carrot, tomato, beets, avocado, cucumber, seasoned almonds. Served with a flax cracker and choice of dressing. Add hummus $3 Marinated Kale Salad Kale lightly marinated with cold-pressed olive oil, sea salt, and lemon, creamy hemp seed dulse dressing, quinoa, tomato, avocado, and kalamata olives Thai Kale Salad Kale, cabbage, bell pepper tossed with a creamy thai dressing and topped with cucumber, avocado and fresh herbs
ENTR EES Pizza Baked thin crust pizza made with organic, Italian “00” flour. Choose: Margherita OR Roasted Veggie and “Cheese.” *This item is not gluten-free Thai Noodle Bowl Zucchini noodles with kale, cabbage, carrots, bell pepper, basil, cilantro, topped off with spiced almonds and cashew. Lightly warmed and tossed with creamy coconut sauce Glow Tacos Red pepper and flax tortillas with sprouted seed beans, cabbage, salsa, guacamole and baja sauce. Served with side salad Sun Burger A sprouted walnut, sunflower seed and veggie burger served on Bavaria bread. Topped with tomato, avocado, “cheese,” ketchup and mustard, with side salad.
BO W L S Southwest Black beans, quinoa, and local greens tossed with a citrus southwest vinaigrette. Topped with guacamole, salsa, and garnished with “sour cream”
Samosa Wrap with coconut wrap and curry sauce.
Indian Curry Jasmine rice and red lentils tossed with roasted veggies and creamy Indian spiced curry sauce
SAND W ICHES & W R APS Avocado Toast On toasted gluten-free bavaria bread or warmed live bread Veggie Toast Toasted gluten-free bavaria or warmed live bread with pumpkin seed basil pesto, cucumber, tomato, avocado and olive oil drizzle Grilled Cheese Toasted gluten-free bavaria or warmed live bread with cashew “cheese” and avocado E.L.T. Our twist on the classic with “Eggplant Bacon,” cashew mayo, lettuce, tomato on toasted Bavarian Bread
Acai Bowl
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B RE A K F A S T S E N S A T IO NS Lake Omelet Bacon, green onions, tomato, spinach, mozzarella cheese. Topped with ranchera sauce and avocado. ham, bell pepper, onions, and cheddar cheese. River Omelet Spinach, green onions, tomato, mushrooms, and mozzarella cheese. Patty's Omelet Pork, sausage, tomato, spinach, bell pepper, and cheddar cheese. Topped with ranchera sauce, sour cream, avocado. Eggs Benny Poached eggs with sliced Canadian bacon on a grilled English muffin.Topped wih hollandaise sauce. Served with golden hashbrowns and toasted bread. Veggie Benny Poached eggs on an English muffin, grilled tomato, spinach, and avocado. Topped with homemade hollandaise sauce. Boots Benny Poached eggs on an English muffin, grilled tomato, and avocado. Topped with homemade hollandese sauce and diced bacon. Served with golden hashbrowns and choice of toasted bread. Wagon Skillet Diced bacon, green onions, black beans, pork sausage, tomato, spinach, hash browns, and mozzarella cheese. Topped with 2 eggs any style and ranchera sauce. Served with choice of toasted bread. Rope Skillet Diced ham, spinach, tomato, mushrooms, onion, hashbrowns, cheddar cheese, and 2 eggs. Any style choice of toasted bread. Daily Chef’s Choice Burrito Chile Relleno Chile poblano stuffed with cheese and covered in house red sauce, sour cream, and salad. Huevos Rancheros Corn tortilla, black beans, ranchero sauce, cheddar and mozzarella cheese, two strips of bacon, topped with 2 eggs any style and sour cream, avocado.
GRI DDL E S E N S A TIO NS Fried Plantain Served with fresh cheese, sour cream, avocado, black beans and two fried eggs. Cinnamon French Toast 3 pieces cinnamon French toast, dipped in our special egg batter and grilled, topped with powdered sugar.
S A L A DS Alexa’s Spinach Salad Strawberries, red onion, pecans, goat cheese, and grilled chicken. Served with balsamic vinaigrette. Yohenny’s Salad Arcadian Mix, bacon bits, Parmesan cheese, grilled chicken, avocado and ranch.
S A N DWI C H E S The BLT Thick-cut bacon, lettuce, tomato, avocado, mayo and toast multigrain. Tuna Melt Albacore tuna salad, grilled tomato, and melted swiss cheese, sourdough bread. Cheese Burger 1/2 pound burger patty. Add bacon or avocado. The Ruben Grilled corned beef, melted swiss cheese, sauerkraut, and thousand island and rye bread. Hailey Club Turkey, ham, bacon, lettuce, tomato, avocado, mayo, cheddar cheese, on toasted sourdough bread.
INTERNATIONAL COWBOY COCINA 111 1st Ave. N., Ste. 1C Hailey, ID 83333 208-928-7009 7am-3pm daily Available for catering and private parties after 5pm
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Lydia Wills reviewed International Cowboy Cocina Restaurant December 10, 2017
"My new favorite breakfast spot in Hailey. So glad we decided to stop in and try it. Patricia has always been one of my favorite waitresses in the Valley. She makes you feel like you are a guest in her own home." Teresa Storey reviewed International Cowboy Cocina Restaurant November 19, 2017
"Best breakfast place in Hailey! Highly recommend!" Dori Donoho reviewed International Cowboy Cocina Restaurant November 13, 2017
"Patricia and her staff have created an amazing atmosphere, it's the perfect blend of chic and comfy! No matter what I have ordered from the menu, it's bursting with flavor and simply a work of art on the plate! I suggest the fried Plantains! Super yummy and add a Mimosa or Bloody Mary to top it all off! I give it a 10!!!! It's our "go to" breakfast spot!"
International Daily Fresh Soup Full selection of wine, beer on tap and craft bottled beers Also serving Micheladas, Margaritas and Mimosas
*New sandwiches everyday
sunvalleymag.com/dining | TASTE 29
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FO O D Bagel/Toast with cream cheese Plain, Asiago. Everything. Sourdough or Whole Grain El Tomatino bagel, cream cheese, roma tomatoes, fresh basil and ground black pepper Make My Day oatmeal with hearty oats topped with mixed berries, peaches, bananas, almonds and brown sugar on the side
Hailey Coffee Co. 219 South Main Street Hailey, ID 83333 208-788-8482 haileycoffeeco.com 6am–5:30pm weekdays 6am–4pm Sat & Sun
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Gourmet espresso drinks and fresh baked goods can be found at the Hailey Coffee Company. We roast micro-batch, high quality Organic and fair trade Arabica coffee beans here in Hailey, which are then sold to both retail and wholesale customers throughout the United States. The variety of coffee beans is large, consisting of Colombian,
Hiker's Delight oatmeal with hearty oats topped with apples. almonds, cinnamon and maple syrup on the side Homemade Granola with Milk Parfait granola and yogurt with mixed berries or peaches Biscuits and Gravy homemade buttermilk biscuits with sausage gravy The Jordan eggs, bacon, avocado, paleo potato with salsa on the side Chicken Pesto Panini chicken with homemade pesto sauce and onions Ham and Mozzarella Panini mayo and mustard, ham, mozzarella and tomatoes Roasted Veggie Pesto Panini homemade pesto, artichoke hearts, roasted yellow tomatoes, basil, roasted red peppers, provolone cheese Just Eggs "Egg"cellent Sandwich steamed eggs on bagel or sourdough toast Zesty Toast organic whole grain wheat bread with avocado French Toast served with bacon, maple syrup and butter on the side
BR EAK FAST SPECIAL TIES HCC Classic Breakfast Burrito eggs, cheese, black beans, potato, bacon, siracha Veggie Burrito vegetables
Air-roasted beans produce a "cleaner" and more even, rich flavor in every cup. Ethiopian, French roast, full city, Guatemalan, Italian roast, Kenyan, Mocca Java, Nicaraguan and Nordic, just to name a few. Fresh roasted beans, superior roasting techniques, a demand for quality and a well-trained staff are some of the components that the Hailey Coffee Company believes are vital to create “The Cup of the Valley.” Classic comfort food with an unique texmex twist makes for a great meal and experience.
30 TASTE | Summer 2018
Build Your Own Burrito starts with eggs and cheese
Bakeries & Cafes
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Rasberrys
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E N TRE E S Chile Relleno roasted poblano pepper, cheese, guacamole, spanish rice, creamy red sauce, cabbage | add pork, chicken, grilled veggies Street Tacos choice of 6 or half order (4) corn tortillas, guacamole, cabbage, onions, cilantro, salsa choice of pork, chicken, fish, grilled veggies Enchiladas 4 corn tortillas, cheese, guacamole, cabbage, spanish rice, beans choice of red or green sauce, add pork, chicken, grilled veggies Tostadas crispy corn tortillas, marinated chicken, avocado grilled peppers, cabbage, pico de gallo, lettuce, pickled jalapenos, lime, cotija, sour cream Vegetarian Fajitas grilled veggies, spanish rice, beans, guacamole, homemade corn tortillas add roasted chicken, pork, shrimp
411 Bldg. 5th Street Ketchum, ID 83340 208-726-0606 rasberrys.net 11am –3pm weekdays
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In 2005, twins Callie and Maeme Rasberry bought a small catering business housed in the basement of the 411 building with the hopes of introducing the Valley to their style of food. Since then, they have been turning out tantalizing and eclectic dishes made from fresh and locally sourced ingredients. Each dish bears the creative flair of the duo—who were born in the bi-cultural city of El Paso, Texas, on the border of New
S O U P S / S A L A DS The Kale kale, blackened chicken, black beans, rice, cotija cheese, grilled veggies, seeds, tomatoes, avocado, lime cumin vinaigrette, corn crisps Power Bowl falafel, quinoa, greens, curry roasted veggies, caramelized onions pumpkin & sesame seeds, avocado, tomatoes, tahini vinaigrette add roasted chicken, pork, shrimp Green Goddess Shrimp mixed greens, shrimp, herbs, olive oil, peas cucumbers, celery, lemon, avocado, tomatoes green goddess vinaigrette House Garden mixed greens, seasonal veggies, dressing, add cheese, avocado, fried egg add roasted chicken or shrimp 1/2 Sando & Soup or Salad
S A N DWI C H E S served with potato salad, coleslaw, or house potato chips Ol' El Paso shredded pork, jalapeno bacon, roasted chiles habanero jack cheese, guacamole, slaw creamy cilantro sauce, ciabatta Patty Melt ultimate "burger", swiss, cheddar, grilled onions, pickled jalapenos, butter, mayo, ciabatta BLT bacon, tomato, mayo, greens, potato chive bread, add fried egg or avocado Grilled Cheese mozzarella, parmesan, tomatoes, herb pesto, arugula, herbed focaccia add avocado or bacon Roast Beef roast beef, arugula blue cheese almond pesto, tomatoes, cucumbers, mayo, greens, ciabatta Egg Salad pasture eggs, mayo, buttermilk ranch, tomato, greens, potato chive bread
Charming Rasberrys Bistro features fresh and homemade fare. Always. Mexico and Old Mexico—with elements of each culture baked, roasted, pickled, jarred or infused into every plate. Customers rave about delectablemenu staples like the Old El Paso,Street Tacos, seasoned to perfec-tion and served on corn tortillas, or the sandwiches served on fresh baked breads. Satisfying soups, hearty salads & amazing pastries & small batch ice creams are some of the offerings you will find on their seasonal menu. You'll need to visit often to sample the unique and delicious specials rotating daily.
sunvalleymag.com/dining | TASTE 31
M EN U GUID E Bakeries & Cafes
Big Belly Deli
à la Mode
171 N. Main Street Hailey, ID 83333 208-788-2411 feedyourbelly.com 10am–3pm Mon-Sat Closed Sunday
Sun Valley Village Sun Valley, ID 83353 208-622-2243 sunvalley.com/dining 12-10pm daily
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I C E C RE A M Flavors vanilla bean • chocolate • strawberry • huckleberry mint chocolate chip • cookies & cream • rocky road coffee • vanilla almond milk Toppings toffee • toasted pecans • toasted almonds • brownie bites • oreo cookies • toasted coconut • cheesecake bites • gummy bears swedish fish™ • housemade marshmallows • mint m&m's™ cookie dough • housemade granola • fresh fruit Cones housemade waffle • chocolate dipped waffle Signature Sauces hot fudge • salted caramel • huckleberry • strawberry Ice Cream Sandwiches chocolate chip cookie with vanilla ice cream Shakes, Malts & Floats Popsicles (choose 1 pop & 1 dip) pops: frozen banana pop • vanilla ice cream pop dips: rocky road • almond joy • cookies & cream
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Sun Valley Classic Sundae 3 scoops vanilla ice cream, hot fudge, whipped cream, maraschino cherry, cookie dough, signature cookie Idaho Sundae 3 scoops huckleberry ice cream, hot fudge, huckleberry sauce, white chocolate curls, whipped cream, maraschino cherry, signature cookie Granola Muncher Sundae 3 scoops vanilla almond milk, housemade granola, fresh fruit, chia seeds Banana Split 1 scoop of vanilla, chocolate and strawberry ice cream, hot fudge, salted caramel sauce, whipped cream, toasted almonds, maraschino cherry
S M O O TH I E S
Green Smoothie celery, cucumber, pineapple, spinach, mint, agave, apple juice Berry Smoothie mixed berries, vanilla ice cream, berry juice Tropical Smoothie passion fruite purée, banana, mango, orange juice For complete & updated menus, visit sunvalley.com/dining 32 TASTE | Summer 2018
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CO L D CR EATIO NS Peppered Pig turkey pastrami, bacon, pepper jack, lettuce, tomato and ranch dressing on a belly roll South Coast oven-roasted turkey, havarti, avocado, lettuce, tomato, and honey mustard on multi-grain wheat Big Pilgrim oven-roasted turkey, cream cheese and cranberry sauce on sourdough Manhattan roast beef, or turkey pastrami, swiss cheese, 1000 island dressing and homemade coleslaw on rye Hammy's black forest ham, brie, green apples, lettuce, honey mustard and mayo on sourdough The Garden avocado, tomato, cucumber, red onion, cheddar, havarti, sprouts, lettuce and mayo on multi-grain wheat The Fritz roast beef, salami, provolone, olives, pepperchines, mayo, yellow mustard, lettuce and tomato
HO T CR EATIO NS The Reuben corned beef or turkey pastrami, swiss cheese, 1000 island dressing and sauerkraut on marble rye The Corleone capicola ham, salami, pepperoni, provolone, pepperoncinis, olives, lettuce, tomato and italian dressing on a belly roll The Urban Cowboy turkey, pepper jack, pepperoncinis, bbq sauce, red onion all on a belly roll Turkey Brie oven-roasted turkey, brie, honey mustard all on a belly roll Wrangler roast beef, horseradish sauce, red onion and blue cheese on a belly roll Spicy Beef roast beef, cheddar, olives, jalapenos, lettuce, tomato and mayo on a belly roll The Pioneer ham, swiss cheese, stone ground mustard, lettuce and tomato on marble rye Meatball meatballs, marinara, provolone and shredded parmesan on a belly roll
Pubs & Grills
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S TA RTE RS Bruschetta fresh tomatoes, basil, balsamic reduction on cheese ciabatta toast. Steamers Manila clams with a white wine garlic butter sauce. Calamari Peru sautéed calamari, aji amarillo seafood broth, cherry tomatoes & zucchini.
SUMMER SALADS Wedge Salad iceberg/romaine lettuce, with blue cheese dressing, cherry tomatoes, carrots, red onions, bacon & blue cheese crumbles. Arugula Beet Salad shaved carrots, heirloom cherry tomatoes, goat cheese, candy walnuts, tossed in our island mango vinaigrette.
E N TRE E S Flat Iron Steak Idaho grass-fed flat iron beef with a summer farro salad, Idaho roasted red potatoes, onions and seasonal veggies. Shrimp Scampi Idaho Trout shrimp scampi served over arugula, parsnip puree, grilled veggies & fresh Idaho rainbow trout. Pablano Chicken bone-in chicken breast served over a bed of arugula, orzo & creany chipolte pablano pepper sauce. Ravioli (Handmade) chef's nightly special (ask your server). Ahi Salad sesame seared ahi tuna with mixed greens, cabbage, red onions, shaved carrots, fried capers & granny smith apple slices served with homemade island mango vinaigrette and wasabi aioli.
Bigwood Bar & Grill 115 Thunder Springs Road Ketchum, ID 83340 208-726-7067 bigwoodbarandgrill.com Lunch 11am–3pm Happy Hour 3–5pm Dinner 5:30 –9:30pm daily
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The Bigwood Grill is an outdoor restaurant with amazing views of Baldy, Warm Springs, Adams Gulch,
B I GWO O D H O U S E C O CK TAIL S Ohana Cocktail kettle one vodka, grapefruit, st. germain liqueur. Mojito bacardi silver, muddled limes, sugar & mint with a splash of soda. Bali Hai Mai Tai bacardi silver & gold, orange & pineapple juice, with a float of Myers rum & splash of grenadine. Idaho Mule vodka, lime juice & ginger beer. Chili Mango-Rita el jimador reposado, kauai mango chili sauce, cointreau, mango puree, basil & fresh lime juice shaken. Geeterita el jimador reposado, fresh lime, citronge, fresca. *Menu subject to change
The best outdoor spot in the Valley. the Boulders and Boulder Peak. Open for lunch and dinner from June through late September. The Bigwood Grill features a full service bar with daily happy hour drink and food specials from 3-5pm, and a patio that offers the best outdoor spot in the Valley.
See us during the ski season at Apple's. sunvalleymag.com/dining | TASTE 33
M EN U GUID E Pubs & Grills
The Ram Bar
The Red Shoe
Sun Valley Village Sun Valley, ID 83353 208-622-2266 sunvalley.com/dining 4pm-10pm daily Bar Menu 5pm-10pm daily
107 Main Street, Hailey, ID 83333 208-788-5048 Kitchen: 3pm-11pm Thurs– Sat 3pm-10pm Sun–Wed Bar: 3pm–2am nightly
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Bowl of Almonds | Truffled Fries Smoked Trout Plate herb crusted chévre, apricot chutney, lavash, cucumber dill salad Shumai Dumplings ginger chicken sausage, bacon, jalapeno-lime dipping sauce Ram Bread Board house-baked semolina & honey wheat breads Asparagus & Smoked Prosciutto black garlic vinaigrette, parmigiano-reggiano, smoked almonds Beef Tartare hand-cut tenderloin, fresh horseradish, frisée, parsley, quail yolk, grilled breadt Ahi Tuna Stack wild tuna, avocado, crispy shallots, yuzu ponzu, wasabi peas, radish sprouts Wild Prawns red chimmichurri, crispy kale, charred lemon, smoked almond, chile oil New York Strip Dip house-baked semolina roll, shaved beef strip loin, horseradish aioli, apple-cabbage slaw, bbq jus
Shoe Poppers Cored jalapenos filled with spicy mix of cream cheese, cheddar cheese, bacon, green onions and red bell peppers topped with more cheddar and bread crumbs. Side of ranch 5-Spice Green Beans Flash fried green beans tossed in a blend of Chinese 5-spice and our own secret spices served with Srirach aioli. Salad Special Bacon and Blue Cheese Salad A bed of romaine lettuce topped with topped with blue cheese crumbles, shredded carrots, pickled onions, cherry tomatoes and candied walnuts. Served with a blue cheese and balsamic dressing. Chef’s Protein Ortega Burger: Half pound hand pressed patty topped with pepper jack cheese, whole grilled Ortega’s, guacamole, lettuce, tomato and just a little mayo. House cut fries. Wild Fish of the Week 6oz. fillet of Sockeye Salmon pan seared in a lemon, garlic and dill compound butter. Served with Chef’s choice fresh vegetables and choice of potato. Fish Sando Shrimp Po Boy: Cajun style pan seared shrimp, spicy chili cioli, lettuce, onion and tomato all in a hoagie roll. Simple, but oh so good! Served with house cut fries. Chef’s Pasta Wild Mushroom Tortellini: Wild forest mushrooms simmered in a red wine and demi glaze sauce with sautéed spinach and Three Cheese Tortellini. Side of warm bread.
The Ram Fondue (serves 2) italian fontina, emmental, gruyére, kirsch, white wine, garlic, crusty baguette, cornichons, potatoes vegetable | sausage | tenderloin
S A L A DS & S O U P
add grilled salmon to any salad Ancient Grains Strawberry Salad french feta, mint, dried blueberry, red onion, farro, quinoa, honeywine vinaigrette, watercress & arugula Artisan Romaine Salad creamy garlic crème fraiche dressing, sweet corn, white cheddar, heirloom tomato, Italian parsley, spiced cornbread croutons Roasted Pear & Golden Beet Salad frisée, baby kale, gorgonzola dolce, sun-dried fig, candied walnuts, sherry-maple vinaigrette Ram Artichoke Bisque lemon crème fraiche, asparagus, walnut pistou For complete & updated menus, visit sunvalley.com/dining
34 TASTE | Summer 2018
SAND W ICH ES AND BUR G ER S Prime Rib Dip Shaved prime rib topped with melted provolone, side of au-jus on a hoagie roll. The Kit N’ Kaboodle Hand pressed half pound patty, bacon strips and onion rings. Housemade BBQ sauce on a brioche bun with cheddar cheese, lettuce, tomato, onion. The Black N’ Blue Sandwich Blackened cut of prime rib topped with melted cheddar cheese on a brioche bun with lettuce, tomato. Fish and Chips Beer battered fish fillets served with tartar sauce, hand cut russet fries and coleslaw.
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1/2 Lb. Lefty Cheese Burger Lefty's burger sauce, red onions, tomato, and crisp lettuce. 1/3 Lb. Bacon Bleu Burger Bleu cheese dressing, Bleu cheese crumbles, red onions, tomato, crisp lettuce and two strips of bacon. 1/3 Lb. Kobe Burger Lefty's burger sauce, red onions, tomato, and crisp lettuce. Chicken Pesto Burger Grilled marinated breast of chicken served with pesto sauce, tomato and crisp lettuce. Garden Burger For the "no meat lover" with Lefty's burger sauce, red onions, tomato and crisp lettuce.
S A L A DS A N D S O UPS Grilled Chicken Salad Mixed greens, cucumbers, Rainbow carrot sticks, celery and grape tomatoes topped with a grilled marinated breast of chicken. Lefty's Cobb Mixed greens, chopped turkey, egg, grape tomatoes, cucumbers, bleu cheese crumbles, and freshly chopped bacon. Spinach Salad (Small/Large) Fresh spinach topped with grape tomatoes, red onions, bleu cheese crumbles and craisins. Cheese Burger Salad Mixed greens, cucumbers, red onions, celery and grape tomatoes topped with a 1/3 lb. burger with your choice of cheese. Make it a 1/2 lb. for 75¢ more! Homemade Beef Chili (Cup/Bowl) Our own special recipe from scratch!
Lefty's Bar & Grill 231 6th Street Ketchum, ID 83340 208-726-2744 leftysbarandgrill.com 11 :3 0 a m–10:3 0 pm Mon-Fri 11 a m–10:3 0 pm Sat-Sun Bar open late
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Lefty’s has been serving killer burgers, tasty subs, fresh salads and our specialty, hand-cut fries for 25 years. We are committed to serving a great quality meal at an affordable price
H O A GI E S Turkey Veg Turkey and melted cheese topped with cucumbers, lettuce, tomatoes, red onions, pepperoncinis, Italian dressing and pepper. A local favorite! Lefty's Club Turkey, ham and melted cheese topped with two strips of bacon, lettuce, tomato, red onions and mayo, Reuben Thinly sliced pastrami and melted swiss topped with kraut and house dressing. Veggie Cucumbers, lettuce, tomatoes, red onions, pepperoncinis, Italian dressing and pepper, topped with melted cheese. BLT Tha classic! Crisp bacon, lettuce, tomato, mayo and melted cheese. Add fresh avacado for 75¢ per half.
MUNCHIES Pound of Wings Choose BBQ, Buffalo or Sweet and Spicy. Served with celery sticks and ranch or bleu cheese dressing. Tavern Battered Fish and Chips Beer battered strips of cod served with fries, tarter and lemon. Fried Pickles Lightly breaded pickle spears served with fries, ranch and sweet and sour sauce.
for blue collars, white collars, visitors and everyone in between. Lefty’s casual atmosphere inside and sunny deck outside are a perfect place to grab lunch, dinner or catch up with old friends. With 13 draft beer selections, nearly 30 bottles of beer and wines by the glass, you’re sure to find your favorite cold beverage. And if you like sports, Lefty’s is second to none with multiple HD TVs and satellites so you can always watch your home team no matter what sport you love. Like free live music? Lefty’s offers local entertainers on our deck Saturday and Sunday nights throughout the summer months. So after a great day of fishing, a grinding mountain bike ride, or a round of golf, come see your friends at Lefty’s!
sunvalleymag.com/dining | TASTE 35
M EN U GUID E Pubs & Grills
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STAR TER S Crispy Chicken Wings choice of sauce: parmesan garlic, bbq, buffalo with carrots, celery and ranch Italian Meatballs creamy polenta, parmigiano, fried basil Spinach Artichoke Dip creamy spinach dip with mozzarella and parmigiano in a sourdough bread bowl
BUR G ER S & SAND W ICHES
Village Station Sun Valley Village Sun Valley, ID 83353 208-622-2138 sunvalley.com/dining 11:30am –10pm daily
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Road-weary travelers of every age will find something to enjoy at Village Station. The train station-inspired décor pays tribute to Sun Valley’s
Mushroom Swiss Burger certified black angus beef, sautéed mushrooms, swiss cheese, caramelized onion, truffle aioli Bacon & Bleu Stuffed Burger smoked bleu cheese, bacon jam, thick cut bacon, arugula, bleu cheese dressing Classic Patty Melt caramelized onion, swiss cheese, yellow mustard, rye bread Meatball Sandwich italian meatballs smothered in our house tomato sauce, covered with melted mozzarella cheese and parmigiano, and served on a toasted Italian roll Chicken Parmesan Sandwich crispy chicken breast covered in our house tomato sauce, topped with melted mozzarella cheese and parmigiano Chicken Caprese grilled chicken breast, mozzarella, marinated tomato, basil pesto, lettuce and onion served on rosemary foccacia
SPECIAL TY PIZ Z A Margherita: roma tomato, basil, fresh mozzarella Pepperoni: mozzarella, parmigiano Bald Mountain: italian sausage, pepperoni, roasted garlic, olives, bell peppers Pesto Chicken: basil pesto, chicken breast, broccoli, pine nuts, parmigiana Idaho: alfredo sauce, idaho potato, bacon, chives, white cheddar, sour cream BBQ Chicken: sweet barbecue, chicken, red onion, cilantro Hawaiian: canadian bacon, pineapple chutney Bianca Formaggio: alfredo, mozzarella, reggiano, port salut, sage Wild Mushroom: alfredo sauce, roasted mushrooms, arugula, truffle Meat Lovers: prosciutto, salami, fennel sausage
PASTA history as an early destination on the Union Pacific railroad line. Enjoy a wide selection of cocktails and craft beer on tap, as well as a crowd-pleasing menu of classic American favorites—hearty cheeseburgers, chicken wings, pizza and family-style salads. Four big screen televisions and ample seating make it the perfect place for your group to gather on game day.
Spaghetti Bolognese Chicken Alfredo tagliatelle with alfredo and all natural chicken breast Penne Primavera penne and seasonal vegetables tossed with creamy marinara or basil pesto Spaghetti & Meatballs Hazelnut & Sage Buttered Noodles house tagliatelle with sage butter, parmigiano and toasted hazelnuts Half Pasta with Caesar one half portion of any pasta served with a side caesar salad
ENTR ÉES Chicken Piccatta free range chicken breast sautéed in a lemon white wine butter sauce with capers served with tagliatelle alfredo Chicken Parmesan boneless chicken breast, breaded and fried, topped with tomato sauce and mozzarella served with penne marinar Lasagna layers of mozzarella and ricotta cheese, beef and sausage, tomato sauce topped with bolognese Short Rib Ragu braised short rib, creamy polenta, maitake mushrooms, parmigiano, herbs Eggplant Parmesan baked eggplant layered with tomato sauce, mozzarella and romano cheese, served with penne marinara For complete & updated menus, visit sunvalley.com/dining
36 TASTE | Summer 2018
Mexican
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K.M.T. Salad Fresh crisp romaine lettuce, rice, black beans, guacamole, tomatoes, onions, queso fresco, cilantro and tortilla croutons, house dressing served on the side Texas Taco 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 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 Chile Relleno (Vegetarian) Fresh, large poblano chuke stuffed with Monterey Jack cheese, dipped in a light egg batter and fried to a golden brown and served with a mild ranchero sauce!
C A RN I TA S
Pork Carnitas Slow roasted pork served with cilantro, tomatoes, limes, avocado slices, rice and beans, choice of tortillas Chicken Carnitas Charbroiled marinated chicken breast served with cilantro, tomatoes, limes, avocado slices, rice and beans, choice of tortillas
S P E C I A L TY B U RRITO S
Pacific Cod Burrito Lightly breaded wild Alaskan cod, cheese, guacamole, lettuce and salsa rolled in a soft flour tortilla, served with rice and beans Maximo Burrito Slow-roasted pork folded in a flour tortilla with rice, black beans, lettuce, tomatoes, cheese, sour cream, guacamole and salsa Pollo al Carbon Burrito Charbroiled marinated chicken breast, guacamole, lettuce, cheese, tomatoes and salsa rolled in a soft flour tortilla served with rice and beans Carne Asada Burrito Charbroiled marinated steak, guacamole, salsa, cheese and tomatoes rolled in a soft flour tortilla served with rice and beans Richard Burrito (Vegetarian) Soft flour tortilla folded around black beans, rice, lettuce, tomatoes, cheese, salsa, guacamole, sour cream, onion, cilantro and jalapeños Zucchini Burrito (Vegan) Charbroiled marinated zucchini, black beans, rice, lettuce, tomatoes, avocado slices and salsa rolled in a soft flour tortilla Mahi Mahi Burrito Charbroiled mahi mahi, cheese, guacamole, lettuce and salsa rolled in a soft flour tortilla served with rice and beans Shrimp Burrito Charbroiled Mexican shrimp–never farm raised–with guacamole, lettuce, cheese and salsa rolled in a soft flour tortilla served with rice and beans
S TRE E T S TYL E TA CO S
Carne Asada Taco Charbroiled marinated steak served with avocado salsa, cilantro, onions and queso fresco Shrimp Taco Charbroiled Mexican shrimp–never farm raised–served with jalapeño tarter sauce, tomatoes, queso fresco, cabbage and limes Mahi Mahi Taco Charbroiled mahi mahi served with jalapeño tarter sauce, tomatoes, queso fresco, cabbage and limes Pacific Cod Taco Lightly breaded Alaskan cod served with chipolte tarter sauce, tomatoes, queso fresco, cabbage and limes
Despo's Corner of 4th Street & Washington Ketchum, ID 83340 208-726-3068 despossv.com 11:30am –10pm Mon-Sat Closed Sunday
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Despo’s opened in 1983 and has been a local favorite ever since. Founder and owner Jim Funk is committed to authentic, delicious Mexican dishes that respect customers’ desire for a healthy meal without compromising flavor. Despo's offers fresh ingredients, high quality,
Dining outside in the center of town. regionally sourced meats, daily specials, vegetarian selections, and three kinds of salsa made from scratch. Despo's commitment to the protection of the environment and to the health of its customers is its top priority. They take great pride in using beans grown in Twin Falls, regionally sourced beef, local natural pork, tortillas made in Boise and cheese from Jerome. And in addition, they do not offer seafood that is over-fished. To this end, they actively engage in efforts to reduce their carbon footprint, while still providing delicious and authentic Mexican food.
sunvalleymag.com/dining | TASTE 37
M EN U GUID E Asian
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APPETIZ ER S Fried Egg Rolls Mixed vegetables and glass noodles wrapped in rice paper, sweet & sour sauce Satay (choice of chicken or pork) Grilled marinated meat on skewers, peanut sauce and cucumber salad Combination Appetizer Sample of fried egg rolls, crab rangoon, satay and shrimp wonton
CH EF’S SPECIAL S
Dang’s Thai 310 Main Street Hailey, ID 83333 208-928-7111 DangThaiCuisine.com 10am–9pm daily
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Located in Hailey, Idaho, Dang Thai Cuisine is a purveyor of fine Thai dining from the esteemed chefs Dang and A Chanthasuthisombut. They offer a large selection of not only sushi but also delicious Thai food that will satisfy any ethnic food lover. The classic Pad Thai and Pad See Ew dishes are easy choices for anyone new to or unfamiliar with Thai food. As well as many of the other noodle and rice dishes, salads topped with fresh seafood, hot soups and many different types of curries. In addition to dinner, Dang's offers a lunch menu full of
Served with steamed rice
Pineapple Shrimp Stir fried shrimp, pineapple, onion, carrots, mushrooms, bell pepper, cashew nut in sweet chili sauce Mango Chicken Mango, carrot, mushrooms, onion, bell pepper in sweet chili sauce Seafood Samrod Seafood combination, asparagus in a sweet and spicy sauce
CHEF’S SPECIAL R O L L S Dang Good Roll Deep fried soft shell crab, avocado, spicy tuna, scallion, masago, topped with yellowtail, eel sauce and spicy kimchee sauce Lobster Bomb Deep fried lobster meat, asparagus, avocado, topped with crab stick and three kinds of special sauce, with tobiko Sex on the Moon Shrimp tempura, eel, cream cheese, avocado, masago, scallion and topped with tuna, tempura, flake eel cause, spicy mayo and tobiko Sea of Love Spicy tuna, asparagus, avocado, topped with seared tuna, tempura flake, scallion, tobiko, and four kinds of special sauce. First Love Roll Soft shell crab, eel, asparagus, avocado, scallion, masago, cream cheese, topped with tuna, tempura flake, eel sauce, spicy mayo and tobiko Dang Thai Cuisine Snow crab, shrimp tempura, avocado, rolled in tempura flakes and masago, topped with salmon cheese, crispy crab stick, eel sauce and spicy mayo
SO UP Tom Kah Onions, tomatoes, cilantro, lime juice,lemon grass, galanga, kaffir leaves, coconut milk, mushrooms (choice of protein)
ENTR EES All Entrees served with steamed rice. Choice of: Chicken, Beef, Pork, Tofu/Vegetables, Shrimp, or Combination Seafood (shrimp, squid, scallops)
Taveesak Chanthasuthisombut, owner/ chef, serving up "Dang Good Roll". combo specials. Their “Bento Boxes” comprise a salad, four pieces of a California roll, and garlic rice for just $12.95. Or try the lunch combo specials of two rolls of sushi for just $11.95 or one roll and one Thai dish for $15.95. Dang’s provides many affordable options without compromising great taste and high quality Thai food and sushi.
38 TASTE | Summer 2018
Red Curry Bamboo shoot, bell pepper, basil, pea-carrots, coconut milk Hawaiian Red Curry Chicken, shrimp, bell pepper, tomato, pineapple, basil in red curry sauce Pad Thai Stir fried noodle, shrimp, chicken, egg, bean sprouts, green onions, ground peanuts Pad Kee Mao Wide noodle, basil, onions, mushrooms, green beans, carrots, bell peppers, stir fry in a spicy sauce Thai Basil Basil, bell pepper, fresh chilis, onions, green beans, garlic, mushrooms, carrots
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S TA RTE RS crispy duck spring rolls served with a sweet & spicy chili sauce and spicy asian mustard rice paper veggie tofu spring rolls served with a sweet & spicy chili dipping sauce zõu style poki your choice of hamachi or ahi tuna, flash pan-seared with fresh ginger & a soyginger vinaigrette, served over orgnic mixed greens garnished with crispy onions tuna tartar diced ahi tuna, cucumber, avocado, jicama & scallions tossed in a soy-ginger vinaigrette, served with crispy wonton chips crispy maguro bites (limited availability) fresh ahi tuna over crispy-seared rice bites, topped with avocado, sweet & spicy sauces, crispy onions & wasabi sesame seeds dynamite green beans tempura-battered green beans, fried & tossed with sriracha aioli & habanero tobikko beef tataki thinly sliced, flash grilled torogashi-encrusted 5 oz american kobe steak served with a spicy sambal aoli, garnished with garlic chips tiger rolls crab, shrimp, cream cheese & spices rolled in a fried wonton, served with sweet & spicy chili sauce
E N TRE É S photographs: Gary Wilson
M EN U G U I D E
togorashi-spiced snake river farms kobe flatiron steak encrusted with a japanese seven-spice, served with wasabi mashed potatoes, fresh garlic, sautéed vegetables & crispy spun sweet potatoes miso-glazed salmon served over rice, with ginger, hoisin sautéed vegetables, wasabi aioli & kabayaki pan-seared catch of the day pistachio encrusted, served over wasabi mashed potatoes with kabayaki glazed asparagus & shitake mushrooms topped with crispy spun sweet potatoes ramie style salad organic fresh mixed greens, avocado, cucumber, jicama & crispy onions tossed in a soy ginger vinaigrette served with your choice of protein (grilled organic chicken, sliced flat iron snake river ranch steak, seared catch of the day, salmon, ahi poki, hamachi poki, tofu).
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Zõu 75 416 N. Main St. Hailey, ID 83333 208-788-3310 zou75.com Bar: 4pm, Mon–Sat Dining: 5pm, Mon–Sat
$$-$$$ Discover this Main Street gem in downtown Hailey! Zõu 75 is your destination for more than great Asian fusion, sushi, and seafood selections. This casually elegant restaurant features an upscale martini/ wine bar with 25 dining seats. The vast Pacific Rim menu features all the great dishes you've come to know and love and a whole lot more. With fresh fish flown in several times a week straight from Honolulu, Hawaii, you can always count on the best in quality and freshness.
Z Õ U -MA K I “L O C A L S ’ R O L L S ” the south valley, 8 pc spicy ahi tuna, crispy onions, avocado, topped with wasabi tobikko the mazzola, 8 pc spicy crab, jicama, scallions, garlic chips, topped with sichimi pepper the kai, 6 pc sake, ahi tuna, sweet potato tempura, scallions, wasabi tobikko and curry aioli the priestly (limited availability), 8 pc in-house smoked hamachi, avocado, sun valley mustard, crispy onions, topped with white sesame seeds all in, 6 pc panko fried shrimp, avocado, cucumber rolled with roasted jalapeno aioli and topped with zõu-style poki and sweet & spicy sauce the zõu, 6 pc sweet potato tempura, crispy onions, jicama, avocado the hailey, 8 pc fresh hamachi, avocado, topped with orange tobikko fire in the roll, 8 pc sliced tako, sambal aioli, avocado, crispy onions, topped with sichimi pepper, served with a chili oil & ponzu sauce half cab roll, 8 pc tempura red bell pepper, avocado, napa cabbage, crispy onions and thai chili oil, topped with snow crab, spicy/sweet sauce, julienne beets & wasabi sesame seeds stop, drop & roll, 8 pc ebi tempura, unagi, sichimi encrusted cream cheese, avocado and crispy onions, topped with fresh ahi tuna & kabayaki sauce sunvalleymag.com/dining | TASTE 39
M EN U GUID E Regional Northwest
Duchin Lounge 1st floor of the Sun Valley Lodge Sun Valley, ID 83353 208-622-2145 sunvalley.com/dining Sunday –Thursday 12 p m–11pm Friday –Saturday 12 p m–12am
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Offering a full menu of seasonal craft cocktails. Wander over from the lobby of the Sun Valley Lodge into the Duchin Lounge, a longtime Sun Valley landmark. Originally opened in 1936, and made famous by frequenters like Marylin Monroe and Ernest Hemingway, this modernized bar and restaurant offers signature cocktails, an extensive wine list, vintage bourbons, and savory hors d'oeuvres. In the summer, enjoy the fresh mountain air from the brick terrace overlooking the historic Sun Valley Ice Rink.
40 TASTE | Summer 2018
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Dungeness Crab Cakes Sweet Corn & Green Tomato Salsa, Creole Remoulade Sauce Light Tempura of Green Beans Sesame & Honey Mustard Dipping Sauce Crispy Tiger Won Tons Blue Crab & Cream Cheese Filling, Orange Curry Dipping Sauce Giant Bavarian Soft Pretzel Served with Whole Grain Mustard & Spicy Cheese Dipping Sauces Chile Con Queso Nachos Blue Corn Chips Topped with House-Made Chile Con Queso, New Mexico Red Sauce, Black Beans, Sour Cream & Pico De Gallo add Guacamole $5 Shrimp Cocktail Old-Bay Seasoned Wild Gulf Shrimp, Classic Horseradish Cocktail Sauce Fresh Blue Corn Chips & Guacamole Served with Roasted Tomatillo Salsa Cheese & Fruit Plate French Double Cream Brie, NY White Cheddar, Apple, Grapes, Lavash Crackers add Smoked Sun Valley Ruby Trout $6 Terrace Mezze Plate Red Pepper Hummus, Quinoa Tabbouleh, Babaganoush, Marinated Olives, Lavash Crackers Lodge Burger Choice Angus Beef, Tomato, Dijon Aioli, Onion Jam, Romaine, Blue Cheese or White Cheddar, Yukon Chips add Idaho Russet Sidewinder Fries $2 Duchin Snack Mix Bowl Cashews, Rice Crackers, Corn Nuts, Sesame Sticks, Smoked Almonds, Peanuts, Wasabi Peas Truffle Parmesan Fries Idaho Russet Sidewinder Fries, White Truffle Oil & Parmigiano-Reggiano Cheese Gretchen's Heart of Romaine Salad Creamy Roasted Garlic & Lemon Dressing, Brioche Croutons, Radicchio, Pecorino Cheese Kale & Quinoa Salad Roasted Golden Beets, Honeyed Currants, Fuji Apple, Pumpkin Seeds, Chevre, Apricot Vinaigrette add Seared-Rare Ahi Tuna add Herb-Marinated Chicken Breast For complete & updated menus, visit sunvalley.com/dining
Regional Northwest
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TO S H A RE “Gretchen's Gold” Flatbread basil pesto, roasted tomatoes, arugula, chèvre, dried olive, fontina Terrace Meze Plate red pepper hummus, quinoa tabbouleh, baba ganoush, marinated olives, lavash crackers Light Tempura of Green Beans served with sweet hot sesame honey mustard dipping sauce Ahi Tuna Stack wild ahi tuna tartare, avocado, forbidden rice, white soy, sesame, yuzu, nori, wasabi peas Blue Corn Nachos blue corn tortilla chips topped with house chile con queso, new mexico red sauce, black beans, sour cream & pico de gallo | add guacamole Crab Cakes dungeness & blue crab, creole remoulade sauce, sweet corn & green tomato salsa Sweet Corn Bisque topped with heirloom cherry tomatoes & basil crème fraiche
S A L A DS Gretchen's Heart of Romaine creamy roasted garlic & lemon dressing, brioche croutons, radicchio, parsley, pecorino cheese Kale & Red Quinoa roasted golden beets, fuji apple, honeyed currants, pumpkin seeds, chèvre, apricot vinaigrette Bacon & Blue Wedge buttermilk blue dressing, tomato, bacon crumble, baby romaine, pickled red onion, herbed panko Asian Sesame Ginger seared-rare ahi tuna or herb roasted chicken, honey miso vinaigrette, crispy wonton skin, carrot, jicama, red cabbage, romaine, orange, almond
Gretchen's 1st floor of the Sun Valley Lodge Sun Valley, ID 83353 208-622-2144 sunvalley.com/dining Breakfast 7–11am daily Lunch 11am–5 pm daily Dinner 5 –9 pm daily
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Located conveniently just off the lobby in the Sun Valley Lodge, Gretchen's welcomes diners all day for a wide selection of breakfast, lunch, and dinner. Named for Sun
E N TRÉ E S Cashew Chicken Bowl sesame marinated chicken stir-fried with our signature sweet & sour sauce, snap peas, carrot, red bell pepper, broccoli & cashews over steamed jasmine rice Sweet Pea & Ricotta Ravioli hand-made & stuffed pasta, lemon butter sauce, asparagus tips, artichoke hearts Chef Richard's Rosemary & Parmesan Meatloaf honey-glazed carrots, whipped idaho potatoes, mushroom & wine gravy Fish & Chips tempura battered wild cod, home fries, apple-cabbage slaw, lemon-caper tartar sauce Potato Gnocchi tossed with roasted butternut squash, heirloom carrots, cherry tomatoes, broccolini, sage & walnut pesto Kale & Quinoa Wrap kale, quinoa, carrots, edamame, roasted red pepper hummus, herb vinaigrette & avocado wrapped in warm flour tortilla Lodge Burger choice angus beef, new york white cheddar or blue cheese, brioche bun, dijon aϊoli, tomato, romaine New York Steak Dip slow-roasted & thinly sliced new york strip roast, red wine au jus, fresh horseradish aϊoli, toasted ciabatta bun Pulled BBQ Pork Sandwich slow-braised pork shoulder, house-made molasses stout bbq sauce, smoked gouda, coleslaw, brioche bun Gretchen's Reuben premium corned beef, sauerkraut, swiss, dark rye, sweet pickle russian dressing Roasted Turkey Club bacon, swiss, ham, turkey breast, dijon aϊoli, tomato, red leaf lettuce on toasted rustic sourdough Tuna Salad Sandwich white albacore tuna salad, shredded romaine, tomato, toasted seeded whole grain bread
All new, light and bright, Gretchen's offers tantalizing dishes all day, any day of the week. Valley's own Gretchen Fraser, the first American to win an alpine Olympic gold medal, this eatery offers an inventive menu in a bright, casual atmosphere. In the summer, soak up the sun on Gretchen's flowery terrace with views of Bald Mountain and the Sun Valley Ice Rink.
For complete & updated menus, visit sunvalley.com/dining sunvalleymag.com/dining | TASTE 41
M EN U GUID E Regional Northwest
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FIR ST Ahi Tuna Stack wild tuna, avocado, crispy shallots, yuzu ponzu, wasabi peas, radish sprouts Beef Tartare hand-cut tenderloin, fresh horseradish, frisée, parsley, quail yolk, grilled bread Wild Prawns honeyed watermelon, whipped feta, urfa pepper, cucumber coulis, sourdough crisp, sorrel Asparagus & Smoked Prosciutto black garlic vinaigrette, parmigiano-reggiano, smoked almonds New England Sea Scallops warm bacon vinaigrette, cider gastrique, sweet corn & green tomato Sun Valley Smoked Trout Plate herb crusted chèvre, apricot chutney, lavash, cucumber & dill salad
The Ram
Sun Valley Village Sun Valley, ID 83353 208-622-2225 sunvalley.com/dining 5:30–9:30pm daily
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Sun Valley’s original restaurant, The Ram has been warming and welcoming diners since 1937. This rustic-yet-elegant dinner house has been recently modernized, while still preserving its historic charm. Pianist Larry Harshbarger brings a classic ambiance to the room with gentle melodies played on our resident baby grand piano. Travel back in time with the nightly “Heritage Menu”—a series of historic dishes such as pork tenderloin schnitzel, Hungarian goulash, and the famous Ram fondue—resurrected from the restaurant’s long and storied culinary tradition. Nearby, the updated Ram Bar offers an upscale
emmental, gruyére, kirsch, white wine, garlic, crusty baguette, cornichons, potatoes (serves 2) vegetable | sausage | tenderloin
SECO ND Artichoke Bisque lemon crème fraiche, asparagus, walnut pistou Roasted Pear & Golden Beet Salad frisée, baby kale, buttermilk blue, candied walnuts, sun-dried fig sherry-maple vinaigrette Peach & Chèvre Salad toasted pecan, pickled blackberries, crispy pancetta, whipped chevre, petite lettuces apricot vinaigrette Ancient Grains Strawberry Salad french feta, mint, dried blueberry, red onion, farro, quinoa, watercress, arugula honeywine vinaigrette Artisan Romaine Salad sweet corn, white cheddar, heirloom tomato, spiced cornbread croutons italian parsley, creamy garlic crème fraiche dressing add grilled salmon to any salad
Intimate and upscale setting serving delicious traditional European cuisine. lounge to enjoy specialty cocktails and light fare, with plush couches and a patio overlooking the Sun Valley pond. 42 TASTE | Summer 2018
M AIN Beef Tenderloin sweet corn flan, blue cheese, blackberry demi-glace, crispy fingerlings, wilted spinach 44 Farms Angus Ribeye smoked shiitake, sweet corn, smoked tomato butter, grilled asparagus, truffled potato pavé Rocky Mountain Lamb loin medallions, asparagus, sweet pea ricotta gnocchi, black garlic jus Apple Cider-Brined Pork Chop bourbon bacon jus, rustic apple sauce, sweet potato puree, parsnip, sautéed greens Thyme & Rosemary Chicken roasted free-range breast, heirloom carrots, baby turnips maitake bread pudding, herbed riesling jus King Salmon roasted tomato beurre blanc, wild rice, brussels leaves, fennel & summer herb salad Idaho Ruby Trout hazelnut pistou, leek soubise, herb spätzle Alaskan Halibut roasted pineapple chutney, pistachio crust, ginger beurre blanc perfumed basmati rice, asparagus Sweet Corn Tortelli house-made stuffed pasta, artichoke, tomato, mushroom brodo For complete & updated menus, visit sunvalley.com/dining
Regional Northwest
M EN U G U I D E
The Roundhouse Bald Mountain Sun Valley, ID 83353 208-622-2012 sunvalley.com/dining Lunch 11am-3pm daily Bar 11am-4pm daily S
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S TA RTE RS Truffle Fries pecorino romano, fine herbs, truffle salt Salmon Gravlax rye crostini, lavash, caper berries, red onion, horseradish, tobikko, dill Ahi Tuna Crudo watermelon yuzu, cucumber, radish sprouts, pickled fresno Fruit & Cheese chevre, lavender honey, almond butter, celery heart, lingonberry, candied red onion, graham cracker crumb, house lavash
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Perched 7,750 feet up Bald Mountain, the historic Roundhouse was built in 1939 by Sun Valley’s founding father, Averell Harriman. Today, this restaurant-meets-skilodge maintains much of its original charm, with a four-piece fireplace and antler chandeliers, serving up
S A L A DS add chicken breast or honey smoked salmon to any salad House Chicken Caesar romaine, traditional dressing, preserved egg yolk, parmesan reggiano, brioche crumb Summer Beets & Berries golden beets, marion berry, blueberry, chevre, sorrel, watercress, strawberry vinaigrette Heirloom Tomato Salad kumato, black garlic, cucmber, chive, red onion, sorrel, radish
S A N DWI C H E S includes kale & quinoa salad or kettle chips Beet & Quinoa Burger gouda, watercress, garlic aioli, brioche Smoked Salmon BLT bacon, avocado, watercress, garlic aioli, sourcough Apple & Ham Panino prosucitto, fuji apple, watercress, fig preserves, fontina, dijonaise, sourdough Lamb Burger goat cheese, lingonberry jam, pickled mustard seed, garlic aioli, pickled cucumber, arugula, brioche Mojo Pork Melt korean bbq prok, red cabbage slaw, pineapple salsa, cheddar cheese, sourdough Turkey & Brie smoked turkey breast, watercress, tomato lingonberry may, 12 grain bread Roadhouse Burger black angus beef, cheddar cheese, lettuce, tomato, red onion, thousand island, dill pickles, brioche
Serving up sky-high lunches and breathtaking views since 1939. memorable meals, soul-warming drinks, and fondue by the fire. Pop downstairs to Averell's bar for a little slice of dining history—also the best seat in the Valley—known as much for its fondue as its views. In the winter, enjoy a romantic gondola ride up to the lodge for a six-course candle-lit dinner.
For complete & updated menus, visit sunvalley.com/dining sunvalleymag.com/dining | TASTE 43
M EN U GUID E Regional Northwest
The Pioneer Saloon 320 N. Main Street Ketchum, ID 83340 208-726-3139 pioneersaloon.com Dining Room 5 –10pm dail Bar 4pm-close
$$-$$$ The Pioneer Saloon, renowned for perfectly aged, tender and flavorful beef, is typical of an earlier Idaho where ore wagons rattled down Main Street and business was done with a handshake and a drink Natural woods, mounted game and period firearms help recreate
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APPETIZ ER S Jumbo Steamed California Artichoke Shrimp Cocktail Warm Brie & Locally Smoked Rainbow Trout
L O CAL FAVO R ITES Jim Spud Teriyaki Beef Kabob Center Cut Pork Chop Barbecue Beef Ribs Barbecue Pork Back Ribs Grilled Chicken Kabob with Grilled Vegetables House Salad and Idaho Baked Potato
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Dine like a local—head to The Pio! an authentic saloon atmosphere. Originally opened in 1940 as a gambling casino, it went through many changes over the next 20 years before being officially redesigned as a restaurant. It is largely known now for its hearty servings of prime rib and fillets. For some, The Pioneer Saloon is the first restaurant to head to when coming into town and the last place to go before leaving. For others, it’s where they met their significant other, perhaps over a bar marg. For the Witmer family, it’s their Ketchum legacy. Duffy and Sheila Witmer have been the sole owners of the Pio since 1986. Today with their children they strive to honor a historical classic while bringing new ideas to Ketchum’s restaurant scene.
44 TASTE | Summer 2018
Pioneer Sirloin Burger Rocky Mountain Buffalo Burger Prime Rib Sandwich Breast of Chicken Sandwich Garden Burger
O N THE SID E Idaho Baked Potato Grilled Vegetables Pioneer House Salad
PR IM E R IB Ketchum Cut 8 oz. Half Cut 14 oz. Pioneer Cut 20 oz. Bone-In Prime Rib Sandwich
STEAK S Prime Grade Top Sirloin 10 oz. Filet Mignon 8 oz. New York 12 oz. Rib Eye 12 oz.
SEAFO O D Grilled Freshwater Shrimp Nova Scotia Scallops Grilled Maine Lobster Tail Nightly Fish Specials
FEATUR ED CO M BINATIO NS Shrimp and Teriyaki Sirloin Kabob Grilled Chicken Kabob and Shrimp Top Sirloin and Grilled Shrimp Ketchum Cut Prime Rib and Grilled Shrimp
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P U B GRU B French Fries | add short rib chili Grilled Olives/Fried Almonds house marinated olives, marcona almonds House Baked Pretzel rosemary-duck fat, beer cheese, stone ground mustard Rollmops (old school european pub snack) house pickled herring, sour cream, onion Mushroom Poutine french fries, kimberly’s best cheese curds, mushroom gravy, green onion Double Springs Grass Fed Short Rib Chili heirloom beans, mexican sour cream, green onion, cotija Potted Albacore garlic confit, serrano pepper, strawberry puree, baguette Willapa Bay Fried Oysters a half dozen washington st. oysters, mayday vodka cocktail sauce M&N Ranch American Kobe Bone Marrow porcini marmalade, herb salad, grilled ciabatta La Belle Farms Duck Drumettes confit, fried, then grilled, sweet chili glaze, cilantro yogurt, cabbage slaw, lime Double Springs Grass Fed Burger 8 oz, house smoked bacon, farm fresh fried egg, ballard dairy white cheddar, bigwood bread
S A L A DS Simple Mixed Greens cherry tomatoes, shaved fennel, sunflower seeds, balsamic Chopped Grilled Romaine red onion, radish, crispy ciabatta, poppy seed buttermilk dressing Summer In Your Mouth watermelon, smoked feta, grilled patagonia pink shrimp, cucumber mint, red wine vinegar
The Warfield Distillery & Brewery 280 N. Main Streetl Ketchum ID 8334208-726-BREW (2739) warfielddistillery.com 4pm–Late daily
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Food tastes better when it’s fresh. And it’s only fresh when it’s in season. Chef Sean Temple keeps things simple and seasonal, letting the ingredients shine. The Warfield’s ever-changing menu brings you the best provisions from across the Northwest in our comfortable neighborhood pub setting.
S MA L L ( E R) P L A TES Roasted Cauliflower preserved blood orange, hazelnuts, mint, sherry Anderson Ranch Lamb Ribs green garlic crusted, pickled green strawberries, arugula Burrata fresh stretched cheese curd, grapefruit, radicchio, rosemary, dried olive, grilled ciabatta... delizioso! Pork Belly & Clam Skillet salmon creek pork, totten inlet clams, chimichurri, red hominy, thai chili, lime
B I G( E R) P L A TE S Because You Don't Eat Meat tomato ricotta gnocchi, farmers mkt veggies, parmigiano reggiano Penn Cove Mussels sweet vermouth, calabrian chili, shallot, garlic, tomato, herbs, grilled ciabatta* Salmon Creek Pork Rib Cap Steak 8 oz, white cheddar curd grits, brussels sprouts, mint California Sea Bass white beans, cherry tomatoes, kale, pine nuts, chardonnay Double Springs Grass Fed Flank 8 oz, braised collard greens, roasted huckleberry gold potatoes
G R I L L E D TH I N GS O N S TI CK S BO AR D
a board of all five selections, two of each Snake River Kobe Beef blistered tomatoes Salmon Creek Pork Loin nettle hazelnut pesto Manchester Farms Quail charred green strawberry Curried Chicken Breasts cardamom yogurt Patagonia Pink Shrimp poblano, lime & crispy garlic
Our philosophy is simple. Put good in, get good out. sunvalleymag.com/dining | TASTE 45
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Sawtooth Club 231 N. Main Street Ketchum, ID 83340 208-726-5233 sawtoothclub.com Bar opens at 4:30pm 5:30pm–close daily Happy Hour 4:30-6pm
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Always busy with a fun mix of locals and visitors alike, The Sawtooth Club has been one of Ketchum’s most beloved destinations for dining and cocktails since the days when Ernest Hemingway himself was a regular there. Nowadays, it’s more popular than ever with an inspired
Fire-Grilled Artichoke With smoked red pepper aioli Green Bean Fries Lightly-battered, sesame-soy-wasabi dipping sauce Barbeque Baby Back Ribs Traditional BBQ sauce or Thai-chili BBQ sauce Grilled Shrimp Tacos Corn tortillas, rock shrimp, cabbage, cilantro, red onion, Mango-Cabo-Verde sauce Chicken And Three-Cheese Quesadilla With ‘Red Bird Farms’ all-natural chicken breast Classic Buffalo Hot Wings Thai Chili Wings-BBQ Wings Burrata Caprese Salad Vine-ripened tomatoes, organic greens, burrata style mozzarella, balsamic reduction Seared Ahi Salad Organic greens, roasted tomatoes, wonton-crisps, shaved red onion, Thai-style citrus vinaigrette Alaskan Halibut Fish & Chips With house-made lemon-dill tartar sauce The Club Cheeseburger Half-pound ground sirloin, with melted cheddar Sriracha Bacon Burger Half-pound ground sirloin, smoked bacon, cheddar, onion, sriracha-spiked slaw
The outdoor deck is perfect for dining in the summer. menu offering a great blend of creative small plates to share, mesquite-grilled steaks, chops, and ribs, healthy vegetarian dishes, fresh seafood, pasta and much more. In the bar, enjoy tasty appetizers, sandwiches & burgers, salads, handcrafted cocktails, 18 wines by the glass, and 12 ice-cold craft brews on tap. An award-winning wine list complements the wonderful food, and summer evenings on their beautiful terrace are not to be missed. One visit and you’ll know why The Sawtooth Club has repeatedly been voted the “Valley’s Best Overall Restaurant and Best Bar”! 46 TASTE | Summer 2018
Seared Ahi Sandwich Sashimi-grade ahi, organic greens, onion, tomato, Bigwood Bakery bun, and ginger-soy-wasabi aioli Tuscan Chicken Sandwich ‘Red Bird Farms’ natural breast, tomato, mozzarella, onion, toasted focaccia, artichoke-heart-pesto aioli Locally Made Organic Veggie Burger With roasted mushrooms, grilled onion, smoked red pepper remoulade, fresh mozzarella, toasted focaccia Caesar Salad With Grilled Chicken Crisp Iceberg Wedge Salad Bacon crumbles, onion crisps, bleu cheese Mixed Organic Greens Salad Classic Caesar Salad All sandwiches served with French fries. Substitute a Caesar or House Salad
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S M A L L P L A TE S Mesquite-Grilled Artichoke With smoked red pepper aioli Vegetarian Spring Rolls Flash-fried, with sweet chili-garlic sauce Seared Ahi Tuna Seared rare, thinly-sliced, ginger-soy-wasabi aioli Tomato Basil Bisque Organic Idaho Arugula Salad
Voted “The Valley’s Best Overall Restaurant” for five consecutive years.
Caesar Salad Crisp Iceberg Wedge Salad
E N TRE E S Mesquite Grilled Ribeye Steak Grass-fed beef, 12-ounce cut, house seasonings Kobe Beef Meatloaf ‘‘Snake River Farms’ American Kobe Beef, Italian sausage, port-mushroom-garlic sauce Filet Mignon Grass-fed beef, eight-ounce cut, mesquite-grill, cabernet demi-glace Idaho Ruby Red Trout Boneless filet, applewood fire, roasted red pepper butter Wild Alaskan Salmon From Bristol Bay, applewood fire, garlic-leek sauce Grilled Idaho Pork Chop Ten-ounce, bone-in loin chop, mesquite-grill, apple-shallot butter Mesquite Rack Of Lamb Marinated, mesquite fire, house-made mint sauce, cabernet demi-glace Chicken Senegalese ‘Red Bird Farms’ free-range breast, light cream sauce of curry, fresh apples, shallots and apple brandy Roasted Free Range Chicken ‘Redbird Farms’, lemon, garlic & herbs, pan juices Barbeque Baby Back Ribs One-pound rack, proprietary dry rub, house-made bbq sauce New Orleans-Style Shellfish Pasta Scallops, prawns, andouille sausage, Cajun seasonings, linguine, parmesan Pasta Giardino Rigatoni, roasted tomatoes, organic arugula, artichoke heart, buffalo mozzarella
sunvalleymag.com/dining | TASTE 47
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Sun Valley Club 1 mile east of Sun Valley Village Sun Valley, ID 83353 208-622-2225 sunvalley.com/dining Lunch 11am – 3pm daily Bar Menu until 7pm daily
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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
Hummus summer vegetables, warm pita bread Chicken Quesadilla cheddar jack, mango salsa, green onion, sour cream Calamari | with chipotle aioli Chicken Wings choice of bbq, buffalo or asian bbq, served with ranch Chicken Pesto Flatbread basil pesto, mozzarella, tomato, arugula, pickled red onion, balsamic glaze Shrimp Cocktail jumbo shrimp, horseradish cocktail, lemon
SAL AD S Watermelon Caprese Heirloom tomato, fresh mozzarella, basil, watercress, aged balsamic, mango vinaigrette | add chicken or smoked salmon Trail Creek Ceasar romaine hearts, parmesan reggiano, brioche crumb, traditional ceasar dressing | add chicken or smoked salmon Clubhouse Louis little gem lettuce, avocado, tomato, asparagus, hardboiled egg, fried capers, louis dressing | choice of shrimp or crab Southwest Chicken Salad romaine lettuce, black beans, roasted corn, mango salsa, queso fresco, tomato, tortilla strips, avocado lime dressing Tossed Cobb organic chicken breast, romaine lettuce, bacon, hardboiled egg, avocado, blue cheese crumbles, tomato, blue cheese dressing
SAND W ICHES BBQ Pulled Pork bourbon barbeque sauce, apple cabbage slaw, roasted garlic aioli, brioche bun Turkey and Brie Club smoked turkey breast, brie, thick cut bacon, lettuce, tomato, lingonberry mayo, toasted sourdough Reuben corned beef, sauerkraut, swiss, russian dressing, rye Tomato Basil Caprese spinach, tomato, mozzarella, basil pesto, balsamic reduction, toasted sourdough Smoked Salmon BLT honey smoked salmon, smoked bacon, watercress, tomato, avocado, roasted garlic aioli, rye Clubhouse Burger certified black angus, cheddar, lettuce, tomato, red onion, dill pickles, club sauce, brioche | add bacon, avocado or mushrooms
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eat, drink and relax, the wraparound terrace offers stunning views of Bald Mountain, Dollar Mountain and the 18-hole Sawtooth Putting Course. Open year-round, the club serves as a luxurious Nordic and snowshoe center in the winter and a public golf clubhouse in the summer. Inside, our glass and river-rock walls offer a cozy place to put your feet up. The Sun Valley Club brings exciting, contemporary dishes that are focused on local ingredients and big flavors.
48 TASTE | Summer 2018
Prime Rib Steak Sandwich thick cut prime rib, provolone, caramelized onions, horseradish cream, sourdough Mahi-Mahi Tacos grilled mahi-mahi, mango salsa, cabbage, queso fresco, avocado lime crema Blackened Idaho Ruby Trout creamed corn polenta, blistered tomato, haricot vert Grandma’s Turkey Pot Pie turkey breast, peas, onion, carrot, celery, thyme, traditional pie crust For complete & updated menus, visit sunvalley.com/dining
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208.726.2035
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208.726.7067
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208.726.3068
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Enoteca
208.928.6280
Italian
$$-$$$
n
Globus
208.726.1301
Asian
$$-$$$
n
Glow Juice Bar & Cafe
208.725.0314
Bakeries & Cafes
$$
Grill at Knob Hill
208.726.8004
Regional Northwest
$$$
Java On Fourth
208.726.2882
Bakeries & Cafes
KB's
208.928.6955
Mexican
Ketchum Grill
208.726.4660
Regional Northwest
The Kneadery
208.726.9462
Bakeries & Cafes
Lefty's Bar & Grill
208.726.2744
Pubs & Grills
Limelight
208.726.0888
Regional Northwest
Perry's
208.726.7703
Bakeries & Cafes
Pioneer Saloon
208.726.3139
Regional Northwest
Rasberrys
208.726.0606
Bakeries & Cafes
$$
Roundhouse
208.622.2012
Regional Northwest
$$$
Sawtooth Club
208.726.5233
Regional Northwest
$$-$$$
Smoky Mtn. Pizza
208.622.5625
Italian
$$
Sushi on Second
208.726.5181
Asian
$$-$$$
Town Square Tavern
208.726.6969
Mediterranean
$$-$$$
n
n
n
n
Warfield Distillery and Brewery
208.726.2739
Regional Northwest
$$
n
n
n
n
n
n
$-$$
$
n
n
n
n
n n n
$
n n
$ n
$-$$
n
n
n
n
G/7
--
F/7
28
E/3
--
F/7
27
n
n
n
G/6
--
n
n
n
G/4
--
n
n
n
n
n
n
n
n
n
n
n
n
n
$$-$$$ n
n
n n
$$-$$$
n
n
n n
$$-$$$ $-$$
Dinner
Bakeries & Cafes
208.726.7067
n
Menu Page Number
Beer & Wine n
208.721.7626
Apple's Bar & Grill
Cocktails
Outdoor Dining
--
Lunch
A/1
Breakfast
--
n
Price
F/5 n
5B Fruit
Ketchum
Map Coordinates
RES TA U RA N T I N D E X
n
n
n
n
n
n
n
n
n
n
n
n
n
n
n
n
n
n
n n n
n
G/6
--
E/5
35
G/7
--
F/7
--
F/6
44
F/5
31
--
--
G/7
46
G/7
--
G/6
--
G/5
--
n
G/6
45
n
M/6
32
Sun Valley A La Mode
208.622.2243
Bakeries & Cafes
$
n
Chocolate Foundry
208.622.2147
Bakeries & Cafes
$
n
Duchin Lounge
208.622.2145
Regional Northwest
$$-$$$
n
n
Elkhorn Grille
208.622.2820
Regional Northwest
$$
n
n
n
n
n
Gretchen's
208.622.2144
Regional Northwest
$$-$$$
n
n
n
n
n
Konditorei
208.622.2235
Bakeries & Cafes
$-$$
n
n
n
n
n
Poolside Café
208.622.2833
Bakeries & Cafes
$$
n
n
n
Sun Valley Club
208.622.2919
Regional Northwest
$$
n
n
The Ram
208.622.2225
Regional Northwest
$$-$$$
n
The Ram Bar
208.622.2266
Regional Northwest
$$
n
Village Station
208.622.2138
Regional Northwest
$$-$$$
n
n
Atkinsons' Market
208.788.2294
Bakeries & Cafes
$
Big Belly Deli
208.788.2411
Bakeries & Cafes
$$
Dang's Thai Cuisine
208.928.7111
Asian
$$
Hailey Coffee Co.
208.788.8482
Bakeries & Cafes
$
--
--
n
M/6
40
T/8
--
n
M/6
41
M/6
25
n
n
M/6
--
n
n
O/1
48
n
n
n
M/6
42
n
n
n
M/6
34
n
n
M/6
36
n
Hailey n
n
n
n
n
n
n
n
n
n
P/4
--
n
n
O/4
32
n
n
n
N/4
38
O/6
30
International Cowboy Cocina
208.928.7009
Bakeries & Cafes
$$
Java Hailey
208.788.2297
Bakeries & Cafes
$
n
n
Jersey Girl Downtown
208.788.8844
Bakeries & Cafes
$
n
n
KB's
208.788.7217
Mexican
$
n
n
n
n
Power House
208.788.9184
Pubs & Grills
$$
n
n
n
n
N/3
--
The Red Shoe
208.788.048
Pubs & Grills
$$
n
n
n
O/5
34
Zou 75
208.788.3310
Asian
n
n
N/3
39
208.788.0241
Bakeries & Cafes
n
n
K/6
--
n
$$-$$$
n
n
n
n n
n
O/4
29
O/4
27
P/5
--
O/4
--
Bellevue Atkinsons' Market
$
n
n
sunvalleymag.com/dining | TASTE 49
A
B
C
D
F
E
1
G
I
H
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To Bigwood Grill To Apple's Bar & Grill Bigwood Bread
Ramon aL n
lvd
Dr
Si Bell Dr
KETCHUM ROTARY PARK
lve
d ee rw
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K ET CH UM
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Ln
Rd
Ex hib i
3
2
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Sp rin gs
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2
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Bigwood Bread
St
Va
W
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2n
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Val ley Su n
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R
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F
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Ln
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Bird
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KB's 260 N. Main St. ............................................................ G/6 Jade St tS Ketchum Grill 520 East Ave. . . ............................................................. G/4 Emerald St The Kneadery 260 Leadville Ave. ........................................................ G/6 Topaz St Lefty’s Bar & Grill Garnet St 231 6th St. E. ................................................................E/5 Limelight 151 S. Main St. . . .......................................................... G/7 Perry's 131 4th St. W . . .............................................................. F/7 Pioneer Saloon 320 N. Main St. ............................................................. F/6 Rasberrys na 411 5th St. . . .................................................................. F/5 ra Se Sawtooth Club 231 N. Main St. ............................................................ G/7 Smoky Mtn. Pizza 200 Sun Valley Road, Ketchum. . ...................................... G/7
Farn
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Williams St
Av e
Globus
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5B Fruit Wick 511 Leadville Ave........................................................... F/5 Strasse Apple's Bar & Grill 215 Picabo St. .. ............................................................ A/1 Atkinsons' Market 451 E. 4th St................................................................. G/5 B Bigwood Bread - two locations ig Wo od Riv 380 East Ave.; 271 Northwood Way................................. G/5 er Despo’s 211 4th St. E. ................................................................ F/6 Enoteca 300 N. Main St. ............................................................ G/6 Globus 131 Washington Ave. .................................................... G/7 Glow Juice Bar & Cafe 380 Washington St......................................................... F/7 Grill at Knob Hill 960 N. Main St. .............................................................E/3 Java On Fourth 191 4th St. W................................................................. F/7 50 TASTE | Summer 2018
in
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The Kneadery
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SUN VALLEY RESORT TRAIL CREEK GOLF COURSE
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SUN VALLEY RESORT WHITE CLOUDS GOLF COURSE
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Sky l
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K
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8
Su nV alle y Rd
Horsema ns Center R d
E
6
Co mm Sch u n i ty oo l Rd
Spur Ln
Co
Sun Valley Poolside Café
Sun Valley Lake Rd
Gretchen's
The Duchin Room
ke
Konditorei
Dollar Rd
Co tt nd onwo om o iniu d ms
Ln
Saddle Rd
New Co n Vi do llag m e i n rs iu m s
W Lake R
Short Line Deli
Sa dd le
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5
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Prospect
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The Ram
5
7
Fairway R
Wildflow er Condom iniums
Village Station
6
4
d
4
Sushi on Second 260 2nd St.. . ................................................................. G/6 Town Square Tavern 360 N. East Ave. .. ......................................................... G/5 Warfield Distillery & Brewery 280 N. Main St. ............................................................ G/6
Sun Valley A La Mode Sun Valley Village. . ........................................................ M/6 Chocolate Foundry Sun Valley Village. . ........................................................ M/6 Duchin Lounge Sun Valley Village. . ........................................................ M/6 Elkhorn Grille 100 Badeyana Dr., Sun Valley........................................... T/8 Gretchen's Sun Valley Village. . ........................................................ M/6 Konditorei Sun Valley Village. . ........................................................ M/6
Poolside Café Elk ho rn Sun Valley Village. . ........................................................ M/6 Rd Short Line Deli Sun Valley Village. . ........................................................ M/6 Sun Valley Club 200 Trail Creek Rd......................................................... O/1 The Ram Sun Valley Village. . ........................................................ M/6 Village Station Sun Valley Village. . ........................................................ M/6
sunvalleymag.com/dining | TASTE 51
ut
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Ln
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Doeskin D r
F
7
75
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W
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House Snowfly Dr Silver Star Dr Main St. ............................................................ N/3 The Red Shoe Otter Ln 107 Main St. ................................................................ O/5 Zou 75 416 N. Main St. ............................................................ N/3 Ln Gulf Stream
Lee rL n
n P r L ip
Merli
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p
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Electra Way
a ctr Ele
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Xi er Atkinsons' Market ng 757 N. Main St. .............................................................K/6 Lo o
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Dr
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FRIEDMAN MEMORIAL AIRPORT
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LAWRENCE Power HEAGLE 502 N. PARK
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S 8t
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Atkinsons' Market od wo Hard 93 E. Croy St. . . .............................................................. P/4 St Clover t le S k Big Belly Deli s c ey s u Hon W oo St. ............................................................ O/4 171 Main C ameloN. t Dang's Thai 310 N Main St. . . ........................................................... N/4 Hailey Coffee Co. 219 S. Main St. . . ........................................................... O/6 International Cowboy Cocina 111 N. 1st Ave., #1C ..................................................... O/4 Java Hailey 111 N. 1st Ave. ............................................................ O/4 Jersey Girl Downtown 14 East Croy St. ............................................................ P/5 KB's 121 N. Main St. ............................................................ O/4 52 TASTE | Summer 2018
t
ain
SR
W
Co
Sunrise Rnch
t
N 7th
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Lewis
W Chestnut St
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SM
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5th
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75
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Hailey
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