Taste of Sun Valley | Summer 2020 by Sun Valley Magazine

SUMMER 2020

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

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

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

masonfamilyrestaurants.com/provisions

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

FEATURES

By Jonathan P. Mentzer Photos Ray J. Gadd

THE MARGARITA A drink with a storied history By Hayden Seder Photos Kirsten Shultz

NOT YOUR GRANDMOTHER'S PIE Rebecca Bloom from Piedaho dishes up delicious desserts By Kate Hull Photos Christine Marie

RESOURCES

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

TASTE MENU GUIDE Browse the menus of the Valleyâ&#x20AC;&#x2122;s finest restaurant

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

Restaurant maps

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PHOTOS (TOP TO BOTTOM): RAY J. GADD; KIRSTEN SHULTZ; COURTESY PIEDAHO; REBECCA BLOOM

TABLE of CONTENTS

WARFIELD REMASTERED Inside the expansion that was worth the wait

FEATURED CONTRIBUTORS JONATHAN MENTZER, originally from

Olympia, Washington, graduated with a B.A. in journalism from Central Washington University. He is an Idaho Press Club Award winner who has written for the Wood River Journal, Idaho Mountain Express, and the Durango Herald along with numerous magazines. Jonathan enjoys photography, poetry, writing fiction, and has a great love for sports and the outdoors. He lives in Ketchum with his wife where he is a freelance writer. (“Warfield Remastered,” page 6)

SUMMER 2020 Publisher/Editor-in-Chief: Laurie C. Sammis Art Director: Roberta Morcone Advertising Sales: Kelly Mitchell Controller: Carolyn Lister/Sage Bookkeeping

RAY J. GADD, is a born-and-raised Idahoan

but an equal opportunity adventurer with a hankering for documenting the journey no matter the location. Uncovering unfamiliar smiles, stories, mountaintops, and backyard businesses, in search of preserving that emotion with each frame are his favorite parts of the journey. Happiest enjoying postride beers, coming up for air on deep days of storm skiing, overcoming the trials and tribulations of casting to educated fish and sprinkling in the occasional type II fun. Stalk him on Instagram at @rayjgadd. (“Warfield Remastered,” page 6)

HAYDEN SEDER, is a full-time freelance

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

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

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 Margarita,” page 12)

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Printed in the USA

A PUBLICATION OF

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Best Deck in Town!

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

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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

Co-owner Alex Buck

Co-owner Ben Bradley

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By Jonathan P. Mentzer

Photography by Ray J. Gadd

Patience is said to be a virtue. When Alex Buck and Ben Bradley met, their vision of opening a brewery and distillery was something that would take them down a long and unique path. Their story is similar to Robert Frost’s poem, “The Road Not Taken,” in which Frost tells a tale of going down a road and being given a choice between two paths. Even though it is about a single traveler, Buck and Bradley have worked as one ever since their business endeavors took off and have often taken the road less traveled. Meeting through a mutual friend in 2013, Buck, 43, and Bradley, 35, hit it off, bonding over their shared passion for beer and spirits, and the rest is history. The result was the Warfield Brewery and Distillery. “It felt like we had similar goals and aspirations,” Bradley said. “We share a lot of similar views to the (alcohol) business, which made life pretty easy. We also both have the same type of work ethic.” As the two formed a bond and shared ideas, the Warfield name received its foundation one day when the two were mountain biking up

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Warfield Creek Trail. As the two entrepreneurs feverishly cycled up, they realized they were going the wrong way, which is a theme with these guys—they do it unconventionally. Their path always seems to be the road less traveled. When their restaurant opened in 2015, they felt it was missing something. The production facility was their passion—brewing beer and distilling spirits—and they wanted a space to more clearly reflect that vision. They believed in their product and had the gall to prove it, so they doubled down with a production buildout with intentions of entering the wholesale game. So, in 2018, they took on a bold new plan. “If we are going to make this thing financially successful, then we had to get into wholesale,” said Bradley. “We realized out of the gate that if we were to expand, we had to go big and build something that would last, so that was the driving force.” Construction of a 12,000-square-foot, two-story brewhouse with a basement began in 2018 at 280 N. Main, next door to their Main Street restaurant in downtown Ketchum, and has been intriguing locals and tourists alike for the past year and a half. This past spring, we got a sneak peak and here is what we found: The brewhouse will be operating a 30-barrel (BBL) system that was crafted especially for the Warfield in a factory just outside Detroit at Craftwerk Brewing Systems. Along with multiple 120-BBL and 60-BBL tanks, the Warfield will have around 6,000-BBL of new capacity, as well as two copper 1,000-gallon whiskey stills, which were made by the famous Forsyths still manufacturer in Scotland. Both copper pot stills sit in front of the brewhouse and dface Main Street with a windowed sidewalk view. Next to the stills is the tasting room, which will have restaurant seating and a new bar. The window walls that look out onto Main Street are convertible to an open sidewalk on beautiful summer days. The tasting room also features stairs to a secondfloor balcony which offers a first-hand look at the brewing and distilling process. The upstairs will be connected to the Warfield’s famous upper deck and is available to rent for special events. With so much fun going on up top, down below is where the secret stash hides. The basement will house a bottling room, collection vessels, lockers for employees, maintenance rooms, two 10-BBL bright tanks for liquor production, and a giant cold storage room big enough to hold 350 kegs and sufficient for wholesale throughout Idaho. Buck and Bradley worked with architect Gretchen Wagner of Scape Design Studio on the project, keeping the expansion layout true to Warfield’s gastro-pub style. It is a factory setting, yet fresh, with a distinctive vibe that will surely be a fan favorite. Putting hammer to nail, Conrad Brothers turned the concept to reality for the Warfield, as the hard-

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working team put in grueling hours through cold winters and hot summers. “Along with the architects and construction workers, the City of Ketchum and the planning and zoning folks like John Gaeddert and Mayor Neil Bradshaw have been super positive. They were always on board and had open communications,” said Bradley. But it isn't just the brand new, state-of-the-art expansion that is turning heads, the Warfield is also winning awards for their much-anticipated Warfield Organic Whiskey. “We received two gold medals,” Buck said. “One from the American Craft Spirits Association and one from the San Francisco International Spirits Competition in the whiskey category. Plus, we received a San Francisco International Spirits Competition silver medal for our Organic Gin.” The Warfield Organic American Whiskey, which is worth the wait, is distilled on their small 210-gallon pot still and aged for three years in ex-bourbon barrels. It has flavors of toffee, milk chocolate, coffee and barley with a smooth spice. The Warfield Whiskey accompanies an already impressive spirits list featuring the Warfield No Return Gin, Mayday Vodka and Sister City Brandy. With their spirits wowing people, and the nearly completed brewhouse opening this summer, the Warfield is about to hit its stride. That doesn't mean it has always been a smooth road, however. Like any path less traveled, there have been some bumps and switchbacks along the way, but Buck and Bradley rode to the top, keeping their eye on their shared vision. The Warfield's restaurant initially opened to mixed reviews, but through persistence and teamwork, they overcame the early woes of the restaurant business and made adjustments. From the beginning, Buck and Bradley were doing it all: from making and selling the beer and spirits to managing the restaurant staff. Shuffling through multiple general managers that just were not the right fit, they realized that the Warfield needed a new direction to relieve some of the management pressures. “It took a group effort for us to say to the public that we do mean business, and we recognize the problems,” said Buck. “There’s a lot of people who never take responsibility for what they do.” Aiming to open at the end of June, the Warfield will also unveil a revamped management team melded of talent and experience with a vivacious brewmaster and a trail-blazing and award-winning head chef. Jay Verrege, 52, takes over in the kitchen as head chef and general manager, while Kieran Burns, 30, will take over duty as the head brewmaster. Both are natural-born leaders who have the pedigree and the passion for carrying on Buck and Bradley’s vision. A former Navy Seal, Verrege is an avid outdoorsman and family man, so he fits in nicely with the Wood River Valley culture. At 10-years old, he

Chef Jay Verrrege

Brewmaster Kieran Burns

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Bar Manager and Partner Justin Hockemeyer

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Amidst the COVID-19 outbreak, anticipation loomed. With the United States economy frozen in late-April, Ketchum’s Main Street had no one in sight. Despite the unrest, Alex Buck and his crew were hard at work because, to Buck and his business partner, Ben Bradley, the show must go on. The Warfield had heard an essential call to arms. Shortages of basic needs like hand sanitizer prompted many distilleries like the Warfield to take a detour from their typical product line, pulling double duty as an essential business to create hand sanitizer to help combat the coronavirus of 2020. “Once there was news of other distilleries making sanitizer, we wanted to get on board,” said Alex Buck. “Essentially, we’re lucky enough to have plenty of the neutral grain spirit that is used for our Mayday Vodka and No Return Gin.” Jumping at the chance to give back, the Warfield began producing 8-oz. bottles of hand sanitizer and a total of 500 units were dispersed throughout Blaine County, reaching fire departments, police departments, St. Luke’s hospital frontline health workers, hospice patients, elder care facilities, first responders and municipalities. Doctor offices throughout the Wood River Valley also had high requests for the hand sanitizer, so the Warfield filled those needs and also gave some of its hand sanitizers to Mountain Rides and the Sawtooth National Forest and the Sawtooth National Recreation Area (SNRA). Uniquely positioned to help, the Warfield had the equipment and basic ingredients to respond quickly; following the formula recommended by the World Health Organization (WHO), they took their existing 190-proof alcohol and proofed it down to 160-proof, which is 80 percent alcohol by volume (ABV), then mixed the alcohol with glycerin and hydrogen peroxide. Hydrogen peroxide is added to help kill spores in plastic containers. “We were not sure what we could do legally,” Buck said, citing the liquor laws restricting other uses but adding that they were committed to helping the community. Regularly, alcohol production is taxable by the Alcohol and Tobacco Tax and Trade Bureau (TTB); however, the Food and Drug Administration (FDA) stepped in and momentarily loosened up regulations in order to respond to the emergency need for hand sanitizer. “The FDA told us to make it and follow the guidelines, so it gave us the opportunity to go ahead and produce the hand sanitizer,” Buck added. “We’re new to this game, but this allowed us to try and help people.”

learned how to cook in his grandfather’s Basque restaurant in California. Since then, Verrege has built a reputation as one of the finest chefs in the world. He spent three years as an apprentice to iconic restaurateur and chef Pierre Gagnier in France. He ran multiple successful restaurants throughout California, including Wolf House Restaurant in Sonoma, which was then a Michelin-rated restaurant. “The key to my success in this business is leading by example and showing commitment and getting other people to put forth their best effort as well,” Verrege said. His no-nonsense approach makes Verrege the creator of a rotating seasonal menu that ranges from timeless and casual to intelligent and chic. “I do a lot of lamb, and people love it; I’ve been doing it my entire life,” said Verrege. “I have a focus to give the customer base what they ask for.” The Warfield was able to acquire Kieran Burns, who hails from Wellington, New Zealand. Burns learned from some of the world’s most talented brewers, and it is where he honed his craft, although he likes to shy away from the word “craft.” “At some point, it is no longer a craft; it’s a full-on business and production studio full of mess-ups, arguments, and disasters,” Burns said, whose jovial enthusiasm for beer is contagious. “Through the struggle comes great reward: tighter bonds, smarter heads, extraordinary food, and great beer and spirits.” Along with Warfield’s flagship brews like Lucky 7 Pale Ale, Magnanimous Lager, and Thorny Thistle, Burns’ original recipes will soon be featured, which consist of the Ketchum Kolsch, Common Chaos, Feisty Wee Number and Blind Horse. Under the tutelage of Pete Gillespie and Jos Ruffell at Garage Project, Burns helped turn a 50-liter brewhouse to a 20,000-liter one in only three years. Burns looks to pass along the torch to production assistants Willard Thomas and Ian Doyle. “I’ve always been about leading people,” said Burns. “I enjoy getting behind people and helping them grow into the best possible person they can be.” Warfield’s mantra is “Put Good In, Get Good Out,” and Alex and Ben have put in the hard work and are determined to make Warfield an iconic staple in downtown Ketchum.

Now it is time to get good out. Along with bar manager and partner, Justin Hockemeyer, whose knowledge of spirits adds a sense of sincerity to the cozy Old English pub atmosphere, the Warfield is undoubtedly going to make good on its promise. And in the end, two roads merged to blend these feisty wee numbers of award-winning talent while forging a landmark identity in the Wood River Valley. g

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A selection of craft cocktails from Barrio75 (from left to right): El Dueño – Up in the Air, Prickly Pear Mojito, Blood in the Ice (frozen and blended) and Naked and Famous, a simple mixture of Mezcal, pomegranate and citrus.

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ILLUSTRATION: JOSÉ GUADALUPE POSADA, CALAVERA OF THE FASHIONABLE LADY (REVISED TO HAVE A TOAST), CALAVERA OF THE GOOD DEFENDERS

POPULARITY: Undisputed Endless Variations On A Classic ORIGIN: Uncertain By Hayden Seder

Photography by Kirsten Shultz

The margarita is most often associated with Americanized Cinco de Mayo celebrations where it is served in 32-ounce glasses and filled to the brim with store-bought mix. But like anything that originates in a barroom, this drink has a storied history (several versions, actually) and can be made in dozens of delicious variations—all of which elevate it from a sugary, frozen beverage enjoyed once a year to a perfect year-round cocktail with depth and sizzle. At its most basic, a margarita consists of tequila, orange liqueur, and lime juice. For such a simple cocktail, there is quite a lot of history to the drink, and many different accounts of its true origin. According to some, the margarita is simply a remake of a drink known as “the Daisy,” a drink which cocktail historian David Wondrich says became popular during prohibition—“maragarita” is Spanish for “daisy” and the latin-named version simply swapped out the brandy to tequila, Another origin story dates back to 1938 when Carlos “Danny” Herrerra allegedly created the drink in his restaurant Rancho La Gloria, located halfway between Tijuana and Roasarito in Baja California, for a customer who was allergic to most alcohols except for tequila. There are at least a handful of other histories, claiming to be the first to have invented this drink, ranging from a bar in 1940s Juarez to a Dallas socialite on vacation, but suffice it to say that no matter where its origin lies, its popularity has grown exponentially in the last

Barrio75's The Hangout “Ginger-rita” 2 oz

Espolon Tequila Blanco

1 oz

Fresh Lime Juice

0.5 oz Ginger Liquer (Stirrings or Canton make good options) 0.25 oz

Agave Syrup

2 dashes Grapefruit Bitters Add all ingredients to cocktail shaker. Shake and then pour over ice. Barrio75 bar master mixologist Jason Friedt describes this as a light and refreshing margarita with a little sizzle and sweet from the ginger liqueur.

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The Grill at Knob Hillâ&#x20AC;&#x2122;s Slow Burn cocktail, a spicy mixture of hornitos, triple sec, blood orange, serrano pepper, agave and fresh lime.

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ILLUSTRATION: JOSÉ GUADALUPE POSADA, CALAVERA OF THE CYCLISTS

eighty odd years since it was first poured. To make a good margarita, versus slurping down a blender full of store-bought ingredients, requires a bit of sophisticated selection. With only three essential ingredients, the quality of those ingredients can make or break a delicious “marg” as it is known in shorthand. We’ll start with the tequila. Contrary to what one might think, using top-shelf tequila isn’t necessarily going to make for the best margarita. “The best rule of thumb is to buy what you can afford,” says Marisa Zumbado, a bartender at Sun Valley Resort’s Duchin Lounge. “It’s going into a cocktail so there’s a certain level where the quality doesn’t need to be the absolute best. I’ve made margaritas at the Duchin with very expensive tequila and I can’t say it makes a big difference.” Zumbado recommends going mid-level, either silver or reposado, but to make sure it’s 100% blue agave. Silver will give your drink a mellow taste while reposado, an oak barrel-aged tequila, will have a more robust and unique flavor profile. To mix it up a bit or to add a smokey flavor, try adding or substituting mezcal. The next ingredient is orange liqueur which local bartender Patrick McKain sums up by saying, “Triple sec is pretty basic, Cointreau is a big step up, and Grande Marnier is pretty Cadillac (pun intended) and much richer.” McKain, who has bartended at several spots around town including the former Cornerstone and Hotel Ketchum, is now mixing his craft at Town Square Tavern and Enoteca. Zumbado recommends Cointreau over Triple Sec for its clean orange flavor as well as its higher alcohol content. Alternatively, one can also leave the orange liqueur out depending on your recipe. Jason Friedt, the bar manager for Barrio 75 in Ketchum explains that when using higher end tequila, he

Pat McKain’s Basic Margarita 2 oz

Tequila (I use Espolón Blanco)

1 oz

Lime Juice (fresh squeezed)

0.5 to 1 oz Citrus Liquor (Cointreau) 0.25 oz Sweetener (Agave, Honey or Simple Syrup) This classic recipe calls for a simple preparation: pour ingredients into cocktail shaker, shake, rim glass with salt, garnish with lime and serve on the rocks. Variations on the theme include frozen margaritas (thrown into a blender with ice and pulsed into a slushy, slurpie form) or served up in a martini glass after bering shaken with ice in a cocktail shaker. Other variations include flavored margaritas (think blood-orange, watermelon, grapefruit, pomegranate, cilantro-cucumber, cranberry, mango, blackberry or peach, offering popular varitiations on the theme), as well as spiced versions (with tamarind, jalapeño, serrano, or habanero chilis). The margarita has even gone global with variations like the "Italian Margarita" where the citrus liquor (Cointreau, Triple Sec or Grand Marnier) is substituted with amaretto.

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2 oz (approx.)

El Jimador Reposado

3 dashes

Kauai Mango Chili Sauce

1 oz

Lime Juice (fresh squeezed)

0.5 oz to 1 oz

Mango Puree

0.5 oz

Cointreau

1 sprig

Basil

This refreshing and spicy concoction was birthed on one of many surf trips to the North Shore of Kauai. The use of the organic local Hawaiian spice and the mixture of mango puree lends a festive, tropical vibe to this popular margarita. Note that measurements are approximate, since Bigwood Bar & Grill owner Hank Minor mixes this in a free-hand pour to taste (you can make it as spicy or sweet as you want by adjusting the chili sauce for spice or the mango puree and Cointreau for sweetness). To make: pour first 5 ingredients into a cocktail shaker and shake. Strain into a glass rimmed with salt and garnish with a lime wedge and 3 or 4 basil leaves.

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ILLUSTRATION: JOSÉ GUADALUPE POSADA, A JIG BEYOND THE GRAVE

Hank Minor’s “Chili Mango-rita”

often takes out the orange liqueur since the natural aging of the Anejo type of tequila, which he chooses for his margaritas, compensates for the lack of orange flavor. The last ingredient is lime juice, but this is perhaps the most important part. “I think the simplest way to elevate any margarita is by simply juicing your own limes,” Zumbado says. “They’re cheap and even though it’s a lot more work, it’s something really worth doing.” Once you’ve mastered the basics, it’s time to try adding in different liqueurs, spices, herbs, or fruit. Zumbado recommends trying muddled jalapenos or habaneros for a spice kick, or cucumbers for a fresher drink. McKain says infusions are one way to go. “Think of the desert: sage, peppers, cactus, wild flowers, etc. Additionally, liqueurs like limoncello and aloe are great to modify basic recipes.” McKain’s secret ingredient? A splash of orange juice. For the final recommendation, all three bartenders advocate serving on the rocks versus blending, mostly so that you don’t lose flavor as the ice melts and because it can be hard to reach the proper consistency. “I would definitely prefer to make a margarita on the rocks rather than frozen, it gives you the most flavor,” says Zumbado. “I think a frozen margarita has its time and place though.” McKain suggests using crushed ice (tiki style) as an easy go-between if you’re looking for the middle ground between flavor and frozen. No matter how much or little flare you want to add to your margarita, or the amount of money you want to dedicate to it, the important thing is to find a recipe that works for you. Once you’ve perfected it, then start to add in some variations and see what you like. The options are seemingly endless with this easy, versatile cocktail. Don’t forget to salt the rim and add a garnish! g

Wyatt Minor showcases the Chili Mango-rita, the Bigwood Bar & Grillâ&#x20AC;&#x2122;s signature margarita, born on the north shore of Kauai.

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Not Your Grandmother`s Pie

Each Piedaho pie is handmade in Hailey, Idaho, using the best local ingredients available, including apples from Bloom’s own trees. Pictured: Chai Apple Pie

PHOTOS: COURTESY PIEDAHO / CHRISTINE MARIE PHOTO

Piedaho dishes up delicious desserts from the Gem State to the Big Apple By Kate Hull The concept of Rebecca Bloom’s flourishing artisanal pie business, Piedaho Bakery, is simple: direct-to-consumer gourmet pies shipped to pastry fans across the country. But these pies aren’t just your standard rhubarb, apple, or pumpkin. Bloom jazzes up each pie with artful crust work and exciting flavor combinations like raspberry ginger, salted caramel apple, or spiced pear with pecan streusel. Floral-designed crusts, spiced with thyme, cinnamon, or matcha (to name a few), perfectly top her pie tins filled with fruit. These pies are dressed to the nines. “I like to test people and do flavor combinations that are interesting to us,” Bloom said. “These are not your grandma’s pies; they are a little bit different.” Originally from Los Angeles, California, Bloom has a deep-seated love of baking and cooking. She attended cooking school in Paris and, while in Los Angeles, Bloom and her mother Ruth had a cooking blog, “Square Meal Round Table.” “My mom has always been passionate about cooking, and since I was little, we always did it together,” Bloom said. “Cooking is our happy place.”

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Bloom is passionate about working with local farms to source the sweetest berries, ripest peaches and tastiest fruit possible. Pictured: Ginger Pear Pie

Rebecca Bloom, the force behind Piedaho, originally hails from Los Angelis, California, attended cooking school at Ecole Ritz Escoffier in Paris, and launched a cooking blog with her mother Ruth called â&#x20AC;&#x153;Square Meal Round Tableâ&#x20AC;? before moving her family to the mountains and launching Piedaho Bakery in Hailey, Idaho.

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Piedaho Bakery embraces the belief that anyone can pull up a chair to the table, share a piece of pie and some conversation, and leave feeling nurtured and heard. Pictured: Cherry Bourbon Crumb Pie

The blog personified their take on cooking: it’s about gathering and sharing a meal, as well as enjoying delicious food. “My mom and I were always about who is at your dinner table. There is always something for everyone, and we can always share the meal, especially these days.” In 2018, Bloom, her husband Dave Kurtz, and their two sons moved to the Wood River Valley with their sights on opening a business. “When we were moving, I knew I wanted to start a business up here.” Bloom didn’t want to open a retail space, so she set her sights on delivering pies. “We started out of our house and decided we would ship pies,” she said. “I didn’t want to open a retail space, so we found a commercial kitchen and started from there.” Two years later, Piedaho Bakery is known for making pies as pretty as they are tasty. Bloom manages the baking side of things, and her husband oversees the shipping and business components. Via the Pie Club, pie-lovers receive pies monthly for two, four, or twelve months. Pies are pre-baked and flash-frozen in a vacuum-sealed pouch. Once delivered, just heat through and enjoy with family and friends. “I love that about pie,” Bloom said. “You have to share it. It isn’t like a cookie when you just have to eat the whole thing, unless you are insane, but with these times, maybe you can just eat your own pie,” Bloom said, laughing. “But with pie, you can sit down with anyone, have a slice, and learn something about each other you didn’t know, and have more compassion and understanding. You can’t help but feel better after.” The idea of feeling just a bit better after a warm, yummy slice of Piedaho Bakery pie caught on like wildfire. So much so, that Oprah Winfrey named Bloom’s strawberry vanilla bean and salted caramel apple pies on her 2019 “Oprah’s Favorite Things” list. The honor was a whirlwind that sent Bloom and Dave into a tailspin of getting ready for the pending increase in orders. “It was quite a rollercoaster,” she said. “We found

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out six weeks before it was coming out. We were probably not prepared; as most small businesses are not for that sort of thing. We had to totally re-do our website.” They worked with local marketing firm Mayhem Marketing to get ready, and the new website was completed just two days before Oprah’s notorious list launched. “We sold in just one or two days what we thought would take us through the holiday season.” With the whirlwind of a national spotlight behind them, Piedaho has found its footing as a dessert mainstay for Sun Valley and a favorite for pie fans everywhere. She has expanded her offerings at local spots. Pies can be pre-ordered and picked up at Ketchum Kitchens, and their galettes are available at Maude’s and Hotel Ketchum. The pies were also a favorite at the farmer’s markets. “Last year was our first year at the farmer’s market,” she said. “We were the newbies, but we feel much more conformable about where we are with our place in the valley. We hope to do some events where we do Pie Slices and things like that.” Bloom enjoys creating new flavor combinations with seasonality in mind and works with local farms as often as she can to procure fruit. Some of her favorite flavors are peach and cherry, although she said she hate’s pitting the cherries. “I love our peach pie,” Bloom said. “In the summer, it is just so good.” The pie also holds a special place in her heart: She won a coveted blue ribbon for her peach pie at the Western Idaho Fair. “I thought, ‘Okay, I can never enter another pie contest ever again.’” Customer favorites span the flavor profiles, like her blackberry with the thyme crust, but the most requested are the two varieties from Oprah’s notorious list. “Those are the pies that people want,” Bloom said. “The salted caramel apple; I will be making that pie forever.” g To learn more or order a pie from Piedaho Bakery, visit piedaho.com or follow Piedaho Bakery on Instagram.

sunvalleymag.com/dining | TASTE 21

Scoop THE

What’s new and noteworthy in the culinary world … New Openings Tequila and Tacos Tucked along the northern edge of downtown Ketchum with Bald Mountain views from the patio, Barrio75 Taco Lounge and Tequila Bar opened in February to much fanfare, just five weeks before the quarantine hit the Wood River Valley. This lively and open space mixes the traditional with the modern and offers a creative take on a beloved culinary duo—with over 40 tequilas and a range of traditional and specialty street tacos that will make your mouth water. All tortillas are ground fresh daily from organic heirloom corn and crafted by hand, and four unique housemade salsas grace the “pre-taco” menu, including a salsa verde (tomatillo and serrano), a salsa roja (tomato and poblano), a salsa chipotle (charred tomatoes and chipotle peppers), and a salsa piña (grilled pineapple, pico, onion, cilantro and jalepeño). Don’t miss the unique offerings like the French onion barbacoa taco, the lamb asada taco or the chorizo cheeseburger taco, alongside traditional favorites like the wild baja shrimp taco or el pollo loco chicken taco.

New Concepts / Gourmet To Go Hailey’s Ketchum Kitchens and Café Della announced a new collaboration for the Ketchum Kitchen store in Ketchum (next door to Atkinsons’ Market in Giacobbi Square). Café Della will be providing a selection of gourmet dishes and stables, including grab-and-go salads, picnic packs, hummus and dips, potato salad, pasta salad, cookies, granola and more. All found in the expanded Ketchum Kitchens Gourmet Market Place.

slaw, cilantro-lime crema, and pickled onions, join a delicious selection of sides and desserts all made from scratch. Mason Family Provisions (owners of the popular Enoteca, Ketchum Grill and Town Square Tavern) also launched a store this year, which was in high demand throughout the spring and summer as home chefs clamored for more of their homemade delights including fresh pasta—made daily using only three ingredients: Semolina Flour, Organic Idaho Eggs, and Ketchum's finest Water. The Provisions online store highlights seasonal ingredients such as Idaho morels, alongside staples like homemade lasagna ready to reheat, fresh daily soups, assorted cooking oils (including Grassi family EVOO), smoked salts, Scott Mason's great granola, pasta sauces and custom cured meats and cold smoked salmon. To-order desserts, such as Anne’s famous homemade ice creams and gelato’s by the pint, are joined by other tantalizing dessert favorites from around the world. The Mason Family Provisions store is situated right next to Town Square Tavern on East Avenue in Ketchum. Don’t miss the pantry items, rubs, vinegars, oils, seaasonings and blends crafted by Rasberrys to help every dish sparkle and sizzle. Pastry sweets, chutneys and seasoning or spice blends crafted by hand by Maeme and Callie include gyro seasoning and chile rubs (local favorites), along with their homemade pastries, to-go meals, ginger beer, specialty syrups and cocoas (like spiced pumpkin syrup or chocolate maple cocoa), and organic vinegars and olive oil blends.

Outdoor Decks / Distanced-Dining

Great views of Baldy at the Bigwood Bar & Grill.

Ketchum Kitchens and Café Della join forces.

Café Della also has launched a weekly online ordering system for diners looking for delicious meal kits to take home and finish—offerings like Lava Lake lamb kebabs with housemade tzatziki or beer and chile braised prok sandwiches with KBC 22 TASTE | Summer 2 020

There are many restaurants throughout the Valley that offer great decks and patios for outdoor dining and social distancing. Some of the best include Bigwood Bar & Grill (with great Baldy views), Cristina’s (an interior courtyard that feels like a more intimate Italian patio), the funky Bohemian vibe at Boho Lounge or the canopied brick courtyard (complete with Airstream bar) at The Mint in Hailey. The rooftop deck at The Warfield is not to be missed and both Lefty’s and Sawtooth Brewery in Ketchum offer casual decks for dining outdoors. For a full list of the over 40 restaurants offering outdoor dining, visit sunvalleymag.com/food-drink.

menuguide PHOTO: COURTESY BARRIO75 TACO LOUNGE & TEQUILA BAR | RAY J. GADD

TASTE

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

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

BAKERIES & CAFÉS • ASIAN • PUBS & GRILLS MEDITERRANEAN & ITALIAN • REGIONAL NORTHWEST sunvalleymag.com/dining | TASTE 23

M EN U GUID E Bakeries & Cafes

BR EAK FAST BUR R ITO S & SAND O S

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

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

Airport Burrito bacon, black bean, roasted potato, steamed egg, cheddar, red salsa, chipotle sour cream B&G Burrito bacon, roasted potato, steamed egg, cheddar, country sausage gravy Green Burrito chorizo sausage, green chili, steamed egg, pepper jack, house salsa verde, chipotle sour cream Veggie Burrito black bean, roasted potato, red bell pepper, red onion, spinach, pepper jack, house salsa verde, chipotle sour cream Breakfast BLT cream cheese, avocado, candied bacon, tomato, lettuce, toasted asiago bagel The Basic steamed eggs with choice of bacon, ham, or chorizo sausage, and melted cheese served on a toasted bagel or warm croissant "The Jersey Girl" Trenton New Jersey’s famous porkroll: egg and cheese, toasted everything bagel Garden State avocado, pesto, steamed egg, tomato, red onion, fresh spinach, melted swiss and sriracha on a warm croissant

BR EAK FAST J ER SEY FAV'S Biscuts and Gravy housemade buttermilk biscuits smothered in sausage gravy served with two eggs and two slices of bacon Lox Bagel lox on a toasted bagel with cream cheese, tomato, red onion capers Eggs n' Avo Toast wheat or rye toast, butter, avocado, steamed egg

L UNCH H O AG IE HAVEN Bacado turkey, bacon, mayo, avocado, tomato, onion, melted swiss Albacore Tuna Melt housemade tuna salad, melted cheddar, tomato, red onion, sprouts Far From Philly shredded steak sautéed with red bell pepper and red onion, red pepper mayo, melted provolone Godfather cotto salami, genoa salami, bologna, mayo, grainy mustard, tomato, red onion, pepperoncini, melted provolone Roast Beef roast beef, red pepper mayo, SV mustard, cheddar, tomato, red onion, lettuce Jersey Dip roast beef dipped in au jus, melted provolone Hot Pastrami pastrami, grainy mustard, melted swiss, tomato, red onion, lettuce on rye House Roasted Turkey turkey, bacon, cream cheese, avocado, cheddar, tomato, lettuce Sweet n' Spicy BLT candied bacon, mayo, avocado, melted swiss, tomato, lettuce Veggie cream cheese, SV mustard, avocado, pepperjack, roasted red pepper, red onion, cucumber, spinach, sprouts on wheat Meatballs Grandpa Al’s true italian sauce, parmesan, melted mozzarella Caprese Genoa salami, mayo, pesto, roasted garlic, fresh mozzarella, sliced tomato, basil, balsamic vinaigrette Full selection of Lunch Salads and Soups Available (made in-house & fresh daily)

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Bakeries & Cafes

M EN U G U I D E

Café Della 103 S Main St Unit C Hailey, ID 83333 208-913-0263 cafedella.com Online Menu, Online Ordering, Takeout, Outdoor Seating S

PHOTOS (TOP TO BOTTOM): ANGIE SMITH / KIRSTEN SHULTZ

B RE A K F A S T Assorted Seasonal Baked Goods Egg Sandwich Farm egg, Falls bacon, greens, pickled red onion, miso-mustard Chia Oat Pudding Sliced almonds, chia, coconut milk, 5B honey, fresh fruit House Baked Granola & Fruit Oats, seeds, millet, cardamom, maple syrup, whipped yogurt, seasonal fruit Quiche of the Day Served by the slice or with a local green salad

LUNCH Fresh Seasonal Soup Cup, bowl, or quart Della Greens Shaved vegetable, miso-mustard dressing, roasted seeds and almonds Add quinoa, soft boiled egg, or lemon roasted chicken salad Idaho Niçoise Salad Smoked trout, soft boiled egg, Yukon gold potato, Castelvetrano olives, fresh dill Veggie Wrap Housemade hummus, quinoa, crunchy vegetables, local greens, miso-mustard, pickled red onion Chicken Salad Sandwich Lemon roasted chicken, mustard paprika-yogurt dressing, radish, greens, seeded bread

P RO V I S I O N S Della’s Miso-Mustard Dressing Idaho Smoked Trout Dip Tzatziki Beet Hummus or Lemon Garlic Hummus Basil Sunflower Pesto

$-$$

Café Della is a café, bakery, and market located on Main Street in the heart of Hailey. Founded by two female entrepreneurs passionate about providing nourishing, fresh foods to our community, we serve consistently excellent everyday food in an updated, approachable environment. From house-made pastries to vegetable-forward dishes and elevated classics, we embrace life's everyday celebrations with quality seasonal ingredients, simply prepared. We start the day with breakfast, fresh baked goods, and espresso drinks from DOMA Coffee Roasting Company. Our lunch menu is accompanied by a curated selection of beer, wine, and non-alcoholic beverages. Our market offers housemade provisions, local produce, dairy, meats, and fish, as well as prepared dinners for you to take home and enjoy later. Contact us for special ordering, catering, and private events at the café.

P RE P A RE D DI N N ER S South Indian Style Veggie Curry French Green Lentil Bake Grassfed Beef & Kale Lasagna Lava Lake Lamb Kebabs

B E V E RA GE S Featuring DOMA Coffee from Post Falls, Idaho Rishi Tea Beer & WIne

sunvalleymag.com/dining | TASTE 25

M EN U GUID E Bakeries & Cafes

S A M

SAND W ICH ES

the haven

Turkey Pesto Sandwich house focaccia baked bread, arugula pesto, roasted red, peppers, provolone, oven roasted turkey Southwest Turkey Sandwich house focaccia baked bread, chipotle mayo, slow roasted, onions, pepper jack, oven roasted turkey Ham And Gruyere Sandwich house focaccia baked bread, garlic mayo, dijon, gruyere, thinly sliced ham Italian Meats Sandwich house focaccia baked bread, sundried tomato pesto, mortadella, genoa salami, pepperoni, smoked gouda, balsamic reduction Beer and Wine

220 East Avenue Ketchum, ID 83340 208-928-4291 thehavensunvalley.com Tuesday – Friday 11–5pm Saturday 11am–3pm Olive-U seasonal tapas pop up for the summer Tuesday – Friday 5pm–8pm

$$ Our business delights in making fresh food every day. There will always be a grand assortments of delicious salads, great sides for dinner, entrées for quick meals on the go. We also have a regular sandwich menu on a daily basis but they tend to sell out by 1pm so be sure to call and reserve.

D EL I CASE

SEE our deli case for rotating seasonal salads and delights!

CATER ING

Catering Available, Dinner parties, Welcome Events, Rehearsal Dinners, Birthdays (Price dependent on location, if truck is needed on site, and menu discussed) See our website for more information thehavensunvalley.com

E -

S A M

House Queso Fundido melty cheese, seasonal roasted veggies, green chilis served with grilled corn & flour tortillas CC’s Snap Peas snap peas, toasted sesame & black garlic salt Goat Cheese Balls panko crusted goat cheese balls with local greens herb salad and warm honey herb drizzle – four per order Seasonal Sliders ground chicken burgers, siracha ginger aioli, cabbage, carrot, green onion slaw, housemade wasabi sesame buns – two per order Summer Gazpacho chilled Spanish style gazpacho, plus local greens and herb salad Fish Tacos Vietmanese white fish, beer battered, pineapple salsa, chipotle lime sauce, shredded cabbage – two per order Beer and Wine

26 TASTE | Summer 2 020

Bakeries & Cafes

M EN U G U I D E

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

HOUSE FAVES

SAL AD S co nt .

Chile Rellenos roasted poblano pepper, cheese, guacamole, cabbage, creamy red sauce, spanish rice, choice of pork, chicken, veggies Enchiladas 4 corn tortillas, cheese, guacamole, cabbage, spanish rice, beans, red sauce, green sauce, christmas, choice of pork, chicken, veggies Tostadas crispy corn tortillas, seasonal BBQ sauce, sour cream, chicken, cilantro, avocado, caramelized onions, fresh cheese, spanish rice, salsa Street Tacos 6 corn tortillas, guacamole, cilantro, cabbage, onions, lime, salsa, salmon, choice of roasted chicken, pork, veggies Daily Special Your server will tell you all about this today!

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

S M A L L B I TE S Soups house posole – green chile chicken soup, house seasonal vegetarian, served with fresh bread Chips, Salsa, Guacamole Potato Chips, Homemade Sriracha Ranch Summer Caprese homemade cheese, avocado, herbs, melon, tomatoes, crustini, vinegar, olive oil Hummus Plate hummus, pita, olives, feta, olive oil lemon, herbs, spices Kid's Plate Bean & Cheese Burrito, Grilled Cheese Sandwich, Cheese Quesadilla

S A L A DS House Special Salad greens, seasonal veggies, dressing add cheese, avocado, egg, chicken, salmon The Kale chopped kale, roasted chicken, salami, herbs, peppers, cucumbers, tomatoes, mozzarella, parmesan, garbanzo beans, red wine vinaigrette Power Bowl peppers, tomatoes, avocado, carrots, cucumbers, green onions, cashews, thai sesame vinaigrette add roasted chicken, pork, salmon Taco Salad guacamole, sour cream, cheese, salsa, cilantro, lime cumin honey vinaigrette add roasted chicken, pork, veggies, salmon

SAND O S

choice of potato salad, cole slaw, potato chips sub a cup soup or green salad Ol' El Paso sshredded pork, bacon, pepperjack, guacamole, cole slaw, cilantro aioli, ciabatta Grilled Cheese cbrie, goat, strawberries, avocado, tarragon, pickled onions, arugula, balsamic, sourdough, add bacon, ham, chicken Brisket braised brisket, house pimento cheese, tomatoes, mayo, ciabatta BLT bacon, greens, tomato, green goddess mayo, sourdough, add avocado, cheese, grilled salmon Avocado Toast grilled sourdough, avocado, tomato, arugula, homemade cheese, pesto, balsamic, olive oil, add fried egg, roasted chicken, salmon Daily Special Your server will tell you all about this today!

D EL I STAPL ES

due to changing markets, weather and popularity prices, products and ingredients may change without notice Oven Roasted Herbed Chickens Daily Mexican Entree Daily Pasta Entree Chicken Salad | Salmon Salad | Egg Salad Potato Salad | Pasta Salad Bean | Salad | Seasonal Veggie Salad Hummus | Pesto | Salsas Fresh Baked Breads Fresh Soups house posole – green chile chicken soup, house seasonal vegetarian Seasonal Desserts & Pastries Canned Goods | Spice Blends | Seasoning Mixes sunvalleymag.com/dining | TASTE 27

M EN U GUID E Bakeries & Cafes

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

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In November 1991, Todd Rippo began what he would today describe as a selfish endeavor. Essentially, he created a place where he would want

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

BR EAK FAST SPECIAL S

Java on Fourth in Ketchum, one of two locations in the Valley 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!

28 TASTE | Summer 2 020

Frankie's Homemade Oatmeal Steamed Milk Poured over Hearty Oats, Topped with Cinnamon, Brown Sugar and Bananas. The Usual Toasted Bagel, Cream Cheese, Tomato. Add Bacon or Avocado. Avocado Toast Sliced Avocado, Sea Salt, Cracked Pepper. Todd's Competitive Edge Annie's Homemade Granola, Yogurt and Fresh Seasonal Fruit.

BR EAK FAST BUR R ITO S Dirty Hippie Bacon, Steam-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.

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

Bakeries & Cafes

W R AP S & B O WL S

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

M EN U G U I D E

B REAK FAST W R APS

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

B R EAK FAST PL ATES

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

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

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

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

Fast, fun, fresh food!

Q UESAD IL L AS

Selection of quesadillas available. sunvalleymag.com/dining | TASTE 29

M EN U GUID E Mexican

Barrio75 Taco Lounge + Tequila Bar

Blue skies and mountain vibes. Sunny patios and cold drinks. Tacos and Tequila. Some things just go together.

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

30 TASTE | Summer 2 020

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

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

PHOTOS COURTESY: BARRIO75 / RAY J. GADD

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

Asian

M EN U G U I D E

A P P E TI Z E RS 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

C H E F ’ S S P E C I A LS Served with steamed rice

Dang’s Thai

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

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

C H E F ’ S S P E C I A L RO 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

$-$$

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.

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

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

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

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

sunvalleymag.com/dining | TASTE 31

M EN U GUID E Asian

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

$-$$

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

32 TASTE | Summer 2 020

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

PHOTOS COURTESY: GARY WILSON

SIG NATUR E ITEM S — ASK FO R IT IN A BO W L , SUSHI BUR R ITO O R A SAL AD !

Asian

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

PHOTOS COURTESY: GARY WILSON

E N TRE É S 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).

M EN U G U I D E

zou

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, Zou 75 offers the best in quality and freshness.

Z ÕU -M A 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 33

M EN U GUID E Pubs & Grills

STAR TER S

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 Takeout, Large Outdoor Deck

$$-$$$

The Bigwood Bar & Grill is an outdoor restaurant with amazing views of Baldy, Warm Springs, Adams Gulch, the Boulders & Boulder Peak. Open for lunch and dinner from

SUM M ER SAL AD S 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

ENTR EES 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 Sun Valley Summer Pasta angel hair in a light white wine butter sauce, heirloom cherry tomatoes, fresh basil, shaved yellow squash, zucchini, spinach & garlic add chicken, shrimp or nightly fish

BIG W O O D HO USE CO CK TAIL S

The best outdoor spot in the Valley. June through late September, the Bigwood Grill features a full service bar with daily happy hour drink and food specials from 3-5 p.m., and a patio that offers the best outdoor spot in the Valley.

See us during the ski season at Apple's. 34 TASTE | Summer 2 020

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

PHOTOS COURTESY: HANK MINOR / BIGWOOD BAR & GRILL

Bigwood Bar & Grill

Daily Gazpacho Pappy Tuna Tartare tossed in a ginger sesame oil over fresh avocado 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

Pubs & Grills

M EN U G U I D E

F RO M TH E GRI LL

All burgers served with fresh bread baked daily

1/2 Lb. Lefty Cheese Burger Lefty's burger sauce, red onions, tomato, and crisp lettuce. 1/3 Lb. 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.

PHOTOS COURTESY: LEFTY'S BAR & GRILL

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 Online Menu, Takout Social distance on our large deck and patio

Lefty’s has been serving killer burgers, tasty subs, fresh salads and our specialty, hand-cut fries for 26 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 $1.00 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

NIBBL ES

116 Main St. Hailey, ID 83333 208-788-MINT (6468) haileymint.com Happy Hour 5-6pm Dinner 5-9pm Bar 5pm-12pm (Thursday–Saturday) Online Menu, Online Ordering, Takeout, Outdoor Seating

From uptown, to downtown, to everyday aprés, The Mint is a gathering place for our community. The warm inviting atmosphere, approachable menu and genuine hospitality make this a go-to spot for locals and a destination for visitors. A warm inviting atmosphere with a comfortable approachable menu that embodies down-home cooking within uptown feel and flavor. A gathering place for our community that brings vitality to the heart of our small town fostering a culture that becomes the go-to spot for locals and a destination for visitors. Our genuine hospitality will make a stranger a friend and a friend a part of our family.

G R EENS Roasted Beet & Carrot*|** arugula, smoked Greek yogurt, honey, pistachio, balsamic & evoo dressing Mint House Salad*|** bibb lettuce, mixed greens, shaved parmesan with shallot & champagne vinaigrette Grilled Caesar*|** parmesan crumble, goat cheese, candied nuts, house-made Caesar dressing & balsamic reduction drizzle ADD: chicken $5 steak $7 shrimp $9

HAND HEL D S

Served on brioche bun with french fries & chipotle fry sauce or mixed green salad. Can sub tallow fries. Gluten-free buns available. Mint Burger* 1/3 lb Smokehouse beef blend, applewood bacon, gruyere, onion marmalade, ketchup, pickles, arugula Plain Jane Burger* 1/3 lb Smokehouse beef blend, lettuce, tomato, onion, ketchum, mayo, pickles ADD: cheese $1 | bacon $2.50 Pulled Pork* smoked pork shoulder, bourbon bbq sauce, slaw, crispy shallots BTA Grilled Cheese** brioche bread, bacon, tomato, avocado, sharp cheddar & pepper jack cheese, basil mayo ADD: bacon $2.50 Grilled Cheese** brioche bread, bacon, chipotle sauce, onion marmalade, sharp cheddar & pepper jack, basil mayo Fish & Chips panko crusted black cod, slaw, french fries

TANG ENTS Corn Muffins (6) French Fries Beef Tallow Fries

K NIFE & FO R K

Served with cornbread muffins & honey butter Shrimp & Grits* creole seasoned shrimp over creamy polenta & bacon crumble *Can be prepared gluten free **Vegetarian menu items

Visit our website, haileymint.com, for a full menu and upcoming events! 36 TASTE | Summer 2 020

PHOTO: DEV KHALSA

The Mint

Garlic Shrimp* spicy, marinated, sautéed, lemon aioli Cauliflower Bites** house made hot sauce, carrot celery slaw, southern style buttermilk dipping sauce Charcuterie* daily selection of cured meats, cheese, house-made accoutrements, crostinis Honey Ricotta Dip*|** with pistachio & apricots, served with crostinis Ribs baby back beer braised with apricot horseradish bbq sauce or bourbon bbq sauce. Served with slaw

Pubs & Grills

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

PHOTOS: COURTESY SAWTOOTH BREWERY

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

M EN U G U I D E

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

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

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

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

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

DE S S E RTS Warm Bread Pudding With Vanilla Ice Cream, Hard-Whiskey Sauce Apple-Walnut Crisp with Vanilla Ice Cream sunvalleymag.com/dining | TASTE 37

M EN U GUID E Mediterranean & Italian

ANTIPASTI Drunken Mussels Herb and Garlic White Wine Broth, Crostini

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

$$-$$$

Antipasto Chefâ&#x20AC;&#x2122;s Selection of Cured Meats & Cheeses with Pickled vegetables, House Made Spread Burrata Heirloom Tomatoes, Basil, Fresh Figs, Balsamic Reduction ~VEG

INSAL ATE Fennel Caesar Garlic Croutons, Saba, Parmigiana Reggiano Chopped Salad Italian Meat, Cheese, Vegetables, House-made Vinaigrette Summer Strawberry Salad Spinach, Candy Pecan, Fresh Strawberries, Pickled Red Onion, Feta, Strawberry Citrus-Vinaigrette ~VEG, N

Patrick Miles â&#x20AC;&#x201C; Executive Chef ~VEG vegetarian, ~GF gluten free, ~N contains nuts, ~VG vegan Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness Gratuity of 20% included for parties of 6 or more at our discretion

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

38 TASTE | Summer 2 020

Mediterranean & Italian

M EN U G U I D E

P A S TA Linguini with Clam Red Pepper Flakes, Garlic, Light White Wine Cream Sauce Gnocci with Pancetta and Pesto House-made Gnocci, Pistachio Pesto, Pancetta Spaghetti House Made Meatballs, Marinara Spaghetti alla Puttanesca Spicy Red Sauce, Anchovie, Caper, Olives, Parmigiana Reggiano Aubergine Stuffed Lasagna Eggplant, Zucchini, Squash, Wild Mushrooms, Bechamel, Marinara, Mozzarella

il Naso's Gnocci with Pancetta and Pistachio Pesto

~VEG

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

P I A TTI P RI N C I P A L I Porchetta 6-Hour Roasted Pork Belly stuffed with Rosemary, Sage, Garlic & Citrus, Served with Triple-cream Mashed Potatoes, Chef's Seasonal Vegetables, Herb Au Jus ~GF

Escalope of Veal with Caponata Lightly Breaded Veal with Sauteed Eggplant, Bell Peppers, Capers, Pistachios, Olives, Fresh Herbs ~N

Scallops with Corn Succotash Grilled Sweet Corn, Roasted Red Peppers, Summer Squash, Arugula Salad, Basil Lemon Vinaigrette ~GF

Pan Seared Chicken Rosemary Au Jus, Creamy Three Cheese Polenta, Broccolini ~GF

il Naso's Blueberry Gelato

Flame-Grilled Ribeye Asiago Whipped Potatoes, Grilled Asparagus, Portabella Mushroom, Red Wine Demi ~GF

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

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

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

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

sunvalleymag.com/dining | TASTE 39

M EN U GUID E Mediterranean & Italian

SM AL L PL ATES Baked Bacon Wrapped Dates Mama’s Salad grapes, almonds, ricotta salata, citrus-basil vinaigrette

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

$$-$$$

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

Romaine Hearts alici anchovies, tomatoes, pancetta, parmesan, creamy garlic dressing Anne’s Mac & Cheese oven baked, cheesy, with a kick of paprika Burrata basil, house foccacia Cheese/Salumi Board assortment of cheese and cured meats, house focaccia Brussel Sprouts bacon, goat cheese House Vegetable brocollini and asparagus

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

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

40 TASTE | Summer 2 020

Mediterranean & Italian

M EN U G U I D E

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

PHOTOS COURTESY: LYNDSEY MASON

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

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

$$-$$$

We welcome you to the third Mason Family Restaurant. Our premise here is to create flavors inspired by Southern and Eastern Mediterranean fare with, of course, our signature Idaho flair. We have always believed in food and the table as a catalyst for conversation and mutual understanding. Join us here, and be part of our family.

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

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

sunvalleymag.com/dining | TASTE 41

M EN U GUID E Regional Northwest

STAR TER S AND SAL AD S

271 7th Street East Ketchum, ID 83340 208-720-3260 info@cookbookketchum.com Tuesday–Sunday 5 - 9:30pm Closed Mondays Dinner, Takeout, Market, Private Events

$$-$$$

This cozy place was built in 1932 as a church and then later on was an architect’s office, daycare, butcher shop, BBQ restaurant and bakery. The history goes on. Vita and Burke Smith fell in love with this cute building and decided to give it a new life. With a tremendous love of books and cooking, the perfect name was born—Cookbook. EAT. DRINK. PLAY NICE.

M AIN PL ATES SPECIAL – Panko Seared Ling Cod served over parmesan risotto, cherry tomatoes, grilled asparagus and pesto-wine-butter sauce SPECIAL – BBQ Ribs Slow roasted pork baby back ribs, over creamy mashed potatoes, grilled broccolini, shaved parmesan and jalapeño bbq sauce GF Spaghetti Squash with house ground Bolognese, basil and parmesan cheese Rainbow Veggie Bowl local beans, grilled asparagus, carrots, spinach, artichoke hearts, pickled fennel, red bell peppers, pumpkin seeds and tomato sauce GF Wild Mushroom Ravioli seasonal mushrooms, leeks, thyme, sage, marsala cream sauce, fresh basil Pete’s Pasta mixed cherry tomato medley, white wine, garlic, wine, parmesan cheese, fresh basil, over fresh linguine Add: make it Clam Linguine Roasted Chicken Breast stuffed with pancetta, over creamy parmesan polenta, sun dried tomatoes and roasted garlic and fresh watercress GF Grey Goose pink vodka cream sauce with house-made pancetta over linguine pasta, finished with crispy shallots and parmesan cheese Add: house made sausage or grilled chicken breast

PIZ Z AS Shroom oyster and shiitake mushrooms, sautéed spinach, rosemary, thyme, fontina, parmesan and truffle oil Margherita tomato sauce, fresh mozzarella, basil leaves Parma Margherita with fresh sliced prosciutto di Parma and fresh arugula Flying Pig house made pork sausage, roasted red bell peppers, fontina, shaved red onions

D ESSER TS Vita's Cake 7-layer cake with organic sour cherries Ginger Molasses cookies

42 TASTE | Summer 2 020

PHOTO: KIRSTEN SHULTZ

Cookbook Restaurant

Soup of the night Coconut-carrot soup with grilled asparagus, served with homemade bread dairy free and gluten free (GF) soup Cyprus grilled halloumi cheese, over sautéed spinach, cherry tomato medley The Meyer live butter leaf, baby kale, apples, ricotta salata, spiced candied walnuts with Five Bee honey-Meyer lemon vinaigrette Edgar’s HeartBeet layers of roasted beets, couscous, gorgonzola mousse, toasted pistachios, pomegranate, black garlic-balsamic vinegar Prosciutto Caprese Fresh sliced prosciutto, fresh burrata, arugula, cherry tomato medley, balsamic reduction, homemade bread Olives Super Colossal olives from Sicily

Regional Northwest

M EN U G U I D E

The Boho Lounge

131 Washington Avenue Ketchum, ID 83340 208-726-6843 theboholounge.com Thursday – Saturday 4pm to close

S U M M E R C O C K TAIL S Hi Honey vodka + chamomile + rhubarb honey shrub + lemon Cucumber Mule vodka + ginger + cucumber + watermelon lime shrub + soda Mezcal Paloma mezcal + grand marnier + fresh grapefruit + lime + simple The Spicy Boston Sour tequila + mango + jalapeno serrano + lime Boho Mai Thai spiced rum + kraken rum + mango + coconut milk + orange + cherry Boston Sour bourbon + blueberry ginger shrub + lemon + egg white

The Boho Lounge is everyone and anyone’s home away from home. It’s a sanctuary for you to kick off your shoes, take a deep breath, stay awhile. Looking for a refreshing happy hour with craft cocktails? We’re the spot. Whether it’s a regular day hanging on the floor pillows, a dance party (those happen often) or a private event, we’re always capturing the magic that is The Boho Lounge.

L I GH T F A RE Vegan House Pho our house-made fragrant broth served over seasonal greens and rice noodles, topped with fresh herbs and bean sprouts, served with sriracha, hoisen sauce and lime Vegan/Vegitarian Add Chicken Grazing Board charcuterie and cheese spread served with seasonal fruit, house-made escabeche pickles, roasted poblano-apricot hummus and grilled pita Vegetable Crudite Board smoked salmon and preserved lemon dip garnished with capers and dill roasted poblano-apricot hummus, garnished with fried chickpeas and pistachios served with fresh vegetables Gluten Free Booty Bowl red quinoa, curried chickpeas, roasted golden beets, avocado, kale-red cabbage slaw and arugula topped with shaved radishes, cashews, pea shoots and maple-tahini dressing Vegan/Vegitarian Add Chicken Bruschetta classic tomato basil balsamic bruschetta and vietnamese chicken salad with watercress and sriracha aioli served over thin crostinis.

sunvalleymag.com/dining | TASTE 43

M EN U GUID E Regional Northwest S

APPETIZ ER S Lamb Finger Streaks Times Three Mint Pesto, Pomegranate Jam, Pear Chutney Big Pig Bacon Bruschetta Winter Dry Fig “Sticky” Hop Powder No Bawk Bawk Cauliflower Butter Buffalo, Citrus, Tahini Daily Deviled Vegetables Hummus, Babaganoush, Green Soy, Flatbread

Warfield Distillery & Brewery 280 N. Main Street Ketchum ID 83340 208-726-2739 drinkwarfield.com 11am– close daily Outdoor Seating, Large Rooftop Deck

$$-$$$

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

Crispy Fried Brussels Golden Balsamic, Roasted Garlic Smoked Idaho Trout Shallot Dill Crème Fraîche, Daily Grill Toast Ploughman's Board Daily meats, cheeses & rillettes

SO UPS Warfield Chili Ale, Cheddar, Potato, Love Old Boys Beer & Cheese Soup Warm Croutons, Dressing Done Right, Anchovies Melted Gruyere French Onion Soup Sweet Onion, Brandy, Bone Broth

G R EENS “K IND A” Bacon & Egg, Wilted Spinach Salad Applewood Bacon, Ranch Egg, Organic Spinach, Ale Mustard Vinaigrette Whole Leaf Caesar Warm Croutons, Dressing Done Right, Anchovies Local Roasted Beet Salad Honey Gorgonzola Vinaigrette, Arugula, Crispy Parsnip Gifts From The Garden Winter Seasonal Vegetable Salad “Not Boring”

THE BIG G UYS Whiskey Wash Brisket Organic Beef, Apple Braised Cabbage, Smashed Potato, Natural Jus "C.O.U.S"–The Chop Of Unusual Size Butter Sweet Potato, Fennel & Pear Compote Grass Fed Steak Frites Ribeye, Mile High Fries, Garlic Butter "Two Hands" Game Hen Barley Risotto, Wilted Greens, Bacon, Marmalade Short Rib Pot Pie Pearl Onion, Root Vegetables, Beef Jus Roasted Cauliflower Steaks & Halloumi Charred Pepper, Virgin Oil, Roasted Garlic Citrus

IF YO U M UST Idaho Beef Pub Burger Fried Cabbage, Onion Cheese Fondue, And Then More Onion The Off Brand Chicken Waffle Sandwich Belgian Waffle Bun, Crispy Chicken, Maple Aioli, Candied Bacon Open Faced Rock Cod Sando Belgian Waffle Bun, Crispy Chicken, Maple Aioli, Candied Bacon

D ESSER T Bodacious Bread Pudding Ask Elvis Bomb Beignets Powdered Sugar, Chocolate Sauce, Caramel Big Kid Snickers Tart Pine Nuts, Butter, Ganache, Caramel 44 TASTE | Summer 2 020

Regional Northwest

M EN U G U I D E

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

PHOTOS COURTESY: LYNDSEY MASON

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

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

For over 28 years, “The Grill” has been a must-have destination meal for seasonal visitors and a welcome gathering spot for full-time residents up and down the Valley. Located in the historic Ed Williams House (1885), The Grill receives continued accolades, including being selected one of the “eight best Ski town restaurants” by Snow Country Magazine

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

Chef de Cuisine Daniel Pastick

with “food rivaling Manhattan’s best”. The Ketchum Grill, an extension of Scott and Anne Mason’s hard work and creative talents in the kitchen, features the best in “American Cuisine” combined with the Masons' passion for food throughout the world, great service, atmosphere, and the community of sharing a meal with one another. You’ll find house-made breads and desserts, fruit-wood grilled meats, Idaho venison and lamb, fish, small pizzas, seasonal variety, nightly specials and an awarding winning wine list and great selection of micro-brews. sunvalleymag.com/dining | TASTE 45

M EN U GUID E Regional Northwest

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

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

$ $ - $ $$

Restaurant owners Bob and Jolie Dunn, formerly of Warm Springs Ranch Restaurant have created an environment at our Sun Valley hotel that is casual and comfortable, yet sophisticated. Distinctively Northwest cuisine, with a variety of American and European classics, makes for anticipated highlights such as Idaho Ruby Red Rainbow Trout, prime steaks, local lamb, and wild game. Experience a Rocky Mountain influenced menu featuring the highest quality meats, poultry, and seafood available. Every evening The Grill also offers creative specials, expertly crafted by Chef Sarah Janego, to round out a menu sure to please our Ketchum, Idaho hotel guests and locals alike. The private Fireplace Room allows for additional dining for individuals or a group at a grand communal table made of reclaimed wood, and access to an outdoor patio. The dining space, now featuring an indoor/ outdoor terrace dining room with floor-to-ceiling glass folding doors opening to the garden, is a spectacular addition to the lawn seating with views to the north – one of the best outdoor spots in the valley.

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

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

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

FUL L PL ATES

include popovers with honey butter and seasonal vegetables

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

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

46 TASTE | Summer 2 020

Regional Northwest

M EN U G U I D E

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

$$-$$$ S

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

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

The Pioneer Saloon, renowned for perfectly aged, tender and flavorful beef, is typical of an earlier Idaho where ore wagons rattled down Main Street and business was done with a handshake and a drink. Natural woods, mounted game and period firearms help recreate an authentic saloon atmosphere. Originally opened in 1940 as a bar, it went through

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

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

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

S TE A K S Prime Grade Top Sirloin 10 oz. Filet Mignon 8 oz. New York 12 oz. Rib Eye 12 oz.

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

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

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

sunvalleymag.com/dining | TASTE 47

M EN U GUID E Regional Northwest

BAR FO O D

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

$$-$$$

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

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

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

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

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

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

48 TASTE | Summer 2 020

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

Regional Northwest

M EN U G U I D E

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

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

sunvalleymag.com/dining | TASTE 49

M EN U GUID E Regional Northwest

S AL AD S & SAND O S OUR FAVO R ITES

Limelight Ketchum Lounge 151 Main Street South Ketchum, ID 83340 208-726-0888 limelighthotels.com/ketchum Open Every Day Happy Hour Sunday–Wednesday 4 - 6pm Thursday–Saturday 3 - 6pm Dinner 6pm to close Live Music Friday–Saturday 6 - 9pm Dinner, Takeout, Private Events

$-$$

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

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

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

FR O M THE PIZ Z A OVEN HAND TO SSED 10 INCH PIZ Z A

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

sub cloverstone gluten free crust, P

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

Classic Pepperoni

SM AL L PL ATES FO R SH AR ING Mixed Olives herbs, garlic, VE, GF Idaho Fresh Cut Truffle Fries herbs, roasted garlic aioli, parmigianoreggiano, VG Hummus Plate grilled pita, fennel salt, olive tapenade, fresh crudités, VE Charred Brussels Sprouts sriracha, lime, deer creek honey, sesame seed, green onion, VG, GF Smoked Cauliflower applewood-smoked, whipped goat cheese, shishito-herb vinaigrette, pickled red onion, microgreens, VG, GF Blistered Shishito Peppers shishito-herb vinaigrette, toasted sesame, VG, GF Grilled Broccolini crushed almond, romesco, parmigiano-reggiano, VG, GF

Margherita roasted tomatoes, basil, fresh mozzarella, VG

Local Wild ‘Shroom truffle oil, caramelized onion, mozzarella, dressed arugula, parmigiano-reggiano, VG Garden Pie basil pesto, mozzarella, broccolini, spinach, roasted red pepper, shaved red onion, roasted garlic, feta, VG Spicy Grandma soppressata, salami, mozzarella, shaved fennel, pickled fresno chile, parmigiano-reggiano, hot honey Fennel Sausage pepperoncini, roasted tomatoes, mozzarella, parmigiano-reggiano Cilantro-Lime Grilled Chicken roasted garlic oil, fresh mozzarella, white onion, fresh cilantro, cotija

D ESSER TS FO R SO M ETH ING SWEET Cheesecake graham cracker crust, lemon curd, fresh blueberries Fruit Crisp strawberry, rhubarb, toni’s vanilla ice cream

Sweet Potato Tacos black beans, pineapple salsa, radish, cilantro, corn tortilla, VE, GF

Chocolate Chip Cookie Bake toni’s salted caramel ice cream

Grilled Lamb Lollipops mediterranean spices, pearl couscous tabbouleh, herbed yogurt

Toni’s Ice Cream ask your server about flavors one scoop | two scoops

VE – vegan dishes that do not contain products that come from animals VG – vegetarian dishes that include milk products such as milk, cheese, yogurt, and eggs, but no meat, poultry, or shellfish GF – gluten-free dishes that excludes the protein gluten, found in grains such as wheat, barley, and rye P – dishes that contain peanuts for those with peanut allergies

50 TASTE | Summer 2 020

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

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

BREAKFAST & CAFES

BIG BELLY DELI

PHOTO COURTESY SUN VALLEY COMPANY

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

BIGWOOD BREAD

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

BLACK OWL CAFE

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

CAFÉ DELLA

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

GALENA LODGE

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

GLOW LIVE FOOD CAFÉ

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

GRETCHEN’S

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

HAILEY COFFEE COMPANY

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

HANK & SYLVIES

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

INTERNATIONAL COWBOY COCINA

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

JAVA COFFEE AND CAFÉ

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

JERSEY GIRL

Best sandwiches in town! 14 E. Croy St., Hailey. 208.788.8844.

KONDITOREI

Lunch dishes range from pumpkin spaetzle with sausage and apples to roasted chicken crepes with spinach and spicy Liptauer cheese. The café offers a full complement of artisanal coffee and hot chocolate drinks, plus housebaked European pastries. Sun Valley Resort, 208.622.2235.

PERRY’S

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

POOLSIDE CAFÉ

Enjoy summer-fresh salads, sandwiches and flatbreads, as well as a full range of cocktails and beverages. Choose from light fare such as watermelon salad or spa Caesar to heartier fare like the Lodge burger or wild shrimp tacos and flatbread pizzas. Sun Valley Lodge, Sun Valley. 208.622.2833.

RASBERRYS

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

THE KNEADERY

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

DELIS

ATKINSONS’ MARKETS

Atkinsons’ Markets, serving you and your family at our three locations in the Wood River Valley. 451 E. 4th St., Ketchum, 208.726.2681; 93 E. Croy St., Hailey, 208.788.2294; 757 N. Main St., Bellevue, 208.788.7788.

WRAPCITY

Wrapcity serves up creative wraps and salads, homemade soups, and unique quesadillas. Wrapcity also serves breakfast wraps all day with special breakfast creations on Saturdays and Sundays. 180 Main St., S., Ketchum. 208.727.6766. sunvalleymag.com/dining | TASTE 51

PUBS, GRILLS, & LOUNGES

APPLE’S BAR & GRILL

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

BOHO LOUNGE

ELKHORN CLUBHOUSE GRILL

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

GRUMPY’S

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

LEFTY’S BAR & GRILL

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

MAHONEY’S BAR & GRILL

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

POWER HOUSE

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

7 FUEGO

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

SAWTOOTH BREWERY

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

52 TASTE | Summer 2 020

THE CELLAR PUB

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

LIMELIGHT LOUNGE

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

THE MINT

The Mint is a concert and private event venue, bar and family-friendly restaurant with down home coking in a relaxed and fun atmosphere. Their comfortable and approachable menu embodies down-home cooking with an uptown feel and flavor. 116 Main St., Hailey. 208.788.6468.

CHAPALITAS GRILL

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

DESPO’S

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

KB’S

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

LA CABANITA

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

THE RED SHOE

LAGO AZUL

VILLAGE STATION

ITALIAN & PIZZA

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

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

WARFIELD DISTILLERY & BREWERY

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

MEXICAN

BARRIO75 TACO LOUNGE & TEQUILA BAR Tucked into the edge of downtown Ketchum with patio views of Mount Baldy, Barrio75 offers a lively an decorative take on a beloved culinary duo .. tacos and tequila. Every day, they grind organic heirloom corn, crafting housemade tortillas—the base of everything they do—while paying homage to the traditional street tacos of Mexico and South America. And don’t miss the list of over 40 tequilas, draft beers and wines, and a cocktail menu designed to accentuate the bold and bright flavors of each dish. 211 4th St. E, Ketchum. 208.726.3068.

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

DIVINE FOOD & WINE

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

ENOTECA

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

IL NASO

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

RICO’S

Founded in 1982 by Rico and Amy Albright, RICO’S features starters, soups, salads, over 20 signature pastas, handpicked nightly specials, calzones and 11 specialty hand-tossed brick-oven pizzas. 200 Main St., Ketchum. 208.726.7426.

ROMINNA’S

Since 2013, we have been offering contemporary Italian cuisine prepared to the

highest standards. Our premium wine selection includes more than 150 wines to pair with any course. 580 Washington St., Ketchum. 208.726.6961.

straight from Honolulu, Hawaii, you can always count on the best in quality and freshness. Zou 75 is the perfect choice for your next dining event. 416 N. Main St., Hailey. 208.788.3310.

SMOKY MOUNTAIN PIZZERIA & GRILL

Mountain, Dollar Mountain and the 18-hole Sawtooth Putting Course. The Sun Valley Club brings exciting, contemporary dishes that are focused on local ingredients and big flavors. 1 Trail Creek Rd., Sun Valley. 208.622.2919.

MEDITERRANEAN

THE PIONEER SALOON

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

WISEGUY PIZZA PIE

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

ASIAN/SUSHI

DANG’S THAI CUISINE

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

PADDLES UP POKÉ

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

RICKSHAW

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

SUSHI ON SECOND

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

ZOU 75

Zou 75 is your destination for more than great Asian fusion, sushi and seafood selections. With fresh fish flown in several times a week

TOWN SQUARE TAVERN

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

REGIONAL NORTHWEST

COOKBOOK

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

THE COVEY

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

DUCHIN LOUNGE

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

The Pioneer Saloon, renowned for perfectly aged, tender and flavorful beef, is typical of an earlier Idaho where ore wagons rattled down Main Street and business was done with a handshake and a drink. Natural woods, mounted game, and period firearms help recreate an authentic saloon atmosphere. 320 N. Main St., Ketchum. 208.726.3139.

THE RAM

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

REDFISH LAKE LODGE

Located in rustic Redfish Lake Lodge and featuring lake views and a true Idaho mountain brand of comfort food—cuisine that will pleasantly surprise you in this remote and rugged country. We start with as much local Idaho grown ingredients as we can, then add our own blend of flavors from the Northwest’s wild resources. We specialize in salmon, trout, wild game, and other regional favorites; plus wines from acclaimed local, domestic and international producers. 401 Redfish Lodge Rd, Stanley. 208.774.3536.

THE SAWTOOTH CLUB

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

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

KETCHUM GRILL

TRAIL CREEK CABIN

GRILL AT KNOB HILL

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

ROUNDHOUSE

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

SUN VALLEY CLUB

Among the most popular places in Sun Valley to eat, drink and relax, the wraparound terrace at Sun Valley Club offers stunning views of Bald

Trail Creek Cabin is Sun Valley’s destination for romantic dining in a rustic, early-Western atmosphere. Accessible by sleigh or car, Trail Creek Cabin is the perfect winter backdrop for a delicious seasonal menu, which includes Hagerman Valley Idaho Ruby Trout, Buffalo Tenderloin and Trail Creek New York Strip. 300 Trail Creek Rd., Sun Valley. 208.622.2019.

VINTAGE

A favorite of the locals, chef Rodrigo Herrera is tuned into the best of the season’s offerings. With a lovely ambiance, both inside and seasonally outside, Vintage offers a dining experience like one would have in France: leisurely, lively, and without pretension. 231 Leadville Ave., Ketchum. 208.726.9595. sunvalleymag.com/dining | TASTE 53

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

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

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

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

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

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

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

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

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

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

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54 TASTE | Summer 2 020

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

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

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

Duchin Lounge Sun Valley Village ........................... M/6 Elkhorn Grille 100 Badeyana Dr. ............................ T/8

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

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Atkinsons' Market s 93 E. CroyWSt. . . ................................ F/4 oo C amelot Owl Coffee Black 208 N River St. ............................... D/4 Café Della 103 S Main St., C.............................E/5 Dang's Thai 310 N Main St. . . ............................. D/4 Hailey Coffee Co. 219 S. Main St. . . ..............................E/6 Java Hailey 111 N. 1st Ave. ...............................E/4 Jersey Girl Downtown 14 East Croy St. .............................. F/5 56 TASTE | Summer 2 020

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Pharmacists + Proprietors

Paula Shaffer, Rph + Cathy Swink, PharmD

Here for you!

Exceptional pharmaceutical care with a dose of small - town familiarity.

201 N. Washington Ave. Ketchum, Idaho 208-726-26RX(79) fax: 208.726.1179 Order Your Refills Online ketchumpharmacy.com

the perfect meal begins here. gourmet foods fresh & organic produce fresh seafood quality meats & cheeses salad & soup bar beer, wine & champagne sushi chef bakery delicatessen delicious prepared meals catering grocery delivery pre-arrival stock up picnics espresso & coffee bar florist

giacobbi square ketchum 208.726.5668

alturus plaza hailey 208.788.2294

sun valley, idaho â&#x20AC;˘ atkinsons.com

main bellevue 208.788.7788