TASTE | Winter 15 -16 by Sun Valley Magazine

of SUN VALLEY

profiles | worldly fare | coffee roasting | the scoop | menus

N fo ow rD O in pen ne r

BREAKFAST

LUNCH

DINNER

EXPERIENCE A FRESH TAKE ON CLASSIC ALPINE CUISINE espresso • salads • wine list • spaetzle • pastries

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

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

Town Square Tavern

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

RESERVATIONS ketchumgrill.com

208.726.4660 R e s e rvat i o n s

Open Daily at 5pm 520 East Avenue â&#x20AC;˘ Ketchum, ID 2 taste | Winter 2015 - 2016

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

OOOOO"ZINC possibly has the best food I have ever tasted in Ketchum"

BEAUTIFULLY PREPARED cuisine made from organic & wholesome ingredients that will make all your senses SCREAM

WE'LL SEE YOU SOON!

FOR MORE!

visit: zinc-ketchum.com or call for more information

Reservations 208-727-1800

Zinc@Home Catering

www.zinc-ketchum.com info@zinc-ketchum.com

Take out Dinners Dinner and lunch picnic baskets Expanded outside dining Private Party Rooms for up to 100

open daily Lunch 11:30-2:00 Mon-Fri Dinner 5:30-10:00 230 WALNUT AVE

KETCHUM, ID

8 Chef Profile Maeme & callie rasberry By Cheryl Haas Photography Paulette Phlipot

Taking a garden-fresh approach

12 By Danielle Flam Photography Paulette Phlipot

Globus' chef embraces innovation

16 the dish a world of flavors By Margot Ramsay Photography Paulette Phlipot

The Valley's international cuisine

20 cravings the bean counter By Gwen Ashley Walters Photography Ray J. Gadd

Coffee roasting is a family affair

26 featured recipes holiday entertaining Valley chefs offer up holiday ideas

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

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

69 restaurant index & maps of the valley cover photo Paulette Phlipot

photo : paulette phlipot

Table of Contents

Chef Profile tracy bailet

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

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

The Sawtooth Club Downtown Ketchum At Its Best Since 1987

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

f e at u r e d c o nt r i b u t o r s of SUN VALLEY WINTER 2015-2016

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

Danielle Flam works as a freelance writer, a French and Chinese translator, and a researcher for an environmental conservation organization. After completing her undergraduate studies in biology at Reed College in Portland, Oregon, she pursued graduate studies in cultural anthropology at the University of Chicago. (“in the kitchen with… Tracy Bailet” p. 12)

Controller: Linda Murphy Contributing Writers: Danielle Flam, Cheryl Haas, Margot Ramsay, Gwen Ashley Walters

cheryl haas traded the concrete

Contributing Photographers: Heather Linhart Coulthard, Ray J. Gadd, Dev Khalsa, Paulette Phlipot

canyons of Manhattan for the mountains of Idaho 15 years ago, gratefully returning to fresh powder and the solitude of the high country. As a freelance writer, she has written award-winning copy, scripts and collateral for Fortune 500 companies and nonprofits and has been a frequent contributor to healthcare and tourism magazines. (“in the kitchen with … The Rasberry Twins” p. 8)

Sun Valley Magazine Online: www.sunvalleymag.com www.sunvalleymag.com/dining email: info@sunvalleymag.com Sun Valley Magazine® (ISSN 1076-8599) is published quarterly, with special annual HOME and TASTE of Sun Valley editions, by Mandala Media LLC. Editorial, advertising and administrative offices are located at: 313 North Main Street, Hailey, Idaho 83333. Telephone: 208.788.0770; Fax: 208.788.3881. Mailing address: 313 North Main Street, Hailey, Idaho 83333. Copyright ©2015 by Mandala Media LLC. Subscriptions: $22 per year, single copies $5.95. The opinions expressed by authors and contributors to TASTE of Sun Valley are not necessarily those of the editor and publisher. Our printer is SFI- and FSC-certified. Paper used contains fiber from well-managed forests and meets EPA guidelines that recommend a minimum 10% post-consumer recovered fiber for coated papers. Inks used contain a percentage of soy base. Our printer meets or exceeds all federal Resource Conservation Recovery Act (RCRA) standards.

margot ramsay moved to the Valley in 2003 after graduating from the University of Virginia. She’s been a mountain guide and has lived in Australia and Costa Rica, but Margot’s favorite place is at home with her two little boys. (“A World of Flavors” p. 16)

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

Paulette phlipot is an awardwinning culinary photographer. She finds endless fascination in the color, shape and form of food. Her photography can be seen in cookbooks, magazines and in fine art collections worldwide. When not behind the camera you can find her in the kitchen making nourishing meals for her family. (Cover image, "Chef Profiles" p. 8 & 12, "A World of Flavors" p. 16)

Printed in the U.S.A.

A pu blication o f

6 taste | Winter 2015 - 2016

Northwest Cuisine with a European Influence

960 N. MAIN ST. KETCHUM • 208-726-8004

FULL BAR • PRIVATE EVENTS • CREATIVE SPECIALS • FIREPLACE ROOM • BAR 4:30 PM, DINNER 5:30PM

c h ef pr o fi le • ta s te

in the kitchen with... BY Cheryl Haas PHOTOGRAPHY Paulette Phlipot

ike Alice Waters of Chez Panisse fame, Callie (left) and Maeme (right) Rasberry, owners and head chefs of Rasberrys in Ketchum, conjure garden-fresh delights from the seasonal stock at hand. Much of the bounty comes from their own backyard, where one will find a lush yield of organic vegetables, apples, cherries, apricots, and yes, raspberries. “We grew up on a farm in El Paso, Texas,” Maeme said in an interview this summer. “My mom milked a cow named Nana; we grew grapes, raspberries, peaches—all sorts of vegetables—and our dad made wine from the grapes and honey from his beehives. We pretty much went out and picked our dinner. That’s where my love of gardening comes from!” Originally, Maeme alighted in the Wood River Valley to help their aunt, Annette Frehling, with her clothing store, Sister. Then Callie touched down to help their uncle, James Frehling, with his then-restaurant, Esta. Maeme then married and moved back to Europe. Callie migrated to California, where she worked with a private caterer in Los Angeles. “Neither Maeme nor I went to culinary school,” Callie said. “I went to the University of Texas at San Antonio and got a business degree. But I learned a lot from the chef in L.A. Maeme and I are self-taught; we toyed around with what we liked.” Returning to the Wood River Valley, the twins had the opportunity to purchase the Cottonwood Deli. “We put our menu on a chalkboard—whatever we were making for the day was what you got!” smiled Maeme. They added retail, selling out of Atkinsons’, and built up a clientele. Eleven years later, they have a loyal following for their Opposite page, top: Green chile and chicken enchiladas. Opposite page, bottom: Rasberrys' scrumptious pantry. 8 taste | Winter 2015 - 2016

the rasberry twins sunvalleymag.com/dining | taste 9

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lunch service and catering. What excites them when they step into the restaurant each day? For Callie, it’s creating and decorating. “I love arranging flowers and creating new visuals,” she said. “I put the desserts out first and get the front of house ready for service.” For Maeme, it’s the challenge of “seeing what I have to work with and what I can come up with that’s different from yesterday,” she said. “And the simpler, the better. That’s really important to both of us.” Outside of the kitchen, Callie spends her time growing flowers to use in fresh arrangements. Currently, she’s designing a garden with flowers that will bloom through the season. She also loves to “hang out” with her 7-year-old daughter, who proves that the Rasberry apple doesn’t fall far from the tree. “Already, she loves to garden and make food!” laughed Callie. Maeme makes essential oils, crafting soaps and facial products. She is currently studying how to use essential oils in homeopathic remedies. “I also have a lot of yarn,” she said, “and I love to knit and crochet.” Someday, Maeme said, they’d like to emerge from their lower-level location and be street-level, expand with a deli takeout and add breakfast. But for now, the twins simply want to focus on making good food. Maeme points out a case of heirloom tomatoes, grown locally, that she and Callie will make into marinara sauce, can in Mason jars and sell at retail. “Growing good food is almost like raising a baby—you can’t ignore it. There are no pesticides on those tomatoes. They’ve been watered, covered, pruned and cared for,” she said. “Callie and I have a saying, ‘I’d be happy with my purchase!’ when we know we’ve given our guests bang for their buck. We want to give people the best, and we put our heart and soul into the food we create.” 10 taste | Winter 2015 - 2016

Clockwise from top left: Herb seared tuna with giant white beans and tabbouleh salad; roasted chicken Banh Mi sandwich on Bread Werks baguettes; red chile and pork posole soup with homemade tortilla chips.

Rasberrys

in short order...

{ lunch • catering • takeout }

What cooking ingredient could you simply not live without? Callie: Herbs and spices! It’s amazing how they bring out the components of what you’re cooking. You can take the blandest food and if you spice it correctly, you can totally transform the flavor. Maeme: Salt! Salt is vital to the final dish. You don’t need a lot and there are so many different kinds of salt. We use sea salt, black salt and salt that we infuse with green tea, orange and lemon.

What is the most challenging part of being an owner and a chef? Callie: I enjoy the challenge of ownership. At the end of the day, the responsibility falls with us, as do the accolades and rewards. Of course, we couldn’t do it without staff! Maeme: Being an owner is the toughest. At the end of the day, it all falls on your shoulders. But we have such amazing cooks; we don’t have to worry about the food.

Monday - Friday, 11am - 3pm 411 Building 5th Street, Ketchum • (208) 726-0606 • rasberrys.net

If you could eat anywhere tonight, where would it be? Callie: I love Italy but would probably say New York because you can get the experience of any kind of food profile you want.

Best Apres Ski Spot in Town!

Try our Monkey Fries!

Maeme: I’ve been all over the world for work, but I’d say New York City! There are so many options: you can get food from anywhere in the world in one place.

What’s the most unusual meal you’ve ever had? Callie: They’re not unusual but I’ve had two memorable meals: once when I was home from college my mom cooked chicken, marinated in Italian dressing, on the grill with peppers and put it all over a big salad. Another time I was on a train in Italy and had tortellini with peas in a cream sauce. Both meals were so simple—but amazing! Maeme: Two experiences come to mind: once I was in Romania at my mother-in-law’s. She had what looked like a dessert on the windowsill. She didn’t speak English and I didn’t speak Romanian, but when I asked if I could taste it, she nodded. I put a bite in my mouth expecting something sweet, but it turned out to be a giant slab of uncured fat. I felt it dissolve in my mouth but had to swallow so I wouldn’t be rude! The most unusual dish I’ve had was when I was living in South Africa on the Indian Ocean. I was served grilled alligator!

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

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

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

sunvalleymag.com/dining | taste 11

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in the kitchen with... BY Danielle Flam PHOTOGRAPHY Paulette Phlipot

racy Bailet, the new head chef at Globus in Ketchum, is perhaps the youngest chef in the Wood River Valley, but he is by no means new to cooking. With over 10 years of experience in the kitchen, and a passion for innovation and experimentation, he is on a mission to bring the excitement found across the global food scene to the Globus kitchen. Bailet began his work in restaurants as a 14-year-old dishwasher at Fresshies in Hailey. He was quickly promoted. “After only a few months of washing dishes, one day they asked me to grate cheese!” Bailet explained enthusiastically. “I had been dying to cook, and when I eventually got on the ‘line,’ I really liked it.” His passion for cooking only grew from there. Bailet welcomes each step in his career as an opportunity to learn and improve his skills as a chef. He worked at the Sun Valley Club, training under executive chef Tim Nelson, who had previously worked as executive sous chef at the Ritz Carlton in Germany. These types of pedigrees matter, Bailet explained. “Working with Nelson introduced me to a different level of chef,” he said. “He was super professional and by the books, and with a hotel-restaurant caliber that I had never seen before.” When Bailet really got serious about cooking and considered going to culinary school, his mentors (like Nelson) advised against it, explaining that the best learning came from experience. Bailet took this advice to heart and cooked and ate his way through some very innovative kitchens. He also put his small savings toward the purchase of a professional knife set and the famous six-volume culinary tome “Modernist Cuisine: The Art and Science of Cooking.” Opposite page, top: White cheddar Idaho potato skins with truffle oil. Opposite page, bottom: Pan-fried whole trout with caramel butternut squash puree. 12 taste | Winter 2015 - 2016

tracy bailet sunvalleymag.com/dining | taste 13

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During a stage at 99 Park in Bellevue, Washington, with Quinton Stewart, who had worked for a former sous chef at Noma, a famed restaurant in Copenhagen, Bailet developed a penchant for unique ingredients and an interest in experimental techniques. Speaking of 99 Park, he said, “the experimental culture in their restaurant is something we just don’t really see here.” Bailet was impressed by efforts to always get the best and often local ingredients, like the sundried bonito flakes, Kobe beef, and locally sourced fois gras to make fois gras ice cream (which Globus now has on their menu). Bailet’s work at Globus began three years ago under the tutelage of Ryan Stadelman, who was head chef at the time but now cooks at the Warfield Brewery and Distillery.

Spicy Lava Lake Lamb shank with curry, pumpkin seeds and dried apricots. 14 taste | Winter 2015 - 2016

Stadelman taught Bailet the “nitty gritty of what is good” and got him into cooking with an Asian and global influence. He also taught Bailet that cooking interesting foods is what makes restaurants like Globus the standout eateries they have come to be. As head chef of Globus, Bailet plans to put an increased emphasis on infusing local products with global ingredients and concepts. Citing an example of a South American cooking technique where a hole is dug in the ground and food roasted in a fire, Bailet said, “Ideally, I’d like to incorporate a lot of these more global techniques … obviously we aren’t going to dig a hole in the ground in the alley, but we’d like to apply some of the same ideas.” He has also begun fantasizing about

putting in a rooftop vegetable garden and working with purveyors with access to more exotic spices. His kitchen is young, creative and bursting with energy. He has an infectious laugh and good spirit that one can only imagine lightens the atmosphere of the high-stress kitchen environment. Bailet and his sous chef, Brittany Campbell, work together, tasting and brainstorming to experiment with new, interesting ingredients and to find really inventive pairings. “Before I was promoted to head chef, many of my ideas were turned down for being too hard or too timeconsuming,” Bailet explained, “but, it takes time and effort to put out great stuff, to get those cool and artistic ideas out to your customers. You’ve got to be willing to put in the hours.”

in short order... What cooking ingredient could you not live without? Fish is something I couldn’t live without cooking. I always make sure there is fish on the menu.

What is the toughest part of being a head chef? The multi-tasking. You are doing so many different things at the same time, juggling employee relationships, food. You literally feel like you have a million things up in the air at the same time and you are trying to catch them all as they fall.

If you could eat anywhere in the world tomorrow night, where would you go? Noma (in Copenhagen). It is one of the best restaurants in the world. I’ve never eaten there, but I’ve read about their food and the things that they do in their test kitchen. They play with all these crazy ingredients and have scientists working on preparation techniques. I think their concept is cool.

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

OPEN DAILY!

11AM - 9PM

10PM ON WEEKENDS! SUN VALLEY VILLAGE 208.622.2243

Where was your most unusual meal? The most unusual meal I’ve ever had was probably at 99 Park. I had a 15-course tasting meal there while I was doing a stage with their chef Quinton Stuart. They had great stuff, like real Japanese Kobe and fois gras ice cream (which we actually have on our menu now).

www.sunvalley.com

l o c at e d i n t h e s u n va l l e y v i l l ag e ( 2 0 8 ) 6 2 2 - 2 0 6 0 • s u n va l l e y.c o m / d i n i n g sunvalleymag.com/dining | taste 15

t h e d i sh â&#x20AC;˘ taste

Peruvian fresh soup from Jhony's Peruvian Cuisine, not unlike Spaghetti and seafood meatbals from il Naso bouillabaisse or cioppino, includes Peruvian aji panca and aji Amarillo chilis. 16 taste | Winter 2015 - 2016

world

flavors

the valley's international cuisine delights BY Margot Ramsay | PHOTOGRAPHY Paulette Phlipot

hicken covered in luxurious cream and piled high with earthy morels, a sweet-and-sour lamb tagine with buttery garbanzo beans, and campanelle (“little bells”) pasta with juicy heirloom tomatoes, basil and garlic. While these enticingly exotic dishes can almost certainly be found on menus in France, Morocco and Italy, they are actually featured in local restaurants here, in Ketchum, Idaho. Yes, Ketchum, Idaho—population 2,700—has surprising and eclectic restaurants that feature tastes from Austria to Greece to Peru. A few local restaurateurs were kind enough to open their menus with TASTE of Sun Valley, and share stories of how their international fare came to be in this once-long-ago dusty mining and sheepherding town. Scott and Anne Mason own three restaurants in Ketchum, and met in—of all places—a restaurant, 33 years ago. They moved to the Wood River Valley and opened Ketchum Grill, which has been a staple in the restaurant scene for the last 24 years. And then three years ago, after traveling to Italy and reveling in the food and wine, Scott said that he and Anne wanted to recreate the feeling and the tastes of the Italian trattorias at home in Ketchum. So, in December 2012, they opened their second restaurant, Enoteca. On yet another food adventure in Turkey, Israel and Jordan, Scott said that their love for eastern Mediterranean food was solidified, and they decided to take a chance again when they opened Town Square Tavern this past summer. About opening a third restaurant in Ketchum, Scott said, “We took the leap and waited for the Earth to rise to our feet.” As the restaurateur couple describe it on their website, the Tavern is “a gathering place in the center of Ketchum, serving fresh and inspired world cuisine.” Scott added that signature dishes to try are “the Triad”—a series of changing dips and house-made pita, lamb tagine and slow-cooked beef short ribs. sunvalleymag.com/dining | taste 17

t h e d i sh • taste

Above: Spaghettini and meatballs from il Naso. Right: Choros a la Chalaca from Jhony's Peruvian Cuisine (mussels marinated in lime juice and olive oil, chopped onion, tomato and cilantro).

Just down the road from the belly-warming, spicy Mediterranean fare of Town Square Tavern is Michel’s Christiania, a classically French restaurant so essential to the history of this town that Ernest Hemingway is said to have had his own table there. Michel Rudigoz, owner of “The Christy” (as it is commonly referred to), came to Sun Valley in 1972 as a coach for the Sun Valley Ski Education Foundation. Michel went on to coach for the U.S. Men's and Women’s Olympic Alpine Teams, and then in 1995, he opened Michel’s Christiania Restaurant and Olympic Bar. Laurent Loubot joined the staff as executive chef in 2007. Both Michel and Laurent hail from the Burgundy region of France—a city located between Marseille and Paris—that is known for its food, which Michel describes as “a center for gastronomy in Europe.” Michel’s passion for classic French cuisine is palpable on the Christy menu, from the “escargots steeped in herbed garlic butter with a hint of Pernod,” to “house-made, country-style patè,” to “Michel’s steak tartar with pommes frites.” Andreas Heaphy and his wife Nina Jonas (more commonly known as the Mayor of Ketchum) came up with the concept of Rickshaw while they were on a two-week cleanse. 18 taste | Winter 2015 - 2016

“We were discussing where we would want to eat for our first day off of the cleanse, and we agreed that we really wanted to go to a casual restaurant that served small, healthy plates that we could share,” Heaphy said. “With my background and passion for Asian cuisine, Rickshaw was born.” Rickshaw serves small plates of “ethnic street food.” Heaphy offered that their most popular dish is the pork pot stickers with sweet chili sauce, which they actually sell frozen (to be prepared at home) because the little beauties are in such high demand. Heaphy said that he and Nina like to travel and take as many food-inspired trips as Nina’s busy schedule allows. They have been to Japan, Laos, Thailand, Vietnam, Sri Lanka, China, Fiji, Nepal, Micronesia and the Philippines, to name just a few. “It’s great coming back from a food trip totally inspired and excited to share new dishes that I’ve learned on our travels,” he said. Though they love to travel, Heaphy said that Ketchum is home, and that the

town has a unique restaurant scene because of the “sense of family and team work” among all of the restaurants. “We all try to help each other out as much as possible—I often run next door to il Naso to borrow something, and then Kate will be by in the next few days to do the same.” Sam Turner, owner of wine bar and Italian restaurant il Naso, for his part said, “I want il Naso to be a place where people can have an amazing experience in a warm and cozy ambiance and enjoy our cuisine paired with one of our 150 fantastic wines.” Turner was born and raised in Kenya and moved to the U.S. when he was 10. He began working in restaurants at age 15; in fact, starting as a server at il Naso. Five years later, he bought the business. Kate Metzger, executive chef, works to source their ingredients from local Idaho ranches and farms. Turner offered, “We definitely change our menu seasonally. We shouldn’t eat carrots and green beans year round!” Signature dishes at il Naso include their spaghettini with house-made

Top Right: Tunis spiced chicken with cucumber and yogurt from Town Square Tavern. Bottom Right: Sautèed breast of chicken with morel cream sauce served at Michel's Christiania.

meatballs in a spicy marinara, which Turner said is a definite “comfort dish,” and their dark chocolate bread pudding with salted caramel sauce and house-made vanilla ice cream. Along with the aforementioned oh-so-worldly options for dinner fare, Ketchum also offers Peruvian food at Jhony's Peruvian Cuisine, which is a rarity, even in a large city. And a must-try, authentic Mexican restaurant, La Cabañita, is a local’s favorite. Those seeking a taste of old Europe might try the delicious pastries and the ever-popular “schnitzel” at the Austrian-inspired Konditorei in the Sun Valley Village. In the south Valley, Dang's and the Taste of Thai offer superb Thai food. Zou 75, just up the street, is a standout sushi restaurant. Check out these and the other global options that the Valley has to offer without stepping foot on a plane. Let the world come to you. sunvalleymag.com/dining | taste 19

c ravi ngs â&#x20AC;˘ taste

the bean counter

20 taste | Winter 2015 - 2016

coffee is a family affair for the valley's oldest roasting company

BY Gwen Ashley Walters | PHOTOGRAPHY Ray J. Gadd

abeling Kirk Peterson a “bean counter” turns out to be a double entendre. One half of K & K Mountain Roast coffee company (the other half is his wife, Kim), Peterson is also a private accountant. “If you’ve been around the community long enough, you have a pretty good idea that it can take more than one job to stay here,” he said, “unless you have a trust fund.” A self-proclaimed “ski bum,” Peterson fell in love with Sun Valley after living here a short time in the early 1970s, before college. He tried the “three-piece-suit gig” with a national accounting firm after college but “didn’t dig it.” As a Seattle native, he did love coffee, and when he and Kim and their three small children moved to the Wood River Valley in 1988, no one was roasting coffee commercially. At that point, Peterson’s only experience with the coffee business—other than accidentally stumbling into a roasting house in Italy where he fell in love with espresso—was a college project, which entailed developing a complete business plan from scratch. Hanging out in a coffee shop near the University of Washington—a favorite pastime—he tossed around ideas with a fellow student on what kind of business to develop for the project, and then it dawned on him: a coffee shop. Bonus? They could continue to “just hang out” at the shop to do the research.

Established in 1991, K & K is the oldest of six coffee roasting companies in the Valley. Hailey Coffee Company, Zaney's River Street Coffee House, Lizzy’s Fresh Coffee, Grace Organics and Maps are the other five commercial roasting companies. It was just Kirk and Kim manning the operation in the early years, but as their children got older, each one became involved in the business. It was, and still is, a family affair. Daughter Britt developed her own brand of coffee in 2009 called Grace Organics, with feminine packaging and focused on sourcing organic beans. At the time, Peterson said, there weren’t many female roasters. Around the same time, son Jens, who turns 28 at the end of December, was learning the roasting process before and after school. Five years ago, Jens became the primary roaster for K & K and Grace Organics, and recently developed his own coffee brand called Maps, introducing a new style of roasting to the family roster. “I’d wake up in the morning and help my dad for an hour before school,” Jens said. “After roasting for some time, it changed for me from ‘Oh, it’s just a job with the family to, Hey! This is cool and I’m interested in it.’ At some point I realized I’m in control of this process. I started paying attention to the fact that I could make tweaks and it changed the coffee,” he said.

sunvalleymag.com/dining | taste 21

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“He discovered the art part of roasting coffee,” a proud Kirk Peterson said. “Jens is part of this ‘third wave’ movement.” In coffee culture terms, “third wave” refers to a movement that sees coffee as an artisan beverage product, much like boutique wine and craft beer. As a point of reference, think of Folgers as “first wave,” and Starbucks as “second wave.” The current trend in specialty coffee is lighter roasts and single-origin beans, as well as technologically advanced ways of 22 taste | Winter 2015 - 2016

brewing and serving coffee. It’s a whole farm-to-cup evolution. The first roaster Kirk Peterson used was a three-to-five pound Sivetz air roaster. “It did a pretty good light roast, but at the time, no one on the West Coast was drinking a lighter roast like they are today. The darker the better,” he said. Peterson upgraded to a larger roaster, a plate steel Diedrich, which radiated a tremendous amount of heat, enabling a much darker roast. Both K & K and

Grace Organics specialize in dark and medium roasts, while Maps is developing into a lighter roast brand, and one that incorporates new and emerging, hyper-regional coffee beans. As the business grew and as Jens developed more roasting finesse, Peterson realized the business needed a new roaster. After much research, they settled on a Joper roaster from Portugal. With a capacity of 35 pounds per batch, a cast-iron-constructed drum for even roasting, and manual-only

local hangouts 1. The Coffee Grinder

(1976)

Vibe: Snug, low-key shop with bohemian vibe. Coffee: Seattle-based Caffe Vita. Fun Fact: Owner Nicola Potts' unusual menu items include the OJ Grinder, an espresso and hot chocolate concoction with real whipped cream and a squeeze of an orange wedge. 341 4th St. E., Ketchum

2. Java

(1991)

Vibe: The original Ketchum location is housed in a quirky old house with family photos—some sporting celebrity friends—from owner Todd Rippo. Coffee: San Diego-based Café Moto. Fun Fact: Rippo trademarked the now famous Bowl of Soul™, a tantalizing mixture of organic coffee, espresso, Mexican hot chocolate, whipped cream and cinnamon. 191 4th St. W., Ketchum; 111 N. 1st Ave., Hailey

3. Zaney’s

(2004)

Vibe: Cozy, community gathering spot. Coffee: Roasted in-house in small batches. Fun Fact: Owner Susan Martin roasts the Firehouse Blend in honor of her family’s service, including her late son, Zane, to the Wood River Fire and Rescue team. 208 N. River St., Hailey

4. Hailey Coffee Co.

(2006)

Vibe: Intoxicating smells from the in-house bakery waft through the old house with arched doorways and local art adorning the walls. Coffee: In-house roast. Fun Fact: Owner Carrie Morgridge doesn’t drink coffee. Fortunately for her customers, her long-time roaster, Todd Emerick, does. 219 S. Main St., Hailey

5. Starbucks

(2011)

Vibe: Inside the Sun Valley Visitors Center, think chic mountain cabin stocked with lots of literature on local happenings. Coffee: Starbucks Coffee Co. Fun Fact: As a locally owned (not corporate) branch, owners Jane and George Rizzo bring in local Bigwood Bakery food to stock the shelves. 491 Sun Valley Rd., Ketchum

6. Velocio

(2013)

Vibe: Sleek, modern Italian décor with an industrial chic feel.

Coffee: Chicago-based Intelligentsia. Fun Fact: Both the cold-brew toddy and decaf coffee are roasted locally by Lizzy’s Fresh Coffee. 601 Sun Valley Rd., Ketchum

Local roaster Jens Peterson, creator of Maps Coffee.

For a full listing, visit sunvalleymag.com/dining sunvalleymag.com/dining | taste 23

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science & art Roasting coffee is both art and science. Green coffee beans are roasted at various high temperatures to unlock flavor characteristics. A roaster must master skills that include “reading” the beans: knowing how much heat to apply for how long, and knowing when to stop the roasting process. There are dozens of roasting variations, but roasts generally fall into one of four styles: light; medium; medium-dark; and dark. Green coffee beans may be stored at length, but once roasted, coffee loses peak freshness after 10 days.

Top: The Peterson family (from left) Kirk, Jens, Kim and Britt. Right: barista "latte art." Bottom: Organic coffee beans from Bali await roasting at the K & K facility.

controls—no automation—Jens’ roasting skills quickly surpassed everyone in the family. “I learned [roasting] by the seat of my pants,” said Peterson. “I’ve never devoted the time and attention to it that Jens has. We all are learning from him,” he said. As the family looks to the future, change is in the air. As a “third wave” devotee, Jens wants to go back to the family’s roots in Seattle and open a vertically integrated shop—one that roasts on-site and serves coffee directly to customers. 24 taste | Winter 2015 - 2016

The family has purchased two more roasters from Joper, but this time with profiling (automation) features. One roaster will go to Seattle with Jens and one will replace the manual roaster at K & K. “When Jens goes away, even though that is going to be a hardship, with this new profiling machine, he can dictate automated profiles for each bean for us. We can input the specs into the computer and let it follow the program,” Peterson said. “It’s the difference between an automatic

and manual transmission.” In Jens’ absence, Peterson will jump back into roasting more. “We’re not going anywhere,” he said. “We’ll still be roasting.” Ingrid, the fourth and youngest child, will fill in behind Jens, and Britt will continue to be involved. He’s not ruling out future expansion, either. “There is a method to the madness,” Peterson said. “If you dig it, roasting is a great little business. Fun with art and science.” Who said counting beans couldn’t be fun?

beer | wine | spirits

103 S. Main Street • Hailey, Idaho (208) 721-8958 • restaurant103.com

208.726.1301 | 131 washington, ketchum | globus-restaurant.net

rickshaw seafood • steaks • appetizers • nightly specials

no reservations / take-out available

460 n washington avenue | eat-at-rickshaw.com | 208.726.8481

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

sunvalleymag.com/dining | taste 25

r ec i p e s • taste

holiday entertai valley chefs offer up ideas for holiday fÊtes

The holiday season is right around the corner, and though sometimes frantic, it is always a great time to enjoy family and friends. And what better way to catch up than over a lovely meal or two? For all of the gracious hosts and entertainers out there, we’ve selected a few of our holiday favorites from some of the Valley’s top chefs. Included are a spectacular rack of lamb from CK’s Real Food, a side dish of curried butternut squash mac 'n' cheese from Rasberrys and an orange-vanilla crème brûlée from il Naso. If you're looking for a complete list of recipes this holiday season, check out sunvalleymag.com/recipes/ to find ideas, inspiration and dishes like elk sausage with blue cheese and carmelized apples, vanilla cream fondue with fresh fruit, and horseradish-encrusted pork loin roast. So, break some bread, raise a toast

photo : dev khalsa

and revel in the joys of the season.

26 taste | Winter 2015 - 2016

ning

Rack of Lava Lake Lamb from CK's Real Food serves 6

3 Lava Lake Lamb racks (20 ounces each), Frenched 2 tablespoons fresh rosemary, chopped 2 tablespoons fresh parsley, chopped 2 tablespoons garlic, minced 4 tablespoons olive oil salt and pepper to taste

Rosemary Aioli 5 small cloves of garlic, smashed 1 tablespoon fresh rosemary, minced 1 teaspoon rosemary oil ½ lemon, zested and juiced 2 tablespoons white wine vinegar 1 tablespoon very hot water to adjust viscosity 1 egg yolk (or 1 ounce pasteurized egg yolk) 1 tablespoon Dijon mustard salt and cayenne pepper, to taste 1 cup canola oil ½ cup olive oil

preparation:

The lamb should be cooked the day before you plan to serve it. Preheat oven to 400°F. Preheat grill to 400°F. This makes an elegant picnic first course, and can be made a day ahead. Try and get medium to small-sized Frenched racks of lamb, no more than 20 ounces each, that are ready to cook. (If the racks are much bigger, the individual single-bone chops will be too big to eat in one or two bites. Also the cooking time will need to increase by a few minutes.) The fat cap should be trimmed and the bones trimmed in between them. If you have a mortar and pestle, combine chopped rosemary, parsley, garlic, olive oil, and salt and pepper, and mash for a minute or two to form a nice aromatic herb paste. If not, combine all in a food processor to form a paste. Rub this paste all over the lamb racks and let them rest for a couple of hours. Grill the lamb on the meaty side over medium-high heat to mark it nicely, about 5 minutes or so. Then put the lamb on a sheet pan and finish roasting in the 400°F oven for 17 minutes until medium rare. Let cool.

rosemary aioli:

Zest half the lemon, then juice half. Combine all ingredients in the food processor except the oil. Run for 10 seconds, then drizzle the oil into the food processor in about 20-second intervals (if too fast, the mixture will not emulsify; if too slow, it will emulsify and separate as well). The final result should be a thin sauce, not thick like commercial mayonnaise. If it’s too thick, thin with water. If it’s too thin, add a little more oil. Adjust the seasonings as needed. Alternatively, delete the eggs, canola oil and olive oil and replace them with 1½ cups of your favorite mayonnaise. Process in food processor, adjusting the thickness as needed. (Note: This classic garlic mayonnaise is great on everything from artichokes to fish and lamb.)

final assembly and plating: Slice the lamb into single-bone chops and arrange on a platter. With 8 bones on a typical rack, three yield 24 chops. Serve with rosemary aioli. This dish is great served warm or cold. Original recipe from "Entertaining Sun Valley Style: Behind the Scenes from the Sun Valley Center Wine Auction" sunvalleymag.com/dining | taste 27

d ep t • taste

butternut squash mac 'n' cheese from Rasberrys | serves 6 to 8 ½ medium or 1 small butternut squash, peeled, seeded & chopped 1 tablespoon olive oil Kosher or sea salt & pepper ½ pound penne (or small pasta of choice) 2 cups milk, divided ½ cup heavy cream 1 shallot, peeled and diced 2 tablespoons butter Dash nutmeg 1 teaspoon sage ½ teaspoon turmeric 1 teaspoon curry 1 cup aged white cheddar cheese 1 cup sharp cheddar cheese ¾ cup whole wheat breadcrumbs

preparation:

and whisk in butternut squash mixture. Add the cooked pasta to the pan and stir until the macaroni noodles are well coated. Season with salt and pepper, to taste.

final assembly and plating: Grease a 2-quart casserole dish. Pour half of the macaroni noodles into the pan. Sprinkle half of the aged cheddar and sharp cheddar over the pasta noodles. Add the remaining noodles and then top with the rest of the cheese. Sprinkle breadcrumbs on top if desired. Place the pan in the oven and bake for 25-30 minutes, or until pasta and cheese is bubbling. Remove from oven and let rest for 5 minutes. Serve warm.

photo : heather linhart coulthard

Preheat oven to 400°F. Place butternut squash chunks on a large baking sheet. Drizzle olive oil over the

squash and toss. Sprinkle with kosher salt and pepper. Roast for 20-30 minutes or until tender, turning once. While the butternut squash is roasting, cook pasta according to package directions, drain well. Set aside. Add butternut squash to food processor or blender and puree until smooth. Add in ½ cup of the milk and puree again (this will help thin out the butternut squash). In a large skillet over medium heat, add the butter. When the butter is melted, add shallots and cook until translucent, about 5 minutes. Whisk in the flour. Add the nutmeg, sage, turmeric and curry powder. Cook for 2-3 minutes, whisking constantly, or until flour mixture smells nutty. Add the remaining 1 ½ cups milk and ½ cup heavy cream, and whisk until mixture is smooth. Turn heat to high and bring to a boil while continuing to whisk. After sauce has thickened, turn heat to low

28 taste | Winter 2015 - 2016

Handcrafted Cuisine from a Sun Valley Favorite!

OPEN 7 NIGHTS A W EEK 231½ N. LEADVILLE AVE • KETCHUM • 208-726-9595

Enjoy our hand-tossed pizzas, homemade pasta and salads while you dine in the heart of Sun Valley Village! S OP UN V ER AL A H LE OU Y SE

Get TWO FREE movie tickets to the Sun Valley Opera House when you dine with us!* *One ticket per person

Sun Valley Village 208.622.2143 www.sunvalley.com sunvalleymag.com/dining | taste 29

d ep t • taste

orange vanilla crÈme brÛlÉe from il Naso serves 4

2 2 /3 cups heavy cream 1 teaspoon vanilla paste Zest of 1 orange, removed with peeler 1 /3 cup sugar plus more for dusting 4 large egg yolks Place the cream, orange zest and vanilla into a saucepan set over medium-high heat and bring to a boil. Remove from the heat. Meanwhile, in a medium bowl, whisk together sugar and the egg yolks until well-blended and just starting to lighten in color. Add the cream a little at a time, stirring continually. Strain. Divide the mixture between 4 brulee dishes or ramequins. Set the dishes in a large rimmed baking dish. Carefully pour water into the baking dish until it reaches halfway up the sides of the brûlée dishes. Bake at 325 just until the crème brûlée is set but still trembling in the center (approximately 30-45 minutes). Remove the ramequins from the pan and refrigerate for at least 6 hours.

final assembly and plating: Dust the top of the crème brûlée set with sugar. There should be a thin even coat of sugar covering the entire custard. Melt the sugar with a torch, or place on a pan under a broiler until sugar is melted and golden brown. Allow to set for 1-2 minutes to harden sugar.

30 taste | Winter 2015 - 2016

photo : heather linhart coulthard

preparation:

Whiskey Pizza - Grill - spirits

jacques Main St. • Ketchum, Idaho

The upstairs at Whiskey Jacques’ is available for your next private party!

2 5 1 N . M a i n S t. , K e t c h u m , I D • ( 2 0 8 ) 7 2 6 - 5 2 9 7 • w h i s k e y j a c q u e s . c o m

Wake up and Live ketchum, idaho

Serving wraps, salads, soups, quesadillas and baked goods Dine in or take out

Open Daily 8-4

727.6766 • wrapcitycafe.com 180 S. Main • Ketchum • next to Kentwood Lodge

Home of the Bowl of Soul two convenient valley locations

JAVA HAILEY

JAVA ON FOURTH KETCHUM

111 1st ave. n. 208.788.2399

191 4th street west 208.726.2882

sunvalleymag.com/dining | taste 31

Scoop The

Seasons is Hailey’s newest combination of sports bar and modern steakhouse. With five giant plasma screen televisions facing the bar and a full beer and cocktail list, it’s not a bad place to find oneself come football season.

Warfield Distillery & Brewery

For those seeking a new breakfast hangout, Brandie’s Kitchen in Bellevue has taken over the wooden A-frame that once housed Jesse’s Grill. Also new to Hailey's Main Street is the Homestead Griddle, serving homestyle breakfast until 2 p.m.

Dishes & Digs Re-imagined

New on the Scene The newest addition to Ketchum’s dining scene is the Warfield Distillery and Brewery. Named for the trail and hot springs west of Ketchum, the Warfield opened in a freshly renovated, iconic brick building on Main Street with arguably one of the best rooftop views in town. The Warfield is serving upscale pub fare along with their own craft beer and cocktails. Town Square Tavern has taken over the old Moose Girls location across from Ketchum Town Square. Another one of chef Scott Mason’s creations (also the owner of Ketchum Grill and Enoteca), this Mediterraneanstyle hangout has an upscale yet affordable urban vibe. One of the previous CIRO chefs and brother to chef Rodrigo 32 taste | Winter 2015 - 2016

Herrera of Vintage Restaurant, Pier Herrera, has opened Rominna’s, an Italian restaurant at 580 Washington Ave. Rominna’s serves fine-dining dishes like grilled quail and deep sea crab parpadelle with a hand-selected wine list of over 82 French, Italian and California varietals. Jhony Gomero, formerly of the Cornerstone Bar & Grill, is now the head chef and owner of Jhony’s Peruvian Cuisine, a finedining restaurant at 200 6th St. in Ketchum. With traditional dishes like “aji de gallina” (shredded chicken in a spicy yellow pepper sauce) and “crème volteada” (a dessert similar to crème caramel), Jhony serves up authentic (and delicious) Peruvian fare. At the southern end of the Valley, Restaurant 103, a collaborative effort of Brian

Along with Sun Valley Lodge’s 30,000-square-foot renovation came two restaurant facelifts. Both the Duchin Lounge and Gretchen’s have new menus, new chefs and a fresh look. Gretchen’s now serves breakfast, lunch and dinner, and the new Poolside Café has its own salads, burgers, tacos and pizza. In other Sun Valley news, the Elkhorn Clubhouse is now open to the public for lunch. Bigwood Bread has recently upgraded its bakery headquarters in Ketchum’s light industrial center to a 10,000-square-foot bakery and café. In 2013, they also opened a restaurant downtown serving breakfast and lunch. The town square location features pleasant patio dining and specialty sandwiches, burgers, tacos and all-day breakfast. The Power House has a new home on Main Street in Hailey. In the newly renovated space, this Euro-pub-meets-bike-shop now boasts a much larger patio and seating area, fire pits and a bocce court. Serving a mouth-watering

selection of burgers, fish tacos and chicken wings, the Power House also continues to offer one of the Valley's best selections of imported beers. Dang’s Thai Cuisine is expanding its cozy Main Street location in Hailey due to exploding popularity. What was once outdoor patio seating will now be absorbed into the restaurant. Dang fans are not to fear, as the restaurant remains open during its expansion and expects renovations to be completed in November.

Fresh Faces Shelley’s Deli in Hailey has been bought by former New Jerseyan Hannah McNees. “Jersey Girl,” as it’s called, has kept much of the same sandwich and soup lunch menu but now includes a full breakfast menu and a charming remodeled interior. What was once the Golden Elk is now a teal-colored coffee shop on North Main Street in Hailey. The Coffee House—A Gathering Place is owned by a family from San Francisco—Roy, Wendy and Haley—that set up the business as a nonprofit to help prevent youth suicides in the Valley. They make their own baked goods and sweets and serve local Lizzy's Fresh Coffee and herbal teas.

Restaurant 103

photos: heather linhart coulthard

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

Kriesien and the Zou 75 owners, has opened its doors on Hailey’s Main Street. Their menu echoes the homestyle cooking of Northern Italy, with specialty pizza and burrata caprese salads, but also has a touch of Idaho’s regional cuisine—a combination they call “ID-alian.”

menuguide photo : paulette phlipot

TASTE

MENU PAGE

BAKERIES & CAFÉS • DELIS • pubs & grills • MEXICAN • italian & pizza • asian / sushi mediterranean • REGIONAL NORTHWEST • STEAK & SEAFOOD sunvalleymag.com/dining | taste 33

Bakeries & Cafes

M E NU G UI D E

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

BREAKFAST

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

SALADS

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

SOUPS

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

34 taste | Winter 2015 - 2016

SANDWICHES

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

HOT SANDWICHES

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

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

LIGHT

HEARTY

egg white fritatta • GF basil pesto, cherry tomatoes, fresh mozzarella, spinach ~

eggs benedict • hardwood-smoked pork loin, house-baked English muffin, hollandaise ~

lodge “power bowl” • GF egg-white scramble, quinoa, baby kale, edamame, sweet corn, tomatillo salsa ~

Dungeness crab cake eggs benedict • avocado, hollandaise ~

lox & bagel • smoked Scottish salmon, Bigwood Bread bagel, cream cheese, onion & capers ~ granola parfait • Sun Valley granola, fresh berries, passionfruit Greek yogurt ~ organic steel-cut oatmeal • pecan & gingersnap crumble, milk, dried fruit compote ~ summer fruit bowl • GF melons, berries, citrus ~

GRIDDLE

Served with 100% pure maple syrup cinnamon bread pudding French toast, walnut & brown sugar glaze ~ flax, sunflower, pumpkin “birdseed” pancakes ~ buttermilk pancakes ~ add bananas or fresh berries ~

Beverages: hot cocoa with whipped cream & chocolate syrup ~ GF = gluten-free •We use only fresh, Idaho small farm eggs •

Florentine eggs Benedict • GF hollandaise, sauteed spinach, tomato & mushrooms ~ spinach & mushroom omelet • GF aged Vermont white cheddar ~ Averell’s omelet • GF maple sage sausage & beehive cheddar ~ Chef Gallegos’ huevos rancheros • crispy blue corn tortilla strips, black beans, New Mexico red chile sauce & pepper jack, topped with 2 eggs any style, salsa verde & pico de gallo ~ 2 eggs any style with toast & thick-sliced bacon ~ house-smoked beef pastrami hash • with 2 eggs any style & toast ~ above plates served with country herb-roasted potatoes

Fresh-squeezed Daily grapefruit and orange juices

~ sides: cereal ~ half grapefruit ~ Danish, muffin or croissant ~ toast or English muffin ~ NYC bagel ~ 4 w/ cream cheese ~ one egg any style ~ country potatoes ~ thick-sliced slab bacon ~ or house-made maple & sage sausage patties ~

Bakeries & Cafes

M EN U G U IDE

Bakeries & Cafes

M E NU G UI D E

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

SWEET

Steel Cut Oatmeal with Gingersnap Pecan Crumble 8 House Granola with Milk 8 Berry Bowl with Huckleberry Yogurt 8 House Parfait with Berries, Granola, Huckleberry Yogurt 10 Build Your Own Crêpes with Powdered Sugar 8 Belgian Waffle with Butter & Syrup 9 mixed fruit, golden raisins, house granola, almonds, pecans, sweet cream 1 each nutella whip, huckleberry yogurt, hazelnut brittle, dried fruit strawberries, mixed berries 2 each

SAVORY

substitute fresh fruit 2

Konditorei Breakfast

two eggs any style, choice of house sausage, bacon or ham steak, potato rösti choice of biscuit, toast or english muffin 13

Croque Madame

cotto ham, gruyere, mornay, poached eggs, side salad or potato rösti 14

Eggs Benedict/Florentine

ham or spinach and tomato, poached eggs, hollandaise or mornay, potato rösti 15

Trout Benedict

sun valley smoked trout, poached eggs, caper hollandaise, side salad 16

Build Your Own Crêpes or Omelet

potato rösti, up to three items or choose any combination below 14 spinach, mushrooms, white cheddar, ham, swiss, kale, roasted red peppers, caramelized onions, fontina, sausage, arugula, shallots, pine nuts, bacon, grilled tomato, cheddar

Baked Egg & Cheese Rösti

potato rösti, crumbled bacon, one soft-cooked egg, gruyere, fontina, sharp cheddar 10

Biscuits and Gravy

house made country biscuit, sage sausage gravy, ½ or full 9/12 add two eggs any style 2

Corned Beef Hash

caramelized onions, roasted red peppers, potato rösti, house corned beef, two eggs, toast 13

A la Carte Sides

two eggs any style 4 toast or house made english muffin, biscuit 3/4 house sausage, bacon, ham steak or corned beef hash 4/8

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

SOUPS AND SALADS Chicken & Spätzle Soup

Soupe du Jour

carrots, kale 5/7

Mixed Green Salad

tomatoes, cucumbers, today’s greens, house vinaigrette 6

‘The Chop’

cotto ham, romaine, grilled chicken, zucchini, olives, radishes, baby mozzarella, sweet 100 tomatoes, marinated kidney beans, tarragon-dijon vinaigrette 13

Shaved Brussels Sprouts

cress, frisee, bacon, marinated red onion, marcona almond pecorino, preserved lemon, roasted egg vinaigrette 11

Roasted Salmon Potato Salad

cress, frisee, pickled fennel, dill, crème frâiche 14

soup of the day 5/7

Kale Salad

herb vinaigrette, grapefruit, golden raisins, pickled shallots, almonds 9

Quinoa & Turkey Salad

kale, frisee, roasted squash, parsnip, carrot, wild mushrooms, pepitas, red and white quinoa, sherry vinaigrette 13

Fontina Croquette

spinach, caramelized pear, pistachio brittle radicchio, balsamic vinegar 10

Wild Rice Salad

wild mushrooms, frisee, apricots, sage, toasted pecans, honey-coriander gastric 12

SANDWICHES AND CRÊPES

served with green salad or potato salad, house cut fries add 2

Chicken & Wild Mushroom Crêpe glazed carrots, braised celery mushroom fricassee cream sauce 12

Fig & Cotto Crêpe

Turkey Avocado Club

bacon, cranberry aioli, sprouts, lettuce, tomato, toasted sourdough 13

Eggplant Caprese Sandwich

italian ham, fontina, fig spread, mustard tarragon cream sauce 13

pesto, 9-grain wheat, broiled open face 12

Smoked Trout Crêpe

tomato aioli 11 add grilled tomato 1 add bacon 2

fingerling potatoes, melted leeks, lemon mascarpone crispy shallots 14

Alpine Steak Melt

prime sirloin, caramelized onion and pepper relish emmenthaler, demi-baguette 14

Grilled Bratwurst

pretzel bun, braised kraut, spicy mustard 13

Fontina Grilled Cheese

The Reuben

russian dressing, braised sauerkraut, swiss, thick-cut rye 14

Grilled Chicken & Bacon Sandwich

sautéed onions, bacon jam, honey mustard, grilled tomato 13

ALPINE TRADITIONS Austrian ‘Mac & Cheese’

Chicken Involtini

spätzle, ham, fontina, emmenthaler, sharp cheddar 11 prosciutto, spinach stuffing, alpine polenta, green salad 14

Schnitzel

lingonberry gravy, house sauerkraut, potato salad or green salad 14

Gaisburger Marsch

braised sirloin, fingerling potatoes, butternut squash, parsnips, carrots, baby kale, spätzle, herb broth 15

Bakeries & Cafes

MEN U G UI D E

Bakeries & Cafes

M E NU G UI D E

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

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

PERRY’S BREAKFAST

11.25

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

THE USUAL

7.25

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

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

2.75 2.75 3.75

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

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

tomatoes, onions, potatoes and sour cream.

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

Denver: ham, cheese, bell peppers and onions.

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

MEATS A LA CARTE

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

EGGS A LA CARTE

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

BISCUITS & GRAVY

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

BREAKFAST SANDWICH

(Your choice…starts at 5.25)

OLD FASHIONED HOT OATMEAL

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

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

upgrade to Perry’s Potatoes A La Carte 8.50

With Hashbrowns or Red Potatoes 11.25

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

the mountain. Topped with tomato and our authentic hollandaise. Sausage: 2 poached eggs on an English muffin with sausage, tomato and hollandaise sauce. Portabello: 2 poached eggs on a grilled portabello mushroom with spinach and hollandaise. 38 taste | Winter 2015 - 2016

7.75

11.50

7.75

11.50

7.75

11.50

7.75

11.50

7.75

11.50

“GRAB & GO” EXCURSION BREAKFAST

BREAKFAST WRAPS

6.50

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

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

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

Griddled Favorites FRENCH TOAST

BAKERY FEATURES

BENEDICTS

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

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

PANCAKES

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

GRIDDLE SPECIAL

10.75

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

BELGIAN WAFFLES

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

6.25 8.50 8.50 9.00

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

Perry’s Artisan Sandwiches and Sides COLD SELECTIONS

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

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

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

VEGGIE

Half 6.75 6.75 6.75 6.75

Wrap 7.00 7.00 7.00 7.00

Whole 13.50 13.50 13.50 13.50

.25 .50 .50

.50 1.00 1.00

6.75

7.00

7.25

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

EGG SALAD

5.75

6.00

11.50

ALBACORE

5.75

6.00

11.50

E.S.A.B.

6.50

6.75

13.00

Fresh Fruit Potato Salad Pasta Salads Special Salads

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

SIGNATURE SALADS

6.00

CLASSIC CAESAR

6.00

ENTREE SIGNATURE SALAD

9.00

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

From the Grill

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

HAWAIIAN

6.75

7.00

13.50

Large 6.75 5.00 6.75 7.25

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

VEGGIE MELT

TURKEY CRANBERRY SWISS MELT

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

GRILLED CHICKEN BREAST

7.75

GRILLED SALMON FILET

9.00

PERRY’S BURGER

7.75

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

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

TBP SPECIAL

7.25

7.50

14.50

PATTY MELT

8.75

BACON BLACK FOREST

6.75

7.00

13.50

HOT HAWAIIAN

7.00

7.25

14.00

GRILLED PORTABELLO QUINOA BURGER

8.00

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

CANTONESE TURKEY CROISSANT

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

HOT SANDWICHES Half Wrap PASTRAMI SPECIAL 7.00 7.25

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

7.50

Whole 14.00

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

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

Small 4.00

Medium 5.50

Large 7.00

2.00

3.00

4.00

2.50

4.00

5.00

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

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

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

Bakeries & Cafes

MEN U G UI D E

Bakeries & Cafes

M E NU G UI D E

RASBERRYS 411 Building 5th Street Ketchum, ID (208) 726-0606

Rasberrys { lunch • catering • takeout }

rasberrys.net

sandwiches

Soups | Salads

with potato salad|coleslaw or fresh made potato chips sub garden salad $2 | sub cup of soup $3

HOUSE GARDEN $8 garden greens|seasonal veggies|dressing of choice --blue cheese $1.25 --roasted chicken, tuna salad or turkey $6

TURKEY BURGER $16 handmade patty|seasonal chutney|brie carmelized onions|greens|ciabatta bacon $1.25

Especiales

TITA’S ENCHILADAS $15 4 corn tortillas|cheese|shredded pork or spiced chicken red or green sauce|Spanish rice|beans half order $11

PORK BELLY $16 maple chipotle braised pork belly|maple apple slaw|greens|demi baguette 1/2 SANDWICH & SOUP $15 choice of sandwich with cup of soup

Rasberrys uses organic & local ingredients whenever & wherever possible for yours, ours & the earth’s health & well-being

House Beverages

Small Plates

Sweet Finishes

HANDCRAFTED SODAS | KOMBUCHA|

GRILLED CHEESE W/ CHIPS $6

PLEASE SEE OUR DESSERT TABLE OR ASK

GINGER BEER $4

BEAN & CHEESE BURRITO $6.25

YOUR SERVER FOR TODAY’S DELICACIES,

LEMONADE|ICED TEA|HIBISCUS COOLER $3.75

QUESADILLA W/ SOUR CREAM $5.5

CUSTOM DESSERTS, PASTRIES & BREADS

DRIP COFFEE|ESPRESSO|HOT TEA $3

HOMEMADE CHIPS|GUACAMOLE|SALSA $7

CAPPUCCINO|LATTE $4

ASSORTED GRILLED VEGGIES $9

SOFT DRINKS|CLASSIC OR DRY $2.25

CARROTS|CELERY|RANCH $5

For any occasion please inquire about catering for your next special event | All of our baguettes, multigrain & ciabatta are made in-house by Bread Werks

40 taste | Winter 2015 - 2016

JAVA COFFEE & CAFE

THE DUCHIN LOUNGE

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

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

javabowlofsoul.com

sunvalley.com/dining

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

The Usual 5.25

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

Avocado Toast 5.95

L O U N G E

Todd’s Competitive Edge 7.25

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

Cinnamon Toast 3.95

Just like Mom used to make.

Bagel & Cream Cheese 3.25 Plain Toast or Bagel 2.75

Sliced Avocado, Sea Salt, Cracked Pepper.

Butter or Raspberry Preserves.

Annie’s Homemade Granola 5.5

with seasonal Crunch Berries.

Cap’n Crunch 3.95

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

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

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

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

(Ketchum Only)

Confetti Eggs 7.5

Java Club 9.25

Huevos Rancheros 8.5

Turkey 9.25

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

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

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

Eggs & Toast 7.25

Steam Scramble. Local Bread, Butter, Raspberry Preserves.

High Protein Turkey Scramble 8.5

Jack & Cheddar Cheeses, Steam Scramble, Turkey Cottage Cheese, Cracked Black Pepper. A Slice of Dry Whole Wheat Toast and Side of Peanut Butter.

Ham & Cheese Scramble 7.5

Albacore Tuna 9.25

Our Famous Tuna, Lettuce, Tomato.

Veggie 9.25

Avocado, Jack, Sprouts, Red Onion.

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

Fresh Tomatoes, Melted Jack, Dijon.

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

Hot Ham & Cheese 9.25

Breakfast Croissant 7.5

Bill’s Favorite 7.95

Smoked Ham, Tomato, Onion, Jack.

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

Jack & Cheddar Cheese, Fresh Tomato.

Skinny Mini 7.5

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

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

The Ultimate Quesadilla 7.95

shrimp & avocado cocktail bay shrimp, lime, tomato juice, cucumber, gazpacho, blue corn chips |16 jumbo lump crab cake fried green tomato, creole remoulade sauce |17

lobster roll maine lobster, old bay aioli, celery, brioche roll | 19 tuna tataki ponzu, sesame, broccolini tempura | 18

tempura green beans sesame & honey mustard dipping sauce | 11 pistachio cheese ball 5 cheese, chevre, pistachio, house made water crackers | 16 melon & prosciutto cracked pepper, olive oil | 15

scallion blini crispy pork belly, pickled cucumbers, hoisin glaze| 15 chips & salsa blue corn chips, roasted tomatillo salsa |9

house spiced potato chips old bay, celery salt | 7 w/ chopped clam dip | 13 steamed artichoke herb vinaigrette, lemon crème fraiche |13 roasted mushroom caps sherry, garlic, melted italian fontina | 13

Quesadilla 6.95 sunvalleymag.com/dining | taste 41

Bakeries & Cafes

MEN U G UI D E

Bakeries & Cafes

ME N U GU I DE

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

POOLSIDE DRINK MENU petite amor · american revolution vodka, st. germaine, grapefruit, prosecco | 12 united nations · sauza tequila, stiegl radler, campari, salt | 11 lavender fizz · aviation gin, fresh lemon, lavender soda | 11 8th chakra · american revolution vodka, canton ginger liqueur, aperol, honey, lime, maqui berry, lavender | 11 poolside margarita · sauza tequila, fresh lime, cointreau | 10 dark and stormy · goslings black seal rum, cock ‘n bull ginger beer, fresh lime | 10 cabana boy · 10 cane rum, blood orange soda, campari | 12 poolside sparkling I 9

POOLSIDE CAFE MENU LIGHT watermelon salad ·organic arugula, red onion, feta, pine nuts, mint & white balsamic vinaigrette | 13 spa caesar · roasted garlic dressing, romaine, radicchio, sweet corn, grilled lemon, bruschetta croutons | 13 summer tomato caprese · burrata, basil salad, balsamic syrup, olive oil | 13 edamame & avocado hummus · quinoa tabbouleh, house-baked seed crackers | 12 chips & salsa· blue corn chips, roasted tomatillo salsa I 9 HEARTY lodge burger · certified black angus beef, shredded romaine, mustard aioli, tomato, BWB bun, house potato chips | 14 black bean & wild rice burger · shredded romaine, mustard aioli, tomato, BWB bun, house potato chips | 13 wild shrimp tacos (2) · blue corn tortillas, shredded cabbage, cilantro-lime crema, pico de gallo salsa | 17

poolside white | 10

FLATBREAD PIZZAS

poolside rose | 13

caprese · fresh mozzarella, summer tomato, basil, balsamic | 16

poolside red | 12 stiegl grapefruit radler I 6

antipasto · arugula pesto, provolone, roasted peppers, salami, artichokes | 16

blue moon | 6

greek · olive pesto, feta, grapes, oregano, pinenuts, local greens | 16

dale’s pale ale I 6

asian chicken · cashews, broccoli, hoisin, cucumber, ginger, carrot | 16

corona I 6 two towns bright cider I 6 42 taste | Winter 2015 - 2016

bit · pork belly, tomato marmelata, beehive cheddar, romaine | 16

MEN U G UI D E Delis

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

* *

Local Jersey Girl Favorites

Delis

MEN U GUI D E

A LA MODE

SHORT LINE DELI

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

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

sunvalley.com/dining

Ice Cream, Sorbets and Gelatos Ice Cream Flavors

All sandwiches are served with a dill pickle on the side

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

Vanilla Bean, Chocolate, Strawberry, Coffee, Bubble Gum, Cookie Dough, Wild Huckleberry, Cookies and Cream, Mint Chocolate Chip, Pralines and Cream, Special Housemade Ice Cream of the Month

BREAD: BAGUETTE, SOURDOUGH, WHEAT, RYE Whole/Half ROAST BEEF,

9.50/5.75

CHICKEN SALAD

8.25/4.75

CLASSIC TURKEY,

8.50/4.75

PROSCIUTTO & MOZZARELLA

9.75/5.50

TUNA SALAD

8.25/4.75

EGGPLANT & GOAT CHEESE

8.75/5.00

cheddar, tomatoes, Dijon mustard Swiss, lettuce

Sorbet and Gelato

Raspberry, Special Housemade Gelato of the Month

Swiss, lettuce, tomato, Dijon, mayo

Housemade Waffle Cone

basil, roasted peppers

Build Your Own Sundae Toppings

Plain 1.00 Candied 2.00 2 Scoops 6.25 3 Scoops 7.25 0.50

Nuts, Toffee, Toasted Almonds, Brownie Bites, Oreo Cookies, Toasted Coconut, Cheesecake Bites, Gummy Bears, Mini M&M’s, Chocolate Chips, Peanut Butter Cup

Signature Sauces

lettuce, tomato

basil, spinach, cucumbers

BUILD YOUR OWN any bread, one meat, one cheese, any topping 10.50/5.75

1.00

MEAT: HAM, ITALIAN HAM, ROASTED TURKEY, ROAST BEEF, GENOA SALAMI, DRY SALAMI, BACON, PROSCIUTTO, GRILLED CHICKEN, TUNA, CHICKEN SALAD

Choose from any Ice Cream Flavor Root Beer Float Strawberry Float

5.50 5.50 5.50

Build Your Own Sundaes Banana Split

DRESSINGS: MAYO, DIJON, SUN VALLEY MUSTARD, WHOLE GRAIN MUSTARD, YELLOW MUSTARD, PESTO, BALSAMIC, OLIVE OIL, RED WINE VINEGAR, RUSSIAN

8.00

CHEESES: PROVOLONE, SWISS, GOAT, CHEDDAR, MOZZARELLA

Sea Salt Fudge Sundae

8.00

Caramel Apple Blossom

8.00

Housemade Ice Cream Bars & Sandwiches

8.00

Hot Fudge, Caramel, Butterscotch, Chocolate, Fresh Mint, Marshmallow, Strawberry, Huckleberry, Bananas, Foster, Coconut Cream, Hard Chocolate Shell

Shakes, Malts and Floats

Vanilla, Chocolate, Strawberry Ice Cream, Hot Fudge, Strawberry, Pineapple Topping, Fresh Whip Cream & a Cherry on Top

Scoops Vanilla Ice Cream, Sea Salt Fudge Bites, Hot Fudge, and Caramel Topping, Fresh Whip Cream & a Cherry on Top Fresh Apples Slices, Hot Caramel, Toasted Almonds (add scoop of vanilla ice cream $2.00)

Almond Joy, Rocky Road, Cookies and Cream, S’mores, Ice Cream Cookie Sandwich 44 taste | Winter 2015 - 2016

VEGGIES: LETTUCE, TOMATO, CUCUMBER, SPINACH, BASIL, ONION, BANANA PEPPER, EGGPLANT, ROASTED RED PEPPER, SPROUTS, SAUERKRAUT, PICKLES FOR THE KIDS J PB & J $3.25 Stay / To Go Menu

MEN U G UI D E Delis

WRAPCITY CAFE 180 Main Street South Ketchum, ID (208) 727-6766 wrapcitycafe.com

WRAPS & BOWLS

Wrapped in a flour tortilla or unwrapped in a salad bowl Chinese Chicken Salad - grilled teriyaki chicken, napa cabbage, peanuts, green onions, cilantro, crunchy rice sticks, jasmine rice and sesame dressing. The flagship of our wrap fleet! Chinese Tofu Salad-same as above, but with tofu. Half $3.75 / Full $6.48 Chicken Ranch Club - grilled teriyaki chicken, butterleaf lettuce, roma tomatoes, bacon, cheese and ranch dressing. A Wrap City favorite! Half $3.75 / Full $6.48 Spinach Salad - roasted turkey, fresh spinach, bacon, caramelized onions, roma tomatoes and walnut vinaigrette. Half $3.75 / Full $6.48 Roast Turkey Supreme - roasted turkey, swiss cheese, roma tomatoes, cucumbers,mixed greens and honey mustard vinaigrette. Half $3.75 / Full $6.48 Ham and Swiss - with caramelized onions, tomatoes, mixed greens and honey mustard vinaigrette. Half $3.75 / Full $6.48 Just Veggies - roasted red pepper hummus, fresh spinach, quinoa, shredded carrots, roma tomatoes and cucumbers. Half $3.75 / Full $6.48 Redfish - wild salmon, feta cheese, cucumbers, roma tomatoes, mixed greens and balsamic vinaigrette. Half $3.75 / Full $6.48 Albacore Tuna Salad - roma tomatoes and fresh spinach. Half $3.75 / Full $6.48 The Cobb - grilled chicken, bacon, blue cheese, avocado, roma tomatoes, green onions, egg, mixed greens and walnut vinaigrette. Half $3.75 / Full $6.48 Turkey Club - roasted turkey, romaine lettuce, cheese, bacon, roma tomatoes, avocado and ranch dressing. Half $3.75 / Full $6.48 Smoked Chicken - mixed greens, candied nuts, feta cheese and balsamic vinaigrette. Half $3.75 / Full $6.48 The Caesar - romaine lettuce, parmesan, croutons and Caesar dressing. Just Caesar - Full $5.50, Grilled Chicken, Smoked Trout or Grilled Wild Alaskan Salmon - Full $6.48 Chili Wrap - homemade turkey chili, rice and cheese. $5.15 Kid’s Wrap - chicken, rice and cheese. $3.98 Kid’s Excel - chicken, broccoli and rice. $3.98 Super Kid’s - chicken, rice, cheese, bacon and soy sauce. $4.20 Super Kid’s Plus - with mixed greens and balsamic. Aka the Roger wrap. $4.20

... MORE BREAKFAST STUFF

Breakfast Bagel - bagel of your choice buttered, with eggs, green onions, bacon and cheese…$5.15 Fresh Bagel - your choice of cream cheese, butter, peanut butter & jelly or roasted red pepper hummus..$2.50 (assorted jams available) Breakfast Sandwich - buttered sourdough bread, scrambled eggs, bacon & cheese - $5.15

Homemade Soups, Quesadillas, Sides & Drinks

TO GO or STAY

DAILY WRAP & BOWL SPECIALS MONDAY - Chicken Curry Curried chicken salad with green onions, almonds and raisins over mixed greens. Half 3.75 / Full 6.48 TUESDAY - The Waldorf chicken salad with blue cheese, seedless red grapes and walnuts on a bed of baby greens. Half 3.75 / Full 6.48 WEDNESDAY - City Chicken grilled chicken, portabello mushrooms, caramelized onions, roasted red peppers, brown rice and balsamic vinaigrette. Half 3.75 / Full 6.48 THURSDAY - The Moroccan roasted red pepper hummus, grilled chicken, curried couscous (green onions, almonds and raisins) and mixed greens. Half 3.75 / Full 6.48 FRIDAY - Chicken or Tofu Satay in a Thai peanut sauce with broccoli and jasmine rice. Half 3.75 / Full 6.48 SATURDAY AND SUNDAY - Huevos Rancheros scrambled eggs, black beans, roasted red potatoes, cheese, sour cream and fresh salsa. Full 6.00

BREAKFAST WRAPS & BOWLS

Bowls served with choice of toast. Sunnyside - scrambled eggs,bacon and cheese...$5.15 Mayday - scrambled eggs, roasted red potatoes, bacon, cheese, sour cream and fresh salsa...$5.60 Spinach Florentine - scrambled eggs, fresh spinach, roma tomatoes, bacon and cheese...$5.60 Seattle Ridge - smoked trout, scrambled eggs, swiss cheese, caramelized onions & roma tomatoes...$6.00 Veggie Scramble - scrambled eggs, avocado, tomatoes, cheese, green onions, roasted red potatoes...$5.60 Sausage and Eggs - scrambled eggs, sausage links, roma tomatoes, and cheese... $5.15 Granolas - Oatmeal - Cereals - Bacon/Sausage Assorted Baked Goods - $2.00 -$4.00 Toast & Butter - $2.00 sunvalleymag.com/dining | taste 45

Pubs & Grills

M E NU GUI D E

WHISKEY JACQUES’ 251 North Main Street Ketchum, ID (208) 726-5297 whiskeyjacques.com

Starters CHICKEN WINGS 1 lb of Wings served with Ranch and Celery Sticks $10.00 Bourbon, Parmesan Garlic, BBQ, Spicy Bourbon, Asian, Spicy, Mango-Habenero, Insanity.

NACHOS $10.00 Add Chicken or Steak +$3.00

Pizza HAND-TOSSED PIZZA WITH OUR HOMEMADE WHISKEY’S PIZZA SAUCE AND MOZZARELLA AND PROVOLONE CHEESE Choose Our Crispy Thin Crust or Regular Small (10”) $14.00 • Medium (12”) $18.00 • Large (16”) $22.00

Tortilla chips, melted Cheddar, jalapeños, fresh tomato, sour cream and salsa.

QUESADILLA $10.00

Plain Cheese. $6.00

Flour tortillas served with grilled chicken or steak, green chilies, fresh tomato, onions, fresh cilantro, sour cream, Cheddar cheese with salsa.

IDAHO POTATO SKINS $9.00

Combinations

(5) Ranch, Melted Cheddar, Crispy Bacon Bits, Green Onions, served with Salsa

ONION RINGS $6.00 JALAPEñO ARTICHOKE DIP with pitas $9.00 GARLIC CHEESE BREAD $9.00 BASKET OF FRIES or TATER TOTS $4.00 CHICKEN STRIPS $9.00 GARLIC FRIES $6.00 Add Melted Cheddar to Fries or Tots + $2.00

Burgers Served with fries or tots and a pickle spear – substitute a salad $3.00 THE BAR BURGER or CHICKEN SANDWICH $10.00 Add bacon +$2.00

Grilled and topped with lettuce, onion, tomato with choice of Cheddar or Swiss cheese.

MUSHROOM BURGER $12.00 Add bacon +$2.00

Sautéed mushrooms and onions heaped over melted Swiss cheese, lettuce and tomato.

WESTERN BURGER $12.00

Brushed with a BBQ sauce plus melted Cheddar, bacon and an onion ring, lettuce and tomato.

BACON BLEU BURGER $12.00

Bacon, bleu cheese crumbles, topped with lettuce, tomato and onion.

Sandwiches & Wraps Served with fries or tots and a pickle spear – substitute a salad +$3.00 GRINDER 0R PHILLY CHEESE STEAK $12.00

Sauteed onions, peppers, garlic, Provolone, Mozzarella with either chicken or sliced steak on a hoagie or wrap.

MEATBALL HERO $12.00

Meatballs, house marinara, with sauteed peppers, onions, garlic, Provolone, Mozzarella on a hoagie.

CHICKEN PARM $12.00

Breaded chicken, house marinara, Provolone, Mozzarella, fresh basil on a hoagie. CHICKEN CAESAR WRAP $10.00

House made Caesar dressing, grilled chicken, romaine hearts, shredded Parmesan & croutons.

BLACK AND BLEU WRAP $11.00

Sliced steak, bleu cheese crumbles, romaine hearts, red onion and fresh tomato.

Dinner Salads

Dressings available: Bleu Cheese, Balsamic Vinaigrette, Ranch, Honey Mustard and Caesar Add Grilled Chicken to any salad +$3.00

CAESAR SALAD $8.00

Fresh romaine lettuce tossed with Caesar dressing, Parmesan cheese & croutons.

BARTENDER’S CHOICE

Canadian Bacon, Pepperoni, Mushroom, Green Chilies, Fresh Garlic & Fresh Tomato.

SUPER COMBO

Pepperoni, Italian Sausage, Salami, Mushroom, Black Olive & Bell Pepper.

CATTLEMAN

Sliced Steak, Green Chilies, Grilled Onions, Garlic and Tomato.

HEMMING’S WAY

Canadian Bacon, Pepperoni, Fresh Garlic, Onion, Crushed Red Pepper, Green Chili, Fresh Tomato, Fresh Mushroom, Diced Jalapeño, Oregano Thin & Crispy.

MARGHERITA

Provolone, Mozzarella, Fresh Basil & Fresh Tomato.

DELI COMBO

Canadian Bacon, Pepperoni, Fresh Garlic, Meatballs & Italian Sausage.

CHEF’S CHOICE

Chicken, Feta, Crushed Red Pepper, Fresh Garlic & Fresh Tomato.

SOUTH OF THE BORDER

Grilled Chicken, Jalapeño, Cilantro, Fresh Tomato & Fresh Garlic.

GRECIAN

Grilled Chicken, Feta, Black Olive, Sun-Dried Tomato & Fresh Garlic.

BBQ CHICKEN

Grilled Chicken, Cilantro, Grilled Onion, Sun-Dried Tomato, Smoked Gouda, Bacon & BBQ Sauce.

POPEYE’S FAVORITE

Grilled Chicken, Fresh Spinach, Fresh Tomato, Red Onion & Feta.

CLASSIC VEGGIE

Black Olive, Onion, Fresh Mushroom, Sliced Tomato & Green Pepper.

Create Your Own Pizza With Up To Six Toppings Pepperoni • Italian Sausage • Canadian Bacon • Salami • Fresh Garlic Meatballs • Fresh Basil • Bleu Cheese Crumbles • Onion Extra Cheese • Black Olives • Kalamata Olives • Grilled Chicken Fresh Tomato • Artichoke Heart • Bacon • Pesto Fresh Mushroom • Green Chili • Feta Cheese • Jalapeño Pepper Fresh Spinach • Pineapple • Red Onion • Sun-Dried Tomato Bell Pepper • Fresh Cilantro

SPINACH SALAD $8.00

Fresh spinach, olive oil, lemon zest, red onion, fresh chopped bacon topped with Feta cheese.

WHISKEY’S HOUSE SALAD $8.00

Fresh salad greens with tomatoes, olives, mushrooms, green peppers and Parmesan cheese.

Consuming raw or undercooked meats, poultry or seafood may increase your risk of foodborne illness, especially if you have certain medical conditions.

FAMILIES WELCOME • FOR TO GO ORDERS PLEASE CALL 208-726-5297

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

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

Pound of Wings

8.00

Chicken Strips *

6.75

1/2 lb. Lefty Cheeseburger

6.75

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

1/3 lb. Little Lefty Cheeseburger

6.25

Tavern Battered Fish and Chips *

7.25

1/3 lb. Bacon Bleu Burger

7.50

Fried Pickles *

5.25

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

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

Calamari Strips *

7.75

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

6.75

1/3 lb. Kobe Burger

Shrimp Platter *

7.00

Chicken Cheese Burger

6.50

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

Chicken Pesto Burger

7.00

Jalapeno Poppers *

6.25

Garden Burger

6.00

Mozzarella Cheese Sticks *

6.25

Pizza Bread **

3.75

Basket of Monkeys (A Local Favorite!)

3.50

Basket of Fresh Cut Fries

3.00

Basket of Onion Rings

3.50

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

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

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

Grilled Cajun Sausage

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

6.00

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

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

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

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

Turkey Veg

6.00

11.25

Italian

6.00

11.25

Lefty’s Club

6.25

11.75

Reuben

6.25

11.75

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

Fresh cut Idaho bakers daily.

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

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

Veggie

5.50

10.25

BLT

5.75

10.75

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

Roast Beef and Cheddar

6.25

11.75

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

11.25

Thinly sliced roast beef and melted Cheddar topped with lettuce, tomatoes, red onions and our homemade horseradish. Get a side of the straight stuff to really make your hair rise! (Our Classic Subs are served with melted cheese, lettuce, tomatoes, red onions and a splash of Italian dressing)

Train Wreck (Turkey, Roast Beef and Ham) Loaded like the Classic.

6.25

11.75

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

Prices subject to change...

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

Grilled Chicken Salad

7.00

Lefty’s Cobb

7.25

Chef

7.00

House Salad

4.00

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

Spinach Salad (small/large)

4.00 / 7.00

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

Cheeseburger Salad

7.25

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

Homemade Beef Chili cup/bowl

3.00 / 4.25

Soup of the Day cup/ bowl

2.75 / 3.75

Our own special recipe from scratch!

sunvalleymag.com/dining | taste 47

Pubs & Grills

MEN U G UI D E

M E NU G UI D E Mexican

KB’s 260 N. Main Street, Ketchum, ID (208) 928-6955 121 N. Main Street, Hailey, ID (208) 788-7217 Twin Falls, ID (208) 733-5194 McCall, ID (208) 634-5500 “GOOD PEOPLE, KIND BURRITOS”

48 taste | Winter 2015 - 2016

kbsunvalley.com

MEN U G UI D E Mexican

DESPO’s 211 4th Street East Ketchum, ID (208) 726-3068 despossv.com

Despo’s favorites

Specialty Burritos

Marinated charbroiled steak served with sauteed onions, grilled jalapeno, guacamole, beans, rice and choice of tortillas. 15.99

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

Steak Arrachera

Pacific Cod Burrito Maximo Burrito

Steak Tampiquena

Marinated charbroiled steak served with a cheese enchilada, rice, beans, guacamole and choice of tortillas. 16.99

Shrimp Diabla

Shrimp, onions and mushrooms sauteed in a spicy red chili sauce served with beans, rice and choice of tortillas shrimp 17.99 chicken 12.99

Chimichanga

Crisp rolled flour tortilla filled with charbroiled marinated chicken breast and Monterey Jack cheese. Served on a bed of lettuce, topped with sour cream and guacamole. Served with rice and beans. 11.99

Tortilla Soup

Pork carnitas folded in a flour tortilla with rice, black beans, lettuce, tomatoes, cheese, sour cream, guacamole and salsa. Served wet enchilada style 12.99

Pollo Al Carbon Burrito

Charbroiled marinated chicken breast, guacamole, lettuce, cheese, tomatoes and salsa rolled in a soft flour tortilla. 10.99 Served wet enchilada style add .99 Add rice and beans for 1.99

Carne Asada Burrito

Charbroiled marinated steak, guacamole, salsa, cheese and tomatoes rolled in a soft flour tortilla. 11.99 Served wet enchilada style add .99 Add rice and beans for 1.99

Richard Burrito (Vegetarian)

Ancho chiles, chicken, and lime stock served with traditional condiments: cilantro, tomatoes, onions, limes, avocado slices and tortilla croutons. Large 8.49 • 1/2 Bowl 6.49 • 1/2 Bowl (no condiments) 4.49

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

Chile Relleno (Vegetarian)

Charbroiled marinated zucchini, black beans, rice, lettuce, tomatoes, avocado slices and salsa rolled in a soft flour tortilla. 8.99. Served wet enchilada style add .99 Add cheese for .79

Fresh large poblano chile stuffed with Monterey Jack cheese, dipped in a light egg batter and fried to a golden brown. Served with a mild ranchero sauce, rice and beans. 9.99

STREET STYLE TACOS

Fashioned after the soft taco served curbside all over Mexico with a “right off the stand” flavor! Mix and match to create your own perfect taco combo. Add rice and beans 1.99

Zucchini Burrito (Vegan) Mahi-Mahi Burrito

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

Shrimp Burrito

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

SALADS

Pollo Taco

Charbroiled marinated chicken breast served with guacamole, cilantro, onions and cheese. (1) 5.99 - (2) 10.99

Pork Carnitas Taco

Slow roasted pork served with guacamole, cilantro, onions and cheese. (1) 5.99 - (2) 10.99

Dinner Salad

Fresh crisp romaine lettuce, tomatoes and cheese topped with tortilla croutons. Served with our house dressing on the side. 4.99

K.M.T.

Carne Asada Taco

Fresh crisp romaine lettuce, rice, black beans, guacamole, tomatoes, onions, cheese and cilantro topped with tortilla croutons. House dressing served on the side. 6.99

Shrimp Taco

Charbroiled zucchini 2.99 Charbroiled chicken 3.99 Carne Asada 6.99 Charbroiled shrimp 9.99 Charbroiled mahi-mahi 6.99

Charbroiled, marinated steak served with guacamole, cilantro, onions and cheese. (1) 5.99 - (2) 10.99 Charbroiled Mexican shrimp–never farm raised–served with jalapeño tartar sauce, tomatoes, cheese, cabbage and limes. (1) 7.99 - (2) 14.99

Add any of the following items:

Quesadillas

Mahi-Mahi Taco

Charbroiled mahi-mahi served with jalapeño tartar sauce, tomatoes, cheese, cabbage and limes. (1) 6.99 - (2) 11.99

Pacific Cod Taco

Lightly breaded Alaskan cod served with chipotle tartar sauce, tomatoes, cheese, cabbage and limes. (1) 5.99 - (2) 10.99 No trans fat oils used

Carnitas

A folded flour tortilla with melted cheese. Served with guacamole and sour cream. Your choice of: charbroiled chicken breast, shredded chicken, shredded beef, veggie – black bean, zucchini, rice or plain cheese

Tostadas

Crisp, flat tortilla covered with beans, topped with shredded lettuce, guacamole, sour cream, tomatoes and cheese. Served on corn or flour tortilla. Your choice of: charbroiled chicken breast, shredded chicken, shredded beef, veggie – black bean, zucchini, rice or bean – black or traditional

Enchiladas

Pork Carnitas

Slow roasted pork served with traditional condiments: cilantro, tomatoes, limes, avocado slices, rice and beans. Choice of tortillas. 13.99 (Split plate charge 1.50)

Chicken Carnitas

Charbroiled marinated chicken breast served with tomatoes, cilantro, onions, avocado slices, lime, rice and beans. Choice of tortillas. 13.99 (Split plate charge 1.50)

Beef Carnitas

Charbroiled marinated steak served with tomatoes, cilantro, onion, avocado slices, lime, rice and beans. Choice of tortillas. 15.99 (Split plate charge 1.50)

Gluten free sauce available on request. Please specify with red or green sauce. Add rice & beans 1.99 Add sour cream .99 Add guacamole 1.29 Onions on request. Your choice of: cheese, shredded chicken or shredded beef

Combination Plates All combinations served with rice and beans. No substitutions.

A. Taco (Chicken/Beef ) & Cheese Enchilada B. Taco (Chicken/Beef ) & Chili Relleno Shrimp Carnitas C. Chili Relleno & Enchilada (Cheese/Chicken) Charbroiled Mexican shrimp–never farm raised–basted with butter, garlic and seasonings. Served with tomatoes, cilantro, onion, avocado slices, lime, rice and beans. D. Bean Burrito & Enchilada (Cheese/Chicken) Choice of tortillas. 17.99 (Split plate charge 1.50)

Open six days a week!

Monday - Saturday - from 11:30 am - 10:00 pm

Closed Sundays Prices subject to change without notice. No to-go orders.

M E NU G UI D E Mexican

MAMA INEZ 210 N. Main Street Ketchum, ID (208) 726-0125 mamainezid.com

SMALL PLATES CHIPS & SALSA

SPECIALTIES $3.00

WET STYLE BEEF OR CHICKEN BURRITO

$3.75

Flour tortillas rolled with shredded beef or chicken and cheddar cheese, topped with New Mexico red chile sauce, onions and more cheese

Fresh chips with homemade salsa

CHEESE CRISP Flour tortilla chips covered with cheese and red chili sauce

NACHOS

QUESADILLA

Beef slow cooked in New Mexico red chile sauce, wrapped in two flour tortillas and smothered with New Mexico red chile sauce and cheddar cheese

$7.95

Pork slow cooked in a green chile sauce and spices, wrapped in two flour tortillas

(shrimp $8.95) Jack and cheddar cheese in a flour tortilla served with sour cream, cheese, beef or chicken

TAQUITOS

$8.95

Shredded chicken or beef over lettuce with cheese, guacamole, sour cream and pico de gallo, served with flour tortilla chips and cilantro vinaigrette

ADOBO CHICKEN SALAD

$9.95

Grilled marinated chicken breast served over lettuce, cheese, pico de gallo, corn, black beans and sliced avocado. Served with flour tortilla strips and cilantro vinaigrette

CRAB AND SHRIMP MONTEREY

CARNITAS PLATE

CHILE RELLENO $8.95

$9.25

PAZ PLATE

$8.95

(a la carte $3.95) Choice of shredded beef or chicken, cheese, lettuce, tomatoes, and guacamole in two crispy corn or soft flour tortillas $9.95

Blackened tilapia or shrimp served in two tortillas with avocado and chipotle sauces, shredded cabbage slaw, pico de gallo and lime wedges $8.25

Your choose of shredded beef or chicken on one giant soft shell with cheese, tomatoes, lettuce and guacamole Two tortillas with grilled mild green chiles and onion strips with melted Monterey Jack cheese, guacamole, lettuce, and tomato

$10.95

$8.95

$9.95

$9.75

Two eggs any style smothered with our chile Colorado topped with cheddar and onions. Served with rice and beans

TACOS

RAJAS CON QUESO

$12.95

Fire roasted Anaheim chile (1), filled with jack cheese battered and fried, then covered in New Mexico red chile sauce and shredded cheese

Mini Ranch (3 Corn Tortillas) $9.25 Cheddar cheese and onions between five corn tortillas smothered with enchilada sauce, topped with two eggs any style

THE GORDO

$12.95

Traditional recipe slow-cooked pork shoulder served with onions, cilantro, guacamole, sour cream and choice of tortillas

ENCHILADAS RANCHERAS

BAJA TACOS

$9.95

Crab, shrimp and cream cheese in two flour tortillas covered with Monterey Jack cheese, pimentos, bay shrimp and New Mexico red chile sauce

Beans, rice, cheese, pico de gallo, sour cream, guacamole with choice of meat (shredded chicken or beef, pork chile verde, carnitas, chile colorado, or adobo grilled chicken)

CRISPY OR SOFT TACOS

$10.95

Shredded beef or chicken and cheese inside fried flour tortilla served wet style and a side of sour cream

Beans, rice, cheese, mild green chilies, corn, cabbage slaw, pico de gallo, sour cream and guacamole

DELUXE BURRITO

$10.95

Cheese, shredded chicken or beef inside two corn tortillas smothered in New Mexico red chile sauce, Monterey Jack cheese and onions

CHIMICHANGA

HANDHELD BURRITOS VEGGIE BURRITO

CHILE VERDE

ENCHILADAS MONTEREY

Shredded chicken or beef rolled in corn tortillas and fried. Served with sour cream and guacamole (6 per order)

TACO SALAD

CHILE COLORADO

$8.95

(half $7.25) Shredded beef, beans, cheddar cheese, tomatoes, guacamole, sour cream and onions

$9.95

RANCHERO BURRITO

$10.75

Two scrambled eggs, chile Colorado, chile verde, sautéed onions, tomatoes and jalapenos topped with enchilada sauce, cheddar cheese, and Monterey Jack cheese. Served with rice and beans

JIM’S BURRITO

$10.95

Two flour tortillas rolled with refried beans and Monterey Jack smothered with chile verde, oregano and onions, served with rice and beans

MAMA’S HAMBURGERS 1/3 lb. BACON CHEESEBURGER

$9.69

Lettuce, tomatoes and onions. Served with fries.

1/4 lb. BACON CHEESEBURGER Lettuce, tomatoes and onions. Served with fries.

$8.69

MEN U G UI D E Mexican

LA CABANITA MEX 160 West 5th Street, Ketchum, ID (208) 725-5001 745 North Main Street, Bellevue, ID (208) 928-7550

Large Combinations $10.95

All combinations are served with a side of rice and beans. For enchiladas please choose ground beef, shredded beef, chicken, or cheese. For tamales please choose beef or chicken. For chimichangas, tacos, taquitos and flautas please choose from shredded beef, ground beef, or chicken. 1. 1 taco, 1 enchilada, 1 tamale 2. 1 taco, 2 enchiladas 3. 1 taco, 1 enchilada, 1 chile relleno 4. 3 enchiladas 5. Chile verde 6. Chile Colorado 7. 2 taquitos, 1 taco 8. Huevos rancheros or chorizo & eggs 9. 1 chile relleno, 2 tacos 10. 2 tamales 11. Machaca with eggs 12. 1 chile relleno, 1 enchilada, tamale 13. 2 chile rellenos 14. 2 chimichangas 15. 1 chimichanga, with a choice of chile relleno, enchilada, or tamale. 16. 2 grilled chimichangas 17. 3 tacos 18. 2 flautas

Small Combinations $9.95

19. 1 enchilada, 1 taco 20. 1 enchilada, 1 chile relleno 21. 1 tamale, 1 enchilada 22. 1 chimichanga 23. 2 enchiladas

24. 2 taquitos 25. 1 chile relleno, 1 taco 26. 2 tacos 27. 1 tamale, 1 taco

Specialty Burritos

All specialty burritos have rice, beans, lettuce inside and are topped off with a red sauce and cheese. Choices: Ground Beef, Chunks of Beef, Shredded Beef, Green Chili Pork, Shredded Chicken, Carnitas, Carne Asada or Fish. Available in Super ($8.25-$10.95) or Junior ($6.75-$9.50).

Fajitas

Your choice of meat grilled with onions, tomatoes, bell peppers, seasoned with our special spices, served with rice, beans, fresh guacamole, and tortillas. Choices: Chicken, Steak or Shrimp. Single Fajitas (choose only one item)..........$13.45 Double Fajitas (choose only one item).........$14.75 Triple Fajitas (choose only one item)...........$16.75

Tostadas

Bean Tostada.................................................$5.00 Shredded Beef or Chicken............................$7.25 Carnitas, Fish or Carne Asada.......................$7.75

Salads

Caba単ita Salad................................................$7.95 Mexican Caesar Salad....................................$7.95 Chicken Salad.................................................$7.45 Dinner Salad..................................................$3.50

House Specialties

Tampriquena................................$15.95

Skirt steak charbroiled to your taste and served with one beef taco, one cheese enchilada, and garnished with guacamole.

Caba単ita Platter..........................$16.50

Skirt steak charbroiled to your taste and served with shrimp (al mojo or a la diabla) served on a big platter and garnished with guacamole.

Pollo a la Crema..........................$12.95 Boneless chicken breast mixed with onions, bell peppers, sour cream, and jack cheese.

Pollo a la Diabla........................$12.95

Boneless chicken breast sauteed in a red spicy, garlic, butter sauce, accompanied by rice, beans and your choice of corn or flour tortillas.

Carne Asada..............................$13.50

Mexican prepared steak with grilled onions, guacamole, rice, beans and choice of corn or flour tortillas.

Tacos al Carbon............................$11.95 Three soft corn tortillas filled with your choice of pork, chicken, or carne asada.

Tacos Mexicanos..........................$10.95

Seafood

Crab Enchiladas...........................$10.95

Two corn tortillas filled with crab meat & topped with red sauce and jack cheese, garnished with sour cream, avocado and tomatoes, served with rice and beans. (add real crab for $1.00 extra)

Shrimp Enchiladas........................$13.95

Two corn tortillas filled with shrimp and topped off with a red sauce and jack cheese, garnished with sour cream, sliced avocado and tomatoes, served with rice and beans.

House Chimichanga......................$10.75 Chimichanga filled with crab and shrimp in a delicious mixture; garnished with sour cream, guacamole, and served with rice and beans. (add real crab for $1.00 extra)

Camarones Mex..........................$14.95

Sauteed prawns and onions covered with jack cheese and crisp bacon accompanied with guacamole, rice, beans, and your choice of corn or flour tortillas.

Camarones a la Diabla..................$14.95

Five corn tacos filled with carne asada covered with onions, cilantro and with a side of salsa verde.

Prawns sauteed in a red, spicy garlic, butter sauce and mushrooms served with rice, beans and your choice of corn or flour tortillas.

Tacos al Pastor.............................$10.95

Camarones al Mojo......................$14.95

Five corn tacos charbroiled with adobe pork strips covered with onions, cilantro and a side of salsa verde.

Pollo a la Plancha......................$12.95

Marinated charbroiled chicken breast with rice, beans, guacamole, and choice of corn or flour tortillas.

Chicken Mole.............................$12.95 Chunks of chicken sauteed in a spicy and sweet sauce served with rice, beans, and your choice of corn or flour tortillas.

A la Carta

Tamale (Chicken or beef) ............................$2.75 Chile relleno................................................$2.75 Enchilada.....................................................$2.50

Choice of shredded beef, ground beef, or chicken Flautas (2)..................................................$7.00 Choice of shredded beef, ground beef, or chicken Crispy Taco.................................................$2.50 Choice of shredded beef, ground beef, or chicken Carnitas Taco............................................$2.75 Soft shell taco with shredded pork and guacamole Carne Asada Taco....................................$2.75 Soft shell taco with onions, cilantro, and salsa verde Fish Taco......................................................$2.75 Soft shell taco with guacamole and pico de gallo Taquitos (2)..................................................$3.50 Choice of shredded beef, ground beef, or chicken

Nachos

No meat..........................................................$7.25 Shredded Beef, Ground Beef, or Chicken.........$8.25 Carne Asada or Carnitas.................................$9.25

Prawns sauteed with mushrooms in spicy garlic, butter sauce, and served with rice beans, and your choice of corn or flour tortillas.

Tacos de Pescado..........................$11.95

Five fish tacos served with rice, beans, pico de gallo, and guacamole avocado

Camarones a la Crema...................$13.95 Shrimp mixed with onions, bell peppers, sour cream, and jack cheese.

Campechana................................$15.95

A mixture of shrimp, octopus, with diced tomatoes, onions, diced avocado, cilantro, and tomato juice.

Camarones Rancheros...................$13.95

Prawns sauteed with bell peppers, onions and carrots in a Mexican sauce, served with rice, beans, and your choice of corn or flour tortillas.

Arroz con Camarones....................$13.95

Prawns sauteed in a unique sauce with mushrooms served over rice with melted cheese and your choice of corn or flour tortillas. (beans are not included)

Coctel de Camaron.......................$12.95

A mixture of shrimp, diced tomatoes, onions, diced avocado, cilantro, and tomato juice.

2 Tostados de Camaron..................$11.00 Shrimp topped off with pico de gallo and diced avocado.

Mixed Tostadas..........................$13.00 Shrimp, octopus, with pico de gallo and avocado.

Lite Menu and Vegetarian Menu Available sunvalleymag.com/dining | taste 51

Italian & Pizza

M E NU G UI D E

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

APPETIZERS MEDITERRANEAN HUMMUS 10

MOZZARELLA STICKS 6

our signature recipe of puréed chickpeas, tahini, lemon & garlic

beer battered cheese sticks with a side of marinara sauce

CLASSIC BRUSCHETTA 10

CRISPY WINGS 12

grilled crostini topped with roma tomato, marinated in olive oil, fresh basil & garlic

(10) crispy fried chicken wings served with carrot sticks, celery sticks & a side of ranch or blue cheese SAUCES: parmesan garlic, bbq or buffalo

CAPRESE SALAD 12 salad of sliced heirloom tomato, mozzarella, basil leaves, topped with extra virgin olive oil, red wine vinegar & herbs

SALADS

ORIGINAL HOUSE SALAD 10

FENNEL APPLE SALAD 13

baby mixed greens, cucumber & tomato, topped with your choice of ranch, blue cheese or balsamic vinaigrette

granny smith apples, candied walnuts, red onion, white cheddar, tossed in our blood orange vinaigrette

CAESAR SALAD 11

SUMMER PASTA SALAD 13

crisp romaine lettuce & freshly made croutons tossed in our caesar dressing

fusilli pasta, tossed with cucumber, tomato, kalamata olives, red onion, red bell pepper, feta cheese & lemon oregano vinaigrette

PASTA SPAGHETTI & MEATBALLS 16

FETTUCCINE ALFREDO 17

spaghetti tossed in BMP’s homemade marinara sauce & our handmade meatballs

fettuccine noodles served in our famous butter, cream & cheese sauce. choice of grilled chicken or shrimp

SHRIMP SCAMPI 17 jumbo shrimp sautéed in olive oil, garlic & white wine, with fresh basil, cherry tomato

PIZZA & CALZONES BALD MOUNTAIN 14/27

SMOKED PULLED PORK & GOUDA 12/25

italian sausage, pepperoni, roasted garlic, olives, red pepper & green pepper

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

IDAHO 13/25

WILD MUSHROOM 12/23

Idaho potato, bacon, green onions & white cheddar topped with sour cream

roasted portobello, shiitake, parisian mushrooms, caramelized onion & roasted garlic

BBQ CHICKEN 13/25

ALL NEW BMP SIGNATURE THICK CRUST –

spicy barbeque sauce, red onion, jalapeño, cilantro & mushroom

additional 5 (large)

CALZONE NAPOLETANO 11

BYO CALZONE 13

mozzarella, ricotta, parmigiano cheeses & sopressata served with marinara

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

BUILD YOUR OWN Start with crust, add sauce, five-blend cheese 9/19 Each additional topping 8” 1.00 16” 2.00 chicken ham italian sausage meatballs pepperoni salami 52 taste | Winter 2015 - 2016

smoked bacon anchovies artichokes kalamata olives jalapenos mushrooms

black olives peppers fresh basil pineapple pine nuts roasted garlic

caramelized onions fresh tomatoes feta cheese goat cheese parmesan fresh mozzarella

RESTAURANT 103 103 S. Main Street Hailey, ID (208) 721-8958 restaurant103.com

Appetizers Wings

1 lb. baked wings with 3 chili sauce, celery sticks and blue cheese dressing

Fried Calamari

Pizzas

Our famous pizzas start with our fresh made dough, hand tossed and topped with only the freshest ingredients!

with roasted pepper aioli

Garlic Knots

with house marinara

Grilled Shrimp Cocktail

5 Grilled jumbo wild Mexican shrimp with our house cocktail sauce

Fresh Burrata Caprese

Buratta cheese, sliced tomato, basil, arugula, extra virgin olive oil and balsamic reduction

Side of Fries

Idaho russet or sweet potato or mix, served with our ketchup and aioli

13 16 7

Salads & Soups

Raw Zucchini Noodle and Pesto Salad

The Wedge

Organic Spinach Salad

Butter leaf lettuce with grape tomatoes, candied pecans, sliced red onion, blue cheese dressing, and balsamic reduction Baby organic spinach and greens with honey poppy seed dressing with strawberries, goat cheese, orange segments and toasted pistachios

Kale & Quinoa Salad

with roasted beets, cranraisins, goat cheese, avocado and candied walnuts, tossed with a citrus vinaigrette

New England Clam Chowder

Clams steamed in beer with cream, bacon, carrots, celery and bliss potatoes

14 8 5

Fresh Soup of the Day

Burgers 103 Burger

8 oz. Wood River Ranch grass fed beef, grilled hand packed patties stuffed with blue cheese & pancetta on challah with smoky house ketchup, grilled onions and shrooms. Comes with choice of fries

Classic Burger

8 oz. Wood River Ranch grass fed beef, butter leaf lettuce, tomato, onions Comes with choice of fries

portobello mushroom on a rustic baguette with arugula, romano cheese and mushroom au jus. Comes with choice of fries

Pizza of the Day “Chef’s Daily Inspiration”

15/26

Build your own

Organic pepperoni, homemade sausage, mushrooms, onions, spinach, pineapple, canadian bacon, artichoke, arugula, olives, basil, tomato. Don’t see your topping...just ask, we may have it!

Chicago Deep Dish

Gluten Free Cheese Pizza / 10”

Featuring Cloverstone Bakery’s gluten free crust! See toppings under “Build Your Own”

Entrees Buffalo Bolognese

Orchietti

Linguini

Eggplant Parmesan

Chicken Parmesan

Steak Frites

with pancetta, peas, romano cheese and garlic with Manila clams, white wine, lemon, cream, butter, garlic and parsley grilled eggplant topped with marinara, fresh mozzarella and baked. Comes with vegetable of the day breaded or grilled chicken baked with marinara and mozzarella. Comes with vegetable of the day grilled 10 oz. New York strip with aioli, fries and vegetable of the day

Fresh Seafood Catch of the Day

Market

Desserts Tiramisu

Cheesecake

Flourless Chocolate Cake

layers of coffee infused lady fingers, marscapone cream, and ground chocolate with graham cracker crust, strawberries and balsamic reduction

Add: Bacon - $1.25, Cheese - $0.50, Avocado - $1.00

Grilled Portobello French Dip

14/25

basic pesto, artichokes, roasted peppers and goat cheese

* Fresh zucchini noodles available for pasta dishes

Chicken Burger

Grilled chicken breast, bacon, swiss cheese, avocado, wing sauce and ranch. Comes with choice of side salad or fries

Pesto

Canadian bacon, sausage, bacon, pancetta, pepperoni, red onion

Spaghetti topped with a rich Bolognese style sauce made from American Bison

Side Salad

Organic mixed greens, cherry tomatoes, red onion with a red wine vinaigrette

11/21 15/26

layer of mozzarella, pork sausage, onions and rich marinara

Classic Caesar Salad

with avocado, roasted tomato, toasted pine nuts and edamame

Cheese Carnivore “Piggy”

2 toppings...14/25 / 3 toppings...15/26 / 4 toppings...16/27 / 5 toppings...17/28

Adds: All natural chicken - $6, wild Mexican shrimp - $12, Fish - Market

Hearts of romaine, classic Caesar dressing, rustic croutons, and shaved pecorino & romano cheese

10”/18”

with whipped cream and raspberry coulis

Italian & Pizza

MEN U G UI D E

Italian & Pizza

M E NU G UI D E

RICOâ&#x20AC;&#x2122;S AUTHENTIC ITALIAN 200 Main Street Ketchum, ID (208) 726-RICO (7426) ricospizzaandpasta.com

54 taste | Winter 2015 - 2016

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

C h e f ’s S p e c i a l R o l l s

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

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

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

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

S ou p

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

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

Salad

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

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

Curr i e s

Red Curry Bamboo shoot, bell pepper, basil, pea-carrots, coconut milk. Hawaiian Red Curry Chicken, shrimp, bell pepper, tomato, pineapple, basil, in red curry sauce. Green Curry Bamboo shoot, bell pepper, basil, pea-carrots, green beans, coconut milk. Yellow Curry Potato, onions, carrots, coconut milk. Massaman Curry Onions, potatoes, coconut milk. Panang Curry Bell pepper, ground peanut, kaffir leaves, coconut milk.

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

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

S t i r - F ry

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

Noodles

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

Ri c e

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

Dang’s Specials Also Available! sunvalleymag.com/dining | taste 55

Asian / Sushi

M ENU G U IDE

Asian / Sushi

M E NU G UI D E

RICKSHAW 460 N. Washington Ave. Ketchum, ID (208) 726-8481 eat-at-rickshaw.com

Vegetables (we are conscientious about organic, regional & gmo produce, eat well) — Balinese Cucumbers $6.75 w/ shallots & carrots marinated in sweet vinegar Grilled Asparagus $9.75 brushed with chili-garlic oil (spicy) Green Papaya Salad (Som Tam) $11.50 tossed w/ peanuts, cilantro & lemongrass (spicy) Sesame Baby Bok Choy $8.00 w/ shitakes, sprouts, garlic & ginger Cashew Vegetable Stirfry $11.50 w/ ginger, garlic, cashews, jasmine rice in a Tamari sauce Dan-Dan $11.50 Sichuan noodle bowl w/ tofu & spinach with ginger peanut sauce Seafood (we follow Monterey Bay Aquarium’s Seafood Watch List, choices are limited) — Hoison Cashew-Shrimp $15.50 wild U.S. shrimp, served with rice Floating Market Soup $15.00 Thai hot & sour soup w/ seafood and rice noodles (spicy) Red Curry Soup $12.75 coconut red curry broth w/ Thai basil, shitake, pineapple & shrimp (spicy) Chicken (regional, free range) — KFC (Korean Fried Chicken) $11.25 crispy chicken tossed in a Korean red chili sauce (spicy) Thai Chicken Satay $12.50 grilled skewers w/ coconut-peanut sauce, rice & green papaya salad Green Curry Chicken $13.50 w/ jasmine rice (spicy, spicy) Larb Gai $13.00 Laotian style minced chicken salad w/ fresh herbs & sticky rice (spicy, spicy) Meats (regional, natural) — Vietnamese Caramel Pork Ribs $13.00 topped with chilies & cilantro (spicy, spicy) Andreas’ Potstickers $11.50 pork pot stickers w/ sweet chili sauce Thai Beef Salad $12.25 grilled flat iron, rice vermicelli, chili-lime dressing (spicy, spicy) Chiang Mai Noodles $13.00 coconut curry w/ beef and egg noodles Pho $13.50 classic northern Vietnamese soup w/ beef and rice noodles Hunan Lamb $14.00 crispy Lava Lake Lamb in spicy sesame ginger sauce, w/ rice (spicy) Friday lunch only (11:30 - 2:00) Green Papaya Salad $11.50 w/ peanuts, cilantro & lemongrass (spicy) Dan-Dan $11.50 Sichuan noodle bowl w/ organic tofu, spinach & a mild ginger peanut sauce Floating Market Soup $15.00 Thai hot & sour soup w/ seafood and rice noodles (spicy) Pad Thai $15.00 classic street noodles w/ wild U.S. shrimp & organic tofu (spicy) Red Curry Soup $12.75 coconut red curry broth w/ Thai basil, shitake, pineapple & shrimp (spicy) KFC (Korean Fried Chicken) $11.25 crispy chicken tossed in a Korean red chili sauce (spicy) Thai Chicken Satay $12.50 grilled skewers w/ coconut-peanut sauce, rice & green papaya salad Larb Gai $13.00 Laotian style minced chicken salad w/ fresh herbs & sticky rice (spicy, spicy) Green Curry Chicken $13.50 w/ jasmine rice (spicy, spicy) Rebe Combo $12.50 chicken & vermicelli spring rolls, panko chicken skewer & lemongrass beef skewers Thai Beef Salad $12.25 grilled flat iron, rice vermicelli, chili-lime dressing (spicy, spicy) Balinese Pork $13.00 slow cooked in sweet soy, w/ rice (spicy) 56 taste | Winter 2015 - 2016

ZOU 75

Asian / Sushi

MEN U G UI D E zou

416 North Main Street Hailey, ID (208) 788-3310 zou75.com

starters crispy duck spring rolls 11 served with a sweet & spicy chili sauce & a spicy asian mustard curry pork potstickers served with zu-ponzu sauce

rice paper veggie tofu spring rolls served with a sweet & spicy chili dipping sauce

zōu style poki 16 your choice of hamachi or ahi tuna, flash pan-seared with fresh ginger & a soy-ginger vinaigrette, served over organic mixed greens, garnished with crispy onions

cucumber salad 8 sliced english cucumbers, diced red bell peppers in a soy-ginger vinaigrette topped with crispy onions

the kai 12 sake, ahi tuna, sweet potato tempura, scallions, wasabi tobikko

ika salad marinated smoked squid salad

wakame salad marinated seaweed

the priestley (limited availability) in-house smoked hamachi, avocado, sun valley mustard, crispy onions, topped with white sesame seeds

side of sautéed veggies generous portion of chef’s choice organic sautéed mixed vegetables (good sharing item)

entreés torogashi-spiced snake river farms kobe flat iron steak 32 encrusted with a japanese seven-spice, served with wasabi mashed potatoes, fresh garlic, sautéed vegetables & crispy spun sweet potatoes

maguro katsu 17.5 panko-encrusted ahi tuna, flash-fried to crispy on the outside & rare in the middle

miso-glazed salmon served over rice, with ginger, hoisin sautéed vegetables, wasabi aioli & kabayaki

crispy maguro bites (limited availability) 18.5 fresh ahi tuna over crispy-seared rice bites, topped with avocado, sweet & spicy sauces, crispy onions & wasabi sesame seeds

sweet & spicy tempura

baked scallops scallops baked in a tobikko aioli sauce (note this item may take up to 30 minutes)

beef tetaki 16 thinly sliced, flash grilled torogashi-encrusted 5 oz. american kobe steak served with a spicy sambal aioli, garnished with garlic chips tiger rolls 12 crab, shrimp, cream cheese & spices rolled in a fried wonton, served with sweet & spicy chili sauce tempura served with zou ponzu sauce & sichimi aioli mixed vegetables

wild shrimp (6 piece)

spicy shrimp tempura bites

soups salads sides edamame steamed & salted soy beans

miso soup 4 with shiitake mushrooms, scallions, tofu & wakame seaweed mixed greens 13 organic greens tossed in your choice of soy-ginger vinaigrette or asian balsamic vinaigrette, garnished with cucumber, jicama & crispy onions

8.5

the zōu 9.5 sweet potato tempura, crispy onions, jicama, avocado

tuna tartar 17.5 diced ahi tuna, cucumber, avocado, jicama & scallions tossed in a soy-ginger vinaigrette, served with crispy wonton chips (spicy version available)

dynamite green beans 13 tempura-battered green beans, fried & tossed with sriracha aioli & habanero tobikko

the hogan seared tofu, wasabi mashed potatoes, cucumber, crispy garlic chips, scallions

catch of the day 26 fresh cut pieces of fish, tempura battered, fried & tossed in a sweet & spicy chili sauce, served over rice with garlic ginger sautéed vegetables pan-seared catch of the day 26 served over wasabi mashed potatoes & kabayaki glazed vegetables topped with crispy spun sweet potatoes teriyaki rice bowl 24 teriyaki sautéed vegetables tossed with your choice of organic chicken, beef or shrimp, served over rice tofu bowl seared tofu & mixed vegetables, sautéed with soy, garlic & ginger served over rice

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

zōu-maki “locals’ rolls” the south valley 11 spicy ahi tuna, crispy onions, avocado, topped with wasabi tobikko the mazzola 9.5 dynamite crab, jicama, scallions, garlic chips topped with sichimi pepper the pauley cooked unagi, cucumber, avocado, crispy onions

the hickey 9.5 hickey foods’ cajun-smoked trout, garlic chive crème fraîche, cucumber, avocado, crispy onions topped with sesame seeds the philly 9.5 fresh sake, cream cheese, cucumber, avocado, with wasabi & bamboo charcoal sesame seeds the kiki 12 miso-glazed salmon, crispy onions, steamed spinach, yuzu tobikko the black diamond 11.5 spicy raw firecracker scallops, jicama, scallions, wasabi tobikko the hailey 10 fresh hamachi, avocado, topped with orange tobikko fire in the roll 9.5 sliced tako, sambal aioli, avocado, crispy onions, topped with sichimi pepper, served with a chili oil & ponzu sauce the kris 13 walu tempura, masago, avocado, jalapeño, sirachi aioli honyaki 14 teriyaki baked walu, roasted garlic aioli, napa cabbage, red bell pepper, asparagus & avocado, topped with kabayaki sauce, sprinkled with crispy spun sweet potatoes & orange tobikko half cab roll 18 tempura red bell pepper, avocado, napa cabbage, crispy onions & thai chili oil, topped with snow crab, spicy/sweet sauce, julienne beets & wasabi sesame seeds stop, drop & roll 19 ebi tempura, unagi, shichimi encrusted cream cheese, avocado & crispy onions, topped with fresh ahi tuna & kabayaki sauce chef's choice roll 21 a unique custom-made roll designed by our zōu 75 sushi chefs introducing..."d style" roll upgrade on any roll 4,6, or 8

also available ... maki rolls, sashimi and nigiri sushi

Mediterranean

M E NU G UI D E

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

Town Square Tavern

ketchumtavern.com

-dinnerMezze soups & Salad Radicchio Salad

Plate 9

manchego, bacon, and egg

Baby Kale Salad

10 8 10 6 9

“Triad” of dips w/Warm Pita

Lamb Dolmades

Spiced Pork Paillard

Tunis spicedChicken

hummus, cucumber & yogurt

marinated shrimp, goat cheese aioli

Crisp Onions Harissa Aioli

tomato basil pistou

chanterelles, grilled halloumi, and filbert oil

Fresh corn cakes

Beef Short ribs

tomato currant chutney yogurt

w/ roasted shallots & beet mascarpone

Idaho farro & Spinach

lebanese style with vegetable slaw

arugula, cucumber, tomatoes, pistachios, feta cheese, and mint

potato radish soup

Tavern Lamb burger ciabatta bun, bacon, tillamook white cheddar, harissa aioli

butter leaf, bacon, and blue with mustard vinaigrette

Shepherd’s Salad

spiced couscous & greek yogurt

smoked trout, parma cheese, almonds, grapefruit

Tavern Salad

Lamb Tagine

Braised Chicken Legs

delicata squash, olives, shishito peppers

10 9

roasted eggplant, beet yogurt, zatar hummus

Fresh bucatini

heirloom tomatoes, evoo, fresh ricotta, basil

Linguine

duck confit, garlic, butter, fried sage

Side 6

Idaho Trout

roasted cauliflower • truffle fries • roasted beets • grilled shishito peppers • grilled radicchio • chilled delicata squash • light curry corn

steamed manila clams

light curried corn

chorizo & hard cider

-lunchMezze & Salad Radicchio Salad

Plate and sandwich 9

manchego, bacon, and egg

Baby Kale Salad

add cup of soup

Tavern Lamb burger 8

butter leaf, bacon, and blue with mustard vinaigrette

Shepherd’s Salad

sharp cheddar, sourdough

smoked trout, parma cheese, almonds, grapefruit

Tavern Salad

Chef’s Grilled Cheese

ciabatta, tillamook cheddar, bacon and harissa aioli

Spiced Grilled Chicken

arugula, cucumber, tomatoes, pistachios, feta cheese, and mint

heirloom tomatoes and ciabatta

Grilled Salmon Fatoush

toasted pita, romaine, feta and cumin vinaigrette

Sweet 7

Jerusalem Sabich

chocolate ice box cake • flour-less lemon almond cake • butterscotch flan • key lime pie • ice cream (2 - 4 scoops)

Bucatini basil, tomatoes and fresh ricotta

58 taste | Winter 2015 - 2016

pita, boiled egg, eggplant, potatoes, hummus

CORNERSTONE BAR & GRILL 211 N. Main Street Ketchum, ID (208) 928-7777 cbgketchum.com

Small Bites Blue Cheese Stuffed Queen Olives with panko & thyme 5 House-made Idaho Potato Chips, sea salt & caramelized onion dip 4 Nightly Soup Shooter or Bowl 3/8 Zucchini Fritters with roasted tomato aioli 9 Sweet Potato Fries or Golden Yukon battered fries, peppercorn sauce & ketchup 6 Pub Pretzels with housemade grain mustard & white cheddar sauce 8

Appetizers Crispy Swine Wings with chili-hoisin glaze & sesame cabbage slaw 12 Jumbo Lump Crab Cakes with avocado mousse, Shooting Star Farm radish & artichoke 14 Tuna Tartare with seasoned seaweed, smoked squid, spicy cucumber & wonton chip 14 Oysters shucked to order with spicy cocktail sauce & champagne mignonette 4 for 10, 8 for 18 Seared Brussels Sprouts over soft asiago polenta & bacon 9 CBG Mac & Cheese 10 add bacon, peas, prosciutto or mushrooms, 2 ea Calamari, sautĂŠed with tomato, garlic, chili flakes, olives & capers 14 Braised Idaho Rabbit Poutine over Yukon fries with fennel & white cheddar 10

Salads Whole leaf Caesar, white anchovy, caperberry, roasted garlic & croutons 13/8 CBG Wedge with Maytag blue cheese dressing, bacon confetti, slow-roasted tomato 13/8 Roasted Beets with fennel, celery root, candied pecans, blue cheese & saba dressing 13/8 CBG House Salad with red flame grapes, toasted pine nuts & champagne-shallot vinaigrette 7

Entrees Grilled Wild Salmon in a lobster pernod sauce, with watercress pesto, whipped potato & asparagus 26 Prime Beef Short Ribs, horseradish-whipped spuds, grilled veggies & mushrooms 24 Cider Brined Organic Chicken Breast, roasted olive potato au gratin & garlic jus 22 10 oz Idaho Elk Burger with aged Beehive Cheddar, applewood bacon & sweet potato fries 17 Shrimp and Grits with bell pepper, fennel, lobster stock, tomato & white cheddar 17 Braised Idaho Lamb Shank, shitake mushrooms, marsala, with vegetables & whipped potatoes 28 Grilled Niman Ranch Ribeye, fingerling potatoes, wilted greens & red wine demi-glace 30 SautĂŠed Vegetable Quinoa lettuce wraps with fried sesame tofu 17 sunvalleymag.com/dining | taste 59

Regional Northwest

MEN U G UI D E

Regional Italian Northwest & Pizza

M E NU G UI D E

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

Lunch small plate wild-caught prawns ∙ avocado, mango cilantro, jicama, tamarind vinaigrette | 16

b.l.t salad ∙ bacon confit, crispy shallots, baby greens, tomatoes, green goddess dressing | 15

Dungeness crab cake ∙ fried green tomato, sweet corn, creole remoulade | 17

tri-color carrot salad ∙ cumin roasted carrots, peas, greek yogurt, puffed rice, local greens, ginger & honey vinaigrette| 12

whole steamed artichoke ∙ herb vinaigrette & lemon crème fraiche dipping sauce | 14

spinach ‘caesar’ ∙ radicchio, ricotta salata, creamy roasted garlic dressing, Sicilian anchovy, bruschetta croutons | 12

edamame & avocado hummus ∙ crispy quinoa, cucumber, house seed crackers | 11

SRF kobe steak salad ∙ fingerling potato, cherry tomato, arugula, romaine, sweet corn, beehive cheddar, mustard seed vinaigrette | 17

summer heirloom tomatoes ∙ grilled campagna bread, tomato marmelata, ricotta, olive oil, lemon, local greens | 13

daily soup pot | 10

baby golden beet salad ∙ Tuscan kale, quinoa, chevre, pumpkinseeds, sun-dried figs, apricot vinaigrette | 13

sweet corn bisque ∙ Crispy potato, basil crème fraiche | 10

arugula salad ∙ watermelon, red onion, feta, pinenuts, mint & white balsamic vinaigrette | 14

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

big plate steak frites ∙ SRF bavette, herb salad, home fries, gorgonzola butter, zinfandel syrup | 25

ginger-fried chicken sando ∙ cucumber & carrot slaw, fennel, ginger mayo dressing, BWB bun | 16

fish & chips ∙ beer battered, wild-caught cod, home fries, apple-cabbage slaw, lemon tartar | 17

pork belly panini ∙ slow-braised duroc pork belly, smoked pork loin, maple mustard, pickles, melted swiss cheese on toasted bun | 15

wild-caught Pacific tuna ∙ seared-rare, grilled broccolini, lemon, olive oil, quinoa tabbouleh | 25 wild-caught Pacific salmon ∙ sweet corn & tomato chow chow, fingerling potato & summer herb salad | 23 cold pastrami sandwich ∙ house-smoked pastrami, fresh horseradish slaw, Sun Valley’s ale mustard, dark rye | 15 the lodge Reuben ∙ house-smoked pastrami, sauerkraut, swiss, dark rye, sweet pickle russian dressing | 16

60 taste | Winter 2015 - 2016

lodge burger ∙ choice northwest beef, tomato & onion jam, dijon aioli, shredded iceberg, blue cheese or white cheddar, BWB bun | 15 kale & quinoa wrap ∙ kale, quinoa, carrots, edamame, hummus, herb vinaigrette & avocado wrapped in large flour tortilla | 13 roasted turkey club ∙ bacon, swiss, ham, tomato, dijon aioli, butterleaf, BWB vitagrain bread | 15 all sandwiches include housemade chips & pickle spear substitute hand-cut russet fries for chips ~add 2, substitute house salad or cup soup for chips~ add 5

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

Dinner starter plates Dungeness crab cake ∙ fried green tomato, sweet corn, creole remoulade | 16

summer heirloom tomatoes ∙ tomato marmelata, ricotta, grilled campagna bread, olive oil, lemon, local greens | 15

grilled whole artichoke ∙ herb vinaigrette, spiced brioche crumbs & lemon crème fraiche dipping sauce | 14

baby golden beet salad ∙ Tuscan kale, quinoa, chevre, pumpkin seeds, sun-dried figs, apricot vinaigrette | 14

maple-braised pork belly ∙ fennel slaw, hazelnuts, cider reduction | 15

arugula salad ∙ watermelon, pickled red onion, feta, pine nuts, mint, white balsamic vinaigrette | 15

seared-rare ahi ∙ watermelon, basil oil, lime, jalapeno | 17

Maine lobster caesar ∙ roasted garlic dressing, romaine, radicchio, sweet corn, grilled lemon, bruschetta croutons | 22

potato gnocchi ∙ arugula pesto, fresh shell peas, carrot confit | 13

sweet corn bisque ∙ crispy potato, basil crème fraiche | 10

roasted eggplant crespelle ∙ Italian fontina fonduta, zuchinni fritto | 13

summer gazpacho ∙ roasted sweet pepper salsa, cucumber, parsley-coriander oil | 10

main filet mignon∙ SRF Idaho kobe, pave potatoes, wilted spinach, shimeji mushroom, port demi | 41 rack of lamb ∙ fig & mint jus, hazelnut picada, butternut, brussels sprout leaves, wild rice | 42 ribeye steak∙ SRF Idaho kobe, roasted chanterelles, potato & broccoli rabe lasagnette | 38 seared-rare Pacific scallops ∙ Alaskan spot prawns, artichoke confit, pea & ricotta ravioli | 37

Alaskan day-boat halibut ∙ red chimmichurri, snap peas, zucchini & green tomato puree, crispy quinoa | 34 free-range chicken breast∙ golden raisin & almond couscous, cauliflower, fresh thyme & grape jus | 25 wurst plate ∙ house-made grilled bratwurst, apple cider gravy, whipped Idaho spuds, braised red cabbage | 19 Yukon gold & lentil cakes ∙ farro, black trumpets, golden beet, carrot vinaigrette, micro-gremolata | 22

wild Columbia River salmon ∙ asparagus, shitake vinaigrette, sweet corn flan | 35

our local suppliers:

foods in season Bigwood Bread

Snake River Farms beef Double R Ranch Purple Sage Farms Reister Farms lamb

Idaho’s Bounty Beehive Cheese Co. Shepherds Dairy Ballard Family Dairy

sunvalleymag.com/dining | taste 61

Mexican Regional Northwest

MEN U G UI D E

Regional Northwest

M E NU G UI D E

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

Sun Valley Club

STARTERS FILO WRAPPED CAMEMBERT 14 apple-quince chutney, crostini HUMMUS PLATE 13 warm pita bread, roasted garlic, olive tapenade, lemon-herb goat cheese CRISPY FLATBREAD 13 roasted eggplant, rosemary skewered lamb meatballs, feta cheese, sumac onions PRAWN COCKTAIL 13 house-made cocktail sauce ANTIPASTI 16 artisan cheese, Serrano ham, handcrafted salami, marinated artichokes & olives,rustic crackers CLASSIC FRENCH ONION SOUP 15 toasted gruyére crôuton CHICKEN TORTILLA SOUP 5/8 shredded chicken, pico de gallo, crispy tortilla strips

SALADS CRAB & SHRIMP 16 butter leaf lettuce, ruby grapefruit, avocado, tomato and hardboiled egg, green goddess dressing, choice of crab or shrimp TAHINI CHICKEN 16 poached chicken breast, baby spinach, shredded cabbage, cucumber, scallion and peanuts, soy and sesame vinaigrette ROAST BEEF CHOP 16 medium rare flank steak, hearts of romaine, smoky blue cheese, roasted tomatoes, balsamic red onion, bacon horseradish-dijon dressing TOASTED FARRO SALAD 14 julienne kale, roasted butternut squash, pumpkin seeds, pomegranate molasses dressing ORGANIC AUTUMN LETTUCE 15 gala apple, medjool dates, candied walnuts and Humboldt fog aged goat cheese

62 taste | Winter 2015 - 2016

sunvalley.com

FAVORITES All sandwiches come with choice of fries (sweet potato or russet) ELK SLIDER 16 white cheddar cheese, bacon, lettuce and homemade zucchini pickles CLUB SANDWICH 14 turkey, black forest ham, swiss cheese, lettuce, tomato, herbed mayonnaise on toasted brioche bread THE B.L.T.A. 14 applewood smoked artisan bacon, tomatoes, avocado, lettuce, toasted sourdough bread REUBEN 15 corned beef, braised sauerkraut, russian dressing, swiss cheese, marbled rye bread IDAHO BURGER 16 ½ pound snake river kobe beef, grilled red onion, homemade zucchini pickles, choice of white cheddar, swiss or crumbled blue cheese add bacon or avocado 2 TURKEY MOLE COLORADO 15 slow cooked free range turkey thighs, oaxacan rice, warm corn tortillas GRILLED IDAHO RUBY TROUT 16 organic lentils, golden beets, shaved fennel, bacon and mustard seed BRASS RANCH MEATLOAF 16 ground beef and lamb, hunter’s mushroom sauce, garlic mashed potatoes MANILA CLAMS AND SHRIMP 15 in a garlic, saffron and red pepper broth, grilled baguette

DESSERT BUTTERSCOTCH PUDDING 6 with whipped cream & pumpkin seed brittle NEW YORK CHEESECAKE 6 nutella™ syrup, candied hazelnut DOUBLE-GINGER STICKY TOFFEE PUDDING 6 HOT FUDGE SUNDAE 6 vanilla ice cream, shortbread cookie

ZINC 230 Walnut Avenue Ketchum, ID (208) 727-1800 zinc-ketchum.com

FOOD SNACKS fries

garlic salt, house sauce

beer battered rock shrimp

6 hot sauce, chives

crab cakes

celery, old bay aioli

ZINC minis

three little burgers just like the big one

smoked trout rillette

watercress, lemon jam, grilled bread

PANTRY iceberg salad

tarragon, bacon, radish, egg, goat cheese

chopped salad

farm fresh vegetables, green goddess dressing

romaine salad

roasted garlic dressing, parmesan, lemon

little dumplings, squashes, leek, fine herbs

chicken soup

WOOD OVEN mushroom flatbread avocado flatbread

goat cheese, leeks, parsley radish, feta, sea salt

15 15

duck confit flatbread

fennel, apple, pistachio

beef short rib pot pie

carrot, peas, parsnip, thyme crust

pork chop

turnips, honey, mustard

GRILL ZINC burger tonightâ&#x20AC;&#x2122;s fish

white cheddar, pastrami, caramelized onion, house sauce, fries snow peas, clams, citrus

chicken thighs beef strip loin bbq ribs

artichoke, toasted couscous, roasted tomato frisee, potatoes, pickled onions

huckleberry BBQ, spicy slaw

16 24 22 28 22

FEATURES WEDNESDAY - handmade pasta THURSDAY - fried chicken FRIDAY - fish fry

preparation of the moment

smashed potato, gravy

cornmeal crust, lemon, remoulade

SATURDAY - meatloaf potato

puree, tomato jam

20 20 20 20

Regional Northwest

MEN U G UI D E

Steak & Seafood

M E NU G UI D E

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

BREAKFAST

2 eggs any style with meat bacon ∙ sausage ∙ country-style ham & toast 14 2 eggs any style choice of toast 10 add organic free range eggs 2 omelet florentine mushroom ∙ spinach ∙ bacon ∙ mozzarella ∙ mornay sauce 13 a la carte two eggs any style 7 denver omelet peppers ∙ sausage ∙ ham ∙ onions ∙ colby jack cheese 13 ham steak 6 frittata zucchini ∙ crimini mushrooms ∙ bell peppers 14 bacon 5 benedict poached eggs ∙ housemade scone ∙ canadian bacon ∙ béarnaise 15 sausage 5 choice of fruit or country potatoes country potatoes 4 buttermilk pancakes pure maple syrup 12 half grapefruit 5 almond & cinnamon french toast roulade pure maple syrup 13 fruit bowl 6 add bacon · sausage · country-style ham · fruit 3 toast 3 steel-cut oatmeal brown sugar ∙ raisins ∙ toasted walnuts 10 english muffin 3 granola seasonal fresh berries ∙ vanilla yogurt 12 bagel & cream cheese 4 pastry 3 bagel and lox hard-boiled egg ∙ capers ∙ tomatoes ∙ onion ∙ cucumber 15

LUNCH

calamari ~ peppers ∙ lemon ∙ basil aioli 10 artichoke & spinach dip ~ fontina∙ roasted garlic ∙ french baguette 9 fondue ~ white wine ∙ emmenthal ∙ gruyere ∙ garlic ∙ kirsch 12 corn chowder ~ crispy potato ∙ pesto 8 / 5 french onion 9 simple green ~ organic lettuces ∙ jerez vinaigrette chicken 12 ∙ beef 13 ∙ salmon 14 ∙ shrimp 15 grilled beef cobb ~ avocado ∙ egg ∙ cucumber ∙ tomato ∙ bacon ∙ roquefort 16 caesar ~ tomato ∙ shaved garlic ∙ parmesan cheese ∙ crouton 11 kale ~ tomato ∙ cucumber ∙ onion ∙ cranberries ∙ walnuts ∙ orange vinaigrette 12 pickled beet ~ arugula ∙ feta 11 butternut squash & baby spinach ~ caramelized onions ∙ blue cheese crispy bacon ∙ pumpkin seed vinaigrette 12 b.l.t. lettuce cups ~ house made bacon ∙ baby greens ∙ vine ripened tomatoes avocado ∙ creamy ranch dressing 13 pasta special ~ chef’s choice made daily 14 chicken club ~ bacon ∙ ham ∙ swiss ∙ lettuce ∙ tomato ∙ avocado 15 grilled ham & egg sandwich ~ vermont white cheddar ∙ sourdough 13 turkey rueben ~ braised cabbage∙ russian dressing ∙ classic rye 14 white cheddar macaroni ~ canadian bacon ∙ seasoned bread crumbs ∙ peas 13 hot smoked salmon “b.l.t.” ~ lettuce ∙ bacon ∙ tomato jam ∙ english muffin 16 marinated mushroom burger ~ mixed mushrooms ∙ jack cheese ∙ onion roll 14 grilled shrimp wrap ~ greens ∙ tomatoes ∙ avocado ∙ lemon garlic aioli 15 prime beef burger ~ remoulade ∙ lettuce ∙ tomato ∙ onion ∙ white cheddar ∙ brioche bun 16 add bacon 2 add avocado 2 cuban sandwich ~ roasted pork ∙ smoked ham ∙ swiss ∙ pickles ∙ mustard aioli ∙ cuban bread 15 all sandwiches include house-made chips & pickle spear substitute idaho fries ∙ sweet potato fries ∙ coleslaw 2 64 taste | Winter 2015 - 2016

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

DINNER starters étouffée ~ shrimp ∙ crawfish ∙ crab ∙ dirty rice 9 escargot de quimper ~ fontina ∙ butter garlic ∙ parsley ∙ en croute 12 ‘game’ tartare ~ ram mustard ∙ quail yolk ∙ caper ∙ baguette 17 mussels & clams ~ house bacon ∙ kimchi ∙ miso ∙ bouillabaisse 16 salumi ~ caper berry ∙ pickled onion jam ∙ local chevre ∙ sourdough 21 fondue ~ jarlsberg ∙ gruyere ∙ wine ∙ kirsch ∙ baguette 12 per person vegetables 7 apples 7 filet 12

salads hearts of romaine ~ caesar ∙ white anchovy ∙ lemon ∙ horseradish 13 kale & little gem ~ purple barley ∙ pickled cranberry ∙ chevre ∙ pistachio 10 butter leaf & arugula ~ pickled grape ∙ stilton ∙ pomegranate ∙ lavender 11

mains diver scallops ~ pumpkin risotto ∙ romanesco ∙ coppa ∙ brown butter 36 ‘IPA’ short rib ~ guanciale blue polenta ∙ smoked carrot ∙ pickled beet ∙ jus 28 meyer angus filet ~ creamed spinach ∙ ratatouille ∙ béarnaise ∙ white balsamic 39 king salmon ~ dungeness ∙ smoked tomato ∙ yuzu ∙ fennel ∙ ginger beurre blanc 33 snake river chicken ~ brussels sprouts ∙ pancetta ∙ artichoke ∙ honeyed sherry 27 meyer angus ribeye ~ mustard green ∙ horseradish mashed potatoes ∙ duxelles butter ∙ green bean 35 add oscar style 15 chef three course tasting 49

sunvalleymag.com/dining | taste 65

Steak & Seafood

MEN U G UI D E

Steak & Seafood

M E NU G UI D E

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

The Sawtooth Club Bar Menu

sawtoothclub.com

CAFÉ MENU (1)

CAFÉ MENU (2)

Vegetarian Spring Rolls | 8

Fresh Northwest Steamer Clams | 13

With sweet chili and garlic dipping sauce

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

Basket of House-Made Tortilla Chips | 6 With fresh pico de gallo and guacamole

Spice Rubbed Ahi Tuna | 12

Southwestern Crab Cakes | 10

Sashimi-grade ahi, seared rare, mild wasabi aioli and ginger-soy-sesame dipping sauce

Dungeness crab, lightly sautéed, finished with a roasted corn, shallot and jalapeno cream sauce

Classic Buffalo Hot Wings | 8

Tempura Green Beans | 6

Thai Chili Wings or BBQ Wings

Light tempura batter, served with two dips, Lemon-Parmesan and Sesame-Scallion

Barbeque Baby Back Ribs | 11

Crispy Idaho Potato Skins | 7

Traditional BBQ Sauce or Thai-Chili BBQ

Fire Grilled Artichoke | 10

Fresh pico de gallo and guacamole

Three-Cheese Quesadilla | 7

Melted cheddar and smoky bacon crumbles

With grilled chicken | 9

Fresh lemon and smoked red pepper aioli

Grilled Fish Tacos | 9

Tuscan Chicken Sandwich | 11

With fresh pico de gallo, guacamole and house-made tortilla chips

Flame-broiled free range chicken breast, roma tomato, onion, melted mozzarella on toasted focaccia with artichoke heart & pesto aioli

Beer Battered Halibut Fish & Chips | 11

Signature Hot Pastrami Sandwich | 11

Organic Arugula Salad | 10

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

Grape tomatoes, toasted pine nuts, fresh lemon-thyme vinaigrette and shaved parmesan With grilled chicken | 15

The Club Cheeseburger | 11

Seared Ahi Salad | 16

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

Caesar Salad With Grilled Chicken | 11

Specially seasoned Idaho lamb, fresh carrots, peas, onion, corn, garlic-mashed potatoes, a splash of Guinness, sprinkle of melted cheddar cheese

Organic greens, roasted red and yellow tomatoes and Thai-style citrus vinaigrette

Idaho Lamb Shepherd’s Pie | 11

Crisp Iceberg Wedge Salad | 7

Roasted Mushroom & Onion Veggie Burger | 9

With smoky bacon bits, crisp onion curls and bleu cheese crumbles

With fresh, melted mozzarella and smoked red pepper remoulade, toasted herb focaccia bread

Mixed Organic Greens Salad | 6

All sandwiches come with French fries.

Classic Caesar Salad | 6

All sandwiches come with French fries. Substitute a Caesar or House Salad or Crisp Iceberg Wedge | 4

WINTER WARMERS BUFFALO MULE $10

IDAHO LEMONADE $8

Buffalo Traces Kentucky Bourbon, Cock N’ Bull Ginger Beer, Served in a Chilled Copper Mug

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

SAWTOOTH WINTER WARMER $8

Bulleit Rye Whiskey, Carpano Antica Vermouth, Dash of Bitters, Straight Up with a Cherry

Patron XL Tequila, Frangelico, Crème De Cocoa, Hot Coffee & Whipped Cream

MARTINEZ $10 Aviation Gin, Carpano Antica Vermouth, Luxardo Liqueur, Dash of Orange Bitters, Straight Up with an Orange Twist

THE KETCHUM KISS $8 Bailey’s Irish Cream, Rumplemintz, Kahlua, Coffee & Whipped Cream 66 taste | Winter 2015 - 2016

SIX GUN MANHATTAN $10 SPICY CUCUMBER MARGARITA $9 Peligroso Reposado Tequila, Patron Citronage, Fresh Lemon, Lime, Cucumber and Jalapeno

VESPER MARTINI $10 Hendrick's Gin, Stoli Vodka, Splash of Lillet Blanc Apertif, Shaken Not Stirred

BALDY BOMBER $8 Hennessy Cognac, Peppermint Schnapps, Hot Chocolate & Whipped Cream

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

The Sawtooth Club Dinner Menu

APPETIZERS, SMALL PLATES AND SALADS Northwest Steamer Clams broth of butter, white wine, garlic and fresh herbs | 13 Mesquite Grilled Artichoke served with roasted red pepper remoulade | 10 (as available) Santa Fe Crab Cakes Dungeness crab, roasted corn, shallot and jalapeno cream sauce | 10 Seared Ahi Tuna sashimi-grade ahi, seared rare, ginger-soy-sesame dipping sauce | 12 Organic Idaho Arugula Salad with toasted pine nuts, shaved parmesan, tomato and fresh lemon-thyme vinaigrette Small | 7

Large | 10

Add grilled free-range chicken | 15

Organic Greens Salad with tomato, grated carrot, onion and house-made croutons | 6 Classic Caesar Salad | 6 Crisp Iceberg Wedge Salad with smoked bacon crumbles, onion curls and bleu cheese | 7 Homemade Tomato-Basil Bisque | 5

bowl | 6

ENTREES Fresh Idaho Ruby Red Trout apple-wood grilled, house-smoked red pepper butter | 22 Wild King Salmon apple-wood fire, finished with fresh lemon, garlic and dill | 28 Filet Mignon grass-fed beef, 8 ounces, mesquite-grilled, cabernet demi-glace | 32 Mesquite Ribeye Steak grass-fed beef, 12 ounces, port-mushroom-garlic reduction | 28 New York Strip 12 ounces, mesquite-grilled, cognac-peppercorn sauce | 26 Rack Of Lamb mesquite fire then oven roasted, apricot-jalapeno-mint sauce | 33 Brace Of Quail organically-grown, apple-wood fire, bourbon-honey-jalapeno glaze | 23 Chicken Senegalese free-range, sauce of curry, fresh apples, shallots and apple brandy | 19 Breast of Duck apple-wood grilled, sundried cherry and balsamic reduction | 23 Roasted Free Range Chicken fresh lemon, garlic and rosemary, pan drippings | 18 Idaho Pork Tenderloin basted with hoisin, soy and plum | 20 BBQ Baby Back Ribs dry rub, mesquite fire, house-made bbq sauce, one pound | 20 Butternut Squash Ravioli tossed with a light but flavorful pistachio basil sauce | 16 New Orleans-Style Shellfish Pasta scallops, andouille sausage, prawns, Cajun spices | 20 Idaho Elk Stroganoff a winter classic, made from a family heritage recipe | 21 Mesquite Grilled Cheeseburger half-pound, lettuce, tomato, onion, melted cheddar | 11 Ernest Hemingway and The Sawtooth Club

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

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

sunvalleymag.com/dining | taste 67

Steak & Seafood

MEN U G UI D E

Sun Valley Club

The Sun Valley Club has all the trappings of an exclusive golf club, without any of the barriers: Everyone is welcome at the table. Among the most popular places in Sun Valley to eat, drink and relax, the wraparound terrace offers stunning views of Bald Mountain, Dollar Mountain and the 18-hole Sawtooth Putting Course. Open year-round, the club serves as a luxurious Nordic and snowshoe center in the winter and a golf clubhouse in the summer. Inside, our glass and river-rock walls offer a cozy place to put your feet up. Chef Wendy Little brings exciting, contemporary dishes that are focused on local ingredients and big flavors.

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

Menu Page Number

Dinner

Map Coordinates

Lunch

Atkinsons’ Market

726.2681

Delis

$-$$

G/5

Bigwood Bread – Bakery Cafe

726.2035

Bakeries & Cafes

G/5

Bigwood Bread – Downtown Cafe

928.7868

Bakeries & Cafes

D/1

Ketchum

$$-$$$

G/6

F/6

G/6

G/7

F/5

F/6

G/6

Cornerstone Bar & Grill

928.7777

Regional Northwest

Despo’s

726.3068

Mexican

Enoteca

928.6280

Italian & Pizza

$$-$$$

Globus

726.1301

Asian / Sushi

$$-$$$

$-$$

n n

Il Naso

726.7776

Italian & Pizza

Java Coffee & Café

726.2882

Bakeries & Cafes

KB's

928.6955

Mexican

Ketchum Grill

726.4660

Regional Northwest

La Cabanita Mex

725.5001

Mexican

Lefty's Bar & Grill

726.2744

Pubs & Grills

Mama Inez

726.0125

Mexican

Perry's

726.7703

Bakeries & Cafes

$-$$

Rasberrys

726.0606

Bakeries & Cafes

Rickshaw

726.8481

Asian / Sushi

$$-$$$

Rico's

726.7426

Italian & Pizza

Sawtooth Club

726.5233

Steak & Seafood

$$-$$$

Sushi on Second

726.5181

Asian / Sushi

$$-$$$

The Grill at Knob Hill

726.8004

Regional Northwest

$$-$$$

Town Square Tavern

726.6969

Regional Northwest

$$-$$$

Vintage

726.9595

Regional Northwest

$$-$$$

Whiskey Jacques'

726.5297

Pubs & Grills

Wrapcity

727.6766

Bakeries & Cafes

$$-$$$

Zinc

727.1800

Regional Northwest

$$-$$$

A La Mode

622.2243

Bakeries & Cafes

Bald Mountain Pizza

622.2143

Italian & Pizza

Duchin Lounge

622.2145

Regional Northwest

$$-$$$

Gretchen's

622.2144

Regional Northwest

$$-$$$

Konditorei

622.2235

Bakeries & Cafes

$-$$

Sun Valley Poolside Café

622.2833

Pubs & Grills

Short Line Deli

622.2060

Delis

n n

Cocktails

Breakfast

Beer & Wine

Price

Outdoor Dining

R estaur ant INDEX

n n n

G/4

E/6

E/5

G/6

F/6

F/4

F/5

G/6

$$-$$$

$$ n

G/6

E/3

G/5

G/6

H/5

M/6

n n

Sun Valley

Sun Valley Club

622.2919

Regional Northwest

The Ram

622.2225

Steak & Seafood

Atkinsons' Market

788.2294

Delis

Dang's Thai Cuisine

928.7111

Asian / Sushi

Java Coffe & Café

788.2297

Bakeries & Cafes

$$-$$$

M/6

N/6

M/6

n n

O/1

N/6

Hailey $-$$

Jersey Girl

788.8844

Delis

KB's

788.7217

Mexican

Restaurant 103

721.8958

Italian & Pizza

Zou 75

788.3310

Asian / Sushi

$$-$$$

Atkinsons' Market

788.0241

Delis

La Cabanita Mex

928.7550

Mexican

F/4

D/4

E/4

F/5

E/4

E/5

D/3

A/6

n n

Bellevue n

sunvalleymag.com/dining | taste 69

Ramon d ep t • taste aL n

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KETCHUM ROTARY PARK

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KETCHUM CEMETERY

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Lewis St

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The Grill at Knob Hill

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Va Su n

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Lava St

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Jade St

3rd Ave S

Emerald St

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Topaz St KB'S Garnet St 260 N. Main St., Ketchum. . ............................................. G/6 Ketchum Grill 520 East Ave., Ketchum................................................. G/4 La Cabanita Mex 160 5th St. W., Ketchum..................................................E/6 Lefty’s Bar & Grill 231 6th St. E., Ketchum. . .................................................E/5 Mama Inez a 210 N. MainranSt., Ketchum. . ............................................. G/6 Se Perry’s 131 4th St. W., Ketchum.................................................. F/6 Rasberrys 411 5th St. E., Ketchum. . ................................................. F/4 Rickshaw 460 Washington Ave., Ketchum............................................... F/5 Rico’s 200 Main St., Ketchum..............................................................G/6

Farn

Main St S

Williams St

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ig Atkinsons' Market Wo od 451 4th St. E., Ketchum. . ................................................ G/5 Riv er Bigwood Bread & Café Downtown Café: 380 N. East Ave., Ketchum. . ................... G/5 Bakery Café: 271 Northwood Way, Ketchum..................... D/1 Cornerstone Bar & Grill 211 N. Main St., Ketchum. . ............................................. G/6 Despo’s 211 4th St. W., Ketchum.................................................. F/6 Enoteca 300 N. Main St., Ketchum. . ............................................. G/6 Globus 131 Washington Ave., Ketchum...................................... G/7 Il Naso 480 Washington Ave., Ketchum....................................... F/5 Java Coffee & Café 191 4th St. W., Ketchum.................................................. F/6

70 taste | Winter 2015 - 2016

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Bird

Ketchum

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Sawtooth Club

Rember St

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Whiskey Jacques'

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Wrapcity

Onyx S t

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Mama Inez

Ave S

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Rocking Horse

La Cabanita

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Perry's

Buss Elle Dr

KB's St d 2n

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Town Square Tavern

St Atkinsons' Market th ve 4

Despo’s St

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SUN VALLEY RESORT TRAIL CREEK GOLF COURSE

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SUN VALLEY RESORT WHITE CLOUDS GOLF COURSE

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Sawtooth Club 231 N. Main St., Ketchum.........................................................G/6 Sushi On Second 260 2nd St., Ketchum.................................................... G/6 The Grill at Knob Hill 960 N. Main St., Ketchum......................................................... E/3 Town Square Tavern 360 N. East Ave., Ketchum............................................. G/5 Vintage 231 Leadville Ave., Ketchum....................................................G/6 Whiskey Jacques' 251 N. Main St., Ketchum. . ............................................. G/6 Wrapcity 180 S. Main St., Ketchum............................................... G/6 Zinc 230 Walnut Ave., Ketchum............................................. H/5

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sunvalleymag.com/dining | taste 71

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Now serving breakfast, lunch & dinner!

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