Taste W16 17 by Sun Valley Magazine

OF SUN VALLEY Winter 2016/2017

CHEF PROFILES | THE ART OF CURING |ARTISINAL CHEESES |POTATO VODKA | MENUS

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

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

A Place for Fine Wine Fondue ~ Home m ade S o u p s ~ G luten Fre e O pt ions

Voted the Best Wine Bar in the Valley for the last three years! – The Idaho Mountain Express Readers’ Choice Awards

Outdoor Seating Available 111 First Avenue North, Hailey, Idaho • 208-788-4422 • divinehailey.com

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

WELCOME TO THE LIMELIGHT LOUNGE When late afternoon hits, we swing our doors wide open for guests and locals to dig into our friendly après food and drink specials. Chef Jeff Gundy’s full dinner menu is available evenings in the Lounge, for in-room dining or take-out.

151 South Main Street · 208-726-0888 · limelighthotels.com

PROFILES 8 LAURENT LOUBOT Crafting classic French cuisine By Kate Hull

TABLE of CONTENTS

SEAN TEMPLE Good ingredients speak for themselves By Kate Elgee

FEATURES 16 CURE FOR THE COMMON MEAT The art of charcuterie By Patti Murphy

22 BLESSED ARE THE CHEESEMAKERS Idaho's artisan cheeses By Patti Murphy

26 A TOAST TO POTATO VODKA The sopisticated side of Idaho's top crop By Kate Hull

RESOURCES 30 THE SCOOP What's new in Valley dining

31 MENU GUIDE Browse the menus of the Valleyâ&#x20AC;&#x2122;s finest restaurants

46 RESTAURANT INDEX & MAPS OF THE VALLEY COVER PHOTO: Curing spices taken at Gretchen's Restaurant. Right: Roast garlic and pancetta pizza preparted by Ketchum Grill. Photos by Ray Gadd.

Town Square Tavern

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

RESERVATIONS ketchumgrill.com

208.726.4660 R e s e rvat i o n s

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

Open Daily at 5pm 520 East Avenue â&#x20AC;¢ Ketchum, ID sunvalleymag.com/dining | TASTE 5

FE AT U R E D CO NT R I B U T O R S OF SUN VALLEY WINTER 2016/2017

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

KATE HULL a Texas native, moved to Idaho’s Teton Valley in 2012. She is a contributing writer and editorial assistant for Teton Valley Magazine and the marketing coordinator at Grand Targhee Resort. Her work has appeared in numerous Intermountain West and Texas-based magazines, including Texas Monthly, Texas Highways, Austin Monthly, Images West, and Teton Home and Living. When not writing, Kate can be found exploring her surrounding Wydaho home with her fiancé, Kenny, and cattle dog, June.

Sun Valley Magazine Online: www.sunvalleymag.com www.sunvalleymag.com/dining email: info@sunvalleymag.com

PATTI MURPHY was born and raised near the beaches of South Florida before taking a 25-year detour through Phoenix, Ariz., and settling in Boise, Idaho. She now works as a writer, author, and owner of Murphy Media Services, PR and media consulting. She has written on an eclectic array of topics: from architecture and Basque cuisine, to dog agility, gardening, and Idaho's wolf reintroduction. Her family lives in the Ketchum/Sun Valley area, where Patti spends a lot of time with her dogs, Buddy and Bella, visiting with family.

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.

KATE ELGEE, after graduating from the University of Idaho with a master’s degree in English Language and Literature, became production director for Sun Valley Magazine. She has lived in Buenos Aires, Argentina, and Alicante, Spain, and has couch-surfed through the better part of each continent. But Kate always circles back to Ketchum to be near the people and mountains she calls home.

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

RAY GADD, paying homage to light, composition and interaction, melds these detailed technical skills while stressing the importance of living in the moment. While the outdoors continues to be his muse, his photographic work is as diverse as the species of flies found in his fly-fishing box. From personalities to landscapes, Ray’s photographic spectrum is far and wide. You can find him navigating the gamut of nearby and far off fisheries, wandering endless single-track trails, and chasing the occasional surf swell.

Printed in the U.S.A.

A PU BLICATION O F

6 TASTE | Winter 2016/2017

b e e r | w i n e | s p i ri ts

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

Try our Monkey Fries!

Best Deck in Town!

THE LIMELIGHT LOUNGE

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

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APRÈS HAPPY HOUR DINNER

For Takeout Call: 726.2744 231 6th Street, Ketchum at the corner of 6th & Washington 151 South Main Street · 208-726-0888 · limelighthotels.com

sunvalleymag.com/dining | TASTE 7

C H E F P R OFI LE • TAS TE

in the kitchen with... BY Kate Hull PHOTOGRAPHY Ray Gadd

nside Michel’s Christiania, known as “The Christy,” Executive Chef Laurent Loubot artfully crafts classic French cuisine inspired by his childhood spent cooking alongside his paternal grandfather and mother. He cooks with confidence and an ardent understanding of the rich flavors and age-old traditions that embody French cooking. The foundation (other than butter)? Patience. “A good French onion soup takes more than two hours. You can’t just peel the onions and put them in the stock; you have to wait for the right amount of caramelization,” Loubot explained. He takes it one step further, creating his own beef stock, and topping the French staple with perfectly melted Gruyere cheese and thick, crusty bread. His confidence and commitment to the dish is clear with each aromatic taste.

"In France, you start at the bottom. You have to work step by step; it is very oldfashioned, but I learned respect for all the other positions. I learned new techniques, and I learned how to work for someone higher than me.” —CHEF LAURENT LOUBOT Creating his native dishes, whether steeped in butter or sautéed in cream, is an art form deeply seated in Loubot’s roots. Born in the Burgundy Loubot trained in Paris, then moved on to New York City and, eventually, Ketchum to head the kitchen at Michel's. 8 TASTE | Winter 2016/2017

LAURENT LOUBOT

sunvalleymag.com/dining | TASTE 9

Sichuan wontons with chili oil at Rickshaw

Loubot focuses on preparing French classics.

region of France in Chalon-SurSaone, a young Loubot would opt to watch as his grandfather butchered a deer after a successful hunt, soaking up the craft. His encouragement led the teenaged chef hopeful to attend a rigorous training, The Apprentice Programme, at only 15. He graduated at 17 but decided to continue on in his studies to master pastries. Loubot, now 43, understood that to reach the caliber of chef he desired—he knew he wanted to cook in a fine dining restaurant—he would have to pay his dues, learn from 10 TASTE | Winter 2016/2017

those who paved the way, and simply take time to progress. “In France, you start at the bottom,” he said. “You have to work step by step; it is very old-fashioned, but I learned respect for all the other positions. I learned new techniques, and I learned how to work for someone higher than me.” He spent five years washing dishes, bussing tables, and working as a line cook. He worked in Paris, the South of France, and the Alps before making the move to New York City in 1999. “I followed the American dream like a lot of kids at that time,” Loubot

said. There, he took a job as the sous chef for the French Consulate, then went on to work for renowned Michelin-starred chef Daniel Boulud. A first taste of big city American culture, New York City led Loubot to his wife, Joan, and introduced him to notable chefs, but he was not ready to settle in the bustling city. “I was tired,” he said. “In New York, you work seven days, and you can take it or leave it. I met my wife there, but we weren’t seeing enough of each other.” His next step: Sun Valley. Now calling the Idaho resort commu-

C H EF PR O FI LE • TAS TE nity home, Loubot arrived at the intersection of his two passions: fine dining amid the leisurely lifestyle of a ski town. He accepted a position as the chef at Knob Hill Inn’s restaurant—now, the restaurant is The Grill at Knob Hill. Shortly thereafter, Loubot met Michel Rudigoz, the man behind “The Christy” and former U.S. Olympic Alpine Ski coach. Since 1959, Rudigoz has brought ski culture and French dining together in a celebrated atmosphere loved by locals and visitors the world over—Ernest Hemingway boasted his own table at the restaurant. Loubot and Rudigoz connected right away. True to Loubot’s commitment and respect for the craft, Loubot started wherever Rudigoz could get him in: as a line cook. “Michel called me and said ‘I have a position for you, and I want you to help bring classic French cuisine to the restaurant.’” By 2010, he took over as the head chef. The menu is now steeped with classics one might find in restaurants dotting Loubot’s hometown: “escargots bourguignon” (escargot with herbed garlic butter), “jarret d’agneu” (lamb

shank braised in red wine), or “poitrine de poulet aux morilles” (sautéed chicken with morel cream sauces). When he’s not serving up French classics, Loubot enjoys the recreational opportunities celebrated in the Wood River Valley, from snowshoeing and skiing in the winter to mountain biking and hiking in the summer months. In addition, he travels back to France to visit family and explore Europe. But more often than not, you will find him in the kitchen. Loubot also teaches a monthly cooking class. “I love being with people, sharing my experiences, and sharing my past,” he said. When asked what makes a good chef, Loubot confidently proclaimed, “It’s the chicken. There is one thing we say of French chefs: ‘If he doesn’t know how to cook a chicken, he is not a chef,” he mused. One bite of Loubot’s “poitrine de poulet au jus”—a French staple of chicken with natural juices and herbs— and you’ll be transported to Burgundy and know what chicken should taste like.

7in short order...

q & a with Laurent Loubot

What cooking ingredient could you not live without?

“Butter. Butter cooks everything. It can cook a fish, a meat, or vegetables. Butter can go salty and sweet.”

What is the toughest part of being a head chef?

“Being the leader is very important. Sometimes I am tired, but you never show your team you are tired. If you do or you are not happy or grumpy, then the whole crew will feel that. You want to show them a good example, and you work hard so they work hard for you.”

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

Paul Bocuse’s “L'Auberge du Pont de Collonges.” I could order everything, but I would do the Bresse chicken cooked in a “bladder à la Mère Fillioux.” It is an old recipe. The chicken is stuffed with black truffles and cooked in a bladder. It is outstanding. I could eat it again and again.

What is the most unusual meal you have ever had?

“My first meal in the United States: a corn dog. It is something we don’t have in France. It is really unusual; it is a lollipop, but of sausage. That was my first meal in New York City and my first diner experience. I didn’t know much about American food, and I thought it was a hot dog.

sunvalleymag.com/dining | TASTE 11

C H EF PR O FI LE • TAS TE

in the kitchen with... BY Kate Elgee PHOTOGRAPHY Ray Gadd

hat do you get when you combine one part Italian deli, one part corporate ice cream parlor, and equal parts oldworld French bistro and Chesapeake crab shack? You get Chef Sean Temple. “I guess that’s what happens after 20 years of cooking—you become a mish-mash of elements,” Temple said, leaning back casually in a t-shirt and pinstriped apron, Irish roots poking through a partially red beard. His accent is undeniably Jersey, but northern (or “to-da Nort,” as he says). Temple has been the executive chef at Ketchum’s Warfield Distillery & Brewery since May 2016. His arms are surprisingly devoid of tattoos for a man who spent the last nine years in Portland, Oregon, and he is also surprisingly without pretense for a chef with such an impressive resume.

"If there is one thing I learned living in the Northwest, it’s that you don’t touch the food too much. You get good ingredients and let them speak for themselves.” —CHEF SEAN TEMPLE Fresh out of culinary school, Temple went to work at Florida’s landmark French restaurant, La Vieille Maison in Boca Raton, where he studied under “the mentor of his life,” chef Richard Ruiz. He later worked at New York’s legendary JeanGeorges, which, at the time, was Opposite page: Temple's charred octopus marinara and a Carlton Farms pork coppa steak.

12 TASTE | Winter 2016/2017

SEAN TEMPLE

sunvalleymag.com/dining | TASTE 13

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

Penn Cove mussels with buckwheat noodles

ranked one of the top 10 restaurants in the world, awarded every Michelin and New York Times star available. Later, in Portland, Oregon, Temple studied under James Beard Awardwinning chef Vitaly Paley, winner of Iron Chef America, at Paley’s Place— also rumored to be the birthplace of the farm-to-table movement. Over the last two decades, he’s worked in almost every corner of the United States, raking up regional techniques and flavors along the way. But Temple’s real education, he said, came from pulling up a stool beside his mom in their New Jersey kitchen. “She’s an amazing cook,” he 14 TASTE | Winter 2016/2017

said. “She was Czech and married into an Italian family. They were always skeptical about whether or not she’d be a good enough cook for the family. But boy, she showed them.” He remembers that kitchen of his childhood home as a joyful gathering place: “People always congregated around the kitchen, and I loved that. That’s probably what made me love kitchens so much—happy memories,” he said. Now, as head chef, Temple has a team of cooks gathering around his own kitchen, a group he refers to as his “restaurant family.” “It’s still pretty new for me, but

everyone is really starting to gel,” he said. Temple took over after two chefs had already cycled through Warfield and is now working to put his own stamp on the establishment. Since arriving, he has connected with local farms like Purple Sage to source fresh, what he calls “clean,” ingredients. “The whole kitchen goes to the Farmer’s Market on Tuesdays and comes back with armloads of groceries,” Temple said. “I like to keep the menu small, because then I have quality control over each dish. And I can guarantee the ingredients are super fresh.” Some of his creations include

C H EF PR O FI LE • TAS TE

Wake up and Live

Lamb Belly Confit with spaetzle, dandelion greens, chevre, and dried tomato crisps and the lightly fried prawns with squid, castelvetrano olives, fennel, and lemon. But as Temple explained, “The menu changes a lot." Lately, he’s been experimenting with the acidic and bitter flavors of chicory, radicchio, and endive, but he’s been looking forward to winter citrus fruits like Meyer lemon and blood oranges. “I really believe in seasonal, farmer-driven ingredients,” he said. “You won’t find me cooking with a tomato in December.” Could his approach be New American fusion cuisine? Modernist, perhaps? “No,” he said, shaking his head with an almost imperceptible grin. “It’s just good food.” He believes in the integrity of fresh ingredients, in letting natural flavors do the work. “If there is one thing I learned living in the Northwest, it’s that you don’t touch the food too much,” he said. “You get good ingredients and let them speak for themselves.” The food, it seems, is much like the man himself— simple in the best kind of way, polished but without pretention, exciting, new, and fresh, but still homegrown.

Home of the Bowl of Soul

7in short order... q & a with Sean Temple

two convenient valley locations

JAVA HAILEY

JAVA ON FOURTH KETCHUM

111 1st ave. n. 208.788.2399

191 4th street west 208.726.2882

What cooking ingredient could you not live without?

Salt makes everything taste better. It preserves, cures, brines ... It's magic!

What is the toughest part of being a head chef?

It changes daily; today it was leaving the hot springs to come in to work. As I'm sure soon enough it will be leaving the mountain after the first powder day.

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

seafood • steaks • appetizers • nightly specials

I'd fly back home to Jersey and take a seat in my mom's kitchen for whatever she wanted to make me.

What is the most unusual meal you’ve ever had?

Suckling pig for two in Chinatown in Bangkok last year. Not super unusual but absolutely delicious. They bring out the entire pig for you to see after brick roasting the little fella, then they bring it back to the kitchen, chop it up in to all the different cuts, give you a bowl full of the crispy skin, plates full of rice crepes and tons of fixings, and you just make rolls and drink lots of beer while getting fat.

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

sunvalleymag.com/dining | TASTE 15

D EP T â&#x20AC;¢ TASTE

CURE MEAT FOR THE COMMON

Chef Gallegos, of Gretchen's in Sun Valley, employs a variety of spices when curing meats. 16 TASTE | Winter 2016/2017

Exploring charcuterie in the Wood River Valley BY Patti Murphy

he next time you order a ham sandwich, enjoy a small plate of prosciutto and cheese, or savor a forkful of melt-in-your-mouth

smoked salmon, tip your hat to our ancestors who centuries ago figured out the delectable

photos: ray gadd

art of curing and smoking meats. Before refrigeration, curing was used as a way to preserve meat for when the lean times came. Curing involved covering a piece of meat in salt and letting it sit in that concoction for days or weeks. The basic role of salt in curing is to draw just enough moisture out of the meat so that bacteria cannot thrive. Although todayâ&#x20AC;&#x2122;s typical home cook may not have the time or desire to prepare food in this manner, several Wood River Valley restaurants continue the tradition, offering diners the exquisite flavors that can be created through this age-old practice. We spoke to chefs at two of the busiest restaurants in town.

Gretchen's house-cured bacon sunvalleymag.com/dining | TASTE 17

D EP T • TASTE

DEREK GALLEGOS As executive chef at Gretchen’s in the Sun Valley Lodge, Derek Gallegos regularly makes his own fresh pancetta, an Italian style bacon made from pork belly, which he cures in a mixture of curing salt and other spices such as juniper, nutmeg, black pepper and fresh thyme. “We cure the meat in that (mixture) for a week to 10 days, then rinse off the cure when the meat is nice and firm, and rub it with even more fresh crushed black peppercorns,” Gallegos said. “Then we’ll hang it in a walkin for three or four days until it dries out a bit and the flavors are concentrated.” During the Lodge’s busy season, Gallegos prepares two pork bellies every week, each weighing in at about eight pounds. Once cured and dried, the pancetta goes into a variety of dishes, from homemade stuffed pastas and salads, to fillings for meats and poultry. “Or we slice it paper thin and wrap it around a pheasant or chicken breast. It surrounds the meat and, when you cook it up, it gets crisp and the fat melts all over the bird. Yummy!” he laughed. Curing spans a range of meats from bacon, ham and 18 TASTE | Winter 2016/2017

pancetta to fish, poultry and the more elaborate salami, which take much more practice and precision, according to Gallegos. “For the home cook, starting with pancetta or a small piece of meat like a coppa is a good way to learn, rather than salami.” He explained that preparing salami is more technical as it involves using bacteria and molds to ferment the meat. “That fermentation is what gives salami its tanginess, but you really have to monitor your environment closely.”

SCOTT MASON Over at the Ketchum Grill, owner Scott Mason cures prosciutto and ham, and smokes a variety of fare, including salmon and trout, sausage, chicken and bacon. Like Gallegos, Mason explained that curing is done with salts, such as Kosher and others that contain small amounts of nitrate and nitrite, which help prevent spoiling. “After salting the meat you leave that on for quite some time depending on the size of the cut, so a big pork leg with a bone in it will take three or four weeks, and something smaller like a pork loin might take two days,” he said. “The advantage of curing meat is that you can create

photos: ray gadd

your own product that’s definitely yours. You can choose the best quality meat you can find, and you determine how it’s going to taste, since you control what goes into the cure. If you want to vary the spices and herbs you can do that. For example, if I want my cure to be a little sweeter I can put in white or brown sugar. Another thing we’ve been doing a lot is adding lavender to our curing salt and that gives the meat a floral flavor, which is very different from what you could get in a commercially produced product." Smoking is also used to preserve and cook meats, and infuse it with a rich flavor. Mason noted that he uses a cold-smoking process for his salmon and trout. Coldsmoking employs low temperature smoke without exposing the fish directly to heat or fire. The burning wood and smoke are located in a separate chamber away from the fish, and the smoke passes through pipes, and blows over the fish in the other chamber. “With cold-smoking you need just enough heat to create the smoke, but you never let the wood catch fire. So, you heat it up until just before it ignites,” Mason said. Because cold smoking doesn’t thoroughly cook or cure meats, brining or salting is usually done prior to the coldsmoking to ensure against spoilage during smoking or later storage. “Our cold-smoked salmon has a nice moisture to it and it’s sliceable and doesn’t crumble like a lot of smoked salmon,” Mason said. He added that his other restaurant, Enoteca, occasionally does in-house curing and brings the meats to the Ketchum Grill to be smoked.

CURING CHALLENGES AND ADVICE Both Gallegos and Mason agree that a main challenge to curing meats in Idaho is the lack of humidity. “The humidity in Idaho’s climate is very low, and you need to have a certain amount of humidity when you dry this meat, otherwise the outside of the meat gets leathery and crusty and the moisture on the inside can’t get out," Gallegos said, explaining that the moisture is where bacteria thrives. He said that a humidifier in his drying chamber does the trick. Said Mason, “I tend to dry everything in the refrigerator where there is more humidity and it dries at a slower rate so the flavors are better developed, but even a cellar would work if it was 45-50 degrees in the winter. You hang it in there for several days until it dries out a bit and the flavor concentrates.” Their advice to people who want to start curing or smoking meat at home is to research online or invest in a good book, such as “Charcuterie: The Craft of Salting, Smoking, and Curing” by Michael Ruhlman and Brian Polcyn. “I learned to cure through reading, research and trial and error,” said Gallegos, who on occasion butchers and cures whole pigs at home for his personal use. “Pancetta is a pretty easy place to start. There’s no smoking involved and the only equipment needed is two, one-gallon Ziploc bags and a refrigerator. You cure it for a week in the fridge, put more pepper on it, put it back in the fridge uncovered for a few days, and you have pancetta. Boom!” Opposite page: Gallegos' pheasant wrapped with bacon, frisee salad and gnocchi. This page: Mason's brussels sprouts with house cured pancetta (top) and cured meats plate with proscuitto, coppa and salami (bottom). sunvalleymag.com/dining | TASTE 19

R EC I P E • TASTE

PANCETTA CURE

Enough for half of a pork belly, about 4 to 5 pounds ingredients 100 g. kosher salt 100 g. brown sugar 2 teaspoons pink curing salt 30 g. garlic, coarsely chopped ¼ cup crushed black peppercorns ¼ cup crushed juniper berries 20 bay leaves crumbled 1 whole nutmeg berry grated on microplane 30 grams fresh thyme, one large bunch, chopped stems and all

preparation Mix all above ingredients together in medium size mixing bowl. Cut belly in two equal pieces. Place each piece in a one-gallon Ziploc bag, rubbing cure evenly on both sides of belly. Seal. Place on cookie sheet in refrigerator for 10 days, flipping them over after four days, until belly has given up quite a bit of liquid and is firm. After belly is cured, rinse off cure and rub each belly piece with 2 tablespoons of crushed black peppercorns. Place uncovered on sheet pan and place back in refrigerator, flipping over every day, for four days. • Recipe courtesy of Derek Gallegos

spice photo : ray gadd

Clockwise from top left: pork belly with herbs; curing spices; pancetta

20 TASTE | Winter 2016/2017

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sunvalleymag.com/dining | TASTE 21

A R T I SI N AL CH EESES â&#x20AC;¢ TAS TE

photo this page and opposite page of chef kastner : ray gadd

BLESSED are the CHEESE MAKERS!

22 TASTE | Winter 2016/2017

Idaho’s artisan cheeses play a big role in local menus BY Patti Murphy

rom pecorino and cambozola to halloumi and chèvre, artisanal and farmstead cheeses are an indulgent treat when dining out in the Wood River Valley. A growing number of restaurants have traded in mass produced cheese for the unique flavors of locally farmed small batch cheeses, slicing, melting and grating them onto salads, pasta, pizza, and simple, elegant cheeseboards. Both artisanal and farmstead cheeses are those that are handcrafted in small quantities, with attention

paid to the tradition of the cheese maker’s art. The primary difference is that farmstead cheese must be made with milk from the farmer’s cows, goats or sheep and on the land where the animals are raised. Artisanal cheese may be made with milk from multiple farms. Local chefs turn to a number of independent small cheese producers throughout Idaho, such as Indie Goat Chèvre, Ballard Cheese, Lark’s Meadow, Eden Creamery, and others, for the distinctive cheeses that help make their dishes unique.

From Salads to Soufflés Chris Kastner, owner and chef of CK’s Real Food in Hailey makes a roasted beet salad tossed in champagne vinaigrette with mixed greens. “We put chèvre, or goat cheese, on top and then set it in a hot oven just until the cheese starts melting and oozing into the beets,” said Kastner. CK’s also serves a cheese plate that features two unique kinds of cheese, along with a poached pear, candied nuts, honey, and bread. He said his cheese plate goes equally

Clockwise from left: Chef Kastner prepares a cheese plate at CK's; artisan soft cheese with herb crust; portabello mushroom stuffed with goat cheese and honey. sunvalleymag.com/dining | TASTE 23

D EP T • TASTE well as an appetizer, with wine, or as dessert after dinner. “It’s really all about the cheese more than anything else,” Kastner said. “On cheese plates, you need to keep the number of cheeses to a minimum. I’ve read over the years that any more than three types of cheeses on a plate is overkill, and you just get confused. I generally choose two, such as a goat cheese and a double cream. “I love goat cheeses that aren’t super goaty,” he said, noting that he gets his cheese from Indie Goat Chèvre in Kimberly, Idaho. “Some can be super strong like you’re sitting down next to a goat. I’m not into that,” he laughed. Sheep and cow cheese from Lark’s Meadow Farm in Rexburg and Rogue Creamery in Central Point Oregon is also prominent in Kastner’s recipes. “Generally I like sheep cheese with pasta and a lot of time they are good in arugula and spinach salads,” he said, “Cow’s milk blue cheese shows up with meat, like in a compound butter or as an accompaniment in potatoes. Sometimes we’ll do a blue cheese potato soufflé with steak. “We use only the best cheeses we can find. It creates a way better dish than just run of the mill cheeses,” he noted. “That’s what we’re all about. Our flavors are the way they are because of the ingredients we use. You’re not going to get the intensity and great balance of flavors that you find in our dishes unless we use fresh, great stuff, including cheese.”

Freshness Counts

Top: roast vegetable and goat cheese salad; center: fig and goat cheese toast with rosemary and honey; melting sliced grilled goat cheese served with liquid honey, raspberries and green salad. Opposite page: assorted cheese plate. 24 TASTE | Winter 2016/2017

Derek Gallegos, head chef at Gretchen’s in the Sun Valley Lodge, described his use of goat cheese in his Tuscan kale and quinoa salad. “We whip the chèvre in a 60-40 blend with crème fraiche and then pipe it onto the plate with a pastry bag. The fall version of the salad includes dried figs, pumpkin seeds, and roasted golden beets wit an apricot vinaigrette. The summer version includes fresh sweet corn, pecans, and peaches in place of pumpkin seeds,

beets, and figs.” Other recipes include a feta-topped spinach salad, which includes pistachios, fresh strawberry, dried blueberries, sprouted ancient grains, pickled red onions and a balsamico bianco. “The advantage of serving these cheeses is that they taste so much fresher, and you are supporting the local community—plus you know what you’re getting,” he said. Gallegos also gets his goat cheese from Indie Goat. “Their chèvre is sweet and creamy, and not goaty,” he said. “This is a really mild goat cheese and is very good.”

A Wine Complement “We sell quite a bit of cheese boards, and it’s something that does well with wine tasting,” said Dave Schenck, head chef at Enoteca in Ketchum. “Cheese boards are a good way to be open minded and try new tastes. We serve an ounce or an ounce and a half of various cheeses with candied walnut and some grapes or other seasonal food,” he said. “You don’t always know what you’re going to get on the cheese board. We try to include hard and semisoft cheeses, mixed up between cow, goat and sheep cheese, and it gives customers a chance to try different things without having to buy a lot of cheese.” Schenck noted that he uses a lemon dill chèvre and a sundried tomato chèvre from Indie Goat in various pasta dishes. Offering a chef tip, Schenck said, “I think if you let a cheese warm up it changes the flavor dramatically. I sometimes try to leave small pieces out to warm up to enhance the flavor. You definitely notice the difference. Like wine, if you open it up and let it sit,” he said.

Farmstead Operations Cheese maker Eric Ettesvold explained that a farmstead operation like Indie Goat Chèvre is where everything is done under one roof. “We grow the feed for the animals, we get the milk from our animals, pasteurize the cheese, and make the cheese all on the same property,” he said. “The advantage is that we have better control by doing it all under one roof. We know what the goats are eating, how they’re treated, the cleanliness of the operation from start to finish, the nature of the milk. It just gives us more solid control.” Indie Goat Chèvre has been in business for just seven months but already has developed an impressive list of restaurants it supplies in the Wood River Valley. These include CK’s and the Power House in Hailey; the Tavern, Ketchum Grill, Enoteca and Rasberrys in Ketchum; the Sun Valley Lodge, plus numerous out of state locations. Ettesvold also said that the cheese would soon be carried in Atkinsons’ Markets. In addition to the lemon dill and sun-dried tomato cheeses mentioned by Schenck, other unique Indie Goat flavors include cranberry, pecan with orange zest, garlic chive, and Ettesvold’s favorite, rosemary black pepper. He noted that hard cheeses such as manchego, Gouda and Parmesan would soon be added to their list. “Some of our cheeses will age six months to a year, but we also make fresh chèvre that we can pasteurize and have into our customer’s hands in 48 hours,” he said. “We don’t make large batches that just sit. We want to make it and get it to our clients to enjoy.” Judging from the local restaurants, they’ve definitely succeeded at that.

sunvalleymag.com/dining | TASTE 25

D EP T â&#x20AC;¢ TASTE

Toast to Potato Vodka

26 TASTE | Winter 2016/2017

The more sophisticated side of Idaho’s top crop BY Kate Hull

hroughout the Snake River Plains of Idaho, more than 320,000 acres of potatoes are grown each year to become French fries, tater tots, or a variety of other well-loved food staples. However, some lucky potatoes will find a different calling: being poured into a White Russian, muddled into a mojito, or topped with a splash of cranberry juice. Potato vodka is quickly claiming a celebrated place in the alcohol industry, and the best-of-the-best varieties are produced in the crop’s native state: Idaho. Vodka is made from fermenting a raw material like corn, wheat, or potatoes. The fermenting process allows added yeast to consume the sugars and create alcohol. Then, the liquid is distilled to increase the alcohol content and eventually becomes vodka when it reaches a certain proof—the percentage of alcohol to water. A typical bottle of vodka is no more than 110 proof and no less than 80 proof, or 40 percent alcohol content, as defined by the Bureau of Alcohol, Tobacco and Firearms. The most distinguishable difference between distilling potato vodka versus grain vodka is the raw material: a vegetable versus a grain. The end result alters the texture and taste of the alcohol. So, why potatoes? The bureau defines vodka as a “neutral spirit, without distinctive character, aroma, or taste,” but aficionados would fervently disagree, claiming noticeable differences in flavor and mouth feel, depending on the brand and materials used. Just like a fine wine or a barrel-aged whiskey, vodka connoisseurs look for certain flavor profiles. Potato vodka is known for having a richer, creamier flavor thanks to the robust sugary vegetable, while grain vodka might taste a bit fruitier or cleaner with a bigger burn down the gullet. In Eastern Idaho’s Driggs, Grand Teton Distillery is creating coveted starchy beverages that have earned top honors from the Beverage Testing Institute. As a post-retirement business venture, founders Lee and Bill Becket bought land in the bustling ski town in 2007 with the hope of opening a hotel. But when the market sank, they changed directions to potato vodka, since Driggs is adjacent to endless farmland known for its potatoes. By 2012, Grand Teton Potato Vodka was ready to sell. “It is earthy, buttery, and smooth,” said Andrew Boczar, the youngest son of the family-owned distillery and the head of marketing. “A lot of what makes it so great is the water we have in Teton Valley. It is very alkaline and has tons of magnesium and potassium. Water is 60 percent of your product and adds to the final flavor profile.” Starting with potato flakes—the majority of a potato is liquid—sugar and water are added to create a soupy mash that is heated up to break apart the starches from the potato. After, the mash is placed in a fermenter with yeast and is fermented for a week. At that point, the alcohol content is about 10 to 12 percent, Boczar explained. “We have a potato beer at this point, but we aren’t making beer.” The liquid is then placed in a pot still and distilled. After the distilling process, the brew reaches about 50 percent alcohol content. sunvalleymag.com/dining | TASTE 27

“What comes off the pot still is not even the vodka,” Boczar said. “If we were just doing a whiskey, we would be fine.” But vodka is even stronger than whiskey. Finally, after a final distilling to pull out more alcohol, the liquid becomes vodka at 190 proof. It is then cut with local water to become the finished product. Nearby in the small farming town of Rigby, Distilled Resources, Inc., or DRinc, is a farmto-bottle distillery bottling celebrated brands like Blue Ice, Teton Glacier, and 44 North. As the largest beverage alcohol distiller west of the Mississippi and the largest potato alcohol producer in North America, owner Gray Ottley and his team know their potatoes and their vodkas. Companies create their unique recipe and bring them to DRinc, which then produces the end product. In 1988, DRinc was built to produce alcohol for fuel under the Carter Administration’s Energy Act supporting alternative fuels. In 1992, the plant was converted into a beverage producer. Potato is now the biggest raw material alcohol produced at the plant. “The distillation equipment and technology, the Idaho russet potato, and the talent that it takes to operate the system: all three of these things combined make what we simply call a sweet and smooth potato alcohol,” said Ottley. Ottley explained that one of the most notable qualities of the distillery is its distinguished label as farm-to-bottle, meaning everything happens within a 300-foot radius of the plant, including sourcing water from the Snake River Aquifer below, that holds more water than any of the Great Lakes. In just seven days, what once was an Idaho potato is now a happy-hour favorite. “We use 9.2 pounds of whole russet potatoes for every 750 milliliter bottle that is produced,” he said. “In 2015, we used about 10 million pounds of whole Idaho russet potatoes and 100 percent of those potatoes came from Idaho.” This distinction allows DRinc to be licensed to use “Idaho Potato” by the Idaho Potato Commission. 44 North, named after the distillery’s geographic lattitude, is one of the top selling brands out of DRinc. Owner and founder Ken Wyatt set out to create an alcohol that celebrated the flavors of the region. “The thing that stood out to us was the idea of Idaho as a region because of the varied agricultural industry, with everything from potatoes and grains to different fruits like huckleberries,” he said. Wyatt also owns Teton Glacier vodka. 44 North’s claim to vodka fame is its Mountain Huckleberry flavor that is the perfect addition to lemonade or sipped straight. Additional vodkas like Rainier Cherry, Sunnyslope Nectarine, and pure Idaho Potato Vodka all applaud a part of Idaho’s rich landscape. But, it starts with potatoes.

28 TASTE | Winter 2016/2017

photos: courtesy grand teton distillery

P O TATO VO D K A • TA S TE

THE HAILEY INGREDIENTS ~ 2 ounces 44º North Mountain Huckleberry Vodka ~ Half a lime - cut into thirds ~ Half an apple - cut into fourths ~ 3/4 ounce gluten-free maple syrup ~ 1/2 teaspoon of ground cinnamon ~ Sparkling apple cider

INSTRUCTIONS Muddle “lightly” all ingredients in shaker, add ice and shake hard for 10 seconds. Pour into Mason jar and top with sparkling apple cider. Garnish with fruit. * Recipe and photo: courtesy 44º North Vodka

VANDAL MULE INGREDIENTS ~ 2 oz 44° North Idaho Potato Vodka ~ 1 oz Lime Juice ~ 2 oz Gluten Free Ginger Beer

INSTRUCTIONS Combine all ingredients together, strain into a copper mug or old fashioned glass over rocks. Garnish with mint. * Recipe and photo: courtesy 44º North Vodka sunvalleymag.com/dining | TASTE 29

Scoop THE

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

New on the Scene With the departure of Zaneyâ&#x20AC;&#x2122;s coffee house in Hailey comes the new Black Owl Coffee on River Street. Black Owl sources beans from local roasting master Jens Peterson. In addition to great coffee, the java house has baked goods and delicious breakfast items. With a full commercial kitchen on site, the owners hope to expand their food offerings in the future.

Change Is Good Hannah McNees (owner of Jersey Girl) and Ned Williamson are new owners of the Muleshoe Tavern in Hailey. They will be changing the menu and eventually remodeling the dining room. The Haven (catering and food truck) has moved into a building on Warm Springs Road and Seventh Avenue. The Haven offers an event space that can be rented out for cocktail parties or other festivities. Wise Guy Pizza has finished work on a new building in Hailey. The new South Valley restaurant offers a full complement of gourmet pizzas, as well as outdoor dining. China Panda, a longtime Ketchum lunch and dinner spot in Ketchum has a new look with a recent remodeling. And this comes on the heels of the restaurant reworking its extensive menu. Hailey Coffee Co. is under new ownership. The Main Street coffee shop is now owned by the folks that own KBâ&#x20AC;&#x2122;s (with restaurants in Ketchum, Hailey, McCall, and Twin Falls).

30 TASTE | Winter 2016/2017

menuguide

photo : ray gadd

TASTE

BAKERIES & CAFÉS • ASIAN • MEDITERRANEAN • MEXICAN STEAK & SEAFOOD • PUBS & GRILLS sunvalleymag.com/dining | TASTE 31

Bakeries & Cafes

M E NU G UI D E

BIGWOOD BREAD Downtown Cafe: 380 N. East Avenue, Ketchum, ID (208) 928-7868 OPEN Daily 8am– 3pm

Bakery Cafe: 271 Northwood Way, Ketchum, ID (208) 726-2035 OPEN Monday–Friday, 7:30am–2:30pm

bigwoodbread.com

BREAKFAST

Breakfast Scramble | $9.49 With meat $11.49 Scrambled eggs on top of raosted pototoes with applewood smoked bacon, sauteed spinach, onions, tomatoes and cheddar cheese The Bigwood Breakfast | $9.49 With choice of meat $11.49 Add pancakes $12.99 3 eggs any style, roasted potoes, severd with BWB toast of choice. Huevos Rancheros | $11.49 2 eggs any style on top of crispy corn tortilla strips with New Mexico red chile sauce, raosted pototoes, cheddar cheese, black beans, and sliced avocado Bigwood Tartine | $10.99 2 eggs any stle on top of our Sourdough bread toasted with sliced avocado, sliced tomatoes, fresh basil and cracked pepper traditionally served open faced. Served with potatoes Buttermilk Pancakes | $8.99 With blueberries $10.99 3 buttermilk and creme fraiche cakes with whipped butter and maple syrup Belgian Waffle | $9.99 Our special recipe waffle served with whipped butter and fresh berries. Sawtooth Omelet | $11.99 3 eggs with ham, sauted green bell peppers and onions, tomatoes and cheddar cheese Veggie Omelet | $11.99 3 eggs with spinach, mushrooms, tomatoes, onions and swiss cheese Galena Bowl | $10.99 2 eggs any style atop roasted potoes, satueed with Brussels sprouts, kale, onion, red pepper mix, and farro. Add bacon | $2.00 Baldy Power Bowl | $10.49 2 eggs and style atop Tuscan kale, quinoa, fresh mozzarella, fire roasted corn, green onion,and roasted red peppers, drizzled with basil pesto. Breakfast Burrito | $8.99 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 | $7.99 BWB Bagel, toasted with eggs, tomatoes, Swiss cheese and jalapeño cream cheese Killer Tomato | $7.49 Add bacon | $2.00 Cream cheese, tomatoes and fresh basil topped with cracked pepper on BWB bagel Quiche of the Day | $5.99 Served on mixed greens BWB Bagel of choice served with butter | $2.29 with Cream Cheese | $3.29 with Lox and Cream Cheese | $12.99 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

SALADS

SANDWICHES

OUR FRESH ORGANIC BIGWOOD BREAD CHOICES: Sourdough, Honey Wheat, Vitagrain, Mountain Rye Bagel + .80¢ | Croissant + $1.00 | Hoagie Roll + .80¢ Roast Turkey | $ 10.99 / $ 8.49 Oven-gold roast turkey with Swiss cheese, lettuce, tomato, BWB cranberry chutney, mayo & Dijon Bigwood BLT | $ 10.99 / $ 8.49 Applewood smoked bacon, lettuce, tomato and mayonnaise Bigwood Club | $12.49 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 | $12.49 Genoa salami, mortadella and coppacola, provolone cheese, lettuce, tomato, marinated pickled peppers, white onion, mayonnaise and marinated pickled pepper oil The Spicy Pig | $12.99 Tavern ham, bacon, cheddar cheese, avocado, lettuce, tomato, jalapeños and cream cheese served on a BWB Hoagie roll Chicken Salad | $ 10.49 / $ 7.9 9 BWB’s own chicken salad, lettuce, tomato and mayonnaise Tuna and Swiss | $ 10.4 9 / $ 7.99 BWB’s special recipe tuna salad, Swiss cheese, lettuce, tomato, mayonnaise and Dijon Egg Salad | $ 9.49 / $ 7.49 BWB’s house made egg salad, with lettuce, tomato, kalamata olive cream cheese and Dijon Kale and Quinoa Wrap | $ 10.49 Kale, quinoa, avocado, hummus, carrots and edamame in a flour tortilla with BWB Herb vinaigrette

HOT SANDWICHES

Homemade Bigwood Meatloaf | $ 11.49 / $ 9.49 Our own BWB bacon and brown sugar meatloaf, BWB tomato chutney, lettuce, tomato and mayo Pulled BBQ Chicken Sandwich | $ 11.49 Pulled chicken breast with BWB tangy BBQ sauce, topped with provolone cheese, mayonnaise and BWB housemade coleslaw, on BWB Organic Challah Bun Bigwood Reuben | $ 10.99 / $ 8.49 Thinly sliced pastrami, Swiss cheese, sauerkraut and BWB Creamy Russian Dressing Bigwood Meatball Sandwich | $11.99 Hand-formed Double R Ranch ground beef meatballs inside BWB crispy hoagie roll topped with homemade res sauce and fresh parmesan cheese Tomato, Basil and Mozzarella Panini on Focaccia | $ 10.99 Tomatoes, basil and fresh mozzarella with pesto and vinegar reduction served on BWB Organic Focaccia. Add grilled chicken | $ 3.50 Ham and Gruyère Panini | $ 10.99 / $ 8.49 Tavern ham, gruyère cheese, mayonnaise, Dijon mustard and BWB mornay sauce Grilled Chicken Panini | $ 10.99 Grilled chicken, Swiss cheese, lettuce, tomato, red onion, and mayonnaise Fire Roasted Grilled Chicken Quesadilla | $ 10.99 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 | $ 7.99 Gruyère and cheddar cheese grilled until golden on BWB Organic Bread Cup of Soup & Half Sandwich | $11.99

BIGWOOD BREAD’S OWN DRESSINGS: Herb vinaigrette, Cilantro Lime, Miso Sesame, Chipotle Strawberry vinaigrette, Apricot vinaigrette, or Ranch Spicy Thai Noodle Salad| $12.99 Linguine noodles with marinated chicken, Napa cabbage, red cabbage, red peppers, cilantro, peanuts and sesame seeds tossed with our BWB spicy Thai dressing and topped with crispy wontons Cilantro Lime Salad | $13.49 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 | $11.499 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 Chicken Salad | $13.49 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 | $13.49 Romaine and red leaf lettuce, chopped grilled chicken, diced tomatoes, egg, bacon and blue cheese crumbles with your choice of BWB dressing

SOUP

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

JAVA COFFEE & CAFE 191 4th Street W., Ketchum, ID (208) 726-2882 111 N. 1st Avenue, Hailey, ID (208) 788-2297 javabowlofsoul.com

Frankie’s Homemade Oatmeal 5.95

Todd’s Competitive Edge 7.25

Steamed Milk Poured over Hearty Oats, Topped with Cinnamon, Brown Sugar and Bananas.

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

The Usual 5.25

Just like Mom used to make.

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

Avocado Toast 5.95

Sliced Avocado, Sea Salt, Cracked Pepper.

Annie’s Homemade Granola 5.5

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

Bakeries & Cafes

MEN U G UI D E

Cinnamon Toast 3.95

Bagel & Cream Cheese 3.25 Plain Toast or Bagel 2.75

Butter or Raspberry Preserves.

Cap’n Crunch 3.95

with seasonal Crunch Berries.

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

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

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

Huevos Rancheros 8.5

Roasted Turkey, Lettuce, Tomato, Sprouts, Swiss, Mayo, Dijon.

Turkey 9.25

Steam Scramble, Black Beans, Jack, Cheddar, Cilantro, House Salsa, Sour Cream, Flour Tortillas.

Albacore Tuna 9.25

Eggs & Toast 7.25

Veggie 9.25

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

Our Famous Tuna, Lettuce, Tomato. 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

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

Skinny Mini 7.5

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

Smoked Ham, Tomato, Onion, Jack. Jack & Cheddar Cheese, Fresh Tomato.

The Ultimate Quesadilla 7.95

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

Quesadilla 6.95

sunvalleymag.com/dining | TASTE 33

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 gladly substituted for an additional charge.

PERRY’S BREAKFAST

11.50

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

7.50

Cage free eggs with your choice of hashbrowns or homestyle reds and toast. (marbled rye, natural grain, sourdough or pumpernickel). Add $1.00 for Perry’s potatoes or veggie hash.

SPUDS

Shredded Hashbrowns Homestyle Red Potatoes Veggie Hash Perry’s Potatoes

2.75 2.75 3.75 3.75

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, 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.

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

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

(any style) Cage free eggs are certified locally grown. Taste the difference! 1 Egg - 2.25 2 Egg - 3.75 3 Egg - 4.25

BREAKFAST SANDWICH

(Your choice…starts at 5.50)

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 - 4.00 Medium - 5.50 Large - 7.00 With warm apples and cinnamon. Small - 4.75 Medium - 6.25 Large - 7.75

BAKERY FEATURES

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 or Veggie Hash With Hashbrowns BENEDICTS A La Carte or Red Potatoes 8.75 11.50 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. 34 TASTE | Winter 2016/2017

8.00

11.75

8.00

11.75

8.00

11.75

8.00

11.75

8.00

11.75

“GRAB & GO” EXCURSION BREAKFAST

BREAKFAST WRAPS

6.75

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. 9.50 These wraps stay hot and are perfect when you are out exploring! Just as good as our omelettes, specialty scrambles are made with 2 cage free eggs and the finest ingredients available and cooked to your specifications.

BISCUITS & GRAVY

Baking powder biscuits and creamy sausage gravy. Half - 3.25 Full - 5.50

With Hashbrowns or Red Potatoes A La Carte & Toast 8.00 11.75 7.00 10.75

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

With Hashbrowns or Red Potatoes A La Carte & Toast 6.00 9.75 6.25 10.00 6.25 10.00 6.50 10.25

Griddled Favorites FRENCH TOAST

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 - 6.50 Short Stack (2) - 5.25 Blueberry pancakes served with butter and syrup. Stack of 3 - 7.25 Short Stack (2) - 6.50 Cowboy Tom’s gluten free buckwheat pancakes. Stack of 3 - 7.25 Short Stack (2) - 6.50

GRIDDLE SPECIAL

11.25

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.

6.50 8.75 8.75 9.25

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

Perry’s Artisan Sandwiches and Sides

We feel that the very best sandwiches come from simple beginnings. All of our breads and bakery items are baked early each morning on the premises from the finest ingredients. While baking our breads and pastries, we also hand-create all of our salads & dressings from recipes that we’ve collected from family and friends. Sandwiches are served on your choice of homemade bread: marbled rye, pumpernickel, natural grain or sourdough bread, baguette, croissant or bagel (as available). Sandwiches may also be made into a wrap. Gluten free tortillas and bread also available. ZERO TRANS FAT KITCHEN Because we care about your heart health, Perry’s prepares all of our grilled & fried food using Zero Trans Fat methods

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

Fresh Fruit Potato Salad Pasta Salads Special Salads

HOUSEMADE SIDE SALADS Small Medium 4.00 5.50 3.00 4.00 4.00 5.50 4.25 5.75

Large 7.00 5.00 7.00 7.50

SIGNATURE SALADS

6.25

CLASSIC CAESAR

6.25

CHILI AND LIME QUINOA SALAD

9.50

Includes a blend of lettuce greens, red cabbage, tomato, carrot, cucumber, sprouts, and croutons. Served with our own hand-blended dressing on the side: Vinaigrette, Thousand Island, Bleu Cheese, Low-Cal Ranch, Caesar, or Fat Free Honey Mustard. Upgrade to our Superfood blend .75 extra Romaine lettuce topped with Parmesan, fresh baked croutons, and our house Caesar dressing.

Half 7.00 7.00 7.00 7.00

Wrap 7.25 7.25 7.25 7.25

Whole 14.00 14.00 14.00 14.00

.25 .50 .50

.50 1.00 1.00

VEGGIE

7.00

7.25

14.00

EGG SALAD

6.00

6.25

12.00

Half - 7.00 Wrap - 7.25 Whole - 14.00 Sliced pan roasted turkey grilled with Swiss and accented by our house-made whole cranberry sauce.

ALBACORE

7.00

7.25

11.50

GRILLED CHICKEN BREAST

8.00

E.S.A.B.

6.75

7.00

13.50

GRILLED SALMON FILET

9.25

HAWAIIAN

7.00

7.25

14.00

PERRY’S BURGER

8.00

7.75

PATTY MELT

9.00

GRILLED PORTABELLO QUINOA BURGER

8.25

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

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

Swiss and cheddar cheese with avocado, tomato, cucumber, lettuce, sprouts, mayo and Dijon mustard. 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. Our own chicken salad prepared with all natural Red Bird chicken breast, pineapple, walnuts, celery, and creamy mayo. Great on our freshly-made pumpernickel with lettuce.

CANTONESE TURKEY CROISSANT

Turkey breast on a fresh baked croissant with apple slices, raisins, alfalfa sprouts and curry dressing.

HOT SANDWICHES Half Wrap PASTRAMI SPECIAL 7.25 7.50

Whole 14.50

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

TBP SPECIAL

7.50

7.75

15.00

BACON BLACK FOREST

7.00

7.25

14.00

HOT HAWAIIAN

7.25

7.50

14.50

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

Small 4.00

Medium 5.50

Large 7.00

We feature a variety of four to eight fresh soups each day that are available while supplies last. Slections change often and include a vegetarian soup.

A fusion of fresh ingredients that change daily.

From the Grill Half - 7.00 Wrap - 7.25 Whole - 14.00 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

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. 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.

Fresh premium Angus 1/3 lb. all-beef patty served on a freshly-baked sourdough or natural grain bun. Add cheddar bacon 9.00. Add grilled mushrooms and onions with melted swiss 9.00. Our premium Angus 1/3 lb. all-beef burger topped with caramelized onions and artisan 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 - 7.25 Wrap - 7.50 Whole - 14.50 Tender prime rib sliced thin and grilled with red onions and melted provolone on a freshly baked sourdough baguette. . TUNA MELT Half - 7.25 Wrap - 7.50 Whole - 14.50 Our gourmet albacore tuna salad with melted cheddar grilled on freshly-baked pumpernickel. PHILLY Half - 7.25 Wrap - 7.50 Whole - 14.50 Thin sliced prime rib with grilled onions & bell peppers, topped with melted provolone on our fresh baked sourdough. REUBEN Half - 7.25 Wrap - 7.50 Whole - 14.50 Grilled corned beef topped with sauerkraut and melted Swiss on our fresh baked marbled rye with thousand island dressing. TURKEY REUBEN Half - 7.25 Wrap - 7.50 Whole - 14.50 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 35

Bakeries & Cafes

MEN U G UI D E

Bakeries & Cafes

M E NU G UI D E

RASBERRYS

RASBERRYS dine in. take away. catering

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

SANDWICHES

Rasberry's Quiche 14 vegetarian quiche |green salad |dressing bacon 2 turkey 3

Turkey Pot Pie 16 turkey|herbs &veggies|pastry crust|green salad|dressing

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

GF=Gluten Free Split Plate Charge $2. All to-go containers are eco-friendly; a to-go fee will be added to your order. Please note some items may change due to seasonality and market conditions. Not all ingredients are listed; please advise to any special dietary requirements you may have. 36 TASTE | Winter 2016/2017

MEN U G UI D E Asian

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

C h e f ’s S p e c i a l R o l l s

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

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

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

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

S ou p

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

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

Salad

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

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.

C h e f ’s S p e c i a l s 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.

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 37

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 Kale Salad

Plate 10

smoked trout, parma cheese, almonds, grapefruit

butter leaf, bacon, blue cheese with mustard vinaigrette

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

seasonal soup

wild mushrooms, grilled halloumi, and hazelnut dressing

Fresh corn cakes

poached shrimp, goat cheese aioli

Crisp Onions Harissa Aioli

slow cooked Beef Short ribs

lebanese style vegetable slaw and risotto

pork ragu

pappardelle & lemon ricotta

tunis spiced chicken 7/9

Idaho farro & Spinach

bacon, tillamook white cheddar, harissa aioli & ciabatta bun

Tavern Salad Shepherd’s Salad

Tavern Lamb burger

hummus, cucumber & yogurt

greek Braised Chicken Legs with risotto, lemon & olive one leg/thigh two leg/thigh

15 19

Fresh bucatini

fall squash, mushrooms, fresh ricotta

“Triad” of dips w/Warm Pita

roasted eggplant, mint pesto ricotta, housemade hummus

fresh Linguine

duck confit, garlic, butter, shitake & fresh sage

Idaho Trout

pickled onion, arugula, grilled mushrooms, vinaigrette

basque mountain stew

side roasted cauliflower

root vegetables, lamb, beef, risotto

double r new york steak

roasted pepper & goat cheese polenta, chimichurri

and salsa verde

parmesan russet fries

sweet

with truffle aioli

braised fall greens

with currants & pinenuts

turkish coffee mud pie

tempura shishito peppers

grilled moroccan eggplant

vanilla ice cream & brandy cherries

brussels sprouts with aleppo pepper

affogato

with balsamic reduction

olive oil cake

*20% gratuity may be added to parties of 7 or more *Our chefs will take the extra time to substitute sides for $3. 38 TASTE | Winter 2016/2017

8 8

k&k espresso & cardamom ice cream

lemon budino *Eating raw & undercooked foods may taste great, but idaho health departments want you to know that it could be a source of food borne illness.

salted caramel, mascarpone whip

with huckleberry compote

chocolate tahini brownie

with vanilla ice cream & sesame brittle

ice cream scoop one scoop two scoops

4 8

diVine 111 1st Avenue North Hailey, ID (208) 788-4422 divinehailey.com

Starters:

Salads:

Warm Baguette w/ olive oil & balsamic

4.00

Salami Chips w/ dijon dipping sauce

6.00

Garlic Plate

11.75

w/ roasted red pepper hummus, olives & shaved parmesan Smoked Idaho Trout Plate

Bruschetta

12.00

Romaine w/ homemade croutons caesar dressing, and shaved parmesan 7.75

15.00 9.75 6.50

7.75

Pear & Cambozola

8.25

Grilled Eggplant

8.25 5.50

Add smoked trout

6.50

add chicken-apple sausage and apple/7.00

Homemade Soup of the Day:

Gluten free bread available / add 5.00

cup / 5.25

Gourmet Pizza: 14.50

14.50

Ham

15.50

Turkey

whole

9.75

14.00

9.75

14.00

9.75

14.00

9.75

14.00

9.75

14.00

9.75

14.00

Ham, fontina, apple, chutney, & dijon

Bacon, pear, & gruyere

Turkey, bacon, fontina, & tomato

Chicken-apple sausage, tomato, pesto & gruyere 15.50

Chicken Grilled Chicken, fontina, tomato, & dijon

Chicken, BBQ sauce, red onion, chopped tomato, cilantro

Caprese

& mozzarella 15.50

Fresh mozzarella, tomato & pesto Italian

Marinated artichoke hearts, tapenade, tomato & gruyere 15.50

Grilled eggplant, roasted red peppers, artichoke hearts & gruyere Smoked Idaho Trout, red onion, capers, brie, & gruyere

half

Cheese & Tomato

Bacon, lettuce, tomato, gruyere topped w/ caesar salad

Trout

Panini: Cheese

14.50

Eggplant

cup & half salad / 13.00

(served w/ mixed greens & kettle potato chip)

BLT

Artichoke

bowl / 7.50

cup & half panini / 14.50

Chopped salami, tomato sauce, & mozzarella

BBQ Chicken

14.25

Mixed greens w/ tomato, goat cheese, tapenade, & pesto Add grilled chicken

Sausage

14.25

Mixed greens w/ toasted walnuts tossed in balsamic vinaigrette

Half / 25.00 Whole / 29.00

B&P

13.75

Mozzarella, salami, garbonzos & tomato in dijon vinaigrette

Cheese Fondue:

Salami

13.75

Mixed greens in balsamic w/ fresh mozzarella, tomato & pesto Chopped

mozzarella, tomato, & pesto with a balsamic reduction drizzle Daily Small Bites

whole

7.00

Caprese

14.75

w/ cream cheese, red onion & capers Mussels sauteed in butter, white wine, & cream w/ shallots

half

Caesar

15.50

Ham, salami, roasted red pepper, caramelized onion & fontina Eggplant

9.75

14.00

Grilled eggplant, roasted red pepper, caramelized onion, goat cheese, tapenade, & pesto Gluten free bread available / add 4.00 whole

add 2.00 half

All dishes are made to order. Substitutions, no problem.

20% Gratuity may be added to parties of 6 or more.

sunvalleymag.com/dining | TASTE 39

Mediterranean

MEN U G UI D E

Mediterranean

M E NU G UI D E

WISEGUY PIZZA PIE HAILEY - 411 North Main Street • 208.788.8688 KETCHUM - Sun Valley Road • 208.726.0737 Open 7 Days a Week • Locally Owned & Operated

Hailey • Ketchum

HA BAKE LF D PIE Take S and G o! Bake it Later !

wiseguypizzapie.com

Appetizers & Salads House Salad

Romaine topped with tomatoes, red onions, cucumbers, croutons and Feta cheese. Served with Bleu cheese, Ranch, Balsamic or Raspberry Vinaigrette on the side. Regular 5.75 / Family 10.25

Caesar Salad

Romaine lettuce tossed with Parmesan, croutons and Caesar dressing. Regular 5.75 / Family 10.25 With grilled chicken breast. Regular 8 / Family 13.50

10” GLUTEN FREE PIZZA 12.50

Real Fancy Pies

14” 18.00 / 18” 24.50 Fun Guy

Loads of mushrooms sautéed in olive oil & garlic, caramelized onions grated Parmesan and Feta cheese.

Wise Guy

Pepperoni, sausage, mushrooms, olives and red onions.

Dirty Bird

Grilled chicken, red onions, roma tomatoes, garlic and Feta cheese.

Spinach Salad

Fresh spinach topped with toasted almonds, Feta cheese and red onions tossed in a Raspberry Vinaigrette. 7.50

Margarita Guy

Buffalo Wings

White Trash Guy

Hot and spicy chicken wings served with Ranch or Bleu cheese dressing. 1/2 doz. 4.50 •1 doz. 9 • 2 doz. 17

Greek Salad

Roma tomatoes, whole-milk Mozzarella, fresh basil with olive oil and garlic. Ranch dressing, bacon, kettle potato chips, scallions, parmesan and mozzarella

Vegetablarian

Roma tomatoes, mushrooms, olives, red onions, green peppers and garlic.

Romaine lettuce with ham, salami, pepperoncini, Kalamata olives, artichoke hearts, tomatoes, Feta cheese and croutons tossed in Balsamic Vinaigrette. 8.50

Cheese Sticks

Our fresh pizza dough seasoned with garlic and olive oil, then coated with whole-milk Mozzarella and served with marinara. 6.50

BBQ Bird

BBQ chicken, scallions, caramelized onions with Gouda.

Fat Guy

Salami, pepperoni, sausage, ham and bacon.

Garlic Knots

Greek Anti-pizza

Traditional NY style garlic knots made fresh-to-order. Sm 3 / Lg 5

Salami, ham, roma tomatoes, artichoke hearts, Kalamata olives, pepperoncinis, Feta, garlic, grated Parmesan.

Sandwiches & Calzones

Sad Guy

Calzone

Traditional Italian baked pastry with Ricotta, whole-milk Mozzarella and your choice of two toppings. Served with warm marinara on the side. 10.50 Extra toppings .50 each.

Meatball Hoagie

Fontanini meatballs smothered in marinara and topped with Parmesan and Mozzarella. Served with chips. 7.95

Italian Hoagie

Ham, salami and pepperoni. Topped with Mozzarella, lettuce, tomatoes, onions, olives and Balsamic vinaigrette. Served with chips. 7.95

Slices BUILD YOUR OWN! Made fresh to order. Cheese 2.75 / Combo 3.50 / Toppings .50¢ each. Cheese or Pepperoni Slices • Combo slice a bit extra... Slice & Soda 3.95 / 4.95 Two Slices & Soda 6.25 / 7.25 Slice, Salad & Soda 8.75 / 9.75 (Sub 12 oz. PBR for soda at no cost)

Craft Beers

The finest handcrafted microbrews the Northwest has to offer. Check our board for the latest offerings.

Gorgonzola and bacon top this pie. With meatballs, red onion and light tomato sauce.

Metro Guy

Spicy Marinated chicken, arugula, thin sliced lemon, Feta, caramelized onions, garlic and olive oil sauce. Seriously. It sounds crazy, but try it!

Build Your Own

10”

Two Sizes 14” 12.50 18” 16.50 Premium Toppings 1.90 2.50 Regular Toppings 1.65 2.10 Regular Toppings Premium Toppings Mushrooms Garlic Tomatoes Fresh Basil Red Onions Jalapeños Feta Cheese Spinach Roasted Red Peppers Caramelized Onions Pepperoncinis Green Peppers Black Olives Pineapples Arugula Scallions Extra Cheese

Pepperoni Ham Chicken (Grilled, Spicy, or BBQ) Anchovies Meatballs Kalamata Olives Bleu Cheese Comm Artichokes itm to Qu ent At W Sausage isegu a y, we lity we m Bacon a daily. ke our do don’t cut c ugh orne Eac Salami with h pie is h and sauce rs, Pesto baked whole-mil and-tossed fresh k , to per fectio mozzarella topped Gouda n ,

VOTED BEST OF THE VALLEY 6 YEARS RUNNING! 40 TASTE | Winter 2016/2017

GLUTEN FREE 9.50 Toppings .75¢ each.

ovens and in o Hand . New Yor ur stone d -tosse eck k d, Sto Style, ne De Fugge c k ... dab

outit!

MEN U G UI D E Mexican

DESPO’S

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

Despo’s Favorites

Specialty Burritos

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

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

Texas Taco

Steak Tampiqueña

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

Steak Arrachera

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

Pacific Cod Burrito

Maximo Burrito

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

Pollo al Carbon Burrito

Shrimp Diabla

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

Shrimp Carbon

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

Tortilla Soup

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

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

Carnitas

Pork Carnitas

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

Chicken Carnitas

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

Beef Carnitas

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

Street Style Tacos

Add Rice and Beans 1.99

Pollo Taco

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

Pork Carnitas Taco

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

Carne Asada Taco

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

Shrimp Taco

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

Mahi Mahi Taco

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

Pacific Cod Taco

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

Carne Asada Burrito

Richard Burrito (Vegetarian)

Zucchini Burrito (Vegan)

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

Mahi Mahi Burrito

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

Shrimp Burrito

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

Chimichanga

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

Salads

Dinner Salad

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

K.M.T.

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

Quesadillas

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

Tostadas

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

Enchiladas

Gluten free sauce available on request. Please specify with red or green sauce. Add rice and beans 1.99. Add sour cream .99. Add guacamole 1.29. Onions on request. Choice of cheese, shredded chicken, or shredded beef. sunvalleymag.com/dining | TASTE 41

Steak & Seafood

M E NU G UI D E

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

BAR MENU Vegetarian Spring Rolls | 8

Garlic and sweet-chili dipping sauce

Tapas Plate | 12

Prosciutto di Parma, Genoa salami, pecorino fresca and cambozola cheese, artisanal olives, Sun Valley Mustard, perfect for sharing!

Green Bean Fries | 6

Lightly-battered, flash-fried, served with a sesame-scallion-wasabi dipping sauce

The Buffalodilla | 10

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

Seared Ahi Tuna | 12

Seared rare, served with ginger-soy-wasabi aioli

Grilled Lollipop Lamb Chops | 12

3 mini lamb chops, with house-made mint sauce

Fire Grilled Artichoke | 10

Brushed with garlic-herb infused olive oil, seared on the fire, served with smoked red pepper remoulade

Crispy Idaho Potato Skins | 8

Melted cheddar and smoky bacon crumbles

Beer Battered Halibut Fish & Chips | 12 Baked Brie With Roasted Garlic | 10

Wrapped with puff pastry, baked till golden brown and melting, served with sliced apple and crostini

Seared Ahi Salad | 16

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

Crisp Iceberg Wedge Salad | 8

Bacon crumbles, onion crisps, bleu cheese

Mixed Organic Greens Salad | 7 Classic Caesar Salad | 7 With Grilled Chicken | 11

Fresh Northwest Steamer Clams | 13

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

Idaho Lamb Shepherd's Pie | 13

Made with specially seasoned Idaho lamb, sautéed onion, carrots, peas and corn, a splash of Guinness Stout, garlic-mashed potatoes and melted cheddar

Grilled Baja Fish Tacos | 10

Mahi mahi, cilantro, crisp cabbage, red onion, warm corn tortillas, served with chips & house-made salsa

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

Barbeque Baby Back Ribs | 11

Traditional BBQ Sauce or Thai-Chili BBQ

The Club Cheeseburger | 11

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

Mushroom, Onion And Swiss Burger | 11

Half-pound ground sirloin sautéed mushrooms and onions, melted Swiss, toasted-herb focaccia

Sriracha Bacon Burger | 12

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

French Dip Deluxe | 13

Sliced prime rib, grilled onions & mushrooms, Swiss cheese, toasted hoagie, cream horseradish sauce

Tuscan Chicken Sandwich | 11

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

Roasted Mushroom Veggie Burger | 9

With fresh mozzarella, caramelized onion, smoked red pepper remoulade, toasted herb focaccia bread All sandwiches served with French fries Substitute a Caesar or House Salad | 4

SAWTOOTH CLUB SIGNATURE COCKTAILS OUTABOUNDS WINTER WARMER | 9 Patrón XO Tequila Café, Frangelico, Crème De Cocoa, Hot Coffee and Whipped Cream

THE KETCHUM KISS | 8 Bailey's Irish Cream, Rumplemintz, Kahlua, Coffee & Whipped Cream

SALTED CARAMEL HOT CHOCOLATE | 8 Hot Chocolate, Stoli Vanilla Vodka, Tuaca, Caramel and Whipped Cream

TOM'S HOT BUTTERED RUM | 8 Made From an Old School Secret Recipe With Captain Morgan's Spiced Rum

BALDY BOMBER | 8 Brandy, Peppermint Schnapps, Hot Chocolate and Whipped Cream |

42 TASTE Winter 2016/2017

BLUEBERRY TEA | 8 Grand Marnier, Amaretto and Hot Tea

IDAHO WHISKEY OLD FASHIONED | 8 Small Batch Idaho Bourbon Whiskey, Bitters, Splash of Grand Marnier, Muddled Orange, on the Rocks with a Cinnamon-Sugar Rim

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

BUFFALO MULE | 10 Buffalo Traces Kentucky Bourbon, Cock N' Bull Ginger Beer, Served in a Chilled Copper Mug

IDAHO LEMONADE | 8 44 North Idaho Huckleberry Vodka, Sprite, Lemonade, over Ice in a Mason Jar

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

Dinner Menu APPETIZERS, SMALL PLATES, SALAD, SOUP Fresh Steamer Clams broth of butter, white wine, garlic & herbs | 13 (as available) Fire-Grilled Artichoke with roasted and smoked red pepper aioli | 10 (as available) Grilled Lollipop Lamb Chops three mini lamb chips, with house-made mint sauce | 12 Seared Ahi Tuna sashimi-grade ahi, seared rare, ginger-soy-wasabi sauce | 12 Vegetarian Spring Rolls flash-fried, garlic and sweet-chili dipping sauce | 8 Caesar Salad or Mixed Organic Greens Salad Salad | 6 Homemade Tomato-Basil Bisque | 5

Crisp Iceberg Wedge Salad | 8

bowl | 6

ENTREES Mesquite Ribeye Steak northwest grown, grass-fed beef, 12 ounce cut, brushed with a port-mushroom-garlic reduction, served with baked Idaho potato | 28 Filet Mignon northwest-grown, grass-fed beef, 8 ounce cut, mesquite fire, cabernet demi-glace, with baked Idaho potato | 32 Idaho Ruby Red Trout a boneless filet, apple-wood grilled, brushed with house-smoked roasted red pepper butter, served with wild rice pilaf | 21 Rack Of Lamb marinated, seared over the mesquite fire, then oven roasted, served with house-made mint sauce, lamb jus and baked Idaho potato | 32 Grilled Idaho Pork Chop a 10-ounce bone-in loin chop, proprietary dry rub, apple-wood fire, with homemade apple sauce and garlic-mashed potatoes. Raised hormone and antibiotic free from Salmon Creek Farms | 21 Chicken Senegalese sautéed free-range breast, light cream sauce of curry, fresh apples, shallots and apple brandy, with wild rice pilaf | 19 Breast Of Duck apple-wood fire, sundried cherry-balsamic sauce, wild rice pilaf | 23 Roasted Free Range Chicken seasoned with lemon, garlic and fresh herbs, served with pan juices and garlic-mashed potatoes | 18 Idaho Elk Stroganoff a winter classic, made from a family heritage recipe | 23 BBQ Baby Back Ribs a one pound rack, proprietary dry rub, mesquite fire, house-made barbeque sauce, with garlic-mashed potatoes | 20 Butternut Squash Ravioli tossed with a light and flavorful pistachio basil sauce | 17 New Orleans-Style Shellfish Pasta scallops, prawns, andouille sausage, Cajun seasonings, tossed with linguine and grated parmesan | 20

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

Steak & Seafood

MEN U G UI D E

Pubs & Grills

M E NU G UI D E

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

SNACKS BIGWOOD BAKERY BREAD PLATE GRILLED OLIVES / FRIED ALMONDS FRENCH FRIES HOUSE BAKED PRETZEL MUSHROOM POUTINE

extra virgin olive oil, sea salt | 3 assorted olives, marcona almonds | 6

idaho potatoes, fry sauce | 5 add oxtail chili | 6

duck fat & rosemary, saison beer cheese, stone ground mustard | 8

french fries, ballard dairy cheese curds, crimini, mushroom gravy, green onion | 10

LA BELLE FARMS DUCK DRUMETTES

confit, fried, then grilled, sweet chili glaze, cilantro yogurt, cabbage, lime | 13

FRITTO MISTO lightly fried: prawns, squid, castelvetrano olives, fennel, lemon |13

APPETIZERS GRILLED BROCCOLI LEAVES DAILY SOUP DOUBLE SPRINGS RANCH GRASSFED OXTAIL CHILI CHARRED CAULIFLOWER

ROASTED BEETS

house made soup | 9 heirloom beans, mexican sour cream, green onions, aged jack | 10

almond romesco sauce, leeks, vinegar de jerez, parsley | 10

ROASTED SUNCHOKES GRILLED ROMAINE SALAD

red chili flakes, fish sauce, olive oil | 8

anchovy butter, lemon, oregano | 10

boquerones, herbed croutons, lemon caper vinaigrette, shaved pecorino romano | 10

house smoked idaho trout, cow’s milk feta, dandelion greens, grilled walnuts, banyuls vinegar | 10

ENTREES DOUBLE SPRINGS RANCH GRASSFED BURGER

8 oz, house smoked bacon, 1000 springs ranch fried egg, ballard dairy white cheddar, bigwood big bread bakery potato bun, fries | 17

RICOTTA GNOCCHI

house smoked king salmon, spinach, soft egg, preserved lemon, basil, parmigiano reggiano | 17

ANDERSON RANCH LAMB STROGANOFF PENN COVE MUSSELS

lamb belly confit, fresh pappardelle, crimini mushrooms, dandelion leaves, crème fraiche, dijon | 19

house chorizo, pomodoraccio tomato, white beans, shaved lobster roe, chardonnay, parsley | 21

CARLTON FARMS PORK COPPA STEAK

wheat berries, brussels sprouts, caramelized onions, parmigiano reggiano, sherry | 23

QUEEN CHARLOTTE ISLAND KING SALMON

celeriac puree, honshimeji mushroom confit, winter citrus, fennel & tarragon | 27

BUTCHER’S CUT STEAK roasted winter root vegetables, charred sprouting broccoli, bone marrow herbed butter | MKT

*NOTE — Many of our dishes can easily be made vegetarian, so please ask your server 44 TASTE | Winter 2016/2017

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

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

Pound of Wings

8.00

Chicken Strips *

6.75

1/2 lb. Lefty Cheeseburger

6.75

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

1/3 lb. Little Lefty Cheeseburger

6.25

Tavern Battered Fish and Chips *

7.25

1/3 lb. Bacon Bleu Burger

7.50

Fried Pickles *

5.25

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

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

Calamari Strips *

7.75

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

6.75

1/3 lb. Kobe Burger

Shrimp Platter *

7.00

Chicken Cheese Burger

6.50

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

Chicken Pesto Burger

7.00

Jalapeno Poppers *

6.25

Garden Burger

6.00

Mozzarella Cheese Sticks *

6.25

Pizza Bread **

3.75

Basket of Monkeys (A Local Favorite!)

3.50

Basket of Fresh Cut Fries

3.00

Basket of Onion Rings

3.50

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

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

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

Grilled Cajun Sausage

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

6.00

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

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

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

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

Turkey Veg

6.00

11.25

Italian

6.00

11.25

Lefty’s Club

6.25

11.75

Reuben

6.25

11.75

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

Fresh cut Idaho bakers daily.

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

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

Veggie

5.50

10.25

BLT

5.75

10.75

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

Roast Beef and Cheddar

6.25

11.75

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

11.25

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

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

6.25

11.75

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

Prices subject to change...

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

Grilled Chicken Salad

7.00

Lefty’s Cobb

7.25

Chef

7.00

House Salad

4.00

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

Spinach Salad (small/large)

4.00 / 7.00

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

Cheeseburger Salad

7.25

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

Homemade Beef Chili cup/bowl

3.00 / 4.25

Soup of the Day cup/ bowl

2.75 / 3.75

Our own special recipe from scratch!

Pubs & Grills

MEN U G UI D E

Menu Page Number

Dinner

Map Coordinates

Lunch

Atkinsons' Market

726.2681

Delis

G/5

Bigwood Bread - Bakery Café

726.2035

Bakeries & Cafes

$-$$

G/5

Bigwood Bread - Downtown Café

928.7868

Bakeries & Cafes

$-$$

D/1

Bigwood Grill

726.7067

Regional Northwest

B/1

China Panda

726.3591

Asian

Despo's

726.3068

Latin American

$-$$

F/6

Enoteca

928.6280

Mediterranean

$$-$$$

G/7

Globus

726.1301

Asian

$$-$$$

G/7

Grill at Knob Hill

726.8004

Regional Northwest

$$$

E/3

Java Café

726.2882

Bakeries & Cafes

F/6

Jhony's

928.7929

Latin American

KB's

928.6955

Latin American

Ketchum Grill

726.4660

Regional Northwest

Lefty's Bar & Grill

726.2744

Pubs & Grills

Limelight

726.0888

Regional Northwest

Perry's

726.7703

Bakeries & Cafes

Rasberrys

726.0606

Bakeries & Cafes

Rickshaw

726.8481

Asian

Rico's

726.7426

Roundhouse

Ketchum

$$-$$$ $

$$-$$$

$-$$

n n

Cocktails

Breakfast

Beer & Wine

Price

Outdoor Dining

DES EPTAUR T • TASTE R AN T I NDEX

G/4

E/5

n n

G/7

F/6

F/4

F/5

G/6

---

$$-$$$

Mediterranean

622.2012

Regional Northwest

$$$

Rominna's

726.6961

Mediterranean

$$$

Sawtooth Brewery

726.6803

Pubs & Grills

Sawtooth Club

726.5233

Regional Northwest

$$-$$$

G/6

Sushi on Second

726.5181

Asian

$$-$$$

G/6

The Grill at Knob Hill

726.8004

Regional Northwest

$$-$$$

E/3

Town Square Tavern

726.6969

Regional Northwest

$$-$$$

G/5

Warfield

726.2739

Regional Northwest

G/6

Wise Guy Pizza

726.0737

Mediterranean

G/5

A La Mode

622.2243

Bald Mountain Pizza

622.2143

Chocolate Foundry

$-$$

Bakeries & Cafes

Mediterranean

622.2147

Bakeries & Cafes

Duchin Lounge

622.2145

Regional Northwest

$$-$$$

Elkhorn Grill

622.2820

Pubs & Grills

Gretchen's

622.2144

Regional Northwest

Konditorei

622.2235

Bakeries & Cafes

Poolside Café

622.2833

Regional Northwest

Short Line Deli

622.2060

Delis

Sun Valley Club

622.2919

Regional Northwest

Ram Bistro

622.2225

Regional Northwest

$$-$$$

Albertsons

788.6709

Delis

C/1

Atkinsons' Market

788.2294

Delis

F/4

Dang's Thai Cuisine

928.7111

Asian

D/4

DiVine Wine Bar

788.4422

Mediterranean

E/4

Java Café

788.2297

Bakeries & Cafes

E/4

Jersey Girl

788.8844

Delis

F/5

KB's

788.7217

Latin American

E/4

Wise Guy Pizza

788.8688

Mediterranean

$-$$

D/3

Atkinsons' Market

788.0241

Delis

A/6

Mahoney's

788.4449

Pubs & Grills

B/8

Sun Valley

$$-$$$

$-$$

n n

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46 TASTE | Winter 2016/2017

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Atkinsons' Market Haviland Electra Way 757 N. Main St., Bellevue............................................... A/6 Way Mahoney's Bar and Grill 104 S. Main St., Bellevue. . ...............................................B/8 d

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Albertsons 911 Main St. N., Hailey.................................................. C/1 Atkinsons' Market 93 E. Croy St., Hailey...................................................... F/4 Dang's Thai 310 N Main St., Hailey................................................... D/4 DiVine Wine Bar 111 First Ave., N. Hailey..................................................E/4 48 TASTE | Winter 2016/2017

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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

All the Ingredients for a Perfect Night In

Family Owned and Operated for Three Generations KETCHUM Giacobbi Square 726.5668 | HAILEY Alturas Plaza 788.2294 | BELLEVUE Main Street 788.7788 www.atkinsons.com