September 19, 2012

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sun A World of Taste Hailey

Ketchum

Sun Valley

Bellevue

Carey

s t a n l e y • F a i r f i e l d • S h o sh o n e • P i c a b o

Lucy’s Finder, Donald Johanson, to Talk About ‘Dem Bones Tonight

the weekly

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Animal Communicator Barbara Baker Says No to No Page 4

Community School’s Taylor Adler Expands His Leadership Role Page 10

Air Service Day

read about it on PaGe 11

S e p t e m b e r 1 9 , 2 0 1 2 • Vo l . 5 • N o . 3 8 • w w w.T h e We e k l y S u n . c o m

STORY & PHOTOS BY KAREN BOSSICK

This weekend’s Gathering is designed to celebrate mountain life and the upcoming ski and snowboard season.

Gathering: Films, Rail Jam STORY & PHOTO BY KAREN BOSSICK

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ome Friday, there will be just 62 days standing between us and the start of Sun Valley’s 2012-13 ski season. You can stoke the flames of your powder passion this weekend at Sun Valley’s third annual Gathering. The Gathering will kick off with a rail and skate jam Friday evening followed by adrenaline-laced ski and snowboard films, meet-and-greets with star athletes and even a golf scramble to raise money for the Sun Valley Ski Education Foundation. The films will include footage shot of a jump on Dollar Mountain and a tree house that Sun Valley’s Brian Callahan and his terrain park crew built with 10- and 15-foot timbers on top of Baldy after the ski season concluded. “The Gathering is gaining momentum,” said Mike Fitzpatrick, who organized the event for Sun Valley Resort. “Last year’s films attracted 350 viewers and 1,200 attended the concert we had on the Pavilion lawn. Athletes have called this year to ask if we were having The Gathering again. And film companies want to show their films—we’re not having to go out and solicit them.” The Gathering will kick off at 5 p.m. Friday with a rail and skate jam using some of Sun Valley’s terrain park features outside the Sun Valley Opera House. Sun Valley will have barbecued burgers, hot dogs and brats available for purchase. Resort workers have been trying to make snow since August to gear up for the event but it’s been so warm the snow has been melting as fast as they’ve made it. It’s possible they can use the snow the Zamboni shaves off the ice rinks each day to build a path of snow for the rail jam, Fitzpatrick said. • At 6 p.m. there will be a meetand-greet, with some of the country’s top boarders and skiers representing Scott, Smith Optics, Level 1 and Teton Gravity Research. • Smith Optics’ film, “Prospecting Idaho,” which features Smiley Creek footage where the Ketchum company tests products, will be shown at 7 p.m. At 8 p.m. Teton Gravity Research will show its new film, “The Dream Factory,” which follows freeriders Doug Coombs, Eric Pehota and Trevor Petersen on a cinematic voyage through Alaska’s vast expanse, rich history and colorful characters. • At 9:30 p.m., the fun moves to Whiskey Jacques’ in downtown

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John Beriker shows off his artistic Chocolate Tuxedo Mousse Cake. He will be one of 19 restaurateurs participating in Friday’s Restaurant Walk, which is part of the Sun Valley Harvest Festival.

Read About the Sun Valley Harvest Festival, Pg 7

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ohn Beriker brings a world of experience to the new B. Restaurant and Bar at the corner of Sun Valley Road and Main Street. The menu of Kung Pao filet mignon, Tandoori Prawns, Indian Chicken Tikka Masala and Grilled Ahi Tuna with a Japanese Panzo Sauce smack of years spent cooking in exotic environs like Bangkok, Singapore, Sydney, and Hamburg, Germany. His Swedish mother’s Signature B. Swedish Meatballs tops the requests on his bar menu, and his attention to detail reflects what he learned from his Swiss-born father who oversaw some of the finest hotels in America. “His dishes are exotic—everything from comfort to exotic, safe to daring,” said Ketchum resident Joanne Zwingenberg. They’re also artfully prepared. Beriker creatively slices and stuffs his popular Lobster Avocado Bomb, topping it with crispy wonton chips. He tops it off with a swirl of sweet chili sauce that contrasts with the fiery red borders of the hand-crafted plate on which it is served. Bite into the dish and a wave of flavors detonate over your tongue as you savor the healthy fresh ingredients that Beriker has assembled. “I strive for the ‘Wow’ factor I hear guests exclaim when they’re tasting the cuisine,” said Beriker. “The colors are paramount. We eat with our eyes. If it looks good, we want to eat it. I take you from your eyes down to the mouth with the flavors. I strive for a dish that’s simple, yet a work of beauty.” Beriker and his brother Timur Beriker recently opened B. Restaurant in the 60-year-old brick building that formerly housed Tom Nickels’ Roosevelt Grille. They got the restaurant up and running in a breathtaking 31 days, lightening and brightening the historic space. Then, John Beriker went to work creating a long list of dinner items culled from an award-winning career as chef overseas and at The Inn at Rancho Santa Fe in San Diego. His menu—a fusion of French, Asian and California tastes—features such dishes as oven-roasted halibut with corn, leeks and asparagus served with seafood ravioli and a sundried tomato cream sauce, and a roasted rack of lamb in an herb crust with polenta, ratatouille and garlic in a mint sauce. The Beriker brothers were seemingly destined for this restaurant. Their father—Swiss-born Kerman Beriker—has managed luxury hotels and resorts in Europe, Canada, Mexico and the Caribbean, including the Mansion at Turtle Creek in Dallas and the Four Seasons in Toronto, since learning the hospitality business in Lausanne, Switzerland. The boys lived above Michael Jackson when the

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September 19, 2012 by The Weekly Sun - Issuu