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Hailey Public Library Kicks Off Banned Book Week Page 6
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S e p t e m b e r 2 1 , 2 0 1 1 • Vo l . 4 • N o . 3 8 • w w w.T h e We e k l y S u n . c o m
Bellevue Library Benefit Concert
By KAREN BOSSICK
L
ibraries have famously been known as a place to hush. But don’t tell that to R.L. Rowsey and Janis Walton. The two celebJanis Walton rity songbirds will sing to the treetops on behalf of the Bellevue Library Friday evening. The inaugural Friends of the Bellevue Library Gala Benefit Concert will kick off with appetizers and drinks at R.L. Rowsey 6:15 p.m., followed by a concert in Bellevue City Park beginning at 7 p.m. Tickets are $20, available at the Bellevue Public Library, The Bead Shop, Isadora, Oak Street, Sun Valley Garden Center, Saddletree Gallery, Chapter One Bookstore and Iconoclast Books, or by calling 788-2128. Rowsey is no amateur. He’s spent the past 30 years as an artist. Before joining Company of Fools—Hailey’s award-winning theater company—he served as musical director and conductor for many national tours, including “Fiddler on the Roof,” “Sing– Betsy Castle ing in the Rain” and “Kiss of the Spider- Library Board President woman.” A former voice teacher with The Kennedy Center’s Theatre for Young People, The Studio Conservatory of Washington, D.C., and the Columbia School of Theatrical Arts, Rowsey currently teaches vocal students at Wood River High School and the Sun Valley Summer Symphony Music School. Walton, who has been on stage since she was three, comes from a long line of Hollywood and vaudeville stars—her great-grandmother was in Ziegfield’s first Broadway show. She’s appeared in several local theater productions, including “Nunsense” and “Oliver.” And, like Rowsey, she’s teaches voice for the Sun Valley Summer Symphony School of Music and at Wood River High School. Walton and Rowsey will sing a duet from “Sound of Music,” as well as a few other duets. They will also sing such songs as “The Impossible Dream,” “I Won’t Mind,” and “On My
“The summer program is often the only structured activity some of our Bellevue children can afford to participate in…”
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The Harvest Heads Photo & Story BY KAREN BOSSICK
H
e’s the “everything plus the kitchen sink” kind of guy who can combine refrigerator leftovers like veggie burgers with the waning produce in the garden to come up with a grilled zucchini succotash utilizing onions, mushrooms and bell peppers folded in a tortilla. She’s the type whose idea of a fun Saturday night at the University of Vermont was to prepare a meal for friends, the menu and table setting planned days in advance. Somehow Ed Sinnott and Heidi Ottley have managed to parlay their divergent takes on food into the Sun Valley Harvest Festival. The second go-around of that festival kicks off Thursday with a Carnivore’s Dream five-course dinner and continues through Sunday with a Restaurant Walk, cooking demonstrations served up by local and national chefs, a martini and caviar party, a Dutch oven competition, a tasting and a marketplace boasting food products, cooking utensils and wines from the Treasure Valley, Eastern Idaho and the Snake River Plain. Sinnott and Ottley call themselves “foodies through and through.” They watch the “Food Network” Sunday mornings, then run out to their backyard to pluck some red and Yukon gold potatoes, broccoli, cauliflower, squash, lettuce and herbs to experiment with the ideas taking root in their heads. “Summer’s a big salad and whatever we can throw on the grill,” said Sinnott, who circumvents the short growing season in his backyard a couple of miles south of Ketchum by starting plants at his Clearwater Landscaping nursery. When they’re not cooking at home, the two relish trips on the road where they look for the next great chefs for the festival, whom they then lure to Sun Valley with the prospects of a fly-fishing and mountain biking vacation. This fall they plan to take a foodie tour of Europe where they’ve included a chocolate walking tour and a cooking class that starts off each day at the market on their itinerary. Then it’s back home to Idaho where both will prepare their traditional turkey stuffings, along with such family favorites as a Hungarian dobos torte—a five-layer sponge cake layered with chocolate buttercream and topped with caramel slices. Like many Wood River Valley residents, they have become increasingly interested in local foods. “My new favorite is Lava Lake Lamb sausage. Falls Brand puts out a wonderful Salmon Creek Farms pork tender-
Heidi Ottley an
d Ed Sinnot.
loin. And Teton Waters Ranch in the Teton Valley will be bringing organic mushrooms that they grow, along with their grass-fed beef. We’ll have organic tea, garlic and raw milk, as well,” said Ottley. Sinnott and Ottley took over the Harvest Festival from the Sun Valley Food and Wine Festival that the Sun Valley/Ketchum Chamber of Commerce started a few years ago. They moved it from spring to fall to take advantage of Idaho’s harvest. Last year 300 people attended the Sysco-sponsored Restaurant Walk, which gives people a chance to sample foods from 15 restaurants. “People told us afterwards that they didn’t know that such-andsuch restaurant had this or that. Others paired up and made friends along the way and had a ball,” said Ottley. Last year’s festival attracted people from Montana and Park City. Sinnott and Ottley would like to see it attract foodies from throughout the country. But they never want to price people out. “It costs nearly $1,200 to attend the Aspen Food and Wine Festival—$395 just for the tasting. We never want to do that,” Ottley said. At the end of the day, Ottley said, she hopes people leave saying they learned a new technique or found a new product, whether it be something like Melt—an
“They’re calling Idaho the next wine frontier. There are 41 wineries here now!” –Heidi Ottley organic butter substitute made of a combination of fats formulated for optimal nutrients, weight management and heart health—or a new wine. “They’re calling Idaho the next wine frontier,” she said. “There are 41 wineries here now!” tws
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