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N o v e m b e r 9 , 2 0 1 1 • Vo l . 4 • N o . 4 5 • w w w.T h e W e e k l y S u n . c o m
Russian Symposium Kicks off with Free Lecture Tonight BY KAREN BOSSICK
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new way to expand your mind kicks off tonight when the newly formed nonprofit Sawtooth institute kicks off its symposium on Russia’s Golden Age. The six-week symposium will open tonight with a free introductory lecture by Russian scholar Fritz Brun. It will be followed by presentations on the visual arts, drama and a free presentation on 19th century Russian classical music. There will also be a four-week seminar examining Fyodor Dostoevsky’s “Crime and Punishment.” Board member Jon Maksik, former headmaster at The Community School and a founding member of the Sun Valley Writers’ Conference, said members of the Sawtooth Institute hope this is the first of many such symposiums. “We feel there is a need and desire in the community for something resembling a university extension program. There are many opportunities for one-night lectures but nothing for people who want to delve in a little deeper. We feel there’s no limit to the things we can do,” he added. Maksik said Russia’s Golden Age was picked because the topic lends itself to multidisciplinary studies, allowing the opportunity to involve such nonprofit arts organizations as the Sun Valley Summer Symphony and the Sun Valley Center for the Arts. Sun Valley Center for the Arts Curator Kristin Poole and Elaine French will provide presentations on the visual arts Dec. 1 and 8. Peter Grunberg, who lectures for the symphony, will lead a discussion on music on Dec. 14. Fritz Brun, former theater director for The Community School, will lead two classes on Russian theater Nov. 10 and 15. And Jon Maksik will lead the seminar on “Crime and Punishment” Nov. 16 and 30 and Dec. 7 and 13. A final celebration will be held Dec. 16. All events start at 7 p.m. at The Community Library, which is involved in the symposium, along with the College of Southern Idaho. Brun, who will give an overview of 19th and 20th century Russian culture at 7 tonight at The Community Library, is a native of Denmark who studied Russian at the University of Copenhagen, attended graduate theater school in England and has a Ph.D. from Stanford. He has taught at the university level. “He’s quite an academic,” said Maksik. “And anyone who has ever seen Fritz speak in public knows he is never boring. He’s always quite dramatic.” Tonight’s open lecture and the symphony presentation on Dec. 14 are free. Tuition will be charged for the other sessions. To sign up for courses, contact the College of Southern Idaho at 788-2033 or www.csi.edu/blaine For other information, contact Jon or Leslie Maksik at 726-8680, Ray Cairncross at 725-5530 or go to www. thecommunitylibrary.org. tws
A World of Flavor STORY & PHOTOS BY KAREN BOSSICK
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adina Keller hails from Buenos Aires. Martha and Beatriz Avila grew up in the quiet colonial-style town of Durango in northern Mexico. Together they are introducing Sun Valley to a fusion of flavors that emanate from their native lands. But they’re not content to leave it at that. This trio is fusing the flavors of their homelands with flavors and textures of Italy, Spain, India, Japan and other cultures, as well. “For me, food is a mix of flavors, techniques and my own personality, which come together to create what I call ‘the language of cuisine,’ ” said Keller. “It is a great way to travel without leaving your home.” The three opened Sayvour café in a former sushi restaurant in The Courtyard at 360 East Avenue, in Ketchum, nearly a year ago. The café offers a variety of home-baked chocolate croissants, cinnamon rolls, brownie pops and lunch items, as well as take-out dinner items such as macaroni and cheese, chicken mole, ravioli, fettuccini and lasagna. The will celebrate their first anniversary on Dec. 1 with chips and champagne. And on Dec. 3 they will hold a beer-tasting and food-pairing party open to the public. They also offer special afternoons, such as Sushi Fridays and Tapas Thursdays, sporting wine and marinated salmon skewers, lemon chicken skewers and beef tenderloin bits. And they offer special dinners on Valentine’s Day and Chinese New Year’s. The three, joined by Martha and Beatriz’s mother, have been constants at the Ketchum Farmers’ Market where they sell homemade potato chips, salad dressings and chimichurri sauce for use on grilled shrimp and pasta. And they’re not afraid to tackle special orders—from specialty picnics to private parties catered at their restaurant. Once, for instance, they prepared three dinners at their restaurant for a group of fishermen. The first night featured an
Martha Avila pours the cream made of beans and the cream made of Gouda, Chihauhau and mozzarella cheese simultaneously so the Bean and Cheese Duo Cream Soup takes on the air of an artistic coffee.
Argentinean grill of tenderloin, ribeye steak, blood sausage and chili chorizo. The second was a New Orleans dinner and the third a fusion of Italian and Spanish dishes, such as paella and cioppino. “We like to do theme parties. And we love to explore the world of food and research and experiment with flavors,” said Martha Avila. “That’s one of the nice things about having our own business. The sky’s the limit.” When Nicole Kohn wanted a blue polka dot cake with French piping for a little girl’s birthday, the three obliged without batting an eye. “Their food is wonderful, their quality excellent, and they’re so creative and versatile. It’s really great for such a small community to have such a treasure—and that’s coming from a former New York food snob,” said Kohn. The trio also host cooking classes. Keller, who used to work for Cristina’s, showed students how to cook empanadas, dulce de leche, flan and chimichurri. Martha Avila presented a Mexican cooking class that eschewed enchiladas for an array of dishes representative of Mexico’s three regions. The menu included a Bean and Cheese Duo Cream Soup that sported a barista’s artistry. It also included crepes with a Mexican
ABOVE: Beatriz Avila prepares a tray full of Chiles en Nogada. TOP (L-R): Chimichurri is a staple at Argentinean barbecues. And it’s a staple at Sayvour, as well. Chiles en Nogada, or stuffed poblano peppers, sport the national green, red and white colors of Mexico and are a meal in and of themselves. Nadina Keller prepares empanadas stuffed with meat during a demonstration of Argentinean cooking. These crepes with a Mexican caramel sauce and pecans can be made ahead of time and reheated.
caramel and pecans; yellow wax peppers stuffed with shrimp and seasonings; shrimp and pork marinated in a mix of annatto seed paste and orange juice; and a stuffed poblano pepper dish sporting the Mexican national colors. “I don’t cook Tex-Mex with sour cream and cheddar cheese—what we call ‘American cheese,’ ” said Avila. “There’s so much we can explore and try and taste. And that’s what we’re all about here at tws Sayvour.”
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