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Bali Szabo Talks About His Visit to The Holy Land Page 4
Hailey’s Holiday Antique Market Starts Friday Page 5
The Valley’s Most Comprehensive Calendar Page 10
D e c e m b e r 2 6 , 2 0 1 2 • Vo l . 5 • N o . 5 2 • w w w.T h e We e k l y S u n . c o m GALLERY WALK 5-8 P.M., FRIDAY
Mike Murphy Comes Out of Retirement to Deliver Three Days of Jokes
read about it on PaGe 3
Old World: New Taste
courtesy Art
Judith Kindler’s The Package will be on display at Gail Severn Gallery during this Friday’s walk.
Gallery Walk Features Kindler, Crumpacker, and Bark Art BY KAREN BOSSICK
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un Valley homeowner Anne Crumpacker found a new career at the age of 70. She slipped into it in the process of selling art pieces that she had made to get her MFA in the applied Craft and Design program run jointly by the Portland Northwest College of Art and Oregon College of Art and Craft. Her work is most unusual—bamboo pieces of different sizes cut into cross sections and pieced together. And it can be seen in a new exhibition titled “Enso”—the Japanese word for circle—at Gallery DeNovo, 320 First Ave. The exhibit will be on display when Ketchum galleries stage their monthly Gallery Walk from 5 to 8 p.m. Friday. “Deconstructing bamboo into crosscut slices reveals its cellular makeup and illuminates its natural beauty and strength,” says Crumpacker. “Assembling the pieces allows patterns and rhythms to emerge that reflect the interconnection of forces in nature, from microscopic life to wave movement.” Crumpacker’s work can be seen alongside circular-patterned cuts made by Armenian artist Arple Gennetian Najarian. But Najarian’s circles are made from ink, pencil, vellum, paper and thread. “I learned to sew at a young age from my grandmother, and I’ve always had an affinity for the tactile quality of the linear order of sewing,” says Najarian, who lives in New Jersey. “In my quest for clarity, I find myself inspired by materials and objects that I have access to every day.” Harvey Art Projects, 391 1st Ave. N., will show new small works by some of Australia’s most celebrated women bark painters. The work includes sculptures of cockatoos and bark paintings in shadow-box frames. The sculpture originated with a
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Derek Gallegos says he’s excited about serving up food with an Austrian, German and Eastern European flair. “I have good college friends from Nuremberg and I loved going to their house because their mom would make this wonderful sauerbrauten.” STORY & PHOTOS BY KAREN BOSSICK
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t’s a nod to the past—a romantic interlude where Sun Valley’s guests could step out of the real world and into a wondrous world, an almost makebelieve world, of Old World confections. Now, The Konditorei is back—restored to its former glory. It and its sidekicks—the Short Line Deli and A La Mode ice cream shop and gourmet hot chocolate bar—are designed to put the fun back into dining out. And, Sun Valley officials hope they will inject new life into Sun Valley Village. “This is going to bring life back into downtown Sun Valley,” said The Konditorei’s general manager John Gasper. “This is going to be where you get your coffee, your pastry. This is going to be where you come back after work and skiing. We’ll have special events—a book reading in A La Mode, an Oktoberfest party. We’ll build the biggest Belgian waffle in the world and put it in the Guinness Book of Records. We’ll have interactive candy-building seminars, workshops on how to build an ice cream sundae… The possibilities are endless.” In true Sun Valley fashion, the transformation took place in just 82 days, noted construction worker Dallas Black. Workers worked through driving rain and snow to gut the old Konditorei, which some say had evolved to resemble an airport coffee shop, and build an Austrianstyle clock tower outside. A couple days before the restaurant was
Guests will be able to find Old World bread, such as the items pictured above, at The Konditorei.
to open, Rebecca Buchan of Denton House Design Studio in Salt Lake City swept in with 10 assistants, including an art consultant and two holiday décor specialists. They unpacked coffee cups with snowflakes and coat hangers in the shape of stags. They antiqued a replica of an antique Austrian bench that had been made especially for the restaurant and tole-painted flowers on table edges and the ceiling. Buchan said she researched Sun Valley’s Union Pacific railroad history and Austrian heritage as she formulated the interior design scheme. “The Holdings provided the vision and we’re executing it—right down to the dirndl uniforms,” she said. “The Holding family wanted to take The Konditorei back to its roots. They love Austria— they’ve been there many times—and they supplied much of the inspiration for what’s in here. We took a pattern off a dirndl that Mrs. Holding bought back from Austria for the waitress uniforms. And we had a German craftsman replicate various Austrian antiques.”
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s the interior design team attached antlers to wooden deer, three tables full of waitresses studied piles of notes 3 inches high, learning how to pronounce beers like Abbaye de Saint Bon-Chien. “I didn’t know there were so many Austrian and German wines. We’re even learning the history of them,” said Maria del Pilar Delgado Garuero of Peru.
“It’s really interesting because I’ve learned pronunciation of a lot of words and what they mean,” said Hailey Morrison, a Minnesota native. Chef John Murcko, who oversees Sun Valley’s 19 eating establishments, entered carrying a 25-pound briefcase full of his special kitchen knives and a 30-pound “tool kit” containing such kitchen tools as a larding needle, a spaetzle-making tool and hand axes for smacking chicken breasts. A few quick instructions and a couple of staff members were busied peeling 50 pounds of onions and 100 pounds of potatoes, while others prepared chicken stock, polished silverware and folded napkins. Murcko began making Dijon and basil aiolis to use in salads and sandwiches as Derek Gallegos, who started Sun Valley Brewery and threeTENmain, jotted down the recipes. “It’s basically a garlic mayonnaise but it’s so much better than buying mayonnaise by the gallon jug,” said Murcko. He paused. “What a beautiful view of the mountains out this window! I hope no one cuts a finger because they get distracted.” One day before Friday’s soft opening, pastry chef Chris McCarthy started baking at 4 in the morning, filling a 20-foot case with apple strudel slices, sachertorte, florentines, German chocolate cake bombs, poached pear tarts, lemon curd tarts, chocolate espresso bars, lemon
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Starring Tony Winner & Grammy Nominee
Lisa Hopkins Seegmiller