Stories

In honor of National Grandparents Day, September 12, The Senior Connection will be hosting a Grandparents Day Brunch on Saturday, September 11, 2010. If you haven't been to the Senior Connection in a long time, you MUST come check it out! The Grandparents Day Brunch will consist of Carved Ham, French Toast, Biscuits and Gravy, Bacon, Sausage, Scrambled Eggs, Fresh Fruit, Homestyle Breakfast Potatoes, Croissants, English Muffins, Shrimp Fettuccini Alfredo and so much more! The price is only $8 for adults and $4 for children 12 and under. A deal like that is hard to beat! Grandparents aren't in town? That's fine! Come and join us anyway, it's a great opportunity to see what we have been up to in the past two years during reconstruction! The Grandparents Day Brunch is a fun way to spend time with your family and eat a fabulous, homemade meal for a great price!  We hope to see you and your family there!

When: Saturday September 11, 2010 at 10:30 a.m.

Where: The Senior Connection: 721 3rd Ave.... (more)

Plum's Tara Bell heads to Nourish Me (new restaurant), Red Fish Lake, some fishing holes and has a preview of the upcoming Wagon Day celebration in Ketchum.

Free wine tastings every Wednesday from 5-6pm in the Sun Valley Village. Cool off on the shady outdoor patio located next to Konditorei Coffee & the Sun Valley Deli and sample red and white wines from different distributors every Wednesday. Wine, liquor, soda, sandwiches, salads and snacks may be purchased in the Sun Valley Deli, open daily until 8pm.

Put your feet up and enjoy happy hour outside on the river bar deck above Trail Creek or enjoy dinner at sunset on the outdoor Baldy View Terrace.
Happy Hour from 5 - 6pm / $3 Beer, $4 Well Drinks & $5 guest wines by the glass.

Trail Creek Cabin is open for dinner Tuesday – Saturday from 5-10pm
Dinner Reservations: 622-2800 (reservations not necessary for River Bar happy hour)
Trail Creek Cabin is located about 1.5 miles east of Sun Valley Lodge.

Hungry for something new? Round-trip wagon rides from Sun Valley Village to Trail Creek Cabin for dinner at 6pm every Tuesday and Friday evening.
Cost is $20 per person. For wagon ride reservations call Sun Valley Stables at 622-2391.
(Wagon ride cost is in addition to dinner)

Blaine County 4-H Youth, Kendrick Villavicencio and Zach Olsen of the Hog Rock Cafe 4-H Club, teach locals about cuts of pork while they promote the 4-H Market Animal Sale and the Blaine County Fair during the Ketchum Farmer's Market.  They worked to emphasize that this is the COUNTY fair and that all are invited and should attend. 

"The week of Friday the 13th," was their answer when asked about the dates of the county fair, to give everyone an easy way to remember that the Blaine County Fair will be held August 9-14.  But the date they truly wanted all to remember was August the 14th, the day of the 4-H Market Animal Sale. 

4-Hers with livestock projects have the responsibility of raising and attending to their animal projects throughout spring and summer with the final culmination being the sale.  They raise their market animals here locally, knowing from the beginning they are for market, and learn to keep track of feed costs, how to adjust feed rations for the right... (more)

Owner and Chef of Three Ten Main Derek Gallegos shares where he sources his food and how he pulls it all together.

The cozy Vintage Restaurant shares how they build their menu every day and entertain everyone from locals to the Allen & Co conference attendees.

Wednesday, July 21, 2010, 5:00 PM - 9:30 PM

This will be a celebration of Mtn Life honoring first responders and benefiting the Tim Michael family @ River Run Lodge. Doors open at 5pm and will feature the Disciples of Rock and Kole Moulton and the Lonely Road.  Bring a boxed dinner from Perry's:  your choice of generous half sandwich; 
fresh fruit, pasta, or potato salad;
 3 fresh baked cookies and chips in our
 Silver Creek box for $12.50!  
OR  
Chicken or Rib dinner $15.00!

  Call 726-7703.

With the new gondola, The Roundhouse Restaurant is open for great views and food.

My friends Tracey & Mark Caraluzzi have made a great contribution to the Ketchum food scene with their Ciro's Market. Plum has a segment on their regular Wednesday Wine Tasting. Check it out.

Come on up to the lodge this summer and enjoy rustic fine dining in our historic lodge with a northwestern flair. Our menu is all homemade and features many local products. Many menu favorites include The Redfish Russet, Ruby Red Trout, Poached Salmon, and Rack of Lamb. 

Print out this story or show us on your cell phone for 20% off your bill, excluding alcohol.  Offer expires on July 24th. 

Redfish Lake Lodge is an hour north of Sun Valley and worth the trip up north a day or a stay. Call us with any questions, (208) 774-3536 or visit our website: www.redfishlake.com

Beer, burgers and bikes all under one roof. What's not to like about that?

In honor of the  special performance of the Carole King and James Taylor Troubadour Reunion tour at 7:30 pm on July 12, 2010 at River Run in Sun Valley, Perry's will put together a boxed dinner to enjoy at the show.  Dinner will include your choice of generous half sandwich; fresh fruit, pasta, or potato salad; 3 fresh baked cookies and chips in our Silver Creek box for $12.50! Or a Chicken or Rib dinner for $15.00!  This concert benefits The Sun Valley Center for the Arts and the Alliance for the Wild Rockies.  Call ahead to order (726-7703) and we'll see you at the concert!

On Friday evening Idaho's local Bluegrass Band, Headwaters, will be playing on the front lawn at Redfish Lake Lodge.  From 6-9pm you can hang out and listen to wonderful bluegrass and take in the amazing views!

Enjoy rustic fine dining in our historic lodge with a northwestern flair.  Our menu is all homemade and features many local products.  Many menu favorites include The Redfish Russet, Ruby Red Trout, Poached Salmon, and Rack of Lamb.  

Redfish Lake Lodge is an hour north of Sun Valley and worth the trip up north a day or a stay.  Call us with any questions, (208) 774-3536 or visit our website: www.redfishlake.com 

http://www.boiseweekly.com/boise/dining-dollars/Content?oid=

Take a Bite Out of Summer!

Summer in the Valley has arrived and with it, The Edible Idaho Issue, devoted entirely to the state of our food. From beet greens to grass-fed beef and pies to potatoes, we worked to share the stories (and tastes) of every food in our state. Visit www.sunvalleymag.com and keep coming back for: exclusive photo galleries, coupons for the Valley's favorite businesses, premium giveaways, the Valley's best blogs and, as always, the best stories out of Idaho. 

Launch of new grocery store brand called “Stellar Coffee House”

As consumers continue to become more savvy about coffee quality and freshness, they’re raising the bar on what they expect grocers to offer on their shelves.  According to Liz Roquet of Lizzy’s Fresh Coffee, “Nationwide, the grocery store has typically been a place where coffee goes to age.  Shelves of bags with expiration dates months and months away are the status quo, and roasting dates are seldom, if ever, communicated to the consumer.”

What ends up happening, according to Roquet, is customers pay top quality prices for coffees that have already become old, and are disappointed again and again by what they’ve purchased to consume at home.  Coffee consumers have evolved to a place where they’re demanding better.

Those who break the habit of disappointment over purchasing stale, rancid, or tasteless coffee have sought out small micro roasters away from the store shelves, like Lizzy’s Fresh Coffee, who roast coffee fresh to every order.... (more)

Getting the Pretty Back a new book by Molly Ringwald features a chapter by local Chef Taite Pearson of Sego Restaurant. The section "The Five Biggest Mistakes Home Cooks Make" by Chef Pearson touches topics such as the "fear of experimentation", "inferior ingredients", "poor storage", "skimping on equipment", and not "excluding children". 

The book can be found on the following link ~

http://www.harpercollins.com/books/9780061987724/Getting_the

By John Pluntze

Among the many Blaine County (and beyond) -based businesses listed on page six of this week's "The Weekly Paper" that will be featured on today's very popular KECH 95.3 FM radio "Swap n' Shop," held from 8 a.m. - 3 p.m., is one whose name (Cup Of Joe) may not be terribly familiar to many residents here in the Wood River Valley -- but it's definitely one that should be on your radar because their breakfast and lunch offerings there are really terrific!!

Cup of Joe (410 Hwy 75/ http://www.cupofjoeatwildwest.blogspot.com ), located just north of Shoshone in the new dark-brown Wild West Business Park -- directly across Highway 75 from Johnny's Country Store) may not immediately jump out at you as you're speeding by it, heading from, or back to, the Wood River Valley.

But Cup Of Joe manager Shawna Robirds is obviously very commited to making that wonderful Shoshone establishment the very best it can be, and one look at the mouth-watering (and the sometimes verrrry wonderfully-... (more)

Sun Valley Guide Best of the Valley survey closes Sunday, Apr. 25.  Perry’s Restaurant is asking for your vote for best lunch or best breakfast or any other category you feel we might fulfill. Please visit http://svguide.com/bestof2010/  to cast your vote and THANK YOU!

Announcing the 2nd Annual Idaho’s Bounty Locavore Festival, from April 9th to May 13th, 2010.  Each week will highlight an area restaurant that prioritizes fresh, local food, as they offer a local menu special.

Schedule

 CIRO  April 9 to 15

 Globus  April 16 to 22

 Lunch at Glow  April 23 to 29

 Ketchum Grill  April 30 to May 6

 CK's  May 7 to 13

The first week starts Friday April 9th and features CIRO, who will be offering grilled Idaho trout with a lemon caper beurre blanc, roasted M&M Heath new potatoes and Purple Sage flat leaf spinach. 

The following week is at Globus, where the local specials will be Idaho black beluga lentil salad and braised organic Lava Lake Lamb massaman curry.

Week three will feature a local soup and special lunch at Glow Live Food Cafe.  Ketchum Grill will have flat iron steak from Mesquite Ranch in week four. CK’s will complete the festival with a slow food beef brisket from King’s Crown Organics in week 5. Each menu will... (more)

Follow the link below to see what Chef Derek of 310 Main is up to:

http://www.magicvalley.com/lifestyles/food-and-cooking/artic

Editor Note: The new SunValleyOnline has a Reviews section where we encourage the community to review local businesses. Suzanne Buchanan recently reviewed Sego located in Ketchum. You are welcome to not only read it but also add your own perspective to this and other reviews. Do you have a business you frequent that you have an opinion of? Don't be bashful. Share your perspective. Let's just keep it constructive if you have critiques.

Read the full review here. The following is the intro...

This weekend, the hubby and I went on a double date to Ketchum's lastest and greatest restaurant---Sego. We dropped the kids off at the monthly YMCA's Saturday Sitters and enjoyed the next 3 hours of adult time.

We have heard mixed reviews about Sego, so I was ready to experience it all and form my own opinion...

Today’s consumer is choosing organic foods more often than just 10 years ago. To support the growing demand for organically produced goods, more food growers and food processors are making the commitment to become certified organic, and a local coffee roaster in Ketchum has just achieved their organic certification as well.

Lizzy’s Fresh Coffee has just gained its official certification as an organic coffee roaster, adding that to their already existing Fair Trade Certification.  You might wonder what this means, since it seems that if coffee is grown under certified organic practices, that the coffee roaster needs to do nothing special to ensure its status.

To understand, it’s probably a good idea to understand what certified organic coffee is in the first place.  Starting with the grower, coffee is produced without using most conventional pesticides; fertilizers made with synthetic ingredients or sewage sludge; bioengineering; or ionizing radiation. Then, after coffee is grown and harvested, certified... (more)