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SUN VALLEY • Now in its third year, the Sun Valley Harvest Festival brings together agricultural products of Idaho and the Northwest, so local foodies and food-loving travelers can eat, savor wines and learn culinary secrets from chefs.

Set for Sept. 21-23 in Sun Valley, the festival has four ticketed and two free events.

It includes cooking demonstrations, wine tastings, a restaurant walk, a specialty marketplace, the Idaho River Guide cooking demonstration, the Martini & Caviar Party and a finale, the Grand Tasting. Purchase an all-events pass for $270, or choose from these events:

Restaurant walk: Spend the evening strolling downtown Ketchum with an Idaho adventure company and Frenchman’s Gulch Winery. This moveable feast allows guests to sample eclectic fare from participating restaurants. The walk is 5-7 p.m. Sept. 21, starting from Ketchum Town Square; $35.

Demonstrations: Learn how to properly taste, select and pair wines from the festival’s guest sommelier. Each demonstration is one hour long followed by a sampling of the chef’s presentation paired with a wine from one of the sponsoring wineries and an opportunity to meet the chef and have a cookbook signed. Demonstrations are 9:30 a.m. to 5 p.m. Sept. 22 under the tent at Carol’s Dollar Lodge; $40 each.

The lineup includes:

• 9:30 a.m.: Author and chef Jesus Gonzales, formerly of Rancho La Puerta and now culinary director at Cups in La Jolla, Calif.

• 11 a.m.:TV personalities, authors and James Beard Lifestyle nominees Brent Ridge and Josh Kilmer-Purcell of Fabulous Beekman Boys.

• 12:30 p.m.: La Varenne Ecole de Cuisine graduate John Tesar, executive chef and owner of Spoon Bar & Kitchen.

• 2 p.m.: James Beard Foundation 2010 Best Chef of the Northwest and the 2006 Food and Wines Best New Chef, Jason Wilson of Crush in Seattle.

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• 3:30 p.m.: Jackie Quillen, formerly “the Nose” at Christie’s Wine Auction Department in New York,

Harvest marketplace: Shop Idaho’s organic, sustainable and hand-crafted foods; coffee, tea, cheese, dairy, meat, produce, baked goods and specialties, plus kitchen gadgets and cookbooks. The marketplace will be open 10 a.m. to 5:30 p.m. Sept, 22 at Carol’s Dollar Lodge; free admission.

Martini & Caviar Party: On Boca’s roof-top bar in downtown Ketchum, enjoy the night sky and artisan cocktails featuring one of Square One Organic Spirits’ three vodka varieties, Botanical, Cucumber and Basil, created by mixologist Ryan Sullivan. Boca executive chef Jim Roberts will make Idaho sturgeon caviar hors d’oeuvres. The party is 5:30-7:30 p.m. Sept. 22 at Boca, 131 Washington Ave. S.; $75; space is limited to 100.

River guide cooking demo: Outdoor cooks seeking adventure can travel into the world of gourmet outdoor cooking by watching local river guides create dishes over an open grill or in a Dutch oven. It’s 10 a.m. to noon Sept. 23 on the lawn at Carol’s Dollar Lodge; free admission.

Grand Tasting: This tasting benefits the newly formed Sun Valley Culinary Institute. Guests taste savory main dishes, side dishes, artisan pizza, desserts, hors d’oeuvres and more. The tasting also includes Chateau Ste. Michelle, an 80-year-old Washington winery; the Col Solare partnership; Erath Winery, a producer of Oregon pinot noir; Northstar, a Walla Walla winery known for merlots; Spring Valley Vineyard, a Washington estate winery; and the Stag’s Leap Wine Cellars that at the 1976 Paris Wine Tasting changed the world’s view of California wines. The tasting is noon to 3 p.m. Sept. 23 at Carol’s Dollar Lodge; $75.

Information and tickets: or 208-450-6430.


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