Sun Valley Harvest Festival 2014 - Foodie Heaven
Dining
Detectives
By Carol & Joe Davis
This
was our first trip to Sun Valley and we were excited knowing that
it was a World Class Resort Area. We knew that this was the perfect
time to go as The Sun Valley Harvest Festival
was happening featuring four days of Foodie Events.
|
Click
on image for caption or enlarge |
Going
Up
Founded
by locals Heidi Ottley and Ed Sinnot, this Epicurean Festival
has grown since it first began five years ago. Our late planning
made it challenging to reserve a room as the Festival attendees
had most of the local Inns & Hotels booked. We were fortunate
to find lodging with some help from friends and spent one night
at The Kentwood Lodge in Ketchum and a second night at the Sun
Valley Inn in Sun Valley. Our accommodations were both very good
and it was actually fun, as we got to experience two hotels on
one trip.
Co-Founders Heidi Ottley and Ed Sinnot
The
Sun Valley Harvest Festival spans four days with Foodie Events.
The first Event that we attended far exceeded our expectations.
It was the Caviar & Martini Party at The Roundhouse where
we tasted the cuisine prepared by Sun Valley Restaurants and enjoyed
artisan cocktails. We parked at the base of the River Run Ski
Area where we were whisked to the Champagne arrival area and were
greeted by our hosts. We then took the Sun Valley Gondola up 2000
feet to The Roundhouse which was built in 1939 and is still the
only restaurant on Bald Mountain. As we ascended to over 9,000
feet, we were in awe of the view of the Pioneer Mountain Range
and the Valley. It was just spectacular!
Sun Valley Harvest Festival
Upon
our arrival, we were greeted by very friendly servers with another
glass of Champagne which we enjoyed as we walked a short distance
to the Roundhouse. The Restaurant is really charming with beautiful
log beam ceilings, an inviting bar and lounge. The dining area
is spacious but cozy with spectacular views. You also had the
option of enjoying the evening outdoors with views from the patio.
This was a perfect spot for this very special evening. We had
the pleasure of meeting Sun Valley Executive Chef and Culinary
Director John Murcko and his assistant chefs as they were slicing
and plating Snake River Farms American Wagyu Kobe Beef for the
happy guests. We also enjoyed fabulous Mussels prepared with garlic
and wine and delicious Spanish Cheese melted much like fondue
served over roasted potatoes. We loved that there were select
choices so that there were less competing flavors and that all
of the ingredients were luxury. During the entire evening we were
served a variety of wonderful appetizers featuring Idaho Caviar.
What could be more fun!
Sun Valley Executive Chef John Murcko at Martini Party
We
made our way to the bar where we found the Martinis made by Master
Mixologist Ryan Sullivan which were incredible! There were quite
a few unique cocktails but our favorite was the Summertime Sparkler
made with Square One Basil Vodka, Fresh Watermelon Puree, Fresh
Squeezed Lime Juice, Aperol Apertivo Liqueur, a splash of St.
Michelle Sparkling wine and finished with black sea salt and lime
wheel garnish. Of course, we also enjoyed classic martinis and
sampled the Square One Organic, Botanical, Cucumber and Basil
Vodkas straight up.
Master Mixologist Ryan Sullivan
The
Idaho Caviar was provided by Fish Breeders of Idaho from Hagerman
www.FishBreedersofIdaho.com . We had a chance to chat with Leo
Ray who has been raising catfish, rainbow trout and Tilapia since
1973. In 2004 he introduced White Sturgeon and has created distinctive
domestic Caviar which we enjoyed on blinis, toast points and on
eggs.
Idaho Caviar
As
the sun set we enjoyed the view and chatted with the other attendees
who were all as pleased as we were to be there! This was an intimate
event as they only sold 175 tickets at $95 which was a bargain.
We descended in the Gondola and watched as the stars came out
and even saw The Big Dipper. It was an amazing night!
On
Sunday we attended The Taste of Sun Valley. It was a beautiful
day for a picnic at the scenic Trail Creek Cabin picnic area.
We tasted the cuisine created by Konditorei Bakery and Café,
Roundhouse Restaurant, The Ram Restaurant, The Trail Creek Cabin
and The Chocolate Foundry. Our favorites were the Konditorei Bakery
and Café's Beer Cheese Soup with House made pretzel, the
Ram's Halibut Cerviche and the The Trail Creek Cabin's Brick Red
Rotisserie Chicken. We also enjoyed the chocolates, fudge and
candied Apples.
Candy Apples
Along
with the cuisine there were quite a few wines provided by Middleton
Family Wines. We enjoyed the 2012 Cardaretta SBS Sauvignon Blanc-Semillon
and the 2011 Buried Cane Red. This event was limited to 400 people
so it was never crowded at all and the $40 ticket was also a major
bargain.
Chef Jeffrey Rigg at Taste of Sun Valley
While
in Sun Valley we took advantage of the great shopping and fine
cuisine. We enjoyed browsing at and buying a few things at The
Picket Fence, Bellissimo Gardens, Panache, Brash Ranch, Vault,
Thunderpaws Pet Shoppe, and Charles Stuhlberg Interiors. We had
a light dinner at Enoteca where we sat at the bar and enjoyed
a glass of wine with a Diavola Pizza and a Mama's Salad which
were tasty and light.
We had a fabulous time at The Sun Valley Harvest Festival where
we met many wonderful people. The weather was cool and crisp,
the scenery was spectacular and the cuisine was World Class as
expected. We truly felt like we were in Foodie Heaven. We look
forward to other trips to Sun Valley and attending even more events
at the festival again next year. http://www.sunvalleyharvestfestival.com/