2012S E P T E M B E R 2 1 - 2 3

SPONSORED BY

SUN VALLEY’S SIGNATURE FOOD AND WINE FESTIVAL

Welcome to the 2012 Sun Valley Harvest Festival!

We are very excited aboutour lineup of events this year and are so glad that you are joining us.

Our goal with the Harvest Festival has been to put Sun Valley on the map as afoodie destination and highlight all of the wonderful culinary delights that Idaho and

the Northwest has to offer. We are always on the hunt for the next best thing in terms of great chefs, fun new ideas about how to prepare and serve food, as well as great wine, beer and spirits. It’s a tough job, but someone has to do it!

Friday, September 21st

10:00 am - 3:00 pm Registration open for ticket pick-up and purchase Carol’s Dollar Lodge

5:00 pm - 7:00 pm Harvest Festival Restaurant Walk Ketchum Town Square Sponsored by Sun Valley Magazine (See map on pages 6-7)

Saturday, September 22nd

9:30 am - 5:00 pm Demonstrations & Presentations Tent at Carol’s Dollar Lodge Sponsored by Atkinsons’ Market & Idaho’s Bounty

Schedule of Events

10:00 am - 5:30 pm Harvest Marketplace Carol’s Dollar Lodge

5:30 pm - 7:30 pm Martini & Caviar Party Boca Sponsored by Boca and Square One Organic Spirits

7:00 pm - 9:00 pm Harvest Dinners Local Restaurants

Sunday, September 23rd

10:00 am - 12:00 pm River Guide Cooking Demonstration Lawn at Carol’s Dollar Lodge

12:00 pm - 3:00 pm Grand Tasting Carol’s Dollar Lodge Sponsored by Morgan Stanley

9:30 am Jesus Gonzalez - Cups, La Jolla, CA Healthy Cooking for a Healthy Lifestyle

11:00 am Josh Kilmer-Purcell & Brent Ridge - The Fabulous Beekman Boys, NY Seasonal Living

12:30 pm John Tesar - Spoon Bar & Kitchen, Dallas, TX Crafting Idaho Potato Gnocchi and the Art of Pressure Pot Cooking

2:00 pm Jason Wilson - Crush, Seattle, WA Four Styles of Idaho Lamb: Chops and Legs, Sausages and Tartar

3:30 pm Jackie Quillen - Sommelier, Washington, DC Wine Tasting Boot Camp

Harvest Festival Passes & Tickets

Harvest Festival Passes

Epicurean Pass $270.00All Events including Restaurant Walk 5 Demonstration and Presentations,Martini & Caviar Party, Grand Tasting(also includes VIP parking, VIP seatingand access to the VIP room)

Foodie Pass $175.00Includes access to Restaurant Walk,3 Demonstrations and Presentations and the Grand Tasting

Chef’s Pass $140.00Includes access to all 5 Demonstrations and Presentations

Individual Event Tickets

Restaurant Walk : $35

Demonstrations & Presentations: $40 each

Harvest Marketplace: Free

Martini & Caviar Party: $75

River Guide Cooking Demonstration: Free

Grand Tasting: $75

or call 208.450.6430

Featured Wines

The Harvest Festival is honored to have six featured wines this year being paired with our Demonstrations & Presentations and for tasting during the Grand Tasting.

Chateau Ste. Michelle Tradition, innovation, a leader in sustainability and the highest winemaking standards form the essence of Chateau Ste. Michelle. The Single Vineyards wines of Chateau Ste. Michelle wines are crafted to emphasize the unique “terroir,” or site-specific character, of each varietal from key estate vineyards.

Erath Winery Disciplined in approach yet progressive in artistry, the winemaker Gary Horner, strives to reveal classic Oregon Pinot: light, delicate and fruit-forward. Gary’s goal is to make “the best Pinot Noir the region has to offer—time honored, authentic and uniquely Oregon.”

Col SolareCol Solare is the partnership between two influential wine producers who are recognized leaders in their respective regions: Tuscany’s Marchesi Antinori and Washington State’s Chateau Ste. Michelle. Together they produce a world-class Cabernet Sauvignon-based red wine from the very best Washington fruit.

NorthstarNorthstar, led by master winemaker Dvid “Merf” Merfeld, combines the art of old world wine-making with new world innovation to create Merlots that can be considered among the world’s best, from one of the world’s most acclaimed Merlot producing regions, Washington State.

Spring Valley VineyardHighly sought after and acclaimed wines by winemaker Serge Laville. Each wine is crafted with the care and attention that is the tradition of Spring Valley.

Stag’s Leap Wine CellarsFounded in 1970, Stag’s Leap Wine Cellars has a long and distinguished wine reputation and is considered a Napa Valley first-growth estate. Over the years, yheir wines have become some of the most highly regarded and collected wines worldwide.

Restaurant Walk, September 21st, 5pm-7pmKetchum Town Plaza—Sponsored by Sun Valley Magazine

The festival kicks off with a tasting from one of our Idaho adventure companies and Ketchum’s own Frenchman’s Gulch Winery in the Ketchum Town Square. Attendees then adventure through downtown Ketchum to sample eclectic fare from 18 participating restaurants and enjoy their fall offerings paired with a beverage of their choice. It is a moveable feast of the grandest proportion and a great way to sample some of Sun Valley’s finest eateries! Admission is $35 each.

Demonstrations & Presentations, September 22nd, 9:30am-5pm

Harvest Festival Events

Tent at Carol’s Dollar Lodge—Sponsored by Atkinsons’ Market and Idaho’s Bounty Ensconce yourself in learning new techniques and culinary secrets from our four guest chefs as they prepare foods from across Idaho and the Northwest. Be

enthralled by our guest Sommelier as she leads you through her world of how to properly taste, select and pair wines. Each demonstration is one hour long followed by a sampling of the chef’s presentation paired with a wine from one of our sponsoring wineries. Have your questions ready for when you meet the chef after each presentation. Admission $40 each.

Harvest Marketplace, September 22nd, 10am-5:30pmCarol’s Dollar Lodge

Peruse purveyors that have been hand-selected from around Idaho for their organic, sustainable and hand crafted foods, coffee, tea, cheese, dairy, meat, produce, baked goods, and all kinds of specialty food items. Shop for the newest kitchen gadgets, cookbooks, and much more. Admission is free.

Martini & Caviar Party, Saturday, September 22nd, 5:30pm-7:30pmBoca—Sponsored by Boca and Square One Organic Spirits

Savor the sweeping views atop Boca’s roof top bar in downtown Ketchum on a beautiful fall evening. Enjoy luscious artisanal cocktails featuring one of

Square One Organic Spirits three flavors, Botanical, Cucumber and Basil created by Mixologist Ryan Sullivan along with Idaho sturgeon caviar hors d’oeuvres masterfully designed by Boca Executive Chef Jim Roberts. The perfect end to a perfect day! Admission is $75 each and space is limited to 100 guests.

River Guide Cooking Demonstration, September 23rd, 10am-12pmTent at Dollar Lodge

Adventure into the world of gourmet outdoor cooking as you watch local river guides doing what they do best, cook incredible food over an open grill or in a Dutch oven. Watch and learn how easy it is to create gourmet food fireside or riverside. Don’t miss the fingerlicking food— come join us for this unique and fun event! Admission is free.

Grand Tasting, September 23rd, 12pm-3pmCarol’s Dollar Lodge — Sponsored by Morgan Stanley

Treat your senses to creations by local chefs and caterers using everything thatIdaho and the Northwest has to offer, from savory main dishes, side dishes, artisanal pizza, desserts and ice cream, to hors d’oeuvres and much more. Tastewines from our internationally acclaimed wineries. The Grand Tasting is an opportunity to chat with chefs, winemakers, distillers and brewers as you sample their fare. This is the grand finale to your spectacular foodie

weekend and a benefit for the newly formed Sun Valley Culinary Institute. Admission $75 each.

Harvest Dinners, September 22nd, 7pm-9pmLocal Restaurants

Select one of our fabulous local participating restaurants Saturday evening to experience their own interpretation of an Idaho Harvest dinner. Each restaurant has its own eclectic interpretation of a Harvest Dinner. The restaurants’ menus’ can incorporate a wide range of natural and organic ingredients and options from local farmers and producers.

Their menus reflect the ever changing nature of the seasons and the foods that are available. The harvest dinners, as a special entrée or as part of the regular menu will delight the most discriminating foodie.

The Harvest Dinners are not a ticketed event. Reservations are strongly recommended.

Randy King is a man of dual pas-sions—cooking and hunting. King is a Certified Ex-ecutive Chef and accomplished hunter. He shot

his first bull elk at fourteen and cooked for his first customer at fifteen. King has spent the last fifteen years in the fine dining sector learning how to craft an unforgettable meal and becoming known for his wild game preparations in the process.

Randy also writes about food and hunting for various national and regional publi-cations. He has had his work published in Outdoor Life, Traditional Bowhunter Magazine, Restaurants and Institutions and many other publications. King is also a reporter for the Boise Weekly and a col-umnist for Northwest Sportsman Maga-zine. Randy King not only loves nature for its beauty but also for the bounty it can bring to the table. He is truly a Chef in the Wild.

RANDY KING Master of Ceremonies

Jesus GonzáleZ Cups, La Jolla, CA

Healthy Cooking for a Healthy Lifestyle – 9:30am

Creative Chef Jesús González lead the culinary team at the legendary destination spa Rancho La Puerta’s cooking

school, La Cocina Que Canta. In his classes, Chef González emphasizes flexibility and creativity based on what is fresh and he has mastered the art of adjusting and changing the ingredients in his recipes with the seasons—a knack he shares with students through his techniques and philosophies that turn them into better cooks who are not so reliant on exact recipes.

Currently, Chef Gonzalez is a private chef and is the culinary director at Cups Culinary in La Jolla, California.

Known for his stylish, contemporary American cuisine prepared with classic European techniques, Chef John Tesar’s

innovative culinary perspective and charismatic personality have garnered much acclaim throughout his 20+ years in the restaurant industry.

He has earned two five-star reviews and a nomination for the James Beard Foundation’s “Best Chef Southwest” Award. In 2011, Tesar competed on the inaugural season on the Food Network’s Extreme Chef, beating out two other toques for the title. Tesar is currently gearing up for the opening of Spoon Bar & Kitchen, a seafood-focused fine dining establishment set to open in Dallas in Fall 2012. Though still in the early stages of construction, Eater National has already declared it one of the “25 Most awaited restaurant Openings of 2012/

John tesar Spoon Bar & Kitchen, Dallas, TXCrafting Idaho Potato Gnocchi and the Art of Pressure Pot Cooking – 12:30pm

Josh Kilmer- Purcell & Brent Ridge The Fabulous Beekman Boys, Sharon Springs, NY Seasonal Living – 11am

In 2008 Josh and Brent bought the Beekman Farm in upstate New York and didn’t just start a farm, they started a move-ment. A mere five

years later they already have a hit TV show, bestselling books, product lines in leading retailers, a massive social following, and a James Beard nominated lifestyle website.

Known best as “The Fabulous Beekman Boys” from their hit television reality show, the duo has put their stylish stamp on seasonal living. Their farm and surrounding community serves as the inspiration for their lifestyle brand, “Beekman 1802.”

Chef Jason Wilson’s Modern American Cuisine has garnered award and notice from across the nation and beyond as his

restaurant, CRUSH, has grown over the past six years. Named “Best Chef Northwest 2010” by the James Beard Foundation and one of Food & Wine’s “Best New Chefs 2006,” Jason continues to innovate and lead the culinary movement in the Northwest.

A passion for the highest quality ingredients and the very best techniques are the foundation for his cuisine. Embracing a modern sensibility, he works closely with farmers, growers and producers in the Northwest to find the best seasonal offerings.

Jason Wilson CRUSH, Seattle, WA Four Styles of Idaho Lamb: Chops and Legs, Sausages and Tartar – 2pm

Jackie Quillen’s wine career has spanned 40 years. Starting with the founding of the Wine and Cheese Co. in New Orleans and later

importing with Frederick Wildman. She has sought to make learning about wine a more accessible and enjoyable pursuit for anybody willing to learn how to taste.

Jackie co-founded Christie’s Department of Old and Rare Wines in America where she worked closely with Michael Broad-bent, the world authority on wine.

Jackie has yet to discover a selfish wine lover. Wine begs to be shared, and she would like to share with you some of the fun and enjoyment that wine has given to us her.”

Jackie Quillen Sommelier, Washington, DCWine Tasting Boot Camp – 3:30pm

Partners

Sponsors

knob hill innSun Valley

SUN VALLEY HARVEST FESTIVAL TITLE SPONSOR

Featured Chefs

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Join Us!For more details and ticket information

go to sunvalleyharvestfestival.com

or call 208.450.6430

Follow us facebook.com/SunValleyHarvestFestival

Sayvour RW 360 East Ave. Courtyard Building 208.720.9061

Ketchum Grill RW HD 520 East Ave. 208.726.4660

Rasberry’s Catering RW 411 5th E. Lower level 208.726.0606

Sawtooth Brewery RW 600 N. Main St. 208.806.1368

Tranquility Tea House RW 580 Washington Ave. N. 208.726.0095

Rolling in Dough RW 520 Washington Ave. N. 208.720.4096

Rickshaw RW HD 460 Washington Ave. N. 208.726.8481

Glow Live Foods Cafe RW 380 Washington Ave. N. 208.725.0314

Il Naso RW HD 480 N Washington 208-726-7776

Participating Restaurants

Sawtooth Club RW HD 231 N. Main St. 208.726.5233

Cornerstone Bar & Grill RW HD 211 N. Main St. 208.928.7777

Rico’s Pizza & Pasta RW HD 200 N Main St 208.726.7426

Dashi RW HD 220 N. East Ave.

208.928.7703

Cristina’s Restaurant RW HD 520 2nd St. East 208.726.4499

Cava Cava RW HD 230 Walnut Ave. 208.727.1800

B Restaurant and Bar RW HD 280 N. Main St. 208.727.0000

Frenchman’s Gulch Winery RW Ketchum Town Square

Boca RW HD 131 Washington Ave. S. 208.928.7773

RW = Restaurant Walk: HD = Harvest Dinner