Cooking Classes
GENEROUSLY SPONSORED BY THE ONETTO FAMILY
The Festival is proud to feature lamb from Idaho producers for each of this year's Cooking with Lamb Classes. These partnerships were made possible by the Idaho Wool Growers Association and the American Lamb Board.
Note: Historically these classes sell out quickly and pre-registration is required. Details are subject to change. Please check this page regularly for updates.
On-line ticket sales close on October 1st at 12:00pm. To see if these classes are sold out or if seats are still available, visit our Headquarters at The Argyros Performing Arts Center, 120 South Main Street in Ketchum, from 10:00am to 5:00pm October 2-4, 2024. Or, call us at 208.720.0585.
SOLD OUT
Cooking with Lamb
Fasah - Yemeni Lamb Stew Accompanied by Flatbread, Honey Labneh Sauce & Zhug (A Yemeni Green Herb Hot Sauce)
Chef Sydney Liepshutz
Wednesday, October 2, 2024
3:30pm - 5:00pm
$95.00
Location: Our Lady of the Snows Catholic Church
206 Sun Valley Road, Sun Valley
About Chef Sydney
Chef Liepshutz is a 4th generation Detroiter who craves adventure, in and outside the kitchen. After building a career at high-profile restaurants across Detroit, she sought new culinary challenges, and elevations, in Steamboat Springs, Colorado, and then officially relocated to Sun Valley, Idaho, to join the team at the historic Ram restaurant at the Sun Valley Resort. In early 2020, Chef Liepshutz launched In the Kitchen with Sydney LLC, a private chef/catering business. She quickly secured clients and events, solidifying her commitment to the food culture of Sun Valley. Outside the kitchen, you will find Sydney exploring the local trails on her skis, mountain bike, or in her hiking boots.
About In the Kitchen with Sydney, LLC
In the Kitchen with Sydney LLC, is a private chef and catering business, where Chef Liepschutz mixes her Detroit roots and the seasonal offerings of the Wood River Valley, bringing Middle Eastern, Szechwan Chinese, Italian culinary and vegan acumen experiences to the Sun Valley community. Established in January 2020, In the Kitchen with Sydney LLC, has been the backbone of countless intimate and dinner/cocktail parties alike, while also offering a robust drop-off meal service to a diverse portfolio of clients.
Boise River Lamb
Lamb for this class is generously provided by Boise River Lamb, second generation sheep producers and sixth generation Idaho ranchers, raised along the Boise River in the Boise Valley.
SOLD OUT!
Cooking with Lamb
Lamb Cornish Pastry
Chef Chris Kastner of CK's Real Food
Thursday, October 3, 2024
10:30am - 12:00pm
$95.00
Location: CK's Real Food
320 Main Street, Hailey
www.cksrealfood.com
About Chef Chris
Chef Chris Kastner, working chef and partner with wife Rebecca, daughter Simone and son Gavin, has been a cook since 1978. He started as a dish washer and never looked back. Chef Chris is actively cooking at CK’s Real Food in Hailey, Idaho, on the line twice a week and everyday foraging, collaborating on menu ideas and keeping the beast moving forward.
About CK's Real Food
CK's serves Northwest contemporary American cuisine using locally sourced organic products and is vegetarian-friendly. CK's Real Food, www.ckrealfood.com, 208.788.1223, 320 S. Main Street, Hailey. Bar opens at 4:30 pm with Dinner 5 pm-9 pm Monday-Saturday. Reservations are
recommended.
Lava Lake Lamb
Lamb for this class is generously provided by Lava Lake Lamb whose ranch is located just southeast of Sun Valley in the Pioneer Mountains and whose mission is to produce delicious grass-fed lamb, protect the land used, and catalyze conservation action in the Pioneer Mountain region.
COOKING WITH LAMB
Marcona Almond Encrusted Lamb Rack
Pisto Manchego, Patatas Brava
(Influenced by my travels in Spain in March of 2024!)
Chef Mary Clare Griffin
Thursday, October 3, 2024
1:00pm - 2:30pm
$95.00
Location: Our Lady of the Snows Catholic Church
206 Sun Valley Road, Sun Valley
About Chef Mary Clare
After training in California, Paris, Greece and Ireland, Chef Mary Clare Griffin has been a private chef and caterer in the Wood River Valley for over 30 years. She still enjoys cooking for a wildly colorful array of corporate and celebrity clients, all of whom have imprinted memorable stories upon her. During the Covid-19 pandemic, she penned not a tell all, but a children’s book, “I Get To Love You: A Boy and His Dog” which is available wherever books are sold.
Additionally, Mary Clare holds a Master’s Degree in Creative Writing as well as a dual masters in Theology and Psychology from Yale/Andover Newton Seminary. Currently, Mary Clare is producing a Martha and Mary cookbook filled with photos, a smattering of recipes, and essays on food culture, grief, and love.
Mary Clare and her son Gabriel spent March cooking lamb, Paella and fish tapas in Spain.
Boise River Lamb
Lamb for this class is generously provided by Boise River Lamb, second generation sheep producers and sixth generation Idaho ranchers, raised along the Boise River in the Boise Valley.
Cheese Making Class
Fromager Kendall Russell of Lark's Meadow Farms
Thursday, October 3, 2024
1:00pm - 4:00pm
$125.00
Location: St. Charles Borromeo Catholic Church Parish Hall
311 1st Avenue South, Hailey
Learn the processes for making nationally acclaimed cheese and yogurt with fromager, Kendall Russell. He will be teaching participants how to make a ricotta and yogurt from cow's or sheep's milk and have recipes for all students.
About Fromager Kendall
Fromager Kendall is the current generation of Lark's Meadow Farms, whose family makes small batches of cheese during the season using the most traditional of methods - "Our hands, super fresh milk, slow starters, thistle/animal rennet and cave aging."
About Lark’s Meadow Farms
Nestled in the rugged Upper Snake River Valley of southeastern Idaho, lies a 3rd & 4th generation Farmstead, producing unapologetically rustic cheeses, pasture raised meats and bread.
Embraced by Yellowstone NP to the north, Grand Teton NP to the east, Craters of the Moon NP to the west and sandwiched by the Legendary trout waters of the South Fork of the Snake River and The Henry's Fork of the Snake River, at an altitude of 5,880 feet, Lark's Meadow Farms is situated in stunning vistas any time of year.
A millennium of volcanic activity has imbued the soils of this land rich in minerals and nutrients, growing golden stands of wheat, barley, beets, potatoes and some of the best alfalfa on earth. The snowcapped Teton and Big Hole mountains provide pure water for irrigation in this otherwise high desert valley.
Lark's Meadow Farms brings together this stunning landscape, with an ongoing family farming legacy and a commitment to community in the pursuit of producing good food. They believe in being good stewards of the land, their animals and the people they work with. Their goal at Lark's Meadow Farms is simple: be honest, produce great food and great relationships. They pledge that their farm is free from GMOs, hormones, pesticides, herbicides and synthetic fertilizers. They are committed to farming using organic and natural methods.
Now making cheese for over a decade, they are a member of Slow Food and the recipients of numerous national awards from the American Cheese Society and The Good Food Awards.
SOLD OUT
Cooking With Lamb
Chef Steven Kammerer of Ramen Cowboy
Japanese Lamb Curry
Thursday, October 3, 2024
2:30 - 4:00pm
$95.00
Location: Ramen Cowboy
640 N Main Street, Ketchum
www.ramen-cowboy.com
About Chef Steven Kammerer
Originally from Portland, Steven was formally trained at the Oregon Culinary Institute. His culinary journey in Idaho has included time at Warfield Distillery & Brewery and The Covey. After many seasons cooking creatively in the wilderness of the Wallowa mountains, Steven made his way back to Idaho where an opportunity to build out his own kitchen and restaurant concept presented itself. Missing the flavors of Japanese and other Asian cuisine he was so inspired by in his home city, Steven went on the relentless quest to make authentic, yet locally-inspired ramen in the Wood River Valley.
About Ramen Cowboy
Now “The Ramen Place” in the Wood River Valley, Ramen Cowboy serves from-scratch ramen with locally sourced ingredients, handmade noodles, and a local’s take on traditional Japanese noodle soup. The menu features snacks, noodles, and more. Dine-in or to-go options available. Open Tuesday-Saturday 11:30am-8:00pm at 640 N. Main Street in Ketchum, Idaho.
Lava Lake Lamb
Lamb for this class is generously provided by Lava Lake Lamb whose ranch is located just southeast of Sun Valley in the Pioneer Mountains and whose mission is to produce delicious grass-fed lamb, protect the land used, and catalyze conservation action in the Pioneer Mountain region.
SOLD OUT!
Cooking with Lamb
Lamb Cornish Pastry
Chef Chris Kastner of CK's Real Food
Friday, October 4, 2024
10:30am - 12:00pm
$95.00
Location: CK's Real Food
320 Main Street, Hailey
www.cksrealfood.com
About Chef Chris
Chef Chris Kastner, working chef and partner with wife Rebecca, daughter Simone and son Gavin, has been a cook since 1978. He started as a dish washer and never looked back. Chef Chris is actively cooking at CK’s Real Food in Hailey, Idaho, on the line twice a week and everyday foraging, collaborating on menu ideas and keeping the beast moving forward.
About CK's Real Food
CK's serves Northwest contemporary American cuisine using locally sourced organic products and is vegetarian-friendly. CK's Real Food, www.ckrealfood.com, 208.788.1223, 320 S. Main Street, Hailey. Bar opens at 4:30 pm with Dinner 5 pm-9 pm Monday-Saturday. Reservations are
recommended.
Lava Lake Lamb
Lamb for this class is generously provided by Lava Lake Lamb whose ranch is located just southeast of Sun Valley in the Pioneer Mountains and whose mission is to produce delicious grass-fed lamb, protect the land used, and catalyze conservation action in the Pioneer Mountain region.
REFUND POLICY: Refunds are available until 5:00pm on September 15, 2024. A $10.00 fee will be assessed and only the ticket cost (but no original processing fees) will be refunded. Thank you.
Special Thanks to Our Cuisine Sponsors
