photographs: paulette phlipot
food & Drink // signature dishes
Signature Dishes Classic ketchum fare BY Jody Orr
Every foodie has vivid memories of the “best meals they ever ate.” If they’re lucky, they live within walking distance of the restaurants that made it happen. In Ketchum, it’s not unusual to experience such transformative and long-resonating meals. In researching the signature dishes that have helped define the local restaurant scene, I spoke to the masterminds behind the process and learned the difference between simply cooking and creating food that resonates forever after. Ketchum Grill’s Mushroom Strudel Chef/Owner: Scott Mason
Scott Mason was hunting for mushrooms in Oregon when I spoke to him, so it seemed only fitting that he chose Mushroom Strudel as one of Ketchum Grill’s signature dishes. Mason opened the Grill 138 sunvalleymag.com | 40th anniversary issue
22 years ago, after training and cooking in kitchens in Santa Barbara, Paris and Alsace. The Grill is the culmination of his efforts; a place where he creates food that diners come back for season after season. “I had this mushroom mixture in the back of my mind and Anne (his wife and pastry chef ) was making Apple Strudel at the time. I thought I’d like to make it a
THIS PAGE (top to bottom) Ketchum Grill’s Mushroom Strudel is perfect for a cold winter’s night; Shiitake, hedgehog, domestic and portabella mushrooms are used in Ketchum Grill’s Mushroom Strudel.