TASTE of Sun Valley | Summer 2021 by Sun Valley Magazine

SUMMER 2021

The Original “I loved the ambiance of this place and the bar itself. Their dishes extend far beyond the traditional steakhouse fare – informal fine dining at its best!” — We Blog The World, The Global Voice For Travel “Don’t let the relaxed ambiance lead you to the conclusion that it’s forté is only steaks … Though it does have the best in town.” — The Los Angeles Times

And Still The Best Original and iconic, The Sawtooth Club has been a mainstay in downtown Ketchum’s dining scene longer than just about any place else in town. It was originally opened in the 1930’s and was for many years a favorite haunt of Ernest Hemingway himself. Nowadays this Main Street institution is more popular than ever, maintaining its authentic rustic charm, while offering an irresistible blend of America steakhouse classics, contemporary bistro fare and their welcoming mountain-town vibe. This is The Sawtooth Club …

The Wood River Valley’s Original Ski Town Restaurant & Bar!

231 N. Main Street • Ketchum Idaho • 208.726.5233 • sawtoothclub.com

OPEN DAILY AT 5:00PM Takeout and Distanced In-House Dining 520 East Avenue North • Ketchum, Idaho 208.726.4660 • ketchumgrill.com

4:30pm to 8pm for Takeout 5:00pm for Distanced In-House Dining 300 North Main Street • Ketchum, Idaho • 208.928.6280 ketchum-enoteca.com

Featuring homemade pastas, sauces, salads, soups, custom cured meats, smoked salts, fresh desserts and pantry items to help make your next meal, your best meal. 360 East Avenue North • Ketchum, Idaho • 208.726.6969 (right next door to Town Square Tavern)

masonfamilyrestaurants.com/provisions

5:00pm for Takeout and Distanced In-House Dining 360 East Avenue North • Ketchum, Idaho 208.726.6969 • ketchumtavern.com

FEATURES

BACKYARD BBQs Dazzle dinner guests with these recipes from top chefs

WILD AND EDIBLE Identifying local edible herbs Words and Photographs By Paulette Phlipot

SANDWICH OBSESSION A history of the simple (and irresistible) sandwich

By Ben Bradley

RESOURCES

THE SCOOP What's new and noteworthy in the culinary world

TASTE MENU GUIDE Browse the menus of the Valley’s finest restaurants

DINING AROUND TOWN A fast guide to the Valley's best eateries

Restaurant maps

14 ON THE COVER A Dagwood sandwich! Named after Dagwood Bumstead, a central character in the comic strip Blondie, is always a tall, multilayered sandwich made with a variety of meats, cheeses, and condiments. Photo by Michael Kraus

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PHOTOS (TOP TO BOTTOM): KAREPASTOCK / PAULETTE PHLIPOT / RAY J. GADD

TABLE of CONTENTS

By Hayden Seder

Try our Monkey Fries!

Best Deck in Town!

“Ketchum’s Killer Meal without the Killer Price A Great Kids' Menu Too!”

seafood • steaks • appetizers • nightly specials

Grill Open 11:30am - 10:00pm Daily (Bar open late) Burgers, Salads, Wings, Hoagies, Fresh Cut Fries and More! HD Satellite TV Sports

“All the Games, All the Time”

For Takeout Call: 726.2744 231 6th Street, Ketchum At the corner of 6th & Washington

open nightly at 5:30 p.m. • reservations appreciated second & main, ketchum • 208.726.5181 • est. 1992 • visit our website for a complete menu • www.sushionsecond.com

FEATURED CONTRIBUTORS BEN BRADLEY is originally from the great

state of Washington and is a proud dad, avid (read: hack) mountain biker, and lifelong fan of the generally hapless Seattle Mariners. Always ready to share a pint, he is a firm believer in beer’s intrinsic ability to foster joy, laughter, resolution, and understanding, and he has never once been accused of taking life too seriously. Having spent the last 11 years as a proud resident of the Wood River Valley, there are few things that bring him greater joy than the perfect day in the mountains with his family.

SUMMER 2021 Publisher/Editor-in-Chief: Laurie C. Sammis Managing Editor: Lori Currie Art Director: Roberta Morcone

(“Sandwich Obsessions,” page 14)

Sales & Marketing Director: Mona Warchol Digital Marketing Coordinator: Makayla Chappell

PAULETTE PHLIPOT an award-winning

food, travel and lifestyle photographer is inspired by an endless desire for adventure and a passion for story telling through images of food, people and all the natural elements that surround them. Phlipot was awarded the IACP (International Association of Culinary Professionals) “Best of Show” Photography Award in 2008. When she is not photographing you can find her in the mountains either hiking, biking, or skiing or at home in Sun Valley, Idaho enjoying healthy food & wine with family and friends. (“Wild and Edible,” page 10)

HAYDEN SEDER is a full-time freelance

writer and editor based in her hometown of Ketchum, Idaho. Since graduating from Sarah Lawrence College in New York in 2010, Hayden’s work has been featured in numerous publications including SVPN, The Weekly Sun, Idaho Press, Boise Weekly, Visit Sun Valley blog, Sun Valley Magazine, Taste, The Source, Western Home Journal, and more. When not putting pen to paper, Hayden loves rock climbing, snowboarding, mountain biking, and traveling. (“Backyard BBQs,” page 6)

Controller: Sage Bookkeeping

Sun Valley Magazine Online: www.sunvalleymag.com www.sunvalleymag.com/dining email: info@sunvalleymag.com Sun Valley Magazine® (ISSN 1076-8599) is published quarterly, with special annual HOME and TASTE of Sun Valley editions, by Mandala Media LLC. Editorial, advertising and administrative offices are located at: 313 North Main Street, Hailey, Idaho 83333. Telephone: 208.788.0770; Fax: 208.788.3881. Mailing address: 313 North Main Street, Hailey, Idaho 83333. Copyright ©2021 by Mandala Media LLC. Subscriptions: $22 per year, single copies $5.95. The opinions expressed by authors and contributors to TASTE of Sun Valley are not necessarily those of the editor and publisher. Our printer is SFI- and FSCcertified. Paper used contains fiber from well-managed forests and meets EPA guidelines that recommend a minimum 10% post-consumer recovered fiber for coated papers. Inks used contain a percentage of soy base. Our printer meets or exceeds all federal Resource Conservation Recovery Act (RCRA) standards. Postmaster please send address changes to: 313 North Main Street, Hailey, ID 83333

MAKAYLA CHAPPELL is a Colorado native,

having relocated to the Wood River Valley in 2019, now works as a photographer and social media manager. Driven by her love of lifestyle photography, she has developed a diverse background in commercial, private and non-profit sectors, with the hope to continue pursuing new passion projects. When not behind the camera, Makayla can be found taking road trips or searching for new places in Idaho in which to immerse herself. (“Sandwich Obsessions,” page 14)

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Backyard B

Juicy home-grilled burgers are a summer staple. The secret to show-stopping burgers? Make a thumbprint in the middle of each patty. This will keep it from bulging as it grills.

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s B

D A Z Z L E DI NNER GUES TS WI TH T H E S E RECI PES F RO M TO P CHEF S By Hayden Seder

ooking meat over an open flame has a long and vast history, dating back to the origins of mankind, all across the world. The word “barbeque” as used in the American lexicon is thought to originate from Spanish explorers who found Caribbean Indian peoples grilling on a wooden grate and called this method “barbacoa.” (Other theories credit French explorers with its founding, while remains of BBQing have been found as far away as Stonehenge.) As the explorers made their way north, they brought this cooking style with them, instilling an institution in the culture of America. The first mention of the word “barbeque” in American history was found in 1733 in the diary of a Massachusetts man. Since then, barbeque has evolved to hold meaning for so many different groups: it’s a 4th of July tradition, a reason to gather with friends on the patio during summer, and in many southern states, it’s a competitive event. This summer, gather your friends and family while enjoying these go-to recipes from some of Ketchum’s chefs.

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Brisket from Joshua Jones Chef/Owner at Smoke Over Baldy food truck

Equal parts:

Vegetable oil

Salt and pepper Granulated garlic Onion powder Chili powder

1. Rub meat down with a little bit of olive oil and then rub with spice mixture until thoroughly coated.

2. Let meat sit for 30 minutes. 3. Smoke for 8 to 12 hours at 225-250°, depending on the size of the brisket.

4. Put in the oven at 250° for 12 hours (optional).

Rack of Lava Lake Lamb with Rosemary Aioli from Chris Kastner Chef/Owner at CK’s Real Food This makes an elegant picnic first course, and can be made a day ahead. Try and get medium to small sized frenched racks, no more than 20 ounces, each ready to cook. The fat cap should be trimmed and the bones trimmed in between them. (If the racks are much bigger your individual single bone chops will be too big to eat in more than one or two bites. Also the cooking time will need to increase by a few minutes.) That is not really a crisis in my book. It is just more lamb per person per chop. Recipe serves 6. 3 L ava Lake Lamb* racks (20 ounces each), frenched

Rosemary Aioli:

2 t ablespoons fresh rosemary chopped

1 t ablespoon fresh rosemary, minced

2 t ablespoons fresh parsley, chopped

1 teaspoon rosemary oil*

1e gg yolk (or 1 ounce pasteurized egg yolk)

1/2 l emon, zested and juiced

1 t ablespoon Dijon mustard

2 t ablespoons white wine vinegar

1 cup canola oil

2 t ablespoons garlic, minced 4 tablespoons olive oil

5 s mall cloves of garlic, smashed

1 t ablespoon very hot water to adjust viscosity

1/2 cup olive oil

salt and pepper to taste

Preparation: The lamb should be cooked the day before you plan to serve it. Preheat oven to 400°F. Preheat grill to 400°F. If you have a mortar and pestle, combine chopped rosemary, parsley, garlic, olive oil, and salt and pepper, and mash for a minute or two to form a nice aromatic herb paste. If not, combine all in a food processor to form a paste. Rub this paste all over the lamb racks and let them rest for a couple of hours. Grill the lamb on the meaty side over medium-high heat to mark it nicely, about 5 minutes or so. Then put the lamb on a sheet pan and finish roasting it in the 400°F oven for 17 minutes until medium rare. Let cool.

Rosemary Aioli: Zest half the lemon, then juice half. Combine all ingre-

Rack of Lava Lake Lamb with Rosemary Aioli from Chris Kastner recipe is courtesy of, Entertaining Sun Valley Style: Behind the Scenes from the Sun Valley Center Wine Auction cookbook.

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dients in the food processor except the oil. Run for 10 seconds, then drizzle the oil into the food processor in about 20-second intervals (If too fast, the mixture will not emulsify. If too slow, it will emulsify and separate as well.) The final result should be a thin sauce, not thick like commercial mayonnaise. If it's too thick, thin with water. If it's too thin, add a little more oil. Adjust the seasonings as needed. Alternatively, delete the eggs, canola oil and olive oil, and replace them with 1 1/2 cups of your favorite mayonnaise. Process in food processor, adjusting the thickness as needed. (Note: This classic mayonnaise is great on everything from artichokes to fish and lamb.)

Final Assembly and Plating: Slice the lamb into single-bone chops and arrange on a platter. With 8 bones on a typical rack, three yield 25 chops. Serve with rosemary aioli. This dish is great served warm or cold. g

PHOTOS (LEFT TO RIGHT): KYLE REED / KIRSTEN SHULTZ

Jones learned this simple recipe from celebrity chef Myron Mixon, who also happens to be a regular on the competitive BBQ circuit. After sampling this cooking method and getting positive feedback from his customers at the truck, Jones made this his go-to for serving food in Idaho, which he calls “a huge brisket crowd.” Jones adds, “If you want a juicy brisket, make sure you have a pan of water when smoking it and also braise it for another sixe to 10 hours, depending on the size.”

Take It Outside Tips for Party-planning Success Time to add some summer sizzle to your backyard game—fire up the smoker or grill, invite some friends and throw on some ribs. To help you up your backyard BBQ game, here is an essential list that should never—and we mean NEVER—be broken!

Keep the Menu Simple. The key to a good barbeque gathering

Make a playlist. Put your guests in the mood for summer with

is to keep the main dish as the star of the show. Don’t go overboard on the menu. Focus on a few key recipes that are triedand-true and create easy side dishes to enhance the flavors.

a fun party playlist. Whether you’ve got an outdoor sound system or just a portable speaker, it’ll liven up the party. Ask your guests to share song suggestions before the event to make it a group effort.

Prep Before Guests Arrive. This applies to everything from prepping grilled meats to preparing sauces and sides. Stocking the bar is also key—consider serving a signature drink that you can pre-mix ahead of time and allow guests to serve up with ice and pre-cut garnishes for flair. And, whatever you do, make sure you have enough ice … the last thing you want is to be forced into an ice run, just as your choice cut of meat is sizzling on the grill.

Keep Key BBQ Tools Handy. Make sure you have the 3 key ingredients near your smoking or grilling station so you are prepared—tongs, spatula and grill fork. Other key items to have nearby might include your serving platter, grill glove and apron, extra charcoal or fuel, aluminum foil and oil.

Provide drinks. Prepare a few coolers or bins of ice for a variety of drinks, both alcoholic and non-alcoholic. It’ll make it easy for guests to grab what they want. If kids are coming, make sure to offer options for them.

Put up decorative outdoor lights. There are many options for outdoor lights—go as simple as stringing up some white Christmas lights for a budget-friendly option. If you want to get more creative, consider Chinese lanterns. Tiki torches are another great option for once the sun goes down.

Bring out the games. If you have any lawn games such as croquet, bocce or cornhole, these are great for preor post-dinner. Even just throwing a frisbee will give your dinner a relaxed vibe.

Add Your Own Flair. Barbeques come in all shapes and size, so consider spicing yours up with a signature sauce made from scratch—most sauce recipes are easy and will give your grilled meat a custom touch that adds depth and richness! Here are a few of the different styles to consider: Alabama – the birthplace of the White BBQ sauce—a tangy white (mayonnaise) sauce that is most often slathered over chicken California – typically just peppered with salt and spices and then grilled at higher heat over a hardwood fire using red oak, almond or apple wood (most often using tri-tip). Carolina – a spicy, vinegar liquid sauce (one of the oldest forms of American barbeque), usually served over meat that has been pulled or shredded. Note that North Carolina-style

features a vinegar sauce, while South Carolina-style features a mustard sauce. Memphis – a tangy, sweet sauce, usually made from a molasses base, with brown sugar, tomato sauce and cider vinegar (generally thinner and spcier, with more tanginess, than Kansas City-style sauce). Texas – a big, bold sauce with simple ingredients (Ketchup and vinegar) and some spice (although traditional Texas BBQ features beef brisket with salt and pepper, and no sauce.)

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WILD and

EDIBLE I D E N T I F Y I N G LO CA L EDI B LE HERB S Words and Photographs By Paulette Phlipot

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Some herbs, like the Mallow seen here, make an excellent addition to salads. And bonus! Mallow is great for the digestive system as well.

long the trails and in backyards across the Wood River Valley, there are a plethora of nutritious plants that are ripe for the picking. More “weeds'' are finding their way into local kitchens as the momentum to eat local and in season increases and as the benefits of eating wild becomes more well known. The act of foraging for wild plants is a tasty and healthy way to become more connected to the land, and it’s a great excuse for doing less weeding in yards! As the landscape changes with the season, wild edible plants

grow to provide what our bodies need most to help propel us into the next season. In the spring, when our bodies are most in need of detoxing, dandelions appear. Although often considered a weed, they are actually a perennial herb with a long list of culinary and medicinal uses to help improve kidney and liver function. Stinging nettles—although pesky and painful to touch—are most well known for helping with seasonal allergies. They only grow during the summer months, when pollen count is known to be at its highest.

These wild plants rival and even succeed over backyard gardens. Think about how resilient weeds are and how they keep coming back, despite every effort to eradicate them. Translate that strength and think of them as nutritional powerhouses packed with vitamins and minerals and how our bodies can benefit from their rigor. With proper professional guidance, the medicinal qualities of these tasty herbs can be taken advantage of and enjoyed in many ways. Topping salads, making pesto and using in baked goods are some of the

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simplest and most common ways to incorporate them into meals. Drying or preserving in vinegar or oil are popular ways of being able to embrace their benefits year-round. Flavorful, healthy and free. Does it get much better than this? However, there is one big caveat to eating wild: it can be very dangerous (even deadly) as plants need to be properly identified before nibbling out in the woods. The golden rule of foraging is to never eat a plant if it is not properly identified first. It is recommended to reference multiple trusted sources, including professional expert guidance. With patience and knowledge, foraging can definitely be done responsibly. Waiting for a plant to flower can help with identification. Using an app like PictureThis is helpful in getting started on the path to identifying. The key word is “started.” Remember, safety first! Be aware of what parts of each plant can be eaten and at what stage of the plant's development. There are a lot of lookalike plants out there. Becoming familiar with just one to two new plants a season can make the edible quest less overwhelming. Amy Mattias, Program Director for the Sun Valley Institute for Resilience, recommends foraging in your own backyard as it can be one of the best places to search, especially since you know whether it’s been sprayed with pesticides or not. And there's less of a worry about overharvesting. Wildlife relies on these same plants, so it's important that they have plenty to survive on. She is cautious about sourcing wild plants that are living in water, especially if it’s coming from old mining areas, and because of e-coli. When headed out in the woods, keep in mind that it’s important to be a good steward of the land by not trespassing or leaving litter. Be sure to leave root systems in place when not harvesting the roots and take only small, sustainable amounts so the plants can continue to grow. Look for abundant wild food sources to pick from. Slowing down and being observant will help lead to successful findings in the wild. Taking care of the ecosystem along the way will help it continue to take care of us! g

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Foraging Guide to Edible Herbs Dive into the salad bar that surrounds us to unearth these five little beauties. Here, we help you identify them and explain their many uses. And for those who would like to incorporate the benefits of some of these wild edible herbs, but are not ready to jump into foraging for wild foods just yet, NourishMe in Ketchum offers tinctures, teas and freezedried capsules of nettles and dandelions. Please Note: Like with all herbs, check with your doctor first before consuming if you have a health condition, are on medication, are pregnant or breastfeeding.

Chickweed (Stellaria media)

Cleavers (Galium species)

How to Identify: Chickweed has small leaves and small, white, starshaped flowers with five petals, each one with two lobes. A single line of fine hairs run down the stem. It does not have milky sap.

How to Identify: Cleavers has a whorled leaf pattern that runs up a square stem, which is known for its ability to stick to clothes like Velcro. The leaves are oblanceolate in shape and grow in whorls of four to eight. The flowers cluster in groups of two to three, are tiny and are white to green in color.

Edible Parts: The whole plant is edible; mostly leaves, stems, flowers and seed pods are what is typically eaten. Uses: Helpful for dry, irritated, itchy skin issues. Recipe Ideas: Best enjoyed fresh, put it on sandwiches or in salads, pestos or smoothies. Caution: It has a lookalike, Scarlet Pimpernel, which is toxic. Scarlet Pimpernel has reddish orange flowers, unlike chickweed’s white flowers. It does not have the single line of hairs down the stem like chickweed either, although its leaves and overall plant structure is very similar to chickweed.

Edible Parts: Young leaves, stems and seeds can all be eaten. Uses: It is supportive to the lymphatic and urinary systems, and helpful for healing ulcers. Recipe Ideas: Enjoy in pestos, soups and stews, juiced, or as a cold-water infusion.. Caution: There are no toxic lookalikes.

Dandelion (Taraxacum species)

Edible Parts: Roots, leaves, stems, flowers and seed pods can be eaten. Uses: It is high in minerals, great for the digestive system, sore throats and coughs.

How to Identify: Dandelion has a signature yellow flower and basal leaves that are lobed. The stems and leaves exude a milky sap, and the stocks the flowers grow on are hollow.

Recipe Ideas: The seed pods taste like capers when pickled; use like spinach in scrambled eggs. Also great in salads and cold-water infusions. Caution: There are no lookalike plants.

Stinging Nettle (Urtica species)

Edible Parts: Roots, leaves and flowers can all be easten. Uses: It is helpful for digestion, liver skin issues and reducing muscle pain. Recipe Ideas: Use the greens in salads; the root can be roasted for a coffee substitute, and the flowers can be infused for drinks and in baked goods. Caution: People allergic to the Asteraceae family of plants should not consume Dandelion as they could have an allergic reaction.

Mallow (Malva neglecta)

How to Identify: Stinging Nettle leaves are coarsely toothed, pointed on the ends and can be several inches long. Smaller, younger leaves are more heart-shaped. Edible Parts: Leaves, seeds and roots can all be eaten. Uses: It can be used to help the body detox by purifying the blood and body. It also has the ability to reduce the amount of histamine the body produces in response to an allergen.

How to Identify: The Mallow leaves are roundish, waved and lobed with tiny hairs. The flowers can be pink, purple, or white (or any combination thereof). The seed pods look like a cheese wheel.

Recipe Ideas: (Be sure to expose the leaves to high heat first so they lose their stinging ability.) Great in soups and pestos, as chips, tea or in baked goods. Caution: Wear a pair of gloves when collecting. Harvest the top five leaves or so. Harvest leaves before it starts flowering.

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Cafe Della's "Della Egg Sandwich" with egg soufflé, bacon, spinach, pickled red onion, miso-mustard, and housemade English muffin.

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PHOTO: MAKAYLA CHAPPELL

Sandwich Obsession A H I S T O RY O F THE S I MPLE ( A N D I R R ES I S TI BLE) S A NDWI CH By Ben Bradley

rom hoagies and grinders, to po’boys and bánh mis, the word sandwich means something different to everyone. And perhaps it’s the sandwich’s amorphous nature that has led to its ubiquity and universal appeal. When it comes to the criteria governing what makes a sandwich a sandwich, there are seemingly very few rules that one must follow. It must be built upon a handheld bread structure and feature something betwixt the bread. That’s it. It’s truly a blank canvas, an open platform for creative expression, and the purest form of freedom manifested in a delightfully convenient portable meal. And to whom do we owe our eternal thanks for the creation of such a liberating and expedient provision? Many bestow the honor upon Sir John Montagu, the 4th Earl of Sandwich. However, as with most histories, the truth is far more complicated and difficult to trace. Hence the anecdote of the Earl of Sandwich in all its simplicity and ease has been adopted as the prevailing answer, so it is still the best place to start. Our hero (pun intended) in this tale, Sir John Montagu, was a prominent figure in 18th century Britain, who led the kind of strangely charmed life only attainable when born into the convoluted web of British aristocracy. Though being brought up in the safety and comfort that come with extraordinary privilege, his life was not without its tragedies, mak-

ing him a slightly more relatable protagonist than a typical member of British nobility. His father died when he was just four years old, which set him up to take over the Earldom of Sandwich from his grandfather at the tender age of 10. Clearly the universe knew that if he were destined to leave an indelible mark on human history, it would be best if he got off to an early start. Sir Montagu was not one to sit back and rest upon his laurels. He completed extensive studies at Trinity College in Cambridge and subsequently embarked upon a customary Grand Tour of Europe, which was something of a rite of passage for all noblemen coming of age. Unique to his tour, Montagu spent extensive time in the realm of the Ottoman Empire in Greece, Turkey, and Egypt. These formative years abroad will provide some inspiration for Montagu’s famous moment. Fast-forward into Montagu’s adult life, and one will find that he has brilliantly parlayed his inherited role of Earl into several positions of political import, including thrice holding the position of First Lord of the Admiralty (American translation: Secretary of the Navy.) Though it was Montagu’s love of cards, not his political prestige, which gained him notoriety. He was a deeply committed gambler. So committed in fact, that he would frequently spend 24 hours straight playing cards. And it was at the card table

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ularity spread like wildfire. Hundreds of years later, an actual invention came about that would propel the sandwich’s popularity in the United States into the stratosphere and pave the way for the advent of a myriad of regional sandwich specialties. In 1928, the Chillicothe Baking Company in Missouri debuted a new innovation that would change the world and set the benchmark in hype by which all future inventions would be measured: sliced bread. Otto Rohwedder’s clever automatic bread slicer made quite the splash, and historical records show that no American has ever sliced their own bread since.* The local Chillicothe Constitution-Review summed up the public’s general feeling upon their first exposure to this novel concept saying, “so neat and precise are the slices, and so definitely better than anyone could possibly slice by hand with a bread knife, that one realizes instantly that here is a refinement that will receive a hearty and permanent welcome.”1 As the country adopted the unmatched convenience of sliced bread, the sandwich held fast to the coattails of this revolution and developed into the go-to choice for the midday meal. Soon regional specialties began to take hold, and nearly every community in America had a sandwich all its own. Some became so well loved that they gained national fame and are still revered today in the pantheon of American culinary achievements. Notable members of this group include the Cubano, Florida’s riff on ham and cheese, and L.A.’s simple and effortlessly satisfying French Dip. As classic and respected as these sandwiches are, there are hyper local factions that engage in impassioned arguments over their accepted ingredients and preparations. In Tampa, for example, the Cubano includes salami, while just south in Key West it is omitted, and any suggestion of its inclusion is considered blasphemy of the highest degree. Depending on the Angeleno with whom one speaks, the French Dip should either have the au jus on the side or arrive pre-dunked, and attempting to persuade anyone on the merits of the alternative is an exercise in futility. These disputes serve as a reminder that the sandwich is just the starting point and a welcome invitation to creatively fill in the blank space. Two slices of bread, and anything goes. It is so ordinary and simple, yet simultaneously so inspiringly limitless. Thanks to Sir John Montagu, the word “sandwich” means the same thing in every language, and they are enjoyed in nearly every country on Earth. Here in the Wood River Valley, one is not wont for options as our local dining scene boasts a bounty of spectacular sandwich creations. When hunger strikes, don’t be afraid to use your hands and eat like an Earl.

Bigwood Bread’s “Tuna Salad Sandwich,” with Swiss cheese, lettuce, tomato, mayonnaise, Dijon mustard and housemade Vita-grain bread. Shown here ingeniously sliced, thanks to the invention by the Chillicothe Baking Company.

* The author of this article understands the absurdity of this claim and stands by it wholeheartedly.

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1 (1928, July 6) Sliced Bread Made Here. Chillicothe Constitution-

Review, pp. 1

PHOTO COURTESY: BIGWOOD BREAD/RAY J. GADD

where he came upon his moment of timeless glory, becoming the famous eponym of the sandwich. While in the midst of a rousing game, Montagu grew rather ravenous. Not wanting to cool his hot hand and interrupt his fellow players, he simply requested slices of meat between two pieces of bread. Upon hearing this request, and noting their own famishment, the rest of the players simply added, “the same as Sandwich!” And thus, the sandwich was born. Bread and meat had of course been around for tens of thousands of years at that point, and to suggest that the Earl of Sandwich was the first to combine the two flies in the face of simple logic. Some suggest that the notion for Montagu’s request was influenced by his time in the Mediterranean, where it was commonplace to consume food by hand between pieces of bread. Montagu must however be given credit for audaciously eating with his hands in a time when a man of his social status would exclusively dine in the most formal of settings. So, Montagu did not invent meat held with bread, but he did give it the invaluable gift of a name. A dog without a name is just a dog, but given a name, it becomes a respected and valued member of the family. So too meat and bread without a name is simply sustenance. With the sandwich now named, its pop-

PHOTO COURTESY: JOHNNY G’S SUBSHACK

Johnny G’s Subshack's “Delbello,“ with ham, pastrami, salami, provolone, mustard, lettuce, tomato, onions, oil & vinegar, salt & pepper, oregano.

6 1

Standout Sandwiches in S un Valley

Johnny G’s Subshack – 8” Delbello It is often said that you haven’t been to Ketchum until you’ve been to the Pio. But there are a good number of locals who would suggest the prerequisite to claiming you’ve been to Ketchum is enjoying a Delbello from Johnny G’s Subshack. Family owned and operated since 1998 by proprietors John & Gretchen Gorham, Johnny G’s has become a staple among working locals and is home to the $1 Budweiser and some of the friendliest sandwich slingers in town. As a shop in the heart of America’s first ski town, you’d be forgiven if you guessed that the Delbello was named for the ski boot brand (DalBello). “The Delbello is actually named for Gretchen’s uncle, Richard Delbello,” says John Gorham. “He ran a deli in Chicago for years and actually lived right above it." The Delbello exemplifies the classic Italian with ham, salami, pastrami, provolone and all the fixings. The bread, which is actually sourced from the Windy City, is crusty perfection, and if you want a pro tip, Gorham recommends ordering it with pepperoncini and jalapeño.

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Warfield's "Pulled Pork," with locally sourced pork, dry spice rub, vinegar-based sauce, and crispy fried onions on a brioche bun with Moravian-style slaw.

The Earl of Sandwich would have to agree … We’ve come a long way, baby! Fortunately, the Wood River Valley eateries have you covered and there is a sandwich to match every taste, mood and situation. Here’s our Editor’s Picks of some of the local favorites:

Best Value / HUGE Appetite Atkinsons’ Market The build your own deli means the sky is the limit! Big Wood Bread The Beast … need we say more! Perry’s The E.S.A.B., a longtime “off-themenu special” local favorite featuring gourmet egg salad, avocado, bacon and Sun Valley Mustard.

Johnny G’s Subshack Either the Mama Sass’s Meatball (from his wife Gretchen), or the Sammis Camis or Monroe’s Chicken Parm (all named after local personialities).

18 TASTE | Summer 2021

Konditorei – Reuben Everything about Sun Valley emulates classic Austrian ski culture, and perhaps no place better captures that feel than the Konditorei. Created in the 1960s by Austrian pastry chef Fred Pendl, the Konditorei has become a favorite among not only visitors to the Sun Valley resort but locals as well. Taking on a true sandwich classic like the Reuben means you’d better bring something good to the table because it will be compared to countless others, and Konditorei delivers. “The most important part of a great Reuben is the brisket,” says Chef Erik Olson. “We slow braise ours for eight hours with a classic blend of spices, making a truly tender, mouthwatering brisket that we can cut thick, just like they do in New York.” While the brisket is the star of any proper Reuben, Olson also notes that their Russian dressing is made with chili sauce instead of ketchup, lending a deeper flavor to the sandwich’s signature dressing. Local baking outfit Bigwood Bread’s rye completes the best local version of the classic Reuben.

Warfield – Pulled Pork As summer reaches fever pitch in Ketchum, you’d be hard pressed to find a better deck to soak up the Idaho sun than the perch atop Warfield Distillery and Brewery on the corner of Sun Valley Road and Main Street. A relative newcomer to the Sun Valley culinary scene, Chef Jay Veregge has the gastropub humming on all cylinders, and his Pulled Pork sandwich is an impeccably executed version of another traditional standby. “Nothing beats good barbeque and cold beer on a hot summer day, and fortunately for us, we’ve got both,” Veregge says with a smile. “We do our pulled pork Carolina style and source the best pork we can find raised right here in Idaho.” Often cited as the oldest form of American barbeque, Carolina style features a healthy dry rub of spices and plenty of vinegar-based sauce mopped on throughout the long, slow smoke. With pulled pork and crispy fried onions piled high atop a house baked brioche bun and served alongside fresh Moravian-style slaw, this Warfield sandwich will satisfy barbeque snobs and noobs alike.

Konditorei's "Reuben," with slow-braised corned beef, sauerkraut, Swiss cheese, and Russian dressing on toasted rye.

PHOTOS (LEFT TO RIGHT): KIRSTEN SHULTZ / MAKAYLA CHAPPELL

SANDWICH ROUND UP

Gourmet Options Black Owl BLTA, do like the locals do and order it with a fried egg for goey, crunchy panini goodness.

PHOTO: RAY J. GADD

Atkinsons' Markets' "Build Your Own," or order off the menu. Here we have a Turkey Sub with the works, a Black Forest Ham and Swiss cheese on marble rye, and Chicken Salad on wheat.

Café Della Della Egg Sandwich, for the best housemade English muffins. Sun Valley Club Turkey & Brie Club, step it up with the best Bloody Mary in town and enjoy the views Big Wood Bread Any sandwich on that delicious artisan bread makes it gourmet!

Popular with Teens / Kids

Atkinsons' Markets – Build Your Own No local sandwich offering embodies the creativity of the sandwich quite like Atkinsons’ Market’s deli. At their locations in Bellevue, Hailey, and Ketchum, Beth Waligorski, Sandy Alford, and Marlys Ridihalgh (respectively) are stewards of your own sandwich vision. With more than 75 years of combined experience bringing your sandwich dreams to life, it is safe to say they have mastered the art. If you ask Ridihalgh, there are wrong ways to make a sandwich. “The key is protecting the bread. Lettuce on one slice, cheese on the other. That keeps the bread from becoming a soggy mess.” No one argues with the master. Boasting seven bread options, choice Boar’s Head meats and cheeses, local Sun Valley Mustard, and a plethora of other fixings, one is free to test the boundaries of sandwich exploration. At just $6.99 for a full sandwich and a pickle, there’s a reason the noontime line stretches far behind the counter. The deli faithful in the know have picked up on a few tricks over the years. For example, when selecting the bread, you can never go wrong with the house-baked French bread, and on cold days, you can actually put chicken tenders in your sandwich. Game changer.

Jersey Girl Hot sandwich favorites: Sloppy Jerz, Trenton pork roll (recipe straight from Trenton, NJ), house roasted turkey, thousand island, Swiss and sauerkraut. Apples A local winter aprés ski institution, the Hawaiian Chicken Burger is a fan favorite (pineapple & Swiss cheese). Wrap City The Super Kid’s is a fan favorite, order it with 2 or 3 "hot strips" (local lingo for lines of Siracha sauce inside.)

sunvalleymag.com/dining | TASTE 19

Flavors / International Flair Smokey Bone BBQ The Lucas is a delicious mixture of pulled pork and brisket topped with BBQ sauce and jalapenos! Rasberrys The Old El Paso delivers with shredded pork, bacon, perpperjack, guacamole, cole slaw, and cilantro aioli on a ciabatta.

Sandos … Not just for Lunch Anymore! These dinner-only spots, still deliver sandwiches to make any Earl proud! Power House The Power Burger will put a little pep in your step, with Wagyu beef topped with crispy onions, bacon, guacamole, pepperjack and habanero aioli. Michel’s Christiana Grab a spot in the bar for a burger and pommes frites (thin and crispy), the way they do in France! The Pioneer The Prime Rib Sandwich is the best deal going!

20 TASTE | Summer 2021

Jersey Girl – Sloppy Jerz If you hail from New Jersey, few things will elicit more joy or nostalgia than the mention of Pork Roll. Created in Trenton, this pleasantly salty processed meat is the pride of Garden Staters everywhere and is right next to Bruce Springsteen in cultural importance. Thanks to Jersey Girl in Hailey (and soon to be in Ketchum, too), you can enjoy the ineffable flavor of Pork Roll right here in Idaho. Inspired by a request from a North Jersey visitor to the Hailey sandwich shop, the Sloppy Jerz puts the Pork Roll front and center on its rightful pedestal. This double-stacked sandwich requires three slices of rye to contain the profusion of house roasted turkey and grilled Pork Roll and is topped with a delightfully Reuben-esque combination of house made Thousand Island dressing, sauerkraut and melted swiss. “Pork Roll, or Taylor Ham if you're from North Jersey, whatever you call it, it's the celebrity of this sandwich,” says Hannah McNees, proprietor and proud Jersey girl. “We took the North Jersey Sloppy Joe and put a Jersey Girl twist on it, subbing out a cold cut for some greasy Trenton Pork Roll.” As a photo in McNees’s shop proudly proclaims, “Trenton makes, the world takes.” We’ll happily take more of what Jersey Girl is making.

Jersey Girl's "Sloppy Jerz," with Trenton porkroll, house roasted turkey, Thousand Island dressing, Swiss cheese, sauerkraut on double stacked rye.

PHOTOS: MAKAYLA CHAPPELL

Rasberry's "Old El Paso," with shredded pork, bacon, pepper jack cheese, guacamole, coleslaw, and cilantro aioli on ciabatta.

Wash it Down with a Beer Grumpy’s Fowl Burger, everything about this goes perfectly with a beer (but don’t miss the Greek gyros for another tasty … and dare we say, unexpected, treat). Lefty’s Burgers and, of course, the Turkey Veg hoagie delivers with turkey and melted cheese, topped with just enough veggies to make it feel healthy—a local favorite! Sawtooth Brewery Buttermilk Fried Chicken or Elk Sliders are always a hit, and the Crispy Fried Buffalo Chicken Sandwich is like your favorite appetizer on a toasted ciabatta roll!

Rasberrys – Old El Paso There may not be a more pleasant or inviting basement anywhere in the world than the subterranean space occupied by Rasberrys Bistro in Ketchum. Artfully decorated and filled with the happy sounds of conversation and laughter, the space sets the stage for the exceptional dining experience enjoyed by everyone who ventures in. Founded in 2005 by sisters Callie and Maeme Rasberry, Rasberrys Bistro has been a longtime local favorite. With a focus on exceptional ingredients and creating nearly everything in house, Rasberrys’ menu is full of Tex-Mex inspired fare, including their signature sandwich, the Old El Paso. Fresh, house baked ciabatta bread is sliced and lavishly loaded with shredded carnitas-style pork and crispy bacon and is topped with pepper jack cheese, guacamole, slaw, and cilantro aioli. Growing up in the border town of El Paso, the Rasberrys were exposed to a melting pot of culinary influences, and this sandwich is a culmination of those influences. “The Old El Paso will be forever in your heart, just like the city is in ours,” says Callie Rasberry. “It was featured on our original menu and has been going strong for 15 years. How could we ever change it?” Delicious and immensely gratifying, the Old El Paso juxtaposes the flavors of a perfect street taco with a rich cheesy goodness and a bright crunch of fresh slaw to create a downright perfect sandwich. g

Warfield The Warfield Pork Sandwich pairs perfectly with one of a dozen house beers on draft.

sunvalleymag.com/dining | TASTE 21

Scoop THE

What’s new and noteworthy in the culinary world … Jersey Girl is a lunch breaker’s dream and a quality stop on the morning route to work and play. And now you can have it in Hailey and Ketchum! Approaching seven years as a Hailey staple, Jersey Girl recently opened a second location on North Main Street in Ketchum, in the old Paddles Up Poke location. Swing by to sample their scrumptious breakfast and lunch fare, Monday through Saturday, including breakfast burritos, sandwiches, salads, soups and a fresh homemade chocolate chip cookie with every meal. They also have a beautiful back patio where guests can enjoy outdoor dining in the fresh mountain air. Bigwood Bread recently purchased the well-known and loved Wildflour Idaho Bakery based in Boise, and they are thrilled to be bringing all their delicious goodness to Ketchum. The new Wildflour Café will be serving up the ultimate in fresh food, coffee, and pastries in what was once the Bigwood Bread downtown location. Their menu features a little something for everyone, from the Baldy Burrito (with chorizo, cotija cheese, tomato, red onion and guacamole = divine!) and the Acai Bowl, to George’s Smash Burger and the Brussels Bowl, a mouth-watering mix of chicken, shaved Brussels sprouts, Tuscan kale, crispy sweet potatoes and quinoa topped with pumpkin seeds, dried cranberries and goat cheese. And we haven’t even mentioned the baked goods! Come on by to taste the goodness yourself.

vodka base, which is bottled and distributed in Rigby. After obtaining a beer and wine license, the company plans to open an outdoor public beer garden space where readyto-drink cocktails will be served. Party Animal Vodka is also planning on partnering with food trucks to provide additional food service outside. The Saffron Indian restaurant in downtown Twin Falls is opening a second spot in Ketchum this summer. Owner Ratnabeep “Sanu” Chakraborty is using the success of his Twin Falls location as a launch pad for a gastronomical adventure in Ketchum, where the Zinc restaurant previously operated. There he plans to open a new albeit different Saffron restaurant. “It’s kind of our dream project,” Chakraborty said. “It will have a full bar. It will be less of fine dining and more like a modern bistro. The focus will be small plates.” We can’t wait to have a local option for savory Indian food!

Saffron Indian restaurant to open this summer in Ketchum.

Celebrating their 30th anniversary this year, the Ketchum Grill has become a favorite gathering spot for seasonal visitors and full-time residents up and down the Valley. Located in the historic Ed Williams House built in 1885, on the corner of East Avenue and Fifth Street, the much-lauded eatery was founded in 1991 and is an extension of Scott and Anne Mason’s hard work and creative talents in the kitchen. Come inside and you’ll find house-made breads and desserts, fruit-wood grilled meats, Idaho venison and lamb, fish, small pizzas, seasonal variety, nightly specials and an awarding winning wine list and selection of micro-brews. Serving up "Mexican with altitude" since 1983, localfavorite Despos now has a festive new outdoor deck where you can enjoy their fresh, flavorful, authentic Mexican fare. Their new and improved patio features heaters and lights, the perfect place for alfresco summer dining. And when you dine at Despos, you can consume with confidence, knowing they are committed to serving natural meats in order to stand against factory farming, for your health and for the well-being of our planet.

Wildflour Café will be serving up the ultimate in fresh food, coffee, and pastries.

Party Animal Vodka will be moving ahead with a planned alcohol mixing, serving and retail facility in Hailey, across the street from the Sawtooth Brewery Tap Room. Party Animal Vodka will serve ready-to-drink cocktails made with its potato

22 TASTE | Summer 2021

Another local eatery boasting a beautiful new patio is Barrio75. Tucked into the edge of downtown Ketchum, you can enjoy views of Baldy while crunching on old-school traditional street tacos and washing it down with one of over 40 tequilas or a thrist-quenching selection of draft beers and wine. Hit them up during happy hour and seize the opportunity to sample one of their signature creations such as The French Onion taco, The Reuben taco, The Lam Asada taco, and The Chorizo Cheeseburger.

menuguide PHOTO: KIRSTEN SHULTZ

TASTE

Menu Pricing Legend The price scale below represents the cost for a meal per person, including tax and tip.

$ - $10 and under $$ - $11 to $30 $$$ - $31 to $55 $$$$ - $55 and over

BAKERIES & CAFÉS • MEXICAN • ASIAN • PUBS & GRILLS MEDITERRANEAN & ITALIAN • REGIONAL NORTHWEST sunvalleymag.com/dining | TASTE 23

M E N U G U I D E Bakeries & Cafes

BR EAK FAST

www.bigwoodbread.com

Bigwood Bread Available for Dine in or Take Out 271 Northwood Way Ketchum, ID 83340 208-726-2035 8am – 2:30pm daily

Bigwood Bread has been serving the valley since 1997. From handmade artisan breads and pastries to custom roasted coffees and local honey our cafe is abundant with great local favorites! Our eclectic menu offers something for everyone and our patio has views of Baldy from all directions!

Breakfast Scramble Scrambled eggs on top of roasted potatoes with applewood smoked bacon, sautéed spinach, onions, diced tomatoes and cheddar cheese. Huevos Rancheros "Bigwood Style" 2 eggs any style on top of crispy corn tortilla strips with New Mexico red chili sauce, roasted potatoes, cheddar cheese, black beans, and sliced and avocado. Galena Bowl 2 eggs any style atop roasted potatoes sautéed with shaved Brussels sprouts, kale onion and red pepper mix, and farro. Add meat for $2.00 more. Original BWB Sourdough French Toast 3 slices of our famous sourdough bread soaked in our homemade custard, topped with fresh berries and powdered sugar. Try it with a croissant for $1.00 more.

SAL AD S Cilantro Lime Salad Romaine and red leaf lettuce, sliced grilled chicken, corn salsa, jicama, avocado, queso fresco cheese and tortilla strips dressed with BWB cilantro lime dressing. Kale and Quinoa Salad Tuscan kale, quinoa, roasted beets, pimpkin seeds and dried currants, tossed with BWB apricot vinaigrette. Add salmon or chicken. Asian Chicken Salad Romaine lettuce, green cabbage, grilled chicken, green onion, mandarin oranges, carrots, diced almonds and fried wontons dressed with honey sesame dressing.

SAND W ICH ES Bigwood BLT Applewood smoked bacon, lettuce, tomato and mayonnaise on BWB bread Bigwood Club A classic double decker sandwich with oven-gold roast turkey, Black Forest ham, provolone cheese and mayonnaise on the bottom layer and bacon, lettuce and tomato on the top layer, served on BWB bread. Add avocado for $1.50 more. Spicy Pig Black Forest ham, bacon, cheddar cheese, avocado, lettuce, tomato, jalapeños and cream cheese served on a Demi baguette. Kale and Quinoa Wrap Kale, quinoa, avocado, hummus, carrots and edamame, wrapped in a flour tortilla with BWB balsamic vinaigrette. Add chicken for $3.50 more. Try as a Bowl!

HO T SAND W ICHES AND SPECIAL TY ITEM S

Bigwood Bread is committed to using only the highest quality ingredients in our breads.

Bigwood Bread Café, Northwood Way.

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The Beast 1/2 pound warm pastrami, melted Swiss cheese, fried onion strips, fresh cilantro, thinly sliced pickles and our homemade chipotle mayonnaise on a BWB Demi baguette. Served with French fries. Half Pound Cheeseburger 8oz ground chuck beef patty with shredded lettuce, tomato, red onion, BWB burger sauce and choice of cheddar, provolone, Swiss, Gruyere or blue cheese. Bigwood Reuben Thinly sliced pastrami, Swiss cheese, sauerkraut and BWB creamy Russian dressing served on rye bread. Bigwood Fresh Bowl Choice of seasoned grilled chicken, pork carnitas or house grilled carne asada. Mexican rice, black beans, diced tomatoes, jicama, queso fresco, fresh cilantro, avocado, tortilla strips and fresh lime wedges atop lettuce, served with cilantro lime dressing GF. Bigwood Street Tacos 3 street style tacos served with your choice of seasoned grilled chicken, pork carnitas or house grilled carne asada on warm corn tortillas garnished with red onions, fresh cilantro and cilantro lime drizzle, served with Mexican rice and refried beans, fresh cucumber slaw and fresh lime wedges GF.

AVAILABLE FOR DINE-IN OR TAKE OUT

Bakeries & Cafes

M EN U G U I D E

Black Owl Coffee Coffee Shop and Cafe 208 N. River St. Hailey, ID 83333 208-928-6200 blackowlcoffee208.com IG: blackowl208 #blackowl208 S

B RE A K F A S T Panini Pressed Egg Burrito Baked eggs, roasted potatoes, cheddar. Served with salsa, sour cream or jalapeño sour cream. Add bacon, sausage, chorizo, roasted veggies or avocado. Cheddar Bacon Pesto Melt Honey wheat bread, bacon, cheddar & house made pumpkin seed pesto. Add scrambled egg. Biscuits & Gravy Home made buttermilk biscuit with sausage gravy. Add fried egg for or fried jalapeño chips. Black Owl Scramble 3 farm fresh eggs, roasted potatoes, cheddar & house made pumpkin seed pesto. Add bacon, sausage, chorizo, ham, turkey, roasted veggies or avocado.

One of the valley's best kept secrets, The BLACK OWL COFFEE and CAFE on River Street offers an authentic neighborhood cafe experience with elevated coffee selections and fresh food offerings in a cozy environment. BLACK OWL uses locally roasted, single-origin coffee expertly made by our select baristas.

Bagels Choice of plain, everything or asiago with cream cheese. Add bacon, sausage, or avocado or more or scrambled egg or tomato. Egg Cups Mini crust-less quiche. Ask about our daily selection. Avocado Toast Honey wheat bread, avocado, EVOO & salt pepper.

LUNCH Tuna Melt Panini Olive tapenade, provolone cheese, fried capers on sourdough. Pesto Caprese Panini House made pumpkin seed pesto, fresh tomato, fresh mozzarella. Italian Grill Panini Assorted Italian Meats, provolone cheese, pepperoncini, red pepper aioli on sourdough. Turkey Panini Oven roasted turkey breast, provolone cheese, fresh spinach, tomato, garlic herb aioli on sourdough. BLTA Bacon, lettuce, tomato, avocado & mayo on wheat. Veggie Wrap Roasted veggies, fresh spinach, goat cheese, white bean spread. Add turkey, bacon, or avocado. Harvest Salad Mixed greens, dried cranberries, pomegranate, toasted coconut, banana, chia seeds & pumpkin seeds. Add roasted turkey.

"People come for the coffee and stay for the food" sunvalleymag.com/dining | TASTE 25

M EN U GUID E Bakeries & Cafes

Café Della 103 S Main St Unit C Hailey, ID 83333 208-913-0263 cafedella.com Open Monday-Friday Kitchen & Coffee Bar open 9am-3pm Market open until 6pm Online Menu, Online Ordering, Inside Dining, Takeout, Prepared Food & Groceries

Café Della is a market, café, and bakery located on Main Street in the heart of Hailey. Founded by two female entrepreneurs passionate about providing nourishing, fresh foods to our community, we serve consistently excellent everyday food in an updated, approachable environment. From house-made pastries to vegetable-forward dishes and elevated classics, we embrace life's everyday celebrations with quality seasonal ingredients, simply prepared. Our market offers prepared dinners for you to take home and enjoy later, housemade provisions, grocery essentials, local produce, dairy, meats, fish, beer, and wine. Our daily from-scratch breakfast and lunch are served with fresh baked goods, espresso drinks from DOMA Coffee Roasting Company, Rishi teas, ZenMatcha, and Hot Eric golden milks. Contact us for special orders and catering.

M O R NING FAVO R ITES Seasonal Baked Goods Farm Egg Sandwich on Housemade English Muffin Veggie, Quinoa & Black Bean Burrito Tomato Herb or Bacon & Spinach Quiche Chia Oat Pudding with Fresh Blueberries Della Baked Granola & Yogurt Parfait

SO UPS, SAL AD S & SAND W ICHES Red Lentil or Tomato Basil Soup Della Greens with Shaved Veggies Idaho Smoked Trout Niçoise Salad Roasted Chicken Salad Sandwich Lemony Smoked Trout, Caper & Herb Sandwich Heirloom Tomato, Basil Pesto & Fresh Mozzarella on Sea Salt Focaccia

PR EPAR ED D INNER S & PICNIC SID ES Roasted Mushroom Lasagna | Grassfed Beef Bolognese Lasagna Coconut Veggie Curry | Meatballs & Marinara Cheddar Grits with Braised Greens French Green Lentil & Beet Bake Gribiche Potato Salad Cowgirl Baked Beans Kale Quinoa Salad

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PHOTOS (TOP TO BOTTOM): ASHLEY ROOP / KIRSTEN SHULTZ

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Bakeries & Cafes

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FOOD Bagel/Toast with cream cheese Plain, Asiago. Everything. Sourdough or Whole Grain El Tomatino bagel, cream cheese, roma tomatoes, fresh basil and ground black pepper Make My Day oatmeal with hearty oats topped with mixed berries, peaches, bananas, almonds and brown sugar on the side Hiker's Delight oatmeal with hearty oats topped with apples. almonds, cinnamon and maple syrup on the side Homemade Granola with Milk

Hailey Coffee Co. 219 South Main Street Hailey, ID 83333 208-788-8482 6am–4:30pm daily

Parfait granola and yogurt with mixed berries or peaches Biscuits and Gravy homemade buttermilk biscuits with sausage gravy The Jordan eggs, bacon, avocado, paleo potato with salsa on the side Chicken Pesto Panini chicken with homemade pesto sauce and onions Ham and Mozzarella Panini mayo and mustard, ham, mozzarella and tomatoes

Hailey Coffee on S.V. 611 Sun Valley Road Ketchum, ID 83340 208-928-7955 7am-5pm

Roasted Veggie Pesto Panini homemade pesto, artichoke hearts, roasted yellow tomatoes, basil, roasted red peppers, provolone cheese Just Eggs "Egg"cellent Sandwich steamed eggs on bagel or sourdough toast Zesty Toast organic whole grain wheat bread with avocado French Toast served with bacon, maple syrup and butter on the side

B RE A K F A S T S P E C I A L TIES HCC Classic Breakfast Burrito eggs, cheese, black beans, potato, bacon, siracha Veggie Burrito vegetables Build Your Own Burrito starts with eggs and cheese

Hailey Coffee @hangout 600 N. Main St. Visit our new location at Ketchum Hotel (limited food menu) 7am-1pm haileycoffeeco.com Online Orders Available

Fresh roasted beans, superior roasting techniques and a well-trained staff are some of the components that the Hailey Coffee Company believes are vital to create “The Cup of the Valley.” We roast micro-batch, high quality Organic and Fair trade Arabica coffee beans here in Hailey, which are available for both retail and commercial sale. You can also find fresh baked goods and classic comfort food with an unique texmex twist at Hailey Coffee Company.

sunvalleymag.com/dining | TASTE 27

M EN U GUID E Bakeries & Cafes

Java Coffee & Cafe 30 YEARS OF SOUL! 191 4th Street West Ketchum, ID 83340 208-726-2882 6am –5pm Mon-Fri 7am–5pm Sat & Sun Kitchen closes at 3pm daily 111 N. 1st Avenue Hailey, ID 83333 208-788-2297 6am –4pm Mon-Fri 7am–3pm Sat & Sun Kitchen closes at 1pm daily Check our our other locations in Boise and Twin Falls javabowlofsoul.com Online Menu, Takeout, Outdoor Seating

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BR EAK FAST Confetti Eggs Steam-Scramble, Jack, Cheddar, Green Onions, Tomato, House Salsa, Tortillas. Huevos Rancheros Steam-Scramble, Black Beans, Jack, Cheddar, Cilantro, House Salsa, Sour Cream, Flour Tortillas. Eggs & Toast Steam-Scramble. Local Bread, Butter, Raspberry Preserves. High Protein Turkey Scramble Jack & Cheddar Cheeses, Steam-Scramble, Turkey Cottage Cheese, Cracked Black Pepper. A Slice of Dry Whole Wheat Toast and Side of Peanut Butter. Ham & Cheese Scramble Jack & Cheddar Cheeses, Steam-Scramble, Black Forest Ham, Toast, Jam. Breakfast Croissant Steam-Scramble, Jack & Cheddar Cheese, and Bacon on a Croissant. Skinny Mini Scrambled or Poached Eggs, Tomato, Cottage Cheese, Cracked Pepper.

BR EAK FAST SPECIAL S

Java on Fourth in Ketchum, one of two locations in the Valley In November 1991, Todd Rippo began what he always described as a selfish endeavor. Essentially, he created a place where he would want to hang out. Java has a hand-crafted bakery menu (most of the recipes from Todd's sister Annie) and breakfast and lunch menus that echo his Southern California roots. In line with his original vision, Java has always, and continues to, use fresh roasted, fair trade, and relationship coffees and serves it all in an inviting, rock 'n' roll atmosphere where the music is played a bit too loud! 28 TASTE | Summer 2021

Frankie's Homemade Oatmeal Steamed Milk Poured over Hearty Oats, Topped with Cinnamon, Brown Sugar and Bananas. The Usual Toasted Bagel, Cream Cheese, Tomato. Add Bacon or Avocado. Avocado Toast Sliced Avocado, Sea Salt, Cracked Pepper. Todd's Competitive Edge Annie's Homemade Granola, Yogurt and Fresh Seasonal Fruit.

BR EAK FAST BUR R ITO S Dirty Hippie Bacon, Steam-Scramble, Cheese, Tomato, Green Onion, Black Beans, Green Chilies, Verde Crème Fraiche, Cilantro, House Salsa. Hippie Steam-Scrambled, Cheese, Tomato, Green Onion, Black Beans, Green Chilies, Verde Crème Fraiche, Cilantro, House Salsa. Macho Bacon, Cheese, Steam-Scrambled, Black Beans, Green Chilies, Verde Crème Fraiche, Cilantro, House Salsa.

L UNCH Java Club: Stacked Turkey, Bacon, Jack, Lettuce, Tomato, Dijon, Mayo. Albacore Tuna: Our Famous Tuna, Lettuce, Tomato. Albacore Tuna or Turkey: Fresh Tomatoes, Melted Jack, Dijon. Hot Ham & Cheese: Smoked Ham, Tomato, Onion, Jack. The Ultimate Quesadilla: Jack & Cheddar, Black Beans, House Salsa, Sour Cream, Green Onions. Quesadilla

Bakeries & Cafes

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Jersey Girl S

B RE A K F A S T– S E RV E D AL L D AY! Airport Burrito Breakfast BLT eggs, bacon, cheddar, yukon/yams, candied bacon, egg, cream cheese, black beans, salsa & chipotle sour cream avocado, tomato & lettuce on a bagel B&G Burrito Jersey Girl eggs, bacon, cheddar, yukon/yams trenton, new jersey's famous porkroll, & country sausage gravy egg & cheese on a roll Green Burrito The Basic eggs, chorizo, pepperjack, green chili, steamed eggs with choice of bacon, cilantro, house salsa verde ham, or chorizo sausage, and melted & chipotle sour cream cheese served on a toasted bagel or warm croissant Veggie Burrito eggs, pepperjack, yukon/yams, green Hailey Bagel onion, green chilil, corn, black beans, cream cheese, avocado, tomato, basil, house salsa verde & chipotle sour cream olive oil & balsamic reduction Garden State avocado, pesto, steamed egg, tomato, red onion, fresh spinach, melted swiss and sriracha on a warm croissant

B RE A K F A S T J E RS E Y FAV'S Biscuts and Gravy Lox Bagel housemade buttermilk biscuits lox on a toasted bagel with cream smothered in country sausage gravy s& cheese, tomato, red onion capers erved with eggs Eggs n' Avo Toast eggs, avocado, sprouts, sunflower seeds, lemon zest, olive oil & balsamic reduction on toast

L U N C H H O A GI E H A VEN Bacado house roasted turkey, bacon, mayo, swiss, avocado, tomato, onion (MELTED) Roast Beef roast beef, red pepper mayo, SV mustard, cheddar, tomato, onion, lettuce Jersey Dip roast beef dipped in au jus, provolone (MELTED) Godfather salami, bologna, mayo, grainy mustard, provolone, tomato, red onion, pepperoncini (MELTED) Sweet n' Spicy BLT candied bacon, mayo, avocado, melted swiss, tomato, lettuce (MELTED) Hot Ham ham, red pepper mayo, s.v. mustard, swiss, tomato, onion, pepperoncini, side of balsamic vinaigrette (MELTED) Meatball Grandma Minnie’s homemade meatballs and sauce, parmesan, mozzarella (MELTED)

Tuna Melt housemade tuna salad, melted cheddar, tomato, red onion, sprouts (MELTED) Veggie cream cheese, pesto, avocado, onion, red pepper, cucumber, spinach, sprouts, balsamic reduction Pastrami on Rye pastrami, grainy mustard, melted swiss, tomato, red onion, lettuce on rye (MELTED) Sloppy Jerz trenton porkroll, house roasted turkey, thousand island, swiss, sauerkraut, melted on double stacked rye (MELTED) Far From Philly shredded steak seasoned and sautéed with red bell pepper and onion, red pepper mayo, provolone (MELTED) Caprese ssalami, mayo, pesto, fresh sliced mozzarello, roasted garlic, tomato, basil, side of balsamic vinaigrette

Full selection of Wraps, Lunch Salads and Soups Available (made in-house & fresh daily

14 E Croy Street Hailey, Idaho 83333 208-788-8844 Monday thru Friday 7am–4pm VISIT OUR NEW LOCATION

620 N. Main Street Ketchum, Idaho 83340 208-913-0519 Monday thru Friday 9:30am–6:30pm jerseygirlidaho.com Dine-in, Take-out, Outdoor Dining, Online Menu (No Online Ordering)

Jersey Girl is a lunch breaker’s dream and a quality stop on the morning route to work and play. And now you can have it in Hailey AND Ketchum! Approaching 7 years as a Hailey staple, Jersey Girl recently opened a second location on North Main Street in Ketchum. Serving up sandwiches, soups, salads and a bangin line up of breakfast sandwiches, burritos, and other favorites like biscuits and gravy, lox bagel and the ultimate Jersey musthave….PORKROLL! North Jersey/South Jersey, Porkroll/ Taylor Ham… wherever you’re from and whatever you call it….we got it right here in Idaho! We proudly prepare everything in house right down to our soups and the fresh chocolate chip cookie served with every lunch. We create every meal with an exceptional amount of love and take care in making sure we see your smile! Swing on by for breakfast, lunch or a 4th of July dance party! We also cater large parties and events, business meetings, and other special occasions. Contact us in Hailey 208-7888844 or Ketchum 208-913-0519 or email us at eat@jerseygirlidaho.com. EAT GOOD • LIVE GOOD!

sunvalleymag.com/dining | TASTE 29

M EN U GUID E Bakeries & Cafes

Maude's 311 First Avenue N. Ketchum, Idaho 208-928-4223 maudesinketchum.com Cafe Monday-Friday 7:30am–4pm Saturday 8am–4pm Boutique Monday-Friday 10am–5pm Saturday 10am–4pm

$-$$

CO FFEE

TEA

Double shot Americano Machiato Cappuccino Latte Mocha Latte Cubano

Matcha Latte Chai Latte Hot Tea English Breakfast, Earl Grey, Darjeeling, Jasmine, Citron Green, Moroccan Mint, Citrus Chamomile, Ginger Snap, Tuscan Garden

AD D O NS Oat milk Almond milk

Soy milk Coconut Milk Dark Chocolate Syrup

Vanilla Syrup Raw Local Honey

PASTR IES Morning Glory Muffin quinoa, chia seeds, millet flour, carrot, dried fruit, coconut oil, raw sugar – GF, VG Banana Walnut Muffin gulten free flour, banana, walnut – GF Zucchini Bread raw local honey, zucchini, flour Cinnamon Roll served with cream cheese frosting Galette O' The Day fruit galette of the day served with whip cream Tea Cake shortbread cookie with peacans Brandy Ball chocolate cake ball with brandy

TO ASTIES Bait Toast EVOO, avocado oil, himalayan sea salt, fresh cracked pepper Muscle Toast EVOO, hard boiled egg, micro greens, himalayan sea salt, fresh cracked pepper Speedo Toast humus, feta, olives, micro greens,balscamic, Trash Toast EVOO, melted cheddar, fresh tomato, himalayan sea salt, fresh cracked pepper

Maude’s is a coffee shop and a clothing store that serves traditional espresso, small eats, and is a preveyer of unique vintage of contemporary clothing for women and men. The husband and wife team, Jacob & Tara, who started Maude’s believe in products made with integrity and intention. The cafe uses local organic ingredients whenever possible and the boutique strives for a collection of garments that have a hand in them.

30 TASTE | Summer 2021

Sticky Toast butter and rasberry preserve

AD D O NS Avocado Tomato Microgreen Hard Boiled Egg

Bakeries & Cafes

M EN U G U I D E

Rasberrys Bistro Dining & Award-Winning Catering for all Occasions 411 Bldg. 5th Street Ketchum, ID 83340 208-726-0606 rasberrys.net 11am – 3pm weekdays

HOUSE FAVES

NO SH ES

Chile Rellenos roasted poblano pepper, cheese, guacamole, cabbage, creamy red sauce, spanish rice, choice of pork, chicken, veggies

Soups house posole – green chile chicken soup house seasonal vegetarian – served with fresh bread

Enchiladas 4 corn tortillas, cheese, guacamole, cabbage, spanish rice, beans, with choice of red sauce, green sauce, christmas choice of pork, chicken, veggies

Potato Chips, Homemade Sriracha Ranch

Tostadas crispy corn tortilla, beans, avocado crema, spanish rice, cabbage, fresh fruit salsa, add chicken, shredded pork or veggies Street Tacos corn tortillas, guacamole, cilantro, cabbage, onions, lime, salsa choice of roasted chicken, pork pr veggies Daily Special Your server will tell you all about this today!

S A N DO S

Avocado Toast grilled sourdough, avocado, spicy sriracha peanut sauce, house pickled veggies, mushroom pate, microgreens, cilantro, lemongrass mayo Pizza grilled sourdough, avocado, corn, mayo, sour cream, cotija cheese, lime vinaigrette, chili powder, cabbage, cilantro Cheese Quesadilla, Grilled Cheese or Bean & Cheese Burrito

SAL AD S House Special Salad greens, seasonal veggies, dressing add cheese, avocado, egg, chicken, bacon, sriracha bacon

comes with choice of potato salad, cole slaw or potato chips sub a cup soup or green salad

The Kale chopped kale, roasted chicken, bacon, avocado, tomato, parmesan, sourdough crouton, creamy garlic dressing

Old El Paso shredded pork, bacon, pepperjack, guacamole, cole slaw, cilantro aioli, ciabatta Grilled Cheese cheddar, brie, goat, balsamic berry compote, mint, honey, sourdough add avocado, bacon, sriracha bacon or chicken Veggie avocado, hummus, sprouts, cucumbers, carrots, beets, tomato, greens, whole wheat add cheese, oasted chicken or pork BBQ seasonal bbq sauce, cheddar cheese, tomato, slaw, ciabatta, with choice of pork, chicken or tofu add avocado, fried egg, bacon or sriracha bacon SBSB "Sean"racha, brown sugar, bacon, ranch, tomatoes, lettuce, sourdough

Chips, Salsa, Guacamole

Power Bowl greens, sweet potato falafel, tabbouleh, feta, bulger, hummus, herbs, tzatziki lemon oregano vinaigrette add roasted chicken Taco Salad crispy corn strips, beans, rice, greens, guacamole, sour cream, cheese, salsa, cilantro, lime cumin honey vinaigrette add roasted chicken, pork or veggies Daily Salad Special Your server will tell you all about this today! Soup & Salad choice of soup and house salad add avocado, bacon, sriracha bacon, chicken, deli salad MP house dressings red wine, balsamic, green goddess, creamygarlic, lime cumin honey, ranch, lemon oregano, creamy cilantro

Daily Sandwich Special Your server will tell you all about this today!

D EL I STAPL ES Ever-Changing ... But Always Fresh & Delicious!

sunvalleymag.com/dining | TASTE 31

M EN U GUID E Bakeries & Cafes

SUBS

Johnny G’s Subshack 371 Washington Ave., Ketchum ID 83340 208-725-SUBS (7827) Johnnygsubshack.com Online Menu, Call-in or Dine-in Outdoor Seating

Serving the best SUBS in the great state of Idaho! Johnny G’s Subshack in downtown Ketchum has been family owned and operated since 1998. Serving up phat sub sandwiches either hot or cold, a huge selection of chips and drinks as well as cookies and brownies. Home of the one-dollar Budweiser draft. Serving the local working community for over 23 years!

Delbello Ham, pastrami, salami, provolone, mustard, lettuce, tomato, onions, oil & vinegar, salt & pepper, oregano 5B Turkey, bacon, cream cheese, mayo, lettuce, tomato The Farmer Cheddar, swiss, provolone, mushrooms, red pepper, cucumber, onions, tomato, sprouts Sammis Camis sauce Hoka Turkey, swiss, avocado, mayo, sprouts High Alpine Roast beef, cheddar, horseradish, lettuce, tomato, onion, oil & vinegar, salt & pepper, oregano Hound Dog Pastrami, swiss, mustard, sauerkraut Club Tahiti Roast beef, turkey, ham, lettuce, tomato, onion, oil & vinegar, salt & pepper, oregano Sorry Charlie Albacore tuna mixed with celery, red peppers, relish, mayo, horseradish and pepper, topped with cheddar, mayo, lettuce, tomato Bos Hog Bacon, lettuce, tomato, mayo Meatless Masterpiece Cream cheese, avocado, sprouts, sunflower seeds, olives, lettuce, tomato, cucumber, picante sauce Jessco’s Spam Crispy spam, cheddar, mustard, mayo, lettuce, tomato, onion Mama Sass’s Meatball Italian meatballs, marinara sauce, parmesan cheese Middle School Madness Turkey, bacon, cheddar, mayo, lettuce Dave’s Original Veggie Burger Morning star veggie patty, pepperjack cheese, mustard, lettuce, tomato, pickle, mushroom The Leftover Turkey, stuffing, gravy, cranberry sauce Monroe’s Chicken Parm Breaded chicken patty, provolone, marinara, parmesan Hog Heaven Ham, bacon, pepperjack, mayo, lettuce, tomato Chicken Caesar Chicken, bacon, Caesar dressing, lettuce, parmesan Shack Dip Roast beef, provolone, horseradish, onion, au jus ALSO OFFERING A FULL SELECTION OF SOUPS, SALADS AND SMOOTHIES, AND A BUILD-YOUR-OWN MENU FOR YOUR PERFECT CREATION!

32 TASTE | Summer 2021

Bakeries & Cafes

M EN U G U I D E

Wildflour Café 380 East Avenue Ketchum, Idaho 83340 208-928-7868 wildflourbakeryidaho.com Wednesday – Sunday 8am to 3pm Dine-in, Takeout, No delivery

B RE A K F A S TS Ida-Bowl Two eggs your style with sweet potatoes sauteed with red onion, farro, Brussels sprouts, riced cauliflower and arugula; add sausage, bacon, chorizo, or ham Carlita's Chorizo Migas Two eggs your style, crispy tortilla strips tossed in warm tomatillo sauce with chorizo, roasted corn, red onion, black beans, avocado and cotija cheese Oatmeal Blueberry Hot Cakes Served with whipped butter and maple syrup Avocado Toast BWB Multigrain toasted and toppped with smashed and sliced avocado, arugula, diced tomatoes and diced cucumbers, seasoned and drizzled with lemon vinaigrette; add smoked Atlantic salmon Wildflour Scramble Three eggs scrambled with sausage, Ballard Farms Danish Pearl cheese, spinach, tomatoes and sweet potatoes served with BWB toast Sunrise Smoothie Strawberries, pineapple, mango, orange juice, local Wildflour honey and Greek yogurt topped with chia seeds

LUNCH Sun Valley Roast Turkey House roasted turkey, provolone cheese, sliced avocado, sliced tomatoes, lettuce and chipotle mayonnaise on a petite baguette; add applewood smoked bacon Grown-Up Grilled Cheese Ballard Farms Danish Pearl cheese, tomatoes, arugula, mornay sauce and avocado on BWB Multigrain; add applewood smoked bacon Cilantro Lime Wrap Spinach, farro, cotija cheese, roasted red peppers, green onion, roasted corn and avocado tossed in cilantro lime dressing and wrapped in a flour tortilla; add seasoned chicken Cali Bowl Season diced chicken, riced cauliflower, quinoa, arugula, black beans, roasted corn, cotija cheese, tomatoes, green onion, sliced avocado, fresh cilantro and lime wedge drizzled with cilantro lime dressing East Avenue Arugula Seasoned diced chicken, arugula, roasted sweet potatoes, carmaleized pecans, goat cheese adn chopped bacon with balsamic dressing Fried BBQ Chicken Fried chicken bites tossed with housemade BBQ sauce, romaine lettuce, cucumber, red onion, roasted corn, diced tomato, shredded mozzarella, black beans, sliced avocado and thin-sliced fried onions with ranch dressing and BBQ sauce drizzle

Beloved local institution, Bigwood Bread, is excited to announce their purchase of Wildflour Bakery—Boise’s local artisan bakery established more than 38 years ago. The new acquisition allows Bigwood Bread to bring their gourmet creations to the Boise market at 304 E 42nd St. in Garden City, and also brings an updated and contemporary new concept to 380 East Avenue in Ketchum. Wildflour Bakery in Ketchum is fresh, local, and completely renovated, with a team of barristas, a whole line of custom roasted coffees, new smoothie and bowl creations, and, of course, the handmade, small-batch cookies, muffins, scones, breads, and coffee cakes that made Wildflour Bakery famous. Breakfast served from 8am to 11:30am. sunvalleymag.com/dining | TASTE 33

M EN U GUID E Bakeries & Cafes

WR APS & BO W L S

Wrapcity 180 Main Street Ketchum, ID 83340 208-727-6766 wrapcitycafe.com Daily from 7:30am - 3:30pm Dine-In, Takeout, Online Ordering

$-$$

Wrapcity is fast, fresh, and fun food! Located next to the Kentwood Lodge on Main Street, Wrapcity serves up creative wraps and salads, homemade turkey chili, and unique quesadillas. To complement a diverse lunch menu, Wrapcity also serves delicious breakfast waffles and sandwiches (until 11:30am), as well as a selection of breakfast wraps all day. Stop in for daily wrap or choose one of the popular wraps on the menu. Voted "Valley’s Best Takeout," and "Valley's Best Go-To Grub," in 2020, Wrapcity is delicious and affordable–whether you’re grabbing lunch on the go or dining on the sidewalk patio with friends. If you’re feeling hungry for breakfast or lunch, eat like a local and head over to Wrapcity! Wrapcity is the place to go for refreshing and healthy wraps.

Fast, fun, fresh food!

34 TASTE | Summer 2021

Substitutions are not available on half wraps. Chinese Chicken Salad Grilled teriyaki chicken, napa cabbage, peanuts, green onions, cilantro, crunchy rice sticks, jasmine rice and sesame dressing Chinese Tofu Salad Baked Tofu, napa cabbage, peanuts, green onions, cilantro, crunchy rice sticks, jasmine rice and sesame dressing Chicken Ranch Club Grilled teriyaki chicken, butterleaf lettuce, bacon, roma tomatoes, shredded cheese and ranch dressing Roast Turkey Supreme Roasted turkey, swiss cheese, roma tomatoes, cucumbers, mixed green and honey mustard vinaigrette Spinach Salad Roasted turkey, fresh spinach, bacon, caramelized onions, roma tomatoes and walnut vinaigrette Just Veggies Roasted red pepper hummus, fresh spinach, quinoa, shredded carrots, roma tomatoes and cucumbers Redfish Wild salmon, feta cheese, cucumbers, roma tomatoes, mixed greens and balsamic vinaigrette Albacore Tuna Salad Albacore tuna with roma tomatoes and fresh spinach Cobb Grilled chicken, bacon, blue cheese, avocado, roma tomatoes, green onions, hardboiled egg, mixed greens and walnut vinaigrette Turkey Club Roasted turkey, romaine lettuce, shredded cheese, bacon, roma tomatoes, avocado and ranch dressing Superb Chicken Grilled chicken, mixed greens, candied walnuts, feta cheese and balsamic vinaigrette AVAILABLE AS FULL WRAPS OR BOWLS ONLY Caesar Romaine lettuce, parmesan cheese, croutons and caeser dressing Add grilled chicken, smoked trout or wild salmon Chili Wrap Turkey chili, rice, cheese, green onions and sour cream Kid's Chicken, rice and cheese Kid's Excel Chicken, broccoli and rice Super Kid's Chicken, rice, cheese, bacon, soy sauce Roger Wrap Chicken, rice, cheese, bacon, soy sauce, mixed greens and balsamic vinaigrette

BR EAK FAST W R APS

Served all day! Wraps may be substituted as a plated breakfast and served with toast. Sunny Side Scrambled eggs, bacon and cheese Sausage and Eggs Scrambled eggs, sausage links, roma tomatoes and cheese Mayday Scrambled eggs, roasted red potatoes, bacon, cheese, sour cream and salsa Veggie Scramble Scrambled eggs, avocado, roma tomatoes, cheese, green onions and roasted red potatoes Spinach Florentine Scrambled eggs, spinach, roma tomatoes, bacon and cheese Seattle Ridge Scrambled eggs, smoked trout, swiss cheese, carmelized onions, roma tomatoes and roasted red potatoes Huevos Rancheros Scrambled eggs, bacon, black beans, roasted red potatoes, cheese, sour cream and fresh salsa

BR EAK FAST PL ATES Waffles Served wtih butter and syrup, or with fresh fruit and whipped cream, Breakfast Sandwiches Served with scrambled eggs and cheese, with choice of bacon, sausage or spinach Classic Scrambled eggs and roasted potatoes, with choice of sides Oatmeal, Granola or Bagel options

W EEK L Y W R AP SPECIALS Monday – Chicken Curry Curried chicken salad with green onions, almonds and raisins over mixed greens Tuesday – Waldorf Chicken salad with blue cheese, seedless red grapes and walnuts over mixed greens Wednesday – City Chicken Grilled chicken, portabello mushrooms, caramelized onions, roasted red peppers, brown rice and balsamic vinaigrette Thursday – Moroccan Roasted red pepper hummus, grilled chicken, curried couscous (green onions, almonds and raisins) over mixed greens Friday – Chicken or Tofu Satay Chicken or Tofu with peanut sauce, broccoli and jasmine rice

Q UESAD IL L AS

Just Cheese Quesadilla Chicken Quesadilla Bacon and Chicken Quesadilla Veg City Quesadilla Roasted red peppers, carmalized onions, spinach and cheese

Bakeries & Cafes

M EN U G U I D E

Atkinsons' Market S

DE L I P L A TTE RS

All platter options are customizable and we make custom orders. Please order at least 24 hours in advance. Baked Brie brie, wrapped in a puff pastry and filled with your choice of pesto or apricot preserves and served with grapes and crackers on the side Antipasto Platter assorted salami, olives, artichoke hearts, assorted cheeses Fresh Veggie Platter broccoli, celery, carrots, cucumber, cauliflower, tomato, served with ranch dressing Fruit & Cheese Platter seasonal fruit plus your choice of four cheeses Shrimp Platter freshest shrimp available elegantly arranged, served with our cocktail sauce, lemon and fresh parsley Smoked Fish Platter Sun Valley smoked trout and/or salmon served with cream cheese, capers, assorted crackers

Sushi Platter assortment of fresh sushi rolls of your choice

Crispy Ranch Chicken Breast served with mashed potatoes, gravy, veggies or salad and a roll Grilled Polish Kielbasa Sausage served with potatoes, peppers, onions, veggies or salad and a roll Spaghetti with meat sauce, salad, garlic toast Creamy Mac and Cheese served with salad, roll Orange Chicken served with potstickers, white rice, fortune cookie

Boar's Head Meat & Cheese Platter choice of three cheeses, three meats, mustard and mayonnaise Roll-Up Platter choice of assorted Boar's Head meats, cream cheese, vegetables, rolled in tortillas and cut into bite sized pieces Pork Char Shu Platter pork tenderloin sliced and served with Sun Valley Mustard and sesame seeds Fresh Fruit Platter freshest seasonal fruits Dessert Platter assortment of cookies, brownies bites, lemon bars, cheesecake slices

Wings served with fries, salad, roll Chicken Cordon Bleu served with mashed potatoes, gravy, salad, roll Beef Goulash served with salad, garlic toast BYO Burrito or Torta served with tortilla chips or Jo Jo's Chicken Tenders served with mashed potatoes, gravy, salad, roll BBQ Bacon Burger served with Jo Jo's and salad

DE L I S O U P S French Onion Coconut Curry Chicken Minestrone Stan's Chili G.F.

Omlay's Platter choice of pork, chicken, vegetable spring rolls or combination

DE L I S P E C I A L S French Dip Beef Sandwich served with aujus, fries, veggies or coleslaw

Giacobbi Square, Ketchum, ID 83340 208-726-5668 Alturas Plaza, Hailey, ID 83333 208-788-2294 Main Street, Bellevue, ID 83313 208-788-7788 www.atkinsons.com 7am to 8pm daily

Poblano Chicken Wisconsin Style Cheese Italian Wedding Soup Vegetable Beef Barley

Atkinsons’ Market, serving you and your family at our 3 locations in the Wood River Valley since 1956. Celebrating our 65th Anniversary this year, Atkinsons’ Markets has always understood the importance of providing an outlet for local farmers, ranchers and producers and today represents just over 93 local Idaho produces providing the freshest local meats, eggs, dairy and produce. The markets also carry hundreds of unique, hand-selected and curated food and specialty items, as well as a full deli and butcher department, bakery and special-order party platters. Come in and see why Atkinsons’ Markets—in Ketchum, Hailey and Bellevue—are the locals’ favorite!

sunvalleymag.com/dining | TASTE 35

M EN U GUID E Mexican

Barrio75 Taco Lounge + Tequila Bar

Tacos, Tequila, Bowls or Burritos. Enjoy the flavors of Barrio 75 in our home, or yours!

PR E TACO S Guac-Star Guacamole + Chips chef’s molcajete-smashed house guac served with a brown bag of warm, cooked-toorder, Barrio-made heirloom corn chips I Love You Elote (Street Corn) char-grilled corn, cotija, fresh lime, cholula, crema, cilantro Nacho Average Nachos housemade warm corn chips, melted white cheddar-green chile queso, spiced ground beef, pico di gallo, jalapeno, radish, crema The Barrio Badass Salad organic mixed greens, elote, cherry tomoatoes, roasted beets, radish, cotija, blackberries, jicama, housemade smoked tequila-lime vinaigrette

TACO S

Housemade heirloom corn tortillas crafted fresh daily.

French Onion Barbacoa caramelized onion, gruyere, 6hr braised barbacoa The Reuben NY pastrami, swiss, sauerkraut, magic sauce PBLT Pork belly, shrettuce, roasted tomato, mayo, chicharron crumble

Tucked into the edge of downtown Ketchum with spacious patio views of Bald Mountain, Barrio75 offers a lively and creative take on a beloved culinary duo. Heirloom corn is ground into housemade tortillas, which are the blank canvas at the base of everything we do. We pay homage to traditional street tacos of Mexico and South America, adding a joyful, ingredient-forward Sun Valley spin to the art. A list of over 40 tequilas and a roster of icy margaritas and other refreshing cocktails accentuate the bold, bright flavors of our food. Perfect for a night on the town or a convenient meal at home!

36 TASTE | Summer 2021

Scenic Byway Carnitas Pulled pork, duck fat, pico de gallo, salsa verde El Pollo Loco Marinated chicken thigh, creamy chiptole sauce, salsa piña Old School Crunch A childhood classico! Crunchy corn tortilla, spiced ground beef, shredded cheese, and pico de gallo “Make it a gordita” adds a soft flour tortilla wrap and melty queso Carne Asada Steakburger Grilled marinated petit tenderloin, all-natural American cheese, butter lettuce, tomato, onion, pickle Downstream Fish Tacos Char-grilled mahi, green Cabo sauce, cucumber pico, crispy jalapeno Wild Baja Shrimp mango, red cabbage, scallion, spicy ranch Griddled Cheese grilled, pressed cotija, guac, pico de gallo Veg Out Calabacitas grilled zucchini, charred onion, corn, oven-roasted tomato, crema

PHOTOS COURTESY: BARRIO75 / RAY J. GADD

700 N Main Street (Beside the Hotel Ketchum) Ketchum, ID 83340 208-913-0458 barrio75.com Online Menu, Online Ordering Curbside Pickup, Takeout Extensive Outdoor Seating

Mexican

M EN U G U I D E

Barrio75 Taco Lounge + Tequila Bar S

B U RRI TO S & B O WL S

Served in your choice of a colossal burrito (fresh flour tortilla) or a heaping rice bowl of Barrio goodness. Perfect for an easy meal at home!

Lomo Saltado Peruvian fajita bowl! Carne asada, onion, tomato, and scallions sauted in olive oil and soy sauce Carnitas Barrio carnitas, wrapped in a fresh flour tortilla with seasoned jasmine rice, slow braised pinto beans, queso sauce, and pico de gallo. Served with salsa roja and lime! Pollo With seasoned jasmine rice, slow braised pinto beans, queso sauce, and pico de gallo. Served with salsa roja and lime! Calabacitas Barrio calabacitas, with seasoned jasmine rice, slow braised pinto beans, queso sauce, and pico de gallo. Served with salsa roja and lime! Baja Shrimp Baja shrimp with seasoned jasmine rice, slow braised pinto beans, queso sauce, red cabbage, and pico de gallo. Served with salsa roja and lime

700 N Main Street (Beside the Hotel Ketchum) Ketchum, ID 83340 208-913-0458 barrio75.com Online Menu, Online Ordering Curbside Pickup, Takeout Extensive Outdoor Seating

MA RGA RI TA S & MO R E WELCOME TO THE BARRIO75 TEQUILA LOUNGE Choose from a library of over 40 premium tequilas and a curated cocktail list to accompany the bold flavors of the Barrio! Now serving select Margaritas to Go — just shake, pour over ice, and enjoy the full Barrio75 experience in the comfort of your own home!

The Barrio Coin “It’s So Money” house reposado, triple sec, lime, sea salt Spicy Marg Jalepeno infused reposado, ancho reyes, Patron citronge, pickled jalapeno, lime Blood in the Ice frozen and blended! house reposado, blood orange puree, lime “The Hangout” Ginger-rita Espolon blanco, lime juice, organic agave, Stirrings ginger syrup, grapefruit bitters, in a mule mug “The Dueño”, Up in the Air Casamigos reposado, Patron citronge, fresh squeezed lime, agave Mezcal-arita Vida Mezcal, orange, lime, orange bitters Naked & Famous Vida Mezcal, Yellow Chartreuse, Aperol, and fresh lime La Paloma del Barrio Espolon Silver, fresh grapefruit juice, fresh lime, bitters, sea salt Pisco Sour Chilean pisco, egg white, fresh lime juice, Angostura Bitters Barrio Daiquiri Three-Ways Mount Gay Eclipse Rum, fresh lime, and simple syrup Choose from strawberry, lime, or passionfruit sunvalleymag.com/dining | TASTE 37

M EN U GUID E Mexican

BUR R ITO S

KBs 460 Sun Valley Road Ketchum, ID 83340 208-928-6955 8am – 9pm daily 121 N. Main Street Hailey, ID 83333 208-788-7217 10am – 9pm daily

Since 1993, KB’s has been winning awards serving their famous made-to-order Mexican cuisine. The colorful and cheery interior, great prices, and abundant menu featuring a variety of options to please both carnivores and vegetarians, make each award well deserved. A few of their past awards include: 2010 Best Independent Restaurant Casual Dining Best of the Valley Cheap Eats 1st place, 5x 2009 Best of the Valley Mexican 2nd place Top 50 Ski Town Cheap Eats Ski Magazine “The Ultimate Taco” Sunset Magazine “All Hail the Burrito King” Boise Weekly

Ketchum Burrito pork, chicken or steak, black or refried beans, cheese, guacamole, sour cream, rice, japapeño & salsa Boise Burrito wild salmon, spinach, green chiles, potatoes, tomato, & creamy chipotle Hailey Burrito chicken, cheese, black or refried beans, roasted garlic, corn, cilantro, cabbage, guacamole & salsa Jordan's Burrito pork, cheese, yams, black or refried beans, guacamole, cabo sauce, jalapeño & salsa Fish or Shrimp Burrito mahi mahi, black or refried beans, rice, cabbage, cabo sauce & salsa

VEG G IE BUR R ITO S Kitchen Sink cabbage, mixed beans, onion, jalapeño, corn, carrot, tomato, cilantro & salsa Mexicali Blues rice, refried beans, sour cream, cheese, jalapeño, onion, cheese & salsa Dave's Burrito cheese, rice, mixed beans, tomato, carrot, corn, sour cream, roasted garlic, hot sauce & salsa Fat-Free Burrito rice, black beans, carrot, cabbage & avocado dressing, on a wheat roll Sunshine Burrito rice, carrot, tomato, corn, cilantro, sun seeds & salsa Tofu Burrito tofu, rice, choice of beans, romaine, guacamole, & chipotle sauce

STAR TER S Chips & Salsa Nachos cheese, black or refried beans, tomatoes, jalapeño, guacamole, sour cream & salsa

K B TACO S Famous Fish or Shrimp mahi mahi, cabbage, cabo sauce, salsa & lime Chicken, Steak or Pork cheese, romaine, sour cream & salsa

VEG G IE TACO S Miso Taco corn tortilla, cabbage, refried beans, corn, carrot, cilantro & sunflower seeds with miso dressing Tofu Taco rice, lettuce, guacamole, corn, tofu & chipotle

Q UESAD IL L AS

All with sour cream & salsa Joan's chicken, cheese, corn & cilantro Shrimp roasted garlic, tomato, sunflower seeds, corn, cheese, cilantro & cabo on side Cheese

K ID S

Chicken or Steak Burrito rice, beans & cheese Cheese Quesadilla

SAL AD S H&G Salad chicken or steak, spinach, romaine, cabbage, grilled yams & fresh salsa on the side R&B Salad romaine, cabbage, carrot, corn, cilantro, rice & beans, cilantro-lime vinaigrette Quinos Salad quinoa, spring mix, carrots, avocado, side of pemegranate glaze

W EEK L Y SPECIAL S 38 TASTE | Summer 2021

Asian

M EN U G U I D E

A P P E TI Z E RS Fried Egg Rolls Mixed vegetables and glass noodles wrapped in rice paper, sweet & sour sauce Satay (choice of chicken or pork) Grilled marinated meat on skewers, peanut sauce and cucumber salad Combination Appetizer Sample of fried egg rolls, crab rangoon, satay and shrimp wonton

C H E F ’ S S P E C I A LS Served with steamed rice

Dang’s Thai

Pineapple Shrimp Stir fried shrimp, pineapple, onion, carrots, mushrooms, bell pepper, cashew nut in sweet chili sauce Mango Chicken Mango, carrot, mushrooms, onion, bell pepper in sweet chili sauce Seafood Samrod Seafood combination, asparagus in a sweet and spicy sauce

310 Main Street Hailey, ID 83333 208-928-7111 DangThaiCuisine.com 11am–10pm Mon-Sat closed Sundays

C H E F ’ S S P E C I A L RO L L S Dang Good Roll Deep fried soft shell crab, avocado, spicy tuna, scallion, masago, topped with yellowtail, eel sauce and spicy kimchee sauce Lobster Bomb Deep fried lobster meat, asparagus, avocado, topped with crab stick and three kinds of special sauce, with tobiko Sex on the Moon Shrimp tempura, eel, cream cheese, avocado, masago, scallion and topped with tuna, tempura, flake eel cause, spicy mayo and tobiko Sea of Love Spicy tuna, asparagus, avocado, topped with seared tuna, tempura flake, scallion, tobiko, and four kinds of special sauce. First Love Roll Soft shell crab, eel, asparagus, avocado, scallion, masago, cream cheese, topped with tuna, tempura flake, eel sauce, spicy mayo and tobiko Dang Thai Cuisine Snow crab, shrimp tempura, avocado, rolled in tempura flakes and masago, topped with salmon cheese, crispy crab stick, eel sauce and spicy mayo

$-$$

Located in Hailey, Idaho, Dang Thai Cuisine is a purveyor of fine Thai dining from the esteemed chefs Dang and A Chanthasuthisombut. They offer a large selection of not only sushi but also delicious Thai food that will satisfy any ethnic food lover. The classic Pad Thai and Pad See Ew dishes are easy choices for anyone new to or unfamiliar with Thai food.

SOUP Tom Kah Onions, tomatoes, cilantro, lime juice,lemon grass, galanga, kaffir leaves, coconut milk, mushrooms (choice of protein)

E N TRE E S All Entrees served with steamed rice. Choice of: Chicken, Beef, Pork, Tofu/Vegetables, Shrimp, or Combination Seafood (shrimp, squid, scallops)

Red Curry Bamboo shoot, bell pepper, basil, pea-carrots, coconut milk Hawaiian Red Curry Chicken, shrimp, bell pepper, tomato, pineapple, basil in red curry sauce Pad Thai Stir fried noodle, shrimp, chicken, egg, bean sprouts, green onions, ground peanuts Pad Kee Mao Wide noodle, basil, onions, mushrooms, green beans, carrots, bell peppers, stir fry in a spicy sauce Thai Basil Basil, bell pepper, fresh chilis, onions, green beans, garlic, mushrooms, carrots

Taveesak Chanthasuthisombut, owner/ chef, serving up "Dang Good Roll". Also enjoy many of the other noodle and rice dishes, salads topped with fresh seafood, hot soups and many different types of curries. In addition to dinner, Dang's offers a lunch menu full of combo specials. Their “Bento Boxes” comprise a salad, four pieces of a California roll, and garlic rice for just $12.95. Or try the lunch combo specials of two rolls of sushi for just $11.95 or one roll and one Thai dish for $15.95. Dang’s provides many affordable options without compromising great taste and high quality Thai food and sushi.

sunvalleymag.com/dining | TASTE 39

M EN U GUID E Asian

zou

STAR TER S

$$-$$$ Discover this Main Street gem in downtown Hailey! Zõu 75 is your destination for more than great Asian fusion, sushi, and seafood selections. This casually elegant restaurant features an upscale martini/ wine bar with 25 dining seats. The vast Pacific Rim menu features all the great dishes you've come to know and love and a whole lot more. With fresh fish flown in several times a week straight from Honolulu, Hawaii, Zou 75 offers the best in quality and freshness.

ENTR EÉS togorashi-spiced snake river farms kobe flatiron steak encrusted with a japanese seven-spice, served with wasabi mashed potatoes, fresh garlic, sautéed vegetables & crispy spun sweet potatoes miso-glazed salmon served over rice, with ginger, hoisin sautéed vegetables, wasabi aioli & kabayaki pan-seared catch of the day pistachio encrusted, served over wasabi mashed potatoes with kabayaki glazed asparagus & shitake mushrooms topped with crispy spun sweet potatoes ramie style salad organic fresh mixed greens, avocado, cucumber, jicama & crispy onions tossed in a soy ginger vinaigrette served with your choice of protein (grilled organic chicken, sliced flat iron snake river ranch steak, seared catch of the day, salmon, ahi poki, hamachi poki, tofu).

Z ÕU-M AK I “L O CAL S’ R O L L S ” the south valley, 8 pc spicy ahi tuna, crispy onions, avocado, topped with wasabi tobikko the mazzola, 8 pc spicy crab, jicama, scallions, garlic chips, topped with sichimi pepper the kai, 6 pc sake, ahi tuna, sweet potato tempura, scallions, wasabi tobikko and curry aioli the priestly (limited availability), 8 pc in-house smoked hamachi, avocado, sun valley mustard, crispy onions, topped with white sesame seeds all in, 6 pc panko fried shrimp, avocado, cucumber rolled with roasted jalapeno aioli and topped with zõu-style poki and sweet & spicy sauce the zõu, 6 pc sweet potato tempura, crispy onions, jicama, avocado the hailey, 8 pc fresh hamachi, avocado, topped with orange tobikko fire in the roll, 8 pc sliced tako, sambal aioli, avocado, crispy onions, topped with sichimi pepper, served with a chili oil & ponzu sauce half cab roll, 8 pc tempura red bell pepper, avocado, napa cabbage, crispy onions and thai chili oil, topped with snow crab, spicy/sweet sauce, julienne beets & wasabi sesame seeds stop, drop & roll, 8 pc ebi tempura, unagi, sichimi encrusted cream cheese, avocado and crispy onions, topped with fresh ahi tuna & kabayaki sauce

40 TASTE | Summer 2021

PHOTOS COURTESY: GARY WILSON

Zõu 75 416 N. Main St. Hailey, ID 83333 208-788-3310 zou75.com Bar: 4pm, Mon–Sat Dining: 5pm, Mon–Sat

crispy duck spring rolls served with a sweet & spicy chili sauce and spicy asian mustard rice paper veggie tofu spring rolls served with a sweet & spicy chili dipping sauce zõu style poki your choice of hamachi or ahi tuna, flash pan-seared with fresh ginger & a soyginger vinaigrette, served over orgnic mixed greens garnished with crispy onions tuna tartar diced ahi tuna, cucumber, avocado, jicama & scallions tossed in a soy-ginger vinaigrette, served with crispy wonton chips crispy maguro bites (limited availability) fresh ahi tuna over crispy-seared rice bites, topped with avocado, sweet & spicy sauces, crispy onions & wasabi sesame seeds dynamite green beans tempura-battered green beans, fried & tossed with sriracha aioli & habanero tobikko beef tataki thinly sliced, flash grilled torogashi-encrusted 5 oz american kobe steak served with a spicy sambal aoli, garnished with garlic chips tiger rolls crab, shrimp, cream cheese & spices rolled in a fried wonton, served with sweet & spicy chili sauce

Pubs & Grills

M EN U G U I D E

S A N DWI C H E S All sandwiches come with 1 side of your choice

Brisket Sandwich Half LB smoked brisket, sliced or chopped, topped with BBQ sauce served on Texas toast Big Daddy Sandwich Cave man style … The big daddy sandwich is a big ole pile of brisket, pulled pork, sausage and BBQ sauce, served on Texas toast Carolina Sandwich Pulled pork topped with colelaw and bbq sauce, served on Texas toast and comes with 1 side of your choice. Dude....its so bomb.com try it!

Dirty Pig Sandwich Half a LB pulled pork topped with BBQ sauce and mac & chz served on Texas toast...oh yes we did and you definitely should!! The Lucas Sandwich The Lucas is a pulled pork and brisket sando topped with bbq sauce and jalapenos, served on Texas toast Pulled Pork Sandwich Half a lb pulled pork served on Texas toast with bbq sauce

S I DE C H O I C E S Bacon Fried Cabbage Coleslaw Cowboy Beans Mac & Chz

Potato Salad Cornbread Cucumber Salad

Mashed Potatoes & Gravy Chips Queso Sauce

E N TRE E S CC’s Nachos Pile-o-deliciousness...chips, white queso, meat of your choice, cheddar cheese, pico, bbq sauce, sour cream and s/salsa Boho Tacos Tacos with a twist...3 corn tortillas stuffed with your choice of meat, queso fresco, pickled red onions and chipotle sauce

Street Tacos 3 corn tortillas stuffed with your choice of meat, queso fresco, pico, sour cream and s/salsa Chorizo Queso White Queso topped with chorizo, cheddar cheese and pico served with tortilla chips Frito Pie Fritos topped with cowboy beans, your choice of meat, cheddar cheese, bbq sauce and sour cream

C O MB O S 2 Meat + 2 Side Combo C-Chicken Combo Your choice of 2 meats, 2 sides Half a smoked chicken, your choice and bread of 1 side and bread 3 Meat + 3 Side Combo C-Pulled Pork Combo Your choice of 3 meats, 3 sides and Half LB pulled pork, your choice bread of 1 side and bread C-Baby Back Combo C-Chorizo Combo Half slab of baby back ribs, your Half LB chorizo, your choice choice of 1 side and bread of 1 side and bread C-Brisket Combo C-Sausage Combo Half LB of smoked brisket, your choice Half LB smoked sausage, your choice of 1 side and bread of 1 side and bread C-Beef Rib Combo C-Turkey Combo 1 beef rib, your choice of 1 side Half LB smoked turkey, your choice and bread of 1 side and bread Mini Combo Smaller version of all your favorites … your choice of 1 meat and 1 side

The Smokey Bone BBQ 315 S. Main Street Hailey, ID 83333 208-788-0772 thesmokeybonebbq.com Tuesday – Sunday 11am -8pm

We think you will agree, there’s nothing more mouthwatering and bingeworthy than slow-smoked, melt-inyour-mouth BBQ—and The Smokey Bone is here to serve you the saucy, robust flavors you crave. From luscious ribs to pulled pork and chicken, everything is so delicious, you’ll want to try something different each time you visit. Don’t forget to try a good old fashioned side like our collared greens, homemade BBQ beans or mac-n-cheese. We have everything you desire to accompany the best barbecue around!

M E A TS P E R L B ½ LB Smoked Brisket 1 LB Smoked Brisket ½ Smoked Chicken Full Smoked Chicken ½ LB Pulled Pork 1 LB Pulled Pork

½ LB Smoked Turkey 1 LB Smoked Turkey ½ LB Smoked Chorizo 1 LB Smoked Chorizo ½ LB Housemade Sausage 1 LB Housemade Sausage

RI B S ½ Slab Baby Back Ribs Full Slab Baby Back Ribs 1 LB Beef Ribs sunvalleymag.com/dining | TASTE 41

M EN U GUID E Pubs & Grills

FR O M THE G R IL L

All burgers served with fresh bread baked daily

1/2 Lb. Lefty Cheese Burger Lefty's burger sauce, red onions, tomato, and crisp lettuce. 1/3 Lb. Lefty Cheese Burger Lefty's burger sauce, red onions, tomato, and crisp lettuce. 1/3 Lb. Bacon Bleu Burger Bleu cheese dressing, Bleu cheese crumbles, red onions, tomato, crisp lettuce and two strips of bacon.

Lefty's Bar & Grill 231 6th Street Ketchum, ID 83340 208-726-2744 leftysbarandgrill.com 11 :3 0 a m–10 pm Mon-Fri 11 a m–10 pm Sat-Sun Bar open late Social distance on our large deck and patio!

Lefty’s has been serving killer burgers, tasty subs, fresh salads and our specialty, hand-cut fries for 27 years.

1/3 Lb. Kobe Burger Lefty's burger sauce, red onions, tomato, and crisp lettuce. Chicken Cheese Burger Grilled marinated breast of chicken, Lefty's burger sauce, red onions, tomato and crisp lettuce. Chicken Pesto Burger Grilled marinated breast of chicken served with pesto sauce, tomato and crisp lettuce. Garden Burger For the "no meat lover" with Lefty's burger sauce, red onions, tomato and crisp lettuce. Grilled Cajun Sausage Served on a hoagie roll with deli mustard, melted cheese and red onions.

SAL AD S AND SO UPS Grilled Chicken Salad Mixed greens, cucumbers, Rainbow carrot sticks, celery and grape tomatoes topped with a grilled marinated breast of chicken. Lefty's Cobb Mixed greens, chopped turkey, egg, grape tomatoes, cucumbers, bleu cheese crumbles, and freshly chopped bacon. Chef Salad Mixed greens, chopped turkey, ham, grape tomatoes, red carrot sticks, cucumbers, celery, pepperoni and a sprinkle of cheeese. Spinach Salad (Small/Large) Fresh spinach topped with grape tomatoes, red onions, bleu cheese crumbles and craisins. Cheese Burger Salad Mixed greens, cucumbers, red onions, celery and grape tomatoes topped with a 1/3 lb. burger with your choice of cheese. Make it a 1/2 lb. for 75¢ more!

We are committed to serving a great quality meal at an affordable price for blue collars, white collars, visitors and everyone in between. Lefty’s casual atmosphere inside and sunny deck outside are a perfect place to grab lunch, dinner or catch up with old friends. With 14 draft beer selections, nearly 30 bottles of beer and wines by the glass, you’re sure to find your favorite cold beverage. And if you like sports, Lefty’s is second to none with multiple HD TVs and satellites so you can always watch your home team. So, this winter, after a day on Baldy, a grueling cross country outing or just a day out in the snow, come see your friends at Lefty’s.

42 TASTE | Summer 2021

Homemade Beef Chili (Cup/Bowl) Our own special recipe from scratch!

K ID S CO R NER 1/4 lb. Mini Lefty Cheeseburger with Fries Chicken Strips with Fries Pepperoni Pizza Bread Cheese Pizza Bread Corn Dog with Fries

Pubs & Grills

M EN U G U I D E

H O A GI E S Turkey Veg Turkey and melted cheese topped with cucumbers, lettuce, tomatoes, red onions, pepperoncinis, Italian dressing and pepper. A local favorite! Italian Light marinara sauce with mortadella, salami and melted cheese topped with lettuce, tomato, red onions, pepperoncinis, Italian dresssing, and pepper. Lefty's Club Turkey, ham and melted cheese topped with two strips of bacon, lettuce, tomato, red onions and mayo, Reuben Thinly sliced pastrami and melted swiss topped with kraut and house dressing. Veggie Cucumbers, lettuce, tomatoes, red onions, pepperoncinis, Italian dressing and pepper, topped with melted cheese. BLT Tha classic! Crisp bacon, lettuce, tomato, mayo and melted cheese. Add fresh avacado for $1.00 per half. Roast Beef and Cheddar Thinly sliced roast beef and melted cheddar topped with lettuce, tomatoes, red onions and our homemade horse sauce. The Classic Sub Choice of turkey, roast beef or ham. Our Classic subs are served with melted cheese, lettuce, tomatoes, red onions, and a splash of Italian dressing. Train Wreck Turkey, roast beef, and ham. Loaded just like the classic

Lefty's Bar & Grill 231 6th Street Ketchum, ID 83340 208-726-2744 leftysbarandgrill.com 11 :3 0 a m–10 pm Mon-Fri 11 a m–10 pm Sat-Sun Bar open late Social distance on our large deck and patio!

MU N C H I E S Pound of Wings Choose BBQ, Buffalo or Sweet and Spicy. Served with celery sticks and ranch or bleu cheese dressing. Chicken Strips Tender breaded strips of chicken served with fries and your choice of ranch, BBQ, or sweet and sour cream. Tavern Battered Fish and Chips Beer battered strips of cod served with fries, tarter and lemon. Fried Pickles Lightly breaded pickle spears served with fries, ranch and sweet and sour sauce. Calamari Strips Breaded and served with fries, ranch, cocktail sauce and lemon. Shrimp Platter Lightly breaded shrimp served on a bed of fries with cocktail sauce, sweet and sour sauce and lemon. Jalapeno Poppers Jalapenos stuffed with cream cheese served with fries and ranch or bleu cheese dressing Mozzarella Cheese Sticks Served with fries and ranch or bleu cheese dressing. Pizza Bread Marinara, cheese, pepperoni, and onion on a split roll. Basket of Monkeys A local favorite! Do not leave Ketchum without trying Monkey’s, our Spicy Fries! Basket of Fresh Cut Fries Basket of Onion Rings

sunvalleymag.com/dining | TASTE 43

M EN U GUID E Pubs & Grills

631 Warm Springs Rd. Ketchum, ID 83340 208-726-6803 sawtoothbrewery.com 11:30am to close daily Online Menu, Online Ordering, Takeout, Outdoor Seating

Sawtooth Brewery's Ketchum location featuring 25 taps of beer, wine, cider, and kombucha with high quality, house made pub fare for all ages. Be sure to also check out our Hailey Brewery & Tap Room and catering available!

APPETIZ ER S Crispy Duck Spring Rolls Cabbage, Pickled Vegetables, Cilantro Cream & Sesame Vinaigrette Jumbo Wing Plate Fresh & Never Frozen 8 Jumbo Wings Thai Chili or Spicy Buffalo with Ranch Pub Pretzel Whole Grain Beer Mustard & Cheddar Sauce Beer-Battered Jalapeño Poppers Lager Battered Jalapeños Stuffed with Cream Cheese

TACO S & SL ID ER S Baja Fish Taco SBeer Battered Atlantic Cod, Broccoli Slaw, Fresh Lime, Cilantro, Corn Tortilla & Cabo Sauce Korean Street Tacos House Pulled Pork, Pickles, Sesame Slaw, Sweet and Sour Drizzle on Flour Tortillas Buttermilk Fried Chicken Sliders 2 pc. with Pickles, Jalapeño-Honey Mustard, Broccoli Slaw Elk Sliders 2 pc. with Tillamook White Cheddar, Chipotle Mayo, Crispy Onion

SAL AD S Spinach & Goat Cheese Salad Stout-Candied Pecans, Cucumber, Strawberries Baby Kale Caesar Salad Parmesan Reggiano, Buttered Croutons

S AND W ICHES, BUR G ER S & BR ATS Flat Iron Steak Sando Grilled Onions & Peppers, Baby Kale, Swiss, Peppered Mayo on Toasted Ciabatta Greek Gyro Lamb & Beef with Mint-Cucumber Tzatziki, Lettuce, Onion, Tomato, Feta Cheese on Grilled Pita Bread Crispy Fried Buffalo Chicken Sandwich Buttermilk Fried Chicken Breast, Spicy Buffalo Sauce, Melty Swiss, Lettuce, Tomato & Onion on Toasted Ciabatta Idaho Elk Burger 1/3 lb with Smoked Cheddar, Crispy Onions, Lettuce, Tomato Southwest Burger 1/2 lb. with Pepper Jack Cheese, Jalapeño, Guacamole Traditional German Bratwurst with Sauerkraut & IPA Stone Ground Mustard on Sourdough Hoagie

ENTR EES Lager-Battered Fish & Chips Hand-Cut Public House Fries, Broccoli Slaw, Homemade Tartar Sauce Chicken Pot Pie Organic Chicken Breast, Winter Root Vegetables, Cream, Peas, Crispy Puff Pastry Falafel Plate House-made Chickpea Falafel, Hummus, Lettuce, Tomato, Pickled Vegetables, Tzatziki & Grilled Pita

D ESSER TS Warm Bread Pudding With Vanilla Ice Cream, Hard-Whiskey Sauce Apple-Walnut Crisp with Vanilla Ice Cream

44 TASTE | Summer 2021

PHOTOS: COURTESY SAWTOOTH BREWERY

Sawtooth Brewery Public House

Mediterranean & Italian

M EN U G U I D E

TA P A S

(SMA L L PL A TE S)

Avocado Gazpacho with extra virgin olive oil and pepitas Falafel house hummus, tomato-cucumber mista, tahini sauce Cauliflower 'Bravas' spicy tomato sauce, garlic aioli, house pancetta Parmesan Truffle Fries idaho russet potatoes, garlic aioli House Pita (add house hummus, labneh with honey and pinenuts, or baba ganoush) Grilled Shishito Peppers sesame, sea salt, tahini yogurt Charred Eggplant tahini yogurt, garden herbs, crispy chickpeas, extra virgin olive oil Brussel Sprouts aleppo pepper, balsamic reduction Curried Summer Corn with Greek Yogurt

PHOTOS COURTESY: LYNDSEY MASON

S A L A DS Baby Kale Salad Smoked Trout, Grapefruit, Parma Cheese, Almonds Tavern Caesar Viola's victory garden's greens, house cured pancetta, shaved egg, pickled red onion, dukkah, parmigiano reggiano, creamy sherry- garlic vinaigrette Summer Fattoush chopped baby gem lettuce, radish, sugar snap peas, seared halloumi, crispy pita, za'atar, buttermilk-garden herb vinaigrette Shepherd’s Salad Arugula, Pickled Onions, Pistachios, Feta Cheese, and Mint Watermelon Salad feta, mint, aleppo, evoo

Town Square Tavern 360 East Ave N. Ketchum, ID 83340 208-726-6969 ketchumtavern.com 5pm to close daily Online Menu, Takeout, Outdoor Seating

The Town Square Tavern is excited about our Chef, Lyndsey Mason. Along with our chef the primary goal of the TST is to create flavors inspired by Southern and Eastern Mediterranean fare with, of course, our signature Idaho flair. We have always believed in food and the table as a catalyst for conversation and mutual understanding. Join us here, and be part of our family.

P L A TO S Tavern Lamb Burger ciabatta bun, aged white cheddar, bacon, house pickles, harissa aioli, hand cut russet fries carlton farms pork paillard "milanese style", quinoa-english pea tabbouleh salad, grilled lemon Tunis Spiced Chicken cucumber, yogurt, hummus, root vegetable slaw Greek Braised Chicken Leg(s) cumin, pearl onions, garlic, and perserved lemon, creamy risotto Fresh Casarecce Pasta housemade pesto, summer squash, wild mushrooms, whipped chevre, marcona almonds Fresh Linguine duck confit, onion, mushrooms, garlic, butter, fresh sage, parmagiano reggiano Fresh Bucatini "alla gricia" house pancetta, peas, provisions cacio e pepe butter, red pepper flake, parmagiano reggiano Idaho Trout baby arugula, shitake mushrooms, pickled onions Vegan Cauliflower-Chickpea Curry eggplant, summer squash, tomatoes, coconut, quinoa-pea tabbouleh, crispy garlic

S WE E TS Turkish Coffee Mud Pie Olive Oil Cake Molten Chocolate-Tahini Cake Pistachio-Orange Baklava Lemon Almond Crostada Rotating Selection Of Anne's Ice Cream sunvalleymag.com/dining | TASTE 45

M EN U GUID E Mediterranean & Italian

ANTIPASTO Pan Charred Clams Blistered Cherry Tomatoes, Garlic Butter, Chickpeas, Herb Crostini

il Naso Wine Bar & Fresh Italian Cuisine 480 Washington Ave Ketchum, ID 83340 208-726-7776 ilnasorestaurant.com Open 5:30pm daily

$$-$$$

Roasted Beef Bone Marrow Porcini Mushrooms, Parsley, Pink Peppercorn, Shallots Il Naso Veal Meatballs Creamy Polenta, Classic Marinara, Pecorino Pan Seared Diver Scallops Cured Lemon, Shallots, Capers, Parsley, Cannellini Beans Calamari Fra Diavolo Roasted Potato, Chili Flakes, Oregano Salmon Crudo E.V.O.O. Crispy Capers, Shallots, Peperoncini Rossi, Crostini

INSAL ATE Red Beets & Burrata Arugula, Walnuts, Citrus Vinaigrette ~VEG, GF

Il Naso Caesar Fennel, Romaine, Kale, Parmigiano-Reggiano, Garlic Croutons Winter Farro Salad Cherry Tomatoes, Arugula, Cucumber, Pickled Red Onion, Creamy Feta

il Naso's Linguini with Clam

David Cruz – Executive Chef

il Naso is a long-time favorite of the Wood River Valley. Located in the heart of Ketchum on the corner of 5th Street and Washington Avenue, il Naso offers a cozy wine bar, elegant dining room, impeccable service, and outstanding cuisine. The menu is rooted in Italian tradition, cleverly reimagined for a contemporary palate. Seasonal changes to the menu ensure that every dish is comprised of quality, fresh ingredients. The cellar at il Naso is unparalleled in quality and choice. The wine list is extensive and refined, as recognized year after year by Wine Spectator. There is a focus on expressive Italian varietals, as well as an impressive array of limited, allocated wines. il Naso is the perfect place to celebrate a special occasion, enjoy an evening out with family and friends, or have a casual dinner at the bar. The Owner, Chef and Staff of il Naso welcome you!

46 TASTE | Summer 2021

Mediterranean & Italian

M EN U G U I D E

P A S TA Carbonara Farm Egg, Pecorino Romano, Bacon, Black Pepper Wild Boar Lasagna Ricotta, Mozzarella, Marinara Ragu de Fungi Bucatini, Wild Mushrooms, Stracchino ~VEG

P I A TTI P RI N C I P A L I Veal Scallopini Piccata or Marsala Preparation, Spaghetti Aglio e Olio

il Naso's Gnocci with Pancetta and Pistachio Pesto

PHOTOS COURTESY: IL NASO WINE BAR & FRESH ITALIAN CUISINE / KENDALL NELSON

Pan Seared Chicken Roasted Grapes, Rosemary, Saffron Risotto Ribeye a la Pizzaiola Carmelized Onion, Garlic, Red Bell Pepper, Basil Ossobuco Lemon, Garlic, Parsley, Wild Mushroom Risotto

I L DO L C E Fried Vanilla Ice Cream Espresso Infused Dark Chocolate Berries with Cream Summer blend of Berries, Coconut Whipped Cream ~VEG

Raspberry Panna Cotta Creamy, Light and Delicious Gelato by the Scoop Ask server for nightly variety ~VEG, GF

il Naso's Blueberry Gelato

DE S S E RT W I N E S by the glass

Michele Chiarlo "Nivole,, Moscato D’ Asti Piedmont 2009 Dows Late Bottled Vintage Porto Portugal 2001 Villa Da Filicaja Vin Santo Tuscany Kopke 10 year Tawny Portugal – Espresso, Capuccino, Latte –

Nightly Specials Menu Changes Seasonally

~VEG vegetarian,

~GF gluten free,

~VG vegan

Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness Gratuity of 20% included for parties of 6 or more at our discretion

sunvalleymag.com/dining | TASTE 47

M EN U GUID E Mediterranean & Italian

SM AL L PL ATES

Enoteca 300 Main Street Ketchum, ID 83340 208-928-6280 ketchum-enoteca.com Open 5pm daily Online Menu, Takeout 4:30-8pm daily

$$-$$$

Enoteca opened its doors in December of 2012, and caught on quick. Featuring a grand wood fired oven putting out mouth watering hand tossed pizzas and an open kitchen where our chefs prepare Italian influenced dishes like Wild Boar Ragu with Mason Family Provisions Pappardelle. Enoteca boasts an extensive wine and beer list hand selected by Adelaide Smithmason.

NEED PHOTOS ROOM FOR 2 HERE

48 TASTE | Summer 2021

Baked Bacon Wrapped Dates Mama’s Salad grapes, almonds, ricotta salata, citrus-basil vinaigrette Romaine Hearts alici anchovies, tomatoes, pancetta, parmesan, creamy garlic dressing Anne’s Mac & Cheese oven baked, cheesy, with a kick of paprika Burrata basil, house foccacia Cheese/Salumi Board assortment of cheese and cured meats, house focaccia Brussel Sprouts bacon, goat cheese House Vegetable brocollini and asparagus

W O O D FIR ED PIZ Z A Special Pizza tomato sauce, artichoke hearts, roasted red peppers, chorizo, manchego Pizza Diavola house tomato sauce, Coppa, fennel, manchego Wine Auction grapes, gorgonzola, caramelized onions Puttanesca roasted garlic, tomatoes, anchovies, chili flakes, kalamata olives, basil, parmigiano M’Rita tomatoes, mozzarella, fresh basil The Mercantile lamb sausage, red bells, olives, smokey mozzarella Strega house made pesto, prosciutto, wild mushrooms, asiago Zucca olive oil, butternut squash, fresh mozzarella, bacon, arugula, balsamic drizzle, pistachios

BIG G ER PL ATES Idaho Trout panko-parmesan crusted with fresh arugula salad & almonds Maine Sea Scallops sweet pea & lemon risotto, wilted spinach, cilantro caper verde sauce Duck Confit dried fruit compote, herb risotto Panned Chicken cannellini beans, bacon, artichoke - sun-dried tomato tapenade Lamb Chops potato gratin, pesto, huckleberry reduction Chicken Cacciatore Mushrooms, capers, olives, onions, bell peppers, red wine herb sauce, Mason Family Provisions fettuccine Mason Family Provisions Special Pasta braised pork cheeks, wilted kale, Spanish paprika, red wine-tomato-herb sauce, house gnocchi sardi, olive-sweet pepper tapenade, parmesan & basil Lasagne al Forno vegetarian, oven baked, seasonal ingredients Wild Boar Ragu Mason Family Provisions pappardelle, pecorino, basil Asiago-Pesto Meatballs penne, spinach, olive, spicy marinara, parmesan

Regional Northwest

M EN U G U I D E

S TA RTE RS A N D S A LAD S Soup of the night Watermelon-cucumber-pineapple gazpacho with feta and fresh mint or

Roasted cauliflower-fennel topped with truffle oil and parsley SPECIAL Charred white and purple cauliflower with green tomatillo sauce Cyprus grilled halloumi cheese, over sautéed spinach, cherry tomato medley The Meyer live butter leaf, baby kale, apples, ricotta salata, spiced candied walnuts with Five Bee honey-Meyer lemon vinaigrette Clams cooked with red bell peppers, garlic, olives, wine, chipotle, served with bread Edgar’s HeartBeet layers of roasted beets, couscous, gorgonzola mousse, toasted pistachios, pickled fennel, black garlic-balsamic vinegar Spring Caprese heirloom cherry tomatoes, burrata, arugula, balsamic reduction, bread Olives Super Colossal olives from Sicily

PHOTO: KIRSTEN SHULTZ

MA I N P L A TE S SPECIAL – P & G Bowl brown rice, green lentils, chickpea, roasted yams, cauliflower, topped with yellow curry sauce, pepitas, cilantro and limes. GF and DF SPECIAL – BBQ Ribs over mashed potatoes, chipotle-BBQ sauce and grilled asparagus SPECIAL – Ling Cod panko and parmesan crusted over green French lentils, cauliflower, spinach, red onions, pancetta, finished with citrus aioli. Can be made GF Spaghetti Squash with house ground Bolognese, basil and parmesan cheese GF Wild Mushroom Ravioli oyster and shiitake mushrooms, leeks, thyme, sage, marsala cream sauce and fresh basil Pete’s Pasta mixed cherry tomato medley, white wine, garlic, parmesan cheese, fresh basil served over fresh linguine Alpine Dinner white cannelloni beans, chicken, radicchio, house cured pancetta, sun dried tomatoes, parmesan cheese. GF and can be made DF Grey Goose pink vodka cream sauce with house cured pancetta over house made casarecce pasta and parmesan cheese, add house made pork sausage or grilled chicken breast

Cookbook Restaurant 271 7th Street East Ketchum, ID 83340 208-720-3260 info@cookbookketchum.com Tuesday–Sunday 5 - 9:30pm Closed Mondays Dinner, Takeout, Market, Private Events

$$-$$$

This cozy place was built in 1932 as a church and then later on was an architect’s office, daycare, butcher shop, BBQ restaurant and bakery. The history goes on. Vita and Burke Smith fell in love with this cute building and decided to give it a new life. With a tremendous love of books and cooking, the perfect name was born—Cookbook. EAT. DRINK. PLAY NICE.

PIZZAS SPECIAL – Bianchino burrata & Parmesan cheese, asparagus, grilled red onions, crispy prosciutto nibs, red chili flakes SPECIAL – Stinson marinara sauce, fresh mozzarella, basil, tomatoes, pesto and arugula The Goat house made pesto, artichoke hearts, goat cheese, spinach, jalapeños Margherita tomato sauce, fresh mozzarella, basil leaves Shroom oyster and shiitake mushrooms, sautéed spinach, rosemary, thyme, fontina, parmesan and truffle oil Parma Margherita with fresh sliced prosciutto di Parma and fresh arugula Flying Pig house made pork sausage, roasted red bell peppers, fontina, red onions

sunvalleymag.com/dining | TASTE 49

M EN U GUID E Regional Northwest

APPETIZ ER S

Ketchum Grill

520 East Ave N. Ketchum, ID 83340 208-726-4660 ketchumgrill.com 5pm to close daily Online Ordering, Takeout, Outdoor Seating

For 30 years, “The Grill” has been a must-have destination meal for seasonal visitors and a welcome gathering spot for full-time residents up and down the Valley. Now The Grill would like to welcome our new partner, Kaari Harlemert. Located in the historic Ed Williams House (1885), The Grill receives continued accolades, including being selected one of the “eight best Ski town restaurants” by Snow Country Magazine with “food rivaling Manhattan’s best”. The Ketchum Grill, an extension of Scott and Anne Mason’s hard work and creative talents in the kitchen, features the best in “American Cuisine”, great service, atmosphere, and the community of sharing a meal with one another. You’ll find house-made breads and desserts, fruit-wood grilled meats, Idaho venison and lamb, fish, small pizzas, seasonal variety, nightly specials and an awarding winning wine list and great selection of micro-brews.

Chef's Homemade Bread Plate house butter with himalayan pink salt Today's Soup Hot Soup – Scott's lentil Cold Soup chilled roasted sweet corn and avocado Butter Lettuce Wedge avocado, chevre, house cured prosciutto , roast garlic dressing Summer Salad (GF) organic baby lettuces, raspberries, pepitas, feta Caesar Salad hearts of romaine, house caesar dressing, parmesan, house sesame croutons Caprese Salad heirloom tomatoes, fresh mozzarella, arugula and extra virgin olive oil Rock Shrimp Cakes gulf shrimp, grilled corn salsa, green goddess Shaved Brussels Sprouts balsalmic glaze and feta

PASTA Scott's Lasagne pork & beef, marinara, spinach, ricotta, béchamel Penne chicken thigh meat, tomatoes, garlic, pepper flakes & olives House Fettuccine fresh basil pesto, goat cheese and walnuts House Casarecce pancetta, tomato, garlic and fresh grated parmesan House Linguine alla puttanesca- tomatoes, capers, olives and pepper flakes Scott's Pork & Beef Bolognese house pappardelle, fresh parmesan House Lemon Noodles gulf shrimp, lemon, black pepper

ENTR EES Double R Hamburger hand shaped double r ranch hamburger with onion confit, house ketchup and house-made bun. *fontina or gorgonzola add 2 Warm Spinach Salad (GF) bacon and grilled chicken breast Roasted 1/2 Chicken (GF) ketchum grill oven roasted 1/2 chicken, with lemon, herbs, and pan juices Meatloaf (GF) ketchum grill meatloaf with double r beef, marsala, roast garlic, shiitake and tomatoes Braised Idaho Lamb Shank (GF) grilled sun dried tomato polenta Grilled Pacific Salmon (GF) fresh arugula, apricot- red onion vinaigrette Peppered Duck Breast (GF) fruitwood grilled, with spiced cherry chutney and port Sesame Crusted Idaho Trout (GF) pan seared with shrimp escabeche Fruitwood Grilled Shoulder Tender (GF) white soy-shiitake-garlic compound butter, shishito peppers Fruitwood Grilled Brined Pork Chop (GF) brussels sprouts, hungarian onion sauce, sour cream Sides/Splits potato – 4, polenta – 4, veggies – 4, spinach – 6 Chef/Owner Scott Mason Chef de Cuisine Steve Berks

50 TASTE | Summer 2021

Regional Northwest

M EN U G U I D E

The Pioneer Saloon 320 N. Main Street Ketchum, ID 83340 208-726-3139 pioneersaloon.com Dining Room 5 –10pm daily Bar 4pm-close

$$-$$$ S

A P P E TI Z E RS Jumbo Steamed California Artichoke Shrimp Cocktail Warm Brie & Locally Smoked Rainbow Trout

L O C A L F A V O RI TE S Jim Spud Teriyaki Beef Kabob Barbecue Beef Ribs Barbecue Pork Back Ribs Grilled Chicken-Fresh Free Range House Salad and Idaho Baked Potato

The Pioneer Saloon, renowned for perfectly aged, tender and flavorful beef, is typical of an earlier Idaho where ore wagons rattled down Main Street and business was done with a handshake and a drink. Natural woods, mounted game and period firearms help recreate an authentic

S A N DWI C H E S Pioneer Sirloin Burger Rocky Mountain Buffalo Burger Prime Rib Sandwich Breast of Chicken Sandwich Pioneer Veggie Burger

O N TH E S I DE Idaho Baked Potato Grilled Vegetables Pioneer House Salad

P RI M E RI B Ketchum Cut 8 oz. Half Cut 14 oz. Pioneer Cut 20 oz. Bone-In

S TE A K S Locally Raised All-Natural Top Sirloin 10 oz. Filet Mignon 8 oz. New York 12 oz. Rib Eye 12 oz.

SEAFOOD Grilled Freshwater Shrimp Fresh Scottish Atlantic Salmon Fresh Idaho Rainbow Trout Nightly Fish Specials

F E A TU RE D C O M B I N ATIO NS Shrimp and Teriyaki Sirloin Kabob Top Sirloin and Grilled Shrimp Ketchum Cut Prime Rib and Grilled Shrimp

Dine like a local—head to The Pio! saloon atmosphere. Originally opened in 1940 as a bar, it went through many changes over the next 20 years before being officially redesigned as a restaurant. It is largely known now for its hearty servings of prime rib and filets. For some, The Pioneer Saloon is the first restaurant to head to when coming into town and the last place to go before leaving. For others, it’s where they met their significant other, perhaps over a Bartender's Margarita. For the Witmer family, it’s their Ketchum legacy. Duffy and Sheila Witmer have been the sole owners of the Pio since 1986. Today with their children they strive to honor a historical classic while bringing new ideas to Ketchum’s restaurant scene.

sunvalleymag.com/dining | TASTE 51

M EN U GUID E Regional Northwest

Grill at Knob Hill 960 N Main Street Ketchum, ID 83340 208-726-8004 grillatknobhill.com 5:30pm to close daily

No matter the season, The Grill at Knob Hill is the place to be for Sun Valley hotel visitors and locals alike. Online Ordering, Takeout, Outdoor Seating

$$-$$$

Restaurant owners Bob and Jolie Dunn, formerly of Warm Springs Ranch Restaurant have created an environment at our Sun Valley hotel that is casual and comfortable, yet sophisticated. Distinctively Northwest cuisine, with a variety of American and European classics, makes for anticipated highlights such as Idaho Ruby Red Rainbow Trout, prime steaks, local lamb, & wild game.

P L E M E SM AL L PL ATES

Broiled Wild Shrimp* butterflied shrimp in the shell, drawn butter and lemon Calamari sautéed in garlic, shallot, green onion, tomato, red chili flake and fresh herbs Escargot* garlic herb butter, bacon, pernod Pizza 12“ hand tossed thin crust daily special toppings Lamb Lollipops mint pesto, crispy onions

SAND W ICH ES Prime Rib Sandwich pan au jus, horseradish sauce on a homemade roll with frites Gourmet Burger 1/2 lb. all-natural american kobe beef, lettuce, tomato, onions pickle on a homemade roll with frites

SO UP | G R EENS Homemade Soup fresh daily House Salad tomato, cucumbers, carrots, parmesan, croutons, balsamic vinaigrette Classic Caesar garlic herb croutons, shaved parmesan, caesar dressing Butter Leaf Wedge bacon, heirloom cherry tomatoes, crispy onions, gorgonzola dressing

FUL L PL ATES include popovers with honey butter and seasonal vegetables

Experience a Rocky Mountain influenced menu featuring the highest quality meats, poultry, and seafood available. Every evening The Grill also offers creative specials, expertly crafted by Chef Sarah Janego, to round out a menu sure to please our Ketchum, Idaho hotel guests and locals alike. The private Fireplace Room allows for additional dining for individuals or a group at a grand communal table made of reclaimed wood, and access to an outdoor patio. The dining space, now featuring an indoor/ outdoor terrace dining room with floor-to-ceiling glass folding doors opening to the garden, is a spectacular addition to the lawn seating with views to the north – one of the best outdoor spots in the valley. 52 TASTE | Summer 2021

Prime Rib* aged 45 days, slow roasted, pan au jus, horseradish sauce, whipped potatoes -12 oz. Filet Mignon* aged 45 days, char grilled, herbed garlic butter, red wine bordelaise, whipped potatoes -8oz. Rack of Lamb* pan seared, red wine bordelaise, mint pesto, whipped potatoes Wienerschnitzel breaded veal cutlet, braised red cabbage, lingonberries, spaetzle Roasted Natural Chicken* citrus brown butter, crispy rosemary parmesan polenta Fried Chicken lightly breaded, whipped potatoes petite order (white or dark), full order (1/2 chicken)

FR ESH CATCH Canadian Walleye pretzel crusted, baby spinach, stone ground mustard sauce Idaho Rainbow Trout* grilled, toasted pine nuts, capers, balsamic brown butter, basmati rice Alaskan King Crab Legs* add crab leg to any entrée -16 oz. Daily Fresh Specials and Vegetarian Creations *Gluten free

Regional Northwest

S ALAD S & S A N DO S

OUR FAV ORI T E S sandos are served with regular fries sub for garden salad or truffle fries, gluten free galaxy buns, add bacon Gem Caesar baby gem lettuce, sourdough croutons, pecorino-romano, house-made dressing, VG Big Wood Kale quick-pickled apples, toasted pecans, candied bacon, dried cranberry, gorgonzola, creamy dijon vinaigrette, GF Summer Arugula wild baby arugula, strawberries, goat cheese, pomegranate seeds, red onion, candied walnuts, strawberry vinaigrette, VG Limelight Wedge iceberg lettuce, crispy onions, fried pancetta, roasted cherry tomato, sweet peppers, cambozola blue cheese dressing, VG Bánh Mì Chicken Sando grilled chicken, pickled cucumber, carrot, daikon, watermelon radish, sriracha crème fresh, serrano chile, bigwood baguette Limelight Cheeseburger double r ranch beef, american cheese, onion, bread & butter pickles, special sauce Veggie Burger planterra plant-based burger, feta, arugula, spiced tomato jam, pickled red onions, arugula, VG

S M ALL P L A TE S

T O SH A RI N G Mediterranean Olives herbs, garlic, feta cheese, balsamic, crostini, VE Idaho Fresh Cut Truffle Fries herbs, roasted garlic aioli, parmigianoreggiano, VG Hummus Plate grilled pita, fennel salt, olive-artichoke tapenade, fresh crudités, VE Heirloom Tomato Burrata figs, roasted sweet peppers, arugula balsamic reduction, fresh basil, crostini, VG Charred Brussels Sprouts honey, sriracha, lime, sesame seed, scallion, VG, GF Grilled Lamb Lollipops japanese bbq sauce, yuzu slaw Roasted Cauliflower whipped goat cheese, shishito pepper, pickled red onion, microgreens Thai Chicken Lettuce Wraps mojo chicken, butter leaf lettuce, thai cashew sauce cucumber, bell pepper, serrano chili Chicken Wings choice of house-made spicy buffalo or sweet asian sauce, fresh crudités

M EN U G U I D E

L AR G E PL ATES

FOR MAIN MEAL Wagyu Steak Frites snake river farms wagyu flank steak, house cut fries, chimichurri, garlic aioli, GF BBQ Pork Ribs slow braised pork ribs, yuzu slaw, corn on the cob, cotija cheese Mahi Mahi pan seared hawaiian mahi, coconut jasmine rice, pineapple-mango salsa, GF Summer Pesto Gnocchi creamy pistachio pesto, yellow squash, zucchini, roasted tomatoes, bell pepper, parmigiano-reggiano, VG

F ROM TH E PIZ Z A O VEN

H A N D TO S S E D 1 0 I N C H P I Z Z A to go and in-room delivery available sub cloverstone gluten free crust, P add pepperoni, sausage, arugula, mushrooms Margherita roasted tomatoes, basil, fresh mozzarella, VG Classic Pepperoni Il Diavolo spicy pepperoni, chorizo, salami, pickled fresno chile, basil, mozzarella Fennel Sausage pepperoncini, roasted tomatoes, mozzarella, parmigiano-reggiano Local Wild ‘Shroom truffle oil, caramelized onion, mozzarella, dressed arugula, parmigiano-reggiano, VG BBQ Chicken grilled chicken, bbq sauce, smoked gouda, mozzarella, roasted corn, red onion, candied bacon, cilantro, parsley The Greek rgrilled artichoke, roasted tomatoes, pesto sauce kalamata olives, feta, mozzarella, parsley, VG Jose’s Especial ham, chorizo, pineapple, fresh jalapeño, caramelized onion, fresh mozzarella, pesto

Limelight Ketchum Lounge 151 Main Street South Ketchum, ID 83340 208-726-0888 limelighthotels.com/ketchum 7 days/week Happy Hour 3-5pm Full Menu 4:30-9:30pm Live Music Thurs-Mon 6-9pm Dinner, Takeout, Private Events

$-$$

Fresh seasonal ingredients and an emphasis on wholesomeness are what define the Limelight Ketchum Lounge dinner menu. Oh, and woodoven pizza, too. Whether its noshes to complete your aprés priorities or a full menu of options for a family of picky eaters, we've got you covered.

VE – v egan dishes that do not contain products that come from animals VG – vegetarian dishes that include milk products such as milk, cheese, yogurt, and eggs, but no meat, poultry, or shellfish GF – gluten-free dishes that excludes the protein gluten, found in grains such as wheat, barley, and rye P – dishes that contain peanuts or other nuts for those with nut allergies

sunvalleymag.com/dining | TASTE 53

M EN U GUID E Regional Northwest

BAR FO O D

Sawtooth Club 231 N. Main Street Ketchum, ID 83340 208-726-5233 sawtoothclub.com Bar opens at 4:30pm 5:30pm–close daily Happy Hour 4:30-6pm Online Menu, Takeout, Outdoor Seating

$$-$$$

Always busy with a fun mix of locals and visitors alike, The Sawtooth Club has been one of Ketchum’s most beloved destinations for dining and cocktails since the days when Ernest Hemingway himself was a regular there. Nowadays, it’s more popular than ever with an inspired menu offering a great blend of creative small plates to share,

Fresh Northwest Steamer Clams Broth of white wine, butter, garlic & herbs Butternut Squash Ravioli Pistachio-basil sauce, freshly grated parmesan Green Bean Fries Lightly-battered, sesame-soy-wasabi dipping sauce Baked Brie En Croute Puff pastry, roasted garlic, sourdough crostini Barbeque Baby Back Ribs Traditional BBQ sauce or Thai-chili BBQ sauce Grilled Shrimp Tacos Cabbage, cilantro, onion, Mango-Cabo-Verde Sauce Chicken And Three-Cheese Quesadilla With ‘Red Bird Farms’ all-natural chicken breast Classic Buffalo Hot Wings Thai Chili Wings-BBQ Wings Seared Ahi Salad Organic greens, roasted tomatoes, wonton-crisps, shaved red onion, Thai-style citrus vinaigrette Alaskan Halibut Fish & Chips With house-made lemon-dill tartar sauce The Club Cheeseburger Half-pound ground sirloin, with melted cheddar Sriracha Bacon Burger Half-pound ground sirloin, smoked bacon, cheddar, onion, sriracha-spiked slaw Seared Ahi Sandwich Sashimi-grade ahi, organic greens, onion, tomato, Bigwood Bakery bun, and ginger-soy-wasabi aioli

Voted “The Valley’s Best Overall Restaurant” for five consecutive years.

Tuscan Chicken Sandwich ‘Red Bird Farms’ natural breast, tomato, mozzarella, onion, toasted focaccia, artichoke-heart-pesto aioli

mesquite-grilled steaks, chops, and ribs, healthy vegetarian dishes, fresh seafood, pasta and much more. In the bar, enjoy tasty appetizers, sandwiches & burgers, salads, handcrafted cocktails, 18 wines by the glass, and 12 ice-cold craft brews on tap. An award-winning wine list complements the wonderful food, and summer evenings on their beautiful terrace are not to be missed. One visit and you’ll know why The Sawtooth Club has repeatedly been voted the “Valley’s Best Overall Restaurant and Best Bar”!

Locally Made Organic Veggie Burger With roasted mushrooms, grilled onion, smoked red pepper remoulade, fresh mozzarella, toasted focaccia

54 TASTE | Summer 2021

Caesar Salad With Grilled Chicken Crisp Iceberg Wedge Salad Bacon crumbles, onion crisps, bleu cheese Mixed Organic Greens Salad Classic Caesar Salad All sandwiches served with French fries. Substitute a Caesar or House Salad

Regional Northwest

M EN U G U I D E

S M A L L P L A TE S Vegetarian Spring Rolls Flash-fried, with sweet chili-garlic sauce Seared Ahi Tuna Seared rare, thinly-sliced, ginger-soy-wasabi aioli Tomato Basil Bisque Organic Idaho Arugula Salad Caesar Salad Crisp Iceberg Wedge Salad

E N TRE E S Mesquite Grilled Ribeye Steak Grass-fed beef, 12-ounce cut, house seasonings Kobe Beef Meatloaf ‘‘Snake River Farms’ American Kobe Beef, Italian sausage, port-mushroom-garlic sauce Filet Mignon Grass-fed beef, eight-ounce cut, mesquite-grill, cabernet demi-glace Idaho Elk Stroganoff A Ketchum winter tradition, made from a family heritage tradition Mesquite Grilled Breast Of Duck Sundried cherry-balsamic reduction sauce Idaho Ruby Red Trout Boneless filet, applewood fire, smoked red pepper butter Wild Alaskan Salmon From Bristol Bay, applewood fire, garlic-leek sauce Roasted Idaho Pork Tenderloin Brushed with hoisin, and plum sauce Mesquite Rack Of Lamb Marinated, mesquite fire, house-made mint sauce, cabernet demi-glace Chicken Senegalese ‘Red Bird Farms’ free-range breast, light cream sauce of curry, fresh apples, shallots and apple brandy Roasted Free Range Chicken ‘Redbird Farms’, lemon, garlic & herbs, pan juices Barbeque Baby Back Ribs One-pound rack, proprietary dry rub, house-made bbq sauce New Orleans-Style Shellfish Pasta Scallops, prawns, andouille sausage, Cajun seasonings, linguine, parmesan Butternut Squash Ravioli Pistachio-basil sauce, freshly grated parmesan

sunvalleymag.com/dining | TASTE 55

M EN U GUID E Regional Northwest

APPETIZ ER S

BAR SNACK S

Fried Calamari

Brie & Toast with Jam

Sweet Potato Poutine

Shoestring Truffle Fries

Sprouts with sweet Chili

Fried Cheese Curds

No Bawk-Bawk Cauliflower

Pickled Herring & Onion

Finger Steaks with Pepper Jam

Pretzel with Grain Mustard

Plowman's Board

Warfield Dog

Warfield Distillery & Brewery

LAR G ER PL ATES

BO W L S & G R EENS

Grilled Wagyu Steak with Yukon Golds

Kale & Almond Salad

280 N. Main Street Ketchum ID 83340 208-726-2739 drinkwarfield.com 11am– close daily

Thick Cut Pork Chop "Local"

56 TASTE | Summer 2021

Caesar Salad Classic

Braised Prime Beef Brisket

Apples, Walnuts, Blue

Grilled Lamb T-bone

Wilted Spinach Salad

Cauliflower Steak with Halloumi

$$-$$$

The Warfield is Ketchum’s only distillery and brewery and the largest in the valley. Located on the corner of Sun Valley Road and Main Street in downtown Ketchum, The Warfield serves up modern gastro pub fare created by James Beard Award Winning and Michelin accredited Chef Jay Veregge. All Warfield cuisine features local and seasonal ingredients with an emphasis on organic food and a commitment to our agricultural community. The commitment to quality ingredients extends to every aspect of The Warfield. With an eclectic mix of traditional European styles and cask ales, all Warfield Beer is made with only certified organic malts and whole leaf hops. Warfield’s award-winning spirits, including Vodka, Gin, and Whiskey, are certified organic and distilled in small batches on-site. Come warm yourself by our fireplace or savor the sun on our world-famous deck while enjoying a classic pub experience with exceptional food and the best beer and spirits in the Valley!

Bacon Blue Wedge Salad

Sausage & Kraut

SW EETS

Warfield Burger

Bourbon Butterscotch Bread

Warfield Pork Sandwich

Pudding Warfield Coco Cake

Warfield Chicken Sandwich

Vanilla Bean Creme Brulee Sliced Berries & Cream

D R AFT BEER

SIG NATUR E CO CK T AILS

Ketchum Kölsch German Ale - 4.8% ABV - 21 IBUs

Spring has Sprung Warfield Vodka, St Germain, Aperol, Fresh Lime Juice

Magnanimous Bohemian Style Lager BOHO Lager - 5.4% ABV - 33 IBUs Lucky 7 Pale Ale - 5.5% ABV - 65 IBUs Feisty Wee Number IPA - 6.6% ABV - 87 IBUs Hyland Irish Red - 4.7% ABV - 23 IBUs Tallion Tamer IPA - 7.2% ABV - 86 IBUs Miner's Canary Stout - 4.5% ABV - 18 IBUs - Nitro Hawaiian Sunshine Pineapple Passionfruit Sour 4% ABV - 6 IBUs The Wanderer Barrel Aged English Strong Ale 9.2% ABV - 19 IBUs

G.O.A.T. Warfield Gin, House-made Tonic, Cucumber, Lemongrass, Grapefruit &Orange Blueberry Hill Warfield Vodka, Blueberry & Sage Shrub, Lemon & Orange Bitters Raspberry Beret Warfield Vodka, Raspberry and Mint Shrub, Meyer Lemon Bitters London Lemonade Warfield Gin, Pimms No. 1, Basil Lemonade & Rhubarb Bitters The Age of Bees Warfield Barrel Aged Gin, Orange Blossom Honey, Citrus Bitters, Fresh Lemon Juice

Blind Horse Amber Lager - 6.8% ABV - 17 IBUs

Some Like it Hot Espolon Blanco Tequila, Cointreau, Jalapeno, Poblano and Cilantro, Fresh Lime Juice

Stir-Up Sunday English Pudding Porter 9.3% ABV - 29 IBUs

Uncle Buck Buffalo Trace Bourbon, Cock and Bull Ginger Beer, Barrel Aged Bitters

Brewery Rotator Ask your server what is on our frequently changing tap!

Bourbon & Peaches Makers Mark Bourbon, Peaches, Lillet Blanc, Peach Bitters

Beer Available To Go We have beer available to go in cans and bottles!

Flor de Tiki Flor de Cana Rum, Bacardi Rum, Cashew Orgeat, Yellow Chartreuse, Fresh Lime & Bitters

A selection of some of Sun Valley's best gourmet pantry items from your favorite cafes and chefs. These tasty finds and delectable finds may even take the place of your everyday items—to make EVERY day a more flavorful treat!

ORGANIC DRIED APPLES Fresh, crispy and nutritious, and perfect for snacking or for crumbling over oatmeal or baked into sweets.

SPICES AND SEASONINGS GALORE! A little sprinkle of these spice blends will brighten and add WOW to any dish—available in a variety of blends including Everything Bagel, Gyro Seasoning, Zesty Italian, Garden Goddess, Poultry Seasoning, Pizza Seasoning, Green Chile Rub, Red Chile Rub, Jalapeno Ranch, and many more.

FOOD REVERENCE APRON SET The perfect gift for the chef in your life. Wrap them in an apron from Rasberrys Bistro and watch them create!

BETTER THAN EVERYDAY!

SWEET TREATS

Everyday staples with a twist. Grab a bag of Ranch Seasoned Breadcrumbs for your latest creation or drizzle some delicious (and healing) Kombucha Vinegar or Cara Cara Olive Oil over your next dish.

Peppermint Chocolate mix for hot cocoa and White Chocolate Salted Caramel Creamer ... please pour me another cup.

THE PERFECT COMBINATION What pairs together better than freshly baked bread and succulent jams from Rasberrys—offered in a variety of flavors from Pear Lemon Marmalade to Plum, Pear or Huckleberry. sunvalleymag.com/dining | TASTE 57

diningaround TOWN A fast guide to the Valley's best eateries

The culinary scene in the Wood River Valley continues to evolve and expand, offering new and exciting takes on everything from Pacific Northwest fare, to fine Continental, Mediterranean, French, Austrian, Asian, and traditional American offerings. Here we’ve provided a guide to some of the finest dining spots around town.

Richshaw, Chili-Oil Udon Noodles, fresh spicy udon noodles topped with cilantro, peanuts, scallion.

BREAKFAST & CAFES

BIG BELLY DELI

Homemade soups, salads, and a variety of great sandwiches. Serving the Valley for over 15 years and rated #1 Best Sandwich Deli. Let us prove it, and your belly will thank you. 171 N. Main St., Hailey. 208.788.2411.

BIGWOOD BREAD

Visit us at one of our spectacular locations, both featuring beautiful outdoor views, fantastic food and outstanding service. Fresh and homemade is how we do it! 271 Northwood Way, Ketchum. 208.726.2035.

BLACK OWL CAFÉ

Locally roasted, custom blended coffee brewed to perfection. Large selection of looseleaf tea. Home-baked scones, muffins and breads. Breakfast and lunch. 208 N. River St., Hailey. 208.928.6200.

CAFÉ DELLA

Café, bakery, and market located in the heart of Hailey. Our market offers prepared dinners togo, housemade provisions, grocery essentials, local produce, dairy, meats, fish, beer and wine. Stop in to shop our daily “Dinner Tonight” offerings and more, or order from our weekly dinner and grocery menu online for Friday pickup or FREE delivery. 103 S. Main St., Hailey. 208.913.0263.

58 TASTE | Summer 2021

GALENA LODGE

The perfect place for a winter or summer outing. During the winter months Galena is open daily from 9 a.m. to 5 p.m. Lunch served daily from 11:30 a.m. to 3:30 p.m. 15187 State Hwy. 75, Ketchum. 208.726.4010.

GLOW LIVE FOOD CAFÉ

Glow is a plant-based and organic café and health food store. Glow specializes in delicious, plant-based foods, emphasizing locally grown produce. 380 Washington Ave. #105, Ketchum. 208.725.0314.

GRETCHEN’S

Adjacent to the Sun Valley Lodge lobby, Gretchen’s Restaurant welcomes you with a relaxing indoor/outdoor feel with easy access for Terrace dining all day long. Enjoy breakfast, lunch or dinner and full bar service. Sun Valley Lodge. 208.622.2144.

HAILEY COFFEE COMPANY

Our café serves delicious gourmet espresso drinks and fresh-baked goods from our on-site bakery. All of our coffees are fresh roasted in Hailey and our baked goods are served fresh from the oven. 219 S. Main St., Hailey. 208.788.8482.

HANK & SYLVIE’S

We are a bakery, floral design and gift shop offering fresh-baked sweets, custom cakes, flower arrangements, and a large array of party goods and gifts. Specialty coffee drinks

available and a selection of fresh-baked goods handmade from scratch daily. 471 N. Leadville, Ketchum, 208.726.0115; 91 E. Croy St., Hailey, 208.928.4088.

INTERNATIONAL COWBOY COCINA

International Cowboy Cocina is a cornerstone in the Hailey community and has been recognized for its outstanding American cuisine, excellent service and friendly staff. 111 N. 1st Ave., Suite 1C, Hailey. 208.928.7009.

JAVA COFFEE AND CAFÉ

Truly a great coffeehouse! Baking from scratch daily. Serving the finest Fair Trade and organic coffees. Sound like a local and order the “Dirty Hippie Burrito” and a “Bowl of Soul.” 191 4th St. W., Ketchum, 208.726.2882; 111 N. 1st Ave., Hailey, 208.788.2297.

JERSEY GIRL

Best sandwiches in town! Jersey Girl is home of Trenton, New Jersey-famous porkroll, egg and cheese sandwich, the locals favorite “Bacado” (house roasted turkey, bacon, Swiss, avocado), a bangin’ lineup of homemade soups and a mean biscuits and gravy. Now with two locations—Hailey and a new spot on the north end of Ketchum’s Main Street! 640 North Main St., Ketchum; 14 E. Croy St., Hailey. 208.788.8844.

KONDITOREI

Lunch dishes range from pumpkin spaetzle with sausage and apples to roasted chicken crepes with spinach and spicy Liptauer cheese. The café offers a full complement of artisanal coffee and hot chocolate drinks, plus housebaked European pastries. Sun Valley Resort, 208.622.2235.

PERRY’S

Voted “Best of the Valley” by the Idaho Mountain Express readers numerous times for breakfast, lunch, and sandwiches, Perry’s Restaurant has been a Ketchum fixture for 34 years. 131 West 4th St., Ketchum. 208.726.7703.

MAUDE’S COFFEE & CLOTHES

Maude’s is a coffee shop and a clothing store that serves traditional espresso, small eats, and is a purveyor of unique vintage contemporary clothing for women and men. The husband and wife team, Jacob & Tara, who started Maude’s, believe in products made with integrity and intention. 391 Walnut Ave., Ketchum. 208.726.6413.

NOURISHME

Julie Johnson opened NourishMe in June 2010 in order to bring her love of nutrition and local food to the community in which she lived. This light-filled store on Main Street in Ketchum features everything from seasonal produce and bulk seeds, nuts and fruits, to a wide variety of supplements, homemade sandwiches, salads and soups, wellness products, gluten-free foods and organic cosmetics. 151 Main St., Ketchum. 208.928.7604.

RASBERRYS

Callie and Maeme Rasberry believe all the senses must be involved in meal preparation; therefore, the menu is eclectic, just like the chefs, with dishes prepared with fresh local ingredients when available and their own take on comfort and ethnic food. 411 Building, 5th St., Ketchum. 208.726.0606.

SMILEY CREEK LODGE

Under new ownership, Smiley Creek Lodge is located near the headwaters of the Salmon River at the top of the Sawtooth Valley, 37 miles north of Ketchum/Sun Valley. A full restaurant serves delicious homestyle food for breakfast, lunch and dinner, and a newly renovated market features fresh and wholesome takeaway meals and provisions. The connecting retail store is small, but well-stocked with provisions and gear for all your outdoor adventures. 16546 N. Hwy. 75, Sawtooth City (over Galena Summit). smileycreeklodge.com.

STANLEY BAKING CO.

Set amidst Idaho’s majestic Sawtooth mountains and the mighty Salmon River lies the sublime mountain town of Stanley … And in the

heart of Stanley lies a bakery where homemade meals are served, the baked goods are legendary, and the atmosphere is humming. Open seasonally for breakfast and lunch from mid-May through October. 250 Wall St., Stanley (over Galena Summit). stanleybakingco.com.

THE HAVEN

Specializing in catering, take-out and delivery, with spaced dine-in options, Kellee Havens is always thinking about food—beautiful and delicious. The Haven’s savory, filling and scrumptious delectables are always appealing to her Ketchum and Wood River Valley followers. 220 East Ave. North, Ketchum. 208.928.4291.

THE KNEADERY

The Kneadery combines wholesome fresh food with a rustic Idaho atmosphere. All meals start with the freshest ingredients: locally baked organic breads, farm-fresh, cage-free eggs, seasonal fruit and top-quality meats. 260 Leadville Ave. North, Ketchum. 208.726.9462.

WILDFLOUR CAFÉ

Beloved local institution, Bigwood Bread, is excited to announce their purchase of Wildflour Bakery—Boise’s local artisan bakery established more than 38 years ago. The new acquisition allows Bigwood Bread to bring their gourmet creations to the Boise market in Garden City, and also brings an updated and contemporary new concept to downtown Ketchum. Wildflour Café in Ketchum is fresh, local, and completely renovated, with a team of barristas, a whole line of custom roasted coffees, new smoothie and bowl creations, and, of course, the handmade, small-batch cookies, muffins, scones, breads, and coffee cakes that made Wildflour Bakery famous. 380 East Avenue, Ketchum. 208-928-7868.

DELIS

ATKINSONS’ MARKETS

Atkinsons’ Markets, serving you and your family at our three locations in the Wood River Valley with deli sandwiches made to order, hot soups, grab-and-go meals and desserts, and a full deli case of freshly made main dishes and sides. 451 E. 4th St., Ketchum, 208.726.2681; 93 E. Croy St., Hailey, 208.788.2294; 757 N. Main St., Bellevue, 208.788.7788.

JOHNNY G’S SUBSHACK

Serving the best subs in the Great State of Idaho! Family owned and operated since 1998, and serving up hot subs like the popular “5B” (turkey, bacon, cream cheese, mayo, lettuce, tomato) or the “Mama Sass’s Meatball” (Italian meatballs, marinara, parmesan). Homemade soups, salads, smoothies and build-yourown round out a solid menu of delicious sandwiches. 371 Washington Ave., Ketchum. 208.725.7827.

WRAPCITY

Wrapcity serves up creative wraps and salads, homemade soups, and unique quesadillas. Wrapcity also serves breakfast wraps all day with special breakfast creations on Saturdays and Sundays. 180 Main St., S., Ketchum. 208.727.6766.

PUBS, GRILLS, & LOUNGES

APPLE’S BAR & GRILL

For 33 years, Apple’s Bar & Grill has been a popular spot for lunch and aprés-ski and it is still the best spot to fuel your body after a long day ripping turns on Baldy! At the base of Baldy near Warm Springs Lodge, the restaurant is decorated with local ski memorabilia and is known for mouthwatering grub and as the locals’ #1 post-ski destination. Only open in the winter months, available for private events in the off season. 205 Picabo St., Ketchum. 208.726.7067.

BIGWOOD BAR & GRILL

Family owned, passionately driven, Bigwood Bar & Grill serves the freshest seafood prepared with classic technique and global inspiration. Situated on the Bigwood Golf Course, Bigwood’s iconic surf ‘n turf menu believes in offering sea-to-plate fare and the outdoor deck and views of Baldy are spectacular! 115 Thunder Trail, Ketchum. 208.726.7067.

GRUMPY’S

Grumpy’s is a favorite of locals and visitors alike. We are a little hard to find, but not hard to find out about. 860 Warm Springs Rd., Ketchum. No phone.

LEFTY’S BAR & GRILL

Lefty’s has a great casual dining menu, including killer burgers served on fresh-baked bread, monster hot sandwiches, wings, salads and the house specialty, fresh-cut French fries.And the outdoor deck can’t be beat in the summer! 231 6th St. East, Ketchum. 208.726.2744.

MAHONEY’S BAR & GRILL

Mahoney’s offers a full bar, a terrific patio that’s just a short stroll from Bellevue’s Howard Preserve and a tasty menu featuring their famous “Juicy Lucy” cheese-filled, grilledonion-topped hamburger. 104 S. Main St., Bellevue. 208.788.4449.

POWER HOUSE

Serving locally-raised Wagyu beef burgers, blackened Ahi sandwiches and tacos, hand-cut fries, and organic salads with a wealth of beers on tap. 502 N. Main St., Hailey. 208.788.9184.

sunvalleymag.com/dining | TASTE 59

7 FUEGO

7 Fuego is a family-owned and operated Bajastyle BBQ grill located in the “historic” bank building in Bellevue. We specialize in slowcooked tri-tip steak and various seafood items. 200 S. Main St., Bellevue. 208.788.1034.

SAWTOOTH BREWERY

25 taps with beer, wine, cider, and kombucha on tap! Join us for the game on one of our big-screen TV’s. We fill growlers, crowlers, and have kegs, bottles, and cans to go! Two locations—Hailey and Ketchum—with seasonal outdoor seating at both spots. 110 N. River St., Hailey; 631 Warm Springs Rd., Ketchum. 208.726.6803.

THE CELLAR PUB

MEXICAN

BARRIO75 TACO LOUNGE & TEQUILA BAR

Tucked into the edge of downtown Ketchum with patio views of Mount Baldy, Barrio75 offers a lively and decorative take on a beloved culinary duo … tacos and tequila. Every day, they grind organic heirloom corn, crafting housemade tortillas—the base of everything they do—while paying homage to the traditional street tacos of Mexico and South America. And don’t miss the list of over 40 tequilas, draft beers and wines, and a cocktail menu designed to accentuate the bold and bright flavors of each dish. 211 4th St. E, Ketchum. 208.726.3068.

From traditional pub fare such as buffalo burgers or fish & chips to original dishes such as our flat-iron steak salad, we have something for everyone in your party. We have a full bar and feature a great selection of draft beer and fine wines. 400 Sun Valley Rd., Ketchum. 208.622.3832.

CHAPALITAS GRILL

THE SMOKEY BONE

DESPO’S

Featuring award-winning, authentic barbecue right here in Idaho. Featuring Texas-style brisket cooked with applewood smoke, ribs, pulled pork, turkey, chicken, sausage and a selection of mouthwatering sides to fill up any plate. 315 S. Main St., Hailey. 208.788.0772; 210 2nd Ave. S., Twin Falls. 208.733.3885

LIMELIGHT LOUNGE

When late afternoon hits, we swing our doors wide open for guests and locals to dig into our friendly après food and drink specials. Our full dinner menu is available evenings in the Lounge, for in-room dining, or take-out. 151 South Main St., Ketchum. 208.726.0888.

THE RED SHOE

Enjoy the neighborhood-tavern feel of The Red Shoe while dining on local favorites that include a meatloaf sandwich, wild Alaskan sockeye salmon and braised pork ribs. 107 Hwy. 75, Hailey. 208.788.5048.

A family Mexican restaurant serving authentic dishes, including specialties such as pollo a la chapala, chicken carnitas, and huevos con chorizo. 200 S. Main St., Hailey. 208.928.7306.

Despo’s is committed to authentic, delicious Mexican dishes that respect your desire for a healthy meal without compromising flavor. 211 4th St. E., Ketchum. 208.726.3068.

KB’S

This cheerful, laid-back burrito joint serves delicious fish tacos and offers a make-yourown burrito, with a choice of 27 fillings. 260 N. Main St., Ketchum. 208.928.6955; 121 N. Main St., Hailey. 208.788.7217.

LA CABANITA

Only one way to put it…best authentic Mexican food in town. The town’s hidden gem that is truly a favorite. 160 W. 5th St., Ketchum. 208.725.5001; 745 N. Main St., Bellevue. 208.928.7550.

LAGO AZUL

Enjoy true Mexican food in downtown Hailey. Pollo rancherito, carne asada saran and “Sandy” tacos are house specialties not to be missed. 14 W. Croy St., Hailey. 208.578.1700.

ITALIAN & PIZZA

DIVINE FOOD & WINE

Voted the best wine bar in the Wood River Valley for the last three years, diVine offers wines by the glass, soups, salads, panini and gourmet pizzas. And don’t miss the delicious fondue or gluten-free options. 111 N. 1st Ave., Hailey. 208.788.4422.

ENOTECA

Ketchum’s newest gastronomic addition, with its upscale pizzeria and wine bar. Enoteca has a plethora of small plates to choose from. 300 N. Main St., Ketchum. 208.928.6280.

IL NASO

Il Naso is special whether you drop by to have a burger and beer at the wine bar, or to relax in the candlelit dining room. The extensive wine list and knowledgeable staff will help you choose just the right bottle to enhance your dining experience. 480 Washington Ave., Ketchum. 208.726.7776.

ROMINNA’S

Since 2013, we have been offering contemporary Italian cuisine prepared to the highest standards. Our premium wine selection includes more than 150 wines to pair with any course. 580 Washington St., Ketchum. 208.726.6961.

SMOKY MOUNTAIN PIZZERIA & GRILL

Our fresh, handcrafted food is what brings people in, and our service is what keeps them coming back for more. We pride ourselves on creating a “nourishing and memorable neighborhood experience that people love!” 200 Sun Valley Rd., Ketchum. 208.622.5625.

VILLAGE STATION

Enjoy a wide selection of cocktails and craft beer on tap, as well as a crowd-pleasing menu of classic American favorites: hearty cheeseburgers, chicken wings, pizza and family-style salads. Sun Valley Village, Sun Valley. 208.622.2143.

WARFIELD DISTILLERY & BREWERY

The ever-changing menu brings you the best provisions from across the Northwest in our comfortable neighborhood pub setting. The best summer deck in town with fire pits and rocking chairs for comfort and conversation. 280 N. Main St., Ketchum. 208.726.2739.

60 TASTE | Summer 2021

Smoky Mountain Pizzeria & Grill, The Smokehouse Pizza, hand tossed dough with an olive oil glaze, and a Parmesan dusted crust. topped with smoked gouda, hickory smoked tomatoes, caramelized red onions, Italian sausage, and whole milk mozzarrella.

WISEGUY PIZZA PIE

Serving New York-style, hand-tossed pizzas topped with whole-milk mozzarella, and baked to perfection in our stone deck ovens. Large selection of local and regional bottled and draft beer. 460 Sun Valley Rd., Ketchum, 208.726.0737; and 411 N. Main St., Hailey, 208.788.8688.

ASIAN/SUSHI

DANG’S THAI CUISINE

Dang’s offers a wide selection of popular dishes ranging from sushi, green papaya salad, pad thai, and their famous green curry with chicken! Highly recommended as an affordable, flavorful and fun experience in Hailey! 310 N. Main St., Hailey. 208.928.7111.

RICKSHAW

DUCHIN LOUNGE

All new and inviting, this legendary lounge serves up cocktails, imported beer and an extensive wine list. Now you can also duck in for a quick bite from our lounge menu. Sun Valley Lodge. 208.622.2145.

GRILL AT KNOB HILL

The environment at the Knob Hill Inn is casual and comfortable, yet sophisticated, with distinctively Northwest cuisine, and a variety of American and European classics. A top local favorite! 960 N. Main St., Ketchum. 208.726.8004.

KETCHUM GRILL

For nearly 28 years, Ketchum Grill has brought your dining experience to the highest gastronomical level, and the best Idaho has to offer. 520 East Ave., Ketchum. 208.726.4660.

Serving “ethnic street foods,” inspired by the flavors and foods in locales such as Thailand, Vietnam, China, and Indonesia. 460 N. Washington Ave., Ketchum. 208.726.8481.

Town Square Tavern is a gathering place in the center of Ketchum, serving fresh and inspired world cuisine. With flavors inspired by the Mediterranean regions stretching from the Middle East, to North Africa, to Spain, Italy and France, there is something sure to please everyone’s palate. 360 East Ave. N., Ketchum. 208.726.6969.

REGIONAL NORTHWEST

COOKBOOK

This cozy place was built in 1932 as a church and then later on was an architect’s office, daycare, butcher shop, BBQ restaurant and bakery. Vita and Burke Smith fell in love with this cute building and decided to give it a new life. 271 7th St. East, Ketchum. 208.720.3260.

THE PIONEER SALOON

THE SAWTOOTH CLUB

ZOU 75

TOWN SQUARE TAVERN

Offering an intimate ambiance with an alwaysevolving menu. The relaxed atmosphere is a place to enjoy good friends, fine wine, and delicious meals. 520 Washington Ave., Ketchum. 208.726.3663.

Sun Valley’s original restaurant, The Ram has been warming and welcoming diners since 1937. Travel back in time with the nightly “Heritage Menu”—a series of historic dishes such as pork tenderloin schnitzel, Hungarian goulash, and the famous Ram fondue. Located in the Sun Valley Inn. 208.622.2225.

Sushi on Second is the Valley’s oldest sushi restaurant. But don’t let age fool you. Head sushi chef John Rust is at the center of a talented crew of sushi chefs that delight in creating dishes that are as appetizing to look at as they are to eat. 260 Second St., Ketchum. 208.726.5181.

MEDITERRANEAN

THE COVEY

THE RAM

SUSHI ON SECOND

Zou 75 is your destination for more than great Asian fusion, sushi and seafood selections. With fresh fish flown in several times a week straight from Honolulu, Hawaii, you can always count on the best in quality and freshness. Zou 75 is the perfect choice for your next dining event. 416 N. Main St., Hailey. 208.788.3310.

Mountain, Dollar Mountain and the 18-hole Sawtooth Putting Course. The Sun Valley Club brings exciting, contemporary dishes that are focused on local ingredients and big flavors. 1 Trail Creek Rd., Sun Valley. 208.622.2919.

Redfish Lake Lodge, serving gourmet meals in the mountains nightly.

REDFISH LAKE LODGE

Taste a true Idaho mountain brand of comfort food—cuisine that will pleasantly surprise you in the shadow of the Sawtooths. Starting with local, Idaho-grown ingredients and adding in their own blend of flavors from the Northwest’s wild resources, the dining room at Redfish Lake Lodge specializes in salmon, trout, wild game and other regional favorites, alongside wines from acclaimed local, domestic and internationl producers. Serving dinner nightly and hearty, traditional breakfasts daily. 401 Redfish Lodge Road, Stanley (over Galena Summit), 208.774.3536.

ROUNDHOUSE

Perched midway up Bald Mountain on the River Run side, the Roundhouse is a culinary destination not to be missed. Serviced by the Roundhouse Gondola, the restaurant offers spectacular views of the Valley. Bald Mountain, Ketchum. 208.622.2012.

Always busy with a great mix of locals and visitors, The Sawtooth Club offers a unique blend of American steakhouse classics, fresh seafood, wild game, unique pasta dishes and much more. Many entrées are cooked over the live, mesquite-wood fire, and all are prepared with a singular creative flair. The awardwinning wine list offers a diverse selection of reasonably priced wines to compliment any of the delicious menu offerings. 231 North Main St., Ketchum. 208.726.5233.

TRAIL CREEK CABIN

Trail Creek Cabin is Sun Valley’s destination for romantic dining in a rustic, early-Western atmosphere. Accessible by sleigh or car, Trail Creek Cabin is the perfect winter backdrop for a delicious seasonal menu, which includes Hagerman Valley Idaho ruby red trout, buffalo tenderloin and Trail Creek New York strip. 300 Trail Creek Rd., Sun Valley. 208.622.2019.

VINTAGE

A favorite of the locals, chef Rodrigo Herrera is tuned into the best of the season’s offerings. With a lovely ambiance, both inside and seasonally outside, Vintage offers a dining experience like one would have in France: leisurely, lively, and without pretension. 231 Leadville Ave., Ketchum. 208.726.9595.

SUN VALLEY CLUB

Among the most popular places in Sun Valley to eat, drink and relax, the wraparound terrace at Sun Valley Club offers stunning views of Bald

sunvalleymag.com/dining | TASTE 61

Ramon aL n To Bigwood Bread & Café

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Il Naso 480 Washington Ave. ....................... F/5

Roundhouse Topaz St Bald Mountain, NF-135 ................... A/8 Garnet St

Bigwood Bar & Grill 115 Thunder Springs Rd. . . ............... E/1

Jersy Girl 620 N. Main St. ............................... F/4

Sawtooth Brewery 631 Warm Springs Rd. .....................E/5

Bigwood Bread 271 Northwood Way . . ..................... E/1

KB's 460 Sun Valley Rd. .......................... G/5

Sawtooth Club 231 N. Main St. .............................. G/6

The Cellar Pub 400 Sun Valley Rd. .......................... G/5

Lefty’s Bar & Grill 231 6th St. E. ..................................E/5

Smoky Mtn. Pizza 200 Sun Valley Rd. .......................... G/6

Cookbook 271 7th St. E. ..................................E/5

Limelight Lounge na ra G/7 151 S. Main St. . . ............................. Se

Sushi on Second 260 Second St. .. ............................. G/6

Despo’s 211 4th St. E. .................................. F/6

Maude's Coffee & Clothes 311 1st Ave. N. ...................................... F/7

Town Square Tavern 360 N. East Ave. .. ........................... G/5

Enoteca 300 N. Main St. .............................. G/6

Perry's 131 4th St. W . . ................................ F/7

Warfield Distillery & Brewery 280 N. Main St. .............................. G/6

Grill at Knob Hill 960 N. Main St. ...............................E/3

Pioneer Saloon 320 N. Main St. ............................... F/6

Wildflour Café 380 East Ave. . . ............................... G/5

Java On Fourth 191 4th St. W. ................................. F/7

Rasberrys 411 5th St. . . .................................... F/5

62 TASTE | Summer 2021

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Sun Valley Club 200 Trail Creek Rd........................... O/1

Chocolate Foundry Sun Valley Village ........................... M/6

The Ram Sun Valley Village ........................... M/6

Duchin Lounge Sun Valley Village ........................... M/6

Trail Creek Cabin S300 Trail Creek Rd.......................... P/1

Elkhorn Grille 100 Badeyana Dr. ............................ T/8

Village Station Sun Valley Village ........................... M/6

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sunvalleymag.com/dining | TASTE 63

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64 TASTE | Summer 2021

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