Taste of Sun Valley | Winter 2025 - 2026

WESTERN WHISKEYS | SOUPS & STEWS | RESTAURANT GUIDE | HOLIDAY DESSERTS

WINTER 2025 | 2026

The Locals’ Favorite Since 1937

Downtown Ketchum At Its Very Best

231 N. Main St. • Ketchum, Idaho • 208.726.5233 • sawtoothclub.com

FEATURES

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SQUASH SEASON There’s More to This Cucurbit Than Meets the Eye BY HAYDEN SEDER

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‘WATER OF LIFE’ From the Drams of Monks to the Whiskeys of the West BY BEN BRADLEY

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HOW SWEET IT IS Holiday Desserts Warm the Heart and Home BY KATE HULL

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RESOURCES

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

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

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

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TOP RESTAURANTS BY TOWN

ON THE COVER A rich and nourishing bowl of Sweet Corn Bisque from Gretchen's at the Sun Valley Lodge.

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Photo by Dev Khalsa

TOMATO SOUP: COURTESY CAFÉ DELLA; PIE: COURTESY REBECCA BLOOM, PIEDAHO; SQUASH: VERONIKA KOROLEVA

TABLE of CONTENTS

THE COMFOR T OF SOUPS AND STEWS Hearty, Healthy, and Easy BY CRISTY SELLAS

PIEDAHO; SQUASH: VERONIKA KOROLEVA

FEATURED CONTRIBUTORS BEN BRADLEY has been telling tales both tall and short since he could string together his first sentence and especially loves discovering compelling stories in the seemingly ordinary. Never once accused of taking anything too seriously, his blessing and curse is a compulsion to apply witticism to everything. Once a longtime resident of the Wood River Valley, Ben now resides in Bellingham, Washington, where at this exact moment he’s likely biking in the woods or taking to the sea with his wife and three uproarious children. (“Water of Life” page 22)

WINTER 2025 | 2026 Publisher/Editor-in-Chief: Laurie C. Sammis Managing Editor: Adam Tanous Associate Editor: Cristy Sellas Copy Editor: Patty Healey Art Director: Lillie Cooper Senior Designer: Liz Parmalee

A Texas native, KATE HULL moved to Teton Valley, Idaho, in 2012. She is the co-publisher and editor-in-chief at Powder Mountain Press, publishers of the award-winning Teton Valley Magazine and a freelance writer for Texas Monthly Custom Publishing, Sun Valley Magazine, Taste of Sun Valley, the Official Idaho Travel Guide, and many more. She enjoys biking, hiking, baking (bonus if rhubarb from her garden is an ingredient), and sharing the wonderful world of mountain town living with her husband, young son, and new baby girl.

Sales & Marketing: Sara Adamiec Marketing Coordinator: Grace Ostolozaga-O’Brien Circulation Director: Nancy Whitehead Controller: Brenda Carrillo Sun Valley Magazine Online: www.sunvalleymag.com www.sunvalleymag.com/dining email: info@sunvalleymag.com

(“How Sweet It Is,” page 36)

HAYDEN SEDER is a full-time freelance writer and copy editor based out of her hometown of Ketchum, Idaho. She enjoys writing about the intersection of women and the outdoors, a topic she is passionate about. She has been publishing her work for 15 years and has been featured in publications like Backpacker, Climbing, BUST, Bitch, and more. When not putting pen to paper, Seder loves rock climbing, mountain biking, reading, cooking vegan food, playing with her rescue Pit Bull Otis, and teaching women's climbing clinics. (“Squash Season,” page 16)

For nearly three decades, KIRSTEN SHULTZ has called the Sun Valley area home. An award-winning, internationally published photographer, Kirsten is driven by her love of people, travel, food and the arts. Her work has been featured in many publications, including Martha Stewart Weddings, Food & Wine’s Best of the Best, Sun Valley Magazine, The New York Times,and Variety. (The Comfort of Soups and Stews," page 6; "Water of Life," page 22)

Sun Valley Magazine® (ISSN 1076-8599) is published quarterly, with special annual HOME and biannual TASTE of SunValley 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 ©2025/2026 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

Printed in the USA

A PUBLICATION OF

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GENERATIONS OF EXCELLENCE IN EVERY BOTTLE

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ince 1886, the Mercer family has been stewards of the land in Washington’s Horse Heaven Hills— beginning as humble sheepherders and evolving into leaders of sustainable farming and viticulture. In 1972, they planted the first wine grapes in the region, paving the way for one of Washington’s premier winegrowing areas. Today, Mercer Ranches is home to some of the state’s most coveted vineyards, nestled along the banks of the Columbia River where sun-soaked days and cool nights create ideal conditions for world-class wines. Mercer Wine is 100% estate grown and family owned—crafted with pride, precision, and deep respect for the land.

Prosser 509.786.2097 • Walla Walla 509.204.5450 • info@mercerestates.com

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SOUP: COURTESY CAFÉ DELLA, AMANDA RENE NAGY

The Comfort of

SOUPS & STEWS

HEARTY, HEALTHY, AND EASY! Words by Cristy Sellas

Photos by Kirsten Shultz

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he chilly nights of winter are the perfect time for all your favorite soups and stews. A roaring fire, a bowl of hot soup and some good bread make for the best kind of cozy, snowy evening after a long day at work or on the slopes. When the days are shorter, we all need that comforting psychological and physical boost that comes from a hot bowl of goodness, hydration, and nutrition. Plus, most soups (and stews) are relatively easy to prepare and can be made in large portions to store in your freezer for busier days and nights. So, what is the difference between soup and stew? Put simply, soups have more liquid. You need a bowl for soup, but a plate might work for stew. You need a spoon for soup, and a fork for stew. And generally, stews have a longer cook time to tenderize whatever meats and vegetables are included. Stews tend to be heartier than soups, but the wide range of variations and recipes for both include everything from Beef Bourguignon to gazpacho, from cream soups to chowders.

Beef Bourguignon from Café Della. Tender local beef, pearl onions, potatoes, carrots, and mushrooms are simmered in a savory red wine sauce with herbs and garlic. Deeply comforting, slow-cooked, and full of flavor. sunvalleymag.com/dining | TASTE 7

SOUP: KIRSTEN SHULTZ

Historically, it’s safe to say that stews in one form or another have been around since fire. In prehistoric times, humans cooked down whatever wild game and foraged vegetables they had. The stewing process made it possible to transform tougher cuts of meat into edible, nourishing and hearty meals when combined with any available vegetables—a vital and reliable way to feed a family. Beef stew is probably the most well-known and popular of all stews and dates to 14th-century France. Boeuf Bourguignon, or “beef from Burgundy,” was brought to America’s attention by Julia Child in 1961 when she included it in her seminal cookbook “Mastering the Art of French Cooking” and then cooked it on the very first episode of her TV show in 1963. And it’s not just France. The flexibility and simplicity of stews make them virtually universal. Every country has a variation of this “one pot wonder” using their own local ingredients and spices. Think Irish stew with lamb and potatoes, Hungarian goulash, bouillabaisse and gumbos with seafood, Moroccan tagine, Mexican birria—the variations and possibilities are endless. 8 TASTE | Winter 2025 | 2026

Nourish Me in Ketchum offers a host of delicious soups daily. Pictured here are the chicken corn chowder, vegan coconut ginger beet soup, and in the background, vegan coconut ginger soup.

Immersion Blenders: MUST HAVES FOR SOUP! There is one appliance that will help the home cook when it comes to certain soup recipes—the hand-held immersion blender is worth its weight in gold when it comes to convenience. There is nothing better for puréeing what you need pureed (or chopped, churned or whisked) right in the bowl it’s cooking in. An actual blender accomplishes these same tasks but involves some pouring from the pot to the blender and back to the pot in small batches usually—so you’re upping your cook time and your clean up time.

FEATURING FRESH LOCAL FLOURS TO CRAFT OUR ARTISAN CIABATTAS AND FOCACCIAS Meriwether Building | 111 N. 1st Avenue, Hailey Open Tue.-Sat. — 8AM-2PM

SOUP: KIRSTEN SHULTZ

Soul-warming Chicken Tortilla soup from Black Owl Coffee.

Soups are just as versatile as stews, if not more so, and really are good for you. Warming from the inside is what we all need as the temperatures drop. And even kids will eat their veggies if they are soaked and cloaked in yummy broth. Soups are easily digested, hydrating, full of nutrients, and certainly can be a meal on their own, though who can resist great bread with soup, or oyster crackers in a bowl of clam chowder, or even better, soup in a bread bowl! Soup is also budget friendly. One big pot of soup goes a long way—leftovers for days and more to freeze. Every chef, cooking show, food magazine and website has lists upon lists of favorite soups, tried and true soups, and “go to” soup recipes for weeknight dinners. Because there are so many variations on the basic soup theme, it ultimately comes down to personal taste. If you want to keep things on the healthier side, avoid the soups with heavy cream and lots of cheese and up the vegetable quotient, or just go for it and have a smaller bowl! Chicken noodle and tomato seem to be the most popular across the board and across the U.S. The Southwest favors soups and stews with Mexican influences like chicken tortilla and pozole, while you’re more likely to find clam chowders and lobster bisques in the Northeast. In the Midwest, you’ll come across chilis, 10 TASTE | Winter 2025 | 2026

Places around town to get GREAT SOUPS AND STEW Nourish Me offers a wealth of soups and stews for winter. Check out their extensive menu, including vegan options like their Indian Spiced Red Lentil and Thai Squash and Cauliflower Curry and not so vegan like Hungarian Beef Goulash and Buffalo Chili. Rasberrys: House posole, green chili chicken, house seasonal vegetarian Gretchen’s has a delicious, sweet corn bisque Ketchum Grill: Caramelized celery root bacon bisque

Cellar Pub has a delicious homemade tomato bisque that they, of course, serve with grilled cheese. Café Della, Black Owl, Vintage, and Grill at Knob Hill all have various but consistently delicious

homemade “soups of the day,” and the lodges on the mountain serve great soups and chili.

Open Daily at 5pm 300 North Main Street • Ketchum, Idaho 208.928.6280 • ketchum-enoteca.com

OPEN DAILY AT 5:00PM COZY. RUSTIC. HYPERLOCAL. DELICIOUS.

520 East Avenue North • Ketchum, Idaho 208.726.4660 • ketchumgrill.com

sunvalleymag.com/dining | TASTE 11

Basic steps to making soup: 1. Sauté aromatics 2. Add other ingredients 3. Add liquid 4. Simmer 5. Adjust and serve For many of us, Campbell’s soup is the soup of our youth and beyond. The classic branding that led to Andy Warhol’s famous pop art and the omnipresence of Campbell's soup in every grocery store make this American brand synonymous with soup, and their simple but memorable slogans are nostalgic and true: • Soup is good food • Better than an apple a day • M’m! M’m! Good! g

SOUP: KIRSTEN SHULTZ

beer cheese chowders and other creamy soups. Both the South and the West utilize their coastal access for chowders and gumbos, and the Carolinas are famous for their shecrab soup. Lentil and potato soups are popular country wide, and international soups like Japanese miso and Vietnamese pho have become popular staples in America. For a brief time, “souping” was even a verb, related to juice fasts or other cleanses. It was a way to take advantage of soups’ nutritious qualities to lose weight and stay hydrated while not feeling hungry doing so. This fad has passed, but many health-conscious folks still use a “soup forward” approach to their diet, especially in the winter months. Amateur at home cooks should not feel intimidated by any soup recipe. Even the “fancier” soups still follow the fundamental “soup making formula”:

Rasberry's tomato bisque with shaved parmesan.

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Lillie’s Bomb Soups SOUPS TO WARM YOUR BELLY THAI CARROT GINGER SOUP • 2 pounds carrots, roughly chopped • 2 tablespoons olive oil • 1 large onion, diced • 4 cloves of garlic, pressed

• I jar of Thai red chili paste • 6 cups of stock (or more) • spice options: freshly grated turmeric, freshly grated ginger, 1- 2 tablespoons ground ginger, 2 teaspoons ground turmeric

• 1 can coconut milk, full fat Sauté carrots in olive oil, add onion and garlic and continue to cook until soft. If using fresh turmeric and ginger, add now and sauté with the vegetables. Add stock and puree. Add ½ jar of the chili paste and if you are using dried spices, add now. Stir. If it isn’t smooth, purée briefly. Add the coconut milk, stir to combine. Adjust spice level by adding more chili paste to taste. PARMESAN SQUASH SOUP • 2 tablespoons olive oil

• 4-5 cloves garlic, pressed

• 1 pound yellow squash, chopped

• 1 pint of heavy whipping cream

• 1 pound zucchini, chopped • 1 pound carrots, chopped

• 2 cups of grated parmesan • Red chili flakes (optional) • 6 cups of stock (or more)

• 1 large onion, chopped

SOUP: COURTESY CAFÉ DELLA, AMANDA RENE NAGY

Sauté squash, zucchini, and carrots in olive oil. Add onion and garlic and continue to sauté until soft. Add stock and purée until smooth. Bring to a simmer, reduce heat to low and stir in Parmesan, cream, optional red chili. Warm throughout and serve 'CLEAR THE KITCHEN' BUTTERNUT SQUASH SOUP • Olive Oil

• 5 cups chicken broth

• 1 butternut squash

• 1 teaspoon curry powder

• 1 small head of garlic

• ½ teaspoon ground cumin

• 1 onion, halved – leave skin on

• ¼ teaspoon coriander

• 2 large carrots

• 1/8 teaspoon turmeric

• Clean out your kitchen: fill the rest of the sheet pan by adding a ginger root, turnips, sweet potato, potatoes, cherry tomatoes, peppers, jalapeños, or other squash

• 1/8 teaspoon cardamon • 2-3 tablespoons heavy cream

Preheat oven to 400 F. Prepare a sheet pan with a bit of olive oil, Cut butternut squash in half and scoop out seeds. Rub with olive oil and place cut side down on the pan. Cut off the top of the garlic to partially expose bulbs, drizzle olive oil, place onion cut down on the tray, and then full up your tray with cleaned vegetables or tomatoes that have been rubbed with oil. Roast for 45 minutes until the squash is cooked. Scoop the flesh out of the squash and garlic, and put all the vegetables in a pan. Add broth and spices, purée and serve.

Café Della's Spiced Kuri Squash and Coconut Soup: Silky smooth kuri squash blended with creamy coconut milk, fresh ginger, roasted chilis, and bright lime. Warming, balanced, and full of depth. sunvalleymag.com/dining | TASTE 13

Where every meal is a high point. To make reservations, view more dining options, or get more information visit SUNVALLEY.COM/DINING

The Ram

Roundhouse

dine

16 TASTE | Winter 2025 | 2026

Squash Season

THERE IS MORE TO THIS CUCURBIT THAN MEETS THE EYE By Hayden Seder

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ertain fruits and vegetables come to mind when thinking of any season: For spring, it may be peas and radishes; for summer, watermelon and corn; and for fall and winter, perhaps no produce is more synonymous with the cozy season than squash. Once summer is over, it’s time to invite this food into our lives: from carving pumpkins at Halloween, to creating squash-focused dishes for Thanksgiving, to indulging in all manner of comfort food recipes the rest of the long winter. The plant family known as cucurbits includes all types of squash, gourd, and pumpkin (which, debatably, is a squash or perhaps its own category within this family), as well as the heavy hitters, like butternut squash, acorn squash, and zucchini, but also cucumbers and melons, meaning you can eat squash pretty much all year round. But we often associate squash with fall and winter since many of the squash that come to mind are in season during this time: acorn, delicata, butternut, spaghetti, kabocha, and more. Pumpkins are included in the squash family, though this may surprise some people, since we associate squash with eating, and pumpkins, while edible (and typically bought in a can come Thanksgiving), are generally used for decoration and carving at Halloween. Those big ol’ pumpkins found at the grocery store at spooky time are now generally grown for such purposes and not very good to eat (though you certainly could slice them up and roast them—and, of course, save and roast the delicious seeds). The kind that makes for great pumpkin pie, soup, or bread, if you prefer a fresh source over canned, are sugar or pie pumpkins, which are smaller, rounder, and have sweeter flesh.

sunvalleymag.com/dining | TASTE 17

The many shapes and shades of squash. FROM LEFT: stuffed spaghetti squash, sautéed zucchini, roasted butternut squash, pepper acorn squash with breakfast eggs, stuffed and roasted pepper acorn squash, and stuffed patty squash.

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Gourds, the last of the cucurbits, are generally smaller and used for decorative purposes rather than eating. Think of those knotted, warty little things you see in a barrel outside of a grocery store come fall. These are bitter and stringy, making them suitable only for decorative or craft purposes and not for eating. While there are actually over 900 varieties of squash, there are only a couple that are popular for cooking, with butternut, acorn, and spaghetti topping the list. According to the Agricultural Marketing Resource Center, the U.S. imports the most squash in the world, with Mexico supplying roughly 93% of our squash imports. All squash species are native to the Americas, with the word “squash” being derived from the Algonquian language Narragansett’s “askutasquash,” which means “that which is eaten raw or uncooked.” Though we would never eat raw squash today, indigenous groups of Northeastern North America would often dry strips of raw squash and eat it that way. Luckily, we’ve since done away with eating squash raw and now enjoy its many varieties and flavors in all their cooked splendor. The different varieties of squash you may find at your local grocery store each have their

own unique flavor profile and best recipes for enjoying. Butternut is often used in soups, roasted, or incorporated into pasta dishes. Acorn squash is often roasted or stuffed, using different toppings and ingredients to bring out the mildly sweet and nutty flavor of this variety. True to its name, spaghetti squash flesh, when cooked, separates into long stringy strands resembling spaghetti, which makes it perfect in recipes that might usually call for pasta (making this ideal for those avoiding wheat). Stuffing and baking spaghetti squash is also a popular method. For pumpkin lovers, there’s a wealth of baked goods, desserts, and warm drinks in which to incorporate this sweet squash: from pumpkin-spiced lattes to cookies, muffins, and breads. Come fall, many restaurants throughout the Wood River Valley feature butternut squash soup on their menus, the easiest way to showcase seasonal squash. But some restaurants like to incorporate squash into their menu in other ways, like the Sawtooth Club’s butternut squash ravioli or Enoteca’s fall pizza, which often features squash, pancetta, arugula, and a balsamic drizzle. At Cookbook, spaghetti squash is offered as a gluten-free option for any pasta dish, and they’ve been known to feature a fall squash-forward pizza as well.

Hands-On With Squash

The Sun Valley Culinary Institute offers a wide variety of cooking classes, including squash-themed demonstrations, such as their “Pumpkin Primer Demonstration” held this past October, which featured sweet and savory maple pumpkin muffins, butternut squash and coconut noodle soup, and pumpkin mousse tart. Check their website for the most up-to-date offerings, including any upcoming squash cooking classes!

sunvalleymag.com/dining | TASTE 19

The Covey changes menus constantly to incorporate the freshest produce but often features squash in the fall, like in a past winter squash entrée with black garlic vin, kale, and bunashimeji mushroom. Rasberry’s deli often features a rotation of squash dishes and soups. Squash makes for a hearty ingredient in a vegetarian or vegan entrée at several restaurants, like the Veggie Madness dish at CK’s (a mixed Asian mushroom and onion tart with vegan cashew herb crema, Sicilian caponata, and roasted delicata squash) or the Vegetarian Special at Tundra (mushroom risotto with root vegetables, grilled squash, and parmesan cheese). Whether you prefer your squash as decoration or as a comforting dish to enjoy, there’s a wealth of types and preparations of squash to incorporate into your life this season. g

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What About Squash Blossoms? Though you may associate squash blossoms with summer and zucchini, squash blossoms (the edible flowers of cucurbits) are produced not just from zucchini but also spaghetti squash, butternut squash, and other winter types. These blossoms make for a delightful dish on their own, often stuffed and then fried or baked.

IDAHO’S AWARD WINNING DISTILLERY

Contact (208) 309-3088 Regarding Distillery Tours | Drinkwarfield.com

PHOTO: SUN VALLEY RESORT

22 TASTE | Winter 2025 | 2026

‘WATER OF LIFE’

From the Drams of Monks to the Whiskeys of the West By Ben Bradley

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s the days shorten and the Northern Rockies exchange their sunshine and fall foliage for blankets of snow and crisp winter air, few things can lift one's spirits and impart an abstract sense of warmth like a proper dram of whiskey. Strong, bold, and captivating. Words that describe both good whiskey and the people and places of the West. Though American macro beer may have done its best to claim the imagery of rugged mountain peaks and pristine, clear rivers (think Coors and the classic Busch commercials of yesteryear), whiskey has never needed to explain its connection to the West, for the two have been intrinsically intertwined since the very beginning. For all of American culture’s deep-rooted ardor for whiskey, many–if not most–of the drinking public has very little understanding of what whiskey actually is, where it comes from, or how it is made. We as consumers have grown increasingly separated from the origins of the things we eat and drink. Just as pre-portioned, shrink-wrapped food at the supermarket does little to connect us to the farms and farmers, so too do the convenient liquor store shelves offer little understanding of the contents of a bottle or the people that made it. When distilled (why not?) down to its most basic definition, whiskey is simply a spirit derived from grain that, according to the U.S. government, has “the taste, aroma and characteristics generally attributed to whisky.” One should never use a word in its own definition, but the government can apparently do what it likes. To make whiskey, one must first create an alcoholic base to distill by essentially cooking a grain to strip it of its starches. The most commonly used grains include corn, barley, rye, and wheat, with the type used either, exclusively or in a blend of grains, imparting a portion of the whiskey’s final flavor and determining its style designation. Once distilled, the whiskey makes its way into oak barrels to age and gain the majority of its flavor.

sunvalleymag.com/dining | TASTE 23

As the American government takes its rather wobbly official stance on what constitutes whiskey, whiskey’s true origins remain unaffected by the subjectivity of our federal laws, and every modern-day dram can trace its roots back to Ireland and Scotland sometime in the 11th century. Traveling monks brought the art of distillation from mainland Europe to the islands of Ireland and Scotland, where the ever resourceful Irish and Scottish monks used grain to make up for their lack of grapes and vineyards. Thus, some thousand years ago, whiskey was born. In Gaelic, the term “uisce beatha” (prounounced ‘ish-ka baha’) or the “water of life,” refers to whiskey’s original use as a potent medicine to cure, or in all likelihood provide an intoxicating comfort, for any of the litany of ailments the everyday person may have encountered in the 11th century. Surely a lengthy list. Over time, the phrase became shortened, eventually morphing into the word we use today: whiskey (or whisky without the ‘e’ commonly for spirits originating in Scotland, Canada, and Japan). From Ireland and Scotland, the art of whiskey making arrived in North America by way of the colonists in the 1600s. The steady stream of European immigrants that arrived over the subsequent centuries further strengthened the demand for whiskey production, and by the late 19th century, the United States boasted thousands of small, local distilleries. The gut punch of Prohibition devastated the flourishing American spirits industry, bringing the number of (legal) domestic distilleries to zero. Following the adoption of the 21st Amendment in 1933 that repealed Prohibition, a trend of consolidation and industrialization dramatically restricted the rebound of the industry, with only a few hundred distilleries reopening. The corporatization of the spirits industry continued well into the 21st century, with a handful of global corporations dominating the lion’s share of the industry. The American consumer can hardly be blamed for knowing little about where their whiskey comes from, for that is largely by design. In an industry never heralded for its transparency, consumers only receive a steady stream of marketing glitz and glamour with little else. Against a headwind of heavy regulation, high startup cost, and extreme competitive disadvantage, the American Craft Spirits movement that began in the late aughts has continued to grow, finally offering consumers new alternatives to the whiskey mainstays of past generations. As new distilleries opened by the dozens, the promise of a golden era of American distilling gained momentum. While the steady boom met economic uncertainty in the post-COVID era of tariffs and temperance, the notion of a new, robust chapter of American whiskey may finally be dawning, thanks in large part to the efforts of pioneering distilleries in Idaho and the greater Pacific Northwest. Now over a decade on, craft distillers will look to harvest the fruits of a multitude of craft whiskey making efforts. A market once flooded with young and even unaged whiskeys from upstart distillers will see whiskey expressions released purely on the merit of a barrel’s contents, rather than a drying distillery cashflow. Whiskey drinkers will enjoy an abundance of new, well-made releases, including bourbons, ryes, and many in the newly designated style of American Single Malt Whiskey. 24 TASTE | Winter 2025 | 2026

MANHATTAN

ADD WHISKEY, SWEET VERMOUTH, AND ANGOSTURA BITTERS INTO A COCKTAIL SHAKER WITH ICE. STIR UNTIL WELL-CHILLED. STRAIN INTO A MARTINI GLASS

GARNISH WITH A BRANDIED CHERRY SERVE AND ENJOY! SPECIAL EQUIPMENT: COCKTAIL SHAKER

OLD FASHIONED

MUDDLE SUGAR CUBE AND BITTERS WITH A BIT OF WATER AT THE BOTTOM OF GLASS. ADD BOURBON OR RYE WHISKEY. STIR ADD ONE LARGE ICE CUBE. STIR UNTIL CHILLED GARNISH WITH TWIST OF ORANGE SERVE AND ENJOY! SPECIAL EQUIPMENT: MUDDLER

sunvalleymag.com/dining | TASTE 25

RECENT NORTHWEST WHISKEY RELEASES IDAHO MERCANTILE DISTILLERS SHELLEY, IDAHO • Day’s Defile Nor’Wester Whiskey - Idaho Straight Bourbon Whiskey Named for the legendary Northwest trapper John Day, this new whiskey release from Idaho Mercantile Distillers in Shelley, Idaho, embodies everything there is to love about the wild expanses of Idaho’s central mountains. The quintessential Mountain Man, John Day made his living as a fur trapper across Idaho, Oregon, Washington, and British Columbia, eventually settling in the present day Little Lost River Valley. During his heyday, the Little Lost River bore his name, Day’s River, and the valley surrounding it was known as Day’s Defile. The word “defile” refers to a narrow passage or valley in a mountain region, from the Latin word filum meaning thread. The unique mashbill (grain blend) of this exceptional bourbon features the requisite corn along with six-row barley and triticale, which is a hybrid of wheat and rye. Masterfully selected and blended by Scott Probert, former head distiller at Bardenay in Boise, the barrels used in the release range in age from four years to an impressive 10 years, creating an undeniably mature and complex whiskey. TASTING NOTES: Bottled at 45% ABV / 90 Proof Nose: Orange peel, caramel, orgeat, maple, with graham cracker Palate: Sweet tobacco, cinnamon, cherry cola Finish: Lingering allspice, apple pie, balanced with cinnamon and candied fruit 26 TASTE | Winter 2025 | 2026

SAZERAC

MUDDLE SUGAR CUBE WITH WATER AT THE BOTTOM OF A ROCKS GLASS

ADD ICE CUBES, THEN RYE WHISKEY AND BITTERS, STIR.

ROLL A FEW DROPS OF ABSINTHE AROUND A SECOND GLASS UNTIL THE INSIDE IS COATED. POUR OFF EXCESS STRAIN THE CONTENTS OF THE FIRST CLASS INTO THE SECOND GLASS. GARNISH WITH LEMON PEEL SERVE AND ENJOY!

WE COOK WITH PASSION KB’s has been cooking with passion and winning awards since 1993. The formula is simple: We use the best ingredients, ordering few and constantly, so everything stays fresh. It is our passion to serve the people of Idaho fresh, healthy and tasty dishes every day!

MADE WITH LOVE AND FRESH INGREDIENTS OPEN DAILY 10AM TO 9PM 121 N Main Street, Hailey, ID 83333 | 208-788-7217 | kbsburrito.com Food Truck, Catering, Weddings, and Parties – ketchumburrito@gmail.com

WHISKEY MAKING 101 1. MASH First, the grain must be cooked to create what is referred to as the mash. When cooked in hot water, the grains are broken down into starches and sugars, which will provide the food for the yeast to consume to produce alcohol. Enzymes in the malted barley will aid in breaking down the complex starches into simple sugars.

Yeast is pitched into the cooled mash where it will feast upon the sugars, expelling both alcohol and carbon dioxide in the process. Distillers may choose to add the yeast to a mash with the original grains present, or to an entirely liquid mash with the grains effectively strained out. Once fermentation is complete, the mash has become what is referred to as the wash or in some places, the distiller’s beer, and is typically around 6%-12% ABV.

3. STRIPPING DISTILLATION The distillers pump the wash from the fermentation vessel into the still and apply heat to the wash, bringing the temperature up to a range where alcohol evaporates. Because the evaporation temperature of alcohol is lower than that of water, the first vapors to rise are nearly all alcohol. The vapors eventually contact a cooling condenser that returns the alcohol into a liquid that is collected. Initially the ABV of the spirit can range from 20% - 40%. Thus, the stills have stripped the alcohol from the wash into a liquid referred to as the low wines.

4. SPIRIT DISTILLATION The low wines will be distilled a second time and sometimes even a third or fourth time depending on the style and the efficiency of the equipment being used. Heat is once again applied, and this time the distiller will make “cuts,” meaning he will choose the portion of the liquid that is retained for the final whiskey. The initial spirits coming off the still, called the heads, will be high in alcohol but also extremely harsh and full of poisonous methanol. As the distilling run continues, the alcohol content will slowly decrease, and distillers will select the precise moment to make their cut into the portion of the spirit that they will put into the barrel. These are the hearts, still high in alcohol, but devoid of the harshness and toxicity of the heads. The distiller will continue collecting the hearts as the temperature of the still increases and the alcohol content decreases until such a time it is determined that the flavor of the distillate is no longer desirable. The final cut will be made, and the remaining liquid, called the tails, will be retained with heads. The combined heads and tails are typically known as the feints and will be redistilled in future runs as they still contain desirable flavors and alcohols that have bonded to the undesirable compounds.

5. BARREL AGING Lending the majority of a whiskey’s character and flavor, the distillate will be aged in a barrel for as long as is required by the local government or as desired by the distiller. Typically, the barrels are 53-gallons and made of oak and have been charred to some level. Both new barrels and barrels previously filled with other spirits can be used. The spirits harvested from the barrel will be blended and slightly diluted with water to become the final bottled whiskey.

28 TASTE | Winter 2025 | 2026

PHOTOS: (TOP TO RIGHT) COURTESY SNAKE RIVER FARMS, AMANDA RENÉ NAGY; ( BOTTOM) AMANDA RENÉ NAGY

2. FERMENTATION

PHOTOS: (TOP TO RIGHT) COURTESY SNAKE RIVER FARMS, AMANDA RENÉ NAGY; ( BOTTOM) AMANDA RENÉ NAGY

THE PIO STEAK

A TA S T E O F T R A D I T I O N HEARTY STEAKS, PRIME RIB, SUCCULENT SEAFOOD, MEATY RIBS HARD LIQUOR, WINE AND BEER

If you haven't been to the P ioneer you haven't been to Ketchum! THE PIONEER SALOON

300 N. Main Street, Ketchum, Idaho 208-726-3139 www.pioneersaloon.com

WARFIELD DISTILLERY KETCHUM, IDAHO • 2025 “Deke” Edition Organic American Whiskey Celebrating 10 years in operation, Ketchum’s local distillery and brewery turns out certified organic spirits and beers with a nod to old world styles and craftsmanship. Featuring two massive Scottish-made Forsyths copper stills, Warfield cuts no corners in its whiskey making process. Head Distiller Andy Bloedorn created this latest whiskey release by hand-selecting and blending two barrels from their burgeoning stocks, deftly marrying the two to create a delicate and sophisticated expression. Relying almost exclusively on barrels previously filled with bourbon, Warfield’s whiskeys more closely align to those made in the Scottish and Irish tradition, striking more of a balance between the original grain flavor and barrel character. TASTING NOTES: Bottled at 47% ABV / 94 Proof Nose: Floral, vanilla, and malted grain

WHISKEY SOUR STRAIN INTO AN OLD-FASHIONED GLASS FILLED WITH ICE COMBINE BOURBON, LEMON JUICE, AND SIMPLE SUGAR IN A COCKTAIL SHACKER

GARNISH WITH AN ORANGE SLICE AND A CHERRY

FILL SHAKER WITH ICE AND SHAKE UNTIL WELL-CHILLED

Palate: Black pepper, leather, and dark chocolate Finish: Smooth with a bit of clove-like spice

NEAT POUR WHISKEY INTO A GLASS

SERVE AND ENJOY!

30 TASTE | Winter 2025 | 2026

SPECIAL EQUIPMENT: COCKTAIL SHAKER

SERVE AND ENJOY!

spotlight on:

PHOTOS: KIRSTEN SHULTZ

SERVA Rodolfo’s Serva’s latest enterprise is a labor of love, driven by a deep personal commitment and lifelong passion. In 2022, he opened Serva Peruvian Cuisine in Ketchum and in 2024 moved the operation to Hailey. Opening an authentic Peruvian restaurant in the Wood River Valley was always Serva’s dream. This restaurant is a personal tribute to his Peruvian heritage. Serva was greatly inspired by his own mother’s cooking and designed the menu using her recipes. He feels great happiness in pride in creating genuine cultural and culinary events for his patrons. Serva is no stranger to the restaurant business as long-time owner of KB’s—a valley favorite and part of a chain now that includes family-owned franchises in McCall, Twin Falls, and Boise along with the original Ketchum and Hailey locations. Peruvian cuisine is known to be a “fusion food” combining the best of Incan, Spanish, and Asian influences. Rodolfo Serva cooks with real passion and uses only the best quality and freshest ingredients. One signature dish is the Lomo Saltado, a traditional stir-fry of beef tenderloin sauteed with onions, tomatoes, cilantro, garlic, and soy sauce with papas fritas and rice. Other favorites include the ceviche clasico, the arroz con Mariscos, bistek a lo pobre, leche de tigre, and the causa limena which is a Peruvian standard. Patrons of Serva love the warm and welcoming staff, the hearty portions and the reasonable prices. Everything about Serva Peruvian Cuisine is elegant and thoughtfully designed—the dishes are not only delicious but colorful and healthy. If you’re new to Peruvian Cuisine, Serva’s is the ideal spot to start your food journey.

RODOLFO SERVA

Owner | Serva Peruvian Cuisine 103 S. Main St. Hailey, Idaho 83333 208-928-6202 servacuisine.com sunvalleymag.com/dining | TASTE 31

PAPER PLANE (COURTESY FIAMMA)

• 1 OZ BUFFALO TRACE BOURBON • • 1 OZ. AMARO NONINO • • 1 OZ APEROL • • 1 OZ. LEMON JUICE •

COPPERWORKS DISTILLING COMPANY SEATTLE, WASHINGTON • 11-Year-Old American Single Malt Whiskey Founded in 2013 by craft brewers Jason Parker and Micah Nutt, Copperworks has provided one of the leading operations in the craft distilling movement in the Pacific Northwest. Bringing a brewer’s sensibility to the distillation process, Copperworks creates their whiskeys from impeccably brewed whiskey wash. As a harbinger of the coming era of American Single Malt, Copperworks released its 11-year expression, highlighting the increasing maturity of its barrel stocks. This release comes from a single, new-fill, charred oak barrel, one of the first ever filled by Copperworks back in 2014. The care put into the original fill speaks in every sip of this richly layered single malt. A triumph in its own right, the 11-year also serves to build excitement for the offerings to come. TASTING NOTES Bottled at: 52% ABV / 104 Proof Nose: Nilla wafer and shortbread on the nose mingle with black tea, prickly pear, leather, and damp old growth bark. Palate: Leads with dark chocolate and rosemary, giving way to strawberry preserves, red licorice, and kiwi Finish: P rominent notes of cedar, which are further characterized by candied fennel, mint, lemongrass, Bananas Foster, and pipe tobacco. g

32 TASTE | Winter 2025 | 2026

FIAMMA PAPER PLANE: KIRSTEN SHULTZ

PUT ALL INGREDIENTS IN COCKTAIL SHAKER. SHAKE AND SERVE UP IN A COUPE GLASS GARNISHED WITH A PAPER PLANE.

Thank You!

25 years for

Elevated events featuring locally sourced, artfully crafted dishes tailored to your taste.

BRENDA BOYLE

A World of Flavor, in Every Blend.

Small batch spice & tea blends to add a dash of flavor to your life. Made locally! AVAILABLE NOW Ketchum Kitchens • Cafe Della Atkinson’s Ketchum • Atkinson’s Hailey online at www.thespiceshack.com • Shipping Nationwide

PHOTO: COURTESY BURGER GRILL, RAY J. GADD

HUNGRY FOR MORE?

E L E V AT E Y O U R B R A N D A N D A D V E R T I S E I N TA S T E TASTE of Sun Valley offers unparalleled exposure for your restaurant or brand, reaching over 40,000 readers in key locations throughout Boise and the Wood River Valley. For over a decade, we’ve been the exclusive food lover’s publication in the region. Contact sales@sunvalleymag.com sunvalleymag.com/dining | TASTE 33

SAVOR T H E SCENERY

Stanley Baking Company

Mountain Village Restaurant

Stanley High Country Inn

Sawtooth Hotel

Sunbeam Cafe

The Sawmill Bistro

Come, stay a few days and enjoy the Sawtooths!

stanleycc.org

Stanley, Idaho, nestled in the heart of the Sawtooth Mountains, offers a dining experience that combines culinary delights with breathtaking scenery. Restaurants in this picturesque town not only serve delicious meals but also provide stunning views of rugged mountain peaks and crystal-clear rivers. Live music performances and cozy fires add to the vibrant atmosphere, creating a perfect setting for a memorable dining experience amidst the serene landscapes of Stanley.

Papa Brunee’s

Kasino Club

Limbert’s Redfish Lake Lodge

The Rod and Gun

= Open in Fall

= Open in Spring/Summer

Stanley Supper Club

= Open in Winter

36 TASTE | Winter 2025 | 2026

How Sweet It Is

HOLIDAY DESSERTS WARM THE HEART AND HOME By Kate Hull

T

here is something extra special about a holiday dessert table. Perfectly spiced pies, ornately designed cakes, rich velvety chocolate truffles, expertly decorated cookies (some meant for the table and others headed to Santa’s belly). The options are as varied and vibrant as the holidays. As soon as warm fall days shift to the first snows of winter, the excitement of the holidays is in the air. While winter sends most to the slopes, I am drawn to my recipe box, ready to lean into a deep love of baking. And there may be no better time to bake than for friends and family at the holidays. For me, baking evokes nostalgia with roots in family traditions while leaving room to uncover new recipes and traditions. Tried and true recipes that have made their way from my grandma’s kitchen to mine are a must at my Christmas table. It doesn’t quite feel like the holidays without a slice of her blueberry cream pie. An afternoon spent whipping up my dad’s famous bourbon pecan pie is never complete without “testing” the bourbon for quality control mid-bake. Others opt for a reason to break out an elevated dessert with all the festive accoutrements and whimsical décor you can imagine. The biggest gift might be having a celebrated baker do all the work for you, and the Wood River Valley is never in short supply of talented bakers. Why not pull out all the stops for a show-stopping meal encore? Whether you’re opting for cakes or pies from the pros, trying out homemade treats for the first time, or digging through that recipe box for a trusty favorite, there’s room for all at the holiday dessert table—and maybe even second helpings.

sunvalleymag.com/dining | TASTE 37

An Ode to Pies

Rebecca Bloom knows her pies. The head baker and owner of Piedaho, the Sun Valley-based pie bakery that ships award-winning, handmade, and artful pies across the country, Bloom creates eye-catching and flavor-packed pies year-round. Her fruit pies are filled with local ingredients using surprising combos that are as delicious to eat as they are lovely. Dutch apple pie with a cinnamon, brown sugar, and oats crumble and blackberry pie with fresh thyme in the crust are two favorites. At the holidays, for Bloom, it is all about the added and sometimes surprising spice. “I love using unexpected spices at the holidays,” she shared. “There is something about mulled wine, cider, and cool temperatures that make me reach for our signature chai spice mix that we use in both our blackberry chai pie and our chai spiced apple pie.” She loves a pie that combines all the fun of the season: seasonal fruit like apples and cranberries blended with a bite of a unique herb. “I also love using herbs like thyme in our crusts to bring the pies from summer to fall to winter,” she added. “Blackberry thyme is one of our classic pies … We also use it in our cran-apple and thyme pie.” The unique flavors, she explained, make sharing with the ones you love a little bit more special. “I think people are more open to the more unique flavor profiles since they are sharing dessert for a special occasion.”

Custom Creations

Move over, fruitcake. We’re talking about Christmas cakes. If you hail from the South, a hummingbird cake (think a carrot cake plus pineapple and banana) or traditional white cake with whimsical white snowflakes might be the star of your dessert table. The French staple Bûche de Noël or yule logs has been adopted in wintry states as an ode to the tradition of burning a log on the winter solstice. And the amazingly rich, vibrant red velvet cakes are always a crowd pleaser. In Ketchum, the team behind Hank & Sylvie’s Bakery can whip up a festive cake for any occasion. Think four layers of moist, delicious

38 TASTE | Winter 2025 | 2026

Christmas Cookies The story of the Christmas cookie spans generations, traditions, and cultures from decorating sugar cookies for Santa to crafting tried and true French checkerboard sablé butter cookies. The origins of the holiday cookie tradition, however, are rooted in Germany. Lebkuchen, or a gingerbread biscuit, originated in Nuremburg and is celebrated as the first Christmas cookie. The Germany city intersected two major trade routes in the 13th century, making access to the specialty luxury spices a little easier. These spices, however, were such a treat that they were reserved for special occasions. Thus, the Christmas cookie was born and continues to be a key part of celebrations in Germany—and now in Hailey inside Café Della. Husband and wife duo Daniel and Erica Landerson, owners at Café Della, create cookie boxes for the holidays complete with authentic German recipes. “Daniel, my husband, is German and Christmas cookies are a big tradition there,” said Erica Landerson. “We’ve been trying to bring that spirit to Della with our holiday cookie boxes.” Although this year’s cookie boxes haven’t been finalized, creating the custom boxes packed with delicious holiday treats is a favorite for the team at Café Della. “Last year’s box included vanille kipferl (a German almond crescent), classic shortbread, triple chocolate peppermint cookies, bite-size buckwheat chocolatechip cookies, tiny Sachertorte squares, and little meringues,” Landerson noted. If last year’s lineup is any indicator, it’s sure to get your taste buds in the spirit.

You’re Invited on an Extraordinary Culinary Adventure! The Sun Valley Food & Wine Celebration returns for its fourth year showcasing exciting new chefs and the return of some of our favorite culinary masters.

January 27 to 31, 2026 A Five-Day Schedule Jam-Packed With More VIP Experiences And Public Events Including: Gala Opening Dinner • Private Chef Dinners • Cooking Classes • Après Ski Grand Tasting • Après Ski Wine Tasting & Seafood Extravanganza • Britt’s Burger Bash

Our Celebrity Chef Lineup Includes:

Chef Kelsey Barnard Clark

Chefs Duskie Estes and John Stewart

Chef Brother Luck

Chef Maria Mazon

Chef Kris Padalino

Chef Steve Phelps

Chef Brandon Randolph

Chef Britt Rescigno

Chef Joe Sasto

Chef Jonathon Sawyer

And More To Come! Use this QR code to purchase tickets, and save on accommodations.

Chef Barton Seaver

Chef Ethan Stowell

Chef John Sundstrom

Chef Casey Thompson

SVCI is a 501c3 nonprofit dedicated to Transforming Lives Through Culinary Education. Chef lineup and schedule subject to change.

SunValleyCulinary.org | 208.913.0494 | info@sunvalleyculinary.org | 211 N. Main Street | Ketchum, Idaho 83340

honey bourbon cake with salted caramel and honey cream cheese frosting or decadent triple chocolate cake with layers of dark chocolate cake, chocolate mousse, and chocolate frosting. “To me a holiday dessert is less about the flavor and more about the decorations,” offered Sarah Lipton, owner, alongside Taylor Sturges, of Hank & Sylvie’s. “We make homemade peppermint bark that is fun to crumble in as a garnish. And making a cake look like Rudolph the Reindeer or Santa is always so fun. It has to say Christmas visually before it says Christmas when you eat it.” Her go-to holiday cake is a dark chocolate cake with peppermint. Each season, you’ll find Bûche de Noël in a variety of flavors like vanilla, almond, or salted caramel. “People all over the country and world have different holiday traditions, flavor wise,” she said. “In the U.S. it is peppermint and apple, but in other parts of the world it is chocolate and warming spices.”

A Punch of Flavor

The holidays are also about starting your own traditions. While I never steer too far from a classic, there’s nothing quite like finding your own recipe to delight and surprise family and friends. This year, a velvety cranberry curd pie with a gingersnap crust is my holiday showstopper. Adapted from chef and author Susan Lightfoot Moran’s blog “The View from Great Island,” I will no doubt incorporate this new favorite into as many holiday gatherings as I can. The standout is the vibrant, velvety curd that is a stunning, deep reddish-purple. g 40 TASTE | Winter 2025 | 2026

For the Crust: • 5 ounces gingersnaps (You can also use graham crackers, but gingersnaps are a perfect complement.)

• 1 cup walnuts or pecans

• 3 tablespoons brown sugar • 8 tablespoons butter, melted (The original recipe calls for 4 tablespoons, but I find it’s easier to use more to get the crust to really harden up in the tart tin.)

For the Curd:

• 1 2-ounce bag of fresh or frozen cranberries.

• ½ cup fresh lemon juice

• 1½ cups sugar, divided • 3 large eggs

• Pinch of salt

• 4 tablespoons (½ stick) unsalted butter, at room temp and cut in pieces

• 2 egg yolks

Here’s How to Make It: Preheat your oven to 350 F. To make the crust, pulse the gingersnaps, sugar, and nuts in a food processor until finely ground. Then add melted butter, and pulse again until you have a crumbly dough. Press the crust in a well-greased (and I mean well-greased) tart pan. Bake for 10 to 12 minutes and let cool completely. Meanwhile, get going on your decadent cranberry curd. Start by making a cranberry sauce. Combine the cranberries with one cup of sugar and about a fourth a cup of water. Let simmer until cranberries pop and the sauce thickens. Cool to room temperature. Then, blend, blend, blend until smooth. Now, onto the curd! Mix the cooled, blended sauce with half a cup of sugar, eggs, lemon juice, and sauce. Cook over medium heat, stirring constantly, until the sauce thickens to a smooth curd. It should take about 10 minutes. Take the curd off the heat too slightly cool. Now, Lightfoot Moran is a professional and has the patience and skills I do not. She pushes her curd through a mesh strainer to get rid of any tiny specs left after blending. I opt not to do this and enjoy a more speckly deep red curd. Choose your own destiny! Finally, stir in the four tablespoons of butter, then pour the curd into your cooled crust. Let sit in the fridge for two hours or overnight. Decorate before serving with sugared cranberries and herbs for an eye-catching finish.

spotlight on:

MOUNTAIN HIGH CREAMERY — BECAUSE IT’S NEVER TOO COLD FOR ICE CREAM!

PHOTO CREDIT: TESSA SHEEHAN

Nestled in the heart of Ketchum, Mountain High Creamery is already known for its high-quality soft-serve, hand-crafted shakes and malts, and downright crave-worthy ice cream sandwiches. Owner Corley Hughes says she wanted to create a space where the community could slow down, connect, and celebrate the little (and big) joys of life. What better way to accomplish that vision than through an ice cream shop? Each week, MHC rolls out a new lineup of flavors. Chocolate and vanilla are always on the menu alongside special flavors like maple, salted caramel, and mint. A local favorite? The Idaho Mountain Twist—huckleberry and vanilla—in a handmade waffle cone topped with toasted coconut flakes. The culinary team crafts each week’s lineup with the seasons in mind, using only natural flavors and colors. Customers can upgrade their cup or cone with toppings ranging from chopped candy bars and nuts to other sweet treats. Rainbow and chocolate sprinkles are always an option, too. Co-owner Andrew Naugle says one of his favorite things is to share the story behind their sprinkles and gummi bears—these toppings are free from artificial dyes and flavors. Similarly, the crushed chocolate sandwich cookies—a top choice—are made with organic ingredients. The Creamery is open year-round, however, for those who prefer a warm beverage after a day on the mountain, MHC offers their own frothed hot cocoa with marshmallows. Or as they like to say, it’s a sweeter way to après. A mix of full-time and seasonal team members keeps things running smoothly—including several local high school students who scoop and smile after school and on weekends. To supplement staffing during the busy summer months, the Creamery offers an innovative internship program. This year, more than 50 college sophomores and juniors from around the country applied for three internship positions working in the Creamery. Each intern gets to manage a team, work on a special project based on their interest, and learn about entrepreneurship and running a small business. They also get to spend a summer in the scenic Wood River Valley and eat plenty of ice cream. With its commitment to quality, community, and a touch of whimsy, Mountain High Creamery isn’t just serving soft-serve— it’s serving up smiles, memories, and a little local magic. Whether you’re a local or a visitor passing through the Wood River Valley, one thing’s for sure: at the Creamery, joy is always on the menu.

CORLEY HUGHES AND ANDREW NAUGLE Owners | Mountain High Creamery 591 4th St. East, Ketchum, ID 83340 208-450-2820 mountainhighcreamery.com

3 TASTE | Winter 2021 / 2022

sunvalleymag.com/dining | TASTE 41

LOCAL MARKETPLACE • RASBERRYS •

SPICE & SALT BLENDS

PHOTOS: AMANDA RENÉ NAGY

Homemade Italian mix seasoning, handmade salts, and the spoons and dishes that bring every flavor to life.

ORGANIC INFUSED VINEGARS

CERAMICS

Start your day with comfort in your hands — from cozy ceramic mugs to on-the-go cups and dishes made for every moment.

DEER CREEK BERRY FARM

Liven up your summer cocktails with fruit drink mixers in flavors like cherry-apricot, blood orange-peach and raspberry-lime.

Wonderful flavors to add to any salad or fruit; garden chive, New Mexico chili and lime, lemon, red wine and herbs, garden lavender.

CRAFTED FOR CARE

From skincare to stock to dogs, the good & thoughtful stuff for life on the move. On the Lam.

SWEET TREATS

What could be better than a stack of homemade cookies—Dark Chocolate Chip, Snickerdoodle or Ginger Molasses. *Additional options baked fresh daily.

APRON SET

JAMS AND JELLIES

Spread a little joy — homemade jams bursting with natural flavor in every spoonful.

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

HATS

From trail to town — stay cool or keep warm in our branded headwear lineup. Adventure-ready, always.

LEAVE IT TO THE BEES

Local honey from Deer Creek Raw Mountain Honey or Five Bee Hives sweetens all your favorite dishes— and offers health benefits too!

MORNING CRUNCH

Rasberrys' Gluten-Free Granola and freeze-dried fruit ... homemade with love and organic delicousness.

REUSABLE CUPS

Sustainable sips, stylish branding. Cups made to enjoy and reuse.

Scoop THE

What’s new and noteworthy in the culinary world … NEW CHEF LANDS AT CAFÉ DELLA

Cafe Della has welcomed chef Markus Lemma to the Café Della team! Lemma grew up in Idaho and has spent the past decade cooking in restaurants, most recently teaching and developing menus at Cook Street School of Culinary Arts in Denver. He has a love for seasonal and beautifully balanced food. Reports are that Lemma is a calm and creative leader in the Café Della kitchen.

SUN VALLEY FOOD & WINE CELEBRATION RETURNS

Get ready for the highly anticipated return of the Sun Valley Food & Wine Celebration, held from January 27 to 31, 2026! This year marks the fourth installment of the culinary event and features a lineup of new innovative chefs, as well as the return of some beloved culinary masters. Join us the fun for five days packed with VIP experiences and community events. The Celebration offers cooking classes, private chef dinners, and the iconic Britt's Burger Bash. New to this year's festivities is the Après Ski Wine Tasting and Seafood Extravaganza. More information is available at SunValleyCulinary.org. THE INCREDIBLE CHEFS • Chef Barton Seaver • Chef Brandon Randolph • Chef Casey Thompson • Chefs Duskie Estes & John Stewart • Chef Joe Sasto • Chef John Sundstrom • Chef Kris Padalino

• Chef Maria Mazon • Chef Britt Rescigno • Chef Brother Luck • Chef Ethan Stowell • Chef Jason Wilson • Chef Jonathon Sawyer • Chef Kelsey Barnard Clark • Chef Steve Phelps

THE SCHEDULE Tuesday, January 27 ~VIP Welcome Reception ~ Chefs Steve Phelps & Barton Seaver Sommelier Circle Dinner Invitation Only

Wednesday, January 28

Friday, January 30 ~ Chef Jonathan Sawyer Ski Day & Lunch at the Roundhouse

~ Chef Brother Luck Cooking class

~ Après Ski Grand Tasting at the Limelight Hotel Ketchum

~ Passmore Caviar Class (at a

~ Chef Joe Sasto & Boich Vineyards Dinner (at a private

private residence)

~ Chefs Barton Seaver & John Sundstrom “Sustainable Seafood Lecture”at Ketchum Library ~ VIP GALA at Sun Valley Clubhouse with Chefs Stowell, Sawyer, Seaver, Thompson, Mazon, Estes, Stewart, Padalino, Phelps & Sundstrom

Thursday, January 29 ~ Chef Kris Padalino Cooking Class ~ Wölfe Cutlery Demonstration Class ~ Chef Ethan Stowell Cooking Class ~ Chefs Barnard Clark, Luck, Randolph, Rescigno & Sawyer Dinner & DJ at Trail Creek 44 TASTE | Winter 2025 | 2026

~ Chefs John Sundstrom & Jason Wilson Dinner with Cayuse Vineyards at a private residence)

residence)

Saturday, January 31 ~ Chef Tieghan Gerard Cooking Class ~ Chefs Duskie Estes & John Stewart Cooking Class ~ Chef Joe Sasto Cooking Class ~ Wine Tasting & Seafood Extravaganza at the Limelight Hotel Ketchum ~ Britt's Burger Bash ~ Chef Maria Mazon Dinner (at a private residence)

~ Chef Ethan Stowell Dinner ~ Chef Tieghan Gerard Dinner (at a private residence)

LOCAL MARKETPLACE • CAFÉ DELLA •

SNACKS, SNACKS, SNACKS

PHOTOS: AMANDA RENÉ NAGY

Healthy snacks for the entire family! Midday, after school, or on the trail, these delicious and nutritious snacks are a family favorite.

FLAVORFUL HOT SAUCES

Made of Alaskan bull kelp, vinegar, garlic and spices, Barnacle hot sauces beg to be devoured, and Zab's Original is a flavor explosion.

TUMBLERS

Sip sustainably in style! Café Della reusable tumblers keep your coffee hot, your drinks cool, and the planet happy.

SPICES

Local spices made from the best ingredients add flavor and CANNED depth to every meal! Tin to table: Fishwife’s smoked salmon, albacore tuna, and mackerel — bold, briny, and beautifully sustainable.

PERFORMANCE SHOTS

Boost your day and rest your night. Magic Mind’s performance shots for sharper focus, calmer energy, and better sleep.

FRESH FINDS

Plant-based raw bars by Elemental fuel your body with healthy and nutritious ingredients. Savory and flavorful, Adonis Sauces from Gem State Greens are packed with protein and hidden micro-greens—and lots of flavor to brighten any dish.

GIFT BASKET

Build your own gift basket (or let Della make it for you!). Filled with local favorites and handcrafted delights — the perfect basket for savoring and sharing. Pricing varies.

NOURISH ME TO OFFER PRIS FIXE MEALS

Nourish Me was founded over 15 years ago by nutritionist and avid skier, Julie Johnson. Her vision was to open a small store focusing on local produce, meats, cheeses, and products in conjunction with many food-based supplements. This community gathering spot for healthy eating has evolved over the years, including the addition of a full commercial kitchen in 2020. The menu expanded as Carissa Cooper stepped in to manage and increase the restaurant offerings for grab-and-go entrées. Cooper also developed the store’s catering capacity for weddings, retreats, and private parties. This winter, January through March, the store will be expanding its food service once again by featuring set menu dinners.

INSPIRED BY OUR STORIES? THESE COOKBOOKS WILL HELP YOU GET YOUR SOUP ON AND MORE Holiday Desserts “Baking for the Holidays: 50+ Treats for a Festive Season” - By Sarah Kieffer Perfect for home bakers of all ages with happy festive imagery and over 50 wonderful holiday recipes curated by beloved blogger Sarah Kieffer. Soups and Stews “Soups and Stews: The Ultimate Book of Soups and Stews” - By Derek Bissonette A beautiful cookbook with over 300 easy to follow soup and stew recipes including family friendly recipes and gluten free, vegetarian, and vegan options.

Whiskeys of the West “Drink Whiskey: A Collection of Bourbon, Rye, and Scotch Whisky Cocktails” - By Thomas Nelson An essential guide for anyone looking to craft the perfect cocktail with gorgeous photography and over 60 top notch recipes.

SIPOLOGY

Sipology is a hidden gem downstairs in the building at 511 Leadville. Nestled between a flower shop, an aquarium store and two nail salons, Sipology has a huge selection of smoothies, coffee drinks, teas, slushies, bubble drinks as well as snacks perfect for after school or on the go. Smoothie ingredients range from classics with strawberry and banana to more original blends like pineapple, kiwi, lemon and spinach and can include collagen, creatin, sea moss gel, and pure paleo protein. Sipology’s menu also includes two different ginger shots: an energy boost and an immunity boost. Grab a drink and relax at one of Sipology’s tables and let your little ones check out the koi in the fishpond!

46 TASTE | Winter 2025 | 2026

Cooking With Squashes and Gourds “Love and Lemons Simple Feel Good Food: 125 Plant-Focused Meals to Enjoy Now or Make Ahead: A Cookbook” - By Jeanine Donofrio Part of the amazing Love and Lemons series: each chapter offers two parts: one for recipes you can make with minimal prep and ingredients and the second for food you can prepare ahead of time!

Gather Home

Giacobbi Square | 451 4th St. E. | Ketchum

At the center of it all for over 50 YEARS!

BUSINESSES WORTH SUPPORTING. PEOPLE WORTH MEETING. STORIES WORTH HEARING. Since 1973, Sun Valley Magazine has remained the trusted resource for passionate residents and curious newcomers. Subscribe now to get the INSIDE STORY delivered right to your door!

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menuguide TASTE

Menu Pricing Legend

PHOTO: DEV KHALSA

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

THIS IS SERVA

$ - $20 and under $$ - $21 to $35 $$$ - $35 to $59 $$$$ - $60 and over

BAKERIES AND CAFÉS • MEXICAN • ASIAN PUBS & GRILLS • MEDITERRANEAN • REGIONAL NORTHWEST • WORLD CUISINE sunvalleymag.com/dining | TASTE 49

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BR EAK FAST Breakfast Scramble Scrambled eggs on top of roasted potatoes with applewood smoked bacon, sautéed spinach, onions, diced tomatoes and cheddar cheese. Chilaquiles Two eggs your style served atop seasoned corn tortilla strips and smothered in tomatillo sauce topped with diced red onion, queso fresco, fresh cilantro, sliced avocado and drizzled with crema. www.bigwoodbread.com

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

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

Galena Bowl 2 eggs any style atop roasted potatoes sautéed with shaved Brussels sprouts, kale, onion and red pepper mix, and farro. Add meat. Sourdough French Toast Our famous sourdough bread soaked in our housemade custard, topped with fresh berries and powdered sugar.

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. East Ave Arugula Salad Seasoned diced chicken, arugula, roasted sweet potatoes, caramelized pecans, goat cheese and chopped bacon dressed with balsamic dressing. Asian Chicken Grilled chicken, romaine lettuce, green cabbage, green onion, mandarin oranges, carrots, diced almonds, and fried won-tons dressed with honey sesame dressing.

SAND W ICH ES Roast Turkey Oven-gold roast turkey with Swiss cheese, lettuce, tomato, cranberry chutney, mayonnaise, and Dijon mustard. Italian Sando Salami, and mortadella meats with provolone cheese, tomato, red onion, lettuce, house-made Italian peppers, mayonnaise and Dijon mustard on a demi baguette. Classic Club Oven-gold roast turkey, Black Forest ham, provolone cheese, and mayonnaise on the bottom layer with bacon, lettuce, and tomato on the top layer. Add avocado. Southern Fried Chicken Sandwich Fried chicken breast with provolone cheese, honey siracha sauce, shaved pickles, shredded cabbage, tomato, and mayo served with French fries.

H O T SAND W ICHES AND SPECIAL TY ITEM S

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

BBQ Pit Beef Pit smoked beef thinly sliced and mixed with our house-made bbq sauce and topped with American cheese, grilled onion and bacon, with mayonnaise on our Idaho potato bun. Served with French Fries. Cheeseburger Ground chuck beef patty with shredded lettuce, tomato, red onion, burger sauce, and choice of cheddar, provolone, Swiss, or Gruyère. Add bacon for $1.99 more. Reuben Thinly sliced pastrami, Swiss cheese, sauerkraut and BWB creamy Russian dressing served on rye bread. 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 Bread Café, Northwood Way.

Cali Bowl Seasoned diced chicken, riced cauliflower, quinoa, arugula, black beans, roasted corn, queso fresco, tomatoes, green onion, sliced avocado, fresh cilantro and lime wedge drizzled with cilantro lime dressing.

AVAILABLE FOR DINE-IN OR TAKE OUT 50 TASTE | Winter 2025/2026

Bakeries & Cafes

MENU GUIDE

Café Della

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MO RN I N G F A V O R ITES Baked Goods Egg Soufflé Sandwich on Housemade English Muffin Broccolini & Mushroom or Bacon, Spinach & Chive Quiche Della Granola, Yogurt & Seasonal Fresh Fruit Della Lox on house-made English muffin

L U N C H O F F E RING S Daily Soups Della Greens Salad with Shaved Vegetables Idaho Smoked Trout Niçoise Salad Roasted Chicken Salad Sandwich Smoked Trout, Caper & Herb Sandwich Portobello Mushroom Dip Sandwich with Mushroom Au Jus Roasted Squash Sandwich *All of our sandwiches are made on housemade 100% sourdough focaccia bread, made with organic, local flour

GRA B & GO Fresh Salads | Veggie or Chicken Burritos | Cold-Pressed Juices

P RE P A RE D DI N N E RS & PR O VISIO NS Della Made Lasagnas | Soups, Stews & Curries Meatballs & Marinara | Roasted Mary's Chicken Smoked Fish & Meats | Seasonal Salads | Dressings, Dips & Spreads

103 S Main St. Hailey, ID 83333 208-913-0263 cafedella.com Open Monday-Saturday Kitchen open 8 am - 3 pm Espresso Bar open 8 am - 4 pm Market open until 6 pm Online Menu, Online Ordering, Inside Dining, Takeout, Prepared Food & Groceries

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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, Aiya Matcha, and Hot Eric golden milks. Contact us for special orders.

GRO C E RY MA R K ET Housemade Organic Sauerkraut | Housemade Chili Oil Local Produce | Local Dairy & Eggs | Hillside Grain Flour Artisan Cheeses & Cured Meats | Pantry Staples 5B Bison | Wood River Ranch Beef | Fairweather Fish | Wilson's Wild Salmon DOMA Coffee | Hot Eric Honey | Rishi Tea

C O F F E E , E S P RE S S O & TEA C RA F T B E E R & N A TUR AL W INE sunvalleymag.com/dining | TASTE 51

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BR EAK FAST – AL L D AY 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.

Black Owl Coffee Coffee Shop and Café 208 N. River St. Hailey, ID 83333 208-928-6200 blackowlcoffee208.com

Biscuits & Gravy Homemade buttermilk biscuit with sausage gravy. Add fried egg 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. Bagels Choice of plain, everything or asiago with cream cheese. Add bacon, sausage, or avocado or scrambled egg or tomato. Egg Cups Mini crust-less quiche. Ask about our daily selection.

Open Tue - Sat 8 am - 2 pm Closed Sun & Mon

Avocado Toast Honey wheat bread, avocado, EVOO and salt & pepper.

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L UNCH – AL L D AY 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, goat cheese and toasted pumpkin seeds, with a fig vinaigrette. Add roasted turkey.

EL EVATED CO MFO RT FO O D MAD E FRO M SCRAT C H

"People come for the coffee and stay for the food"

52 TASTE | Winter 2025/2026

PHOTO: KIRSTEN SHULTZ

Black Owl Coffee and Café is Hailey's only dedicated specialty coffee shop, offering an authentic neighborhood café experience with elevated coffee selections and fresh, handcrafted gourmet food. We offer the highest grade Specialty Coffees and LooseLeaf Tea. All our homemade baked goods, scones, pastries, sauces, and syrups are made from scratch, inhouse (gluten-free options available!). We also have an Italian Hoagie and Classic Hotdogs available - both are served on locally made brioche buns. Serving breakfast ALL DAY!

Bakeries & Cafes

MENU GUIDE

Java Coffee & Cafe 30 YEARS OF SOUL! S

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B RE A K F A S T 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, Cracked Black Pepper, A Slice of Dry Whole Wheat Toast and Side of Peanut Butter. Ham & Cheese Scramble Jack & Cheddar Cheeses, Steam-Scramble, 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.

B RE A K F A S T S P E CIAL S 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.

B RE A K F A S T B U RR ITO S Dirty Hippie Bacon, Steam-Scrambled Eggs, Cheese, Tomato, Green Onion, Black Beans, Green Chilies, Verde Crème Fraiche, Cilantro, House Salsa. Hippie Steam-Scrambled Eggs, 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.

191 4th St. West Ketchum, ID 83340 208-726-2882 111 N. 1st Ave. Hailey, ID 83333 208-788-2297 6 am–3 pm Mon-Fri 7 am–3 pm Sat & Sun Kitchen closes at 2 pm daily Check our other locations in Boise and Twin Falls javaidaho.com Online Menu, Takeout, Outdoor Seating

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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 are 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!

LUNCH 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

sunvalleymag.com/dining | TASTE 53

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BR EAK FAST SPECIAL S Served all day.We serve only the freshest cage-free eggs. Served with golden hash browns. Add Homemade Muffin or substitute for Toast or Gluten-Free Toast.

The Kneadery 260 Leadville Ave. Ketchum, ID 83340 208-726-9462 kneadery.com Breakfast/Lunch Served Daily 8 am–2 pm

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For the past 50 years, The Kneadery has combined 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. From the huge omelets and pancakes, to the fresh salads and burgers, there’s something for everyone.

Our Famous Kneadery Benedict Poached eggs with sliced Canadian bacon on a grilled Thomas' English muffin, topped with our special homemade hollandaise sauce. Cowboy Benny (spicy) Poached eggs with flat iron steak, sliced avocado and jalapeños, with our homemade hollandaise sauce. Eggs Blackstone Poached eggs with a grilled seasoned tomato on a Thomas' English muffin, topped with chopped bacon and our homemade hollandaise sauce. Veggie Benedict Poached eggs on a Thomas' English muffin topped with a grilled seasoned tomato, spinach and avocado, with our homemade hollandaise sauce. Huevos Kneadery (spicy) Two extra large grade AA fresh eggs served on a flour tortilla with two strips of bacon and topped with homemade salsa, sour cream, onions, cheddar and jack cheese, avocado, jalapeños and pinto beans.

HO T O FF THE L EAD VIL L E G R ID D L E Famous Kneadery Pancake Your choice of buttermilk, blueberry or chocolate chip. Kneadery French Toast Three pieces of organic brioche cinnamon French toast dipped in our special egg batter, lightly grilled and topped with powdered sugar. Sun Valley Two, Two & Two Two pieces of organic brioche cinnamon French toast or two pancakes, two extra large grade AA eggs any style and two strips of bacon. Full or Half Order. Country-Style Omelets Served all day. Filled with only the freshest ingredients and served with organic toast and golden hash browns. Kneadery selection or "John Doe" Build Your Own.

SAND W ICH ES, SO UPS & SAL AD S Served all day. Sandwiches are served with your choice of potato salad, homemade orzo pasta salad, French fries, curly fries, onion rings or green salad.

The Buddy Murfey B.L.T. Thick-cut bacon, lettuce, tomato, avocado, sprouts and mayonnaise. Add an Egg. Cuban Sando (spicy) Smoked ham, pork carnitas, cilantro, grilled jalapeños, Swiss cheese and stoneground mustard aioli on grilled sourdough. Add an Egg. Santa Barbara Turkey Melt Layers of turkey, bacon, melted Swiss cheese, avocado, sprouts and tomato served with mayonnaise on a pub bun. Kneadery Burger 8 oz. hand pressed Kobe beef burger served with lettuce, tomato, onion and your choice of cheese. Add Bacon, Fresh Sliced Avocado, or an Egg. The Marcos (spicy) Our take on the French Dip. Sauteed roast beef, roasted jalapeños and habaneros, grilled onions, cheddar, lettuce, tomato and mayo served on our toasted pub bun. Ketchum Club Layers of turkey, ham, applewood smoked bacon, cheddar cheese, tomato, avocado and lettuce served with mayonnaise and your choice of bread. Stuhlberg Cobb Fresh crisp greens, grilled chicken, avocado, bacon, blue cheese, hard-boiled egg, tomato, sprouts and green onions chopped and tossed with balsamic vinaigrette. Southwest Salad (spicy) Baby romaine, red onion, tomato, cilantro, corn, avocado, pinto beans, green onion, queso fresco, lime and housemade tortilla chips. Served with a cilantro lime vinaigrette. Add Grilled Chicken or BBQ Chicken. Galena Game Day Chili (spicy) Homemade beef, bison and lamb chili, served with sliced sourdough bread. Kneadery Fresh Daily Soups Baby Bear (Kids Menu) Options

54 TASTE | Winter 2025/2026

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F O R TH E TA B L E Charcuterie daily selection of cured meats & artisan cheeses, mixed nuts & fruit Porcini Truffle Fries crispy russet potato dippers, white truffle oil, porcini dust, parmesan, italian parsley House Guacamole house-made blue corn chips, cotija cheese, salsa Chipotle Pork Quesadilla pulled pork carnitas, chipotle cherry BBQ, monterey jack, sour cream, house made Shrimp Ceviche wild caught white shrimp, avocado, key lime juice, aji chiles, cilantro Light Tempura of Green Beans sesame honey mustard Poke Nachos ahi tuna, fried wonton, wasabi cream, miso, furikake, mango salsa Crab Cake piquillo remoulade, apple fennel salad Soup and Salads add chicken, seared ahi tuna, salmon, tofu

Chef’s Daily Soup please ask about our fresh house made soup Sun Valley Lodge Elk Chili ancho chili, great northern beans, green onion, white cheddar Simple Green spring mix, carrot, cucumber, cherry tomato, choice of dressing Baby Kale & Candied Pecan d’anjou pear, candied pecans, french bleu, kale, cranberries, maple vinaigrette Asian Romaine red cabbage, carrot, smoked almonds, crispy wonton strips, radish, orange, chopped romaine, miso-ginger vinaigrette Duchin Caesar crisp baby romaine, garlic baguette croutons, creamy lemon & garlic dressing, pecorino romano cheese Warm Bacon and Spinach spinach, red onion, candied hazelnuts, baby potatoes, hard cooked egg, baconmustard vinaigrette

L U N C H E N TRÉES Served all day. Sandwiches served with house-made potato chips or apple cabbage slaw, sub crispy russet potato dippers or truffle fries.

Lodge Burger Idaho wagyu beef blend, lettuce, tomato, onion jam, dijon aioli, white cheddar, swiss or american, brioche Boulder Burger vegan ‘beyond burger,’ lettuce, tomato, ancho pepper jam, house guacamole, white cheddar, swiss or american, brioche Kafta seasoned Idaho lamb, basmati, tomato-cucumber salad, tzatziki, pita

The Rachel black pepper roasted turkey breast, swiss, coleslaw, thousand island, sourdough Achiote Chicken annatto rubbed chicken breast, chimichurri mayonnaise, pickled onions, cress, big wood bun Hand Battered Fish & Chips Idaho potato dippers, tarragon tartar sauce, coleslaw

Gretchen's Sun Valley Lodge 1 Sun Valley Road Sun Valley, ID 83353 208-622-2144 sunvalley.com/dining Open Daily 7 am-11 am Breakfast 11 am-5 pm Lunch 5 pm-9 pm Dinner Indoor and seasonal outdoor seating

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Gretchen’s restaurant is named after Olympian and Sun Valley native, Gretchen Fraser. She was the first American to ever win an Olympic gold medal for skiing in the 1948 Olympics in St. Moritz, Switzerland. Gretchen’s is the perfect place to enjoy breakfast, lunch and dinner overlooking the Sun Valley Ice Rink. Conveniently located at the Sun Valley Lodge, Gretchen’s offers a wide range of fresh and innovative selections, such as the Baby Kale & Candied Pecan Salad, Fish & Chips, and Idaho Ruby Red Trout. Whatever you’re craving, Gretchen’s is sure to have something for you.

DI N N E R E N TRÉES Available after 5 pm. Add a cup of soup or salad.

Prime Rib herb-crusted baby Idaho potatoes, fresh vegetables, natural jus Friday • Saturday • Sunday Vegetable Stir-Fry King Salmon & Kale Bowl snow peas, broccoli, red bell peppers, miso-maple glaze, asian pear, carrots, shiitake, cashews, sherrysauteed lacinato kale, butternut hoisin sweet & sour sauce, jasmine rice squash, red quinoa, edamame add marinated tofu, herb roasted Snake River Farm American chicken, seared ahi tuna, salmon Wagyu 10 oz. Ribeye Rosemary & Parmesan Meatloaf fresh vegetables, red-skin potatoes, signature blend of Idaho wagyu beef red wine jus and veal, tomato balsamic glaze, Bison Short Ribs mashed potatoes, haricots verts, red stoneground grits, onion jam, glazed wine & forest mushroom gravy carrot, port cherry reduction Idaho Ruby Red Trout Chef’s Cut and Fresh Catch blackened, corn succotash, ask your server about our chef’s nightly caper remoulade seafood & steak special

sunvalleymag.com/dining | TASTE 55

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SIG NATUR E BR EAK FASTS Konditorei Breakfast two eggs any style, ham, bacon or sausage, choice of toast, biscuit or english muffin, yukon rösti or green salad

Konditorei Sun Valley Village 1 Sun Valley Road Sun Valley, ID 83353 208-622-2235 sunvalley.com/dining 7 am-3 pm daily Online Menu, Indoor and Seasonal Outdoor Seating, Takeout

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Sun Valley’s Austrian-themed bakery and café is the perfect destination, whether you’re looking for locally roasted organic coffee, house-made pastries, or a handcrafted meal to fuel your adventure. Locally

Austrian Schnitzel & Waffle two eggs any style, house made crispy pork schnitzel, gruyère & herb waffle, sausage gravy, maple bacon jam Corned Beef Hash two eggs any style, slow-braised corned beef, onions, rustic idaho russets, red bell peppers, gruyère, paprika oil Bacon & Herb Croffle one egg any style, hollandaise, bacon jam, chive, parmesan, choice of yukon rosti or green salad

Brioche & Egg Sammy choice of ham, bacon, or sausage, white cheddar, sundried tomato aioli, arugula Poached Egg Caprese two poached eggs, fresh mozzarella, heirloom tomato, arugula, basil pesto, focaccia Brass Ranch Omelet spinach, mushrooms, artichoke hearts, aged white cheddar Summit Creek Omelet applewood­smoked ham, bacon crumble, caramelized onions, gruyère cheese Huckleberry Yogurt Parfait house-made kondi bakeshop granola, greek yogurt, huckleberry compote, fresh berries

Steel-Cut Oatmeal organic steel-cut oatmeal groats, with dried cranberries, milk, almonds, golden raisins and crispy streusel

CR ÊPES & CR O FFL ES Nutella Available as Crêpe or Croffle nutella hazelnut chocolate, fresh strawberries, candied pecans, whipped cream

Lemon Mascarpone Available as Crêpe or Croffle fresh berries, lemon syrup, seasonal jam, yogurt mascarpone chantilly

Oat Crunch Griddle Cakes signature recipe griddle cakes, house-made nut & oat crunch granola, 100% pure maple syrup, sweet cream butter

BENNYS & O M EL ETS Locally sourced eggs by Western Farms of Idaho.

Smoked Salmon Benedict cold-smoked nova salmon, herbed cream cheese, cucumber, poached eggs, hollandaise Florentine Benedict sautéed spinach, mushrooms, sun-dried tomatoes, poached eggs, hollandaise

renowned for its delectable pastries and third wave coffee program, Konditorei offers a little bit of sweetness for everyone. Situated in the middle of the Sun Valley Village, Konditorei is a must when visiting the Resort. Enjoy breakfast or lunch in the chalet-inspired dining room while watching the seasons change through one of the many large windows. Serving Alpine fare interpreted for the American palate, Konditorei serves up all-day brunch with breakfast and lunch offerings. No matter the occasion, Konditorei has you covered! Be part of the Alpine tradition and enjoy this classic café. 56 TASTE | Winter 2025/2026

Traditional Benedict hardwood-smoked heritage pork loin, poached eggs, hollandaise

Dungeness Crab Benedict herb crab salad, heirloom tomato, poached eggs, hollandaise Bauernomlett Bacon bacon, potatoes, onions, emmentaler, choice of toast, biscuit or english muffin Brass Ranch Omelet spinach, mushrooms, artichoke hearts, white cheddar, choice of toast, biscuit or english muffin

L IG H TER FAR E Avocado Toast vita-grain bread, avocado, pickled shallot, tomato, fresh dill, balsamic glaze, aged ricotta, everything spice blend Cauliflower Hash yukon potato, cauliflower, artichoke hearts, caramelized onions, red bell peppers, avocado, basil & pine nut pesto, chive oil, two eggs any style

Smoked Salmon Lox & Bagel cold-smoked nova salmon, cream cheese, capers, red onion, fresh dill Açai Bowl bananas, mixed berries, coconut, almond butter, house granola, chia seeds, bee pollen Steel-Cut Oatmeal organic steel-cut oats, cranberry streusel, almonds & golden raisins, whole milk

L UNCH -IN-THE-BR UNCH M ENU AVAIL ABL E For complete & updated menus, visit sunvalley.com/dining

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B RE A K F A S T Egg Bites ham, jalapeño, cheddar bacon gruyère tomato, basil, mozzarella Gluten-Free Muffin berry, chocolate pumpkin or carrot cake

Avocado Toast optional bacon or smoked trout Assorted Gluten-free Scones Grab 'n' Go breakfast burritos and sandwiches

S O U P S A N D S A L AD S Assorted Meat and Vegan Soups Herbed Chicken Salad – DF + GF made fresh daily, also available chicken, veganaise, Sun Valley Mustard, to take home red onion, celery, herbs Kale Salad – VG + GF Gluten Free Wraps kale, quinoa, tamari pumpkin seed, chicken caesar, cobb, hemp seed dressing turkey pesto Fully Stocked Deli Case Filled with Assorted Meat and Vegan Salads

S A N DWI C H E S

Our meats are locally sourced and prepared in-house. Your choice of swiss, pepper jack, or cheddar. Bigwood bread choice of sourdough or multigrain. Gluten-free bread is available!

The Stanley big lost beef 1/3lb burger patty, grilled onions, cheese, pickles, tomato, lettuce, and special sauce The George traditional gyro w/ house made lamb & beef, tomatoes, cucumbers, red onions, feta, and tzatziki sauce The Bruce pesto, turkey, cheese, tomato, and sunflower sprouts The Buck roast beef or seasonal buffalo, cheese, horseradish cream sauce, tomatoes, and lettuce The Gary hangar roll, ham, cheese, cilantro, house made pickles, aoli jalapenos optional! The Cinthia bacon, lettuce, tomatoes, avocado, and vegenaise

The Bill ham, cheese, fried egg, tomatoes, sprouts, vegenaise, and house made green goddess dressing The Nancy hangar roll, bbq chicken w/house made sauce, cheese, jalapenos, and cilantro The Luis pesto, grilled onions/mushrooms/red bell peppers, tomatoes, cucumbers, and sprouts, cheese upon request The Cooper oasis market’s oat burger, vegenaise, kimchi, tomatoes, and sprouts, cheese upon request The Ross “adult” grilled cheese with swiss, pepper jack and cheddar The Jules hangar roll, ham, dijon mustard, fried egg on top with dusted parmesan. not available in 1/2 size

MENU GUIDE

Nourishme 151 N Main St. Ketchum, ID 83340 208-928-7604 jjnourishme.com Store Hours: Monday – Friday 9 am–6 pm Saturday 11 am–5 pm Sunday 11 am–4 pm Every Tuesday: Farmer’s Market In-Store Sandwiches Made: Monday – Sunday 11 am to 4 pm Takeout, Prepared Food & Groceries

$-$$ Nourish Me's mission is to source the best local organic food in Southern Idaho. We are a split store with a grocery portion that is stocked with local fruit, vegetables, meats, and cheeses, as well as a variety of supplements. On the other side is a beautiful cafe that utilizes all that locally sourced food to create soups, sandwiches, salads, baked goods, and so much more. Our soups rotate daily and are known as the best in town. Our grilled sandwiches are named after some of our beloved regular customers. The biggest crowd pleasers are available daily: Green Tonics, Kale Quinoa Salads, and our Herbed Chicken Salad among other rotating creations. “We're this beautiful hub of food, community and connection. You need to know about this. It’s that simple.”

DI N E I N DI N N E RS A VAIL ABL E 5:30-10:00pm Friday and Saturday starting January Rotating Menus Ethiopian, Southeast Asian, American

TA K E -O U T DI N NER Julie’s Famous Meatloaf – GF (with local beef, pork lamb) GF Bacon Gruyere Mac 'n' Cheese Meat Gluten-Free Lasagna G – Vegan

Shepherd's Pie Vegan Spaghetti Squash Ratatouille Take & Bake Pizzas (vegetarian and meat options)

GF – Gluten Free

DF – Dairy Free

sunvalleymag.com/dining | TASTE 57

M ENU GUID E Bakeries & Cafes HO USE FAVO R ITES Chile Relleno roasted poblano pepper, cheese, guacamole, cabbage, creamy red sauce, spanish rice, choice of shredded pork, chicken, chorizo or veggies

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

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Enchiladas corn tortillas, cheese, guacamole cabbage, pico de gallo, beans, Spanish rice, choice of red sauce or green sauce or Christmas. choice of shredded pork, chicken, chorizo or veggies Street Tacos 6 corn tortillas, guacamole, cilantro, cabbage, onions, salsa, choice of shredded pork, chicken, chorizo, veggies or bean & cheese Huevos Rancheros corn tortillas, eggs, beans, cheese, avocado, salsa, sour cream, cilantro. add bacon, chorizo, shredded pork or chicken

SAL AD S House Salad mixed greens, seasonal veggies, dressing of choice. add cheese, egg, avocado, bacon or chicken Kale kale, pistachios, cashews, apples, fennel, mint, parsley, feta, lemon, crouton dust, sumac, olive oil. add chicken Chef greens, smoked turkey, ham, roasted squash, cranberries, avocado, bleu cheese, pumpkin seeds, hard-boiled egg, maple cider vinaigrette Soup & Salad choice of daily soup & house salad. for house salad, you can add cheese, egg, avocado, bacon or chicken

all sandwiches are served with your choice of potato salad, chips, greens, soup or coleslaw Old El Paso shredded pork, guacamole, roasted poblanos, pepperjack cheese, bacon, coleslaw Grilled Cheese grilled cheese with mixed cheeses, roasted squash, apples, grilled onions, sage, focaccia bread Turkey smoked turkey, plum jam, pickled onions, arugula, bleu cheese, sourdough bread Burger bison burger, mushrooms, grilled onions, Swiss cheese, French onion horseradish aioli, sourdough bread

D EL I STAPL ES & M AR K ETPL ACE Enjoy our made-from-scratch soups, salads and entrées from our deli cases and marketplace—perfect for a meal at home, a shared dish for gatherings or snacks on the go. Due to changing markets, seasonality and popularity, products and ingredients may change without notice...everchanging but always fresh and delicious. Made with local and organic ingredients whenever possible.

58 TASTE | Winter 2025/2026

PHOTO: KIRSTEN SHULTZ

SAND W ICH ES

Bakeries & Cafes

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B RE A K F A ST Hailey Bagel cream cheese, avocado, tomato, basil, olive oil & balsamic reduction on a bagel Lox Bagel lox, cream cheese, tomato, onion & capers, lemon, fresh pepper on a bagel Egg n' Avo Toast eggs, avocado, sprouts, sunflower seeds, lemon zest, olive oil & balsamic reduction on wheat toast Breakfast BLT spicy candied bacon, eggs, cream cheese, avocado, tomato & lettuce on asiago bagel

Basic your choice of crumbled bacon, ham or chorizo sausage, eggs & melted cheese on a bagel or croissant Garden State eggs, Swiss, avocado, tomoto, onion, spinach, pesto & sriracha on a croissant Airport Burrito eggs, crumbled bacon, cheddar, yukon, black beans, salsa Green Burrito eggs, chorizo, pepper jack, green chili, cilantro, house salsa verde

LUNCH SANDOS

All lunches served with homemade chocolate chip cookies and a pickle spear.

House Roasted Turkey house roasted turkey, crumbled bacon, avocado, tomato, lettuce, cream cheese, cheddar Bacado house roasted turkey, crumbled bacon, mayo, avocado, tomato, onion, swiss (MELTED) Roast Beef roast beef, red pepper mayo, SV Mustard, tomato, onion, lettuce, cheddar The Dip roast beef dipped in au jus, horsey sauce, provolone (MELTED) Italian Sub salami, bologna, mayo, grainy mustard, tomato, onion, provolone, lettuce Godfather salami, bologna, mayo, grainy mustard, tomato, onion, pepperoncini, provolone (MELTED) Hot Ham ham, red pepper mayo, SV Mustard, tomato, onion, pepperoncini, side of balsamic vinaigrette (MELTED) • add spicy candied bacon

Sweet n' Spicy BLT spicy candied bacon, mayo, avocado, tomato, lettuce, Swiss (MELTED) Tuna Melt housemade tuna salad, tomato, onion, sprouts, cheddar (MELTED) Caprese mayo, pesto, roasted garlic, tomato, basil, fresh sliced mozzarello, side of balsamic vinaigrette Simple Veggie avocado, hummus, red onion, sliced cucumber, spinach, tomato, sprouts, cracked black pepper, olive oil and fresh lemon squeeze on toasted wheat bread Pastrami on Rye pastrami, grainy mustard, tomato, mayo, onion, lettuce, swiss (MELTED) Reuben on Rye pastrami, thousand island, sauerkraut, Swiss (MELTED) Far From a Philly shredded steak seasoned and sautéed with red bell pepper and onion, red pepper mayo, provolone (MELTED)

Build Your Own choose your bread 1 meat • 1 cheese • 2 condiments • 3 veggies Full selection of Wraps, Lunch Salads and Soups Available made in-house & fresh daily Daily Rotating Soup + Sandwich Specials

Salt N’ Pepper Sandwich Co. 14 E. Croy St. Hailey, Idaho 83333 208-788-8844 Monday thru Friday 10 am–3 pm snpsandwich.com Proudly Offering Discounts for Military & First Responders Dine-in, Take-out, Outdoor Dining, Online Ordering, Delivery & Catering (by special order)

$$

Owners Kelty & Holly focus on fresh, made-to-order sandwiches, salads and soups using special family recipes and crafted daily with fresh, quality ingredients—continuing the tradition as the local's favorite stop for a quick and refreshing homemade lunch, complete with a fresh homemade chocolate chip cookie & dill pickle spear. They also offer all-day breakfast and a variety of coffee drinks, along with homemade sweet treats, such as banana cake and triple-chocolate brownies. Located in the heart of Hailey, Idaho, and open Monday through Friday, they invite you to come enjoy a bite of paradise with them—sandwiches, songs and a little bit of sass—whether it be inside their cozy shop, or outside on their beautiful back patio, basking in the Sun Valley sunshine and refreshing mountain air. Online ordering, catering & delivery!

sunvalleymag.com/dining | TASTE 59

M ENU GUID E Bakeries & Cafes

Shorty's Diner 126 S. Main St. Hailey, ID 83333 208-578-1293 shortyshailey.com Mon–Sat 7 am-3 pm Sun 8 am-2 pm Dine-in, Online Menus $ Established in 1996, Shorty’s is a family-owned business that believes in creating a welcoming environment for everyone who walks through our doors. We pride ourselves on serving great food with exceptional customer service, and our friendly staff will make you feel like a part of the family. What makes Shorty’s truly unique is our commitment to, and love for, preserving the retro American Diner experience. Transporting you back in time, our genuine, functioning old school jukeboxes add an extra touch of authenticity and nostalgia to your dining experience. Step out of the present and back into the 50s—welcome to Shorty’s. Open every day. Serving breakfast All Day.

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For Egg Beaters or Egg Whites add $1.50 - Toast Options: White, Wheat, Sour Dough, Rye, English Muffin or a Biscuit

Ham Steak Two Eggs (Any Style), Homefries or Hash Browns, Toast Chicken Fried Steak (Smothered in Sausage Gravy) Two Eggs (Any Style), Homefries or Hash Browns, Toast Bacon Two Eggs (Any Style), Homefries or Hash Browns, Toast Sausage Patty or Links Two Eggs (Any Style), Homefries or Hash Browns, Toast Lite Breakfast Two Eggs (Any Style), Cottage Cheese, Tomatoes, Toast Shorty's Full Two Eggs (Any Style), Homefries or Hash Browns, Toast Eggs Benedict Poached Eggs, Ham on an English Muffin Topped with Hollandaise Sauce Served with Home Fries or Hash Browns

SPECIAL TIES Shorty's Skillet Eggs, Homefries, Bacon, Green Chillies, Tomatoes, Green Onions, Cheddar, Sour Cream, Toast Vegan Skillet Homefries, Black Beans, Green Chillies, Tomatoes, Spinach, Mushrooms, Onions, Avocado, Toast Breakfast Burrito Black Beans, Scrambled Eggs, Green Chillies, Tomatoes, Cheddar, Salsa Huevos Rancheros Corn Tortillas, Sour Cream, Green Onions, Chorizo, Black Beans, Salsa Verde, Cheddar, Cotija Cheese, Eggs Bagel with Lox Wild Caught Atlantic Lox, Tomato, Red onion, Cream Cheese on a Toasted Bagel Breakfast Bagel Scrambled Eggs, Bacon, Tomato, Cream Cheese, and Cheddar Cheese on a Toasted Bagel Idaho Scramble Scrambled Eggs, Chicken Apple Sausage, Mushrooms, Avocado, Cheddar and Provolone Cheese, Hash Browns, Topped Off with Green Onions and your Choice of Toast

60 TASTE | Winter 2025/2026

Bakeries & Cafes

MENU GUIDE

Shorty's Diner 126 S. Main St. Hailey, ID 83333 208-578-1293 S

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GRI DDL E

Pure Maple Syrup $2.50 - Served ala carte. For Bacon or Links and Two Eggs add $3.95

Blintzes Housemade Crepes filled with Sweet Cheese and Topped with Sour Cream and Blueberry Sauce Pancakes (2) Corncakes (2) French Toast Belgian Waffle Corncake Waffle Biscuits & Gravy

shortyshailey.com Mon–Sat 7 am-3 pm Sun 8 am-2 pm Dine-in, Online Menus $

O M E L E TE S Served with Homefries or Hash Browns and Toast, Toast Options: White, Wheat, Sour Dough, Rye, English Muffin or a Biscuit

Smoked Salmon Wild Caught Atlantic Lox, Cream Cheese, Tomatoes Shorty's Favorite Crispy Bacon, Tomatoes and Cheddar Cheese Ham & Cheese Ham and Cheddar Cheese Veggie Spinach, Tomatoes, Mushrooms, Onions and Provolone Cheese Denver Ham, Green Peppers, Onions and Cheddar Cheese Ranchero Stuffed with Chorizo, Green Peppers, Onions, Green Salsa, Topped with Avocado, Cotija Cheese and Sour Cream

S P E C I A L TI E S Avocado Toast Topped with Eggs, Tomato, Vinaigrette, and Cotija Cheese Irish Oatmeal Steel Cut Irish Oatmeal Add Raisins or Walnuts each $0.75 Wagon Wheel Cinnamon Roll Topped with Cream Cheese Frosting Granola Parfait Vanilla Yogurt topped with Vanilla Nut Granola and Sliced Bananas Muffins Ask your Waitress for Varieties

sunvalleymag.com/dining | TASTE 61

M ENU GUID E Bakeries & Cafes

The Wylde Beet A place to eat more plants 400 N Main St. Hailey, ID 83333 208-913-0087 www.wyldebeet.com 8 am–3 pm Tues-Sat Closed Sun–Mon Seasonal Outdoor Dining

$

Offering a 100% plant-based menu, designed with the mission of making healthy and sustainable dining more available to everyone, Wylde Beet creates mindful eats that taste good, makes you feel great and helps us tread a little more mindfully.

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BR EAK FAST Served All Day

The "Eggy" Sandwich "egg" patty with sautéed mushrooms, onions, red pepper and spinach served on a toasted English muffin with sriracha aioli * subtitute a gluten-free bun Jarod's "Eggy" "egg" patty, tomato, fresh sprouts with sautéed mushroom, onion, red pepper, and spinach on a toasted English muffin with jalapeno aioli Sunrise "Eggy" "egg" patty, melted cheese, tomato, fresh pesto, and sautéed mushrooms and spinach on a toasted English muffin Stone's Scramble (GF) tofu with red pepper, mushrooms, black beans, spinach and roasted, potatos scrambled up and topped with jalapeno aioli, served as a burrito, in a bowl w/sourdough, or on gluten-free corn tortillas Breads & Spreads Bigwood Bagels or Hillside Sourdough cream cheese, beet hummus or butter Rainbow Bagel Bigwood bagel our Wylde Beet Hummus, avocado, sprouts, pickled carrot & onion, topped with sesame seeds Avocado Toast Bigwood sourdough toast, sliced avocado, EVOO, seed mix, flaky salt & pepper

L UNCH

Starts at 10 am

Torin's Tacos (GF) marinated jackfruit & mushroom tacos garnished with cilantro, house aioli and pickled red onions, served on flour or gluten-free corn tortillas Wylde Beet Burger (GF) homemade quinoa, chickpea and beet patty topped with "cheese," tomato, sprouts, pickled onion and house aioli, served on a whole-wheat or gluten-free bun Coconut Curry Bowl (GF) red lentil and sweet potato curry, served over jasmine rice, topped with cilantro and lime * add a side of toasted naan Quesedilla "Cheese" melted between two tortillas, chipotle cream, served with a side cowboy caviar Winter Flow Bowl (GF) ginger tofu, braised greens, baked sweet potato, roasted chickpeas, pickled carrot & cabbage served over jasmine rice, topped with our Flow Tahini sauce & seed mix The Melt chickpea salad sandwich with “cheese,” pickle, and greens served on Bigwood sourdough bread Mav's Mac macaroni noodles mixed in Wylde Beet cashew cheese sauce and topped with sautéed mushrooms, kale, onion, and BBQ tofu FULL ESPRESSO BAR SERVING ORGANIC LIZZY'S FRESH COFFEE, PLUS OTHER UNIQUE DRINKS, AND A VARIETY OF PLANT-BASED BAKED GOODS AVAILABLE DAILY! 62 TASTE | Winter 2025/2026

Delis

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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

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

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 paired with gourmet cheese Shrimp Platter freshest shrimp available elegantly arranged, served with our cocktail sauce, lemon and fresh parsley

Omlay's Platter choice of pork, chicken, vegetable spring rolls or combination Boar's Head Meat & Cheese Platter choice of three cheeses, three meats, mustard and mayonnaise 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, brownie bites, lemon bars, cheesecake slices

B U I L D YO U R O W N B REAK FAST bacon, sausage links, sausage patties, eggs, pancakes, French toast sticks, hashbrowns

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 7 am to 8 pm daily

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Atkinsons’ Markets, serving you and your family at our three locations in the Wood River Valley since 1956. Celebrating our 70th anniversary in 2026, Atkinsons’ Markets have always understood the importance of providing an outlet for local farmers, ranchers and producers and today represents just over 93 local Idaho producers 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!

biscuits and gravy breakfast burritos

DA I L Y L U N C H O F F ER ING S fresh hand-battered fried chicken homemade hot lunch specials daily fish & chips fridays custom made sandwiches fresh salad bar soup bar grab n’ go green salads, pasta selections, sandwiches, pizza and entrees

RE A DY M A DE S E L ECTIO NS all fresh and homemade

chicken parmesan

meat lasagna

variety of quiches

twice baked potatoes

grilled creative salmon

stuffed bell peppers

grilled veggies

beecher's mac & cheese

fully cooked meatloaf sunvalleymag.com/dining | TASTE 63

M ENU GUID E Delis

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

$

Serving the best SUBS in the great state of Idaho! Johnny G’s Subshack was founded in 1998, by John and Gretchen Gorham. They created a staple in this community and have decided to pass the sandwich torch to Ketchum locals Sinjin and Trevor Thomas. We continue to serve the same old phat subs, smiles and laughs as the last 25 years.

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SUBS Delbello Ham, pastrami, salami, provolone, mustard, lettuce, tomato, onions, oil & vinegar, salt & pepper, oregano

Meatless Masterpiece Cream cheese, avocado, sprouts, sunflower seeds, olives, lettuce, tomato, cucumber, picante sauce

5B Turkey, bacon, cream cheese, mayo, lettuce, tomato

Jessco’s Spam Crispy spam, cheddar, mustard, mayo, lettuce, tomato, onion

The Farmer Cheddar, swiss, provolone, mushrooms, red pepper, cucumber, onions, tomato, sprouts

Mama Sass’s Meatball Italian meatballs, marinara sauce, parmesan cheese

Sammis Camis Roast beef, ham, KC masterpiece bbq 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 Boss Hog Bacon, lettuce, tomato, mayo

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 WIDE SELECTION OF CHIPS, SELECT SALADS, SOUPS, AND A BUILD-YOUR-OWN MENU FOR YOUR PERFECT CREATION! DRAFT BEERS AVAILABLE. 64 TASTE | Winter 2025/2026

Mexican

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TO RTA S All tortas come with Lettuce, Onion, Avocado, Tomato, Jalapeño, Sour Cream Perla's Special Santa Fe Ham, Chorizo, Bacon, Beans, Grilled Chicken, Green Peppers, Grilled Oaxaca Cheese Onions, Mozzarella Cheese, Chipotle Dressing Pierna Pork Leg, Ham, American Cheese Sinaloa Pork Leg, Asada, Ham, Mozzarella Asadera Cheese Carne Asada, Grilled Onion, Beans, Mozzarella Cheese Hawaiiana Ham, Pork Leg, Pineapple, Mozzarella Loka Cheese Carne Asada, Ham, Salchicha, Grilled Onion, Bacon, Oaxaca Cheese, Beans Tuna Tuna, Swiss Mazatlan Pork Leg, Bacon, Ham, Grilled Onions, Veggie Mozzarella Cheese Tofu Pavo Mollete Turkey, Mozzarella Cheese Chorizo, Beans, Cheese Mollete Special Any Meat, Beans, Cheese

A N TO J I TO S Perla's Tostilocos Turkey Sausage, Cucumber, Jicama, Japanese Peanuts, Tamarind, Candy, Chamoy, Valentina, Tajin, Limon Tosilocos Pork Skin, Cucumber, Jicama, Japanese Peanuts, Tamarind Candy, Chamoy, Valentina, Tajin, Limon Tosti-Camaron Pork Skin, Cucumber, Red Onion, Raw Shrimp, Spicy Peanuts, House Sauce, Chamoy, Lime, Tajin, and Fresh Mango

Tosti Aquachile Shrimp in Lemon Juice, Cucumber, Red Onion, Pork Skin, Spicy Peanuts, House Sauce, Chamoy, Lime, Fresh Mango, Tajin Cevi-Churros Turkey Sausage, Jicama, Cucumber, Churros, Japanese Peanuts, Chamoy, Clamato, Valentina, Lime, Tajin Vaso Botanero Cucumber, Turkey Sausage, Tostitos, Japanese Peanuts, Chamoy, Valentina, Lime, Tajin, Pork Skins, Clamato

Perla's Antojitos Locos 126 S Main St., A8 Hailey, ID 83333 208-913-0620

perlasantojitoslocosid.com Tuesday - Sunday 11 am - 9 pm

$-$$

At Antojitos Locos, we believe that every bite tells a story. Our journey started 10 years ago from the heart of our home, and today, we’re proud to call 126 S Main St. in Hailey, Idaho, our home. It’s been a long road, but we’ve always stayed true to our roots, sharing the flavors of Mexico with the community that has supported us.

Pepinos Locos Takis, Mango, Chamoy, Veletina, Peanut

E L O TE S ( C O R N) Elote Regular Esquite Loco Mayo, Cotija Cheese, Hot Cheetos Esquite Regular Mayo, Cotija Cheese, Lime

Tosti Esquite Cotija Cheese, Corn, Nacho Cheese, Sour Cream Elote Chorreado Mayo, Cotija Cheese, Corn, Chips, Nacho Cheese, Sour Cream

S M O O TH I E B O WL S Acai Bowl Blue Goo Base: Acai-Banana, Toppings: Banana, Base: Pineapple-Banana, Toppings: Strawberries, Blueberries, Granola, Strawberries, Blueberries, Granola, Honey, Coconut Flakes, Peanut Butter Coconut Flakes and Honey Cocoa Cloud Bowl Base: Banana-Cocoa, Toppings: Banana, Coconut Flakes, Chocolate Chips, Almond Butter, Cinnamon, Whey Protein Powder

C RÊ P E S Nutella Whipped Cream, Strawberries, Chocolate, Cookie Crumble Strawberry Whipped Cream, Fresh Strawberry, Bananas, Chocolate, Walnuts Condensed Milk Fresh Strawberries, Bananas, Whipped Cream, Strawberry Syrup, Vanilla Cookie Crumble

Dulce de Leche Bananas, Blueberries, Whipped Cream, Milk-Based Caramel Syrup, Powdered Sugar Create Your Own Strawberries, Blueberries, Whipped Cream, Banana, Nutella, Cookie Crumble Oreo or Vanilla, Chocolate Syrup, Walnuts, Ice Cream, Cream Cheese sunvalleymag.com/dining | TASTE 65

M ENU GUID E Mexican

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BUR R ITO S 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

KB's 121 N. Main St. Hailey, ID 83333 208-788-7217 10 am–9 pm daily Take-Out, Call-In or Order Online kbsburrito.com

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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: • 2025 Best of the Valley Cheap Eats (6x Award-Winner) • 2025 Best Mexican Restaurant, Bronze • 2025 Best To Go Grub, Bronze • Top 50 Ski Town Cheap Eats SKI Magazine • “The Ultimate Taco” Sunset Magazine • “All Hail the Burrito King” Boise Weekly

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 fish or shrimp, 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 & salsa

Dave's Burrito cheese, rice, mixed beans, tomato, carrot, corn, sour cream, roasted garlic, hot sauce & salsa Sunshine Burrito rice, carrot, tomato, corn, cilantro, sunflower seeds & salsa

Tofu Burrito tofu, rice, choice of beans, romaine, guacamole & chipotle sauce

K B TACO S Famous Fish or Shrimp mahi mahi or shrimp, 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 Joan's Quesadilla chicken, cheese, corn & cilantro, side of sour cream & salsa

Shrimp Quesadilla shrimp, roasted garlic, tomato, sunflower seeds, corn, cheese, cilantro, side of cabo sauce & salsa Cheese Quesadilla with side of sour cream & salsa

K ID S Chicken or Steak Burrito chicken or steak, your choice of beans, cheese and rice Rice & Beans Burrito Cheese Quesadilla with a side of sour cream & salsa

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 Quinoa Salad quinoa, spring mix, carrots, avocado, side of pomegranate glaze

Avocado Salad romaine, tomato, corn, avocado & cilantro, with cilantro-lime vinaigrette Wild Salmon Salad salmon, spring mix, tomato, brown rice, cilantro & avocado, with side of pomegranate glaze Chicken Caesar Salad chicken, bacon, romaine, croutons, parmesan cheese, side of caesar dressing

SPECIAL Tortilla Soup homemade seasoned broth and croutons, cilantro, cheese, sour cream and avocado

66 TASTE | Winter 2025/2026

Mexican

MENU GUIDE

Tacos 208 107 S Main St., Hailey, ID 83333 (208) 913-0255 Tuesday-Saturday, 11 am-10 pm Closed Sunday & Monday www.tacos208idaho.com

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S I GN A TU RE TA CO S asada, pastor, tripa, birria, lengua, chicken

S P E C I A L TY TA CO S Baja asada, pinto beans, guacamole TJ your choice of deep fried tilapia or shrimp in tempura batter, cabbage, and chipotle sauce Flaco sauteed potato & zucchini, pinto beans, and guacamole Quesabirria shredded beef, mozzarella cheese, cilantro, and onion; all grilled on a fresh corn tortilla

We are excited to bring the vibrant flavors of Baja California and Oaxaca to the Valley with our authentic tacos. Inspired by cherished recipes from our grandmothers’ and our fathers' families, each taco is of tradition and taste. Our commitment to ingredients ensures that every bite transports you straight to the heart of Mexico. Join us on this culinary journey and experience the essence of both regions in every delicious taco. We're also Hailey's best party spot with a full bar and live music!

Q U E S A DI L L AS Classic cheddar cheese on a flour tortilla BYO – Build Your Own choice of meat, cheddar cheese, cilantro and onion

B U RRI TO S

your choice of meat, pinto beans, guacamole, lettuce and tomatoes

TO RTA S

your choice of meat, lettuce, tomato, onion, and guacamole, all on telera bread

DRI N K S

coke products, bottled water, and agua frescas full bar and selection of beers on tap & bottles

S I DE S & E XTRAS

chips choice of refried beans, guacamole, and/or salsa sunvalleymag.com/dining | TASTE 67

M ENU GUID E Asian

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APPETIZ ER S pot stickers (8) egg rolls (2) spring rolls (3)

crab cheese puffs (6) fried dumplings (8) fried prawns (6)

SO UPS

China Panda 515 East Ave. Ketchum, ID 83340 (208) 726-3591 chinapandasv.com Lunch: 11:30 am–2:30 pm, Mon-Fri Dinner: 5:00 pm–9:00 pm, every day

$ - $$

Discover the heartwarming flavors of China Panda, Ketchum’s beloved Chinese restaurant since 1987. Affectionately known as “The Panda” by locals, this family-friendly eatery has become a cherished staple in the Wood River Valley. With a menu brimming with classic dishes like Kung Pao Chicken, Mongolian Beef, and savory dumplings, each meal is crafted with fresh ingredients and a touch of tradition. Whether you're craving a comforting lunch or a delightful dinner, China Panda offers a cozy atmosphere and friendly service that make every visit memorable. Come experience why generations have made The Panda their go-to spot for authentic Chinese cuisine.

crispy rice soup hot & sour soup won ton soup wor won ton soup

egg flower soup seafood noodle soup (shrimp & scallops)

FR IED R ICE AND CHO W M EIN vegetable fried rice vegetable chow mein chicken, pork or beef fried rice chicken, pork or beef chow mein

shrimp fried rice shrimp chow mein combination fried rice combination chow mein

EG G FO O YO UNG with white rice

vegetable egg foo young chicken egg foo young

bbq pork egg foo young shrimp egg foo young

VEG ETABL ES with white rice

vegetable moo shu (w/4 pancakes) monk dream (vegetable deluxe) broccoli w/oyster sauce steam broccoli

ma pao bean curd dried cooked green bean hoonan tofu

CHICK EN

with white rice

sweet & sour chicken snow white chicken kung pao chicken broccoli chicken moo shu chicken (w/4 pancakes) mandarin spicy chicken cashew chicken

sesame chicken the general’s chicken curry chicken lemon chicken szechwan chicken hoonan chicken orange chicken

PO R K

with white rice

sweet & sour pork moo shu pork (w/4 pancakes) pork w/mushroom and bamboo shoot

bbq pork w/vegetables hoonan pork

BEEF

with white rice

mongolian beef kung pao beef beef w/green beans broccoli beef hoonan beef peking beef

beef w/bamboo shoot & black mushrooms beef w/snow peas orange beef beef stir fried – lomo saltado

SEAFO O D with white rice

sweet & sour shrimp kung pao shrimp shrimp w/lobster sauce mandarin spicy shrimp yu-shong shrimp and scallops three ingredients (shrimp, scallops, chicken, with vegetables)

moo shu shrimp (w/4 pancakes) kung pao scallops shrimp w/vegetables (garlic sauce) shrimp w/snow peas (garlic sauce) hoonan shrimp cashew shrimp

SET M ENU AND FAM IL Y STYL E D INNER S AVAILABLE 68 TASTE | Winter 2025/2026

*substitute fried rice or chow mein for white rice

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A P P E TI Z E RS Thai Spring Roll Glass noodles with shredded vegetables wrapped in wheat paper crepe, then deep fried. Served with sweet & sour sauce. (4) Crab Rangoon Fried wontons stuffed with cream cheese, imitation crab meat & scallions served with sweet tangy sauce. (5) Fried Tofu Deep fried firm tofu, served with sweet sauce topped with crushed peanuts. (6)

Fresh Roll Rice noodles, fried tofu or shrimp with mint, shredded lettuce, carrots, wrapped in a rice flour skin. Served with peanut & sweet sauce. (2) Shumai Steamed dumplings stuffed with ground pork & shrimp lightly sprinkled with fried garlic & cilantro. (4) Edamame Lightly salted young soybeans still in the pod.

S O U P S A N D S A L AD S

Ida Thai 310 Main St. S. Ketchum, ID 83340 208-726-7155 Order online at idathai.com 11:30 am–2 pm Mon, Wed, Fri 5 pm–8:30 pm Mon-Sat

$-$$

Choice of: Beef, Pork, Chicken, Vegetables, Tofu, Shrimp, or combination Seafood (shrimp, calamari, green mussels)

Tom Yum Choice of meat with tomatoes, mushrooms, cilantro,carrot, white & green onions in hot/sour based broth with galangal root, lemongrass, kaffir lime leaves & touch of chili oil. Thai Noodle Choice of meat with rice noodles in deep rich chicken broth with green onions, cilantro, bean sprouts & a sprinkle of fried garlic & white pepper. Jasmine Rice Jasmine rice in deep rich broth with green onions, cilantro, bean sprouts & a sprinkle of fried garlic & white pepper.

Tom Kha Choice of meat with tomatoes, mushrooms, cilantro, carrot, white & green onions in Coconut based broth with galangal root, lemongrass, kaffir lime leaves & touch of chili oil. Spicy Salad Choice of meat with Lettuce, cucumber, tomato, red onions, cilantro, stripped kaffir leaves & shredded lemongrass in Thai dressing. Salad with Peanut Sauce Choice of meat with lettuce, shredded cabbages, cucumber & tomato served with Thai peanut sauce.

F RI E D RI C E A N D CUR R IES

Choice of: Beef, Pork, Chicken, Vegetables, Tofu, Shrimp, or combination Seafood (shrimp, calamari, green mussels)

House Fried Rice Your choice of meat, stir fried with Jasmine rice, egg, tomatoes & onions in house sauce. Spicy Fried Rice Your choice of meat, stir fried with Jasmine rice, egg, bell peppers,onions & basil leaves in spicy house sauce. Yellow Choice of meat with carrots, and onions in coconut milk yellow curry served with jasmine rice.

Green Choice of meat with zucchini, broccoli, bell peppers, bamboo shoots and basil leaves in spicy coconut milk green curry served with jasmine rice. Panang Choice of meat with bell peppers & kaffir leaves in panang curry served with jasmine rice.

Ida Thai, serving lunch and dinner in one of the historic buildings on Main Street.

Dine-in our Take-out. Enjoy authentic Thai cuisine in a log cabin with views of Bald Mountain. With specials such as tender slow cooked Lamb Shank served in a Massaman curry, Shrimp in a Ceramic Pot served on top clear vermicelli noodles and Fresh Rolls with house-made peanut sauce, Ida Thai is your place to celebrate an occasion, relax after a day on the mountain or order online. Serving an extensive beer and wine list.

N O O DL E S A N D S TI R FR IED

Choice of: Beef, Pork, Chicken, Vegetables, Tofu, Shrimp, or combination Seafood (shrimp, calamari, green mussels)

Pad Thai Choice of meat, vegetables or tofu stir fried with rice noodles, egg, bean sprouts & green onions in house made pad thai sauce with crushed peanuts. Pad Kee Mao Choice of meat, vegetables or tofu stir fried with wide rice noodles, egg, mushrooms, onions, green beans, bell peppers and basil leaves in basil sauce. Pad See Ew Choice of meat, vegetables or tofu stir fried with wide rice noodles, egg & broccoli in a sweet soy sauce. Thai Basil Choice of meat, stir fried in spicy basil sauce with bell peppers, onions, broccoli and basil.

Thai Garlic Choice of meat, stir fried in garlic sauce on a bed of steamed vegetables, topped with cilantro & fried garlic. Fresh Ginger Choice of meat, stir fried in ginger sauce with mushrooms, bell peppers, zucchini, carrots, onions, ginger. Vegetable Delight Stir fried assorted vegetables with your choice of meat or tofu in house soy sauce. Cashew Nuts Choice of meats stir fried with cashew nuts, onions, carrots, broccoli, bell peppers in mild chili sauce.

sunvalleymag.com/dining | TASTE 69

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APPETIZ ER S 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

Dang’s Thai 310 Main St. Hailey, ID 83333 208-928-7111 DangThaiCuisine.com 11 am – 10 pm Mon-Sat closed Sundays

$ - $$

Located in Hailey, Idaho, Dang's 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.

CH EF’S SPECIAL S Served with steamed rice

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

CHEF’S SPECIAL R O 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 sauce, 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

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

ENTR ÉES

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.

70 TASTE | Winter 2025/2026

All entrées served with steamed rice. Choice of: chicken, beef, tofu/vegetables, shrimp, or combination seafood (shrimp, squid, scallops) Red Curry Bamboo shoots, bell peppers, basil, pea-carrots, coconut milk Hawaiian Red Curry Chicken, shrimp, bell pepper, tomato, pineapple, basil in red curry sauce Pad Thai Stir fried noodles, shrimp, chicken, egg, bean sprouts, green onions, ground peanuts Pad Kee Mao Wide noodles, basil, onions, mushrooms, green beans, carrots, bell peppers, stir fry in a spicy sauce Thai Basil Basil, bell peppers, fresh chilis, onions, green beans, garlic, mushrooms, carrots

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A P P E TI Z E RS Coco Shrimp Deep fried shrimp with crunchy noodle and pink mayo Calamari Deep fried battered squid served with sweet and sour sauce Pork Pot Sticker

Tempura Green Beans Deep fried battered, seasoned green beans Beef Tataki 4 oz Wagyu steak, thinly sliced and seared Green Fire Salmon Sliced fresh salmon, Thai lime-garlic-chili sauce

Tuna Tartare Diced fresh Ahi tuna, sesame seeds, avocado, cucumber, scallions, served with chip Yellowtail Shots 4 shots of yellowtail with cilantro, radish, avocado, soy sauce

SALAD Mr. Dee's Salad Tiger Tear Organic mixed greens, cucumber; carrots, Thin sliced 8 oz medium Wagyu, topped avocado, beets, jicama and crispy onions with Thai dressing on mixed greens with a soy ginger vinaigrette. Served Spicy Seafood Salad with organic chicken breast, ribeye steak, Shrimp, squid, scallops with seared catch of the day, salmon, Thal chili sauce and onion, cilantro or ahi or hamachi poki on mixed greens

S TE A K – Choice of Three Kinds Prepared medium rare in Himalayan salt and pepper, served with asparagus, baby carrots and potatoes 8 oz Rib Eye | 8 oz Wagyu | 8 oz Filet Mignon

TE RI YA K I B O W L – Three Ways Served with broccoli, carrots and rice (steamed or fried) and your choice of Grilled Organic Chicken, Salmon, Ribeye E N TRÉ E S Shrimp in Tamarind Sauce Seafood Delight Grilled jumbo shrimp served with Combination of sauteed shrimp, squid, jasmine rice and broccoli scallops, mussels and mixed vegetables in a chili garlic sauce Red Sea Scallops Pan seared in sweet chili with asparagus Soft Shell Crab in Curry Sauce Batter fried soft shelled crab in yellow Scallops curry sauce, egg, bell pepper, onions, Pan seared in garlic black pepper with celery, served with jasmine rice asparagus and baby carrots Seafood Curry Fish in Garlic Sauce Shrimp, squid, scallops, bell pepper, egg Pan seared fish in garlic sauce and basil in a red curry sauce, served Salmon | Ahl tuna with jasmine rice

Mr. Dee 416 N. Main St. Hailey, ID 83333 208-928-4899 4 pm–10 pm Mon - Sat closed Sundays Dine-in, Take-out, Catering

$-$$

Experience the finest in upscale Asian-Fusion cuisine at Mr. Dee, Hailey’s popular sushi, seafood and steak restaurant and martini bar. Serving a blend of Thai, Vietnamese and Japanese dishes using the freshest and highest-quality ingredients—fresh ahi tuna flown in from Hawaii, line-caught salmon flown in from Alaska and organic Northwest chicken. Award-winning businessman and chef Dang takes great pride in original creations such as the Ginza Roll, Sashimi Roll or King of Tempura, as well as expertly blended craft cocktails and a full selection of beer, wine and sake.

MR. DE E ' S RA MEN

thin noodles with choice of toppings: corn, mushroom, bok choy, bean sprouts, seaweed, ajitama egg or fish cake Tonkotsu Ramen Spicy - Miso Ramen Spicy Tonkotsu Ramen Tonkotsu broth, black Tonkotsu broth, black Tonkotsu pork broth, pork garlic oil, scallion garlic oil, scallion, cashu, spicy bomb choice of pork belly chashu homemade spicy bomb Shoyu Ramen or chicken chashu choice of pork belly Shoyu-based clear broth, chashu or seafood Chicken Miso Ramen black garlic oil, scallion, Miso-tonkotsu broth, black (tempura shrimp, squid, choice of chicken chashu, scallop) garlic oil, chicken cashu pork belly chashu, fried tofu

M R. DE E ' S RO L L S ~ S A M PL E R O L L S King of Tempura Hailey Roll Young Lady Roll Deep fried lobster meat, Shrimp/Ebi unagi, Shrimp tempura, asparagus, avocado, snapper tempura, crispy crab meat, avocado, topped with steamed onions, topped with cucumber, cream cheese, shrimp & 3 special sauces avocado, kabayaki, masago and scallions in spicy mayonnaise a soy paper wrap Ginza Roll Sakura Roll Spicy ahi tuna, hamachi, Sunrise Roll Ahi tuna, salmon, cucumber, avocado, crispy Salmon, avocado, cucumber, yellowtail, white tuna, onions topped with ahi tuna, topped with thinly sliced avocado, cucumber, hamachi, spicy-sweet sauce, salmon, lemon, ponzu topped with fresh fish, onions, sesame tobiko sauce and spicy kimchee crispy onions with three Dang Good Roll Sashimi Roll special sauces Ahi tuna, yellowtail, Hamachi, ahi tuna, salmon, Crispy California escolar, avocado, topped escolar, albacore, avocado, Deep fried California with seared ahi tuna, wrapped in soy paper roll topped with three yellowtail, crispy onion, rather than rice special sauces masago & 5 special sauces sunvalleymag.com/dining | TASTE 71

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APPETIZ ER S & SAL AD S Edamame Shishito Peppers

Crispy Trout

wok seared, sesame oil, lemon & Japanese 7 spice

Steamed Vegetables an assortment of fresh vegetables with a Sun Valley mustard sauce

Sushi on Second 260 Second St., Ketchum, ID 83340 (208) 726-5181 www.sushionsecond.com Monday-Saturday, open at 5:30 pm Closed Sunday

$ - $$

Sushi on Second is second to none in Ketchum for creating a magical evening of food, friends and fun. Established in 1994, it is the Valley’s oldest sushi restaurant. In addition to crafting amazing sushi rolls like the SOS or the Who’s Your Daddy, the chefs at Sushi on Second also whip up other Asian influenced dishes like Miso Yuzu Glazed King Salmon, Hamachi Crudo with a citrusy spicy aji amarillo sauce and their SOS Style Beef and Rice Stir Fry. Sushi on Second also serves wine, beer and sake.

boneless trout, dusted, fried & grilled with teriyaki sauce

Pot Stickers 3 chicken. 3 veggie & 3 pork pot stickers served with a sesame soy dipping sauce, steamed or fried.

Spinach Batayaki

Cucumber Salad Fiery Tako Salad

Sauteed spinach, red bell peppers, garlic, onions & fresh shitake mushrooms, soy & rice wine dressing

special assorted seaweed & cucumbers tossed in hot oil & octopus sashimi

Cajun Popcorn Shrimp

Kobachi Salad

flash fried with cajun spices & masago sauce

House Favorite! Smoked & marinated squid

Cajun Calamari

SOS House Salad

flash fried tender calamari rings with cajun spices & masago sauce

wakame, fiery seaweed, & cucumbers

7 Spice Soared Salmon fresh salmon crusted with Japanese 7 spice, seared rare over seaweed with Sun Valley mustard

Wakame Salad Hawaiian Marinated Poke Salad tuna sashimi over a bed of mixed seaweed & cucumbers with a spicy soy sesame sauce

FROM THE WOK OR GRILL Shrimp Tempura Vegetable Tempura Chicken Breast grilled with teriyaki. includes rice, steamed veggies & miso soup

Miso Yuzu Glazed King Salmon sauteed baby bokchoy. rice & miso soup

Teriyaki Beef with side of jalapeno cream sauce

SOS Style Beef and Rice Stir Fry wok seared beef marinated in our own sauce, sauteed with vegetables and served over rice

Vegetable Yaki Soba Soba noodles and fresh vegetables with spicy green curry sauce [vegan] with chicken or tofu, shrimp, or daily fresh fish

Yakitori three chicken skewers served with teriyaki

Beef Teriyaki Skewers grilled flat iron steak served with Sun Valley Mustard and red pepper sauce

Ebi Shio Yaki four jumbo shrimp with teriyaki

Yaki Combo one skewer each: beef. chicken. shrimp served with teriyaki, sun valley mustard & red pepper sauce

M AK I SUSHI/ R O L L S Alaskan

Spider

smoked salmon with crab. masago & cucumber

soft shell crab, avocado, cucumber & tobikko

BC Roll

Yum-Yum

crispy salmon skin, da'kon sprouts, cucumber & burdock root

scallops, crab, masago & cucumber

Stanley

extra spicy Ahi tuna with daikon sprouts & cucumber

smoked salmon. cucumber & cream cheese

Sun Valley smoked trout & Sun Valley Mustard

Ebi Tempura shrimp tempura, cucumber & avocado

California crab. avocado, cucumber & tobikko

Futomaki daikon sprouts. shitake mushrooms, cucumber, burdock root, avocado & tamago

Eel Avocado

Dynamite Under The Rainbow Ahi tuna, salmon, avocado & wasabi tobikko

Kamikaze spicy Ahi tuna, eel & cucumber

Sally's Ahi tuna, avocado, cucumber & tobikko

Hailey yellowtaiI, avocado. cucumber & tobikko

Bob's yellowtail. Ahi tuna. avocado & tobikko

eel with avocado

Negihama

Unakyu

yellowtail with green onion

eel with cucumber

Negisaba

Vegetarian

mackerel with green onion

fresh vegetables in season

Spicy Scallop

Sweet Tofu

scallops, sriracha, daikon sprouts, cucumber & wasabi tobikko

inari with avocado. cucumbers & green onion

Spicy Tempura Mahi Mahi

Ahi tuna, crab, cucumber & green onion

tempura Mahi Mahi with Japanese 7 spice. cucumber & wasabi tobikko

SOS - Our Favorite!

SPECIAL TY R O L L S Over the Rainbow

Caterpillar Roll

crab, cucumber with nigin & avocado slices

unagi, tobikko, cucumber with avocado & non strips

Who's Your Daddy? tempura shrimp, crab & cucumber topped with Ahi tuna, avocado & Japanese 7 spice

Dragon Roll tempura shrimp, cucumber, eel & avocado w/ teriyakI drizzle

FUL L SEL ECTIO N O F NIG IR I & SASHIM I 72 TASTE | Winter 2025/2026

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S A L A DS Avocado Salad Lettuce, carrot, purple cabbage, tempura avocado, ginger dressing Seaweed Salad Highly nutritious wakame seaweed Sashimi Salad assorted raw fish, cucumber, avocado, Japanese dressing

A P P E TI Z E RS Harumaki Vegetable spring roll Gyoza Chicken potstickers, wrapped dumpling style steamed or fried

Yoimi Sushi & Hibachi

Tuna Tataki Seared tuna drizzled with Japanese dressing, and scallion

745 N Main St. Ste. B Bellevue, ID 83313 208-751-1497

Crab Rangoon Mixed cream cheese with carrots, celery, and crab meat

F E A TU RE D DI SH ES Prambanan Temple 2x tuna nigiri, 2x salmon nigiri, 2x izumidai, 2x spicy tuna nigiri, 2x tobiko nigiri, 2 escolar nigiri, 2x avocado nigiri, 2x seaweed salad nigiri, 2x inari nigiri Fried Calamari Tempura buttered squid served with sweet & sour sauce Salmon Poke Diced salmon mixed with scallion and poke sauce, topped with avocado and Julianne dried seaweed Nigiri or Sashimi Tuna, Salmon, Yellowtail, Scallop

S P E C I A L S U S H I RO L L S: Snow Drop Roll Shrimp tempura, cream cheese, cucumber topping with avocado, crab meat, crunchy wonton skin, drizzled with chef special and yum yum sauce Hells Canyon Roll Tuna, salmon, cucumber topped with yellowtail, tobiko, drizzled with Japanese dressing Wanda Roll Shrimp tempura, cucumber, spicy crab topped with tuna, tobiko and drizzled with chef special sauce Hibachi (Japanese-Style Cooking) Filet Mignon, Lobster, Chicken, Shrimp, Vegetable

www.yoimibellevue.com Open Sunday - Thursday 11:00 am - 9:00 pm Friday - Saturday 11:00 am - 9:30 pm Dine-In, Online Ordering, Takeout

$$ Immerse yourself in the rich flavors of traditional Japanese hibachi and sushi cuisine at Yoimi Sushi & Hibachi. From sizzling hibachi dishes cooked right before your eyes to expertly crafted sushi rolls bursting with freshness, every bite is a journey into culinary excellence.

sunvalleymag.com/dining | TASTE 73

M ENU GUID E Pubs & Grills

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The Burger Grill 102 N. Main St. Ketchum, ID 83340 208-726-7733 Facebook.com/theburgergrillketchum 11 am-8 pm Open 7 Days a Week

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74 TASTE | Winter 2025/2026

FEATUR ED FAVO R ITES ½ lb. Buffalo Burger ½ lb. Kobe Beef Burger Locally-raised Snake River Farms Kobe beef makes this burger a juicy, flavorful experience like none other ½ lb. Angus Beef Burger Fish & Chips Flaky cod fish battered and served with our famous fries Chicken Strips Golden chicken strips with fries Carne Asada Taco Handmade soft corn taco with carne asada beef Chicken Wings Choice of spicy hot or BBQ sauce, with fries

SAND W ICHES & D O G S Turkey, Avocado & Havarti Sliced turkey breast, fresh avocado, Danish Havarti, lettuce, tomato & mayo California B.L.T. Crisp bacon, lettuce & tomato with fresh avocado, cream cheese & mayo Rueben Pastrami on marbled rye with Thousand Island, kraut and Swiss Cheese All-Beef Dog Chili Dog (served with chili of the day)

SAL AD S

SO UPS

Caesar Signature salad, made with our own dressing Tossed Green Salad Choice of sesame, red wine, & herb or blue ranch dressing

Clam Chowder Lobster Bisque Chili of the Day

PHOTOS: RAY GADD

A family-friendly restaurant with exceptional service and food, the Ketchum Burger Grill offers a selection of fresh soups daily, specialty burgers and sandwiches hot off the griddle. The Burger Grill is a locally-owned restaurant, right on Main Street, that has been providing loyal customers with the best burgers, lobster bisque, soups and chowders in town since 1995!

Double Double Double meat & double cheese Cheeseburger Hamburger Bacon Cheeseburger Turkey Burger Garden Burger Hawaiian Burger Beef patty with teriyaki glaze, topped with cheese and a pinapple ring Chicken Burger Salmon Burger Burger Dip with Cheese Our unique cross between a French dip and all-American burger, served with au jus and cheese

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S M A L L P L A TE S & S H A R EABL ES Whipped Ricotta & Grilled Sourdough thyme & chili infused honey, candied walnuts, flake salt Hummus Plate olive tapenade, fresh crudités, grilled pita Idaho Fresh Cut Truffle Fries parmigiano reggiano, lemon garlic aioli Crispy Honey Brussels crumbled bacon, hazelnut aioli

Fig & Heirloom Tomato Burrata fig jam, arugula, balsamic drizzle, grilled baguette Chicken Lettuce Wraps thai cashew sauce, pickled vegetables, micro cilantro Firecracker Shrimp sweet & spicy, citrus-herb yogurt sauce Lamb Lollipops huckleberry-balsamic glaze, parsnip puree

B O WL S & S A L A D S Galena Power Bowl Limelight Wedge quinoa, kale, roasted sweet potato, peppered bacon, cherry tomato, french apple, almonds, sunflower seeds, fried onion, danish bleu dressing yogurt poppyseed dressing Classic Caesar parmigiano reggiano, garlic croutons

MAINS Limelight Cheeseburger Pure Snake River Farms wagyu beef, american cheese, special sauce, sweet pickles, white onion, Bigwood Bread bun. Hand-cut fries Crispy Chicken Sandwich buttermilk fried chicken, swiss cheese, tomato, spicy kale slaw. Bigwood Bread bun. Hand-cut fries Garden Burger Beyond Meat plant-based patty, smoked provolone, baby arugula, caramelized onion, roasted garlic mayo, Bigwood Bread bun. Hand-cut fries

Mushroom & Thyme Gnocchi wild mushroom blend, cream, herbs Bison Bolognese pappardelle pasta, parmesan romano, garlic breadcrumbs Maple-Mustard Glazed Wild Salmon pan-seared copper river sockeye, whipped Boursin potatoes, roasted carrots & parsnips Steak Frites 8 oz Northwest American Filet, red wine jus, herb compound butter

Limelight Lounge 151 Main St. South Ketchum, ID 83340 208-726-0888 limelighthotels.com/ketchum 7 days/week Happy Hour 3-6 pm daily Full Menu from 4:30 pm Live Music Thurs-Mon 5:30-8:30 pm Dinner, Takeout, Private Events

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Fresh seasonal ingredients and an emphasis on wholesomeness are what define the Limelight Lounge dinner menu. Oh, and wood-oven pizza, too. Whether it's noshes on the outdoor patio or a full menu of options for a family of picky eaters, we've got you covered.

F RO M TH E P I Z Z A O VEN gluten free crust available

Diavola pepperoni, salami, fennel sausage, jalapeño, mozzarella, basil Pear & Prosciutto fig spread, arugula, fresh chevre, basil Fennel Sausage roma tomato, pepperoncini, mozzarella, parmesan romano

Local Wild ‘Shroom truffle oil, caramelized onion, arugula, mozzarella, parmesan romano Margherita roma tomato, garlic oil, mozzarella, fresh basil The Greek pesto, artichokes, roma tomato, olives, feta, mozzarella, parsley

DE S S E RTS Apple Strudel caramel, vanilla ice cream Tiramisu cocoa dust, espresso whipped cream Cookie Bake hot chocolate chips cookies, vanilla ice cream, chocolate sauce

DRI N K S craft cocktails and 12 beers on tap

sunvalleymag.com/dining | TASTE 75

M ENU GUID E Pubs & Grills

Sawtooth Brewery Public House 631 Warm Springs Road. Ketchum, ID 83340 208-726-6803 sawtoothbrewery.com 11:30 am 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. Outdoor deck with gorgeous views. Be sure to check out our Hailey location as well.

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APPETIZ ER S 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 Beer Battered Atlantic Cod, Broccoli Slaw, Fresh Lime, Cilantro, Corn Tortilla & Cabo Sauce Crispy Ginger Fried Chicken Sliders 2 Buttermilk Fried Chicken Sliders with Ginger-Chili Glaze, Cilantro, Cabbage & Matchstick Carrots

Korean Street Tacos House Pulled Pork, Pickles, Sesame Slaw, Sweet and Sour Drizzle on Flour Tortillas Bison Sliders 2 pc. with Tillamook White Cheddar, Chipotle Mayo, Crispy Onion

SAL AD S Public House Cobb Grilled Chicken Breast, Crispy Bacon, Bleu Cheese Crumbles, Hard Boiled Egg, Tomato, Green Beans Baby Kale Caesar Salad Parmesan-Reggiano, Buttered Croutons Taco Salad Local Beef, Crisp Romaine, Tomato,Salsa, Black Beans, Onions, Sour Cream, House Fried Corn Chips

SAND W ICHES, BUR G ER S & BR ATS Greek Gyro Lamb & Beef with Mint-Cucumber Tzatziki, Lettuce, Onion, Tomato, Feta Cheese on Grilled Pita Bread Traditional German Bratwurst with Sauerkraut & IPA Stone Ground Mustard on Sourdough Hoagie

Idaho Elk Burger 1/3 lb with Smoked Cheddar, Crispy Onions, Lettuce, Tomato Crispy Fried Buffalo Chicken Sandwich Buttermilk Fried Chicken Breast, Spicy Buffalo Sauce, Melty Swiss, Lettuce, Tomato & Onion on Toasted Ciabatta

Public House Burger 1/3 lb Hand Packed Patty with Lettuce, Tomato, & Onion Add: Pepperjack, Swiss, Cheddar, Provolone, Ghost Cheese or Bleu Cheese, Grilled Onions, Mushrooms, Jalapeño, Sprouts, or Crispy Onion

ENTR ÉES Lager-Battered Fish & Chips Hand-Cut Public House Fries, Broccoli Slaw, Homemade Tartar Sauce 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 76 TASTE | Winter 2025/2026

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Baked Goat Cheese medjool dates, lavender honey, pistachio

Trail Creek Caesar romaine, parmigiano-reggiano, brioche croutons *add chicken or salmon

Blue Corn Chips & Guacamole pico de gallo salsa

Mexican Mole & Grilled Chicken grilled corn, cotija, avocado, black bean, orange, smoked almonds, romaine, fried tortilla, pico de gallo, mole dressing

Miso Shrimp Rangoons sweet chili cream cheese, scallion, ginger, sweet & sour Crispy Chicken Wings molasses stout bbq sauce, celery, ranch

Clubhouse Shrimp Louis little gem lettuce, asparagus, avocado, tomato, hard egg, wild-caught shrimp, louis dressing *sub crab

Bison Swedish Meatballs horseradish cream, mushroom demi, lingonberry jam, lavash

MENU GUIDE

DA I L Y H O U S E -M A D E SO UP

Sun Valley Club Sun Valley Lodge 200 Trail Creek Road Sun Valley, ID 83353 208-622-2919 sunvalley.com/dining Open Daily 11 am-3 pm Bar Hours 11 am-4:30 pm Indoor and seasonal outdoor seating

$-$$

S A N DWI C H E S

served with kettle chips, russet fries or sweet potato fries

Wagyu Corned Beef Reuben SRF american wagyu, sauerkraut, swiss, russian dressing BLTA bacon, tomato, romaine, avocado, boursin, toasted sourdough Crispy Chicken Sandwich lettuce, tomato, house ranch, maple gastrique, ciabatta Tomato Basil Grilled Cheese gruyère, white cheddar, grain mustard, sourdough The Clubhouse Burger idaho wagyu beef burger, white cheddar, lettuce, onion, tomato, club sauce, brioche Proctor Burger “before the butcher” soy patty, white cheddar, lettuce, onion, tomato, club sauce, brioche *add bacon or avocado

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*add cup of soup or side salad

Enchiladas de Pollo stone fruit & pumpkin seed mole, pico de gallo, crema, black beans, arroz rojo, queso fresco Beer Battered Fish & Chips norwegian cod, dill remoulade, idaho russet wedges

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C O C K TA I L S Spicy Margarita hornitos reposado tequila, ancho reyés poblano lime, habañero bitters Keoki Coffee kahlua liquer, korbel brandy, creme de cacao Blackberry Bourbon Collins maker’s mark whiskey, blackberries, lemon juice, soda

Rye Toddy bulleit rye, cinnamon, lemon juice

The Sun Valley Club is much more than just a golf course and Nordic center; it’s also a restaurant and full bar open to the public. Young ones will find favorites on the kids' menu, while those coming fresh off the links or trails can sip specialty cocktails or draft beers. This season, enjoy guest favorites like the Clubhouse Shrimp Louis and the Wagyu Corned Beef Ruben, in addition to locally sourced menu items featuring fresh veggies, meats, and seafood options. Enjoy a large wine selection, cocktails, and beer as you take in stunning views of Bald Mountain.

Angel’s Perch corralejo reposado tequila, lime juice, rosemary-hibiscus honey, rosemary sprig Blueberry Tea disaronno amaretto liqeur, grand marnier, earl grey

DRA F T B E E RS Ecliptic Starburst IPA | 7.8% ABV | Portland, OR

Prost Dunkl dark lager | 5.6% ABV | Denver, Co

Grand Teton 208 session ale | 4.7% ABV | Victor, ID

Reuben’s Pilsner czech-style | 5.4% ABV | Seattle, WA

B E V E RA GE S , W I N E & CAN BEER S

sunvalleymag.com/dining | TASTE 77

M ENU GUID E Pubs & Grills

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Village Station Sun Valley Village 1 Sun Valley Road Sun Valley, ID 83353 208-622-2138 sunvalley.com/dining Open Daily 3 pm-9 pm Happy Hour 3 pm-5 pm Online Menu, Indoor and Seasonal Outdoor Seating, Takeout

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Garlic Cheese Bread garlic butter, fresh herbs, parmigiano & mozzarella, house marinara, tomato basil ranch Steamer Clams pancetta, roasted garlic, lemon butter, focaccia Caprese Flatbread basil pesto, fresh mozzarella, roasted tomato, arugula, balsamic glaze Italian Breadsticks parmigiano, house marinara, tomato basil ranch

Breaded Four Cheese Ravioli fried ravioli, house marinara sauce, tomato basil ranch Crispy Chicken Wings choice of sauce: parmesan garlic, bbq, buffalo or asian bbq, carrots, celery, ranch Meatballs & Polenta parmesan polenta, tomato pomodoro, fried basil Hazelnut Sage Pappardelle pappardelle pasta tossed in a sauce of brown butter, fresh sage, parmigiano & toasted hazelnuts

Selection of Soup and Entrée Salads

BUR G ER S & SAND W ICHES All burgers and sandwiches served with house chips, upgrade to truffle fries or side caesar. Try a "Before the Butcher" soy patty in place of any burger.

All American Cheeseburger cheddar, lettuce, tomato, dill pickle chips, red onion, house sauce, brioche BBQ Bacon Burger applewood smoked bacon, BBQ molasses, fried onions, cheddar, brioche Chicken Caprese mozzarella, marinated tomato, basil pesto, arugula, onion, telera roll

Bacon Bleu Burger bleu cheese, arugula, applewood smoked bacon, sliced onion, roasted garlic aioli, brioche Meatball Sandwich italian meatballs, house tomato sauce, mozzarella, parmigiano, toasted italian roll

PASTA Served with garlic croissant.

The train station-inspired décor pays tribute to Sun Valley’s history as an early destination on the Union Pacific railroad line. Enjoy a wide selection of cocktails and craft beers on tap, as well as a crowd-pleasing menu with hearty cheeseburgers, chicken wings, pizza, family-style salads, and more. Four big-screen televisions and ample seating inside make it the perfect place for your group to gather on game days.

Spaghetti Bolognese Short Rib Stroganoff house-made bolognese rigatoni, garlic butter, parmigiano reggiano in a creamy mushroom sauce Fettucine Alfredo garlic parmesan cream sauce Penne Alla Vodka add chicken or salmon prosciutto, roasted tomato, fresh basil, shaved parmesan, vodka tomato sauce Spaghetti & Meatballs add chicken, meatballs, or salmon italian meatballs, marinara, parmigiano Half Pasta with Caesar one half portion of any pasta served with a side caesar salad

ENTR ÉES Served with garlic croissant.

Chicken Picatta free range chicken breast sautéed in a lemon white wine butter sauce with capers, served with fettuccine alfredo or steamed broccoli Salmon Picatta scottish salmon with our classic picatta sauce served with fettuccini alfredo or steamed broccoli Lasagna layers of mozzarella & ricotta cheese, beef & sausage, tomato sauce topped with bolognese

Eggplant Parmesan baked eggplant layered with tomato sauce, mozzarella & romano cheese, served with penne marinara or steamed broccoli Chicken Marsala seared chicken breast with a rich marsala wine & crimini mushroom sauce, served with garlic butter spaghetti or steamed broccoli

SPECIAL TY PIZ Z A Gluten-free crust available.

Pesto Chicken: basil pesto, chicken, broccoli, pine nuts, reggiano Margherita: roma tomato, basil, fresh mozzarella Pepperoni Deluxe: pepperoni three ways, spicy tomato basil ranch Bald Mountain: italian sausage, pepperoni, roasted garlic, olives, bell peppers Idaho: alfredo sauce, idaho potato, bacon, chives, white cheddar, sour cream BBQ Chicken: sweet barbecue, chicken, red onion, cilantro Hawaiian: canadian bacon, pineapple chutney Wild Mushroom: alfredo sauce, arugula, truffle, portobello, cremini mushrooms Meat Lovers: prosciutto, salami, italian sausage Cheese Pizza 78 TASTE | Winter 2025/2026

World Cuisine

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A P P E TI Z E R Causa Limena Tower of whipped Idaho potatoes, avocado, creamy aji amarillo sauce, hard boiled egg and cherry tomatoes Shrimp, Chicken or Veggies. Leche De Tigre (GF) Mahi mahi marinated in a citrus based (tiger's milk) with an accent of peppers, onions and chilfe (fried plantain). Served in a margarita glass

Papa a La Huancaina Sliced Idaho potatoes covered in a creamy huancaina sauce, with hard boiled egg and peruvian olives. Yuquitas Fritas (GF) Fried yuca with a side of creamy aji amarillo sauce. 10 to an order. Tequenos Fried rolls with huancaina sauce and chimichurri. Chicken, Cheese or Veggie.

S O U P S A N D S A L AD S Chupe De Camaron (GF) Creamy seafood chowder made with head-on and headless shrimp, rice, Peruvian corn, and cubes of queso fresco and poached egg. Parihuela Mildly spicy and rich seafood soup boiled with fresh vegetables, mahi mahi, shrimp head-on, mussels, clams, and octopus.

Quinoa Ensalada (GF) Quinoa, mango, red onion, cucumber, celery, tomato, parsley, avocado, beets, feta cheese, drizzled with lemon glaze. La Peruana (GF) Romaine, spinach, Peruvian corn, tomato, avocado, raddish, beets, queso fresco, tossed with house dressing. Caesar Salad Romaine, bacon, Parmesan cheese, homemade croutons, with a side of Caesar dressing.

PHOTO: KIRSTEN SHULTZ

P A S TA S Tallarin Verde Pasta tossed in our pesto sauce finished with grated parmesan. Choose Chicken or Steak. Tallarin Saltado Stir-fried latin-asian fusion pasta dish tomatoes, red onions, scallions, bok choy, soy sauce - Chicken or Steak.

Fettuccine a La Huancaina Con Lomo Saltado Fettuccine in a creamy Huancaina sauce (made with Peruvian yellow pepper and fresh cheese) served with 'Lomo Saltado' on top. Garnished with sprouts and grated parmesan.

S E RV A M A R (from the sea) Ceviche Clasico (GF) Mahi Mahi, mixed with chili limo, onion, and kosher salt. Marinated in a fresh lime citrus base. Garnished with sweet potatoes, choclo, chifle (fried plantain), and cancha (toasted corn). Jalea Mixta Light and crispy fried mixed seafood: calamari, mahi mahi, mussels shrimp, octopus, clams, cancha. Comes with salsa criolla, yuca and choclo garnish, side of tartar. Ronda Marina Ceviche, leche de tigre, arroz con mariscos, chicharrón de pota y mahi mahi, causa with chicken.

Ceviche Mixto (GF) Mahi Mahi, shrimp, octopus, calamari mixed with chili limo, onion, and kosher salt. All marinated in a fresh lime citrus base. Garnished with sweet potatoes, choclo, chifle (fried plantain), and cancha (toasted corn). Serva Causa (GF) Our Causa Limena is decorated with a portion of Ceviche Clasico. Serva Premium (GF) A combination dish of our Arroz Con Mariscos and Ceviche Clasico.

Serva Peruvian Cuisine Available for Dine In, Takeout, or Online Ordering 103 S. Main St. Hailey, ID 83333 208-928-6202 servacuisine.com Mon-Sun 11 am–9 pm

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Serva Peruvian Cuisine is all about simple clean ingredients and inspiring flavors. Step inside to experience Peruvian food served in a healthy and unique way using the freshest seasonal ingredients. Inpsired by the variety of ethnic backgrounds found throughout Peru, the team of Serva takes pride in bringing Peruvian culture and food to your table. The recipes of Redina Arca, Mr. Serva's mother, appear alongside traditional Peruvian specialities and the unique creations of the chef. Enjoy light and healthy dishes such as Ceviche Clasico or Ensalada de Quinoa. Or try a taste of authentic Peru through signature dishes like the Lomo Saltado, a traditional Peruvian-style stir-fry of beef tenderloin sauteed with onions, tomatoes, cilantro, garlic, and soy sauce. Come enjoy authentic Peruvian classics and innovative dishes and unique flavors of Serva Peruvian Cuisine.

S E RV A TI E RRA (from the land) Lomo Saltado Stir fried sirloin steak, red onions, aji amarillo peppers, cilantro and tomatoes served with Idaho potato fries and rice. Aji De Gallina Shredded chicken coated in creamy aji amarillo sauce. Served with white rice and sliced potatoes.

Arroz Chaufa Wok fried rice with eggs, aji amarillo bell peppers, scallion and a hint of ginger. Choose Steak, Chicken, Pork or Veggies. Seco De Cordero (GF) Peruvian lamb shank, wine braised local lamb with cilantro sauce, peas, carrots, salsa criolla, pinto bean, rice and yuca.

Bistek a Lo Pobre (GF) Grilled sirloin steak, served with a fried egg, plantain, rice and french fries. Pollo A La Brasa* Organic chicken seasoned with home spices. Crispy skin with a juicy taste cooked from our flame rotisserie. With homemade fries, side salad and our famous sauces. ¼ Chicken • ½ Chicken • 1 Whole Chicken *Our roasted chicken is all natural, vegetarian fed and no antibiotics.

sunvalleymag.com/dining | TASTE 79

M ENU GUID E Italian and Mediterranean

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STAR TER S Baked Bacon Wrapped Dates

Enoteca 300 Main Street Ketchum, ID 83340 208-928-6280 ketchum-enoteca.com Open 5pm daily Takeout orders daily from 4pm until we hit our kitchen’s capacity

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Owner Adelaide Smithmason and Family opened Enoteca in December of 2012, and it quickly caught on. Featuring a grand wood fired oven putting out mouth watering, hand tossed pizzas and an open kitchen where Chef Dave and crew prepare seasonal Italian-influenced dishes like a variation on Roman saltimbocca and Umbrian Boar Ragu with housemade pappardelle. Enoteca boasts an extensive wine and beer list hand selected by Sommeliers DJ and Patrick. Looking for something delicious and unique to drink with your meal, ask the gentleman for a recommendation!

Nonna’s Mac & Cheese oven baked, cheesy, with a kick of paprika Mama’s Salad arugula, radicchio, fennel, grapes, almonds, ricotta, basil vinaigrette Romaine Hearts alici, tomatoes, pancetta, parmesan, creamy garlic dressing Winter Salad mixed greens, beets, butternut squash, dried cranberries, spiced pecans, maple vinaigrette, feta Formaggi e Salumi assorted cheeses & cured meats, spiced nuts, honey, house focaccia Burrata oven roasted tomatoes & house focaccia

PIZ Z A Sexy Rita fresh mozzarella, cherry tomatoes, arugula, prosciutto di parma, basil, house chili oil Diavola manchego, spicy coppa, cherry peppers, caramelized onions, spicy honey Mercantile lamb sausage, red bell peppers, castelvetrano olives, smoked mozzarella Capricciosa fresh mozzarella, artichoke hearts, kalamata olives, mushrooms, prosciutto, green onion Strega basil pesto, cherry tomatoes, prosciutto, mushrooms, asiago Wine Auction e.v.o.o., grapes, gorgonzola, caramelized onions, arugula, balsamic drizzle

M AINS Idaho Trout panko-parmesan crusted, wild rice, broccoli, lemon saffron aioli Puglian Shrimp Linguine mason family squid ink linguine, Mexican prawns, spanish chorizo, cioppino broth, garlic bread crumbs Duck Confit squash risotto, wilted spinach, brandied cherries, pistachios Vegetarian Lasagna portobello mushrooms, spinach, artichoke hearts, bechamel, parmesan, house tomato sauce,arugula side salad, horseradish vinaigrette Panned Chicken polenta cake, caper - garlic - lemon pan sauce, local pea shoots Rack of Lamb mint - hazelnut pesto, wild mushrooms, potato au gratin, balsamic reduction Asiago-Pesto Meatballs spicy marinara sauce with spinach & olives, fresh mason family spaghetti alla chitarra, parmesan, basil

80 TASTE | Winter 2025/2026

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Please know our menu changes seasonally to focus on in-season produce and local offerings.

SOUP & SALADS add chicken breast to any salad House-Made Bread golden raisin rosemary & whole wheat walnut, house butter with Hawaiian red salt Hot Soup changes daily. cup / bowl House Salad local mixed greens, heirloom rainbow carrot, cherry tomato, creamy buttermilk-herb dressing (GF) Local Grown Romaine Salad warm bacon vinaigrette, hard boiled egg, spicy croutons, sharp white cheddar Roasted Beet-Citrus Greens Salad local mixed greens, candy-cane beet, miso-lime vinaigrette, tarragon feta cheese (GF)

A P P E TI Z E RS Gulf Shrimp Cakes (2) red bell pepper remoulade, red onion & caper relish Shaved Brussels Sprouts pomegranate balsamic reduction, candied pepita seeds, and goat cheese (GF) Roasted Pumpkin Risotto caramelized onion, Rogue Creamery smokey blue cheese, micro-basil (GF)

H O U S E -M A DE P A STA add chicken breast to any pasta Fettuccine al Pesto roasted walnuts, goat cheese Lemon Noodles gulf shrimp, lemon juice, black pepper, cream Ziti marinara, spicy house sausage, spinach, chili flakes, garlic, parmesan Garganelli alfredo, peas, mushrooms, micro kale, parmesan

E N TRÉ E S Ketchum Grill Classic Meatloaf with garlic, tomato, shiitakes, and marsala, mashed potatoes and broccolini (GF)

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

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Ketchum Grill enjoys its 34th year, happily serving the Wood River Valley. Owner, Kaari Harlamert, welcomes executive chef Brittany Pracna to the team. Her creativity and culinary knowledge add new dimensions to the menu, while honoring the Mason Family classics you have grown to love. Located in the historic Ed Williams House (1885), "The Grill" is open nightly. You can find house-made breads, fruitwood grilled meats, Idaho trout and local seasonal salads and sides, as well as nightly specials. Indulge in one of our desserts baked daily. Find a bottle of wine from our award-winning wine list or have a glass of chilled microbrew. Reservations can be made on ketchumgrill.com or resy.com.

Roasted Half Chicken with pan jus, wild rice pilaf and marinated kale (GF) Fruitwood Grilled Duck Breast with Idaho huckleberry port wine reduction, wild rice pilaf, marinated kale (GF) Panko-Parmesan Crusted Idaho Trout house chardonnay mustard-rosemary cream sauce, mashed potatoes, broccolini Grilled Lamb Burger white cheddar, bacon-fig jam, garlic aioli, lettuce, house beef tallow salt & vinegar chips

C H E F ' S N I GH TL Y S PECIAL S our specials change every few days to once a week. Pan Seared Salmon sun-dried tomato maple compote, wild rice, brussels-apple slaw (GF) Fruitwood Grilled New York Strip Steak cognac-mushroom cream sauce, mashed potatoes, broccolini (GF)

sunvalleymag.com/dining | TASTE 81

M ENU GUID E Regional Northwest

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

$$-$$$ 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 saloon atmosphere. Originally opened

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APPETIZ ER S Jumbo Steamed California Artichoke Shrimp Cocktail Warm Brie & Locally Smoked Rainbow Trout

L O CAL FAVO R ITES Jim Spud Teriyaki Beef Kabob Barbecue Beef Ribs Barbecue Pork Back Ribs Grilled Chicken-Fresh Free Range House Salad and Idaho Baked Potato

SAND W ICH ES Pioneer Sirloin Burger Rocky Mountain Buffalo Burger Prime Rib Sandwich Breast of Chicken Sandwich Pioneer Veggie Burger

O N THE SID E Dine like a local—head to The Pio! 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.

82 TASTE | Winter 2025/2026

Idaho Baked Potato Grilled Vegetables Pioneer House Salad

PR IM E R IB Ketchum Cut 8 oz. Half Cut 14 oz. Pioneer Cut 20 oz. Bone-In

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

SEAFO O D Grilled Freshwater Shrimp Fresh Scottish Atlantic Salmon Fresh Idaho Rainbow Trout Nightly Fish Specials

FEATUR ED CO M BINATIO NS Shrimp and Teriyaki Sirloin Kabob Top Sirloin and Grilled Shrimp Ketchum Cut Prime Rib and Grilled Shrimp

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B RE A K F A S T 7C Breakfast Burrito Cowpuncher Hash grilled flour tortilla, sausage, corned beef hash—cooked in-house, scrambled egg, cheddar-jack cheese over and formed into two crispy, & pice de gallo. served with sour handmade, hash & potato patties. cream & salsa (on side) and golden served with two eggs & toast hashbrowns Spiced Stout Beer Pancakes Denver Omelet a mountain villiage family favorite! fluffy three-egg omelet with smoked made with dark beer & dusted ham, cheddar-jack cheese, bell with powdered sugar pepper & onion. served with golden hashbrowns & toast Sunrise Bowl wild honey yogurt, quinoa, house granola & fresh berries

A P P E TI Z E RS Village Nachos house-fried tortilla chips, white queso, pico de gallo & jalapeños — topped with your choice of spicy ground beef, chicken tinga, or vegan chorizo

Wings brined for two full days & fried to perfection! choice of classic buffalo, garlic parmesan,custer county bbq or mango-habanero

LUNCH Western Burger Rocky Mountain Elk Chili ½ pound fresh wagyu bland, thick-cut ground elk, angus beef, red beans & bacon,onion ring, cheddar lager beer. served with blue cornbread & custer county bbq & honey butter The U.S.S. Stanley Perfect Pear Salad house-made white albacore tuna salad, spinach, arugula, cucumber, fresh pear, bacon-onion jam & melted gouda on candied walnuts, goat cheese buttery, grilled sourdough & champagne vinaigrette The "6-step" Tri-Tip Dip add grilled chicken or grilled shrimp panini pressed sourdough, hot Taco Salad corned beef—cooked "slow and low" crispy tortilla bowl, lettuce, pico de overnight­—stout mustard, swiss cheese gallo, cheddarjack, street corn & red & pickle jalapeño ranch with spicy ground beef, Hot Corned Beef Sandwich chicken tinga or vegan chorizo panini pressed sourdough with slow cooked corned beef, stout mustard, swiss & pickle Daily Homemade Soup

DI N N E R Idaho Rib Eye Steak 12 oz. certified angus beef, cowpuncher potato hash & daily veg “Spot On” Pork Chop cider brined overnight! served with creamy russet mashers, roasted apple & daily veg Steak Frites 7 oz. certified angus beef flat iron, crispy shoestring fries, red chimichurri & roasted garlic aioli Killer Pasta grilled chicken or shrimp, fettucine, artichokes, roasted tomatoes, spinach, shaved parm & lemon cream sauce. served with warm focaccia

The Fresh Catch ask your server for details about our featured fresh fish or seafood preparation! Pheasant Parm a mountain village original! lightly fried, breaded, boneless pheasant, house-made spicy vodka sauce, melted mozzarella, spiraled butternut squash Certified Angus Beef Herb-Crusted Prime Rib with peppercorn sauce SERVED EVERY FRIDAY & SATURDAY NIGHT!

Mountain Village Resort

Mountain Village Resort 250 Eva Falls Ave, Stanley, ID 83278 208-774-3317 mountainvillage.com/dining 7:00 am to close daily Online Menu, Outdoor Seating (Summer)

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Mountain Village is a hot spring resort, nestled between the Salmon River & the majestic Sawtooth Mountains, located in the historic town of Stanley, Idaho. Family-owned since 2014, Mountain Village takes pride in offering year-round, familyfriendly hospitality, fresh & filling meals, scrumptious features, wild game options, signature cocktails, and good times. We start our day by taking the “overnight corned beef” out of the oven, baking jumbo cinnamon rolls, frying eggs, and griddling stacks of spiced stout beer pancakes. Lunchtime shifts to big salads, Wagyu beef burgers, Rocky Mountain Elk Chili, and our famous, housesmoked Tri-Tip sandwich. Dinner, however, is where we truly shine. Our chef and his crew transform Idaho food into Idaho cuisine: Red Wine Braised Bison Short ribs with huckleberry jus, Certified Angus Beef steaks, Cider Brined Pork Chop with roasted apple, Pheasant Parmesan with vodka sauce. Our Herb-Crusted Certified Angus Beef Prime Rib with Peppercorn Sauce is truly amazing – served every Friday & Saturday.

sunvalleymag.com/dining | TASTE 83

M ENU GUID E Regional Northwest

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The Ram

Sun Valley Village 1 Sun Valley Road Sun Valley, ID 83353 208-622-2225 sunvalley.com/dining 5–9 pm Wed-Sun

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Sun Valley’s original restaurant, The Ram, has been warming and welcoming diners since 1937. This rustic-yet-elegant dinner house has been recently modernized, while still preserving its historic charm. Pianist Larry Harshbarger brings a classic ambiance to the room with gentle melodies played on the resident baby grand piano. Travel back in time

Crab Cake dungeness, green papaya, fuji, togarashi mayo, mandarin gastrique Steak Tartare potato pave, quail egg, tobiko, caper, onion ash aioli Grilled Prawns romesco, marcona, chimichurri, biquinho Winter Truffle Agnolotti beurre monte, pecorino romano, hazelnut, black truffle Seared Scallops veal brodo, bonito, wagyu tallow, asian pear White Sturgeon Caviar Idaho Springs malossol potato chips, sourdough toast points, crème fraiche, chive Idaho Wagyu Hot Rock SRF american wagyu, shiitake mushroom, sweet soy, scallion Elevate Your Rock 3 oz A5 Japanese Wagyu Ram Fondue appetizer for two baguette, cornichion, apple, new potatoes, pickled beets, grapes, emmenthaler, gruyère, fontina valle d’aosta

SECO ND Cheese & Wine Bisque chive, caramelized garlic, brioche crouton, red wine reduction Winter Beets pear, gruyère fondue, candied kumquat, chèvre, hazelnut, cress The Farm asparagus, confit yolk, tomato, bacon lardon, butter lettuce, brioche, lemon vinaigrette Ram Caesar colatura di alici, romaine, crouton, parmesan reggiano, classic dressing *anchovy upon request

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Intimate and upscale setting serving delicious traditional European cuisine.

Beef Tenderloin beech, asparagus, lardon, whipped potato, bordelaise Skate Wing delacata, broccolini, lemon kale pistou, marcona, capers, brown butter Chicken Maitake spinach, artichoke, red apple, whipped potato, roasted carrot, duck demi Kurobuta Wiener Schnitzel blaukraut, mustard potatoes, swiss chard, huckleberry King Salmon potato pave, smoked tomato, asparagus, verbena beurre blanc Idaho Rack Of Lamb gremolata, pomme dauphine, artichoke, raisin, saba, black garlic demi Bucatini crispy kale, butternut, parmesan cream, maitake, black winter truffle S.R.F. Wagyu New York Strip chimichurri, patatas bravas, prune, grilled broccolini, cipollini A5 Japanese Wagyu black truffle, celeriac, shishito, radish greens, veal shoyu brodo

with the nightly “Heritage Menu”—a series of historic dishes such as pork tenderloin schnitzel and Hungarian goulash— resurrected from the restaurant’s long and storied culinary tradition. Next door, the Ram Bar is an upscale lounge perfect for enjoying specialty cocktails and light fare, replete with plush couches and a view of the Sun Valley Village.

Wednesday | Chicken Knodel 1964 bryndza dumplings, chicken mushroom ragout, paprika oil, herbs Thursday | Zwiebelrostbraten 1946 sirloin, crispy shallot, roasted potato, red wine demi Friday | Stuffed Sole 1967 pacific sole, snow crab, tarragon beurre blanc, haricots verts, basmati pilaf Saturday | Hungarian Goulash 1966 paprika braised beef, spätzle, crimini, carrot, spinach Sunday | Käsekrainer Plaeter 1954 smoked emmenthaler sausage, blaukraut, tarragon mustard, apple relish

84 TASTE | Winter 2025/2026

R AM H ER ITAG E D INNER S

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F O N DU E Fondue for Two artisan bread, grapes, granny smith apple, gherkin

S H A RE A B L E S Hagerman Smoked Trout Cake tobiko, caper berry, pickled fennel, mustard seed, horseradish Truffle Fries parmesan reggiano, herbs, truffle salt

Smorgasbord chef's selection of cured meats, picked vegetables, artisan cheeses, jams and breads

S A L A DS & S O UP add king salmon or grilled chicken breast

Winter Greens roasted winter vegetables, candied quinoa, dried fig, chèvre, arugula, buttermilk vinaigrette Mother Earth roasted root vegetables, quinoa, chick peas, pepitas, sun dried tomato winter greens, lemon basil vinaigrette

Hearts of Romaine pickled fennel, cured yolk, parmesan, garlic emulsion, brioche crouton Bison Chili chives, sour cream, corn bread Fiskesuppe norwegian fish chowder

MA I N & S A N DWI CHES choice of chips, kale or quinoa slaw, add fries or truffle fries

Harriman’s Croque Monsieur emmenthaler, gruyère, creminelli prosciutto cotto, béchamel, sourdough add a sunnyside egg Pork Belly Banh Mi hoison bbq, pickled banh mi veg, fresno chile, cilantro, baguette SRF Wagyu Burger leaf lettuce, tomato, house pickle, caramelized onion jam, truffle aioli, white cheddar, brioche add avocado or bacon Baldy Burger “beyond burger” soy patty, smoked cheddar, house pickle, arugula, caramelized onion aioli, brioche

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Idaho Lamb Burger goat cheese, pickled mustard seed, lingonberry jam, arugula, house pickle, garlic aioli, brioche Lobster Roll maine lobster, celery, chive, old bay aioli, new england brioche bun Kurobuta Pork Chop Sandwich molasses bbq, huckleberry red cabbage slaw, fried jalapeno, lemon garlic aioli, ciabatta Elk Swedish Meatballs lingonberry creamed demi-glace, butter spaëtzle, pecorino romano, lavash SRF Wagyu Steak Frites wagyu bavette, onion jam, béarnaise, truffle frites

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The Roundhouse Bald Mountain Ketchum, ID 83340 208-622-2012 sunvalley.com/dining Reopening in December Daily 11 am-3 pm Inquire about Dinner Reservations

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Founded in 1939, The Roundhouse is one of the most iconic restaurants in the ski industry. Perched midway up Baldy at 7,700 feet, The Roundhouse has unparalleled views of Sun Valley and Ketchum. Ride up to the restaurant in style in the Roundhouse Gondola—a special experience that makes for a memorable meal. The restaurant is also accessible by ski and foot traffic. For those on skis, take a break from your ski day at The Roundhouse for lunch complete with their famous fondue and a beer. Reservations are strongly recommended for lunch and required for dinner. For a special night, make a reservation for a Friday or Saturday night to enjoy the prix-fixe menu including a gondola ride.

Smorgasbord chef’s selection of cured meats, smoked trout, artisan cheeses, breads, jams & pickled vegetables

SECOND Old World Fondue artisan bread, grapes, granny smith apple, gherkin Sweet Potato & Leek Bisque crab, radish sprouts, crème fraiche

Winter Greens roasted winter vegetables, candied quinoa, dried fig, chèvre, arugula, chive oil, buttermilk vinaigrette

MAIN Braised Lamb Shank pecorino polenta, honey roasted carrot, celery heart gremolata, port jus Kurobuta Pork Chop whipped potato, broccolini, apple butter, bourbon maple demi King Salmon whipped potato, asparagus, lemon caper beurre blanc

Chicken wild rice, butternut purée, root vegetables, red currant jus SRF Wagyu Ribeye sweet potato purée, cipollini jam, broccolini, red eye jus Wild Mushroom Sacchetti maitake, brown butter, pinenut, pecorino, watercress

DE S S E RT Chocolate Lava Cake vanilla bean ice cream, mixed berry compote

Cranberry Orange Pound Cake orange bourbon sauce, cranberry orange compote, white chocolate diplomat

Gondola ride to Roundhouse for fondue for two. sunvalleymag.com/dining | TASTE 85

M ENU GUID E Regional Northwest

The Sawtooth Club The Sawtooth Club 231 North Main St. Ketchum, ID 83340 208 726-5233 sawtoothclub.com Bar opens at 4:30 pm Dinner served 5:00 pm to close Happy Hour 4:30-6 pm Online Menu, Takeout, Outdoor Seating

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Always busy with a fun mix of locals and visitors alike, The Sawtooth Club has been Ketchum’s most beloved destination for dining and cocktails since the days when Ernest Hemingway himself was a regular there. Nowadays, the place is more popular than ever with an inspired menu offering a great blend of creative small plates to share, mesquite-grilled steaks, chops and ribs, healthy vegetarian dishes, fresh seafood, unique pasta bowls and much more. In the bar enjoy handcrafted cocktails, 16 wines by the glass, and 12 ice-cold craft brews on tap. Dinner offerings this winter include fresh Idaho trout, filet mignon, rack of lamb, grilled ribeye steak, chicken Senegalese, fresh steelhead salmon, butternut squash ravioli, barbeque baby back ribs, Idaho Wagyu beef meatloaf, pasta Portofino, grilled quail, fresh steamer clams and seared ahi salad, to name just a few. An awardwinning wine list complements the wonderful food, and winter evenings around the large central fireplace 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 The Valley’s Best Bar”!

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SM AL L PL ATES – SAL AD S – SAND W ICHES Sashimi Grade Seared Ahi Tuna slightly-spicy dry rub, seared-rare, thinly-sliced, ginger-soy-wasabi aioli Vegetarian Spring Rolls flash-fried, served with our sweet and spicy garlic-chili dipping sauce Fresh Northwest Steamer Clams a full pound, steamed in a broth of butter, white wine, garlic and herbs, served with sliced baguette Zucchini Fries lightly-battered, julienne-cut zucchini, flash fried, served with sesame-soy-wasabi dipping sauce Baked Brie En Croute a small wheel of brie cheese, wrapped in puff pastry, baked till golden brown & melting, with roasted garlic, sliced apple, and sourdough crostini Crab, Shrimp & Artichoke Dip made daily with Oregon shrimp, rock crab, cream cheese, sun-dried tomatoes and melted parmesan, served with grilled pita triangles Mixed Organic Greens Salad Classic Caesar Salad Large Caesar Salad With Chicken Seared Ahi Salad organic greens, roasted tomatoes, wonton crisps, shaved red onion, thinly-sliced ahi tuna, thai-style citrus vinaigrette Crisp Iceberg Wedge Salad bacon crumbles, onion curls, grape tomatoes, bleu cheese Sawtooth Cheeseburger northwest-grown, grass-fed "double r ranch signature” ground sirloin, half-pound patty, melted cheddar, lettuce, tomato, onion Ultimate French Dip Sandwich thinly-sliced prime rib on a toasted hoagie roll, with melted Havarti cheese, caramelized onions, creamy horseradish sauce, beef jus and french fries Tuscan Chicken Sandwich grilled free-range chicken breast, lettuce, tomato, onion, fresh mozzarella, finished with pesto-artichoke-heart-aioli Organic Veggie Burger locally-made, served with caramelized onions, roasted mushrooms, red pepper remoulade, fresh mozzarella, toasted bigwood bakery bun

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Regional Northwest

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MENU GUIDE

S “The local favorite for mesquitegrilled steaks and seafood, and the place where locals hang out late at the long and welcoming bar." – Life Magazine

New Zealand Rack Of Lamb marinated, seared on the mesquite fire, then oven roasted, served with house-made mint sauce, cabernet demi-glace Tom’s Mom’s Meatloaf a family recipe, made with idaho-grown ‘snake river farms american wagyu beef’ and a touch of italian sausage, made-from-scratch mushroom gravy Filet Mignon specially-aged, northwest grown, grass-fed beef, hand-cut at eight ounces, flame-broiled, finished with a rich red wine demi-glace Spicy Sesame Noodle Bowl snow peas, asparagus, mushrooms, broccolini, sweet peppers, rice noodles and cilantro in a savory asian broth [vegan & gluten free] Chicken Senegalese sautéed ‘red bird farms’ free-range breast, light cream sauce of curry, fresh apples, shallots and apple brandy Fresh Steelhead Salmon sustainably harvested, flown in fresh, pan-broiled with butter, white wine and herbs, complimented by a savory lemon-garlic-leek sauce Fresh Idaho Ruby Red Trout wood-fire-grilled, basted with mesquite-smoked red pepper butter Pasta Portofino named for the fishing village in northern italy that inspired this recipe, made with scallops, prawns, clams, mussels, roma tomato, olive oil, garlic, basil and white wine, tossed with linguine, finished with chopped basil and freshly-grated parmigiana reggiano cheese

"We spent the evening here as part of a fabulous dinner hosted by Southwest Airlines. (...) 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

BBQ Baby Back Ribs slow-cooked for that falling-off-the-bone tenderness, house-made bbq sauce Grilled Quail Manchester Farms Quail two all-natural, pasture-raised quail, partially-boned, butterflied, basted on the fire with a savory honey-jalapeno-bourbon glaze for a delicious southwestern flair - our award-winning recipe Butternut Squash Ravioli vegetarian ravioli, tossed with our delicious pistachio-lemon-basil sauce and freshly-grated parmigiano-reggiano cheese New York Steak Bearnaise northwest-grown, newport pride natural-reserve beef, a center-cut, 12-ounce New York strip steak, flame-broiled, and brushed as it comes off the fire with classic French bearnaise butter

“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 sunvalleymag.com/dining | TASTE 87

M ENU GUID E Regional Northwest

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Find Us In Hailey

Tundra Restaurant 516 N. Main St. Hailey, ID 83333 208-928-4121 www.tundrahailey.com Wednesday–Sunday at 5:30 pm Seasonal Outdoor Dining Reservations Suggested

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TUNDRA Restaurant is a hip place serving creative, freshly made food, beer, wine and bubbles. We strive to provide the best service, best food and an unique and fun experience! Reservations can be made online at www.tundrahailey.com

Artisan Bread Basket + farm butter French Onion Soup + madeira + crouton + gruyere Calamari + flash fried + sofrito sauce + fried leeks Iceberg Wedge Salad + gorgonzola cheese + crispy bacon + black garlic aioli (gf) Brussel Sprouts + crispy bacon + soft goat cheese + shoestring frites + balsamic + paprika oil Warm Beet Confit + arugula + kale + pistachio goat cheese + orange-curry vinaigrette Mixed Greens Salad + fennel + roasted squash + chevre + nuts + honey citrus vinaigrette

ENTR ÉES Idaho Trout + encrusted w/ pine nut & parmesan + fresh veggies + red chimichurri sauce (gf) Organic Lamb Meatballs + parmesan polenta + tomato ragout (gf) Crispy Tempura Cod + citrus crema + charred lemon sauce + roasted red potatoes Red Shrimp Pasta + basil pesto + roasted roma coulis + fresh spaghettini Spicy Lamb Bolognese + casarecce pasta + cranberry & kale mista Grilled Duck Breast + local sautéed vegetables + tart cherry demi glaze (gf) Vegetarian Special + mushroom risotto + grilled vegetables + parmesan cheese (gf) Pan Seared Scallops + creamy polenta + sautéed veggies + olive oil & balsamic glaze Wagu New York Steak + creamy mashed potatoes + roasted vegetables + pepper demi glaze

SID ES Polenta w/ parmesan Sautéed Wild Mushrooms Slow Roasted Spinach w/ saffron raisin agrodolce & toasted pine nuts

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PUB SNACKS Warm Pub Pretzel Fried Cauliflower Bites Ketchum Kolsch Beer Cheese, Whole Grain Tehina, Pistachio, Golden Raisins Honey Mustard Crispy Buffalo Chicken Wings Truffle Fries Warfield Buffalo Sauce, Parmesan, Truffle Aioli Bleu Cheese Dressing Gigante Mozzarella Stick Tokyo Fried Chicken Karaage (GF) Sourdough Breadcrumbs, Basil Ricotta Pickled Cucumber, Sriracha Aioli, Lemon Champagne-Battered Onion Rings Sriracha Sauce Spicy Ahi Tuna Poke (GF) Sesame Dressing, Scallions, Lettuce Wraps

A P P E TI Z E RS Add to any salad: Chicken, Steak, Tiger Prawns

Wild Game Chili (GF) Cheddar, Scallion, Pickled Onions, Cumin Crema Dungeness Crab Cake Tomato Concassé, Basil Aioli, Frisée Caesar Salad Baby Romaine, Parmesan Dressing, Garlic Streusel

Chopped Wedge Salad (GF) Bleu Cheese, Tomato, Egg, Bacon, Red Onion, Buttermilk Ranch Green Salad (GF) Butter Lettuce, Hearts of Palm, Grapefruit, Radish, Dijon Vinaigrette, Avocado, Poppy Seeds

B U RGE RS + S A ND O S served with fries or a side salad

Brew Pub Burger Crispy Fish Sando Bacon, Cheddar, Caramelized Onions, Cheddar Cheese, Sweet Cherry Peppers, Bourbon Sauce, Dill Pickle Parsley, Pink Peppercorn Tartar Sauce Wild Game Burger Slow Roasted Beef Dip Locally raised Bison, Mushrooms, Swiss, Gruyère Cheese, Mushroom Duxelles, Side of Arugula, Garlic Aioli Horseradish Cream Grilled Chicken Pita Pickled Onion, Heirloom Tomato, Cucumber, Parsley, EVOO, Lemon

S I GN A TU RE E N T R EES Tomato-Ginger Glazed King Salmon Saffron Cous Cous, Dill Yogurt Champagne-Battered Fish and Chips Pink Peppercorn Tartar Sauce, Malt Vinegar, Charred Lemon Arugula Pesto Fettuccini Grilled Prawns, Chili Garlic Crunch, Lemon Pan Roasted Chicken Breast Truffle Mac & Cheese, Fried Onion Ring, Caramelized Onion Jus

Miso Glazed Black Cod (GF) Asparagus, Pea Puree Stir Fried Veggie Udon Noodles Bean Sprouts, Market Vegetables, Toasted Cashews 8oz Steak Frites Filet, Red Wine Butter, Truffle Fries, Au Poivre 16oz Duck Fat Aged-Prime Rib Roast Blue Cheese Popover, Fresh Horseradish, Black Truffle Au Jus

S I DE S Asparagus (GF) Preserved Lemon Vinaigrette, Kalamata Olives, Shallot Creamed Corn (GF)

Truffle Mac and Cheese Sugar Snap Peas (GF) Ginger, Garlic Duck Fat Fries

S I GN A TU RE C O C K TAIL S

Warfield Restaurant 280 N. Main St. Ketchum ID 83340 208-726-2739 dinewarfield.com 11:30 am–LATE: every day

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The Warfield is Idaho’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. 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!

VERN'S VESPER G.O.A.T Warfield Vodka, Warfield Gin, Lillet Blanc, Warfield Gin, House-made Tonic, Elderflower, Lemon Twist Lemongrass, Allspice, Grapefruit and Orange I'M YOUR HUCKLEBERRY UNCLE BUCK Bulleit Bourbon, Cock and Bull Ginger Beer, Warfield Vodka, Huckleberry and Elderflower Shrub, Lemon Juice Barrel Aged Bitters SMOKEY CHAPPARAL HOPS AND HONEY Vida Mezcal, Brucato Amaro, Aperol and Warfield Barrel Aged Gin, Idaho 7 Hopped Ancho Reyes Honey, Lemon Juice AUTUMN EMBERS LONDON LEMONADE Warfield Local Whiskey, Apple Cider Warfield Gin, Pimms, Basil Lemonade, Demarara, Allspice and Cardamom Cardamom Bitters

FLI GH TS , MO C K TA I L S , W I N ES, D R AFT BEER & C I DE R ME N U A V A IL ABL E

sunvalleymag.com/dining | TASTE 89

diningaround TOWN

A fast guide to the Valley's best eateries The Sawtooth Club

BREAKFAST & CAFES

4 ROOTS At 4 Roots, all of the juices, smoothies and acai bowls are made fresh and customizable! Dedicated to being as organic as possible, 4 Roots ensures its meats are humanely raised and free from all nitrates and antibiotics. Juices are cold pressed to order using the freshest ingredients in unique and healthful flavor combinations. 611 Sun Valley Rd., Ketchum. 208.420.8418.

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. 171 N. Main St., Hailey. 208.788.2411.

BIGWOOD BREAD BAKERY & CAFÉ

to-go, house-made provisions, grocery essentials, local produce, dairy, meats, fish, beer and wine. Stop in to shop the daily “Dinner Tonight” offerings and more, or order from the weekly dinner and grocery menu online for pickup. 103 S. Main St., Hailey. 208.913.0263.

THE CHOCOLATE FOUNDRY No matter how sophisticated your sweet tooth, The Chocolate Foundry is a one-stop sweets and snack shop that will satisfy any craving. Fudge, Jelly Belly candies, licorice, soft-serve ice cream and a fun selection of novelties are a hit with kids, and grown-ups will also love fine chocolates and a selection of frosty floats, milkshakes and OMG-inducing sundaes. Sun Valley Village, Sun Valley. 208.622.2147

GALENA LODGE

Visit the café’s spectacular location, featuring beautiful outdoor views, fantastic food, and outstanding service. Baking locally in Sun Valley since 1997, using only the most wholesome ingredients from sustainable sources. Fresh and homemade! 271 Northwood Way, Ketchum. 208.726.2035.

The perfect place for a summer or winter outing. Enjoy one of the carefully maintained trail loops (on foot or bike in the summer, or on Nordic skis when the snow flies), before sitting down for a handcrafted lunch using the freshest seasonal ingredients. Call or check their website for special dinner events and offerings, like their Galena Full Moon Dinners. 15187 State Hwy. 75, Ketchum. 208.726.4010.

BLACK OWL COFFEE

GRETCHEN’S

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

Adjacent to the Sun Valley Lodge lobby, Gretchen’s Restaurant welcomes you with a relaxing atmosphere. Enjoy breakfast, lunch or dinner and full bar service. Sun Valley Lodge, Sun Valley. 208.622.2144.

CAFÉ DELLA

HAILEY COFFEE COMPANY

Café, bakery, and market located in the heart of Hailey. The market offers prepared dinners

the café serves delicious gourmet espresso drinks and fresh-baked goods from their

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on-site bakery. All of their coffees are fresh roasted in Hailey and baked goods are served fresh from the oven. 219 S. Main St., Hailey. 208.788.8482.

HANGAR BREAD Hangar Bread is a neighborhood bakery, specializing in long-fermented sourdough breads. They also make baguettes, bagels, ciabatta rolls, cinnamon rolls, pizzas, cookies and sandwiches. Open Mon.-Fri. 111 N. 1st Ave., Ste. #1., Hailey. 562.248.9323

HANK & SYLVIE’S Hank & Sylvie’s is a bakery, floral design, and gift shop offering fresh-baked sweets, custom cakes, flowers, and an array of unique gifts. 580 4th St. East, Ketchum, 208.726.0115; 91 E. Croy St., Hailey. 208.928.4088.

HUMBERTO’S BISTRO A welcoming spot where community, flavor, and friendship meet. We serve fresh, local breakfast and lunch, offer a curated case of to-go foods, and feature coffee, wine, and catering. 520 Second St., S., Ketchum. 208.726.4499.

JAVA ON FOURTH/ JAVA HAILEY 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. 208.788.2399

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 house-baked European pastries. Sun Valley Resort, Sun Valley. 208.622.2235.

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. 311 1st Ave. N, Ketchum. 208.928.4223.

MOUNTAIN HIGH CREAMERY In addition to a rotating menu of high-quality soft serve flavors and toppings, Mountain High Creamery has house-blend hot cocoa, homemade liege waffles, and other sweet treats. 591 4th St. E, Ketchum. 208.450.2820.

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 N. Main St., Ketchum. 208.928.7604.

this retro American Diner experience. Open every day. Serving breakfast all day. 126 S. Main St., Hailey. 208.578.1293

RASBERRYS

SMILEY CREEK LODGE

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 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. 16546 N. Hwy. 75, Sawtooth City (over Galena Summit). smileycreeklodge.com.

SALT N’ PEPPER SANDWICH CO. Best sandwiches in town! Enjoy a perfectly packed breakfast burrito, fresh salads, the locals favorite “Bacado” (house roasted turkey, bacon, Swiss, avocado), and a wonderful lineup of homemade soups—all served with fresh ingredients and a warm chocolate chip cookie. 14 E. Croy St., Hailey. 208.788.8844.

SHORTY’S DINER Established in 1996, Shorty’s is a familyowned business that serves great food with exceptional customer service. Step out of the present and back into the 1950s, with genuine, functioning old school jukeboxes which add an extra touch of authenticity and nostalgia to

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 N. Leadville Ave., Ketchum. 208.726.9462

THE WYLDE BEET Offering a 100% plant-based menu, designed with the mission of making healthy and sustainable dining more available to everyone, Wylde Beet creates mindful eats that taste good, makes you feel great and helps everyone tread a little more mindfully. 400 N. Main St., Hailey. 208.913.0087

Sushi on 2nd

sunvalleymag.com/dining | TASTE 91

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, 208.726.5668; 93 E. Croy St., Hailey, 208.788.2294; 757 N. Main St., Bellevue, 208.788.7788.

FRX Offering up crispy fried chicken sandwiches made southern style, waffle fries, coleslaw and mouthwatering breakfast burritos—and yes, $1 beer—this is your go-to spot for bold flavors and casual bites. 650 N. Main St., D, Ketchum.

JOHNNY G’S SUB SHACK 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-your-own round out a solid menu of delicious sandwiches. 371 Washington Ave., Ketchum. 208.725.7827.

SALTED SPRIG Salted Sprig specializes in fresh, thoughtful and inventive meals that satisfy the needs of all palates at your table—offering delicious and healthy gluten-free, dairy-free, vegan

or nut-free options to satisfy every dietary need. The talented team of chefs and bakers at Salted Sprig can also work to create the perfect menu for all of your events small and large. Reach out to see how they can help plan your event! 220 East Ave., Ketchum. 208.957.3092

GRUMPY’S

WRAPCITY

LEFTY’S BAR & GRILL

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.

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. E., Ketchum. 208.726.2744.

PUBS, GRILLS, & LOUNGES

LIMELIGHT LOUNGE

APPLE’S BAR & GRILL For 34 years, Apple’s Bar & Grill has been a popular spot for lunch and après-ski, and it’s now open year-round for lunch and dinner! At the base of Baldy near Warm Springs Lodge, the restaurant is known for mouthwatering grub and gathering with good friends. 215 Picabo St., Ketchum. 208.726.7067.

THE BURGER GRILL A family-friendly restaurant with exceptional service and food, the Ketchum Burger Grill has been providing loyal customers with the best burgers, lobster bisque, soups and chowders in town since 1995! 102 N. Main St., Ketchum. 208.726.7733.

Grumpy’s is a favorite of locals and visitors alike. It’s a little hard to find, but not hard to find out about. 860 Warm Springs Road, Ketchum. 208.720.3171.

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

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, grilled-onion-topped hamburger. 104 Main St., Bellevue. 208.788.4449.

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

ROOTS WINE BAR & BOTTLE SHOP Roots offers a chic and cozy space to explore wine and food. The menu is geared toward lunch and happy hour snacking, with an array of cheese and charcuterie boards, snacks and small plates. 122 S. Main St., Hailey. 208.928.4376.

SAWTOOTH BREWERY 25 taps with beer, wine, cider, and kombucha on tap! Stop in for a game on one of our big-screen TVs. They fill growlers, crowlers, and have kegs, bottles, and cans to go! Two locations—Hailey and Ketchum—with seasonal outdoor seating at both spots. 631 Warm Springs Rd., Ketchum. 208.726.6803; 110 N. River St., Hailey. 208.788.3213.

SUN VALLEY WINE COMPANY Bigwood Bread

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Ketchum’s original wine bar is the place to go for lunch, an afternoon break, happy hour, après ski, or to meet up with friends. The owners are pas-

PHOTO: KIRSTEN SHULTZ

DELIS

sionate about wine, carrying over 1,000 bottles of hand-curated wines to satisfy wine enthusiasts of every type, and a handcrafted selection of large and small plates rounds out a delectable, seasonal menu. 360 Leadville Ave., Ketchum. 208.726.2442.

THE CELLAR PUB Offering traditional pub fare such as buffalo burgers or fish & chips to original dishes like the flat-iron steak salad, the Cellar Pub has something for everyone in your party. The eatery has a full bar and features a great selection of draft beer and fine wines. 400 Sun Valley Rd., Ketchum. 208.622.3832.

TNT TAPROOM TNT / TapRoom is a craft beer and wine bar focusing on organic, sustainable and biodynamic wines, with 12 rotating taps of independent craft beer. They are located in a piece of Ketchum history in the dynamite shed. 271 Sun Valley Road E., Ketchum.

PHOTO: AMANDA NAGY

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. 208.622.2138.

The Ram

WARFIELD RESTAURANT The ever-changing menu brings you the best provisions from across the Northwest in a 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.

WHISKEY’S ON MAIN A historic venue and sports bar serving upscale pub fare that offers a lively and casual atmosphere for sports enthusiasts. Located in the heart of downtown Ketchum, Whiskey’s boasts a wide selection of brews including local craft brews, as well as a full bar with a variety of spirits and cocktails. 251 N. Main St., Ketchum. 208.620.5496.

MEXICAN/SOUTH AMERICAN

DESPO’S 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.

JHONY’S PERUVIAN Authentic Peruvian cuisine served in a familyfriendly atmosphere. La vida mas feliz! 200 S. Main St., Hailey. 208.928.7929.

KB’S

SERVA PERUVIAN CUISINE

This cheerful, laid-back burrito joint serves delicious fish tacos and offers a make-yourown burrito, with a choice of 27 fillings. 460 Sun Valley Rd., Ketchum. 208.928.6955; 121 N. Main St., Hailey. 208.788.7217.

Serva Peruvian Cuisine is all about simple clean ingredients and flavor using the freshest quality ingredients seasonally. Step inside and experience a fusion of Peruvian and American food. Traditional recipes from Rodolfo Serva’s family appear alongside the unique creations of Chef Edgar for an upscale Peruvian dining experience. 103 S. Main St., Hailey. 208.928.6202.

LA CABAÑITA MEX Only one way to put it…best authentic Mexican food in town. The town’s hidden gem that is truly a favorite. 116 S. Main St., Hailey. 208.788.1255; 160 5th St. W., Ketchum. 208.725.5001; 101 S. Main St., Bellevue. 208.928.7550.

LAGO AZUL MEXICAN & SALVADORIAN RESTAURANT

TACOS 208 Tacos 208 brings the vibrant flavors of Baja California and Oaxaca to the Valley with its authentic tacos. Inspired by cherished recipes from the owners’ grandmothers and fathers' family, each taco is of tradition and taste. 107 S. Main St., Hailey. 208.913.0255.

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

MEDITERRANEAN/ITALIAN/ PIZZA

PERLA’S ANTOJITOS LOCOS

Located in the heart of Ketchum, Enoteca is an upscale pizzeria and wine bar. Enoteca has a plethora of small plates to choose from. 300 N. Main St., Ketchum. 208.928.6280.

Serving an eclectic mix of Mexican foods, including items such as asadera, aguas frescas, and mini pancakes. 126 S. Main St., A8, Hailey. 208.913.0620

ENOTECA

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Fiamma, or “little flame” in Italian, is a livefire, Italian-inspired restaurant in Ketchum, created by acclaimed chefs Britt Rescigno and Kinsey Leodler-Rescigno. Focusing on local and seasonal ingredients, Fiamma celebrates the art of open flame cooking and pasta fatto a mano, ensuring every dish is as fresh and flavorful as possible. 211 Leadville Ave., Ketchum. 208.913.0118

ROMINNA’S Since 2013, Rominna’s has been offering contemporary Italian cuisine prepared to the highest standards. Their premium wine selection includes more than 150 wines to pair with any course. 580 Washington Ave., Ketchum. 208.726.6961.

SMOKY MOUNTAIN PIZZERIA & GRILL Fresh, handcrafted food is what brings people in to Smoky Mountain Pizzeria and Grill, and the service is what keeps them coming back for more. The pride themselves on creating a “nourishing and memorable neighborhood experience that people love!” 200 Sun Valley Rd., Ketchum. 208.622.5625.

2 TALLS PIZZERIA Outstanding Pizza with great mountain vibes. Local family-owned restaurant focusing on crazy good pizza, salads, and appetizers. Dedicated to using the best ingredients from true Italian San Marzano tomatoes, house made sausage, and the freshest produce available. A great beer and wine selection fills every need. Stop in and see if you are Tall enough for a free pie! 121 N. Main St., Hailey. 208.913.0523.

a love of skiing and ski racing culture with a passion for cooking. 303 Walnut Ave., Ketchum. 208.726.3388.

ASIAN/SUSHI

DANG'S THAI CUISINE & SUSHI BAR 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.

CHINA PANDA Informal Chinese restaurant dishing up familiar fare, including vegetarian options, since 1987. 515 East Ave., Ketchum. 208.726.3591

IDA THAI Enjoy authentic Thai cuisine in a log cabin with views of Bald Mountain. With specials such as tender slow cooked Lamb Shank served in a Massaman curry, Shrimp in a Ceramic Pot served on top clear vermicelli noodles and Fresh Rolls with house made peanut sauce, Ida Thai is your place to celebrate a special occasion, relax after a day on the mountain, or order online. 310 S. Main St., Ketchum. 208.726.7155

MR. DEE Hailey’s newest sushi-seafood-steak and martini bar. Serving Asian fusion, sushi, steak and seafood selections. A full bar with handcrafted cocktails and lounge for drinks you can’t put down. 416 N. Main St., Hailey. 208.928.4899.

WISEGUY PIZZA PIE

RAMEN COWBOY

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

“The Ramen Place,” Ramen Cowboy is a local’s take on traditional Japanese noodle soup, serving from-scratch ramen using all locally sourced ingredients, handmade noodles and their 18-hour authentic Tonkotsu broth! 640 N. Main St., Ketchum. 208.309.3493.

FRENCH/EUROPEAN

MICHEL’S CHRISTIANIA RESTAURANT & OLYMPIC BAR “The Christy,” as it is known to locals, offers world-class French dining in the heart of downtown Ketchum. This beloved and historic restaurant and Olympic Bar—a favorite haunt of Ernest Hemingway—has been a landmark Ketchum institution for decades, combining

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RICKSHAW 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.

SUSHI ON SECOND Sushi on Second is the Valley’s oldest sushi restaurant. But don’t let age fool you. A talented crew of Sushi Chefs are in the center and delight in creating dishes that are as

appetizing to look at as they are to eat. 260 Second St., Ketchum. 208.726.5181.

YOIMI SUSHI & HIBACHI Japanese steak house serving fresh hibachistyle chicken, steak, shrimp, scallop and salmon grilled fresh to order with mixed vegetables, and fresh rice and fried rice. Sushi that is mouthwatering with fried and fresh sushi rolls, along with nigiri and sashimi. 745 N. Main St., Suite B, Bellevue. 208.751.1497.

REGIONAL NORTHWEST

COOKBOOK RESTAURANT 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. 360 East Ave., Ketchum. 208.720.3260.

CUTTHROAT CLUB Bellevue’s Cutthroat Club highlights the best Wood River Valley and Idaho has to offer by partnering with area farmers and producers. 200 S. Main St., Bellevue. 208.913.0285.

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 the lounge menu. Sun Valley Lodge. Sun Valley. 208.622.2144.

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 over 30 years (since 1991), Ketchum Grill has brought the dining experience to the highest gastronomical level, and the best Idaho has to offer. 520 East Ave., Ketchum. 208.726.4660.

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.

SUN VALLEY CLUB Among the most popular places in Sun Valley to eat, drink and relax, the wraparound terrace

PHOTO : KIRSTEN SHULTZ

FIAMMA

at Sun Valley Club offers stunning views of Bald Mountain, Dollar Mountain and the golf course (summer) or Nordic trails (winter). The Sun Valley Club brings exciting, contemporary dishes that are focused on local ingredients. 200 Trail Creek Road, Sun Valley. 208.622.2919.

THE COVEY 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.

THE PIONEER SALOON 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 saloon atmosphere. 320 N. Main St., Ketchum. 208.726.3139.

THE RAM 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. Sun Valley Village, Sun Valley. 208.622.2225.

THE SAWTOOTH CLUB 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 complement any of the delicious menu offerings. 231 Main St. S., Ketchum. 208.726.5233

leisurely, lively, and without pretense. 231 Leadville Ave., Ketchum. 208.726.9595.

TWIN FALLS

ELEVATION 486

TUNDRA Restaurant in Hailey is a hip place serving creative, freshly made food, beer, wine and bubbles. Tundra strives to provide the best service, best food and a unique and fun experience! Reservations can be made online at tundrahailey.com. 516 N. Main St., Hailey. 208.928.4121.

Award-winning restaurant, Elevation 486 is perched 486 vertical feet above the beautiful Snake River. Voted Idaho’s “Best Fine Dining Restaurant” in 2022, Elevation 486 is a charming and modern bistro serving up eclectic new-American cuisine with global influences. The dining area and patio terrace offer stunning views of the Snake River Canyon, the Perrine Bridge and the surrounding Magic Valley region. 195 River Vista Place, Twin Falls. 208.737.0486.

TRAIL CREEK CABIN

KB’S

Sun Valley’s destination for romantic dining in a rustic, Western atmosphere. Originally built in 1937, the magic of this mountain style log-cabin-turned-restaurant lies in the rustic charm, hearty menu, sweeping views and the sleigh ride through a winter wonderland to get there. Reservations required. 300 Trail Creek Cabin Road, Sun Valley. 208.622.2800.

This cheerful, laid-back burrito joint serves delicious fish tacos and offers a make-yourown burrito, with a choice of 27 fillings. 2794 S. Eagle Road, Suite 600, Eagle. 208.629.8553; 616 N. Third St., McCall. 208.634.5500. 1520 Fillmore St., Twin Falls. 208.733.5194

VINTAGE

Milner’s Gate is an Idaho craft brewery and restaurant located in a historic brick building in the heart of Twin Falls. The carefully chosen menu features “creative interpretations of classic American bistro and pub fare” along with a full bar featuring craft cocktails. 205 Shoshone St. N., Twin Falls. 208.293.8250.

TUNDRA RESTAURANT

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:

MILNER’S GATE

Black Owl

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T OP R E STAU R A N T S - BY T OW N

Ketchum

The Sawtooth Club 231 N. Main St.

Two Tall Pizzeria 121 N. Main St., #3B

Sushi on Second 260 Second St.

The Wylde Beet 400 N. Main St.

Warfield Distillery & Brewery 280 N. Main St.

Bellevue

The Burger Grill 102 N. Main St.

Whiskey's On Main 251 N. Main St.

Atkinsons' Market 757 N. Main St.

China Panda 515 East Ave.

Hailey

Enoteca 300 N. Main St.

Atkinsons' Market 93 E. Croy St.

Sun Valley

Java On Fourth 191 4th St. W.

Black Owl Coffee 208 N. River St.

A La Mode Sun Valley Village

Johnny G's Subshack 371 Washington Ave.

Café Della 103 S. Main St., C

Duchin Lounge Sun Valley Village

Ida Thai 310 S. Main St.

Dang's Thai 310 N. Main St.

Gretchen's Sun Valley Village

KB's 460 Sun Valley Road

Hangar Bread 111 N. 1st Ave., Ste #1

Konditorei Sun Valley Village

Ketchum Grill 520 East Ave.

Java Hailey 111 N. 1st Ave.

Roundhouse Bald Mountain

The Kneadery 260 N. Leadville Ave. N.

KB's 121 N. Main St.

Sun Valley Club 200 Trail Creek Road

Limelight Lounge 151 S. Main St.

Mr. Dee 416 N. Main St.

The Ram Sun Valley Village

Mountain High Creamery 591 4th St. E.

Perla’s Antojitos Locos

Village Station Sun Valley Village

NourishMe 151 N. Main St.

Salt 'N Pepper Sandwich Co. 14 E. Croy St.

Atkinsons' Market 451 4th St. E. Bigwood Bread Bakery & Café 271 Northwood Way

The Pioneer Saloon 320 N. Main St. Rasberrys 411 5th St. Rickshaw 460 Washington Ave. Sawtooth Brewery 631 Warm Springs Road

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126 S. Main St., A8, Hailey.

Sawtooth Brewery 110 N. River St. Serva Peruvian Cuisine 103 S. Main St. Shorty's Diner 126 S. Main St. Tundra 516 N. Main St.

Yoimi Sushi & Habachi 745 N. Main St., Ste. B.

Twin Falls KB's Burritos 1520 Fillmore St.

Boise/Eagle Java Idaho Downtown 223 N. 6th St., Ste 110, Boise Java Idaho Hyde Park 1612 N. 13th St., Boise

KB's 2794 S. Eagle Rd., Ste. 160, Eagle

Stanley/Clayton Kasino Club 620 Ace of Diamonds St. Mountain Villiage Restaurant 250 Eva Falls Ave. Sawtooth Hotel 755 Ace of Diamonds St. Stanley Baking Company 250 Wall St. Stanley High Country Inn 21 Ace of Diamonds St. Stanley Supper Club 250 Niece Ave. Papa Brunees Pizza & Subs 37 Ave of Diamonds St. Redfish Lake Lodge Limbert's Dining Room 401 Redfish Lodge Rd.

FROM THE HEART OF PERU TO YOUR TABLE Offering a taste through Peru, Serva Cuisine's signature dishes range from seafood, meat, quinoa, and vegetarian selections. Dishes such as Ceviche Clasico, Ensalada de Quinoa, or Causa are light and healthy. Spotlight dishes include the Lomo Saltado, a traditional Peruvian-style stir-fry of beef tenderloin, sautéed with onions and tomatoes, and served with papas fritas and rice. At Serva Cuisine, you will find dishes that are classic and beyond!

103 S. MAIN ST. • HAILEY • 208-928-6202

Feed Your Body, Feed Your Soul Family Run and Serving the Wood River Valley for 4 Generations KETCHUM Giacobbi Square 726.5668 | HAILEY Alturas Plaza 788.2294 BELLEVUE Main Street 788.7788 www.atkinsons.com