Cooking with Lamb

Please note that historically, these classes sell out quickly and pre-registration is required.  


  Thursday, October 5, 11:00 a.m. - 12:30 p.m., $75.00 per person
Chef Chris Kastner of CK's Real Food
Lamb Kofta Kebabs with Feta Sauce in a
Middle Eastern Chopped Vegetable Salad Fattoush
Location: CK's Real Food, 320 Main Street South, Hailey


About Chef Chris
Chris Kastner, working chef and partner with wife Rebecca, daughter Simone and son Gavin, has been a cook since 1978. He started as a dish washer and never looked back.  Chef Chris is actively cooking at CK’s Real Food in Hailey, Idaho, on the line twice a week and everyday foraging, collaborating on menu ideas and keeping the beast moving forward.

 About CK's Real Food
CK's serves Northwest contemporary American cuisine using locally sourced organic products and is vegetarian-friendly.  CK's Real Food,, 208-788-1223, 320 S. Main St. Hailey.  Lunch Thursday and Friday, 11 am -2:30 pm.  Dinner nightly, 5 pm-10 pm.  Reservations recommended.

Thursday, October 5, 1:00 p.m. - 2:30 p.m., $75.00 per person
Chef Sean Temple of Warfield Distillery & Brewery
Tartare of Leg of Lamb, Caramelized Yoghurt, Summer Melons, Pink Peppercorn Lavache
Location: Warfield, 280 North Main Street, Ketchum  


About Chef Temple
Sean is a New Jersey native and lifetime pupil of his mother and her cooking.  After graduating college, he had a career in finance with Sharp Electronics and was then a broker at Charles Schwab.  Wanting to get back to the jobs that helped him pay for his college education, Sean decided to attend the Florida Culinary Institute in West Palm Beach. Here, he graduated at the top of his class thanks to Chef Richard Ruiz, who employed and mentored him during his schooling at Boca Ratonâ’s historic La Vieille Mason.  Sean then moved to New York City and worked at the iconic Jean Georges and while there, they were awarded their first three Michelin stars followed by four  stars from the New York Times.  Having worked at restaurants in New Jersey, Cape Cod and Pennsylvania, Sean relocated to Portland to be sous chef for Beard Award winner Chef Vitaly Paley at Paley’s Place.  After heading the kitchen at Alu in Portland,  he was integral in concept and creation of Paulee in the Willamette Valley in the heart of Oregon wine country. For the next few years Sean was executive chef at a local SE  Portland Italian neighborhood favorite, Accanto. After nine years of cooking in  Portland, he relocated to Ketchum, Idaho to be part of the team at the newly established Warfield.

Thursday, October 5, 3:00 p.m. - 4:30 p.m., $75.00 per person
Chef Brent Rasmussen
Hazelnut Pesto Lamb Lasagna with Manchego & Carmelized Shallot
Location: Hank & Sylvie's, 471 Leadville Avenue North, Ketchum



About Chef Rasmussen
Brent Rasmussen got his start with Chez Panisse and Alice Waters in Berkeley, California, when he was attending UC Berkeley and answered an ad for a dishwasher. Since then, has spent a lifetime in the search for the "Perfect Dish" with fresh, hand-selected ingredients, uncomplicated recipes, new and interesting twists on familiar ideas, with an eye towards rich color and a flair for artistry in presentation. Chef Brent has worked at The Sawtooth Club in Ketchum, The Valley Club, Felix, and was Chef de Cuisine at Baci and Executive Chef at Riccabona's in Ketchum. Until recently, he was pioneering new dishes and teaching Cooking Classes at Iconoclast Cafe for two years. Brent will be one of the featured Chefs at the Grilling in Elkhorn demonstration classes this year, and was featured last year in Sun Valley Property News and Eye on Sun Valley for his cooking and his painting. He is also an accomplished Artist who will be featured this year for the third time in the Wood River Valley Studio Tour.

Friday, October 6, 11:30 a.m. -1:00 p.m., $75.00 per person
 Chef Laurent Loubot of Michel's Christiania
Lamb Tenderloin
Location: Michel's Christiania, 303 Walnut Avenue, Ketchum



About Chef Laurent Loubot
Laurent was born in Burgandy, France in the town of Chalon-Sur-Saone.  Trained in France, The Apprentice Programme, his first ten years were spent in Paris, the South of France and the Alps.  In 1999, he moved to New York for five years where he worked with the French Consulate and Danielle Boulud.  Sun Valley has been Laurent's home since 2006 and Michel's Christiania restaurant is where he has been chef for the last six years.



Friday, October 6, 12:30 p.m. - 2:00 p.m., $75.00 per person
Chef Jim Roberts, Jim Roberts Catering
Rack of Lamb
Location: Wood River Sustainability Center, 308 S. River Street, Hailey


About Jim Roberts
Born in Hollywood, Chef Roberts lived in Southern California and Whidbey Island, Washington. After graduating in 1989 from the University of Puget Sound, Chef Roberts started at the Rain City Grill in Seattle and then traveled to Europe for six months before graduating in 1993 from the Culinary Institute of America in New York.  Roberts eventually returned to Seattle to work at Saleh al Lago, Campagne, and then Rover’s.  In 2003, Chef Roberts opened the Cove Restaurant in Coupeville, Washington and operated in two locations until 2008. Locally, he has been the chef at the Valley Club, Michel’s Christiania and Idaho Rocky Mountain Ranch; he also created the menu and ran Boca, and consulted for Restaurant 103.  He currently hangs his toque at the Wood River Sustainability Center cooking farm to table experiences, and performs as a caterer, private chef, restaurant consultant and cooking instructor. Chef Roberts has worked under four James Beard Award Winning Chefs and has highlighted his career by personally cooking twice for Julia Child. His culinary passion stems from roots and adventurous spirit.


Friday, October 6, 2:30 p.m. - 4:00 p.m., $75.00 per person
Chef Al McCord, Wood River Sustainability Center
"Super" Infused Lamb Burgers with Homemade Tzatziki Sauce
Location: Wood River Sustainability Center, 308 S. River Street, Hailey

About Chef McCord
Al started cooking over 20 years ago in the South. His style of cooking is simplistic - start with local, fresh organic foods allowing them to express their beautiful flavors. It is about the story to him - the food, where it comes from, who the farmer is and why they have passion to grow these amazing foods. This is complimented by Al’s interpretation of how best to express those flavors. He looks forward to sharing his stories and a beautiful meal with you at the Wood River Sustainability Center.

The Center produces, promotes and sells local sustainably farmed food and fosters a sustainable local economy by supporting local farmers, home gardeners, artisans and providing education to consumers. They are committed to local food and education on gardening, preserving and cooking, and provide gardening supplies, including appropriate seeds for our climate, seedlings produced locally and compost. The Center also offers classes on gardening, raising chickens, cooking, pickling, fermentation and composting. Featuring an event space, a commercial kitchen and multiple learning environments, they host monthly Farm to Table Dinners, cooking classes and gardening related classes. In addition, they are also serving a Farm to School lunch program at five schools in the Wood River Valley reaching about 350 children per week.


Refund Policy: Refunds for Cooking Classes will be issued until 12:00 noon on September 1, 2017.  A $5 fee will be assessed and only the class cost (but no original processing fees) will be refunded. Thank you.