Cheese Making & Cooking With Lamb

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


Thursday, October 10, 9:00 am - 12:00 pm, $100.00 per person

Fromager Kendall Russell of Lark’s Meadow Farms
Location: Red Star, 618 S. Main Street, Hailey
(The entrance to Red Star is located on Maple Street)

Kendall Russell Larks Meadow Farms 2019.jpg

Learn the processes for making cheese and yogurt with fromager, Kendall Russell.  He will be teaching participants how to make a ricotta and yogurt from cow's or sheep's milk and have recipes for all students.

About Kendall
Kendall is the current generation of Lark's Meadow Farms, whose family makes small batches of cheese during the season using the most traditional of methods - "Our hands, super fresh milk, slow starters, thistle/animal rennet and cave aging." 

About Lark’s Meadow Farms
Nestled in the rugged Upper Snake River Valley of southeastern Idaho, lies a 3rd & 4th generation Farmstead, producing unapologetically rustic cheeses, pasture raised meats and bread.

Embraced by Yellowstone NP to the north, Grand Teton NP to the east, Craters of the Moon NP to the west and sandwiched by the Legendary trout waters of the South Fork of the Snake River and The Henry's Fork of the Snake River, at an altitude of 5,880 feet, Lark's Meadow Farms is situated in stunning vistas any time of year.

A millennium of volcanic activity has imbued the soils of this land rich in minerals and nutrients. Growing golden stands of wheat, barley, beats, potatoes and some of the best alfalfa on earth. The snowcapped Teton and Big Hole mountains provide pure water for irrigation in this otherwise high desert valley.

Lark's Meadow Farms brings together this stunning landscape, with an ongoing family farming legacy and a commitment to community in the pursuit of producing good food. They believe in being good stewards of the land, their animals and the people they work with. Their goal at Lark's Meadow Farms is simple; be honest, produce great food and great relationships.  They pledge that their farm is free from GMO's, hormones, pesticides, herbicides and synthetic fertilizers. They are committed to farming using organic and natural methods.

Now making cheese for over a decade, they are a member of Slow Food and the recipients of numerous national awards from the American Cheese Society and The Good Food Awards.

Thursday, October 10, 10:30 am - 12:00 pm, $80.00 per person

***SOLD OUT***
This class is SOLD OUT but a Wait List is available for potential cancellations. Click Register Now to be added to the List. Thank you.

Chef Chris Kastner of CK's Real Food
Lamb Kawarma
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 Street, Hailey.  Happy Hour is 4-6 pm and Dinner 5 pm-10 pm Monday-Saturday.  Reservations recommended.

Thursday, October 10, 12:30 pm - 2:00 pm, $80.00 per person

***SOLD OUT***
This class is SOLD OUT but a Wait List is available for potential cancellations. Click Register Now to be added to the List. Thank you.

Chef Christopher Koetke, Dean, Sun Valley Culinary Institute
Butterfield Leg of Lamb with Herbs & Garlic
Do-It-Yourself Flavored Lamb Burger (Class competition!)
Lamb Chops with Moroccan Spices & Orange Sun-Cured Olive Salad
Location: 97 Badeyana Drive, Sun Valley (Formerly Elkhorn Springs Restaurant)


About Christopher Koetke, CEC CCE HAAC
Christopher Koetke has worked in culinary arts for well over three decades and is now focusing his attention on creating the Sun Valley Culinary Institute and serving as its Dean.  In the last 20 years, he has devoted his professional life to culinary education at Kendall College and at 48 campuses in 12 countries.  Christopher Koetke is, at his core, a professional chef, having cooked professionally since 1982 in some of the finest kitchens and pastry shops in France, Switzerland and the United States.  Prior to starting to work in culinary education in 1998, he was executive chef of Chicago’s critically acclaimed Les Nomades and competed on a national level.  Chris has received many national and international awards for his work as a chef, in culinary education, and in the world of sustainability.  His cooking show, “Let’s Dish,” which ran for five years in the U.S., was nominated for a Midwest Emmy. He is currently the chairman of the Feed the Planet Committee of Worldchefs.

Thursday, October 10, 2:30 pm - 4:00 pm - $80.00 per person

Chef Spring Bullard, Private Chef with Good Scents
Chinese Cumin Lamb
Location: Red Star, 618 S. Main Street, Hailey
(The entrance to Red Star is located on Maple Street)


About Spring Bullard
Spring Bullard is the chef and owner of Good Scents. She has fallen in love with, and planted roots, in Ketchum, Idaho.  She joins the community after a successful fifteen year run, both internationally and in New York City, cooking for numerous high profile clients and corporations with the utmost discretion.  She now offers this region her renowned private chef services and delicious inspired catering.  Spring's personalized service, attention to detail and endless range of cuisine offers peace of mind for her clients.  Her passion for food is complimented by an interest in high quality and comfort, while utilizing a healthy local approach. Spring can tailor a menu to your tastes, details and budget. She provides exquisite food that is just right!


Friday, October 11, 10:30 am -12:00 pm, $80.00 per person

***SOLD OUT***
This class is SOLD OUT but a Wait List is available for potential cancellations. Click Register Now to be added to the List. Thank you.

Chef Laurent Loubot of Michel's Christiania
Rack of Lamb
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 11, 12:30 pm - 2:00 pm, $80.00 per person

***SOLD OUT***
This class is SOLD OUT but a Wait List is available for potential cancellations. Click Register Now to be added to the List. Thank you.

Chef Sean Temple
Lamb Loin with Fresh, Local Ingredients
Location: TBD, 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 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. There, he graduated at the top of his class thanks to Chef Richard Ruiz who employed and mentored him during his schooling at Boca Raton’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.  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, and was the head chef at the Warfield for over three years. 

Friday, October 11, 2:30 p.m. - 4:00 p.m., $80.00 per person

Chef Brent Rasmussen
Lamb Tagine with Chickpeas, Apricots and Saffron Couscous - A Moroccan Dish
Location: Ketchum Grill, 520 East Avenue, 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.

Refund Policy: Refunds for Cooking Classes will be issued until 12:00 noon on September 1, 2019.  A $5.00 fee will be assessed and only the class cost (but no original processing fees) will be refunded. Thank you.