Cooking with Lamb

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


  Wednesday, October 5, 11:30 a.m. - 1:00 p.m., $75.00 per person
"Ground Lamb-Meatballs & Lamb Burgers"
Chef Jim Roberts, Jim Roberts Catering, at the Wood River Sustainability Center
Wood River Sustainability Center, 308 S. River Street, Hailey

 Wednesday, October 5, 5:30 p.m. - 7:00 p.m., $75.00 per person
"Rack of Lamb- several preparations and methods with sauces and accompaniments"
Chef Jim Roberts, Jim Roberts Catering, at the Wood River Sustainability Center
Wood River Sustainability Center, 308 S. River Street, Hailey

Friday, October 7, 2:00 p.m. - 3:30 p.m., $75.00 per person
"Leg of Lamb- Roast vs. Braise Throw Down"
Chef Jim Roberts, Jim Roberts Catering, at the Wood River Sustainability Center
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.

Wednesday, October 5, 2:00 p.m. - 3:30 p.m., $75.00 per person
"Butchering Demonstration for the Home Cook"
Chef Chris Kastner of CK's Real Food
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. Started as a dish washer and never looked back. 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.  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 6, 2:00 p.m. - 3:30 p.m., $75.00 per person
"Lamb chops with Pecan Arugula Pesto and Balsamic reduction"
Chef  Brent Rasmussen of Iconoclast Books & Cafe
Iconoclast, 671 Sun Valley Road, Ketchum

Friday October 7, 11:30 a.m. - 1:00 p.m.,  $75 per person
"Lamb lasagna with sage and ricotta and caramelized onions"
Chef  Brent Rasmussen of Iconoclast Books & Cafe
Iconoclast, 671 Sun Valley Road, Ketchum

About Chef Rasmussen:

Chef Brent Rasmussen, who made his culinary debut with Alice Waters at Chez Panisse, came on board to head up the Iconoclast Café in Ketchum owned by Sarah Hedricks. Chef Rasmussen’s signature dishes are fresh, colorful and flavorful. Iconoclast Cafe prides itself on using fine, quality ingredients in order to serve you the most delectable treats in the Valley.  Their pastries, quiche, soups, salads, paninis and entrees are made in-house, by the valley-famous, Chef Brent Rasmussen. Iconoclast  serves breakfast, lunch, and dinner all day long! 

Thursday, October 6, 11:30 a.m. -1:00 p.m., $75.00 per person
 Chef Laurent Loubot of Michel's Christiania
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 five years.



Wednesday, October 5, 2:00 p.m. - 4:00 p.m., $75.00 per person
"Butchering Demonstration"
Chef Sean Temple of Warfield Distillery & Brewery
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.






Refund Policy: Refunds for Cooking Classes will be issued until 12:00 noon on September 1, 2016.  A $5 fee will be assessed and only the class cost (but no original processing fees) will be refunded. Thank you.