Cooking Classes

The Festival is proud to feature lamb from Idaho producers for each of our 2023 Cooking with Lamb Classes. All of these partnerships were made possible by the Idaho Wool Growers Association and the American Lamb Board. 

Screenshot 2023-08-21 at 6.14.47 PM - Xole Uranga
logo_american_lamb

Note: Historically these classes sell out quickly and pre-registration is required!

Details are subject to change. Please check this page regularly for updates.

On-line ticket sales close on October, 3rd at 12:00pm. To see if these classes are sold out or if seats are still available, visit our Headquarters at The Argyros Performing Arts Center, 120 South Main Street in Ketchum, from 10:00am to 5:00pm October 4-6, 2023. Or, call us at 208.720.0585.

Wednesday, October 4, 2023

Cooking with Lamb
Fasah - Yemeni Lamb Stew Accompanied by Flatbread, Honey Labneh Sauce & Zhug (A Yemeni Green Herb Hot Sauce)

Chef Sydney Liepshutz

Wednesday, October 4, 2023
10:30am - 12:00pm
$90.00 per person

Location: Our Lady of the Snows Catholic Church
206 Sun Valley Road, Sun Valley

Sydney

About Chef Sydney
Chef Liepshutz is a 4th generation Detroiter who craves adventure, in and outside the kitchen. After building a career at high-profile restaurants across Detroit, she sought new culinary challenges, and elevations, in Steamboat Springs, Colorado, and then officially relocated to Sun Valley, Idaho, to join the team at the historic Ram restaurant at the Sun Valley Resort. In early 2020, Chef Liepshutz launched In the Kitchen with Sydney LLC, a private chef/catering business. She quickly secured clients and events, solidifying her commitment to the food culture of Sun Valley. Outside the kitchen, you’ll find Sydney exploring the local trails on her skis, mountain bike, or in her hiking boots.

About In the Kitchen with Sydney, LLC
In the Kitchen with Sydney LLC, is a private chef and catering business, where Chef Liepschutz mixes her Detroit roots and the seasonal offerings of the Wood River Valley, bringing Middle Eastern, Szechwan Chinese, Italian culinary and vegan acumen experiences to the Sun Valley community. Established in January 2020, In the Kitchen with Sydney LLC, has been the backbone of countless intimate and dinner/cocktail parties alike, while also offering a robust drop-off meal service to a diverse portfolio of clients.

Boise River Lamb Logo 2023 - Laura Drake

 

Boise River Lamb

Lamb for this class is generously provided by Boise River Lamb, 2nd generation sheep producers and 6th generation Idaho ranchers, raised along the Boise River in the Boise Valley.

SOLD OUT

Charred Rack of Lamb with Pomegranate Fig Glaze served with Grilled Naan and Autumn Harvest Vegetable Fattoush

*This class will be a mix of hands-on learning and observing with a scrumptious lamb meal at the end!

Chef Mary Clare Griffin

Wednesday, October 4, 2023
3:30pm - 5:00pm
$90.00 per person

Location: Our Lady of the Snows Catholic Church

206 Sun Valley Road, Sun Valley

Mary Clare Griffin Nature June 2021

About Chef Mary Clare

After training in California, Paris, Greece and Ireland, Chef Mary Clare Griffin has been a private chef and caterer in the Wood River Valley for over 30 years. She still enjoys cooking for a wildly colorful array of corporate and celebrity clients, all of whom have imprinted memorable stories upon her. During the Covid-19 pandemic, she penned not a tell all, but a children’s book, “I Get To Love You: A Boy and His Dog” which is available wherever books are sold.

Additionally, Mary Clare holds a Master’s Degree in Creative Writing as well as a dual masters in Theology and Psychology from Yale/Andover Newton Seminary. Currently, Mary Clare is producing a Martha and Mary cookbook filled with photos, a smattering of recipes, and essays on food culture, grief, and love.

Boise River Lamb Logo 2023 - Laura Drake

 

Boise River Lamb

Lamb for this class is generously provided by Boise River Lamb, 2nd generation sheep producers and 6th generation Idaho ranchers, raised along the Boise River in the Boise Valley.

Thursday, October 5, 2023

SOLD OUT

Cooking with Lamb
Exploring Confit of Lamb

Chef Chris Kastner of CK's Real Food

Thursday, October 5, 2023
10:30am - 12:00pm
$90.00 per person

Location: CK's Real Food - 320 Main Street, Hailey
cksrealfood.com

kastner

About Chef Chris
Chef 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, www.ckrealfood.com, 208.788.1223, 320 S. Main Street, Hailey.  Bar opens at 4:30 pm with Dinner 5 pm-9 pm Monday-Saturday. Reservations are
recommended.

 

Lava Lake Lamb logo 2018 - Laura Drake

Lava Lake Lamb


Lamb for this class is generously provided by Lava Lake Lamb whose ranch is located just southeast of Sun Valley in the Pioneer Mountains and whose mission is to produce delicious grass-fed lamb, protect the land used, and catalyze conservation action in the Pioneer Mountain region.

Cooking with Lamb
Spiced Lamb Top Sirloin, Chickpea and Garden Vegetable Salad, Red Chermoula Sauce, Caramelized Yogurt, Almonds

Chef Sean Temple

Thursday, October 5, 2023
10:30am - 12:00pm
$90.00 per person

Location: St. Charles Borromeo Catholic Church Parish Hall

311 1st Avenue South, Hailey

Sean Temple 2023 - Laura Drake
About Chef Temple
Originally from New Jersey, Sean’s 20-year culinary career has taken him around the country, from iconic dive bars to a three-star Michelin restaurant in New York and a James Beard award- winning restaurant in Portland. In Ketchum for the past seven years, Sean has been the chef at the Minam River Lodge in the Wallowa National Forest for the past four summers, cooks with Sun Valley Guides in the winters and cooks privately throughout the Wood River Valley.
Grand Teton Lamb -Brand-Assets_Logo Black on White - Laura Drake

Grand Teton Meat Company 

Lamb for this class is generously provided by Grand Teton Meat Company, 6th generation Idaho lamb producers, raised on high alpine meadows in the Teton area.

SOLD OUT

Cheese Making Class
Fromager Kendall Russell of Lark's Meadow Farms

Thursday, October 5, 2023
1:00pm - 4:00pm
$100.00 per person

Location:  St. Charles Borromeo Catholic Church Parish Hall - 311 1st Avenue South, Hailey

larksmeadowfarms.com

russell - cheese

Learn the processes for making nationally acclaimed 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 Fromager Kendall
Fromager 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.

Larks Meadow Farms - Laura Drake

SOLD OUT

Cooking With Lamb
Japanese Spiced Lamb Meatballs Two Ways - Japanese Spiced Lamb Meatballs with Miso Dipping Sauce and Miso Ramen with Japanese Spiced Lamb Meatballs

Chef Steven Kammerer

Thursday, October 5, 2023
3:00pm - 4:30pm
$90.00 per person

Location:  Ro's Ramen aka The Ramen Place
117 N River Street, Hailey

Chef Steven K 2023 - Laura Drake

About Chef Steven Kammerer
Originally from Portland, Steven was formally trained at the Oregon Culinary Institute. His culinary journey in Idaho has included time at Warfield Distillery and Brewery and The Covey. After many seasons cooking creatively in the wilderness of the Wallowa mountains, Steven made his way back to Idaho where an opportunity to build out his own kitchen and restaurant concept presented itself. Missing the flavors of Japanese and other Asian cuisine he was so inspired by in his home city, Steven went on the relentless quest to make authentic, yet locally-inspired ramen in the Wood River Valley. With the help of his partner, Christina Giordani, owner of Roadbars, he started Ro’s Ramen in Hailey, Idaho, in 2022.

About Ro’s Ramen aka The Ramen Place
Nestled in the heart of Hailey, Idaho, in the same building that once held Sakura Japanese hibachi, Ro’s Ramen got its humble start in February of 2022. With a love and passion for all things local, and a desire to keep it fresh and seasonal, Ro’s Ramen brings Japanese ramen and other inspired dishes to the Wood River Valley. (Open for lunch Wednesday-Friday from 12pm-2pm and dinner Wednesday-Sunday from 5pm-9pm at 117 N River Street, Hailey.)

Lava Lake Lamb logo 2018 - Laura Drake

Lava Lake Lamb


Lamb for this class is generously provided by Lava Lake Lamb whose ranch is located just southeast of Sun Valley in the Pioneer Mountains and whose mission is to produce delicious grass-fed lamb, protect the land used, and catalyze conservation action in the Pioneer Mountain region.

Friday, October 6, 2023

SOLD OUT

Cooking with Lamb
Exploring Confit of Lamb

Chef Chris Kastner of CK's Real Food

Friday, October 6, 2023
10:30am - 12:00pm
$90.00 per person

Location: CK's Real Food - 320 Main Street, Hailey
cksrealfood.com

kastner

About Chef Chris
Chef 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, www.ckrealfood.com, 208.788.1223, 320 S. Main Street, Hailey.  Bar opens at 4:30 pm with Dinner 5 pm-9 pm Monday-Saturday. Reservations are
recommended.

 

Lava Lake Lamb logo 2018 - Laura Drake

Lava Lake Lamb


Lamb for this class is generously provided by Lava Lake Lamb whose ranch is located just southeast of Sun Valley in the Pioneer Mountains and whose mission is to produce delicious grass-fed lamb, protect the land used, and catalyze conservation action in the Pioneer Mountain region.

Cooking with Lamb
Tomato Lamb Kofta Curry with Coconut Milk and a Spicy Indian “Kachumber” Salad

Chef Andrew Dunning

Friday, October 6, 2023
10:30am - 12:00pm
$90.00 per person

Location: Our Lady of the Snows Catholic Church
206 Sun Valley Road, Sun Valley

Chef Andrew Duninng 2023 - Laura Drake

About Chef Andrew
Chef Andrew Dunning started his culinary journey at the age of ten after being served the classic “Bananas Foster” dessert at the Sun Valley Lodge. The flaming dessert confirmed that not only was good food fun to eat, it was exciting to make. With the encouragement of his grandparents, he visited the kitchen after the meal, and the chef personally taught him how to prepare the dish. Today, Chef Andrew finds the same focus in cooking that he does in his athletic disciplines - combining his passions for adventure, travel and culinary exploration. Andrew currently resides in Sun Valley, Idaho, with his partner and sous-chef, Mallory. Together they enjoy cooking and adventuring in this world-class mountain community.

 

Grand Teton Lamb -Brand-Assets_Logo Black on White - Laura Drake

Grand Teton Meat Company 

Lamb for this class is generously provided by Grand Teton Meat Company, 6th generation Idaho lamb producers, raised on high alpine meadows in the Teton area.

Cooking with Lamb
Roasted Rack Of Lamb with a Mint Demi Glace Accompanied by Roasted Fall Vegetables and Herb Cous Cous

Chef Joe Tocci

Friday, October 6, 2023
3:30pm - 5:00pm
$90.00 per person

Location: Sun Valley Culinary Institute

211 N. Main St., Ketchum
sunvalleyculinary.org

Joe Tocci SVCI At The Stove 2022 - Laura Drake-2
About Chef Joe
Italian-American Chef Joseph Tocci began working in the restaurant industry when he was just 12 years old and has been a culinary educator for over a decade, previously at the University of Hawaii before discovering Sun Valley. He holds a Degree in Culinary Arts from the New York Restaurant School in NY, NY. Chef Joe has also earned a certification as a Produce Handler from Cornell University. While at the University of Hawaii, Chef Joe also taught for several Hawaiian organizations such as Farm to Table and Eating Healthy. He was the Head of the Aquaponics Program where he taught Applied Sciences for Aquaponics.

About Sun Valley Culinary Institute

The mission of the Sun Valley Culinary Institute is to provide culinary education to students, professionals, and enthusiasts.  In doing so, they will attract and develop workforce talent for diverse hospitality industries, strengthen and diversify the local economy and promote community health and wellness with a focus on local food sources and sustainability.

The three-tiered organization offers a Professional Program via a one-year program combining intensive classroom learning with hands on restaurant experience for students ready to launch a career in the culinary industry; Cooking Classes with seasonal and relevant culinary experiences such as chef demonstrations, hands on cooking, skills development and wine tastings; and Event Space suitable for gatherings ranging from weddings and parties to private dinners and meetings.

Ball Bros Logo 1 2023 - Laura Drake

Ball Brother’s Sheep Company

Lamb for this class is generously provided by Ball Brother's Sheep Company, proud producers of Idaho Lamb since the 1940s in beautiful Eastern Idaho.

REFUND POLICY: Refunds are available until 5:00pm on September 15, 2023. A $10.00 fee will be assessed and only the ticket cost (but no original processing fees) will be refunded. Thank you.

Special Thanks to Our Cuisine Sponsors