Cooking with Lamb

Please note that historically, these classes sell out quickly and pre-registration is required. Registration for all classes opens July 1, 2017. 


  COOKING WITH LAMB 2017 CLASS OFFERINGS

  Thursday, October 5, 11:00 a.m. - 12:30 p.m., $75.00 per person
Chef Chris Kastner of CK's Real Food
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, www.ckrealfood.com, 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
Location: Warfield, 280 North Main Street, Ketchum     

www.warfielddistillery.com  

 

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
Chef Brent Rasmussen, who made his culinary debut with Alice Waters at Chez Panisse, makes signature dishes that are fresh, colorful and flavorful. Last year, his items were featured at the Iconoclast Café in Ketchum.  He now caters private parties and more throughout the Valley.  His class is one that can't be missed! 


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

michelschristiania.com

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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

www.wrsustainabilitycenter.com

 

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
Location: Wood River Sustainability Center, 308 S. River Street, Hailey

www.wrsustainabilitycenter.com

 

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.