Farm to Table Lamb Dinner
Thursday, October 6 at 6:00 p.m.
$85.00 per person
Wood River Sustainability Center
308 S River Street, Hailey
Join us for the second annual Farm to Table dinner at the historic Wood River Sustainability Center featuring local chef Jim Roberts . The four-course dinner will feature local lamb from Diane & John Peavey's Flat Top Ranch and produce from Idaho. The rancher will attend the dinner to discuss sheep ranching in Idaho as well as answer questions. The menu will be based on availability of local produce and announced closer to the event date. Wine, beer and non-alcoholic beverages will be provided. Seating is limited.
This is a unique opportunity to get to know Idaho through our great farmers and ranchers, and experience the incredible talents of Chef Jim Roberts.
Chef Jim Roberts served a mouth-watering lamb meal at the Farm to Table dinner during our 2016
About Chef Jim Roberts: Chef Jim Roberts graduated in 1993 from the Culinary Institute of America in Hudson Park, New York. Born in Hollywood, Jim 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 for two-and-a-half years and traveled to Europe for six months before attending the CIA. While in Manhattan, Roberts worked under culinary legends David Burke at the Park Avenue Café and Larry Forgionne at An American Place. Roberts returned to Seattle to work at Saleh al Lago, Campagne, and then Rover’s, where he was Chef de Cuisine for seven years under Chef Thierry Rautureau. 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 then created the menu and ran Boca, a successful Latin fusion venture which operated for three years. He also consulted for Restaurant 103’s "Idalian cuisine," a fusion of Idaho sourced food with Italian cuisine. He currently hangs his toque at the Wood River Sustainability Center cooking farm to table experiences. Roberts also 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.
About the Wood River Sustainability Center:
The Wood River Sustainability Center is housed in an old Forest Service building in Hailey, Idaho. Al McCord operates this year-round farmer’s market providing the Valley sustainable fruits, vegetables, meats and dairy items that are within a 200-mile radius. Monthly farm to table dinners and beer and tapas nights showcasing local foods take place in this historic building, as well as weekly lunches. The Sustainability Center also prides itself on working with local schools to provide healthy lunches for students, and teaching them about sustainability. For more information about the Sustainability Center, please visit their website: http://wrsustainabilitycenter.com/.
Sawtooth Estate Winery is the official wine of the Festival.
13750 Surrey Lane, Nampa, ID
Beer courtesy of
Ketchum's Local Brewery.
Tap Room Location & Hours:
600 N. Main Street, Unit #A-120
Open Mon-Fri: 2 pm - Close
Sat & Sun: Noon - Close
Refund Policy: Refunds for the Farm to Table Dinner will be issued until 12:00 noon on September 1, 2016. A $5 fee will be assessed and only the dinner cost (but no original processing fees) will be refunded. Thank you.