SHEEP TALES GATHERING
FOOD AS CULTURE

Friday, October 11, 2019
7:00 p.m.
The Argyros, Ketchum
$25.00

 
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Featured Speaker: Mark Kurlansky, Author & Cultural Historian

Followed by: A Conversation with Mark and Special Guests:

Dan Ansotegui, Basque Restaurateur, Musician and Oinkari Dancer, Boise, Idaho

Cristina Ceccatelli Cook, Italian Founder & Owner of Cristina’s Restaurant, Ketchum, Idaho

Dominique Etcheverry, Idaho Family Sheep Rancher, Etcheverry Sheep Company, Rupert, Idaho

Chris Koetke, Dean, Sun Valley Culinary Institute, Ketchum, Idaho

The 23rd Annual Trailing of the Sheep Festival, will feature Mark Kurlansky, author and Festival friend, reading from his works and discussing “Food As Culture.”  Mark’s many publications, most of which speak to this topic, include Cod, Salt, The Basque History of the World, Edible Stories, Milk, International Night and, soon to be released, Salmon.

In his writings, Mark takes us to places and introduces us to people often through their culinary traditions. He shows us how food can explain friendships, families, communities and histories and provide insights into who we are and where we live.

Mark will lead a conversation on “Food As Culture” with special guests who will discuss the influence of their cultural and community experiences in their contemporary culinary work and how these fit with today’s consumers who want to know where their food comes from, how it is raised, how to prepare it and how it is a part of contemporary culture.

Participants

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Mark Kurlansky, our guest speaker, was born in Hartford, Connecticut, and received a BA in Theater from Butler University in 1970. He worked in New York as a playwright with a number of off-off Broadway productions and as a playwright-in-residence at Brooklyn College before becoming unhappy with the direction of the New York Theater in the mid-1970s.

He turned to journalism from 1976 to 1991. Based in Paris and Mexico, he worked as a foreign correspondent for numerous newspapers including The International Herald Tribune, The Chicago Tribune, The Miami Herald, The Philadelphia Inquirer and reported on Europe, West Africa, Southeast Asia, Central America, Latin America and the Caribbean.

Today, his articles continue to appear in a wide variety of newspapers and magazines, including The International Herald Tribune, The Chicago Tribune, The Los Angeles Times, Time Magazine, Harper’s, New York Times Sunday Magazine, Audubon Magazine, Food & Wine, Gourmet and Bon Appetit.  He is a member of Phi Beta Kappa and a guest lecturer at Columbia University School of Journalism, Yale University, Colby College, Grinnell College and other schools in this country, and abroad. He has published 31 books including fiction, nonfiction, and children's books. His books have been translated into 25 languages and he often illustrates them himself.  

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Dan Ansotegui was born into a family of Basque musicians and accomplished cooks. His father, Domingo Ansotegui, played Basque accordion and his mother, Dorothy Inchausti, was a Basque food chef who helped her mother, Epifania, serve meals in her Hailey home to sheep herders and the celebrities who traveled from Ketchum for Epi’s famous Basque cooking. Dan spent many summers with his Basque relatives in the Wood River Valley but his home was Boise. Beginning in 1973, Dan danced with the Oinkari Basque dancers for 14 years. He began playing the Basque accordion, or trikitixa, just before he opened Bar Gernika in Boise in 1991; and, in 2008, became the musical accompaniment for the Oinkari Dancers as his father had done before him.  Later, Dan opened the Basque Market also on Boise's Basque Block and, over the years, has taught Basque cooking classes in Boise, Hailey and at Boise State University. He is currently involved with the Boise tapas restaurant, Txikiteo.  In September 2019, Dan received the distinguished National Heritage Fellowship from the National Endowment for the Arts in Washington, D.C. for his involvement in Basque music, dance, education and his adventures in Basque food and language. He performed in Washington after receiving this prestigious fellowship.

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Cristina Ceccatelli Cook grew up in Italy on her family’s estate in Tuscany. She is the founder and owner of Cristina’s Restaurant, which she opened in Ketchum, Idaho, in 1993. She is the author of three successful cookbooks, Cristina’s of Sun Valley, Cristina’s Tuscan Table the second selected as one of Food and Wine Magazines favorite 25 cookbooks of 2008 and was featured in their Best of the Best Cookbook. Her most recent book is Cristina’s of Sun Valley Con Gusto. Her recipes have appeared in Bon Appetit, Food & Wine Magazine and on the Food Network program - The Best Thing I Ever Ate. Cristina lives in Sun Valley, Idaho, with her husband, Steve, a local architect.

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Dominique Etcheverry is a native of Idaho who hails from a Basque sheep-ranching family. Her life was spent growing up in Rupert and Lava Hot Springs, moving between these two towns every six months as the family migrated seasonally with its sheep. Dominique graduated from the University of Notre Dame with a degree in graphic design and anthropology. She now lives in Boise, Idaho, and although she is not in close proximity to the ranch, she is sure to be her dad's right-hand woman when shipping lambs in the summer or docking in the spring. Dominique has her own graphic design business, and, most recently, opened an energy healing practice. Her roots are in the land, the animals and her family and friends who gather at the sheep corrals.

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Chef Chris Koetke is the Dean of the Sun Valley Culinary Institute with responsibility for setting up and overseeing the curriculum and the instruction of programs.  Chris entered his first professional kitchen at the age of 14 and worked in fine-dining restaurants in the USA, France and Switzerland until 1998.  While executive chef of Les Nomades in Chicago, he accepted a teaching position at the School of Culinary Arts at Kendall College in Chicago. He was there for 20 years and, under his leadership, the School of Culinary Arts was awarded the Academy of the Culinary Arts Cordon d’ Or – Gold Ribbon and named “an exemplary culinary program” by the American Culinary Federation. In 2005, he launched the school’s sustainability program and, in 2007, Kendall was the recipient of the Green Award presented by Foodservice Consultants Society International (FCSI).  During his time at Kendall, he also served as VP of Laureate International University where he had directed the culinary programs for 48 campuses with 10,000 students in 12 countries. For five years as a celebrity chef, he hosted “Let’s Dish” an Emmy-nominated national TV show on the Live Well Network.  Today, he is a well-known speaker and expert on culinary matters.


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This program is supported, in part, by a grant from the Idaho Humanities Council, a State-based partner of the National Endowment for the Humanities.


Bar Hosted By
Warfield Distillery & Brewery

 
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