A blog about food
A "Moveable" Feast
The Sun Valley Harvest Festival Restaurant Walk
photography by Travis Bartlett
At 4:00pm on Friday afternoon, September 20, Ketchum Town Square was abuzz with hungry attendees of the 4th annual Restaurant Walk. As part of the 2013 Sun Valley Harvest Festival (SVHF), 450 countrywide foodies gathered in the park to collect their wrist bands and maps of Ketchum eateries, sip samples of Frenchman's Gulch wine in the fall sunshine and wait for the 5:00pm mark.
This sold-out event is always “a moveable feast of the grandest proportions,” according the the SVHF, and this year every local epicure, expert chef, gourmand and gastronomist, along with all the average pleasure-seeking food-lovers, turned out for the fare.
At 5:00pm sharp, the gates were up and the Restaurant Walkers were off. With only two hours to tour 19 restaurants in downtown Ketchum, each with their own bite-size amuse-bouche and accompanying beverage, there is usually no time to waste.
The Sawtooth Club
The Sawtooth Club served fire-grilled organic quail, basted with a bourbon, honey and jalapeno glaze.
It was a tasty two hours, with as much food and wine as you could stomach from participating Ketchum restaurants, which this year included B. Restaurant, Bigwood Bread, Boca, Cava Cava, Cornerstone Bar and Grill, Cristina’s Restaurant, Dashi, Glow Live Food Café, il Naso, Ketchum Grill, Michelle, Moose Girls Café, NourishMe, Perry’s Restaurant, Raspberry’s, Rico’s Pizza and Pasta, Sawtooth Brewery, The Haven, The Sawtooth Club, The Sweet Crumb and Vintage.
Cristina Ceccatelli Cook of Cristina's Restaurant served ham and turkey grilled bites with mozzarella and a dijon spread, along with a buffet of bread, crackers, brie, gouda, fruit, mozzarella, ham and grueyere crostini.
With dishes like the braised pork belly crostini with farmer’s cheese and poblano chile/tomatillo relish (Vintage), pumpkin and sage apple soup (Moose Girls), and pork and beef sliders with onions, mozzarella, prosciutto and basil aioli on a home-baked focaccia bun (il Naso), there was nothing left to the imaginaiton of the taste buds---each corner of the mouth was satisfactorily tickled and titillated.
Other delights included porcini mushroom bisque from the Ketchum Grill, vegan crab cakes from Glow Live Food Cafe and green chili braised short rib sliders and a cream puff with pumpkin and bourbon mousse from Raspberry's. Sawtooth Brewery was pouring home-brewed Oktoberfest and Ketchum cream ale and Cava Cava offered an intermezzo of lime and basil sorbet, made on-the-spot with liquid nitrogen.
Dashi's flatbread with wasabi crème-fraiche, Asian pears, smoked trout and wasabi tobiko eggs.
At each restaurant, the head chefs and/or owners mingled about, sometimes personally serving you their signature dish and waiting with anticipation for the subsequent mmmmm’s accompanied by the eyes rolling back in the head. With a satisfied smile and nod, they would then hand you something to wash it down—like a buttery chardonnay, inky pinot noir or chilled homemade Sangria—perfectly paired to make every bite delicious to the last drop.
Rico's Pizza and Pasta
Owner of Rico's Pizza and Pasta, Rico Albright, served 2009 Snake River Valley red wine with his gourmet Italian pizzas.
It’s hard not to get caught up chatting with fellow foodies, comparing tasting notes, cooking tips or favorite recipes, over just one more quick glass of wine. Especially when you find an atmosphere, a friend or a mouth-melting food that makes you wholly satisfied from the inside out. As they say, food brings us together, but really great food makes us never want to leave.
B. Restaurant & Bar
Chef John Beriker of B. Restaurant served wasabi crusted coconut shrimp with a sweet mango, whiskey infused chili sauce. On the side, they poured seven types of High West whiskey, rye and bourbon.
For dessert in Memory Park, there was Michelle champagne and passion fruit cupcakes, sugar cookies and chocolate cake pops from The Sweet Crumb. Around 7:00pm, attendees reconvened in the leafy plaza while the sun sank behind Bald Mountain, licked their lips and rubbed their bellies contentedly, moving just a little slow and lazy after the dream epicurean evening.
The Sweet Crumb
Amy Anderson of The Sweet Crumb served black forest cupcakes, champagne and passion fruit cupcakes, chocolate cake pops and sugar cookies with champagne from Michelle.
At only $40 a ticket, it’s no wonder the Harvest Festival Restaurant Walk sells out almost every year. In one night, you can sample of some the area’s best cuisine, showcasing our local and regional Idaho fare, and tour the restaurants and meet the chefs that make Sun Valley a year-round “foodie heaven.”
And trust me, once you come, you will never want to leave.
Bigwood Bread served pulled bbq chicken sliders with coleslaw and provolone on a challah bun. Cupcakes and Stiegle beer on the side.
Owners Paula and Keith Perry of Perry's Restaurant offered lamb stew with baby red mashed potatoes and Treasure Valley sweet corn.
Chef Jim Roberts of Boca served a fresh muscle bisque and Spanish-style sangria with live music by Casanova.
Cornerstone Bar & Grill
Cornerstone Bar and Grill was serving up watermelon, juniper, goat cheese and arugula on bite-size sticks with homemade sangria.
Nourish Me owner Julie Johnson served up raw food crackers with Manitoba Harvest hemp hearts, hemp hummus and hemp dip.
The Haven Food Truck
The Haven food truck grilled up harvest sausage bites with Sawtooth Brewery Stone Ground IPA mustard and "ooey gooey" cheesy bread with cherry tomato basil relish. Sawtooth Brewery poured some Ketchum cream ale and Oktoberfest to swish it down.