24
Sep
2014
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Dining

Martinis and Caviar and so much more

On Saturday night, 175 lucky ticket holders made the journey to historic Roundhouse Restaurant to enjoy the Sun Valley Harvest Festival’s popular Martini and Caviar party. A spectacular fall evening followed a glorious Indian summer day and as both the sun and the temperature began to dip, things heated up at Roundhouse.


Your chariot awaits, in this case a gondola to whisk you away to the iconic Roundhouse Restaurant on Bald Mountain

With any event at Roundhouse, getting there is half the fun. Sure, big cities have Uber and taxi cabs, but in Sun Valley we have the Roundhouse Express Gondola that lifts off from the base of River Run. The enclosed glass car whisks you to Roundhouse in just a matter of minutes, but they are minutes that truly take you away from the every day.


Mixologist with the most, Ryan Sullivan, weaves his magic at 7,700 feet

Arriving two-thirds up Bald Mountain is magical, too, as the sun begins to soften. Perched at 7,700 feet above sea level and 1,900 feet above downtown Ketchum, Roundhouse served its first meal in 1939 and maintains a unique place in the realm of Sun Valley dining.

During the vibrant four-day Sun Valley Harvest Festival, this iconic restaurant was transformed as a showcase for the freshest, locally-sourced ingredients as imagined by Sun Valley Executive Chef and Director of Culinary Operations John Murcko and superb Mixologist Ryan Sullivan.


Sun Valley Executive Chef John Murcko and his amazing team prepare the freshest locally-sourced fare for patrons Saturday night

Ryan created four distinct martini drinks featuring local Square One Organic Vodka that uses water from the Snake River and American-grown rye. Tempting choices included hand-crafted drinks utilizing fresh watermelon, citrus and cucumber and blueberries. All refreshing, all incredibly fresh, all delicious. Ryan and his fellow Mixologists made each and every one in tiny batches.


Every space at Roundhouse has its own magic, but the deck was the place to be as the autumn sun began to set

Equally fresh, locally-sourced and delectable fare complemented these wonderful cocktails. Chef Murcko and his experienced team offered stations including fresh lamb carved paper thin with Chimichurri and other tasty accoutrements. Another popular option was Sun Valley’s famous Raclette. Served over toast and roasted potatoes, it was a perfect dish for a cool fall evening. The headline item of the night, caviar, was also in the spotlight. Featuring sturgeon caviar from Fish Breeders of Idaho, Inc., the delicacy was served many ways, from traditional, over Blinis and crème fraiche, to innovative, served over tuna tartar and garnished with peppers.


Partygoers sipped on handcrafted vodka cocktails featuring fresh blueberries and nibbled Raclette

Every space in Roundhouse was utilized: from the rustic and charming main dining space, to the expansive wraparound deck providing an unbelievable sunset view, to Averell’s, the smaller dining room with panoramic views of Ketchum located steps from the main dining room.

The mix was a wonderful one of locals and visitors, all coming together to enjoy the best Sun Valley and Idaho have to offer. The entire Sun Valley Harvest Festival, that culminated in an elegant dinner at Trail Creek Cabin Sunday night, offered something for everyone and highlighted our thriving local food and wine culture.


Gray Ottley of Distilled Resources, Inc. sips a citrus cucumber creation crafted with his own Square One Organic Vodka

Fall is fabulous in Sun Valley and one of the highlights of the season is the rich array of local fare to be savored during harvest season.

We raise a glass to the Sun Valley Harvest Festival for their emphasis on real, local, fresh and carefully prepared food and drink. Cheers!

–RES


A great time was had by all, at the Martini and Caviar party and at all Sun Valley Harvest Festival events


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