January 27 - January 31, 2026

2026 FOOD & WINE CELEBRATION

Sun Valley’s Premiere Food & Wine experience

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A Unique Location For Your Next

UNFORGETTABLE EVENT

Great Food, Superb Service & Historic Surroundings For Your Next Dinner, Event, Celebration or Meeting

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The Culinary Hub of the

WOOD RIVER VALLEY

A Non-Profit Organization Devoted to Providing Professional Culinary Education & Experiences.

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Sharing Exciting Culinary Experiences

WITH OUR COMMUNITY

SVCI Is A 'Feel Good', 'Do Good' & 'Fun Experience Non-Profit'

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Transforming Lives Through

CULINARY EDUCATION

Paving the Way for Future Generations of Culinary Professionals Who Can Graduate With Little to No Academic Debt.

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Supporting Education & Culinary Innovation

SVCI depends on your support to offer affordable education to aspiring students pursuing a culinary career through our Professional Program.

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One time

Monthly

Dinners-Cooking Classes-Events

Join our themed dinners, classes and signature events at Sun Valley Culinary Institute, where passion and skill thrive. As a non-profit, we offer top culinary education and memorable experiences.

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Professional
Program

Prepare for a culinary career in Sun Valley with our one-year Professional Program. Gain hands-on experience, paid externships, and mentorship in a stunning, supportive setting.

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Venue
Rental

Enjoy our beautiful space on Main Street in downtown Ketchum.
This historic building provides an inviting, professional, and memorable
atmosphere to events big and small.

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Transforming Lives Through

CULINARY EDUCATION

Culinary Calendar

DINNERS & CLASSES

THANK YOU TO OUR RESTAURANT AND FOOD PARTNERS

Sun Valley Food & Wine Celebration
Join Two Class at the Limelight Ketchum on January 29!

La Fiola Olive Oil Tasting at Limelight Ketchum
Thurs, Jan 29, 12 Noon
La Fiola selects only the highest quality oils and vinegar available. Perfected over four generations by the Pierrakos family, this single estate handpicked Koroneiki ultra-premium extra virgin olive oil will take your senses on a journey.
Click on the Food & Wine Celebrataion link in our bio to join the class.

Wolfe Cutlery Hands-On Knife Skills Class at Limelight Ketchum
Thurs, Jan 29, 1:30 pm
Wölfe Cutlery is designed to be chef-quality knives for you can use in your home.
From the comfortable and weighty feel to the elegant look, celebrity chefs and home cooks alike love having Wölfe knives in their daily lives.
Click on the Food & Wine Celebration link inour bio to join the class.

#wolfecutlery #lafiolaoliveoil #culinaryeducation

The Second First Meal of the USS Idaho
Mon, Feb 09 | 6 pm | Dinner

Guests are invited to dine at the Sun Valley Culinary Institute and enjoy the exact first meal served onboard the USS Idaho—the U.S. Navy’s newest Virginia-class nuclear submarine. This remarkable dinner marks a rare opportunity to experience a moment of naval history through cuisine.

What makes this evening truly unique is the connection between SVCI and the USS Idaho itself. The culinary specialists who will cook aboard the submarine were trained by the Sun Valley Culinary Institute, with a focus on Idaho ingredients, regional cuisine, and professional excellence—bringing a taste of home to sailors serving far from it.

The menu will be prepared by Chef Melissa Mauselle, celebrating Idaho’s agricultural bounty while honoring the traditions and significance of this historic commissioning. Each course tells a story of service, craftsmanship, and the role food plays in morale, identity, and connection.

Click on the Dinners & Classes link inour bio to honor the USS Idaho.

#ussidaho #chefmelissamauselle #ilovesubmarines

An Evening in Bologna: Hand-Made Pastas with Chef Paul Brown
Sat, Feb 07 | 6 pm | Demonstration Class

Continue the journey into the heart of Bologna with an intimate chef’s dinner featuring Paul Brown and a menu devoted to hand-made pastas and timeless Emilian flavors.

Menu
Bread with bagna cauda and roasted peppers
Tortellini in Brodo – house-made spinach tortellini in chicken broth
Arugula with ricotta salata and balsamic of Modena reduction
Tagliatelle Bolognese – house-made tagliatelle with traditional Bolognese ragù
Lemon budino with salted vanilla cream and pine nut crisp

Click on the Dinners & Classes link in our bio here to save your spot!
#italianfoodlovers #culinaryeducation #pastamadness

Izakaya: Japanese Grill & Bar Food with Chef Paul Brown - Demo Class
Thu, Feb 05 | 6 pm

Step into the world of the Japanese izakaya—casual, soulful, and deeply flavorful—and learn authentic dishes you can confidently recreate at home.

Click on the Dinners & Classes link in our bio to save your spot!

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January 27 - January 31, 2026

2026 FOOD & WINE CELEBRATION

A Unique Location For Your Next

UNFORGETTABLE EVENT

The Culinary Hub of the

WOOD RIVER VALLEY

Sharing Exciting Culinary Experiences

WITH OUR COMMUNITY

Transforming Lives Through

CULINARY EDUCATION