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Past Classes

Below are a few examples of classes that Sun Valley Culinary has instructed in our facility. Please reference for inspiration for a Private class or Event. You can always contact us if you have any questions or would like to see particular courses. Click the button below to see what’s happening now.

Upcoming Classes
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Explore Idaho’s rich history

Demo + Tasting | $100

Idaho means LAMB

From Trailing of the Sheep to the longstanding tradition of sheep ranching, lamb is interwoven in the history of Idaho. As Sun Valley Culinary begins its cooking classes, what a fitting inaugural class but to focus on local lamb. In this demo class, Dean and Chef Chris Koetke will address different cuts of lamb and show how they can be cooked for maximum deliciousness. Get ready for an immersion into local lamb with plenty of sampling.

Techniques Taught:

  • Making a country-style daube

  • The secret to great meatballs

  • Dry heat cooking methods for lamb

  • Basic butchery

Recipes:

  • Lamb Daube Provencal

  • Moroccan Spiced Lamb Chops

  • Indian Meatballs and Raita

  • Breaking Down a Lamb Leg for Dry Heat Cooking

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With Chef Robin Leventhal

Demo + Tasting | $100

Delicious Dumplings

Every culture has a stuffed dumpling of some kind. The Italians call them ravioli and tortellini while the Eastern Europeans have Pelmeni and Perogies. In Asia it’s the bao, won ton, gyoza and shumai that are ubiquitous. The empanada, with its Spanish roots reigns supreme in Latin America enjoyed with both sweet and savory filling. Endless variations are out there from street food to fine dining. In this demonstration class we will explore delicious dumplings from Asia and Latin America.

Techniques Taught:

  • Bao Dough

  • Empanada Dough

  • Various Asian Dumpling Folds with store bought wrappers

Recipes:

  • Char Siu Bao

  • Sausage & Mushroom Gyoza & Wontons

  • Green Chile and Cheese Empanadas

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With Chef Naomi Everett

Hands on | $ 75

Italian Cooking for Teens

The art of classic Italian cuisine! Join Chef Naomi Everett in the kitchen to master professional cooking techniques and create kid-friendly Italian dishes that are sure to please the masses!

Techniques Taught:

  • Mise en place

  • Yeast dough

  • Italian flavor profiles

  • Semi-permanent emulsification in a vinaigrette

  • Marinade

Recipes:

  • Calzone/pizza dough

  • Marinara

  • Homemade croutons

  • Caesar salad dressing

  • Marinated olives

  • Tiramisu Parfait

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A Couples Event with Chef James Roberts

Demo + Tasting | Beverages available for purchase

Date Night at Sun Valley Culinary

Cooking as a couple is a great way to have fun and share some quality time creating beautiful food. That is the theme of this class which will provide inspiration for many more evenings of love and cuisine. Join Chef James Roberts as he makes a special appearance from Boise where he is sushi chef at Kona Grill and Ling and Louie’s and previously executive chef of the Arid Club. Before that he was chef at local favorites like the Valley Club, Michel’s Christiania, and Boka. Come as a couple and get ready to sample delicious food!

Techniques Taught:

  • Knife Skills

  • Roasting

  • Sautéing

  • Bain Marie Cooking

Recipes:

  • Shrimp Martinis with Orange, Basil and Grapefruit

  • Roasted Garlic and Bell Pepper with Chèvre, Pine Nuts and Crostini

  • Blackened Salmon with Tequila Lime Butter, Potato, Corn and Chorizo Hash and Pickled Jalapeños

  • Classic Creme Brûlée

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Learn to chop like a pro

Hands on | $ 75

Knife Skills & Garnishes

Knife skills are at the core of any kitchen repertoire. In culinary school, knife skills and generous amount of practice begins the student’s journey toward being a professional. Learning proper knife skills makes cooking at home more enjoyable, faster, and safer. In this hands-on class, Dean and Chef Chris Koetke walks you though the basics, taking the time to focus on proper technique and accuracy. Get ready to spend 2 hours chopping, mincing, and making some vegetable garnishes.

Techniques Taught:

  • Proper knife technique for cutting using the dominant knife hand and guiding hand correctly

  • Proper knife stroke and 2-hand coordination

  • Onion technique for dicing and slicing

  • Mincing technique

  • Introductory vegetable garnishes.