Member Spotlight Series: Stories in their own words

Elevating Local Ingredients in the Wood River Valley

As a nonprofit collaborator with FARE Idaho, one of the Sun Valley Culinary Institute’s (SVCI) primary missions and educational responsibilities is to source key ingredients from local food suppliers whenever possible and to educate its students and the community about the importance of supporting local farms, ranches, growers, and purveyors. SVCI’s mission and commitment to the Wood River Valley include strengthening and diversifying the local economy while promoting community health and wellness with a focus on local food sources and sustainability. 

SVCI’s restaurant and food purveyor partners are vital to its successful programs, dinners, classes, and community outreach, and they also play an essential role in the institution’s operations. Students gain firsthand experience by visiting farmers, ranchers, and growers to learn about food sourcing, processes, and farm-to-table practices. In addition, dinners and classes attended by the Wood River Valley community and visitors provide opportunities to discover and enjoy cuisine made with local Idaho products. 

The Wood River Valley region’s abundant farms and ranches are integral to its local heritage and essential to the Valley’s economy, culture, and quality of life. Agriculture serves as a way of life in south-central Idaho, forming the foundation that has supported rural communities for generations. The region offers nourishing seasonal produce for every palate, from animal products like lamb, beef, and cheese to barley, beans, and a diverse array of fresh fruits and vegetables.

SVCI classes and dinners incorporate a variety of local and regional ingredients to enhance the Wood River Valley’s fine dining experience and culinary interests, especially under the leadership of SVCI Culinary Director Chef Jorge De La Torre and Chef Instructor Paul Brown, who inspire and inform students about sourcing local products and purveyors for their classes and instruction. They also prepare dinners, cooking classes, and demonstrations for the community and visitors.

A recent culmination of culinary education for the Class of 2025 featured a two-night Student Dining Series, which included a three-course themed dinner, “Mediterranean with an Idaho Influence,” showcasing fresh regional ingredients through a globally inspired lens. 

Other fine dining opportunities and classes that incorporate locally sourced products into the featured cuisine include SVCI’s Welcome Party gala on Saturday, June 21, with James Beard Award-winning restaurateur Chef Jonathan Waxman, the upcoming Seasonal Soups with Professional Flare on Thursday, July 3, and Summertime Fruit, French Style with Chef Cynthia Nims on Wednesday, July 23, to highlight just a few of the many year-round classes and events.

An open house on Wednesday, June 18, from 3 to 6 p.m. presents an opportunity for those interested in a career in the culinary arts to learn more about the Sun Valley Culinary Institute’s one-year Professional Program. 

To explore the many opportunities for collaboration, space utilization, attending dinners and classes, and SVCI’s one-year Professional Program, visit sunvalleyculinary.org or email info@sunvalleyculinary.org. The Sun Valley Culinary Institute is at 211 Main Street in Ketchum, Idaho.

*This story was written and shared by the member featured. It reflects their own words, experiences, and perspectives—and that’s exactly the point. It’s part of an ongoing series celebrating the voices of FARE Idaho. Want to share yours? We’d love to hear it.