PANEL DISCUSSIONS

Navigating Barriers to Livestock Processing in Idaho

12:00PM | LOFT Room

Many farmers and ranchers in Idaho are seeking out innovative ways to process their livestock and meet customer demands. Learn about what’s happening and how producers and processors are making sure local meat ends up on your plate.

Moderator:

Amy Mattias, Sun Valley Institute

Panelists:

Acee Lucero, A+ Ranch
Jessica Jimenez, Sustainable Meats
Brett Wilder, Boise River Lamb
JD Hoagland, Hoagland Meats

Growing Idaho Markets: Cultivating Partnerships Between Growers and Independent Retailers and Restaurants  

3:00PM | LOFT Room

Learn how and why growers and independent retailers and restaurants are partnering to bring the freshest and most flavorful Idaho grown produce to independent grocers and restaurants across the state.

Moderator:

Colette DePhelps, University of Idaho Extension

Panelists:

Melinda Schab, Moscow Food Co-op
George Skandalos, Maialina Pizzeria Napoletana
Kathy McRae, Yellow Brick Café
Wilder Jones, Kings Crown Organic Farm
Karyn Levin, Global Gardens
Justin Buckley, FARE Idaho

Join these incredibly talented local chefs for an educational (and tasty) experience! Each 60 minute class is free, open to the public and will be filled on a first come, first served basis. No advance class registration required!

11:00 AM: Seafood

Anthony's Chef Reno Showcases Fan Favorites

Anthony’s Chef Reno Rodriguez will be showing how two of our fan favorite appetizers are made.  First will be a Dungeness Crab Cake, where he will show how to make our Ginger Plum Sauce.  Chef Reno will then show how to properly cut Ahi, and how to build our Hawaiian Ahi Nachos on house made Taro Root Chips.

12:15 PM: Poultry

Birds of a Feather: Butchery 101 with Chef Ott, Chop Shop

1:30 PM: Oysters

Consider the Oyster with Chef Whitley, Terroir Boise

This class will cover how to shuck and serve oysters. There will be a demonstration of shucking technique, as well as an opportunity for people to shuck an oyster if they would like. We will cover recipes for sauces to accompany raw oysters, and recipes for cooked oysters as well. The recipes included will be as follows:

Raw Oysters: Mignonette

Cooked Oysters: Oysters Rockefeller, Oysters with Chili Crisp butter, Smoked Oysters en escabeche, Oysters Fried in Cornmeal and Teff with remoulade

2:45 PM: Basque Chorizos and the Basque Pepper

Dan Ansotegui, Ansots

Chef Ansotegui will demonstrate the basic chorizo process and the raw ingredients used to make solomo (marinated pork loin), chorizos, and the pimientos. Chef Ansotegui will discuss the differences between different kinds of chorizos and participants will be able to try the first chorizo, the Amuma's cured chorizo tapas. 

Chef Ansotegui will also discuss Basque peppers and how the pepper sauce is made and used in all of the items that will be prepared for this class. Participants will also learn about solomo, its history and role in Basque food and how it can be used for dinners or in tapas.

Next, participants will help to assemble the tapas in a mini assembly line. The class will finish up as we eat, tell stories, and discuss differences, similarities, and possible variations for how each item could be used and enjoyed.