Food & Drink

HPBC owners Jeff Brendel and Mia Cherp share a deep-rooted connection to the world of horses, cattle, and ranching though from different backgrounds early on in their lives. In the rugged terrain of the Wood River Valley, they have channeled their shared passion of the ranching lifestyle into raising Highland cattle and crafting exceptional beef, harvested humanely and sold direct to local consumers. Unique to the operation is that summer rangeland is just a short drive from Ketchum, enabling customers to visit and see firsthand where their meat comes from. [...]

To properly take advantage of these resplendent summer happy hour moments, you’ll need some things: a few ingredients and a little know-how. Learning the art of the perfectly crafted cocktail can be intimidating. However, like most culinary endeavors, it proves far simpler once you begin, and it will allow you to turn any summer afternoon–whether in the backcountry or the backyard–into a proper cocktail hour. And there has rarely been a more auspicious time to take up the craft of cocktail making. [...]

Sun Valley’s original restaurant, the rustic-yet-elegant Ram, has been wowing guests since 1937, including Bing Crosby and Marilyn Monroe. The Ram’s delectable offerings range from Hagerman Trout (potato leek hash, artichoke, spinach, crispy shallot, beurre blanc) to King Salmon ala Oscar (hickory, Dungeness crab cake, asparagus, whipped potato, bearnaise) to SRF Wagyu NY Strip (sherried mushroom, honey carrot, black garlic, potato pave). Travel back in time with the heritage menu and savor classic dishes such as Pork Tenderloin Schnitzel (1982--braised red cabbage, warm potato salad, lemon, lingonberry jam) on Wednesday or Stuffed Sole (1967--pacific sole, snow crab, tarragon beurre blanc, haricots verts, basmati pilaf) on Friday, while being entertained by Pianist Larry Harshbarger on the baby grand piano. [...]

A hearty meal fuels the fun of such a backcountry excursion. If you are planning a do-it-yourself yurt trip, there’s no reason hearty can’t be decadent or sophisticated.    [...]

Despite fall not being the prime morel season, this is a timeless activity for those looking for friendly fungi. Use this guide in the spring when morels are shooting up from the ground to be prepared. [...]

The unusually long, wet spring has produced a restlessness for Idaho wine growers who—like their clientele—are more than ready for patio season to begin. [...]

Farming and ranching are as integral to Idaho as, well, potatoes and French fries. It is in our blood and on our license plates, and Idaho stands as the third largest agricultural state in the West, with a good portion of the lands dedicated to farming fanning out from the areas surrounding the Wood River Valley, following the course of the Snake River as it cuts across the southern part of the state. [...]

With the advent of autumn, the days grow shorter, and the shadows grow longer across the mountains. The hunters in [...]

Visitors come to Sun Valley for its outdoor splendor: mountain vistas, town accessible trails, lakes, and rivers—it can’t be beat. [...]

The Sun Valley Institute for Resilience has been raising awareness about the importance of regional food systems through the Local [...]