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What Would Winston Churchill Have Discussed Had He Come to Sun Valley?
Sun Valley Culinary Institute board members Jill Pollock, Kristin Hovencamp, Patti McGrath and Ron Greenspan celebrate having gotten dinner on the table.
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Sunday, October 1, 2023


Winston Churchill once said, “My ideal of a good dinner is to discuss good food, and, after this good food has been disused, to discuss a good topic—with myself the chief conversationalist.”

If Churchill had appeared as guest at this week’s Winston Churchill Dinner, Ron would have ensured that the good topic be the professional chefs program at the Sun Valley Culinary Institute.

“We have two missions,” he told those attending the Winston Churchill Dinner: “Education and classes for food enthusiasts.”

Jill Pollock holds Winston Churchill’s favorite champagne. One estimate says Churchill drank 42,000 bottles of Pol Roger champagne during his lifetime.

One of the students who just graduated from the Culinary Institute’s second year of chef training, he said, was 17 when she started—too young to live in a Sun Valley dorm.

All seven of those who graduated were highly employable when they graduated after spending 20 weeks learning how to braise, debone chickens and more at the Culinary Institute and spending another 20 weeks of working in restaurants during Sun Valley’s busy winter and summer seasons.

Their poise and confidence had grown immensely over the year, Greenspan said.

The Sun Valley Culinary Institute just began its third year of training in the culinary arts.

While French food was popular during Winston Churchill’s time, he had a preference for roast beef and Yorkshire pudding.
Patti McGrath poured fine wine that was specially selected for the dinner.

Salad accompanied Winston Churchill’s favorite Stilton Cheese, candied hazelnuts and dates. Having salad after the entrée is a European thing considered to help digestion and is followed by something sweet.

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