STORY AND PHOTO BY KAREN BOSSICK

Britt’s Burger Bash, a mainstay of the Sun Valley Food & Wine Celebration, will pop up in a new location this year.

The event, featuring specialty burgers cooked up by Britt Rescigno, has moved from the Warm Springs side of Bald Mountain to the plaza on the back side of the Limelight Hotel to make it easier for people to access.

The apres ski Burger Bash will be held from 3 to 5 p.m. Saturday, Jan. 31, with the proceeds going towards scholarships for the chef students attending the year-long professional chef’s track at the Sun Valley Culinary Institute.

Rescigno and her partner Chef Kinsey Leodler-Rescigno founded Community Bay Supper Club, a pop-up dinner series with events taking place across the country, in 2023 after working at restaurants in California and New Jersey.

She won Chopped and Beat Bobby Flay in 2019, placed second in Chopped Champions in 2020 and competed against Alex Guernachelli in 2022 before winning Guy’s Grocery Games and cooking her way into the final four of Tournament of Championship in Season IV, V and VI.

She recently opened Fiamma Sun Valley, a live fire Italian-inspired restaurant. In May 2025, Fiamma, which means “Little Flame,” joined an exclusive list of hotels and restaurants known for upscale amenities and fine dining, winning AAA Four Diamonds. It is just the third restaurant in Idaho to achieve the prestigious award and one of 500 across North America, the Caribbean and Costa Rica.

The restaurant features a Sunday Supper Series and Sunday brunch.

TICKETS AVAILABLE FOR FRIDAY’S APRES SKI GRAND TASTING

There are a few tickets remaining for the Apres Ski Grand Tasting at the Limelight Ketchum on Friday, according to Karl Uri, the executive director of the Sun Valley Culinary Institute.

The Apres Ski Grand Tasting has been a popular feature of the Sun Valley Food  & Wine Celebration since its inception a few years ago.

This year’s takes place from 3 to 6 p.m. Friday, Jan. 30, at Limelight Ketchum Hotel on Main Street Ketchum. There, chefs, including the 14 chefs involved in this year’s Food & Wine Celebration, will serve up unique dishes.

Last year’s dishes included Chef Jonathon Sawyer’s Blue Chip Chop Salad made with ahi tuna, Hawaiian Kanpachi and king crab meat. Also, chef Melissa Mauselle’s Vegan Bao Buns with Oyster Mushrooms and Pickled Vegetables.

Tickets are $150, available at https://www.sunvalleyculinary.org/2026-food-and-wine-celebration. Proceeds will benefit the professional student program at the Sun Valley Culinary Institute.