BY KAREN BOSSICK

The Sun Valley Culinary Institute’s third class of professional culinary students will throw a Bistro 211 Pop-Up Lunch from 11 a.m. to 2 p.m. Friday, Nov. 17, at the Culinary Institute at 211 Main St., Ketchum.

Seating is available on a first-come, first-served basis. Patrons can also avail themselves of lunch-to-go.

The three-course prix fixe meal costs $25 and includes a choice of soup or salad, a choice of salad or sandwich and dessert.

The first course offers a choice of roasted butternut squash soup with fresh herbs and creme fraiche or a petite salad of chopped kale and spring mixed greens with honey vinaigrette.

The second course will feature a choice of a salad or sandwich. Choose between a chef salad of chopped kale and a spring mix salad with grilled pear, gorgonzola, candied pumpkin seeds and honey vinaigrette with an option of grilled chicken.

Those opting for a sandwich can choose between a shiitake Bahn Mi, blackened rock bass with lime cilantro aioli and topical pineapple mango slaw or the SVCI Ketchum N’ Burn Em’ Burger—a third pound burger patty with cheddar, brisket, bacon, BBQ sauce, pickled red onion and baby arugula topped with a crispy onion ring.

Sanches are served with freshly made kettle chips.

The third course consists of student Aracely Prosopio-Damian’s rice pudding.

Prosopio-Damian will also help prepare the salads, soups and sandwiches, alongside students Gianmarco Ortiz Gutierrez, Justin Cochran, Christopher Kapeleris and Aiden Donahue.