STORY AND PHOTO BY KAREN BOSSICK

The Trailing of the Sheep Festival is offering a Cooking with Lamb Demonstration with Chef Joseph Tocci at the Sun Valley Culinary Institute.

The demonstration will be held from 4:30 to 6 p.m. Tuesday, June 4. It is in partnership with Boise River Lamb, FARE Idaho, Sun Valley Culinary Institute and the Sun Valley Institute for Resilience.

Tocci will show how to prepare a Fresh Seared Local Rack of Lamb with a Pernod Demi-Glace’ accompanied with local grilled vegetables. He will also demonstrate how to make homemade Italian ricotta with fresh, local strawberries.

Currently the Lead Culinary Instructor at the Sun Valley Culinary Institute, Tocci has been a culinary educator for over a decade, including a stint at the University of Hawaii. He holds a Degree in Culinary Arts from the New York Restaurant School in New York City.

“We are excited …  to present this special culinary class focused on cooking with Idaho lamb,” said Laura Musbach Drake, executive director of the Trailing of the Sheep Festival.

The cost to participate in the class is $50. To register, email luna@fareidaho.org. 

Can’t make this demo? Not to fear. The Trailing of the Sheep Festival will be held Oct. 2-6 and will include several tantalizing cooking with lamb classes.