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Monday, April 15, 2024

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MARIE'S KITCHEN SHOWS


Beef Teriyaki with Yakisoba Noodles
Chef Sky Barker was born and raised in the Wood River Valley. He developed a love of food and cooking at an early age and honed his cooking skills at Zou 75 sushi restaurant where he worked for 15 years, as well as CK's and the Valley Club restaurant.
Sunday, March 24, 2024 \| Read Full Story.


Adam Fisher’s Braised Pork Shank
Adam Fisher came to Sun Valley Resort following graduation at Le Cordon Bleu College of Culinary Arts in Minneapolis. As with so many transplants to Sun Valley, the native of Mountain Home Air Force Base native planned on staying six weeks. That was 13 years ago.
Sunday, January 28, 2024 \| Read Full Story.


An Ostrich Farm Grows Near Boise
Alex McCoy fell in love with ostrich meat while training for an Iron Man Triathlon in South Africa.
Sunday, January 14, 2024 \| Read Full Story.


Mushroom Farming
When Zack Wood goes foraging for mushrooms, he doesn’t head to the woods. Instead, he heads for the basement of a former LDS church in Richfield where he has his pick of Pink Oyster mushrooms, Golden oyster mushrooms and other delights.
Sunday, January 7, 2024 \| Read Full Story.


Hyndman Beef Ribeye Steak
As cows go, Scottish Highlander cattle are adorable with long unkempt hair that looks like it could use a dab of Brylcreem. It hangs over their long upturned horns and eyes, leaving viewers to wonder how they can see to make their way around the sagebrush-covered hills of East Fork and Muldoon canyons.
Saturday, December 30, 2023 \| Read Full Story.


Mario’s Jamaican Curry Chicken
Mario Wilson was 7 when he cooked up his first dish in his mother’s restaurant in Jamaica. Years later, he came to the United States to earn more money to send home to his family. He landed first in South Carolina and Wisconsin, then made his way to Sun Valley where he found home.
Sunday, November 26, 2023 \| Read Full Story.


Mushroom Farming
When Zack Wood goes foraging for mushrooms, he doesn’t head to the woods. Instead, he heads for the basement of a former LDS church in Richfield where he has his pick of Pink Oyster mushrooms, Golden oyster mushrooms and other delights.
Sunday, August 13, 2023 \| Read Full Story.


Dr. Campanale’s Pheasant in Pomegranate Sauce
Dr. Ralph Campanale traded the hustle bustle of running the trauma center at UC-Davis in Sacramento for the solitary beauty of Idaho hunting fields in 1984.
Saturday, June 24, 2023 \| Read Full Story.


Ostrich Meat-‘The Future of Red Meat’
Alex McCoy fell in love with ostrich meat while training for an Iron Man Triathlon in South Africa.
Saturday, June 17, 2023 \| Read Full Story.


Jamie Truppi’s Sweet Potato Avocado and Sauerkraut ‘Toast’
It’s colorful and it’s filling. And, most of all, Jamie Truppi’s Sweet Potato Avocado and Sauerkraut “Toast” is chock full of nutrition.
Saturday, June 3, 2023 \| Read Full Story.


Classic Israeli Salad and Bulgarian Bureks
Stav Ohayon was shocked when she was introduced to American salad. Lettuce leaves topped with a few croutons and maybe a radish or two were nothing like the Israeli salads she was accustomed to—colorful and chock full of peppers, onions, cherry tomatoes and more.
Saturday, May 13, 2023 \| Read Full Story.


Chicken Piccata a Fav at the Senior Connection
March means more than St. Patrick’s Day and shamrocks. It also means March for Meals—a month-long drive to raise funds to provide Meals for Wheels for homebound seniors and disabled clients.
Wednesday, March 15, 2023 \| Read Full Story.


Cherry Rollups and Breakfast Volcanoes
Paul Preston spent his early career as a linebacker for the University of Cincinnati Bearcats and the Denver Broncos. Now a Sun Valley resident, he spends his time inventing such nifty items as a cargo restraint device for containers in trailers and Zip Tape.
Sunday, March 5, 2023 \| Read Full Story.


Riverence Trout Roe Appetizers
Want a finger food to brighten a winter cocktail party? Riverence has just the ticket with Idaho fingerling potatoes topped with Riverence’s new trout roe.
Saturday, January 14, 2023 \| Read Full Story.


Bare Beans Offers New Twist to Idaho Beans
Bare Beans has introduced a new concept in beans to Atkinsons Market, taking beans grown without pesticides in the fields near Rupert and packaging those ready-to-eat beans into vacuum-sealed bags without added liquid, salt, color, additives and all the other things you’d find in a can.
Saturday, December 31, 2022 \| Read Full Story.


Three-Cheese Macaroni and Cheese
Eye on Sun Valley took you on a tour of Evans Farmstead Cheese in yesterday’s video, showing you how the cheese is made and how the rounds are aged in this grade A dairy farm near Buhl.
Sunday, October 16, 2022 \| Read Full Story.


Chef Joe Tocci’s Chicken Francaise
Joe Tocci was 12 when he learned to cook his first dish—his great grandmother’s Chicken Francaise. Since, he has served as a chef-instructor teaching dozens of aspiring chefs in places like Maui, Salt Lake City and now Sun Valley where he teaches at the Sun Valley Culinary Institute.
Sunday, July 31, 2022 \| Read Full Story.


Flavor Summer BBQ with Jalapenos, Stacked Mediterranean Salad
Need an extra special appetizer for your Fourth of July BBQ? Marie Gallo has just the ticket in today’s video edition of Marie’s Kitchen.
Saturday, July 2, 2022 \| Read Full Story.


Andrew Dunning’s Chicken Adobo
Andrew Dunning was 8 when a chef turned bananas into a fireball at his table in the Sun Valley Lodge Dining Room. The chef then showed him how to make Bananas Flambe, igniting a passion for cooking in the lad that has carried through to today.
Tuesday, May 17, 2022 \| Read Full Story.


Fred Pendl’s Austrian Apple Strudel
Fred Pendl boarded the Queen Mary in 1966 bound for Sun Valley Resort where he had been tasked with starting up The Konditorei restaurant and pastry shop. He made a brief stop in Chicago where the resort handed him $28,000 to buy furniture and pots and pans for the restaurant, which opened in January 1967.
Tuesday, May 10, 2022 \| Read Full Story.


From Apple Orchard to Austrian/Bavarian Apple Torte
Darci Swanson has long shared a unique community—that of Sun Valley residents who also are involved in the Yakima apple industry, either as growers or processors.
Sunday, May 1, 2022 \| Read Full Story.


Miso Marinated Salmon Creates Quick, Tasty Dinner
Geoff Felsenthal, instructor to aspiring chefs at the Sun Valley Culinary Institute, has prepared thousands of dishes over his long career in the culinary arts. And one that’s never failed to get a round of applause is his Miso Marinated Salmon.
Saturday, March 5, 2022 \| Read Full Story.


‘The Chef Within’ and Her Coleslaw
Joyce Doughty likes to say that her love of food started in Brazil where her mother loved to try new foods and enthusiastically supported the local street vendors. But her husband naively married a girl who had never stepped in a kitchen.
Monday, January 10, 2022 \| Read Full Story.


Dang Good Sushi
Dang Chanthasuthisombot is back in Marie’s Kitchen to show lots of tips and tricks for producing sushi rolls worthy of a place at the table at Dang’s Thai Cuisine & Sushi Bar in Hailey.
Thursday, January 6, 2022 \| Read Full Story.


Chicons au Gratin
The Belgian endive is one of the most difficult vegetables in the world to grow, taking 150 days to grow from seed to leafy tap root. But it’s worth the effort as this slightly bitter and nutty root crop is a rare fresh vegetable in the dead of winter.
Saturday, December 4, 2021 \| Read Full Story.


Teenage Baker Has Knack for Decorating Cookies
Ryan Bennett is a 15-year-old sophomore at Wood River High School who has already forged a thriving business—that of decorating cookies for any occasion.
Sunday, November 14, 2021 \| Read Full Story.


Panzanella Salad with Sherry Kraay
Kraay’s Market, located south of Bellevue, serves as the middleman for many a producer and consumer, making sure that the freshest tomatoes and eggs get delivered to consumers throughout the Wood River Valley. But the market also grows its own beets, green onions and even edible flowers year-round.
Saturday, October 2, 2021 \| Read Full Story.


Marie Falls in Love With Some Charming Little Piggies
Marie Gallo heads today to Mackay where she meets 200-plus Hungarian and Japanese pigs, including some two-week-old piggies, at Elkhorn Ranch South.
Monday, September 20, 2021 \| Read Full Story.


Sun Valley Music Festival Musician Cooks Up a Colorful Cauliflower Dish
Bass player Stephen Tramontozzi knows how to wield a bow. But this double bass player with the Sun Valley Music Festival also knows how to wield a spatula.
Wednesday, September 15, 2021 \| Read Full Story.


Harmony Hens-From Farm to Fork
Marie Gallo is in the hen house today as she takes Eye on Sun Valley readers to the home of Harmony Hens. There the friendly chickens have the run of a beautiful organic pasture and live in modern mobile trailers that run off solar panels.
Tuesday, July 27, 2021 \| Read Full Story.


Riverence-Reverence for Wild Trout, Salmon and the Environment
They raise their fish—rainbow, steelhead and golden trout—in the pristine spring water of the Snake River Canyon. And Riverence is on the cutting edge in researching best practices to grow the world’s best trout.
Sunday, July 11, 2021 \| Read Full Story.


Idaho Trout-Learn How They’re Grown
The fry start out life in the middle of a farm pasture protected from eagle and other raptors that might swoop in to get them. And months later they mature into big plump trout that you can find at the Wood River Farmers Market.
Thursday, June 24, 2021 \| Read Full Story.


From Idaho Sturgeon to Idaho Caviar
She went in chest deep as the sturgeon swam around her. Then Marie Gallo turned into a sturgeon surgeon as she helped those at Fish Breeders of Idaho process caviar from start to finish.
Thursday, May 20, 2021 \| Read Full Story.


From Wood River Ranch to Marie's Kitchen
On Saturday Wood River Beef moved the bulk of its 600 black angus to its pastures near Bellevue from wintering grounds near Balanced Rock. Watch as Marie Gallo introduces you to some of the grass-fed herd. Then stay tuned as Katie Zubia shows Marie how to make her Grandma’s Meatloaf--a staple of hers at New Mexico State-Las Cruces, where Katie got Master’s degrees in agriculture education and agriculture science.
Monday, May 10, 2021 \| Read Full Story.


Marie’s Scalloped Potatoes
Marie Gallo found Idaho had a lot in common with her childhood home of Belgium when she moved here. Namely, its famous potatoes. Belgians are made about potatoes, eating them at every turn in the road.
Saturday, May 1, 2021 \| Read Full Story.


Ratatouille-It’s More Than a Movie About a Mouse
It’s a French Provencal stewed vegetable that gets its name from the French word “touiller,” which means “to stir up.” And it’s a colorful dish that evokes thoughts of the Mediterranean-kissed sun in the south of France. Watch as Marie Gallo cooks up her version in today’s Eye on Sun Valley video.
Thursday, April 22, 2021 \| Read Full Story.


Dutch Babies are Perfect for Spring Brunch
Darci Swanson shares a recipe that her mother made for breakfast when Darci had friends over for sleepovers. They’re not hard to make, but the Dutch Babies—similar to custardy Yorkshire pudding or popovers--are spectacular to serve for friends and family.
Wednesday, April 14, 2021 \| Read Full Story.


Onion Tarts Round Out a Brunch
Feel like a good cry? Try Marie Gallo’s onion tart, a recipe often requested by her many friends at the Wood River Women’s Foundation, Senior Connection and elsewhere.
Monday, March 15, 2021 \| Read Full Story.


Chef Naomi’s Asian Salmon Cakes
Chef Naomi Everett is settling into her new role as a chef at the Sun Valley Culinary Institute where she is teaching food enthusiast classes and staging private parties (perhaps the most difficult private party she ever staged was one featuring rattlesnake in her home state of Alaska).
Thursday, February 25, 2021 \| Read Full Story.


Toast Valentine’s Day with Chocolate Souffles
Want a chocolate dish that will wow your sweetheart?
Monday, February 8, 2021 \| Read Full Story.


A Hearty Soup for a Sun Valley Ski Day
Leeks, which belong to the onion family, are staples in Marie Gallo’s homeland of Belgium where they’re as inexpensive as Russet potatoes in Idaho. Consequently, this vegetable, which originated in the Middle East, is a common fixture on the dining room table, either as the base for various soups and other dishes or as the sweet, mild-tasting star of Leek Soup itself.
Monday, January 25, 2021 \| Read Full Story.


Mac ‘n’ Bechamel Sauce au Gratin
This Mac ‘n’ Bechamel Sauce au Gratin makes a quick and easy apres ski snack. And it makes a tasty dinner, as well.
Tuesday, January 19, 2021 \| Read Full Story.


Lemon Shrimp Pasta is Easy and Delicious
It started as a chance meeting between two hikers ascending Bald Mountain. And soon Chuck Thompson and Marie Gallo were fast friends, sharing recipes.
Sunday, January 10, 2021 \| Read Full Story.


Festive Cranberry Bread Could Warm Your Kitchen This Week
Few breads embody the spirit of the Christmas holidays more than cranberry bread. And orange zest and tart cranberries provide just the right mix of sweet and tart if you’re in the mood for baking during this long holiday week.
Monday, December 28, 2020 \| Read Full Story.


Lemony Chicken a la Marie the Perfect Remedy for a Snow Day
Sun Valley’s first couple snowfalls have had us out shoveling, out snowshoeing, out sledding Penny Hill and even out cross-country skiing already. And it’s not even Thanksgiving yet.
Sunday, November 15, 2020 \| Read Full Story.


Goodness from The Giving Garden
When the coronavirus pandemic hit, Dick and Melinda Springs decided to tackle one of Dick’s lifelong dreams—to grow a garden. They enlisted the help of Mardi Shepard and Peggy Grove to clear away a corner of their farm on a tributary of Silver Creek.
Friday, October 2, 2020 \| Read Full Story.


Salmon Wellington Offers Easy Brunch Dish
Suzie Pearson was only to eager to contribute her recipe for Salmon Wellington when Robyn Watson and Leslie Doheny-Hanks decided to create the Sun Valley Commemorative Quarantine Cookbook to benefit the Wood River Valley’s first responders in the middle of the COVID pandemic.
Wednesday, September 23, 2020 \| Read Full Story.


Sheila’s Famous Pioneer Saloon Mud Pie
When Sheila Witmer tasted her first mud pie at the Chart House, she knew she had to come up with one for the Pioneer Saloon in Ketchum. She experimented, even folding coffee powder into vanilla ice cream in the days before coffee ice cream became commonplace. And she added a secret ingredient to the crust as she made nearly 2,100 pies in a five-year period.
Wednesday, September 16, 2020 \| Read Full Story.


Jeong’s Granola
Jeong Im Herbert was once told that to be a good artist you must be a good chef. She took it to heart and now creates fabulous recipes along with her incredibly talented portraits of dogs, fish, clouds and even pencils.
Monday, September 7, 2020 \| Read Full Story.


Marie’s Wild Halibut with Brussel Sprouts
It’s a complete dinner in just 20 minutes. And it couples wild halibut with tiny spring fresh brussels sprouts. Watch as Eye on Sun Valley’s Marie Gallo shows how easy it is to cook this dish. And get the recipe below.
Saturday, August 1, 2020 \| Read Full Story.


Marie’s Belgian Fries-Perfect for a Summer Barbecue
Did you know that National Fry Day is this week?
Wednesday, July 15, 2020 \| Read Full Story.


Kneadery Restaurant Chef Concocts a Zesty Salad
Dillon Witmer practically grew up in the Pioneer Saloon where his father cooked bison burgers over the grill and his mother made the Pio’s famous mud pies. Now he’s championing another institutional favorite in Ketchum, having taken over The Kneadery.
Friday, May 29, 2020 \| Read Full Story.


French Chef Shows How to Make Poulet au jus, Champignons a Pa Crème
It seems like it takes longer to say the name than it does to make the dish. But Chicken au Jus with Sauteed Mushrooms in Cream is an easy, yet elegant, dinner to make at home during the coronavirus when we can’t enjoy our favorite meals seated in our favorite restaurants.
Saturday, May 2, 2020 \| Read Full Story.


Marie’s Kitchen Offers Mom’s Meatloaf in an Ode to Winter
One of my colleagues at the Idaho Statesman used to regale me with stories of how the Swiss people she lived among for a few years couldn’t get enough of her American meat loaf—it was a novelty to them.
Saturday, January 25, 2020 \| Read Full Story.


French Chef Dishes Out French Onion Soup in Marie’s Kitchen
We know it as French Onion Soup since it was introduced in the United States just as Americans were becoming interested in French cuisine. The French themselves simply call it Onion Soup, or Soupe a P’oignon.
Sunday, January 12, 2020 \| Read Full Story.


Dang Delicious Thai Red Curry Chicken
Its bright red and green colors provide the perfect complement for the Christmas holidays. And its delicious spice is perfect to banish the stuffiest of noses.
Sunday, December 22, 2019 \| Read Full Story.


Perfectly Flavored Pecan Pie
Pecan pie may have its roots in the South, but Eye on Sun Valley’s Marie Gallo has infused it with a Yankee spirit, thanks to real maple syrup from Vermont in place of the traditional Karo syrup.
Tuesday, November 26, 2019 \| Read Full Story.


Check Out the Mushroom Risotto in Marie’s Kitchen
It’s a cardiovascular workout, for sure. But Eye on Sun Valley’s Marie Gallo shows us that risotto should not be the intimidating dish to prepare that so many think it is.
Friday, September 20, 2019 \| Read Full Story.


Marie’s Kitchen Makes Its Debut
Marie Gallo has had a love affair with food beginning with family dinners in Belgium where her Italian family bonded over pasta and risotto. Today she still bonds around food, plying seniors with well wishes over the weekday lunches offered at The Senior Connection.
Sunday, September 8, 2019 \| Read Full Story.

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