STORY AND PHOTO BY KAREN BOSSICK

Sun Valley Culinary Institute is inviting you to its annual Holiday Open House from 4 to 7 p.m. Saturday, Dec. 27.

The SVCI will serve up complimentary bites, hot chocolate and mulled wine as it ushers in a handful of other festive culinary adventures:

Dec. 29—Oyster and Sparkling Wine Happy Hour featuring raw, grilled, baked and broiled oysters with chef Jorge de la Torre from 4 to 6 p.m.

Jan. 1—New Year’s Day Apres with Esta from 1 to 6 p.m., featuring Esta’s crispy, golden latkes, matzo ball soup, house made chopped liver and her melty Reuben sandwich served warm.

Jan. 3—Prime Rib Dinner featuring dry-aged prime ribeye or Montreal-crusted wild King Salmon prepared by Chef Paul Brown.

Jan. 10—The Flavors of Bologna Demo Class with Chef Paul Brown.

Jan. 14—Hands-on Knife Skills Class with Chef Paul Brown from 5 to 8 p.m.

Jan. 15—The Flavors of the French Table Demonstration Class with Chef Laurent Loubot.

Jan. 17—Beyond Pad Thai with Chef Paul Brown, featuring such classic dishes as Massaman Curry with filet mignon, larb, pork stir-fry Tod Mun Pla, savory Thai fish cakes and roti, a pan-friend banana crepe.

Jan. 21—It’s the Whole Bird—A Hands-on Class from 5 to 8 p.m. with Chef Paul Brown showing how to break down a whole chicken and turn that chicken into delicious dishes.

Jan. 23—Cioppino Night with Chef Paul Bown featuring fisherman’s stew brimming with shrimp, scallops, lump crab, clams, mussels and rockfish in a rich broth.

Jan. 24—Cooking with Kimchi with SVCI Graduate and Private Chef Justin Cochran.

All events take place from 6 to 8 p.m. unless otherwise noted in the Sun Valley Culinary Institute’s historic Lewis & Lemon building at 211 Main Street in Ketchum.

To reserve your seat, visit https://visitsunvalley.com/services/sun-valley-culinary-institute/.