Tell me and I will forget. Show me and I will remember.

“Tell me and I’ll forget; show me and I may remember; involve me and I’ll understand.” – Chinese Proverb

And that is the essence of any great chef demonstration. I admittedly went a bit overboard and binged on the demos – sticking around the tent for all of the Chefs taking the stage at this year’s Sun Valley Harvest Festival. Local favorites and leading chefs were in from Palm Beach, New York, Portland and Los Angeles.

Here’s the official rundown:


Judith McQueen – Judith McQueen Entertaining, Ketchum ID- Tomatoes, Tomatoes, Tomatoes


Whether you say tomayto or tomahto – I’d venture that you’ve never tried Tomato Water. So simple yet flavorful. Apparently, the nectar of the 90′s per the NYTimes “…the clear essence of summer in spoonable form.”


And Chef McQeen’s Tomato Risotto is a must-mangia attempt in my home kitchen.



Clay Conley – Buccan, Palm Beach, FL – Rabbit – Head to Foot

I have to admit the title threw me a bit. But I’m a carnivore, and with my venturing into the world of charcuterie I’ve become a tad obsessed at using the full animal and the art of butchery.

From the above Boned Saddle to Braised legs in Rabbit Stock, confit and liver atop grilled bread…


Chef Conley used the entire creature and it was delicious. 


Chris Kastner – CK’s Real Food, Hailey, ID – It’s Not Just Soup


CK’s delicious duo of roasted tomato and squash soups.


Melissa Costello – Karma Chow, Los Angeles, CA – Know Your Food – Simple & Seasonal Vegan Cooking. I’m fascinated by vegan cooking and Chef Costello delivered.


The recipes for her Raw Kale Salad with Creamy Chipotle Dressing and Coconut Yam Soup are available on Karma Chow.


Dave Martin – Bravo Top Chef and Restaurant Consultant – Gearing up for Fall


A repeat performance of our Carnivore’s Dream dinner – but still an entertaining and delicious demo (and now I have the much drooled over goat cheese & bacon grits recipe!)


And my Red Sky foodie colleagues were front and center for the Chef Dave show.



Cathy Whims – Nostrana, Portland, OR – A Taste of Italy’s Piemonte in Idaho

Taite Pearson – della Mano, Ketchum, ID
Mise en place; Basic Knife Skills, Decorative Cuts and Techniques for the Proper Preparation of Vegetables



Sam Talbot – The Surf Lodge, Montauk, NY and Imperial No. 9, New York. NY
Some like it hot some like it Trout. Cooking with fresh water’s favorite fish

Chef Sam was showcasing Clear Springs Trout with Blackberry Vinagrette. “It’s about selecting the freshest ingredients and letting them speak for themselves.” Amen.


He has Type 1 Diabetes and is passionate about making diabetes-friendly diets that are flavor-packed (don’t sacrifice flavor, sacrifice carbohydrates). His new book ‘The Sweet Life’ is out this November.

Have to share the most-often shared wisdom from all the chefs – the power of salt. And the power of the right kind of salt. As Chef Sam said – you should only be using Kosher or Sea Salts.

And Chef Dave made it the most memorable, “Unless you’re a family of pirates and you are worried about getting scurvy, don’t use ionized salt.”