To many of us, Seinfeld’s “Soup Nazi” episode represents the pinnacle of just how beloved homemade soup can truly be—men and women of all ages waiting in a line snaking around a busy city corner, enduring ridiculous “soup ordering” etiquette—all for a mouthwatering bowl of soup. The Valley is filled with restaurants that take their soups very seriously, but without the brutality or attitude of New York City’s bustling streets. Here are a few local standouts that we feel perfectly capture that “heartwarming feeling” of a cup of soup waiting for you after a long, full day.
The Austrian roots of The Konditorei, which sits in the midst of the European-flavored Sun Valley Village, conjure up soups like “Rindsuppe,” a hearty soup that includes sausage, chunks of beef and potatoes all in a rich veal stock that’s been left on the stove to simmer for hours. Even though executive chef Derek Gallegos doesn’t have Eastern European roots, he remembers his dad and grandma cooking soups like Posole and Menudo at a young age. When his dad changed careers and moved from working in the mines to working in the kitchen, Derek started paying attention. “My dad started cooking in diners when I was about 12 years old. He would make the basic soups—Chicken Noodle, Cream of Broccoli and Clam Chowder—and then he started making soups with Asian and Italian influences, which I enjoy making to this day,” said Chef Derek. The Konditorei serves up to four soups, including the beloved Butternut Squash Bisque and the Chicken Gnocchi soup, available year-round. Wander up to the Sun Valley Village and indulge yourself in a bowl of happiness.
The Sun Valley Brewing Company was founded in 1986 by Brew Master Gordon Gammell and a dedicated crew. The brewery has enjoyed incredible distinction in national and international beer judging competitions, winning some 19 medals for brewing excellence, including international "Best of Show" with its Holiday Ale. The Sun Valley Brewing Company offers 12 beers throughout the year and has full-on site kegging facilities.
The brewery and café have now merged into a single entity, with delicious cuisine by created by partner and former Executive Chef Derek Gallegos, including pastas, Angus burgers and steaks, pizzas, incredible salads, kid’s meals, and Asian fares from sous chef Cuc Ho, born and raised in Vietnam. The brewery has been completely remodeled, and expanded to offer a non-smoking bar/lounge that serves spirits, wines, and, of course, award-winning Sun Valley beers
The Konditorei's Sweet Corn & Nectarine Salad is fresh and flavorful
Nothing, but nothing, tastes better on a hot summer day than a salad fresh from the garden. One of the best of the season is a Sweet Corn and Nectarine Salad, the creation of the Konditorei Chef Derek Gallegos. As part of the Recipe from the Resort series, Chef Gallegos, who enjoys a wide local following, shares his recipe with The Valley Sun. You will see how easy it is to enjoy this refreshing salad, packed with flavor, at home.
In mid-June, Chef Gallegos was in the midst of transitioning the Konditeroi’s menu from heavier winter and spring fare to one in step with soaring temperatures. A large part of this process is, wherever possible, incorporating farm-to-table ingredients into each dish. Look for an assortment of constantly changing fresh vegetables, brought to the kitchen at the peak of their readiness, fruit and lighter fare that is true to the Resort’s Austrian heritage, but with a modern, healthy spin.
Though there are four parts to this salad: the salad itself, the preserved lemons for the lemon vinaigrette and the grilled and pickled sweet onions, don’t let the number of ingredients deter you. Make a big batch of preserved lemons and keep them for up to three months in the refrigerator. Similarly, the onions can be made well ahead of time (Chef Gallegos said they taste pretty good on a burger, too!) With the preserving and pickling out of the way, building this salad is a quick and easy process of chopping and whisking. Once all the ingredients are in the bowl, just toss with the preserved lemon vinaigrette, et voila!
Hailey, Ketchum, and Sun Valley offer a wealth of outdoor adventure paired with local craft beer
Story by Adrienne So
Photograph courtesy of Visit Sun Valley (visitsunvalley.com)
For anyone who lives in western Oregon’s fertile and welcoming, if slightly soggy, coastal valleys, the topographical transition from western greenery to eastern aridity comes as a slow, but still unsettling, surprise. For hours, the car’s wheels spin through long vistas of open sky, tumbleweeds, and 18-wheelers. After we cross the border, we begin to look for mountains, but the horizon remains flat for a surprisingly long time. Finally, we take a left on Highway 75, about a half hour away from our destination and suddenly, there they are—huge, imposing, leaning in on both sides of the car like nosy great-aunts at a wedding reception. How could they have stayed hidden for so long?
A Sun Valley tradition gets reimagined for a new era under
the masterful hands of Executive Chef John Murcko. The first restaurant
at Sun Valley Resort to receive the Murcko treatment, the new Konditorei
offers a fresh take on the classic alpine café experience for
breakfast, lunch, and après ski.
Lunch dishes range from pumpkin spatzle with sausage and
apples to roasted chicken crepes with spinach and spicy Liptauer cheese.
To satisfy sweet tooth cravings or just to warm up on a chilly day, the
café offers a full complement of artisanal coffee and hot chocolate
drinks, plus house-baked European pastries. At any hour, the Konditorei
maintains the heritage of Sun Valley with Austrian-influenced décor in a
quaint, bustling café atmosphere.
As of December 17th of 2012 I was promoted to be the Chef at the very brand-spankin-new Konditorei restaurant in the Sun Valley Village. I can't put into words what the re-model has done to return this cafe and pastry shop to it's former glory. Simply. Stunning. You must come and see it for yourself. I look forward to cooking for you soon! Please read more below from the Weekly Sun Newspaper in Hailey, Idaho.
Chef Derek Visits Judd Mc Mahon at his farm in Bellevue Idaho and brings back some gorgeous vegetables grown in our Wood River Valley sunshine. He then skillfully prepares them back at three TEN main Restaurant and it is all filmed The Wine Traveler's JR Richards.
Chef Derek Gallegos, former chef of the highly reputed restaurant threeTENmain in Hailey, and now Executive Chef of Gretchen's of Sun Valley resort shows us how he cooks some of his favorite early summer dishes...Ciao!!
Valley taste-makers will be familiar with Chef Derek Gallegos’ work, initially as the chef/owner at The Sun Valley Brewing Company and more recently at Three Ten Main restaurant in Hailey. Today, he is at the helm of Sun Valley Lodge staple Gretchen’s. Named after Sun Valley’s own Gretchen Fraser, the family restaurant serves breakfast, lunch and dinner every day of the year.
For a taste of Gretchen’s goodness at home however, I talked with Chef Gallegos to get you a step-by-step guide to the perfect ribeye, one of the restaurant’s newest specialties. Check out the Valley Sun Blog.
Chef Derek Gallegos shows off his restaurant's house specialty.
Ribeye Steak with Gorgonzola Butter & Zinfandel Syrup, served with Idaho Mashed Potatoes and Asparagus