Last week, our parent organization, Sun Valley Institute for Resilience, hosted a Happy Hour on the patio at Limelight Hotel in Ketchum. The small event focused on introducing our new Executive Director, Amy Mattias, and highlighting the organization’s programmatic work. Fifty people enjoyed a perfect fall evening on the patio, networking and enjoying a spread of appetizers featuring local ingredients, prepared by the Limelight kitchen.
Sourcing Local Ingredients
Event Sales Manager BJ Sullivan and the rest of their team are committed to sourcing locally and were happy to go above and beyond for our event. Over two meetings, we worked out a happy hour menu that featured regionally grown products across numerous dishes. Tasty bites included fresh mushrooms from Ironwood Mycology, baguettes from Hillside Grain, and produce from several regional vendors. The local sourcing continued behind the bar with wines from Holesinsy Vineyards, beer from Sawtooth Brewery, and even Idaho sparkling water from IdaWater.
Our Local Sourcing Commitment
We have committed to sourcing regionally produced food for every event we host as an organization. This commitment supports regional producers and encourages event vendors to think creatively and embrace seasonality. Our commitment also demonstrates to the guests of our events how many delicious and elegant ingredients can be found in our region.
Our work in helping other events and area businesses to source local stems from our commitment. We believe that regionally produced, climate-smart food is an essential driver for resilience. The Sun Valley area is known for marquee events, extravagant weddings, and intimate catered dinners. Each time we assist an event in sourcing locally, every one of their guests then has the opportunity to experience the delights of locally sourced products and ultimately make changes in their eating habits. We see events as an important first step to eating local and building resilience in our region.