On Monday night the Lava Lake crew went up to Galena Lodge for the February Full Moon Dinner. Before we sat down to a delicious 4 course meal we took an “all levels welcome” ski around the Gladiator Loop. This was my second time cross country skiing so I hung back with Tess and her 2 year old son Duncan while the others skated off.

We all rejoined each other back at the lodge and sat down to our table set for 12. Mike Stevens and Duncan were positioned at the heads of the table and the rest of us sat in what Mike Stevens referred to as our “cliques.” After working up an appetite skiing Chef Don’s menu was the comfort we needed. All aspects of the meal were great, every course, the company we were in and our waiter, ‘Big John’, as Duncan refers to him, even when dealing with all the dietary restrictions and menu changes (Heidi = Paleo). Here is a peek at the menu we enjoyed:

Galena Lodge’s February Full Moon Dinner Menu

Soup

Spiced sweet potato bisque

Salad

Winter vegetable salad with tomato vinaigrette, bacon crumbles and blue cheese

Entree Choice

Cuban rubbed pork tenderloin with a citrus and caramelized shallot reduction over quinoa topped with an arugula slaw

OR

Grilled wild Alaskan king salmon with a tomato and fennel broth over toasted barley pilaf and roasted garlic aioli

Dessert

Maddie’s carrot cake with maple cream cheese frosting

The wonderful thing about an unofficial work outing to Galena Lodge is that we all get out of the office and are able to share what we have in common – athleticism and a love for great food! Thank you to Heidi for organizing the outing and Jen for setting up the carpool!

Skiing the Gladiator Loop

Last week was wonderfully snowy in Idaho. After two months of waiting, with hardly a snowflake in sight, we received over two feet of new snow in just a few days. In addition to assuring happy sheep come spring-time, the snow also made for some happy Lava Lake employees. On Sunday Christina, Heidi and I were all on the slopes of Sun Valley’s Bald Mountain for a day of skiing and riding.

It was my first day on the mountain this year and I have to say, I waited for the right day.  The snow was perfect and the sun was shining brightly all morning.  None of us can wait for our next day on the mountain.

Here’s to celebrating winter!

Mike Gordon, Heidi Watanabe and Scott Watanabe on the Challenger Chairlift

Lava Lake Science & Conservation board meeting out at Murdock Corral (Winter 2004)

One of the things I love about living in Idaho is that I feel my senses are aroused on a daily basis.  I love to hear the songs of all the little song birds, so much so, that I spend a ton of money on bird seed for our backyard feeders . The smell of the pine trees, soil, sage, and wildflowers absolutely astonishes me while I am out on one of my favorite trails.  I am always amazed how I can go on the same trail numerous times and see something new and majestic in the local mountain ranges.  I like being aware of my senses and anticipating anything new Idaho will throw at me.

My senses were overwhelmed last Friday when Christina and I attended the Lamb Cooking Demonstration at the Ketchum Grill with Chef Scott Mason, a featured event during the Trailing of the Sheep Festival. He happened to call the demonstration “Lamb S & M”. Very clever, since he was concentrating the class on sauces and marinades to complement the Lava Lake Lamb sirloins.

Visually, all of the ingredients looked amazing in their raw state. The shallots, herbs, and chanterelle mushrooms were so fresh and enticing. The fresh mint out of the chef Mason’s garden for the pesto was such a beautiful shade of green, and it screamed to be put in a glass of ice tea or lemonade. The home made demi glace made me think that I should be slow cooking lamb shanks on a daily basis for this heavenly sauce.

I loved how Scott touched all of the ingredients, and his knife skills were amazing.  He would make the marinades and use his hands to rub the spices into the lamb. Scott manipulated the ingredients so each piece was perfectly prepared. He didn’t measure the ingredients but threw things into the bowls by sight and feel, hence why the below recipes have little to no exact measurements or procedure.

Once he started roasting the spices for the Angry Tunisian marinade, my senses were going crazy. The smell in the room was reminiscent of Christmas spices, but taken to a whole new level. I was shocked that my nose would be going so crazy and nothing was even cooking yet. Once he started cooking the Tomato Chutney on the burner, Christina and I were salivating.

Scott’s humor in the class was evident by the name of the demonstration. He had the participants commenting on all sorts of things that he soon classified as kitchen humor. I was happy to see all of the participants engaging with each other and Scott during the class. It wasn’t quiet like a classroom, but engaging as if you were out to dinner at Ketchum Grill.

My final sense chef Scott engaged were my taste buds. I enjoyed how the lamb he prepared was not masked by the sauces and marinades but lightly kissed and complimented by the spices and home-made condiments. The sirloin was so beautifully cooked and sliced, but the taste was so fresh and fulfilling. I love eating food that is fulfilling to the taste buds rather than just filling up my stomach. Scott was so kind to send me home with some of the Lamb and Wild Rice Meatballs topped by Chanterelle sauce (my husband’s favorite dish in the entire Wood River Valley).

After the cooking demonstration, I felt that all of my senses had been stimulated. It was just as exciting as being outside and experiencing all the amazing sensory stimulation we receive while living in Idah

The Trailing of the Sheep Festival (TOTS) boasts all types of wonderful activities around the sheep industry and ranching culture. Lava Lake has been a supporter of this event since our founding. We proudly sponsor and participate in the festival and are happy to have this opportunity to share Lava Lake Lamb with our community.

Find Lava Lake Lamb served during the Trailing of the Sheep Festival at the following events

Friday, October 7th

Cooking with Lamb 1-2:30pm

Workshop with Ketchum Grill owner and chef Scott Mason (special Lava Lake Lamb dish)

Art and Lamb Foodie Fest 5-7pm

Lamb Tasting at Cristina’s Restaurant and Bakery (Lava Lake Lamb curry with Cristina’s specialty breads)

Saturday, October 8th

Folklife Fair at Roberta McKercher Park, Hailey 10am-4pm

CK’s Real Food (Lava Lake Lamb ribs with apple buttermilk and blue cheese coleslaw)

Fresshie’s (House made Lava Lake Lamb and apple sausage over white beans with lemon and thyme)

Full Moon Catering (Lava Lake Lamb Samosas served with mango chutney dipping sauce)

Sunday, October 9th

BBQ at Irving’s Hill, Ketchum 11am-2pm

Delicious Lava Lake Lamb sausage grilled up for your enjoyment!

To find out more about the history of the festival and this years events visit the Trailing of the Sheep website.

The Trailing of the Sheep festival is a great time to experience Lava Lake Lamb prepared by the best chefs in the Wood River Valley.  Here is a list of everywhere you can find our lamb during the festival.

Enjoy Lava Lake Lamb at the following restaurants:

The Cellar Pub (Lava Lake Lamb sliders)

CK’s Real Food (Lava Lake Lamb ribs with smoked chili glaze and apple blue cheese coleslaw, Lava Lake Lamb ragu with house made gnocchi, eggplant & Peccorino, rack of Lava Lake Lamb with lavender-tarragon sauce)

Dashi (Malaysian crusted rack of Lava Lake Lamb with truffled gratin and syrah reduction, Braised Lava Lake Lamb Shank Ramen, local root vegetables and traditional garnishes, Steamed Buns with Braised Lava Lake Lamb, Hoisen and pickled cucumber)

Desperado’s (Lava Lake Lamb tacos served street style)

Globus (Lava Lake Lamb steamed dumplings with soy dipping sauce, Lava Lake Lamb special entree)

il Naso (Lava Lake Lamb shank served with a farro, asparagus, eggplant and pistachio mint pesto salad)

Ketchum Grill (Braised Lava Lake Lamb shank, Lava Lake Lamb meatballs, other special Lava Lake Lamb entrees

Perry’s (1/3lb grilled Lava Lake Lamb burger topped with caramelized onions and a red wine reduction sauce, Lava Lake Lamb stew served in a red wine tomato gravy with Yukon Gold garlic mashed potatoes and sauteed golden corn, Lava Lake Lamb chili served with an Idaho baker)

Powerhouse (Lava Lake Lamb carnitas with a small green salad)

Rickshaw (Special Lava Lake Lamb dish)

Sawtooth Club (Special Lava Lake Lamb Shank dish)

Sushi on Second (Asian Lava Lake Lamb skewers)

Vintage (Special Leg of Lava Lake Lamb dish)

If you would like to be your own chef, contact us or come by our booth at the Folklife Fair on Saturday, October 8th to buy the best Lava Lake Lamb cuts.