The Trailing of the Sheep Festival is proud to partner with Boise River Lamb, FARE Idaho, Sun Valley Culinary Institute and the Sun Valley Institute for Resilience to offer a Cooking with Lamb Demonstration with Chef Joseph Tocci at the Sun Valley Culinary Institute in Ketchum on Tuesday, June 4, 2024, from 4:30–6 p.m.
Chef Joe, as he is affectionately known, will share how to prepare a fresh seared local rack of lamb with a Pernod demi-glacé accompanied with local grilled vegetables. He will also demonstrate how to make homemade Italian ricotta with fresh local strawberries.
Currently serving as lead culinary instructor at the Sun Valley Culinary Institute, Chef Joseph Tocci has been a culinary educator for over a decade, previously at the University of Hawaii before discovering Sun Valley. He holds a degree in culinary arts from the New York Restaurant School in New York City. Chef Joe also earned a certification as a produce handler from Cornell University and taught for several Hawaiian organizations, such as Farm to Table and Eating Healthy.
“We are excited to be working in collaboration with Boise River Lamb, FARE Idaho, Sun Valley Culinary Institute, and the Sun Valley Institute of Resilience to present this special culinary class focused on cooking with Idaho lamb. It is a great opportunity for us to partner together to present this unique event for the community,” shared Laura Musbach Drake, executive director of the Trailing of the Sheep Festival.
The cost to participate in the class is $50 with limited spaces available. To register to attend, email luna@fareidaho.org.
