{"id":21701,"date":"2024-11-13T01:52:42","date_gmt":"2024-11-13T08:52:42","guid":{"rendered":"https:\/\/woodriverweekly.com\/?p=21701"},"modified":"2024-11-11T16:57:06","modified_gmt":"2024-11-11T23:57:06","slug":"sun-valley-mustard-celebrates-40th-anniversary-at-svci","status":"publish","type":"post","link":"https:\/\/woodriverweekly.com\/index.php\/2024\/11\/13\/sun-valley-mustard-celebrates-40th-anniversary-at-svci\/","title":{"rendered":"Sun Valley Mustard Celebrates 40th Anniversary at SVCI"},"content":{"rendered":"

A Historic Occasion Brings Out The Next Generation Business Community<\/strong><\/em><\/p>\n

BY Sabina Dana Plasse<\/em><\/p>\n

\"\"
Sun Valley Mustard rebranded to its original logo from 1984. Photo credit: Wyatt Caldwell<\/figcaption><\/figure>\n

Embracing mustard for the past 40 years has solidified Sun Valley Mustard\u2019s place in Sun Valley, Idaho, history as one of the longest locally owned companies with local production. Under new ownership with Ryan Rosmarin, Alex Langerman, and Patricia Florescu from previous owner Josh Wells since December 2023, Sun Valley Mustard (SVM) continues to operate from its Hailey headquarters. This exciting new chapter for Sun Valley Mustard has been filled with new branding, partnerships, and product releases, including expanding its product line to include a Mustard Seasoning and other new offerings. In addition, it has been rebranded to the original Sun Valley Mustard logo from 1984.
\nCelebrating this historic occasion, Sun Valley Mustard hosted a 40th-anniversary party at The Sun Valley Culinary Institute (SVCI) on Friday, November 8, to a packed house of mustard lovers and supporters with mustard-inspired delectables created by SVCI students and chefs and a massive anniversary cake.
\n\u201cWe could not be more excited to be part of this milestone for Sun Valley Mustard,\u201d said SVCI Executive Director Karl Uri. \u201cSVCI\u2019s partnership with local businesses is an important part of our mission, and Sun Valley Mustard has been an enormous support to SVCI, and we are thrilled to be part of their success and future endeavors.\u201d
\nThe anniversary party included beer from Sawtooth Brewery and Warfield Distillery & Brewery, cider provided by Meriwether Cider Co. and hand-crafted nuts from City Peanut of Boise. Sun Valley Mustard sources Amber Ale from Sawtooth Brewery to create their amber ale mustard, and SVM is collaborating with City Peanut on a forthcoming project.
\n\u201cSince its founding in 1984 by Lois Allison, Sun Valley Mustard has been enjoyed by generations,\u201d said Langerman. \u201cOur mustard has always been well loved in the Valley, for which we\u2019re deeply appreciative. Forty years of history is the real deal, and this event was a thank you to the community and organizations that continue to support us.\u201d
\nRosmarin added, \u201cThis was all about our customers and supporters, our mustard-loving friends and those who help us in our mission of spreading mustard, and a chance to share some of what we\u2019ve been working on.\u201d
\nSun Valley Mustard is a locally owned and operated company. Its mustards are crafted in small batches using all-natural, nutrient-rich ingredients with no artificial flavors, colors, or preservatives. Using a proprietary cooking process, its blend of unique flavors produces the superb texture that makes Sun Valley Mustard the most versatile product for sandwiches, sauces, dips, marinades, and dressings.
\nTo learn more about Sun Valley Mustard, visit sunvalleymustard.com.<\/p>\n","protected":false},"excerpt":{"rendered":"

A Historic Occasion Brings Out The Next Generation Business Community BY Sabina Dana Plasse Embracing mustard for the past 40 years has solidified Sun Valley Mustard\u2019s place in Sun Valley, Idaho, history as one of the longest locally owned companies with local production. Under new ownership with Ryan Rosmarin, Alex Langerman, and Patricia Florescu from […]<\/p>\n","protected":false},"author":3,"featured_media":21702,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"tdm_status":"","tdm_grid_status":"","_pvb_checkbox_block_on_post":false,"footnotes":""},"categories":[67,72,6,18],"tags":[],"class_list":["post-21701","post","type-post","status-publish","format-standard","has-post-thumbnail","category-business-news","category-community","category-event","category-news"],"_links":{"self":[{"href":"https:\/\/woodriverweekly.com\/index.php\/wp-json\/wp\/v2\/posts\/21701","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/woodriverweekly.com\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/woodriverweekly.com\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/woodriverweekly.com\/index.php\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/woodriverweekly.com\/index.php\/wp-json\/wp\/v2\/comments?post=21701"}],"version-history":[{"count":1,"href":"https:\/\/woodriverweekly.com\/index.php\/wp-json\/wp\/v2\/posts\/21701\/revisions"}],"predecessor-version":[{"id":21704,"href":"https:\/\/woodriverweekly.com\/index.php\/wp-json\/wp\/v2\/posts\/21701\/revisions\/21704"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/woodriverweekly.com\/index.php\/wp-json\/wp\/v2\/media\/21702"}],"wp:attachment":[{"href":"https:\/\/woodriverweekly.com\/index.php\/wp-json\/wp\/v2\/media?parent=21701"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/woodriverweekly.com\/index.php\/wp-json\/wp\/v2\/categories?post=21701"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/woodriverweekly.com\/index.php\/wp-json\/wp\/v2\/tags?post=21701"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}