Investing in top-quality
cookware is a must for any cook. Copper makes an attractive kitchen
accent and copper pans cook food more evenly, heat faster and use less
fuel than other pans. Mauviel Copper Cookware from Ketchum Kitchens.
Saute pan $325, 3-quart saucepan $290.
An organized kitchen is
the key to creating a happy home
writer: Sabina Dana
Plasse, photographer: Paulette Phlipot
There is a saying in
Sun Valley that you either have three jobs or three homes. Regardless of
how many homes you own, the kitchen is still its heart. A functional
kitchen in Sun Valley runs the gamut from a place to cater to your
family and occasionally put on a show for weekend visitors, to a
second-home owner’s culinary dream and the ideal support for impromptu
Organizing a kitchen to fulfill a Sun Valley lifestyle is not only
feasible, it can all be done locally. Page Klune of Sun Valley Ultimate
Services, a personal concierge who has made organizing into a business,
understands the importance of a well-organized kitchen because
organizing is not just her passion, it’s her livelihood.
A cookbook stand is a
priceless item for anyone who likes to cook by the book. Ketchum
Kitchens and The Cluttered Kitchen in Hailey have several options, and
both stock high-altitude cookbooks, an essential item for the Sun Valley
cook. Lucite cookbook stand from Ketchum Kitchens, $10.99. Vintage
Restaurant cookbook, $34.95.
Klune aims for minimal and
functional. “One should have space gratification,” she said. “Whether
you have an enormous great room with an open kitchen or a small space,
the size dictates the functionality. But it’s your flair and taste that
makes it all come together.”
Placemats and decorative
linens add the finishing touches that give a host pride, while
making guests feel welcome and special. Store linens away from the heart
of the kitchen; this keeps them clean and fresh for impromptu occasions.
Linens from The Picket Fence, $28 to $65.
A supply of staple food items cuts meal planning in half, while proper
kitchen equipment allows the cook to be quick and creative. Kitchen
tools and dishes should be easily accessible so a weekend warrior or
spontaneous party-thrower can quickly create hors d’oeuvres, mini-meals
or dinner for the family. Remember, a well-stocked, organized kitchen
will create a lasting impression.
The impromptu party thrower
A well-stocked kitchen is the creative juice for party success
The spontaneous entertainer
should always have a fridge full of gourmet delicacies. This Sub
Zero refrigerator contains a smorgasbord of Sun Valley area treats from
Ciro’s vinaigrette to locally produced salsa.
“A lot of people are not serious cooks and that makes it tough to be
organized,” said Klune. “Depending upon your level of enthusiasm for
entertaining, you should have it and need it rather than not have it
all.” An avid entertainer, Klune always keeps a freezer full of meats
and prepared foods, such as smoked salmon and prosciutto, as well as a
cooler outside filled with shrimp, peanuts, extra cheeses and special
sausages—such as apple and chicken—as well as tomatoes, because
entertaining is not always planned.
Fresh produce can act
as decoration as well as ingredient. Keep tomatoes out of the
refrigerator to maintain their freshness and flavor. Heirloom tomatoes
from Atkinsons’ Market, $8.69 per pound. Platter from The Picket Fence,
When occasions arise spontaneously, preparation and organization need to
be at their best. Have plenty of olive oil on hand and keep it
refrigerated for long-lasting flavor. Having a good supply of the
basics, such as corn meal, flour, sugar and bouillon cubes, is extremely
useful for last-minute meal planning. In addition, have a variety of
cutting boards on hand for cheeses, trivets for hot table items, a
kitchen timer, basting brushes, serving spoons and all sizes of wooden
spoons and spatulas easily accessible. For impromptu entertaining, your
pantry should contain ample salsas, chutneys and crackers, and there
should always be a bottle of champagne in the fridge, as well as a
stocked bar and a variety of wines. If time allows, fresh flowers can
enhance any party mood.
The weekend warrior
For one-session cooking, this cook needs items in bulk and ample
If cooking and baking tend to be reserved for the weekends, then storage
is a priority. Baking products should be kept in containers and there
should always be extra butter in the freezer. In Sun Valley, brown sugar
especially should be in a container. “I put brown sugar into a baggie
with a saturated sponge so moisture is absorbed from the sponge keeping
the sugar from getting hard,” said Klune.
The everyday cook needs
spices that are easily accessible or in plain sight, because time can be
of the essence when a kitchen is used around the clock. Atkinsons’
Market, The Cluttered Kitchen and Ketchum Kitchens stock local flavors,
as well as a wide selection of gourmet specialty items.
Remember, altitude in Sun Valley has to be considered when baking. Any
good high-altitude cookbook has conversions. However, a general rule of
thumb for adjustments at 3,000 feet or higher is to reduce baking powder
and sugar but increase liquids. For each teaspoon of baking powder in
the recipe, decrease by one-eighth of a teaspoon. For each cup of sugar
listed, decrease by one tablespoon, and for each cup of liquid, increase
by two tablespoons. Since baking items often rise quicker at higher
altitudes, you may want to increase oven temperatures.
The everyday cook
A happy homemaker or after-school cook needs expediency and
This kitchen sees plenty of traffic so it must be functional and access
friendly. All seasonings and spices should be readily available, along
with plenty of pots and pans, cooking sheets, ramekins, pitchers and
many sets of plates in all sizes. “A cook who does it all with family
and business has to have everything at their fingertips,” said Klune.
Knives are essential to this kitchen; keeping them sharp is important
and should be done often. A food processor is also useful because it
saves time on chopping, mixing and blending, making complicated dishes
easier to prepare. Keep a variety of oils, vinegars, and jars of sauces
nearby to make meals interesting and unique. Once opened, dressings and
mustards should be kept in the refrigerator. A good selection of
condiments can dress up just about any dish. The serious cook should
always have the following readily available: a cookbook stand, aprons,
stacks of dishtowels and nice cloth napkins, rather than paper.
With thanks to:
Sun Valley Ultimate Services LLC for the use of the downtown Ketchum
penthouse; Page Klune for her expertise;
Primavera Plants & Flowers for the floral arrangement; Ketchum Kitchens,
Atkinsons’ Market, Ciro’s Market and The Picket Fence for kitchen