Summertime Fruit, French Style with Chef Cynthia Nims
Wed, Jul 23
|Sun Valley Culinary Institute
Fruit at its summertime best brings vivid, sweet, sometimes tangy flavor to a broad range of recipes this time of year. Taking a nod from some French techniques and traditions, this class showcases the season’s fruit from appetizer through dessert.
Time & Location
Jul 23, 2025, 6:00 PM – 8:00 PM
Sun Valley Culinary Institute, 211 N Main St, Ketchum, ID 83340, USA
About the event
Techniques taught:
making compote
making vinaigrette
sautéing chicken
making rice pudding
working with summer fruit
Menu:
Crostini with Goat Cheese and Apricot-Pink Peppercorn Compote
Arugula Salad with Strawberries and Sweet Onions
Chicken Sautéed with Plums and Tarragon
Rice Pudding with Brandied Summer Fruit
About Cynthia:
Cooking has been a passion for as long as Cynthia can remember, inspired by cooking with her mom and big sister. Although she initially pursued a math degree with engineering aspirations, a study-abroad experience in France ignited her culinary career. She earned the Grand Diplôme d’Etudes Culinaires from La Varenne and never looked back.
With decades of experience, Cynthia has worn many hats: cookbook author, recipe developer, cooking instructor, magazine editor, and writer for various publications. Her most recent cookbooks are Shellfish and Oysters, and you can read her newsletter Seafood Savvy on Substack.
Her nonprofit work includes leadership roles in the International Association of Culinary Professionals and the Seattle chapter of Les Dames d’Escoffier, along with a certificate in nonprofit management from the University of Washington.
The adventure continues….