Sun Valley Magazine Review, Summer 2014

With twin sisters Callie and Maeme Rasberry as the owners of Rasberrys, it's only fitting that there are two locations: one in Ketchum and one in Hailey. While both restaurants are only open for lunch, they certainly pack quite a wallop into that window.  Walk into the Ketchum location and you'll be welcomed with a cupboard stacked with handcrafted desserts, a shelf with homemade salad dressings and other home-cooked goodies, and the wonderful smells of fresh baked bread and other delights that await you from the kitchen. And while Rasberrys is always a great choice year 'round, definitely make it a lunch stop for yourself this fall when you finally have the time to really savor the surroundings and dishes they offer. For this piece, Callie chose a kale salad, saying "I chose a kale salad because most people love it and feel good about eating it. We change our menus seasonally and try a new kale salad each time. Kale is a green that works in all seasons and is readily available. The rest of the ingredients are what makes it truly seasonal. I was picking apples from our tree with my sister Maeme when I had the idea for the curry vinaigrette. And the texture and layers of flavors come from the pickled raisins, crunch almonds and seeds, sweet apples, and roasted squash."

So stop in the fall, when Rasberrys will be open all season and the atmosphere can't be beat. And while at the time of printing the ladies hadn't announced any slack specials yet, be sure to go in to see what they come up with!


2 bunches organic kale, chopped
3 cups shredded roasted/grilled chicken
2 cups diced roasted butternut squash
1/4 cups almonds 

Pickled Dried Fruit: 
1/2 cup raisins, chopped dried figs, cranberries and/or dates (whatever you like)
1tbsp organic sugar or brown sugar
1tbsp rice wine or apple cider vinegar
1/3 cup warm water

Curry-Apple Vinaigrette (makes about 1 cup):
1/2 cup dried apples soaked in 1/4 cup warm water (or enough to cover)
1 tsp dried chopped onions, soaked in water with apples
3-5 pieces candied ginger, soaked in water with apples and onions
1 tbsp curry powder
1 1/2 teaspoons honey (local, raw is preferred)
1/3 cup apple cider or rice wine vinegar 
Pinch cinnamon
Pinch black pepper
1/4 tsp salt
2/3 cup olive oil

Make vinaigrette:
Remove apples from water and roughly chop. Reserve soaking liquid. Blend all ingredients except olive oil in a blender until smooth. Slowly add olive oil. If vinaigrette is too thick add soaking liquid from apples.

Make pickled fruit:
Soak fruit in water, vinegar, and sugar for 10 to 15 minutes or until plump and soft.

Toss kale with 1/4 cup of vinaigrette. Top with chicken, pickled fruit, squash, and sliced almonds. Remaining vinaigrette can be stored for up to one month in refrigerator.

Serves 4