Vintage Restaurant: Handcrafted Cuisine from a Sun Valley Favorite


“My favorite restaurant in the world is Vintage in Sun Valley, which makes Jeff Keys my favorite chef in the world. The best part is, Jeff explains his craft so clearly that anybody armed with this cookbook—even a complete kitchen moron like me—can make delicious dishes.” — Dave Barry

“To be able to cook the Crispy Skin Roast Duckling will be my very own personal Everest. It’s one of my favorite dishes in the whole wide world. I love Vintage and it is one of the highlights of Sun Valley, Idaho. —Drew Barrymore

“Opening a cookbook by Jeff Keys is

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“My favorite restaurant in the world is Vintage in Sun Valley, which makes Jeff Keys my favorite chef in the world. The best part is, Jeff explains his craft so clearly that anybody armed with this cookbook—even a complete kitchen moron like me—can make delicious dishes.” — Dave Barry

“To be able to cook the Crispy Skin Roast Duckling will be my very own personal Everest. It’s one of my favorite dishes in the whole wide world. I love Vintage and it is one of the highlights of Sun Valley, Idaho. —Drew Barrymore

“Opening a cookbook by Jeff Keys is like being handed over state secrets. Jeff takes cuisine beyond mouth-watering, aromatic splendor to a level of sensual experience. Taking possession of this book is akin to winning hold of a wizard’s book of magic potions. Just wait ’til you see how your dinner guests fall under your spell.” —Ridley Pearson

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Product Details

  • ISBN-13: 9781586857714
  • Publisher: Smith, Gibbs Publisher
  • Publication date: 6/1/2006
  • Edition description: 1ST
  • Pages: 224
  • Product dimensions: 8.25 (w) x 9.75 (h) x 0.88 (d)

Meet the Author

Jeff Keys is the owner of Vintage Restaurant in Sun Valley, Idaho, which is known for its rustic elegance and sophisticated cuisine as well as its famous homemade Mountain Decadence ice creams. Jeff is also the author of the cookbook Vintage Restaurant: Handcrafted Cuisine from a Sun Valley Favorite.

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Read an Excerpt

Butter Leaf Lettuce, Fresh Pear, and Gorgonzola Salad

This may be the most refreshing salad I've ever made. We offer it as an off-menu special and we serve it constantly. It's simplicity at its best.


1 fresh pear, peeled and thinly sliced

Fresh-squeezed lemon juice

4 handfuls of torn butter leaf lettuce

1/2 cup Gorgonzola cheese, crumbled

6 tablespoons Orange Pecan Dressing

Peel and thinly slice the pear and then squeeze a little lemon juice on it.

Make sure the lettuce is clean and dry. (You don't want any grit in your salad.)

Put the butter leaf in a bowl with the Gorgonzola and toss lightly with the dressing.

Divide and pile the salad nicely on four chilled plates. Fan one-fourth of the sliced pear over the top of each salad and drizzle a little more dressing.

Serves 4.

Orange Pecan Dressing

This dressing has been my favorite for the last year.


3 tablespoons seasoned rice vinegar

1/3 cup orange blossom honey

1 teaspoon fresh grated orange zest

3 tablespoons fresh orange juice

1/2 cup light olive oil or vegetable oil

1/4 cup toasted and chopped pecans

Add the first 5 ingredients in order to a mixing bowl and whisk with a wire whip until honey has dissolved and blended with the other ingredients. Now add the toasted, chopped pecans.

Serves 6.

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Table of Contents

Acknowledgments 10

Introduction 13

Vintage Style 25

Vintage Spice Mix 27

Peppery Orange Aioli 27

Vintage Garlic Butter 28

Braised Garlic Cloves in Olive Oil 28

Southern Dark Beer and Brown Sugar Marinade 29

Vintage Basic Asian Marinade 29

Asian Smoking Marinade 30

Cauliflower and Olive Salad 30

The Art of Cold Smoking 31

Luscious Starters 33

Prawn and Goat CheeseTart 35

Spicy Cajun Oysters 37

Los Barilles Rock Shrimp Sweet CornTamales 38

Olympic Peninsula Steamer Clams 41

Lightly SmokedWild King Salmon Pâté 42

SmokedValentina ChickenWings 43

Wild MountainWhite Pizzas 45

Bacon-Wrapped Grilled Fresh Spring Asparagus 46

Grilled Chile-Lime Prawn Salad 46

Grilled Mushrooms and BalsamicVinaigrette Drizzle 47

Grilled Sliced Smoked Muscovy Duck Breast 47

Fresh AhiTuna Satay 48

Seared Flatiron Steak Satay 50

Asian Sashimi Bruschetta 52

Salads and Dressings 55

Orange Pecan Dressing 56

Sesame Mint Dressing 56

Fresh Basil and ParmesanVinaigrette 57

Creamy Mustard Dressing 57

Chipotle-Lime Ranch Dressing 58

New Orleans Slaw Dressing 58

Blue CheeseVinaigrette 59

Vintage BasicVinaigrette 59

Chile-LimeVinaigrette 60

AsianVinaigrette 60

Asian SesameVinaigrette 61

BalsamicVinaigrette 61

WasabiVinaigrette 62

Warm Shiitake Mushroom SesameVinaigrette 62

Vintage House Salad 63

Butterleaf, Fresh Pear, and Gorgonzola Salad 64

HeirloomTomato Salad 65

HeirloomTomato Bread Salad 66

Mediterranean Salad 67

Spicy King Crab Salad with Romaine,Tomato, and Cucumber 68

Grilled Chile-Lime Prawn Salad 71

Jeff ’s Quintessential Italian Pasta Salad 72

Warm Fingerling Potato Salad 73

Jeff ’s French Girlfriend’s Ham,Artichoke, and Mushroom Salad 74

Asian Slaw 76

Tropical Mango, Jicama, and Pineapple Slaw 76

Spicy New Orleans Slaw 77

The Lost Art of Great Soup 79

Baked Onion and RoastedTomato Soup 81

SpicyTomato-Orange Soup with Peppery Orange Aioli 83

Cream of Mushroom and Fresh Herb Soup 84

Leek, Brie, andYukon Gold Potato Chowder 87

Oyster Chowder 88

Cajun Andouille Oyster Chowder 89

Braised Garlic Chowder 89

Alpine Chowder from Aspen Memories,The Mother Soup 90

Szechwan Carrot Soup 92

Creamy Baked Onion Soup with Grilled Mushrooms 94

Avocado Gazpacho 97

Shellfish Gazpacho 98

TomatoManifesto 101

TricoloredVine-RipeTomato Salad 105

Jeff ’s Most ClassicTomato Soup 106

Tomato and Black Currant Chutney 108

Tomato Ginger Jam 109

Vintage Pico de Gallo 110

Hair-of-the-Dog Dipping Sauce 111

Cabo Rock ShrimpTomato Relish 112

RoastedVine-RipeTomato and Garlic Sauce for Pasta 113

SpicyTomato-Orange Sauce with Kalamata Olives, Mozzarella, and Penne Pasta 114

Paparadelli Pasta Bowl, New Orleans Style 115

Brown Sauce Interlude 116

Simple, Fast, and Delicious Homemade Brown Sauce: A Complete Guide 118

Entrées 120

Old-Fashioned Crispy-Skin Roast Duckling withWild Rice Toasted Pecan Pilaf and Baked Apple Brandy Compote 123

Seared Muscovy Drake Breast, Moroccan Style 127

Seared Muscovy Drake Breast with Country-Style Baked Apples and Creamy Five-RiceWild-Mushroom Risotto 131

Southern-Style Blackened Flatiron Steak with Smoked Red Bell Pepper and Braised-Garlic Bruschetta and Marchand deVin Sauce 133

Classic Paris Bistro Pepper Steak (BackstreetVersion) 137

Tenderloin of Beef, Parisian Brasserie Style (UpscaleVersion) 140

Idaho Rib-Eye Steak Feast 143

Naturally RaisedVeal Rack Chops, Creamy Piccata Style 145

Smoked PorkTenderloin,Wine Country Style 147

Spicy Pork Loin Chop with Sweet Corn and Cheddar Cheese Polenta and Rock Shrimp, Fresh Sage, and Smoked Pork Sausage Gravy 151

AppleWood–Smoked Pork Loin Chop with Gorgonzola Polenta; CaramelizedYams; and Black Mission Fig, Ginger,

and Port Sauce 153

SunValley Pecan-Crusted Chicken 157

Asian Mahogany Chicken Bowl 159

Idaho-Raised Rack of Lamb, English Pub Style 163

Butterflied Leg of Lamb, Southwestern-France Style 165

Idaho Ground-Lamb Salisbury Steak with Smothered Mushroom and Sweet Onion Gravy 169

Fresh AhiTuna Steak with Provencal Spring Salad, Deviled Eggs, and Horseradish Sour Cream Drizzle 171

Fresh Mahimahi, South Pacific Style 173

Charbroiled FreshTroll King Salmon,Old-California Style 177

Fresh Alaskan Halibut, Mediterranean Style 179

Desserts 183

Caramel Sauce 185

Chocolate Sauce 186

Hot Fudge Sauce 186

Pecan Brandy Sauce 187

Whiskey Sabayon 187

Bachelors’ Berries and Brandy Berry Sauce 188

Mountain DecadenceWhite Chocolate Ice Cream 189

Mountain Decadence Crème Brûlée Ice Cream 190

Mountain Decadence Organic Banana Ice Cream 191

Mountain Decadence Crème Fraiche Ice Cream 192

New Orleans Coffee–Toasted Pecan Ice Cream 193

MexicanVanilla Ice Cream 193

SicilianVanilla Ice Cream 193

Chocolate Chunk Bread Pudding with SteamyWhiskey Sabayon Sauce 194

The Delights of the Naked Stranger 196

Blood Orange Demitasse Crème Brûlée 199

MexicanVanilla Demitasse Crème Brûlée 200

Catalan Demitasse Crème Brûlée 200

White ChocolateToasted Pecan Ice Cream Balls with Hot Fudge Sauce 201

Jamaican Chimney Sweeps Gelato 203

Italian Coffee Chimney Sweeps Gelato 204

Fresh Pear Strudel 206

Fresh Strawberry Strudel 209

Macadamia NutToffeeTart 210

Frozen Key Lime Soufflé 213

White Chocolate Mousse withToasted Hazelnuts 214

TheWorld’s Best Root Beer Float 216

Honey-Grilled Peaches with Crème Fraiche Ice Cream and Brandy Berry Sauce 217

Index 218

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