Dishing Jackson Hole | Issue 8 | Summer/Fall 2015

dish ng SUMMER / FALL

ISSUE NO. 8

FROM

J AC KS O N H O L E

SCRATCH TO FINISH

WHAT CHEFS ARE MAKING HOMEMADE

Sweets Sixteen THE ULTIMATE GIRLIE PARTY

SLUSH FUN!

COOL OFF WITH FROZEN TREATS PLUS: RESTAURANT LISTINGS

A FOOD LOVER’S GUIDE TO GREAT DINING AROUND JACKSON HOLE AND TETON VALLEY

dish ng N O. 8 S U M M E R / F A L L

Q: JACKSON RESTAURANTS CAN GET BUSY IN THE SUMMER. WHAT ARE YOUR TIPS FOR ESCAPING THE CROWDS AND STILL GETTING OUT AROUND TOWN? EDITORS EDITORS@DISHINGJH.COM CARA RANK BIN22 IS JUST TWO BLOCKS FROM MY OFFICE, SO I CAN WALK THERE AND DON’T HAVE TO DEAL WITH PARKING. I WILL EITHER TAKE A LATE LUNCH ON THEIR SECLUDED DECK WITH A GLASS OF ROSÉ, OR GET THEIR SPANISH SALAD TO-GO AND EAT AT A PICNIC TABLE IN FRONT OF MY BUILDING. ALLISON ARTHUR RATHER THAN EATING LUNCH AT A RESTAURANT IN TOWN, I OFTEN PICK UP A SANDWICH FROM CREEKSIDE MARKET & DELI AND GO SIT IN A PARK OR EAT IT ON MY OWN DECK. IF I AM NOT WORKING THAT DAY, I WILL ALSO GRAB A FROZEN GREYHOUND, TOO! ART DIRECTOR TIM HUSSEY ART ASSOCIATE KRISTEN JOY CONTRIBUTORS RONA FERGUSON, KELLY HALPIN, CHRIS HOGBERG, AARON KRAFT, ADAM LARKUM ASHLEY MERRITT

AT THE ASPENS MARKET AND WESTSIDE WINE & SPIRITS, I CAN GRAB A PERSEPHONE BAGUETTE, CHEESE, APPLES AND A BOTTLE OF ROSÉ AND THEN HEAD OUT TO FIND A NEW, FUN PICNIC SPOT EITHER IN GRAND TETON NATIONAL PARK OR ON THE SNAKE RIVER. JAY NEL-MCINTOSH TAKE ADVANTAGE OF SOME OF THE EXCELLENT HAPPY HOURS AND GO OUT EARLY, THEN WANDER THE STREETS WITH MOO’S GOURMET ICE CREAM AFTERWARD WHEN THE RESTAURANTS START GETTING BUSY. I ALSO LIKE TO HIT UP PEARL STREET BAGELS IN WILSON, A PERFECT STOP BEFORE OR AFTER FLOATING THE RIVER, AND WHEN YOU SIT OUTSIDE THERE IS SPACE TO STRETCH OUT AND AVOID THE CROWDS WHILE SOAKING UP THE SUN. SAM PETRI, NINA RESOR, BRIAN UPESLEJA GREG VON DOERSTEN

ADVERTISING SALES MOLLIE FLAHERTY I LIKE TO GRAB A SMOOTHIE FROM LOTUS CAFE OR A SALAD FROM JACKSON WHOLE GROCER AND HEAD UP TO THE NATIONAL MUSEUM OF WILDLIFE ART. I’LL GRAB A BENCH AND EAT MY LUNCH OVERLOOKING THE ELK REFUGE AND SLEEPING INDIAN. CHRIS HOGBERG CHIEF COPY EDITOR PAMELA PERICONI I HEAD TO JENNY LAKE LODGE IN GRAND TETON NATIONAL PARK. MY LUNCH STARTS WITH ONE OF THEIR SOUPS, FOLLOWED BY THE TROUT WITH POLENTA AND THE APPLE PIE WITH MOO’S VANILLA ICE CREAM FOR DESSERT. ASSOCIATE COPY EDITOR NINA RESOR I OFTEN ORDER THE CALIFORNIA PIZZA TO-GO FROM THE BREWPUB FOR DINNER AND EAT THE REST FOR LUNCH THE NEXT DAY. IT IS PIZZA, BUT IT IS MORE LIKE A “SALAD PIZZA,” SO I CAN TELL MYSELF I’M BEING HEALTHY.

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CONTRIBUTOR SPOTLIGHT KELLY HALPIN: ILLUSTRATOR

Restaurants can get busy in Jackson in the summertime. Do you have any tips on places where you can generally escape the crowds?

I typically go to Thai Me Up to grab a quick Skid Curry or some G-13 noodles. It can get crowded later in the evening, but I’ve never had trouble finding a place to sit. The beer rocks as well.

What’s your favorite foodie event to attend in the summer?

I love going to the People’s Market.

Not only do I get to buy and support local farmers and companies, but the Everest Momo Shack is usually there, and I can’t resist a plate of momos!

What is one dish at a local restaurant that would be your last meal and why?

The rack of lamb at the Blue Lion is hands down the greatest dish on Earth. It is absolutely perfect, and not just because I’m addicted to lamb. The mint sauce and gravy are to die for. I usually follow it with one of their Russian creams for dessert.

In this issue we talk about chefs who make things homemade. Do you create anything from scratch that you are proud of ?

I really love foraging for local treats in the forest. I can make a mean stinging nettle egg scramble, buttered morel rice and tons of huckleberry treats. I also love making a creamy chanterelle mushroom sauce for chicken. Other than the foraged meals, I love making raw, vegan desserts. Avocadolime pudding and raw brownies are some of my favorites.

P H O T O BY J O N AT H A N WA L L

TOC

FEATURES 46~ SLUSH FUN

These frozen drinks are more sophisticated than the Slurpees you remember

60~ FROM SCRATCH TO FINISH Meals created from homemade ingredients

72~ LIGHT IT UP!

Steps to make the most of your grilling season

94~ FOODIE EVENTS

Fill up your summer with a great dinner, concert and more

100~ BUY LOCAL

Teton Slow Food Guide

103~ JACKSON HOLE-MADE Check out one of these new, homegrown products

COVER: SUMMER FRUIT TART FROM PERSEPHONE BAKERY PHOTO BY BRIAN UPESLEJA

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DEPARTMENTS 14~ LETTER FROM THE EDITORS 17~ ASK FOR IT 25~ A JACKSON CLASSIC Snake River Brewery

31~ ATHLETES’ EATS Fish Food

35~ KEY INGREDIENT Rhubarb

39~ A LESSON IN: SAUSAGE

81~ MESSED MANNERS

52~ OUTSIDE THE KITCHEN

85~ WILL TRAVEL FOR FOOD

67~ KITCHEN VIEWS

107~ RESTAURANT LISTINGS 160~ MAP

Discover the tricks behind making perfect links Sweets Sixteen: Persephone Bakery creates a girly tea party The kitchen acts as the centerpiece of this family home

It’s OK to be a hot mess — with a few ground rules West Meets East at the James Beard House in New York

DISHINGJH.COM | 13

PHOTO BY ASHLEY MERRITT

A

couple of years ago, as our

food education grew, we started to wonder why we would ever buy condiments from grocery store shelves. If you read the labels, you’ll find they are loaded with preservatives, food coloring and ingredients we can’t even pronounce.

So we began making more and more items, like Sriracha, for example, from scratch. Sriracha is easy to make: You just take red jalapenos, fish sauce, vinegar and honey. Simply blend the ingredients into a spicy paste, and you can put the sauce on everything from eggs to kale.

Both of us regularly make our own mustards (Jackson Whole Grocer has a superb selection of bulk mustard seeds), mayonnaise, salad dressings, salsas and even ketchup (see Spur Restaurant & Bar’s recipe on page 22). Basically, anything that can come out of a jar we try to figure out how to whip up at home, when time allows.

We’ve discovered that we are not alone. Several local chefs share our desire to create as much as possible from scratch. For this issue, we scoured the area to find out who was taking the time to make products they could normally buy. What we found was pretty astounding: vinegars, hoisin and even yogurt, all of which involve time-consuming, multiday processes. The care many area chefs take in creating these homemade items, when they could simply take the easy way out, is indicative of the passion these entrepreneurs feel for their craft.

And entrepreneurship and inventiveness are what Jackson Hole was founded on, and what have grown it to the valley it is today. They were the source of this magazine and all of the restaurants highlighted in these stories. We think the more inventive, the better. That, we think, is the secret sauce.

PS: Did you know that Dishing has expanded to Park City? Look for the magazine the next time you are there or find it online at dishingpc.com!

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LETTER FROM THE EDITORS

READERS’ FAVORITE RECIPES FROM JACKSON HOLE RESTAURANTS

ask for it

DEAR DISHING, I AM OBSESSED WITH THOSE NEW BEET CAKES AT LOTUS CAFE AND CURIOUS HOW THEY MAKE THEM. YOU WOULDN’T BE ABLE TO GET THE RECIPE FOR ME, WOULD YOU? THANKS! KRISTAN BURBA JACKSON, WYOMING Lotus Cafe’s Beet-Coriander Cakes Note: Lotus Cafe deep-fries the beet-coriander cakes but offers this cooking method for the at-home chef.

PHOTOS BY BRIAN UPESLEJA

2 red beets, peeled and coarsely grated 3 cups red onion, quartered and thinly sliced 1/2 cup almonds, roasted and finely chopped 1 cup amaranth flour 1 teaspoon ground coriander, toasted 1 teaspoon ground cumin, toasted 1 teaspoon mint tea leaves, dry 1 1/2 teaspoons salt 1/4 teaspoon red pepper flakes Safflower oil Measure everything except the safflower oil into a large mixing bowl and combine well. Heat a generous pour of the oil in a pan on medium-high heat. Form the mixture into 2- to 3-inch patties and fry for about 5 minutes per side. *For the curry sauce recipe Lotus Café serves with the beet cakes, visit dishingjh.com.

DISHINGJH.COM | 17

DEAR DISHING, I’D LOVE TO HAVE THE RECIPE FOR CAFE GENEVIEVE’S PORK NECK RAGU. CAN YOU GET IT FOR ME? THANKS, LINDA BRUNER LANCASTER, VIRGINIA Cafe Genevieve’s Pork Neck Ragu

2 tablespoons cooking oil 1/8 quart onions, diced 1/8 quart carrots, diced 1/4 cup garlic, chopped 1/4 gallon shredded pork neck* One 28-ounce can whole tomatoes, pureed 3/8 gallon braising liquid, strained 1/8 cup red chile flakes 1/2 cup flat-leaf parsley, finely chopped 1/4 cup fresh thyme Salt and pepper, to taste In a large stockpot, heat 2 tablespoons oil on medium heat. Add onions and carrots and cook until onions are translucent.

Add garlic and saute until you can smell it. Add shredded pork neck and mix with garlic to heat through. Add the pureed tomatoes, stock and chile flakes. Reduce the sauce until the ragu is thickened.

Finish with the fresh herbs and season with salt and pepper. To assemble, Cafe Genevieve serves the ragu over pappardelle pasta with fresh ricotta and herbed-garlic breadcrumbs. *For Cafe Genevieve’s braised pork neck recipe, visit dishingjh.com.

ask for it

DEAR DISHING, THERE IS NOTHING BETTER THAN SITTING OUTSIDE AT IL VILLAGGIO OSTERIA DURING THE SUMMER WHILE ENJOYING THE BIANCO PIZZA WITH A GLASS OF WINE AND LISTENING TO THE GREAT MUSIC COMING FROM CONCERTS ON THE COMMONS. BUT SOMETIMES WE JUST CAN’T MAKE IT OUT TO TETON VILLAGE, AND I WOULD LOVE TO STILL BE ABLE TO ENJOY THE PIZZA FROM HOME. CAN YOU GET THE RECIPE? AND I MIGHT NEED A REFERRAL FOR SOMEONE WHO INSTALLS WOOD-FIRED PIZZA OVENS, TOO! THANKS, MONICA RYAN JACKSON, WYOMING

Il Villaggio Osteria’s Bianco Pizza

One 9-ounce pizza dough 1 ounce creme fraiche or mascarpone cheese (Osteria used to use creme fraiche but now makes homemade mascarpone cheese) .2 ounce ricotta cheese .5 ounce ParmigianoReggiano cheese, grated 1 ounce pecorino cheese 2.5 ounces mozzarella cheese, grated

.1 ounce Italian seasoning Salt and pepper, to taste .25 ounce basil, thinly sliced Roll the pizza dough into a 12-inch round. Spread the creme fraiche or mascarpone on the base of the dough. Top with housemade ricotta, ParmigianoReggiano, pecorino and mozzarella. Add Italian seasoning, salt and pepper.

Bake in oven until golden brown (Osteria’s oven is

usually around 600-650 F but home cooks can adjust as necessary). Garnish with fresh basil. *For Il Villaggio Osteria’s pizza dough recipe, visit dishingjh.com.

DEAR DISHING, THERE ARE A LOT OF BEET SALADS ON THE MARKET, BUT SNAKE RIVER BREWERY HAS PUT A FRESH SPIN ON THIS POPULAR DISH

BY ADDING THE TARTNESS OF GRAPEFRUIT MIXED WITH WALNUTS AND THE CREAMINESS OF GORGONZOLA. THIS, COMBINED WITH THE BEETS, MAKES A FRESH YET EARTHY DISH THAT IS PERFECT FOR A LIGHT DINNER. CAN YOU DIG UP THE RECIPE FOR ME? THANKS, KRISTINE HARRIS JACKSON, WYOMING Snake River Brewery’s Beet Salad

For the salad: 4 cups diced red beets, seasoned and roasted, then peeled 4 cups diced golden beets, seasoned and roasted, then peeled 8 tablespoons candied walnuts 4 tablespoons crispy applewood-smoked bacon, chopped 4 tablespoons Gorgonzola cheese, crumbled 1 cup grapefruit, supremed (segment with all membrane removed) Daikon radish sprouts for garnish Combine the first 4 ingredients and heat in the oven for 5 minutes at 350 F. Mix gently with 4 tablespoons honey-truffle vinaigrette. Garnish with Gorgonzola, grapefruit and radish sprouts.

For the honey-truffle vinaigrette: 1/3 cup Dijon mustard 1/3 cup honey 1 clove garlic 1 cup red wine vinegar 1 teaspoon black pepper 3 cups canola oil White truffle oil, to taste 1 tablespoon chives, chopped Combine the first 5 ingredients in a bowl. Slowly add canola oil while blending to emulsify. Fold in truffle oil to taste and chives. Yields about 1 quart.

ask for it

DEAR DISHING, SINCE THE BEGINNING OF YOUR PUBLICATION, I HAVE BEEN PATIENTLY WAITING TO SEE IF THE SPICED NUTS FROM SNAKE RIVER GRILL WOULD GRACE YOUR PAGES. I AM OBSESSED WITH THEM. EVERY TIME I SIT AT THE SRG BAR, I NIBBLE IN WONDERMENT AND TRY TO PICK OUT THE INDIVIDUAL INGREDIENTS. ONE MEMORABLE FRIDAY NIGHT, I OVERHEARD A LOCAL GALLERY OWNER GUSHING ABOUT HOW ADDICTIVE THE NUTS ARE. SHE WAS REMARKING THAT THERE MUST BE A SECRET INGREDIENT WHEN THE BARTENDER MENTIONED THAT IT WAS … DRUM ROLL … BACON! SHE THEN DEFLATED A BIT BACK INTO HER VEGETARIAN SEAT. I HAD TO STIFLE A LAUGH! I MEAN, ISN’T IT ALWAYS BACON??

CAN YOU PLEASE FIND THE RECIPE FOR ME? THANKS! KATE HAYDEN JACKSON, WYOMING

Snake River Grill’s Mixed Bar Nuts with Bacon

on individual sheet trays at 350 F, adding peanuts at the end to warm them up but not toast them. Once bacon is almost 14 grams rosemary, finely chopped crispy, turn off the heat and let the bacon 12 grams salt soak up a bit of that fat. (If the nuts are 3 grams cayenne pepper toasted before the bacon is ready, keep 23 grams dark brown sugar them in a warm place.) Once bacon is 193 grams bacon, diced ready and has sat for about a minute, put 1/4 pound whole almonds, raw warm nuts in the bowl with rosemary, 1/4 pound walnuts, raw and salt and cayenne. Put the brown sugar roughly chopped on top and mix together. This helps melt 1/8 pound whole cashews, raw the brown sugar. Then add the bacon and 3/8 pound roasted peanuts, salted remaining fat. Stir well and then spread in a single layer on a sheet tray. Keep at Mix rosemary, salt and cayenne pepper together in a large bowl and set aside. Put room temperature for a few hours to brown sugar in a separate bowl and cover. cool and dry.

Saute bacon in a skillet over medium heat.

Once fat is starting to render, toast nuts

DEAR DISHING, WHAT DO I LIKE ABOUT SPUR RESTAURANT & BAR’S HOUSE-MADE KETCHUP? EVERYTHING. I LOVE ITS UNIQUE FLAVORS. IT JUST TASTES MORE REAL TO ME. I ALSO APPRECIATE THE GUYS AT SPUR TAKING A CONDIMENT THAT IS SO SYNONYMOUS WITH A CLASSIC FLAVOR/TASTE AND PUTTING A SPIN ON IT. SURE, I’LL ALWAYS HAVE A SOFT SPOT IN MY HEART FOR HEINZ KETCHUP, BUT IT’S CRAP. IT’S LOADED WITH HIGHFRUCTOSE CORN SYRUP AND “NATURAL FLAVORS,” WHATEVER THAT MEANS. WHY DO I WANT THIS RECIPE? BECAUSE I WANT TO ENJOY IT MORE OFTEN. THANK YOU! ADAM LASSITER JACKSON, WYOMING

Spur’s House-Made Ketchup

3 cups distilled vinegar 1 cup water 2 1/2 cups sugar 2 tablespoons kosher salt 1 teaspoon smoked paprika 1 teaspoon ground white pepper 1/2 tablespoon ground nutmeg 1/2 tablespoon garlic powder 1 1/2 tablespoons onion powder 3 cups tomato paste

Bring vinegar, water, sugar and salt to a boil. Whisk in spices. Once spices are mixed well, whisk in the tomato paste and bring to a simmer. Simmer the ketchup for 10 minutes and stir frequently.

a jackson classic The Brew Pub

BY RONA FERGUSON

SUPER SUDS

T he B rewpub . its name reflects familiarity, comfort and a sense of community. Sure, you can call it “Snake River Brewery and Restaurant,” but even Google knows that we call it the Brewpub.

After 20 years, it has become a part of our lives. During a long bike ride, just the suggestion “Pub?” encourages me to keep pushing those pedals so I can head there afterward.

When friends look particularly rough after St. Patrick’s Day, I know the answer to my unspoken question

is always, “Yes, I was at the Pub.” If it’s Sunday during football season, I know where my friends are: the Brewpub.

Try to imagine 20 years ago. The bar scene was very different. Sure there were craft breweries in progressive states, but in Wyoming? A bar that only sold its own beer? Craziness!

Definitely the first few Hill Climb weekends saw customers reversing out the doors when they couldn’t get their Bud or Coors Light. For the locals, the Pub developed and cultivated our tastes, producing great beer that DISHINGJH.COM | 25

PHOTO BY BRIAN UPESLEJA

THE BARTENDERS AT THE BREWPUB ARE FAMOUS FOR THEIR LONGEVITY AND KNOWING MOST OF THEIR CUSTOMERS.

we learned to love. We went from trying its Snake River Pale Ale or Lager to trusting that its Discombobulator Maibock would be something we would want to put in our mouths.

Everything about the Brewpub is tied to Wyoming and the Jackson community. The kitchen locally sources its beef for the restaurant from Mead Ranch. In turn, the Pub gives the spent grain from brewing to the ranch to feed the ranch’s cattle. When beer is canned, the cans themselves come from a few hours away in Worland. The Pub tries to keep distribution close, mostly to Idaho and Montana, although its beer can also be found in New York City and Wisconsin.

Beyond being a restaurant, the Brewpub prides itself on supporting fundraisers and events. Locals and visitors alike have enjoyed the sponsored free concerts such as JacksonHoleLive, an all-ages live music event held at Snow King the past three summers. The Pub supports the People’s Market on Wednesday nights in the summertime, as well as Jackson Hole Community Pathways and fun runs for charity. Check out the publicity for your favorite local nonprofit event and that ubiquitous SRB logo is almost always present.

Even in the height of the tourist seasons, the locals who gather around the bar represent the heart of the Brewpub.

Undoubtedly they will include members of Jackson’s first mug club. A lucky 210 drinkers get to have their own personal 26 | DISHINGJH.COM

SALADS, PIZZA, WINGS AND TACOS ARE SOME MENU FAVORITES, SERVED ALONGSIDE SEASONAL BEERS.

mugs, adorned with stickers, hanging above the bar. They are entitled to bigger beers and get invited to semiannual mug club parties, plus general bragging rights. Having a mug means you take your beer drinking, and local status, seriously.

Want one? Don’t get your hopes up. Mugs are issued through lotteries, and the competition is steep. Locals’ Bonus Question: Did you know that M.U.G. Club actually stands for Millward United Guzzlers Club? Now you do.

If it feels like some of the names of the Brewpub’s beers make little sense, just assume you are missing an inside joke. For

example, one of the most popular brews is an IPA called “Pako’s Eye-P-A.” Pako was a mismatched-eyed dog that was a staple at the Pub even after management hung up signs asking patrons to “Leave your Puppies and Pistols at Home.” Pako was a regular who lived across the street and even showed up when his owner wasn’t around. So the staff simply determined that Pako could not be a dog. Consequently, he got a beer named after him and his peculiar eyes.

Similarly, a group of men commonly stand at the bar’s entrance, leaning on a railing. Perhaps it gives them faster access

THE 210 MEMBERS OF THE M.U.G. CLUB NOT ONLY HAVE THEIR OWN SPECIAL GLASSES TO DRINK FROM, THEY ARE ALSO SERVED BIGGER BEERS THAN THE REST OF US.

to the bartenders? Or are they getting the best view of those coming in the door? On busy nights, walking through the tunnel of guys can make you feel like a football player taking the field. These stalwart drinkers were honored with “The Male Rail Pale Ale.” After conquering a mountain or a trail, Jacksonites usually raise a pint in celebration. But the Pub also is where we gather in times of tragedy and loss. Our friends risk their lives chasing adventure every day, so when we hear of accidents, we need to take stock of those we know and learn the identities of the victims. Terrible news can be slightly muted when the town shares it together. Somber companionship on these nights provides an outlet for mourning in a community that does not show its Achilles heel too readily. The victims are remembered in our own ways: a plaque on the bar, a retired M.U.G. Club glass, stickers on the tank outside or a hand-drawn tile in the bathroom.

Whether it’s the frenzied summer and winter seasons or the relative quiet of spring and fall, the Pub is reflective of the town of Jackson. We expect some chaos in August and enjoy some peace in April. We drink a beer, delighting in the day’s adventure and excitedly planning the next one. It’s where we connect with friends, in good times and in bad. It feels like home. Even the Brewpub’s own website calls it “Jackson’s Living Room,” and to a large extent this may be true; however, my living room doesn’t have any beers on draft, and I’m glad I don’t have to go past the Male Rail to get into it.

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FISH FOOD

BY SAM PETRI

the whole trick with fly fishing is convincing the trout to eat. Seems simple enough — serve up your fly as if it were a real bug floating on the water and the trout will bite. But, of course, it’s much more complex than that. There’s the sun, the wind, the clouds, the birds, the shadows, the hatch, the way you feel about your cast, the way you feel about your fly and how it moves with the current, the

spot you choose to fish from and whether you know in your heart that a trout is beneath the surface.

Some days you command fish to rise like a wizard with a mighty trout staff. Other times you feel like you are standing in the middle of a cocktail party with no one to talk to. The fish are always out there, they are always hungry; you just have to know what they want to eat — that’s the trick.

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I L L U S T R AT I O N BY K E L LY H A L P I N

athletes’ eats

NO DOUBT, THERE IS MAGIC IN FISHING. AND, IN THAT SENSE, SOMETIMES THE FISHERMAN PLAYS THE FOOL.

No doubt, there is magic in fishing. And, in that sense, sometimes the fisherman plays the fool. In the wise words of AJ DeRosa, who has been a river guide and outfitter in Jackson Hole since 1973, “The only thing you really have control over is lunch.” So whether you’re out there slaying it or getting skunked, you’re going to want to eat, too, and it better be satisfying.

Michael Freyvogel, who guides the Provo and Weber rivers out of the Trout Bum 2 fly shop in Park City, Utah, knows this well. When he’s not guiding, he’s serving gourmet food at Riverhorse on Main. In the morning, he takes his clients to Park City Bread and Bagel, where they fuel up on coffee and order giant turkey-baconSwiss sandwiches to-go.

As they wade fish for brown and rainbow trout under the hot Utah sun, they eventually sit down to eat, become lethargic, and Freyvogel basically gets to clock out. “I like to make sure people get fed pretty well,” he says.

Fishing is like the game of chess, and if you want to play again, it’s best to keep all the pieces on the table. That’s why now almost everyone practices catch-and-release fishing, a concept almost unheard of 30 years ago. Still, some people just want to eat trout at the end of the day. When that’s the 32 | DISHINGJH.COM

case, instead of keeping the fish, Freyvogel sends his clients to Riverhorse, where he recommends the red trout — a pistachiocrusted rainbow trout served over “forbidden” black rice with wild arugula, pomegranate-fennel salsa and a lemon beurre blanc. Oh yes, it’s as fancy as it sounds.

“I serve up trout at both jobs,” Freyvogel says. “You could say it’s one of my moneymakers.”

Jackson Hole fishing guide Boots Allen, who works out of Snake River Angler, likes to keep things light on the Snake. He typically goes with a Middle Eastern theme and brings hummus, olives and naan when float fishing for finespotted cutthroat.

But every guide has a different go-to meal. Some prefer to opt for all-American with fried chicken from Albertsons supermarket in Jackson. Odd, yes, but it’s for sure a winner, especially on the Fourth of July.

It’s actually great served cold with a side of potato salad, sweet rolls and coleslaw.

There are plenty of classic Jackson spots to get your lunch for the day.

Creekside Market & Deli is known for having one of the best Italian subs in the region. And now that they have a liquor license, they have frozen cocktails in the back that you can begin and/or end your day with — your choice.

Of course, there’s more to these areas than just the Snake River, and once you really start chasing trout, you will find yourself in some of the more obscure towns in the West. If you’re fishing the Green or New Fork rivers in Pinedale,

Wyoming, there’s the Wind River Brewery, where the fish and chips will save your life. Between Jackson and Park City, there is a great place to stop for fried food near the Green River. If you can stand the smoke permeating the bar, the Green River Bar in Daniel, Wyoming, serves up great post-fishing food and is famous for their slaw dogs.

And if you’re headed to the Teton River or South Fork of the Snake, Victor, Idaho, has Victor Valley Market for sandwiches and plenty of options for your return, including Big Hole BBQ, the Knotty Pine and the infamous Grumpy’s Goat Shack for hot dogs.

Those headed north to the Henry’s Fork in Island Park, Idaho, can enjoy the TroutHunter — perhaps the most respectable fishermen’s bar for miles in any direction.

It’s also a decent place to stay and has a great fly shop, too. The more adventurous and less nutritious option is the Frostop in Ashton, where the front door is like a portal taking customers back to 1963. Get the root beer float!

And if you keep driving — and this is if you’re really desperate to catch fish — you’ll wind up in the motherland of Ennis, Montana, where the 11 million trout greatly outnumber the 840 residents. Sure, there’s the Ennis Cafe, but if you want something authentic, try the beef jerky made fresh at Deemo’s Meats. It’s expensive but worth buying at least a pound or two.

Oh, and Thermopolis? There’s no good food there, so it’s best to just keep on driving.

key ingredient

RHUBARB

BY CARA RANK

W

hen it comes to rhubarb, people either love it

or hate it. The red-stalked spring vegetable grows so well in Jackson Hole’s cool climate that people who exclude themselves from Team Rhubarb should give it another try.

For rhubarb connoisseurs, the first spring sighting is thrilling. “It’s the first thing to start to pop up in the garden, and it’s exciting to have something to harvest,” says Poalily Jacobsen, owner of Daily Roots, a fermented food business. Jacobsen loves rhubarb so much she grows several varieties in her plot at the Jackson Hole

Community Garden. “You don’t have to do much with it,” she says. “It’ll always come back.”

This tart vegetable has some serious pucker power.

When combined with fruit, strawberries especially, rhubarb adds a welcome tartness to pies and desserts. It’s also a great addition to breads and pastries.

“Probably the most interesting thing about rhubarb is that it has so much natural pectin in it that it literally makes things like compote and sauces thicken on their own,” says Jeff Drew, executive chef and managing partner at Snake River Grill.

PHOTOS BY BRIAN UPESLEJA

The Grill serves what’s perhaps the most popular rhubarb dish in Jackson: Alan’s Rhubarb Pie (pictured here), named after the late Alan Hirschfield, who founded the restaurant more than 20 years ago.

When the pie debuted, it was a mix of rhubarb and strawberries. Yet Hirschfield — whose rhubarb affection started as a boy in Oklahoma, where it grew in his yard — aimed to put an immediate stop to that, insisting that authentic rhubarb pie had just one filling: rhubarb.

“A strawberry rhubarb pie is like making chocolate cake with some fruit in the middle,” he said a few years ago.

“Don’t do it.”

Whatever your taste, if you look at local menus in early summer, you’re sure to find rhubarb featured prominently. So pucker up and give it a try.

WANT TO GROW IT? The easiest way to start a crop is to ask a friend for a chunk of root ball to regrow in your garden, Jacobsen says. Simply plant the rootstock in early season, and you may get a crop that year. If not, you’re sure to get some the following season.

WHAT’S THE BEST WAY TO USE RHUBARB? Choose rhubarb to bake into crisps, pies, muffins, breads, chutneys and compote. You can even make simple syrup with it for cocktails.

LOOKING FOR AN AUTHENTIC WAY TO EAT IT? Put some granulated sugar in a Mason jar and head out to the garden. Gently break the rhubarb, dip into the sugar and take a bite. It’s nature’s sweet tart.

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RHUBARB RECIPES AMANGANI’S RHUBARB LIQUEUR

RENDEZVOUS BISTRO’S STRAWBERRY RHUBARB PIE

1 bottle Stolichnaya 2 cups sugar 5 cups rhubarb, thinly sliced 1 vanilla bean, split

This pie made its debut at the Bistro several years ago. Look for it seasonally this year or bake it at home. This recipe makes 8 individual mini-pies.

Combine vodka and sugar in a large container (save vodka bottle). Stir until sugar is dissolved. Add rhubarb and vanilla bean. Let stand in cool, dry place for 30 days, stirring once a week. Strain and move to the bottle you reserved. Let stand in bottle for 30 days. Serve on its own or with soda water for a new take on a vodka soda.

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For the crust: 2 1/2 cups flour 1 teaspoon salt 1 tablespoon sugar 1 cup Crisco, chilled 1/2 to 3/4 cup ice-cold water For the filling: 2 pints strawberries, finely diced 1 cup rhubarb, finely diced 2 cups sugar 1 teaspoon salt 2 lemons, juiced 4 tablespoons cornstarch

For the topping: 1 cup flour 1 cup brown sugar 1 cup oats 1 cup butter, cold For the crust: Blend flour, salt and sugar in medium mixing bowl. Chop the chilled shortening into 1/2-inch cubes. Cut in chilled shortening cubes into flour mixture, using a pastry blender, in an up-and-down chopping motion, until mixture resembles coarse crumbs with some small pea-size pieces remaining. Sprinkle half the maximum recommended amount of ice-cold water over the flour mixture. Using a fork, stir and draw flour from bottom of bowl to the top, distributing moisture evenly into flour. Press chunks down to bottom of bowl with fork. Add more water by the

tablespoon, until dough is moist enough to hold together when pressed together.

Roll pie dough to desired thickness and place in tin to chill for 30 minutes.

For the filling and topping: Mix all filling ingredients and set aside for 30 minutes. Mix ingredients for topping until crumbly. Place filling in the chilled pie crust, then place crumble topping on filled pies. Bake in a 375 F oven for 15 minutes, then turn oven down to 350 F. Bake for 25 to 35 minutes until filling is bubbling and topping is golden brown. Let cool and serve.

a lesson in: sausage Learn to Love Links: Discover the tricks behind making perfect sausage with Aspens Market

PHOTOS BY ASHLEY MERRITT

By Allison Arthur

O

n any given summer day, Aspens Market sells as many as 40 pounds of homemade sausage. The gourmet store offers five options daily, rotating in at least eight different sausage varieties. Customers can’t get enough of their links.

The spicy Italian pork sausage that head butcher Derek Castro custom blends inhouse is a favorite, as is the chicken-jalapeno. Castro and the market’s head chef, Andrew Smith, have taught themselves to make perfect sausage links and were willing to teach us the tricks of the sometimeshard-to-perfect trade.

Castro and Smith both say they learned how to make sausage on the job. Castro admitted to having watched a lot of YouTube while he was trying to master the process.

“We’ve done a lot of experimenting,” he says.

Smith says almost anything can go into a sausage — spices, curry, apples, though maybe not cucumbers, he jokes. The trick comes when making links. “Practice makes perfect,” they both say.

We spent a day watching and trying to emulate how they make the unique sausage they sell and serve at Aspens Market, and here is what we learned.

LEFT: DEREK CASTRO, RIGHT: ANDREW SMITH

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SOME BASIC SAUSAGE-MAKING TRICKS USE a high meat-to-fat ratio (the preferred is at least 75 percent meat to 25 percent fat). “If you don’t want to eat fat, don’t eat sausage,” Castro jokes. The fat is essential to develop the flavor.

KEEP the meat cold at all stages of making the sausage (it

may be necessary to refrigerate between grinding, mixing and stuffing). If the meat becomes too warm, the fat will soften, and the meat could separate and become mealy.

SELECT premium ingredients. Start with quality meat and

add fresh ingredients, like freshly squeezed lime juice or justchopped garlic and ginger. Only mix in wine you would drink.

COOK a small amount of the mixture and taste it before you put the sausage in its casing. You can still adjust seasonings at this point, and sometimes you may want to add more salt for flavor.

RELAX if the links aren’t perfect. It’s only food, Smith says.

SOME BASIC SAUSAGE-MAKING TRICKS: SOME SHORTCUTS

25 percent fat.

If you don’t have the special equipment or are short on time, ask your favorite butcher to grind the meat for you in advance. While Aspens Market will sell you casings if you want them, you can also make bulk sausage or sausage patties without stuffing the meat into casings for links.

plate or a larger grind hole) before you add the seasoning.

COOKING IDEAS

FOR PORK

• CHOOSE PORK SHOULDER because that cut is naturally • GRIND THE PORK TWICE (using a 3/8-inch sausage grinder

FOR CHICKEN

• OPT FOR CHICKEN THIGHS, which are higher in fat.

• GRIND CHICKEN ONCE (using a 3/16-inch sausage grinder plate or smaller grind hole if you have an option) before you add the seasoning. Chicken is softer, so it only needs one grind.

If you leave the sausage in bulk, you can use it in a Bolognese, throw it onto a homemade pizza or add it to lasagna. If stuffed in a casing, grill the links over a 400 F flame for about 4 to 5 minutes per side (or until they start leaking a little bit of juice). Smith likes to use links on sandwiches, like the banh mi they serve at Aspens Market.

SPECIAL TOOLS NEEDED

SNAKE RIVER GRILL’S PASTRY CHEF, SARA CHOATE, SAYS THAT SAVORY SOUFFLÉS, LIKE THESE PISTACHIO-GOAT CHEESE VERSIONS, MAKE A GREAT STARTER SOUFFLÉ.

• Kitchen scale for measuring ingredients • KitchenAid Stand Mixer (or similar product) for mixing ingredients • Food grinder attachment for KitchenAid for grinding meat and stuffing sausage • Sausage pick for releasing air bubbles from the sausage DISHINGJH.COM | 41

GET LINKED UP! Chicken-Jalapeno Sausage 10 pounds chicken thighs, ground 5.2 ounces cilantro, roughly chopped 2.4 ounces jalapeno, seeded and brunoised 1/4 pound ginger, peeled and brunoised 1.5 ounces salt .3 ounce pepper 9 ounces white wine 4.7 ounces lime juice Spicy Italian Sausage 10 pounds pork shoulder, ground 3 ounces salt .5 ounce black pepper 1 ounce red chile flake, roughly ground 2 ounces fennel seed, toasted and roughly ground 3 ounces paprika 5 ounces fresh garlic, roughly chopped 12 ounces white wine 6 ounces cold water For both recipes, mix all dry ingredients with meat in a KitchenAid. Turn on to slowly mix and add wet ingredients.

Mix until just combined.

Either stuff and prepare sausage links or use sausage without casings. Each recipe will make roughly thirty 7-inch links.

THE HARDEST PART OF MAKING SAUSAGE IS STUFFING IT INTO LINKS. START BY MAKING SURE THE MEAT IS WELL-PACKED AND NO EXTRA AIR IS ALLOWED INTO THE MACHINE. CONFIDENTLY STUFF THE MEAT INTO THE CASING UNTIL IT IS FILLED TO ABOUT 3/4 INCH IN DIAMETER AS YOU MOVE THE STUFFED CASING ALONG.

USING A SAUSAGE PICK, GENTLY STAB THE SAUSAGE ABOUT EVERY INCH TO RELEASE ANY AIR BUBBLES.

TO MAKE THE LINKS, PINCH THE END OF THE LINK INTO DESIRED LENGTH AND ROLL IT ABOUT 10 TO 12 TIMES IN ONE DIRECTION. FOR THE NEXT LINK IN THE CHAIN, ROLL THE SAUSAGE IN THE OPPOSITE DIRECTION ABOUT THE SAME AMOUNT OF TIMES.

ONCE THEY ARE CUT, USE THE SAUSAGE PICK AGAIN, IF NECESSARY, TO RELEASE ANY EXCESS AIR.

LET THE LINKS DRY UNCOVERED ON A COOKIE SHEET FOR AT LEAST A FEW HOURS BEFORE YOU COOK THEM. SAUSAGES WILL FREEZE WELL AT THIS STAGE.

top to bottom

JACKSON HOLE MOUNTAIN RESORT OFFERS FOOD AND ENTERTAINMENT FOR EVERYONE

PHOTOS PROVIDED BY J AC K S O N H O L E M O U N TA I N R E S O R T

WHETHER YOU ARE HERE WITH FRIENDS OR FAMILY, YOU CAN USE THIS GUIDE TO HELP NARROW DOWN THE MANY OPTIONS.

BY DISHING STAFF

W

e all love jackson hole mountain resort in the winter, but every summer, Teton Village gets better.

This summer, with a new Drop Aerial Tower, more trails for hiking and biking, and deals on adventure and family packages, there are even more ways to work up an appetite. Here is a guide to help you narrow down activities, with corresponding food stops guaranteed to please your group and your palate.

Remember: The more of an appetite you work up, the more you can enjoy the resort’s six restaurants!

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GUYS’ GETAWAY Guys get ready; you are in for a treat. In the morning, you can rent downhill mountain bikes from Jackson Hole Sports and hit up the bike park, which offers trails for all levels. After enjoying tacos and fresh-squeezed margaritas at the Tin Can Cantina, you can grab a six-pack of local microbrew and head out for a friendly match of disc golf on the ninehole course. Don’t forget to stop by Wool and Whiskey for a glass of rare whiskey or bourbon while you browse the great selection of menswear. Located at the top of the Bridger Gondola, The Deck and Off Piste are great people-watching spots for happy hour and snacks.

FAMILY FUN The whole family will be wowed by the views during a ride to the top of the Tetons on the Aerial Tram. Once there, enjoy the world-famous waffles for breakfast (or any time of the day!) and be sure to take lots of photos. Next on the agenda? An afternoon at the new 60-foot Drop Tower and then the Aerial Adventure Course. Its network of zip lines, balance beams, cargo nets and other challenges is perfect for family bonding. Haven’t had enough adventure yet? Try the rock climbing wall or bungee trampoline. Nick Wilson’s is a great spot for lunch, with its fresh pizzas, salads and sandwiches.

The veggie pesto is

to set off for an afternoon hike to the top of the Bridger Gondola to enjoy a welldeserved drink on The Deck with an unparalleled view of the Tetons, the Jackson Hole valley and the Snake River. The Deck opens at 4:30 p.m., and the hike takes anywhere from one to two hours, so plan accordingly. Don’t forget, though, that Couloir and The Deck are closed on Saturdays and occasionally for private events, so be sure to check with guest services before beginning your hike.

a local favorite, as is the house-roasted pulled pork sandwich. The General Store offers ice cream treats, which are great for cooling down on a warm day. If the ice cream doesn’t work, the nearby pop jet fountain is an effective way to cool off as well. If you want the best value, book the Grand Adventure Pass through the resort, which includes a Tram ticket, Aerial Adventure Course ticket, two activity tickets for the rock wall and bungee for children, and a $15 lunch card.

GIRLS’ GETAWAY Re-energize after a late night by swinging

by The General Store for a latte or anything else from the full-service espresso bar. You can also stock up on snacks like the locally made Tram Bar and other supplies for your day’s adventure! Take some time to shop around Teton Village, which offers everything from outdoor gear and apparel stores to small boutiques. Teton Village Sports is a favorite for the latest in hiking gear and accessories. Now it’s time

COUPLES Couples can spend the day exploring many of the hiking options at Jackson Hole Mountain Resort, or, for the more adventurous, a guided paragliding trip would be a true bonding experience.

Nothing is more romantic than ending your day with dinner at Couloir. You start the evening with a gondola ride to the top and enjoy sweeping views while you dine on a four-course dinner. Chef Wes Hamilton focuses on seasonal and regional cuisine — needless to say, you won’t leave disappointed. If your visit is on a Sunday, be sure to check out the Concerts on the Commons, which feature world-class live acts on a big stage in the Village Commons every Sunday in July and August beginning at 5 p.m.

DISHINGJH.COM | 45

LEFT TO RIGHT: GREYHOUND, CREEKSIDE MARKET & DELI CREAMSICLE, CREEKSIDE MARKET & DELI (FRONT) BLACKBERRY SLOSHIE, LIQUOR DOWN SOUTH MARGARITA, BODEGA (BACK) MARGARITA, LIQUOR DOWN SOUTH

SLUSH FUN

FROZEN DRINKS IN THE VALLEY HAVE GROWN MUCH MORE SOPHISTICATED THAN THOSE SLURPEES FROM YOUR CHILDHOOD.

by Cara Rank

photos by Jay Nel-McIntosh

WHEN THE MERCURY RISES, THERE’S ONE TRIED AND TRUE WAY WE LIKE TO BEAT THE HEAT: PICKING UP AN ADULT SLUSHIE AND HEADING TO THE SNAKE RIVER FOR A LEISURELY AFTERNOON INNER-TUBE FLOAT. WE’VE ROUNDED UP SOME OF OUR FAVORITE FROZEN DRINKS – THESE ARE WAY BETTER THAN THE ICY CONCOCTIONS FROM YOUR CHILDHOOD – TO HELP YOU COOL DOWN THIS SUMMER.

LIBERTY BURGER’S ORANGE JULIUS

ADULTS-ONLY LIQUOR DOWN SOUTH boasts serving

Wyoming’s first spiked frozen slushie.

Their Sloshies (it’s a copyrighted name) come in two sizes — 12 or 20 ounces. Four shifting flavors, with margarita being the most popular, are always on tap (branch out and try the blackberry or green apple). At $6.55, the larger size offers an affordable way to catch a buzz, with four shots of booze in every cup.

THE LIQUOR STORE offers three rotating flavors seasonally, from Memorial Day through Labor Day. Instead of using your standard vodka, rum, tequila or gin, these guys may mix up the day’s batch with something unexpected, like Blue Curacao.

Seek out popular combinations such as mango-raspberry, available in 16-, 32- or 64-ounce plastic containers (perfect to split among friends at a picnic or barbecue).

CREEKSIDE MARKET & DELI pours two flavors of frozen drinks daily. Each drink (12 or 20 ounces) is made from juice squeezed fresh in-house, so there’s nothing artificial, except for maybe the generous amount of quality alcohol that’s included. Flavors rotate daily, but the greyhound, which uses fresh pink grapefruits, is the most popular (last summer’s fresh fruit Bellini was a close second). Don’t forget to get your punch card, and come early if you want one; these drinks often sell out on hot days.

If you’re on the west bank, be sure to stop

by BODEGA in Teton Village for their take on the boozy slushie. Available in 16-ounce cups, the bottle shop offers a variety of different flavors and liquors in their creations. Always on tap are greyhounds and margaritas, but Bodega also switches up flavors daily. These are nice to sip while 48 | DISHINGJH.COM

you shop their house-made sausages, ice creams and pizzas.

While you can’t get this one to-go, the Orange Julius at LIBERTY BURGER will bring you back to those childhood days spent wandering the mall for something to do.

But this experience is way more fun than

walking laps past the Gap. Citrus-infused vodka and orange juice are whipped together with their creamy vanilla custard for an adult spiked shake that gives you a dessert and buzz all in one. The Ice Cream Sandwich is also tasty, combining Oreos and Baileys Irish Cream.

PUT A LID ON IT! YOU MAY be wondering how bottle shops can offer their boozy slushies to-go. Remember, when buying these frozen treats, the lids must remain on while in transport. Otherwise, they can be considered an open container, and you can be cited.

THE ICE CREAM SANDWICH AT LIBERTY BURGER

Next door at MERRY PIGLETS, find an extensive menu of frozen margaritas, to wash down a basket of chips and salsa. A customer favorite is the spicy jalapeno, which combines Sauza Gold Tequila (infused with jalapenos) for an ice-cold kick. Or you could go sweeter with the strawberry-jalapeno option, which adds a strawberry-lime mix for an extra treat.

KID-FRIENDLY HĂ„Ă„GEN-DAZS churns out a fruit smoothie that offers a healthier alternative to frozen treats. Sorbet is blended with vanilla yogurt, fruit and juice for a refreshing, kidfriendly drink. Go for the Wildberry: Kids will love the deep purple color that comes from the blueberries and strawberries ROOT BEER FLOAT AT THE HANDLE BAR

blended in. You’ll love that they are getting something healthy.

A local shoe shiner who always requested a peanut butter-andbanana blended drink helped COWBOY COFFEE develop its Landslide. The concoction has evolved and now combines Guittard chocolate, peanut butter and a banana with ice and milk. Get it virgin (without caffeine) or spiked with espresso.

It’s a popular choice in lieu of your morning coffee for breakfast, or as an afternoon treat.

Michael Mina’s root beer float at THE HANDLE BAR is one of the famous chef’s signature desserts. He started making it in the ’90s in San Francisco, and it has been a favorite ever since.

This artisanal treat takes on a distinctly local twist at Mina’s Teton Village restaurant with its combination of Jackson Hole Soda Co.’s Buckin’ Rootbeer, house-made root beer sorbet, vanilla ice cream and even a warm, homemade chocolate chip-walnut cookie served on the side (great for dipping).

While reserved for hotel guests exclusively, the snow cones the AMANGANI serves at its pool may be reason enough to book a room. Chefs use a traditional snow cone machine to shave the ice. Then, one of several housemade syrups is generously poured into the cones to infuse the chips (find flavors such as lemon grassmango or blood orange) for a chilly poolside treat.

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ONLY OVERNIGHT GUESTS CAN ENJOY THE AMANGANI’S SNOW CONES AT ITS POOL. FRESH FLAVORS WITH HOMEMADE SYRUPS WILL MAKE YOU WANT TO CHECK INTO THE RESORT FOR A NIGHT.

outside the kitchen

THE GIRLS WERE ALL SMILES, HAPPY TO TAKE TREATS SERVED BY PERSEPHONE OWNER ALI COHANE.

PERSEPHONE BAKERY CREATES A GIRLY AFTERNOON TEA PARTY.

BY ALLISON ARTHUR WHEN PLANNING a girly birthday party, who better to help you than Persephone Bakery? Between the creative styling of Ali and the baking skills of Kevin, the husband and wife team who owns the bakery, the Cohanes are the ideal couple to throw a festive Sweet Sixteen or any unique celebration. Â For one local group of young ladies marking a 16th birthday, a lush yard with an expansive stone deck 52 | DISHINGJH.COM

THIS SPREAD: PHOTOS BY BRIAN UPESLEJA

SWEETS SIXTEEN

Over the years Cohane has collected an assortment of vintage serving pieces, including silverware, china and other antiques. She uses them at her downtown cafe, as well as for special events like this birthday celebration.

Clothing store Terra offered to dress some party attendees for the occasion, and the afternoon gathering was a smashing success. Cohane shared some ideas and recipes for re-creating a similar event on your own.

Ali Cohane’s Party-Planning Tips

offered the quaint backdrop for tables of treats. A life-size playhouse completed the ambiance. Think tea sandwiches, minitarts, colorful cupcakes and more. Mocktails made the group of high school girls feel fancy while they enjoyed Persephone’s treats offered on a collection of vintage serving pieces. The gorgeous, sunny afternoon made the event even more perfect.

Aiming for classy and fun, Ali Cohane was inspired by the idea of high tea, which she fondly remembers her mother taking her to at The Plaza in New York City when she was a young girl. “I was 8, and it was the most refined, special experience,” she says.

“It has always felt special to me. And it’s a fun little party idea.”

MAKE A STATEMENT WITH HANDMADE TOUCHES, SUCH AS LABELS AND DECORATIONS. FIND CUTE PRINTED STRAWS LIKE THE ONES USED IN THE DRINKS OR MAKE FLAGS FOR THE FRUIT MOCKTAILS. “THE DECORATIONS GO A LONG WAY, AND IF YOU ARE NOT ARTISTIC, THEY DO SELL THINGS LIKE THAT,” COHANE SAYS. SAVE-ON-CRAFTS.COM IS A GREAT SOURCE FOR IDEAS. CREATE A COLOR THEME TO GUIDE THE PARTY’S STYLE. COHANE SUGGESTS USING THE COLOR SCHEME THROUGHOUT THE PARTY, WITH COMPLEMENTARY HUES IN THE FOOD AND PROPS. PICK SOME WILDFLOWERS FROM THE YARD OR CUT BRANCHES FROM BLOOMING TREES TO CREATE A VINTAGE, ENGLISH-COUNTRY FEEL. SUGGEST THAT GUESTS OPT FOR POSH ATTIRE. “PEOPLE ARE ALWAYS LOOKING FOR AN EXCUSE TO HAVE A FUN PARTY AND GET DRESSED UP,” COHANE SAYS. “A SUMMER GARDEN PARTY IS A GREAT EXCUSE TO PUT ON A FUN SUNDRESS.” PUT FINGER FOODS ON THE MENU. “I LOVE THE TEA SANDWICHES, TOAST POINTS WITH WHATEVER YOU WANT ON THEM AND MINI-QUICHES,” SHE SAYS. THESE FOODS ARE EASY TO EAT WHILE STANDING UP. SMALL BITES ARE ALSO GOOD BECAUSE AT THIS TIME OF DAY, YOU DON’T HAVE TO SERVE A FULL MEAL. CREATE MINI-SETTINGS WITHIN THE LARGER PARTY. THAT COULD BE A SIMPLE TABLE OR A COUPLE OF CHAIRS. COHANE CRAFTED SMALLER SPACES WITH CHAIRS AND TABLES ON THIS LARGE LAWN FOR PEOPLE TO SIT AND CONGREGATE.

DISHINGJH.COM | 53

MOCKTAILS, UNIQUE PROPS AND A COLOR SCHEME ARE INVENTIVE WAYS TO MAKE A PARTY EXTRA SPECIAL. PERSEPHONE NO LONGER MAKES CAKES.

THIS SPREAD: PHOTOS BY GREG VON DOERSTEN

PEACH TEA BUBBLY Persephone uses Bellocq Majorelle mint tea, which has a green hue and adds a nice complexity to the tea flavoring.

1 cup peach puree 2 cups brewed mint tea 2 cups sugar, added to the boiling tea water 2 large San Pellegrino soda waters Fresh mint Combine all ingredients in a pitcher or punch bowl and gently stir. Chill and serve on ice. Garnish with mint.

(LEFT) PHOTO BY GREG VON DOERSTEN; (RIGHT) PHOTO BY BRIAN UPESLEJA

KALE-RICOTTA TEA SANDWICH WITH TOMATO JAM 1 tablespoon olive oil 1 garlic clove, minced 1 bunch curly kale leaves, torn into pieces Salt and pepper, to taste Persephone brioche loaf (available at the cafe if you call) 1 tablespoon capers, chopped 1 1/2 teaspoons lemon juice 1/4 teaspoon lemon zest 3 pinches red chile flakes 16 ounces whole-milk ricotta Tomato jam (recipe follows) In a large skillet, heat olive oil and saute garlic for 1 minute, then add kale. Cook, covered, for 1 minute.

Uncover and cook and stir for 1 minute more or just until wilted. Season with salt and pepper. Use a small, round cookie cutter to cut the bread into rounds. Toast the bread until it is nicely browned. Mix the capers, lemon juice, zest, chile flakes and salt and pepper into the ricotta. Spread ricotta cheese on a bread round. *Tear a piece of the edge of the curly kale about the size of the bread. Pinch the torn edge of the kale so the pretty, curly edge fans out. Press pinched end into ricotta. Spoon or pipe tomato jam onto the round over where the kale was pressed into the ricotta. *The point of tea sandwiches is that they should be as visually appealing as they are delicious. These are decorating tips.

Tomato Jam 2 1/2 pounds Roma tomatoes, chopped 1 onion, chopped 1 tablespoon garlic, minced 1⁄4 cup brown sugar 1⁄4 cup sugar 1/2 tablespoon ground cumin 1⁄8 cup apple cider vinegar 1⁄8 cup lemon juice Salt and pepper, to taste Mix ingredients in a pot and bring to a boil.

Simmer for 3 hours or until thick.

CURRANT GINGER SCONES This recipe makes about 24 mini-scones. Use a kitchen scale to weigh ingredients in the metric system.

124 grams unsalted butter 368 grams all-purpose flour 46 grams sugar 3 grams iodized salt 15 grams baking powder 92 grams candied ginger 92 grams dried currants 192 grams buttermilk 69 grams whole egg

Mix butter into dry ingredients with a KitchenAid or similar paddle mixer (not whisker) until it is combined into a crumble.

Add ginger and currants until just combined. Add liquids and mix until just barely combined, being careful not to overmix. Roll out dough to about 1 1/2 inches thick.

Take a small cookie cutter to cut out scones to desired shape and size (1 1/2 to 2 inches in diameter is recommended). Bake at 350 F for 20 to 25 minutes until lightly browned on the outside.

PHOTO BY BRIAN UPESLEJA

FRESH FRUIT TART For the pate sucree dough: This makes enough for about twenty-four 3 1/2-inch tart shells. Unused dough can be wrapped in plastic wrap and stored in the freezer to use later. You will need a tart shell pan or individual tart shells for this recipe. These were cooked in 3 1/2-inch pans (cooking times may vary; cook until barely brown).

600 grams flour 240 grams powdered sugar 300 grams unsalted butter 150 grams whole eggs 3 grams vanilla bean extract Cooking spray

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Mix flour and sugar until combined. Cut the butter into the mixture with a paddle mixer until it clumps in your hand (the size of large or coarse breadcrumbs with a yellowish tint). Add eggs and vanilla extract and mix until just combined, being careful not to overmix. Cool in refrigerator for at least 30 minutes. Roll out the dough until about 2 1/2 millimeters thick. Cut dough into circles approximately 1/2 inch greater in diameter than your tart shell pan to account for sidewalls using cookie or pizza cutters. Lightly spray tart shell pans with cooking spray and press dough into tart pan, making sure to press into bot-

tom edge. Bake at 375 F for 10 to 15 minutes or until shells are very lightly browned.

For the filling: Orange Blossom Pastry Cream 122 grams egg yolk 43 grams cornstarch 30.5 grams sugar 610 grams whole milk 122 grams sugar 73 grams unsalted butter 1 vanilla bean, cut lengthwise with beans scraped out 10 grams essence of *orange blossom water (rose water is another lovely option) Mix egg yolk with cornstarch and 30.5 grams of sugar. Bring milk and the additional 122

grams of sugar to a boil. Temper the yolk and sugar mixture with the hot milk by pouring a small amount of hot milk mixture into the yolk mixture at a time. Then pour that into the rest of the milk slowly to prevent eggs from cooking.

Bring all to a boil. Strain over butter and whisk until cool.

Add vanilla bean and essence.

Pipe pastry cream into cooled tart shells. Add whatever delicious summer fruits you would like as toppings. *Can be sourced online and/ or at specialty grocery stores.

PHOTOS BY BRIAN UPESLEJA

FROM SCRATCH

HEALTHY BEING JUICERY’S HOMEMADE VEGGIE CRACKERS

TO FINISH

AREA CHEFS GO TO GREAT LENGTHS TO CREATE MEALS FROM HOMEMADE INGREDIENTS. BY ALLISON ARTHUR

THICKENING AGENTS. Emulsifiers. Preservatives. These are some of the ingredients you will find in bottled, store-bought items that many of us use every day.

We may not always have the time to whip up things like ketchup or mayonnaise from scratch, but when we can, it’s nice to avoid the overprocessed, machine-made products that aren’t necessarily natural or healthy for you. The good news is that many Jackson Hole restaurants are doing what they can to cut down on using overly processed ingredients in the foods they serve.

“The less-processed foods, with no preservatives, the higher the nutritional value,” says Jessica Vandenbroeke, owner of

Healthy Being Juicery. The raw chef and certified holistic nutritional coach says that, in general, the more that is done to your food, the less healthy it is for you: “The longer it can sit on a shelf, the more unusual ingredients there are, the less you should eat it.”

That is why at her downtown vegan and raw restaurant they make virtually everything from scratch and use as many locally sourced ingredients as possible. The only items brought into Healthy Being 62 | DISHINGJH.COM

for prepping meals are raw ingredients.

“Our philosophy on what we make here is ‘convenient, superfresh, take-away food,’” Vandenbroeke says. “First and foremost it is delicious and blows people away.

Every little thing is made from scratch.”

Another health-food-oriented restaurant in town is Lotus Cafe, where they also make most of the ingredients going into their dishes from scratch. For example, the hoisin sauce used in the restaurant’s pho is made in-house. Other examples include everything from the kimchi to the breakfast veggie patties to all the sauces (though some begin with a Vegenaise base). It’s all fresh from the

HEALTHY BEING JUICERY MAKES SEVERAL VARIETIES OF HOMEMADE CRACKERS THAT ARE BETTER FOR YOU THAN ANY YOU CAN BUY.

kitchen. Even the bloody mary starts with fresh-squeezed tomatoes juiced in-house.

“It’s the Lotus way,” says general manager Genavieve Pain. “Amy [Young, the restaurant’s owner] thinks of Lotus as almost like a wellness center. She pays a lot of attention to the quality of the ingredients.”

All of the restaurant’s baked goods are made in-house, most are vegan and many are gluten-free.

“We know 100 percent about what goes into every sauce, and we have more control over the flavor,” Pain says. “If you go down our menu, the only things we don’t really make are whole ingredients like eggs.

I would say 99 percent is made in-house.”

From Scratch

THE AMANGANI GRILL offers a house-made

The restaurant caters to SPUR’S HOMEMADE WORCESTERSHIRE SAUCE people who have dietary restrictions and those who want whole foods and unprocessed ingredients.

Most breads have 20 ingredients, Pain says, but “ours have five.”

While the mission of Healthy Being Juicery and Lotus Cafe is to provide a more healthy experience overall, chefs from other more indulgent restaurants are also taking the time to create the homemade subingredients going into their finished dishes.

At Snake River Grill, it was not enough simply to make the salad dressings. Executive chef his seasonal beef specialty he uses a homeand managing partner Jeff Drew decided made Worcestershire sauce, which takes he also wanted to produce the vinegar that almost 20 days to produce. Taking the time goes into the dressings. Using a live starter to make the sauce from scratch is a comfrom some preserved lemons he cans in- mitment, Humphreys says, but one that house, Drew began the three-month pro- pays off when diners are treated to a depth cess of making homemade lemon vinegar. of flavor that simply cannot be bottled.

Vandenbroeke, who is very careful about He now uses it to create dressings for seawhat she consumes in general, says not to sonal summer salads.

At Spur Restaurant & Bar, executive chef worry too much about dining out occasionalKevin Humphreys makes many items go- ly: “It is what you do every day that you need ing into his dishes from scratch. With the to worry about.” Luckily for us, the Jackson burger and fries you will find homemade restaurant scene is providing healthy and ketchup (see page 22 for recipe), and for delicious dishes, so we can do both.

Greek-style yogurt that takes 24 hours to cook and has a fresh, clean flavor. Chef Rick Sordahl uses the yogurt on a cold elk dish that changes ingredients seasonally.

The yogurt adds brightness to the dish and complements the chilled meat.

THE ROSE stocks its bar with house-made syrups and fresh juices to make complex drinks like the Sioux City Punch, which is a blend of rum, homemade sarsaparilla syrup, fresh apple juice and freshly grated cinnamon.

NANI’S RISTORANTE & BAR offers the option to fill your bowl with homemade, fresh pasta. The simple dough recipe requires no preservatives and is made in-house daily.

COULOIR RESTAURANT, which specializes in seasonal, fresh ingredients, preserves the best of the summertime for its unique entrees. Chef Wes Hamilton spends hours pickling farmers market vegetables, which he then serves on salads and more.

He also preserves cherries in bourbon for use in cocktails.

SNAKE RIVER GRILL’S PRESERVED LEMON VINEGAR

THE WILD SAGE AT THE RUSTY PARROT serves up a handcrafted horseradish sauce that is much less sharp and markedly more delicious than the bottled variety. Arthur DISHINGJH.COM | 63

RECIPES FROM SCRATCH AMANGANI HOUSE-MADE YOGURT Half-gallon of milk (any fat percentage you like) Bouquet garni containing: 2 bay leaves 6 black peppercorns Parsley stems 2 tablespoons sugar 2-3 tablespoons plain yogurt (as a starter)

FRESH TORTILLAS AT HATCH

Jeffries simmers fresh horseradish root in cream and renders the mixture into a savory sauce that he uses on some meat dishes.

At LOCAL RESTAURANT, their 100 percent beef hot dogs are made from the trimmings from their New York strips and wagyu steaks (among other cuts) and then mixed with six spices. You won’t find any weird preservatives or byproducts in these frankfurters, just bold flavor that comes from being smoked in-house. The whole process takes three days.

If you are going to eat a taco, do it on homemade tortillas when you can. At HATCH TAQUERIA AND TEQUILAS, as well as at EL ABUELITO restaurant, you will find cooks making them to-order.

CAFE GENEVIEVE is also known for preparing many specialty items in-house. Fresh aioli accompanies sandwiches served with homemade chips on the side. You won’t need to worry about your drinks here, either. Managing partner Fred Peightal has started making homemade tonic for the perfect summer libations.

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Create a double boiler using 2 stockpots and bring the milk to 185 F. Add the bouquet garni and sugar. Stir to avoid a skin forming.

Cool the milk to 110 F using a cold-water bath, again stirring to avoid skin. Pour 2-3 tablespoons of plain yogurt into the milk and stir well. Let it sit at 110 F for 30 minutes to allow yogurt culture to mature. Bring the milk mixture to 135 F for up to 7 hours. Remove pot from heating pad and stir well. Refrigerate overnight to completely chill. Skim through wetted cheesecloth and discard the liquid.

HEALTHY BEING JUICERY’S SOUTHWEST VEGGIE CRACKERS 1 tomato, seeded and diced 1/3 cup red onion, finely chopped 2 cloves garlic 1/2 bunch kale, finely chopped 1/3 pound carrots, sliced long and thin with mandoline 1/4 cup gelled chia seeds (to gel, take 1 portion of chia seeds and soak in 3 portions of water) 1/4 cup olive oil 1/4 cup lemon juice 1 1/2 teaspoons cumin 1 1/2 teaspoons salt 1 teaspoon black pepper 1 1/2 cups ground flax Lightly blend tomato, onion and garlic in a food processor. Add kale and blend lightly so there are still visible, big chunks. Mix all ingredients in a bowl. Spread onto a rubbermat-lined dehydrator rack. The thickness should be thin but not enough to see visible holes in the batter. Dehydrate for 8 to 10 hours.

SPUR’S WORCESTERSHIRE SAUCE 8 cups distilled vinegar 2 cups molasses 2 cups soy sauce 1/2 block tamarind pulp 3/4 cup yellow mustard seed 1/2 cup kosher salt 1 1/2 tablespoons black pepper, whole 1 tablespoon cloves, whole 2 teaspoons curry powder 5 cardamom pods, smashed 3 tablespoons sambal 8 garlic cloves, peeled and smashed 4 cinnamon sticks 4 anchovies, chopped 2 yellow onions, chopped 1/3 cup ginger, peeled and sliced 2 cups sugar Combine all ingredients except for the sugar in a pan and bring to a boil. Reduce heat and simmer for 10 minutes. In a separate pan, heat the sugar until it becomes dark amber and syrupy (do not stir while the sugar is melting). Add the caramelized sugar to the vinegar mixture and whisk to combine. Cook for 5 minutes and allow it to cool. Transfer it to a gallon-size glass jar and allow it to refrigerate for at least 2 weeks. Strain to remove solids and return to jar.

kitchen views

WHERE FUNCTION MEETS FAMILY FOR ARCY AND BRENTS HAWKS, THE KITCHEN ACTS AS THE CENTERPIECE OF THEIR HOME.

BY ALLISON ARTHUR

When arcy and brents hawks bought their home off of Coyote Loop on the west bank 10 years ago, Arcy knew she wanted to redo the small, closed-off kitchen. Arcy, a jewelry designer and the owner of Habits, a high-end boutique, was confident she could create a stylish and functional space. Her husband, Brents, a builder, could easily handle the construction remodel. So the couple decided to tackle the project themselves.

At the time they had two small children, so Arcy aimed to create an open room that flowed into other areas of the house and offered a lot of storage. Her priority was to still be able to engage with the family while cooking.

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PHOTOS BY AARON KRAFT

ARCY HAWKS COOKS A LOT OF MEXICAN DISHES IN HER WEST BANK HOME.

To open up the small room — walls closed it off from the rest of the house — the couple had to knock down two walls. To let in natural light, they added French doors to the outside deck.

The kitchen has now become the centerpiece of the family’s home. With a large butcher-block island that doubles as a dining bar and meal-prep area, there is room to sit and eat while someone is cooking or cleaning at the same time.

“I wanted the room to be as open as possible,” Arcy Hawks says. “I wanted there to be enough space for people to be able to get in there and not get in my way while I cook.”

When designing the space, Hawks was less concerned about creating a tradition-

al kitchen triangle, which allows a person to reach the stove, the sink and the refrigerator from one spot. “I wanted everything to be easy to get to and wanted my cooking area close to the stove,” she says.

The couple splurged on a Jenn-Air counter depth fridge, which costs around $3,000, but put it on the outside wall of the island so the kids could still get into it while Hawks is on the other side of the block, closer to the stove, cooking. There is an entire wall of built-in storage for food and dishes next to the refrigerator.

The Hawkses found their cabinets at budget-oriented IKEA and scored a great deal on a Viking stove, which they bought off the floor of a local store after

the model was discontinued. They also connected the kitchen to gas so they could cook on a gas range.

Hawks’ parents are Hispanic, and she grew up cooking and eating Mexican food, a tradition she continues in her home today. “We make a lot of tacos, grilled meats, rice and beans — I could live on rice and beans — and salsas, which are easy, quick foods. I also like to make mole on Sundays,” she says.

At any given time of the day, there is bound to be at least one member of the household hanging out in the kitchen. Often, it’s all four of them. “It is the center of our house,” Hawks says. “We all hang out there all the time. It is the hub.”

THE CUSTOM-BUILT CENTER ISLAND IS TOPPED WITH A BAMBOO SLAB, WHICH COST THE COUPLE ABOUT $200. THE UNTREATED WOOD WON’T SPLINTER OR CRACK AND MATCHES THE BAMBOO FLOORS. ARCY HAWKS USES IT TO PREP AND CHOP EVERYTHING BUT MEAT, AND TREATS THE SURFACE WITH SANDPAPER AND MINERAL OIL ABOUT ONCE A MONTH. THERE IS BAR SEATING ON ONE SIDE AND STORAGE ON THE OTHER.

A HIDDEN CHALKBOARD IN ONE OF THE PANTRY CABINETS OFFERS A SPACE TO JOT DOWN GROCERY ITEMS THE FAMILY IS RUNNING LOW ON.

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ARCY HAWKS’ FAMILY’S

PICO DE GALLO 1/2 white onion, finely chopped 4 Roma tomatoes, diced 1-2 jalapenos*, seeded and diced 1/2 cup cilantro leaves, chopped Juice of 1 lime Salt and pepper, to taste THERE ARE TWO SEATING AREAS FOR THE KITCHEN. THE BUTCHER BLOCK IS WHERE THE FAMILY PRIMARILY EATS, WHILE THE SEATING ON THE OUTSIDE IS WHERE THE KIDS OFTEN DO HOMEWORK.

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Combine all ingredients in a small bowl. Toss and serve. *Jalapeno amount depends on the level of spice you desire.

LIGHT IT UP!

EVERYTHING YOU NEED TO KNOW FOR

THE SUMMER GRILLING SEASON

BY CHRIS HOGBERG / PHOTOS BY JAY NEL-MCINTOSH

ONE of the first signs of summer in the Tetons is the smell of smoke wafting up from backyards. I’ve come to associate the change from mud season not with putting away my ski boots but, rather, clearing off the deck and uncovering the grill. Whether you’re a master of charcoal, or simply embrace the beer-drinking element, here’s how to take your grilling game up a notch.

The Necessary Equipment

Gas or charcoal? The choice depends on what you want to cook and your commitment level. Gas grills are the most convenient: They get hot quickly, easily stay at your desired temperature and turn off with the flip of a switch. But while gas grills excel in speed, they are lacking in versatility and flavor development.

Charcoal grills are messy, harder to control and involve a bigger time investment (don’t be surprised if you curse your charcoal grill for taking too long to get going and then curse it again for being so hot it burns your burgers). Yet when mastered, charcoal grills can yield unparalleled flavor.

Pellet grills can offer some of the perks of gas, like temperature control, while achieving the flavorful results of charcoal. They are equipped with an electric starter, which regulates the burning of wood pellets, and most have attached smokers. Their convenience also comes with a heftier price tag.

“MAKE SURE YOUR CHARCOAL IS GOOD AND HOT BEFORE YOUR MEAT GOES ON,” ADVISES PETE LAGERVELD, HEAD CHEF AT THE GUN BARREL. “THERE IS NOTHING WORSE THAN THE TASTE OF CHARCOAL THAT COMES FROM BRIQUETTES THAT AREN’T READY.”

“USE CERAMIC BRIQUETTES AND SOAKED WOOD CHIPS IN YOUR GAS GRILL,” SAYS RICK SORDAHL, HEAD CHEF AT THE AMANGANI GRILL. “YOU CAN GET BETTER HEAT DISTRIBUTION AND FLAVOR.”

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WHATEVER YOU’RE COOKING, “ALWAYS LET YOUR MEAT COME TO ROOM TEMPERATURE BEFORE PUTTING IT ON THE GRILL,” SAYS BO WILLIAMS OF BO-B-Q CATERING. THIS ENSURES EVEN COOKING AND BETTER FLAVOR.

Before, During and After

With the proper tools in order, creating a great grilled meal is all about technique. You’ve probably heard the terms “slow and low” and “high and quick.” These refer to the amount of direct and indirect heat used when cooking.

When you place your meat to sizzle a few inches directly above the fire, that’s direct heat. Indirect heat is almost like cooking in an oven; you place your meat on the grate away from the intense flame to cook more slowly.

“WHEN SLICING ANY MEAT, ESPECIALLY TOUGHER CUTS, ALWAYS CUT ACROSS THE GRAIN,” SAYS DAN MARINO OF JACKSON HOLE BUFFALO MEAT CO. “BY SLICING THIS WAY, IT HELPS BREAK DOWN THE LONG MUSCLE FIBERS, MAKING THE MEAT MORE TENDER AND FLAVORFUL.”

CHARCOAL 101

Follow these steps to arrange charcoal: >> BURGERS AND THIN-CUT STEAKS: Use direct heat, which simply means spreading coals evenly over the grill grate. >> THICKER PIECES OF MEAT, SUCH AS CHICKEN BREAST, STEAKS OR SAUSAGES: Use a two-zone direct fire, which means placing 75 percent of the coals on one side of the grill while spreading the rest out over a thin layer on the bottom. Place meat over the side with fewer coals to cook without burning it. >> LARGER ROASTS OR CUTS WHERE SLOW-AND-LOW COOKING IS NEEDED: Use a two-zone indirect fire,

“THE MOST IMPORTANT THING ONE MUST REMEMBER WHEN GRILLING IS RESTING!” SAYS MATTY MELEHES, CHEF DE CUISINE AT Q ROADHOUSE AND BREWING CO. “ONE SHOULD ALLOW HALF THE COOKING TIME FOR RESTING. THIS ALLOWS THE LIQUID TO RUN BACK TO THE SURFACE AND INFILTRATE ALL THE INTRAMUSCULAR VEINS THAT IT JUST RAN AWAY FROM, THEREBY CREATING A MUCH JUICIER END PRODUCT.”

SEVEN ESSENTIAL TOOLS FOR GRILLING TONGS: Don’t even think about flipping that juicy steak with a fork.

OXO Good Grips 12-inch Tongs

A WIDE, STURDY SPATULA: Flipping burgers, and keeping them intact, is easier when your spatula isn’t bending under the burger weight.

RSVP 9-inch BBQ Long Spatula

GRILL BRUSH: This tool is essential to keeping your grill clean to yield more even cooking.

RSVP 9-inch Grill Brush

BASTING BRUSH: Brush chicken or fish with sauce constantly to ensure the meat stays moist.

Brushtech BBQ Basting Mop

VEGETABLE GRATES: Don’t lose half your asparagus to a fiery demise. These racks allow the smoke flavor to penetrate vegetables without the risk of them falling through the barbecue grate.

Fox Run BBQ Grill Basket

INSTANT-READ THERMOMETER: Although poking meat on the flame is never advised, neither is an overcooked steak. A good thermometer is essential to good grilling.

CDN Quick-Read Thermometer

WOOD CHIPS: Add a larger depth of flavor to chicken, beef and game. Different wood produces different flavors.

Experiment to see which one suits your taste.

*All products can be sourced at Belle Cose except wood chips, which can be found at Fireplaces of Jackson Hole Inc. and Teton Rental Center.

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where the coals are piled on one side of the grill. Placing your meat on the side of the grill with no coals allows for more convection-like cooking.

“ALWAYS HAVE A SPRITZER OF WATER NEARBY IN CASE OF FLARE-UP,” ADVISES MICHAEL BURKE, EXECUTIVE CHEF AT THE BLUE COLLAR RESTAURANT GROUP. “IF YOU TRY TO BLOW IT OUT, THE FIRE COULD GET ASHES ALL OVER YOUR MEAT.”

The Main Event

Meat is an exceptional source of pride here in cowboy country. Whether it’s a campfire cookout or good ol’ Southern backyard barbecue, protein is always the star.

WHERE’S THE BEEF?

Most cuts of steaks and burgers benefit from a high-temperature sear achieved

through direct-heat cooking. When steaks are larger than 2 inches thick, go with a two-zone direct fire instead.

Tougher thin cuts, such as flank or skirt steak, benefit from marinating for an hour or two and then a quick sear.

Tougher thick cuts, such as brisket, benefit from a two-zone indirect fire and constant sauce-basting to ensure even cooking and a tender result.

DAN MARINO, OWNER OF JACKSON HOLE BUFFALO MEAT CO., STRESSES THE HEALTH BENEFITS OF EATING ALL-NATURAL, RANCHRAISED GAME. “THE COMPARATIVELY LOW FAT AND HIGH PROTEIN CONTENT ARE A HEALTHIER ALTERNATIVE TO BEEF, PORK AND EVEN POULTRY,” HE SAYS.

GAME TIME

Wild game, such as elk, bison and venison, cooks similar to beef, but because it has less intramuscular fat, the cuts take less time on the heat than beef. Keep your eye on the grill and shoot for medium-rare.

Sirloin, rib-eye and fillet are the most common cuts to find and lend themselves perfectly to the grill.

GET PIGGY WITH IT

Most people only know pork in its medium-well to well-done state, which ends up tasting dry. But pork can be delicious when grilled properly. A tenderloin cooked to medium can be just as juicy and flavorful as a steak. Pork also lends itself well to a smoker, so don’t be afraid to use it liberally with ribs and larger chops.

HEAD BUTCHER DANNY NEWTON FROM JACKSON WHOLE GROCER RECOMMENDS A GRASS-FED TRI-TIP FOR THOSE WHO WANT A NICE PIECE OF MEAT BUT DON’T WANT TO PAY FOR NEW YORK STRIP.

“WHEN GRILLING PORK, I PREFER THE LOIN,” SAYS KEVIN HUMPHREYS, EXECUTIVE CHEF AT SPUR RESTAURANT & BAR. “I MARINATE CUBED PORK LOIN IN ONION JUICE, OLIVE OIL, LEMON ZEST, OREGANO AND ALEPPO CHILE OVERNIGHT. THEN I MAKE KABOBS AND RESERVE THE MARINADE TO BE BRUSHED ONTO THE PORK HALFWAY THROUGH COOKING. SEASON THE PORK WITH SEA SALT BEFORE PLACING ON THE GRILL.”

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UPSTREAM

Local fish, such as lake trout, can offer some good eating, either gutted and grilled whole with lemon and herbs, or smoked and seared for a robust main dish. Tuna, swordfish and mahi-mahi are also perfect for an open flame, as their meaty texture prevents them from flaking apart on the grill.

“WHENEVER POSSIBLE, GRILL YOUR FISH WITH THE SKIN ON. CRISPY SKIN IS DELICIOUS AND NOT FISHY,” SAYS JEFF DREW, HEAD CHEF AT SNAKE RIVER GRILL. “IF YOU DECIDE SKIN AIN’T YOUR THING, YOU CAN ALWAYS EASILY PEEL IT OFF ONCE IT IS COOKED, AND THE FISH WILL BE MOIST UNDERNEATH.”

Add Flavor with Sauces and Rubs

Ketchup versus mustard versus vinegarbased sauces all have their merits and arguing points for any self-respecting barbecue enthusiast with ties to their hometown favorite. Bo Williams of Bo-B-Q says what

DON’T BE CHICKEN

Chicken breasts smothered in barbecue sauce with a full plate of sides are the epitome of summer. A two-zone direct or indirect fire ensures that your poultry gets cooked through without suffering from too much char on the outside. Before grilling, try brining a whole bird or breasts, anywhere from two hours to overnight.

The brine improves the amount of water retained while grilling to avoid a dry, overcooked product.

“I ALWAYS BRINE MY CHICKEN OVERNIGHT BEFORE COOKING. THIS SEASONS THE CHICKEN WHILE KEEPING IT MOIST DURING THE COOKING PROCESS,” EXPLAINS JOSH LADD, EXECUTIVE CHEF AT HAYDENS POST.

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LAMB IT UP

With regional sources for lamb such as Lark’s Meadow Farms and Lava Lake Lamb, there’s no reason not to branch out when it comes to your protein selection. Try rubbing a full rack with garlic, rosemary, salt and pepper and grilling over indirect heat with a few wood chips on the coals for extra flavor. Lamb T-bones from Mountain States Rosen in Colorado, which can be found at Jackson Whole Grocer, are smallsize steaks perfect for a quick sear.

“NEVER TAKE A PIECE OF LAMB STRAIGHT OUT OF THE FRIDGE AND THROW IT ON THE GRILL,” SAYS KENDALL RUSSELL, OWNER OF LARK’S MEADOW FARMS. “YOU WANT IT TO BE AS CLOSE TO ROOM TEMPERATURE IN THE CENTER AS POSSIBLE. THE WORST THING YOU CAN DO IS OVERCOOK IT.”

HAYDENS POST’S

MOLASSES CHICKEN BRINE 1 gallon water 1/2 cup molasses 1 cup kosher salt 20 garlic cloves 1 tablespoon peppercorns 10 bay leaves 2 lemons, zested Combine all ingredients and bring to a boil. Let cool, then brine chicken for 24 hours in mixture in a large container in the refrigerator.

BUBBA’S

AMANGANI GRILL’S

SPICY-SWEET BARBECUE SAUCE

CHIMICHURRI SAUCE

2 Vidalia onions 2 tablespoons vegetable oil 1 tablespoon crushed garlic 2 tablespoons ancho chile powder 1/2 teaspoon coarse-ground black pepper 1/2 teaspoon cherrywoodsmoked salt 2 cups Heinz ketchup 1/2 cup molasses 6 tablespoons apple cider vinegar 1/2 cup Demitri’s bloody mary mix 4 tablespoons horseradish mustard

2 cups Italian parsley 4 ounces red wine vinegar 1/2 cup cilantro, chopped and packed 4 cloves garlic 1 1/2 teaspoons crushed red pepper 1 teaspoon ground cumin 1 teaspoon kosher salt 1 cup olive oil

Using a thick-bottomed pot, saute onions in oil until tender. Add garlic and saute a few seconds, then add chile powder, black pepper and smoked salt. Cook for a couple of minutes until fragrant. Add ketchup, molasses, vinegar, bloody mary mix and horseradish mustard. Bring to a strong boil, then turn heat down to a slow simmer. Cook for 1 hour, uncovered, or until you reach your preferred consistency. Cool for 1 hour, then strain. Store in an airtight container. sauce you use should depend on what you are cooking. “A mustard or vinegar sauce goes better with pork, whereas a sweeter Kansas City-style or sweeter barbecue sauce goes better with beef,” he says.

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Put all ingredients other than oil into a blender or food processor. Using the pulse setting, puree until it forms a pesto while slowly adding oil to emulsify.

ished product. These are similar to marinades in the fact that they are usually used before the meat goes on the grill.

“SEASON THE MEAT CLOSE TO 30 MINUTES BEFORE GRILLING,” ADVISES MATTY MELEHES OF Q ROADHOUSE AND BREWING CO. “APPLYING A THICK KOSHER-SALT CRUST TO THE STEAKS WILL DRAW MOISTURE TO THE SURFACE AND WILL ADD A VERY COMPLEX CRUNCH/SALINITY TO THE MEAT.”

The Second Act

Since none of us can survive on meat alone, it’s a good idea to add a little green to the plate. Not a veggie lover? Then try them grilled, which can transform any vegetable into something richly flavored and, dare we say, addicting. Try grilled asparagus with a little balsamic and olive oil.

Don’t be afraid to venture away from your standard veggies or sides. Try throwing on half a head of romaine lightly coated in olive oil for a grilled salad that can stand up to a robust steak, or even a charred lime and some pineapple to completely change the appearance and flavor of a warmweather cocktail.

“GRILLING VEGETABLES CAN COMPLETELY CHANGE THE FLAVOR OF THE FRESH PRODUCT, BRINGING OUT THE NATURAL FLAVORS, HELPING THEM RETAIN THEIR NUTRIENTS AND EVEN GIVING THEM A NUTTY FLAVOR,” SAYS JOEL TATE, EXECUTIVE CHEF OF RENDEZVOUS BISTRO.

UNPROCESSED KITCHEN’S

GRILLED KALE SALAD 1 head lacinato (Tuscan) kale Olive oil Salt, to taste Two 1/4-inch-thick slices of pineapple 1/4 cup pepitas (pumpkin seed) Pinch of cayenne pepper 1 jar marinated artichoke hearts 1/4 cup fennel, shaved 1 pear, thinly sliced Preheat the grill to medium-high heat, and preheat the oven to 300 F. Cut off bottom inch from the kale and separate leaves. Lightly brush kale leaves with olive oil and sprinkle lightly with salt.

Place kale on hot grill for about 30 seconds per side, just enough to get grill marks on the leaves. Place pineapple slices on grill for about 45 seconds per side, or long enough to get grill marks on each side.

Combine pepitas with olive oil, salt and cayenne pepper and place in preheated oven for 5 to 7 minutes to toast. Remove and set aside. To assemble salad, place the grilled kale on the bottom, arrange the marinated artichoke hearts, grilled pineapple, shaved fennel, toasted spicy pepitas and pear slices on top of whole kale leaves. Serve with your favorite dressing.

Cool It Down

Grilling is the acceptable excuse to crack open a cold beer on a hot summer day.

But don’t just opt for any old can from the corner store. Look to match your more flavorful meats with an appropriate brew.

ADAM CHENAULT, HEAD BREWER AT ROADHOUSE BREWING CO., LIKES TO PAIR AN IPA WITH BOLD, SMOKY FLAVORS. “HOP AROMAS CAN HELP ACCENT THE SUBTLE FLAVORS IN THE BARBECUE SAUCE AND CAN CUT THROUGH SOME OF THE SMOKINESS,” HE SAYS. KRISSY ZINSKI OF SNAKE RIVER BREWING SAYS ONE OF HER SUMMERTIME FAVORITES IS A GLASS OF THEIR HOBACK HEFEWEIZEN WITH A FRESHLY GRILLED BRAT.

SEARED IN MEMORY This is an ideal drink to go with your grilled meal. It was created by Brittany Fells, a bartender at The Rose.

.75 ounce roasted pineapple juice 1.5 ounces The Famous Grouse .25 ounce Cruzan Black Strap Rum .25 ounce lemon juice 1 dropper Pernod Make the roasted pineapple juice by cutting the top off the pineapple and using a corer to remove the center. Grill pineapple until caramelized. Allow pineapple to cool, preferably overnight. Put grilled pineapple through juicer and strain. To make the drink, place all ingredients in a cocktail shaker to mix. Strain and pour over ice.

messed manners

WINGING IT

IT’S OK TO BE A HOT MESS, BUT THERE ARE (A FEW) GROUND RULES.

I L L U S T R AT I O N BY A DA M L A R K U M

BY NINA RESOR I recently had a late-to-the-party epiphany.

Turns out, there is no attractive way to eat wings.

I’ll eat wings from just about anywhere: Smith’s, Albertsons, to-go from the Flying J gas station in Cokeville. Done. I’ve said before that I don’t have a very sophisticated palate, and as long as they are not too spicy, I will take them down.

However, like anything fried, smothered in sauce and then dipped in more sauce, wings do not exactly represent the height of culinary sophistication. But f!*# that! Wings are amazing.

A classic après-ski staple. A sports-watching necessity. Or just a perfect complement to a Saturday night spent home alone watching “The Notebook.” I mean, that’s what I’ve heard anyway.

When it comes to wings, there is no etiquette.

I mean, don’t be a goddamn caveman and eat the “leftovers” off bones that others have deemed finished and thus discarded. (I’ve personally witnessed this happen — not in a public place, but still, have some self-respect, homeboy). Also, don’t suck on the bones like it is your last meal on Earth. This is America. You can get more food if you want it.

So let me rephrase: When it comes to wings, there is hardly any etiquette. Usually, barring any egregious missteps, it is tough to judge someone for looking like a hot mess while eating wings.

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this guy, and we spent a lot of time at Sidewinders American Grill watching football. And we ate a lot of wings. During this time is when the aforementioned epiphany hit me: There is no attractive way to eat wings. I went to the bathroom at one point — probably a full hour after we had finished eating — looked in the mirror and was absolutely horrified by my reflection. I had wing sauce or barbecue sauce or whatever it was above my lip, smeared on my cheek and in my hair. Is that blue cheese in my eyebrow?

Dude, you’re letting me walk around like this? This is kind of crushing my street cred.

When I got back to the table, I was about to be like, “Hey, thanks for alerting me to the fact that I had sauce all over my face. What the f!*#?” But then I realized that at approximately eight beers deep, he was too drunk to have

1. Like I said before, we live in America. We can order more food if you want, so there is no need to suck the last bit of meat from the bones. If I can just get you to stop doing that I will buy you as many

a first, second, third, fourth or fifth date.

I would imagine people smoother than me can manage to eat wings without looking like Sloth from “The Goonies,” but unless you are preternaturally talented, it’s not going to portray you in the most flattering light … depending on whom you’re with, of course. If he’s from Cokeville and is the poster child for neglected dental hygiene, then, by all means, eat your heart out.

4. Tell someone if they have sauce on their face! Why are some people so hesitant to do that? I know it’s awkward, and maybe we just met, but everyone at the table sees it, so don’t be a bitch and just do it.

5. This is completely unrelated to eating wings, but here’s a helpful tidbit of information to remember when engaged in conversation at a restaurant: Don’t dispute everything I say when

WHEN IT COMES TO WINGS, THERE IS NO ETIQUETTE. I MEAN, DON’T BE A GODDAMN CAVEMAN AND EAT THE “LEFTOVERS” OFF BONES THAT OTHERS HAVE DEEMED FINISHED AND THUS DISCARDED. even noticed or said something. In hindsight, he wasn’t the sharpest knife in the drawer. I have literally never met anybody who is so frequently proven wrong, yet unequivocally continues to insist he is right. But I guess his mental shortcomings work in my favor now, because I can be certain he is not going to read this. Actually, I’m not convinced he is, in fact, entirely literate.

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wings as you want. Or just about anything. Just stop doing that.

2. This may seem like common courtesy, but after you have licked the sauce off your fingers for the sixth time, when everything is gone, maaayybe it’s time to take a trip to the bathroom to wash your hands. I can’t attest to the science behind it, but word on the street is that soap is more effective than saliva.

3. This is only a suggestion, but I don’t think wings are the best food choice for

you are wrong EVERY TIME. And not just mistaken — I mean flat-out dead wrong with zero hope of making a verbal recovery.

I told you, there is hardly any etiquette that should dictate how one eats wings. I had hoped to have 10 tips here, but could only come up with five … and one is largely irrelevant and completely off-topic. But I think they adequately sum it up. It’s not hard: Do whatever you want — just don’t be disgusting.

West Meets East

will travel for food

Jackson chefs cooked an amazing feast at the James Beard House in New York City last fall. Find out what they made and where to eat next time you visit.

BY CARA RANK AND ALLISON ARTHUR

It’s

fair to say that most of us, at one point in our lives, have aspirations to make it big in New York.

For actors, that’s Broadway. For financial types, it’s Wall Street. And for chefs, it’s the James Beard House. Being invited to cook at the unassuming, blink-and-you’ll-miss-it brick townhouse in the West Village is one of the top honors that can be bestowed upon any chef.

The late James Beard was a seminal foodie, chef, cookbook author, food writer, television host and teacher. The foundation named after him now invites chefs from across the country to his former dwelling to showcase their talents, preparing multicourse meals for foundation members and the public. After cooking there, chefs often go on to bigger and better accomplishments like James

Beard awards, television appearances and new restaurants.

In October, chefs from Jackson Hole Mountain Resort and Fine Dining Restaurant Group teamed up to cook at the Beard House, an invitation that is years in the making. “Jackson Hole: From the Range” brought a taste of western cuisine to the Big Apple. The dinner showcased local ingredients such as huckleberries and elk, as well as local products like Wyoming Whiskey and Jackson Hole Winery.

We were lucky enough to attend the event, and also talked the team of chefs into sharing some of the recipes they presented at the dinner. In addition, we’ve rounded up some of the city’s best foodie destinations for your next trip.

Pappardelle with Elk Ragu, Idaho Huckleberries and Juniper Brown Butter

The chefs at the James Beard House make their own pasta, but an at-home chef can use premade fresh pasta sheets.

For the elk ragu: 3 carrots 3 celery stalks 1 large yellow onion 8 cloves garlic 2 pounds boneless elk shoulder 2 tablespoons salt 2 tablespoons freshly ground black pepper 4 tablespoons olive oil 4 cups canned San Marzano tomatoes 2 cups red wine 2 tablespoons fresh sage 2 tablespoons fresh thyme Egg wash Peel and coarsely chop carrots, celery, yellow onion and garlic and place in a side bowl. Cut elk shoulder into large 3-inch chunks and season well with salt and pepper. Sear elk shoulder pieces in a hot pan with 4 tablespoons olive oil.

Remove meat from the pan, and add vegetables to the pan. Cook vegetables for about 5 minutes. Add tomatoes.

Cook for 5 more minutes. Add red wine and seared elk. Add fresh herbs.

Simmer for 5 to 10 minutes. Cover well and place in a 300 F oven for 2 hours or until very tender. Remove from oven and place all ingredients into a food processor. Puree until fairly smooth.

For the sauce: 2 tablespoons butter

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1 teaspoon fresh sage, chopped 1/4 teaspoon dried, ground juniper berries 1 teaspoon lemon juice 1 teaspoon Italian parsley, chopped Salt, to taste Heat a small saute pan very well. Add butter. When the butter starts to foam, add sage and juniper berry. When slightly brown in color, add lemon juice, parsley and a pinch of salt.

For the huckleberry gastrique garnish: 1 pound huckleberries 1 cup sugar 1 cup pomegranate juice 1/2 cup red wine vinegar Put all ingredients in one pan, bring to a boil, then turn down to a simmer.

Simmer for 10-15 minutes on low heat.

Puree and strain.

To assemble: Let elk ragu filling cool. Lay out pasta sheets. Put elk ragu filling in a pastry bag and pipe out 3-inch-long segments onto the pasta sheets. Allow 2 inches in between each line of filling. Brush with egg wash around all the fillings.

Place another pasta sheet on top.

Press with your fingers to enclose each filling. Make sure there is no air in the pocket when completely sealing.

Cut in between each one to separate each pappardelle. Pappardelle should be about 6 inches long and 2 inches wide. Place on sheet pan with semolina flour to dry. Makes approximately 32 pappardelle. Cook pasta in boiling water to desired tenderness, place 2 pappardelle on plate, top with sauce and drizzle gastrique for garnish.

Wyoming Tomato Gazpacho 8 large Wyomatoes 4 cucumbers, peeled and seeded 3 red bell peppers, seeded 6 cloves garlic 1 large red onion 2-3 tablespoons salt 1 cup sherry vinegar

Roughly chop tomatoes, cucumbers, red bell peppers, garlic and red onion. Mix together, season liberally with salt and add sherry vinegar. Let it sit overnight in a bowl in the refrigerator. The next day, pour all contents into a triple-lined cheesecloth (with large bowl below) and tie the cheesecloth. Hang cheesecloth over the large bowl in a refrigerator for 24 hours.

The liquid in the bowl is clear gazpacho.

Smoked Wyoming Beef Short Ribs with CherryChipotle Sauce For the short ribs: 1 can Dr Pepper Six 6-ounce boneless beef short ribs

For the sauce: 4 cloves garlic, roughly chopped 2 shallots, minced 2 canned chipotle peppers 1 tablespoon olive oil 3 ounces dried cherries 1 cup pomegranate juice 2 cups red wine 2 cups veal stock or demi-glace Salt and pepper, to taste Marinate short ribs for 24 hours in Dr Pepper, remove and pat dry with a paper towel. Smoke in your favorite smoker at 225 F for 2 1/2 hours. To make the sauce, saute garlic, shallots and chipotle peppers in 1 tablespoon olive oil on medium heat for 5 to 10 minutes. Add dried cherries, pomegranate juice and red wine. Cook for 10 to 15 minutes on low to medium heat. Add veal stock or demiglace. Cook for 5 minutes. Puree the whole mixture in a blender until smooth. After smoking, place short ribs in pan and cover with sauce. Cover pan tightly with aluminum foil and place in a 300 F oven for 2-3 hours until tender. Let short ribs cool in sauce.

Serve over mashed potatoes, fresh vegetables or whatever you would like as a side.

ABOVE: JACKSON HOLE MOUNTAIN RESORT’S EXECUTIVE CHEF WES HAMILTON PUTS THE FINISHING TOUCHES ON A DISH SERVED AT THE JAMES BEARD HOUSE. OTHER PHOTOS ILLUSTRATE SCENES FROM THE EVENT, WHICH WAS HELD IN OCTOBER IN NEW YORK CITY.

We asked area experts where they like to eat while in NYC. Here are some of their favorites to help you plan your next trip.

DAVID KAPLAN, PARTNER IN THE ROSE AND FOUNDER OF NEW YORK CITY’S DEATH & CO (ALSO A COCKTAIL BOOK) BEST LATE-NIGHT BAR: There are so many! Our

new favorite is one of our own: an old dive bar we bought that used to be our regular nightly haunt called 151. We kept the name, cleaned it up but kept the downand-dirty attitude. Now it’s a neighborhood cocktail, fun, dancing dive — with eats — open until 4 a.m. every night. You can also never go wrong with Daddy-O or Employees Only in the West Village.

FAVORITE NEW RESTAURANT FOR 2015: There are tons of rock-star standouts, but I make it to Ivan Ramen more than any other. It’s insanely good and easy to get in.

FAVORITE PLACE TO CATCH UP WITH OLD FRIENDS:

Lucy’s, one of the best and oldest dive bars in the East Village. Lucy, an 80-some-yearold Polish woman, runs it and is behind the bar almost every night. She’s incredible.

BEST AREA OF TOWN FOR EATING: I rarely go above 14th St. for anything, so I stick to the East Village, Lower East Side, West Village and any of the surrounding areas. There’s so much amazing food in NYC, you can find phenomenal eats anywhere (almost).

GAVIN FINE, OWNER OF FINE DINING RESTAURANT GROUP FAVORITE BREAKFAST SPOT AFTER A LATE NIGHT:

Pastis Sunday brunch or French Roast in the West Village. French Roast is open 24 hours a day, so you can always get great 88 | DISHINGJH.COM

late-night/early morning mac and cheese, french fries or even an early breakfast after a late night out.

PLACE THAT I ALWAYS EAT ON EVERY VISIT: Blue Ribbon (original one on Spring Street). I always loved sitting at the tiny oyster bar, ordering a half-dozen oysters and a gin martini.

BEST HOTEL RECOMMENDATION: The Jade Hotel in Greenwich Village. You just can’t beat the location and neighborhood.

BEST LATE-NIGHT BAR: Joseph Leonard in the West Village. You can stop in and get a snack, a fried-chicken sandwich and a fantastic cocktail.

FAVORITE NEW RESTAURANT FOR 2015: Bâtard, one of Drew Nieporent’s restaurants, in Tribeca. It’s elegant without being stuffy. I would also love to go to Ivan Ramen this year.

KATRINA RYAN, OWNER OF WESTSIDE WINE & SPIRITS, PARTNER IN ASPENS MARKET AND SUDACHI MOST MEMORABLE MEALS IN NYC: The first time

dining at Nobu was pretty amazing for a girl from Wyoming. I had never had sushi like that before. The toro tartare was lifechanging for me. Dining at Daniel was also a life-changing experience down to the decor, the service and the food, and I got engaged there. The duo of beef is spectacular, and I love the cheese cart and the Champagne cart and all the pomp and circumstance.

BEST LUNCH SPOT AND WHY: I love Le Pain Quotidien for the salads and light sandwiches, and I love, love Bergdorf Goodman for the Gotham Salad. What a must! Also anything by David Chang for pork buns.

ICONIC RESTAURANT WHERE A PERSON MUST EAT ONE TIME IN HIS OR HER LIFE: Le Bernardin — amaz-

ing seafood — and Daniel — such a treat and the best French food (the experience of it). Maybe Peter Luger, too, for the steak and cash-only policy. Too many choices in NYC!!!!

DREW NIEPORENT, OWNER OF MYRIAD RESTAURANT GROUP/NOBU/BÂTARD AND CULINARY DIRECTOR OF THE JACKSON HOLE WINE AUCTION FAVORITE BREAKFAST SPOT AFTER A LATE NIGHT: Wo Hop in Chinatown

BEST LATE-NIGHT BAR: NoMad FAVORITE NEW RESTAURANT FOR 2015: Upland BEST LUNCH SPOT: The River Café in

Brooklyn

ICONIC RESTAURANT WHERE A PERSON MUST EAT ONE TIME IN HIS OR HER LIFE: The Four Seasons. It is

one of the most iconic restaurants and is also noted for its design. It is one of America’s greatest restaurants.

JIM WALDROP, GENERAL MANAGER, THE WORT HOTEL FAVORITE PLACE TO CATCH UP WITH OLD FRIENDS:

Gramercy Tavern. It’s friendly, casual and lively with good food and drink.

BEST PLACE TO GRAB A DRINK AND A VIEW: Mandarin Oriental Lobby Bar on the 7th floor. There are sweeping views of Central Park and the Manhattan skyline.

MOST MEMORABLE MEAL IN NYC: Le Bernardin.

It has the best French food and freshest seafood ever. A must-try is the Scottish smoked salmon (they have a very nice bourbon selection as well).

BEST WAY TO IMPRESS YOUR 8-YEAR-OLD DAUGHTER:

Lunch at BG Restaurant at Bergdorf Goodman, 7th floor (lobster bisque!!), an afternoon skate at Rockefeller Center followed by a fancy dinner and “Matilda” on Broadway.

ICONIC RESTAURANT WHERE A PERSON MUST EAT ONE TIME IN HIS OR HER LIFE: Nobu, for its signa-

ture black cod and miso. Overall it has great food and atmosphere, and not to forget owner Drew Nieporent’s documented and unwavering support of Jackson Hole.

ALLISON ARTHUR,

CARA RANK,

DISHING PUBLISHER AND EDITOR

DISHING PUBLISHER AND EDITOR

A CLASSIC FAVORITE: I love the farm-to-table concept at Blue Hill in Greenwich Village. The fresh food deliveries often staged during dinner service right through the dining room make this even more of an experience.

FAVORITE FOODIE THING TO DO: Shop my way through Eataly and the Greenmarket at Union Square. I have been known to exceed the baggage weight limit on my return trips.

MOST MEMORABLE MEAL: Il Buco was one, probably because it was a last-minute find and not a “name” restaurant at the time, so the unexpected, exceptionally good meal stuck with me.

GO-TO FOR NEW YORK PIZZA: Lombardi’s lives up to the hype. I get the white pizza with spinach added, and it really is that delicious.

OLD SCHOOL: Growing up, my dad used to take us to New York to shop on special occasions, and we always ate lunch at Freds in Barneys and had lunch at E.A.T. These are my first food memories from New York, and they are still great places to visit!

FIRST NEW YORK FOOD MEMORY: For my 21st birthday, my parents took me to Sparks Steak House in Midtown. It’s this old-school steakhouse that feels like it’s home to big mafia-style dinners. It also happens to be the place Gambino crime boss Paul Castellano was murdered (out front), so if you like “The Godfather” or “The Sopranos,” make a stop here.

Get the sliced steak with onions and peppers for a truly authentic meal.

RESTAURANT I AM CURRENTLY CRAVING: Ivan Ramen Slurp Shop served one of my best meals of the past year. I ordered the spicy red chili ramen with an extra egg. If you can’t make it, then buy the Ivan Ramen cookbook, which I did immediately after eating, and attempt to re-create the magic.

WORTH THE WAIT: We waited two hours for our table at The Spotted Pig for Sunday brunch. Yes, we were tipsy from having beers around the corner to tide us over, but I have a cooking crush on April Bloomfield, so everything was worth it. And out of this world. I loved the pot of pickles and the grilled cheese.

IN THE KNOW: One of my best friends used to hostess at Pastis, so she knows everyone in the NYC restaurant world. I get star treatment whenever I visit, and we never have to wait in line.

Trips have included too many great places to recount. Most recently we had over-the-top experiences at The Top of The Standard and The Waverly Inn.

ABOVE: A CHICKEN AND FAVA BEAN DISH FROM BLUE HILL IN NEW YORK. THE JACKSON HOLE WINERY PARTICIPATED IN THE JAMES BEARD DINNER, OFFERING PAIRED WINES FOR EACH DISH.

A FASHION DESIGNER’S FOODIE SHOPPING PICKS WHO BETTER TO TURN TO FOR SHOPPING ADVICE THAN FASHION DESIGNER LELA ROSE? SHE SPENDS EXTENDED AMOUNTS OF TIME IN JACKSON HOLE THROUGHOUT THE YEAR BUT RESIDES IN MANHATTAN. THIS FOODIE FASHIONISTA, WHO IS KNOWN FOR MAKING AN IMPRESSIVE MEAL FOR HER FAMILY EVERY EVENING AND THROWS FABULOUS DINNER PARTIES FOR FRIENDS LIKE MARIO BATALI, IS IN THE KNOW. THANKFULLY, ROSE GAVE US SOME TIPS ON THE BEST PLACES TO SHOP FOR KITCHEN GADGETS, SPICES AND TREATS. MAKE SURE TO PUT THESE ON YOUR ITINERARY NEXT TIME YOU ARE IN NEW YORK CITY (OR SHOPPING ONLINE, IF YOU DON’T HAVE A TRIP PLANNED):

cake boxes, fondant tools, candy toppings in all colors and sizes and much more.

For topping sweets, don’t miss the edible disco glitter, which is sure to dazzle guests at your next party.

KALUSTYAN’S kalustyans.com 123 Lexington Avenue This specialty food store is a city landmark. Its customers consist of many New York City chefs who demand and find the finest high-quality ingredients here. The

store stocks more than 4,000 varieties of spices, herbs, sweets, coffee, tea and specialty snacks. The spices and foods are imported from across the globe, from China to the West Indies.

Be sure to check out the selection of dried whole chilies and chile powder. Favorites include mulato, pequin and reshampatti.

N.Y. CAKE nycake.com 56 West 22nd Street This baker’s paradise offers a variety of products ranging from simple utensils to those notoriously tough-to-locate cake tools. You will find specialty items such as alphabet molds, chocolate molds big and small, cup90 | DISHINGJH.COM

LA BOÎTE laboiteny.com 724 11th Avenue Part art, part spice shop, this unusual store offers a cultivated selection of handcrafted spice blends, shortbread

cookies and chocolates. Chef Lior Lev Sercarz has worked with some of the world’s best chefs, including, most notably, spice master Olivier Roellinger and Eric Ripert. Inspired by his passion for spices and the stories they tell, Sercarz began studying spices and their origins and eventually created his own blends.

Each is a reflection of a place, a moment or a cultural influence.

The O.M.G. with onion, mustard and garlic was made with hot-dog toppings in mind, but it is so versatile it adds unique character to any chicken dish, roasted potatoes or tuna salad.

SOS CHEFS sos-chefs.com 104 Avenue B Whether you are a professional or a novice in the kitchen, SOS Chefs has it all. The store strives to offer the best products, be efficient for customers and provide original items. You can find anything from kilos of white truffles to Peking ducks to spices, honeys, teas and hard-to-locate ingredients. Never heard of natural shellac chips, kuzu promochi powder or mastic gum?

SOS Chefs is sure to have it.

Spend time perusing the mixology department, which will help you create something unique with items such as banana powder, fennel pollen and dried orange blossoms.

foodie events

FEED THE FOODIE URGE

SUMMERTIME OVERFLOWS WITH WAYS TO EAT, DRINK AND CELEBRATE.

BY CARA RANK

HUNGRY

Wilson Volunteer Fire Department’s Chicken Fry July 19 $8/person The heart of Wilson is home to the annual chicken fry, where can you find fried chicken, sunshine and stunning views of the Tetons. At the popular fundraiser, volunteer firefighters will be frying about 3,000 pounds over an open fire along with Dutch oven-style potatoes. Considering 2015 marks its 48th year, these guys really know what they’re doing. The chicken fry starts at noon but come early with chairs to lock down a good spot at the corner of highways 22 and 390. The event ends when the chicken runs out, so make sure you allow ample time to get your fix of the delicious fried chicken. Don’t worry, there will be plenty of napkins. If you get too greasy and hot, take a dip in the Snake River, right across the street.

Teton Food Tour July 19 $30 friendsofpathways.org Attend this pedal-powered meal on wheels, which starts at the Stilson lot in Wilson and rides north to Teton Village.

Slow Food in the Tetons and Friends of Pathways team up for this three-hour 94 | DISHINGJH.COM

event, offering a leisurely 6-mile cruise along the pathway to enjoy the west bank’s open space. Food stops (and live music) are strategically placed along the way, so you can work up an appetite for cuisine from Bo-B-Q at the new R Park, Aspens Market and, finally, Bodega in Teton Village. Tickets buy you four plates. A bike valet will be offered for people who want to drop their bike, park at Teton Village

and ride the bus or shuttle back to Stilson.

Hoback Sports will provide tune-ups to ensure a smooth ride at the start, and bike rentals will be available, too.

Outstanding in the Field July 23 $220 per person outstandinginthefield.com This international roving farm dinner is TETON FOOD TOUR PHOTO BY CHRIS DICKEY

THIRSTY

Jackson Hole Wine Auction June 25-27 Weekend $2,025/person, Gala $750/person (check website for a la carte tickets) jhwineauction.org

OUTSTANDING IN THE FIELD PHOTO BY BRIAN UPESLEJA

returning to Jackson for its sixth summer. Considering themselves a restaurant without walls, Outstanding in the Field’s mission is to reconnect diners to the land and the origins of their food, and also to honor the local farmers and artisans responsible for the cultivation. You can expect a horse-led hayride and a sitdown dinner in the middle of the Tetons.

Held again at the Mead Ranch off Spring Gulch Road, you will find a menu of Mead Ranch beef and in-season produce, all created by guest chef Michael Goralski from Four Seasons Resort Jackson Hole and his team of chefs. Prepare yourself for a delicious experience paired with locally made libations, too.

THIS PHOTO AND ABOVE: JACKSON HOLE WINE AUCTION PHOTOS BY BRIAN UPESLEJA

A star-chef-studded lineup will appear during this year’s Jackson Hole Wine Auction, impressively including April Bloomfield from The Spotted Pig and John Besh of Restaurant August. It’s no surprise this weekend draws such high-caliber chefs, as it holds rank as one of the most successful and notable charity wine auctions in the country (the auction raises money for the Grand Teton Music Festival). The 21st annual JHWA starts with the Grand Wine Tasting, hosted by Hotel Terra and moderated by Wine Spectator writer and wine critic Matt Kramer. Saturday marks the main event — the auction and gala dinner — where a lineup of special wine collections will be auctioned off, followed by a multicourse meal paired with fine wines.

In addition to Bloomfield and Besh, other chefs attending include Markus Glocker from Bâtard, Giuseppe Tentori from GT Fish & Oyster, and Ryo Hasegawa and Ricky Estrellado from Nobu.

Friends in High Places Pop-Up Dinner and Meet the Winemakers June 29 and 30 Up to $150 Before there was Trio, there was Terroir. And when it was Terroir, from about 1998 to 2001, it was a breeding ground for food and wine talent among a tightknit group of friends who went on to careers in bigger markets. Several became chefs and restaurateurs, opening top restaurants such as Olympic Provisions, Clyde Common and Woodsman Tavern in Portland, OrDISHINGJH.COM | 95

JACKSON HOLE PEOPLE’S MARKET

egon, and Table 6, Twelve Restaurant and Osaka Ramen in Denver. Others became winemakers, master or advanced sommeliers and industry influencers, founding concepts like Club W. This pop-up dinner June 29 reunites them in their old stomping grounds for one night of feasting to celebrate the place and people that shaped them. Organized by vintner Chris Pittenger (Gros Ventre Cellars and Skinner Vineyards), there will be a creative six-course tasting menu based around the chefs’ first food influences, paired by the winemakers and sommeliers with wines that influenced their palates, spirits they’ve distilled and wines they now make. All proceeds will be donated to The Trust for Public Land. From 5 to 7 p.m. the next day, meet the winemakers at Bin22 for a small tasting fee.

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Everest Momo Shack, Hayden’s Post, The Indian, Kim’s Corner, Teton Thai and Pinky G’s Pizzeria. As always, Snake River Brewery, who is a major sponsor, will be providing plenty of beer to keep you cool and quenched during the hot summer days, along with frozen drinks offered by The Liquor Store.

READY TO BOOGIE

JacksonHoleLive Entrance is free; food costs vary jacksonholelivemusic.com Kick off your shoes, gather friends and family, and get ready to groove in town with as much free music as you can ask for. Not only does JacksonHoleLive guarantee a great lineup of free live concerts, they promise an assortment of culinary options for all food lovers. Approaching its fourth year, the folks in charge have this event dialed, with all things food and music amounting to a guaranteed good time. Once again, the family friendly event will be held at the Snow King ball park. So grab some lawn chairs and make a meal of it. Some of the vendors who have been there in the past include Cafe Genevieve,

Concerts on the Commons Free jacksonhole.com Teton Village is the place to be this summer to get your music and foodie fix. On Sundays throughout July and August (except July 5), Concerts on the Commons offers live music accompanied by great food to eat and drinks to sip while enjoying the tunes in the sunshine. Grab a bottle of wine from The General Store and a slice of pizza from Nick Wilson’s to hold you over before stopping by food and beverage tents. Start your pregaming off right with a ride up the Bridger Gondola for happy hour on The Deck.

SHOP TILL YOU DROP

Aspens Market Farmers Market Tuesdays starting July 7 Entry is free One of the best things about summer is all the produce available. Aspens Market will host a weekly market selling vegetables and fruit and other goodies from farmers around the valley. With beer from the wine shop, a grill delivering items from the butcher shop and music playing outside, the market is a great way to spend the afternoon with your friends and family while racking up fresh ingredients. Not to mention, supporting area farmers is the way to go.

Farmers Market on the Town Square Every Saturday from July through September Entry is free jacksonholefarmersmarket.com The weekly farmers market begins at 8 a.m. Saturdays on the Town Square and is one of the best in the region.

Find fresh produce, breads, pies, locally raised beef, cheese, honey and much more. Each week a guest chef from a valley restaurant serves up free small bites to whet your appetite for all the goodies you will find. Market season culminates in September with a fall festival. Held during the last market of the summer, streets will be closed so that merchants and vendors can bring their products outdoors to sell alongside the last batch of produce for the season. A long community table that holds about 200 people will be set up along Broadway for everyone to grab a seat and enjoy the last few bites of summer.

Jackson Hole People’s Market Wednesdays starting June 17 to Sept. 16 Entry is free jhpeoplesmarket.org

Find more than just local produce and food products at the Jackson Hole People’s Market on Wednesday afternoons.

Located at the base of Snow King, sip some suds, listen to live music and purchase some handmade art while you are there. During the last market of the year, the People’s Market hosts the annual Iron Chef Competition, a spinoff of Food Network’s “Iron Chef” competition. Chefs are given secret ingredients from the market but don’t know what those are until they start cooking. They will have 10 minutes to create a menu and then one hour to prepare a dish to be judged. Chefs and their teams will be rated on taste, presentation and originality.

This event is a great display of culinary talent under pressure.

CELEBRATE AND EDUCATE

Fall Arts Festival September 10-20 Free, some food costs vary The Jackson Hole Fall Arts Festival is widely recognized as one of the premier cultural events in the Rocky Mountain West. Every year tons of art lovers flock

to the valley to get a taste of our varied genres of art. Speaking of taste, food has become a key ingredient in this twoweek event. During Palates and Palettes Gallery Walk on Sept. 11, more than 30 galleries open their doors to showcase magnificent art with food and wine.

Then on Sept. 13, Taste of the Tetons brings together valley chefs, restaurants and caterers to put their best culinary work on display for sampling with $1 tasting tickets. Also enjoy a wine tasting, silent auction and live music. The festival ends Sept. 20 with an Art Brunch Gallery Walk in which the galleries offer brunch, bloody marys and spectacular art to close out the celebration.

SHIFT Festival October 7-10 Event prices vary shift.org An annual festival that celebrates the intersection of conservation with nature, culture and adventure, this year’s focus is on outdoor recreation. But as in years past, the last evening of the festival features The People’s Banquet, which brings together local producers for a memorable meal. Impressively, this year there also will be a presentation by Mark Bittman, food journalist, author and columnist for The New York Times. The banquet evening pairs valley chefs with farmers, cheesemakers, bakers and brewers to create small plates sourced completely from local ingredients.

The banquet runs from 5 to 10 p.m. on Oct. 9.

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JACKSON HOLE PEOPLE’S MARKET

✫ Buy Local: Teton Slow Food Guide✫ Summer 2015 guide to local and regional producers SPONSORED BY SLOW FOOD IN THE TETONS / TETONSLOWFOOD.ORG

regional sustainable food economy by supporting producers, educating consumers and connecting them together in the spirit of good, clean and fair food. Our vision is to have a year-round, sustainable food system in our community. This food guide was created in part to fulfill this goal.

✫

For the first part of this venture, we are collaborating with Dishing magazine to publish this seasonal eating guide to local and regional producers. Through this resource we

Aspens Market

aspensmarket.com Grocery store and deli offering local and regionally produced food, prepared options, an authentic butcher, produce and grocery items.

Brady’s Idaho Beef

bradysbeef.com Grass-fed beef available through Internet sales. Deliveries to Driggs, Jackson and Star Valley as needed.

The Cakebread Ranch

thecakebreadranch.com Organic, grass-fed wagyu beef and organically grown produce. Weekly deliveries to Jackson or visit the ranch and its restaurant.

Carter Country Meats

thecartercountry.com/cartercountrybeef Grass-fattened, all-natural, free-range Angus beef raised on a ranch in Ten Sleep, Wyoming.

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hope that visitors to, and residents of, the Jackson Hole area will have better access to the local food found at our farmers markets, restaurants and grocers. Ultimately, we aim to create an interactive online food guide and marketplace to connect growers and eaters year-round.

✫

To learn more about this project or support this initiative in our community, please visit tetonslowfood.org or contact us at tetonslowfood@gmail.com.

Cosmic Apple Gardens

cosmicapple.com A certified organic and biodynamic farm.

Available at the Jackson Hole Farmers Market, People’s Market and many grocers and restaurants in the valley.

Darby Canyon Gardens

tetonfullcirclefarm.org Organic garden-bed rentals and consultations in Teton Valley, providing rich soil, initial soil prep, irrigation and gardening advice to help you grow your own veggies.

Dragon Lady Teas

dragonladyteas.com Organic, loose-leaf herbal teas.

Custom blends. Monthly tea club.

Available at 265 W. Broadway, Lotus Cafe, Jackson Whole Grocer and various restaurants and bed and breakfasts.

KEY

✫ Slow Food in the Tetons’ mission is to grow our local and

......... Beef ......... Cheese ......... Vegetables ......... Other ......... Pork ......... Lamb ......... Eggs ......... Milk

Ellis Custom Meats

(208) 821-0889 Grass-fed lamb by the whole and halfanimal, beef and pork bundles. Fullservice game and livestock processing.

Full Circle Farm

tetonfullcirclefarm.org Certified organic CSA; weekly deliveries to Jackson; work-share/volunteer opportunities; Jackson farmers markets;

farm tours; farm and garden education and consulting.

Haderlie Farms

haderliefarms.com Weekly deliveries to Jackson. Place orders through farmmatch.com/haderliefarms.

Purchase directly year-round.

Jackson Hole Buffalo Meat Co. jhbuffalomeat.com Year-round storefront selling allnatural buffalo, elk and wild boar meat and jerky items.

Jackson Hole Hereford Ranch jhherefordranch.com Fifth-generation, family run cattle ranch providing high-quality, sustainably raised beef. Purchase at the Jackson Hole Farmers Market or join the summer CSA.

Jackson Hole Winery

jacksonholewinery.com Family owned and operated winery producing wines starting with fruit from Sonoma and Napa counties.

Tastings and tours available.

Jackson Whole Grocer & Cafe

jacksonwholegrocer.com Family owned community grocer with natural and organic foods; prepared foods and cafe.

Lark’s Meadow Farms

larksmeadowfarms@gmail.com Cheese, bread, lamb and heritage pork available at farmers markets and select groceries.

Lockhart Cattle Co.

lockhartcattle.com Grass-fed beef raised in Jackson Hole.

Whole and half beef and 10- and 20-pound CSA memberships available.

Lucky’s Market

luckysmarket.com Part of an independently owned and operated chain of grocery stores, Lucky’s has a great selection of produce from local and regional farms.

Mead Ranch

meadranchbeef.com Purchase at Pearl St. Market and find on menus at Snake River Grill, Calico and Snake River Brewery.

groceries. Weekly orders for farm pickup available.

Paradise Springs Farm

Tetonic Wines

Purely By Chance Farms

Yellowstone Natural Salt

paradisespringsfarm.com A certified organic, biodynamic raw dairy offering raw milk, raw sweet whey, raw cheese and eggs. purelybychance.com Pasture-raised broiler chickens, turkeys and pigs, as well as sustainably produced eggs and vegetables in Alta.

Call for farm tours.

tetonicwines.com Family owned and operated boutique winery that produces and bottles wines with a unique Mountain Western flair. yellowstonesalt.com Salt harvested from pure artesian spring water found in the Bridger-Teton National Forest. Sold at local grocers.

Roots Kitchen & Cannery

rootskitchencannery.com Formerly Mr. McGregor’s Garden, Roots is a canning and packing business making quiche, pies, jams, pickles and more.

Snowdrift Farms

snowdriftfarm.org Certified organic vegetables available at farmers markets, select restaurants and

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new& notable

JACKSON HOLE-MADE

By Dishing staff

The Jackson Hole area has long been a home for local food production. From granola made by The Bunnery to wine fermented and bottled at Jackson Hole Winery, there’s no shortage of products produced nearby to eat and drink. Here’s a look at some of the newest goodies to hit the market.

CAROLINE MARKOWITZ OF BORN TO CRUNCH

Yellowstone Natural Salt yellowstonesalt.com Not far from Jackson, in the heart of Star Valley, is Yellowstone Natural Salt. The company produces some of the purest and best-tasting mineral salt in the world. Although the land and mineral rights were obtained in 1957, Yellowstone Natural Salt launched in 2014, thanks to Nick and Carrisa Erickson. With so much emphasis on learning where food comes from and what it contains, salt — likely the most ubiquitous seasoning — is often overlooked. Did you know standard salt production can leave unwanted chemicals and additives in the final product (including residue from dynamite and pollutants from our ocean water)? This is where Yellowstone Natural Salt is different.

Where others mechanically mine salt, they hand-harvest each grain.

The whole process starts in an artesian aquifer 400 feet underground.

Water comes up to the surface, filling the Ericksons’ small collection pond, then runs through earth that

is rich in mineral deposits from prehistoric Lake Bonneville. From the spring, the water is trucked to a drying facility, a large greenhouse surrounded by natural hot springs.

Oak pans line the bottom of the facility, and the springs provide yearround heat to evaporate the water into salt crystals. The final product is then collected using only wood tools.

During the summer months, a batch is harvested every three weeks from the 1,000-year-old waters. Look for Yellowstone Natural Salt online, in any of the markets in Jackson Hole and at Whole Foods throughout the Rocky Mountain region. Large groups can set up private tours and see the hot springs that heat up the greenhouse where the mineral water patiently awaits its harvest.

Born to Crunch borntocrunch.com Looking for an oh-so-perfect granola that is organic with no added sugar? You can now find Born to Crunch on shelves at Aspens Market and Lucky’s Market and for sale at Elevated Grounds. While ghostwriting for a vegan chef, Caroline Markowitz was inspired to create her own wholesome recipes, and the first one she experimented with was granola. That was August 2011.

The “Chief Executive Cruncher,” as she calls herself, developed her product after looking for something DISHINGJH.COM | 103

“not too sweet, not too messy, not too chewy.” Most granolas on the market contain unnecessary ingredients, such as processed sugar.

Not only is her recipe free of that and gluten, but it is pumped full of healthy stuff, like local honey, raw almonds, chia seeds, flax, dried fruit and more. “There is nothing artificial or processed in my granola,” Markowitz says. The local entrepreneur was recently licensed to sell her all-natural product in valley stores after successfully completing a Kickstarter campaign in December. She raised $10,000, allowing her to fund FDA labels, a commercial kitchen space and additional business requirements. Her product is already gaining lots of attention. Original Glory, named after Mount Glory, is mixed with goji berries, raisins and dried apricots and is packed with a potent mix of nuts and seeds. Endless Coco, named after Endless Couloir, is for the chocolate fanatic. It’s hard not to go for a second bowl after tasting this mix of dark chocolate and unsweetened, shredded coconut. Warning: This granola is somewhat of a celebrity since it was in the green room of “The Daily Show” with Jon Stewart earlier this year, so start crunching before the rest of the country does.

Jackson Hole Still Works Vodka, Gin, Whiskey jhstillworks.com Back in 2000, Travis Goodman and Chas Marsh became friends and fishing buddies.

Fast-forward to 2015, and they are bringing the craft spirit movement to the valley with Jackson Hole Still Works, batching up vodka, gin and whiskey. The two part104 | DISHINGJH.COM

HIGH-HORSE LEMONADE Travis Goodman from Jackson Hole Still Works created this summery cocktail utilizing his distillery’s vodka and a Jackson Hole brand of lemonade, Dust Cutter. Wonderful Wyoming Honey is based out of Crowheart.

ners expect to open a facility on Elk Avenue this summer to produce and sell their vodka and at least one gin, plus have room for tastings. Whiskey barrels will also be arriving, so there is a single malt on the horizon. The biggest thing setting Jackson Hole Still Works apart from the competition? Not only are they are local, but they are focusing on the whole “grain-to-glass” experience. With some craft distilleries just buying alcohol and slapping a label on it, the process is lost. Still Works will produce all of their spirits from grain inhouse. Their goal is to make the best spirits at an affordable price. They use as many regional botanicals as possible, and both their vodka and gin are gluten-free. Giving back is important to these avid outdoorsmen, so Goodman and Marsh donate 1 percent of proceeds to local environmental nonprofits. Just how many bottles Still

4 fresh mint leaves 2 large fresh basil leaves 2 slices lime 1 tablespoon Wonderful Wyoming Honey 2 ounces Jackson Hole Still Works Vodka 3 ounces Dust Cutter Original Lemonade Ice Splash club soda Lemon peel, for garnish Muddle first 4 ingredients in a shaker. Add vodka and stir to dissolve honey. Add Dust Cutter and ice. Shake vigorously.

Top with a splash of soda and garnish with lemon peel.

Drink in the sun.

Works produces in each batch will depend on demand, but the company expects to sell their vodka and gin at liquor stores and bars across the state this summer. The whiskey, because it must age, isn’t likely to be ready for four to five years.

Reporting by Tiana Madera, Chris Hogberg and Cara Rank

SNAKE RIVER BREWERY AND RESTAURANT

DISHING RES TAUR ANT LIS TINGS A GUIDE TO SOME OF THE BEST PLACES TO DINE IN AND AROUND JACKSON HOLE

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THE ALPENHOF Cozy mountain dining at a Teton classic Open for breakfast, lunch and dinner | In the Alpenhof, Teton Village 307.733.3242 | alpenhoflodge.com When you think of a traditional alpine setting complete with authentic Swiss cuisine, The Alpenhof is the place. This Jackson Hole classic has it all. Settle into the inviting dining room for a full-course culinary experience at The Alpenrose or unwind upstairs at the casual Bistro. Both menus feature Fondue, Raclette, Wiener Schnitzel and German sausages, along with other intercontinental favorites. Enjoy sweeping mountain views with friends and family outside on the sunny, elevated deck for lunch or dinner. The Bistro bar offers a wide selection of imported and domestic beers and drink specials. The Alpenhof is conveniently located at the base of Jackson Hole Mountain Resort in Teton Village. Serving breakfast, lunch and dinner. Hours are seasonal, so please call or check the website for specific days and times.

MENU SAMPLING RACLETTE: SLICES OF RACLETTE CHEESE MELTED AT YOUR TABLE, SERVED WITH SPECK, PEARL ONIONS, CORNICHONS AND BOILED POTATOES ALPEN FONDUE: GRUYERE AND FONTINA CHEESES BLENDED WITH WHITE WINE, COMPLETED WITH KIRSCHWASSER, SERVED WITH BREAD AND APPLES WIENER SCHNITZEL: BREADED VEAL MEDALLIONS WITH A PORCINI SAUCE, SERVED WITH BRAISED RED CABBAGE, HOMEMADE SPAETZLE AND VEGETABLES JÄGERSCHNITZEL: PORK LOIN MEDALLIONS, SAUTEED WITH A WILD MUSHROOM SAUCE, RÖSTI POTATOES AND VEGETABLES

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AMANG ANI GRILL New American cuisine with a Rocky Mountain flair Breakfast, lunch and dinner daily | 1535 NE Butte Rd. 307.734-7333 | amanresorts.com/amangani/home.aspx If you’re looking for an exquisite meal with an equally impressive view, then head to the Amangani Grill. Perched atop East Gros Ventre Butte, their intimate, chic dining room affords magnificent views of the Tetons and Snake River Valley, making it the perfect backdrop for a memorable meal. The Grill specializes in local, sustainable ranch meats, fresh fish (flown in daily) and seasonal produce sourced locally whenever possible. Start the day with one of the best breakfasts in the valley (choose the Kobe beef hash with lemon hollandaise and squash-tomato saute). At lunch you’ll find lighter spa fare like salads, and heavier items such as the house-cured pastrami sandwich. A favorite on the dinner menu is the bison short ribs, an Amangani signature dish. With an unparalleled wine menu and a chef who’s always thinking simple, healthy and flavorful, this is a dining experience not to miss.

MENU SAMPLING BERKSHIRE HAM AND AVOCADO BENEDICT: TWO POACHED EGGS, BRIOCHE, LEMON HOLLANDAISE, AMANGANI POTATO ZONKER-BRAISED BISON SHORT RIB SANDWICH: HABANERO CHEDDAR CHEESE, CARAMELIZED ONIONS, TOASTED BRIOCHE PULLED PORK TACOS: ROASTED TOMATILLO SAUCE, OAXACA CHEESE, PICO DE GALLO, FRESH FLOUR TORTILLAS PAN-SEARED ORGANIC CHICKEN BREAST: SWEET POTATO GRATIN, GLAZED ASPARAGUS, BORDELAISE SYRUP WAGYU BEEF TENDERLOIN: SMOKED BONE MARROW BUTTER, BABY CARROTS, IDAHO POTATO, DEMI-GLACE

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ARTISAN PIZZA AND ITALIAN KITCHEN Neapolitan-inspired pizza and classic pasta Open nightly at 5 | 690 S. Highway 89 307.734.1970 | pizzaartisanjh.com If you’re craving authentic Italian, then look no further than Artisan. This family friendly restaurant serves Neapolitan-inspired pizza and house-made pastas that are as delicious as they are affordable. Pizzas are made from the finest ingredients of Italy, including fresh buffalo mozzarella, San Marzano tomatoes and 00 Caputo flour. They also make their gluten-free crust daily, along with plenty of vegetarian options and gluten-free pasta. The lengthy pasta menu offers linguini with clams, chicken marsala and eggplant Parmigiana, and all pastas come with soup or salad and house-made garlic bread.

Also on the menu is a selection of fresh salads, house-made apps and a build-your-own-pasta menu. Try the outdoor patio for happy hour Monday-Friday from 5-6 p.m., and be sure to check out the nightly specials.

MENU SAMPLING CRABCAKES: FRESH CRAB, HERBS, LEMON-CHILE AIOLI MEAT LOVERS’ PIZZA: ITALIAN PEPPERONI, WILD GAME SAUSAGE, PANCETTA, BUFFALO MOZZARELLA, PARMESAN, ROMANO PESTO PIZZA: CHICKEN, ARTICHOKE, ROASTED RED PEPPERS, PROVOLONE, MOZZARELLA LINGUINI ALLA CHECCA: BASIL, TOMATOES, GARLIC, EXTRA VIRGIN OLIVE OIL, MOZZARELLA GNOCCHI AND MEAT SAUCE: SAUSAGE, GROUND BEEF, PEPPERS, ONIONS, FENNEL, RED PEPPER FLAKES, MARINARA ANTICA SALAD: ARUGULA, BIBB LETTUCE, DAIKON, EDAMAME BEANS, ORANGE, TOASTED PUMPKIN SEEDS, CUCUMBERS, FIGS, AVOCADO

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BIN22 Wine and tapas bar; specialty grocer & bottle shop Mon.-Sat. 11:30 a.m., Sun. 3 p.m., happy hour 4-6 p.m. | 200 W. Broadway 307.739.9463 | bin22jacksonhole.com | @bin22jh Wander over to Bin22, where you’ll find a sophisticated yet casual reprieve from the crowds outside. Located steps away from Town Square, this wine and tapas bar is attached to a bottle shop and specialty grocer, and is a perfect spot for a meal and glass of wine. Pick from one of the ever-changing wines by the glass to sample while you watch chefs pulling fresh mozzarella in the open kitchen. Take in the gorgeous weather from a spot on the outdoor deck while you snack on Spanish- and Italian-style tapas. Like the wine you tasted? There is no corkage fee, so grab a bottle and savor it in the wine bar, or ask one of the members of the knowledgeable vintner team to pull together a selection to take with you that fits your taste and budget. Looking to dine away? Choose from a wide assortment of meats, cheeses and more from the specialty grocer to enjoy on a picnic lunch.

MENU SAMPLING DUCK RILLETTE WITH CHERRY MOSTARDA, CORNICHONS AND WHOLE-GRAIN MUSTARD HOUSE-PULLED MOZZARELLA WITH A VARIETY OF TOPPINGS CHARRED WILD SPANISH OCTOPUS WITH FINGERLING POTATOES, ROASTED FENNEL, LUCQUES OLIVES AND LEMON-BASIL VINAIGRETTE GULF SHRIMP IN A GARLIC, PIQUILLO PEPPER AND WHITE WINE SAUCE SPANISH SALAD WITH ARUGULA, GRANNY SMITH APPLES, MANCHEGO, FENNEL, MARCONA ALMONDS IN A HONEY-SHERRY VINAIGRETTE

Bin22 is a member of Fine Dining Restaurant Group.

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THE BLUE LION Fine dining situated in a historic home in Jackson Open nightly at 5:30 | 160 N. Millward 307.733.3912 | bluelionrestaurant.com Situated in a historic home downtown, The Blue Lion has been popular with locals since 1978. Ask people their favorite meal in town, and you will often hear the roasted rack of lamb. This dish keeps patrons coming back: The New Zealand lamb is rubbed with Dijon mustard, seasoned with breadcrumbs, baked and served sliced with a peppercorn-rosemary cream sauce and jalapeno mint sauce. But you’re encouraged to sample from the array of other items, including fresh fish, game and all-natural steaks. Vegan and gluten-free entrees are also available. Save room for one of The Blue Lion’s desserts: mud pie, tiramisu, Russian cream or one of the nightly dessert specials. If you dine before 6 p.m., get 20 percent off when you mention you read it in Dishing.

Enjoy live acoustic guitar music most nights and outdoor dining on the deck in the summer. Reservations are recommended.

MENU SAMPLING CAPRESE SALAD: FRESH MOZZARELLA AND HEIRLOOM CHERRY TOMATOES FINISHED WITH BALSAMIC GLAZE GRILLED WASABI ELK FILLET: SERVED OVER SEAWEED SALAD AND FINISHED WITH WASABI VINAIGRETTE MACADAMIA NUT-ENCRUSTED HALIBUT: SERVED WITH MANGO-LIME BEURRE BLANC GRILLED ELK TENDERLOIN: SERVED WITH A WILD MUSHROOM PORT SAUCE CAJUN BUFFALO TENDERLOIN: SERVED WITH A RASPBERRY CABERNET SAUCE FRANGELICO: CHICKEN BREAST ENCRUSTED WITH TOASTED HAZELNUTS AND TOPPED WITH A FRANGELICO-MANDARIN ORANGE CREAM SAUCE

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BUBBA’S All-American breakfast, barbecue Open daily for breakfast, lunch and dinner | 100 Flat Creek Dr. 307.733.2288 | bubbasjh.com Don’t miss this decades-old Jackson favorite. The All-American Breakfast at Bubba’s is a must. Choose the homemade biscuits (made fresh every morning) and gravy, or the Mexican scramble with chorizo, eggs, beans and cheese.

Bubba’s has lighter options like poached eggs with fresh fruit and premium dishes like breakfast pot pie, too. For lunch, Bubba’s offers one of the freshest salad bars in town. The barbecue beef brisket lunch special is a favorite, served with garlic toast and a choice of two sides. Dinner specials are served starting after 5 p.m., with plenty of barbecue plates to choose from. Don’t miss out on the spareribs that are rubbed and slowly smoked every night. Their refurbished barnwood bar and Old West memorabilia set the tone for a great barbecue experience. Don’t let the line outside scare you; it moves quickly.

MENU SAMPLING BISCUIT SANDWICH: SCRAMBLED EGGS, CHEESE, BACON OR SAUSAGE SLOPPY BUBBA: SLICED BEEF AND PORK SIMMERED IN OUR BARBECUE SAUCE AND SERVED ON A BUN BBQ CHICKEN: BEEF BRISKET, TURKEY, PULLED PORK AND RIBS STREET TACOS: TWO CORN TORTILLAS, ONE HOUSE-SMOKED SALMON, ONE CHORIZO, TOPPED WITH PICO DE GALLO AND GOAT CHEESE HUNTER’S BENEDICT: VENISON MEDALLIONS ON TOP OF BRIOCHE TOAST WITH SAUTEED MUSHROOMS, TOMATOES AND POACHED EGGS WITH A BEARNAISE SAUCE

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THE BUNNERY BAKERY & RESTAUR ANT Breakfast, lunch and bakery famous for O.S.M. bread Open daily from 7 a.m.-9 p.m. | 130 N. Cache 307.733.5474 | bunnery.com Every town has a classic breakfast spot. Most just aren’t as good as The Bunnery, where everything is made from scratch daily and cooked to order. Known for great coffee and even better homemade bread (the O.S.M. abbreviation stands for oat, sunflower seed and millet), The Bunnery will help you start your day off right. The breakfast is so good you’ll soon come back for lunch or dinner. Homemade soups, salads and sandwiches will satisfy any appetite. The classic club sandwich and variations on grilled cheese are favorites. On the way out, be sure to grab a bag of homemade granola, and pancake and waffle mix to take home. Want something sweet? Take a whole pie or a generous wedge to-go. The cakes and pies not only look great, they taste even better. No trip to Jackson is complete without a stop here. Don’t let the line fool you. It moves quickly.

MENU SAMPLING SOUTHWESTERN SALAD: HOMEMADE CHILI, CHEDDAR CHEESE, GUACAMOLE, SALSA AND HOMEMADE CORN STRIPS ON A BED OF ROMAINE LETTUCE THE TRAPPER: GRILLED CHEESE WITH TURKEY, COLESLAW, PEPPER JACK AND RUSSIAN DRESSING ON RYE BREAD THE GROS VENTRE SLIDE: GREEN CHILIES AND CHEDDAR CHEESE MELTED OVER TWO FRIED EGGS AND HASH BROWNS, GARNISHED WITH SOUR CREAM TETON BURRITO: EGGS, PEPPERS, ONIONS, HAM, BACON, GREEN CHILIES AND CHEESE BROILED IN A FRESH TORTILLA WRAP

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CAFE GENEVIEVE Breakfast, lunch and dinner in a historic log cabin Open daily, brunch at 8, happy hour at 3, dinner at 5 | 135 E. Broadway 307.732.1910 | genevievejh.com Located in a historic log cabin, Cafe Genevieve specializes in inspired home cooking. The Southern-influenced menu offers classics that can be hard to find out West, such as fried chicken and waffles, and Gulf shrimp jambalaya. Brunch features the town’s best eggs Benedict with ingredients such as smoked salmon or house-made Cajun sausage. The patio is a favorite gathering place, and the restaurant gives guests what they want by serving breakfast every day until 3 p.m. and starting Jackson’s earliest happy hour at 3 p.m. Dinner is sure to satisfy any appetite with everything from fresh, local trout to the hearty Snake River Farms pork chop. Cafe Genevieve will lure you in with its cozy, welcoming ambiance, and it was featured on Food Network’s “Diners, Drive-Ins and Dives.” Love the Pig Candy, which is highlighted in a few dishes? Grab a box or a bag to-go.

MENU SAMPLING HUEVOS CON CHILE VERDE WITH HOUSE-MADE GREEN CHILI, REFRIED BEANS AND FLOUR TORTILLA CAJUN EGGS BENEDICT WITH HOUSE-MADE CAJUN SAUSAGE AND HOMESTYLE POTATOES BISCUIT BOARD WITH EDWARDS VIRGINIA HAM, PIMENTO CHEESE AND PEACH MOSTARDA RAMEN NOODLE BOWL WITH BRAISED PORK SHOULDER, CRISPY PORK BELLY, SOFT-POACHED EGG AND PICKLED DAIKON SNAKE RIVER FARMS PORK NECK RAGU WITH PAPPARDELLE PASTA, RICOTTA AND GARLIC BREADCRUMBS

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CALICO RES TAUR ANT AND BAR Popular family friendly Italian Open nightly at 5 | 2560 Moose Wilson Rd. 307.733.2460 | calicorestaurant.com A classic since it opened in 1966, this west bank restaurant has been a favorite ever since. Calico’s longevity is proof that there is something everyone will enjoy at this institution. The Calico bar is a great place to relax with a mouth-watering pizza, hot from the wood-burning oven, and a bottle of wine from the extensive and well-priced wine list. Entree selections include house-made pastas, grilled steaks, pork tenderloin and seasonal fish. The kids’ menu is a bargain at only $3.50 per child. The portions are large, the food is fresh and delicious, and the value is hard to beat. For lighter options, the Calico offers a great selection of salads and soups, and a separate bar menu. And with a START bus stop directly in front, there’s no need to worry about the drive.

MENU SAMPLING BRUSCHETTA: MARINATED TOMATOES, ROASTED GARLIC AIOLI, PESTO, A WHOLE ROASTED GARLIC BULB AND CROSTINI WATERMELON ARUGULA SALAD: FRESH SWEET WATERMELON TOSSED IN HONEY AND LIME, WITH ORGANIC ARUGULA, UTAH CHEVRE, EXTRA VIRGIN OLIVE OIL AND SEA SALT GRILLED ALASKAN HALIBUT: MOROCCAN COUSCOUS, AVOCADO, BABY HEIRLOOM TOMATOES, FRESH HERBS, SWEET LIME VINAIGRETTE “PAELLA” DI ITALIA: SPICY ITALIAN SAUSAGE, MUSSELS, SHRIMP, SCALLOPS, HALIBUT, TOMATOES, SEASONAL VEGETABLES AND HERBS OVER LEMON-SAFFRON RICE

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COULOIR RESTAURANT American cuisine with Rocky Mountain roots Dinner at Couloir, first seating at 5:30; Reservations recommended 307.739.2675 | couloirrestaurant.com This is one of Jackson Hole’s most unique dining experiences — after all, you’ll be dining at 9,095 feet after a breathtaking ride up the Bridger Gondola. As a member of 1% for the Planet, Couloir follows an eco-friendly mission and sources a majority of ingredients from regional farmers and ranchers. The menus are designed seasonally to enhance these local flavors, with the signature house-smoked buffalo tenderloin being one of the favorites. In October, executive chef Wes Hamilton was invited to showcase the amazing flavors of The Tetons in the internationally acclaimed James Beard House in New York City, a great honor in the culinary community. If you’d like to experience a taste of Jackson Hole, head to the top of the Bridger Gondola this summer for an evening you won’t forget. Be sure to check the website for private event closures. Reservations recommended by phone or at yelp.com.

MENU SAMPLING PAN-SEARED DIVER SCALLOPS, SWEET CORN PUREE, FRIED AVOCADO AND SMOKED BACON HOUSE-SMOKED LOCAL BUFFALO, TOASTED QUINOA, LOCAL GOAT CHEESE AND BLACKBERRIES PEACHES AND BURRATA, WATERCRESS, ROSEMARY HONEY, 12-YEAR BALSAMIC PAN-SEARED HUDSON VALLEY FOIE GRAS, “UNCOOKED” PRESERVES, BUTTERED CREPE, BALSAMIC CARAMELIZED HAWAIIAN WALU, ZUCCHINI “KIMCHI,” SOY DASHI, YUZU

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COWBOY COFFEE CO. Local coffee roaster and cafe on Town Square Open 6:30 a.m.-8 p.m. daily | 125 N. Cache St. 307.733.7392 | cowboycoffee.com If you want great coffee, along with your breakfast or lunch, skip the chain restaurants and head to Cowboy Coffee Co. This hip cafe roasts its own coffee beans and serves locally made pastries to go alongside. Voted The Best Coffee Shop In Wyoming by Business Insider Report in 2014, you can relax and enjoy a variety of coffee and espresso drinks, such as the Cowboy Cubano, while you watch the action on the Town Square. The breakfast sandwiches are always a hit, as are the lunchtime paninis and homemade soups and chili. Gluten-free bread is always an option. The friendly staff will blend you a smoothie if you would rather just have a snack. Love the coffee? Buy a bag to-go on your way out the door. That is, if you can tear yourself away from the sofas and the free Wi-Fi. The shops in Gaslight Alley right next door are not to be missed, too.

MENU SAMPLING COWBOY CROISSANT: TWO POACHED EGGS, ROASTED RED PEPPERS, BACON OR SAUSAGE, CHEDDAR CHEESE AND A SMEAR OF AVOCADO AIOLI ON A FRESHLY BAKED CROISSANT SKINNY PIG: GRILLED HAM, SWISS CHEESE, FRESH TOMATOES, ONE EGG AND BASIL PESTO VAQUERO SANDWICH: SLICED FRIED TURKEY, SWISS CHEESE, AVOCADO, BACON, LETTUCE AND MAYO #3 PANINI: ROASTED RED PEPPERS, FRESH MOZZARELLA, FRESH TOMATO, BASIL PESTO AND MAYO LANDSLIDE SMOOTHIE: PEANUT BUTTER, CHOCOLATE, BANANA, MILK AND ESPRESSO (OPTIONAL)

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CUTT Y’S GRILL Neighborhood bar with great food Open daily at 11:30 a.m. | 1140 W. Highway 22 (across from Albertsons) 307.201.1079 | cuttysgrill.com If you are craving authentic Philadelphia cuisine, this is the place. The pizza is the same quality you will find in the “Pizza Belt” and should be on your “must-order” list. It is crispy, served on homemade dough and topped with freshly shredded mozzarella and other great options. The cheesesteaks are served on Amoroso bread straight from Philly; no need to travel 2,400 miles to the “City of Brotherly Love.” Try the traditional cheesesteak, served with fried onions, or the Nor’easter, with bacon, onions, cheese, mayo and pickles. No matter how you like it they can make it. Sit back with friends and family while watching your favorite sports and imbibe in the full bar stocked with local craft beers, wine and cocktails. Other food options are hoagies, burgers, wings, salads and Philly soft pretzels. Happy hour is Monday-Friday from 4-6 p.m. Call for fast takeout orders.

MENU SAMPLING MARGHERITA PIZZA: OLIVE OIL, GARLIC, SLICED TOMATOES, FRESHLY SHREDDED MOZZARELLA, OREGANO OVER HOUSE-MADE PIZZA DOUGH SUPER PEPPER SALAD: SHREDDED STEAK, MELTED CHEESE, GRILLED ONIONS, CHERRY, BANANA AND GREEN PEPPERS OVER A BED OF GREENS ROWDY CHEESESTEAK: STEAK, FRIED ONIONS AND PROVOLONE ON AN AMOROSO ROLL BUFFALO CHEESEBURGER: 1/3-POUND BUFFALO PATTY, CHEESE, LETTUCE, TOMATO, ONION, MAYO AND PICKLE THE CLUB: A TRIPLE-LAYER SANDWICH WITH LETTUCE, TOMATO, BACON, HAM, TURKEY, MAYO AND CHEESE

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E.LEAVEN FOOD COMPANY Breakfast, lunch and dinner, decadent pastries and breads 7 a.m.-9 p.m. Tues.-Sat., 7 a.m.-3 p.m. Sun. & Mon. | 175 Center St. 307.733.5600 | eleavenfood.com E.leaven’s extensive menu, fresh breads and pastries make this deli one-of-akind. It’s one of the few places serving breakfast and lunch ALL day plus dinner in the summer. There are endless options including huevos rancheros and a variety of omelets accompanied by breakfast potatoes and your choice of toast. E.leaven offers what’s arguably some of the best corned beef hash and eggs this side of New York. For lunch, enjoy hearty salads and massive deli sandwiches served with homemade chips or a side salad. Dinner is available from Memorial Day through September serving something for everyone including burgers, short rib sandwiches, BBQ brisket and gourmet salads. If you are heading to the national parks for the day, stop in for breakfast and take a box lunch with you. E.leaven offers takeout and delivery, as well as catering for breakfast, lunch and dinner.

MENU SAMPLING CHORIZO OR CHICKEN BREAKFAST BURRITO: SCRAMBLED EGGS, POTATOES, BLACK BEANS, ONION, PEPPERS, SOUR CREAM, SALSA AND GREEN SAUCE THE SOUTHWESTERN OMELET: THREE EGGS, JALAPENO, BACON, PEPPER JACK CHEESE, TOMATOES, SCALLIONS AND SALSA SERVED WITH POTATOES AND TOAST SINGAPORE SALAD: MIXED GREENS, GRILLED CHICKEN, CABBAGE, CARROTS, CILANTRO, WATER CHESTNUTS, CRISPY NOODLES, SESAME SEEDS CORNED BEEF OR TURKEY REUBEN ON HOMEMADE RYE WITH SWISS, SAUERKRAUT, DELI MUSTARD AND THOUSAND ISLAND ON THE SIDE

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FULL S TEAM SUBS The deli that will rock your belly 11 a.m.-7 p.m. | 180 N. Center St. 307.733.3448 | fullsteamsubs.com Do you like your sandwiches warm and served on soft bread? Full Steam Subs should be your new best friend. The lunch spot steams their subs, resulting in warm, soft bread with melted cheese. Need we say more? Full Steam is the only sandwich shop in town that steams their subs, leaving you with a melt-in-your-mouth effect that you can only get there. What they serve is not your average sandwich. After being steamed, each sandwich can be topped with a variety of veggies and options, from Chicago green relish to Wickles pickles. Full Steam also serves Chicago-style hot dogs, salads and soups. Make sure to try the Italian, which comes piled with generous amounts of salami, pepperoni, ham and provolone. If you’re eating on the run, then take one of the 12 subs available on the menu to-go without being heated. And if you’re watching your waistline, simply turn any sub into a salad.

MENU SAMPLING THE FREIGHT TRAIN: ROAST BEEF, PASTRAMI AND HAM WITH MUENSTER CHEESE, SERVED WITH LETTUCE, TOMATO, MAYONNAISE, SPICY MUSTARD AND ITALIAN DRESSING THE JACKSON FIVE: TURKEY, HAM, PASTRAMI, SALAMI AND PEPPERONI WITH PROVOLONE CHEESE, SERVED WITH LETTUCE, TOMATO, MAYONNAISE, SPICY MUSTARD AND ITALIAN DRESSING CHICAGO-STYLE HOT DOG WITH YELLOW MUSTARD, TOMATO, ONION, RELISH, DILL PICKLE SPEAR, SPORT PEPPERS AND CELERY SALT GYRO: SLICES OF HOT LAMB, SERVED ON A WARM PITA, TOPPED WITH LETTUCE, TOMATO, ONION AND TZATZIKI SAUCE

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GATHER FOOD + DRINK EXPERIENCE International comfort food Open daily, 11 a.m.-10 p.m. Sun.-Wed., 11 a.m. -11 p.m. Thurs.-Sat. | 72 S. Glenwood

307.264.1820 | gatherjh.com The chef behind Jackson Hole’s 2014 Iron Chef team winner serve international comfort food dishes with a creative twist at this new downtown restaurant. Just a block from the Town Square, enjoy lunch and dinner at this lively spot. Gather has weekly happy hour specials and small bites at the bar, and is open late on the weekends so you can enjoy a glass of wine or dessert after dinner, a movie or concert. The selection of wine, craft beers and specialty cocktails offers lots of great choices. The restaurant’s Tuesday’s Tastings offer guests an opportunity to be a food critic. Guests rate the food on presentation, taste and creativity, and also try potential new wines and beers for the menu. Private dining at Gather’s Chef’s Table is a very unique culinary treat. The experience includes a tasting menu of seven individually portioned items including starters, salads, entrees and desserts.

MENU SAMPLING STEAMED PORK BUNS WITH CRISPY PORK BELLY, HABANERO-PICKLED DAIKON AND CILANTRO MAC AND CHEESE CROQUETTES SERVED WITH A TRUFFLED HERB CREAM SEARED SCALLOPS WITH GINGER-EDAMAME PUREE, COCONUT-SWEET CHILE GLAZE AND HABANERO MASAGO CUMIN-SEARED SALMON WITH COCONUT-LIME JASMINE RICE, CARROT-GINGER PUREE AND HEIRLOOM CARROTS SEARED DUCK WITH FIVE-SPICE MAPLE-YAM PUREE, FRESH BLACKBERRIES, CRISPY LEEKS AND MIXED BERRY GASTRIQUE STUFFED POBLANO WITH SHREDDED CHICKEN, RICE, CHEESE, BLACK BEANS, CILANTRO-LIME CREMA AND GUAJILLO MOLE

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THE GUN BARREL Family style steaks and game Open nightly at 5:30 | 862 W. Broadway 307.733.3287 | gunbarrel.com Almost everyone who visits Jackson Hole wants to try elk or buffalo at least once while here. And while other places offer it, no one does steak and game like The Gun Barrel, or offers a larger variety. Jackson’s legendary dining establishment has the town’s largest selection of high-end beef and game — all cooked over an open river-rock mesquite grill — at prices you can afford. The popular restaurant also offers a great selection of fish, chicken and rib dishes. Take in the Old West in The Gun Barrel’s rustic lodge atmosphere, and check out their extraordinary collection of mounts and western memorabilia. As one of Jackson’s largest restaurants, The Gun Barrel is the perfect place for large groups, rehearsal dinners and parties of all sorts. Save room for dessert so you can try the restaurant’s legendary, lodge-made apple pie!

MENU SAMPLING MIXED GAME GRILL: THE ULTIMATE GAME EXPERIENCE. A COMBINATION OF ELK STEAK, BUFFALO PRIME RIB AND A VENISON BRATWURST TETON RIB-EYE: THE MOST POPULAR STEAK IS A MESQUITE-GRILLED, BONE-IN RIB-EYE STEAK VELVET ELK: ELK MEDALLIONS PAN-SEARED IN A RED WINE DEMI-GLACE SAUCE, SERVED WITH GARLIC MASHED POTATOES RIVER-ROCK SALMON: MESQUITE-GRILLED AND BRUSHED WITH A DILL BUTTER TOPPED WITH GARLIC-CAPER AIOLI BUFFALO OR BEEF PRIME RIB: LIGHTLY SEASONED AND SLOW-ROASTED FOR THE BEST FLAVOR

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THE HANDLE BAR American pub and beer hall Dining hall 11 a.m.-9 p.m. | bar & lounge 11 a.m.-11 p.m.

307.732.5000 | fourseasons.com/jacksonhole Bike right up to the front door of Michael Mina’s Teton Village hot spot, The Handle Bar. Enjoy outdoor dining at its best, offering an inventive cocktail list, summer sangria and high-end pub fare. The 30-seat center bar offers striking views of Rendezvous Mountain, and there is family style seating, cozy booths and an expansive outside terrace. On warm days, the retractable glass doors open so you can enjoy the sunshine and lounge on the deck. Enjoy the new summer lunch menu with offerings such as the grilled peach and baby kale salad or the Heritage turkey burger, and stay to enjoy the all-day happy hour specials. For dinner, don’t miss chef Ryan Schelling’s specialty entrees or the outdoor weekend grill fare, but be sure to save room for dessert.

MENU SAMPLING GRILLED PEACH AND BABY KALE, WHIPPED RICOTTA, FERMENTED HONEY, SWEET TEA VINAIGRETTE SPRING PEA SOUP, CRISPY PANCETTA, LEMON CREME FRAICHE PBLT, SMOKED PORK BELLY, FARM EGG, BASIL AIOLI HERITAGE TURKEY BURGER, SHALLOT JAM, FRISEE, HONEYCRISP APPLES, BRIE ARTICHOKE AND GOAT CHEESE TART, CURED TOMATO, ANCHOVY, BITTER GREENS

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HATCH TAQUERIA & TEQUIL AS Modern Mexican cuisine Open daily at 11:30 a.m. | 120 W. Broadway 307.203.2780 | hatchjh.com Want a fresh 100% agave margarita paired with delicious tacos? If so, HATCH Taqueria & Tequilas is just the place. This new option one block from the Town Square has great outdoor space and a contemporary-designed interior. HATCH proudly offers house-made, GMO-free corn tortillas, organic greens, heritage-bred pork, wild or sustainably caught fish and grass-fed local beef. All juices are squeezed fresh daily, and high-fructose corn syrup is avoided. Salads and fresh tacos are served alongside choices such as the HATCH burger or chile relleno. Enjoy happy hour specials every afternoon from 4-6 p.m., Pacifico on tap and most importantly, an impressive tequila and mezcal selection. The menu offers shared options and larger plates, so sit back with friends and enjoy the modern Mexican cuisine. This is a great spot for brunch, lunch, cocktails or dinner.

MENU SAMPLING CARNE ASADA DOUBLE R RANCH STRIP LOIN: BROCCOLINI, BLISTERED CHERRY TOMATOES, SALSA VERDE CAMERON TACOS: GRILLED WILD MEXICAN SHRIMP, CHIPOTLE-CHILE SLAW, AVOCADO, FRIED-TOMATOES SALSA CEVICHE VERACRUZ: DORADO, LIME, JALAPENO, PICKLED RED ONION, BABY TOMATO, MINT, AVOCADO, CILANTRO SERVED WITH TORTILLA CHIPS HUEVOS RANCHEROS: CORN TORTILLAS, CHORIZO, BLACK BEANS, TWO FRIED EGGS, QUESO FRESCO, PICO DE GALLO, RED CHILE SAUCE HATCH BURGER: WHITE CHEDDAR, CHIPOTLE-CHILE SLAW, GREEN CHILIES AND A CHOICE OF SIDE

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HAYDENS POS T Inspired campfire cuisine | Located at the Snow King Resort Open daily for breakfast, lunch and dinner with local live music 307.734.3187 | haydenspost.com With inspiration from local traditions, Haydens Post offers a sophisticated yet approachable menu of western regional cuisine. The lively atmosphere with 280-degree views of the surrounding mountains and an expansive deck make Haydens Post the perfect location for an intimate dinner or an end-of-day drink. Haydens Post proudly features Snake River Farms grass-fed beef, featured in dinner entrees including the steak frites with herb butter and truffle fries. Handcrafted cocktails like the maple bloody mary, local craft beer selections, as well as a large selection of wines, round out this Wyoming-focused experience.

Don’t miss breakfast; the restaurant is famous for its cinnamon roll. Haydens Post is the 2015 Gold Winner for Best Bartender in the Best Of Jackson Awards and Best Place for Day Drinking. Also voted Best New Music Venue in Jackson for 2015.

MENU SAMPLING SNAKE RIVER FARMS GRASS-FED BEEF MARY’S ORGANIC CHICKEN, MOLASSES-BRINED, WHIPPED POTATOES AND PAN JUS DUTCH-OVEN BISON SHORT RIB, SWEET POTATO MASH AND ROOT VEGETABLES COFFEE-RUBBED ELK LOIN, WILTED KALE, ROASTED FINGERLING POTATOES AND HUCKLEBERRY-JUNIPER JUS PAPPARDELLE PASTA WITH BUTTERNUT SQUASH, PARSNIPS, CIPOLLINI ONIONS, SAGE, BROWN BUTTER AND PARMESAN

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HEALTHY BEING JUICERY Organic cold-pressed juicery + fresh, healthy take-away cafe Open Mon-Sat. 8 a.m.-6 p.m. | 165 E. Broadway 307.200.9006 | healthybeingjuice.com If you’re in the mood for a fresh, energizing treat, then make sure to visit Jackson’s only organic cold-pressed juicery for a healthy pick-me-up juice, snack or lunch.

At Healthy Being, find 100 percent organic fresh-pressed juices, smoothies, wellness juice shots and nut-milk tonics, all made in-house daily. Bottled exclusively in glass, these juices and tonics are designed to taste amazing and deliver the highest level of nutrition. Creative chefs compose delicious gourmet breakfast, lunch, snack and dessert specials from scratch highlighting seasonal ingredients and partnerships with local farms. Relax in the cafe full of delicious foods, snacks, teas and other treats or at a picnic table on the beautiful lawn. A fun selection of cleanse-detox packages and juice memberships offers many approaches to jump-start your health and keep your body and being healthy and energized.

MENU SAMPLING LASAGNA: LAYERS OF FRESH ZUCCHINI NOODLES, SUN-DRIED TOMATO MARINARA, BASIL PESTO, CASHEW RICOTTA AND WALNUT “SAUSAGE” INDIAN BOWL: CASHEW AND VEGGIE SAMOSAS, CAULIFLOWER RICE, SPINACH-CASHEW SAAG, COCONUT CURRY VEGGIES TACOS: FLAX-VEGGIE TACO SHELL, SUNFLOWER “REFRIED BEANS,” CHIPOTLE CASHEW CHEDDAR, CASHEW SOUR CREAM, PICO DE GALLO AND GUACAMOLE REUBEN: HERB-FLAX FLATBREAD, HOUSE-FERMENTED SAUERKRAUT, COCONUT “BACON,” CASHEW THOUSAND ISLAND, SPINACH AND KALE CHIPS

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IL VILL AGGIO OS TERIA Rustic Italian bistro in Teton Village Open nightly at 5:30 | In Hotel Terra 307.739.4100 | jhosteria.com | @jhosteria Nestled hillside at Hotel Terra in Teton Village, Osteria is a little piece of Italy in western Wyoming. The restaurant’s rustic, European feel encourages you to enjoy a multicourse menu. You will leave having had an experience, not just a meal. A wood oven fires perfect pizzas in unique combinations, and the menu offers a great selection of starters, homemade pastas and seasonal salads. Sit at the salumi bar and nosh on plates of house-made sausage, salumi and imported cheese while you watch the pizzaiolo acrobatics. Don’t be afraid to ask for suggestions from the extensive wine list — the friendly, knowledgeable staff contribute to a first-rate experience. In summer, enjoy the lovely deck at the base of Jackson Hole Mountain Resort with stunning Teton views.

MENU SAMPLING ROASTED CAULIFLOWER WITH PEPPADEW PEPPERS, CURRANT AND SAN DANIELLE PROSCIUTTO SEAFOOD FRA DIAVOLO PASTA WITH BAY SCALLOPS, SHRIMP, RED CHILE PEPPERS, CRUSHED TOMATOES AND FRESH BASIL GUIDO SARDUCCI PIZZA WITH MASCARPONE, BUTTON MUSHROOMS, SAUSAGE, CARAMELIZED ONION AND WILD ARUGULA SALUMI PIZZA WITH SAN MARZANO TOMATO SAUCE, SOPPRESSATA, SAUSAGE AND MOZZARELLA HOUSE-MADE GELATO AND GELATO SANDWICHES

Il Villaggio Osteria is a member of Fine Dining Restaurant Group.

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KING SUSHI Sushi and Japanese-style street food in a hip, renovated cabin Open Tuesday-Sunday at 4:30 p.m. | 75 S. King St. 307.264.1630 | kingsushijh.com Cozy. Sophisticated. Hip. Classic. King Sushi has it all, and those words don’t just describe the sushi spot’s newly renovated historic log cabin. They also apply to the food. Downtown Jackson’s newest restaurant is the place to dine as much for the atmosphere as for the food. King Sushi’s seasoned chef, Jason King, has trained with some of the best in the business. The result of his experience? A refined menu offering traditional and new-school sushi rolls and sashimi, alongside Japanese-style street food, such as noodle bowls, donburi (rice bowls), tempura and more. Find something for everyone, from the King roll with spicy hamachi, tempura jalapeno, tuna, tobiko and amazu to the scallop shooter with sea scallop, negi, tobiko uzura and ponzu. Get there early to grab a seat on their sunny patio and enjoy dinner or happy hour from 4:30 to 6 p.m. daily.

MENU SAMPLING PORK RAMEN: SLOW-ROASTED KUROBUTA PORK, RAMEN BROTH, NORI, BAMBOO SHOOTS, KAIWARE, EGG SHISO TUNA CHIPS: SPICY TUNA TARTARE, WASABI AIOLI, NEGI, TOBIKO, TEMPURA SHISO CHIPS JUJU ROLL: GREEN APPLE, AVOCADO, HAMACHI, SMOKED SALT SALMON TARTARE: KING SALMON, SWEET ONION, CAPERS, LEMON, WONTON CHIPS HAMA HAMA ROLL: HAMACHI TARTARE WRAPPED WITH HAMACHI SASHIMI, YUZU

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THE KITCHEN Modern American cuisine Open nightly at 5, happy hour 5-6 | 155 N. Glenwood in downtown Jackson

307.734.1633 | thekitchenjacksonhole.com | @jhkitchen With a menu of intriguing desserts, you might be tempted to skip to the last course at The Kitchen. Don’t — just save room. Cozy up at the bamboo bar near the open kitchen or at an intimate table in the dining room for an unforgettable meal of modern dishes with comforting notes. The menu — complemented with a creative cocktail program and extensive wine selection — utilizes all-natural meats, seasonal vegetables and sustainable, fresh fish. Whether you come in for one of the best burgers in Jackson or one of the ever-changing game entrees, you must start with the truffled tuna from the crudo bar. For dessert, the chocolate chip cookie skillet (served with homemade ice cream) is an excellent choice. The food here is clean, natural and modern, and so is the atmosphere, including a comfortable outdoor deck in the summer.

MENU SAMPLING YELLOWFIN TUNA CRUDO WITH TRUFFLED CITRUS VINAIGRETTE TUNA TARTADOS WITH TUNA TARTARE, CRISPY WONTONS, WASABI AIOLI, SCALLIONS AND TOBIKO LUXURY SHRIMP, TEMPURA SHRIMP IN A HOUSE MONSTER SAUCE PAPAYA-MARINATED FLANK STEAK WITH CRISPY FINGERLING POTATOES AND A CARROT-KAFFIR LIME PUREE CHOCOLATE CHIP COOKIE SKILLET, SERVED WARM WITH HOMEMADE ICE CREAM

The Kitchen is a member of Fine Dining Restaurant Group.

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LIBER T Y BURGER Burgers, salads and sandwiches Open for lunch and dinner | 160 N. Cache 307.200.6071 | givemelibertyburger.com Created with Gene Street and his family in Dallas, Liberty Burger restaurant features 11 different burgers, including the standard Liberty Burger, turkey, ahi, lamb, veggie and bison. Voted best burger in Dallas and Jackson, the burgers are always fresh, never frozen, and made of chuck, brisket and tenderloin. No hormones or preservatives are used, and the bread is made locally by 460° Bread. The veggie burger is made in-house daily using seeds, chickpeas and the best available veggies.

The Wild West burger is a favorite, served with cheddar cheese, applewood-smoked bacon, pickles, onions and chipotle barbecue sauce. Liberty Burger also offers fresh salads and sandwiches. Limited-time-only burgers are debuted once a month and support local charities. Find draft beer, wine, milkshakes and adult milkshakes. In the summer, sit at the counter where the windows all open up.

MENU SAMPLING NOONER: APPLEWOOD-SMOKED BACON, HAM, HASH BROWNS, AMERICAN CHEESE, KETCHUP, FRIED EGG BELLA: QUESO BLANCO, SAUTEED BABY BELLA MUSHROOMS, BIG ONION RING, BASIL-GARLIC AIOLI NAPA: GORGONZOLA CHEESE, ARUGULA, OVEN-ROASTED TOMATOES, GREEN OLIVES, ONION, BASIL-GARLIC AIOLI TRAITOR: GRILLED CHICKEN BREAST, SWISS CHEESE, APPLEWOOD-SMOKED BACON, AVOCADO, LETTUCE, ONION, TOMATO, BASIL-GARLIC AIOLI KALE MARY: KALE, RED CABBAGE, CARROTS, GOAT CHEESE, QUINOA, BLUEBERRIES, CRANBERRIES, TOMATOES, SEASONED CROUTONS AND POPPYSEED DRESSING

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LOC AL Modern American steakhouse and bar on the historic Town Square Lunch daily at 11:30 a.m., dinner daily at 5:30 p.m. | 55 N. Cache 307.201.1717 | localjh.com Local Restaurant and Bar is Jackson’s quintessential farm-to-table restaurant where it’s not uncommon to sit next to the man who raised the cow or the woman who grew the salad greens. Here you’ll find a seasonally inspired menu emblematic of the area. Much of the beef comes from the Lockhart Cattle Company, less than 10 miles away. These hormonefree cattle have been reared on the Tetons’ grasses and spring-fed creeks. Local’s chefs have also revived the craft of in-house butchery, focusing on dry-aged steaks and house-made sausages. The commitment doesn’t stop at the butcher block. Art on the walls, cutlery on the tables and beers on tap are regional, too. You’ll also find fresh seafood, an extensive wine list and a lively bar scene with happy hour deals. Don’t forget to check out the back deck this summer for lunch and dinner when the weather is nice.

MENU SAMPLING CHEF’S BURGER: 28-DAY DRY-AGED BEEF, CHEDDAR, BACON, HOUSE MAYONNAISE, PICKLES AND FRIES, FOIE GRAS OPTIONAL RIB-EYE: CAST-IRON-SEARED WITH RICH BEEF FLAVOR AND MARBLING CHICKEN MARSALA: SAUTEED CHICKEN BREAST, CRIMINI MUSHROOMS, ROASTED CIPOLLINI ONIONS AND TRUFFLED MASHED POTATOES SEARED ELK MEDALLIONS: COFFEE-RUBBED ELK, SWEET POTATO PUREE AND HUCKLEBERRY DEMI-GLACE BUFFALO TARTARE: HAND-CHOPPED MONTANA BUFFALO TARTARE, CRISPY YUKON POTATOES AND BLACK TRUFFLE VINAIGRETTE GRILLED IDAHO TROUT: IDAHO RAINBOW TROUT, GRILLED SPRING VEGETABLE SALAD AND A ROASTED TOMATO VINAIGRETTE

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LOTUS CAFE Organic meats, vegetarian, vegan and raw restaurant with scratch-made cuisine

Breakfast, lunch and dinner daily | 145 N. Glenwood St. 307.734.0882 | tetonlotuscafe.com Very few restaurants that serve vegan and raw cuisine can appeal to every palate.

But Guy Fieri’s visit to Lotus Cafe, as featured on “Diners, Drive-Ins and Dives,” is an indication that this worldly cafe can please all types of eaters. Your teenage daughter can find a vegan pizza with gluten-free crust while you order the grass-fed bison burger with a side of truffle fries. What’s more, all their offerings are prepared in-house, from scratch, from the baked goods to the sauces and botanically infused liquors. A lunchtime favorite is the Bombay Bowl, which comes chock-full of brown rice, vegetables, mango and creamy lemon-cinnamon-ginger tikka sauce (lots of locals say it’s addicting). For dinner, opt for the elk lasagna, and you won’t be disappointed. Any time of day you will find smoothies, cold-pressed juices and tasty sweets that are actually good for you.

MENU SAMPLING BLUEBERRY BELGIAN WAFFLE TOPPED WITH BLUEBERRY COMPOTE AND SERVED WITH PURE MAPLE SYRUP HUEVOS RANCHEROS: FRIED EGGS ON WARM CORN TORTILLAS WITH CUBAN BLACK BEANS, WARM RANCHERO SAUCE, SERVED WITH ZESTY BREAKFAST POTATOES VIETNAMESE BEEF NOODLE PHO: FIVE-SPICE-INFUSED BISON BROTH WITH THINLY SLICED PAINTED HILLS BEEF, RICE STICK NOODLES, BASIL, MINT, CILANTRO, MUNG BEAN SPROUTS, GREEN ONION, LIME, CHILE AND HOUSE-MADE HOISIN SAUCE WHITE PIZZA BLACK TRUFFLE: ORGANIC MOZZARELLA, SPINACH, RICOTTA, RED ONION, FRESH BASIL, GARLIC AND BLACK TRUFFLE SALT

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MANGY MOOSE Breakfast, lunch, dinner and famous saloon in Teton Village Open daily from 7 a.m.-2 a.m. | 2295 Village Dr. 307.733.4913 | mangymoose.com Everyone knows that the Mangy Moose is the place to go for après-ski in the winter months. But don’t just frequent the world-famous saloon. In this classic village building, you will find everything you need to get through the day. There is fine dining in the Mangy Moose Restaurant, and the RMO Cafe downstairs offers one of the best breakfast options around. There is also a large grocery store and wine shop. Homemade tamales for breakfast and gourmet coffee drinks will start your day out right.

Grab a slice of New York-style pizza for lunch. Or grab a whole pizza and bottle of wine to-go. At night, the Mangy Moose serves mouthwatering dinners using the finest ingredients available, including fresh fish, local beef and game. The food isn’t the only thing that is authentic. Take a minute to explore the eclectic art and antique collection around the building, too.

MENU SAMPLING GRILLED ARTICHOKE: MARINATED IN SHALLOTS AND HERBS, SERVED WITH PARMESAN-HERB AIOLI THE PUB PRETZEL: FRESHLY BAKED, SERVED WITH HOUSE BEER CHEESE SMOKY PRIME RIB: AU JUS, GRILLED ASPARAGUS, GARLIC MASHED POTATOES 3 SISTERS QUINOA: CORN, SQUASH AND BEANS ON TOP OF QUINOA DRESSED WITH HERBACEOUS VINAIGRETTE JACKSON HOLES: WARM DOUGHNUT HOLES TOPPED WITH VANILLA ICE CREAM AND CHOCOLATE SAUCE

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MERRY PIGLET S Fresh Tex-Mex food Open daily at 11:30 a.m. | 160 N. Cache 307.733.2966 | merrypiglets.com Warning: You may be tempted to eat too many of Merry Piglets’ fresh chips and homemade salsa. Add the creamy queso dip, and you’ve surely ruined your dinner. It has happened to many. Save room. Inside the bright walls of this 46-year-old eatery, you’ll find standard, delicious Mexican fare at great prices as well as their newest addition of a wide variety of “street tacos.” Once you sip a margarita, you’ll be glad you stopped in. Everything on the menu is made in-house and fresh to order.

The diverse menu offers enough options for the family. Meats are pasture-raised and hormone-free. Fish for the incredible fish tacos is line-caught. The chicken fajita salad is a good alternative to one of the combo meals, but all are good options, depending on your appetite. For vegetarians, choose the spinach quesadillas, loaded with fresh spinach and jack cheese.

MENU SAMPLING BAJA ROLL WITH CHICKEN OR SHRIMP IN A FLOUR TORTILLA WITH JALAPENO CREAM CHEESE, FRESH SPINACH, CHOPPED TOMATOES AND GUACAMOLE, SERVED WITH CREAMY SALSA VERDE AND BLACK BEANS BUFFALO CHICKEN STREET TACOS: LIGHTLY BREADED CHICKEN, GREEN ONION, CELERY, LETTUCE, FETA CHEESE, RANCH SHRIMP STREET TACOS: GINGER SLAW, GRILLED PINEAPPLE SALSA, SPICY GUACAMOLE SAUCE VEGGIE STREET TACOS: SWEET POTATO, BLACK BEANS, CORN, CILANTRO, AVOCADO, QUESO FRESCO PIGLET SAMPLER: A CHOICE OF “OLD SCHOOL TACO” OR “STREET TACO,” ONE ENCHILADA AND ONE CHIMICHANGA WITH RICE AND BEANS

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MILLION DOLLAR COWBOY STEAKHOUSE Steak and game in a historic Town Square building Open nightly at 5:30 | 25 N. Cache 307.733.4790 | cowboysteakhouse.net After a long day of outdoor activities, The Cowboy Steakhouse has what you’re looking for! Whether it’s the house-ground steak burger in the casual lounge or one of the signature Prairie Harvest 28-day dry-aged bison or Angus cowboy-cut ribeyes in the dining room, they’ve got it covered. Enjoy daily seafood and game specials, kids’ and lounge menus in this elegant western setting downstairs from the world-famous Cowboy Bar on the Town Square. The Cowboy Steakhouse features hand-cut, all-natural grassfed beef from The Double R Ranch and Snake River Farms along with other regionally sourced seasonal ingredients when available.

Top-shelf Wyoming Whiskey cocktails and an extensive wine list will not disappoint. Head down to Jackson’s original steakhouse and celebrate their 20th anniversary, and be sure to save room for a trademark dessert such as the Wild Blueberry Creme Brulee.

MENU SAMPLING FILET MIGNON OF BEEF, ROASTED GARLIC SMASHED POTATOES, GRILLED ASPARAGUS, BEARNAISE SAUCE 28-DAY DRY-AGED BISON COWBOY-CUT RIB-EYE, LOADED POTATO RISOTTO, GARLICKY SPINACH, TRUFFLED FOIE GRAS BUTTER PRAIRIE HARVEST ELK FILLET WITH GORGONZOLA AND CARMELIZED ONION SQUASH, GARLICKY SPINACH AND HUCKLEBERRY BARBECUE SAUCE PRETZEL- AND ALMOND-CRUSTED STEELHEAD TROUT WITH HORSERADISH-SPIKED POTATOES, BRUSSELS SPROUTS AND “BACON JAM” SNAKE RIVER FARMS PORK SHANK CONFIT WITH CHEDDAR-JALAPENO POLENTA, MOLE NEGRO AND TOASTED SESAME GREMOLATA COUNTRY FRIED CHICKEN, YUKON GOLD POTATOES, BOURBON-GLAZED CARROTS, JACK DANIELS GRAVY

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N ANI’S RIS TOR ANTE & BAR Handmade, regional Italian cuisine Open nightly at 5 | 242 N. Glenwood 307.733.3888 | nanis.com Find Nani’s off the beaten path in the North Glenwood neighborhood, a perfect spot for a romantic night out or a family celebration. The menu reflects Old World Italian cuisine with a modern touch, unpretentious and inviting. The fresh pasta and the sauces are so good you will be wiping the bowl with the addictive focaccia. Accommodating you with all-natural meat and sustainable seafood as well as vegan and gluten-free options, Nani’s offers your entire party a memorable and delicious meal complemented by Italian and New World wines and local beer. Oh, and don’t forget to save room for Teton Tiramisu or Wyoming Cheesecake … they are like no other! At the full bar you’ll find craft cocktails and small bites, conversation with the locals and Nani’s full menu. Bar happy hour is 5-6 p.m.

MENU SAMPLING MELANZANE: MINI EGGPLANT PARMESAN COZZE O VONGOLE: BLACK MUSSELS IN A SPICY TOMATO SAUCE OR TINY CLAMS IN A SPICY WHITE WINE BROTH SERVED MIXED, AS AN APPETIZER OR PASTA ENTREE RAVIOLI: HANDMADE IN NANI’S KITCHEN FEATURING A SEASONAL SELECTION NORCINA: NANI’S SPICY HOUSE-MADE SAUSAGE WITH TRUFFLE OIL ON PASTA 12-OUNCE RIB-EYE: WYOMING-RAISED AND SERVED WITH GORGONZOLA BUTTER

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NIKAI ASIAN GRILL AND SUSHI BAR Sushi served in a casual, contemporary atmosphere Open nightly at 6 | 225 N. Cache 307.734.6490 | nikaisushi.com For all those sushi snobs out there who think you can’t get good sushi in the mountains, here are two words that will prove you wrong: Nikai Sushi. This downtown hot spot is hard to get a table at for many good reasons, not the least of which is their exceptional sushi, voted Best Sushi in Jackson seven years running. The fish is flown in fresh daily from all over the world, and what they do with it will rival anything you’ve ever had. In addition to sushi, Nikai offers Asian-inspired cuisine, such as Snake River Farms kurobuta pork belly and miso-glazed black cod. The contemporary yet casual atmosphere is also a perfect spot to enjoy one of their signature cocktails. Reserve a booth, or try to grab a spot at the sushi bar for a front-row seat, and watch them roll your specialties. An award-winning wine list and extensive sake list complement the menu. Kids’ and gluten-free menus are available.

MENU SAMPLING NIKAI STREET RIBS: SLOW-ROASTED PORK RIBS IN A SAVORY ASIAN BARBECUE SAUCE, WITH GINGER-GARLIC BOK CHOY BONSAI ROLL: PANKO-FRIED SOFT-SHELL CRAB AND AVOCADO ROLL TOPPED WITH SPICY TUNA, CHIPOTLE SOY AND FRIED GREEN ONIONS SAKE SLIDERS: HOUSE-MADE SPICY SALMON BURGERS, MARINATED CUCUMBER SALAD AND SPICY AIOLI BIG KAHUNA: TUNA AND AVOCADO ROLL TOPPED WITH LOBSTER SALAD, TOASTED MACADAMIA NUTS AND PINEAPPLE-GINGER GLAZE SASHIMI BLOSSOM: RED TUNA, YELLOWTAIL, ESCOLAR AND SALMON “FLOWER” WITH TOBIKO AND YUZU PONZU

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NOODLE KITCHEN Asian-inspired cuisine offering noodle bowls Open daily at 11:30 | 945 W. Broadway (Below Sidewinders) 307.734.1997 | noodlekitchenjh.com With six different kinds of noodles and almost endless options for building your own meal in a bowl, this new spot is quickly becoming a favorite. Bringing inspiration from Thailand, Japan, China and Vietnam, the dishes at Noodle Kitchen bring a bit of the East to the West. Tease your palate with starters like the Asian beef rolls or a chopped Thai salad before you enjoy either a suggested noodle bowl or something you create yourself with many creative options, sauces, noodle and rice choices.

If you loved the cocktails from Ignight, which used to occupy the space, don’t fret. You can still enjoy some of the popular cocktails that were on the menu there, such as the Huntress with house-infused basil tequila, strawberry, lemon and basil. Everything on the menu is reasonably priced, and there are plenty of kid-friendly dishes, too.

MENU SAMPLING CHAR KWAY TEOW: CHICKEN, PORK BELLY, SHRIMP, GARLIC, VEGETABLES, BEAN SPROUTS, POACHED EGG AND OYSTER SAUCE, RICE NOODLES SWEET AND SPICY CHICKEN: TENDER THIGH MEAT IN A LIGHT TEMPURA BATTER, WOK-FRIED WITH SCALLIONS, BOK CHOY, PEPPERS AND STRAW MUSHROOMS IN A SWEET AND SPICY SAUCE OVER GLASS NOODLES THAI PORK LETTUCE WRAPS: SEASONED PORK WITH SCALLIONS, GINGER AND PEANUTS, SERVED IN BUTTER LETTUCE CUPS DAN-DAN NOODLES: BOK CHOY, CHILE DE ARBOL, MUSHROOMS AND ONIONS SERVED OVER RAMEN 7-PEPPER STEAK: WOK-FRIED SLICED SIRLOIN, GOLD AND RED PEPPERS, GARLIC, CHILIES AND OYSTER SAUCE OVER RAMEN NOODLES

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PERSEPHONE BAKERY BOUL ANGERIE & CAFE Breakfast and lunch cafe with French bakery Open daily for breakfast, lunch and takeout | 145 E. Broadway 307.200.6708 | persephonebakery.com Step into Persephone and feel transported to a Parisian cafe where fresh pastries spill over cake stands and baguettes bloom from baskets. Chic yet relaxed, the ambiance encourages lingering over a cup of Intelligentsia coffee and a croque madame in the morning, or, at lunch, a seasonal salad, steaming soup and artisanal bread. In this unique setting, charmed moments seem to be the norm: impromptu tea parties with vintage teacups and lush Bellocq blends; after-school smiles thanks to milk and cookies; tête-à-tête over rosé. For those en route to the outdoors, picnic supplies abound from gourmet sandwiches and irresistible cookies to screen-printed napkins and vintage-inspired lunchboxes. Or camp outside on our deck and enjoy one of our perfect pairings. Whether stopping by or settling in, Persephone encourages spending time with good food and good people.

MENU SAMPLING ALMOND CROISSANT WITH AN INTELLIGENTSIA AMERICANO CROQUE MADAME WITH A MIMOSA BREAD PUDDING FRENCH TOAST WITH A SALTED CARAMEL CAPPUCCINO RED QUINOA & SWEET POTATO SALAD WITH A PLUM-GINGER ICED TEA TRUFFLED PROSCIUTTO SANDWICH WITH A HALF-CARAFE OF SAUVIGNON BLANC

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PINKY G’S PIZZERIA Award-winning New York-style pizza under the Pink Garter Open daily from 11 a.m.-2 a.m. | 50 W. Broadway 307.734.PINK | pinkygs.com If generous slices of pizza and a low-key local atmosphere are your thing, Pinky G’s Pizzeria is your place. Featured on Food Network’s “Diners, Drive-Ins and Dives” and voted Gold Medal winner for best pizza in the valley since opening in 2011, Pinky G’s is sure to please with unique pies, appetizers and salad options. Try the Abe Froman, named after the Sausage King of Chicago, topped with spiced Italian sausage, buffalo mozzarella and fresh basil. Featuring a full bar with 20 beers to choose from, and a new dessert menu, Pinky G’s has something for everyone. Follow them on Facebook to stay up to date with musical performances on the newly redesigned stage. Breeze in for the popular $7 lunch special — a giant slice, salad and soda — or head in for late-night snacks and tall-boy specials after exploring the Town Square. Pinky G’s always offers takeout and downtown delivery from 5-10 p.m.

MENU SAMPLING GREEK SPINACH SALAD: BABY SPINACH, BLACK OLIVES, CUCUMBERS, ROMA TOMATOES, RED ONION, FETA CHEESE AND HOUSE-MADE VINAIGRETTE POWDERHOUND: AWARD-WINNING WHITE PIZZA WITH A FIVE-CHEESE BLEND, BUFFALO MOZZARELLA, RICOTTA CHEESE, SHREDDED PARMESAN AND FRESH-CHOPPED BASIL OVER A GARLIC AND OLIVE OIL BASE FLYIN’ HAWAIIAN: FRESH-SLICED JALAPENOS TOPPED WITH CANADIAN BACON AND PINEAPPLE, BAKED TO PERFECTION (STAFF FAVORITE) CHICKEN WINGS: ALWAYS COOKED FRESH TO ORDER WITH NINE DIFFERENT SAUCES TO CHOOSE FROM

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Q ROADHOUSE & BREWING CO. Eclectic roadhouse fare and craft brewery Open nightly at 5, happy hour 5-6 | 2550 Moose Wilson Rd. 307.739.0700 | qjacksonhole.com | @jhQroadhouse It’s not hard to see why Q Roadhouse & Brewing Co. was included in Zagat’s list of high-end barbecue joints in the U.S. Here you’ll find an eclectic mix of down-home staples, roadhouse food and sophisticated cuisine. The menu changes to feature seasonal selections, with a strong focus on local and regional meat and produce. The delectable menu is complemented with craft beer brewed in-house by award-winning Roadhouse Brewing Co., offering beer options concocted from high-quality ingredients and brewed with unparalleled passion. The beers, built on the spirit of exploration that already exudes from Jackson Hole, help cultivate and strengthen the local craft beer adventure. The dining experience gets even better in the summer, with a large outdoor deck where you can sip a drink, watch the sun set behind the Tetons and let the kids play on the adjacent grassy lawn.

MENU SAMPLING ORGANIC SWEET TEA-BRINED CHICKEN FRIED CHICKEN WITH GRAVY, MASHED POTATOES AND ROASTED CORN ON THE COB SLICED BEEF BRISKET SMOKED OVER HICKORY AND APPLEWOOD, SERVED WITH HOUSE-MADE SOURDOUGH BREAD AND CHOICE OF SIDE EBONY AND IVORY SALAD WITH WHITE LENTILS, SPINACH, KALE, CASHEWS, DRIED APRICOTS AND A PEANUT-LIME DRESSING KEY LIME PIE WITH A GRAHAM CRACKER CRUST AND FRESH LIME ZEST, TOPPED WITH WHIPPED CREAM

Q Roadhouse & Brewing Co. is a member of Fine Dining Restaurant Group.

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RENDEZVOUS BISTRO French-American bistro and raw bar Open nightly at 5:30, happy hour 5:30-6:30 | 380 S. Broadway 307.739.1100 | rendezvousbistro.net | @jhbistro Locals call it “The Bistro,” and this Jackson establishment is the place to see and be seen. You may find yourself a few booths away from a celebrity, but this upscale restaurant is so unpretentious, you probably won’t notice. The Bistro has made a name for itself with its creative take on classic bistro fare. Favorites include the Carter Country beef tartare and seasonal pork chop creations. Enjoy the first raw bar in town, serving fresh oysters on the half shell, tuna tartare and oyster shooters. The fun atmosphere makes The Bistro a good option for groups, while paper and crayons adorning the white linen tablecloths appeal to patrons of all ages. During the summer, enjoy an evening on the spacious and comfortable outdoor deck. And don’t miss The Bistro’s sister restaurants, Bin22 (pg. 111), Il Villaggio Osteria (pg. 128), The Kitchen (pg. 130) and Q Roadhouse & Brewing Co. (pg. 142).

MENU SAMPLING CHARCUTERIE PLATE, FEATURING AN EVER-CHANGING SELECTION OF HOUSE-MADE MEATS MUSSELS IN COCONUT BROTH WITH THAI BASIL AND PEANUTS CARTER COUNTRY BEEF TARTARE WITH HOUSE-MADE POTATO CHIPS, YARD EGG AND PICKLED MUSTARD FREE-RANGE ROASTED HALF CHICKEN WITH MELTED GARLIC-HERB BUTTER, ROASTED POTATOES AND SAUTEED GREENS

Rendezvous Bistro is a member of Fine Dining Restaurant Group.

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THE ROSE Craft cocktails, food and entertainment Open nightly at 5 | 50 W. Broadway 307.733.1500 | therosejh.com Steps away from the Town Square you will find a spot that makes you feel like you are back in the city. Cozy booths lit with chandeliers line a classic bar and restaurant offering fresh and eclectic cuisine. Start your evening with small plates like fried Brussels sprouts and blistered Padrón peppers. Then move on to elevated bar cuisine like a lamb burger with yogurt raita, focaccia and hand-cut fries, slow-roasted pork belly with red cabbage, or rotating fresh seafood dishes. Sip from a uniquely flavored punch bowl, or try one of the beautiful craft cocktails, with house-made syrups and bitters. Look for great deals at happy hour after a long day outdoors in Jackson Hole. The Rose always has a lively scene since it is located next to the Pink Garter Theatre, which offers regular entertainment. The restaurant’s executive, chef Maho Hakoshima, has long been a Jackson favorite.

MENU SAMPLING BEET SALAD: RED AND GOLDEN ROASTED BEETS, FRISEE, HERBED GOAT CHEESE, TARRAGON-SHERRY VINAIGRETTE CHICKEN TAGINE: BULGER, NICOISE OLIVES, PRESERVED LEMON, PARSLEY SEARED SCALLOPS: APPLE FENNEL, JUNIPER AMONTILLADO RIBS: HALF-RACK, SLOW-ROASTED WITH SHERRY GRILLED ROMAINE: PECORINO, WHITE ANCHOVY, GARLIC CROUTON BEIGNETS: POWDERED SUGAR, VANILLA BOURBON DIPPING SAUCE

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SIDEWINDERS AMERICAN GRILL AND TAVERN All-American sports bar and grill Open daily from 11:30 a.m. | Hillside Building on Broadway 307.734.5766 | sidewinderstavern.com Featured on Food Network’s “Diners, Drive-Ins and Dives,” and including a gameroom for kids, 40 televisions for sports fans and an array of food options, you can’t go wrong coming to “The Winder” — as it’s known among locals — for lunch, dinner or a snack. The extensive bar offers 30 beers on tap and a comprehensive menu that will give you so many choices you may not be able to narrow it down. So don’t. Share a few plates of appetizers, such as barbecue nachos, hot wings or mac and cheese bites. Or, opt to build your own whole or slices of pizza (the carne asada is to-die-for). The menu offers 12 burgers plus a build-your-own option, which can be made with Angus beef, buffalo or black beans. Try The Black and Blue, a blackened patty covered with melted blue cheese. Swing by during the big game, prepare for a party, and pick your seats carefully based on your favorite team’s fans.

MENU SAMPLING SIDEWINDERS PRETZEL: A JUMBO, HOMEMADE, SOFT PRETZEL STUFFED WITH YOUR CHOICE OF CHEESE, PEPPERONI OR JALAPENOS FLIGHT DECK BURGER: PROSCIUTTO, MUSHROOMS, SHARP PROVOLONE, MARINARA AND HERB-CRUSTED ONION STRINGS PORK CUBANO: SLOW-ROASTED, CUBAN-STYLE PORK, COUNTRY HAM, SWISS CHEESE AND PICKLES ON A PRESSED HOAGIE CARNE ASADA PIZZA: GRILLED SKIRT STEAK, MILD GREEN CHILIES, MOZZARELLA, TOPPED WITH FRESH CILANTRO SPICY THAI SALAD: ROMAINE, ICEBERG, TOMATOES, CILANTRO, BLACK BEANS, CUCUMBERS, GREEN ONIONS, TORTILLA STRIPS AND SPICY ASIAN PEANUT DRESSING

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SILVER DOLLAR BAR & GRILL Sophisticated mountain cuisine inside the historic Wort Hotel Open daily; Grill: breakfast 7-11 a.m.; lunch 11 a.m.-2 p.m.; dinner 5:30-9 p.m. Bar: 11 a.m.-close

800.322.2727 | worthotel.com/dining-entertainment There’s no better place to dine, people watch and mingle than at the Silver Dollar Bar & Grill. Right next to the Town Square, you’re in the heart of the action. Let our in-house sommelier pick out a unique bottle of wine to go with your meal. You’ll find a broad range of varietals from around the world, with recommended pairings for the sophisticated mountain cuisine. For lunch, try the Jackson Hole buffalo burger or the award-winning corn chowder. For dinner, enjoy our signature mesquite-grilled local game or in-house smoked specialties like buffalo prime rib. Inside the bar you’ll find a more casual atmosphere at this famous watering hole — the favorite meeting place for more than 50 years for locals, cowboys, politicians, old-timers, ski bums and visitors alike. Order a Bartender’s Margarita and sit at the bar, where 2,032 uncirculated 1921 Morgan Silver Dollars are inlaid in its surface.

MENU SAMPLING SMOKED TROUT BOARD: CHILLED EGG, CAPERS, LAVASH, GRAIN MUSTARD CHIPOTLE LOBSTER NACHOS: BLUE CORN TORTILLAS, CHORIZO, AVOCADO RELISH, CHIPOTLE CREMA, QUESO COTIJA TETON SEASONAL SALAD: BUTTER LEAF GREENS, SLICED STRAWBERRIES, GOAT CHEESE, PINE NUTS, KIWI VINAIGRETTE ROCKY MOUNTAIN BUFFALO 7 OZ. FILET MIGNON: AMERICAN BISON WRAPPED WITH WILD BOAR BACON, CILANTRO CHIMICHURRI, CARROTS SMOKED HALF-CHICKEN: HALF-CHICKEN, WHIPPED MASCARPONE-PEPPER POTATOES, SMOKED ONIONS AND STRING BEANS

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SNAKE RIVER BREWERY Classic neighborhood brewpub with award-winning beers Open daily for lunch and dinner | 265 S. Millward 307.739.2337 | snakeriverbrewing.com Just a few blocks off the Town Square, Snake River Brewery is a great place to go any time of the day or night. Twice recognized as the Small Brewery of the Year, this awardwinning neighborhood hangout known as “The Brewpub” has an incredible blend of locals and tourists alike. Dine and drink either upstairs or on the main floor, inside or on the decks. Can’t decide on a brew? Order the sampler tray to get a taste of what’s on tap before diving into a wide range of handcrafted cuisine items. No place in town beats the $8 lunch deal, happy hours and all-day menu items, including artichoke dip and award-winning wings along with soups and salads. For the main meal, a bevy of wood-fired pizzas, pastas and burgers are available. Don’t forget homemade s’mores for dessert and beer to-go!

MENU SAMPLING SLASH AND BURN IDAHO TROUT: GRAPE TOMATO, BACON, ALMOND, BRUSSELS SPROUTS AND POTATO HASH TOPPED WITH ONION RELISH SPICY PEANUT PASTA: FIRE-ROASTED CHICKEN, ZUCCHINI, PEPPERS, CARROTS AND GREEN ONIONS IN A SPICY PEANUT SAUCE HOUSE-MADE SALUMI PIZZA WITH HOUSE-SMOKED HAM, SPICY CAPICOLA, SALAMI, PEPPERONCINIS, HONEY, MARINARA, MOZZARELLA AND GRANA PADANO CHEESE WARM BEET SALAD: FIRE-ROASTED BEETS, GRAPEFRUIT, HICKORY-SMOKED BACON, GORGONZOLA CHEESE, RADISH SPROUTS AND TOASTED WALNUTS IN A HONEY-TRUFFLE VINAIGRETTE

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SNAKE RIVER GRILL Modern American Grill Open nightly at 5:30 | 84 E. Broadway, on the Town Square 307.733.0557 | snakerivergrill.com Celebrating over 20 years on the Town Square, the Snake River Grill is still the locals’ favorite go-to place. Whether at the intimate bar, featuring 300 wines and a signature cocktail list, or in the rustic-elegant dining room, it is a “must” for visitors who want at least one amazing meal while in Jackson. Its James Beard-nominated chef keeps things fresh, simple and seasonal. The menu is varied and always offers something unique, even for a seasoned foodie (think exotic mushrooms, green chickpeas or artisanal hams). While there are standard favorites (potato pancake with smoked salmon, steak tartare pizza), the Snake River Grill is constantly evolving with frequent menu changes and nightly specials, preventing regular diners from ever getting bored. Just make sure to save room for their dark-chocolate Eskimo Bars featured on the Food Network.

MENU SAMPLING TEMPURA GREEN BEANS WITH SRIRACHA KETCHUP WYOMATO PIZZA WITH FRESH MOZZARELLA, ARUGULA AND LEMON OIL BRICKED GREEK CHICKEN BREAST WITH FETA, GREEN CHICKPEAS, OLIVES, CUCUMBERS, CRISPY PITA CRISPY PORK SHANK WITH RED CHILE BBQ SAUCE, ROASTED CORN-BLACK BEAN SALSA CAST-IRON-ROASTED BUFFALO COWBOY STEAK WITH TOBACCO ONION RINGS, RIOJA SAUCE

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SPUR RESTAURANT & BAR Elevated mountain cuisine | Located in Teton Mountain Lodge Open daily for breakfast, lunch and dinner 307.732.6932 | tetonlodge.com/spur-dining Gather, savor, celebrate. Located at the base of Jackson Hole Mountain Resort and led by executive chef Kevin Humphreys, Spur presents elevated mountain cuisine by transforming simple, home-style favorites into flavorful, seasonal dishes. Named Best Executive Chef seven years running in a local poll, Chef Humphreys’ dedication to local and regional food sources, and organic and sustainable farming, can be seen in his careful selection of ingredients. Guests will discover a delectable assortment of appetizers and shared plates from dry-aged buffalo sliders and poutine-style fries with elk gravy to bacon-wrapped dates and charcuterie. Looking for something a bit more substantial? Tantalize your taste buds with the buffalo short ribs braised in Snake River Zonker Stout or the porcini-dusted steelhead.

MENU SAMPLING ZONKER STOUT-BRAISED BUFFALO SHORT RIBS: ANSON MILLS GRITS, ONION MARMALADE BUFFALO SLIDERS: DRY-AGED GROUND BUFFALO, PANCETTA, OVEN-DRIED TOMATOES, ARUGULA, WHITE CHEDDAR, TRUFFLE AIOLI, BRIOCHE BUN VENISON PETIT TENDER: SCALLOPED SWEET POTATO, SAUTEED GREENS, PICKLED CHERRIES ROAST LEG OF COLORADO LAMB: CHICKPEA CASSOULET, FENNEL MARMALADE, ROMESCO SAUCE SRF AMERICAN KOBE BUTCHER STEAK “SALTADO”: FINGERLING POTATOES, PERUVIAN CHILIES, TOMATOES, ONION, CILANTRO

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S TREETFOOD AT THE S TAGECOACH Fresh, international street food Open daily from 11 a.m. to 9 p.m. | 5755 W. Highway 22 307.200.6633 | streetfoodjh.com Nestled in the side of the Stagecoach Bar in Wilson, you will find this hidden gem.

Locals may not tell you about Streetfood because they want to keep the secret spot to themselves, but the small restaurant offers globally influenced cuisine in a relaxed, family friendly environment. Kick back on the outdoor deck or grab a seat inside, and choose from a diverse menu offering everything from tacos to burgers to Cuban sandwiches. The chef’s Mexican origin shines through with his delicious tacos and quesadillas, each served with a creative sauce. Don’t be afraid to try his special habanero sauce; it’s got a kick but incredible flavor, too. This is a great spot to relax after an adventure on Teton Pass or a day on the Snake River. Like its name suggests, Streetfood offers the local fare of several different countries, so make sure to branch out and try Korean or Greek specialties, too.

MENU SAMPLING KOREAN BBQ WINGS TACOS AND QUESADILLAS WITH MAHI MAHI, TINGA, AL PASTOR, WAGYU STEAK LAMB BURGER WITH MINT, FETA, PICKLED ONIONS AND CUCUMBERS WAGYU STEAK SANDWICH WITH ONIONS THREE WAYS THAI PEANUT CHICKEN WRAP WITH CRISP VEGETABLES

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SUDACHI Sushi and Japanese-inspired cuisine in a chic, intimate setting Open nightly at 5, Mon.-Fri. 11:30 a.m.- 2:30 p.m. | 3465 N. Pines Way (The Aspens)

307.734.7832 | sudachijh.com Tucked away in The Aspens, Sudachi is one of the best-kept secrets around. With exceptional chefs, amazing drinks and a menu that will inspire you to try everything, it should be on everyone’s “must” list. Fish is flown in from all over the world daily.

Don’t miss the Thai-Suda roll (tempura shrimp, cucumber, kaiware, hamachi, avocado, Thai basil, green curry and chive oil) or the crispy-rice tuna tartare (panseared sticky rice, soy, topped with spicy tuna tartare and thin-sliced jalapeno). The wagyu steak teriyaki (Snake River Farms strip loin, served on truffled broccolini, topped with house teriyaki and crispy sweet potato strings) is also a must. Allow the knowledgeable waitstaff and chefs to guide you. Specialty cocktails and an evolving sake and wine menu complement the meal perfectly.

MENU SAMPLING HIRAME TIRADITO: SHOGA, DICED JALAPENOS, GRAPEFRUIT SHIRO-ZU, SEA SALT SAKE CAPRESE: SALMON, HEIRLOOM TOMATO, ASIAN PESTO, THAI BASIL, SEA SALT WAIMEA ROLL: YELLOWFIN TUNA, AVOCADO, KAIWARE, TOPPED WITH TOMBO TUNA, SWEET GINGER SHIRO SHOYU SLOW-ROASTED PORK RAMEN: KUROBUTA PORK, SLOW-POACHED EGG, JALAPENO, SCALLION, KAIWARE, HOISIN, HOUSE-MADE SHOYU BROTH CRISPY ROCK SHRIMP: CITRUS-WASABI AIOLI, CRISPY ONION

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SWEETWATER RESTAURANT Jackson’s original cabin “cowboy comfort” restaurant since 1976 Open daily for lunch and dinner | 85 King St. 307.733.3553 | sweetwaterjackson.com Visitors always want to know where they can get a good salad or sandwich.

And locals always give them the same response: Sweetwater Restaurant. This historic downtown lunch staple offers a number of hearty sandwiches and a dozen salads to select from. With a cozy interior, plan to linger over your lunch at this log cabin. Start by ordering The Sweetwater, a refreshing combination of sweet tea vodka, lemonade and 7UP. Make sure not to miss the gyro. If ordering a salad, choose the feta, herb and garlic salad dressing, which is as old as the 39-year-old restaurant. But Sweetwater is about more than just lunch.

The dinner menu offers an upscale twist on traditional comfort food, such as Louisiana Gulf Stew and Wild West Chili. And dessert is amazing, too.

MENU SAMPLING BAJA CHICKEN SALAD: GRILLED OR BLACKENED CHICKEN BREAST, MONTEREY JACK CHEESE, AVOCADO SLICES, CHERRY TOMATOES, BELL PEPPERS, RED ONIONS AND CRISPY TORTILLA CHIPS OVER FRESH SALAD GREENS ELK MELT: AN 8-OUNCE FRESH ELK PATTY ON SOURDOUGH WITH CARAMELIZED ONIONS, SAUTEED MUSHROOMS, SWISS CHEESE AND AU JUS POTATO-CRUSTED TROUT: PAN-SEARED AND TOPPED WITH A PARSLEY AND LEMON BROWN BUTTER, SERVED WITH SOUTHERN COLLARD GREENS COWBOY RIB-EYE: 16 OUNCES OF SUCCULENT, WELL-MARBLED BEEF, TOPPED WITH ROASTED GARLIC BUTTER AND SERVED WITH AN IDAHO BAKED POTATO

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THAI ME UP Modern Thai Open for dinner nightly at 5 | 75 E. Pearl St. 307.733.0005 | thaijh.com The original Thai restaurant in Jackson Hole is also now home to the awardwinning Melvin Brewing. Their modern and eclectic Asian-influenced cuisine is perfect for dinner or happy hour just one block off the square. Pad thai shares a page on the menu with the soon-to-be-world-famous Melvin Burger and other Asian-influenced dishes. Daily specials for the budgetconscious are available, so look for great deals and try them with any of the 20 rotating craft beers on tap. The dining area is family friendly, and the community tables in the bar area create a social atmosphere where you are guaranteed hot food and cold beer until midnight seven days a week. The patio is the perfect spot to grab a seat early and enjoy the long summer days while sipping on an award-winning brew.

MENU SAMPLING MELVIN BURGER: WYOMING BEEF, SHISHITO PEPPERS, FRIED EGG, BACON, BRIOCHE BUN, WITH HOUSE-CUT FRIES HOUSE-MADE CURRIES: CHOICE OF WAGYU BEEF, FRESHLY CUT VEGETABLES, CAGE-FREE CHICKEN OR TOFU ORGANIC MIZUNA SALAD: PICKLED FRESNO CHILIES, CUCUMBER, LEMON, PEANUT-HONEY VINAIGRETTE G-13: COCONUT CHILE SAUCE WITH ONION, BROCCOLI, CHERRY TOMATOES, BELL PEPPER THAI SLIDERS: SHREDDED PORK, THAI BARBECUE, PICKLED CHILE, CUCUMBER

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TRIO AN AMERICAN BISTRO Serving a variety of cuisines in a relaxed atmosphere Open nightly at 5:30 | 45 S. Glenwood 307.734.8038 | bistrotrio.com Trio is a downtown favorite. The atmosphere is hip, lively and inviting, like dining in a corner bistro in any big city. And the food? Some of the best in Jackson.

Start dinner with a specialty cocktail like the blood orange margarita. Then, wait to be impressed by chefs/owners Will Bradof and Paul Wireman, who pack the restaurant nightly with crowds seeking innovative dishes like the prosciutto and watermelon salad. The well-edited wine selection shows that Bradof and Wireman are just as good with their pairings as they are with their food. Reservations are a must, but if you find yourself without one, try to score a seat at the bar, a favorite spot for splitting a pizza, arugula salad and a bottle of Spanish red wine. There, you’re close enough to watch the action in the open kitchen.

MENU SAMPLING BLT SOUP: A TOMATO SOUP WITH ARUGULA PESTO, APPLEWOOD-SMOKED BACON AND SOURDOUGH CROUTONS BOUILLABAISSE: PAN-SEARED HALIBUT, SHRIMP, MUSSELS, GRILLED FENNEL AND A TOMATO-SAFFRON BROTH KING SALMON: PAN-SEARED KING SALMON, CHAMPAGNE-BRAISED LEEKS, BACON LARDONS, PURPLE WATERCRESS AND APPLE SALAD RISOTTO: ROASTED WILD MUSHROOMS, PARMIGIANO-REGGIANO AND LEMON LAMB SHANK: BRAISED LAVA LAKE LAMB SHANK, OVEN-ROASTED SHALLOTS, APPLES, MUSTARD GREENS, PANCETTA POWDER AND APPLE-SHERRY JUS

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THE WE S T B A N K G R I L L Mountain steakhouse Open for breakfast 7-11:30 a.m., dinner 6-10 p.m. (Sat. 5-10 p.m.)

307.732.5000 | fourseasons.com/jacksonhole/dining The Wyoming tradition of vast ranches and farms inspires this culinary team!

The Westbank Grill is a great place to enjoy farm-fresh favorites from regional sources. Enjoy views of Rendezvous Mountain while indulging on a plate of house-made charcuterie and local cheeses. Try not to fill up on the freshly baked bread as there is a delicious array of seasonal sides to accompany the entrees, which vary from dry-aged steaks to Idaho golden trout. Save room for the signature desserts as well, which are all made in-house by the executive pastry chef and his team, from the ice cream to the crust. Can’t decide? The skillet Cowboy Cookie is always a delicious choice! At breakfast, be warned: The decision is tough, but you can’t go wrong with the popular Cowboy Croissant with Boursin cream scrambled eggs, kurobuta ham, Swiss cheese, kale and sweet onion salad.

MENU SAMPLING SNAKE RIVER FARMS WAGYU TARTARE, ROMESCO, PICKLED ONION, GRILLED PITA BREAD, MUSTARD FLOWER MARINATED HEIRLOOM TOMATOES, BURRATA CHEESE, ARUGULA, BASIL, FOCACCIA CRISP, AGED BALSAMIC REGIONAL CHEESE AND CHARCUTERIE, SEASONAL JAM, MAPLE-CANDIED CASHEWS, COUNTRY OLIVES, SPICY MUSTARD DIVER SCALLOPS, TOMATO CHUTNEY, CITRUS, WHITE BEAN PUREE, CHARRED-CHILE BROCCOLI RABE, CARROT CARDAMOM EMULSION COCOA CARAMEL CRISP TART, MALTED MILK CHOCOLATE, FLEUR DE SEL

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THE W H I T E B U F F A L O C L U B Casual fine dining in an intimate setting Open nightly at 5 | 160 W. Gill Ave. 888.256.8182 | whitebuffaloclub.com The dimly lit restaurant offers an atmosphere where you can huddle into a booth with a glass of wine, reminisce about your day and enjoy an amazing meal. This 16-table steakhouse and dining bar offers a sophisticated menu and steaks that rival those of any top steakhouse. The corkwood flooring, stone walls, wood wainscoting and luxurious leather upholstery will remind you of a classic New York City standard. The White Buffalo Club features a selection of 1,100 bottles of vintage wines and features the top 2 percent of USDA Prime meats, along with a wonderful selection of fresh seafood, gourmet salads and family style sides.

Steaks are 28-day dry- and wet-aged, and butchered in-house.

MENU SAMPLING SEARED SCALLOPS ON CRISPY GRIT CAKES WITH BASIL CHERMOULA SAUCE LEANING TOWER ICEBERG WEDGE LAYERED WITH RED ONION, FRESH TOMATOES, BACON, RANCH DRESSING AND BLUE CHEESE BACON-WRAPPED DATES STUFFED WITH BLUE CHEESE AND TOASTED ALMONDS SEARED AND ROASTED STEELHEAD TROUT WITH CREAMY CORN AND ROASTED POBLANO PEPPERS, PICKLED RED ONIONS USDA PRIME STEAKS: 8-OUNCE FILLET, 12-OUNCE NEW YORK STRIP, 16-OUNCE RIB-EYE

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THE WILD SAGE AT THE RUSTY PARROT Intimate dining in a AAA Four Diamond Award winner Breakfast, dinner nightly at 5 | 175 N. Jackson St. 307.733.2000 | rustyparrot.com This cozy, 32-seat restaurant was first known to be the best breakfast in town.

With daily home-baked treats, it’s a great place to start the day. It’s also a great way to end it. Dinner at The Wild Sage is perhaps the best-kept secret in town, with an inventive menu incorporating game, meat and seafood while sourcing organic, sustainable and regional ingredients.

The changing options offer inventive, seasonal cuisine and suggested by-the-glass wine pairings from the Wine Spectator-awarded list with each course. The Kobe-style tenderloin is one of the highlights of the menu. Don’t miss the truffled ciabatta with sea salt and cracked pepper, either. Questions about the food? The chef is working within sight in the exhibition-style kitchen and is available to discuss dishes. Also enjoy a drink in the sophisticated bar and den area.

MENU SAMPLING SWEET PEPPER CRABCAKE WITH PRAWN CREAM SAUCE AND PICKLED JALAPENOS BIBB LETTUCE SALAD WITH ASPARAGUS, HAZELNUTS, SOFT-BOILED EGG, CRISPY SPECK HAM, TARRAGON DRESSING PORCINI-DUSTED ELK SHORT LOIN WITH WILD MUSHROOMS, GOLDEN POLENTA, CREAMED HORSERADISH TRUFFLE PHEASANT BREAST WITH SUMMER SUCCOTASH, SMASHED LEMON POTATOES, HAZELNUT JUS BROWNIE SUNDAY: COCONUT-PECAN CRUMBLE, BRANDIED CHERRY ICE CREAM, TOASTED MARSHMALLOW COULIS

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