Dishing Issue 9

WINTER / SPRING

ISSUE NO. 9

J AC KS O N H O L E

BACKCOUNTRY BITES! FOUR SEASONS CHEFS' COOK FOR HUNGRY SKIERS

PLUS: RESTAURANT LISTINGS

Souper Food THAW OUT AND FILL UP WITH THESE SOUPS

HAUTE CHOCOLATE HOT DRINKS FOR A COLD DAY

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

GATHER. SAVOR. CELEBRATE.

“The Place to Aprés” SKI Magazine tetonlodge.com/spur-dining | 307.732.6932 | 3385 Cody Lane Teton Village, WY 83025

From my to kitchen yours Elk Tenderloin with Cabernet Sauce 1 elk tenderloin, sliced into ¾” medallions ½ teaspoon salt ½ teaspoon freshly ground pepper ¼ cup minced shallots 1 tablespoon red wine vinegar 2 teaspoons soy sauce

1 cup cabernet sauvignon 1 cup beef broth 1 tablespoon butter 1 tablespoon olive oil ¼ cup heavy cream

Heat a large nonstick skillet over medium high heat. Melt butter and olive Add slices to pan, cook 3 minutes on each side. Remove from pan. Cover and keep warm. Add shallots to pan, sauté for 1 minute. Stir in vinegar and soy sauce, scraping pan to loosen browned bits; cook 1 minute or until liquid evaporates, stirring constantly. Add wine and broth, bring to a boil. Cook until reduced to about ½ cup (about 11 minutes). Stir in cream. Return elk to pan and simmer until warm.

#1 SELLING REAL ESTATE AGENT 2014 Tom Evans, Associate Broker Direct: 307-739-8149 TomEvansRealEstate.com

dish ng N O. 9 W I N T E R / S P R I N G

Q: RUMOR HAS IT YOU BURN MORE CALORIES WHEN IT’S COLD OUT. WHAT DO YOU EAT TO MAKE UP FOR IT? EDITORS EDITORS@DISHINGJH.COM

ALLISON ARTHUR I HAVE TO ADMIT TO CONSUMING MORE FRIED FOOD IN THE WINTER, LIKE THE FRICKLES AT THE HANDLE BAR OR THE FRIES AT STREETFOOD. IF I HAVE SKIED OR PLAYED HOCKEY, I WILL SPLURGE ON A CUTTY’S CHEESESTEAK SANDWICH OR THE QUESO AT MERRY PIGLETS.

CARA RANK MY HUSBAND AND I LOVE TO SIT AT THE BAR AT LOCAL FOR THE FLAT-TOP BURGERS MADE WITH LOCALLY RAISED BEEF. I GET MINE WITH BRIE, CARAMELIZED ONIONS AND SAUTÉED MUSHROOMS. ART DIRECTOR

DISTILLERY TOURS AND TASTINGS

>>

3940 SOUTH EAGLE VIEW DR. JACKSON, WY

>>

Jackson Hole Still Work's first product is Highwater Vodka and it just hit the shelves. This artisan 'juice' is proudly made by local distillers Travis Goodman and Chas Marsh.

They hand make every drop starting with the corn and oats farmed right here in big beautiful Wyoming. Please stop by the Jackson Hole Still Works distillery to cheers a glass of Highwater Vodka and see these boys in action.

TIM HUSSEY ART ASSOCIATE

KRISTEN JOY CONTRIBUTORS KELLY HALPIN CHRIS HOGBERG I LOVE COZYING UP TO THE BAR AT TRIO FOR A PLATE OF WAFFLE FRIES WITH BLUE CHEESE FONDUE. FEW THINGS WARM YOUR SOUL MORE THAN FRIES SMOTHERED WITH CHEESE. AARON KRAFT, ADAM LARKUM, JAY NEL-MCINTOSH I GENERALLY EAT A LIGHTER BREAKFAST, BUT SOMETIMES IN THE WINTER I SPLURGE ON THE BISCUITS AND GRAVY AT LOTUS CAFE. NINA RESOR JENN RICE THE PAPPARDELLE AT IL VILLAGGIO OSTERIA. BRIAN UPESLEJA, GREG VON DOERSTEN ADVERTISING SALES MOLLIE FLAHERTY CHRIS HOGBERG COPY EDITOR DAVE BAKER

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CONTRIBUTOR SPOTLIGHT JAY NEL-MCINTOSH: PHOTOGRAPHER

Jackson Hole–based photographer Jay NelMcIntosh shoots a variety of stories for Dishing, in addition to her other commercial and editorial work. We asked her more about food photography, and here is what she had to say.

You have photographed a variety of people, events, travel destinations and more.

What do you like specifically about food photography?

First, I love to eat and cook, and food photography is an extension of those passions.

Chefs who can not only create a dish that tastes incredible but also present it as a work of art are inspiring to me, and I love to be able to showcase their creativity in a lasting way.

Food photography is notoriously tricky. What can make it more difficult than other subjects?

Food can be very temperamental. Often, you have a short window to capture the shot before the dish melts, sinks or flops. There is also lighting and reflections to take into consideration, trying to avoid shadows and make colors pop. The most challenging food to photograph is often the

PHOTO BY ALLISON ARTHUR

simple dishes that lack in color or texture. When a dish is well presented and full of color, my job is easy, but when it’s not, trying to find the best angle is the key to highlight a dish.

Because food is one of the most Instagrammed items, do you have any tips and tricks of the trade people can use when shooting their own dishes?

Capturing your favorite meal and sharing it on Instagram is always fun and inspiring to look at. The biggest trick is to keep things simple. Create a clutter-free, clean backdrop and make sure you have lots of natural light. Also, let the focus of the photo be on the most beautiful part of the dish or drink. You can play around with the filters after, you can straighten or crop the shot after, but the key is to frame it well in the first place.

What foodie stories would you like to see Dishing work on that might be fun to shoot?

I love stylized shoots that get to feature a whole bunch of local talent. It would be fun to do a shoot of camping food: how to make easy yet gourmet camping dishes, or the best things from local establishments to grab for your next camping trip.

~

1800 Spirit Dance Road • Jackson, WY • 307.733.8833 • www.springcreekranch.com

Join us this winter for a 45 minute sleigh ride to the top of Spring Creek Ranch which has unparalleled views of the Teton Range, and overlooks town and the Elk Refuge. The ride also includes a 3 course dinner off the Granary Menu.

Genevieve Catering Genevieve Catering offers warm western hospitality and exceptional cuisine for events of any size.

www.genevievecateringjh.com • erin@genevievecateringjh.com • 307.690.7878

TOC

FEATURES 58~ SOUPER FOOD

These are some of our favorite bowls to help you thaw out and fill up this winter.

70~ HOLE FOR THE HOLIDAYS Culinary tales from around town

78~ HAUTE CHOCOLATE

Everyone wants a hot drink on a cold day. Try one of these chocolate specialties.

95~ BUY LOCAL

A guide to Jackson Hole’s producers

96~ THE CURE

Jackson chefs practice the art of charcuterie.

COVER: THE HOT VANILLA AT AMANGANI PHOTO BY JAY NEL-MCINTOSH

DISHINGJH.COM | 13

DEPARTMENTS 16~ LETTER FROM THE EDITORS 19~ ASK FOR IT 27~ KEY INGREDIENT Grains

30~ IN THE KITCHEN WITH: Streetfood

35~ A LESSON IN: TAMALES

Rosa Morales teaches us how to make her to-die-for tamales.

41~ A JACKSON CLASSIC

50~ OUTSIDE THE KITCHEN

44~ TOP TO BOTTOM

65~ KITCHEN VIEWS

The Mangy Moose

A local’s guide to good food at Jackson Hole Mountain Resort

47~ MESSED MANNERS

Taking on Tinder: Social media dating in a tiny town

Backcountry Bites!

Dual kitchen

84~ WILL TRAVEL FOR FOOD California Eatin’

103~ RESTAURANT LISTINGS 152~ MAP

Real Estate Can Be Cheesy

Who wants to grow up to be a Realtor?

Not me. And not in a business where glossy ads describe every home as “one of a kind” and “the most unique.”

How did I get here?

In 2009, some friends needed help.

And since the market downturn, I’ve helped with the sales of more than 100 properties in the region.

I can help you too.

And I can do it without the superlatives and without the cheese.

Brett McPeak, Broker/Owner RE/MAX Obsidian Real Estate

110 E. Broadway, Jackson • 307.690.4335 • BMcPeak@Wyoming.com • www.JHObsidian.com Thanks to Bin22 and the Fine Dining Restaurant Group

PHOTO BY BRIAN UPESLEJA

O

ver the past year,

we have spent a lot of time in Park City, Utah, where we started our second Dishing magazine. Nothing makes you appreciate Jackson Hole like not being in Jackson Hole.

We’ve also become enamored with Park City. In addition to plenty of outdoor activities, there is a diverse restaurant scene.

Ethnic food options include incredible Mexican places with salsa bars, authentic Indian food and a place to enjoy shabu-shabu.

There is also plenty of fine dining (don’t miss The Farm next time you are in the area).

Every time we leave and come back, though, we sigh with relief as soon as the Tetons appear. The pace here is slower, the traffic lighter and the restaurants, in general, more relaxed. Or maybe it’s like that line in the Cheers theme song about being in a place where everybody knows your name. It just feels good to be home.

While we are excited to expand our brand, we are so thankful Dishing started in Jackson Hole.

We can’t give enough praise to the restaurant community here. Our restaurants are full of creative entrepreneurs who continue to push the limits and expand on good ideas. There always seems to be

16 | DISHINGJH.COM

someone new offering a new product, such as Nicole Gill of Jackson Hole Hereford Ranch and Travis Goodman and Chas Marsh of Jackson Hole Still Works. Some of our favorite places and business owners, like Persephone Bakery and Fine Dining Restaurant Group, aren’t afraid to grow and are offering new businesses in new locations.

It’s an inspiring community and has been a driving force in giving us the experience and fortitude to forge into a new market and, we hope, more to come. We hope you, too, will be inspired by some of the things you’ll learn in this issue.

Miss fresh tamales at the farmers market? Learn how to make them yourself this winter on page 35.

Find out where to warm up with a steaming bowl of soup or where to relax by a fire with a warm drink.

On the off chance you get sick of the snow, plan a trip to Napa Valley and follow our guide on where to stay, what to do, and what to eat and drink. We had an incredible trip, and we highly recommend repeating it.

However, when you return to Jackson, we hope that, like us, you will be happy to see your favorite barista at the local coffee shop and enjoy your favorite dish at the neighborhood bistro. More than likely, everybody there will know your name.

LETTER FROM THE EDITORS

150 Scott Lane, Jackson, Wyoming – (307) 734-6400

OSC AR ORTEGA Master Chocolatier

“Top ten pastry chef in America”

A curated colleccon of clothing and jewelry to suit your Jackson Hole lifestyle.

Dessert Professional Magazine

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READERS’ FAVORITE RECIPES FROM JACKSON HOLE RESTAURANTS

ask for it

I HAVE LIVED IN JACKSON FOR ALMOST 13 YEARS AND HAVE PATIENTLY WAITED FOR BUBBA’S BUTTERMILK PIE RECIPE TO FALL INTO MY HANDS. IT IS ONE OF MY FAVORITE DESSERTS IN THE VALLEY. IS THERE ANY WAY YOU COULD PUBLISH THEIR RECIPE FOR ALL THE FANS OUT THERE? I KNOW THERE ARE MANY. THANKS! NICOLE ACKLEY JACKSON, WYOMING Bubba’s Buttermilk Pie

PHOTOS BY BRIAN UPESLEJA

Makes 2 pies

7 eggs 1 1/2 teaspoon vanilla 1/2 teaspoon salt 3 1/2 cups sugar 3/4 cups flour 2/3 cups margarine, melted 1 cup buttermilk Whisk together the eggs, vanilla and salt. Add sugar, flour, margarine and buttermilk, and whisk again to combine.

Pour in pie shells. Bake at 300 F for 45 minutes to 1 hour, or until you can insert a knife and it comes out clean.

DISHINGJH.COM | 19

ask for it

I DO NOT GENERALLY EAT DESSERT, BUT I ONCE HAD A BITE OF THE BREAD PUDDING AT RENDEZVOUS BISTRO, AND IT IS MY ALL-TIME FAVORITE. THE MENU HAS CHANGED A BIT OVER THE YEARS, AND THEY DO A DIFFERENT VERSION NOW, SO I WOULD LOVE TO HAVE THE ORIGINAL RECIPE AND BE ABLE TO MAKE THAT AT HOME. THANKS, CHRIS LUDWIG JACKSON, WYOMING

Rendezvous Bistro’s Original Chocolate and Croissant Bread Pudding 6 day-old croissants, cubed into 1 1/2-inch pieces 1 1/2 pounds bittersweet chocolate, roughly chopped into chunks 3 cups sugar 10 egg yolks 4 cups heavy cream 1 tablespoon vanilla extract Place cubed croissants into a 2-inchdeep baking dish. Disperse chocolate

chunks among the croissants. Mix together sugar and egg yolks with beaters for about 5 minutes until lightly aerated. Warm up the cream and vanilla extract (below the boiling point), temper the egg and sugar mixture with cream and vanilla extract, then mix together.

Pour that mixture over the croissants and chocolate. Let sit for 15 minutes, stirring 2 or 3 times during that time.

Cover with foil. Bake at 350 F for 45 minutes to 1 hour. Let cool and serve with ice cream, chocolate sauce or whipped cream.

I WAS WONDERING IF I COULD GET THE RECIPE FOR THE FONDUE AT THE ALPENHOF. IT HAS ALWAYS BEEN A FAVORITE OF MINE AFTER A LONG DAY OF SKIING AND IS THE PERFECT APRÈS SNACK. IS THERE A TRICK TO GETTING IT TO THE PERFECT CONSISTENCY? THANKS! KELLY HARGIS JACKSON, WYOMING Alpenhof Bistro’s Alpen Fondue

P H O T O B Y J AY N E L- M C I N T O S H

Serves 2

1 cup white wine 1 cup shredded Emmenthal 1 cup shredded Gruyère 1 shot Kirschwasser 1 teaspoon cornstarch Sliced apples Bread Pour wine into a fondue pot and bring to a boil. Add the cheeses, then stir before adding a shot of Kirschwasser. Stir in cornstarch to emulsify the cheese mixture.

Enjoy with sliced apples and bread.

WE HAD A LOVELY DINNER AT HATCH AND FELL IN LOVE WITH THE GRAPEFRUIT AND AVOCADO SALAD. I KNOW IT’S A LONG SHOT, BUT IS THERE ANY WAY TO GET THE RECIPE FOR THE PINK PEPPERCORN VINAIGRETTE FOR THE SALAD? THANK YOU! STACY KOPPER ALPINE, WYOMING Pink Peppercorn Vinaigrette 1 cup red wine vinegar 1 cup white wine 3/4 cup agave 1 shallot, chopped 2 tablespoons pink peppercorns, crushed 1 cup canola oil For the salad: Arugula Grapefruit Pumpkin seeds Jicama Avocado Mix together the first 5 ingredients in a bowl. Slowly whisk in the oil until combined. Toss salad with dressing and serve.

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I EAT LUNCH AT CUTTY’S ALL THE TIME AND ALWAYS ORDER THE NOR’EASTER. IT WOULD BE GREAT TO BE ABLE TO MAKE IT AT HOME. THANKS, TYLER WETZEL VICTOR, IDAHO

Cutty’s Bar & Grill Nor’easter 1/2 yellow onion, sliced thinly 1 teaspoon vegetable oil 1/2 pound shredded sirloin or ribeye steak 3 slices chopped bacon, partially cooked Dash of salt Dash of pepper Dash of onion powder 3 slices white American cheese 1 hoagie roll (preferably Amoroso) 1 tablespoon mayonnaise 1 dill pickle, thinly sliced

Caramelize onions in vegetable oil in a skillet on medium heat until softened. Add the meat and bacon, then season with dashes of salt, pepper and onion powder.

When the meat is steaming and mostly cooked, lay 3 slices of white American cheese on top of the mixture and let it melt. Scoop it onto a hoagie roll that has been spread with mayonnaise. Top with dill pickle slices.

ask for it

PLEASE, PLEASE, PLEASE ASK GATHER TO SHARE THEIR BRUSSELS SPROUTS RECIPE. I’M OBSESSED! THANKS! ASHLEY OST JACKSON, WYOMING

Gather’s Brussels Sprouts 1 cup vegetable oil 5 ounces Brussels sprouts, cut in half 1 tablespoon cranberries 1 tablespoon pepitas 1/2 teaspoon white balsamic vinegar 1 teaspoon pecorino cheese, grated Salt and pepper to taste Heat the oil to 350 F. Deep-fry the Brussels sprouts for 1 minute or until golden brown. Add to a bowl and toss with the rest of the ingredients.

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key ingredient

BY CARA RANK

A WIDE VARIETY OF WHOLE GRAINS ARE AVAILABLE IN STORES AROUND JACKSON, SO BRANCH OUT NEXT TIME YOU HAVE A DISH THAT CALLS FOR RICE OR PASTA. PHOTO BY ALLISON ARTHUR

W

hen the chefs at lucky ’ s market plan their

deli’s fresh offerings for the day, they have a whole grocery store of ingredients to pull from.

Often they turn to the store’s bulk bins, selling everything from dried fruit to candy. By far, some of most-used bins for Lucky’s chefs are those containing ancient grains like farro, bulgur wheat and quinoa.

“We do a lot with quinoa,” says Lucky’s chef Scott Willis. “It’s so hot right now. Farro is also hot.”

These ancient grains have taken off in popularity at restaurant kitchens across the country. It’s not just quinoa and farro that chefs are working with these days. There’s amaranth, barley, bulgur and more. Why the craze?

“Naturally, they are very, very good for you,” Willis says. “If you go back 20 years, we were really only using rice. Then all of a sudden these other grains came onto the scene. Their nutritional value is so much better than white or brown rice.”

These grains are known to contain more vitamins and minerals, among other nutrients, and are healthier because they are simply less processed.

“You can easily interchange any of these grains, like quinoa or farro, for rice,” Willis says.

So this winter, when you find a craving for a hearty bowl of starch, try going against your grain routine. Swap pasta or rice for a barley or farro salad, and you’ll find yourself just as satisfied and full.

DISHINGJH.COM | 27

A FEW THINGS TO REMEMBER:

SOAK Some grains, such as barley, do better by soaking in water overnight before being cooked. This helps open up the pores of the grain so it softens better when boiled, according to Willis.

SEASON “It may sound stupid, but when you’re cooking with grain, always add a little salt and pepper,” Willis says.

Grains absorb the cooking liquid, so the more flavorful the liquid, the more flavorful the finished product will be.

Chicken broth, rather than just water, is also a good substitution to keep your grains from tasting bland, he says.

28 | DISHINGJH.COM

LUCKY’S MARKET CRACKED >> WHEAT AND CORN SALAD 1 1/3 cups corn kernels 3 cups warm water (about 140 F) 2/3 cup lemon juice 1/3 cup white balsamic vinegar 4 cloves garlic, minced 3 tablespoons olive oil 1 tablespoon kosher salt 1/3 tablespoon black pepper, ground 3/4 pound dry cracked bulgur wheat 2/3 pound Roma tomatoes, seeded and diced 4 ounces flat leaf parsley, chopped 4 ounces fresh basil, chopped 1/2 pound red onion, diced 4 ounces green onion, thinly sliced Roast corn in the oven at 350 F for 10 minutes or until it starts to brown. Combine warm water, lemon juice, white balsamic vinegar, garlic, olive oil, salt and pepper, and mix well. Add bulgur wheat, cover and let sit at room temperature until the bulgur wheat is tender and almost all liquid is absorbed (about 1 hour). Drain the salad using a fine mesh strainer, pressing lightly to remove as much residual liquid as possible. Toss with corn, tomatoes, parsley, basil, red onion and green onion. Add salad dressing and toss again. Season to taste with more salt and pepper.

Garnish with chopped parsley and diced tomato.

JACKSON WHOLE GROCER’S GLUTEN FREE BANANA MUFFINS 1 1/2 cups all-purpose gluten-free flour 1/2 cups amaranth flour 1 cup sugar 2 teaspoons baking soda 1 teaspoon nutmeg 1 teaspoon cinnamon 1/2 teaspoon salt 1 cup organic evaporated cane juice 1 teaspoon vinegar 1 1/2 teaspoons vanilla 2 cups applesauce 2 cups mashed ripe bananas (about 3 medium/large bananas) Heat oven to 350 F. Lightly spray a nonstick muffin tin. Sift dry ingredients. Mix wet ingredients in a separate bowl. Combine the dry and wet ingredients. Pour the batter into muffin tins. Bake for 25–30 minutes, or until the muffins pass the toothpick test. Remove from oven and cool on a cookie rack for 10 to 15 minutes. Once the muffins are completely cool, freeze leftovers or store in an airtight container for 2 to 3 days.

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KITCHEN STREETFOOD IN

just more than a year, Streetfood’s owners, Marcos Hernandez and Amelia Hatchard, have created quite a following. Given the slew of regulars always clamoring for a spot at one of the restaurant’s few tables inside the infamous Stagecoach Bar in Wilson, the couple says they see a few of the same people almost every day. And they feed a list of at least 50 regulars more than two or three times a week.

It’s no wonder the hardworking pair is a bit tired. Hatchard, who runs the front of the house and develops many of the recipes, says she has a tough time taking a break because she likes to inspect every plate to ensure the food is up to her high standards. Hernandez manages the 30 | DISHINGJH.COM

kitchen and does most of the cooking.

The two didn’t have a day off, they say, almost the entire first year of business.

Now that they’ve been married for eight years, it’s a good thing the pair finally learned to speak the same language. Their first year of dating, Hernandez, from Mex-

/ BY Allison Arthur /

ico, and Hatchard, from New England, could communicate only through translators and creative ways of nonverbal interaction, like the time Hernandez asked Hatchard out on a date by sending her a flower made out of a paper napkin.

The two met while working at Four Seasons Resort Jackson Hole. Hatchard, who attended cooking school, was a cook at the resort while Hernandez was a steward.

The couple quickly formed a bond over a shared tenacity for hard work and the desire to own their own business.

That day came in summer 2014 when they saw a newspaper ad for a restaurant business for sale. A week after they signed the lease, Streetfood was open for business, offering food cart–style dishes and ethnic options.

They haven’t had time to look back since.

“We didn’t know what we got ourselves into,” Hatchard says. “It is a lot of hard work, and we were unprepared for how busy it was going to be, but we had a good response right away.”

Streetfood is open from 11 a.m. to 9 p.m. daily. Between customers, the pair answered a few questions for this new series in which we focus on getting to know the chefs and owners of area restaurants.

PHOTOS BY BRIAN UPESLEJA

IN THE

WITH

WHAT DO YOU LIKE ABOUT THIS LOCATION, WHICH IS SMALL, ON ONE SIDE OF THE STAGECOACH BAR, WITH LIMITED SPACE FOR PREP AND COOKING? We like the people. I feel like Wilson is such a family. We serve a lot of locals: skiers and mountain bikers who have just ridden Teton Pass, and Teton Gravity Research is just next door. It definitely feels like a family. We constantly have customers checking on us to make sure it is going all right and bringing us gifts like the flowers on the table today.

NOW THAT YOU’VE BEEN ABLE TO HIRE A LITTLE HELP, WHAT DO YOU COOK ON YOUR DAY OFF?

We don’t cook! We live at Bin22 when we aren’t here. We also go to the Brewpub after work and Thai Me Up for late-night food.

WHAT ARE YOUR THREE MOST-USED SPICES?

Black pepper, cumin and dill, because

it’s in the sauce on the gyro. We love cardamom, but it can be overpowering.

Keeping up with the demand has been hard.

WHAT IS YOUR FAVORITE DISH ON STREETFOOD’S MENU?

DO YOU HAVE A FAVORITE KITCHEN TOOL?

The lamb burger is my favorite item.

I love the flavors. One night I was watching Diners, Drive-Ins and Dives and saw a lamb burger being made. I asked Marcos to make it for me, and he came back from the store with mint, feta, garlic and ingredients for an herb aioli. I knew that when we opened a restaurant this was going to be on the menu.

WHAT HAS BEEN THE MOST FUN THING ABOUT OPENING AND RUNNING A RESTAURANT AS A COUPLE?

The success of it when someone comes and says, “We love this.” It is a pride we can share in together.

WHAT IS THE BIGGEST CHALLENGE TO RUNNING A RESTAURANT BUSINESS IN JACKSON HOLE?

Keeping up with it. Staffing is hard, and the production of our food takes a lot of time. Some of our dishes, like the chicken tinga, take two days to make.

Hatchard: I like tongs — I could use them for everything.

Hernandez: I use New West KnifeWorks’ 10-inch chef’s knife all the time.

WHAT ARE THE INGREDIENTS YOU COULDN’T COOK A GOOD MEAL WITHOUT?

Salt, pepper, garlic and butter (it does make everything taste good).

WHEN YOU ARE NOT AT STREETFOOD, WHERE ARE YOU?

We are here so much, the off-time is often at home.

IN FIVE YEARS, YOU WILL BE…?

We hope to open another restaurant or start a second location.

STREETFOOD IS LOCATED INSIDE THE ICONIC STAGECOACH IN WILSON.

STREETFOOD’S LAMB BURGER (MAKES 2–3 BURGERS)

1 pound ground lamb 4 garlic cloves, minced 1/2 bunch mint, chopped 1/4 cup feta, crumbled Brioche buns Mayonnaise Pickled cucumbers and onions Mix all ingredients together in a bowl. Blend with your hands to combine. Form patties to desired size (Streetfood prefers 8-ounce portions). To serve, sear burgers to desired temperature. Put burgers on brioche buns (Streetfood recommends 460 Bread or Persephone Bakery). Slather with mayo and top with a pile of pickled vegetables.

Pickled Cucumbers and Onions 1 whole cucumber 1 red onion 1/4 cup dried dill 2 tablespoons dried garlic 2 tablespoons dried mint 1/4 cup sugar 1 cup apple cider vinegar Shave the cucumbers and peel the onion. Slice thinly. Boil all other ingredients briefly, then pour over cucumbers and onions. Let mixture sit for 2 days.

32 | DISHINGJH.COM

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a lesson in: tamales

Rosa Morales teaches us how to make her to-die-for tamales.

P H O T O S B Y J AY N E L- M C I N T O S H

By Allison Arthur

E

every tamale fan in town knows you must arrive at the

summer farmers market before 9 a.m. to ensure you snag a few of Rosa’s Tamales. Even though Rosa Morales makes as many as 600 tamales every week, she often sells out within an hour.

What makes her traditional Mexican tamales so special?

In addition to hand-making the tamales from start to finish, Rosa puts a great deal of love into each batch and blesses them when they’re done. Don’t even try to make them when you’re in a bad mood, she says. “They will turn out dry or crumbly and not taste good.”

Morales’ recipe dates to her family, originally from Guanajuato, Mexico. She learned to make tamales with her mother at age 13. When Rosa married Horacio and moved to the Jackson area 16 years ago, the couple combined their cooking skills to develop their own version of her family’s tamales. But Rosa is the ultimate boss, often telling Horacio (who makes the sauces) something is too spicy or to use less sauce when he adds it to the dough.

The couple makes tamales at home, frequently with their three children, almost every weekend and for every special holiday. While it’s a time-consuming process (it takes about five hours to make a small batch from start to finish), it’s something that they love to do together.

“I am happy when I make them,” Rosa says. “I make them with love from my heart.”

Since there is no regular source for grabbing these tamales during winter, we wanted to find out how to make them at home. The Morales family offered to show us their secrets and shared the recipe and tips.

Too busy to make tamales? Call Juan Morales to place a special order: 307-203-9380.

36 | DISHINGJH.COM

MAKING TAMALES IS USUALLY A FAMILY AFFAIR FOR THE MORALES GROUP, WITH ROSA, CENTER, AS THE LEADER.

&

START with a warm broth and warm cornhusks that have been soaked in water for at least five hours.

MIX the dough with your hands rather than a mixer to give you a better feel for how much liquid to add.

FORM the dough into a ball that fits into the palm of your hand. That should be the right amount to spread into the husk.

PLACE the dough on the soft side of the husk, leaving the ribbed side facing out.

SPREAD the dough into a thin, round layer reaching to the sides of the husk. If there’s too much dough, it will come out of the shell.

FOLDING (A)

• HOLD THE HUSK with the wider part toward your wrists and

the smaller, more pointed end toward the tips of your fingers.

Fold the left side over to the right, and close the shell by folding the end upward.

COOKING (B)

• STEAM TAMALES in a pot with the folded part at the bottom, and stack them so that the seams are resting against one another and won’t come apart. Cover the pot with plastic wrap, then tin foil, before you place a lid on top. The tamales are done after about an hour and a half, or when the husk can easily be peeled away from the tamale.

SOME BASIC SAUSAGE-MAKING TRICKS: STORING

• TAMALES will stay warm in a cooler for about

three hours. They will keep for three to four days in the refrigerator. Alternatively, freeze them for up to three months in a plastic bag.

REHEATING (C)

• THE MORALES FAMILY doesn’t like to reheat with

the microwave. The best method for reheating is to warm a dry pan on medium-high heat on the stove. Place the tamales in the pan and cook, flipping several times, until warm. The husks will burn a bit, which adds a wonderful smoky flavor.

TAMALES START WITH BASIC, TRADITIONAL MEXICAN INGREDIENTS.

(A)

TAMALES Basic Tamale Dough ¼ 2 1/4 cups masa harina 1 3/4¾ to 2 1/2 cups warm chicken broth, plus more as needed 1/2 pound lard, at room temperature 1 tablespoon salt 12 to 14 dried corn husks, soaked in hot water until soft

(B)

(C)

To make the dough, place the masa harina in a large bowl.

Use a wooden spoon to beat in just enough chicken broth to make a smooth, soft dough.

Beat the lard in the bowl of an electric mixer on medium speed until very fluffy, about 3 minutes. Still mixing on medium speed, begin adding the masa a handful at a time, stopping to scrape down the sides of the bowl as necessary. If the mixture becomes too stiff, add up to 1 cup of broth a little at a time. When all the masa has been incorporated, the mixture should be light. Beat in the salt.

Red Tamale Sauce 40 guajillo chilies 12 chilies de árbol 8 garlic cloves 3 tablespoons salt 1 1/2 chicken bouillon cube Cover the chilies in water and boil for about 90 minutes or until softened. Blend the boiled chilies with the garlic cloves.

Add salt to a blender. Use a strainer to filter the blended chilies into a clean bowl. Pour the strained chili sauce into a pan to fry until boiling. Add chicken bouillon to the chili mixture while boiling. Stir for 2 minutes. Remove from heat and set aside until ready to use.

Green Tamale Sauce 40 Serrano chilies 5 pounds tomatillos, stems removed 3 tablespoons salt 1/2 medium yellow onion, chopped 4 garlic cloves, chopped 1/2 bunch of cilantro 1 1/2 chicken bouillon cubes In a large pot set over mediumhigh heat, boil chilies and tomatillos in water for about 90 minutes. Add salt to a blender.

Blend the boiled chilies with onion, garlic and cilantro. Use a strainer to filter the blended chili sauce into a clean bowl.

Pour the strained chili sauce into a frying pan until boiling.

Add chicken bouillon while boiling. Stir for 2 minutes.

Remove from heat and set aside until ready to use.

To assemble the tamales, make small balls out of the dough the size of a corn tortilla. Place each one on a husk of corn, add your preferred cooked meat and sauce, and then wrap.

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a jackson classic

P H O T O S B Y J AY N E L- M C I N T O S H

The Mangy Moose

E very good ski resort needs a classic ski bar, someplace to strut into with ski boots, kick back with a beer and relive the day’s glory.

For Jackson Hole, the Mangy Moose has filled that role since before most of the people riding the mountain today were born. The walls are adorned with old relics, most of which date to a time before the building itself was there.

Wooden skis with leather bindings; a line of beer cans from brands long gone stretching from one end of the bar to another; your fair share of large

UNLEASH THE MOOSE

BY CHRIS HOGBERG

wall-mounted animals — all of these things set the bar apart from anything you might find at a slopeside hotel these days.

The original structure was built in 1967, just two years after Jackson Hole Mountain Resort began operating. With architecture influenced from the Old Faithful Inn, the building was unique for the time. The construction featured lodgepole pines that were left whole and not squared off, an architectural technique that is more common now but was cutting-edge at the time.

DISHINGJH.COM | 41

THE NIGHT INCLUDED CLIMBING ON THE RAFTERS AND JUMPING OFF THE BALCONY INTO THE ARMS OF AWAITING FANS BELOW.

“The crew was made up of quite a few mountain climbers and ski patrolmen,” remembers Denny Becker, owner of the Teton Treehouse and part of the building team that constructed the Moose. He was 26 when, along with his brother and others, they built the original structure.

At the time, the only substantial buildings in the Teton Village were the Alpenhof and the building that is now the Snake River Lodge and Spa. The original structure was designed to be big enough to “meet the mountain” while still looking rustic.

“At the end of the day, we used to monkeybar across the rafters 30 feet in the air to 42 | DISHINGJH.COM

the other side of the building to get down,” he says. When the place was completed and they were faced with figuring out a name for the new restaurant, it came down to the Malamute Saloon, after the husky-like mountain dog, or the Mangy Moose. Owner Dave Speck opted for something representative of Wyoming, and thus the Mangy Moose Spaghetti Emporium was created.

The Moose’s popularity grew rapidly after its inception. The business was bought by Jim Terry and Pat Mahin in 1970. They purchased a liquor license from the founders of the Jackson Hole Ski Corporation, remodeled the interior and shortened the name to the Mangy Moose.

Local skiing legend Benny Wilson, a founding member of the underground ski organization Jackson Hole Air Force, remembers the Moose in its early years. His parents ran the hostel next door, and he frequented the location from a young age. “The people who worked there were the same people you would be skiing with all day,” Wilson says.

Andy Schwartz, local politician and Wyoming House Representative, managed the kitchen at the Moose in the 1980s. “It was the place where everybody hung out. [One night] we did over 600 covers.” They made T-shirts that had the record-setting number printed on them

to commemorate that night, which still goes down as one of the busiest of all time.

Even though the Moose has been open for 48 years, familiar faces are still the norm. Mahin and Terry didn’t sell the business until 2001, when current owners Jeff Davies and David Yoder (who also own Calico) took over.

“Jeff was sitting at the Calico with Pat when he asked him if he wanted to buy the Moose,” Yoder explains. “He later asked me if I wanted to buy in with him, and I said sure.”

After taking the reins, Davies and Yoder remodeled the kitchen and the bathrooms, sprucing up the space to what we are familiar with today. The building itself is more than 30,000 square feet and encompasses many businesses, a far cry from its simple beginnings. With its own in-house bakery, early-morning breakfast in the RMO (Rocky Mountain Oyster) Cafe, liquor store and gallery, the building is in use almost 24 hours a day.

Iconic bars don’t get that way just because they’ve been around for a while. A great party scene must come along with it.

“The Moose was the spot you went,” says Dom Gagliardi, owner of the Pink Garter Theatre, who got his first job in Jackson at the Moose. Recently named one of the “Top 10 Hottest Ski Bars in the World” by Forbes Magazine, the Moose has definitely kept up appearances over the years.

Things weren’t much different in the beginning days of the bar. Denny Becker remembers a particular bartender who THE MANGY MOOSE IS KNOWN FOR LIVE MUSIC, GOOD DRINKS AND A LIVELY APRÈS SKI CROWD.

wore nothing but a butcher’s apron and had a tendency to dance on the bar late at night. Benny Wilson fondly recalls a ski patrol superhero-themed party in which the powers of Spider-Man and Superman were taken literally. The night included climbing on the rafters and jumping off the balcony into the arms of awaiting fans below. These stories just skim the surface, though. Ask anyone who skis Jackson Hole regularly about his or her favorite Mangy Moose story and you’re almost surely greeted by a big, perhaps shameful, grin.

Although the partying and revelry have always been a part of the scene, the sense of family is something that keeps the Moose staff, and patrons, close. With the average bartender working there for more than 12 years, and customers who have been coming back winter after winter, there are lots of time-tested bonds. “I can think of 12-plus marriages and long-term relationships that came from employees working here,” Yoder says.

Bartender Kevin Gannon mentions a regular who comes out for vacation once a year from Scotland. “He drinks Moose Drool and Craigmore the whole time he is here,” Gannon says. Even if they might not sell another glass of either brand all year, they keep it stocked for his annual visit.

The family mentality extends beyond staff to the community as well. They have always held the annual ski patrol party along with other benefits for people in the community.

“It was a place that if you got hurt, they would help pay your rent,” Wilson says.

The music scene has been a major contributor to the success of the Moose.

It was one of the only venues in which to listen to live music in the early years around Jackson, before the Center for the Arts and the Pink Garter Theatre filled

that void. “We got bands coming from big cities or college towns to agree to do their sound check in the middle of a busy après session, and they loved it,” Dom Gagliardi says. From headliners such as Phish, Taj Mahal and Blues Traveler to small bands that ended up hitting it big, such as Bassnectar, Blackalicious and Derek Trucks, the venue at the Moose has always been a special place. Many major music bookers in town, including the producers behind JacksonHoleLive and Contour Music Festival, went on to establish the music scene in Jackson, having gained their experience working at the Moose.

Although still bringing in the occasional big act like last year’s Odesza show, the Moose has shifted its focus to supporting more local, smaller acts. “We are doing more less-expensive and free shows these days, Yoder explains. Their aim is to gear shows toward all ages and encourage interest in local music.

Given the Moose’s storied past, it would be easy for the owners not to take chances and just make it a run-of-the-mill ski bar.

However, they’ve never gone that route and always strive to keep the restaurant and bar new and interesting for locals and tourists alike. “We could sell Ten High whiskey all night and be just fine, but we want to keep it fun,” says bartender Kevin Gannon. “They were never comfortable with the status quo,” even in the ’80s, says Schwartz.

This is the case more than ever with new chef Seth Nelson. Nelson worked for Michelin-awarded chefs and restaurants, such as Brothers and Root 246 in California, before accepting the head chef position at the Mangy Moose last spring. Sourcing fish from friends who fly it out daily, working with regional farms and striving to encompass as many local producers as possible, the Moose

is trying to stay at the forefront of the local culinary scene. With plans to put in its first seasonally rotating tap, offer an occasional beer dinner and even try some tap takeovers in the winter, the Moose is evolving with the people who frequent it.

Whatever brings you out to the Moose — the 12-inch powder day, your favorite cocktail waitress or the heaping pile of nachos best enjoyed in ski boots — it’s undeniable that the restaurant and bar are a part of what makes Teton Village special. This is one of the few times that locals, tourists and gapers alike will agree on the same thing: When you’re skiing in Jackson, you have to stop into the Moose.

top to bottom

A LOCAL’S GUIDE

TO GOOD MOUNTAIN FOOD NAME: SITA DAAVETTILA

J

ackson hole mountain resort opened its first lifts to the public 50 years ago, and since 1965 the mountain has become one of the top ski destinations in the world. A day of shredding deep powder inevitably makes you hungry, and Executive Chef Wes Hamilton and staff have transformed the dining scene at JHMR to offer high-quality and tasty options at

44 | DISHINGJH.COM

P H O T O S P ROV I D E D BY J AC K S O N H O L E M O U N TA I N R E S O R T A N D B R I A N U P E S L E J A

Age: 31 Favorite Ski Run: Rendezvous Bowl after a big wind Years as a JHMR Passholder: 10

the eight mountain restaurant options.

Whether you like to share chili cheese fries or indulge in a more formal dining experience, there is an option at the resort just for you. To get the inside scoop, we asked local skiers and snowboarders of all ages to share their favorite bites at Jackson Hole Mountain Resort. Trust us, you won’t regret following these on-mountain recommendations.

Q: What’s your favorite lunch item in Rendezvous Lodge? What do you like about it? What’s a kid favorite?

A: I love me some noodle bowl, mostly because I love all of the assorted veggies in it and it’s gluten-free. The kid favorite is the cheeseburger, of course, with a side of fries (please).

NAME: DANIEL TISI, JHMR PRO ATHLETE

Age: 16 Favorite Ski Run: Mushroom Chutes Years as a JHMR Passholder: 13

Q: What’s your favorite food on the mountain?

A: Chicken fingers at the Casper Restaurant always seem to hit the spot.

After burning a lot of calories skiing powder in the morning, I find the chicken fingers (and fries) are a good way to refuel.

And I don’t feel guilty about it.

NAME: JIM WALDROP

Age: 53 Favorite Ski Run: Pooh Bear Years as a JHMR Passholder: 12

NAME: SHELLIE KEEGAN

Q: When you want to treat yourself at one of the restaurants on the mountain, what’s your favorite order? Is there a drink that makes it even better?

Age: 27 Favorite Ski Run: Laramie Bowl Years as a JHMR Passholder: 1

Q: What’s your favorite way to après at Nick Wilson’s?

A: I always go into Nick’s with the intention of trying something new, but I just can’t get away from the Spicy Pizza. The banana peppers give it an extra punch, and it pairs great with a cold beer. I try to share, but it never goes well.

NAME: CADEL CARRIGAN

Age: 10 Favorite Ski Run: Ranger, under the gondola Years as a JHMR Passholder: 10

Q: What’s your favorite waffle at Corbet’s

NAME: JHMR EXECUTIVE CHEF WES HAMILTON Age: 40 Favorite Ski Run: Cirque Years as a JHMR Passholder: 13

Q: What’s your favorite dish to make at

Jackson Hole Mountain Resort?

A: I really enjoy making our seasonal house-made pasta, featured at Couloir dinner service. The creation process is very zen-like, so I really look forward to making it.

Q: When work is over and you’re hungry,

Cabin? Why is it so good?

what’s your favorite menu item to eat?

A: I like The Traditional, because it’s hot, buttery and so sugary! I always get it with hot chocolate.

A: Honestly, I really love pizza. It’s not that exciting, but man do I love it. I always go with the Nick’s Neapolitan Pie.

A: I always look forward to meals at Couloir. The Cuban sandwich with a salad is the best sandwich in Teton Valley. To drink, I go with the sommelier choice, a crisp chardonnay or sauvignon blanc.

NAME: DICK STOUT

Age: 36 Favorite Ski Run: Hobacks Years as a JHMR Passholder: 9

Q: Where do you like to grab lunch on

the mountain? What’s your go-to order and why?

A: I like to get on the hill early and ski

until I’m done for the day. Then I head to Couloir for an order of duck wings and a beer. The sauce is awesome, the wings are tender and, of course, the view from Couloir can’t be beat.

DISHINGJH.COM | 45

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Karen Martin Executive Chef

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messed manners

TAKING ON TINDER SOCIAL MEDIA DATING IN A TINY TOWN

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 have a boyfriend, and i met him on tinder.

I know, WTF? But what is more surprising? A) That I have a boyfriend? Or, B) That I met him on Tinder? Judging from the reactions of friends and family, the former seemed to be the more shocking news. Thanks, guys.

Here’s the story: I stopped by a Dishing editor’s house to pick something up and jokingly offered up the idea of going on Tinder and writing a column about it. I was maybe 1.5 percent serious. A week later, I am on my first Tinder date — strictly for research purposes, of course — after said nameless editor and another friend created a profile for me and subsequently “swiped right” on every man within approximately 1,000 miles. Thank you, bitches.

My now-boyfriend was one of the earlier dates I

went on in my Tinder stint, and aside from the Osama bin Laden beard he was sporting at the time, I thought he was pretty awesome. But, really, why that beard?

We have discussed this on multiple occasions since, and he said it was just something he was “trying out.”

OK, well, go try that out in airport security and see where that gets you.

Considering this is kind of an etiquette column, I thought I would try to impart some wisdom (I use that word loosely) on how to approach Tinder and online dating in Jackson.

1. This town is too f-ing small, so if you’re not ready to be talked about, then get off and get out.

That is my No. 1 piece of advice, but if you are taking advice from me, that is probably your No. 1 problem.

DISHINGJH.COM | 47

IF I CAN’T TELL WHAT YOU LOOK LIKE, I’M PROBABLY NOT GOING TO SWIPE RIGHT. EVEN IF YOU DID KILL A GRIZZLY WITH YOUR BARE HANDS. 2. The first Tinder date I went on had a girlfriend. Yes. He admitted it to me straight up. “But she’s not my wife, so I can do whatever I want.” His words, not mine. Thanks, but no thanks. Look for a ring! If you can’t find that, look for a liar!

Damn it, I should have started out with Christian Mingle.

3. One of the guys I went out with couldn’t locate France on a map. True story. Do I expect you to know where Montenegro is? I can let that one slide.

But France? I know we Americans are challenged, geographically speaking…especially when it comes to that big foreign place over there called Europe, but come on! Get a clue.

4. Alcohol can greatly help an awkward situation, so drink heavily. Or don’t. On this topic, it turns out maybe I don’t have the best judgment. But if you are capable of acting like a normal person while drinking, throw a couple back. It really takes the edge off.

5. Don’t have any expectations. People’s pictures on Tinder are obviously the most flattering ones of them ever taken or show them doing something badass. For example, my main profile picture was taken on my 21st birthday.

By the time this issue goes to print, I will be 31. Another one is of me fly-fishing…which I have done approximately one time ever. It’s not representative of me in any way. So don’t think it’s weird 48 | DISHINGJH.COM

that the guy waiting for you at the bar doesn’t look as good in person and maybe no longer has the six-pack you saw in that super-rad wakeboarding photo with all his bros. People are just trying to make themselves look as attractive and badass as possible. Because…

6. Tinder is totally superficial, so no one cares that you’re doing a backflip off Mount Everest or that the bloody elk you shot with your crossbow is 97 points. If I can’t tell what you look like, I’m probably not going to swipe right. Even if you did kill a grizzly with your bare hands. Wah, wah, wah. Like I haven’t heard that one before.

7. Be aware that some people on Tinder are just looking to get laid. So plan and act accordingly.

To be honest, I was expecting to meet some real pieces of work, and I did, but not as many as I thought I would. Really the most overwhelming conclusion I came to was how short, broke and underwhelming some people were. There was the guy who hadn’t washed his hair in probably three weeks. Dude, I can see my reflection in your hair grease. It might be time to dust off the shampoo bottle.

There was also the guy who messaged me the following: “Hey, want to come over and watch porn on my bedroom mirror?”

Good one. I don’t even care enough to be offended, but for future reference, maybe

you should work on your opening line.

There was the guy who told me he broke up with his ex-girlfriend because English was not her first language, and she therefore did not “get and fully appreciate his wittiness.” Excuse me, Jon Stewart. English does happen to be my first language, and guess what? You’re not funny. So take your highbrow humor and shove it up your ass.

I began my foray into Tinder for writing purposes only, but I have to admit it was fun! And of course a lot of the people I did meet were nice, normal guys, but that’s not very fun to write about.

I’m sure a lot of them left dates with me thinking, “Thank God that’s over! What a cynical bitch!”

I just reactivated my account to see if I could find any last-minute gems to include in this column, but so far, none. I should probably take my own advice now and get off Tinder since I have a boyfriend; however, you may see me back on there shortly, because he will probably dump me after he reads this.

DORNAN’S • MOOSE, WYOMING

Great wine. Great food. Great views.

12170 Dornan Road • 12 miles North of Jackson (307) 733-2415 • www.dornans.com

outside the kitchen

BACKCOUNTRY BITES!

BY ALLISON ARTHUR

NESTLED into the southern edge of the Hobacks, just out of bounds of Jackson Hole Mountain Resort, sits the Rock Springs Yurt. This domed tent offers a glamping-esque experience for backcountry skiers who want to spend a night winter camping.

While access to untracked snow and an evening under the stars are undeniable draws for making such a trip, the food can be, too. Especially when you are joined by chefs from Four Seasons Jackson Hole, who know how to create a backcountry feast.

Ryan Schelling, executive chef at The Handle Bar, and

50 | DISHINGJH.COM

CHEFS FROM FOUR SEASONS JACKSON HOLE KNOW HOW TO PLEASE A CROWD OF HUNGRY SKIERS. Justin Anthony, sous chef of the Westbank Grill, set out to prepare an al fresco après ski dinner.

The chefs carefully planned a meal that would be satisfying and creative even though it was executed in a small space.

Planning ahead and simplifying, they say, is the key to success.

Find out what they made and hear tips on how to create your own yurt party in style.

PHOTOS BY GREG VON DOERSTEN S T Y L I N G BY E M I LY L AC O S T E / L I LY A N D C O .

OPPOSITE: THE WESTBANK GRILL’S JUSTIN ANTHONY PREPS DINNER FOR A LUCKY GROUP OF BACKCOUNTRY SKIERS AT JACKSON HOLE MOUNTAIN RESORT’S YURT.

ON THE MENU AT THE ROCK SPRINGS YURT: TRADITIONAL GLÜHWEIN

Chef tips: Any light water bottle can securely hold some glühwein. The more you can carry in, the better. Heating it up is easy with a simple camp stove and a basic pot. Be sure the cups and mugs can handle the heat. Avoid plastic and metal, which can be too hot to hold.

TOMATO SOUP WITH TWO KINDS OF GRILLED CHEESE

• Beehive cheddar, chili-spiced bacon and avocado • Smoked lamb leg with whipped goat cheese and gremolata Served on 460 Bread (whole wheat) Chef tips: Tomato soup and a grilled cheese go hand in hand, but any soup, stew or braise will do when you’re headed outdoors. Be sure there are appropriate storage containers and a means to eat the goods: bowls, spoons, etc.

Pre-butter the bread and wrap it in plastic wrap. The slices will be ready to cook if a hot pan is nearby. The possibilities are endless with grilled cheese — or any griddled sandwich, for that matter. The combination of short rib and goat cheese is hearty and filling.

CEDAR-SMOKED STEELHEAD SALMON AND SMOKED TROUT SPREAD WITH A POPPYSEED CRÈME FRAICHE AND TROUT ROE, SERVED WITH 460 BREAD RYE, PICKLED VEGGIES AND A FENNEL SLAW

with a sliced baguette or spread on a bun and served as a sandwich. You only need a plate or other vessel for the accompaniments.

THREE-GRAIN TORTILLA SALAD WITH SPROUTED BARLEY, TOASTED FARRO, QUINOA, MOJO CHICKEN, CHARRED CORN RELISH, AVOCADO MOUSSE, TORTILLA SALT, RED WATERCRESS AND FRISÉE

Chef tips: This hearty, healthy salad was made ahead, and the flavor gets better as it rests.

TUNA SLIDERS WITH SEARED AHI, A MANGO AND CASHEW SLAW, AND GINGER AIOLI

Chef tips: The tuna was grilled ahead and the slaw and aioli premade so that assembly was the only detail to be done on-site.

S’MORES BARS WITH A CHOCOLATE DIPPING SAUCE

Chef tips: If there is a fire nearby, these are perfect. Have them cut into fingerfood-size pieces in advance. Because they are prebaked, there is no assembly required. When warmed, they are a little less messy while eating compared with the traditional dessert.

Chef tips: This can be made in advance, holds well in a cooler, and goes great DISHINGJH.COM | 51

CHEF’S TIPS FOR MAKING A GREAT BACKCOUNTRY MEAL: FIND OUT what equipment is available.

Lightweight camp stoves are great for melting snow, heating glühwein or soup, simmering water and more. Pans and equipment should be lightweight and easy to clean.

LOOK FOR items with a stable shelf life:

charcuterie, cheeses, pickled or smoked items, pastas, and precooked meats, for example.

PREP in advance. All of the menu items

served at the yurt were prepared a few days in advance and packed in sturdy airtight containers to prevent spills and crushing.

PACK light. Prep only the food you will consume. This will reduce weight and space needed for transporting.

BRING airtight packaging that will reduce spills in transit.

MAKE one-pot/-pan meals that will make execution easier because materials are limited. Stews, braises and soups are easy to heat and clean.

YURT DETAILS:

When you rent through Jackson Hole Mountain Resort, $500 a night offers space for eight people to sleep and a “yurtmeister” who will make sure there is fresh water, keep the fire stocked, and prepare dinner and breakfast if you don’t come with your own chefs. Cooking supplies and equipment are available. Check in advance if you would like to bring anything specific.

52 | DISHINGJH.COM

YOU CAN MAKE A NICE BENCH AND TABLE OUT OF SNOW, USING BLANKETS FOR MORE COMFORTABLE SEATING. LOCAL OUTDOOR CLOTHING COMPANY STIO PROVIDED SOME CLOTHING TO KEEP THESE SKIERS WARM.

TROUT DIP 3/4 cup mayonnaise 1/2 cup sour cream 3/4 cup cream cheese 2 cups smoked trout filets, roughly chopped 1 tablespoon Worcestershire sauce 1/2 teaspoon Tabasco 1 teaspoon parsley, chopped Zest and juice from 2 lemons 1 teaspoon capers Pinch smoked paprika Fresh dill sprigs 1 French baguette, sliced and toasted Salt and pepper to taste In a medium mixing bowl, whip mayonnaise, sour cream and cream cheese. Add trout, Worcestershire, Tabasco, parsley, lemon juice and capers and mix to incorporate. Season to taste. Spoon the dip into an appropriate vessel. Garnish with the smoked paprika and dill sprigs. Serve with the toasted baguette slices.

S’MORES COOKIE BAR Serves 8–10 2/3 pound graham cracker crust 1/2 pound butter 3/4 cup sugar 3/4 cup brown sugar 1 egg 1/8 teaspoon vanilla extract 2 1/3 cups all-purpose flour 1/4 teaspoon baking soda 1/4 teaspoon salt 3/4 cup Hershey’s chocolate chips 5 1/2 cups mini marshmallows 1 Hershey’s chocolate bar

Spread crust in the bottom of a flat half sheet pan. Pack down well. Do not bake. Cream the butter, sugar and brown sugar well. Add the egg and vanilla and beat again. Add flour, baking soda and salt. Mix until well combined. Fold in chocolate chips and 2 cups of marshmallows.

Carefully spread onto the graham crust. The cookie base does not have to be spread out perfect as it will spread while baking. Bake at 350 F for 20 minutes. Chop the Hershey’s chocolate bar into small pieces. Move to freezer.

When the cookie bars are nearly done, remove them from the oven and sprinkle the remaining marshmallows on top. Return them to the oven.

Continue to bake until the marshmallows are toasted to a medium-brown color. Remove from the oven. Sprinkle the frozen chocolate pieces over the top of the cookie bars. Cool completely and cut the cookie bars into bars and store them in the fridge for up to 3 days or in the freezer for up to 3 weeks.

Graham Cracker Crust Yields 2/3 pound 1 3/4 cups graham cracker crumbs 3/4 cup sugar 3/4 pound butter Combine all ingredients in a small mixer.

Mix on the lowest speed until fully creamed.

TOMATO BASIL SOUP 20 Roma tomatoes, cut in quarters 5 shallots, roughly chopped 10 cloves garlic, peeled and roughly chopped 2 cups extra virgin olive oil 1 cup fresh basil leaves 1 cup tomato juice 2 tablespoons sherry vinegar Salt and pepper

Place the tomatoes, shallots and garlic in a standard 9-by-11-inch glass or metal baking dish. Pour the olive oil in to cover the vegetables (it should come about onefourth of the way up the tomatoes). Roast uncovered in a 325 F oven for 2 hours, stirring every 30 minutes. Use a slotted spoon or wire skimmer to transfer the vegetables into a blender, then add 1/2 cup of the olive oil used for roasting. Add the basil, tomato juice and vinegar. Puree until almost smooth. Season with salt and pepper to taste. (Use the remaining tomato oil for something else. It makes a great salad dressing, or you can confit other vegetables in it.)

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GLÜHWEIN Yields 6 1/2 cups 1 cup agave syrup 2 3/4 cups water 1 vanilla bean, split 6 cardamom pods 10 cloves 2 cinnamon sticks 2 star anise 1/2 cup orange juice 2 bottles of Pinot Noir 1 cup Cointreau

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In a medium pot, combine the agave, water, vanilla and spices. Bring to a boil.

Reduce the heat and simmer for 2 minutes. Add the orange juice and wine. Return to a boil and simmer gently for 10 minutes. Add the Cointreau and mix well. Strain the glühwein through a fine sieve. Serve hot.

PHOTO BY JONATHAN CROSBY

Dine overlooking the National Elk Refuge and enjoy delicious food, coffee, beer, and wine.

Featured on Rachael Ray’s $40 a Day and Food Network’s The Best of

2.5 Miles North of Jackson Open Daily 11 am – 3 pm 307-733-8649 | WildlifeArt.org Managed by Spring Creek Ranch

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THAW OUT THIS WINTER WITH THESE HOT SOUPS I HAVE A SECRET: My breakfast is often a bowl of miso soup, loaded with fresh veggies and a poached egg. Sometimes if I’m rushed, I’ll warm up a bowl of last night’s soup. I’m not picky — I’ll eat soup any time of day. One bowl fills me up and offers a balanced meal of vegetables, protein and carbs. Plus, when the temperatures barely hover above zero, I never crave a cold, crisp salad around a roaring fire.

Here are some of our favorite bowls to help you thaw out and fill up this winter. Don’t be afraid to eat the leftovers for breakfast.

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<< R A M E N KING STREET SUSHI

The ramen at this cozy log-cabin sushi spot is so big and filling that you may not have room for a roll after you eat it. It starts with the house-made chicken broth, which simmers for 24 hours to achieve its deep flavor. They then add ramen noodles (made by a California specialty company), slow-roasted kurobuta pork, nori, bamboo shoots, kaiware, a soft poached egg and pork belly.

GOULASH ALPENHOF

Steaming bowls of goulash are served just about anywhere in Austria. Dating back to medieval Hungary, this hearty, filling combination of beef and vegetables is spiced with paprika and caraway. The satisfying version served at the Alpenhof comes with potatoes, carrots and green bell peppers, with a chunk of warm peasant bread on the side. A staple of the menu for the past 10 years, a bowl sets you up for a day of skiing or warms you up at the end of one.

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MAMA LEONE’S CHICKEN SOUP JACKSON WHOLE GROCER

This creamy, Italian-style chicken soup outsells others in the deli 3-to-1. Chicken, tomatoes, onions, celery, spinach and heavy cream are seasoned with basil, oregano and roasted garlic for a flavor that Whole Grocer patrons can’t get enough of. Mama Leone’s used to appear on the soup bar sporadically, but thanks to the demand for this hearty stew it’s now sold daily (the store goes through 6 gallons a day).

DISHINGJH.COM | 59 9

TORTILLA SOUP HATCH

Grab a bowl at lunch or begin with this lightened-up version of traditional Mexican tortilla soup as a starter for dinner. This vegan offering at Hatch starts with the customary tomato base thickened with Hatch’s non-GMO, housemade corn tortillas and spiced with ancho chili powder. They then add diced celery, onion and roasted squash. Finally it’s finished with crispy tortilla chips, avocado and lime.

stop for this at the top of the Bridger Gondola. The resort’s pho starts with fresh mushroom broth (both gluten-free and vegan), to which you can add noodles and your choice of protein (tofu, chicken or wagyu beef ). From there, add an array

KIMCHI NOODLE SOUP LOTUS CAFE

Amy Young’s approach to her food at Lotus Cafe is to prepare authentic flavors and dishes in a traditional manner, but without using products from a factory or that are conventionally grown. She created this vegetable noodle soup in that spirit and to honor her mother, who is Korean. The main flavor component is the house-made kimchi, prepared with cabbage and gochujang.

The Asian veggie miso broth comes with rice vermicelli noodles, arame sea vegetable, scallions, carrot, broccoli, collard greens, mung bean sprouts, toasted sesame and Korean spicy sauce.

PHO RENDEZVOUS AT JACKSON HOLE MOUNTAIN RESORT

Authentic pho is not your typical ski resort meal. Make sure to plan a midday 60 | DISHINGJH.COM

UDON NOODLE MISO SOUP NOODLE KITCHEN

A healthy, flavorful, hearty serving of vegetables is mostly what you’ll find in this bowl (there are udon noodles and chicken, too). But the star of this soup is the sheer number of vegetables that come in it: carrots, onion, spinach, zucchini, bok choy, peppers, shiitake mushrooms and sugar snap peas. Served in a shiro miso broth, this simple soup is a nutritious, lighter alternative to those heavy winter entrées. Spice it up with the Sriracha that comes tableside. << C L A M C H O W D E R Q ROADHOUSE AND BREWING CO.

of fresh toppings including all the traditional fixings (hot peppers, cilantro, basil, bean sprouts) and a few more obscure offerings (daikon, peppers, onions). Then flavor it with any combination of soy sauce, hoisin, limes, peanuts or Sriracha.

The heat of the broth and the spice will warm you up and satisfy your stomach without weighing you down.

Somewhere along the way, Roger’s Famous Clam Chowder was given the unofficial description of “Los Angeles–style clam chowder.” Though this chowder is really made in the traditional New England style, Fine Dining’s Executive Chef Roger Freedman hails from the City of Angels, so the joke became a running one. Wherever you’re from, his chowder won’t let you down. This Roadhouse classic is made with all the typical New England–style ingredients — bacon, potatoes, celery, onion — and is chock-full of clams. Thanks to the heavy cream reduction, this will certainly fill you up.

FRENCH ONION SOUP >> RENDEZVOUS BISTRO

When the Bistro opened 15 years ago, it debuted a classic French menu, which

TOM KHA GAI TETON THAI

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meant a traditional French onion soup.

Still on the menu today, this bowl is made with three types of onions — red, Spanish sweet and shallots — that are cooked down and caramelized for hours before being combined with dry sherry, white wine and beef stock. Finally, it’s topped with a house-made crouton and locally made Gruyère. You know when a nearby table has ordered this staple because the distinct aroma of cheese wafts through the air. In fact, the Gruyère is the Bistro’s one secret ingredient. It’s produced in such small quantities that chefs want to keep the brand to themselves.

CORN CHOWDER S I LV E R D O L L A R B A R AND GRILL

Order this traditional Thai soup just for yourself, or opt for family-style with a large hot pot. Either way, this aromatic meal-ina-bowl comes with a side of rice and is satisfying after a day outside. The authentic soup starts with a coconut milk broth infused with quintessential Thai ingredients — kaffir lime, galangal and lemongrass. It’s

The historic Wort Hotel is famous for many reasons: one of the worst fires in Jackson history; its bar, with 2,032 uncirculated 1921 Morgan Silver Dollars inlaid in its surface; and its corn chowder. This recipe is so old, no one’s quite sure how it originated 17 years

loaded with chicken and mushrooms, then flavored with two main components, fish sauce and lime. It’s easy to mess this one up, but Teton Thai’s is a classic done right, a perfect balance of the four Thai flavor components: sour, sweet, creamy and salty.

ago. But the soup is a staple that will always stay on the menu. The restaurant goes through 40 gallons every two days.

Bacon, corn and potatoes in a creamy, buttery broth. Is there anything more satisfying on a cold day?

BLT SOUP TRIO AMERICAN BISTRO

If you like tomato soup and BLT sandwiches, then head on over to Trio for their twist on these traditional dishes. The house special is a souped-up version of a BLT. The smoky tomato base is enhanced with bacon lardons, crispy garlic croutons and a swirl of arugula pesto on top. It’s a grownup version of a childhood favorite.

DISHINGJH.COM | 61

holiday added to a creamy potato soup base. Topped with melted Swiss cheese and finished with rye croutons, sauerkraut and a roasted tomato puree, this is the perfect cure for the post–St. Patty’s Day Irish flu.

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WILD GAME CHILI SNAKE RIVER BREWERY

It’s no wonder Snake River Brewery has won the local chili cookoff competition three times and runs through 5 gallons a day in winter. Made with bison from Gillette-based Durham Ranch and beef from the locally owned Mead Ranch, this hearty chili has been on the menu for nine years and isn’t going anywhere.

The Brewpub flavors it with its awardwinning Zonker Stout, three types of beans, four types of peppers and many

spices. The most surprising ingredient: semisweet dark chocolate with 54 percent cacao.

REUBEN SOUP >> SPUR RESTAURANT AND BAR

There’s something intriguing about a soup you can eat only one day of the year.

And that is Spur’s Reuben Soup, found on March 18, the day after St. Patrick’s Day. Chef Kevin Humphreys turns the classic sandwich into an unusual creation, with leftover corned beef from the

THE WORT HOTEL’S FAMOUS CORN CHOWDER 1/4 pound bacon 1 yellow onion, chopped 2 sticks celery, chopped 2 carrots, chopped 2 cups fresh corn 1 cup white wine 1 tablespoon garlic, minced 1/2 teaspoon dill 1/2 teaspoon thyme 2 to 3 tablespoons flour (to thicken) 2 quarts chicken broth

1/2 gallon water 12 red potatoes, quartered and par cooked 1/4 to 1/2 cup heavy cream Salt and white pepper to taste Croutons Cheddar slices Parmesan cheese, grated Cook the bacon in a skillet slowly until crisp. Drain and crumble. To the skillet add

crumbled bacon, veggies, wine, garlic, dill and thyme and cook over medium until tender. Add flour and cook while stirring well; do not brown. Add chicken broth and water and bring to a boil. Add potatoes and cook until tender. Add heavy cream and simmer until desired consistency. Season with salt and white pepper to taste. Serve hot chowder in

individual oven-safe crocks.

Add croutons and top with cheddar slices and sprinkle with freshly grated Parmesan cheese. Place in oven or under a broiler to melt and brown the cheese. You can make this a day or two in advance and keep it refrigerated. Just omit the heavy cream and add it when you reheat the soup.

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DUAL KITCHEN

BY ALLISON ARTHUR

A HIS AND HERS KITCHEN THAT SUITS A COUPLE’S SEPARATE NEEDS

THE CENTER ISLAND IS WHERE STERN LIKES TO PREP AND CHOP THE INGREDIENTS FOR ALL MEALS. THE SMALL SINK WITH A BUILT-IN GARBAGE DISPOSAL MAKES CLEANUP A BREEZE, ESPECIALLY WITH A FOOT PEDAL SYSTEM THAT STERN INSTALLED TO DISPENSE THE HOT AND COLD WATER. ALTHOUGH THE BUILDERS HAD NEVER SEEN A HOME SINK THAT OPERATES IN THIS WAY, STERN KNEW IT COULD BE DONE. IT ALLOWS HIM TO WASH HIS HANDS WITHOUT TOUCHING THE FAUCET (AND GETTING IT MESSY).

From paris flea markets to retro magazines from the 1960s, Michael Stern and Bridget Mullen found inspiration for the design of their creative, open kitchen in unique places.

The couple, who bought the home 16 years ago, loved the sweeping views from the hillside property on Porcupine Creek, but they knew an addition and remodel would be necessary to suit their needs.

They began preparing for that re-

design by ripping out photos and ads from magazines, starting a collection of ideas. “We liked things that still looked good, even in old magazines,” Stern says. “We liked the things that would always be in style, and what we didn’t want were fads.”

Big entertainers with no kids, Stern and Mullen enjoy having people over for dinner regularly. The couple knew they wanted an open kitchen that would provide separate workspaces

PHOTOS BY AARON KRAFT

kitchen views

for each of them. Mullen is primarily in charge of breakfast, drinks and desserts. Stern almost exclusively prepares dinner. The large kitchen accommodates the pair’s roles and offers divided areas for each person to prep.

The couple didn’t care about having an oversized refrigerator and freezer, and instead opted for two smaller versions in the kitchen’s main area. A refrigerator drawer on Stern’s side of the kitchen houses his sauces and ingredients. Another refrigerator, closer to where Mullen works, is filled with the items she uses daily: eggs, milk for lattes and mixers for cocktails. A third refrigerator and freezer combo is situated in an open pantry in the back corner of the kitchen. The extra room not taken up by a large refrigerator allows for a small desk area that the couple regularly uses.

As San Francisco natives, Stern and Mul-

len have always enjoyed Asian food. They used to frequent a place in the city, Brandy Ho, that runs three woks simultaneously at the dining counter. Stern says he studied the chefs. “I realized that you can’t cook that kind of cuisine at home unless you have a huge wok,” he says.

MATERIAL CHOICES INCLUDED A MAPLE BUTCHER BLOCK ISLAND; GRANITE TILES, WHICH THE COUPLE FOUND MORE INTERESTING THAN A SLAB; COPPER ACCENTS; CHERRY CABINETS; AND A STAINLESS STEEL BACKSPLASH WITH DECORATIVE GLASS TILES DISPERSED FOR COLOR AND CONTRAST. IN ADDITION TO THE WOK STATION, THEY HAVE A SIX-BURNER STOVE AND TWO OVENS, ONE OF WHICH THEY USE TO WARM THE PLATES ON WHICH DINNER WILL BE SERVED.

The couple decided to install an industrial-size, gas-fed wok range, which Stern uses for Asian dishes almost once a week. Stern, an oral surgeon, says he uses cooking as a tool to relax at the end of the day.

“I love the prep work involved in Asian food and the chopping,” he says. “We eat a lot of fried rice, and the cooking is quick.”

Because the pair knew what they wanted the kitchen to look like, they didn’t use an architect or an interior designer. Instead, they turned to builder Peter Stewart, who came over for dinner to study how they worked in the kitchen. His observations enabled the building team to envision how a typical dinner party would flow in the house.

Happy in their new kitchen space, Stern and Mullen rarely get into each other’s way when working. “I like this entire space,” says Stern.

MULLEN HAS AN EXTRAORDINARY DISH AND PLATE COLLECTION, WHICH SHE KEEPS IN LARGE PULLOUT DRAWERS THAT SHE USES FOR STORAGE. SHE GENERALLY DESIGNS THE TABLE DECORATIONS DEPENDING ON THE MEAL BEING SERVED AND THE NUMBER OF GUESTS BECAUSE SHE HAS DIFFERENT NUMBERS OF EACH SET. SHE BEGAN THE COLLECTION ON THE COUPLE’S HONEYMOON THROUGH EUROPE. EVEN THOUGH SHE AND STERN WERE BACKPACKING, SHE FOUND A COUPLE OF ITEMS SHE COULDN’T RESIST AND CARRIED THEM IN HER PACK FOR THE REST OF THE TRIP. (SEE ONE OF THEM BELOW).

A WALK-IN PANTRY HOUSES A SECOND DISHWASHER, REFRIGERATOR AND FREEZER AND A LARGE COOKBOOK AND ABSINTHE COLLECTION. MULLEN’S FATHER, WHO ENJOYS MAKING STAINED GLASS, CREATED A CUSTOM PIECE FOR THE SMALL WINDOW IN THE OPEN ROOM.

DISHINGJH.COM | 67

MIKE STERN’S

SALT AND PEPPER SHRIMP Serves 4 as an appetizer 1 pound large shrimp, raw 1 tablespoon Szechuan peppercorns 2 tablespoons kosher salt 1/4 cup cornstarch 1/4 cup peanut oil 3 scallions, medium chop 4 quarter-size slices of ginger, minced 3 medium cloves garlic, minced 1 red jalapeño, medium chop 1 green jalapeño, medium chop 1 lime Shell the shrimp, keeping the tails on. Slice down the back halfway through thickness to butterfly and devein the shrimp. Rinse and dry well with a paper towel.

In a wok or cast-iron pan, toast peppercorns for about 30 seconds or until their scent is released. Remove the peppercorns and crush with a mortar and pestle or in a spice grinder. Mix crushed peppercorns, salt and cornstarch together.

Put the cornstarch mix into a bag, add the shrimp and toss to coat. Remove and set aside while you heat oil in a wok or pan to medium-high heat.

In a separate bowl, mix the scallions, ginger, garlic and jalapeño peppers. Add to the wok and stir-fry for about 1 minute. Remove with a slotted spoon, leaving the oil behind, and set aside.

To cook the shrimp, work in batches of 2 or 3 depending on the size of the wok or pan, being careful not to crowd the pan. Add shrimp in batches and stir-fry until done (about 2 to 3 minutes).

Plate the shrimp and top with the ginger, garlic and scallion mixture. Squeeze a bit of lime juice over the top.

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YOUR TASTE BUDS

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By Jenn Rice

HOLIDAYS ARE A CELEBRATION of family togetherness, traditions and, of course, delicious food.

Weâ&#x20AC;&#x2122;ve sussed out every holiday from Hanukkah to Cinco de Mayo and have uncovered what our favorite chefs, mixologists, bakers and chocolatiers are passionate about. From freshbaked sugar cookies to Irish bier rocks, be prepared to want it all.

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HANUKKAH

To serve the Jewish community, the Chabad Jewish Center of Wyoming will celebrate Hanukkah, also known as the Festival of Lights and Feast of Dedication, in Town Square and Teton Village with menorah lightings and

CHABAD WYOMING’S POTATO LATKES 1/2 onion, diced 2 tablespoons oil 3 teaspoons kosher salt, divided 1 1/2 pounds Yukon Gold potatoes 2 eggs 1/4 cup flour Oil for frying

delicious homemade kosher food.

During this holiday, fried foods such as latkes (potato pancakes) and sufganiyot (doughnuts with jelly filling) will be served to signify the miracle of the cruse of oil that lasted for eight days, keeping the menorah lit. The center also has a food delivery service in which locals and visitors can preorder kosher meals.

chefs in town.

There’s no better place to turn to than The Bunnery when you’re in need of a made-from-scratch pie.

Families flock to this institution, which has been open for more than 40 years, for their freshly

Dice the onion and sauté it in 2 tablespoons oil and 1 teaspoon salt until golden. Grate the potatoes by hand or in a food processor. Immediately transfer the grated potato to a bowl of cold water.

Place the eggs, flour, fried onion and 2 teaspoons of salt in a separate bowl.

Drain the grated potato well, add it to the rest of the ingredients and mix immediately. Heat 2–4 tablespoons of oil in a frying pan over medium heat. Test the oil by dropping a tiny bit of the mixbaked pumpkin (exclusive to the season) and pecan pies. The bakery sells hundreds of pies each year, if that gives you an idea as to how delightful they are. Christmas dinner is not complete without one (or both).

Jackson Whole Grocer’s bakery

manager, Jen Beastrom, was exposed to baking at her grandmother’s bakery in New York.

“I have very fond memories of standing on a milk crate — so I could reach the bakers bench — surrounded by Polish-speaking

ture into the pan. When the oil sizzles upon contact, it is ready.

For uniform latkes, use a 1/4 or 1/8 size measuring cup. Scoop the batter and gently drop it into the oil. Press down gently with the back of the measuring cup to flatten. Fry 2–3 minutes until golden, then flip the latkes and fry 1–2 minutes on the second side. Repeat until all the mixture has been fried. You will need to add more oil to the pan every couple of batches. women and panning up Christmas cookies as they came out of the oven, watching them decorate them by hand so we could get them out to the storefront and into our display case,” she says.

Today, Beastrom bakes sugar cookies by the hundreds, even

CHRISTMAS

Christmas calls to mind freshly baked pies, cookies and all things sweet. If you’re not a pro in the kitchen, thankfully there are many talented bakers and pastry

DISHINGJH.COM | 71

THE BUNNERY’S PUMPKIN PIE 1 1/2 cups pumpkin (*fresh pumpkin tastes much better than canned) 2/3 cup brown sugar 1 teaspoon cinnamon 1/2 teaspoon ginger 1/2 teaspoon nutmeg 3 eggs 1/2 cup bourbon 1 cup whipping cream 3 tablespoons pecan pieces 1 unbaked pie shell (recipe below) Blend the pumpkin with the brown sugar, spices and eggs.

Stir in bourbon. Whip cream until lightly peaked. Fold into the

pumpkin mix. Carefully transfer the ingredients into the pie shell and sprinkle pecan pieces in a ring around the outside edge of the pie. Bake at 400 F for 10 minutes, then 25 minutes longer at 350 F until the pie is set to the center.

Pie Shell (makes one 9-inch double crust) 2 cups unbleached flour 1 teaspoon salt 1 tablespoon sugar 3/4 cup butter, shortening or lard, depending on preference 5 to 7 tablespoons ice water

Measure dry ingredients into a bowl and mix with a couple of forks. Using a pastry blender or fork, add in the oil product until the mixture looks grainy. Add ice water to the mixture a couple of spoonfuls at a time. Toss with 2 forks to stir. Touch the mixture with hands as little as possible.

Add only as much water as it takes to have the dough stick together. Note: Wrap the dough in plastic wrap and refrigerate for a while to help it roll more easily.

Start 2016 with black-eyed peas and collard greens, a Southern tradition said to bring good luck and wealth when eaten on the first day of the new year. Spur chef Kevin Humphreys’ take on the duo is hard to resist. “The New Year’s Day meal is one that I look forward to all year,” he says. “We serve the traditional roast pork, black-eyed peas, collard greens and cornbread. The black-eyed peas are made with house bacon, and the collards are cooked with ham hocks.”

SPUR’S COLLARD GREENS 2 ham hocks 1 cup small diced onion 3 cloves minced garlic 2 1/2 quarts water 1 bay leaf 3 bunches collard greens Salt and pepper Texas Pete pepper vinegar

thousands, during the Christmas holiday at the store. Expect sugary creations in the shape of Christmas trees, gingerbread men, candy canes and more.

In December, Persephone Bakery’s Kevin Cohane is hard at work mastering loaves of panettone bread, a Mila-

nese delicacy of the holiday season. “It is really fun to get that box of bread, but it always seemed so odd to have bread that traveled overseas and sat in a box for probably months,” says owner Ali Cohane. Persephone’s fresh version includes the traditional candied lemon and orange peel and raisins, and adds orange blossom water for an aromatic aspect. What took the husband-and-wife duo a few years to perfect is now a staple at Christmastime. Remember to save a little: the leftover bread makes for amazing French toast.

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NEW YEAR’S

In a 6-quart pot over low to medium heat, brown the ham hocks, then add the onions and garlic and sweat. Add the water and bay leaf and bring to a simmer. Simmer the ham hocks for 30 minutes on low. Meanwhile, thoroughly rinse and clean the collard greens.

Then strip the leaves from the stems of the collards. Stack 6–8 leaves of collards into a pile, then roll into a cylinder and slice 1/4inch to 1/2-inch thick. Once the ham hock stock has simmered for 30 minutes, add the collard greens and cook for 1 hour covered at a simmer. Taste and adjust the seasoning with salt and black pepper. Serve the collard greens with Texas Pete pepper vinegar as a condiment.

VA L E N T I N E ’ S D AY

Valentine’s Day began as a way to commemorate Saint Valentine of Rome. Now it’s widely celebrated by many with gifts of chocolate, flowers and lavish dinners.

With a knack for molecular gastronomy, Amangani’s sous chef, Joel Hammond, will add personal touches to dishes served on Valentine’s Day dinner at the resort. “I like to keep it simple but do things that people have never seen be-

THE ROSE’S FLAME OF LOVE 1/2 ounce La Gitanna Manzanilla sherry Orange peel 2 1/2 ounces Tito’s vodka Pour sherry into a chilled glass, swirl to coat inside and discard the excess. Using a match, express and ignite the oils from the orange peel so that the burned oils coat the inside of the sherry-coated glass.

Stir the vodka with ice and strain into the cocktail glass. Using a match again, express and ignite the oils from the orange peel over the top of the drink.

fore,” he says. Expect to see caviar pearls, spherical cocktails, sous vide dishes and more.

If you haven’t had Fine Dining’s Executive Pastry Chef Chad Horton’s house-made ice cream sandwiches yet, you’re missing out. The vanilla ice cream with chocolate chip cookies and sprinkles is a must, no matter what time of year. Horton plans to bring a seasonal concoction to the table for Valentine’s Day. Last year, he created a white chocolate custard with raspberry swirl sandwiched in chocolate chip cookies. If you don’t feel like dining out, Bin22 is offering a romantic special to go: 22 percent off featured bottles of rosé with the purchase of a carton of sandwiches.

Petit Secret Chocolates owner Laurance Perry and her mother have been handcrafting original Belgian-style chocolates in a barn in Wilson for more than 13 years. For Valentine’s Day, they’re offering a luxe heart box with assorted truffles, which you can pick up at Aspen’s Market, Pearl Street Market, Albertson’s and Elevated Grounds. Perry will take special orders for custom boxes in which customers can choose flavors, and even add in special cards and jewelry — engagement rings included — if ordered from the Wilson shop at least two weeks in advance.

World-famous chef and master chocolatier Oscar Ortega notes that during the holiday, they produce four to five times the amount of chocolates and sweet confections than that of an average day.

For Valentine’s Day, stop by CocoLove or Atelier Ortega for a gorgeous choco-

late box; a K Valentine’s Day petit gateau (a small chocolate cake), named after the first initial of his girlfriend; or an entremets cake.

The Rose, known for its elegant cocktails and innovative mixologists, will be offering its Flame of Love during Valentine’s weekend for $8 (normally $10). The drink was created for Dean Martin at legendary Hollywood restaurant Chasen’s.

Legend goes that Dean Martin loved the drink so much that he persuaded his friend Frank Sinatra into the restaurant to try the drink, and Sinatra was so delighted that he ordered a round for everyone in the place. “We hope in turn something of the sort might happen in The Rose,” says manager and mixologist Meagan Schmoll.

S T. PAT R I C K ’ S D AY

St. Patrick’s Day isn’t just about drinking green beer; it’s also a culinary adventure. The centuries-old holiday is celebrated around town by chefs who are passionate about Irish fare.

DISHINGJH.COM | 73

THE HANDLE BAR’S SHEPHERD’S PIE 1 tablespoon vegetable oil 1 large onion, peeled and chopped 1 large carrot, peeled and chopped 1 tablespoon garlic, minced 1/2 pound ground lamb 1/2 pound ground veal 1 teaspoon rosemary, chopped 1 teaspoon thyme, chopped 1 tablespoon parsley, chopped 1 cup Guinness 3/4 cup lamb jus 1 cup peas 2 pounds Yukon gold potatoes, peeled and cut into chunks 6 tablespoons unsalted butter 1/2 cup heavy cream 2 egg yolks Kosher salt and ground black pepper to taste In a large skillet, heat oil over medium-high heat and add the onion and carrot. Pan roast until golden brown and season. Reduce the heat slightly and add the garlic; cook until aromatic, being careful not to scorch. Add the ground meats and continue cooking until golden brown. Season and drain the excess fat. Add the herbs and Guinness, bring to a simmer and reduce by half.

Add the lamb jus and simmer until the juices thicken.

Add the peas. Check the seasoning and set aside.

Start the potatoes in a pot of cold, salted water.

Bring to a boil, reduce the heat to a simmer and cook until tender. Using a food mill, rice the potatoes and whisk in the butter, cream and egg yolks, and season to taste.

Heat the meat and vegetable mixture in a pan over medium heat. Heat potatoes in a small saucepot.

Check seasoning. Choose an appropriate heat-safe serving vessel. Spoon the meat mixture inside.

Spoon the potatoes over the meat mixture. Place the pan under a broiler and cook until golden brown.

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Irish Stout — named after Scott Fitzgerald, owner of Fitzy’s bike shop, which used to be next door to the Brewpub.

EASTER

Ryan Schelling, executive chef at The Handle Bar, grew up eating home-cooked shepherd’s pie and corned beef and cabbage. Influenced by his Irish heritage, he offers similar dishes to village-goers. It has become a tradition that everyone gets excited about. His corned beef and cabbage features beef brisket from Snake River Farms, and the shepherd’s pie is created with lamb and veal and served individually in cast-iron pans. Diners can wash it all down with Guinness Draught, green beer or an Irish coffee; and hit the slopes in festive green attire.

To celebrate in true pub form, head over to Snake River Brewery for good eats, live Irish music and lots of beer.

This year marks 22 years of celebrating the holiday. Chef Ryan Brogan, who is Irish, cooks his famous corned beef bier rocks (meatfilled pocket pastries) filled with corned beef instead of sausage. “Our corned beef is something people look forward to all year long,” says Krissy Zinski Albert, Snake River Brewery’s marketing and events expert. They also make a Fitzy’s

“Easter prompts memories for me of being outside, painting eggs and being with my friends and family,” says Q Roadhouse Chef de Cuisine Matty Melehes. On Easter Sunday, Melehes will prepare a roast-style barbecue with sides at Q Roadhouse in lieu of a traditional ham dinner. Pig roasts have become the way we celebrate momentous occasions, he says. So the idea behind hosting this

community-focused meal is to bring people together over food. “Easter is all about family, and while we aren’t trying to reinvent tradition by straying away from the usual ham lunch or dinner, we’re simply doing it our way,” he says.

MIGUEL’S 3-PEPPER SALSA

Q ROADHOUSE & BREWING CO. EASTER DEVILED EGGS 10 large hard-boiled eggs Beet juice (red, yellow or both, depending on preference) 1 teaspoon vinegar for each color 1/2 cup mayonnaise 6 to 8 slices ham or prosciutto, chopped finely 2 tablespoons mayonnaise (use just enough to bind) 3 tablespoons yellow mustard 2 tablespoons chopped pickles 1/2 small onion, grated A few dashes hot sauce (add more if you like it spicy) 1/4 cup parsley, chopped 1/4 cup dill, chopped Salt and freshly ground black pepper Remove the shells from the hard-boiled eggs and slice each egg in half. Remove the yolks from the egg halves and place in a bowl; set the yolks aside. Get enough bowls for the number of colors you would like to use. Fill bowls with beet juice and vinegar. Place egg whites in bowls and allow to sit in beet juice until the desired color is reached, being careful to not keep them in too long to change the flavor of the egg. Remove the whites from the dye and dry on a plate lined with a couple of paper towels. Take the reserved yolks and mash them with a fork. Mix the mayonnaise with the mashed yolk. Add remaining ingredients and mix well. Add salt and pepper to taste. Pipe or spoon the yolk mix into the colored egg whites.

C I N C O D E M AY O

If cerveza, tequila and tacos are part of your plan for Cinco de Mayo, you’re in luck. Jackson’s food scene is heavily influenced by Mexican culture thanks to its Latino population, so there are many options for getting your fiesta on.

Miguel Enriquez arrived in Jackson Hole by way of Mexico City 20 years ago and has been adding a touch of his hometown cuisine to Merry Piglets’ menu ever since. He even has a salsa named after him: Miguel’s Salsa. “We sell a lot of street tacos,” he says, noting that these are a top-selling item on the menu. Each taco has an accompanying salsa, made inhouse from Enriquez’s recipes. Merry Piglets will celebrate the day with food and drink specials, plus a live band.

At Silver Dollar Bar & Grill at The Wort Hotel, Executive Sous Chef Marco Morillion, originally from Tlaxcala, Mexico, is bringing a taste of his hometown to Cinco de Mayo. He servies cemitas (Pueblan sandwiches) for lunch. They include meat, avocado, white cheese, onion and papalo, “a pungent herb.” For dinner, there’s a chile relleno en nogada (“walnut tree” in Spanish) in a roasted poblano pepper stuffed with a mixture of ground pork and beef, nuts, fruits and vegetables, topped with a creamy walnut sauce and sprinkled with pomegranate seeds and parsley.

6 tomatoes 6 tomatillos 5 chile de árbol peppers 4 jalapeño peppers 1 chipotle pepper 1 yellow onion, peeled 3 cloves garlic Salt and pepper to taste Place the tomatoes, tomatillos, chile de árbol peppers, jalapeño peppers and chipotle pepper in a large pot and cover with water. Boil until the skin starts to separate from the tomatoes.

Strain out the water and add into a blender, along with onion, garlic, salt and pepper to taste, and blend until smooth. Pour into a salsa bowl and serve.

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AMANGANI HOT VANILLA

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HAUTE CHOCO

LATE Everyone wants a hot drink on a cold day. Try one of these chocolate specialties.

By Jenn Rice

P H O T O S B Y J AY N E L - M C I N T O S H

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Hot chocolate and wintry ski towns go hand in hand.

You can’t have one without the other. Well, you can, but why would you? There really isn’t anything more fitting than indulging in a warm, chocolaty drink after a day on the slopes.

Thanks to Jackson’s crafty bartenders and mixologists, there are some excellent variations — what we like to call “designer hot chocolate” — to try out this season. From spicy to reversed, and everything in between, here are several warm drinks to add to your après agenda.

AMANGANI GRILL HOT VANILLA Traditional hot chocolate usually consists of hot chocolate topped with whipped cream. Amangani is changing it up this winter with its hot vanilla beverage. Think milk, heavy whipping cream, vanilla bean and sugar mixed and heated for the base, garnished with chocolate whipped cream. “The real inspiration for the drink was just to try something different,” says Amangani’s food and beverage manager Chris Green. “Everyone has hot chocolate, so we figured why not hot vanilla?” This sounds like a delicious bedtime option.

SPUR FACEPLANT For a spiked après-ski cocktail, head to Spur in Teton Village and order the Faceplant, which consists of hot chocolate, bourbon and whipped cream. Taking it to another level, they actually make their spiced bourbon in-house. Evan Williams, an orange, cinnamon sticks and cloves are placed in a bag and cooked sous vide, a French method in which food is sealed in an airtight bag and placed in a bath of water that’s temperature-controlled.

Once the flavors have melded, it’s then strained and added to the hot chocolate mixture.

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COCOLOVE MEXICAN HOT CHOCOLATE Originally from Mexico City, chef Oscar Ortega has been bringing chocolate concoctions to the valley since 2004, including his best-selling Mexican hot chocolate, which can also be ordered spicy. Ortega blends an interesting concoction with Mexican cocoa and spices to create a beverage with a distinct, rich chocolate flavor unlike anything you’ve ever tasted before.

IL VILLAGGIO OSTERIA MENTA BE The key element of the Menta Be at Osteria is Fernet BrancaMenta, an Italian mint liqueur formulated with herbs, spices and peppermint oil, which adds a refreshing, minty taste to the drink. Add hot cocoa and cognac, and you’ve got a perfect post-dinner cocktail.

MANGY MOOSE MOOSE HOT SHORTY Warm up with the Mangy Moose’s tequila-spiked hot chocolate this winter. “One of my favorites, and our most popular drink in the summer, is our Moose Spicy Marg,” says David Yoder, co-owner of Mangy Moose in Teton Village. “It is sweet at first sip, but then the jalapeño kicks in. The same is true with our Moose Hot Shorty — sweet hot chocolate and tequila with a hot chili finish.”

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IL VILLAGGIO OSTERIA MENTA BE

ASCENT LOUNGE AT FOUR SEASONS MILLIONAIRE’S MOCHACCINO Millionaire’s Mochaccino will make you feel like a million bucks when you’re sipping on the sweet concoction while lounging next to the fire (it’s heated too, of course) at Four Seasons.

The drink, which we like to think of as more of a dessert, is crafted with Baileys Irish Cream, Frangelico, Kahlua, espresso and hot chocolate, and topped off with whipped cream and chocolate pearls. It’s one of their most popular drinks, and for many delightful reasons, so we suggest taking advantage this winter.

OSTERIA’S MENTA BE 1 OUNCE COGNAC 1/2 OUNCE FERNET BRANCAMENTA HOT COCOA (A RICH HOT CHOCOLATE WITH STEAMED MILK IS RECOMMENDED) WHIPPED CREAM AFTER MAKING YOUR HOT COCOA MIXTURE OF CHOICE, ADD COGNAC AND FERNET BRANCAMENTA. STIR TOGETHER, TOP WITH WHIPPED CREAM AND SERVE IN A MUG.

SPUR FACEPLANT

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SILVER DOLLAR BAR & GRILL COCONUT WARMER

If hot chocolate isn’t your cup of tea, try one of these alternative warm beverages. After all, what’s a winter without a hot toddy or mulled cider in the mix?

HAYDEN’S POST MAPLE HOT TODDY Add organic maple syrup to a hot toddy, and what do you get? Bartender John-Mark Rouf’s mouthwatering take on the popular winter drink, which also includes nutmeg that’s ground to order.

He muddles the ingredients, which creates an extra flavor and spice burst to the cocktail.

HAYDEN’S POST MAPLE HOT TODDY

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SNAKE RIVER GRILL MULLED CIDER Served exclusively during the Christmas season, mulled cider is a beverage every diner looks forward to at Snake River Grill.

“I created it because I love when our guests walk in from the cold and [are] greeted by the scent of warm cider in the copper urn by the Christmas tree,” says Jeff Drew, chef and partner of the restaurant.

SILVER DOLLAR BAR & GRILL COCONUT WARMER Tracy Denison, assistant manager of the Silver Dollar Bar, has several warm options in store for the winter beverage menu. Our favorite? The Coconut Warmer, made with coconut vodka, Coco Lopez and hot cocoa, finished with whipped cream.

SNAKE RIVER GRILL’S MULLED CIDER 1/2 GALLON FRESH APPLE CIDER 1/2 CUP CHARDONNAY 1/4 CUP ITALIAN HONEY 1/2 PEAR OR QUINCE, CORED AND SLICED THINLY 1 ROSEMARY SPRIG, 4 INCHES LONG 1 CINNAMON STICK, BROKEN INTO 3 PIECES 5 CLOVES 1 STAR ANISE 1/4 LEMON, ZESTED COMBINE ALL INGREDIENTS INTO A LARGE POT AND SIMMER FOR 45 MINUTES. STRAIN THROUGH A MESH STRAINER AND SERVE IN INDIVIDUAL MUGS.

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THE VIEW FROM THE TERRACES

California Eatin’ SOME OF THE BEST PLACES TO STAY, FOOD TO EAT AND THINGS TO DO IN WINE COUNTRY.

BY CARA RANK / PHOTOS BY ALLISON ARTHUR

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AN FRANCISCO HAS EVERYTHING A FOODIE COULD EVER WANT. BUT THERE’S MUCH MORE TO THE BAY AREA THAN THE CITY. LAST SPRING WE EXPLORED PLACES WE HAD NEVER VISITED, ALL JUST AN HOUR’S DRIVE FROM THE CITY. FROM THE SMALL TOWNS DOTTING HIGHWAY 1 ALONG TOMALES BAY TO YOUNTVILLE, WE ATE, DRANK AND FOUND WAYS TO EXERCISE IT OFF, TOO. HERE’S HOW WE SPENT ONE OF THE BEST WEEKS OF OUR FOODIE LIVES.

BBQ’D OYSTER FROM NICK’S COVE

timate and quiet retreat. Your room includes a freshly prepared hot breakfast, which will not disappoint. The chefs serve dishes such as asparagus tartine with farm-fresh eggs and fluffy cinnamon sticky buns. Everything is made from scratch, from bacon to bread to fresh-pressed juices to jam. Plan to re-

The Coast

STAY: Nick’s Cove nickscove.com Start your trip in one of Nick’s Cove’s rustic yet luxurious 1930s cottages, tucked into a tranquil part of Tomales Bay. There are 12 cottages on the property (many on pillars above the tidal water), but consider springing for Al’s, named after one of the original owners from when Nick’s was a basic roadside getaway. This cozy waterfront cottage offers all the comforts: a king-size bed covered in plush down and fine linens, a wood-burning stove and an oversized claw-foot soaking tub (the marble bathroom floors are heated). Your stay includes breakfast delivered to your door; enjoy your meal on the serene deck perched on the edge of the bay. Bonus: Cellphone service is spotty, so you have no choice but to unplug and relax.

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Ten Inverness Way teninvernessway.com Across Tomales Bay in the town of Inverness, close to Point Reyes National Park, we found this darling bed and breakfast.

Looking to escape the hustle of city life, former pastry chef Laura McKeown and BELOW AND RIGHT: TEN INVERNESS WAY

turn from your adventures in the park by late afternoon in time to enjoy fresh cookies, a local cheese plate and wine in the lush gardens around the property.

fiancé Alex Ostash, a chef, decided to become innkeepers and bought the 1904 Craftsman last year. With five rooms, Ten Inverness Way is a comfortable, in-

EAT: Nick’s Cove Restaurant and Oyster Bar Nick’s Cove also happens to have one of the best restaurants in Marshall. Chef Austin Perkins’ seasonal cuisine is inspired by and sourced from local dairy and produce farms and Nick’s own garden, The Croft. The restaurant has the

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IF YOU’RE LOOKING FOR AN UNFANCY OYSTER EATING EXPERIENCE, HEAD TO THE MARSHALL STORE. ORDER INSIDE AT THE COUNTER, GRAB SOME BEERS OR WINE, AND HEAD TO A FIRST-COME, FIRST-SERVED TABLE ON THE WATERFRONT. IT’S AS CLOSE AS YOU CAN GET TO AN OYSTER PICNIC WITHOUT HAVING TO SHUCK THE MOLLUSKS YOURSELF. nostalgic charm of an upscale lodge: restored mahogany bar, wood-burning fireplace and reclaimed redwood tables.

Sample the crab macaroni and cheese made with Point Reyes Farmstead Creamery’s Toma, or the locally harvested oysters. Make sure to order The Original Tomales Bay BBQ’d Oyster, with housemade barbecue sauce and garlic-parsley butter. Every table in this glass-decked restaurant has a view, but before or after dinner take a stroll to the boat shack at the end of the pier and sip on a specialty cocktail by sunset or candlelight.

Saltwater saltwateroysterdepot.com Saltwater is a neighborhood restaurant and oyster depot that feels like a hyperlocal secret. Opened in 2012 by aquatic farmer Luc Chamberland with support from crowdsourced funding, the teeny restaurant offers local wines on tap, a menu that changes with the harvest and oysters that are shucked just moments after they have left the bay. If you order fresh fish, know that it was likely brought in by a local fisherman (there’s a standing invitation to bring your own catch to the kitchen door). Making this all the more special is the restaurant’s partnership with Pickleweed Point Community Shellfish Farm, which trains youth to work in the oyster industry.

DO: Point Reyes Farmstead Creamery pointreyescheese.com The Giacomini family began farming their land in 1959, when Bob and his new bride, Dean, purchased this dairy farm to sell milk to the local creamery.

They started with 150 cows and raised the herd to more than 500 by the mid1990s. When it was time for the couple to slow down, they were faced with a decision: sell the dairy or ask their four daughters if they wanted to get involved.

The land stayed in the family, and now the Giacomini daughters (Karen, Diana, Lynn and Jill) have taken their dad’s operation to another scale. Today they pro-

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ANOTHER BONUS OF TOMALES BAY’S REMOTE LOCATION? ON DARK, MOONLESS NIGHTS, YOU CAN SEE BIOLUMINESCENCE IN THE WATER AT CERTAIN TIMES OF THE YEAR. THESE BLUISHWHITE FLICKERS COME FROM BLOOMS OF BIOLUMINESCENT DINOFLAGELLATES, WHICH EMIT SHORT FLASHES OF LIGHT WHEN DISTURBED. THE BEST WAY TO EXPERIENCE THIS LIGHT SHOW IS TO TAKE A GUIDED PADDLING TOUR WITH BLUE WATERS KAYAKING AFTER SUNSET. BLUEWATERSKAYAKING.COM duce award-winning artisanal cheeses (you probably know them for their blue cheese) with the Grade A milk from their herd. Visit The Fork (reservations required) for farm tours, culinary classes and tastings. Tip: Sign up for their newsletter online to stay in the know about classes and events such as farm dinners; they often sell out as soon as they are announced.

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Point Reyes National Seashore nps.gov/pore Stop in for advice from park headquarters on the best way to enjoy this 33,000-acre wilderness area. Hike to an expansive sandy beach, or to a view overlooking the Pacific as it breaks on the rocky headlands. Or bike through evergreen forests and coastal scrub, or along estuaries and beach bluffs.

The landscape and activities here are vast, so plan to spend some time exploring.

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Napa Valley, Yountville to St. Helena

STAY: North Block northblockhotel.com With its convenient location at the north end of the culinary center known as Yountville, the North Block Hotel is a perfect home base for your days of tastings. Take out one of the complimentary

electric bikes and let the extra power propel you through the rolling wine country hills. When you return, kick back with a bottle of local bubbly around a large fireplace in the communal courtyard. The hotel’s 20 guest rooms are simple yet wellappointed, with luxurious linens, soaking tubs and rain showers, and private balconies with views of the Mayacamas Mountains. With an on-site restaurant, Redd Wood, and the Girard Tasting Room next door, North Block has all you need.

Bardessono bardessono.com The splurge-worthy Bardessono — the only hotel in California to be LEED Platinum-certified — is so fabulous you might be tempted never to venBARDESSONO ture beyond the property’s walls. After all, there’s an on-site restaurant that serves farm-fresh ingredients, a rooftop pool with private cabanas and an extensive spa program, so why would you do anything else? Just make sure your stay is long enough to enjoy the hotel and spa, as well as the town. Take one of the carbon-fiber bicycles out for a spin or borrow a fancy car for a day of tastings.

Then retire to one of the resort’s 62 rooms, all designed to double as your own private spa with a concealed massage table, a soaking tub and a double vanity (some are even steam rooms).

EAT: Ad Hoc + Addendum and Bouchon Bakery thomaskeller.com/ad-hoc If you’re fortunate enough to visit during

Memorial Day or Labor Day weekend, put this restaurant on your agenda.

These are the only two weekends you can get a lobster roll for lunch at this beloved Thomas Keller restaurant. Tip: Order online to beat the crowds. If you happen to miss this hard-to-get specialty, you’ll still find the American comfort food of Keller’s childhood at this laid-back outpost. Take lunch at Addendum, a backyard courtyard with picnic

ADDENDUM

Press pressnapavalley.com This sleek, light-filled restaurant is first and foremost a celebrated steakhouse.

But it would be an understatement to say chef Trevor Kunk knows a thing or two about vegetables. His preparations result in vegetable dishes — like a bite-sized tomato sandwich or fiddlehead fern and pea salad — that are just as tasty and satisfying as a juicy cowboy ribeye. Press serves prime beef from legendary Bay Area butcher Brian Flannery and seasonal produce from the restaurant’s two private gardens. What they can’t produce on their own land is sourced from local farmers, markets and neighboring purveyors. The wine program is equally impressive, exclusively featuring wines from Napa Valley, from the 1950s through today. Tip: Ask for recommendations from sommeliers Kelli White and Scott Brenner; you’ll probably discover some new favorite wines.

3 PHOTOS: PRESS

tables and gardens, serving items such as Keller’s famous fried chicken, barbecue brisket sandwiches with coleslaw, and seasonal salads such as peas with radish and buttermilk dressing. Ad Hoc serves a four-course dinner that changes

daily (the menu is fixed, so picky eaters should check the menu that day). Stroll over to Bouchon Bakery after lunch, and don’t miss Keller’s version of the childhood favorite the Bouchon Ho Ho, a sophisticated take on the Ho Ho.

Lucy Restaurant & Bar lucyrestaurantandbar.com Located inside Bardessono, Lucy serves garden-inspired cuisine that embodies the resort’s modern aesthetic and eco-spirit.

Here, most everything in your cocktail glass and on your plate starts in the property’s garden, just steps from the restaurant’s kitchen. What’s not grown on-site is sourced from regional suppliers, from Napa Valley lamb farmers to local organic dairy producers. The extensive wine list highlights small producers from around the world and many organic, sustainable and biodynamic vintners. Chefs are happy to provide garden tours to showcase herbs and produce and offer guests samples — from Persian lime wedges to one of eight mint varieties.

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DOMAINE CHANDON

chocolate poppyseed bark, he draws his inspiration from European chocolate making. Along with business partner Naomi Pasztor, he runs this modern shop, where guests can watch him make these small-batch confections. Shoppers can book tastings by appointment, and attend demos and workshops, making this stop more than just a place for an edible souvenir.

TASTE: Domaine Chandon chandon.com Just off the main street running through Yountville are the expansive and scenic grounds of Domaine Chandon. Book a reservation in the vibrant, contemporary tasting lounge. Other options include winery tours with tastings focused on specific wines (rosé, for example) and even reservations for enjoying a bottle on the terrace.

Kollar Chocolate kollarchocolates.com Self-taught chocolatier Chris Kollar started his career as a savory chef. That experience adds a different flavor to the edible art coming out of his glass show kitchen. From sunflower seed praline truffles to white KOLLAR

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Girard Winery Tasting Room girardwinery.com You can taste wine almost anywhere in the Napa Valley. Finding a food and wine pairing is more challenging. Girard Winery’s tasting room offers this private tasting with five courses, all sourced from area restaurants to match Girard’s wines. In early summer, you might get the 2013 sauvignon blanc paired with a tuna mango roll, or the 2013 petite Syrah with the creamy mushroom soup. This personalized experience (by reservation only) is an intimate way to experience the wine, and one of the only ones like this in the valley. You’ll leave with plenty of wine-pairing knowledge from Girard’s in-house experts — and probably a wine club membership as well.

The Terraces terraceswine.com There are the heavy hitters in the wine-making business, with tasting rooms that feel like Disney World. Then there are the darlings, so special that you want to keep them to yourself. The Terraces falls into the latter category. A tasting here (by appointment only) goes beyond sipping good wine. You’ll tour the ranch in one of their ATVs (if you’re lucky, they’ll take you

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to the top of this magical property) and experience Rutherford Dust firsthand. Your tour will also include stops at the old ghost winery constructed in 1885, and at the acetaia, where you will barrel taste 17-year-old balsamic vinegar. The tour ends at the art-

TAKE A MID-WEEK BREAK FOR A LITTLE TONING AND CHECK OUT BARREREMIX. THIS ONE-HOUR BALLET BARRE CLASS FOCUSES ON SCULPTING YOUR ARMS, THIGHS, SEAT AND ABS. CLASSES ARE HELD DAILY. RESERVE AT BARREREMIX.COM. filled tasting room, where founder Tim Crull or his wife, Sharon, will walk you through the wines. Fun fact: Tim is a passionate foodie. He grows endless species in his orchards, raises bees and is known to cook elaborate seasonal lunches for his wine club members.

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GAIN A NEW PERSPECTIVE AND SEE IT FROM THE AIR. NAPA VALLEY ALOFT OFFERS EARLYMORNING HOT AIR BALLOON TOURS FROM YOUNTVILLE, POPE VALLEY AND PARADISA, FOLLOWED BY BRUNCH. GIVEN THE SMALLER BASKETS ON THE BALLOONS, YOUR TRIP WILL HAVE FEWER PEOPLE ON BOARD, ALLOWING YOU A CHANCE TO TALK ONE ON ONE WITH YOUR PILOT ABOUT THE PANORAMIC VIEWS OF NAPA’S GROWING REGION. BOOK THROUGH NVALOFT.COM.

Napa Valley, Calistoga

STAY: Calistoga Ranch calistogaranch.aubereresorts.com The town of Calistoga feels worlds apart

from the rest of Napa Valley. If you really want to get off the radar, check into this luxury retreat, situated on 157 acres in a secluded, oak-lined canyon on the outskirts of Calistoga. When this property was built, developers constructed the buildings around the surrounding rock outcroppings and old-growth redwoods. The result is a property that blurs the line between indoor and outdoor living. Picture a stay in a well-appointed treehouse that has luxurious linens and plush bathrobes (there’s even an outdoor private shower in each lodge). Take a hike before an afternoon wine tasting without ever leaving the property. This is the only resort in Napa Valley with an on-site vineyard. Their Sotero Vineyard produces merlot and cabernet sauvignon sold in the restaurant, and guests can even learn to prune and join in on the harvest and crush.

EAT: The Lakehouse This private restaurant, available only to guests staying at Calistoga Ranch, is reason alone to book a room at this resort. The restaurant is encased mostly in glass to reveal views of Lake Lommel. Here, you’ll find a four-course prix fixe menu, which allows you to choose the direction of your dinner from these seasonal plates made from local ingredients. Perhaps you’ll start with caviar service, or simply a salad made with lettuces grown on the ranch. The resort’s greenhouse supplies The Lakehouse with tomatoes, melon, pepper, squash, eggplant and more. The extensive wine list is spectacular; sample the merlot or cabernet sauvignon produced from their Sotero Vineyard.

Roman Spa Hot Springs Resort romanhotsprings.com This unfussy hotel in the heart of Calistoga is more accessible price-wise, and an ideal location for exploring this funky little town.

From whirlpool suites, whose Jacuzzis are filled with local geothermal water, to standard guest rooms, Roman Hot Springs has something for all types. Grab some sun in the courtyard pool deck (make sure to take a dip in the mineral pool, heated to 92 F) and then head over to the baths for an authentic Calistoga mud bath. With an on-site barbecue area, this resort is also a nice place to have a night in and cook for yourself, after you’ve sourced local food from the nearby farmers market.

DO: Traditional Mud Bath bathsromanspa.com/spa-menu/ Calistoga is famous for its mud baths, so make sure to put this on your agenda.

This 100-year-old tradition is meant to remove toxins and relieve sore muscles, so it’s perfect after a long bike ride or lots of wine tasting. The Baths at Roman Spa is one of two places in Calistoga where couples can enjoy the experience in a private room, but there are many other resorts where mud baths are available. Their one-hour treatment begins by immersing yourself in a bath of mud — a combination of Calistoga volcanic ash, natural peat and natural geothermal mineral water from local springs. After soaking in mud, you’ll immerse yourself into a mineral bath, then relax in a quiet space until you have cooled off.

FOR RECIPES FROM THE TRIP, VISIT DISHINGJH.COM

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Welcomes an expanded selection of imports

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GRO CERY

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BAKERY

✫ Buy Local: Local Producers Guide ✫ Atelier Ortega and Cocolove

Jackson Hole Hereford Ranch

Melvin Brewing

Storefronts selling the creations of Master Chocolatier Oscar Ortega.

Fifth-generation, family-run cattle ranch providing high-quality, sustainably raised beef. Purchase at the Jackson Hole People’s Market, by the half or whole.

Started in Thai Me Up, Melvin Brewing has expanded to a facility in Alpine to produce award-winning beers.

atelierortega.squarespace.com

Aspens Market aspensmarket.com

jhherefordranch.com

melvinbrewing.com

Pearl Street Market

Under the same ownership as Pearl Street Market, this grocery store and deli offers local and regionally produced food, prepared options, an authentic butcher, produce and grocery items.

Jackson Whole Grocer & Cafe Family-owned community grocer with natural and organic foods, prepared foods, and a cafe.

Under the same ownership as Aspens Market, this grocery store and deli offers local and regionally produced food, prepared options, an authentic butcher, produce and grocery items.

Bad Doughnut

Jackson Hole Winery

Persephone Bakery

Indulge your naughty side with fresh, handmade treats. Order dozens for parties, the office or to spice up a casual Tuesday.

Family-owned and operated winery producing wines starting with fruit from California.

Tastings and tours available.

Producing rustic yet elegant breads and pastries by employing old-world fermentation techniques and baking with a stone hearth.

baddoughnut.com

jacksonwholegrocer.com

jacksonholewinery.com

pearlstreetmarketjh.com

persephonebakery.com

born to crunch

Jackson Hole POP

Q Roadhouse and Brewing Co.

Wholesome, gluten-free granola handbaked and packaged in Jackson Hole. Free of processed sugar and full of real ingredients.

Pour it on your yogurt or in coconut milk to fuel your day or crunch straight out of the bag.

Locally, handmade, freshly popped, smallbatch, Fine Artisan Popcorn. Ask for it at local markets, retailers and gift shops.

Locally owned and operated craft brewery serving a variety of styles, with a passion for Belgian beers and Rocky Mountain IPAs.

borntocrunch.com

cartercountrymeats.com

Cattle are raised as they have been for generations. Rancher-owned, certified-country, range-raised Angus beef. Check the website for partner restaurants.

delish donuts

delishdonutswy.com

Bakery creating from-scratch donuts served fresh from the fryer.

Jackson Hole Buffalo Meat Co. jhbuffalomeat.com

Year-round storefront selling all-natural buffalo, elk and wild boar meat and jerky items.

roadhousebrewery.com

Jackson Hole stillworks

Snake River Brewery

Distillery producing small-batch spirits, including gin, vodka and whiskey.

Producing award-winning beers with ingredients sourced from around the globe.

Signature recipes range from lagers to ales.

jhpopcorn.com

Carter Country Meats

KEY

jhstillworks.com

Lockhart Cattle Co.

snakeriverbrewing.com

Sweet Cheeks Meats

lockhartcattle.com

Grass-fed beef — born, raised and butchered in Jackson Hole since 1928. Purchase at Aspens Market, Pearl Street Market, LDS Market or find in area restaurants.

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.

Beef

Vegetables

Pork

Eggs

beer

Cheese

Other

Lamb

Milk

Wine

sweetcheeksmeats.com

A full-service butcher shop specializing in whole animal breakdown of locally raised animals. Steaks, chops, roasts, sausages and all things salumi are cut, cured, ground, stuffed and smoked in-house. Specials prepared daily.

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Providing easily accessible premium beers to craft beer enthusiasts.

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Jackson chefs practice the art of charcuterie

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By Cara Rank

Photos by Jay Nel-McIntosh

The

CURE

O

VER THE PAST FIVE YEARS,

more and more restaurants have taken to making the goods for their charcuterie plates in-house.

Chefs are bringing back old-school techniques of food preservation and going mainstream with them. Head cheese. Duck liver pâté. Trout prosciutto. These are now common terms on menus around Jackson Hole. While many restaurants buy products from specialty purveyors, a few are producing them in-house.

Here are three:

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Spur Restaurant and Bar

At Spur, 90 percent of what goes on the charcuterie board is the creation of chef Kevin Humphreys. “We play around with a little bit of everything,” he says. Salamis, sausages and even tasso ham are just a small sampling of what Humphreys has created for the menu. Charcuterie is a craft he was interested in long before the recent surge in popularity. “It’s a skill that disappeared but has now come back,” Humphreys says. “It’s that whole nose-to-tail concept — making sure to use the whole animal and that nothing goes to waste.” By doing his own butchering, Humphreys is able to divert his high-quality trimmings into dishes he can sell. “We try to mix it up and keep it fun,” he says. When planning his charcuterie menu, Humphreys always tries to have three different styles on the plate: a smoked profile, like a buffalo summer sausage; something fresh, like wild boar with cherries; and something dry cured, liked a duck prosciutto. Some of his past creations have included a truffled veal boudin blanc, corned buffalo tongue, and lomza made with fennel seed and orange slices.

OPPOSITE: SPUR’S CHEF KEVIN HUMPHREYS MAKES 90 PERCENT OF WHAT HE SERVES ON ITS CHARCUTERIE BOARD.

Rendezvous Bistro

CHARCUTERIE BOARD FROM LOCAL

During the summer of 2014, the Bistro’s chef, Joel Tate, went to Iowa State University Meat Sciences Program for a one-week intensive course to learn about curing meats. “I was self-taught, but I wanted a little more knowledge on how to emulsify meats and add cures,” he says. Curing meats is similar to canning in that the craft requires knowledge of food safety and the science behind it. Today, Tate makes a variety of charcuteries that are sold at the Bistro, Bin22 and Bodega. One of his most popular creations is a tuna prosciutto.

But he has made several other items, including venison pastrami, duck prosciutto, grappa-cured salmon, tasso ham and a plethora of house-made sausages. “I really like taking a good piece of meat and turning it into something amazing,” Tate says. He’s been working with Carter Country Meats to buy whole cows, then breaking them down to make his charcuterie. Today’s menu often features a tongue head cheese, which takes 12 days to brine and another week or two in a mold.

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THE BISTRO OFTEN SERVES ITEMS THAT HAVE TAKEN MONTHS TO MAKE IN-HOUSE.

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His duck prosciutto is the most time consuming, taking a month to cure. “I like to incorporate a little bit of everything into a plate,” he says. That means duck, game, beef and pork. Of course, he also looks to cut through the richness with something sweet, like cranberry mustard, and something spicy, like his house stout mustard.

“Pickles are good to cut through and clean the palate,” Tate says.

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Local Restaurant and Bar

At Local you might just see chef and co-owner Will Bradof peek out of the kitchen to show off a leg of ham he’s been curing for months in the cool basement to make prosciutto. “That takes six to 12 months, minimum,” he says. “Some of my other stuff doesn’t take as long.”

Bradof got into the craft of curing meat in culinary school, and later at Michael Chiarello’s Tra Vigne in Napa Valley. The craft was something Bradof did on a small scale at his first restaurant, Trio Ameri-

can Bistro, with partner Paul Wireman.

When they conceptualized Local in 2012, they decided to focus more on their charcuterie program, along with in-house butchery of locally ranched beef. While the offerings change with the seasons and with what’s fresh, Bradof and Wireman make an array of cured meats: duck rillettes, smoked trout and pheasant sausage, to name a few. Occasionally they do something more out of the ordinary, like a cold-smoked Maine diver scallop. “I like to experiment,” Bradof says.

WHERE TO FIND A

CHARCUTERIE PLATE After talking with the local charcuterie makers, we set out to build our own board, pictured above. We turned to four area grocers to build our own board. Here’s what we chose: OLLIE CHORIZO WITH SMOKED PAPRIKA

Lucky’s Market Pimenton de la vera seasoning gives this chorizo a smoky taste.

LA QUERCIA PROSCIUTTO AMERICANO

Jackson Whole Grocer Aged for at least nine months, this prosciutto has an earthy, sweet flavor.

CREMINELLI FINE MEATS BAROLO SALAMI

Jackson Whole Grocer

This salami gains its rich flavor from the Barolo red wine that’s added to the traditional mix.

LA QUERCIA PANCETTA AMERICANA

Pearl Street Market This dry-cured pork belly is herby and rich; you can eat it cooked or uncooked.

APPLEGATE FARMS UNCURED PEPPERONI

Aspens Market Seasoned with a hint of anise and spice, these slices are convenient for a quick plate.

HOUSE-MADE ROCKY MOUNTAIN PÂTÉ

Pearl Street Market and Aspens Market A house specialty from

sister markets, the head cheese is seasoned with spices and pistachios.

OLYMPIC PROVISIONS SOPPRESSATA

Jackson Whole Grocer A salami flavored with clove, oregano, garlic and chile flake.

HOUSE-MADE PORK PÂTÉ

Westbank Grill creates its own venison and bison jerky, but it also serves regional charcuteries (along with cheese) with seasonal jam, maple candied cashews, country olives and spicy mustard. Mix and match from elk sausage, wild boar salami, buffalo jerky and duck prosciutto.

Pearl Street Market and Aspens Market This spread is so rich and creamy that it’s almost like butter.

Hayden’s Post offers an artisan meat board with cured meats, salumi, condiments, crackers and breads.

Though these restaurants don’t make their own charcuterie in-house, they source from some of the best cured meats in the region to offer their own platters.

Bin22 sells meats to mix and match. Choose from: San Daniele prosciutto, lomo, speck, truffle mortadella and coppa picante.

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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. 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: GRUYÉRE 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, SAUTÉED 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. 307.734.4878 | aman.com 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 sauté). 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. Reserve the private dining room for your holiday party or special occasion.

MENU SAMPLING CRAB CAKES: FRESH CRAB, HERBS, LEMON-CHILI AIOLI MEAT-LOVER’S PIZZA: ITALIAN PEPPERONI, WILD GAME SAUSAGE, PANCETTA, BUFFALO MOZZARELLA, PARMESAN, ROMANO PESTO PIZZA: CHICKEN, ARTICHOKE, ROASTED RED PEPPERS, PROVOLONE, MOZZARELLA SEAFOOD ARTISAN: SAUTÉED CLAMS, MUSSELS, LIGHT SAFFRON AND TOMATO BROTH ANTICA SALAD: ARUGULA, BIBB LETTUCE, DAIKON, EDAMAME BEANS, ORANGE, TOASTED PUMPKIN SEEDS, CUCUMBERS, FIGS, AVOCADO

Artisan Pizza and Italian Kitchen is a member of Blue Collar Restaurant Group.

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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 the 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 a 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. Community tables and warm staff bring the intimate atmosphere and Spanish- and Italian-style tapas to life. 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.

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 what their favorite meal is in town, and you will often hear the roasted rack of lamb. This dish keeps patrons coming back: New Zealand lamb is rubbed with Dijon mustard, seasoned with breadcrumbs, baked and served sliced with a peppercorn-rosemary cream sauce and jalapeño-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 entrées 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 the discount in Dishing. Enjoy live acoustic guitar music most nights. Reservations are recommended.

MENU SAMPLING SANTA FE DUCK CAKES: DUCK, RED PEPPER ONION AND SOUTHWESTERN SPICES, ROLLED IN BREAD CRUMBS AND SAUTÉED GRILLED WASABI ELK FILLET: SERVED OVER SEAWEED SALAD AND FINISHED WITH WASABI VINAIGRETTE FRESH IDAHO RAINBOW TROUT: PREPARED WITH SEVERAL DIFFERENT OPTIONS 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. The Old West memorabilia sets 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 WITH HOUSE-SMOKED SALMON, THE OTHER WITH CHORIZO, TOPPED WITH PICO DE GALLO AND CHEESE HUNTER’S BENEDICT: VENISON MEDALLIONS ON BRIOCHE TOAST WITH MUSHROOMS, TOMATOES, POACHED EGGS AND A BEARNAISE SAUCE

Bubba’s is a member of Blue Collar Restaurant Group.

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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 that 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, but 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 CHEESE 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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CAFÉ GENEVIEVE Breakfast, lunch and dinner daily in a historic log cabin Brunch at 8 a.m., happy hour at 3 p.m., dinner at 5 p.m. | 135 E. Broadway 307.732.1910 | genevievejh.com Located in a historic log cabin, Café Genevieve specializes in inspired home cooking. Brunch is a local favorite featuring Southern-influenced classics such as fried chicken and waffles and the popular Cajun Benedict. And no need to wait until happy hour ... a hand-crafted daytime cocktail is perfectly acceptable here. Featuring one of Jackson’s most extensive whiskey collections, Café Genevieve lets you wind down with a barrel-aged cocktail, or you can choose something lighter from the eclectic wine list. In the evening, dinner is sure to satisfy any appetite with everything from fresh, local trout to Guy Fieri’s favorites, the Snake River Farms pork neck ragu and the ramen noodle bowl, featured on Diners, Drive-Ins and Dives. Café “G” will lure you in with its cozy, welcoming ambience.

Head in to sneak a peek at the “Most Noble Pig” and sample some famous Pig Candy to take back home (your friends will love you!).

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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COULOIR RESTAURANT American cuisine with Rocky Mountain roots Dinner at Couloir Thursday–Saturday, reservations recommended 307.739.2675 | couloirrestaurant.com Couloir Restaurant 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 the 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 winter for an evening you won’t forget. Be sure to check the website for private event closures. Reservations recommended by phone or opentable.com.

MENU SAMPLING PAN-SEARED HUDSON VALLEY FOIE GRAS WITH ORANGE FRUITCAKE, TOASTED NUT BRITTLE PAN-SEARED DIVER SCALLOPS WITH CURRIED SWEET POTATO, TOASTED COCONUT, BASIL ROASTED BROCCOLI AGNOLOTTI WITH LOCAL FETA, CARROT BUTTER, RAISIN-SUNFLOWER SEED “GREMOLATA” BRAISED S.R.F. WAGYU BEEF SHORT RIB WITH CELERIAC, CRISP PARSNIP, HORSERADISH GLAZE YUZU-GLAZED HAWAIIAN ONO WITH SHUMAI DUMPLING, WILD MUSHROOM, BLACK TEA DASHI SEARED BREAST OF MAPLE LEAF DUCK WITH BRUSSELS SPROUTS CONFIT, CHESTNUT, GREEN APPLE JUS

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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’s 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 take advantage of the full bar stocked with local craft beers, wine and cocktails. Other food options include 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’S 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 All-day breakfast, lunch, assorted breads and decadent pastries 8 a.m.–3 p.m. (takeout, delivery, dine-in or catering) | 175 Center St. 307.733.5600 | eleavenfood.com E.leaven’s extensive menu, combined with homemade pastries and breads, makes this deli one of a kind. It’s one of the few places serving breakfast and lunch ALL day with endless options including huevos rancheros (a local favorite) and a variety of omelets accompanied by breakfast potatoes and your choice of homemade toast. E.leaven offers what is arguably some of the best corned beef hash and eggs this side of New York. For lunch, enjoy hearty salads and massive deli sandwiches and wraps served with homemade chips or a house salad. Heading out for a day on the snow? Grab a breakfast burrito or Kaiser Egg Sandwich and coffee before hitting the slopes (they will even deliver). Or call e.leaven for gourmet box lunches. E.leaven also offers breakfast, lunch and private dinner catering.

MENU SAMPLING HUEVOS RANCHEROS: TWO FRIED EGGS, BEANS, TORTILLA, FETA, AVOCADO, TOMATOES, HOMEMADE TOMATILLO SALSA AND SOUR CREAM (A LOCAL FAVORITE) THE SOUTHWESTERN OMELET: THREE EGGS, JALAPEÑO BACON, PEPPER JACK CHEESE, TOMATOES, SCALLIONS AND SALSA SERVED WITH POTATOES AND A BAGEL SINGAPORE SALAD: MIXED GREENS, GRILLED CHICKEN, CABBAGE, CARROTS, CILANTRO, WATER CHESTNUTS, CRISPY NOODLES, SESAME SEEDS TURKEY AND BRIE ON HOMEMADE MULTIGRAIN BREAD WITH GRILLED TURKEY BREAST, MELTED BRIE, APPLE AND HONEY MUSTARD

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FIGS World cuisine — regionally sourced Serving breakfast, lunch and dinner | 120 N. Glenwood St. 307.733.2200 | hoteljackson.com As the sun sets, FIGS becomes the perfect launching point for the evening, or a place to land on returning from a night out on the town. Located in the Hotel Jackson, FIGS offers a warm and intimate escape in the heart of the Town Square. The vibrant bar and restaurant features a two-story fireplace with an Aspen leaf canopy floating overhead, perfect for enjoying a drink or dinner. The menu features flavors of the world in small plates and signature dishes. Don’t miss the shared hummus plate for an aprés snack or gourmet chef-prepared steak for a more formal sit-down affair. Artisanal cocktails, paired wine and an exceptional dining experience are what you can expect at FIGS.

MENU SAMPLING BABA GHANOUSH AND FRESH-BAKED PITAS LAMB RIBS: RUBBED WITH HARISSA AND ACCOMPANIED BY ROSEWATER/HERB YOGURT FICO SALAD: ORGANIC MIXED GREENS, BRAISED BABY BEETS AND TURKISH FIGS ORGANIC SMART CHICKEN: HEIRLOOM CARROTS, SHISHITO PEPPERS, PAN JUS HOUSEMADE FIG ICE CREAM

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FULL S TEAM SUBS The deli that’ll 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 its subs, resulting in warm, soft bread with melted cheese. Need we say more? Full Steam is the only sandwich shop in town that steams its subs, leaving you with a melt-in-your-mouth effect that you can only get there. 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 high with 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. For deals and specials, follow @fullsteamsubs on Instagram.

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 Creative American cuisine Open daily from 5–10 p.m., open late on weekends | 72 S. Glenwood 307.264.1820 | gatherjh.com Go to Gather for creative American cuisine that you can help design! Just a block from the Town Square, Gather offers a casual dining experience for dinner. Enjoy a relaxed atmosphere, weekly happy hour specials and small bites at the bar.

Gather is open late on the weekends. Head in for “reverse happy hour” from 9 p.m. until close and enjoy half-priced drinks. They have a wonderful selection of wines, craft beers and specialty cocktails. Tuesday Tastings offer guests an opportunity to be a food critic.

Guests rate the food on presentation, taste and creativity. Gather’s Chef’s Table is a unique culinary treat. The experience includes a tasting menu of seven individually portioned items including starters, salads, entrées and desserts. Gather also has private dining options. Call for more information.

MENU SAMPLING BRUSSELS SPROUTS: BALSAMIC, PUMPKIN SEEDS, DRIED CRANBERRIES, PECORINO, VINAIGRETTE STEAMED PORK BUNS: CRISPY PORK BELLY, HABANERO-PICKLED DAIKON, CILANTRO STEELHEAD TROUT: SMASHED YUKON POTATO, BUTTERMILK LEEK PUREE, CHIMICHURRI, MARINATED STEELHEAD ROE ELK BOLOGNESE: HAND-CUT PAPPARDELLE, PECORINO ROMANO, GRILLED CROSTINI RED WINE BRAISED BEEF: BEEF CHEEK, CHEESE SPÄTZLE, CRIMINI MUSHROOMS, SQUASH SEARED DUCK: FIVE-SPICE MAPLE YAM PUREE, FRESH BLACKBERRIES, CRISPY LEEKS, MIXED BERRY GASTRIQUE

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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 or offers a larger variety like the Gun Barrel does. Jackson’s legendary dining establishment has the town’s largest selection of high-end beef and game — cooked over an open mesquite wood 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 the 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.–10 p.m.

307.732.5000 | fourseasons.com/jacksonhole Ski right up to the front door of Michael Mina’s Teton Village hot spot, The Handle Bar. An inventive cocktail list, including special barrel-aged drinks and Glühwein, and an extensive beer menu accompany modern American pub fare. The 30seat center bar offers striking views of Rendezvous Mountain, and there is family-style seating, cozy booths and an expansive heated outside terrace. On warm days, the retractable glass doors open so you can enjoy the sunshine and lounge on the deck. Grab a snack with a modern twist, like tempura mushrooms and elk chili, and stay for the happy hour specials offered daily. For dinner, don’t miss one of chef Ryan Schelling’s delicious entrées, but be sure to save room for dessert. With nine TVs, this hip venue makes sure you won’t miss your favorite teams’ highlights. So grab a beer in a boot and make yourself at home.

MENU SAMPLING THE NACHOS, ELK CHILI, MELTY CHEESE, PICKLED CHILIES BRAISED PORK NECK, HOUSE-MADE RICOTTA, GRILLED COUNTRY BREAD BUTTERNUT AND RUTABAGA SOUP, PRESERVED CRABAPPLES, REDUCTION OF BOURBON AND MAPLE SYRUP FISH AND CHIPS, PHYLLO-CRUSTED COD, MALTED TARTER SAUCE, LEMON THE HANDLE BURGER, CARAMELIZED ONIONS AND MUSHROOMS, TRUFFLE WHIP, SMOKED BLUE CHEESE

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HATCH TAQUERIA & TEQUIL AS Modern Mexican cuisine Open daily for lunch and dinner | 120 W. Broadway 307.203.2780 | hatchjh.com Want a fresh, 100 percent agave margarita paired with delicious tacos or a tasty chile relleno? If so, Hatch Taqueria & Tequilas is just the place. This new option one block from the Town Square has great outdoor space and a contemporarydesigned interior. Hatch proudly offers house-made, GMO-free corn tortillas, organic greens, heritage-breed 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 tequila-glazed salmon. Enjoy happy hour specials every afternoon and evening, 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 HUEVOS RANCHEROS: CORN TORTILLAS, HOUSE-MADE CHORIZO, BLACK BEANS, TWO FRIED EGGS, QUESO FRESCO, PICO DE GALLO, RED CHILI SAUCE TACOS DE CAMERON: GRILLED MEXICAN SHRIMP, CHIPOTLE SLAW, AVOCADO, FRIED TOMATO SALSA HATCH BURGER: JACK CHEESE, CHIPOTLE-CHILI SLAW, ROASTED HATCH CHILIES AND A CHOICE OF SIDE TEQUILA-GLAZED SALMON: RED QUINOA, KALE SPROUTS, ROASTED POBLANO CREMA, CARAMELIZED ONION, GRILLED LIME CARNE ASADA: GRILLED PRIME NY STRIP, SWEET POTATO AND GREEN CHILI PUREE, CHARRED BROCCOLINI, GREEN JASMINE RICE

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HAYDEN’S 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, Hayden’s 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 Hayden’s Post the perfect location for an intimate dinner or an end-of-day drink. Hayden’s Post proudly features Snake River Farms grass-fed beef, featured in dinner entrées 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. Hayden’s 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 ALASKAN HALIBUT, ROASTED BABY CARROTS, WATERCRESS, PIQUILLO PEPPER RELISH AND SMOKED FENNEL BROTH BISON MEATLOAF, SUMMER BEANS, MASHED POTATOES AND BROWN GRAVY ROASTED LEMON AND ROSEMARY HALF CHICKEN, BLACK-EYED PEA, BACON AND SWEET CORN SUCCOTASH, PAN JUS STEAK AND FRIES, GRILLED 8-OUNCE FLAT IRON WITH TRUFFLE FRIES AND HERB BUTTER

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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. Now with more seating and Wi-Fi, relax in the cafe full of delicious foods, snacks, teas, coffee and other treats. 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 AVOCADO TOAST: TOASTED SPROUTED 7-GRAIN OR HOUSE-MADE LIVE SEED BREAD, WHOLE ORGANIC SMASHED AVOCADO, TURMERIC, HIMALAYAN SALT, FRESH GROUND PEPPER, CRUSHED RED CHILIES AND CHOICE OF ARUGULA, SPINACH OR TOMATOES INDIAN BOWL: CASHEW AND VEGGIE SAMOSAS, CAULIFLOWER RICE, SPINACH-CASHEW SAAG, COCONUT CURRY VEGGIES TACO SALAD: 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, KALE CHIPS

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IL VILL AGGIO OS TERIA Rustic Italian bistro in Teton Village Breakfast 7:30–10 a.m., lunch 11:30 a.m., dinner 5 p.m. | 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. Located at the base of Jackson Hole Mountain Resort inside Hotel Terra, Osteria presents a little piece of Italy in the heart of Teton Village.

MENU SAMPLING ROASTED CAULIFLOWER WITH PEPPADEW PEPPERS, CURRANTS AND SAN DANIELLE PROSCIUTTO LASAGNE WITH HOUSE-MADE SAUSAGE, FRESH MOZZARELLA, RICOTTA, PARMIGIANO REGGIANO 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 it is 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 jalapeño, tuna, tobiko and amazu to the scallop shooter with sea scallop, negi, tobiko uzura and ponzu. Enjoy happy hour from 4:30 to 6 p.m. or dinner 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 | 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 by a creative cocktail program and extensive wine selection — utilizes all-natural meats, seasonal vegetables and fresh fish. Whether you come in for one of the best burgers in Jackson or one of the ever-changing game entrées, 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.

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 ELK CARPACCIO WITH TARRAGON PESTO AND MANCHEGO 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 as well as turkey, ahi, lamb, veggie and bison burgers. 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. At Liberty Burger, you can also find draft beer, wine, milkshakes and adult milkshakes.

MENU SAMPLING NOONER: APPLEWOOD-SMOKED BACON, HAM, HASH BROWNS, AMERICAN CHEESE, KETCHUP, FRIED EGG BELLA: QUESO BLANCO, SAUTﾃ右D 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, BERRIES, TOMATOES, CROUTONS AND POPPYSEED DRESSING

Liberty Burger is a member of Blue Collar Restaurant Group.

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LOC AL Modern American steakhouse and bar on the historic Town Square Lunch Mon.–Sat. 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.

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 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 SAUTÉED KING SALMON: SUSTAINABLY FARMED SALMON, CHARRED HEIRLOOM TOMATOES, GRILLED ASPARAGUS AND CHIMICHURRI GRILLED PORK CHOP: DOUBLE-CUT SNAKE RIVER FARMS PORK, BLACKENED CORN BREAD PUDDING AND SOUR CHERRY GASTRIQUE

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LOTUS CAFE Scratch-made cuisine, organic meats, vegetarian, vegan and raw restaurant

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 café 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 and 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-cinnamonginger 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, fresh extracted 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 LOCKHART BEEF BROTH WITH THINLY SLICED PAINTED HILLS BEEF, RICE STICK NOODLES, BASIL, MINT, CILANTRO, MUNG BEAN SPROUTS, GREEN ONION, LIME, CHILI 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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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 fresh chips and too much homemade salsa at the Merry Piglets. 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 JALAPEÑO 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 DRESSING SHRIMP STREET TACOS: GINGER SLAW, GRILLED PINEAPPLE SALSA, SPICY GUACAMOLE SAUCE PIGLET SAMPLER: A CHOICE OF “OLD SCHOOL TACO” OR “STREET TACO,” ONE ENCHILADA AND ONE CHIMICHANGA WITH RICE AND BEANS

Merry Piglets is a member of Blue Collar Restaurant Group.

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MILLION DOLLAR COWBOY STEAKHOUSE Italian, Mediterranean and coastal fare Open nightly at 5:30 | 25 N. Cache 307.733.4790 | cowboysteakhouse.net This winter brings new ownership to long-standing favorite Million Dollar Cowboy Steakhouse. While maintaining the same cozy atmosphere, with lots of booths and an elegant Western flare, the menu has been completely revamped to represent modern, Mediterranean-influenced cuisine. With a steakhouse-style menu, you will find plenty of choices, whether you are craving a steak or would prefer some lighter seafood. There are even options for vegetarians, but those in the mood for meat are in for a treat.

Just downstairs from the world-famous Cowboy Bar on the Town Square, the restaurant offers a chance to see the depth of chef Paulie O’Connor’s varied background. He shines in his homemade charcuteries, pastas and cheeses. Also the owner of Old Yellowstone Garage, located in Alpine, he thrives on making most of what is served in-house, including the bread and sausages.

MENU SAMPLING HOMEMADE ELK BRATWURST WITH CHARRED PEPPERS AND ONIONS AND A SIZZLED EGG COWBOY TUNA POKE WITH A BALSAMIC SOY REDUCTION, PICKLED MUSHROOMS AND AVOCADO JOHN WAYNE: ESPRESSO-DUSTED VENISON LOIN WITH GARLIC TUSCAN KALE AND HUCKLEBERRY BALSAMIC THE “TRIGGER”: CRISPY CHICKEN LEGS WITH CREAMED SPINACH, OXTAIL FRIED RICE AND A ROASTED SHALLOT CHIMICHURRI PLAIN JANE: SMOKY SWEET POTATO AND QUINOA BURGER WITH A ROASTED GARLIC AVOCADO CREMA AND HAND-CUT FRIES

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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. The handmade 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 Tiramisù 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 CALZONCINI: HANDMADE PASTRY FRITTERS, RICOTTA, PROVOLONE, PROSCIUTTO, HERBS COZZE O VONGOLE: BLACK MUSSELS IN A SPICY TOMATO SAUCE; TINY CLAMS IN A SPICY SEAFOOD BROTH, AS AN APPETIZER OR PASTA ENTREE GNOCCHETTI: HANDMADE SPINACH AND GOAT CHEESE DUMPLINGS, BROWN BUTTER AND PARMESAN

AMATRICIANA: PORK JOWL, ONION, TOMATO SAUCE, PECORINO ROMANO, BUCATINI OSSOBUCO MILANESE: VEAL SHANK BRAISED WITH VEGETABLES, SERVED WITH GREMOLATA AND SAFFRON RISOTTO

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NOODLE KITCHEN Asian-inspired cuisine offering noodle bowls Open Monday–Saturday at 11:30 | 945 W. Broadway (below Sidewinders) 307.734.1997 | noodlekitchenjh.com With four 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 Firecracker Shrimp or veggie spring rolls before you enjoy either a suggested noodle bowl or something you build yourself with many creative options, including sauces, noodle and rice choices. Sit at the bar and enjoy one of the fresh-squeezed cocktails like the Huntress, which features house-infused basil tequila, muddled strawberry, lemon and basil. Everything on the menu is reasonably priced, and there are plenty of gluten-free, vegetarian and kid-friendly dishes, too.

MENU SAMPLING CHAR KWAY TEOW: CHICKEN, PORK BELLY, SHRIMP, GARLIC, VEGETABLES, BEAN SPROUTS, POACHED EGG AND OYSTER SAUCE, RICE NOODLES GENERAL’S CHICKEN: CHICKEN, CHARRED BROCCOLI, BELL PEPPERS, ONIONS, CARROTS, CILANTRO, JASMINE RICE, SHERRY-SWEET SOY UDON MISO SOUP: SOY UDON NOODLES, CHICKEN, FRESH VEGETABLES, MISO, SCALLIONS FIRECRACKER SHRIMP: TEMPURA SHRIMP, SWEET AND SPICY AIOLI, RED ONIONS, CILANTRO, ROASTED CASHEWS DAN-DAN NOODLES: BOK CHOY, SHIITAKE, ONION, SPINACH, BROCCOLI, SNAP PEAS, PEANUTS, FRESH HERBS, BEAN SPROUTS, RAMEN

Noodle Kitchen is a member of Blue Collar Restaurant Group.

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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 ambience 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 chic 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. 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 to 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 JALAPEÑOS 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, or why Chef de Cuisine Matty Melehes was chosen to compete on Food Network’s Chopped Grill Masters. 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 by craft beer brewed in-house by awardwinning 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.

MENU SAMPLING FRIED CHICKEN WITH GRAVY, MASHED POTATOES AND LEMON-GARLIC KALE SLICED BEEF BRISKET SMOKED OVER HICKORY AND APPLEWOOD, SERVED WITH HOUSE-MADE SOURDOUGH BREAD AND CHOICE OF SIDE EBONY AND IVORY SALAD WITH BLACK LENTILS, QUINOA, SPINACH, KALE, CASHEWS, DRIED APRICOTS AND A PEANUT-LIME VINAIGRETTE 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. And don’t miss the Bistro’s sister properties, Bin22 (pg. 107), Il Villaggio Osteria (pg. 123), The Kitchen (pg. 125), Q Roadhouse & Brewing Co. (pg. 135) and Bodega.

MENU SAMPLING CHARCUTERIE PLATE, FEATURING AN EVER-CHANGING SELECTION OF HOUSE-MADE MEATS MOULES FRITES: STEAMED MUSSELS, GARLIC BUTTER, WHITE WINE, HOUSE FRENCH FRIES 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 SAUTÉED GREENS

Rendezvous Bistro is a member of Fine Dining Restaurant Group.

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THE ROSE Craft cocktails, new mountain cuisine and entertainment Bar open nightly at 5, dinner Thursday-Saturday | 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, local and delicious cuisine. Executive Chef Rene Stein’s menu focuses on new mountain cuisine, sourcing almost everything locally, from the aged local beef right down to the salt and butter.

Try a tasting menu or take your pick from the evolving menu, featuring locally inspired dishes, all exquisitely prepared. The bar offers an eclectic selection of scratch-made drinks for you to enjoy with dinner or on their own. 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 on the slopes in Jackson Hole. The Rose always has a lively scene since it is located next to the Pink Garter Theatre, which offers regular entertainment.

MENU SAMPLING CARTER COUNTRY BEEF TARTAR MIZUNA WITH EGG YOLK, MUSTARD SPÄTZLE WITH KALE, GARLIC, BROCCOLI HONEY ROASTED IDAHO TROUT WITH CABBAGE, POTATO, APPLE GOOD BUTTER SOFT POACHED EGG “HEN OF THE WOODS” WITH MOREL BUTTON MUSHROOMS WYOMING BEEF WITH BRAISED LEEKS, TOMATO, BASIL

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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, “the Winder” — as it’s known among locals — is a sure-hit 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 that you may not be able to narrow them down. So don’t. Share a few plates of appetizers, such as buffalo shrimp, 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 featuring Angus beef, buffalo or black beans. Try The Flight Deck, with prosciutto, mushrooms, provolone, marinara and herb-crusted onions. 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 JALAPEÑOS PORK CUBANO: SLOW-ROASTED CUBAN-STYLE PORK, COUNTRY HAM, SWISS CHEESE AND PICKLES ON A PRESSED HOAGIE SPICY THAI SALAD: ROMAINE, ICEBERG, TOMATOES, CILANTRO, BLACK BEANS, CUCUMBERS, GREEN ONIONS, TORTILLA STRIPS AND SPICY ASIAN PEANUT DRESSING CHICKEN POT PIE: LOCAL FAVORITE FEATURED ON DINERS, DRIVE-INS AND DIVES, SERVED WITH A CAESAR SALAD

Sidewinders American Grill and Tavern is a member of Blue Collar Restaurant Group.

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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

307.732.3939 | worthotel.com 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. Their extensive wine list includes 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 awardwinning Corn Chowder. For dinner, enjoy the Duck Confit, Bacon Wrapped Buffalo Tenderloin, or Seared Alaskan Steelhead. 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 JUMBO LUMP CRAB AND ROCK SHRIMP: SUMMER CORN SUCCOTASH, SMOKED TOMATO BUERRE BLANC, HERB SALAD BISON CARPACCIO: HERB RUB, WASABI AIOLI, BREAKFAST RADISHES, MICRO ARUGULA AND PARMESAN PANCETTA LETTUCE WEDGE: CRISPY PANCETTA, ICEBERG LETTUCE, PICKLED BERMUDA ONIONS, TEARDROP TOMATOES, POINT REYES BLEU CHEESE DRESSING ROCKY MOUNTAIN ELK SHORT RIBS: HERB GRITS, GLAZED HEIRLOOM BABY CARROTS, GREMOLATA MEYER’S BEEF RIB-EYE STEAK: BAKED POTATO, GRILLED ASPARAGUS, CILANTRO CHIMICHURI

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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 award-winning 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. 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 more than 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, visitors must experience at least one amazing meal here 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 baked-to-order dark chocolate soufflé.

MENU SAMPLING BRANDING IRON OF SWEET ONION RINGS WITH SNAKE RIVER PALE ALE BATTER, TWO DIPPING SAUCES WOOD OVEN ROASTED DATES WITH APPLEWOOD SMOKED BACON, WILD BOAR CHORIZO SEARED RARE AHI TUNA AU POIVRE WITH HARICOTS VERTS, WHITE BEAN PUREE, RED WINE REDUCTION CRISPY PORK SHANK WITH WILD MUSHROOMS, TUSCAN KALE, PICKLED PEARL ONIONS CAST-IRON ROASTED ELK CHOP WITH CORN BREAD SOUFFLÉ, HARISSA JUS

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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 is dedicated to local and regional food sources, and organic and sustainable farming — and you can see it in his careful selection of ingredients. Guests will discover a delectable assortment of appetizers and shared plates as well as taste-tantalizing entrées such as the buffalo short ribs braised in Snake River Zonker Stout.

Named “The place to Après” by Ski Magazine, Spur boasts an exceptional list of handcrafted cocktails such as spicy margaritas created with house-infused tequila and muddled blood orange puree, all designed to perfectly cap off a hard day of skiing.

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 SAGE AND WALNUT SPAETZLE: BUTTERNUT SQUASH, KALE, GOAT CHEESE, POMEGRANATE SEEDS PORCINI DUSTED STEELHEAD: SALSIFY POTATO PUREE, BACON SEARED BRUSSEL SPROUTS, LEMON GARLIC EMULSION 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 You will find this hidden gem nestled in the side of the Stagecoach Bar in Wilson.

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. 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 skiing or snowmobiling on Teton Pass. Like its name suggests, Streetfood offers the local fare of several different countries, so make sure to branch out and try Korean or Greek specialities, too.

MENU SAMPLING KOREAN BBQ WINGS TACOS AND QUESADILLAS WITH MAHI MAHI, TINGA, AL PASTOR, CARNE ASADA 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, Happy Hour Sat.–Mon. 5–6 p.m. | 3465 N. Pines Way (The Aspens)

307.734.7832 | www.sudachijh.com Tucked away in the Aspens, Sudachi celebrates the best flavors and qualities of Japanese cuisine, driven by the desire to provide a world-class sushi experience in our small mountain town. Focusing on freshness and sustainability, Sudachi has created dishes, cocktails and an environment that honor this passion. To accomplish this goal, they have created two restaurants in one. Tuesday–Friday is “Sosaku” or creative sushi nights, with the focus on sashimi, nigiri and creative kitchen specials. Saturday–Monday is “Izakaya” or informal Japanese dining, with the emphasis on drinks and shared small plates. Either style has something for everyone. Specialty cocktails and an evolving sake and wine menu complement the meal perfectly.

MENU SAMPLING CRISPY RICE TUNA TARTARE: PAN-SEARED SWEET RICE, SPICY TUNA TARTARE, JALEPEÑO SLOW-ROASTED PORK RAMEN: TENDER BELLY PULLED PORK, SLOW POACHED EGG, JALEPEÑO, SCALLION, HOISIN, SHOYU BROTH KOSHU RIBS: KOREAN-STYLE BABY BACK RIBS, KIMCHI, SWEET RICE SUDACHI CEASAR: ROMAINE, SHAVED PARMESAN, MISO CAESAR DRESSING, WON-TON C-MOSTER ROLL: ANAGO, AVOCADO, CUCUMBER, YELLOWFIN TUNA, MOSUTA SAUCE, TOBIKO, SCALLION, SHIRO-GOMA

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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. Plan to linger over your lunch in the cozy interior of this log cabin. Start by ordering The Sweetwater, a refreshing combination of sweet tea vodka, lemonade and 7UP. Don’t miss the gyro. If you’re 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, SAUTÉED 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 the birthplace and home of Melvin Brewing. Thai Me Up offers an eclectic menu including everything from delicious Thai cuisine to the locally sourced Melvin Burger. Your dining experience will always be entertaining with the open kitchen and kung fu on the TVs. Daily specials for the budget-conscious are available, so look for great deals and try them with any of the 20 rotating craft beers on tap. Family-friendly dining, heated outdoor seating and late-night food is just a bit more of what you will find at Thai Me Up, and it is conveniently located one block from the Town Square. As the winner of Small Brewpub of the Year 2015 at the Great American Beer Festival and with locally acclaimed food, Thai Me Up is a place not to be missed and is open 5 p.m. until late seven days a week.

MENU SAMPLING MELVIN BURGER: WYOMING BEEF, SHISHITO PEPPERS, FRIED EGG, BACON, BRIOCHE BUN, WITH HOUSE-CUT FRIES G-13: COCONUT CHILI SAUCE WITH ONION, BROCCOLI, CHERRY TOMATOES, BELL PEPPER FRIED RICE: CHOICE OF ORGANIC CHICKEN, AMERICAN KOBE BEEF, SHRIMP, OR TOFU GENERAL THAI’S CHICKEN: SERVED WITH JASMINE RICE AND SAUTÉED VEGGIES NIGHTLY SPECIAL: ROTATING CHEF’S SPECIAL

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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, youâ&#x20AC;&#x2122;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 RISOTTO: ROASTED WILD MUSHROOMS, PARMIGIANO-REGGIANO AND LEMON BEEF BOURGUIGNON: RED WINE BRAISED LOCKHART CATTLE CO. BEEF, PARMESAN-SAGE POLENTA CAKE AND CRISPY CARROTS WAGYU EYE OF RIB-EYE: 6-OUNCE GRILLED SNAKE RIVER FARMS BEEF, FENNEL AND YUKON POTATO GRATIN, CRISPY SHALLOTS AND WILD MUSHROOM DEMI-GLACE WILD ALASKAN HALIBUT: PAN-SEARED HALIBUT, POTATO LEEK PUREE, GRILLED ASPARAGUS AND ROASTED TOMATO BEURRE BLANC

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WESTBANK GRILL Mountain steakhouse Open for breakfast 7–11 a.m., lunch 11:30 a.m.–3 p.m., dinner 6–10 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 housemade 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 entrées, 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 fisherman’s breakfast with cedar planked Idaho trout, poached eggs, baby kale salad and chive crème fraiche.

MENU SAMPLING SNAKE RIVER FARMS WAGYU TARTARE, JALAPEÑO, SOY BUTTER, QUAIL EGG, RICE CRACKER 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 SCALLOP AND CRISPY PORK CHEEK, HEIRLOOM BLUE GRITS, RED PEAS, MUSTARD TRIO COWBOY COOKIE, WARM SKILLET CHOCOLATE CHIP, VANILLA ICE CREAM

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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 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 CRISPY FRIED BRUSSELS SPROUTS AND RED ONION MARMALADE USDA PRIME STEAKS: 8-OUNCE FILET, 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 JALAPEÑOS 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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You may be tempted to grab one more meal on your way to the airport, but donâ&#x20AC;&#x2122;t.

Breakfast, lunch and private jet and vacation catering | Open from first departure to last DISHINGJH.COM | 151 307.733.6063 | jedediahsattheairport.com

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Mc C ollister Drive

Restaurant Listings 1 The Alpenhof 2 Amangani Grill

ge Road Teton Villa

39

2

68 (In Victor, ID)

20

Teton Mountain Lodge The Inn at Jackson Hole

390

(In Wilson)

To Wilson & (In Wilson) Teton Pass 54 63

22

16 The Handle Bar

32 Q Roadhouse & Brewing Co.

17 Hatch Taqueria & Tequilas

33 Rendezvous Bistro

18 Hayden’s Post

35 Sidewinders American Grill and Tavern

3 Artisan Pizza and Italian 19 Healthy Being Juicery Kitchen 20 Il Villaggio Osteria 4 Bin22

y dwa

Broa

34 The Rose

10

36 Silver Dollar Grill at the Wort

5 The Blue Lion

21 King Sushi

37 Snake River Brewery

6 Bubba’s

22 The Kitchen

38 Snake River Grill

7 The Bunnery Bakery & Restaurant

23 Liberty Burger

39 Spur Restaurant & Bar

24 Local

40 Streetfood at the Stagecoach

8 Cafe Genevieve

25 Lotus Cafe

41 Sudachi

9 Couloir Restaurant

26 Merry Piglets

42 Sweetwater Restaurant

10 Cutty’s Grill

43 Thai Me Up

11 e.leaven Food Company

27 Million Dollar Cowboy Steakhouse

12 FIGS

28 Nani’s Ristorante & Bar

13 Full Steam Subs

29 Noodle Kitchen

45 The Westbank Grill 46 The White Buffalo Club

14 Gather Food + Drink Experience

30 Persephone Bakery Boulangerie & Cafe

47 The Wild Sage at the Rusty Parrot

15 The Gun Barrel

31 Pinky G’s Pizzeria

44 Trio An American Bistro

33

ALBERTSONS

Maple Way KMART

Meadowlark Ln. .

Aeria l

Buf falo Way

ond

3

Rd

ger G

To Teton Village

Lo op

Brid

Four Seasons Resort

S o uth Middle School

Pa

Gregory Ln.

9

Colter Elementary School

High School

Crabtree Ln.

rk

59

Hidden Ranches

SMITH’S

89

53 62 (In Alpine, WY)

dish ng

(Inside the National 65 Museum of Wildlife Art)

™

55 (In Moose) 89

60 (At the Airport)

52

Teton

Moran

Jean

Jean

King

Willow

Center

Simpson

Alpine Ln.

k Dr. Cree Flat

Virginian Ln.

61

Scott Ln.

Powderhorn Ln.

15

MIKE YOKEL PARK

Karns

BALL FIELD

Cache Creek Drive

PHIL BAUX PARK

18

Pine

Sno wK

ing

Spruce Maple Way Elk Run

reek

C Flat

Hall Kelly

Snow King Ave.

Aspen

Library

POWDERHORN PARK

Teton County Fair Grounds

Simpson Hansen

Hansen Kelly

29 35

St. John's Medical Center

Rancher

37

National Elk Refuge

Redmond

Clissold

Jackson

6

22 5 25

King

Pearl

Millward

tC

r ee

k

56

Fla

Gill

23 11 13 26 58 12 7 Deloney 24 Town 51 36 27 Square 8 30 19 Broadway 17 54 57 38 34 4 44 21 63 14 31 64 43 42

MILLER PARK

Glenwood

47

Gill

46

Moose

28

Gros Ventre

Mercill

Gros Ventre

DINING MAP

Town of Jackson

U.S. Hwy. 26 - 89 To Grand Teton National Park

Cache St.

Perry

Dr.

Post Office

Other Eateries 48 Aspens Market

56 El Abuelito

63 Pearl Street Bagels

49 Bodega

57 Häagen-Dazs

64 Pearl Street Market

50 Chippy’s Kitchen

58 The Indian

65 Rising Sage Cafe

51 Cocolove

59 Jackson Whole Grocer

66 Teton Pines

52 Creekside Market & Deli

60 Jedediah’s

67 Teton Thai

53 Delish Donuts & Coffee

61 Lucky’s Market

68 Wildlife Pizza

54 D.O.G.

62 Old Yellowstone Garage

55 Dornan’s

Snow King Mountain

SLOW DOWN

&

TASTE AW HI LE

F EEL LIKE A K I D I N A C AN DY STOR E AS YOU EXP LOR E TH E WORLD’S F IN EST SP I R I TS , OI LS , VI N EG AR S , SP I C ES , A N D W I N E .

60 E. Broadway underneath The Snake River Grill | Jackson, WY 83001 | (307) 734-1535 | VomFassJacksonHole.com

Rustic Elegance

Open Nightly at 5:30 p.m. | 84 East Broadway on the Town Square | 307 733 0557 | snakerivergrill.com