dish ng SUMMER/FALL
IT CAN BE DONE
Take advantage of fresh produce and learn to can this summer. p.23
HOT SPOTS FOR COOL KIDS
Find out about the valley’s best kid-friendly options. p.26
SUPER SANDWICHES
Some of Jackson’s favorite sandwiches p.37
A food lover’s guide to great dining around Jackson Hole and Teton Valley
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 1 cup flour
Heat a large nonstick skillet over medium high heat. Melt butter and olive oil. Sprinkle both sides of elk with salt and pepper and dust lightly in flour. 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. (This recipe may be used for Beef Tenderloin)
TOP SALES PRODUCER 2012 & 2011 AND 2011 REALTOR OF THE YEAR Tom Evans, Associate Broker Direct: 307-739-8149 Cell 307-413-5101 Tom.Evans@jhsir.com TomEvansRealEstate.com
dish ng ISSUE 4 | SUMMER/FALL
What’s your favorite sandwich in town? The Editors Cuban Allison Arthur from Cara Rank Backcountry Deli Art Director Kristen Joy
Chicken salad on honey wheat at Great Harvest
Contributors
Turkey chipotle wrap from Betty Rock Turkey Reuben from Sweetwater
Reed Finlay Jamie Goldstein Malorie Harris Ashley Merritt Sue Muncaster Cameron Neilson Carrie Patterson Edythe Pollack Brian Upesleja Grilled steak Ashley Wilkerson
Torta Mexicana from The Bread Basket
Roast sandwich beef from Copy Editor with Creekside Pamela Periconi chipotle Market & Deli aioli at Pearl Street Meat Sales Susan Gibbs Durkin & Fish Jamie Goldstein
The Parisian from Aspens Market
Roasted red pepper editors@dishingjh.com baguette from Café Boheme
Contact
Cover photo: Pearl Street Bagels, Betty Rock Cafe and Creekside Market & Deli sandwiches, Cameron Neilson photo This page: The editors’ pickled purple carrots, Carrie Patterson photo
Features 20 Behind the Best Barbecue
Barbecue master Bo Williamson shares tips, tools and a recipe.
26 Hot Spots for Cool Kids
From toddlers to teens, where to dine with the whole family
31 Creative Catering
Call one of these chefs for gourmet dinners in the comfort of your own home.
37 Super Sandwiches
Some of Jackson’s favorites
45 Get Your Foodie Fix • Flavors from around the world including American, Asian, Indian, Thai & Latin • Organic meats, vegetarian, vegan & raw choices • Entrees, appetizers, sandwiches, soups, pizzas & salads • Endless gluten-free choices • Full bar & house-infused botanical cocktails • Bakery, smoothies, juice & tonic bar • Espresso & premium teas • Bakery, breakfast, lunch & dinner
Summer means a number of events just for food lovers.
53 Cheese with Altitude
Cheesemaking makes a comeback.
58 The Flavor of Eating Out It’s not just about the food.
62 Teton Tomatoes
Local hobbyists try to beat Mother Nature and grow fat, juicy fruits.
64 Mountain Dining Gets Fresh 75 Dornan’s Does It All
Columns 11 Letter from the Editors 15 Ask For It
Recipes for some of our favorite dishes from the valley’s restaurants
23 A Lesson in Water-Bath Canning It can be done.
145 N. Glenwood St. Jackson, WY • www.tetonlotuscafe.com • 307.734.0882
66 Liquid
Spotlighting local beers around the valley
69 Heirlooms
Snake River Grill goes platinum.
76 Athletes’ Eats
The fuel behind Amanda Carey’s amazing bike feats
80 Will Travel for Food
Fishing for fun in Alaska
85 A Jackson Classic Dornan’s
Dishing Listings 88 Listings 128 Dining Map
Letter from the editors We knew there was good food. We knew there were good stories to tell. And now, we know, there are people here interested in both.
Also, we knew there was no way to include every great sandwich in town, so we tried to do a mix of options, but we will be continuing the sandwich obsession with a Web column this summer. Check out www.dishingjh.com for more great sandwiches.
Two years later, in our fourth issue, Dishing is twice the size. Thank you, Jackson Hole, for embracing good food and food education, and continuing to expand an ever-growing restaurant community so we always have a plethora of stories to write. This issue, we tried to think about what gets us excited in the summer. Farmers markets with local cheese, homegrown tomatoes, sandwiches perfect for picnics, dinner parties on the decks with friends, to name a few. How do we even narrow it down? With so many good stories to tell, you make it hard, Jackson Hole. For the sandwich story, we talked ex-Jackson resident and now New Yorker Cameron Neilson, who shoots for GQ and other national magazines, to photograph our fairly difficult cover. People often ask us if we stage our food (some magazines use loads of glue and even motor oil to make their food look good). We decided early on we wanted it to be real, so the only staging that went on with the cover shoot was a bunch of skewers and a little fishing line.
Since we are both obsessed with canning and jarring, we easily had a collection of our own supplies to use for the lesson in canning photos. We loved the photos Carrie Patterson took so much that we almost used them on the cover, too. The tomato story came about somewhat by accident. We were in the Deer Drive complex south of town last summer and Cameron Neilson Photo happened to pass by Dennis Prevost’s tomato- growing contraption. We put the car in reverse and walked right into his studio to ask about his method. And, of course, we can’t think of anything better in summer than a cold, frothy beer. Be sure to try one of the locally made brews. We’ll raise a glass to all our food-loving followers when we sit outside on a hot summer day.
For daily posts, full restaurant menus and a calendar of events, go to:
www.dishingjh.com
Contributors Sue Muncaster
Sue Muncaster is a busy mother of two living in Victor, Idaho, who lives for perfect sunny afternoons between freelance writing, editing Teton Family Magazine and running the Teton Ice Park at Snow King.
Carrie Patterson
Based in Jackson Hole and Scottsdale, Arizona, Carrie is one of the most recognized wedding photographers in the West. A film photographer at heart, Carrie is praised for her authentic style, relaxed approach and timeless photographs. Her work can be found in the book “Style Me Pretty Weddings,” as well as in Brides, Martha Stewart Weddings and Real Simple Weddings. You might spot her drinking a Pako’s IPA at the Snake River Brewery when she is not working.
Reed Finlay
has logged more than 20,000 miles guiding float trips on the Snake River. When not rafting, he can be found at Dornan’s, eating a Buckaroo sandwich and scouting alpine routes through the bar window with binoculars provided by the bartender. In winter, he works as a Jackson Hole Mountain Resort ski patrolman and connoisseur of waffles, served hot at Corbet’s Cabin.
BOULANGERIE & CAFE
Small-Batch
Locally Handmade
Gluten-Free
Mon–Fri : 6:30 am–4 pm Sat–Sun : 7 am–3 pm Call for evening hours, catering, special events
AN INSPIRING SPACE tO REGROuP ANd CREAtE
Menu options nourishing for body and soul Crepes, Eggs, Burritos, Sandwiches, Paninis, Wraps, Salads, Soups, Quesadillas, Organic Coffee and more Available at local events and markets, or call 307.690.3262
1110 Maple Way • 733 -5282 • www.cafebohemejh.com
Ask for it
Readers’ favorite recipes from Jackson Hole restaurants
Dear Dishing, The one thing we love more than animals is tasty food. Once we get the animals taken care of at the beginning of the day, we immediately begin the daily discussion of what we are eating for lunch. We generally order from places that have good sauces. One of our favorite healthy options is a green salad from Jackson Whole Grocer. The salad more or less serves as a vehicle for the bucket of curry dressing we put on it. If you ask us, they should bottle that stuff — it’s like salad crack. Could you find the recipe?! Thank you!!!! Sincerely, The Chowhounds at The Animal Adoption Center (Krista and Steph)
Jackson Whole Grocer’s Creamy Curry Dressing 2 cups mayonnaise 1/3 cup honey 1 1/2 tablespoons yellow curry powder 2 teaspoons minced garlic 1 1/2 teaspoons minced ginger 1 teaspoon salt 1 1/2 limes, juiced Put all ingredients in a blender. Combine until creamy.
Brian Upesleja Photo
Selfishly, we wanted the recipe for the green curry sauce that Sudachi uses on its Thai-Suda roll. It’s great on its own, but even better drizzled across a roll of fresh sushi. We think it would be a nice dip to have on hand for spring rolls and chicken satay, as well as the next time we make sushi at home. — Cara and Allison
Brian Upesleja Photo
Sudachi’s Green Curry Sauce Editors’ note: This recipe has been modified for home use; therefore, the amounts are a little different and may need to be adjusted according to how you like your curry. 1 can coconut milk 1 to 3 tablespoons green curry paste 1/4 cup soy sauce 1/4 cup sugar Pour coconut milk into pot, place on high heat, and add 1 to 3 tablespoons of green curry paste (depending on what spice level you want to achieve). Use a whisk to mix in, then add your sugar and soy. Once this is combined, the curry is ready to be served, but Sudachi reduces it on medium to high heat for 15 minutes, or until the liquid is reduced by half, then removes from heat, cools and refrigerates. This sauce will keep for up to four days under refrigeration. Green Curry Paste: 2 to 4 Thai green chilies (depending on spice level desired) 1 large stalk lemon grass
4 to 5 cloves garlic 1 medium-size galangal root (substitute ginger if unavailable) 1 teaspoon shrimp paste (optional) 4 to 6 kaffir lime leaves 1/2 teaspoon coriander seed 1/2 teaspoon cumin 1/2 teaspoon turmeric 1/2 teaspoon ground white pepper 1/3 teaspoon salt Combine all ingredients in a food processor, and process until paste consistency. Taste and adjust accordingly. If too salty, you can add a squeeze of lime to mellow, or if not spicy enough, add another chile. Once desired taste is achieved, set aside. This paste will last up to two weeks. *Side note: Sudachi uses chive oil as an accompaniment. You can make it, or buy a similar version from VOM FASS. Take a handful of chives and blend them on high in a blender with 2 cups of blended oil (something with a mellow spice). Strain through a fine sieve so only oil remains.
Dear Dishing, So glad you all have incorporated the Ask For It in your publication. I have been a “special order queen,” as my husband likes to say, at Nora’s and always have a breakfast burrito all green. It’s the best part. I would love to know how to make it. Thanks, Arcy Hawks
Nora’s Fish Creek Inn’s Green Chile Sauce Makes 1 gallon Editors’ note: This recipe was created by Nora Tygum, founder of Nora’s, 30 years ago. Her daughter, now owner Kathryn Taylor, gave us a modified, at-home version of the recipe. The sauce is used on huevos rancheros, quesadillas, as a side for omelets and on potatoes. Nora’s started canning it three years ago and sells it for $6.50 for a pint. They offer $1 off refills. 4 onions, diced 2 teaspoons garlic, chopped 1 stick butter 2, 16-ounce cans of green chilies 8 cups chicken stock 1 tablespoon white pepper 1 tablespoon red chile flakes 1 1/2 tablespoons oregano 2 tablespoons cumin 3 tablespoons salt 3/4 cup flour 1/2 cup cornstarch Saute all veggies in butter to soften, then add the stock, and bring to a boil. Put the rest of the ingredients in the pot to boil. Whisk in 3 cups of cold water. Add that to the boiling mixture. Turn on low for 5 to 10 minutes.
Brian Upesleja Photo
Dear Dishing, I had the pancakes for breakfast one day at the Four Seasons, and they were so delicious and unique. I would love to make them for a special occasion at home one day if you can get the recipe? Thank you, Heather Joy
Westbank Grill’s Ricotta Pancakes at Four Seasons Resort 2 cups standard pancake mix (found at any grocery store; for a healthier alternative, use whole wheat mix) 1/2 cup water 1 egg 1/4 lemon, zested 3 tablespoons ricotta cheese Mix all ingredients in a bowl. Ladle 1 ounce of batter into a greased, warm cast-iron skillet. Allow cakes to cook until you see bubbles, then flip. Cook until both sides are golden brown.
Dear Dishing, Every Mexican restaurant has its own take on salsa, but the cabbage slaw at Abuelito’s is off the charts, and I want to know how to make it at home. Can you help? Thanks, John Frechette El Abuelito Family Mexican Restaurant’s Cabbage Salad Editors’ note: This recipe, typical of Guadalajara, Mexico, comes from the family of the restaurant’s manager, Alfonso. Green cabbage, shredded Tomato, diced Yellow onions, diced Cilantro, chopped Garlic salt Black pepper Fresh jalapenos, diced Olive oil This is one of those recipes that’s all done to taste. The amount of cabbage is determined by the number of people who will be eating. Then the rest is to personal preference.
FA R M E R S MARKET 100% Local Every Thursday beginning July 11th Our summer Market Table Dinners series will feature 100% local ingredients sourced from our vendors at Tuesday’s Farmers Market. Dinner is a set $65 three course meal served family style, passed hors d’oeuvres and dessert. Dinners are BYOB. We offer a large selection of wine and beer at the wine shop next door. We’re happy to pair wines with your meal, and all diners enjoy a 15% discount at Westside Wine & Spirits. For reservations and updates please call 307-200-6140 or visit www.MarketTableDinners.com
PRESENTED BY: 4015 W. Lake Creek Dr., Wilson, WY 83014
f e at u r i n g
T U E S D AY
Local Produce Painted Sage Farms Robinson Family Farms Snowdrift Farms Wyomatoes Homemade Pies & Prepared Food Local Beers Fun family activities Music & more...
MARKET starts J U LY 9 T H !
BEHIND THE BEST BARBECUE
Barbecue master Bo Williamson shares tips, tools and a recipe. By Allison Arthur Photos By Brian Upesleja It seems there are a million theories: low and slow cooking, searing the outside, basting, not basting, mustard-base sauce, ketchupbase sauce, vinegar-base sauce, no sauce, fat side up, fat side down. If you like to barbecue, you’ve heard and tried them all, and probably have a few tricks of your own. Bo Williamson, the barbecue master behind Bo-B-Que — a catering service specializing in barbecue that started in Jackson in the summer of 2012 — has studied barbecue. He has been to The BBQ Institute in Texas, and he has made more smoked meats and other items in just a few short years than most do in a lifetime. “I like the fall-off-the-bone type of meat and barbecue in general,” says the Georgia native. “Any traditional southern barbecue has to be cooked at low temperatures for long periods of time.” Williamson got interested in cooking barbecue professionally about three years ago, though he grew up eating it. A purist at heart, he offers some gourmet sauces along with his meat, but he prefers it simply served with coleslaw. “I just think the meat is good like it is,” he says. “It definitely doesn’t need sauce.” Though he favors pork shoulder, he has smoked all types of meats and fish, as well as more unique items such as a head of cabbage and apple pies. Here, Williamson shares his favorite steps, tools and tips to help you prepare good barbecue at home. Better yet, give him a call, and he can bring the barbecue to you: 307-699-1087.
BASIC TECHNIQUE Season the meat with a spice blend, and let it marinate for 12 to 24 hours. Bring the meat to room temperature before you begin to cook it. Bring the grill or smoker to a starting temperature of 180 F with a heavy smudge (or smoke), keeping the vents closed. Cook the meat (or whatever else you are making) with a heavy smoke on it for the first two hours. Then seal the meat in tin foil, and raise the temperature to 250 F to rehydrate it until it reaches the desired finish temperature. Continue checking the temperature until finished. A variety of factors affect cooking time (weight and type of meat, for example). Pull meat off the cooker, keep it in tin foil, wrap it in a towel and place it in a cooler (with no ice) to rest for three to four hours. It will stay very warm.
TOOLS
TIPS
SPICE BLEND
• Traeger wood pellet grill
• Never baste. Williamson says it takes away
Williamson likes this simple mixture and says it’s good on everything but fish.
• Green Egg • Thermapen: This digital meat thermometer works for everything.
• Best Black Knight: insulated foodgrade cooking gloves for pulling the hot meat when you are ready to shred and serve it
• Cookbooks: “Backyard BBQ: The Art of Smokology” and “Paul Kirk’s Championship Barbecue”
one of the essentials — the burnt ends seal the meat and the juices naturally.
• Always cook the meat fat side up so it bastes itself.
• Use a blend of hickory and cherry wood. • Keep the lid closed: Every time you open the pit, you are adding 15 minutes to the cook time.
• Keep your hands off: Don’t touch the meat until you are ready to serve it.
Equal parts of the following:
• Diamond Crystal kosher salt (If you can only find Morton Salt, use onethird less.) • White granulated cane sugar • Dark chile powder • Montreal steak seasoning • Pinch of cayenne or chipotle pepper powder
deep heritage. fresh thinking.
For nearly a century, Seattle Fish Company of Denver has served the Rocky Mountain Region with an ocean of freshness, flavor and texture not found anywhere else. Now we’re thrilled to bring our heritage of quality and integrity to the rich culinary tradition of Jackson Hole. And, though our premium seafood is flown in seven days a week from sustainable sources around the world—it’s three generations of fresh thinking that keep our customers coming back.
E ST .
1918
If it swims we have it. 6211 East 42nd Ave., Denver, Colorado 80216 · 1.888.851.6621 · SeattleFish.com · info@seattlefish.com
a lesson in water-bath canning
ITCan BE DONE BY CARA RANK PHOTOS BY CARRIE PATTERSON Canning by Allison Arthur and Cara Rank
I spend hours every summer canning produce. I love pulling out a summerytasting raspberry jam when it’s minus 20 F outside, knowing the berries came from a few miles away in Idaho. I love the “oohs” and “aahs” at Thanksgiving when I show up with spicy pickled green beans for bloody marys. I love the way the mason jars look on my kitchen shelves, colorful, cheerful trophies for when a snowy white blankets Jackson. And I am not alone.
Canning has been growing in popularity in recent years, thanks to the rise of the local food movement. Once an important practice to preserve food before the advent of refrigeration, canning has long been a hobby of 4-H’ers, grandmothers and gardeners. But now it’s hip among gourmands. The Centers for Disease Control and Prevention reports 20 percent of U.S. households can their own food. Area chefs such as Wes Hamilton from Couloir and Jeff Drew from Snake River Grill are known for canning their produce for use during the long winters. “If you’re buying any food at the store in winter, it’s either being shipped in, it’s already canned, or it’s frozen,” says Jennifer Jacobsen, nutrition and food safety extension educator with the University of Wyoming. “Canning is a great way to still eat locally and support our local farmers in winter.” Yes, there is the threat of spoilage, or worse, botulism, if food is canned improperly. But as long as you follow tested recipes and the proper techniques, there’s nothing to be scared of. (Taking a class from your local extension office is also helpful.) Canning can be time-consuming (like, a full-day’s worth of work), but you’ll thank yourself when you slather toast with homemade jam in the middle of February.
Water-bath canning tips • Find a book that you love. Because you always want to follow a
tested recipe, buy a book on water-bath canning with recipes that sound good to you. Then, just follow instructions, and don’t deviate from the recipe. This will ensure your food does not spoil while in storage.
• Buy the proper equipment. Starting to can does take an initial
investment, and I am not going to promise it’s less expensive than buying jams and pickles from the grocery store. You’ll need equipment specifically made for canning: thermometer, tongs, jars and lids, a large stockpot, a rack, funnel, bubble tool and lid lifter. Jackson Whole Grocer, Smith’s and Albertsons have everything you need to begin.
• Stock up on other important ingredients and equipment. A
kitchen scale can be a valuable resource to ensure you use the correct proportions. Look for canning or pickling salt, as it has
different properties from other salts. The same goes for vinegar. Though you may be tempted by exotic vinegars, only use vinegar with 5 percent acidity.
• Read the recipe before you begin. A few days before you begin
canning, read the recipe to make sure you have the correct amount of ingredients and the proper-size jars. Make a shopping list so that when you go to the farmers market, you know how much of each ingredient to buy. It also helps to know what is in season so you know what you can actually make.
• Remember to adjust for altitude. If a recipe calls for 20 minutes
or less of processing, increase processing time by 1 minute for each 1,000 feet above sea level. The University of Wyoming recommends an additional 6 minutes for canning in Jackson. If a recipe calls for greater than 20 minutes of processing, increase processing time by 2 minutes for each 1,000 feet above sea level (12 minutes in Jackson).
Canning Procedures • Review the tested recipe instructions, plan time and assemble equipment. • Fill canner halfway with hot water, cover and preheat (140 F for raw-pack, 180 F for hot-pack). • Prepare ingredients. • Place lids in a small saucepan, and simmer over medium heat until ready to use. Do not boil. • Fill jars one at a time with prepared food, making sure to leave proper headspace (specified in each recipe). • Remove air bubbles by poking them with the bubble tool until they float to the top, and add food back to proper headspace if necessary. • Wipe jar rim using clean cloth to remove any residue. • Place lid on jar, apply band and adjust to fingertip-tight. • Place jars in rack, and lower into canner. Leave 1 to 2 inches of water covering jars. • Place lid on canner, and bring to a boil. • Set time once water boils, and process for required time. • Turn off heat once processing is complete. Remove the canner’s lid, and wait 5 minutes before removing jars. • Leave jars undisturbed on the counter for 12 to 24 hours. Within the first few minutes, you will hear the lids “pop,” which means they have sealed. • Check for a good seal by pressing in the middle of the lid. If the lid flexes, it did not seal. • Remove screw bands, label, and store in a cool, dry, dark place. • Consume within a year. — Provided by the University of Wyoming Extension Office
for
Hot Spots Cool Kids From toddlers to teens, where to dine with the whole family By Sue Muncaster Photos By Brian Upesleja
W
hen I was a kid, our family of six went out to dinner to two places: McDonald’s for a fat-laden kids’ meal after our biannual dentist appointment, and the formal Mount Vernon Country Club once a year for the all-you-can-eat buffet, where we gorged ourselves on deep-fried shrimp and Jell-O salad. I’m sure my father got his culinary fix on his many business trips. But my mom? I guess she just missed out. As a busy, food-obsessed parent, dining out is a treat I’m not willing to forego. And for the most part, sharing the meal with my kids is part of the fun. But I don’t like dropping $100 on a meal no one eats, or settling on a cheap meal and freaking out that my 4-year-old just ate half a vat of greasy chicken fingers and 300 grams of caffeinated sugar.
Jackson residents Jeff and Kelli Ward, who have already ventured to Thailand and Italy with their young children, eat out on average twice a week. From the day the kids were babies in car seats, the couple’s goal has been to eliminate the stress of dining out, Jeff Ward says. There’s no doubt they have paid their dues, but now they can take their 5-year-old daughter, Avery, and 7-year-old son, Logan, just about anywhere. “As parents, we have always focused on etiquette and appreciation of the food, and have insisted our children respect the dining environment,” Ward says. “We enjoy a whole spectrum of restaurants — not just what will make the kids happy. Since we’ve opened up so many opportunities for them, we can now let them decide, and they instinctively make good choices based on ambiance and previous experiences.” For me, a successful meal with my kids means I ate something healthy, lovely and delicious, and they feel like they did, too. It means we spent some special time chatting or playing a game together while we wait. It means I got to hold my husband’s hand and reconnect for at least five minutes. And, if we made it through the whole affair without someone staring at the screen of an iPhone, it’s an added bonus. While dining out with kids may seem like a crapshoot — part skill and part dumb luck — with planning, practice and patience, you can take the luck out of the formula. To this end, I surveyed a range of local families to develop this list of favorite eateries and parenting tips.
Do »»Bring a couple of quiet activities: crayons, coloring or sticker books, a small car or doll, or toy camera. Learn to play the dot game or Hangman. »»Pack a small container with finger snacks in case there is a wait. »»Go out early before kids are famished. The servers are fresh, service is fast, and you can clear out by the time fussy couples show up. »»Encourage kids to try new things. Hopefully they will develop a taste for something other than mac and cheese. »»Make reservations ahead of time, and let the hostess know in advance if you need a high chair or booster seat.
Don’t »»Leave a big mess on the floor if your kids spill. Clean up at least a little after yourself. »»Go to the trendiest restaurant in town at 7:30 on a busy night. »»Order kids’ menu items for your teenagers. This is taking advantage of the restaurant’s lower prices.
The game room at Sidewinders is a great diversion.
At the Million Dollar Cowboy Steakhouse, kids can color on the menu.
Merry Piglets Kids will love the creamy queso dip and homemade chips, while parents can relax from the start with a cold margarita. Fast service, pasture-raised and hormone-free meats, and entertaining paintings on the wall make for an easy winner all around. Pinky G’s Pizzeria If you have a rowdy bunch that needs hot, cheesy satisfaction in a snap (and you need a cold beer), Pinky G’s giant slices of New York-style pizza are your best bet. A few board games are available to play while you wait. Sidewinders All-American Grill and Tavern Arcade anyone? With 40 televisions, big tables, high chairs and chicken fingers, it’s a guaranteed home run. Bonus: The door to the kids’ game room even closes.
Laid-Back Options The Bunnery On Saturday mornings, clown Deanna Banana makes balloon animals for kids of all ages at this iconic breakfast spot on the Town Square. Splurge, and let the kids add strawberry filling and sprinkles to the O.S.M. waffle (they won’t know their breakfast consists of whole wheat, oats, sunflower seeds and millet). During peak tourist times, expect a wait. e.leaven Food Company A good sign e.leaven is kiddo-friendly? Small containers of Cheerios sit at the register where you order, providing a good snack to tide over hungry little ones until their plate of blueberry pancakes and fresh fruit shows up.
Snake River Brewery A majority of the downstairs of this neighborhood hangout is off-limits for those under 21, but the upstairs and the decks are kid-friendly. (A secret: The din of the bar below drowns out children’s screams.) While you sip a pint, order the kids a big bowl of spaghetti and marinara along with a homemade pretzel. Get them to behave by bribing them with homemade s’mores. Calico Bar and Restaurant With a big yard where kids can play, this is a perfect spot on the west bank. The porcini mushroom ravioli on the kids’ menu is a great deal for only $3.50. Be sure to stroll through their organic garden in the backyard for an impromptu farm-totable lesson. It’s great spot for birthday parties, too. The Q Roadhouse and Brewery Just across the lawn from Calico, The Roadhouse is another winner. It offers the same shared outdoor space, and the addition of free peanuts you can shell and throw on the floor. The diverse menu and top-shelf bar guarantee adults will find plenty to keep ’em happy, too.
Rising Sage Café For a day of culture and good food, take the kids to this spot north of town. In the morning, tour the collection at the National Museum of Wildlife Art. Then stop at the museum’s in-house restaurant for a relaxing, kid-friendly meal at a reasonable price. After lunch, they’ll be ready to play, read and create art in the Children’s Discovery Gallery.
More of a Splurge Million Dollar Cowboy Steakhouse The Little Buckaroo menu is so good you’ll wish you could order off of it. Kids can get a Double R Ranch sirloin steak served with a baked potato and asparagus, or lemon/rosemary-marinated grilled chicken breast with roasted garlic mashers, celery and ranch dressing. Arrive early and look at all the western paraphernalia — old photos and belt buckles — hanging in the entrance. Rendezvous Bistro The Bistro may top the list as a special place for date night, but many locals recommend it for the friendly service and outstanding food fit for all diners. It allows parents to feel as if they are having a night out, but crayons and butcher paper covering the tables keep kids entertained. Snake River Grill Kids will be delighted by the presentation of the onion rings dipped in Snake River Pale Ale batter and served stacked on a branding iron. Introduce your kids to the souffle (winter only), which the Grill does impeccably, or the homemade Eskimo Bars, which will make you feel like a kid again. Sudachi One of the better-kept secrets around, Sudachi might be a splurge for your 8-year-old most of the night. But the happy hour from 5 to 6 p.m. means you can get a sashimi fix while the kids eat discounted rolls and bowls of ramen.
Modern Mountain Apparel for the Whole Family Visit The Stio Mountain Studio just off the Jackson Town Square. Also featuring Pistil, Rainbow, Kaenon, Crochet Kids, and more.
Open Daily | 10 East Broadway, Cache St. Entrance | 307.201.1890 | www.stio.com
professional catering for any event
Teton Hospitality at its Finest Bill Boney | CIA 1986 | Owner
800-787-9178 | 208-787-2667 diningincateringinc.com
CREATIVE CATERING Call one of these chefs for gourmet dinners in the comfort of your own home. By Allison Arthur
Want luxury shrimp made to order, served sofa-side at your own house? How about a plate of fresh Indian samosas with three different dipping sauces on your deck at sunset? Interested in trying a more exotic dish of Chinese chicken that you can’t find on a takeout menu?
Sushi by Jarrett Schwartz Brian Upesleja Photo
Several Jackson caterers offer to bring ethnic options to your home. While we still love to eat out, they provide variety, great for parties, special events or simply an exotic night in.
JARRETT SCHWARTZ
WHO: Jarrett Schwartz SPECIALTY: Sushi FAVORITE DISHES: Truffled tuna, luxury shrimp, monster rolls and anything with salmon FOR THE MORE ADVENTUROUS: Uni with shiso leaves, nirogi (giant clam), always octopus LEARNED FROM: Working in, owning or being executive chef in places that include Happy Sumo (Park City), Nikai, Masa Sushi, Sudachi, Blu, The Kitchen HOW IT WORKS: Schwartz will discuss the meal with the customers in advance and bring the fish, chopsticks, serving dishes, sake, wine, specialty cocktails, rice, miso soup, salads and anything else you wish. Cost is based on the price of ingredients and a rate of $50 per hour. WILL COOK FOR: As few as four people and up to 100 WHAT HE LIKES ABOUT IT: I like the freedom to do really pretty, good food at a less frenetic pace. I can cook nice food, use my creativity and try so many different things. ALSO AVAILABLE: More traditional menus featuring farmers market goodies and lessons on sushi making MORE INFORMATION: www.chefjarrettschwartz.com or schwartzjarrett@gmail.com
Brian Upesleja Photos
RUPA & DARSHAN SHAH
WHO: Mumbai natives Rupa and Darshan Shah SPECIALTY: Indian cuisine FAVORITE DISHES: Paneer curries, cilantro parata (unleavened bread), spinach curry and a salad with sprouted beans CATERING CAPACITY: As few as six and as many as 25 HOW IT WORKS: The couple will cook an appetizer, a bread, a salad, two curries, sauces and dessert for $35 to $40 a person.
Jamie Goldstein Photos
CATERING TO: Anyone who loves authentic Indian food, which is not readily available in Jackson Hole; people seeking a uniquely ethnic experience GOOD TO KNOW: The couple used to run a food cart back in India and have some street food favorites in their repertoire. Ask Rupa for her recommendations rather than requesting dishes you have had before. You will be surprised by some unique options. SWEET ENDING: Rupa likes to finish the meal with gulab jamun — an Indian treat made with milk powder, lightly fried and dipped in a sugar syrup. It’s delicious. SPECIAL TOUCHES: They use organic ingredients and hand-ground spices imported from India twice a year when their family visits. CONTACT: 408-759-2956
EDDIE KOLSKY
WHO: Eddie Kolsky, Chinese Cook King SPECIALTY: Chinese food GOT INTERESTED BY: Taking a Chinese cooking class and learning new dishes from a comprehensive book SECRET TO SUCCESS: Being a perfectionist who will practice until he gets the dishes just right TYPICAL MEAL: An appetizer (spring rolls, braised pork in garlic and black bean sauce, shrimp in hoisin and garlic sauce, wontons, egg rolls), soup (hot and sour or chicken velvet), three meat entrees (Sichuan spicy pork and cashews, sweet and pungent shrimp, and salted beef and oyster sauce), a veggie entree (stir-fried broccoli in black bean sauce, sesame stir-fried asparagus), dessert (golden surprise, sorbet and ice cream) and steamed rice
WHAT MAKES THE MEAL EVEN MORE SPECIAL: It is served on a collection of Chinese cookware, plates and serving platters Kolsky has collected in Asian markets. CAPACITY: Will cook for anywhere between eight and 40 people COST: $54 a person plus a helper ($25 an hour) CONTACT: edwardkolsky@bresnan.net, 307-690-2552
Jamie Goldstein Photos
FULL-SERVICE CATERING OPTIONS CHIPPY’S KITCHEN
www.jacksonholecatering.com Chippy Sherman appreciates the chance to be creative with your special event menu, enabling her to bring a unique experience to each and every client.
BISTRO CATERING
www.bistrocatering.net Brought to you by the people who created the popular Rendezvous Bistro, this service can accommodate any event, whether an intimate gathering or a once-in-alifetime celebration.
BUBBA’S
www.bubbasjh.com Jackson locals’ favorite barbecue joint caters for parties of 50 people or more. For smaller gatherings, pickup catering is also available.
OUT OF THE KITCHEN
www.outofthekitchenjh.com Cafe Genevieve’s catering element combines many years of experience and much expertise cooking for a variety of occasions. Accommodating parties of all sizes and styles, from elegant multicourse dinners to barbecue buffets and pig roasts.
INCREDIBLE EDIBLES
www.jacksoncatering.com Known as much for their wonderful food as for being a first-class caterer and for their professionalism, they can handle anything — from weddings to intimate gatherings of friends for dinner.
MAHO CATERING
www.diningincateringinc.com Count on flair and flavor since they seek out the freshest ingredients, many grown by local farmers, for whatever you select for your menu.
www.mahocatering.com Specializing in new American cuisine, Maho Hakoshima uses the finest ingredients to create the absolute best food. He believes in sustainable cuisine. Using local growers and artisanal producers helps him bring robust and intense flavors to your table.
PICA’S
PEARL STREET MARKET
DINING IN CATERING
www.picastaqueria.com Pica’s catering is an option for Mexican food. Offering a unique idea for weddings, rehearsal dinners, dinner or cocktail parties.
DU JOUR CATERING
www.dujourcatering.com Offering full-service catering, delivered gourmet catered foods, daily meals, on-site chefs, event staffing and setup-only options for your family, special event or corporate event for small and large groups.
www.pearlstmarketjh.com Each occasion is treated as a highly personal and extraordinary event, which means you will receive beautifully presented food and impeccable service.
307 CATERING
www.307catering.net A catering, personal chef, consulting and wine cellar management service that brings the best aspects of your favorite restaurant experiences home to you.
SUPER SANDWICHES Some of Jackson’s favorites By Allison Arthur Photos By Cameron Neilson & Ashley Merritt
They fill your cooler and your backpack all summer. They go to the top of the Grand Teton and float alongside you, stashed on ice, on Jackson Lake. They satisfy you after a mountain bike ride or before a long shift at work. They are the favorite grab-on-the-go lunch we couldn’t live without. I’m talking about sandwiches. Because sandwiches are such an intricate part of our summer lifestyle, we decided to highlight some local favorites. This is a scary story to put together. Everyone has a favorite sandwich, and there are a lot of great options out there. I’ll say it: Mine is the turkey chipotle wrap that used to be on the menu at Betty Rock Cafe (and can still be ordered secretly since they have all the ingredients). This sandwich didn’t get ordered as much as others, so I knew I couldn’t rely on my judgment alone in coming up with this list. We took to the streets to poll longtime locals and Dishing’s Facebook followers to see what the community’s favorites include. Though it was hard, we narrowed it down to 15. Inevitably, we will have left some of the best off the list, because, as I said, there are a lot to choose from. Get out and find your own favorite! In the meantime, here are few to start with.
The Reuben, Cafe Genevieve, $14 This popular sandwich weighs in at 14 ounces, so bring your appetite (served only at lunch). Prepared on Persephone Bakery rye bread, with house-made Russian dressing, the slow-roasted Snake River Farms cured beef stays moist since the chef uses a fattier cut of top round.
The Banh Mi, Aspens Market, $9.25 With house-made jalapeno chicken sausage, crisp pickled veggies and a spicy sauce, it’s no wonder this sandwich is especially delicious. Served on a 460° Bread baguette with a heaping pile of cilantro, it’s large enough to share, but you may not want to.
Philly Cheesesteak, Cutty’s Grill, $9.25 The chef/owner is from Philadelphia and did plenty of research before trying to re-create these sandwiches in Jackson. The Amoroso’s bread is the same used by authentic places back East. While the classic Philly with peppers, onions and mushrooms is the favorite, other varieties include the Nor’eastern, with pickles, bacon and onions, and the spicy buffalo chicken Philly.
The Southwest from e.leaven, $8.95 Given its size and the amount of chicken on it, this sandwich is one of the best deals in town. The house-made sourdough bread is grilled and stuffed with grilled chicken, melted Swiss cheese, green chilies and a salsa mayonnaise. It could easily serve two, or you can pack the rest for the next meal, like I do!
Michael Mina’s Falafel Burgers with Tahini Sauce Yield: 6 portions Tahini Sauce 1 cup hot water 1/4 cup tahini paste 3 tablespoons fresh lemon juice 2 garlic cloves, minced Combine all ingredients in a blender, and process until smooth. Falafel 1 cup red onion, chopped 1/2 cup fresh parsley, chopped 2 tablespoons lemon juice 1 tablespoon ground cumin 1 teaspoon ground coriander 2, 15-ounce cans chickpeas 1/2 cup peas, shelled and cooked 4 garlic cloves, minced 1/2 cup panko breadcrumbs 1/4 cup olive oil Combine 1 cup onion and next eight ingredients in a food processor, and process until coarsely ground, scraping sides of bowl occasionally. Place bean mixture in a large bowl, and stir in 1/4 cup breadcrumbs. Divide
bean mixture into 6 equal portions, shaping each into a 1/2-inch thick patty. Place remaining 1/4 cup breadcrumbs in a shallow dish. Adjust seasoning with salt as needed. Dredge patties in breadcrumbs. Next, heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add 3 patties to pan; cook 3 minutes on each side or until browned. Repeat procedure with remaining 2 teaspoons oil and patties.
The Vegetarian Falafel Burger, The Handle Bar, $14 Prepared and served more like a burger than a traditional pita style, Michael Mina borrowed this famous recipe from his mother and the family’s Middle Eastern heritage. He grew up on the dish, and has been known to fly home for it.
Other Ingredients 6 pocket pitas or burger buns 3 cups chopped romaine lettuce 2 cups chopped tomato 2 cups sliced cucumber 1/2 cup red onion, thinly sliced To assemble with a bun or a pita, drizzle 3 tablespoons of the sauce on each patty. Place 1/2 cup of lettuce, 1/3 cup tomato, 1/3 cup cucumber and one thin slice of red onion. Place the falafel on the bun or into the pita.
The Torta, Sanchez, $10.50 These enormous Mexican sandwiches are favored among the Latino community in town. Choose your meat (or eggs), and the sandwich will come loaded with avocado, jalapenos, cheese, tomatoes, onions and mayonnaise. Trust me, if you eat one, you will be back for another in the near future. Delicioso.
Classic Club, The Bunnery, $10.50 This old-school sandwich has everything you love about a club, made even better tasting — and for you — with The Bunnery’s famous O.S.M. bread. If you like the bread as much as most do, you can leave with a loaf.
Gyro, Sweetwater Restaurant, $10.50 This famous lunch spot was the only place in town you could get a traditional gyro for a long time. The special cucumber yogurt sauce makes it even better while you enjoy it on their sunny deck.
Cowboy Croissant, Cowboy Coffee, $6.50 A Persephone Bakery croissant with two poached eggs, bacon, roasted red peppers, cheddar cheese and avocado aioli. You can also order it on a bagel. Wash it down with the shop’s house-roasted coffee.
The Sweet Brown Elk Bratwurst, LIFT Jackson Hole, $9.50 A homemade Buffalo Meat Company buffalo and elk bratwurst is simmered in Snake River ale and served on grilled house-made ciabatta bread, with a choice of a side salad or fries. Homemade sauerkraut and mustard complete this stellar sandwich.
The Bronx (served hot), New York City Sub Shop (prices vary with size) For 28 years, this family run business has offered hot subs on bread homemade daily. Choose from 12 sandwich options in three sizes (16 inches, 8 inches or 4 inches). Top this grilled turkey sandwich with extra banana peppers — they come from a local farmer near the shop’s Hood River location.
Build your own sandwich, Creekside Market, $6.50 and up At this convenient shop, you can grab a sandwich on the way north of town. Great for a group, each person selects his or her bread, cheese, meat and other options to create the perfect meal. Or, order the daily special, choosing from one of the store’s signature sandwich options that comes with a drink and chips. Don’t forget to ask for a punch card (buy 10, get one free).
The Italian, Dolce, $9 With Parmesan baked into the bread, this sandwich offers a double dose of cheesy goodness. Fresh mozzarella, house-made basil pesto, tomatoes and prosciutto make this Italian riff on the grilled cheese one of Dolce’s most popular sandwiches. A bonus? Homemade potato chips come on the side.
Mozzarella Pesto Panini, Betty Rock Cafe, $8.50 While the restaurant’s Turkey-CranPesto is the house favorite (ordered almost 2-1), the homemade cornmeal focaccia gives this toasty bread a crunch and a little something different. If you’re really hungry, add turkey for $2.
Other On-the-Go Options Pearl Street Meat and Fish — full deli with specialty sandwiches, meats and cheeses Backcountry Provisions — long list of grab-and-go sandwiches Great Harvest Bread Company — freshly baked bread and fairly priced options Heidi’s Brooklyn Deli — a popular Denver outpost opening this summer in Jackson offers eight varieties of bread and all organic meats Cafe Boheme — healthier wraps and sandwich choices Jackson Whole Grocer — made-to-order specialty sandwiches (or design your own) on fresh-baked breads Dornan’s — the only stop for a gourmet deli sandwich in Grand Teton National Park
The Egg Salad on Everything Bagel, Pearl Street Bagels, $5.50 Choose from one of 13 types of freshly baked bagels and a list of fresh toppings to host the yummy egg salad flavored with green onions and a special blend of spices. It’s a good substitute/ breakfast option in the morning if you want eggs since the bagel shop doesn’t do another type.
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Get Your Foodie Fix Summer means a number of events just for food lovers By Cara Rank Photos by Brian Upesleja
Whether you want to hobnob with famous chefs, or get your hands dirty with some really good fried chicken, summer brings a number of events for foodies. Plan to head outdoors and work up an appetite so you can enjoy all these culinary offerings afterward. JH Crawfish Boil
July JacksonHoleLive! June, July and August Entrance is free, food costs vary jacksonholelivemusic.com Along with a great lineup of free live concerts, JacksonHoleLive promises a variety of food options for any gourmand. Heading into its second year, the outdoor concert series on the ball field at the base of Snow King Mountain offers numerous food tents for hungry music lovers. Last summer’s highlights included a banh mi sandwich from Cafe Genevieve, crabcakes from Chippy’s Kitchen and Catering, and frozen drinks from The Liquor Store. Bring blankets or chairs, and settle in with the whole family for the night. Of course, expect plenty of beer, too, since Snake River Brewery signed on as the title sponsor through 2015.
Outstanding in the Field
Fourth of July Pancake Breakfast July 4 Adults $10, children $5 Independence Day in Jackson Hole is truly an experience. And it starts with the Jackson Hole Jaycees pancake breakfast, a tradition since 1977. The breakfast typically draws a crowd of 1,000, who gather on Center Street to chow down on a hearty breakfast of eggs, sausage and pancakes. All profits from the breakfast enable the Jaycees to complete projects such as the Fire in the Hole fireworks show and scholarships for local students. Breakfast is served from 8 to 10 a.m. Stick around after breakfast for the 4th of July Parade, which marches from the rodeo grounds past the Town Square. Expect music, horses, clowns, roller skates and classic cars.
Concerts on the Commons July 3 through Aug. 18 Free www.jacksonhole.com If it hasn’t become apparent, Jackson residents take every chance they can get in summer to get outdoors. And Teton Village celebrates the best of summer with its weekly Concerts on the Commons. Of course, no outdoor concert is complete without great food and drinks to go along with it. So stop by the General Store for a bottle of wine and gourmet snacks, or pop into Teton Fresh (or any of the other great restaurants in the Village) for a to-go meal that you can eat on a picnic blanket in the grassy lawn. Expect a booth from Teton Thai, and beer tents, too. A tip? Go early and enjoy happy hour on The Deck at the top of the Bridger Gondola.
Aspens Market Farmers Market and Market Table Dinners July and August Market is free, dinner $65/person Now the west bank is getting a farmers market of its own. Aspens Market hosts a weekly market Tuesday afternoons selling produce from area farmers. With beer from the wine shop, a grill cooking up items from the butcher shop and music, it’s a great way to spend the afternoon while stocking up the kitchen. The market also hosts weekly communal Market Table Dinners on Thursdays, and summer means they move out of the market and onto the grassy lawn out back. With the dinners, you get passed appetizers, a three-course meal and dessert.
A dish from the Iron Chef competition at the People’s Market
Outstanding in the Field July 22 $220 per person outstandinginthefield.com This international roving farm dinner is rolling its big red bus back into town for a fourth summer. This year’s dinner will again be held at the Mead family ranch on Spring Gulch Road. Situated in the shadow of the Tetons, this spot has quickly become a favorite of Outstanding in the Field founder Jim Denevan. Joel Cox from Aspens Market will be the guest chef (his second year doing it), so expect a menu featuring Mead Ranch beef (which Cox, who trained with Italy’s famous butcher Dario Cecchini, probably butchered himself) and in-season produce. Last summer, he served locally made cheeses, porchetta and pickled vegetables (from local veggies such as
garlic scapes, carrots and onions from Cosmic Apple and Snowdrift Farms) alongside beer from Thai Me Up. Teton County Fair July 24 through 28 Whether you’re looking for Mexican elote corn (grilled corn smothered in mayonnaise, chile powder and queso fresco) or, surprisingly, good Indian food, the Teton County Fair offers up a decent selection of fair food favorites. You may find a Philly cheesesteak booth next to kettle corn, and that’s part of the fun of this culinary adventure. You’ll also find nightly barbecue and steak dinners mixed in with standard fair food: funnel cakes, pickles and snow cones. You may be in for a bellyache after riding the Zipper, but hey, it’s only once a year.
Wilson Volunteer Fire Department’s Chicken Fry July 21 $8/person There’s no better way to spend a summer afternoon in the August heat than eating greasy fried chicken in the heart of Wilson. At the annual chicken fry fundraiser, expect volunteer firefighters to prepare about 3,000 pounds of chicken over an open fire along with Dutch oven-style potatoes. These guys really know how to cook fried chicken. Heck, they’ve been doing it for 46 years now. Be prepared to arrive early, and bring chairs to set up at the site at the corner of highways 22 and 390 (park in the Stilson lot). The chicken fry begins serving at noon and continues until the chicken is gone — usually between 3:30 and 4 p.m. A tip? Look for a shady spot where you can eat and keep cool. Afterward, head to the Snake River for a quick dip to cool down and rinse off your greasy hands.
Jackson Hole Wine Auction
September Fall Arts Festival Sept. 5 through 15 Free, some food costs vary Every year, art lovers descend on the valley for the best of our numerous genres of art. And food has become an integral part of this two-week event. During Palates and Palettes (Sept. 6), more than 30 galleries open their doors to showcase art alongside free bites, wine and music. Then at Taste of the Tetons (Sept. 8) on the Town Square, valley chefs, restaurants and caterers put their best work on display for just a few $1 tasting tickets each. Also enjoy a wine tasting, silent auction and live music. The festival ends with the Art Brunch Gallery Walk (Sept. 15), during which galleries offer free eggs, bacon and bloody marys during this closing-day celebration. Jackson Hole Farmers Market Community Fall Festival Sept. 21 Free, food costs vary www.jacksonholefarmersmarket.com The weekly Saturday farmers market (starting in July) on the Town Square caps its season with a community festival celebrating the culmination of the summer growing season. Streets are closed so that local merchants can bring their wares outdoors to sell alongside the last produce of the season. A long community table that seats 200 is set up down Broadway, and market goers are invited to drop in and eat their lunch on the street as we say goodbye to summer. In past years, local restaurants have served the food. Check the website for this year’s schedule.
Outstanding in the Field
Jackson Hole Wine Auction
JH Crawfish Boil
Jackson Hole People’s Market Iron Chef Competition Sept. 11 jhpeoplesmarket.org The weekly Wednesday farmers market at Phil Baux Park hosts its third annual Iron Chef competition during which local chefs display their talents under pressure. Each team of chefs is asked to create a unique dish using three secret ingredients from the market. Chefs don’t know the ingredients until they start cooking. They are then given 10 minutes to create a menu and one hour to prepare the dish. Teams are judged on taste, presentation and originality. While you’re there, check out all the great locally grown produce and other homemade goodies, and grab a bag of Pop Artisan Popcorn to munch on while you watch the chefs in action. Jackson Whole Grocer’s Harvest Festival 11 a.m. to 4 p.m. Sept. 28 The sixth annual fall festival in Powderhorn Park brings together local and regional farmers, along with arts, crafts and wellness experts. It is usually one of the last chances to buy local produce, beer, wine, breads and prepared foods in an outdoor setting. Food booths, product samples and a kids’ craft and play area make it fun.
The locals’ place for authentic boiled and baked bagels, specialty coffee, sandwiches, muffins, cookies, homemade soups and smoothies Jackson 145 W. Pearl Ave. 307-739-1218
2 Locations www.pearlstreetbagels.com
Wilson Fish Creek Center 307-739-1261
EAT WELL. All Natural Meats. Choice Cheeses. Fresh Produce. Breakfast, Lunch and Catering
Town Square, 50 West Deloney Jackson Hole, Wyoming (307) 734-9420 | backcountry-deli.com
CHEESE WITH ALTITUDEÂ Cheesemaking makes a comeback.
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heesemaking is making a comeback. While Teton Valley, Idaho, was once home to six cheese factories and 40 commercial dairies (according to some accounts), the industry fizzled out in the 1940s after a fire destroyed one of three large cheesemaking plants in the area. But thanks to the Slow Food movement and the strong presence of locavores, Victor, Driggs and nearby Rexburg are starting to see artisan cheese producers once more.
Farm-fresh fromage from Teton Valley Creamery
By Malorie Harris Photos By Brian Upesleja Area chefs and modern homesteaders are raising dairy cows and goats for personal use. Jackson foodies are serving local cheese platters at dinner parties and leaving alpine-style wedges on their windowsills to develop more depth. Fromage at this altitude is special. Our elevated pastures and rugged, enduring farmers are helping produce expert-quality milk. And carefully crafted brines and aging rooms, along with the skilled hands of local cheesemongers, are taking it to the next level.Â
TETON VALLEY CREAMERY Teton Valley Creamery started providing great artisan cheese in 2010. Lauren Hokin had a love for Teton Valley and a taste for exceptional cheese. With the help of her Dutch cheese-whiz cousin-in-law, Fons Smits — a fixture in the artisanal dairy world who built and operated creameries from India to Tanzania — she was able to connect the two. The creamery’s storefront is located in an old art deco building on the main drag in Driggs. The small space is adorned with retro dairy posters, black and white photos, and old milk cans. The ice cream case holds six flavors. Don’t expect gummy bears to be available for topping. The milkshakes are made with the ice cream, whole milk and malt, if you want it. The vintage refrigerator is filled with aged cheeses and fresh cheese curds, which are a big hit with the oldfashioned cheese lovers of the valley. The girls scooping ice cream and giving cheese tastings are always friendly and happy to chat about the selection and the history. Much like their cheese, it’s an experience to be remembered. Milk for the ice cream and cheese comes from the nearby Wright Dairy Farm, which has farmed 1,000 acres straddling the IdahoWyoming border at the base of the Tetons for four generations. The herd is fed only what is grown on the family’s land (hay, alfalfa and barley). Teton Valley Creamery offers three main varieties of cheese (though they are always trying out new ones). Its Sapphire Blue is a raw cow’s milk, mold-ripened cheese with a hint of blue. It’s aged for 60 days to develop a semisoft, creamy texture and subtle blue tang. Its Yellowstone, an alpine-style cheese made from whole, raw, morning milk, is aged on pine shelves for two to four months until it develops a firm texture and rich milky flavor. With the goal in mind of sourcing locally when possible, they even wash the Yellowstone in Grand Teton Brewing Company beer.
Sapphire Blue from Teton Valley Creamery
LARK’S MEADOW FARMS The Rexburg-based Lark’s Meadow Farms and creamery is run by Mark and Emily Reynolds, their daughter, Rachel, and son-in-law, Kendall Russell, cheesemaker and salesman. Before becoming a cheesemaker and after having troubles in love, Russell, now 43, almost set sail around the world. Instead, he met his future wife and settled down. So what’s a modern-day father-in-law supposed to do? Start a creamery, of course. Russell, formerly a microbiologist and biochemist, used his background in science to teach himself how to make cheese. After much trial and error — and after throwing out $40,000 in bad cheese — producing high-quality cheeses then became his hobby. “My first cheeses were like hockey pucks,” he says. “But I’m stubborn and kept plucking away at it.” That was in 2007. When he finally got his cheese where he wanted it, he gave it away as birthday and Christmas presents. By 2009, he was selling his cheeses commercially, and he can now be found in cities and high-end markets across the country, including Murray’s Cheese in New York and DeLaurenti in Seattle. It’s come a long way from its humble beginnings. The milking parlor and creamery were built by the family from next to nothing. “Everything here has been begged or borrowed,” Russell says. But you wouldn’t suspect it. The place is impeccable, as top-notch as a tiny creamery on farmland could be.
Cheddar is quickly becoming a favorite as well. The Helen, named after one of Russell’s mentors, is made with 100 percent cow’s milk. Its yellow coloration comes from the beta carotene that the cows consume in their pasture, not from added coloring that many cheesemakers use.
Mahogany Ridge from Paradise Springs Farm
PARADISE SPRINGS FARM Paradise Springs Farm is Teton Valley’s only certified organic and biodynamic dairy and creamery. The man running the show, Mike Reid, 42, grows everything his brown Swiss dairy cows eat on his 300-acre farm, and nothing unconventional is added. He also harvests his own herbs used for the cow’s health remedies.
“I realized that I liked my cows, and the rigorous monotony of dairy farming actually agreed with me.” – Mike Reid, Paradise Springs Farm
While some cheesemakers get their milk elsewhere, Lark’s Meadow produces its entire operation. They have 100 sheep and eight brown Swiss cows — known for producing higher fat-content milk — that graze on 22 varieties of plants and herbs. Russell doesn’t feed his cows and sheep on pasture alone, and supplements their diets with corn, barley and alfalfa to keep them at a healthy weight for milk production.
In 2001, Reid acquired two cows with the idea they would provide fertility and a little milk. “Soon after that, I realized that I liked my cows, and the rigorous monotony of dairy farming actually agreed with me,” he says. It took him about six years to create an indoor, Grade A milking parlor. During that time, he began making cheese on his stovetop. In 2006, he purchased a cheese vat. In 2009, he started selling cheese made from his raw milk. That same year he became the first Grade A dairy in the state of Idaho licensed to sell unpasteurized milk.
Lark’s Meadow creates five main types of cheese: a cheddar, two alpine sheep’s milk and a mixed blue. Dulcinea, their raw sheep’s milk cheese and also their first recipe, won them an award with the American Cheese Society in 2011. Its out-of-this-world Farmhouse
Something else that sets him apart? He lets his cows nurse from their mothers, which is unusual for a commercial Grade A dairy. He believes that the milk strengthens the calves, and those become his “future milkers.”
Reid is another one of the valley’s farmers who loves his cows unconditionally. Each of them is named and comes when called. He quotes the man who envisioned biodynamics, Rudolf Steiner, who spoke of food that “is not just stomach filler, but nourishes body, mind and spirit.” The Zenlike approach to farming and cheese is what makes Paradise Springs Farm different. Raw milk cheddar and curds are just as wholesome and pure as the owner’s beliefs.
Lark’s Meadow Farms has booths at the farmers markets in town.
The cheese at Paradise Springs is incredibly earthy in taste because of the way Reid raises the cows and because it is raw. For example, the cheddar doesn’t taste like your average cheddar. It’s extremely sharp, and you get an aftertaste of grass and herbs. His alpine-style cheese is only made in the spring after his cows graze in the wildlands behind his house. “There’s all these incredible native grasses, herbs and wildflowers that the cows are eating all day,” Reid says. “You can taste the things they eat.”
WHERE TO FIND LOCAL CHEESES Spur — Using cheeses from Teton Valley Creamery and Lark’s Meadow, the croquettas, the mushroom toast and the beer cheese spread all contain local cheese. Also find Dulcinea in the gnocchi and the apple salad, and Haystack Havarti in the elk stuffed peppers. The 307 Fries also come smothered in Lark’s Meadow cheese. Couloir — Though the menu changes with the season, expect to find some local cheeses here. Dishes often utilize products from Teton Valley Creamery, like a beet salad with fromage blanc, and Lark’s Meadow Farms. What’s more, chef Wes Hamilton makes his own ricotta at this elevated 9,095-foot outpost. Local — The handcrafted charcuterie plate offers an option of three or six house-made meats and a selection of cheeses. Teton Valley Creamery’s Yellowstone and Lark’s Meadow Farms’ Lealand (a sheep’s milk cheese) are among the options. Jackson Whole Grocer, Aspens Market and Pearl Street Meat & Fish carry locally made cheeses in their cases. You can also find cheeses from Teton Valley Creamery, Lark’s Meadow Farms
and Paradise Springs at the Jackson Hole Farmers Market (8 a.m. Saturday on the Town Square) and Jackson Hole People’s Market (4 p.m. Wednesdays at Phil Baux Park). These three artisan creameries aren’t the only ones making their own cheese. At Bin22, chef Roger Freedman creates mozzarella from scratch. At Il Villaggio Osteria, chef Paulie O’Connor also makes his own ricotta. And at The Handle Bar, chef Jeffrey Hileman makes an American cheese spread that blends cheddar, comte and gouda (it’s used on the nachos, soft pretzel and two burgers). Although the markets’ cheese selection seems overflowing with local labels, and restaurant menu items are paired with now-familiar options, the industry behind it all is less than thriving. In recent years, some commercial dairies have begun to struggle, and a combination of politics and low milk prices may cause more casualties. Dairy farming isn’t easy, especially with our harsh weather conditions — not to mention the competition provided by the 50,000-head dairies in larger, surrounding towns. As long as we’re supporting and buying local cheese, we’re helping small family farms.
The Flavor of Eating Out
It’s not just about the food
By Edythe Pollack
Perched on a tall, white vinyl chair at Ignight’s bar, I’m mesmerized by the wall of flowing water behind the glowing bottles of liquor. The water starts at the ceiling and disappears only when it reaches the high-gloss work counter where a bartender is busily assembling my Warsaw Sour (Zubrowka vodka, aperol, lemon and egg white). It’s a Saturday evening, so I’m not surprised when I look around and see almost all of the other bar seats taken. I am surprised by the bright red cubes with low wooden backs that serve as chairs at the tables around the restaurant’s perimeter. They’re cool. But not as cool as the wood walls curving up and morphing into the ceiling behind and above the tables. The dozens of clear glass globe lights hanging between the bar and the banquets are interesting as well. I’m so busy enjoying the details and energy of my surroundings that I briefly forget I am waiting on a plate of bacon-wrapped scallops and shrimp. The atmosphere is so rich, it has almost distracted my hunger pangs. “Going out to dinner is like going out to the theater. With every restaurant and meal, I’m trying to create a stage. The decor, music and artwork are the props, and we are all the actors,” says Gavin Fine, the founder of Fine Dining Group. Of course, food is the cornerstone of a fabulous meal, but the flavor of a restaurant itself is every bit as important as what’s on the plate. “There are certain bars and restaurants that just aren’t inviting,” says Renee Crawford, an interior designer at Willow Creek Home Furnishings. “I can’t get past the bad lighting and color schemes enough to even figure out if they know how to make a great cocktail.”
The bar at Ignight Grill Jamie Goldstein Photo
Comfort in Color Evidently, there’s a whole science behind color. Color can affect emotions. Jill Morton, who holds a master’s degree in design and is recognized as one of the most knowledgeable color experts and researchers in the world today, says this is because over thousands of years humans have learned to respond to colors based on their roles in nature. Blue might be the most popular color for bedrooms in this country, but there’s a reason Blu Kitchen is now just The Kitchen. “Blue is not a color associated with eating,” Crawford says. Besides blueberries, how many blue foods can you think of? Non-food things that are blue? Bruises. Mold. Hungry now? Fine includes a splash of red in his five restaurants because “color can make people happy.” Even though Rendezvous Bistro, Q Roadhouse, The Kitchen, Bin22 and Il Villaggio Osteria — Fine’s five restaurants — all have very different decors and atmospheres, it is important that each has energy. Red is an energizing color. At the Four Seasons’ Westbank Grill, the waiters have orange in their uniforms, for a friendly, approachable feeling, said Nina Henderson, public relations manager.
It’s All in the Details After color, lighting might be the next biggest moodsetter. “Lighting can encourage people to linger over their meals or eat quickly,” Crawford says. Bubba’s, which usually has a line out the door waiting for its barbecue, “almost always has their lights on bright,”
Crawford says. “I don’t think that’s unintentional. It’s not a place where you order an appetizer, salad and main course. People come and go quickly.” I’ve been at Trio before as it made the switch from medium to low lights. Sadly, I wasn’t there on a date as, instantaneously, the space’s romance quotient skyrocketed. “Subduing the lights makes people and food less stark and more warm,” Crawford says. “Ignight really uses lights to create an environment that makes you want to stay.” Of course, it’s not as simple as slapping a happy, energizing color on the At Pearl Street walls and installing Bagels, the dimmer switches. community cork Every restaurant board offers experience is a mix of a variety of hundreds of details. information. Personally, I love Snake River Grill for many food-related reasons — Brussels sprouts, the steak tartare pizza, a pork shank the size of my face — and think the colors and lighting create a wonderfully Jamie Goldstein Photo warm mood. But the reason I’m smiling at the end of every meal there is because of the containers they use to serve cream and sugar. I end every Grill meal with a double espresso. The cream comes in a miniaturized oldfashioned glass milk bottle. The sugar comes in the cutest container ever: a clear flip-top jar only slightly bigger than a pack of gum. There’s a mini wooden spoon to put the sugar into your espresso. I’ve never seen a jar like this nor such a tiny wood spoon anywhere else. Every time I unlatch the jar’s lid and pick up the spoon to sweeten my espresso, I can’t help but wonder that if the restaurant put this much thought into how it presents sugar, what lengths it goes to when it comes to its food. Out at The Handle Bar inside the Four Seasons in Teton Village, it is possible I like the drinks so much because they’re served in interesting glasses.
All About the Atmosphere Atmosphere isn’t limited to what you can see and how well light levels allow you to see it, though. Jeremy Weiss, restaurant manager at The Kitchen, spends considerable time on music. “It is definitely subliminal, but it sets the tone and feel as soon as you walk in,” Weiss says. “Before someone has even seen the menu, they can have an expectation of what the meal will be like based on the music. Classical music
means a very different meal than blues, which means a different meal than indie, which means a different meal than hip-hop.” Restaurants might even vary the music depending on the time of day. “The clientele that eats an early dinner at The Kitchen isn’t into the music we put on as the night goes on,” Weiss says. “Throughout the night, though, people pull us aside to ask us who’s on, both because they like them or to tell us they don’t. After the food, I think it’s the most commented on thing.”
Atmosphere isn’t just limited to fine dining establishments. As soon as you walk in the door to Pearl Street Bagels, at both its original location in downtown Jackson and its creekside Wilson outpost, you can feel the spot is a community hangout: a bulletin board has fliers for everything from upcoming DJ’ed dance parties to ski boots for sale, yoga retreats, calls for roller derby tryouts and classes like “Backyard Chickens 101.” The music comes via satellite radio and is whatever the baristas Kristen Joy want to listen to, be enjoys a uniquely it Michael Jackson to presented cocktail ’80s hair bands. There’s at The Handle Bar. artwork, and it can range from photographs of the Himalayas to local landscapes or plaster casts of animal prints. Around the corner at D.O.G., where people line up every morning for breakfast burritos the size of a bodybuilder’s forearm, when it’s snowing or raining customers might think it’d be nice if there was seating. Or even a protected-from-theelements area where Brian Upesleja Photo you could wait for your order to come up. But either one would totally change the place’s vibe. It’d be like a skid wearing a tuxedo. Walk into the Mangy Moose in Teton Village, see the walls crammed with vintage signs and advertising and the taxidermied moose suspended from the ceiling, and you can’t help but relax and smile. “We’re fortunate we have such a range of atmospheres here,” Crawford says. “We’re a small town, and we’ve got the range from low to high. Of course, we have far fewer places at each level, but we’ve got the range to suit whatever mood you’re in.”
TETON
Tomatoes
I
f you’ve ever experienced a really good tomato — the kind that are fat, flavorful and so juicy they drip down your arms — you know they can be hard to find in Jackson.
We get many opportunities living here — the mountains, the lakes — but let’s face it, a good tomato often isn’t a draw. The cooler climate and
Local hobbyists try to beat Mother Nature and grow fat, juicy fruits. By Cara Rank Photos by Brian Upesleja
Allen starts close to 75 plants every February. They stay indoors on heat mats at first, and when the weather is warm enough, she moves them outside. Allen started growing tomatoes about four years ago after a client gave her two plants. Now, she orders seeds specifically for cold-weather climates (England, Russia, New Zealand), and uses Black
The biggest challenge? The wind. Her best trick? Using a Sonicare electric toothbrush on the back of blossoms. length of summer just can’t compare to some of the best tomato-growing regions. “There’s not enough sunlight and not enough warmth,” says Will Bradof, chef and co-owner of Trio and Local. “We have a hard time getting the real deal here in Jackson.” Still, that hasn’t stopped local gardeners from trying to beat the odds. County Commissioner Barbara
Gold soil and organic fertilizer. All summer, Allen carries her plants outside during the warm days and inside during the cool nights (she gives many of her seedlings away, and tends to about 40 a season).“The deck looks like a jungle,” she says. The biggest challenge? The wind. Her best trick? Using a Sonicare electric toothbrush on the back of blossoms. “The pollen shoots out when you hit the back of it,” she says.
Dennis Prevost, who runs an upholstery business, has developed a creative method for growing his plants. He built a shelf on wheels to host his tomatoes. During the day, he rolls the contraption outdoors for sunlight. At night, he rolls it back inside his warehouse south of town. He, too, starts in February with seedlings and gives away many to friends. Prevost’s trick is to make his own dirt, a combination of “magic ingredients” that includes sand, mushroom compost and moose and elk droppings that he finds in the woods. He saves his seeds from year to year or trades them with other enthusiasts. “I have photographs of my tomatoes that are pretty big,” he says. “They’re impressive, but it takes a lot more work than anywhere else in the country. You can’t just throw seeds in the ground and grow a tomato plant. Here, you have to watch them every step of the way.” If you can’t grow ones like you eat in California or the South, you can always fake it. “Honor the tomato and highlight what there is to highlight,” says Bradof, who puts a panzanella salad on Trio’s menu every summer. “Some good olive oil, aged balsamic, basil and salt.”
Wyomatoes While it may be hard to grow tomatoes in the Tetons, one man near Big Piney, Wyoming, has figured out how to beat the odds with the Wyomato. Stewart Doty grows his tomato plants in soil in a heated greenhouse. The 24-year-old venture now produces about 140,000 pounds a year between April and December. Though the Wyomato isn’t a specific type of breed — Doty buys seeds “like everybody else” — the name is copyrighted. And he says being grown in soil as opposed to hydroponically lends the fruit more flavor. Find Wyomatoes on the menu at many Jackson-area restaurants and in local markets. They’re also sold in Salt Lake City and Denver.
MOUNTAIN DINING GETS Fresh BY ALLISON ARTHUR AND CARA RANK
Jackson Hole Mountain Resort in Teton Village is a bustling summer foodie destination, and with dozens of activities — from a pop jet fountain to paragliding — there are numerous ways to work up an appetite. With seven restaurants to choose from, both casual and upscale, you’ll have a new place to eat every day. Here’s how to work up your appetite and satisfy it at the resort.
PARAGLIDE FROM THE TOP OF THE WORLD Take the Aerial Tram to the top, where in Corbet’s Cabin you’ll find a popular, laid-back hangout (open daily at 9 a.m.). Go in the morning for breakfast, and grab homemade waffles filled with a choice of brown sugar, Nutella or fruit. Made-to-order and topped with whipped cream, these “top of the world” waffles are the perfect start to the morning or an afternoon treat. For an exhilarating ride down, try paragliding from the top of Rendezvous Mountain all the way down to the valley floor. No experience is necessary to fly tandem with a professional pilot. Call 307-739-2626 to make a reservation.
MOUNTAIN BIKE TO AUTHENTIC TACOS AT THE TIN CAN CANTINA A network of downhill mountain biking trails for all ability levels will thrill any rider and leave you hungry after a day on the dirt. Options abound for every level, including wide, easy
trails for the novice biker, as well as eye-opening, advanced trails with banked turns and cool wooden features. Afterward, hit up the Tin Can Cantina, a food truck at the base of the gondola where you can grab authentic tacos, burritos, house-made salsas, chips and guacamole. Wash it down with a fresh juice margarita. Open for lunch daily from 11:30 a.m. until 6 p.m.
SPEND THE DAY AS A COWBOY AT THE RANCHER COOKOUT It’s not a trip to the Wild West without experiencing a bit of the cowboy lifestyle. Teton Valley Trail rides offer scenic horseback rides in Teton Village followed by a classic chuckwagon dinner at the Rancher Cookout. The night includes wagon rides, a cowboy dinner and entertainment, but this isn’t your ordinary barbecue. The menu includes barbecue chicken, slow-roasted tri-tip, cowboy beans, cornbread, salads, grilled corn, dessert, water, lemonade and coffee. Tuesdays through Saturdays from June 15 to Sept. 15. Call 307-739-2654 for reservations.
... Gets Local Fingerling Potatoes JACKSON HOLE FARMERS MARKET JACKSON, WYOMING
LOCAL PURVEYORS USED AT JACKSON HOLE MOUNTAIN RESORT • BALLARD FAMILY DAIRY, GOODING, ID
Bison
INTERMOUNTAIN RANCH SWAN VALLEY, IDAHO
• DRIGGS FARMERS MARKET, DRIGGS, ID • SHEPHERDS DAIRY, TOOELE, UT • SNAKE RIVER FARMS, AMERICAN FALLS, ID • GREAT NORTHERN COFFEE, JACKSON, WY • STONE GROUND BAKERY, UT • 460° BREAD, DRIGGS, ID • LAVA LAKE LAMB, HAILEY, ID • TSAR NICOULAI, TWIN FALLS, ID
Green Onions
COSMIC APPLE GARDENS VICTOR, IDAHO
Kale
DRIGGS FARMERS MARKET DRIGGS, IDAHO
Award-winning Executive Chef Wes Hamilton oversees culinary experiences at the resorts restaurants and strives to create menus that offer a variety of comfort foods and healthy options with high-quality ingredients. Sixty percent of menu products come from within a 500-mile radius, no small undertaking for this outpost. Expect that most of the items are created with the best-quality, regionally supplied ingredients, which means better-tasting and fresh food options for you and your family.
• TETON VALLEY CREAMERY, DRIGGS, ID • GOLDEN VALLEY NATURAL, IDAHO FALLS, ID • EVERGREEN FARMS, STAR VALLEY, WY • TETON WATERS RANCH, TETONIA, ID • PERSEPHONE BAKERY, JACKSON, WY • SNAKE RIVER BREWERY, JACKSON, WY • GRAND TETON BREWING CO., VICTOR, ID • MOO’S ICE CREAM, JACKSON, WY • REEDS DAIRY, IDAHO FALLS, ID • SNOWDRIFT FARMS, TETON VALLEY, ID
HIKE TO A COLD ONE FOR HAPPY HOUR ON THE DECK Take a late-afternoon hike and reward yourself with a refreshing drink on The Deck. If hiking isn’t your speed, enjoy a free gondola ride to The Deck instead. Kick back on the high-altitude outdoor patio with drink specials from 4:30 to 6 p.m. and an outdoor grill menu. The happy hour menu offers two-forone margaritas, mojitos, draft beers and wine by the glass. The menu offers a selection of appetizers and shared plates. Open June 24 to Sept. 12 (closed Saturdays). For a fine dining option, don’t miss Couloir Restaurant, also located at the gondola summit.
FAMILY DAY OF FUN AND FOOD Teton Village boasts an array of fun activities for families, including a climbing wall, bungee trampolines, a cool pop jet fountain and a Frisbee golf course. When you’re done with all the fun, stop in to Nick Wilson’s Cowboy Kitchen & Bar or the new General Store. Nick’s offers grill favorites, freshly made salads, pizzas and a kids’ menu. The restaurant offers a full-service bar with cold local brews, cocktails and wine to enjoy with your friends and family. The General Store, opening in July and centrally located next to the Tram building, is a great stop for ice cream, gourmet milkshakes, coffee drinks, grab-and-go items, beer, wine and liquor, and souvenirs. Both open daily.
Go to www.jacksonhole.com or call 307-734-2654 for more information on JHMR restaurants and activities.
Liquid Hungry for a drink? Good food isn’t the only thing that Jackson has to offer. Check out one of these local beers. Photo by Carrie Patterson
Grand Teton Brewing Sweetgrass APA This award-winner is crisp and fragrant. Try it with any bold, flavorful food to complement its citrusy, resinous spiciness.
Wind River Brewery Blonde Ale A pale golden beer that is lively, light and refreshing. Their first beer to be packaged in a can in Wyoming.
Snake River Brewery Indian Paintbrush Pilsner This classic German Pilsner has a light straw color with a rich, dense head. This balanced light lager sustains a bready malt profile using German noble hops with herbal flavors.
Thai Me Up Shaolin Double IPA Hoppier and higher alcohol than a traditional IPA. A superbitter beer with subtle citrus overtones.
Lander Brew Pub Jack Mormon Pale Generous amounts of American hops give it a crisp bitterness and a strong aroma, balanced with a full-bodied maltiness for smooth drinkability.
Wildlife Brewing Mighty Bison Brown Ale This flagship beer is a dark American brown ale that is malty and complex with a hoppy finish.
Q Roadhouse & Brewery Rhombus IPA Rhombus IPA is a big, bright and hoppy Rocky Mountainstyle IPA. With a floral and citrus character, this pairs well with spicy foods and the Roadhouse’s famous barbecue.
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Heirlooms
Snake River Grill Goes Platinum
By Cara Rank
W
hen Alan Hirschfield decided to open a restaurant, he went to a friend, Wolfgang Puck, for advice. “Do not do it,” Puck told him. “Do you know how many restaurants fail?” Hirschfield persisted. “Where’s it going to be?” Puck asked of the potential Jackson Hole spot. “On the Town Square,” Hirschfield replied. “Upstairs.” Puck turned pale. “No restaurant has ever succeeded on the second floor of a building. Don’t put it on the second floor.” Twenty years later, Snake River Grill is a Jackson institution. It’s a must for anyone who’s visiting the valley and a favorite spot for residents. And this summer, The Grill celebrates a major milestone: its 20th anniversary July 5.
Designed by Hirschfield and Spier with help from architect Larry Berlin and General Contractor Michael Boschmann, the original interior design is largely still intact, with the only change being the addition of the fireplace in the middle of the room. In 1997, they expanded the restaurant, adding on the front room, bar area and private dining room. The original Table 8 was removed to make space for the doorway. So if you ever see a server wandering around, looking for Table 8, he or she is probably new and was sent there as a joke.
There’s a common misconception that part-time Jackson resident and actor Harrison Ford is an owner of the restaurant. Here are the facts: One of the original investors was an entertainment lawyer who represented Ford. And in the beginning, Hirschfield actually called Ford to see if he was interested in investing. Ford’s reply: “I really appreciate it. But if I do it, everybody will say it’s my restaurant. And then if the food isn’t good or they can’t get in, they will call me to complain. I’ll just be a good customer.” Three years later, Ford called back. “I really made a mistake,” he told Hirschfield. “What’s the mistake?” Hirschfield replied. “Everywhere I go here, people say it’s my restaurant. I tell them ‘No, it really isn’t.’ So people think I am an owner, but I don’t get any benefit of being an owner.”
The restaurant has undoubtedly raised the bar for everyone in Jackson and has been a spawning spot for chefs and restaurateurs who have gone on to open other successful establishments, including Rendezvous Bistro, Il Villaggio Osteria, Cafe Genevieve, Betty Rock Cafe, Trio and Local. And it all started because Hirschfield says he couldn’t find a good place to eat. “I think everyone had gotten so annoyed with me complaining about the food, they said I should build a restaurant,” Hirschfield says. In addition to Puck, Hirschfield (a Hollywood executive who ran 20th Century Fox in the ’80s) spoke to a few other friends in the restaurant industry, who advised him to stay away. “I knew nothing,” Hirschfield says. “I knew how to eat, that was about it.” That turned out to be a good start. Mutual friends introduced him to a successful Los Angeles restaurateur named August Spier, who was growing tired of the L.A. scene and was making frequent trips to see friends in Jackson. It took some convincing, but Spier agreed to move and open the restaurant as managing partner. Hirschfield reached out to locals and friends to invest and found 11 silent partners, many of whom are still involved today. Their vision was to create a restaurant with log walls, paintings on the ceiling, a wood-burning pizza oven and a fireplace. “I wanted it to feel like Jackson,” Hirschfield, the majority owner, says. “And I wanted to have good, fresh food.” For his part, Spier explored every restaurant and bar in Jackson. He observed. He listened. He asked questions.
Known for its seasonal signature desserts, there are two camps of people for two different seasons: team Eskimo Bar (on the menu in the summer) and team chocolate souffle (which is available all winter). In summer, Snake River Grill sells more than 150 orders of its Eskimo Bars a week. While the Eskimo Bars are more famous — two years ago they were featured on the Food Network show “The Best Thing I Ever Ate” — the souffle has been on the menu longer — it was invented by one of the restaurant’s pastry chefs, who has since moved on, 15 years ago. If you’re ever looking to mix up your routine, here are two more suggestions from founder Alan Hirschfield. They hired few people who had worked in local restaurants. Spier wrote a 25-page manual detailing how to provide service (the concepts of which are still in use today). They found their first chef, Roger Freedman, through a headhunter. Coincidentally, he had been working for one of Spier’s friends in Los Angeles. After a bad experience launching a restaurant in Los Angeles, Spier decided to open the Grill carefully. They launched the restaurant on July 5, 1993 (about a year later, a month behind schedule and over budget, too). A few days prior to the public opening, he invited members of the police and fire departments, the mayor, the town council and managers of Town Square stores. They pledged only to do 80 covers on opening night. People stood in line outside for a seat. Hirschfield flew in an estimated 30 pounds of fish on a partner’s private plane for the opening. “People who came in said they didn’t know fish was supposed to taste like that,” Hirschfield says. They ran out the first night, he says.
Alan’s Rhubarb Pie: “I argued with everyone and said we had to have a pie. Rhubarb is my favorite thing. I used to grow it when I lived in Oklahoma. It finally went on the menu. You can only get it for a few weeks because you have to use really fresh rhubarb. And it’s just rhubarb, there’s no strawberries. A strawberry rhubarb pie is like making chocolate cake with some fruit in the middle. Don’t do it.” In regards to the butterscotch pudding: “I’ll be truly mad, I’ll close the restaurant if they take it off the menu. It’s so delicious.”
Perhaps one of the most famous dishes is the smoked salmon potato pancake, which was developed early on as a riff on Wolfgang Puck’s pizza at Spago. Rather than re-create the smoked salmon pizza, they used a potato pancake instead. “After the first five years, we were so sick of it — it takes a long time to make, and each needs its own saute pan — so we tried to do it differently,” Spier says. “It was not accepted. People were pissed.”
Nuts for the Grill’s bar snacks? The seasonal snacks serve an actual purpose. Before he opened the restaurant, Spier couldn’t find a bar in town with a kitchen open past 10 p.m. He couldn’t even buy a bag of pretzels or peanuts to munch on so that he wouldn’t get too tipsy. That’s why the Grill has always offered a jar of nuts when sitting at the bar.
Sourcing good products was a challenge from the start. FedEx didn’t serve the valley back then, so flying in fresh fish from Santa Monica Seafood on one of the partner’s private planes was common. That is, until the partner issued an ultimatum: It was either the fish or the passengers, but there wasn’t room for both.
“I wanted it to feel like Jackson,” Hirschfield, the majority owner, says. “And I wanted to have good, fresh food.” Once, the restaurant ordered arugula, and what arrived was a box of “yellow lettuce,” Spier recalls. Spier says he became food reps’ worst nightmare. “I sent half of the stuff back. But they began to realize the produce was not the standard that we wanted.” They started sending higher-quality food. And eventually, FedEx started serving Jackson, carting in topquality fish, beef and organic produce within a day. Even back then, the Grill’s approach to the menu was to work with what’s seasonal. Still today, the chef unveils a new menu appropriate for the season. “I was brought up on the East Coast, and we ate tomatoes for two months, August and September,” Spier says. “We would have them at every meal for two months and never ate them the rest of the year because they were tasteless.”
The Onion Rings The famous onion rings, served on a branding iron, are a throwback to Drew’s days at the Coyote Cafe, where a signature dry-aged steak was served with red chile onion rings. Spier and Drew came up with the concept of the green chile onion ring for the Grill. The onion rings (battered in Snake River Pale Ale batter and served with two dipping sauces) appetizer is equally delicious and dramatic. They are served on a branding iron that was inlaid with the restaurant’s logo, made by a local welder. Its base uses the same lodgepole pine as in the restaurant. Since introducing the branding iron years ago, a few have disappeared, and a few have been sold. One woman bought one to use as a paper towel dispenser.
The Grill aimed to source locally, too. One of the waitresses grew mint. Spier grew arugula. They even decided to subsidize local farmers to grow organic vegetables to fill in the shipments they received from farms in Ohio and other states. Hirschfield, who describes wine as “a great passion,” developed the wine list. “The state of Wyoming had never heard of the wines we wanted,” he says. Says Spier: “The selection was slim.” Building the list took four years. In doing so, Hirschfield and Spier forged relationships with certain purveyors that allow the Grill to have allocations at wineries that no one else in the state has (Sine Qua Non, for example.) Today, the Grill offers about 400 bottles, and their sales volume is likely on par with that of a liquor store. A few years ago, the restaurant received one of its stranger
phone calls from the Wyoming Liquor Commission. “They were doing audits and wanted to know what kind of liquor store we had,” Hirschfield recalls. They insisted the Grill couldn’t be a restaurant. It was selling more wine than many liquor stores in the rest of the state. “I used to go in every night,” Hirschfield says. “I wanted to feel it.” These days, on a busy summer night the restaurant can serve 300 dinners. One local resident has had a standing reservation every Saturday night since the restaurant opened. The list of celebrities who’ve eaten there is long: Woody Harrelson, Richard Pryor, Uma Thurman, Quentin Tarantino, Jamie Fox, Sandra Bullock and Ryan Reynolds, to name a few. The Grill has served President Bill Clinton and Vice President Dick Cheney. Last summer, Momofuku’s David Chang ate at the bar three nights in a row. It’s been featured on the Food Network with Giada De Laurentiis, whose grandfather, Hollywood producer Dino De Laurentiis, was a friend of Hirschfield’s. Despite all the national hype, Hirschfield and Spier say they wanted to create a place for locals. “None of the investors, especially me, did this to make a living, thank goodness,” Hirschfield laughs. “We don’t want to run it for profit. We like to make a small profit so we can do other things, like put in a new bar or tear out the kitchen.” Not being so concerned about the bottom line has allowed them to focus on high-quality food for
The Chef Shuffle The Grill has only had two chefs in 20 years. Roger Freedman was the opening chef. He left in 2000 and subsequently joined a former Grill manager, Gavin Fine, to open restaurants for Fine Dining Restaurant Group. In 2000, Spier tapped Jeff Drew from the Coyote Cafe in Santa Fe, New Mexico, where he was the chef de cuisine. Since taking over, Drew has been nominated for Best Chef Northwest for the past three years at The James Beard Awards. He’s been a guest chef for The Masters of Food & Wine and The James Beard House. He has been featured in various television spots, including The Food Channel, CNN and The Disney Channel. Today, his title is Executive Chef/ Partner, a role he took on upon Spier’s retirement.
The Woman in Charge General Manager Katie Cooper started as a server and host in 1998 after graduating from college in Vermont and worked her way up through the ranks. She started working in fine dining restaurants at the age of 16 in Chicago.
Behind the Bar Bar manager and mixologist Chris Richards moved to Jackson from Washington State in 1991. He has been with Snake River Grill since the inception of the restaurant, originally starting out as a server.
SRGisms Known for doing things a certain way, the Grill has its own term for practices or quips, many of which stem from Spier. They call them SRGisms. Here are a few: “The world doesn’t end at the tip of your nose.” The Drama Drop: Servers surround a table and make eye contact with each other, then all the plates go down at the same time. “When we nail it in the private dining room, we get a round of applause,” says General Manager Katie Cooper. Never say the word enjoy: “If I say enjoy and you say enjoy and then that person who drops off your food says enjoy, you hear it five times throughout the night,” Cooper says.
reasonable prices. Says Spier, who retired five years ago and moved back to Los Angeles: “I never wanted to be the most expensive restaurant in town, which we were not. I always had things on the menu that were inexpensive, so people could come in and experience a restaurant of that caliber and that service without going broke.” They carried that business philosophy in the way they managed their employees, too. From the first day, employees were offered health, dental and vision insurance after working for six months. At the end of each season, employees are given bonuses. Some employees have been there since opening day. Several years ago, Puck did finally eat at the restaurant — and perhaps his words — now that the restaurant is turning 20. 80+ classes / week power yoga hot yoga barre kids sculpt pilates prana flow yoga therapy private sessions teacher trainings organic juicery boutique community 290 n millward www.inversionyoga.com 307.733.3038
Dornan’s Does it All Located at the Moose entrance to Grand Teton National Park, Dornan’s has everything you need to spend the day in the Tetons. With a different restaurant for every meal, a deli and gourmet grocer, adventure sports equipment rentals, lodging and more, you have everything you need at this fifth-generation family outpost. If you’re a foodie, then you definitely want to make a stop here to work up an appetite and fill your belly afterward. Here’s how Dornan’s can outfit your day. Breakfast, 7 a.m. Stop by the 65-year-old Chuckwagon for a breakfast of secret recipe sourdough pancakes, served grilled to order (they also serve lunch and a Dutch oven dinner). The all-you-can-eat options mean you can get your fill and load up on calories for the day ahead. And if you’re there on a Monday, return in the evening for the Hootenanny, held from 6 to 9 p.m. Locals sign up for one- to two-song bluegrass or folk sets (free). Nothing beats enjoying music outdoors while looking at the Tetons and Snake River. 9:30 a.m. After breakfast, head to Dornan’s Trading Post and Deli to pick up some lunch provisions in the park. Made-to-order sandwiches offer a delicious, filling option (because you’re about to work up an appetite). But if you’re full from breakfast and want a lighter option, stock up on gourmet cheeses and fruit for a picnic in the park. 10 a.m. Afterward, head to Adventure Sports to rent bikes for the whole family (they also offer canoes, kayaks and paddleboard rentals for an alternate adventure). A new multiuse pedestrian pathway opened in the park in 2012, and it conveniently starts at Adventure Sports. Plan to ride 60 to 90 minutes into the park (depending on your fitness level), then stop for a few photos. Noon-1 p.m. Unpack your deli lunch and enjoy the spectacular view. The only thing that can make these deli options taste better is eating them outdoors in the fresh mountain air. After you’re done, pack up your trash. (This is
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bear country, so remember that what goes in must go out with you, or at least be thrown into a bear-proof trash can.) Start the ride back to Dornan’s. The out-and-back ride offers sweeping views of the Tetons, and you may just glimpse some wildlife. 3 p.m. Return your bikes, and if you’re not too tuckered out, take a scenic float trip with Barker Ewing Guides. Don’t worry — their guides will do all the paddling while you sit back and relax. Also stop by Snake River Anglers, Moosely Mountaineering and the Gift Shop, which sells T-shirts, jewelry and souvenirs. Now head on over to the Spur Bar, where you can order their famous bloody mary or Teton Lemonade, and head outside to the best deck in Jackson Hole. With its dead-on view of the Tetons, play a game and try to guess the names of the peaks (A tip? Dornan’s cocktail napkins list all the peaks). If you’re an oenophile, then skip the bartender and head straight for the Wine Shoppe (Jackson Hole’s first), which has an unparalleled collection of 1,600 different wines. 6 p.m. You’re probably hungry again, and the Pizza and Pasta Co. has just the cure for that. You should probably start with the baked artichoke dip and then order a round of several pizzas for the whole table to share. If you want your own dish, then opt for one of their gourmet pasta creations. You’ll be happy you did. Either keep your seat outside on the lower deck, move inside, or take a seat on the upper deck (21 years and older only). 8 p.m. If you’re lucky enough to be staying at the Spur Ranch Cabins, simply return to your cabin to relax on your private deck and watch the sun set along the Tetons. And be thankful you can do it all again tomorrow.
athletes’ eats
The fuel behind Amanda Carey’s amazing bike feats By Allison Arthur Photos by Brian Upesleja
Amanda Carey is not your average mountain biker. Although the 34-year-old Teton Valley, Idaho, resident only started competing seriously in 2008, she has already ridden her way to the top of the game. She has crushed her fellow riders in so many competitions that she’s now branching out and trying new types of races and excelling in those, too. Carey, who grew up playing ball sports in Massachusetts, started biking when she moved to Jackson Hole to ski 12 years ago. She began, like many others, having fun on the area’s trails because “I needed something to do in the summer.” She quickly became faster at the sport by “chasing the guys.”
Q&A Her first competition was in 2004 when she signed up to ride the annual Cache/ Game race. Though she didn’t win, she said the race made her realize how much fun competing was. “Anyone who knows me, knows that I have a really obsessive personality. I usually find a thing and really, really do it.” So bike racing became Carey’s obsession. “What intrigued me the most was that I was so new at it, had no skill, no fitness, but it never deterred me,” she says. “The better I got, the more fun it became. In typical form, I just jumped in and did it.” By 2008, Carey was a professional rider, winning races all over the country. She currently rides for Stan’s No Tubes Women’s Elite Team and competes almost year-round. Her career highlights include being the National Ultra Endurance Series Champion (grueling, 100-mile off-road races) in 2010 and 2011, winning the Breck Epic (a six-day, 240-mile stage race), and the Iceman Cometh Challenge (a huge field, pointto-point 29-mile mountain bike race) in 2008 and 2010. This year, the avid biker plans to branch out and compete in more shorter races, as well as try her hand at Cyclocross races (ridden on a hybrid bike and described as “steeplechase for bikers”). The former baker has changed her diet drastically to become a professional athlete, and we wanted to know what fuels this biking machine through her grueling training and racing regime.
You maintain an intense training and racing schedule for most of the year. How much of a role does nutrition play in keeping you strong and healthy?
eat by the guidelines.
As an athlete, I am so in tune to what I eat. I have such an intense awareness of what goes into my body and how food makes me feel. For me, eating consciously is more of a lifestyle than a diet. You will never catch me weighing food, or weighing myself, for that matter. As a pro cyclist in a sport that is so weight-conscious, it is just too much for me. I like to keep it easy. Stay connected to your food, where it comes from, how it makes you feel and what it takes to easily maintain a natural body weight.
Yes, I don’t eat Paleo on the bike. I typically just do gels and sugary drinks while racing. In these long events, I avoid upsetting my sensitive stomach. Water, drinks and gels keep me away from getting gut problems and/or nausea.
What are your favorite race-day snacks?
I love to cook, but I do eat out, especially when I travel. I am also not completely militant about my diet’s rules. I will try something with rice and dairy but do avoid gluten almost exclusively.
GU, in lime flavor, and Roctane Ultra Endurance Energy Drink in raspberry. What is your nutritional game plan in general? I follow the Paleo diet. (This plan is high in meats, vegetables, fruits and nuts, and avoids grains, legumes, sugar and dairy.) The way it is designed spoke to me. You shop on the perimeter of the grocery stores. For me, it is more of the philosophy — not that rice is bad for you but that a sweet potato is better. I might as well fill my plate with things that will benefit me nutritionally and that are dense and not processed. I am not militant about Paleo, but I tend to
Does your diet change on race days during which a cyclist can burn hundreds of calories an hour?
What is your post-race meal? When you’ve been downing sugar all day, all I want is a salad and an apple. Do you eat out?
What are your favorite Jackson restaurants? Teton Thai — I love the green curry and the larb salad. The Rendezvous Bistro — I never get a bad meal there. I really like the roasted chicken and broccoli. Is there anything you miss since you gave up gluten? I used to be a baker, so I miss bread. I loved the process and the smells of
A DAY IN THE DIET DURING TRAINING SEASON making bread, pies and cookies. Between 9 and 10 a.m.: Breakfast, which usually consists of coffee, meat and veggies from the night before, scrambled eggs or fruit with almond butter, and sweet potatoes if I’m going on a long ride Noon: A two- to five-hour ride, with hill repeats and intense intervals; trail snacks include dried fruit and jerky Post-ride: A small recovery snack of protein — grilled chicken, fish or deli turkey — and a banana 5 p.m.: Shower, stretch and dinner (roasted veggies, sweet potatoes, squash, grilled meat and salad) 8 p.m.: Fruit for dessert Favorite Paleo-friendly dishes: Frozen fruit covered with coconut milk and sprinkled with almonds or walnuts; roasted vegetables tossed in coconut oil and slathered in spices such as curry powder and red pepper Guilty pleasure: I just love chocolate, but I don’t feel guilty about it.
bread Hearth Baked. Every Day. With the Best Ingredients.
will travel for food
Fishing for Fun in
ALASKA The Tsaina Lodge near Valdez offers more than amazing skiing. This summer, you can fish, and eat your catch riverside, too. By Allison Arthur
The mountains. The skiing. The scenery. The fishing. The wildlife. The list of reasons to visit Alaska is long. At the top of it for me is the food. Seafood, to be exact. As a foodie, it’s important that food enhance my travel experiences. So it was a pleasant surprise when I found just that in Alaska at the Tsaina Lodge. It was the trip of a lifetime. A trip that would, unlike some others we’ve been on, thrill both me and my husband. There was a luxury lodge involved (something for me). A visit to the homeland (him – he’s from Alaska). Heli-skiing (for both of us). And the added bonus: fresh Alaskan salmon, halibut and king crab. Nestled into the hillside of Thompson Pass, you can find all of the above and more at the Tsaina Lodge. Right out the door are mountains, rivers, lakes and waterfalls you could explore forever. Good thing you don’t have to rely solely on your feet. The lodge offers heli access. In the winter, when we were there, it will take you to ski some of the most incredible peaks you’ve ever seen, scouting lines and experiencing sweeping views as you ascend. This summer, for the first time, the intimate 24-room lodge is offering the ultimate heli-fishing experience, too. Whether you are dying to fish in hidden Copper Valley waters for salmon, alone with just the random bear and your guide, or you prefer to fly fish for elusive highmountain trout on the Gulkana River, there is almost immediate access to it all, as well as proximity to close-by deep-sea adventures.
Photos courtesy of Tsaina.com
Heli access out your front door offers prime fishing on lakes, rivers and in the ocean.
Lodge owners and part-time Jackson residents Jeff and Ingrid Fraser bought the historic property after a flood destroyed the original building in 2006. The couple, who are as passionate about the outdoors as the guests staying there, will ski and fish alongside you if you are lucky. They live just next door when the hotel is open. But don’t be fooled by Ingrid’s unassuming personality: She will be waiting on you at the bottom of the run, and after witnessing her snowboard skills, I am pretty sure she will outfish you, too.
Ultimate in Luxury It’s rare that you can get a remote backcountry experience and not give up the luxuries of fine dining and soft sheets. Although the lodge is small, the restaurant is designed to offer three dining experiences so you don’t get bored. Need something quick? Snack on salmon sliders served on homemade brioche in the bar while you play a game of pool and sip a small-batch Alaskan ale. Want to relax over a three-course meal? The adjacent dining room is the answer to that. Order the nightly fish special while you stare at the mountains you were on top of earlier that day. After a night or two, branch out to the intimate sushi bar around the corner, and put yourself in the hands of sushi chef Cameron Covarrubias, like you would at any great sushi restaurant. Don’t be fooled by the young chef’s age (25). He will delight you with his innovative experimentations (imagine marinated fish ribs or tuna belly wrapped in carrot). Covarrubias trained, among other places, at the Yellowstone Club in Montana.
Chippy’s Tips on Cooking Alaskan Seafood
•Don’t overcook it. If anything, undercook it. Everything has more flavor when cooked medium-rare.
•Cook it delicately and not for too long. •Pan-sear your fish in a really hot cast-iron skillet with a little bit of olive oil.
•Lightly season with pepper and salt. •Smell it before you buy it. Fish should smell like the ocean, not fishy.
•Don’t overpower your fish with strongly flavored
ingredients because then you won’t taste the fish.
Why is the food so good, you ask? One of Jackson’s favorite caterers, Chippy Sherman (Chippy’s Kitchen and Catering), was executive chef while we were there. Another helper in the kitchen came straight from Momofuku. According to the hotel’s CEO, Dave Hudacsko (also from Jackson Hole), exceptional food is a priority. “There are lots of places you can go to enjoy the mountain, but not many that offer a complete luxury experience,” he says. Despite the seasonality of the lodge jobs (the lodge is open in March and April for winter and July and August for summer), the Tsaina is able to entice staff from all over the country with the experiences offered by living on Thompson Pass. “I love the scenery and the skiing,” says Sherman, who previously worked on fishing boats in Alaska. “The wide-open spaces are so vast and so different from the Tetons. The mountains are everywhere.”
The salmon sliders are a favorite at the Tsaina Lodge. Brian Upesleja Photo
The Tsaina Lodge has back-door access to fresh fish that makes amazing sushi.
Chippy’s Alaskan Mud Pie 2 cups Oreo cookies, crushed by hand 1/2 cup melted butter 1 pint vanilla ice cream, softened, with 2 cups of cookie dough chunks mixed in 1/2 cup heavy whipping cream 1 cup melted semisweet chocolate chips Mix the Oreos and butter, and press into the bottom of a springform pan. Add the ice cream and cookie mixture, and return to the freezer. Mix the heavy whipping cream with the semisweet chocolate chips. Pour on top of the frozen ice cream. Return to freezer. Take out of the springform pan to serve. Cut a piece with a wet knife, and serve with a side of whipped cream. Pan-Seared Alaskan Halibut
Brian Upesleja Photo
Access to amazingly fresh fish is something that excited Sherman for her role in the kitchen. “I am trying to go simple and healthy but hearty. These guests have been out all day and are hungry when they get back,” she says. Having enjoyed a baguette with brie and turkey and a homemade cookie during our skiing adventures, I wasn’t starving, but I did manage to take down a beautifully cooked piece of halibut one night and follow it up with dessert. While outdoor adventure is limitless (in addition to skiing and fishing, there is climbing, sea kayaking, glacier expeditions and whitewater rafting), at the end of the day you can also choose to enjoy some quiet time with a yoga class and a massage.
2 halibut fillets (approximately 6 to 7 ounces each) 1/3 of a large butternut squash (diced into 1/2-inch pieces) 2 1/2 ounces arugula 1/3 red onion, shaved or sliced very thin 2 teaspoons aged sherry vinegar 2/3 ounce dried cranberries 1 ounce extra virgin olive oil 1/3 teaspoon Dijon mustard 4 sage leaves 1/3 teaspoon honey 2 teaspoons chopped chives Sea salt and pepper Make the vinaigrette by mixing the sherry vinegar, Dijon mustard, honey, dried cranberries and olive oil. Sear the halibut in a hot pan with olive oil. Once the halibut is browned on one side, flip the fillets, turn down the heat just a bit, and continue until cooked through. While the halibut is cooking, in a separate pan saute the diced butternut squash in butter until golden brown. Finish the squash by adding the sage leaves to the saute pan (make sure the squash is not overcooked and mushy). In a mixing bowl, toss the arugula and onions with the vinaigrette (hold back a portion of the vinaigrette to spoon over the top of the halibut). To plate, place the arugula salad mixture in the center of the plate, and top with the halibut fillet. Dress the top of the fish with a spoonful of the sherry vinaigrette and then the butternut squash. Finish by garnishing with the chives. Recipes from the Tsaina Lodge
While the summer season is new to the Tsaina Lodge, the staff is ready to make your adventure dreams come true. Try one of their fishing packages (starting at $1,650), or come up with an itinerary of your own. The chefs will come prepare sushi riverside with what you just caught or are happy to coordinate sending it home if you would prefer to stock your freezer. “To have the experience with the freshest possible fish you can ever imagine eating, in the most remote location ever, would be incredible,� says Hudacsko. While we loved the winter skiing, I know my husband will be bargaining to get back in the summer for his real true love, fishing. I must say, the thought of filling my freezer with fresh fish is enticing. Want to go this summer? Find five friends to go with you, and get your trip for free! More details at www.tsaina.com.
A jackson classic
DORNAN’S It’s a pleasant summer evening on the Snake River, and I have eight passengers taking in the scenery. We’ve just spotted four bald eagles, admired a mother moose and her calf munching on willows in a secluded backwater slough and watched playful river otters bobbing along with their pups. I’m wrapping up a 10-mile scenic float down the Snake River, and as I’m about to land the boat on the bank at Moose, my hungry clients have one all-consuming question: Where should they go for dinner? That’s the easiest question of the day.
By Reed Finlay Photos by Carrie Patterson
Myself, I’m headed to Dornan’s, just across the river from us, for a hearty pizza and salad on the deck with a frosty draft beer. In addition to a few dazed-looking climbers and sunquenched boaters, I’m not surprised to see a few familiar faces from my boat in line when I order. While Dornan’s has a reputation as one of the longest continuously running food and drink establishments in the valley, it’s most famous for its unparalleled location in front of one of the most iconic western views. While sitting on the rooftop bar or out on the lawn, you’re immersed in the splendor of the Tetons. You might even be able to pick out the canyon you just came down or peak you climbed. A popular oasis on the southern end of Grand Teton National Park, Dornan’s offers more than a meal. It has a down-home western atmosphere with a giant teepee and log-frame construction — a throwback to the days of mountain men and trappers in a valley increasingly dominated by more citified designs. You might see tables being set for a wedding reception and hear a few strange accents from your servers — just don’t confuse the diction of the worker from Bulgaria with the one from Birmingham.
You will likely encounter a few horse trailers, parked in the corner, their equine occupants curiously looking out the windows, maybe even taking in the views themselves. You might even see a horse or two tied to the hitching rails, their riders inside the bar refreshing themselves after some scenic saddle time. Dornan’s is a private inholding in Teton Park, originally homesteaded by Evelyn Dornan and her son, Jack, in 1920. It started serving beer to patrons in the 1930s and received its hard liquor license in 1947. The Chuckwagon Restaurant opened in 1948, and in the late 1950s, other tourist facilities sprouted up. During this period, the bar was the main draw for locals and dudes alike. Dornan’s has four eating options. There’s the Chuckwagon, an all-youcan-eat buffet that gives visitors a taste of the victuals cowboys of an earlier era might have eaten. Staples such as whipped boiled potatoes, beef served in an original barbecue sauce perfected over many years, white beans, and a hearty vegetable stew that consists mostly of carrots and celery — each served in huge cauldrons, heated over curling flames from logs of crackling lodgepole pine. More recently, “city slicker” fare has been added: barbecue chicken, grilled salmon fillets, light salad bar and desserts. If it’s a Monday evening in the summer, you can attend the weekly Hootenanny, a casual concert of acoustic tunes from musicians in the valley on the Chuckwagon grounds. Dornan’s Pizza and Pasta Company serves up quite a selection of calzones, salads, pasta plates and pizzas
named after the peaks in front of you. A well-stocked bar is perfectly positioned for maximum admiration of the mountains and planning your next trip into the high peaks. There’s also the Dornan’s Trading Post, a small grocery store with all the basics, as well as madeto-order sandwiches (my favorite is the turkey and cranberry Buckaroo), camping gear, firewood, and even gourmet cheeses and meats. Sometimes I’ll splurge and go for a richly marbled New York Strip or rib-eye to throw on the grill at home. Finally, there’s the highly reputable Dornan’s Wine Shoppe. Bob Dornan’s reputation as a connoisseur of wine shows in the shop’s diverse selection of wine and beer, a carefully curated collection that impresses even the wine-savvy Californians on my float trips. Rumor has it there is a secret stash of rare wines in the collections. Dornan’s also has a gas station, mountaineering shop, fly fishing shop (with guides), bike rentals to enjoy the park’s new pathways and a gift shop to book scenic float trips. As I finish my last slice and drain my frosty beverage, I see visitors gathering at the weathered buck-andrail fence to admire two moose strolling through the cabins down by the river. What a perfect way to end a memorable day in the Tetons.
Meet Jackson Hole’s hungriest Realtor Is your Realtor hungry?
In this ever-changing market you need a motivated Realtor who knows the landscape, who navigates through banks, and who presents value. Let me show you I’m not just hungry, I’m insatiable. Brett McPeak, Broker/Owner 110 E. Broadway, Jackson, WY 307.690.4335 • 307.739.1234 BMcPeak@Wyoming.com
www.Facebook.com/JacksonHoleRealEstate www.JHObsidian.com
Thanks to Pinky G’s and Tom Fay.
DISHING RESTAURANT LISTINGS A guide to some of the best places to dine in and around Jackson Hole
The Alpenhof Cozy mountain dining at a Teton classic Open for breakfast, lunch and dinner | In the Alpenhof, Teton Village
307.733.3242 | www.alpenhoflodge.com When you think of a traditional alpine setting and cuisine, the Alpenhof has it all. This Swiss-inspired Jackson Hole classic will make any trip to the mountains complete. Join us in the warm and inviting dining room or the casual bistro for one of our traditional fondues, Raclette, Wiener schnitzel and German sausages, among other alpine favorites. There is also a great selection of draft beers and daily drink specials. When looking for a truly European dining experience, join your friends at the Alpenhhof in front of a fire or outside on the sunny elevated deck or the patio. Conveniently located at the base of Jackson Hole Mountain Resort, with sweeping views of the mountains. The restaurants are open for breakfast, lunch and dinner. Hours are seasonal, so please check for more specific times and days.
Menu Sampling Raclette - slices of Raclette cheese melted at your table, served with speck, pearl onions, cornichons and boiled potatoes Alpen Fondue - Gruyere and fontina cheeses blended with white wine, completed with Kirschwasser, served with bread and apples Wiener schnitzel - breaded veal medallions with a porcini sauce, served with braised red cabbage, homemade spaetzle and vegetables Jägerschnitzel - pork loin medallions, sauteed, with a wild mushroom sauce, rösti potatoes and vegetables Warmer Apfelstrudel - homemade warm apple, cranberry and almond strudel served with creme anglaise
Betty Rock Cafe Premium burgers • fresh salads • gourmet sandwiches • cold beer Open daily from 10:30 a.m.-9:30 p.m. | 325 Pearl Ave. 307.733.0747 | www.bettyrock.com This local favorite is a classic go-to spot for lunch and an easy dinner. With a huge outdoor sunny deck, Betty Rock offers many great options: all-natural burgers, toasty paninis, homemade soups, fresh salads, hand-dipped milkshakes, crispy fries and draft beer on tap. Everything in this busy restaurant is made in-house and fresh daily. Classic menu items include the turkey-cran-pesto sandwich, Chinese chicken salad and daily selection of homemade soups. The burger selection includes beef, bison, veggie and salmon options. Can’t decide? You can never go wrong with one of the daily specials, or make your own meal with the sandwich and soup or salad combo. Betty Rock is also a great choice if you need something to-go and stays open all day.
Menu Sampling Mozzarella pesto panini on homemade focaccia with fresh mozzarella, tomato, basil pesto and organic arugula The JH Burger - Durham Ranch hormone-free, all-natural beef with all the fixin’s The Cobb - romaine, blue cheese, bacon, avocado, tomato and hard-boiled egg Betty’s famous house turkey chili with cheese, onion or sour cream Milkshakes - old-fashioned, hand-dipped chocolate, vanilla, coffee or strawberry
The Blue Lion Fine dining situated in a historic home in Jackson Open nightly at 5:30 | 160 N. Millward 307.733.3912 | www.bluelionrestaurant.com Situated in a historic home downtown, The Blue Lion has been popular with locals since 1978. Ask people their favorite meal in town, and you will often hear the roasted rack of lamb. This dish keeps patrons coming back: The New Zealand lamb is rubbed with Dijon mustard, seasoned with breadcrumbs, baked and served sliced with a peppercorn-rosemary cream sauce and jalapeno mint sauce. But you’re encouraged to sample from the array of other items, including fresh fish, game and steaks. Vegan and gluten-free entrees are also available. Save room for one of The Blue Lion’s desserts: mud pie, tiramisu, Russian cream or one of the nightly dessert specials. If you dine before 6 p.m., enjoy 20 percent off when you mention you read it in Dishing. Live acoustic guitar music accompanies your dining experience most nights. Reservations are recommended. Deck seating available.
Menu Sampling Santa Fe duck cakes served with chipotle mayonnaise Wild Alaskan salmon stuffed with goat cheese, artichoke hearts, sun-dried tomatoes and basil, finished with lemon-chive butter Mixed grill of elk tenderloin, served with a wild mushroom port sauce, and a half rainbow trout fillet, finished with herb butter Chicken Frangelico - chicken breast encrusted with toasted hazelnuts and topped with a Frangelico-mandarin cream sauce Risotto Florentine - sauteed spinach, mushrooms, leeks and bacon served in risotto, finished with fresh basil and Asiago cheeses
The Bunnery Breakfast, lunch, dinner and bakery famous for O.S.M. bread Open daily from 7 a.m.-9 p.m. | 130 N. Cache 307.733.5474 | www.bunnery.com Every town has a classic breakfast spot. Most just aren’t as good as The Bunnery. Everything here is made from scratch daily and cooked to order. Known for great coffee (Starbucks!) and even better homemade bread (O.S.M. is short for oat, sunflower and millet), The Bunnery will help you start your day off right. The food is so good you will want to come back for lunch. Homemade soups, salads and sandwiches will fill you up. Variations of grilled cheese and the classic club sandwich are favorites. On the way out, be sure to grab a bag of homemade granola, and pancake and waffle mix to-go. Want something sweet? Take home a piece or a whole pie. Better yet, come back for dinner and enjoy something sweet after your meal on the deck. No trip to Jackson is complete without a stop here. Don’t let the line fool you. It moves fast.
Menu Sampling Southwestern Salad - homemade chili, cheddar cheese, guacamole, salsa and homemade corn strips on a bed of romaine lettuce The Grilled Southern - fresh sliced turkey and coleslaw with our own pimento chile cream-cheese spread 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 Homemade quiche - quiche Lorraine or spinach and onion with melted Swiss cheese baked in our pie crust served with house salad
Cafe Genevieve Breakfast, lunch and dinner in a historic log cabin Open daily, brunch at 8, happy hour at 3, dinner at 5 | 135 E. Broadway
307.732.1910 | www.genevievejh.com Pig Candy. More than just a catchy name, this secret recipe is what people will be talking about long after they snack on it, and the item you should always order whether as an appetizer or on top of a salad. But don’t stop there. Inspired by the history of its location, Cafe Genevieve specializes in home cooking. This southern-inspired menu offers classics that can be hard to find out West, such as fried chicken and waffles, and Gulf shrimp jambalaya. Brunch is a local favorite featuring the town’s best eggs Benedict with traditional and unique ingredients, such as fried green tomatoes or smoked salmon. Giving guests what they want by serving breakfast every day until 3 p.m. and starting Jackson’s earliest happy hour at 3 p.m., Cafe Genevieve will lure you in with its cozy log cabin and lively patio. Come in to sneak a peek at the famous “Most Noble Pig,” and wind down with a barrel-aged cocktail.
Menu Sampling Huevos con chile verde with house-made green chile, refried beans and flour tortilla Cajun eggs Benedict with house-made Cajun sausage and homestyle potatoes Crispy pork belly lettuce wraps with pickled carrots, cucumber, Thai basil, mint and cilantro Seared venison medallions with jalapeno bacon grits and roasted chile jus Pappardelle pasta with Wyomatoes, house-made buffalo mozzarella, basil, garlic and chile flake
Calico Restaurant and Bar Popular family friendly Italian Open nightly at 5 | 2560 Moose Wilson Rd. 307.733.2460 | www.calicorestaurant.com A classic since it opened in 1965, this west bank restaurant has been a local’s favorite ever since. Calico’s longevity is proof that there is something for everyone at this institution. Enjoy your dinner on our covered deck as the kids play on our lawns. Enjoy very fresh salads and veggies grown in our own gardens. In the large dining area inside, the menu is bound to satisfy the whole family with everything from porcini mushroom ravioli to a kids’ menu for only $3.50 per child. A large wine selection offers discounted retail prices on to-go bottles, so grab one along with a hand-tossed, uniquely topped pizza. But feel free to linger over a bowl of pasta or fresh halibut if you prefer. The portions are large, the food is fresh, and the value is hard to beat. For lighter options, Calico offers a great selection of salads and soups.
Menu Sampling Bruschetta - marinated tomatoes, roasted garlic aioli, basil pesto and roasted whole garlic served with crostini Ski Bum Pizza - pesto, spinach, Canadian bacon, artichoke hearts, olives, fresh tomatoes, pine nuts and Parmesan Linguini with all-natural chicken, baby spinach, wild mushrooms, roasted tomatoes in a white wine-lemon sauce with toasted pine nuts Grilled American wagyu flat iron steak - served over Yukon gold potatoes and summer vegetable ratatouille, herb and balsamic butter Harris Ranch boneless short ribs over house-made pasta with wild mushrooms, spinach and roasted tomato jus
Couloir Restaurant & The Deck at Jackson Hole Mountain Resort American cuisine with Rocky Mountain roots Couloir dinner at 5, happy hour on The Deck 4:30, Sun.-Fri. (through 9/13)
307.739.2675 | www.couloirrestaurant.com This is one of Jackson Hole’s most unique dining experiences — after all, you’ll be dining at 9,095 feet after a breathtaking ride up the Bridger Gondola. As a member of 1% for the Planet, Couloir follows an ecofriendly mission: The majority of ingredients come from farmers and ranchers within a 250-mile radius, and menus are designed seasonally to reduce its carbon footprint. Don’t miss the signature house-smoked buffalo tenderloin. The Deck is Jackson Hole’s best spot for amazing views, happy hour specials and delicious bites. The happy hour from 4:30-6 p.m., with 2 for 1 margaritas, mojitos, draft beers and wine by the glass, is the perfect spot to unwind after an adventurous day. Chef Wes Hamilton of Couloir Restaurant offers a creative summer menu of appetizers and shared plates from the alfresco kitchen.
Menu Sampling The Deck: Tempura-fried portobellos, sweet chili and house-made aioli Snake River Farms Kobe sliders with crispy onions, buttermilk blue and Dijon mayo Couloir:
Pan-seared diver scallops, sweet corn puree, fried avocado and smoked bacon House-smoked local buffalo, toasted quinoa, local goat cheese and blackberries Peaches and burrata, watercress, rosemary honey, 12-year balsamic
Cutty’s Grill Neighborhood bar with great food Open daily at 11 a.m. | 1140 West Highway 22 (across from Albertsons)
307.201.1079 | www.cuttysgrill.com If you are craving a classic Philly (aka cheesesteak), this is your place. The Amoroso bread is shipped in daily from Philly, and the quality is the same you will find anywhere in the greater Philadelphia area. The options range from the traditional steak and cheese to the more unusual (The Nor’easter with bacon, pickles, mayo, grilled onions and cheese). Sit back and enjoy it on the sunny deck with a great selection of local and draft beer, wine and cocktails. The Guinness Draught is a nod to the slightly Irish and sports-bar feeling of the place. The pizza should also be on your “must-order” list. It is crispy, cooked fresh and probably so delicious because they use the best ingredients, such as Grande cheese. Other options include basic but well-prepared bar favorites, such as burgers, hot dogs, salads and wings. Look for live music and weekly trivia night, along with daily happy hour specials.
Menu Sampling Philly Cheesesteak Pizza - steak, onions, mushrooms and peppers (green or spicy) The Nor’easter Philly - pickles, bacon, grilled onions, mayo and cheese Philly Cheesesteak Salad - pick any sandwich filling and have it topped over greens, cucumbers and tomatoes Super Pepper Steak Philly - green peppers, banana peppers, spicy cherry peppers and onions Meaty pizza - pepperoni, sausage, ham and bacon
Dolce Gourmet grilled cheese kitchen and coffee bistro
Open daily for breakfast, lunch and dinner | 160 N. Cache 307.200.6071 | www.dolcejh.com Dolce is the perfect place to begin and end your day, or to grab lunch in the middle of it. Start the morning with a cup of gourmet coffee — pick from 14 types of beans, and staff will roast it while you enjoy the handmade doughnuts, cooked to order and served with three sauces. Breakfast is served all day, but if you’re there for lunch, choose one of 12 gourmet grilled cheese sandwiches, like The Italian, with mozzarella cheese, prosciutto, basil pesto and tomato on Parmesan bread. Add an egg to any grilled cheese to turn it into a breakfast sandwich. With a variety of items to satisfy any sweet tooth, stop in after dinner for the exquisite gourmet desserts. For a healthy, sweet treat, opt for frozen yogurt, which contains health-supporting probiotics and uses wholesome sweeteners. Breakfast tacos, sandwiches and custom scrambles served all day.
Menu Sampling Coffee drinks, including cappuccino, Americano, cafe au lait and espresso Doughnuts with a trio of dipping sauces Assorted frozen yogurt flavors, including tart, vanilla, chocolate, cake batter, strawberry, mango, and cookies and cream Gourmet grilled cheese sandwiches served with house-made potato chips Homemade desserts, including assorted whoopie pies, cinnamon rolls, tiramisu, brownies and cookies
e.leaven Food Company All-day breakfast, lunch, assorted breads and decadent pastries Open 7 a.m.-3 p.m. daily | 175 Center St., one block off Town Square
307.733.5600 | www.eleavenfood.com E.leaven’s extensive menu, combined with freshly baked bagels, breads and pastries, 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 with breakfast potatoes and a choice of homemade toast or bagel. E.leaven offers what’s arguably some of the best corned beef hash and eggs this side of New York. For lunch, enjoy hearty salads and massive deli sandwiches served with homemade chips or coleslaw. Heading to the national parks for the day? The bread makes the best sandwiches for mid-day hikes, or stop in or call e.leaven for a gourmet boxed lunch. You will not be sorry! On your way out, don’t forget to buy a fresh pastry or house-made loaf. E.leaven also offers catering and delivery.
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, jalapeno, 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 Short rib sandwiches on homemade ciabatta - braised short ribs, horseradish crema, roasted leeks and provolone served with chips Homemade tarragon chicken salad sandwich on multigrain bread
The Gun Barrel Family style steaks and game Open nightly at 5:30 | 862 W. Broadway 307.733.3287 | www.gunbarrel.com Almost everyone who visits Jackson Hole wants to try elk or buffalo at least once while here. And while other places offer it, no one does steak and game like The Gun Barrel, or offers a larger variety. Jackson’s legendary dining establishment has the town’s largest selection of high-end beef and game — all slow-cooked over an open river-rock mesquite grill — at prices you can afford. The popular restaurant also offers a great selection of fish, chicken and rib dishes. Take in the Old West in The Gun Barrel’s rustic lodge atmosphere, and check out their extraordinary collection of mounts and western memorabilia. As one of Jackson’s largest restaurants, The Gun Barrel is the perfect place for large groups, rehearsal dinners and parties of all sorts. Save room for dessert so you can try the restaurant’s mud pie of the day!
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
The Handle Bar American pub and beer hall Dining hall 11 a.m.-9 p.m. | bar & lounge 11 a.m.-11 p.m.
307.732.5000 | www.thehandlebarjh.com Opened last winter, The Handle Bar quickly became a Teton Village hot spot, with their evolving cocktail list, whiskey playlist and modern American pub fare. Pony up to the 30-seat center bar, offering striking views of Rendezvous Mountain, family style seating, cozy booths and an expansive outside terrace. With large retractable glass doors, you can enjoy the sunshine and lounge on the deck. Pub fare meets a modern twist with dishes like the lobster corn dogs and duck spring rolls. For entree-size meals, don’t miss the Korean barbecue salmon burger with house-made kimchee, or the warm kale salad with ricotta and candied pecans. Chef Michael Mina also shares a little of his Middle Eastern heritage in some of the dishes. This summer, look for more seafood to take over the menu, and don’t forget to save room for dessert. The caramelized banana sundae is to-die-for!
Menu Sampling Lobster corn dogs, whole-grain mustard creme fraiche Warm kale salad with grilled salmon, shallot vinaigrette, candied pecans, ricotta and dried apricots Tempura maitake mushrooms with green onion mousseline Handle Burger with caramelized onions, mushrooms, blue cheese and truffle aioli Alaskan cod fish & chips - phyllo crust, house-made tartar sauce and fresh lemon
Ignight Grill Sushi and an array of options Open nightly at 5:30 | 945 W. Broadway 307.734.1997 | www.ignightjacksonhole.com Walking into Ignight, you’ll think you’re at a New York City club where bottle service is a must. Don’t let the sleek look fool you. Blue Collar Restaurant Group makes good food accessible to everyone with Ignight. You’ll find specialty cocktails made with freshly squeezed juices, sushi and options such as sliders, pizzas and sandwiches. It’s great for a date night or a dinner with friends. Begin with the Elk Hunter, a cocktail of tequila, grapefruit and agave syrup served in a sea salt-lined glass. If you like sushi, you can’t go wrong with any one of the rolls that can be made with white or brown rice. Do yourself a favor, and order the Ignight Roll, which comes with sesame-seared albacore tuna, avocado and soft-shell crab. Dining with someone who doesn’t like sushi? Choose the chicken sliders with fries or one of our seven fresh fish options, steak or chicken dishes.
Menu Sampling Chicken sliders served on fresh baguette with roasted sweet peppers, Asiago cheese, arugula and chipotle aioli Soppressata and prosciutto flatbread with sauteed onions, fresh tomatoes, mozzarella, Asiago and arugula Hamachi and spicy salmon tartare topped with scallions, mango and tobiko Seared albacore, avocado and cucumber, topped with salmon tartare, Sriracha aioli, scallions, tobiko and sprouts Mead Ranch sliders and steak
Il Villaggio Osteria Part of Fine Dining Restaurant Group Rustic Italian bistro in Teton Village Open for dinner nightly at 5:30 in the summer | In Hotel Terra
307.739.4100 | www.jhosteria.com | @jhosteria Osteria, as locals call it, is one of the best summertime dining spots nestled hillside in Teton Village. Ask to be seated outside for dinner (an outdoor fireplace means you could linger all night). The restaurant’s rustic, European feel encourages you to enjoy a multicourse menu, leaving you with an experience, not just a meal. A wood oven fires perfect pizzas in unique combinations (think fig and speck, or braised rabbit and mascarpone cheese), and the menu offers a great selection of starters, homemade pastas and seasonal salads. Sit at the wine bar and nosh on plates of house-made sausage, salami and imported cheese, and watch the pizzaiolo acrobatics. Whatever you order, accompany it with a side of Brussels sprouts, which are washed in a tangy pomegranate sauce. Don’t be afraid to ask for suggestions from the extensive wine list. You’re sure to be impressed.
Menu Sampling Guido Sarducci pizza with mascarpone, button mushrooms, house-made sausage, Swiss chard, caramelized onions and arugula Prawn and scallop ravioli, charred asparagus, roasted yellow tomatoes and sea urchin sauce Spring pea-infused spaghetti with charred tomatoes and lemon-mint pesto Italian pork and beans with homemade porchetta, polenta cake and Calabrese-corn salsa Fried pomegranate Brussels sprouts
The Kitchen Part of Fine Dining Restaurant Group Modern American cuisine Open nightly at 5:30; happy hour 5:30-6:30 p.m. | 155 N. Glenwood
307.734.1633 | www.thekitchenjacksonhole.com | @jhkitchen If there’s a dish that’s a must-try at The Kitchen, it’s the specialty from the crudo bar: truffled tuna. This dish — featuring ahi sashimi rolled around tuna tartare and drizzled with an Asian truffle sauce — is a favorite of anyone who tries it. Diners have been known to order one. Then another. But don’t stop there! The cuisine at The Kitchen embraces various culinary techniques — from crudo to pasta — that come together in a seamless, refined way. The menu utilizes all-natural, small-farm meats, seasonal vegetables and sustainable, fresh fish, all of which are complemented with an interesting cocktail and wine list. Save room for dessert. The fresh-baked, cast-iron cookie topped with vanilla ice cream is worth it. The food here is clean and natural, and so is the atmosphere. Think modern comfort, with bamboo tables, warm light and a natural color scheme. And it gets better in the summer, with one of the best decks downtown.
Menu Sampling Fried shishito peppers tossed with olive oil and sea salt Luxury shrimp - a crisp-fried rock shrimp with sweet aioli Ceviche with the freshest market fish, fresh lime and jalapeno salsa Pan-seared red deer with shiitakes, sherried cherries, garlic, sage and sweet brown rice Blue cornmeal-crusted trout with pasilla chile-pecan slaw and a smoky ancho-brown butter sauce
LIFT Jackson Hole Neighborhood gastro pub specializing in 17 local and favorite drafts Open for lunch and dinner daily | 645 S. Cache, at the base of Snow King
307.733.LIFT (5438) | www.liftjacksonhole.com Located next to the base of Snow King, LIFT is the perfect place to dine, soak up the sun and enjoy the mountain views from two large outdoor decks or the only rooftop patio in town. Owners Dan and Suzanne Marino opened LIFT to cater to the locals looking for a casual, relaxing dining experience with good music and great food. With a 29-year following of the best burgers in Jackson, they feel the half-pound LIFT burger will satisfy that craving. An expansive selection of salads, fresh seafood, steaks and game accompany the menu. Share starters, such as edamame-ginger hummus or the amazing nacho platter while sampling our 17 locally crafted and domestic beers. A premium wine list and cocktails mixed from fresh-squeezed juices are but a few of the many options to enjoy. The rustic decor includes two fireplaces, cozy booths and the 1950s lift chairs from Snow King ski resort.
Menu Sampling LIFT Burger - your classic American burger with fresh, lean ground chuck, crisp lettuce, tomato, onion and fries Dry-rubbed St. Louis ribs, Wyoming Whiskey barbecue dipping sauce, house coleslaw and fries Parmesan-crusted sea scallops, basil-citrus butter, sugar snap peas Beer-braised Berkshire pork chop, apple-onion soubise, sauteed kale, natural jus Pan-seared elk medallions, huckleberry demi, asparagus and creamy polenta
Local Modern American steakhouse and bar on the historic Town Square
Lunch from 11 a.m.-2:30 p.m., dinner at 5:30 p.m. | 55 N. Cache
307.201.1717 | www.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 hormone-free 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. Grab a burger for lunch, or drinks and dinner, with a front-row view to watch the action on the Town Square.
Menu Sampling Crabcake - jumbo lump crab, smoked corn and tomato relish, remoulade and house-pickled onions BLT salad - house-cured bacon, heirloom tomatoes, arugula, crispy onions and extra virgin olive oil 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 Pan-roasted chicken breast with sausage and mushroom stuffing, apricot-glazed sauteed green beans and crispy onions
Mangy Moose Breakfast, lunch, dinner and famous saloon in Teton Village Open daily from 7 a.m.-2 a.m. | 2295 Village Dr. 307.733.4913 | www.mangymoose.com Everyone knows that the Mangy Moose is the place to go for après-ski in the winter months, but summertime at the Moose is wonderful. But don’t just frequent the world-famous saloon. The restaurant is a great option for fine dining, and the RMO Cafe downstairs offers one of the best breakfast options around. In this classic Teton Village building, you will find everything you need to get you through the day. Homemade tamales for breakfast served alongside gourmet coffee drinks will start your day out right. Grab a slice of New York-style pizza for lunch. Better yet, a whole pizza and bottle of wine to-go. Feel more like fine dining? The Mangy Moose Restaurant offers fresh dishes using the best ingredients they can source, including fresh salmon and local beef. The food isn’t the only thing that is authentic. Take a minute to explore the eclectic art and antique collection around the building, too.
Menu Sampling Baby kale and quinoa tossed in orange poppy seed vinaigrette with caramelized pears and onions Grilled elk medallions with a persimmon and port wine butter sauce over butternut squash mash Buffalo meatloaf with crimini mushrooms and lager gravy, buttermilk mashed potatoes and house vegetables Grilled wild Columbia River king salmon served with marinated garden vegetables and boiled red potatoes Prime rib au jus served with mashed potatoes, creamy horseradish and house vegetables
Merry Piglets Fresh Tex-Mex food Open daily at 11:30 a.m. | 160 N. Cache 307.733.2966 | www.merrypiglets.com Warning: You may be tempted to eat too many of Merry Piglets’ fresh chips and homemade salsa. Add the creamy queso dip, and you’ve surely ruined your dinner. It’s happened to many. Save room. Inside the bright walls of this 44-year-old eatery, you’ll find standard, delicious Mexican fare at great prices. 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. The margarita options will keep you in your seat long enough to digest it all.
Menu Sampling Baja Roll with chicken or shrimp in a flour tortilla with jalapeno cream cheese, fresh spinach, chopped tomatoes and guacamole. Served with creamy salsa verde and black beans Famous carne asada with grilled fresh jalapeno Fish tacos with flame-grilled mahi mahi served in a corn tortilla, topped with ginger slaw, mango salsa, green onion and cilantro aioli Piglet Sampler - a choice of “old school taco” (lettuce, cheese, tomato) or “street taco” (cilantro and onion only), one enchilada and one chimichanga
Million Dollar Cowboy Steakhouse Steak and game in a historic Town Square building Open nightly at 5:30 | 25 N. Cache 307.733.4790 | www.cowboysteakhouse.net When you think of Jackson cuisine, steak and game certainly come to the top of your mind. There is no better place to kick up your boots and enjoy a casual but fine dining experience than at the famed Cowboy Steakhouse. Located downstairs from the Million Dollar Cowboy Bar, the restaurant’s cozy booths are covered in knotty pine wood, and the setting is as western as the movie “Shane.” There is an underground “burger special” locals won’t always tell you about, offering a special deal if you are seated before 6:30, but you may not want to pass up the signature 20-ounce, dry-aged cowboy rib-eye or the 16-ounce, dry-aged buffalo cowboy-cut rib-eye, which are worth every last bite. This Town Square classic can accommodate families and intimate parties as well. Don’t forget to finish the meal with a creme brulee or Grandma Duke’s seasonal crisp.
Menu Sampling Oysters Rockefeller with Pernod, spinach, applewood smoked bacon and Parmesan cheese Crispy buffalo-stuffed ravioli with light basil pesto cream sauce and tomato and arugula salad Pretzel-crusted Utah steelhead trout with wild rice pilaf, braised kale and three-mustard cream 10-ounce filet mignon with roasted garlic smashed potatoes, creamed spinach and bearnaise sauce Petit elk fillet with herb-roasted potatoes, asparagus and lump crab bearnaise
Nani’s Cucina Italiana Homemade, regional Italian cuisine, cozy ambiance Open nightly at 5:30 | 242 N. Glenwood 307.733.3888 | www.nanis.com Craving comfort food? Then find Nani’s Italian Kitchen, where they make the pasta fresh and the sauces so good you will be wiping the bowl with the house-made focaccia. The ambiance in this off-the-beaten-path restaurant is cozy and warm. Think amazing Italian food in a modern setting just a block off the Town Square. Chef Daniel Luna’s robust, inventive Italian cooking makes every mouthful a delight, from house-made sausage to handmade pastas matched with a mouthwatering wine list. The knowledgeable service orchestrates a “fantastico” experience in which the Mortillaro-Parker family’s dedication to authentic cuisine is apparent. The full bar at Nani’s pours a good craft cocktail alongside Italian and New World wines. Take a bit of Nani’s home with their beautiful bags of biscotti and croutons.
Menu Sampling Deep-fried saffron risotto arancini filled with buffalo ragu and fresh mozzarella Fresh black mussels or tiny clams in a spicy tomato or white wine broth Handmade ravioli featuring a seasonal selection Nani’s house-made Italian sausage spices up several dishes All-natural rib-eye steak with rosemary rub, Gorgonzola butter or simply grilled
Nikai Asian Grill and Sushi Bar Sushi served in a casual, contemporary atmosphere Open nightly at 6 | 225 N. Cache 307.734.6490 | www.nikaisushi.com For all those sushi snobs out there who think you can’t get good sushi in the mountains, here are two words that will prove you wrong: Nikai Sushi. This downtown hot spot is hard to get a table at for many good reasons, not the least of which is their exceptional sushi. The fish is flown in fresh daily from all over the world, and what they do with it will rival anything you’ve ever had. In addition to sushi, Nikai offers Asian-inspired cuisine such as Snake River Farms kurobuta pork belly and miso-glazed black cod. The contemporary yet casual atmosphere is also a perfect spot to enjoy one of their signature cocktails. Reserve a booth, or try to grab a spot at the sushi bar for a front-row seat, and watch them roll your specialties. An award-winning wine list and extensive sake list complement the menu. Kids’ and gluten-free menus are available.
Menu Sampling Hoisin short ribs - slow-braised, American-style beef, wasabi mashed potatoes and crispy green onion Bonsai roll - panko-fried soft-shell crab and avocado roll topped with spicy tuna, chipotle sweet soy and fried green onions Sake sliders - house-made spicy salmon burgers, marinated cucumber salad and spicy aioli Big Kahuna - tuna and avocado roll topped with lobster salad, toasted macadamia nuts and pineapple-ginger glaze Sashimi blossom - red tuna, yellowtail, escolar and salmon “flower” with tobiko and yuzu ponzu
Pinky G’s Pizzeria Award-winning New York-style pizza under the Pink Garter Theatre
Open daily from 11 a.m.-2 a.m. | 50 W. Broadway 307.734.PINK | www.pinkygs.com Plenty of critics have moved to Jackson declaring no pizza can compare to their hometown favorite. That’s until Pinky G’s opened underneath the Pink Garter Theatre in 2011. Voted Gold Medal Winner for best pizza in 2012 and 2013, search out this charming hidden gem for unique pies such as the Abe Froman, named after the Sausage King of Chicago, topped with spiced Italian sausage, buffalo mozzarella and fresh-chopped basil. This family friendly lunch, dinner and late-night hot spot will satisfy your hunger with homemade appetizers and salad options, too. Try one of the lunch specials, such as the $7 slice, salad and soda. This is also your go-to spot for latenight dining after 11 p.m. in town. Get here early before the bar crowd. Try takeout or downtown delivery, too! Join the Pinky G’s VIP Club; text PINK to 71441 for discounts and deals (standard message and data rates apply).
Menu Sampling Buttermilk-marinated fried calamari, tossed in Pinky G’s own breadcrumbs and fried, served with marinara and lemon Porky G’ Za - award-winning pizza with a five-cheese blend, barbecue pulled pork, red and green peppers, and tangy honey barbecue sauce Flyin’ Hawaiian - fresh-sliced jalapenos topped with Canadian bacon and pineapple, baked to perfection (staff favorite) Jalapeno Poppers - fresh-halved jalapenos stuffed with our house-made cheese and herb filling, topped with a house-made cilantro sour cream
Pizza Antica Artisan pizza Open daily for lunch and dinner | 690 S. Highway 89 307.734.1970 Blue Collar Restaurant Group introduces its newest concept, Pizza Antica, opening this summer. Serving artisan Neapolitan pizza made with the finest ingredients from Italy, including its fresh buffalo mozzarella, San Marzano tomatoes and their Caputo flour. They also offer a selection of salads and house-made appetizers, including meatballs. Their custom-made pizza oven is one of the centerpieces of the restaurant. Sit at the counter and watch the pizzas being made, or dine on the new deck featuring waterfalls and fire pits. You can also relax at their bar while you try one of the many wines or custom cocktails. Come in and check out Jackson’s newest option for pizza and other Italian fare. With Blue Collar’s experience, you know it will be a delicious new option.
Menu Sampling House-made meatballs Pizza Broccolo - buffalo mozzarella, shaved broccoli, house-made sausage, roasted garlic, chile flakes Pizza Ortolana - mozzarella, eggplant, peppers, zucchini Pizza Salsiccia - buffalo mozzarella, house-made sausage, roasted peppers, caramelized onions Apple and beet salad - almonds, goat cheese, dried apricots, roasted walnuts, cabbage, bibb and arugula, red onions, vinaigrette
The Q Roadhouse and Brewery Eclectic roadhouse fare and brewery
Part of Fine Dining Restaurant Group
Open nightly at 5 | happy hour 5-6 and 8-9 at bar | 2550 Moose Wilson Rd.
307.739.0700 | www.qjacksonhole.com | @jhQroadhouse It’s not hard to see why Q Roadhouse and Brewery was included in Zagat’s list of high-end barbecue joints — right next to Thomas Keller’s Ad Hoc. On the award-winning menu you’ll find an eclectic mix of downhome staples, roadhouse food and sophisticated cuisine. Now, Q Roadhouse is brewing beer just steps from the dining room. Roadhouse Brewing Co. offers craft beer options created from the highest-quality ingredients. Spent grains are provided to Mead Ranch in Kirby, Wyoming, to supplement the feed for their cattle, which in turn yields the restaurant’s proprietary beef blend. Of course, this place is still known for meat that’s smoked in-house using hybrid fuel and wood. It gets better in the summer, with a large outdoor deck where you can sip a glass of wine, watch the sun set behind the Tetons, and let the kids play in the adjacent grassy lawn.
Menu Sampling Sliced beef brisket or St. Louis ribs smoked over hickory and applewood Blackened catfish with shrimp and scallion sauce, served with Creole red rice Snake River Farms carnitas tacos with house-made pickled veggies and salsa verde Shaved fennel, apple and celery salad with toasted almonds, manchego, radish and charred orange vinaigrette Korean breakfast with char-grilled marinated Meyer Farms New York steak, house-made kimchee, fried rice and fried eggs
Rendezvous Bistro Part of Fine Dining Restaurant Group French-American bistro and raw bar Open nightly at 5:30 | happy hour at the bar 5:30-6:30 | 380 S. Broadway
307.739.1100 | www.rendezvousbistro.net | @jhbistro Locals call it “The Bistro,” and this 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 won’t notice. The Bistro has made a name for itself with its appealing cuisine: a creative take on classic bistro fare. The new raw bar is the only one in town, serving fresh oysters on the half shell, tuna tartare and oyster shooters. Meanwhile, the back deck is one of the best spots to dine outdoors. The hip atmosphere makes The Bistro a good option for groups, while paper and crayons adorning white linen tablecloths appeal to patrons of all ages (and artistic abilities). Make sure to book a reservation. And don’t miss The Bistro’s sister restaurants, Il Villaggio Osteria (pg. 102), The Kitchen (pg. 103) and Q Roadhouse Restaurant and Brewery (pg. 113).
Menu Sampling Seared sea scallops - ginger-soy butter, tobiko vinaigrette, crispy red onions Tuna tartare with avocado, shiitakes and chile garlic sauce Meyer Farms all-natural steak frites served with bearnaise butter and homemade french fries Escargot with garlic herb butter Bistro frisee salad with poached egg, lardons, tomatoes and French vinaigrette
Sidewinders American Grill and Tavern All-American sports bar Open daily from 11:30 a.m. | Hillside Building on Broadway 307.734.5766 | www.sidewinderstavern.com With a game room for kids, 40 televisions for sports fans and 15 salad options, you can’t go wrong coming to “The Winder” — as it’s known among locals — for lunch, dinner or a snack. The extensive bar offers 30 beers on tap and many appetizers to munch on in front of big-screen sporting events. The comprehensive menu will give you so many choices you may not be able to narrow it down. So don’t. Share a few plates of appetizers, such as barbecue nachos, hot wings and cheese fries. Or, opt to build your own whole or slices of pizza (the carne asada is to-die-for). The menu offers 13 burgers, which can be made in Angus, turkey or buffalo, in many unique combinations. Try The Avocado, two patties topped with cheddar and avocado. If you come on a Sunday during football season, prepare for a party, and pick your seats carefully based on your favorite team’s fans.
Menu Sampling Sidewinders pretzel - a jumbo, homemade, soft pretzel stuffed with your choice of cheese, pepperoni or jalapenos Barbecue ranch salad with avocado, black beans, tomatoes, cucumbers and fried onion slices Smoked pork ribs - one pound of smoky, succulent ribs served with two sides of choice Black and Blue burger - blackened and covered with melted blue cheese Carne asada pizza with grilled skirt steak, mild green chilies and mozzarella cheese, then topped with fresh cilantro
Silver Dollar Grill at the Wort Sophisticated mountain cuisine Open daily, breakfast 7-11 a.m.; lunch 11 a.m.-2 p.m.; dinner 5:30-10 p.m. 800.322.2727 | www.worthotel.com/dining-entertainment There’s no better place to dine, people watch and enjoy the summer weather than at the Silver Dollar Grill. With outdoor seating along Broadway, you’re in the heart of the action. Now, with an in-house sommelier, the Silver Dollar Grill has a renewed focus on wine. You’ll find a broad range of varietals from around the world, with recommended pairings for the sophisticated mountain cuisine prepared by Certified Executive Chef Scott Rutter, former “Top Chef” assistant producer. For lunch, try the Snake River Farms Kobe burger. For dinner, order up the signature bone-in rib-eye. One item not to miss: award-winning smoked pheasant soup. Inside at the Silver Dollar Bar, you’ll find a more casual atmosphere at this famous watering hole. 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 Buffalo fillet with a rosemary-garlic rub and topped with a balsamic compound butter Snake River Farms American Kobe tenderloin - wagyu-style beef served with a Gorgonzola-sage compound butter and juniper berry demi-glace Sesame Tuna Tartare - No. 1 grade, sustainably caught ahi mixed with cucumber, red pepper and ginger. Served with wonton chips, wasabi aioli and a citrus emulsion Idaho Rainbow Trout - blackened, sustainable farm-raised trout with Chieftain rice
Snake River Brewery Classic neighborhood brewpub with award-winning beers Open daily for lunch and dinner | 265 S. Millward 307.739.2337 | www.snakeriverbrewing.com Just a few blocks off the Town Square, Snake River Brewery is a great place to go any time of the day or night. Twice recognized as the Small Brewery of the Year, this awardwinning neighborhood hangout known as “The Brewpub” has an incredible blend of diehard locals and tourists alike. Dine and drink either upstairs or on the main floor, inside or on the decks. Can’t decide on a brew? Order the sampler tray to get a taste of what’s on tap before diving into a wide range of handcrafted cuisine items. No place in town beats the $7 lunch deal, happy hours and all-day menu items, including giant soft pretzels and award-winning wings along with soups and salads. For the main meal, a bevy of wood-oven pizzas, pastas, burgers and pub favorites are bestowed upon you. Don’t miss the handmade s’more for dessert before asking your server for beer or retail items to-go!
Menu Sampling Sausage Sampler - custom-made dish of Pale Ale pork, Lager apricot elk and spicy Zonker bison sausages House-made Italian sausage pizza with mushrooms, oregano, onions, marinara, mozzarella and Asiago cheese Spicy peanut pasta - fire-roasted chicken, zucchini, peppers, carrots and green onions in a spicy peanut sauce BBQ elk burger topped with smoked Gouda, applewood smoked bacon, poblano peppers and chipotle barbecue sauce HD Dunn Ranch, Teton County beef topped with bacon, house-made pickles, special sauce and a choice of three cheeses
Snake River Grill Modern American grill Open nightly at 5:30 | 84 E. Broadway, on the Town Square 307.733.0557 | www.snakerivergrill.com Celebrating 20 years on the Town Square, Snake River Grill is still the locals’ favorite go-to place. Whether at the intimate bar, featuring 300 wines and a signature cocktail list, or in the rustic-elegant dining room, it is a “must� for visitors who want at least one amazing meal while in Jackson. Its James Beard-nominated chef keeps things fresh, simple and seasonal. The menu is varied and always offers something unique, even for a seasoned foodie (think exotic mushrooms, green chickpeas or artisanal American 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 famous Eskimo Bars dessert.
Garth Dowling Photos
Menu Sampling Branding iron of sweet onion rings with Snake River Pale Ale batter and two dipping sauces Wyomato pizza with fresh mozzarella, arugula and lemon oil Seared rare ahi tuna BLT with basil, butter lettuce, heirloom tomatoes and garlic aioli Crispy pork shank with red chile barbecue sauce, roasted corn black bean salsa and crispy white corn tortillas Cast-iron-roasted elk chop with sweet potato couscous and fresh Bing cherry relish
Spur Restaurant & Bar Located in Teton Mountain Lodge & Spa Elevated mountain cuisine Open daily for breakfast, lunch and dinner 307.732.6932 | www.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 five years running in a local poll, Chef Humphreys’ dedication to local and regional food sources, and organic and sustainable farming, can be seen in his careful selection of ingredients. Guests will discover a delectable assortment of appetizers and shared plates from dryaged buffalo sliders and duck confit spring rolls to croquetas and charcuterie — perfect for an afternoon spent on the scenic patio. Looking for something a bit more substantial? Tantalize your taste buds with the Snake River Farms kurobuta pork tenderloin or the buffalo short ribs braised in Zonker Stout.
Menu Sampling Porcini-dusted steelhead with salsify puree, bacon-seared Brussels sprouts, roasted garlic and lemon Teton Waters Ranch New York strip with parsnip potatoes and caramel peppercorn sauce Spur Salad with arugula, Lollo Rosso, butternut squash, pumpkin seeds and sherry-maple vinaigrette Buffalo pastrami sandwich with house-made pastrami, caramelized onions, Rock Hill Creamery Gruyere and house ale mustard Twisted Reuben with Loch Duart salmon, pickled fennel and onion, Haystack Havarti and tomato aioli on marble rye
Sudachi Sushi and Japanese-inspired cuisine in a chic, intimate setting Open nightly at 6 | 3465 N. Pines Way (The Aspens) 307.734.7832 | www.sudachijh.com Tucked away in The Aspens, Sudachi is one of the best-kept secrets around. With exceptional chefs, amazing drinks and a menu that will inspire you to try everything, it should be on everyone’s “must” list. Fish is flown in from all over the world daily. Don’t miss the Thai-Suda roll (tempura shrimp, cucumber, kaiware hamachi, avocado, Thai basil, green curry and chive oil) or the crispy rice tuna tartare (pan-seared sticky rice, soy, topped with spicy tuna tartare and thin-sliced jalapeno). The waygu steak teriyaki (Snake River Farms strip loin, served with sauteed vegetables, steamed rice, finished with sweet and savory teriyaki sauce) is also a must. Allow the knowledgeable waitstaff and chefs to guide you. Specialty cocktails and an evolving sake and wine menu complement the meal perfectly.
Menu Sampling Sudachi sliders - house-made steamed bun, crispy pork belly, pickled cucumber, scallions, hoisin and kimchee Pineapple martini - pineapple-infused Stoli vodka, lime and shiso Seared scallop carbonara - bacon-uni butter, soba noodles, dayboat scallops and chives Cudachi - cucumber-wrapped seasonal sashimi, blue crab, avocado, gobo, kaiware, shiso, sesame chile ponzu and sesame seeds Smoked sashimi - seasonal select sashimi, organic olive oil, grapefruit, smoked sea salt and mixed sprouts
Sweetwater Restaurant Jackson’s original cabin “cowboy comfort” restaurant since 1976 Open daily for lunch and dinner | 85 King St. 307.733.3553 | www.sweetwaterjackson.com Visitors always want to know where they can get a good salad or sandwich. And locals always give them the same response: Sweetwater Restaurant. This historic downtown lunch staple offers a number of hearty sandwiches and a dozen salads to select from. With shady, outdoor seating that offers views of Snow King Mountain, and a cozy interior, plan to linger over your lunch at this log cabin. Start by ordering The Sweetwater, a refreshing combination of sweet tea vodka, lemonade and 7UP. Make sure not to miss the gyro (the only spot in Jackson for a gyro). If ordering a salad, choose the feta, herb and garlic salad dressing, which is as old as the 36-year-old restaurant. But Sweetwater is about more than just lunch. The dinner menu offers an upscale twist on traditional comfort food, such as Louisiana Gulf Stew and Wild West Chili. And dessert is amazing, too.
Menu Sampling Baja chicken salad - grilled or blackened chicken breast, Monterey Jack cheese, avocado slices, cherry tomatoes, bell peppers, red onions and crispy tortilla chips over fresh salad greens Elk melt - an 8-ounce fresh elk patty on sourdough with caramelized onions, sauteed mushrooms, Swiss cheese and a side of au jus Peanut vegetable braise - vegan specialty of yam, ginger, edamame, garlic, tomato, peanut puree and aromatics, poured over fluffy white rice and garnished with chopped cashew, cilantro and lime Buffalo T-bone - grilled 16-ounce buffalo T-bone, seasoned with sea salt and black pepper, and served with an Idaho baked potato
Teton Fresh Taste – feast – refresh Open daily for breakfast, lunch and dinner | 3340 W. Cody Lane 307.215.7464 | www.tetonfresh.com Fresh Baja cuisine with the flavor of the mountains. Teton Fresh introduces a new way to look at Mexican food, always clean and exciting flavors for the most discerning palate. Burritos by day, tapas by night. Custom burritos, salads, fresh smoothies/ juices and more make up the lunch menu. Executive Chef Jason Mitchell has crafted the tapas menu; perfect for sharing with family and friends. Margaritas, fresh-fruit cocktails, and several types of infused tequilas are served up behind the bar. The location couldn’t be better, mountainside, just above the tram in the heart of Teton Village. Enjoy a glass of wine on the deck before attending the Grand Teton Music Festival next door or one of the outdoor summer concerts in Teton Village. Share a cocktail and tapas with friends while sitting by the fire. Teton Fresh is open every day; takeout is always an option.
Menu Sampling Ceviche - scallops, mahi mahi, tomatoes, jalapenos, cilantro, lime, lemon and orange The Salsa Experience - mango salsa, smoky guajillo salsa, grilled pineapple salsa and black bean salsa Burrito Flight - a combination of miniburritos, chicken, steak and mahi mahi Mixed grill with fresh queso - steak, chicken and vegetables from the grill to dip Fresh-fruit margaritas - cinnamon-honey, strawberry-jalapeno, watermelon-mint, habanero chile
Thai Me Up Restaurant & Brewery Jackson’s original Thai restaurant Open daily from noon-late | 75 E. Pearl St. 307.733.0005 | www.thaijh.com This downtown spot has the notoriety of being the first Thai restaurant in Wyoming. The menu highlights offerings from all regions of Thailand, where the owner learned to cook — sometimes on a train — hence his Train-Style Fried Rice. A unique twist? Thai Me Up offers an in-house, award-winning brewery. With a rotating selection of West Coast-style pales, IPAs and double IPAs, Belgiums, porters, stouts and just about anything else, you won’t find beer like this anywhere. Year-round outdoor seating is available (and heated on colder nights). The bar offers a great selection of appetizers, such as pot stickers, Thai wings, spring rolls and $6 curry specials. If you want a special evening, start with the flaming 45-ounce Bamboozled. Since you might be here a while, Thai Me Up serves snacks until late.
Menu Sampling Evil Jungle Prince curry - a kaffir and red bell pepper reduction with broccoli, Thai chile and Thai basil G-13 - with wide rice noodles and vegetables simmered in a house-made coconut curry sauce Fresh spring rolls with cabbage, mint, cilantro, mango, tofu and carrots, wrapped in rice paper Drunken noodles - rice noodles tossed with oyster sauce, Thai basil and tomatoes Bar menu includes a Thai burger, fries, a curry of the day and shishito peppers
Trio An American Bistro Serving a variety of cuisines in a relaxed atmosphere Open nightly at 5:30 | 45 S. Glenwood 307.734.8038 | www.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 chef/owners Will Bradof and Paul Wireman, who pack the restaurant nightly with crowds seeking innovative dishes like the prosciutto and watermelon salad. The welledited wine selection shows that Bradof and Wireman are just as good with their pairings as they are with their food. Reservations are a must, but if you find yourself without one, try to score a seat at the bar, a favorite spot for splitting a pizza, arugula salad and a bottle of Spanish red wine. There, you’re close enough to watch the action.
Menu Sampling BLT soup - a tomato soup with arugula pesto, applewood smoked bacon and sourdough croutons Grass-fed Montana buffalo carpaccio with arugula, capers, pickled shallots, fried lemons, olive oil and shaved Parmesan Sauteed steelhead trout with sage-infused gnocchi, crispy prosciutto and Brussels sprout salad Pan-roasted pheasant with roasted chestnut, prosciutto, apple and foie gras stuffing over parsnip puree with a sour cherry reduction Grilled lamb T-bone with sweet pea and mint pesto, and a baby carrot, arugula, watermelon and radish salad
The Westbank Grill Mountain steakhouse Open for breakfast 7-11:30 a.m.; dinner 6-10 p.m. 307.732.5000 | www.fourseasons.com/jacksonhole/dining When in Wyoming, a steak or piece of game meat is a must, and the selection of regional options at the Westbank Grill offers you many chances to take advantage of western favorites. Enjoy the view of the gondola and the mountain bikers riding outside the slopeside windows while you cozy into a fireside seat on a chilly night or enjoy the sunny deck outside over breakfast and dinner. Start dinner with an impressive plate of regional cheese and house-made charcuterie, and continue with seasonal and regional selections. The dishes are finished with herbs from the outside herb garden, and everything from the bread to the wine list will leave you wanting to linger. Don’t miss breakfast here, too. Favorites include the corned beef hash and the Idaho trout skillet. That is, if you can resist not ordering the red velvet waffle.
Menu Sampling Idaho trout skillet - smoked Idaho trout, scrambled eggs, hash browns and chive sour cream Corned beef hash - poached eggs, Idaho Yukon gold potatoes, spinach and smoked pepper hollandaise sauce Regional cheese and charcuterie for the table - buffalo jerky, Haystack Buttercup goat cheese, elk sausage, Idaho baby Swiss cheese Utah lamb served two ways with charred Brussels sprouts and fried wild rice 32-ounce wagyu tomahawk for two with a brandy-green peppercorn sauce, baked sweet potatoes and rosemary-lemon kale
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 | www.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-theglass 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 Pan-seared wagyu beef fillet with confit mushroom ravioli, toasted garlic asparagus, onion jus, fried mushroom Sweet pepper crabcakes with prawn-sherry cream sauce and fresh herb oil Pistachio-poached chicken breast with sun-dried tomato couscous, spinach and honey-beet jus Organic field greens with vanilla-poached baby carrots, shaved shallots and white balsamic vinaigrette Hazelnut cake with brown buttercream, Feuilletine, raspberry gelee, hazelnut brittle and raspberry coulis
To Teton Village
7
Bri
dge
rG
Teton Village
Four Seasons Resort
37 12
ond
ola Bridger Center
39 32
Teton Club
6
Alpenhof Lodge
Aeria 34 l Tram
1
25
Village Dr ive 67 45
14
r iv D
McColl
ister D
®
rive
H
2
r McCollist e
e Road
18
Teton Villag
H Te otel rra
Wy om i ng
To Wilson (In Wilson) & Teton Pass 49 62 63
e
66
2 ay hw ig
Teton Mountain Lodge
31
(In Wilson)
way
ad Bro
8
42
Restaurant Listings 1 The Alpenhof
15 The Kitchen
2 Betty Rock Cafe
16 LIFT Jackson Hole
3 The Blue Lion
17 Local
4 The Bunnery
18 Mangy Moose
5 Cafe Genevieve
19 Merry Piglets
6 Calico Bar & Restaurant 7 Couloir Restaurant
20 Million Dollar Cowboy Steakhouse
8 Cutty’s Grill
21 Nani’s Cucina Italiana
32 Sudachi
9 Dolce
22 Nikai Asian Grill and Sushi Bar
33 Sweetwater Restaurant
23 Pinky G’s Pizzeria
35 Thai Me Up Brewery
24 Pizza Antica
36 Trio An American Bistro
13 Ignight Grill
25 The Q Roadhouse and Brewery
37 The Westbank Grill
14 Il Villaggio Osteria
26 Rendezvous Bistro
53
29 Snake River Brewery
Crabtree Ln.
38 The Wild Sage at the Rusty Parrot
d.
24
Lo op R
31 Spur Restaurant & Bar
34 Teton Fresh
KMART
Meadowlark Ln.
30 Snake River Grill
S o u th Middle School
High School Rd. Colter Elementary School
Pa
High School
rk
Hidden Ranches SMITH’S
59
U.S. Hwy. 26-89
12 The Handle Bar
Maple Way
28 Silver Dollar Grill at the Wort
Gregory Ln.
11 The Gun Barrel
26
South Park Loop Rd.
10 e.leaven Food Company
27 Sidewinders American Grill and Tavern
Buffalo Way
ALBERTSONS
44
U.S. Hwy. 26 - 89 To Grand Teton National Park
Teton
Broadway Jean
5 64
Alpine Ln.
k Dr. Cree Flat
52
Virginian Ln.
57
Scott Ln.
Powderhorn Ln.
11
Hansen
Hansen
Library
POWDERHORN PARK
16
BALL FIELD
Sno
wK
Maple Way
Flat
k Cree
Cache Creek Drive
PHIL BAUX PARK
Pine
Post Office
Kelly
Snow King Ave.
Spruce
Elk Run
Hall
MIKE YOKEL PARK
Karns
Teton County Fair Grounds Aspen
Simpson
King
Simpson
Kelly 13 27
St. John's Medical Center Redmond
King Deloney
Willow
Center
Glenwood
Millward Millward
Clissold
Jackson
eek t Cr Fla
Jean
Gill
9 10 38 15 MILLER 3 68 19 54 58 PARK 48 4 60 40 17 Town 61 46 28 56 20 Square 51 49 65 69 55 30 41 36 23 Pearl 2 35 33 63 43
Moose
Gill
29
National Elk Refuge
22
Gros Ventre
21
Rancher
Mercill
Gros Ventre
DINING MAP
Town of Jackson
Cache St.
47
Perry
(In Moose)
Moran
dish ng
50
ing
Dr.
Other Eateries 39 Aspens Market
49 D.O.G.
60 Moo’s Gourmet Ice Cream
40 Backcountry Deli
50 Dornan’s
61 New York City Sub Shop
41 Bin22
51 El Abuelito
62 Nora’s Fish Creek Inn
42 Blue Bird Yogurt
52 Eleanor’s ... again
63 Pearl Street Bagels
43 Bubba’s Barbecue Restaurant
53 El Tlaxcalteca
64 Persephone Bakery
54 Great Harvest Bread Co.
65 The Rose
44 Café Boheme
55 Häagen-Dazs
66 Terra Café
45 Chippy’s Kitchen
56 Heidi’s Brooklyn Deli
67 Teton Thai
46 cocolove
57 Jackson Whole Grocer
68 Thai Plate
47 Creekside Market & Deli
58 Lotus Cafe
69 Town Square Tavern
48 Cowboy Coffee
59 Mix - A Yogurt Bar
Snow King Mountain
Super-friendly staff!
307-733-7392 125 N. Cache St.
Local Roaster & the Town Square’s Premier Coffee Bar
Breakfast & lunch!
Darn Good Coffee!
Mega-Fast WiFi. Open daily 6:30 a.m. to 10 p.m. (During the Summer)
Rustic Elegance
Celebrating 20 Years on the Town Square Open nightly at 5:30 | 84 East Broadway | 307.733.0557 | www.snakerivergrill.com