Dishing Jackson Hole | Issue 10 | Summer/Fall 2016

GATHER. SAVOR. CELEBRATE.

EXECUTIVE CHEF KEVIN HUMPHREYS

VOTED JACKSON HOLE’S BEST CHEF 8 YEARS IN A ROW

tetonlodge.com | 307.732.6932 | 3385 Cody Lane Teton Village, WY 83025

From my kitchen to yours Share my recipe for success when it comes to meeting your real estate needs High Mountain Huckleberry Buckle

Perfect for our local huckleberries, but any of your favorite berries or mixed berries will do. ½ cup butter (one stick) 1 tablespoon lemon zest ½ teaspoon nutmeg ½ cup granulated sugar 1 teaspoon vanilla ¼ teaspoon baking ¼ cup brown sugar 1 ¼ cups flour powder 3 large eggs ½ teaspoon salt 4 ½ cups berries Pre-heat oven to 375 degrees. Butter a nine inch cake pan. Beat butter and sugars until light and fluffy and add eggs one at a time. Add lemon zest and vanilla until combined. In a separate bowl, combine flour, salt and nutmeg.

Add dry ingredients to egg mixture and mix lightly to coordinate. Gently fold berries into the batter. Spread batter in pan and sprinkle with a little more sugar. Bake 40 to 50 minutes or until top is golden.

Great with ice cream or freshly whipped cream!

Tom Evans, Associate Broker 2015 Top Selling Agent (307) 413-5101 TomEvansRealEstate.com

The freshest produce around comes from the farmers who grow it.

4 PM TO 7 PM every WEDNESDAY

JUNE 17TH to

SEPT. 16TH SNOW KING

™

N O. 1 0 S U M M E R / F A L L Q: WHAT ARE YOUR DO’S AND DON’TS FOR TECHNOLOGY AT THE DINNER TABLE? EDITORS EDITORS@DISHINGJH.COM

ALLISON ARTHUR DO LET EVERYONE KNOW YOU PLAN TO TAKE A PHOTO OF THE FOOD BEFORE THEY DIG IN. DON’T FORGET TO PUT YOUR PHONE AWAY AFTER YOU SNAP ONE UNTIL AFTER THE MEAL.

CARA RANK DO: TAKE A FEW MINUTES TO SET UP THE SHOT AND TAKE A COUPLE OF PICTURES. DON’T: INSTAGRAM THE PHOTO WHILE YOU ARE AT THE TABLE. WAIT A DAY OR TWO SO YOU HAVE TIME TO WRITE A GOOD CAPTION AND EDIT THE PICTURE. ART DIRECTOR

TIM HUSSEY

8 AM TO 12 PM

ART ASSOCIATE

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CONTRIBUTORS KELSEY DAYTON, KELLY HALPIN, CHRIS HOGBERG KATE HULL, AARON KRAFT, ADAM LARKUM JAY NEL-MCINTOSH

JULY 8TH to

SEPT. 24TH

GENERAL RULE OF THUMB: NO TECHNOLOGY AT THE TABLE! IF YOU’RE OUT WITH A LOVED ONE OR FRIENDS, BE PRESENT AND APPRECIATE YOUR TIME TOGETHER. EMAILS AND TEXTS CAN WAIT. EXCEPTIONS: BUSINESS MEETING, ON CALL OR SOMEONE IS ABOUT TO HAVE A BABY!

TOWN SQUARE

ASHLEY MERRITT, NINA RESOR JENN RICE

SATURDAY

THURS. and FRI. 10 AM TO 6 PM

SATURDAY 10 AM TO 4 PM

JULY to SEPT. MOVIEWORKS

KRISTEN JOY

IF IT’S A BREAKFAST/LUNCH MEETING DURING BUSINESS HOURS, IT’S APPROPRIATE TO KEEP YOUR PHONE OUT JUST IN CASE SOMETHING URGENT COMES THROUGH. IF DATE NIGHT OR OUT WITH THE GIRLS, I ALWAYS TRY TO KEEP IT PUT AWAY. BRIAN UPESLEJA ADVERTISING SALES MOLLIE FLAHERTY ONE OF MY BIGGEST PET PEEVES IS WHEN PEOPLE USE THEIR PHONE TO ENTERTAIN THEIR CHILD AT THE TABLE. MEALS SHOULD BE ABOUT SPENDING TIME WITH YOUR FAMILY, NOT DISCONNECTING THEM FROM THE CONVERSATION. COPY EDITOR SUPER COPY EDITORS LLC DISHING LLC IS COMMITTED TO DOING OUR PART TO PRESERVE THE ENVIRONMENT. THAT’S WHY WE CERTIFIABLY REFOREST EVERY TREE WE USE IN PRODUCING THIS MAGAZINE. VISIT OUR WEBSITE TO LEARN WHERE WE PLANTED AND FOLLOW THE GROWTH OF OUR TREES.

OPENING SOON! EAT. DRINK. ROLL

EVENT BOOKING AVAILABLE

980 W. Broadway (Powderhorn Mall) • 307.201.5426 (JHBO) www.holebowljh.com • Hole Bowl on Facebook Follow us on Facebook for updates

Don’t just get an ice cream, get a Häagen-Dazs!

• All-natural ice cream (gluten-free flavors available) • Huckleberry Shakes, Sundaes, Smoothies, Non-dairy Sorbets • Shakes, Espresso and Ice Cream Cakes • Freshly baked waffle cones • Locally owned and operated since 1993 90 E. Broadway on the Southeast corner of the Town Square 307-739-1880

From Our Pasture to Your Plate A fifth generation family owned and operated cattle ranch specializing in selling local sustainably raised beef.

www.jhherefordranch.com

PICNIC

PICNIC JH.COM 1110 MAPLE WAY 307-264-2956 7AM TO 6PM

CONTRIBUTOR SPOTLIGHT You live over the hill in Victor.

Where are some of your favorite places to dine in Idaho?

My favorite go-to spot is Wildlife Brewing Company. Their pizzas are creative and delicious, and you can’t beat a summer afternoon eating pizza, drinking local beer and playing cornhole while the sun sets over the Big Hole Mountains.

We highlighted summer salads in this issue. Do you have a favorite salad from around town, and if so, why do you love it so much?

On the go I love to stop into Pearl Street Bagels and turn my spicy turkey sandwich into a salad. I’m also a diehard Caesar salad fan, which I know can be boring, but the Snake River Brewery has a great twist on Caesar salads with their Brussels Caesar. It has quickly become a new favorite.

P H O T O BY K AT I E T U F T E

MOLLIE FLAHERTY: REGIONAL SALES DIRECTOR

Originally from Cape Cod, Dishing’s sales guru landed in Jackson after graduating from the University of Wyoming with her soon-to-be husband, who wanted to return to his hometown. She spends summer days hiking in the Tetons with her two cattle dogs, Newton and London, playing on the Snake River and spending time working on her extensive garden.

10 | DISHINGJH.COM

Many Jackson chefs have figured out ways to waste less. What practices do you have that help reduce waste?

When I was growing up, the majority of our food came from my mom’s garden. She taught me at a young age to appreciate what Mother Nature can provide and how to give back to the environment. Last winter I learned how to start a garden from kitchen scraps, and it quickly grew into a large indoor vegetable garden.

I try to save all of my organic kitchen scraps to use as fertilizer (eggshells) or to try and regrow them. (Chives and celery are really easy!)

You accompanied us on the Palm Springs trip for our travel story in this issue. Did you have some favorite memories from the trip?

Palm Springs was the perfect vacation to get out of the cold in December. I had a blast drinking spiked lemonade and exploring The Parker. I felt like Alice in Wonderland because of the maze-like walkways, secluded little areas and the fun games we found around the property.

Another highlight would have to be the s’mores dessert from Eight4Nine. I’m a self-proclaimed s’mores-aholic, and this dessert was beyond amazing.

What is your favorite Jackson Hole foodie event during the summer and why?

I love going to People’s Market and the farmers market on Town Square. During the early markets I always stock up on maple syrup from Teton Maple Exchange, as well as honey and barbecue sauce. Every week I plan out two to three meals from produce that I purchase at the market and always come home with a bouquet of fresh flowers. There is something about buying your produce outdoors directly from the farmer that screams summer! You can also get some really great recipe ideas from the producers, and they are always there to give a helping hand if you don’t know how to cook a certain vegetable.

equipment vince KristenseN du Nord ag adriano goldschmied nili lotan atm current/elliott frame james perse theory inhabit milly matta nyc rachel pally illesteva a.l.c. calypso mother tibi illia joie mcguire skin

skin • hair • sun nail • fragrance • cosmetics tata harper eve lom philip b. phyto noodle & boo patchology kai claus porto eau d'italie santa maria novella natura bisse

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petit bateau pink chicken nununu freshly picked under the nile rylee + cru johnnie-o dormouse cabana kids native yosi samra roberta roller rabbit winter water factory

coola ahava deborah lippmann earth tu face tocca sachajuan arcona jouer clarins verso calypso

•

1/2 block off Town Square at base of King Street

•

105 E. Broadway

•

terrajh.com

TOC

FEATURES 56~ COOL DISHES FOR HOT DAYS What to eat to beat the heat

64~ SALAD DAYS

Toss out notions of boring leafy greens

71~ BUY LOCAL

A guide to Jackson Hole’s producers

72~ WASTE NOT, WANT NOT

Chefs reduce food waste in the Tetons

80~ FINE WORK

Gavin Fine has come a long way since opening the Bistro 15 years ago

88~ FEED THE FOODIE URGE

Eat, drink and celebrate your way through summer

COVER: BAD DOUGHNUT BY ASHLEY PITT MERRITT

DISHINGJH.COM | 13

DEPARTMENTS 16~ LETTER FROM THE EDITORS 19~ ASK FOR IT 26~ KEY INGREDIENT Fresh Eggs

30~ IN THE KITCHEN WITH: Gather’s Clark Myers

35~ A LESSON IN: DOUGHNUTS

Learn the art of making doughnuts with Bad Doughnut and Delish Donuts

41~ A JACKSON CLASSIC Merry Piglets

47~ TOP TO BOTTOM

Hike for your feast at Jackson Hole Mountain Resort

48~ OUTSIDE THE KITCHEN Dinner on the Fly

95~ MESSED MANNERS

Shop, shop: When to pull it back and reel it in in the grocery store

102~ WILL TRAVEL FOR FOOD Palm Springs

112~ RESTAURANT LISTINGS 168~ MAP

Christie’s International Real Estate GLOBAL AFFILIATE OF THE YEAR 2011 | 2014

DISHING EDITORS OFTEN LIKE TO COOK “GREEN” TOO. FOR THIS RECIPE, VISIT DISHINGJH.COM.

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

W

e’re loosely calling vol-

ume 10 of Dishing “the green issue.” Green kitchen practices, green-leaning chefs, green salads.

The genesis for this issue sprouted while we were having dinner at Couloir. Chef Wes Hamilton told us how he uses everything he can in his kitchen to reduce food waste. Pea shells? He turns them into a stock for risotto. That part of the tomato that gets discarded? It became tomato water to flavor the house-made pappardelle. Carrot peels? They flavor carrot curry butter served over trout.

Reducing food waste isn’t a new concept. It’s one made famous by Dan Barber of Greenwich Village’s famed Blue Hill. Barber’s mission is to waste less, and he compelled others to join him with wastED, a pop-up series held last year at his restaurant. For three weeks Barber and others prepared meals that repurposed often unused items and wasted much, much less.

So we looked into the efforts by Jackson chefs such as Hamilton and were pleased to find many practicing green methods. Chefs are using whole animals, cooking vegetables root to stalk and disposing of very little. One is even using old frying oil to run the car that takes him to and from the farmers market and work.

You can’t think about recycling and wasting less without thinking about global warming in general. Scientists announced that 2015 was the hottest year on record.

We’re no scientists, but we could have told you that. For a three-week stretch last summer, temperatures hovered 16 | DISHINGJH.COM

LETTER FROM THE EDITORS

in the mid to high 90s here.

Without air-conditioning (most Jackson homes lack the creature comfort), neither of us wanted to chance heating up the kitchen.

Cooking potatoes for the annual July Fourth party’s potato salad? Nope. Boiling pasta for a cold pasta salad with veggies from the farmers market? We didn’t dare unless it was at 8 a.m. Baking a cake for a friend’s birthday? We will buy from Everything But the Dress instead, thank you very much. We were forced to find creative ways to eat well and beat the heat.

Thus was the inspiration for this issue’s “Cool Dishes on a Hot Day” story.

And when it comes to cooling off, look no further than a heaping pile of fresh greens. With multiple area farmers markets and many chefs shopping at them, you can make your own or often enjoy fresh local greens and vegetables alongside your meat, which grazed along nearby pastures.

For our part, we made a decision early on to print Dishing in a nearby city rather than in China, even though doing so is much more expensive. We know it’s still on paper, so we hope you spend an extensive amount of time reading it and keep it around forever to save the recipes. And if you take away one thing, well, it’s easy being greener.

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

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Serving you for more than 25 years 1155 S HIGHWAY 89 JACKSON, WY 83OO1 | OPEN DAILY: 7AM-1OPM 3O7-733-O45O | JACKSONWHOLEGROCER.COM

55 North Glenwood, Jackson, Wyoming (307) 733-3253 [In the Wort Plaza – just one block west of Town Square] [www.AtelierOrtega.com]

WE ARE A HUB FOR THE ARTISTIC, CULTURAL, AND “Best Breakfast Burritos Hands Down!”

“Fast...Cheap...Occasionally Friendly.”

CREATIVE ACTIVITY IN JACKSON HOLE.

TOWN WILSON

25 S. Glenwood St 5720 West Hwy 22 (inside of gas station)

THE CENTER

265 SOU TH C A C H E ST J A C K SON , W Y 83001 J H C EN TERFORTH EA RTS. O R G

PHOTO BY SARGENT SCHUTT

THE CENTER:

READERS’ FAVORITE RECIPES FROM JACKSON HOLE RESTAURANTS

ask for it

I COME FROM A LONG LINE OF CRAB CAKE LOVERS AND CRITICS. THESE CRAB AND SHRIMP CAKES COULD EASILY BE THE BEST I’VE EVER HAD ANYWHERE! CAN YOU GET ME THE RECIPE? THANKS, CODY SLOAN JACKSON, WYOMING White Buffalo Club’s Crab and Shrimp Cakes

PHOTO BY BRIAN UPESLEJA

2 pounds raw baby shrimp 2 pounds crab meat 3 eggs, beaten 2 lemons, zest and juice 2 red peppers, small dice 2 shallots, very small dice 1 tablespoon roasted garlic 1 1/2 cups mayonnaise Seasoning to taste (Old Bay, white pepper, celery seed, paprika, parsley, chives) Puree shrimp in food processor until smooth. In large bowl, gently toss crab meat (to keep lump meat intact) with all other ingredients, then add pureed shrimp. Shape into 3- to 4-ounce portions and form into cakes. To cook, sear in hot cast-iron skillet or griddle with vegetable oil, browning on both sides. If needed, finish cooking in oven. Serve with a small salad dressed with a simple vinaigrette, or your favorite style of aioli.

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

ask for it

I RECENTLY DISCOVERED THE LEGENDARY KOREAN PORK WRAPS ON THE BAR MENU AT LOCAL. SHREDDED PORK, PICKLED CABBAGE AND BIB LETTUCE — AMAZING. THOUGH I LOVE LOCAL, THIS IS A DISH I’VE TRIED TO RE-CREATE IN MY OWN KITCHEN FOR FRIENDS AND FAMILY, AND IT’S NEVER QUITE BEEN THE SAME. PLEASE HELP WITH A RECIPE. CHEERS, AYLA ALLEN JACKSON, WYOMING 22 | DISHINGJH.COM

Local’s Lettuce Wraps For the Pork Brine: 1 cup soy sauce 1/2 cup mirin 1/2 cup salt 1/2 cup sugar 1 jalapeño 1/4 cup garlic cloves 1/4 cup ginger sliced 2 limes, halved 1/4 cup sambal 1/2 gallon water 1/2 gallon ice 1 pork butt For the Korean Barbecue Sauce: 1/4 cup minced ginger 1/4 cup garlic, minced

1 tablespoon jalapeño, minced 1 cup pineapple juice 1 cup soy sauce 1 cup mirin 1/4 cup honey 1/4 cup rice wine vinegar 1/4 cup sambal 1 cup ketchup 1 tablespoon fish sauce For the Pickled Cabbage: 1 red cabbage 4 tablespoons salt 1 cup rice wine vinegar To make the pork, combine the first 10 ingredients in a pot and bring to a boil. Pour the brine into a large container and fill with ice to cool. Add the pork

butt and let brine overnight.

Cook the pork in oven at 225 F for 12 hours. Meanwhile, to make the Korean barbecue sauce, combine all ingredients in a pot and simmer until it’s reduced by half. To make the pickled cabbage, thinly slice cabbage and toss with the salt and wine vinegar. Let sit overnight and strain off the liquid. When the pork is done, pick the meat apart and toss it with the Korean barbecue sauce. Garnish with basil, cilantro and pickled cabbage and serve with whole lettuce leaves.

IF YOU FOLLOW US ON INSTAGRAM (DISHINGJH), YOU PROBABLY KNOW I AM OBSESSED WITH LOTUS. I USUALLY FILL UP ON THE HEALTHY AND HEARTY LUNCH BOWLS AND SKIP DESSERT, BUT ONE DAY WHILE I WAS WAITING FOR A TABLE I SPIED THE ALMOND BUTTER COOKIE IN THE CASE AND SNACKED ON ONE BEFORE OUR MEAL. I IMMEDIATELY FELL IN LOVE AND BEGGED THE CAFÉ’S OWNER, AMY, TO SHARE THE RECIPE WITH OUR READERS. ALLISON ARTHUR DISHING CO-EDITOR Lotus’s Almond Butter Thumbprints For the Cookie: 4 1/2 cups almond flour 1 tablespoon baking powder 3/4 cup brown rice flour 1/3 cup ground flax 2 teaspoons salt 1 1/2 cups almond butter 1 1/3 cups maple syrup 1 1/2 teaspoons almond extract Mix all dry ingredients together. Add wet ingredients to the bowl and mix until well combined.

WHAT MAKES THEM SPECIAL, SAYS LOTUS OWNER AMY YOUNG, IS THAT ALL INGREDIENTS ARE HIGH-QUALITY AND ORGANIC EXCEPT THE BAKING POWDER (WHICH IS ALUMINUM-FREE) AND THE SALT (WHICH IS UNREFINED AND SUN-DRIED).

PHOTO BY BRIAN UPESLEJA

For the Fruit Filling: 1/4 cup lemon juice 1 tablespoon arrowroot 2 cups fruit of choice (raspberry, strawberry or mixed berries) 1/2 cup agave syrup Use 1/8 cup of the lemon juice to mix with the arrowroot in a small bowl. Separately, mix remaining lemon juice, fruit and agave in a pot. Bring fruit mix to a boil and stir in arrowroot mix. Stir over medium heat until thick. Let cool before using. To assemble the cookies, hand form them into a round shape with a well in the middle to hold the jam. Fill them with jam and bake at 350 F for about 8 minutes in a convection oven.

ask for it

PHOTO BY BRIAN UPESLEJA

OWNER TOM FAY SAYS: “OUR DOUGH RECIPE IS TOP-SECRET AND WE DON’T SHARE THAT WITH ANYONE. NOT EVEN THE FOOD NETWORK!” DISHING SUGGESTS MAKING YOUR OWN OR BUYING A ROUND OF DOUGH FROM PINKY G’S.

I RELIGIOUSLY WATCH “DINERS, DRIVE-INS AND DIVES” AND MADE NOTE OF THE RESTAURANTS FEATURED IN YOUR AREA FOR MY WINTER TRIP TO JACKSON HOLE WITH MY FAMILY. AFTER HAVING ONLY A LIMITED AMOUNT OF TIME TO DINE BETWEEN SKI RUNS, WE WERE MORE THAN IMPRESSED WITH THE DINING OPTIONS JACKSON HAS TO OFFER. HAVING SMALL KIDS, WE MADE SURE TO CHECK OUT PINKY G’S ON OUR LAST NIGHT IN TOWN. WE ORDERED THE ABE FROMAN FOR THE KIDS AND THE POWDER HOUND FOR MY WIFE AND ME. NEEDLESS TO SAY, THEY WERE BOTH A HIT. I WOULD LOVE THE OPPORTUNITY TO HAVE THE POWDER HOUND RECIPE AND GIVE IT A WHIRL. THANKS IN ADVANCE! KEVIN PIERCE ARLINGTON, TEXAS

Pinky G’s Pizzeria’s Powder Hound Pizza When purchasing cheese from the store, avoid packaged cheese and shred on your own. Cooking time may vary at different elevations and ovens.

6 cloves garlic, peeled and chopped 1 cup extra-virgin olive oil Your favorite homemade or store-bought pizza dough 2 cups five-cheese mixture, grated (low-moisture mozzarella, low-moisture part-skim mozzarella, provolone, Parmesan and Romano)

1 cup cubed high-moisture buffalo mozzarella 1/2 cup whole milk ricotta 1/4 cup Parmesan cheese, grated 1/2 cup fresh basil, chopped Mix garlic and oil together and let sit for at least one day (the longer, the better). Take basting brush and stir garlic oil to help infuse flavors. Dip and spread garlic and oil around the entire pizza, leaving a one-inch crust untouched.

Spread all cheeses evenly over the oil base, spacing out the ricotta and buffalo mozzarella. Bake for 10-13 minutes at 550 F. Finish with fresh chopped basil.

LAST SUMMER A FRIEND WAS VISITING FROM OUT OF TOWN, AND FOR LUNCH WE HAD THE BRUSSELS SPROUT HASH AT PERSEPHONE BAKERY. SHE HAS BEEN CRAVING IT EVER SINCE. ARE YOU ABLE TO GET THE RECIPE FOR ME TO SHARE WITH HER? THANKS! LINORE WALLACE JACKSON, WYOMING Persephone Bakery’s Sweet Potato and Brussels Sprout Hash 2 cups cubed sweet potatoes, chopped Vegetable oil, for frying 1 1/2 tablespoons garlic, minced 1 pint heavy whipping cream 1 1/2 tablespoons dried sage 3 tablespoons Dijon mustard Salt and pepper, to taste 2 cups Brussels sprouts, chopped

PHOTO BY BRIAN UPESLEJA

Cook sweet potatoes in a pot of boiling water.

When potatoes are almost done (about 10 minutes), drain water and immediately put them into a container of ice water to stop the cooking process. While sweet potatoes cool, prepare garlic cream sauce, below. Take potatoes out of ice bath. Combine an even mixture of chopped Brussels sprouts and cubed sweet potatoes and deep-fry in oil until the edges of the leaves are golden brown (about 3 minutes). Take out, toss with salt and pepper, and top with garlic cream sauce.

To make the garlic cream sauce, pour a small amount of olive oil (less than an ounce) into a sauté pan. Cook garlic until slightly browned and fragrant (about 2 minutes). Add whipping cream, sage and mustard. Add a pinch of salt and pepper (to taste) and cook until hot. Sauce does not need to thicken much.

ask for it

FRESH CARROTS ARE AVAILABLE AT FARMERS MARKETS ALL SUMMER, AND I WOULD LOVE TO BE ABLE TO MAKE THE RISOTTO I ENJOYED SO MUCH AT COULOIR DURING A TRIP TO JACKSON. THANKS, KERRI JOHNSON PARK CITY, UTAH

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

Couloir’s Carrot Risotto 2 tablespoons extra-virgin olive oil 1 shallot, finely diced 2 cups arborio rice 1 bottle chardonnay 2 quarts vegetable stock 1 tablespoon ground coriander 1 tablespoon ground cumin 2 quarts fresh carrot juice 1 pound unsalted butter, softened 1/4 cup chives, finely sliced 1/4 cup Italian parsley, finely minced 2 tablespoons Meyer lemon zest 1 teaspoon sweet muscat vinegar 1/4 cup extra-virgin olive oil 1/2 white onion, diced and caramelized 4 ounces fresh Parmesan cheese, grated 1/2 Meyer lemon

In a hot sauté pan, add a little oil and diced shallots. Sauté until translucent but not brown. Add rice to slightly toast. Deglaze the pan with 1 cup of chardonnay and 2 cups of vegetable stock and turn heat to medium. When the liquids are absorbed, add 1/2 cup of wine and 1/4 cup of stock, and stir until the liquids are absorbed. Continue adding liquids in this ratio, stirring continuously, until all the liquid is absorbed and the rice is tender but still toothsome. Remove from pan and spread onto a sheet tray to cool.

To make the carrot butter, toast the ground spices in a dry sauté pan over medium heat until fragrant. Whisk spices into the carrot juice (reserve 3/4 quart for use later) and let sit for 10 minutes. In a standing mixer with a paddle, combine butter and spiced juice on slow till evenly distributed.

Reserve in fridge until ready to use.

Make a pistou by combining the remaining fresh herbs, zest and vinegar in a stainless steel bowl. Let it sit for 10 minutes. Slowly whisk in the remaining oil, and season with kosher salt and fresh pepper. Reserve in fridge until ready to use.

To assemble, heat a large sauté pan over medium-high heat. Add a tablespoon of olive oil, caramelized onions and precooked rice. Add 3/4 quart carrot juice and bring to a simmer. Add a handful of grated Parmesan cheese, 4 tablespoons of the carrot butter and a squeeze of fresh lemon juice. Season with kosher salt and fresh pepper. Mix with a wooden spoon till butter is melted and risotto is loose but creamy. Drizzle pistou on top.

key ingredient

TAKE ADVANTAGE OF THE AVAILABILITY OF FRESH, LOCAL EGGS AND MAKE PEARL STREET BAGELS’ EGG SALAD RECIPE WITH THEM NEXT TIME YOU GRAB A DOZEN.

BY ALLISON ARTHUR

PHOTO BY BRIAN UPESLEJA

I

f you dream of housing hens and harvesting fresh

eggs for your breakfast each morning, it can be done. While Jackson has a loose “don’t ask, don’t get complaints” chicken policy (meaning you aren’t supposed to have chickens, but if nobody complains about you doing so, you could get away with it), you are legally allowed to raise your own chickens for eggs in most of Teton County. However, if you don’t have the

26 | DISHINGJH.COM

space, time or money to keep up with your own flock, some local resources are available for fresh eggs.

Jackson Whole Grocer regularly stocks Wyoming Chicken Ranch’s fresh, local eggs, and, in fact, they are the store’s best-selling eggs. Local farmers markets offer some supplies, too. Look for vendors such as Haderlie Farms, Painted Sage Farm, Knit Together and The Hole Egg to sell you some, but get

there early as they often sell out quickly.

Want to have fresh eggs but not cook them? Head over to Persephone Bakery Boulangerie & Café, which uses local, farm-fresh eggs in all its egg dishes.

Now that you’ve got your hands on some, want to figure out what to do with them? Pearl Street Bagels is known for making great sandwiches, and its egg salad recipe is perfect for breakfast or lunch.

<< PEARL STREET BAGELSâ&#x20AC;&#x2122; EGG SALAD 12 hard-boiled eggs 2 ounces green onion, just the green stems, chopped 1/2 cup mayonnaise 1/2 teaspoon Dijon mustard

1/4 teaspoon Penzeys Italian spice 1/4 teaspoon pepper 1/4 teaspoon salt 1/4 teaspoon dill

Place a dozen hard-boiled eggs in a food processor and pulse to a rough chop. Transfer the eggs to a mixing bowl.

Add the green onions to the eggs and toss lightly. Mix the mayonnaise, Dijon mustard and spices together in a small bowl. Add to the egg mixture and gently fold in.

PHOTO BY ALLISON ARTHUR

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One of Jackson Hole’s hottest restaurants, TRIO is located just off the Town Square. A relaxed feel, innovative cuisine, craft cocktails & wood fired oven create the perfect dining experience.

45 S Glenwood www.bistrotrio.com

LOCAL RESTAURANT & BAR is a modern American steakhouse and award winning bar located on Jackson’s historic town square.

The menu features both classic & specialty cuts of locally ranched meats and game, fresh seafood, house-ground burgers, and seasonally inspired fare.

55 N Cache www.localjh.com

LOCAL BUTCHER is your one stop shop for all of your catering needs offering locally sourced grass fed beef, house smoked meats, custom cuts, fresh sausages, pastas, soups, sandwiches, salads & cheeses.

50 W Deloney

www.localbutcherjh.com

IN THE

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

KITCHEN CLARK MYERS WITH

AT

just 28, clark myers is accustomed to having people who are older than him work under his off-the-cuff direction in the kitchen. The ambitious chef began working in kitchens at age 15 and learned from his mom at home before that. So, when he took over as executive chef at Gather last fall, he had plenty of experience to back up the role.

“It is a huge responsibility,” he says.

“I felt like I had a lot to prove, but when people doubt me I love to turn it on.”

Myers’ expedited rise to the top of the cooking chain includes two summers as executive chef at Jenny Lake Lodge, Grand Teton Lodge Co.’s impressive fine-dining restaurant in Grand Teton National Park. He also had seasonal 30 | DISHINGJH.COM

stints in the kitchen at Couloir and other mountain and park destinations in the West. He credits much of his quick growth and ambition to having worked for many great chefs with similar aspirations and priorities. One notable role model is Jackson Hole Mountain

/ BY Allison Arthur /

Resort’s Wes Hamilton. Hamilton, Myers says, taught him the art of tasting menu items every day.

“He is always tasting his food, every single day,” Myers says. “Even if you have tasted it 100 times, he taught me never to settle. Things change and dishes taste different day after day. He never settles at OK, and now I am always pushing to make things better.”

THE EXECUTIVE CHEF OF GATHER CHATS ABOUT WHAT INSPIRES HIM, A LOVE OF OBSCURE PROTEINS AND HIS CULINARY ROLE MODELS.

Myers learned the hard way, though, that all that tasting can catch up with you. At one point after a knee injury caused him to be less active, he was about 80 pounds heavier than he is now.

He decided to change his ways and began cutting foods out of his diet and writing down everything he eats. He even went as far as spitting out the food he tasted while he dropped weight. Now on the leaner side of the scale, Myers stays in shape by hiking, biking or snowboarding almost every day.

Having grown up in a foodie family, where his mother regularly cooked interesting, ethnic meals for the family to enjoy, he cultivated a love for food at an early age. He also grew up playing sports, and correlates the pressure to perform

on a field to working in a kitchen.

“I love working with deadlines and having a lot of pressure. I have always performed better like that. It is the same thing with pitching in baseball, or playing football and basketball,” he says.

Giving up the role at Jenny Lake, he says, was a tough decision, but he wanted to make a more permanent move and not have to worry about the seasonality of his former restaurant, which is open only in the summer. At Gather, Myers places an emphasis on local, seasonal food, swapping out the menu regularly and shopping with local farmers.

“I love the opportunity for Gather to become a meeting place, almost like a town hall,” he says. “It is a place where you can order small plates and have drinks, and it has a family vibe.”

About 10 years ago, I worked with Myers at the ski cafeteria Casper

Restaurant, where he was a grill cook and I was a cashier. Now that I have helped start a food magazine and he is the head chef of a restaurant, I figured it was time to catch up and find out more about his cooking style.

HAVING RISEN IN YOUR CAREER QUICKLY, WHAT ADVICE WOULD YOU GIVE AN ASPIRING CHEF ABOUT HOW TO MAKE IT HAPPEN IN JACKSON HOLE? Never burn a bridge. Ever. Leave any place you leave on the best terms and be a sponge while you are there. Learn from everything you hate, and don’t do it like that when you have your own shop. Take with you what the chefs you work under do well.

HOW WOULD YOU DESCRIBE YOUR COOKING STYLE?

Off the cuff. Any cook who has ever worked for me loves it but hates it, too, because I will change things on the fly.

WHAT IS ONE INGREDIENT YOU AREN’T AFRAID TO USE THAT MIGHT SCARE GUESTS AND WHY?

I made head cheese tacos up at Jenny Lake. It scared the shit out of people, but those who ordered it loved it. I also like pig ears. I have used them in a salad.

WHAT IS YOUR FAVORITE FOOD TREND?

Trying to look at what we throw away and how we can use it instead. Fish skin, for example. Can we smoke it and use it to season things? I like to consider how we can use things like this.

WHAT IS YOUR FAVORITE DISH TO COOK AT HOME?

I like to cook Asian or Mexican food at home. I love making tacos, especially using beef tongue.

FAVORITE RESTAURANTS IN JACKSON?

Bin22, Couloir and Sanchez.

DEATH ROW MEAL?

Braised lamb with gnocchi and shaved cheese. Lots of cheese.

FAVORITE KITCHEN TOOLS?

Tweezers, Vitamix and a cast-iron pan.

MOST EXCITING SUMMER INGREDIENTS?

Lamb, peaches, Cosmic Apple tomatoes.

WHERE DO YOU SEE YOURSELF IN 10 YEARS?

I want to have a couple of restaurants of my own in proximity to the mountains.

I want to do seasonal food in fine dining and a casual outlet.

ENJOY CLARK MYERS’ SEASONAL AND REGIONAL CUISINE AT GATHER, WHERE HE AIMS TO DEVELOP MORE RELATIONSHIPS WITH LOCAL FARMERS THIS SUMMER.

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a lesson in: doughnuts

Learn the art of making perfect doughnuts with the ladies behind Bad Doughnut and Delish Donuts.

By Allison Arthur

PHOTOS BY ASHLEY MERRITT

U

until a year ago, unless you were eating at the Snake Riv-

er Grill or Teton Pines and enjoying them for dessert, doughnuts in Jackson Hole were hard to come by. But thanks to crowd demand, several doughnut businesses have popped up in the Hole, offering regular access to these fried favorites.

Bad Doughnut is the creation of Harvard-educated skierturned-baker Tess Wood, 28. Wood grew up in Portland, Ore., the birthplace of Voodoo Doughnut, whose whimsical selection of unusual flavors and combinations, including the maple bacon doughnut, has spread across the country.

“There was a lot of doughnut inspiration there,” Wood says.

She began teaching herself to make doughnuts with an athome fryer and a lot of patience. Wood arrived at her now perfected dough recipe, which is a brioche-style base, after much trial and error, and after making doughnuts at least twice a week for a year at home for roommates and friends.

“A brioche dough is a big trend in doughnuts for a good reason,” Wood says. “They are delicious.”

Wood hopes to soon have a storefront in Jackson, but until then her doughnuts are available by special order. The name Bad Doughnut, she says, indicates a desire to make it worth it to be “bad.” Her doughnut flavors, such as The Wilson Mom — a spicy blackberry margarita — or The 90 Day Wonder — topped with candied peach rings — are a bit irreverent and often funny.

Just down the Snake River Canyon in Alpine, locals are flocking to Delish Donuts for Karyn-Ann Atkins’ alwaysfresh mini cake-based doughnuts. After culinary school, Atkins, 34, spent more than 15 years in various aspects of the food industry before deciding on a simple, almost throwback concept for her bakery.

36 | DISHINGJH.COM

“The cupcake craze was on the tail end, and I realized doughnuts could be just as fun,” she says. “They are kind of vintage.”

Atkins explored a number of recipes and different options before deciding on a high-end mix she uses to fry various flavors of cake doughnuts. She makes Delish Donuts’ glazes from scratch. Also from the Pacific Northwest, Atkins grew up near Seattle’s Daily Dozen Doughnut Company, which serves cake doughnuts and always has a line wrapped around the corner.

“I am very traditional and like to keep things simple,” she says. So, her doughnuts lean toward standard flavors, including chocolate, vanilla and blueberry, with simple but pretty glazes and toppings such as sprinkles.

These two ladies shared their recipes and tips for making the perfect glazed doughnuts.

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

KARYN-ANN ATKINS, LEFT, AND TESS WOOD, RIGHT, MADE THESE DOUGHNUTS IN THE MOOSE FLATS CABIN.

&

SPECIAL TOOLS NEEDED:

• KITCHENAID MIXER WITH A DOUGH HOOK • A DOUGHNUT CUTTER (OR CAN/CUP) • A PASTRY ROLLER OR SMOOTH BOTTLE, SUCH AS A WINE BOTTLE • A DEEP FRYER • CHOPSTICKS

BAD DOUGHNUT’S BRIOCHE-STYLE DOUGH Takes 18 hours start to finish / Makes about a dozen ¼ 2 teaspoons yeast 1/4 cup warm milk, about 110 F 3 1/2 tablespoons sugar 1 teaspoon salt 2 cups all-purpose flour 2 eggs, room temperature 1 teaspoon vanilla 8 tablespoons butter, softened and cubed

•

Add the yeast to the milk and stir. Let it sit for about 15 minutes while you prepare the rest of the dough. The yeast mixture should be slightly foamy and congealed.

Stir the dry ingredients in the standup mixer with a dough hook attachment. Add the eggs and vanilla to the yeast mixture and keep the KitchenAid at a No. 4 speed while you slowly add the butter, one cube at a time. Mix until there are no large lumps and the butter is wellincorporated. The dough should easily pull away from the mixture and be able to form into a ball.

Place the dough into a bowl lightly greased with sunflower oil. Let it rise somewhere warm (80 F is preferable) for an hour. Deflate the dough by punching it down several times, then cover it and put it in the fridge overnight.

Flour your smooth work surface before placing the dough on it. Roll the dough to about 1/4 inch thick. Cut the doughnuts with a doughnut cutter or something round, then place them into a fryer filled with oil heated to 375 F. Carefully drop the doughnuts away from you so they don’t splash. Use chopsticks to turn them once after the bottom side is golden brown (about 45 seconds).

•

• •

38 | DISHINGJH.COM

TIPS FROM BAD DOUGHNUT • MAKE SURE ALL INGREDIENTS ARE ROOM-TEMPERATURE (THE YEAST WILL WORK BETTER THIS WAY).

• DON’T BE ALARMED IF THE DOUGH IS KIND OF STICKY. ADDING TOO MUCH FLOUR WHILE YOU ARE ROLLING IT OUT CAN MAKE IT TOUGH. • USE FARM-FRESH EGGS AND BUTTER IF YOU CAN FIND THEM, OR AT THE VERY LEAST HIGH-QUALITY ORGANIC (BETTER INGREDIENTS WILL MAKE A FLUFFIER AND RICHER DOUGH).

• USE A COOLING RACK WITH PAPER TOWELS UNDERNEATH TO COOL THE FRESHLY FRIED DOUGHNUTS.

DELISH DONUTS’ VANILLA GLAZE 1/3 cup unsalted butter, melted 2 cups powdered sugar 1 teaspoon vanilla Pinch of salt 1/4 cup hot water, as needed

According to Grammarist (grammarist.com), the original, dictionary- and Associated Press-approved spelling for a fried, ringshaped cake made of dough

is “doughnut.” The “donut” spelling became popularized in the late 20th century, when the doughnut chain Dunkin’ Donuts made it commonplace.

•

Melt the butter and add the powdered sugar to it.

Using a whisk, mix well and add the vanilla and salt.

Slowly mix in the hot water until you reach the desired consistency. Use less water if you want a thicker glaze and more water for a thinner consistency. If the glaze is too thin, add more powdered sugar.

DELISH DONUTS’ GLAZE TRICKS AND TIPS • ALWAYS USE THE BEST INGREDIENTS SUCH AS MADAGASCAR BOURBON VANILLA AND QUALITY BUTTER (SOME GLAZE RECIPES CALL FOR JUST SUGAR AND WATER, BUT BUTTER MAKES IT BETTER).

• USE A WHISK INSTEAD OF SIFTING THE SUGAR. • ADD JAM OR FRUIT ZEST FOR COLOR AND FLAVOR. • LET THE DOUGHNUTS COOL A BIT BEFORE YOU GLAZE THEM.

DIP, DRIP, TWIST, FLIP HAND GLAZING DOUGHNUTS IS SIMPLE, ONCE YOU MASTER THIS BASIC TECHNIQUE. DIP THE TOP OF THE DOUGHNUT, LET IT DRIP, TWIST IT TO SET THE ICING AND FLIP IT OVER ONTO A RACK TO LET IT DRY.

THE MAKERS’ FAVORITE DOUGHNUTS? WOOD: MAPLE GLAZE WITH SOMETHING SALTY ON TOP SUCH AS BACON ATKINS: VANILLA WITH VANILLA GLAZE Nom Nom Doughnuts is also new to Jackson as of last summer. Look for the sweet treats at the farmers markets all summer as well as at Aspens Market and Creekside Market and Deli.

DISHINGJH.COM | 39

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a jackson classic MERRY PIGLETS

PHOTOS BY BRIAN UPESLEJA

NICOLE DAVIS, LEFT, JOINS HER PARENTS, JOE AND DENISE RICE, AND SISTER ELLIE (NOT PICTURED) WORKING FOR THE FAMILY BUSINESS.

When joe rice retired from the Marines and decided to move his family from Hawaii to Jackson Hole to run a restaurant business, he took a big risk on many fronts. His wife, Denise, ever the good sport, arrived to see their new destiny sight unseen. It was midMay, and there was still snow all over the premises. She immediately burst into tears.

“It was a shack, and neither of us cooked. I was bawling,” Denise says.

Even though Joe’s first restaurant — a salad bar concept on the East Coast — had failed, the Rices bought Merry Piglets in 1989 for around $100,000. At the time, the small restaurant was an order-at-the-counter taco shack, with a few picnic tables out front where Häagen-Dazs now resides. “It just happened to be for sale,” says Joe. The couple jumped right in and worked

JACKSON’S QUINTESSENTIAL MEXICAN RESTAURANT IS ALSO ONE OF THE LONGEST-STANDING FAVORITES IN TOWN.

BY ALLISON ARTHUR long hours at least six days a week to make the restaurant a success. At the end of the summer, they were excited to see some results in the bank. Little did they know, the $10,000 they thought they had earned would soon be due in taxes. “We were so clueless,” Denise says. “We had no idea what we were doing and no idea about quarterly taxes.”

Now the family’s first restaurant venture together is one of the oldest in Jackson Hole (it opened in 1969). Merry Piglets is also consistently one of the

LAST YEAR MERRY PIGLETS ADDED STREET FOOD-STYLE TACOS TO ITS MENU.

DISHINGJH.COM | 41

MERRY PIGLETS’ SALSA VERDE

1 16-ounce can whole tomatillos 1 16-ounce can whole jalapeños 8 garlic cloves 3 cups mayonnaise 3 cups sour cream 1 cup chopped cilantro Add all ingredients to a blender and puree until smooth.

busiest, with a line out the door and a wait of at least an hour all summer. The secret to their success may be surprising.

While the longevity proves Merry Piglets has found a formula that keeps customers coming back for more, given the popularity it may be shocking to learn how often the restaurant makes changes.

The menu constantly evolves. The recipes are updated regularly. And the restaurant

her it was also literally a home for many years. She lived in an apartment above the restaurant until she recently bought a house.

The staff is treated like a family by the Rices. The couple have been known to buy ski passes, pay for surgeries and even take care of vet bills for their employees.

They really look out for people, explains Tennille Lisell, whose tenure at the

“COMPETITION IS FIERCE,” JOE SAYS. “YOU DON’T WANT IT TO GET TIRED. WE HAVE MADE IT BECAUSE WE HAVE KEPT IT FRESH.”

restaurant goes back 20 years.

One server from the earlier years at Merry Piglets, Katharine Good, described it well: “It’s like ‘Mystic Pizza’ [the 1980s movie about a pizza joint owned and operated by a family], but better.” Good was a server at the restaurant for much of the ’90s but has since moved away from Jackson. When she comes back for vacation, she always makes time for a meal at Merry Piglets and has even asked to pick up a shift or two, just for fun.

While Merry Piglets was the Rices’ first restaurant venture, the restaurateurs later launched Blue Collar Group and now have five other eateries in Jackson and

continues to be remodeled often, too.

The fact that the Rices continue to make improvements is what keeps the longtime local favorite in business, they say. “Competition is fierce,” Joe says. “You don’t want it to get tired. We have made it because we have kept it fresh.”

But don’t worry if they take a favorite item off the printed menu. They keep a “secret menu” in the system of all past items, so customers can still order the Super Taco by special request. And some dishes, such as the cheese crisp and the Wendell Special (named after a longtime customer), will always be on the menu.

While the food, drinks and atmosphere may continue to evolve, the staff often stays the same. The manager, Tracey Joralemon, has been with the business for more than 20 years, as have many of the kitchen staff. The servers stick around as well. Many of them have moved on to having successful business careers but still keep a night on the schedule, simply because they like it.

“It’s like family,” Joralemon says. For DISHINGJH.COM | 43

THE ORIGINAL MERRY PIGLETS (RIGHT) RESIDED WHERE HAAGEN-DAZS IS NOW ON THE TOWN SQUARE. MANY OF THE STAFF, LIKE TRACEY JORALEMON (ON PREVIOUS PAGE), HAVE BEEN WITH THE BUSINESS FOR MORE THAN 20 YEARS.

more on the way in Bozeman, Mont. The family-run business also provides jobs for two of their three daughters, but the road to success wasn’t always easy.

Joe says that having grown up modestly, he and Denise were willing to do whatever it took to succeed. They worked hard and continued to grow their family and business, and figured things out along the 44 | DISHINGJH.COM

way with some ups and downs at Merry Piglets. Denise recalls being so frustrated and overworked on one of the early days that she threw a pile of beans at Joe and walked out in the middle of service.

Through his military connections, Joe found a successful restaurateur from Texas (Gene Street) who took him under his wing, and soon the couple were

starting to see results. Joe spent time every off-season at some of his mentor’s successful ventures to learn how to run a restaurant business.

Four years after the Rices bought Merry Piglets, the lease was up on the original location. The couple then faced another challenge: where to go next. Again, their ingenuity came through and despite not having the funds for a deposit, they found a landowner who appreciated their hardworking ethos and was willing to sell the current space to them anyway.

They built a small space for Merry Piglets, which was finally able to remain open year-round, and leased the rest of the building to other businesses.

They decorated it with cheeky Mexican knickknacks and still worked every day, with Joe as the primary cook. “We did anything to try to make a buck,” Denise jokes. They used the deck space in the summer to sell burgers for a while, but smoke and a small fire proved that idea to be a bad one.

The Rices kept investing in the business over the years, enclosed the front area and added more seats. They used better ingredients and upgraded the margarita recipes to use fresh juice (originally they were made with frozen limeade). Merry Piglets now serves more than 1,000 meals a day in the summer, and whether it’s a local who craves the popular queso dip or a tourist who wants to revisit the nostalgic spot, it’s a place where people always return.

Of all the Blue Collar restaurants, Merry Piglets remains the family favorite.

Despite Denise’s initial tears, she too has fallen in love with the business. “The staff, it is like family,” she says. “Piglets feels like coming home.”

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HIKE FOR YOUR FEAST AT JACKSON HOLE MOUNTAIN RESORT FOR THE EARLY BIRD >> TOP OF THE WORLD TRAIL

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

THE BURN: Take the Aerial Tram to experience spectacular views of the Grand Teton and Snake River as you hike along the Rendezvous Mountain ridgeline at 10,450 feet. This is an easy .4 miles round trip and should take about 40 minutes.

THE REWARD: Kick-start the morning with some fresh-brewed Great Northern coffee in Corbet’s Cabin at the top of Rendezvous Mountain. Enjoy the gently sloping loop hike, then treat yourself to one of the delicious made-to-order waffles after you’re done. Don’t miss The Englishman or The Gateway.

FOR A NEW SELFIE >> CIRQUE TRAIL

THE BURN: Start at the summit of Rendezvous Mountain for this moderate hike through stunning rock formations and alpine bowls to the top of the Bridger Gondola. The easily navigated trail (1.9 miles one way takes one or two hours) has some scree exposure and is recommended for active types. At the tram summit, don’t forget to snap a selfie

>>

Don’t forget to pack the hiking essentials: bear spray, sunscreen, water, appropriate footwear and layers.

top to bottom

with the Grand Teton.

THE REWARD: You’ll inevitably be hungry after your hike, and Off-Piste Market is the perfect place to go. With options like Sicilian pizza and homebaked sweets, everyone will find something that hits the spot. When you’re full and happy, let the gondola do the rest and take you down to the village below.

FOR HAPPY HOUR >> WILDFLOWER TRAIL

THE BURN: This moderate to strenuous single-track trail from Teton Village merges with Summit Trail in the Casper area to continue to the top of the Bridger Gondola. After hiking 5.7 miles (about 3.5 hours) uphill, hikers can ride down for free. This hike is beautiful in either direction (up or down), so you really can’t go wrong.

THE REWARD: There’s no better way to celebrate a hike than with happy hour.

The Deck at Piste is known for its delicious margaritas, savory shared plates and elevated (literally) atmosphere, making it a perfect location to cool down and rehydrate with friends.

FOR A FAMILY ADVENTURE >> SEVEN BRIDGES LOOP

THE BURN: This single-track trail meanders in a loop from Teton Village around the lower region of Rendezvous Mountain through lush vegetation and wildflowers for an easy .4 miles, which takes about one hour. As the name suggests, several wooden bridges cross streams and small creeks that flow throughout the mountain.

THE REWARD: Once your group has conquered the Seven Bridges loop, head to Nick Wilson’s for a well-deserved snack. The menu has something for everyone, with favorites like the Southwestern chicken salad and the spicy pizza. Plus, you can watch the iconic aerial tram enter and leave its dock.

DISHINGJH.COM | 47

outside the kitchen

DINNER ON THE FLY

BY CARA RANK

JEFF DREW FROM SNAKE RIVER GRILL MAKES AN UNFORGETTABLE LAKESIDE MEAL. WHEN JEFF DREW GOES CAMPING , food is never an afterthought. With a little planning and prep work, fireside meals can consist of wild mushroom tacos on fresh corn tortillas, or lamb chop lollipops with tatziki sauce and harissa.

“While it’s fun to eat by the fireside, you’re usually really ravenous,” Drew says. “You’ve been out canoeing or hiking, and you come back ready to eat. You don’t want to have to cook something that’s really involved.”

48 | DISHINGJH.COM

P H O T O S B Y J AY N E L - M C I N T O S H S T Y L I N G BY E M I LY L AC O S T E / L I LY A N D C O .

CLOTHES PROVIDED BY MOUNTAIN KHAKIS KNIVES FROM NEW WEST KNIFEWORKS SPECIAL THANKS TO ANN DWAN

SNAKE RIVER GRILL’S JEFF DREW (LEFT PAGE MAKING DRINK) PREPARED AN UNFORGETTABLE LAKESIDE MEAL, MUCH OF WHICH CAN BE PREPPED IN ADVANCE.

That doesn’t mean the meal has to look simple.

Last September Drew planned campfire cuisine for an Indian summer fishing trip that happens to look as decidedly impressive as something on the menu of Drew’s restaurant, Snake River Grill.

The meal utilized what’s best in Jackson Hole midSeptember. Corn is still fresh. Tomatoes are at their peak. And trout, well, with a little skill you can find that all summer long. Making this feast even easier to re-create? It only takes hauling along one cast-iron skillet for cooking over the open flames.

Nearly all the items on the menu can be prepared well in advance of heading into the wilderness. Drew suggests making your corn cake batter and pouring it back into the empty buttermilk jug. Dehydrate the Wyomatoe chips several days before. Prepare the crostini and sundried tomato butter ahead of time, too.

“Ideally, you’ll catch your own fish,” he says. But if luck isn’t on your anglers’ side, you can purchase trout from a butcher, then stuff it and wrap each piece in bacon so it’s ready to go on the fire.

THE MENU Beehive Sting Cocktail Sundried Tomato Butter and Bread Wild Rice and Corn Cakes with Smoked Salmon Grilled Summer Vegetable Salad with Roasted Garlic Dressing Heirloom Tomato Salad with Lemon Thyme Vinaigrette Bacon-Wrapped Stuffed Trout Peach Blackberry Cobbler with Vanilla Bean Shortbread

DISHINGJH.COM | 49

50 | DISHINGJH.COM

NEW WEST KNIFEWORKSâ&#x20AC;&#x2122; COREY MILLIGAN HELPS MAKE THE FIRE ALL THE FOOD WAS FINISHED ON WHILE HIS FAMILY AND DREW TAKE A CRUISE THROUGH THE WOODS.

GRILLED SUMMER VEGETABLE SALAD 1 zucchini 1 yellow squash 2 ounces olive oil Salt and pepper 4 cobs fresh corn cut off cob 2 ounces water 1 tablespoon extra-virgin olive oil 16 grape tomatoes or cherry tomatoes 10 fresh sage leaves 12 Cerignola olives, pitted 10 nasturtium edible flowers 6 ounces roasted garlic dressing Slice the zucchini and yellow squash lengthwise into 1/4-inch-thick slices. Toss in olive oil and season with kosher salt and cracked black pepper. Grill the slices on a very hot part of the grill or pan so that the vegetables char slightly. Remove and cool but do not refrigerate. Place the corn kernels in medium sauté pan with 2 ounces of water and 1 tablespoon extra-virgin olive oil.

Put a lid on pan over high heat for 2 minutes. Remove lid and continue cooking until water evaporates and corn is lightly steamed. Season with salt. To assemble salad, stack the grilled squash on a plate with tomatoes, sage leaves and olives between the layers. Sprinkle the corn and flowers over the top of salad. Serve the roasted garlic dressing on the side.

ROASTED GARLIC DRESSING 2 ounces sherry vinegar 1/2 tablespoon roasted garlic puree 1 teaspoon Dijon mustard 6 ounces extra-virgin olive oil 1/2 teaspoon kosher salt 1/4 teaspoon cracked black pepper In a small bowl, whisk all the ingredients together by hand until well blended.

CORN CAKES 1 1/4 cups all-purpose flour 1/2 cup fine cornmeal 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1/2 tablespoon kosher salt 3/4 tablespoon sugar 2 eggs 1/4 cup milk 1 1/4 cups buttermilk 1/2 ounce bacon fat 1/4 cup fresh corn 1/2 cup scallions, bias-cut 1/2 cup cooked wild rice Vegetable oil for frying Crème fraiche Smoked salmon Combine all dry ingredients and then add eggs, milk and bacon fat. Mix in corn, scallions and rice

and let batter sit for about 1 hour before serving. Place a 10-inch pan (preferably cast iron or Teflon) over medium heat. Add 4 ounces of vegetable oil to the pan. Using a small ladle or ice cream scoop, spoon approximately 1 ounce of batter into the pan. Repeat until 6 small pancakes are in the pan.

Allow to cook until medium-size bubbles appear in the middle of the pancakes, about 4-5 minutes.

Using a small spatula, flip the pancakes over and cook 2 more minutes. Remove from pan and keep warm until all batter is cooked. Top each cake with a dollop of sour cream or crème fraiche then curl a small piece of your favorite smoked salmon on top.

DISHINGJH.COM | 51

HEIRLOOM TOMATO SALAD 2 large heirloom tomatoes Kosher salt and black pepper 1 tablespoon chopped fresh lemon thyme 2 bunches watercress, thick stems cut off 4 ounces lemon vinaigrette 2 ounces Manchego cheese Using a thin slicing knife, slice the tomatoes as thin as possible without them falling apart. Gently lay the slices on a Silpat (a silicone nonstick baking sheet) on a cookie sheet pan. Sprinkle kosher salt and cracked black pepper over the tomatoes to season. Sprinkle the chopped thyme over the tomatoes. Place the tomatoes in an oven heated to 150 F (or the lowest setting) to dehydrate them into chips. Depending on the ripeness of the tomatoes, this should take 3 to 4 hours. Make sure to flip the tomatoes over after 2 hours to ensure complete drying. To assemble the salad, toss the watercress with the dressing. Place the cress loosely in the center of a large plate or shallow bowl. Gently insert the tomato chips among the leaves of watercress. Using a peeler or knife, shave the Manchego liberally over salad.

LEMON THYME VINAIGRETTE 1/2 tablespoon thyme, chopped 1/2 cup extra-virgin olive oil 1/8 cup lemon juice 1/4 teaspoon salt 1/4 teaspoon black pepper Combine ingredients and mix well.

SUNDRIED TOMATO BUTTER

1/2 pound unsalted butter 2 cups sundried tomatoes, packed in oil 2 teaspoons raw garlic puree 2 tablespoons fine-chopped fresh basil Place the first three ingredients in a food processor.

Puree until completely smooth. Pour into a bowl, and mix in basil by hand. Chill until needed.

STUFFED TROUT 2 ounces melted butter 1/2 cup red onion, medium dice 1/2 cup fresh fennel, medium dice 1/4 tablespoon raw garlic puree 1/4 teaspoon ground fennel seed 1/2 cup roasted fingerling potatoes, diced 1/8 cup green olives, pitted and chopped 3/8 ounce whole-grain mustard 1/4 cup parsley, coarsely chopped Salt and pepper, to taste 4 fresh Idaho trout 16 thin slices bacon 6 ounces vegetable oil Add the butter to a medium sauté pan.

Slowly cook the onions and fennel until tender. Add the garlic and fennel seed and cook, constantly stirring until fragrant. Fold in the potatoes, olives, whole-grain mustard and parsley, and season with salt and pepper. Remove from heat and chill. Take four fresh, gutted trout with head and tail attached. Divide the potato filling among the trout and refrigerate. Lay 4 slices of bacon flat on a work surface with each slice slightly overlapping along the sides. Place the stuffed trout at the end of the bacon slices with the stomach facing in. Roll the trout down the bacon slices so they “wrap” the trout and hold in the stuffing. Heat an oven to 400 F. Place vegetable oil in a large castiron pan over high heat. Carefully add the trout to the pan, making sure that the side where the bacon overlaps is touching the bottom of pan (this will prevent the bacon from curling). Turn the heat down to medium.

Cook for 5-6 minutes. Using an offset metal spatula, carefully roll the trout onto its other side. Place the cast-iron pan of trout in the oven for 8 minutes. Remove from oven and place on plate.

BEEHIVE STING 2 1/4 ounces Beehive gin 1/4 ounce lemon juice 1/2 ounce dry vermouth 1 tablespoon honey 4 dashes Falernum bitters Combine all ingredients in a cocktail shaker with 1/2 cup of ice. Shake vigorously.

Strain into a chilled cocktail glass. Garnish with matchstick cuts of Honeycrisp apples.

DISHINGJH.COM | 53

PEACH BLACKBERRY COBBLER FILLING

2 1/2 pounds fresh peaches, pitted and sliced 3/4 cup fresh blackberries 1/4 cup sugar 2 1/2 tablespoons cornstarch Vanilla bean shortbread dough In a medium bowl toss together peaches, blackberries, sugar and cornstarch. Let the mixture macerate for 20 minutes. Divide the filling among 4 to 6 cobbler dishes.

The filling should be to the very top of the dish. Top the filled dish with precut vanilla shortbread dough. Press dough gently along top sides of dish. Bake at 350 F for 15 minutes until bubbling and golden crust.

54 | DISHINGJH.COM

VANILLA BEAN SHORTBREAD

1/4 pound butter 1 3/8 ounces confectionerâ&#x20AC;&#x2122;s sugar 1/4 tablespoon vanilla extract Pulp from 1/4 vanilla bean 1/3 pound flour 1/2 teaspoon salt

In a small bowl, whisk together the butter, confectionerâ&#x20AC;&#x2122;s sugar, vanilla extract and vanilla bean pulp. Once the mixture is smooth, beat in flour and salt until just combined. Form the dough into a ball, wrap in plastic and chill for 3 hours. Roll dough between 2 sheets of parchment to about 1/4 inch thick and cut to desired shape. Chill until needed.

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COOL DISHES for HOT DAYS

WHAT to EAT to BEAT the HEAT

BY JENN RICE / PHOTOS BY JAY NEL-MCINTOSH THERE’S NOTHING MORE REFRESHING THAN INDULGING IN A COOL DISH WHEN THE HEAT STARTS RISING IN THE VALLEY. AND LUCKILY, CHEFS AROUND TOWN KNOW JUST HOW TO PLEASE OUR PALATES ON A WARM DAY. FROM SWAPPING HOT TOAST FOR COLD, GRILLED FISH FOR POKE, AND STOUT FOR THE COLDEST BEER IN TOWN, YOUR SUMMER FOODIE TRANSITION WILL BE SEAMLESS. USE THIS GUIDE TO STAY COOL WITH CHILLED DISHES AND COLD BEVERAGES.

ACAI BOWL / LOTUS

HUMMUS / FIGS AT HOTEL JACKSON With family roots in Lebanon, Jim Darwiche, owner of Hotel Jackson, decided to bring a taste of the Middle East to FIGS. And given that you’re more prone to eat less when it’s hot outside, the restaurant’s hummus plate is a top

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SUDACHI SUNDAE / SUDACHI

choice. The creamy, cool dip is made from chickpeas and olive oil, and served with house-made pita. It’s definitely some of the best-tasting hummus your palate will ever experience.

YELLOWFIN TUNA POKE / PISTE MOUNTAIN BISTRO AT JACKSON HOLE MOUNTAIN RESORT Taking Bridger Gondola up to 9,095 feet in elevation is one way to cool down. But once in Piste, don’t miss out on Executive Chef Wes Hamilton’s poke. Staying true to the appetizer’s Hawaiian roots, his version consists of yellowfin tuna flown in fresh from Hawaii, inamona (a traditional Hawaiian relish made with kukui nutmeats and sea salt), and scallion and sweet soy sauce, all served on crispy wontons that add a nice, crunchy texture.

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Instead of oatmeal, try Lotus’s acai bowl for breakfast. Not only is it a mega healthy way to start your day, but also it’s basically like eating a smoothie in a bowl — only with added crunchy, nutty toppings. It’s composed of frozen acai, raspberries, blueberries and strawberries blended with fresh, raw apple juice. The real treat, though, is the banana, rawnola, cacao nibs, goji berries and hempseed perfectly placed on top like a piece of edible art. Each bite is simultaneously sweet, tart, crunchy and delicious.

ACAI BOWL / LOTUS

DISHINGJH.COM | 57

the chef and owner of The Inn at Little Washington. O’Connell had an affinity for classic “fire and ice” dishes, says Parker.

“We always had a least one on the menu, so I am keeping that same tradition alive,” he says. Parker also notes that the heat from the togarashi (chili peppers) and the coolness from the yuzu sorbet are “like a really good margarita but in food form,” making it a perfect option for a summer day.

SALAD ROLLS / TETON THAI IN TETON VILLAGE

Toast is usually served warm, hence the name “toast,” but Healthy Being Juicery’s latest range of sweet toasts is exactly the opposite. Our favorite is the apple pie toast served on Persephone’s multigrain bread.

While the bread is toasted, the delectable toppings of raw sprouted almond butter, apple slices, raw salted caramel, cinnamon and chia seeds cool it down. Aside from filling you with healthy ingredients, it will also satisfy sweet-tooth cravings.

CARAMEL AND SEA SALT MILKSHAKE / LIBERTY BURGER

Wash your grub down at Liberty Burger with a cold, creamy milkshake. While there are many difficult milkshake decisions to be made, we suggest this one in particular. A traditional vanilla custard milkshake is topped off with a decadent caramel drizzle and sea salt, creating a balanced sweet-and-salty summertime treat. In the event you’re looking for a cocktail and a dessert all in one, Liberty Burger can also spike it.

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OYSTER HAPPY HOUR / RENDEZVOUS BISTRO

By popular demand, Rendezvous Bistro is adding the oyster happy hour to its daily lineup. And what better way to end a sunny summer day than with $2 oysters on the half shell served over ice with cocktail sauce, fresh lemon and horseradish, and half-priced drinks? The selection changes daily and features a variety of options from primarily the mid-Atlantic and Washington. While the happy hour lasts from 5:30 to 6:30 p.m., we suggest arriving early to scoop up a patio spot. <<

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APPLE PIE TOAST / HEALTHY BEING JUICERY

TOGARASHI SEARED HAWAIIAN TUNA WITH PAPAYA “NOODLE” SALAD, PONZU AND YUZU SORBET / AMANGANI GRILL

Chef Evan Parker is keeping things fresh this summer with his noodle salad featuring seared Hawaiian tuna flown in via Jacques Pillons (a.k.a. The Captain), a local fishmonger and owner of Ocean to You. Accompanying the tuna is a green papaya “noodle” salad, ponzu broth and yuzu sorbet. The dish inspiration came from Parker’s former boss, Patrick O’Connell,

There’s something remarkably delightful about eating fresh spring rolls when it’s hot outside. After a day spent hiking in Teton Village, make a pit stop at Teton Thai for chilled salad rolls. Each order comes with three rice-wrapped rolls that are stuffed with all kinds of goodness, such as mixed greens, basil, green onions, cilantro, cucumber, carrots and tofu. And don’t forget to dip them in the chilled peanut sauce for an extra flavor burst.

Ceviche, a popular seafood dish found throughout Latin America, is made up of fresh raw fish cured in citric juices and spices.

At King Sushi, chef and owner Jason King offers a chilly take on this classic favorite by using octopus accompanied by cucumber, tomato, red onion, cilantro, lime, sea salt and ponzu. Housed in a martini glass with ice, it’s the epitome of crisp and refreshing. King recommends pairing it with a Kyuri Blanco, a cucumber margarita, and dining on the shaded patio for the ultimate experience.

SUDACHI SUNDAE / SUDACHI

While ice cream is an obvious choice for a summer dessert, Sudachi’s version of a sundae is simple but not the least bit boring. The restaurant commissioned local company Moo’s Gourmet Ice Cream to

create a flavor all its own. This rich, flavorful black sesame ice cream is served in a chilled dish, to ensure it is über-cold, and topped with just the right amount of chocolate sauce. Dare I say, a favorite?

HOBACK HEFEWEIZEN / SNAKE RIVER BREWERY

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TAKO CEVICHE / KING SUSHI

Looking for the coldest beer in town?

Snake River Brewery has you covered with its award-winning Hoback Hefeweizen.

Available Memorial Day through Labor Day, this unfiltered, thirst-quenching beer features citrus notes and is served in a frosty glass with a lemon wedge. If you’re looking to keep your beer extra cold, head to the Brewpub’s upstairs bar and perch your beverage on the frosted rail. It chills the bottom of the glass, ensuring that every last sip is ice-cold.

STAY COOL WHILE COOKING

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reparing your favorite dishes on the stovetop or grill on a hot summer day can be quite a steamy process (literally!).

But that doesn’t mean you have to sacrifice making a delicious meal. We’ve tapped Joel Tate, Fine Dining Restaurant Group’s butcher, to divulge his secrets for staying cool while cooking when the temperature starts to rise in the valley.

GRILL IN THE MORNING OR EVENING Beat the heat by grilling meat, seafood and vegetables in the morning or evening. Tate chooses to grill up summer favorites such as mushrooms, broccolini, beef from Carter Country Meats, New Caledonian shrimp and marinated elk or venison when the temperature is much more tolerable outside.

If you’re grilling in the morning, these items are also tasty served at room temperature later in the day.

CHILLED SALADS AND SIDES After grilling, Tate recommends chilling anything that doesn’t get consumed right away for use in salads and as cold standalone sides.

SMOKED SAUSAGES If you’re in Teton Village, stop by Bodega and scoop up some of Tate’s house-made smoked sausages that are ready to consume. His smoked turkey, cranberry and pepper jack; smoked buffalo mozzarella; and Rueben sausages are excellent served cold. In other words, no cooking is required.

OYSTERS WITH GRANITA SAUCE Oysters are another great alternative when looking to avoid the heat in the kitchen. Tate began his career at Fine Dining Restaurant Group as an oyster shucker at Rendezvous Bistro, so he’s knowledgeable when it comes to serving these sea delicacies at home. In the summertime, he suggests pairing them with a jalapeño granita sauce. “The granita is cold and refreshing,

particularly with the West Coast oysters,” he says.

“The cucumber flavors of the oyster go well with a jalapeño granita because the sweet and spicy complement each other well.”

Joel Tate’s Jalapeño Granita Sauce 2 cucumbers 1/2 jalapeño (remove the seeds if you don’t want sauce too hot) 1 cup water 1/2 cup sugar 1/4 cup fresh-squeezed lemon juice 1 teaspoon salt In a blender, combine cucumbers and jalapeños and then strain through cheesecloth and place in a shallow pan. In a pot, add water, sugar, fresh-squeezed lemon juice and salt and bring to a simmer until all sugar has dissolved.

Let cool and add to cucumber jalapeño juice.

Put the mixture in the freezer and scrape with fork every 20-30 minutes. It should be flaky.

TURN UP THE HEAT

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FOUR SEASONS’ STRAWBERRY CRISP MILKSHAKE Last winter, Rhonda Ashton joined the culinary team at Four Seasons Jackson Hole as the resort’s executive pastry chef. This summer she is heating things up with cool treats such as this perfect summer milkshake. Also look for unusual floats (think passion fruit spritzer with vanilla ice cream and crystalized mint) served outside by the pool.

Makes 2

A valley favorite, this dish is made with coconut milk, yellow curry, potatoes, carrots and bell peppers, and is served alongside steamed rice.

Pick a protein and test your spice tolerance by choosing from a zero to five. Thai chilies are also imported from Chiang Mai, Thailand, so rest assured you’re getting the real deal when dining here. And consider this your fair warning: Curries cannot be made less spicy than a two.

1 teaspoon apricot jam Graham cracker streusel 4 tablespoons oven-roasted strawberry puree (plus more for each glass for decoration) 4 scoops strawberry ice cream (use a good-quality store such as Moo’s Gourmet Ice Cream or Häagen-Dazs) 2 cups whole milk Whipped cream Fresh strawberries to garnish

BISON PHO

Graham Cracker Streusel

GANG KAREE

TETON THAI DRIGGS

TETON TIGER

Get your sweat on with this Vietnameseinspired pho soup. House pho broth, which is the star player of this dish, contains bison, rice noodles, hoisin sauce, basil, cilantro, onion, bean sprouts and sliced jalapeños. The staff is equipped to let you know if their chili batch is spicier than normal so you can order on their scale of zero to three accordingly.

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2 ounces all-purpose flour 2 ounces graham cracker crumbs 3 1/2 ounces granulated sugar 2 1/2 ounces cold butter, cut into small pieces

Oven-Roasted Strawberries

1 pint ripe strawberries (local ones from the farmers market are the best) 3-4 ounces granulated sugar (or to taste, according to the sweetness of the strawberries) 1 vanilla bean pod, scraped

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he thought of eating spice-induced foods during the heat of summer may not cross your mind, but it’s actually part of the food culture in many Southeast Asian countries. In Vietnam, pho, a hot noodle soup, is served primarily at breakfast and comes with typical garnish add-ons such as bean sprouts, sliced chilies, lime juice and herbs. In Thailand, the hotter the chilies, the better, and they’re used in a majority of Thai recipes.

Why eat hot foods on a hot day? Curries and chilies, when spicy enough, are known to enhance circulation and cause you to sweat, which in return will cool your body temperature down. If you’re looking to cool down with spice, here are two dishes to try out now. And thanks to Ryan Haworth, owner of Teton Thai Driggs and Teton Tiger, you don’t have to trek overseas to do so.

For the Milkshake

To rim the glass, warm some apricot jam and brush the top of the mason jar; press the streusel onto the rim. Swirl some of the roasted strawberry puree in the bottom of the mason jar using a spoon. Blend together the strawberry ice cream, milk and roasted strawberry puree. Adjust to your personal taste. Pour into the jar, then top with whipped cream, a spoonful of the puree, and the graham crackers. Add a straw and enjoy the taste of summer.

For the Streusel

Mix together the flour, graham cracker crumbs, sugar and butter. Process in a food processor (or use your fingertips) until the mix resembles coarse breadcrumbs. Scatter across a baking sheet lined with parchment paper and bake until crunchy, about 10 minutes. Stir to ensure even baking. Store in an airtight container for up to 4 days.

For the Roasted Strawberries

Remove the green tops, and cut the strawberries into quarters. Toss with sugar and the scraped vanilla bean pod. Spread onto a baking sheet lined with a Silpat, or place in a roasting pan. Place in the oven at 375 F (350 F if convection), and roast for 30-40 minutes, gently stirring once or twice during the process. Once the juice has reduced and the strawberries look darker, remove from the oven and cool on the tray. Blend until smooth. Refrigerate until ready to use. Leftovers can be frozen for later.

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a a s ld d a ys Brussels sprouts, poached eggs and Kobe beef are some of the ingredients on menus.

BY KATE HULL / PHOTOS BY BRIAN UPESLEJA

“I’ll have just a salad.” These apologetic words beckon an iceberg lettuce and crouton scenario that’s as disappointing on the fork as it is on the palate.

It’s time to say sayonara to the “just a salad” days of yore.

We’ve perused the local scene and found restaurants are mixing in inventive options to pair with any Teton summer day. Toss out any preconceived notions of leafy greens sprinkled with bits of mystery bacon, dressing on the side. Welcome a hearty Southwestern flair, a salad sans lettuce or a perfectly poached egg, to name a few.

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E.LEAVEN FOOD COMPANY >> SINGAPORE CHICKEN SALAD

Bistro Frisée Rendezvous Bistro

A staple for nearly a decade at Rendezvous Bistro, Executive Chef Eric Green’s Bistro Frisée salad unlocks classic FrenchAmerican flavors that the restaurant is known for in this simple but sophisticated salad. A poached egg rests on a bed of greens with savory lardons, tomatoes and traditional red wine Dijon vinaigrette.

Cut into the egg and enjoy a warm yoke and dressing concoction that pairs well with the salty lardons and fresh greens.

Enjoy as a starter or with a dozen oysters on the half shell. >>

Caesar Salad Snake River Grill

Traditional Caesars offer a mix of classic anchovy Caesar dressing with romaine or a variety of greens, Parmesan and the added

crunch of croutons. Snake River Grill’s take more closely resembles the concept of a wedge than a traditional Caesar. The salad comes with full leaves of romaine, rather than chopped. The outer leaves, which lack flavor, are discarded and chef Jeff Drew uses only the inner romaine hearts. Then, the leaves are flavored with the housemade Caesar dressing, which is heavier on the lemon juice and red wine vinegar, making the dressing a little thinner than your average Caesar. Garlic croutons made from day-old sourdough bread are crushed and sprinkled over a bed of lettuce, topped with nutty Parmigiano-Reggiano rich with savory flavors, ensuring that each morsel of the salad offers the full flavor profile.

“Rather than chasing three croutons on the plate with your fork, ours are crushed so you get crouton in every single bite,” Drew says.

Aloha Salad Lotus

The Aloha Salad at Lotus is a favorite for lunch, thanks to its unique ingredient combination and the sought-after, madein-house basil-tahini dressing. Hearty portions of spring mix, sprouts, cucumbers, carrots, beets, tomatoes, macadamia nuts and red onions are dressed with the creamy dressing. It’s a favorite salad at the restaurant, with the nutty macadamias complementing the dressing effortlessly.

Patrons are so enamored with the dressing that it is now available to add to any dinner or lunch entrée.

Kobe Skirt Steak Salad The Spur Restaurant & Bar

You’d be hard-pressed to find something not to love about this Kobe skirt steak salad.

The Spur Restaurant & Bar features the highest-quality locally sourced skirt steak served over a bed of baby kale with cherry tomatoes, shitake bacon, egg, Vella Dry Jack cheese and a sweet onion dressing. There’s no doubt why this wonderfully robust salad is a favorite among Spur lunch diners. Notice the fun take on bacon with the charred shitake mushrooms, which are crispy, sliced and given a smoky finish. The beef is sourced from Eastern Idaho’s Snake River Farms, boasting one of the most highly regarded groups of American wagyu cattle available.

Expect a buttery texture with complex flavors and a subtle sweetness for which the beef is so well-known.

The Sandwich-Turned-Salad Pearl Street Bagels

Pearl Street Bagels’ authentic boiled and baked bagels can be enjoyed with a heaping spread of sundried tomato and olive cream cheese or with your favorite sandwich

and that’s about as comforting, hearty and delicious as it gets.

Served at brunch and lunch, the Pig Candy Salad is comforting, delicious and playful, boasting butter lettuce, olive-oil-cured tomatoes, shaved cucumber, blue cheese and a tomato balsamic vinaigrette topped with the Café Genevieve staple, candied bacon.

A delicious highlight, the candied bacon perfectly captures a savory and sweet flavor. If you can’t get enough of the house-made candied bacon, known as Pig Candy, buy a bag to take home and add it to your bloody mary, too.

Grana Padano Parmesan, tobacco onions and a white anchovy Caesar dressing. The white anchovies are brined instead of salt cured, adding a bright, fresh, almost citrusy flavor versus the traditional fishy flavor some associate with anchovies.

Santa Fe Chicken Salad >> Hatch Taqueria & Tequilas

fixings. But, for days when you have to opt out of a bagel, any of the sandwich options can be turned into a salad topped with whatever your palate craves. It’s easily customizable to meet your hunger level.

For example, you can order a bed of greens topped with Pearl Street Bagels’ favorites: the chicken or tuna salad. You can also choose from a selection of veggies, avocado, cheese and protein. >>

Pig Candy Salad Café Genevieve

A salad is not often considered to be comfort food, but top greens with crumbled candied bacon and blue cheese,

Spice up your lunch at Hatch Taqueria & Tequilas with the Santa Fe chicken salad, best enjoyed on the sunny Hatch patio. Featuring Santa Fe and Mexican flavors, the salad is a sizzling combination of fire-roasted corn, red onions, sweet peppers and poblanos with cilantro, black beans, and spinach and romaine lettuce. The salad is tossed with a jalapeño dressing that comes with a slight kick that’s cut by its creamy finish, and topped with grilled chicken charred to perfection.

Brussels Caesar >> Snake River Brewery

Salads are turning over a new leaf at Snake River Brewery, and Executive Chef Ryan Brogan is flipping tradition on its head.

The Brussels Caesar brings a charred, smoky flavor to the traditional Caesar with applewood smoked bacon, croutons, DISHINGJH.COM | 67

Pair this delightfully hearty Caesar with Snake River Brewery’s Jenny Lake Lager or more citrusy hops like the Snake River Pale Ale that is brewed with Cascade and Columbus hops.

Huckleberry Pear Salad Town Square Tavern

Few things signal summer in the Tetons more than tangy, juicy huckleberries and an afternoon soaking up the sunshine.

Head to Town Square Tavern and enjoy an afternoon or late-summer evening sitting on the deck, munching on a huckleberry pear salad. This flavorful and sweet salad is big enough to share, but we understand if you opt to enjoy it all on your own. The spring salad mix boasts light and sweet red Anjou pear with a burst of flavor from local huckleberries. Topped with candied walnuts and savory feta cheese, the salad is tied together with the tavern’s housemade huckleberry vinaigrette.

House Salad with Peanut Sauce >> Thai Me Up

A light and creamy addition to any fiery entrée, Thai Me Up’s house salad offers up a delicious bed of red leaf lettuce, English cucumbers, grape tomatoes, carrots and red bell peppers served with the sought-after peanut dressing.

A creamy, buttery concoction that’s as delicious on a salad as it is paired with handmade spring rolls, chef Matt Doemland-Kenna’s dressing boasts an extra kick thanks to the addition of a Korean red chili paste called gochujang.

Bonus points? The dressing is vegan and gluten-free. Thai Me Up is known for being part restaurant and part party brewery. Pair your salad with any of the small-batch brews.

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The Brown Derby Chopped Salad Teton Pines Country Club & Resort

After a round of golf, head to Teton Pines to recharge with the Brown Derby Chopped Salad. A traditional chopped salad with all the fixings, the Brown Derby comes with spinach, turkey, avocado, hard-boiled egg, bacon, blue cheese and tomato tossed with your dressing of choice. The restaurant offers house-made dressings such as blue

cheese, creamy lime cilantro and a variety of vinaigrettes, but a traditional balsamic is recommended with this salad. If you’re looking to add a sweet, subtle kick, the Brown Derby is also frequently enjoyed with the chili vinaigrette. This salad is a heaping portion for one person and a good option for sharing. Or, order up a Petite Brown Derby for a more manageable lunchtime portion.

>> SALAD BAR HOPPING <<

DRESS IT UP OR DOWN Thai Me Up’s Perfect Peanut Sauce

Grab a quick workday lunch on the go or complement your plate of barbecue with any of Jackson’s ample salad bars. We perused the offerings on a salad bar hop to get the 411 on the spread, the extras and the need-to-knows.

salads, such as the portabella salad or the Cajun beef salad with bell peppers, onions and grass-fed beef. Stephen Bailey, the assistant kitchen manager who was formerly the chef at Town Square Tavern, is also bringing his coveted huckleberry vinaigrette dressing to the salad bar menu just in time for the summer season.

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This versatile dressing works well for dipping chicken satay, or topping a bed of hearty kale and julienned veggies. “We wanted to offer a sauce that was very tasty to the masses but also versatile as a salad dressing and a dipping sauce for our delicious, handmade fresh spring rolls,” chef DoemlandKenna says. The recipe makes a quart of dressing and can be stored for up to a week.

PEARL STREET MARKET

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>> 1/4 cup tamari >> 1/2 cup lime juice >> 1 cup grapeseed oil >> 1 1/3 cups water >> 1/4 cup natural rice vinegar

BUBBA’S BAR-B-QUE RESTAURANT

This seemingly endless salad bar selection offers everything from black bean and corn salad to fruits and diced cheese. Eat your fill of fresh greens and veggies for $10, or add the salad bar to your meal for $5.99. Take note: This is not your typical salad bar.

Yes, everything you’d expect has made its way down the line, such as house-made ranch dressing, pasta salads and veggies galore, but this salad

bar also offers dessert. Patrons can enjoy Bubba’s famous bread pudding, made fresh daily and featuring chocolate, raisins, bananas and more, depending on the day.

JACKSON WHOLE GROCER

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(do not use the seasoned type with high fructose or sugar) >> 2 tablespoons gochujang (add more for an extra kick) >> 1/3 cup honey, plus 1 tablespoon extra for a sweeter-tasting sauce >> 1/2 cup peanut butter >> Blend all ingredients in a blender. For a thicker sauce, add a bit more peanut butter.

The Jackson Whole Grocer salad bar nearly overflows with 27 ingredients to build your idea of the perfect salad. Top off your greens with a miso dressing, or add a little flair with any of the house-made pasta

Pearl Street Market offers a working salad bar where the items change throughout the week, meaning you’ll find all the salad musts with some exciting additions, too. Try the cauliflower mix with tomatoes and onions, or the macaroni salad with sundried tomatoes and chicken. Most of the dressings are made in-house, including the house-made Italian vinaigrette and the blue cheese. If a dressing isn’t made in the Pearl Street kitchen, it is a featured brand made with the finest ingredients that market staffers know and trust.

LUCKY’S MARKET

Lucky’s salad bar offers delicious premade salads you can pile high and enjoy, as well as all the ingredients to make your ideal combo. Favorites include the kale salad with Parmesan and tomatoes, as well as the oriental cabbage salad.

DISHINGJH.COM | 69

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

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Storefronts selling the creations of Master Chocolatier Oscar Ortega.

Aspens Market

cuts, handmade pastas, soups, sandwiches, salads, cheeses and prepared foods.

Star Valley producing vegetables, herbs, fresh cut flowers, eggs and milk. They raise beef, pork and chickens for eggs.

Lockhart Cattle Co. lockhartcattle.com

Jackson Hole Hereford Ranch

jhherefordranch.com

aspensmarket.com

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

Bad Doughnut

baddoughnut.com

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

Family-run cattle ranch since 1928.

Free-range and sustainably raised beef. Purchase at FIGS, Sweet Cheeks Meats or Q Roadhouse, or join our CSA program.

Jackson Whole Grocer & Cafe

jacksonwholegrocer.com

Family-owned community grocer with natural and organic foods, prepared foods, and a cafe.

Jackson Hole Winery

cartercountrymeats.com

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

Lucky’s Market luckysmarket.com

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

Melvin Brewing

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

Jackson Hole POP

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

Nom Nom Doughnuts

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jhpopcorn.com

delishdonutswy.com

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

Local, handmade, freshly popped, small-batch, Fine Artisan Popcorn.

Ask for it at local markets, retailers and gift shops.

A made-from-scratch doughnut shop and catering service. Doughnuts use only ingredients you can pronounce, sweetened with maple syrup, honey or sugarcane.

Great Northern

Jackson Hole stillworks

Purely By Chance Farm

Seeking out the finest estate coffees cultivated from around the world to create distinctive blends. Utilizing old-world style of roasting to slowly bring each coffee to its ideal development.

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

Growing pasture-raised broiler chickens, turkeys, pigs and ducks.

Fed all-organic grains with no GMOs, antibiotics or hormones.

Call for farm tours.

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Haderlie Farms haderliefarms.com

KEY

A diversified family farm located in

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Local Butcher

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Farm-to-table butcher shop and deli offering locally sourced grassfed beef, house-smoked meats, fresh sausages, custom meat

Pearl Street Market pearlstreetmarketjh.com

Under the same ownership as Aspens Market, this gro-

Beef

Vegetables

Pork

Eggs

beer

Cheese

Other

Lamb

Milk

Wine

Persephone Bakery persephonebakery.com

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

Q Roadhouse and Brewing Co.

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

Snake River Brewery

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jacksonholewinery.com

Carter Country Meats

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

cery store and deli offers local and regionally produced food, prepared options, an authentic butcher, produce and grocery items.

coffee

snakeriverbrewing.com

Producing award-winning beers with ingredients sourced from around the globe. Signature recipes range from lagers to ales.

Sweet Cheeks Meats sweetcheeksmeats.com

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

Snake River Roasting Company

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Handcrafting unique organic coffees, profiled for the discriminating adventure lifestyle.

Look for coffees in the finest cafes, restaurants and hotels.

DISHINGJH.COM | 71

Jackson Hole’s chefs and restaurants are stepping up to help reduce food waste in Teton County BY JENN RICE / PHOTOS BY JAY NEL-MCINTOSH

Waste Not, Want Not HOLE FOOD RESCUE’S ALI DUNFORD (LEFT) AND JESKE GRAVE ENSURE THAT 20,000 POUNDS OF FOOD PER MONTH THAT WAS DESIGNATED AS TRASH GETS EATEN INSTEAD.

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IN MARCH 2015, Blue Hill restaurant in Greenwich Village, New York City, transformed itself into a threeweek pop-up restaurant dedicated to reusing food waste from local farms, restaurants, distributors, fishermen and more. Accompanied by more than 20 guest chefs and Blue Hill’s Dan Barber, they created extraordinary meals each day. Inspired by the creativity and education of this event, Dishing decided to go behind the food scene in Jackson to see what our local chefs and businesses are doing to help reduce food waste.

From using nose-to-tail and root-to-tip methods that involve utilizing the whole protein and vegetable, to rescuing 20,000 pounds of food waste throughout Teton County from local retailers, Jackson’s chefs and businesses are not throwing in the towel — so to speak — when it comes to waste.

Find out what these movers and shakers are doing to change the way of the future.

:: HOLE FOOD RESCUE :: Ali Dunford, executive director of Hole Food Rescue, plays a key role in reducing food waste in Teton County. Each day, her nonprofit rescues a variety of fruits, vegetables, dairy products, canned goods and packaged goods from Jackson Whole Grocer, Lucky’s Market, Albertsons, Persephone Bakery, Picnic and Great Harvest, as well as three times a week at Local Butcher.

To put it in perspective, they’re saving approximately 20,000 pounds of food per

month, which is enough to fill four trashhaul trucks. Even more shocking is the fact that each month’s food waste is enough to feed one person every meal, every day for 15 years. Roughly 5,000 pounds of food is delivered each week to nonprofits that then distribute to those in need, and they

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ALI DUNFORD’S WASTE ME NOT QUICHE Vegetable filling (use wilted/bruised vegetables in kitchen) 3 eggs, beaten 3 dashes of salt and pepper 1 cup whipping cream or half-and-half 2 teaspoons Dijon mustard

1 dash cinnamon 2 dashes garam masala 1/2 teaspoon baking soda Pie crust Use whatever leftover, wilted or bruised vegetables you prefer. Stir-fry veggies in a

also deliver food to students in school who are in need of assistance.

In addition, Hole Food Rescue has implemented a program called Simply Food, which allows low-income families to take cooking classes and learn how to prepare delicious, nutritious meals using rescued food items.

Just because something is slightly bruised or not as pretty from the outside doesn’t mean it’s bad. Dunford recommends using these items to make quiche or stir-fry and to freeze fruit on its way out for smoothies. :: JACKSON HOLE MOUNTAIN RESORT :: With Couloir Restaurant and Piste Mountain Bistro sitting atop Bridger Mountain Gondola, waste is of high importance for both Jackson Hole Mountain Resort and Executive Chef Wes Hamilton. Both restaurants are focused

little oil until they are slightly cooked. Combine partially cooked veggies and all other ingredients in a bowl, mix together and pour over pie crust. Sprinkle cheese and nuts over top if desired.

Bake 45 minutes at 350 F.

on root-to-tip cooking, aiming to use the whole vegetable. “We try to incorporate as many different forms of each vegetable as possible, sometimes on the same dish,” Hamilton says. “This can include using the tops for pesto, drying the peels for powders, dehydrating pulp from juicing for flavorings or sauces, pickling stems and leaves, etc.”

Reducing the waste of meat products is also of obvious concern, both environmentally and economically. “The addition of Piste has given us another outlet to use proteins in different ways by means of production,” Hamilton notes. For instance, when using an antibiotic-free whole roasted turkey, breasts are used on the salad bar, legs are pulled for use in poutine at Piste, and even the bones are used for making gravy.

“We actually switched from using buffalo back ribs for our buffalo sliders in Piste — which had a 50 percent waste due to the bones — to

in the grill, and also uses its cattle bones for bone marrow and beef stock. Oxtail from Snake River Farms also plays a key role in making savory broth for dishes such as wagyu beef shabu shabu.

Jacques Pillons (a.k.a The Captain), a local fishmonger who imports fresh fish from Hawaii daily via commercial flights into Jackson Hole Airport, is the chef’s source for all things fish. It’s butchered in-house (it’s that fresh!), and Parker strives to use as much of the protein as possible. For example, the belly of a tuna fish is used for tartare. By cross-utilizing ingredients, he is able to drastically cut down on food waste at the resort while creating unique, mouthwatering recipes.

EXECUTIVE CHEF WES HAMILTON

braising buffalo prime rib, as we were able to use 100 percent of the product and not throw anything away,” Hamilton says. As a board member of Hole Food Rescue, he also notes there’s a “two-year plan that partners with the county to transport compostables from area restaurants to local farms as feed or to a composting facility south of town.” :: AMANGANI :: Amangani Executive Chef Evan Parker has implemented a partnership with Mead Ranch, located a few miles from the restaurant on Spring Gulch Road.

He sources meat from the ranch for use

:: GATHER :: Most would think to toss away the fish skin or cauliflower stems, but not chef Clark Myers. At Gather, he’s implementing innovative ways to turn what one might think is waste into a culinary delight. Instead of discarding the fish skin after smoking the meat, he creates a smoked fish skin salt by blending the skin with herbs and salt. It is then used to season fish served at Gather.

As for cauliflower stems and leaves, he turns them into cauliflower pickles to accompany the steak.

For proteins, Clark is constantly thinking about the menu and how he can maximize as much of the animal as possible when

creating recipes and new dishes. He stresses to his sous chef to look at everything cut off and think about how it can be creatively used. Lunch is a byproduct of dinner. Beef cheek and tongue are used for delicious lunch specials, and so on.

During summers, Gather partners with Kelly Garden Project Cooperative in Kelly. Preconsumer vegetable waste and scraps that aren’t usable in the restaurant are fed to the garden’s chickens. In return, the chef harvests herbs and vegetables from the cooperative’s garden. :: HEALTHY BEING JUICERY :: In addition to offering Jackson Hole an amazing variety of cold-pressed juices and healthy food options, owner Jessica Marlo is dedicated to implementing a zero-waste policy. “Everything makes an

HEALTHY BEING JUICERY’S SUSTAINABILITY SMOOTHIE 1 cup homemade coconut milk* 1 banana or 1/2 avocado Veggie pulp; if you have less than 1 cup, supplement with spinach or your favorite greens 1-inch piece of ginger, peeled 1/2 cup blueberries 1 tablespoon chia seeds 1 cup ice *For the coconut milk: 1 part shredded coconut 2 parts warm water Blend 1 part shredded coconut with 2 parts warm water and strain through nut milk bag. Then, combine all ingredients in a blender and blend until smooth. The shelf life of coconut milk is five days.

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EXECUTIVE CHEF KEVIN HUMPHREYS

>

impact, from the foods we choose, to the businesses we support, to how we handle our trash and recycling,” says Marlo.

Anyone juicing at home should be aware of the massive pulp waste from one glass of juice. Instead of discarding it at the juicery, waste is sent to Haderlie Farms in Thayne, Wyo., where it is fed to chickens and pigs and also turned into compost for the garden. In return, they’re able to use garden vegetables in the summer for juicing and food dishes. “It’s both easy and important for Healthy Being to keep all our food waste out of the waste stream and the landfill; it is so valuable to our farm partners for animal feed and compost,” she notes.

Its half-off juice program is also a huge part of the juicery’s community outreach.

If a juice doesn’t sell on its first day of shelf life, it is then offered as part of the twofor-one program the next day — meaning customers can take advantage of juice still in its prime below cost. This helps ensure no juices ever go to waste while making IF YOU’RE LOOKING TO SCORE DISCOUNTED JUICE, BE SURE TO ARRIVE BEFORE 10 A.M. AS IT SELLS OUT QUICKLY!

products more accessible to all.

Fermentation also plays a key role in both reducing waste and creating food products that have a longer shelf life.

Ketchup, sauerkraut and kimchee are currently made in-house to accompany food menu items. :: SPUR :: What to do with leftover vegetable oil?

Executive Chef Kevin Humphreys of Spur Restaurant & Bar in Teton Village uses restaurant leftovers to power his 2006 76 | DISHINGJH.COM

Dodge Ram 2500 with a 325-horsepower Cummins diesel engine. “There is a ton of food waste in the restaurant industry,” relays Humphreys. “I hate food waste, so we focus on menu items as well as best practices at Spur to limit it. And I feel this is another way to get the most out of what we use at Spur.”

The truck starts and stops with diesel, but once the vegetable oil heats up to 160 F, the motor automatically switches to run on the oil. Once the engine turns off, all vegetable oil is purged back into the “veggie” tank before shutting off.

“People ask if it smells like I’m making french fries in my truck,” he says. “But the system is tightly sealed and the automation allows for just a bit of diesel to remain in the lines so you don’t notice anything different.” Doing this allows him to recycle a large resource at the restaurant and save money on gas.

:: THE ROSE :: Chef Rene Stein finds interesting ways to turn undesirable parts of food into upscale cuisine for The Rose. When he uses cauliflower to make couscous, he turns some of the florets into savory sorbet. The stems are roasted or pickled, and the leaves are used for salad. “There is basically not much left,” he says. “And whatever is left, like brown or bad leaves, I will try to get to a farm for compost or pigs feed.” Stein strives to throw out very little in his kitchen, a philosophy he applies to everything down to fish skin and the house-made sourdough bread. When he gets trout, Stein will marinate the skins, dehydrate them and make chips. The bones, scraps and heads are used for a trout broth, which is the base for a butter sauce. As for the bread, after its two-day shelf life, Stein turns the old bread into roasted bread oil and fluffy breadcrumbs

(made by rehydrating the loaves in water, blending them into a puree and deepfrying them). “The end result is a great, dry, fluffy roasted breadcrumb,” he says. :: SNAKE RIVER BREWERY :: Each day, Olaf Koehler from Mead Ranch in Jackson Hole makes a stop at Snake River Brewery to pick up the spent grains left over from the brewing process. The nutritious grain is taken back to the ranch

:: FINE DINING RESTAURANT GROUP :: Fine Dining Restaurant Group’s butcher, Joel Tate, goes above and beyond when it comes to the nose-to-tail approach. Whole cows are purchased from Carter Country in Ten Sleep, Wyo., and aside from the obvious select cuts of meat, Tate crafts everything from marrow butter to beef stock for use in Fine Dining’s restaurants and for takeaway at Bodega in Teton Village. He even smokes leftover bones for

gin, while all corn comes from farmers in Riverton. To ensure the nutritious spent grains are being put to good use, Curtis Haderlie of Haderlie Farms visits Jackson Hole Still Works twice a week to pick up the leftovers. The protein-rich byproduct is fed to the farm’s pigs, and rumor has it that it’s their favorite food. “We have

LEFTOVER DOG BONES AT BODEGA

BUTCHER JOEL TATE

and consumed by the cows, and in return, the brewpub uses the ranch’s free-range beef to make burgers. The kitchen also tries to use as much of the food items as possible when creating dishes. Parmesan rinds are used in soups, fat trimmings from meat are used to cook with, and even vegetable scraps are used for soup bases and roasting.

dogs, which are for sale at Bodega (and are a huge hit among the canine crowd). :: JACKSON HOLE STILL WORKS :: Jackson Hole Still Works uses local ingredients for producing spirits as much as possible. One hundred percent Wyomingsourced corn and oats are used in the

JACKSON HOLE STILL WORKS

committed ourselves to utilize our local sources as much as possible,” says Jackson Hole Still Works partner Travis Goodman, who also purchases meat from the farm fed with Still Works’ grain.

DISHINGJH.COM | 77

Grits are served alongside fried chicken at the steakhouse while the leftover cornmeal and flour are used to make its specialty blue cornbread topped with lavender honey and served with chili. :: LOCAL BUTCHER :: “Reducing food waste is always a focus for us,” states Sean Walsh, general manager of Local Butcher. Whether cooking or making soup, grind for burgers or consumer samples, and so on, the end goal is to repurpose in-house first. It then is dispersed to either Local or Trio, donated to Hole Food Rescue or given to ranchers for compost. Local Butcher also has a whole-carcass program in place with Lockhart Cattle Company in Jackson Hole in which the entire animal from nose to tail is used.

JOEL HAMMOND

:: MILLION DOLLAR COWBOY STEAKHOUSE :: Sous Chef Joel Hammond uses his creativity in the kitchen when using byproducts. “After breaking down our whole primal, we trim the meat scrap from the fat and use that for the grind in our burger,” says Hammond. “We then grind the fat separately and put it directly in a pot over medium-low heat and render out the tallow. When it is finished and the fat has rendered completely, we will strain it, cool it and use it to finish our vegetable sides, confit potatoes, and use in place of butter in other recipes like pie dough.”

Hammond is also big into fermentation.

“Right now I’m using pineapple rinds from our pineapple sorbet to make pineapple vinegar,” he says.

Another unique touch not to go unnoticed is the house-milled grits. Heirloom blue hominy corn is ordered from Anson Mills in Columbia, S.C. Nitrogen liquid is poured over the hominy to freeze it, and then it is run through a grain mill.

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BLUE CORNBREAD FROM MILLION DOLLAR COWBOY STEAKHOUSE

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Fine Work

RESTAURATEUR GAVIN FINE HAS COME A LONG WAY SINCE OPENING HIS FIRST RESTAURANT 15 YEARS AGO.

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R

ESTAURANTS ARE THEATER. THE DÉCOR IS THE SET, THE SERVERS THE ACTORS, THE AUDIENCE THE CUSTOMERS AND THE PLAY WHATEVER UNFOLDS EACH NIGHT. THIS IS WHAT GAVIN FINE, AN OWNER OF FINE DINING RESTAURANT GROUP, GREW UP THINKING WHEN HE THOUGHT OF DINING OUT. WHEN FINE WAS GROWING UP IN CHICAGO, MEMBERS OF HIS FAMILY WERE REGULARS AT LETTUCE ENTERTAIN YOU RESTAURANTS SUCH AS ED DEBEVIC’S, BUB CITY AND RJ GRUNTS. THESE THEMED RESTAURANTS FEATURED SAWDUST ON THE FLOOR IF A BARBECUE VENUE, RETRO LIGHTING IF MEANT TO BE A ’70S BURGER JOINT AND COSTUMED WAITERS WHO WERE PURPOSEFULLY RUDE TO CUSTOMERS AT AN OLD-SCHOOL DINER.

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Today, if you dine out in Jackson Hole, chances are you will end up in one of Fine’s theaters, a stage that was set 15 years ago when he opened Rendezvous Bistro with business partner Roger Freedman. The two have since become arguably the largest restaurateurs in the valley and helped usher in a distinctive food culture into the community. Fifteen years ago it wasn’t enough for Fine, now 41, to open a restaurant in Jackson. He wanted to change the entire food scene. He always did have a love for the dramatic. “My whole goal was to put Jackson on the map as a food destination,” he says.

Fine grew up the middle child in a family of three boys. Family life centered on food.

They ate breakfast and dinner together every day. “It was a sacred time in our family,” says Dan Fine, Gavin’s father. Gavin loved food. His mother insisted they keep journals while on vacation, and Fine wrote only about what he ate — comparing the french fries to other places and noting the condiments he picked for his burgers.

As a child he cooked with his mother, never noticing, or caring, he was the only boy in the motherdaughter classes. The family regularly dined out, and Fine relished the experience. “Gavin was just so alive in those places,” his father says. Sometimes he’d beg for tours of the kitchen, a habit he never outgrew.

His father remembers touring the kitchen at Charlie Trotter’s when his son was in college. His son was thrilled. And when they travel together now, they often eat two dinners because Gavin Fine wants to experience as many places as he can.

In high school Fine hosted dinner parties, inviting his friends over to taste new recipes. He printed out menus with 82 | DISHINGJH.COM

the evening courses, usually shrimp and sushi, then salads and appetizers such as crostini, followed by a fish dish, pasta or steak. His mother died of cancer when he was a senior in high school, and Fine took over cooking for his family. Food became a way he could take care of people.

Fine graduated from Cornell University with a degree in hotel and restaurant management. He thought he’d like to teach, but missed the deadline for submitting

his application for Teach For America. Unsure what else to do, he hopped in his Buick LeSabre with a college friend and drove to Jackson in 1996 to be a ski bum.

He worked three jobs — nannying for Harrison Ford’s children, serving coffee at Betty Rock and cooking at the Snake River Grill — where he’d meet his future business partner, Roger Freedman. Money was tight, but once a month Fine splurged on a nice meal out at restaurants such as the Range, Off Broadway and Lame Duck, all of which no longer exist.

It was during a hiatus from Jackson in 1999, when he traveled to Europe to study wine in Italy and France, that Fine started seriously thinking of opening his own restaurant modeled after either a French bistro or a classic Italian eatery. He wrote a business plan on the trip for what would become Rendezvous Bistro. In 2001, the year Fine opened Rendezvous Bistro,

restaurants in Jackson were either very expensive or were sandwich shops, he says.

There was little in between.

Fine wanted to create a restaurant that offered good food, with great service, for not a lot of money. “I wanted a place where you’d find a ski bum sitting next to a millionaire at the bar,” Fine says. “That was the model.”

Everything on the menu was $20 or less.

The wine menu featured 100 options for $30 or less. Rendezvous Bistro offered Jackson’s first oyster bar, a nod to the restaurant theater Fine loved as a child, with a cook shucking within view of the patrons. It was so unique at the time he kept the paperwork proving the oysters were only two days out of the water, just to show skeptical customers.

The entire menu was a bit eclectic for Jackson, which at the time was mostly a meat-and-potatoes kind of town, Fine says. While the prices have gone up, the pomegranate martini has stayed on the menu, as have the popular duck confit, steak frites and Bistro frisée. The Bistro was a success, but even early on Fine had bigger plans than just a single restaurant.

In 2003 Fine opened Bistro Catering.

Next came Q Roadhouse and Brewing Company in 2006, designed as a local gathering spot with made-from-scratch food using area-sourced ingredients (and peanut shells on the floor). Three years ago the restaurant also started brewing its own beer.

In 2008 Fine realized his dream of owning an Italian restaurant when he opened Il Villaggio Osteria in Teton Village.

It was followed by The Kitchen, which offers an eclectic nouveau menu in a curved building that feels both modern and retro.

Bin22 came next and represents Fine’s love of Spanish cuisine. Most recently, in 2014, he opened Bodega, a specialty grocery store in Teton Village, where among other

things you can buy Don Cosimo, an Italian wine sold only in the United States at Fine Dining establishments.

Fine’s impact on Jackson’s culinary culture extends beyond his own businesses.

On the menu at Teton Thai you’ll see a dish called Gavin’s Soup. Fine Dining doesn’t own Teton Thai, but Fine used to visit the restaurant almost daily. He’d request a concoction of rice noodles with hot and sour soup that eventually took his name on the menu. If the restaurant got busy, Fine often hopped into the back of the house and helped wash dishes.

He’s very supportive of staff, including Travis Goodman, a co-founder of Jackson Hole Still Works who left Bin22 to start new endeavors. Fine encourages employees to learn as much as they can about the food, wine and spirits, Goodman says. “The experience inadvertently planted a seed

that maybe I could make some spirits now that I know so much about them,” Goodman says. Fine supported Goodman from the start. He sells the vodka at all his businesses and even created at least one specialty cocktail on each Fine Dining restaurant menu featuring it.

There’s a culture of support for anything that advances Jackson’s food and dining scene that Fine passes down to his employees, says Jeremy Weiss, manager at The Kitchen.

Weiss started working at Rendezvous Bistro shortly after it opened. He came to Jackson via Ann Arbor, Mich., and ended up working in restaurants as a way to make money. When he started working at the Bistro, for the first time Weiss began to think of food service as a career. “I was valued as a server,” Weiss says. Employees received health insurance, paid vacation and 401(k)s.

“My whole goal was to put Jackson on the map as a food destination,” he says.

RENDEZVOUS BISTRO’S SUMMER CHIPOTLE PORK CHOP NOTE: This is one of Gavin Fine’s favorite recipes from one of his restaurants. Fine collaborates with chef Roger Freedman to create Fine Dining’s recipes.

Yields 4 servings – 1 pork chop per person 4 pork chops (pick desired size) Dry rub 1/4 cup paprika 1/4 cup garlic powder 1/4 cup kosher salt 4 tablespoons mustard powder 1 tablespoon ground cumin 2 tablespoons black pepper 1/2 tablespoon cayenne 1/4 tablespoon chipotle powder 2 tablespoons onion powder 1/4 cup brown sugar

2 tablespoons chipotle butter Scallions, diced

> Put all ingredients in a food processer.

Blend until smooth.

> Mix corn, butter and piquillo peppers.

Add splash of heavy cream, bring to a simmer over medium heat and then reduce. Add chipotle butter and diced scallions to taste before serving.

Salad 3/4 tablespoon lime juice 1/3 teaspoon garlic, minced 1/2 teaspoon chipotle powder 1/2 teaspoon sugar Couple fresh cilantro leaves, chopped 2 1/2 tablespoons grapeseed oil Pinch kosher salt Pinch black pepper 1/2 head green cabbage, cut in short shreds 1 tomato, chopped 1 tablespoon fresh cilantro, chopped 1/2 mango, chopped

Chipotle Butter 3 1/4 ounces unsalted butter, softened Pinch of chopped canned chipotle peppers 1 tablespoon honey Couple fresh cilantro leaves, chopped 1/2 teaspoon fresh oregano 1 teaspoon peeled garlic, minced Dash lime juice

> Mix first 8 ingredients to make vinaigrette.

Combine salad ingredients and dress with vinaigrette.

> Mix ingredients and rub desired amount on pork chops.

> Grill pork chops, spoon desired amount of chipotle corn mixture to bottom of plate, place one pork chop on plate and top with salad.

Chipotle Corn 2 cups corn 1 ounce butter 1/4 cup piquillo peppers, diced Heavy cream It gave Weiss a sense of pride to be part of the business — and he’s stayed because of it.

“I drank the Kool-Aid,” he says.

Much has changed since the Bistro first opened its doors. But what haven’t changed are Fine’s love of good food and his influence in the company. He and Freedman work with the restaurant chefs and managers to create the menus. It’s a collaborative process, and Fine takes suggestions from anyone, whether a manager or a busboy. He isn’t shy about saying what works and what doesn’t, Weiss says.

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FOR ANOTHER OF FINE’S FAVORITE RECIPES, VISIT DISHINGJH.COM

The other thing that hasn’t changed is Fine’s emphasis on service. It used to be that laidback restaurants in ski towns meant poor service. Fine doesn’t accept that. Service is as important to him as the food. It’s an essential part of the theatrical production that is a restaurant, he says.

It’s also why Fine doesn’t see himself opening another restaurant anytime soon.

He’ll keep expanding Fine Dining, but in directions that take less manpower. He’s planning to bottle and sell Roadhouse beer nationally. He’s also starting an ice cream

company called Cream and Sugar, as well as a line of barbecue sauces.

These endeavors reflect not only the growth in the community’s restaurant scene, but also the worker shortage that plagues Jackson Hole. Even with the perks Fine Dining offers, it’s too hard to find employees, he says. Plus, the market is saturated now with good food options.

“Jackson is now among the best ski towns when it comes to food,” Fine says. “We’re there. We can compete, and I think we do.

Now I’m ready to go be a ski bum again.”

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FEED THE FOODIE URGE THIS SUMMERâ&#x20AC;&#x2122;S CALENDAR IS FULL OF WAYS TO EAT, DRINK AND CELEBRATE

By Chris Hogberg Illustrations by Kelly Halpin 88 | DISHINGJH.COM

Whether you are into music, dinner parties, wine, farmers markets or art, in Jackson Hole you will find good food at all of them.

This guide will help you navigate your way through all of summer’s foodie offerings.

KEEPING IT FRESH Jackson Hole People’s Market

June 15 through Sept. 21 jhpeoplesmarket.org Free This weekly Wednesday night food lover’s affair features a plethora of farmers, artists and prepared food vendors. It also showcases a weekly rotating brewery, live music act and nonprofit to round out this true community get-together. Stop by with the family after work or grab a happy-hour drink at the base of Snow King. The market caps off the season with a Bike-In Movie series and Iron Chef competition.

Farmers Markets on the Town Square

July 8 through Sept. 24 jacksonholefarmersmarket.com Free This Saturday morning foodie affair offers the widest selection of locally grown produce in one spot. Plan to swing by early for the season’s

best crops, as farmers tend to sell out of fresh fruit and veggies early.

Also plan to stock the fridge with other bounties, including meat, cheese and prepared items. There are always a few booths serving breakfast and coffee to fuel your Town Square lap.

Aspens Market Farmers Market

Tuesdays July through September aspensmarket.com Free For people in search of fresh produce, or Westbank regulars who want to stay close to home, the Aspens Market Tuesday gatherings are the place to be. Featuring a select group of farmers along with beer from the wine shop and food from the chefs off the grill, the event is a fun place to meet up with friends and enjoy the bounty of the season.

The Original Jackson Hole Farmers Market

Thursday through Saturday July through October Free Every week Sloane Andrews drives to Utah and Idaho to pick up fresh produce from farmers to stock her farm stand in the Movie Works Plaza. Because she’s built good relationships with these growers over the years, Andrews can feature only the freshest and most seasonal crops from around the region.

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PA R T Y T I M E Teton County Fair

July 22 through 31 tetoncountyfair.com Figure eight races, pig wrestling, fair rides. How can you go wrong? The Teton County Fair serves up good times every summer. In addition to your standard

CARAMEL PECAN HAND PIES Last yearâ&#x20AC;&#x2122;s Teton County Fair AwardWinning Pie; recipe by Sparky Colby For the dough: 4 cups all-purpose flour 4 teaspoons salt 2 teaspoons sugar 4 sticks unsalted butter or lard (1 pound), cut into 1/2-inch dice and chilled 3/4 cup ice water For the filling: 1 1/2 cups pecans (6 ounces) 2 cups sugar 6 tablespoons unsalted butter 1/2 cup heavy cream 2 teaspoons pure vanilla extract Salt 1 cup corn syrup 5 large eggs, 1 egg beaten 1/4 cup turbinado sugar, for sprinkling In a large (preferably 12-cup) food processor, combine the flour, salt and sugar. Add the butter and pulse in 1-second bursts until the mixture resembles coarse meal. Drizzle the ice water

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funnel cake and cotton candy, look to find some homegrown favorites in the mix this year serving up anything from popcorn to Mexican food.

Teton Food Tour Aug. 21 tetonslowfood.org

over the dough and pulse in 1-second bursts until it just comes together. Turn the dough out onto a work surface, gather up any crumbs and pat into 2 disks. Wrap the disks in plastic and refrigerate until chilled, about 1 hour.

On a floured work surface, roll out 1 disk of the dough to a 16-inch square, a scant 1/4 inch thick. Using a small pot lid or plate (5 1/2 to 6 inches) as a template, cut out as many dough rounds as possible. Repeat with the second disk of dough. Reroll the scraps, chilling if necessary, for a total of 12 dough rounds.

Transfer the pastry rounds to parchment paperâ&#x20AC;&#x201C;lined baking sheets and refrigerate until chilled, about 20 minutes.

Heat the oven to 375 F. Spread the pecans on a baking sheet and toast for about 8 minutes, until browned and fragrant. Let cool, then coarsely chop the nuts.

In a medium saucepan, combine 1 cup of the sugar with 1/2 cup of water. Cook over moderate heat, swirling the pan gently once the caramel begins to form, until the caramel is medium-amber, about 9 minutes. Remove from the heat and whisk in the butter, cream, 1 teaspoon of the vanilla extract and a pinch of salt. Transfer 1 cup of the caramel to a large bowl and let cool slightly. (Save any remaining

Burn some calories and refuel at the same time with this organized bike ride out to Teton village. Restaurants and breweries man several pit stops along the pathway where cyclists can stop and enjoy themselves before heading on their way.

The leisurely tour benefits Slow Food in the Tetons and Friends of Pathways.

caramel for later use.) Whisk the remaining 1 cup of sugar and 1 teaspoon of vanilla extract and the corn syrup into the caramel in the bowl. Whisk in the 4 unbeaten eggs until smooth. Add the pecans and a generous pinch of salt.

Spray a 9-by-13-inch baking pan with vegetable oil spray. Pour the pecan filling into the pan and bake for about 30 minutes, until set. Let cool slightly, then scrape the pecan filling into a bowl and gently stir to recombine.

Refrigerate until chilled, about 1 hour.

Working with one baking sheet at a time, brush the pastry surfaces lightly with some of the beaten egg. Scoop a scant 1/4 cup of the pecan filling onto each round and fold the pastry over to make a turnover. Press the edges to seal and crimp with the tines of a floured fork. Refrigerate the hand pies while you prepare the rest.

Brush the tops of the pies with the beaten egg and sprinkle with the turbinado sugar.

Using a sharp knife, make a small slit in the top of each pie. Bake the pies in the middle and lower thirds of the oven for 40 minutes, until the pastry is golden brown; shift the pans halfway through baking. Let the pies cool on the baking sheets before serving.

than 3,000 pounds of fried chicken were served up, and this year looks to beat that number. Enjoy refreshments from area breweries as well as tasty sides to complement your fried chicken.

FOOD AND ART Palates & Palettes

Taste of the Tetons

Sept. 11 jacksonholechamber.com Free Taste of the Tetons wraps up the fall arts festivals with a lively celebration in Town Square. Beer, wine and small dishes from area restaurants will be available to purchase. Plan a day of it as a large silent auction and various artisan booths highlight the great September party.

Chili Cook-Off

May 22 jacksonholechamber.com Free The High Noon Chili Cook-Off unofficially

kicks off the summer of foodie events during the Elkfest party. The showdown features an amateur and professional category in which competitors vie for prizes and the title of chili cook-off champion. Patrons can enjoy a wide range of chili options along with tasty local beer. Be sure to cast your vote for best bowl and best in show.

Sept. 9 jacksonholechamber.com Free One of the many events in the Fall Arts Festival lineup, the Palates & Palettes art walk is the perfect mix of food and art.

With more than 30 galleries planning to host this year, be advised to start early to pack in as much as possible. Each gallery teams up with a restaurant or private caterer to create a buzzworthy spread capable of luring most anyone through the door.

Wilson Chicken Fry

July 24 $10 for all-you-can-eat chicken and sides A staple of the valley of more than 45 years, the Wilson Chicken Fry not only is a great meal but it also benefits the Wilson Fire Department. Last year more DISHINGJH.COM | 91

Thin Air Shakespeare Festival

July 8 through 10, July 15 through 17 jhcenterforthearts.org Put on by the Off Square Theatre Company, this year’s re-enactment of The Taming of the Shrew will be held outside on the Center for the Arts lawn. In addition to being a delightful way to spend a summer’s evening, picnic baskets stocked by restaurants and grocers will be auctioned to benefit the continuation of this great activity.

Mix’d Media

Second Tuesday of every month starting May 12 wildlifeart.org Free The National Museum of Wildlife Art hosts a handful of Mix’d Media events throughout the summer. The night will feature suds, interactive art, thematic food and music. With one of the best backdrops in Teton Valley, the party is a nice blend of art and culinary delights.

I N T I M AT E A F FA I R S Outstanding in the Field

July 25 outstandinginthefield.com The dinner series originated in 1999 and continues to bring food lovers to organic locations across the country.

The Jackson alfresco dinner is hosted on the gorgeous Mead Ranch and features some of Jackson’s best chefs, a regionally influenced cuisine and some of the best ambience that you can imagine. Tickets can be found on the website.

SHIFT

Oct. 13 through 15 shiftjh.com SHIFT, or Shifting How We Invest For Tomorrow, showcases a range of speakers who cover topics from preserving natural resources to food security. The weekend of events includes lectures, demos and food. The People’s Banquet and silent auction highlight numerous chefs and restaurants.

Stomp the Divots

Lockhart Ranch Party

Check website for date localjh.com Local restaurant is putting on a dinner to celebrate all the bounties of the season.

Sourcing exclusively from local farms, this benefit dinner is in its second year and is organized by Local’s sustainability program.

Focused on utilizing all Teton Valley has to offer in the way of food, get ready for artful presentations and great company.

Aug. 13 tetonslowfood.org This harvest party celebrates all things local. From the local ranch hosting the event to the regional producers featured, the Slow Food in the Tetons benefit dinner is one that celebrates the communitybased agriculture and farming we have in Teton Valley.

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Aug. 6 jhtra.com The afternoon starts with a fun polo match followed by a live auction and a catered dinner spread. Cocktails and fancy dress will be abundant in this tented dinner event to support the Jackson Hole Therapeutic Riding Center.

Local Harvest Dinner

ROCK OUT

Jackson Hole Live

June through August jacksonholelivemusic.com Free Music, food trucks and free-flowing refreshments are among the reasons so many locals attend these annual evening shows. With five acts scheduled throughout the summer, this is an event not to miss. Previous concerts have featured the likes of Old Crow Medicine Show, Lynyrd Skynyrd and Lyrics Born. The Jackson Hole Crawfish Boil is included in this year’s lineup, so stay tuned to the website for updates.

Concerts on the Commons

July 3 and 4, and Sundays July 17 through Sept. 4 concertsoncommons.com Free Sunday nights in Teton Village are a mix of worldly sounds and tasty treats. The concert series hosts regional and national

acts in the scenic Commons. Plan on grabbing your food and drinks at the show, as restaurants sell varying snacks and drinks throughout the afternoon and evening.

Music on Main

Thursdays June 23 through Aug. 11 tetonvalleyfoundation.org Free The Thursday evening concerts are a good reason to head over the hill for the night to enjoy music with the western side of the Tetons as a backdrop. A wide range of food and drink options line the venue, which hosts a variety of musical acts.

of Commerce, allows tasters to judge the craft. Featuring breweries from the region, this beer lover’s paradise happens right after the Old West Days Parade.

Stop in for a sip or go in for a larger tasting package, but be sure to cast your vote for your favorite. The brew with the most votes walks away with the coveted Golden Boot award.

S TAY I N G T H I R S T Y Jackson Hole Wine Auction

June 23 through 25 jhwineauction.com Price varies The Jackson Hole Wine Auction is the pinnacle foodie event in Teton County during the summer. The multiple-day festivities bring in renowned chefs and food enthusiasts from around the world. Those serious about eating and drinking the best the region has to offer shouldn’t miss the Taste of Jackson Hole or Gala Dinner.

Old West Brew Fest

May 28 jacksonholechamber.com Free Jackson Hole knows good beer. The Old West Brew Fest, put on by the Chamber

BBQ Sunday at the Roadhouse

Sundays June 19 through Sept. 4 qjacksonhole.com Grilling outside is one of the great pleasures that bring people together in the warm summer months. The Q is taking care of the cooking, and Roadhouse Brewing will be serving up beer so you can enjoy all the perks without having to clean up at the end. With games for the kids, a potential pig roast or two, and specials on drinks, it is a great place to bring the family and relax during the weekend.

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

BY NINA RESOR It occurred to me the other night that sometimes I should not be allowed in public in some of the outfits I choose to put on my body. This realization hit me as I was leaving my house and caught a glimpse in the mirror of what I was wearing: a turquoise hooded sweatshirt, a bright orange jacket and bright red sweatpants sloppily tucked into men’s Sorels (sometimes my Sasquatch feet just don’t fit into women’s sizes). And when I say sweatpants, I am talking sweatpants, as in drawstring, shapeless and disgusting, none of those $150 Lululemon ass-lifting yoga pants that

are cuter and more flattering than my significantly more expensive jeans. A) Not all elastic-waist pants are created equal, and B) OK, maybe my jeans cost a lot more than … my life. Whatever.

After shuddering at this mirror image of myself, I decided to go outside and potentially have to interact with people in that outfit anyway, fully aware that I looked like a homeless person and probably should refrain from buying coffee lest someone thinks I am begging for money and deposits change into my paper coffee cup. Ruin my $5 cappuccino, why don’t you.

DISHINGJH.COM | 95

are the new eye makeup. If no one recognizes you, the better it is for everyone, it would seem.

2. Embellish bad vision or fake vision problems — I cannot tell you how many times I have blamed my avoiding of someone on my inability to see them, and thus, know who they are. “Sorry, I’m not wearing my contacts. I had no idea that was you!”

3. Remember, there really is no point in telling that one person you were hoping not to see, but of course did, that the cookie dough is for your “friend,” or your mom or whoever else it is who is not going to drive home immediately and eat it raw as you were planning to do.

4. Order takeout. This eliminates any

It’s not like I was wearing this outfit to my place of employment. I may have questionable standards, but I at least know that I can look like a piece of shit at work only about once a week. So I choose wisely and take advantage of that clause in my contract only when absolutely necessary. I found myself going out in this hideous outfit for a few reasons. A) Me soooo hungry! Not only do I have Sasquatch-size feet, I also have an appetite and, when I’m nutrient-deprived, I have grammar, vocabulary and brain capacity to match, B) I had no ready-to-eat food in my house, and C) I was too lazy to cook any of the items I did have.

So I put on my Sunday best and drove

PEOPLE ARE GOING TO JUDGE, HATERS ARE GOING TO HATE. BUT IF GOOD FOOD, GOOD PEOPLE AND GOOD TIMES ARE HAD BY ALL, I THINK SOMEDAY THAT WILL BE A UNIVERSAL STYLE. to Albertsons, praying to everything holy and their mothers that I did not run into anyone I know.

Ha! Nice try, dumbass. You live in Jackson. There is no such thing as anonymity here. Someone you know or, in fact, have dated (or maybe just slept with on a regular basis … potato, po-taht-o, right?) is just around the corner, waiting to catch you in your most disgusting, unshowered, homeless-person-resembling state, and you’re bying candy and cookie dough (that you fully intend to consume as dough, not cookies). It’s like, OK, of course you caught me on my worst day

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… because I really wanted to be the girl in the cute outfit who seemingly has it all together when she runs into her ex and is doing “so well — everything is amazing!”

But clearly that is not me and never will be, so I offer to you some precautions to take when doing normal shit in small-town, I’m-inevitably-going-to-seesomeone-I-know Jackson.

1. Employ a disguise — but not necessarily to be unrecognizable. Do it because your hair looks like shit and shouldn’t see the light of day without some shampoo. So put on a hat. Hats are the new shampoo, and sunglasses

possibility of having to interact with someone you don’t want to. I ordered Domino’s last night. They deliver, and no one has to know that you housed an entire pizza by yourself.

5. Be confident. I would really love to give a motivational speech about not caring what people think and prance around in my “leisure clothes” while I mow down pizza and wings, but that is just not how life unfolds. People are going to judge, haters are going to hate. But if good food, good people and good times are had by all, I think someday that will be a universal style.

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DORNAN’S DOES IT ALL

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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-yearold Chuckwagon for a breakfast of secretrecipe 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. Madeto-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

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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 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.

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.

>> 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.

>> 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).

>> 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

>> 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.

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PALM SPRINGS AN OFF-SEASON GETAWAY TO PALM SPRINGS, CALIFORNIA, BRINGS GOOD FOOD, WARM WEATHER AND SPA TIME.

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ALM SPRINGS, CALIF., MAY BE KNOWN FOR SCORCHING TEMPERATURES IN THE HEIGHT OF SUMMER, BUT WHEN THE WEATHER TURNS COLD AND DREARY IN JACKSON HOLE, THIS OLD HOLLYWOOD RETREAT IS THE IDEAL DESTINATION FOR THOSE OF US READY FOR AN EXTENDED SUMMER. THE TOWN HAS EVERYTHING WE CRAVE — LUXURY SPAS, OUTDOOR ACTIVITIES AND A VIBRANT FOOD SCENE. SO PACK YOUR BIKINI AND YOUR HIPSTER T’S — IT’S TIME TO HIT UP THE DESERT.

Avalon Palm Springs In my opinion, everything Kelly Wearstler touches turns to gold. So a stay at this quintessential resort dating to the 1930s is a must. Nestled between downtown’s main drag and the foot of the rugged San Jacinto Mountains, the walking-friendly location that Wearstler put her touch on is a desert oasis, channeling the town’s past through her take on the Hollywood Regency style. This glittering property offers 67 luxuriously appointed guest rooms and villas. Spend the day relaxing around one of three pools, take a break for an indulgent treatment at the Estrella Spa and nosh poolside from eats prepared in the on-site restaurant, Chi Chi. Vacation Palm Springs Live like a local by renting one of Vacation Palm Springs’ exquisite properties. The company manages a large selection of luxury homes with private pools (it also has smaller homes and condos) that offer something for every taste. Midcentury modern homes are widely available, but check out some with other architectural styles (most tell a story), such as the Marrakesh Oasis. This four-bedroom estate is tucked in the Historic Tennis Club — the oldest neighborhood in Palm Springs and just blocks from downtown — and was originally part of a 40-acre ranch compound belonging to a prominent U.S. manufacturing family. Today it’s lavishly appointed with custom tile and ironwork, graceful Moorish arches and authentic Moroccan fixtures. With more than 1,200 square feet of verandas and views of the San Jacinto Mountains from the private pool, this property is the ultimate home base for a week of relaxing.

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>>

Park Palm Springs As soon as you arrive at this retro resort, make your way to the lemonade stand for one of its signature cocktails. Then, with drink in hand, explore the lush grounds of this glamorous property. Pathways wind through manicured gardens, leading you to outdoor fire pits, pétanque courts and a croquet course. Inside these retro walls, the 131 guest rooms and 14 villas are

well-appointed with toiletries from Hermès and Molton Brown and Jonathan Adler décor. Don’t expect to spend too much time in these chic rooms. With the property’s three pools, you can choose to soak up some Palm Springs sun or head inside to escape from it with a good soak. If you’re staying in the former residence of singing cowboy Gene Autry, then there’s no need to leave. For a hefty price, you can enjoy your own private pool.

DINE

Cheeky’s >> This local institution is popular for breakfast and lunch — and well-known for its lines of hungry design-lovers and hipsters waiting for a seat. So embrace the wait because it’s worth it for the plates of farm-fresh, locally sourced brunch and lunch items and popular cocktails. The menu changes weekly with few exceptions. You’ll always find the bacon flight, which offers tastings of five flavors, including apple cinnamon and sriracha, and the spicy bloody mary, made with house-infused vodka vegetables.

After that, you may find a riff on avocado toast, but Cheeky’s version comes with burrata, arugula and radish. At lunch, order the rotating flavor of agua fresca to wash down the fried chicken sandwich with bacon, Napa slaw, ranch dressing and crispy onions.

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Birba Owned by the couple who started Cheeky’s, this sister restaurant is quieter but still a popular outpost for locals. Choose to sit outdoors, where the patio is lined by oversize trees and lit by firelight, with outdoor fire pits, couches and a sprawling Carrara marble bar. This restaurant, situated in the Uptown Design District, is known for gourmet pizzas and an exotic cocktail list.

Begin the evening with the Heated Snake, a mix of agave tequila, triple sec, habanero simple syrup, and lime and lemon from the on-site citrus trees. For dinner, plan to

EIGHT4NINE

SO•PA

share several dishes. Start with an order of Nonna’s meatballs, made with Berkshire pork and grass-fed beef. Order a pizza and house-made beet ravioli for the table to split. There’s no better meal to tide you over while watching the models and hipsters stroll by.

EIGHT4NINE In 1954, EIGHT4NINE was the home of the Palm Springs post office. Last year it was transformed into a chic restaurant with splashes of hot pink set against a striking white backdrop. EIGHT4NINE, which feels a little like a modern take on Alice in Wonderland, is a dazzling new spot that fits right in — and perhaps raises the bar — in the Uptown Design District.

The eclectic menu features a celebration of West Coast modern American cuisine, and is equally focused on presentation and flavors. If you’re there for lunch, order

WORKSHOP KITCHEN + BAR

the lobster roll (secret: It’s also available for dinner at the backlit onyx bar). At dinner, the mushroom and Brussels sprouts toast and the lobster pot pie are not to be missed.

SO•PA Tucked within the outdoor grounds at L’Horizon Hotel, this alfresco restaurant is set among large trees that offer shade for breakfast and lunch and a romantic, string-lit effect for dinner. Reserve a ta-

ble or dine family style at the 26-foot live edge walnut communal table. Home to Michelin-starred chef Giacomo Pettinari, who honed his craft at the legendary El Bulli, this gourmet restaurant and cocktail lounge offers artfully crafted dishes and drinks. The muhammara (Turkish charred red peppers dip with roasted walnuts, pomegranate molasses, pepitas and homemade yogurt naan) will take the edge off while you decide what to order. The black quinoa with roasted hazelnuts, cranberries, apples, celery, scallions and arugula is almost too pretty to eat. Disclaimer: We enjoyed SO•PA so much, we visited twice during our stay, once for lunch and once for dinner.

Workshop Kitchen + Bar Chef Michael Beckman has been unofficially credited with spurring the transformation of Palm Springs’ dining scene DISHINGJH.COM | 105

Bee’s Knees (Ransom Old Tom gin, lemon juice, fresh honey and lemon oils) while you peruse the menu. If the apples and cheese (with sliced Honeycrisp, duck fat brioche and port salut pot de crème) are any indication, you might have a hard time picking just a handful of items to taste.

King’s Highway Formerly a Denny’s restaurant, this reimagined modern roadside diner at the Ace Hotel & Swim Club offers a cultivated menu focused on fresh, locally sourced ingredients. Chances are you indulged in one too many craft cocktails the night before, so these huge brunch platters will cure what ails you. Order a date shake for the table to split, then dive into the signature chilaquiles, with soft scrambled eggs, red chili sauce, corn tortilla chips, chorizo, chipotle crema and Oaxaca cheese, which will set you up for a long day lounging by the pool. But if you want something lighter, the sweet corn fritters with marinated tomatoes, upland cress, cumin yogurt and poached eggs are just as delicious. >>

ACE HOTEL & SWIM CLUB

with his James Beard award-winning Workshop Kitchen + Bar, which opened in 2011 in the historic El Paseo Building.

This farm-to-table restaurant blends modern architecture (27-foot cathedral ceilings and sleek concrete booths) with a menu inspired by local ingredients. A Beard recipient in 2015 for Outstanding Restaurant Design, Workshop sources its ingredients for the seasonal menu from a dozen local farms. Sip on the Prohibition-era inspired 106 | DISHINGJH.COM

DO

Shake It Up The growing area around Palm Springs is known for an abundance of dates. So naturally, these sugar-packed fruits are a great pick for a milkshake. Once blended into a paste with vanilla ice cream and milk, these fruits offer a smooth taste that’s more like a caramel shake than a fruit dessert. Almost every restaurant boasts its

own, but some to try include those from Hadley Fruit Orchards and Shields Date Garden. Tutti Frutti Frozen Yogurt sells one that is surprisingly delicious. >>

Take a Hike Centuries ago, ancestors of the Agua Caliente Cahuilla Indians settled in the Palm Springs area and developed extensive communities. Part of that is the 15-milelong Palm Canyon, which offers a number of hiking trails for any level. If you want a stroll, take the moderately graded footpath that winds down into the canyon, where you can picnic near a palm-lined stream. If you want to huff and puff, ask for a recommendation from the visitor center.

Rangers also offer guided tours if you want to learn more about the area’s history.

Ride for Free From 11 a.m. to 1 a.m. every Thursday through Sunday, the Buzz Trolley offers free transportation across town. Check the route map at buzzps.com.

Absorb Some Art Every Thursday the Palm Springs Art Museum waives its admission and lets guests in for free. While available only between 4 and 8 p.m., that’s plenty of time to browse the museum’s 28 galleries and sculpture gardens. The museum is an architecturally significant building designed by architect E. Stewart Williams at the base of Mount San Jacinto.

The permanent collection of more than 55,000 objects features art of the Americas and 20th-century California art.

BOOTLEGGER TIKI OFFERS COCKTAIL CLASSES

Mix in a Class Located in the same space as the original Don the Beachcomber restaurant that opened in 1953, Bootlegger Tiki is reviving the speakeasy tradition with classic cocktails in this intimate, dimly lit bar (there are tiki torches, of course). While this should definitely be a happy hour or late-night stop, the establishment also offers cocktail classes led by head bartender Chad Austin. He will teach you a few trade secrets and help you hone your skills, all while you get slightly tipsy.

Take It to the Streets After the art museum, head over to VillageFest. From 6 to 9 p.m. every Thursday, Palm Springs hosts this free outdoor street festival in the heart of town. Choose anything from street tacos to barbecue sandwiches to crepes from food vendors, and browse more than 200 booths offering beautiful art, handcrafted items and unique food.

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DO MORE

Backstreet Art District: Stroll through a dozen artist-owned galleries and working studios.

Uptown Design District: This retail corridor is the epicenter of Palm Springs’ midcentury modern mystique, boasting more than two dozen antiques, consignment, resale and retro galleries and boutiques housed in pedigree buildings.

Palm Springs Vintage Market: Every Sunday find merchants selling vintage, retro and midcentury modern merchandise. Here you may score old rock ’n’ roll concert T’s, a bubble chair or even an old globe.

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>>

Melvyn’s Restaurant: Order a cocktail in this bar located in The Ingleside Inn, a 1920s boutique hotel. Melvyn’s was a famous celebrity hangout where Frank Sinatra once had his own table. Other guests have included John Travolta and Liza Minnelli, and the owner, Mel, can still be found there sharing his personal memories of old Hollywood stars.

Desert Tasty Tour: If you are a novice foodie, this tour can help with visits to seven old-school Palm Springs stops along a three-hour, guided walking tour.

Moorten Botanical Garden: A living museum with more than 3,000 examples of desert cacti and other desert plants. The garden has been there since 1939.

FOR RECIPES FROM THIS TRIP, VISIT DISHINGJH.COM

>>

>>

Tour the Architecture Palm Springs has one of the largest concentrations of midcentury modern architecture in the world. Trevor O’Donnell, who launched Palm Springs Architecture Tours after years in the entertainment industry, has such a deep knowledge of this local architecture you’d think he’s been studying it his whole life. O’Donnell’s connections to property owners have allowed him to lead a fascinating exploration of the city’s modernist homes and buildings.

Learn about the architects, builders and celebrity clients, and listen to the backstories that add life, humor and intrigue to this movement. O’Donnell will show you dozens of homes and commercial structures in this in-depth exploration.

Ride to the Sky Hop aboard the world’s largest rotating tramcar to journey up the sheer cliffs of Chino Canyon. After a 10-minute ride up 5,873 vertical feet to the top, once at Mountain Station you’ll find more than 50 miles of hiking trails. (Tip: The temperature is usually 30 to 40 F cooler at the top, so plan accordingly.) If you go in late afternoon, you can watch the sun begin to set and sip on a cocktail from the on-site restaurant. The last car down leaves at 5 p.m.

Never wonder what to wear to dinner

OUR WALKING FOOD TOUR CONSISTS OF FOUR TO SIX PRE-SELECTED RESTAURANTS CHEF-PREPARED DISHES • DRINKS TO COMPLEMENT THE FOOD MEETING THE CHEFS AND LEARNING ABOUT THE FOOD THEY HAVE PREPARED FOR YOU Our tours serve as the perfect way to experience the culture of Jackson and try local fare such as elk, buffalo, or trout that you may not have tried yet.

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Find our products in all the finest local restaurants 800.350.7166 • www.prairieharvest.com

HATCH TAQUERÍA & TEQUILAS

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

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

MENU SAMPLING RACLETTE: SLICES OF RACLETTE CHEESE MELTED AT YOUR TABLE, SERVED WITH SPECK, PEARL ONIONS, CORNICHONS AND BOILED POTATOES ALPEN FONDUE: GRUYÃ&#x2C6;RE 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 WILDER ZANDER: PAN-SEARED WILD-CAUGHT WALLEYE, SERVED ON A BED OF JULIENNED VEGETABLES, FINISHED WITH RIESLING BUTTER

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AMANG ANI GRILL New American cuisine with a Rocky Mountain flair Breakfast, lunch and dinner daily | 1535 NE Butte Rd. 307.734.4878 | aman.com If youâ&#x20AC;&#x2122;re looking for an exquisite meal with an equally impressive view, then head to the Amangani Grill. Perched atop East Gros Ventre Butte, the intimate, chic dining room affords magnificent views of the Tetons and Snake River Valley, making it the perfect backdrop for a spectacular meal. Featuring the delectable cuisine of Executive Chef Evan Parker, The Grill specializes in local, sustainable ranch meats, fresh fish (flown in daily) and seasonal produce sourced locally whenever possible. Head to the Amangani Grill to enjoy gourmet breakfast, a peaceful afternoon on the terrace, sunset cocktails overlooking the valley below, or for an unforgettable dinner event. Please inquire about spa and dining packages.

MENU SAMPLING MEAD RANCH BONE MARROW CUSTARD: BRAISED OXTAIL RAGOUT, PICKLED SALAD IDAHO POTATO GNOCCHI: GREEN GRAPES, SALSIFY, SAGE BUERRE BLANC CAVENDISH QUAIL: FOIE GRAS STUFFED, ROSTI, HUCKLEBERRY DEMI CARTER COUNTRY MEATS WAGYU RIB-EYE: MIRIN AND WHITE SOY GLAZED, IDAHO SWEET POTATO FRY SNAKE RIVER FARMS WAGYU BEEF SHABU-SHABU

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ARTISAN PIZZA AND ITALIAN KITCHEN Neapolitan-inspired pizza and classic pasta Open daily at 11:30 a.m., delivery after 5 p.m. | 690 S. Highway 89 307.734.1970 | pizzaartisanjh.com If youâ&#x20AC;&#x2122;re craving authentic Italian, then look no further than Artisan. This family-friendly restaurant serves Neapolitan-inspired pizza and house-made pastas that are as delicious as they are affordable. Pizzas are made from the finest ingredients of Italy, including fresh buffalo mozzarella, San Marzano tomatoes and 00 Caputo flour. They also make their gluten-free crust daily, along with plenty of vegetarian options and gluten-free pasta. The lengthy pasta menu offers linguini with clams, chicken Marsala and eggplant Parmigiana, and all pastas come with soup or salad and house-made garlic bread.

Also on the menu is a selection of fresh salads, house-made apps and a build-your-own-pasta menu. Reserve the private dining room for any party or special occasion or sit outside on the deck and enjoy the fire pits and water features.

MENU SAMPLING HERB FLATBREAD: GOAT CHEESE, ROASTED RED PEPPER, CARAMELIZED ONIONS, BALSAMIC REDUCTION WILD GAME PIZZA: WILD GAME SAUSAGE, MUSHROOMS, CARAMELIZED ONIONS, MOZZARELLA, ROASTED GARLIC OIL PEAR PIZZA: CRISPY PANCETTA, CHARRED PEARS, GORGONZOLA, CHEESE BLEND EGGPLANT PARMIGIANA: ASIAGO, HERBS, MOZZARELLA, LIGHT MARINARA LUNCH HOAGIE: SERRANO HAM, SLICED CHORIZO, PEPPERONI, LETTUCE, TOMATO, RED ONION, MANCHEGO CHEESE

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

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

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

Bin22 is a member of Fine Dining Restaurant Group.

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

MENU SAMPLING SANTA FE DUCK CAKES: DUCK, RED PEPPER ONION AND SOUTHWESTERN SPICES, ROLLED IN BREAD CRUMBS AND SAUTÉED GRILLED WASABI ELK FILLET: SERVED OVER SEAWEED SALAD AND FINISHED WITH WASABI VINAIGRETTE FRESH IDAHO RAINBOW TROUT: PREPARED WITH SEVERAL DIFFERENT OPTIONS GRILLED ELK TENDERLOIN: SERVED WITH A WILD MUSHROOM PORT SAUCE CAJUN BUFFALO TENDERLOIN: SERVED WITH A RASPBERRY CABERNET SAUCE FRANGELICO: CHICKEN BREAST ENCRUSTED WITH TOASTED HAZELNUTS AND TOPPED WITH A FRANGELICO-MANDARIN ORANGE CREAM SAUCE

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BODEG A Specialty grocer and butcher, grab-and-go eats, bottle shop Open daily 7 a.m.–9 p.m. | 3200 McCollister Dr., Teton Village 307.200.4666 | bodegajacksonhole.com | @jhbodega From the outside, Bodega looks like your average gas station store, but don’t let the exterior façade fool you. Inside you’ll find a gem — a specialty grocery store, butcher and bottle shop that will blow your mind. Bodega is filled with an abundance of local products and gourmet foods, and there are plenty of provisions in addition to an intimate bar and liquor store. The store is led by an in-house butcher, who creates a rotating selection of sausages to enjoy hot in the shop or packaged up for you to take home to grill later. For breakfast and lunch, choose from a selection of grab-and-go eats, from burritos and sandwiches to soups and more, all made fresh daily and always changing. For take-away, you will find everything you need for the perfect picnic or at-home dinner. No matter what brings you in, you mustn’t leave without the housemade Cream + Sugar ice cream sandwiches or the famous adult sloshies.

MENU SAMPLING CHORIZO BREAKFAST BURRITO WITH EGG, JALAPEÑO, ONION, TOMATO, CHEDDAR AND POTATO ON A FLOUR TORTILLA FRESH PERSEPHONE BAKERY BREAKFAST PASTRIES POSOLE SOUP WITH HOMINY, VEGETABLES AND SHREDDED CHICKEN HAM, PESTO AND MOZZARELLA SANDWICH ON PERSEPHONE BAGUETTE GREYHOUND SLOSHIE: FROZEN GRAPEFRUIT JUICE AND VODKA

Bodega is a member of Fine Dining Restaurant Group.

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

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

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

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

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THE BUNNERY BAKERY & RESTAUR ANT Breakfast, lunch and bakery famous for O.S.M. bread Open daily 7 a.m.–3 p.m. | 130 N. Cache St. 307.733.5474 | bunnery.com Every town has a classic breakfast spot. Most just aren’t as good as The Bunnery, where everything is made from scratch daily and cooked to order. Known for great coffee and even better homemade bread (the O.S.M. abbreviation stands for oat, sunflower seed and millet), The Bunnery will help you start your day off right. The breakfast is so good that you’ll soon come back for lunch. Homemade soups, salads and sandwiches will satisfy any appetite. The classic club sandwich and variations on grilled cheese are favorites. On the way out, be sure to grab a bag of homemade granola and pancake and waffle mix to take home. Want something sweet? Take a whole pie or a generous wedge to go. The cakes and pies not only look great, but they taste even better.

No trip to Jackson is complete without a stop here. Don’t let the line fool you. It moves quickly.

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

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

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

MENU SAMPLING HUEVOS CON CHILE VERDE: HOUSE-MADE GREEN CHILE, REFRIED BEANS AND FLOUR TORTILLA CAJUN EGGS BENEDICT: HOUSE-MADE CAJUN SAUSAGE AND HOMESTYLE POTATOES BISCUIT BOARD: EDWARDS VIRGINIA HAM, PIMENTO CHEESE AND PEACH MOSTARDA SNAKE RIVER FARMS PORK NECK RAGU: PAPPARDELLE PASTA, RICOTTA AND GARLIC BREADCRUMBS SEARED BUFFALO TENDERLOIN: TOMATO CARPACCIO, ARUGULA, SHALLOT AND BLUE CHEESE VINAIGRETTE

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

MENU SAMPLING HUDSON VALLEY FOIE GRAS: FIVE SPICE ZUCCHINI BREAD, SPICY ZUCCHINI, MISO HONEY LOCAVORE PASTA: INSPIRED BY LOCAL FARMS AND MARKETS MAINE LOBSTER: YUKON GOLD BLINI, CELERY LEAVES, SMOKED BACON, GRILLED LEMON LOCAL PEACHES: BASIL, LOCAL BRIE, PANCETTA-CASHEW PRALINE, PEACH GASTRIQUE SADDLE OF WYOMING LAMB: ARTICHOKE-LOCAL PEPPER RAGOUT, FRIED GNOCCHI, PARMESAN BROTH COLORADO STRIPED BASS: FRESH PEA SUCCOTASH, PEA SHOOT, CARROT JUICE-CURRY BUTTER

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

Happy hour is Monday-Friday from 4 to 6 p.m. Call for fast takeout orders. Packaged beer and liquor is available.

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

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

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

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FIGS World cuisine — regionally sourced Serving breakfast, lunch and dinner | 120 N. Glenwood St. 307.733.2200 | hoteljackson.com As the sun sets, FIGS becomes the perfect place to land after returning from a day out enjoying Jackson Hole, or a launching point for an evening out on the town. Located in the Hotel Jackson, FIGS offers a warm and intimate escape in the heart of the Town Square. The vibrant bar and restaurant features a two-story fireplace with an Aspen leaf canopy floating overhead, perfect for enjoying a drink or dinner. The Mediterranean-influenced menu features seasonal ingredients from the closest available local and regional sources. Don’t miss the shared hummus plate for a post-hike snack or the gourmet chef-prepared rainbow trout with charred onion, peas and black rice for a more formal sit-down affair. Artisanal cocktails, paired wine and an exceptional dining experience are what you can expect at FIGS.

MENU SAMPLING LAMB KIBBEH: TAHINI-YOGURT, PINE NUTS, SUMAC MEZE PLATE: BABA GHANOUSH, HUMMUS, TABBOULEH FREE-RANGE CHICKEN: FAVA BEANS, WILD MUSHROOMS, GREEN GARLIC RAINBOW TROUT: CHARRED ONION, PEAS, BLACK RICE BABY ARTICHOKES: FRESH CHEESE, GREEN GARBANZO BEANS, BABY LEEKS LAMB SIRLOIN: HAIKUREI TURNIPS, GREEN HARISSA, MUSTARD

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FULL S TEAM SUBS The deli that’ll rock your belly 11 a.m.–8 p.m. | 180 N. Center St. 307.733.3448 | fullsteamsubs.com Do you like your sandwiches warm and served on soft bread? Full Steam Subs should be your new best friend. The lunch spot steams its subs, resulting in warm, soft bread with melted cheese. Need we say more? Full Steam is the only sandwich shop in town that steams its subs, leaving you with a melt-in-your-mouth effect that you can only get there. After being steamed, each sandwich can be topped with a variety of veggies and options, from Chicago green relish to Wickles pickles. Full Steam also serves Chicago-style hot dogs, salads and soups. Make sure to try the Italian, which comes piled high with salami, pepperoni, ham and provolone. If you’re eating on the run, then take one of the 12 subs available on the menu to go without being heated. And if you’re watching your waistline, simply turn any sub into a salad. For deals and specials, follow @fullsteamsubs on Instagram.

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

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GATHER FOOD + DRINK + CATERING Creative American cuisine Open daily for lunch and dinner | 72 S. Glenwood St. 307.264.1820 | gatherjh.com Get together at Gather for creative American cuisine that locals voted Best of Jackson Hole! Just a block from the Town Square and steps from the public parking garage, Gather offers a casual dining experience for lunch + dinner.

Enjoy a relaxed atmosphere, daily happy hour and new specials weekly. They have a wonderful selection of wines, craft beers and specialty cocktails. Gluten-free and vegetarian/vegan options. Tuesday Tastings offer guests an opportunity to be food critics. Guests rate the food on presentation, taste and creativity. Gather’s Chef’s Table is a unique culinary treat. The experience features a tasting menu of seven individually portioned items, including starters, salads, entrées and desserts. Gather also offers off-site catering services and has private dining options. Call for more information.

MENU SAMPLING BRUSSELS SPROUTS: BALSAMIC, PUMPKIN SEEDS, DRIED CRANBERRIES, PECORINO, HONEY VINAIGRETTE STEAMED PORK BUNS: CRISPY PORK BELLY, HABANERO-PICKLED DAIKON, CILANTRO STEELHEAD TROUT: PEANUT AND BASIL CRUSTED, JASMINE RICE, LOCAL STONE FRUIT CARAMEL, CABBAGE PEPPERCORN SLAW ELK BOLOGNESE: HAND-CUT PAPPARDELLE, PECORINO ROMANO, GRILLED CROSTINI CHARRED VENISON STRIP LOIN: HOUSEMADE SAUSAGE, BRAISED SEASONAL GREENS, BLACK GARLIC ROASTED POTATOES WAGYU STEAK SALAD: GRILLED ROMAINE, CHARRED COTIJA CHEESE, FRESNO, THREE-PEPPER SALSA, MASA CORN CROUTON

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THE HANDLE BAR American pub and beer hall Dining hall 11 a.m.–9 p.m. | Bar & lounge 11 a.m.–10 p.m.

307.732.5000 | fourseasons.com/jacksonhole There are many reasons why celebrity chef Michael Mina’s Teton Village restaurant has become a hot spot over the past few years. The Handle Bar offers an inventive cocktail list, including special barrel-aged drinks, and an extensive beer menu you can order in a large boot if you are feeling adventurous. The modern American pub menu includes creative burgers, seasonal salads, soups and much more. The 30-seat center bar opens to striking views of Rendezvous Mountain, and you’ll find family-style seating, cozy booths and an expansive outside terrace for dining alfresco. On warm days the retractable glass doors at the bar open, bringing in fresh Teton summer air. Be sure to inquire about playful drink offerings such as the Mountain Whiskey Ceremony or Shred the Gnar.

Feeling extra hungry? Ask about their burger challenge and see if you can “Handle it.”

MENU SAMPLING SUMMER MELONS: PARMA HAM, BABY LETTUCE AND PARMESAN, BLACKBERRY TOMATO AND RED PEPPER SOUP: CRAB AND AVOCADO SUMMER CLAMS: SWEET CORN BROTH, CHILIES AND DRY-CURED CHORIZO HOUSE-CURED PASTRAMI: HOT MUSTARD, SWISS, MARBLE RYE THE DOUBLE DOWN: TWO 4-OUNCE PATTIES, AMERICAN CHEESE, BACON, CARAMELIZED ONION, LOUIS SAUCE

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HATCH TAQUERÍA & TEQUIL AS Modern Mexican cuisine Open daily for lunch and dinner | 120 W. Broadway 307.203.2780 | hatchjh.com Want a fresh-squeezed 100 percent agave margarita paired with tasty shrimp tacos or roasted hatch chile queso fundido? If so, Hatch Taquería & Tequilas is just the place. This new option one block from the Town Square has great outdoor space and a contemporary-designed interior. Hatch proudly offers house-made, GMO-free corn tortillas, organic greens, and regionally sourced meats and produce. All juices are squeezed fresh daily, and high fructose corn syrup is avoided. Salads and fresh tacos are served alongside choices such as the Hatch burger or mesquite grilled salmon. Enjoy happy hour specials every afternoon and evening, Pacifico on tap and, most important, more than 60 tequilas and mezcals behind the bar. The menu offers shared options and larger plates, so sit back with friends and enjoy the modern Mexican cuisine. This is a great spot for brunch, lunch, cocktails or dinner.

MENU SAMPLING BISON SAUSAGE A LA PLANCHA: GRILLED BISON SAUSAGE, POBLANO CHILIES, RED ONION, RED PEPPER, SALSA VERDE AND FRESH TORTILLAS SANTA FE SALAD: FIRE ROASTED CORN, RED ONIONS, SWEET PEPPERS, POBLANOS, CILANTRO, BLACK BEANS, SPINACH AND ROMAINE, TOSSED WITH A CREAMY JALAPEÑO DRESSING HATCH BURGER: JACK CHEESE, JALAPEÑO SLAW, ROASTED POBLANOS, BRIOCHE BUN WITH CHIPS AND SALSA OR CAESAR SALAD PASTOR TACOS: GRILLED PORK, MARINATED IN CITRUS AND CHILIES, WITH PINEAPPLE AND RED PEPPER SAUCE CAMARON TACOS: MESQUITE GRILLED SHRIMP, CHIPOTLE SLAW, GUACAMOLE AND ALFALFA SPROUTS

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HAYDENS POS T Inspired campfire cuisine | Located at the Snow King Resort Open daily for breakfast, lunch and dinner with local live music 307.734.3187 | haydenspost.com With inspiration from local traditions, Haydens Post offers a sophisticated yet approachable menu of Western regional cuisine. The lively atmosphere with 280-degree views of surrounding mountains, an expansive deck, and being within walking distance of the brand-new Snow King Mountain Cowboy Coaster make Haydens Post the perfect location for a delicious lunch to fuel your Jackson Hole adventure or to enjoy an intimate dinner. Of course, don’t forget to stop by for breakfast to indulge in the famous cast-iron cinnamon roll. In addition to great food, Haydens Post also boasts a host of signature handcrafted cocktails like the Velvet Antler — Patron Café XO, Buttershots, Créme de Cacao and cream with a cinnamon and sugar rim — that were created by 2016 Gold Winner for Best Bartender in Jackson Hole, John-Mark Roufs.

MENU SAMPLING SMOKED BRISKET CROQUETTES: HOUSE-SMOKED BRISKET, CREAMY POTATO, SHARP CHEDDAR, GREEN ONION, CHIPOTLE MAYO HALF DUCK, THREE WAYS: BUTTER-BRAISED BABY CARROT, STEEL CUT OAT CAKE WITH WILD MUSHROOM, POMEGRANATE GASTRIQUE AND PEPITAS BISON NEW YORK STRIP: BLACK GARLIC MASHED POTATOES, ROASTED GRAPE TOMATO, ASPARAGUS AND WATERCRESS WITH A PIQUILLO PEPPER DEMI-GLACE

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HEALTHY BEING JUICERY + CAFE Organic cold-pressed juice + fresh healthy food Open daily 8 a.m.–6 p.m. | 165 E. Broadway 307.200.9006 | healthybeingjuice.com If you’re in the mood for a fresh, energizing treat, then make sure to visit Jackson’s only organic cold-pressed juicery for a healthy pick-me-up. At Healthy Being, find 100 percent organic cold-pressed juices, smoothies, wellness shots, nut-milks, coffees, teas and hot tonics, all made in-house daily. Creative chefs compose delicious gourmet breakfasts, lunches, snacks and desserts from scratch, highlighting seasonal ingredients and partnerships with local farms. There is plentiful indoor and outdoor seating and Wi-Fi, so relax in the cafe full of delicious foods, drinks and other treats. A wide selection of cleanse-detox packages and loyalty memberships offers many approaches to jump-start your health and keep your body and being healthy and energized.

MENU SAMPLING AVOCADO TOAST: TOASTED SPROUTED SEVEN-GRAIN OR HOUSE-MADE LIVE SEED BREAD, WHOLE ORGANIC SMASHED AVOCADO, TURMERIC, HIMALAYAN SALT, FRESH GROUND PEPPER, CRUSHED RED CHILIES AND CHOICE OF ARUGULA, SPINACH OR TOMATOES REUBEN: HERB-FLAX FLATBREAD, HOUSE-FERMENTED SAUERKRAUT, COCONUT “BACON,” CASHEW THOUSAND ISLAND, KALE CHIPS RAW TWIX: ALMOND BUCKWHEAT COOKIE, COCONUT DATE CARAMEL, CHOCOLATE COCONUT GLAZE ASIAN KALE + SEA VEGETABLE SALAD: KALE, AVOCADO, CUCUMBER, CARROT, NORI, TAMARI ALMONDS, GARLIC TAHINI DRESSING

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IL VILL AGGIO OS TERIA Rustic Italian cuisine in Teton Village Breakfast 7:30–10 a.m., lunch 11:30 a.m., dinner 5 p.m. | In Hotel Terra 307.739.4100 | jhosteria.com | @jhosteria Nestled hillside at Hotel Terra in Teton Village, Osteria is a little piece of Italy in western Wyoming. The restaurant’s rustic, European feel encourages you to enjoy a multicourse menu. You will leave having had an experience, not just a meal. The pizza oven fires perfect pies in unique combinations, and the menu offers a great selection of starters, fresh pastas and seasonal salads. Sit at the salumi bar and nosh on plates of house-made sausage, salumi and imported cheese while you watch the pizzaiolo acrobatics. Don’t be afraid to ask for suggestions from the extensive wine list — the friendly, knowledgeable staff contributes to a first-rate experience. Osteria is located at the base of Jackson Hole Mountain Resort, and its authentic Italian dishes and outdoor patio will transport you to Europe without leaving the comfort of your table.

MENU SAMPLING LASAGNA: BÉCHAMEL, ELK RAGU, PARMIGIANO REGGIANO, EMANTHAL FUSILLI: TOMATO, BASIL, PULLED MOZZARELLA, CHILIES, BROWN BUTTER FUNGHI PIZZA: BÉCHAMEL, MOZZARELLA, SHALLOTS, MAITAKE, CHANTERELLE AND ENOKI MUSHROOMS VERLASSO SALMON: BLACK RICE, RAMPS AND WATERCRESS BUTTER HOUSE-MADE GELATO AND GELATO SANDWICHES

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

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JACKSON WHOLE GROCER & CAFE Organic community grocer with prepared foods & market cafe Breakfast, lunch and dinner bar 7 a.m.–10 p.m | 1155 S. Highway 89 307.733.0450 | jacksonwholegrocer.com Jackson’s favorite family-owned, community-oriented specialty grocer offers so much more than just groceries and takeout. The award-winning cafe is a local favorite, with a wide assortment of handcrafted salads, soups, hot entrées, sandwiches, pizza and even sushi — plus beer and wine available by the glass. Whether you’re cozied up by the cafe fireplace or seated outside on the spacious patio, Jackson Whole Grocer offers something for everyone in a welcoming, casual atmosphere. The grocer also features the largest organic, gluten-friendly, vegan and vegetarian offerings in the area. If you are on the run, choose from a grab-and-go selection of pickup sandwiches, salads and snacks, or order your favorite beverage from the coffee and juice bar. Jackson Whole Grocer is also an amazing place to curate the ultimate picnic basket or pre-order a boxed lunch for your next Jackson adventure!

MENU SAMPLING HANDMADE PESTO CHICKEN PIZZA: BASIL PESTO, MOZZARELLA, OVEN-ROASTED TOMATOES, ASPARAGUS AND GRILLED CHICKEN NEW CALIFORNIA ROLL SUSHI: CRAB STICK OR CRAB SALAD WITH MAYO, AVOCADO, ROASTED PEPPER WITH ROASTED PINEAPPLE CHILI SAUCE AND TEMPURA CRUNCH TOPPING ORGANIC SALAD BAR: LARGEST ORGANIC SELECTION IN JACKSON WITH BABY GREENS, DOZENS OF CUT VEGETABLES AND PREMADE SPECIALTY SALADS BUILD YOUR OWN TACOS: SOFT OR CRISP TACOS, GRILLED CHICKEN, HOUSE-MADE SPANISH RICE, FAJITA VEGGIES AND SALSA OPTIONS

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KING SUSHI Sushi and Japanese-style street food in a hip, renovated cabin Open Tuesday–Sunday at 4:30 p.m. | 75 S. King St. 307.264.1630 | kingsushijh.com Cozy. Sophisticated. Hip. Classic. King Sushi has it all, and those words don’t just describe the sushi spot’s newly renovated historic log cabin. They also apply to the food. Downtown Jackson’s newest restaurant is the place to dine as much for the atmosphere as it is for the food. King Sushi’s seasoned chef, Jason King, has trained with some of the best in the business.

The result of his experience? A refined menu offering traditional and new-school sushi rolls and sashimi, alongside Japanese-style street food, such as noodle bowls, donburi (rice bowls), tempura and more. Find something for everyone, from the King roll with spicy hamachi, tempura jalapeño, tuna, tobiko and amazu to the scallop shooter with sea scallop, negi, tobiko uzura and ponzu. Enjoy happy hour from 4:30 to 6 p.m. or dinner daily.

MENU SAMPLING PORK RAMEN: SRF BRAISED PORK BELLY, SLOW-COOKED PORK SHOULDER, POACHED EGG, SPRING ONION SHISO TUNA CHIPS: SPICY TUNA TARTARE, WASABI AIOLI, NEGI, TOBIKO, TEMPURA SHISO CHIPS JUJU ROLL: GREEN APPLE, AVOCADO, HAMACHI, SMOKED SALT SALMON TARTARE: KING SALMON, SWEET ONION, CAPERS, LEMON, WONTON CHIPS HAMA HAMA: HAMACHI TARTARE WRAPPED WITH HAMACHI SASHIMI, YUZU

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THE KITCHEN Modern American cuisine Open nightly at 5 | 155 N. Glenwood St. in downtown Jackson 307.734.1633 | thekitchenjacksonhole.com | @jhkitchen When presented with a menu of intriguing desserts, you might be tempted to skip to the last course at The Kitchen. Don’t — just save room. Cozy up at the bamboo bar near the open kitchen or at an intimate table in the dining room for an unforgettable meal of modern dishes with comforting notes. The menu — complemented by a creative cocktail program and an extensive wine selection ­— is clean, fresh and inspired, with special attention to fresh fish and uncomplicated presentations in which each ingredient shines. Whether you come in to enjoy the popular luxury shrimp on the outdoor deck or one of the occasional game entrées, you must start with the truffled tuna from the crudo bar. For dessert, the delectable potato chip pie (served with house-made ice cream) is an excellent choice. The food here is clean, natural and modern, and so is the atmosphere.

MENU SAMPLING YELLOWFIN TUNA CRUDO WITH TRUFFLED CITRUS VINAIGRETTE TUNA TARTADOS: TUNA TARTARE, CRISPY WONTONS, WASABI AIOLI, SCALLIONS AND TOBIKO LUXURY SHRIMP: TEMPURA SHRIMP IN A HOUSE MONSTER SAUCE JAPANESE FRIED CHICKEN: TOGARASHI TEMPURA, NORI GOMA, LEMON, GINGER-SOY SLAW AND HOISIN CHOCOLATE CHIP COOKIE SKILLET: SERVED WARM WITH HOUSE-MADE ICE CREAM

The Kitchen is a member of Fine Dining Restaurant Group.

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

Liberty Burger also offers fresh salads and sandwiches. Limited-time-only burgers are debuted once a month and support local charities. Be sure to check out the recent restaurant expansion featuring a second-level dining area and outdoor deck. Both spaces offer a relaxed atmosphere to enjoy a draft beer, glass of wine, milkshake or adult milkshake with your meal.

MENU SAMPLING NOONER: APPLEWOOD-SMOKED BACON, HAM, HASH BROWNS, AMERICAN CHEESE, KETCHUP, FRIED EGG BELLA: QUESO BLANCO, SAUTÃ&#x2030;ED BABY BELLA MUSHROOMS, BIG ONION RING, BASIL-GARLIC AIOLI NAPA: GORGONZOLA CHEESE, ARUGULA, OVEN-ROASTED TOMATOES, GREEN OLIVES, ONION, BASIL-GARLIC AIOLI THE LIBERTINE: WILD ARUGULA, AVOCADO, TOMATO, ONION, MARINATED CUCUMBERS, LIBERTY MUSTARD, GROUND TURKEY BURGER KALE MARY: KALE, RED CABBAGE, CARROTS, GOAT CHEESE, QUINOA, BERRIES, TOMATOES, CROUTONS AND POPPYSEED DRESSING

Liberty Burger is a member of Blue Collar Restaurant Group.

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LOC AL Modern American steakhouse and bar on the historic Town Square Lunch daily at 11:30 a.m., dinner nightly at 5:30 | 55 N. Cache St. 307.201.1717 | localjh.com Local is a modern American steakhouse and bar located on Jackson’s historic Town Square. The menu features both classic and specialty cuts of locally ranched meats and game in addition to fresh seafood, house-ground burgers, and seasonally inspired eats. Owned and operated by chefs Will Bradof and Paul Wireman of Trio: An American Bistro, Local showcases their enthusiasm for reviving the craft of in-house butchery, with a focus on dry-aged steaks and house-made sausages. Much of the beef comes from the Lockhart Cattle Company, whose grass-fed cows never leave the valley. Local offers a casual and vibrant bar atmosphere with 12 regional beers on draft as well as a relaxed dining room with a contemporary Western design. Local is the perfect spot to grab a burger for lunch or to have drinks and dinner with friends while you sit and watch the action on the Town Square.

MENU SAMPLING BUFFALO TARTARE: HAND-CHOPPED MONTANA BUFFALO TARTARE, CRISPY YUKON POTATOES AND BLACK TRUFFLE VINAIGRETTE CHEF’S BURGER: 28-DAY DRY-AGED BEEF, CHEDDAR, BACON, HOUSE MAYONNAISE, PICKLES AND FRIES RIB-EYE: CAST-IRON-SEARED DOUBLE R RANCH BEEF WITH HOUSE COMPOUND BUTTER SEARED BUFFALO MEDALLIONS: COFFEE-RUBBED TENDERLOIN, SWEET POTATO PUREE AND HUCKLEBERRY DEMI-GLACE SAUTÉED KING SALMON: SUSTAINABLY FARMED SALMON, CHARRED HEIRLOOM TOMATOES, GRILLED ASPARAGUS AND CHIMICHURRI GRILLED PORK CHOP: DOUBLE-CUT SNAKE RIVER FARMS PORK, BLACKENED CORN BREAD PUDDING AND SOUR CHERRY GASTRIQUE

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

Breakfast, lunch and dinner daily | 145 N. Glenwood St. | 140 N. Cache St. 307.734.0882 | theorganiclotus.com Very few restaurants that serve vegan and raw cuisine can appeal to every palate. But Guy Fieri’s visit to Lotus, as featured on Diners, Drive-Ins and Dives, is an indication that this worldly cafe can please all types of eaters. What’s more, all of the offerings are prepared in-house and from scratch, from the baked goods to the sauces and botanically infused liquors. A lunchtime favorite is the Bombay Bowl, which comes chock-full of brown rice, vegetables, mango and creamy lemon-cinnamon-ginger tikka sauce (lots of locals say it’s addicting). For dinner, opt for the elk lasagna, and you won’t be disappointed. Any time of day you will find smoothies, fresh extracted juices and tasty sweets that are actually good for you. Lotus will be moving to its new location at 140 N. Cache mid summer, so stay tuned for details by visiting the restaurant’s website.

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

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

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

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

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MERRY PIGLET S Fresh Tex-Mex food Open daily at 11:30 a.m. | 160 N. Cache St. 307.733.2966 | merrypiglets.com Warning: You may be tempted to eat too many fresh chips and too much homemade salsa at the Merry Piglets. Add the creamy queso dip, and you’ve surely ruined your dinner. It has happened to many. Save room. Inside the bright walls of this 47-year-old eatery, you’ll find standard, delicious Mexican fare at great prices as well as their newest addition of a wide variety of street tacos. Once you sip a margarita, you’ll be glad you stopped in. Everything on the menu is made in-house and fresh to order.

The diverse menu offers enough options for the family. Meats are pasture-raised and hormone-free. Fish for the incredible fish tacos are 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 veggie street taco, filled with sweet potato, black bean, corn, cilantro, avocado and queso fresco.

MENU SAMPLING BAJA ROLL WITH CHICKEN OR SHRIMP IN A FLOUR TORTILLA WITH JALAPEÑO CREAM CHEESE, FRESH SPINACH, CHOPPED TOMATOES AND GUACAMOLE, SERVED WITH CREAMY SALSA VERDE AND BLACK BEANS PIGLET SAMPLER: A CHOICE OF “OLD SCHOOL TACO” OR “STREET TACO,” ONE ENCHILADA AND ONE CHIMICHANGA WITH RICE AND BEANS CHIPOTLE BATTERED MAHI-MAHI TACO: GINGER SLAW, PICO DE GALLO, CHIPOTLE MAYO TACOS AL PASTOR: GUAJILLO PEPPER AND PINEAPPLE-MARINATED PORK, CILANTRO, ONIONS, CHILE DE ARBOL SAUCE

Merry Piglets is a member of Blue Collar Restaurant Group.

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MILLION DOLLAR COWBOY STEAKHOUSE Italian, Mediterranean and coastal fare Open nightly at 5:30 | 25 N. Cache St. 307.733.4790 | jhcowboysteakhouse.com This winter brings new ownership to long-standing favorite Million Dollar Cowboy Steakhouse. While the restaurant maintains the same cozy atmosphere, with lots of booths and an elegant Western flair, the menu has been completely revamped to represent modern, Mediterranean-influenced cuisine. On this steakhouse-style menu, you will find plenty of choices, whether you are craving a steak or lighter seafood. There are even options for vegetarians, but those in the mood for meat are in for a treat. Just downstairs from the world-famous Cowboy Bar on the Town Square, the restaurant offers a chance to see the depth of chef Paulie O’Connor’s varied background. He shines in his homemade charcuteries, pastas and cheeses. Also the owner of Old Yellowstone Garage, located in Alpine, O’Connor thrives on making most of what is served in-house, including the bread and sausages.

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

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N ANI’S RIS TOR ANTE & BAR Handmade, regional Italian cuisine Open nightly at 5 | 242 N. Glenwood St. 307.733.3888 | nanis.com Find Nani’s off the beaten path in the North Glenwood neighborhood, a perfect spot for a romantic night out or a family celebration. The menu reflects Old World Italian cuisine with a modern touch, unpretentious and inviting. The fresh pasta and sauces are served alongside all-natural meat and sustainable seafood, as well as vegan and gluten-free otions. Nani’s offers your entire party a memorable and delicious meal complemented by Italian and New World wines and local beer. At the full bar you’ll find cocktails and selected wines, small bites, conversation with the locals and Nani’s full menu. Bar happy hour is 5–6 p.m.

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

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NIKAI SUSHI FISH & GAME Sushi served in a casual, contemporary atmosphere Open nightly at 5 | 225 N. Cache St. 307.734.6490 | nikaijh.com For all those sushi snobs out there who think you can’t get good sushi in the mountains, here are two words that will prove you wrong: Nikai Sushi. This downtown hot spot is hard to get a table at for many good reasons, not the least of which is their exceptional sushi, voted Best Sushi in Jackson seven years running. The fish is flown in fresh daily from all over the world, and what they do with it will rival anything you’ve ever had. In addition to sushi, Nikai offers fish and game options, such as roasted Canadian wapiti elk chop and braised baby back wild boar ribs. 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 their specialties. An award-winning wine list, sake list and extensive cocktail selection complement the menu.

MENU SAMPLING ELK CHOP: ROASTED CANADIAN WAPITI CHOP, HEIRLOOM GRAIN RISOTTO, SAGE GRAVY, GRILLED ASPARAGUS BONZAI ROLL: SOFTSHELL CRAB, AVOCADO, SPICY TUNA, CHIPOTLE SWEET SOY, CRISPY FRIED SCALLIONS FRIED CALAMARI: LEMON AND MALT VINEGAR GASTRIQUE, HOUSE COCKTAIL SAUCE DANTE ROLL: SPICY HAMACHI, JALAPEÑO, TEMPURA CRUNCHIES, SPICY TUNA, HABANERO MASAGO, GHOST CHILI SAUCE ESCOLAR CARPACCIO: ESCOLAR, RED ONION, CILANTRO OIL, AVOCADO, HAWAIIAN BLACK SEA SALT

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NOODLE KITCHEN Asian-inspired cuisine offering noodle bowls Open Mondayâ&#x20AC;&#x201C;Saturday at 11:30 | 945 W. Broadway (below Sidewinders) 307.734.1997 | noodlekitchenjh.com With four different kinds of noodles and almost endless options for building your own meal in a bowl, this new spot is quickly becoming a favorite. Bringing inspiration from Thailand, Japan, China and Vietnam, the dishes at Noodle Kitchen bring a bit of the East to the West. Tease your palate with starters like the Firecracker Shrimp or veggie spring rolls before you enjoy either a suggested noodle bowl or something you build yourself with many creative options, including sauces, noodle and rice choices. Sit at the bar and enjoy one of the fresh-squeezed cocktails like the Huntress, which features house-infused basil tequila, muddled strawberry, lemon and basil. Everything on the menu is reasonably priced, and there are plenty of gluten-free, vegetarian and kid-friendly dishes, too. Happy hour is Monday through Saturday from 4:30 to 6:30 p.m. with half off appetizers and drinks at the bar.

MENU SAMPLING PORK POT STICKERS: GINGER, SCALLIONS, SWEET AND SPICY AIOLI PAD THAI: CHICKEN AND SHRIMP, NAPA CABBAGE, SHIITAKE MUSHROOMS, CARROTS, BOK CHOY, EGG, PEANUTS, BEAN SPROUTS, RED PEPPER FLAKES, RICE NOODLES SWEET AND SPICY CHICKEN: TEMPURA CHICKEN, SCALLIONS, BOK CHOY, PEPPERS, MUSHROOMS, SWEET AND SPICY SAUCE, GLASS NOODLES DAN-DAN NOODLES: BOK CHOY, SHIITAKE, ONION, SPINACH, BROCCOLI, SNAP PEAS, PEANUTS, FRESH HERBS, BEAN SPROUTS, RAMEN

Noodle Kitchen is a member of Blue Collar Restaurant Group.

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PICNIC Cafe serving housemade pastries, sandwiches, salads and sweets Open daily for breakfast, brunch and lunch | 1110 Maple Way, Suite B 307.264.2956 | picnicjh.com When planning their second restaurant, the owners of Persephone Bakery were inspired by the outdoors. At Picnic you can find a quiet retreat from the crowds and essentials for a summer day. Pick up a pre-hike breakfast, and grab a freshly prepared lunch before heading into the mountains. Or choose to plant yourself under a shady umbrella and relax at one of their outdoor tables with a cup of locally roasted organic coffee, brewed to order. Breakfast offers housemade pastries — with creative options like homemade Pop Tarts and banana Nutella bread — as well as heartier offerings like avocado toast and biscuit egg-soufflé sandwiches. Midday, order one of the sublime salads, made with locally grown greens, or sandwiches made with house-roasted local meats on house-baked breads. You may fall in love with this spot and never actually make it to your picnic.

MENU SAMPLING AVOCADO AND ROASTED TOMATO TOAST: AVOCADO, RADISH, ROASTED TOMATO, FETA, PUMPKIN SEEDS ON HOUSEMADE MULTIGRAIN BISCUIT SANDWICH: FARM-FRESH EGG-SOUFFLÉ, CANADIAN BACON, PROVOLONE, LEMON BLACK PEPPER AIOLI ON HOUSEMADE BISCUIT SMOKED SALMON CUCUMBER TOAST: WILD SMOKED SALMON, PICKLED CUCUMBER, RED ONION, SCALLION LABNEH ON GERMAN RYE MEDITERRANEAN SALAD: ISRAELI COUSCOUS, CUCUMBER, RED ONION, MINT, FETA, SUN-DRIED TOMATO, BABY KALE, LEMON VINAIGRETTE CUBANO SANDWICH: SRF PORK SHOULDER, HAM, BEEHIVE WHITE CHEDDAR, PEPPER PICKLE RELISH, CHIPOTLE MAYO ON HOUSE CIABATTA

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

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

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PISTE MOUNTAIN BISTRO AND THE DECK Casual comfort food at the top of Bridger Gondola The Deck open daily at 3 p.m., Piste open at 5 p.m. nightly 307.732.3177 | jacksonhole.com/piste-mountain-bistro.html Executive Chef Wes Hamilton’s newest venture at Jackson Hole Mountain Resort has quickly become a favorite stop for dinner. Piste Mountain Bistro is serving up a comfortable menu of locally sourced dishes that you can savor yourself or share with the table. The new space, just steps from the top of the gondola, showcases traditional favorites with an upscale twist. The Kurobuta Baby Back Ribs, for example, are complemented with warm caramel and chili flavors. The interior space has an open, cozy atmosphere while tables by the large windows offer views of the greater Jackson Hole landscape. Just outside the restaurant, enjoy nightly happy hour on the outdoor deck starting at 3 p.m. Dinner served nightly starting at 5 p.m.; reservations recommended on opentable.com or by calling 307-732-3177.

MENU SAMPLING CHILLED EDAMAME: SESAME, SWEET SOY FRIED IDAHO SPUDS: HERB SALT, HEINZ’S FINEST KETCHUP TEMPURA FRIED SUMMER VEGETABLES: YUMMY-YUMMY SAUCE S.R.F. WAGYU BEEF SLIDERS: CHIPOTLE BBQ, 460 BRIOCHE SMOKED RED BIRD CHICKEN DRUMS: HONEY-MUSTARD “STICKY” SAUCE S.R.F. KUROBUTA BABY BACK RIBS: MAPLE-CHILI CARAMEL

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PIZZERIA CALDER A Stone-hearth oven pizzeria, serving the finest Napoletana-style pizzas Open 11 a.m.–9:30 p.m. daily | 20 W. Broadway 307.201.1472 | pizzeriacaldera.com Why wade through summer crowds trying to find a spot to dine when you can head to Pizzeria Caldera for authentic Napoletana-style pizza? Their scenic, second-floor outdoor deck overlooks the Town Square and is the perfect spot to enjoy a pint of locally brewed beer, a glass of Italian wine or a select cocktail. The pizza starts with daily-made dough, perfected by owner Chris Hansen after years of experimenting with bread-baking. Baked in a gas-fired, stone-hearth oven, the pies attain perfection: a crispy, thin crust with a chewy crumb, San Marzano tomato sauce, and toppings in traditional and unique combinations. Try the Porcellino with tomato sauce, mozzarella, pork sausage, bacon, mushrooms, spinach, roasted garlic and fresh sage. Be sure to explore other areas of the menu, from small plates like meatballs puttanesca to newly added paninis like the Napoli — mozzarella, vine-ripe tomatoes and basil pesto.

MENU SAMPLING NEPTUNE: ARUGULA, ITALIAN TUNA, GRAPE TOMATOES, CAPERS, LEMON OLIVE OIL DRESSING BURRATA WITH DRIZZLED HONEY AND ROASTED HAZELNUTS ON RUSTIC BREAD BAKED ZITTI: CREMA ROSA PENNE PASTA WITH HOUSE-MADE ITALIAN SAUSAGE PERA CIPOLLE: MOZZARELLA, CARAMELIZED ONION, ANJOU PEAR, APPLEWOOD SMOKED BACON, GORGONZOLA, BALSAMIC REDUCTION PICCANTE SALSICCIA: GARLICKY TOMATO SAUCE, MOZZARELLA, PORK SAUSAGE, MAMA LIL’S MILDLY SPICY GOAT HORN PEPPERS, ONION, FRESH MOZZARELLA, BASIL

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Q ROADHOUSE & BREWING CO. Eclectic roadhouse fare and craft brewery Open nightly at 5, happy hour 5–6 | 2550 Moose Wilson Rd. 307.739.0700 | qjacksonhole.com | @jhQroadhouse A bustling dining destination with something for everyone, Q Roadhouse & Brewing Co. presents a comforting mix of down-home favorites of varying influences, all created using thoughtfully sourced ingredients. One bite and it’s not hard to see why chef Matty Melehes was recently a competitor on Food Network’s Chopped Grill Masters, or why Matty and co-chef Jesse Rezin were recognized in the Best Chef category of the Best of JH Awards. Q’s menu changes to feature seasonal selections, with a strong focus on local and regional meat and produce. The delectable menu is complemented by craft beer brewed in-house by award-winning Roadhouse Brewing Co., offering beer options concocted from high-quality ingredients and brewed with unparalleled passion. The beers, built on the spirit of exploration that already exudes from Jackson Hole, help cultivate and strengthen the local craft beer adventure.

MENU SAMPLING FRIED CHICKEN WITH LEAPING LIZARD FARMS CYCLONE CHILI HONEY, MASHED POTATOES AND SEASONAL VEGGIES MAPLE-BOURBON BRISKET WITH BRUSSELS-CHORIZO HASH AND PICKLED CARROTS EBONY AND IVORY SALAD WITH BLACK LENTILS, QUINOA, SPINACH, KALE, CASHEWS, DRIED APRICOTS AND A PEANUT-LIME VINAIGRETTE KEY LIME PIE WITH A GRAHAM CRACKER CRUST AND FRESH LIME ZEST, TOPPED WITH WHIPPED CREAM

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

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RENDEZVOUS BISTRO French-American bistro and raw bar Open nightly at 5:30, happy hour 5:30–6:30 | 380 S. Broadway 307.739.1100 | rendezvousbistro.net | @jhbistro Locals call it “The Bistro,” and this establishment has been a favorite Jackson Hole staple since it opened 15 years ago. The Bistro has made a name for itself with its creative take on classic French bistro fare. Favorites include the Carter Country beef tartare and seasonal pork chop creations. Enjoy an outdoor deck and the first raw bar in town, serving oysters on the half shell, tuna tartare and oyster shooters. The fun, upscale yet unpretentious atmosphere makes this eatery a fantastic option for groups of all sizes, while paper and crayons adorning the white linen tablecloths appeal to patrons of all ages. A trip to Jackson Hole is made complete with a visit to The Bistro. And don’t miss its sister properties, Bin22 (116), Bodega (118), Il Villaggio Osteria (132), The Kitchen (135) and Q Roadhouse & Brewing Co. (149).

MENU SAMPLING BISTRO FRISÉE SALAD: POACHED YARD EGG, LARDONS, TOMATO AND CLASSIC VINAIGRETTE DUCK CONFIT: BRAISED RED CABBAGE, HERBED SPAETZLE, ROASTED GARLIC AND ORANGE GASTRIQUE MOULES FRITES: STEAMED MUSSELS, GARLIC BUTTER, WHITE WINE, HOUSE FRENCH FRIES CARTER COUNTRY BEEF TARTARE: HOUSE-MADE POTATO CHIPS, YARD EGG AND PICKLED MUSTARD FREE-RANGE ROASTED HALF CHICKEN: MELTED GARLIC-HERB BUTTER, ROASTED POTATOES AND SAUTÉED GREENS

Rendezvous Bistro is a member of Fine Dining Restaurant Group.

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THE ROSE New mountain cuisine, craft cocktail and beer, sustainable wine Bar open nightly at 5:30, dinner Thursday–Saturday | 50 W. Broadway 307.733.1500 | therosejh.com The Rose is a food and beverage destination, learned of our collective past, here in the present, with an eye toward our evolving future. Initially founded as a cocktail bar curated with the help of Dave Kaplan and Alex Day of Proprietors LLC (Death & Co., The Walker Inn), the Rose took an integrated step with the introduction of Chef René Stein (Amador, Seasonal). A focus on nuance, detail and sustainability spread from the plate to the glass and through each limb of the search for how and why we consume. Belief in the story of the individual, be it the winemaker, farmer, diner, server or barfly, and in the role as host to that progress permeates each element of the experience, from Sub Rosa, chef’s table, to the seasonal cocktail list. Ingredients are sourced locally, dinnerware is fashioned by local artist Jenny Dowd, wines are variations of natural and sustainable, and all cocktails are built with fresh, handmade ingredients.

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

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SIDEWINDERS AMERICAN GRILL AND TAVERN All-American sports bar and grill Open daily from 11:30 a.m. | Hillside Building on Broadway 307.734.5766 | sidewinderstavern.com Featured on Food Network’s Diners, Drive-Ins and Dives, and including a gameroom for kids, 40 televisions for sports fans and an array of food options, “the Winder” — as it’s known among locals — is a sure-hit for lunch, dinner or a snack. The extensive bar offers 30 beers on tap and a comprehensive menu that will give you so many choices that you may not be able to narrow them down. So don’t. Share a few plates of appetizers, such as pot stickers, Idaho nachos or hot wings. Or, opt to build your own whole or slices of pizza (the carne asada is to-die-for). The menu offers 10 burgers plus a build-your-own option featuring Angus beef, buffalo or black beans. Try The Wallsy burger with gorgonzola cheese and caramelized onions. Swing by during the big game, prepare for a party and pick your seats carefully based on your favorite team’s fans.

MENU SAMPLING IDAHO NACHOS: CRISPY FRIES COVERED IN CHEESE AND HOMEMADE TURKEY CHILI, TOPPED WITH SOUR CREAM, JALAPEÑOS, TOMATOES BARBEQUE RANCH SALAD: AVOCADO, TOMATO, BLACK BEANS AND CUCUMBERS, AND TOPPED WITH FRIED ONION SLIVERS CHIPOTLE CHICKEN SANDWICH: LIGHTLY BREADED CHICKEN, ROASTED RED PEPPERS AND EXTRA SHARP PROVOLONE ON A 460 BREAD BAGUETTE WITH ARUGULA AND CHIPOTLE MAYO CARNE ASADA PIZZA: GRILLED SKIRT STEAK, MILD GREEN CHILIES, MOZZARELLA CHEESE, CILANTRO

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

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

307.732.3939 | worthotel.com There’s no better place to dine, people-watch and mingle than at the Silver Dollar Bar & Grill. Right next to the Town Square, you’re in the heart of the action. Their extensive wine list includes a broad range of varietals from around the world with recommended pairings for the sophisticated mountain cuisine. For lunch, try the Jackson Hole Buffalo Burger or the award-winning corn chowder. For dinner, start with crab cakes followed by Heluka™ Farm raised pork chop or crispy bass. Inside the bar you’ll find a more casual atmosphere at this famous watering hole — the favorite meeting place for more than 50 years for locals, cowboys, politicians, old-timers, ski bums and visitors alike. Order a Bartender’s Margarita and sit at the bar, where 2,032 uncirculated 1921 Morgan Silver Dollars are inlaid in its surface.

MENU SAMPLING TROUT BOARD: SMOKED TROUT, CHILLED EGG, CAPERS, LAVASH, GRAIN MUSTARD ELK GYRO: MARINATED ELK TIPS, LETTUCE, TOMATO, ONION, TZATZIKI SAUCE ON PITA BREAD MEYER’S BEEF RIB-EYE STEAK: BAKED POTATO, HEIRLOOM BABY CARROTS, BRANDY PEPPERCORN SAUCE DRY AGED CARTER COUNTRY MEATS BURGER: PANCETTA CRISP, BOURBON MELTED ONIONS, KETCHUP ROLL-UP, WHITE CHEDDAR, WATERCRESS ROASTED VEGETABLE NAPOLEON: PIQUILLO PEPPERS, GARLIC SPINACH, BALSAMIC PORTOBELLO MUSHROOMS, GOAT CHEESE, BOURSIN, GREEN AND YELLOW GOLD BAR SQUASH, GRILLED ASPARAGUS, CAULIFLOWER COULIS

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SNAKE RIVER BREWERY Classic neighborhood brewpub with award-winning beers Open daily for lunch and dinner | 265 S. Milward St. 307.739.2337 | snakeriverbrewing.com Just a few blocks off the Town Square, Snake River Brewery is a great place to go any time of the day or night. Twice recognized as the Small Brewery of the Year, this award-winning neighborhood hangout known as “the Brewpub” has an incredible blend of locals and tourists alike. Dine and drink either upstairs or on the main floor. Can’t decide on a brew?

Order the sampler tray to get a taste of what’s on tap before diving into a wide range of handcrafted cuisine items. No place in town beats the $9 lunch deal, happy hours and all-day menu items, including award-winning wings along with soups and salads.

For the main meal, a bevy of wood-fired pizzas, pastas and burgers are available. Don’t forget homemade s’mores for dessert and beer to go!

MENU SAMPLING SCRATCH PRETZEL: MADE AND BAKED FRESH DAILY, SERVED WITH HOUSE-MADE CHEDDAR CHEESE QUESO STEAK TACOS: SNAKE RIVER FARMS WAGYU SKIRT STEAK IN SOFT CORN TORTILLAS WITH TOMATILLO SALSA VERDE & COTIJA CHEESE CALIFORNIA PIZZA: ARTICHOKES, HEIRLOOM TOMATOES, PISTACHIOS, AVOCADO AND GOAT CHEESE TOSSED WITH FRESH GREENS AND BALSAMIC VINAIGRETTE (GLUTEN-FREE CRUST AVAILABLE) WARM BEET SALAD: FIRE-ROASTED BEETS, GRAPEFRUIT, HICKORY-SMOKED BACON, GORGONZOLA CHEESE, RADISH SPROUTS AND TOASTED WALNUTS IN A HONEY-TRUFFLE VINAIGRETTE

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

MENU SAMPLING TEMPURA GREEN BEANS WITH SRIRACHA KETCHUP WYOMATO PIZZA WITH FRESH MOZZARELLA, ARUGULA AND LEMON OIL HORSERADISH-CRUSTED ALASKAN HALIBUT WITH CHANTERELLES MUSHROOMS, ROASTED BABY BEETS CRISPY PORK SHANK WITH RED CHILI BBQ SAUCE, ROASTED CORN-BLACK BEAN SALSA CAST-IRON-ROASTED BUFFALO COWBOY STEAK WITH TOBACCO ONION RINGS, RIOJA SAUCE

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SPUR RESTAURANT & BAR Elevated mountain cuisine | Located in Teton Mountain Lodge Open daily for breakfast, lunch and dinner 307.732.6932 | tetonlodge.com/spur-dining Led by Executive Chef Kevin Humphreys, voted “Best Chef in Jackson Hole” eight years in a row, Spur Restaurant & Bar is the ideal place to gather, savor and celebrate with friends and family. Located at the base of Jackson Hole Mountain Resort, Spur presents elevated mountain cuisine by transforming simple, home-style favorites into flavorful, seasonal dishes. Humphreys’ dedication to local food sources and sustainable farming can be seen in his careful selection of ingredients. Guests will discover a delectable assortment of appetizers and shared plates as well as taste-tantalizing entrées such as the braised buffalo short ribs. Spur boasts an exceptional list of handcrafted cocktails such as spicy margaritas created with house-infused tequila and muddled blood orange puree, all designed to perfectly cap off a day of playing in the mountains or river. Outdoor dining is available all summer.

MENU SAMPLING BUFFALO SLIDERS: DRY-AGED GROUND BUFFALO, PANCETTA, OVEN-DRIED TOMATOES, ARUGULA, WHITE CHEDDAR, TRUFFLE AIOLI, BRIOCHE BUN DUROC PORK CHOP: BLACK EYED PEAS, SAUTÉED GREENS, GREEN TOMATO RELISH, GUAJILLO CHILI SAUCE CEDAR PLANKED SALMON: SWISS CHARD CAKE, CARROT PUREE, WARM TOMATO VINAIGRETTE CARTER COUNTRY STRIP STEAK “SALTADO”: FINGERLING POTATOES, PERUVIAN CHILIES, TOMATOES, ONION, CILANTRO

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

Locals may not tell you about Streetfood because they want to keep the secret spot to themselves, but the small restaurant offers globally influenced cuisine in a relaxed, family-friendly environment. Grab a seat inside or outside on the open patio, and choose from a diverse menu offering everything from tacos to burgers to Cuban sandwiches. The chef’s Mexican origin shines through with his delicious tacos and quesadillas, each served with a creative sauce. Don’t be afraid to try his habanero hot sauce; it’s got a kick but incredible flavor, too.

This is a great spot to stop after a mountain bike ride on the pass or a float down the Snake River. As its name suggests, Streetfood offers the local fare of several different countries, so make sure to branch out and try Korean or Greek specialties, too.

MENU SAMPLING KOREAN BBQ WINGS TACOS AND QUESADILLAS WITH MAHIMAHI, TINGA, AL PASTOR, CARNE ASADA LAMB BURGER WITH MINT, FETA, PICKLED ONIONS AND CUCUMBERS WAGYU STEAK SANDWICH WITH ONIONS THREE WAYS JERK CHICKEN WRAP WITH MANGO

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SUDACHI Sushi and Japanese-inspired cuisine in a chic, intimate setting Open nightly at 5, happy hour nightly 5–6 p.m. | 3465 N. Pines Way (The Aspens)

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

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

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

And locals always give them the same response: Sweetwater Restaurant. This historic downtown lunch staple offers a number of hearty sandwiches and a dozen salads to select from. Plan to linger over your lunch in the cozy interior of this log cabin. Start by ordering The Sweetwater, a refreshing combination of sweet tea vodka, lemonade and 7UP. Don’t miss the gyro. If you’re ordering a salad, choose the feta, herb and garlic salad dressing, which is as old as the 39-year-old restaurant. But Sweetwater is about more than just lunch. The dinner menu offers an upscale twist on traditional comfort food, such as Louisiana Gulf Stew and Wild West Chili. And dessert is amazing, too.

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

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TETON TIGER Far East and Pan Asian cuisine Lunch Mon.–Fri. 11:30 a.m.–2:30 p.m., dinner nightly at 5:30 | 165 N. Center St.

307.733.4111 | tetontiger.com This sleek downtown restaurant offers Jackson Hole a culinary tour through Asia.

Teton Tiger is the second restaurant concept from the owners of Teton Thai.

Inspired by many adventures in the Far East, the team at Teton Tiger slings Asian street noodles, wok-seared rice dishes or traditional tandoori meats in savory curries. The Tiger’s menu offers a little something for everyone, including dishes with a range of flavors, such as Thai, Chinese, Korean, Japanese and Indian, all while incorporating local ingredients. The chefs who create daily specials that feature various regional dishes around Asia will make sure diners are never bored. Don’t miss favorites like Mama’s Midnight Ramen or Mango Duck Curry. All dishes are spiced to order so you can make yours hot or mild depending on your tastes. Be sure to try your hand at one of three shake-a-day games while you sip a seasonal cocktail.

MENU SAMPLING BISON PHO: BISON, RICE NOODLES, HOISIN, BASIL, BEAN SPROUTS, JALAPEÑOS, HOUSE PHO BROTH SHANGHAI STREET NOODLES: WOK-SEARED BEEF SIRLOIN, UDON NOODLES, GINGER, GARLIC, NAPA CABBAGE MOO DANG STREET NOODLES: TANGY WOK-SEARED EGG NOODLES, ROASTED PEANUTS, BRAISED PORK BELLY KOREAN BBQ STREET RIBS: KOREAN-STYLE PORK RIBS, KOREAN BBQ SAUCE, SERVED WITH KIMCHI TANDOORI BUTTER CHICKEN: BRITISH-INFLUENCED DELHI-STYLE CURRY, CREAMY TOMATO BASE, GINGER, CASHEWS, MIXED SPICES, FENUGREEK LEAVES AND HONEY, SERVED WITH RICE

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

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

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

Start dinner with a specialty cocktail like the blood orange margarita. Then, wait to be impressed by chefs/owners Will Bradof and Paul Wireman, who pack the restaurant nightly with crowds seeking innovative dishes like the prosciutto and watermelon salad. The well-edited wine selection shows that Bradof and Wireman are just as good with their pairings as they are with their food. Reservations are a must, but if you find yourself without one, try to score a seat at the bar, a favorite spot for splitting a pizza, arugula salad and a bottle of Spanish red wine. There, youâ&#x20AC;&#x2122;re close enough to watch the action in the open kitchen.

MENU SAMPLING BLT SOUP: A TOMATO SOUP WITH ARUGULA PESTO, APPLEWOOD-SMOKED BACON AND SOURDOUGH CROUTONS RISOTTO: SMOKED TOMATO, SAFFRON, PARMIGIANO-REGGIANO OXTAIL PASTA: BRAISED OXTAIL, FRESH PAPPARDELLE PASTA, ASPARAGUS, ROASTED SHALLOTS AND PARMESAN-HORSERADISH CREMA NEW YORK STEAK: GRILLED 12-OUNCE DOUBLE R RANCH BEEF, POMMES PUREE, ASPARAGUS AND BACON-CIPPOLINI ONION DEMI-GLACE PROSCIUTTO AND ASPARAGUS PIZZA: GARLIC OIL, PROSCIUTTO DI PARMA, ASPARAGUS AND MOZZARELLA PAN-SEARED SALMON: 6-OUNCE PAN-SEARED CREATIVE KING SALMON, CONFIT FINGERLING POTATOES, BACON, WATERCRESS, TOMATO BROTH

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WESTBANK GRILL Mountain steakhouse Open for breakfast 7–11 a.m., dinner 6–10 p.m.

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

Westbank Grill is a great place to enjoy farm-fresh favorites from regional sources.

Enjoy views of Rendezvous Mountain while indulging in a plate of house-made charcuterie and local cheeses. It may be difficult to not fill up on the freshly baked bread selection but with an array of seasonal sides to accompany the entrées, try! From dry-aged steaks to Idaho golden trout, expect an exceptional meal and experience. The house-made desserts by Executive Pastry Chef Rhonda Ashton and her team are not to be missed. Fuel up for your day outdoors with breakfast favorites, from seasonal egg specials to huckleberry pancakes.

MENU SAMPLING MARINATED HEIRLOOM TOMATOES: BURRATA CHEESE, BASIL PESTO, FOCACCIA-PINE NUT CRUMBLE, AGED BALSAMIC WAGYU BEEF TARTARE: QUAIL EGG, GOAT CHEESE MOUSSE, BRIOCHE ONION BARK IDAHO RAINBOW TROUT: PATATAS BRAVAS, SPAGHETTI SQUASH, WALNUT PEPITA PESTO, TROUT CAVIAR LOBSTER RAVIOLI: DIVER SCALLOP, VANILLA PARSNIP, CITRUS AMERICAN “KOBE” WAGYU 12-OUNCE NEW YORK STRIP

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

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

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

164 | DISHINGJH.COM

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

With daily home-baked treats, it’s a great place to start the day. It’s also a great way to end it. Dinner at The Wild Sage is perhaps the best-kept secret in town, with an inventive menu incorporating game, meat and seafood while sourcing organic, sustainable and regional ingredients. The changing options offer inventive, seasonal cuisine and suggested by-the-glass wine pairings from the Wine Spectator-awarded list with each course. The Kobe-style tenderloin is one of the highlights of the menu. Don’t miss the truffled ciabatta with sea salt and cracked pepper, either. Questions about the food? The chef is working within sight in the exhibition-style kitchen and is available to discuss dishes. Also enjoy a drink in the sophisticated bar and den area.

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

DISHINGJH.COM | 165

Delivering the full flavor of Jackson Hole!

307.733.6063 • JedediahsAtTheAirport.com

You know our famous sourdough pancakes and spicy Bloody Mary’s at the Airport.

But did you know you can take us home, too?

Jet Catering Airport Concessions

166 | DISHINGJH.COM

Event Catering Vacation Home Catering

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10

35

Brid

Four Seasons Resort

ger G

51 16

ond

ola

To Teton Village

®

Teton Village

Bridger Center

54

Teton Club

Aeria l

46

Alpenhof Lodge

Tram

1

Village D r

390

77

ive

37

78

2 20

45 55

Dr

er McCollis t

Mc C ollister Drive

Restaurant Listings

(In Wilson)

To Wilson & (In Wilson) Teton Pass 59 73

22

19 Healthy Being Juicery

37 Q Roadhouse & Brewing Co.

1 The Alpenhof

20 Il Villaggio Osteria

38 Rendezvous Bistro

2 Amangani Grill

21 Jackson Whole Grocer

39 The Rose

3 Artisan Pizza and Italian Kitchen

22 King Sushi

4 Bin22

23 The Kitchen

40 Sidewinders American Grill and Tavern

5 The Blue Lion

24 Liberty Burger

41 Silver Dollar Grill at the Wort

6 Bodega

25 Local

42 Snake River Brewery

7 Bubba’s

26 Lotus

43 Snake River Grill

8 The Bunnery Bakery & Restaurant

27 Mangy Moose

44 Spur Restaurant & Bar

9 Café Genevieve

28 Merry Piglets

45 Streetfood at the Stagecoach

10 Couloir Restaurant

29 Million Dollar Cowboy Steakhouse

46 Sudachi

30 Nani’s Ristorante & Bar

48 Teton Tiger

31 Nikai

49 Thai Me Up

32 Noodle Kitchen

50 Trio An American Bistro

33 Picnic

51 The Westbank Grill

34 Pinky G’s Pizzeria

52 The White Buffalo Club

35 Piste

53 The Wild Sage at the Rusty Parrot

12 e.leaven Food Company 13 FIGS 14 Full Steam Subs 15 Gather Food + Drink + Catering 16 The Handle Bar 17 Hatch Taquería & Tequilas 18 Haydens Post

36 Pizzeria Caldera

11

38

ALBERTSONS

Maple Way KMART

33

.

Meadowlark Ln. Rd

S o uth Middle School

Pa

Colter Elementary School

High School

Crabtree Ln.

3

Lo op

47 Sweetwater Restaurant

Gregory Ln.

11 Cutty’s Grill

y dwa

Broa

Buf falo Way

6

27

i ve

H Ter otel ra

ge Road Teton Villa

44

Teton Mountain Lodge The Inn at Jackson Hole

rk

65 21

Hidden Ranches

SMITH’S

89

58 72 (In Alpine, WY)

er Powd

h

horn

dish ng

60 (In Moose) 89

™

67 (At the Airport)

57

Teton Gill

Moran

Jean

Jean

King

Willow

Simpson

Alpine Ln.

k Dr. Cree Flat

Virginian Ln.

64 69

Scott Ln.

Powderhorn Ln.

76

Teton County Fair Grounds

Pine

Cache Creek Drive

PHIL BAUX PARK

18

66

Sno wK

ing

Spruce Maple Way

Ln.

Elk Run

Hall Kelly

Snow King Ave.

Aspen

Library

POWDERHORN PARK

MIKE YOKEL PARK

Karns

BALL FIELD

Simpson Hansen

Hansen Kelly

32 40

National Elk Refuge St. John's Medical Center

King

42

Glenwood

Millward

Jackson

Clissold

Fla

tC

r ee

k

Center

24 12 53 14 23 28 MILLER 5 PARK 13 26 48 8 Deloney 68 25 62 Town 70 56 41 29 Square 9 75 19 Broadway 61 17 59 39 36 63 43 4 50 22 Pearl 73 15 34 74 49 47 7

Rancher

Gill

52

Redmond

71

Moose

30 31

Gros Ventre

Mercill

Gros Ventre

DINING MAP

Town of Jackson

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

Cache St.

Perry

Dr.

Post Office

Other Eateries Fla

eek t Cr

54 Aspens Market 55 Chippy’s Kitchen 56 Cocolove 57 Creekside Market & Deli 58 Delish Donuts & Coffee 59 D.O.G. 60 Dornan’s 61 El Abuelito 62 Farmers Market on Town Square

63 Häagen-Dazs

71 Nom Nom

64 Hole Bowl

72 Old Yellowstone Garage

65 Jackson Hole Farmers Market

73 Pearl Street Bagels

66 Jackson Hole People’s Market

75 Persephone Bakery Boulangerie & Cafe

74 Pearl Street Market

67 Jedediah’s

76 Sweet Cheek Meats

68 Local Butcher

77 Teton Pines

69 Lucky’s Market

78 Teton Thai

70 New York City Sub Shop

Snow King Mountain

PRIVATE DINING CATERING READY TO EAT Field Rations presents restaurant ambiance on location. Curating custom modern menus with sophisticated pairings, Field Rations creates unique dining experiences at any venue, home, or outdoor space. Begin creating your next event.

FIELDRATIONS.COM + 307 203 5468

Rustic Elegance

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