S U M M E R / FA L L
re ci pe
ISSUE NO. 12
HOLE HOG DON'T MISS BBQ SPOTS AROUND TOWN
EVERYTHING YOU NEED TO SHOP LOCAL MARKETS
A FOOD LOVERâ€™S GUIDE TO GREAT DINING AROUND JACKSON HOLE AND TETON VALLEY
THE EVENING IS JUST
“THE PLACE TO APRÉS” SKI MAGAZINE tetonlodge.com/spur | 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
Salmon Rillette 1 lb center cut wild salmon ﬁlet trimmed, skinned and dark ﬂesh removed 8 oz smoked salmon, roughly chopped 2 tbsp of pastis 8 tbsp unsalted butter
½ cup minced shallots 1 tbsp crème fraiche 2.5 tbsps extra virgin olive oil 2 egg yolks Clariﬁed butter for sealing
Bring butter and smoked salmon to room temperature. Season each side of the salmon ﬁlet with the pastis, salt and pepper. Refrigerate for 1 hour. Steam or poach the ﬁlet until medium rare. Do not overcook. Approximately 7 minutes. Melt 1 tbsp butter in small pan over medium heat. Add shallots and salt. Cook until shallots are softened, about 5 minutes. Do not allow to brown. Cream the remaining 7 tbsps of butter with crème fraiche until smooth. Set aside. Combine steamed and smoked salmon, sautéed shallots, olive oil and egg yolks. Season with salt and pepper. Fold in the butter mixture and combine well. Transfer mixture into small canning jars, leaving ½ inch of space at the top of each jar. Press mixture down. Heat clariﬁed butter until liquid. Pour ½ inch layer of butter over each jar of salmon and refrigerate. To serve: Remove butter seal and discard. Spread Salmon Rillette on baguette.
Tom Evans, Associate Broker #1 Jackson Hole Sotheby’s International Realty Agent (307) 413-5101 TomEvansRealEstate.com
N O. 1 2 S U M M E R / F A L L
Q: WHAT IS YOUR FAVORITE SUMMER DINING EXPERIENCE? EDITORS EDITORS@DISHINGJH.COM
ALLISON ARTHUR I LOVE TO RIDE MY BIKE TO DINNER IN TOWN SOMEWHERE THAT HAS A NICE (BUT SHADED) DECK, LIKE THAI ME UP OR KING SUSHI.
CARA RANK AFTER A BIG HIKE IN THE PARK, I LOVE TO SIT ON THE DECK AT DORNAN’S, EAT PIZZA, DRINK WINE AND WATCH THE SUNSET OVER THE TETONS. ART DIRECTOR
TIM HUSSEY ART ASSOCIATE
KRISTEN JOY CONTRIBUTORS KATE HULL, AARON KRAFT MY FAVORITE SUMMER DINING EXPERIENCE USUALLY OCCURS NEAR A LAKE AT HIGH ALTITUDE, FAR FROM CIVILIZATION. IT OFTEN CONSISTS OF GRANOLA, BERRIES, DEHYDRATED MILK AND STRONG, BLACK, COWBOY COFFEE OR ANY TYPE OF DEHYDRATED MEAL CONSUMED OUT OF A ZIPPERED BAGGIE WITH A HANDCARVED UTENSIL (BECAUSE I ALWAYS FORGET A SPORK). DINING PARTNERS USUALLY CONSIST OF GOOD FRIENDS AND SEVERAL HUNDRED MOSQUITOES. ADAM LARKUM, JAY NEL-MCINTOSH PICKING UP A SLOSHIE AND SANDWICH FROM CREEKSIDE MARKET, THEN HEADING UP INTO THE PARK FOR A SUMMER DAY FILLED WITH ADVENTURE. ASHLEY MERRITT, NINA RESOR SAM SIMMA, MELISSA THOMASMA, BRIAN UPESLEJA FOR A SPECIAL OCCASION, I LIKE TO TAKE FRIENDS TO THE DECK AT AMANGANI AND HAVE DRINKS WHILE WE WATCH THE SUNSET. ADVERTISING SALES KATIE HOLMES I LIKE TO TAKE OUR KIDS AND HANG OUT ON THE CALICO DECK AND YARD. IT IS GOOD FOOD AND FUN FOR ALL. THE KIDS CAN COME AND GO AS THEY PLEASE, AND WE CAN ENJOY THE LATE SUN AND A COCKTAIL. 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.
BOULANGERIE & CAFE
Bettering your day through great baking.
PICNIC COFFEE & CAFE W W W. P I C N I C J H . C O M (307) 264-2956 1110 MAPLE WAY
>> Part Thai restaurant, part brew Pub
>> Happy hour and late night food options
>> 20 Melvin Beers on tap
2015 Great American Beer Festival Small Brewery of the year
75 E. Pearl Ave. Jackson, WY 307.733.0005 www.thaijh.com
CUSTOM ANTLER CHANDELIERS. MADE IN WYOMING.
LETTER FROM THE EDITORS WE WENT TO VEGAS FOR OUR TRAVEL STORY. SEE PAGE 106.
PHOTO BY BRIAN UPESLEJA
en years ago, if you wanted locally raised beef, you had to stock up on it in summer at the farmers market and freeze it in bulk for the year. If you wanted Cowgirl Creamery Cheese from California, or olive oil from Italy, chances are you were ordering that online. And the weekly grocery shop? You were definitely going to two markets, and probably a wine shop, to tick everything off your list. We’re declaring 2017 the year of the better grocery shop. Foodies can easily hunt for area-raised and organic produce (year-round!), specialty foods, and locally raised beef, chicken, eggs and pork. And this is all just at our grocery stores. Plus, while you are there you can grab lunch or dinner, too. Jackson Hole is also booming with artisanal markets that are bringing big-city products to our small town. If you are just visiting Jackson Hole, stop into any of these markets, featured on page 62, to grab a quick meal or the makings of a gourmet picnic lunch. Don’t have room in your suitcase to take home something bigger, like a Lockhart Cattle Co. steak? How about one of our Jackson-produced sauces, featured on page 26. We love
these small bottles that pack a big flavor and will remind you of your summer trip to Jackson Hole when you bust them out for dinner back home. Speaking of summer, there’s no dish that celebrates the season more than pie. Whether the pie is made with ripe berries or baked using foraged huckleberries, you simply can’t beat it for breakfast — yes, we eat it for breakfast! — or dessert. Try The Bunnery’s recipe for Very Berry Pie on page 46 next time you get a craving. But now back to the main courses. Jackson has a burgeoning barbecue scene that has recently gained two more restaurants. Learn about what makes each distinct and all the different types of ’cue. So now that you know what to look forward to, grab yourself a beer or better yet, find out how to make your own at home, in our “lesson” story on page 33, and settle in for a delicious read.
DISHINGJH.COM | 9
CONTRIBUTOR SPOTLIGHT her pies in the frozen foods section of Smith’s. With your job, you get to see a lot of beautiful homes in the valley. Do you have a few favorites? Tell us a little about them… I do get to spend quite a bit of time in some of the most beautiful homes in the valley, and it’s not always the most grandiose homes that make an impression on me. I love shooting homes with great design and thoughtful interiors. The design doesn’t always have to speak to my personal tastes, but when a design works and is well integrated into the landscape, it just works and becomes a pleasure to shoot. However, it never hurts to have a few bowling lanes and a hidden wine cellar in the basement.
AARON KRAFT: PHOTOGRAPHER
Aaron Kraft is an architectural, interior and fine art photographer based in Jackson. His passion for photography and focus on details led him toward a career of creating commercial marketing images for a range of clients in the architectural and interior design fields. For more, see kraftyphotos.com. We wrote about barbecue in this issue. Are you into barbecue? Being a “recovering vegetarian” and a product of the highlands of western Wyoming, I have to admit that my experience with true barbecue is
lacking. The closest connection to barbecue that I have in this town is when I inhale a Static Peak pizza from Dornan’s after a long day in the park. We also covered pie. Everyone likes pie. What is your favorite flavor/piece in town? Favorite piece of pie? That would have to be the Mud Pie from the Blue Lion. Although I don’t even know if it is technically a pie at all. A close runner up would be a fresh-out-ofthe-oven Razzleberry Pie made by my Granny … if my Granny was named Marie Callender and you could find
Tell us a few of your favorite places to dine with your family in Jackson Hole and why. Currently, our go-to restaurant in the valley is Teton Tiger. The food is killer, it is different from anything else in town, the staff and owners are good people, but mostly because we can bring our little person there and she will actually eat the food. When we are in Wilson, Streetfood is the joint, and the mahi tacos are so good there that I can’t bring myself to try anything else on the menu. During mid- to late summer, you can’t beat a sunset table at the top of Curtis Canyon while your food cooks over the open campfire. DISHINGJH.COM | 11
equipment christopher ﬁscher KristenseN du Nord ag adriano goldschmied nili lotan monrow current/elliott frame mou roberta roller rabbit inhabit saloni amo rachel pally illesteva a.l.c. calypso mother tibi illia joie grlfrnd skin christina lehr
skin • hair • sun nail • fragrance • cosmetics tata harper eve lom david mallett phyto noodle & boo mer sea kai claus porto eau d'italie santa maria novella natura bisse
coola ahava deborah lippmann earth tu face tocca sachajuan arcona jouer clarins verso drunk elephant
307.734.0067 • 1/2 block oﬀ Town Square at base of King Street • 105 E. Broadway • terrajh.com •
petit bateau pink chicken nununu freshly picked under the nile rylee + cru johnnie-o blue rooster lil lemons native yosi samra roberta roller rabbit winter water factory
FEATURES 46~ THE LIFE OF PIE
Explore what makes these pies perfect, down to the last crumb
62~ THE BUTCHERS, THE BAKERS, THE ICE CREAM MAKERS The artisanal market scene is booming in Jackson Hole
78~ GOING WHOLE HOG
Essential barbecue stops in Jackson Hole
86~ EAT, DRINK AND BE MERRY
Jackson Hole has a plethora of summerâ€™s favorite foodie events
98~ FROM IMAGINATION TO TABLE Find out what goes into making your favorite dishes special
COVER: GRILLED CORN BY CHEF WILL BRADOF OF LOCAL, TRIO AND LOCAL BUTCHER / BY BRIAN UPESLEJA
DISHINGJH.COM | 13
DEPARTMENTS 9~ LETTER FROM THE EDITORS 17~ ASK FOR IT 24~ KEY INGREDIENT Sauces
27~ IN THE KITCHEN WITH Rhonda Ashton
33~ A LESSON IN: HOMEBREWING
Try your hand at homebrewing with these instructions and a recipe from the Roadhouse crew
39~ A JACKSON CLASSIC Bubba’s
54~ OUTSIDE THE KITCHEN A Cowboy Cookout
71~ KITCHEN VIEWS
An Outdoor Kitchen
93~ MESSED MANNERS
Wah-Wah-Wah Weddings: I’m so over them
106~ WILL TRAVEL FOR FOOD
Glitz, Gambling & Gluttony in Las Vegas
116~ RESTAURANT LISTINGS
Perfectly paired. E N J OY A L I F E S T Y L E M AT C H E D W I T H YO U R S U R R O U N D I N G S
Bob Graham owner, associate broker
Jenn Dawes associate broker
Karen Terra owner, associate broker
Kathleen Jefferis associate broker
Matt Faupel owner, associate broker
Laura Coe sales associate
Julie Faupel owner, associate broker
Kelsey Cole sales associate
Mack Mendenhall associate broker 888. 3 01 . 24 02 | GFM@JHREA.COM G R A H A M FAU P E L M E N DE N H A L L .CO M
CONTAC T US TO DAY; F I N D YO U R PA I R I N G
A relaxed feel, innovative
LOCAL BUTCHER covers all of your
LOCAL RESTAURANT &
cuisine, craft cocktails and a
catering needs, offering grass-fed-
BAR is a modern American
wood-fired oven make TRIO
beef, house-smoked meats, custom
steakhouse and award-winning
one of Jackson’s hottest
cuts, fresh sausages, pastas, soups,
bar located on Jackson’s
sandwiches, salads and cheeses.
historic Town Square.
48 S. GLENWOOD BISTROTRIO.COM
50 W. DELONEY LOCALBUTCHERJH.COM
55 N. CACHE LOCALJH.COM
READERS’ FAVORITE RECIPES FROM JACKSON HOLE RESTAURANTS
ask for it
I’M A REAL CHOCOHOLIC AND I LOVE PERSEPHONE’S DOUBLE CHOCOLATE, WALNUT COOKIES. CAN YOU GET THE RECIPE SO I CAN MAKE THEM? THANKS, TOMMY HARTNETT JACKSON, WYOMING Persephone Bakery’s Double Chocolate Walnut Cookies
BAKER’S NOTE: THESE COOKIES ARE TEMPERAMENTAL, AND YOU HAVE TO NAIL EVERY DETAIL TO GET THEM RIGHT. GO TO DISHINGJH.COM FOR A VIDEO TUTORIAL OF MAKING THE COOKIES.
PHOTO BY BRIAN UPESLEJA
3 cups powdered sugar 1/2 cup plus 3 tablespoons unsweetened cocoa powder 1 teaspoon cornstarch 1/4 teaspoon salt 2 1/2 cups walnuts, chopped 4 egg whites 1 tablespoon vanilla extract 1 cup semisweet chocolate chips Heat oven to 350 F. Line two large baking sheets with parchment paper. Mix sugar, cocoa, cornstarch and salt in the bowl of a stand mixer. Stir in walnuts. Add egg whites and vanilla; beat with the paddle attachment on medium until batter is just moistened. (Do not overbeat batter or the mixture will stiffen. Mix should look like cake batter.) Mix in chocolate chips. Drop batter by the teaspoonful onto baking sheets in evenly spaced mounds. Bake cookies until tops are lightly cracked and glossy, about 15 minutes. Repeat with remaining batter.
ask for it
A PROPER DRINK AT THE END OF THE DAY IS ALWAYS A WELCOME START TO THE EVENING. A GOOD MARTINI ALWAYS HITS THE SPOT, BUT TETON TIGER’S VERSION OF A SLIGHTLY FRUITY GIN DRINK GETS ME EXCITED. I WOULD LOVE TO MAKE IT AT HOME IF DISHING COULD GET THE RECIPE. THANKS, TOM KLINE NASHVILLE, TENNESSEE
PHOTO BY BRIAN UPESLEJA
Teton Tiger’s Proper Bond 2 ounces Hendrick’s gin 1 ounce Chambord 1/2 ounce fresh squeezed lemon juice 4 drops Bittermens Boston Bittahs 1 cherry and orange peel, for garnish Add all ingredients to a shaker with ice and shake for a minute to chill and blend. Serve up in a coupe glass with a cherry and orange peel as garnish.
CAN YOU PLEASE SWEET-TALK HEALTHY BEING JUICERY INTO SHARING THE RECIPE FOR THEIR VEGAN LEMON BARS? THEY ARE PERFECTLY TART AND A GREAT TREAT IN THE MORNING OR FOR AN AFTERNOON PICK-ME-UP! AYLA TRIPLETT JACKSON, WYOMING Healthy Being Juicery and Cafeâ€™s Lemon Bars For the crust: 4 cups pecans 4 cups oats 2 cups shredded coconut 4 cups pitted dates 2 teaspoons salt 1/4 cup lemon zest 4 teaspoons water For the filling: 2 2/3 cups coconut oil 1 1/3 cups coconut manna 2 cups maple syrup 1 1/3 cups lemon juice 1/4 cup lemon zest 1 teaspoon turmeric root powder ( for color)
PHOTO BY BRIAN UPESLEJA
Garnish: Lemon zest Shredded coconut Blend the pecans, oats and shredded coconut in a food processor until powdery. Add remaining ingredients and blend to combine. Press into two 11-by17-inch pans lined with parchment paper. Refrigerate while you make the filling. To make the filling, blend all ingredients in a food processor. Pour over the crust and place in freezer until set. Cut into 24 large squares and garnish with extra shredded coconut and lemon zest.
DISHINGJH.COM | 19 19
ask for it
PHOTO BY BRIAN UPESLEJA
PULSE THE SOUP FIRST BEFORE TURNING THE BLENDER ON FULL STRENGTH TO AVOID A BIG MESS.
MY WIFE AND I WERE IN JACKSON TWO YEARS AGO, FOR THE FOURTH TIME, AND FELL IN LOVE WITH SPUR’S TOMATO SOUP. WE HAVE CHECKED COOKBOOKS AND RECIPES FROM THE AREA MANY TIMES AND HAVE NEVER SEEN IT. IT’S THE BEST TOMATO SOUP EITHER OF US HAS EVER HAD. WOULD YOU BE ABLE TO GET THE RECIPE? THANKS, STEVE GRABER TOLEDO, OHIO
Spur’s Tomato Bacon Bisque 1 pound applewood-smoked bacon 1 medium onion, diced 3 cloves garlic, minced Two 28-ounce cans ground tomatoes 1/2 tablespoon fresh thyme, stemmed and chopped 1/3 cup Worcestershire sauce 5 quarts chicken stock 1 pint heavy cream Salt and white pepper Optional garnish: grated cheese, fried basil
Over low-to-medium heat, render the bacon in 10-quart soup pot or Dutch oven. Drain as much or as little fat as you wish. In the same pot with bacon, sweat the onion and garlic. Add tomatoes, thyme, Worcestershire and chicken stock and bring to a simmer over medium heat for 30 minutes. Add cream and bring back to a simmer. Using a blender, puree the soup in small batches until smooth. You can also wait until the soup is chilled to puree. Taste and season with salt and white pepper.
I LOVE TO SIT AT THE BAR AT GLORIETTA FOR AN AFTER-WORK DRINK. WHEN I NEED A LITTLE SNACK TO GO ALONG WITH IT, I NOSH ON THE GARLIC SPREAD. IT HITS THE SPOT, AND I WOULD LOVE THE RECIPE. THANKS, DREW TAYLER JACKSON, WYOMING Gloriettaâ€™s Roasted Garlic Spread
PHOTO BYBRIAN UPESLEJA
2 cups garlic cloves, peeled 2 cups olive oil 1/4 cup Parmesan cheese, grated 2 tablespoons parsley, chopped Add the garlic and olive oil to a sauce pan over medium heat. Steep for about 30 minutes, or until the garlic has softened. Let cool and blend together in a food processor. Top with Parmesan cheese and parsley, and serve with crostini.
ask for it
EDITOR’S REQUEST: I HAVE ALWAYS LOVED THE SNAKE RIVER GRILL’S BUTTERSCOTCH BUDINO, SO WHEN I SAW A CHOCOLATE VERSION ON THE MENU AT ORSETTO, I KNEW I HAD TO TRY IT. IT OFFERS THE SAME CREAMINESS, AND A CHOCOLATE FIX, TOO. ALLISON ARTHUR Orsetto’s Chocolate Budino 1 1/3 cups sugar 1/2 teaspoon salt 6 tablespoons cornstarch 1/2 cup cocoa powder 4 1/2 cups whole milk 4 tablespoons butter 2 1/2 teaspoons vanilla Mix sugar and salt together. Sift cornstarch and cocoa powder into sugar mixture. Slowly add the milk and incorporate all the dry ingredients. Set aside the butter and vanilla in a container you can easily pour into. Bring the milk mixture to a boil over medium heat (it’s best to continually whisk, so this takes some time). Once mixture starts to boil, make sure it is a good rolling boil and allow it to boil for 1 1/2 to 2 minutes. Pour into the container with the butter and vanilla, and stir until incorporated.
PHOTO BY BRIAN UPESLEJA
This will make 7 or 8 portions of about 4 to 5 ounces each. Put plastic directly on the budino as it is setting up so it doesn’t form a skin. Let sit a minimum of 2 hours in the refrigerator (the longer the better) and store for up to 3 days. Orsetto serves this dish cold with slightly sweetened whipped cream and an anise almond biscotti.
PASTRY CHEF SARA NICHOLSON SUGGESTS BARRY EXTRA-BRUTE DUTCHPROCESSED COCOA POWDER, KOSHER SALT AND 83 PERCENT EUROPEAN BUTTER.
key ingredient: sauces
BY CARA RANK / PHOTO BY JAY NEL-MCINTOSH
BEET KVASS FROM ROOTS KITCHEN AND CANNERY This small-batch, live-fermented hot sauce will smack you back to your summer trip. Handpicked cayenne peppers are aged in a probiotic Russian beet kvass. The result is a farm-to-bottle, full-flavored hot sauce that you can enjoy on anything. Buy it: Jackson Hole Buffalo Meat Co., Jackson Hole Farmers Market and Jackson Hole People’s Market FIRE-N-THE HOLE A rainy-day experiment of making hot sauce turned into a popular business. Two friends and capsaicin 24 | DISHINGJH.COM
connoisseurs are now cranking out this small-batch hot sauce that packs more flavor than heat. Think traditional garlic sauce enriched with smoky, adobo-enriched chipotle flavors. Buy it: Local Butcher, Café Genevieve and Vertical Harvest Q ROADHOUSE & BREWING CO. SAUCES Before it was a gastropub, Q Roadhouse & Brewing Co. was a barbecue joint. And while this restaurant focuses more on farm-to-table cuisine now, there are still a few throwbacks to its ’cue days, like its
bottled barbecue and hot sauces. Buy it: Q Roadhouse & Brewing Co., Bin22, Bodega, Aspens Market, Pearl Street Market, Jedediah’s and Persephone Bakery LIBERTY BURGER SAUCES Find the holy trinity — vinegary hot pepper sauce, chipotle ketchup and spicy mustard — at this burger and shake shack. Liberty Mustard sauce is made with stone-ground horseradish that’s infused right into the tangy mustard. Buy it: Liberty Burger
any travelers prefer to take a T-shirt home as a memento of their trip. Me? I like sauces. I’ve carted piri piri home from Portugal, papaya hot sauce from Aruba and even a plastic container of hot sauce so special at Mr. Chow in Vegas that they don’t sell it. T-shirts fade, but most bottled sauces have a shelf life of a few years. Here are a few of our favorites.
BUBBA’S BAR-B-QUE ORIGINAL SAUCE A Jackson Hole staple for cowboy cookin’ for decades, this restaurant now bottles up its original barbecue sauce to take home. The tomato-based sauce is infused with coffee from Blue Collar Roasting Co. (it shares the same owner with Bubba’s) for a tangy, smoky and sweet result. Buy it: Bubba’s Bar-B-Que Restaurant FOZZY’S BEAR BLOOD Barbecue sauce with claws — and that’s no joke. This sauce complements smoked meats and sinks
its claws into your taste buds. Georgia native Patrick “Fozzy Bear” Fosgate bottles up flavors from his home state, infused with what makes other regional barbecue so good. The bite? That comes from cider vinegar and chipotle peppers. Buy it: Pearl Street Market and Lucky’s Market HABANERO HOT SAUCE FROM STREETFOOD AT THE STAGECOACH For anyone looking for a fiery punch, this is the hot sauce for you. Habaneros are mixed with vinegar, onion, garlic and carrot for a citrusy heat that works
well on everything from eggs to tacos. If it’s too hot for you, add a couple of drops to a mild salsa for a slight kick. Buy it: Streetfood at the Stagecoach MOE’S ORIGINAL BAR B QUE SAUCE Face it — Moe’s is never giving up the recipe for this finger-lickin’-good sauce. So the only way to ensure you can taste it again is by buying a jar at the downtown restaurant. It’s so top-secret that you won’t even find an ingredients label on the jar. Buy it: Moe’s Original Bar B Que DISHINGJH.COM | 25
TRAINED TO CATER TO ALL DIETARY RESTRICTIONS INTIMATE DINNER PARTIES LEARN TO COOK EXCITING & DELICIOUS HEALTHY FOOD
CALL 307.264.2888 TO DISCUSS YOUR NEEDS & PRICING
P H O T O S BY C A R R I E PAT T E R S O N
KITCHEN RHONDA ASHTON F
rom the ocean to the mountains, pastry has taken Rhonda Ashton around the globe. Her destinations have included Northern Ireland; Whistler and Vancouver in Canada; Qatar and Dubai in the Middle East; Maui; and since December 2015, Jackson Hole, where she is the executive pastry chef at Four Seasons Resort and Residences. An Australian native, Ashton says she finished high school on a Friday and began her apprenticeship the following Monday, ultimately choosing pastry over pursuing a career as a chef because “pastry seemed more fun and creative.” At the Four Seasons, a staff of six reports to Ashton. She aspires to keep them motivated and engaged by mixing up their daily routine with activities that
are more challenging or educational, stressing the importance of her own continuous learning process as well. Every season Ashton is responsible for creating new dessert menus for all the restaurants at Four Seasons. Amid the seasonality of
/ BY Sam Simma /
the ingredients she incorporates, Ashton aims to take familiar concepts of dessert but incorporate unknown elements, like in her chocolate goat cheese cheesecake with orange basil syrup. When plating for this photoshoot, Ashton removed the first dessert, displeased with the drooping plume of cherry foam. She presented a second version, content with the juxtaposition between pink foam, chocolate mousse and the soft green
FOUR SEASONS JACKSON HOLE’S EXECUTIVE PASTRY CHEF REVELS IN TRAVEL AND MAKING EVERYTHING PRETTY AS WELL AS DELICIOUS.
pistachio cake nestled below. The plate is garnished with bourbon-soaked cherries, rich in both their red color and flavor. Jagged pieces of dehydrated mousse give the dessert a height that is evocative of the mountain slopes rising just outside the doors of the Four Seasons Resort’s Ascent Lounge. She leans closer for one final adjustment of the tiny purple flowers delicately adorning the top of the dessert, then deems it photo ready.
YOU STARTED YOUR CAREER AT A YOUNG AGE. WHAT DREW YOU TO PASTRY?
In my apprentice at a hotel kitchen, pastry just seemed more fun.
WHAT’S A TYPICAL DAY AS AN EXECUTIVE PASTRY CHEF?
You’re a leader, a friend, a manager. You need to keep your staff motivated, keep them learning and keep them interested. DISHINGJH.COM | 27
HOW DO YOU KEEP YOURSELF INTERESTED IN PASTRY?
You have to constantly evolve or you’ll be a thing of the past. I love to bake and create. You have to question what you’re doing when managing, rather than actually baking, becomes less than 50 percent of what you’re doing.
WHAT IS IT LIKE WORKING IN A HOTEL SETTING, RATHER THAN A RESTAURANT KITCHEN?
In a hotel job, work is different every day. There are dietary-restriction challenges, birthday cakes, wedding cakes and special amenities. I like that; it keeps me on my toes.
WHAT’S THE STRANGEST REQUEST YOU’VE EVER HAD?
I had to make a lobster amenity. I don’t know what it was for, but I made a lobster out of fondant for a guest.
WHAT’S THE MOST CHALLENGING PART OF YOUR JOB?
Trying to take someone’s idea that may not be feasible and make it work for them. Trying to translate what they’re
trying to tell you and make it into something that they really want.
SINCE YOU SPEND SO MUCH TIME IN A KITCHEN AT WORK, DO YOU COOK AT HOME?
I can’t cook! I have no interest. I’ve lived in my place for a year and never used the oven. I never bake at home.
YOU LITERALLY NEVER COOK FOR YOURSELF?
I can make a few things, but I don’t often. I make roast chicken, a butternut squash soup and stir-fry. I make a mean salad. And that is literally it.
WHAT ARE YOUR GUILTY PLEASURES?
Chocolate digestive biscuits. They’re British biscuits I started eating while living in Northern Ireland. You can find them here in the international section of the grocery store, with the boxed cookies.
HOW DO YOU STAY SO TRIM? YOU MUST NOT EAT TOO
MUCH OF WHAT YOU MAKE.
You have to taste. You have to love the way it tastes. You can’t make something you don’t like. I don’t like overly sweet things. In my baking, there are elements that break up that sweetness, but I taste everything. I do hike and go to the gym, too.
DO YOU ORDER OTHER PEOPLE’S DESSERTS IN TOWN?
Only if they make me curious.
SO, WHEN THE TRAVEL BUG HITS YOU NEXT, WHERE ARE YOU OFF TO?
I have no idea! I am applying for a U.S. citizenship, so this is my home now. I have always had an inclination for travel, but I never really planned my career. I just went where it sounded like a good idea. Everywhere I have lived has been sight unseen.
RHONDA ASHTON’S GINGER ICE CREAM 22 ounces whole milk 1 ounce milk powder 1 1/2 ounces powdered glucose 2 1/4 ounces butter 1/2 vanilla bean, split 2 1/4 ounces egg yolks 5 ounces sugar 1 1/2 ounces fresh ginger, grated In a sauce pan, bring milk, milk powder, powdered glucose, butter and vanilla bean to a low boil. Stir occasionally to ensure it doesn’t stick. In a separate bowl, whisk the egg yolks and sugar together. Slowly add about 1 cup of the hot milk mixture to the egg yolks/sugar mix, then add that to the pot on the stove. Stir constantly. Continue to stir until it begins to thicken. Remove from heat and pour over fresh ginger, then cool in an ice bath. Refrigerate overnight before straining out ginger and vanilla. Spin in ice cream machine according to manufacturer’s directions.
DISHINGJH.COM | 29
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BARRE . DANCE JUICE BAR . RETAIL SKIBARRE.COM | 307.203.2886 3465 N PINES WAY | SUITE 101 | WILSON WY
www.floatwyo.com 250 Scott Ln Suite 105 Jackson, WY (307) 922-4212
G I F T S & H O M E
L O C A L B E E R
A S P E N S M A R K E TJ H . C O M
IN TOWN PEARL ST MARKET 4 0 W P E A R L AV E / J A C K S O N P E A R L S T M A R K E TJ H . C O M
P E A R L S T M A R K E TJ H . C O M
ON THE VILLAGE ROAD ASPENS MARKET / WESTSIDE WINE & SPIRITS 4015 W LAKE CREEK DRIVE / WILSON A S P E N S M A R K E TJ H . C O M | W E S T S I D E W I N E J H . C O M
a lesson in: homebrewing
Try your hand at homebrewing with these instructions and a recipe from the Roadhouse crew.
By Allison Arthur
P H O T O S B Y J AY N E L- M C I N T O S H
eople who are into beer tend to
know how to sniff out a good brew. In fact, that is kind of how the brewers behind Roadhouse Brewing Co. met. Brewer Kyle Fleming’s parents live down the street from one of the coowners of the business, Colby Cox. Fleming was in brewing school at the time and walked by Cox’s house. He smelled the familiar hoppy scent and decided to introduce himself. Not long after that meeting, the pair connected with fellow brewer Adam Chenault. The crew decided to take their love for homebrewing to the next level, starting Roadhouse Brewing Co. While the brand has taken off locally and has plans to bottle and distribute out of state, too, the trio still like to get back to their
roots and brew smaller batches of beer at home when they can. We turned to them to find out what they learned along the way. Among the main tips to remember, before we get into the steps of brewing, is that practice makes perfect. Each of the brewers experienced some ups and downs while learning the tricks of the trade. Cox still has a spot on the ceiling of his garage where a batch exploded. But fear not. Some of the fun of homebrewing is that it is not always easy, and there are many factors that play into the process. We asked the brewers at Roadhouse to share their best tips and advice, as well as a recipe that will get you started. You can also stop by Roadhouse’s production facility and taproom, opening this summer, to get extra advice.
DECODING BEER-MAKING TERMS Wort: malt-based sugar water that will turn into beer Carboy: large glass jug designed for fermenting beer Hydrometer: special tool for measuring alcohol content
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.
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SA NT TO
& SPECIAL EQUIPMENT NEEDED: • 50 EMPTY AND STERILE 12-OUNCE BEER BOTTLES THAT ACCEPT PRY-OFF CAPS • 10-GALLON STAINLESS STEEL STOCKPOT • A COUPLE OF BUCKETS • GAS BURNER • AUTO SYPHON • MUSLIN BAG OR CHEESECLOTH • CARBOY TIP: YOU CAN BUY A • CANDY THERMOMETER BEER-MAKING KIT • HYDROMETER ONLINE THAT HAS MOS T OR ALL OF • BLOW-OFF TUBE WHAT YOU NEED. • BOTTLING WAND
ROADHOUSE’S BELGIAN STRONG DARK ALE RECIPE FOR AN AT-HOME, 5-GALLON BATCH
11 pounds light malt extract 1/2 pound Special B Malt, milled 1/2 ounce Bravo Hops 2 tablespoons yeast nutrient 2 1/2 pounds Belgian Dark Candi Syrup 1/2 ounce Saaz hops 2 packages yeast (Wyeast 1388 Belgian Strong Ale is recommended) 5 ounces dextrose sugar
Allow to boil for another 45 minutes and then add yeast nutrient. Let the wort boil for another 5 minutes then add Belgian Dark Candi Syrup. Stir well to make sure it doesn’t burn on the bottom of the kettle. After another 5 minutes of boiling, add Saaz hops. Allow 5 final minutes of boiling then turn off heat and begin to let the mixture cool by using either a wort chiller or an ice bath. At this point anything that comes into contact with the wort must be sanitized. Drop the wort temperature to 65-75 F and transfer to a sanitized 6-gallon carboy. Continued on next page
TIP: STIRRING WITH A METAL SPOON IS BETTER FOR CLEANLINESS. TIP: HOMEBREW ERS CAN DO THIS EASILY. BUILD A LARGE ENOUGH ICE BATH IN A BATHTUB. A BREWING SANITIZER IS THE EASIEST WAY TO SANITIZE , BUT YOU CAN ALSO USE DILUTED BLEA CH.
TIP: ANY OF THESE MORE OBSCURE INGREDIENTS CAN EASILY BE FOUND ONLINE. MIDWEST SUPPLIES AND NORTHERN BREWER ARE SOURCES.
TIP: FOR THE MORE ADVANCED BREWER, AN ALL-GRAIN RECIPE WOULD BE RECOMMENDED USING 14 POUNDS OF PILSNER MALT.
Add 7 gallons of water to your stainless steel kettle and bring it to 148-155 F. Mix in light malt extract. Mix light malt extract until fully dissolved. Then add 1/2 pound Special B Malt in a muslin bag and let steep for 20 minutes, TIP: IF USING mixing occasionally. After 20 minutes, CHEESECLOTH, remove the bag. TIE IT INTO A SIMPLE KNOT. At this point, bring the wort to a boil. Adjust the heat vigilantly to avoid a boil-over. Once the wort is boiling, TIP: AT THIS STAGE, STAND let it continue to boil for 30 minutes and OV AND then add 1/2 ounce of Bravo Hops pellets. WAER TCH THE
HEAT CAREFU LLY BECAUSE IF TH E WORT BOILS OVER, IT IS A HUGE MESS.
DISHINGJH.COM | 35
• Take a sample of the wort and
TIP: THIS IS TO HELP DETERMINE THE OVERALL ALCOHOL CONTENT IN YOUR FINISHED PRODUCT. THE STARTING MEASUREMENT SHOULD BE BETWEEN 17 AND 19 DEGREES PLATO.
perform a hydrometer reading and record the original gravity. Once the wort is in the carboy, shake it vigorously for 2 TIP: BE minutes and add yeast. SU FOLLOW RE TO T Put the carboy in a room that PACKAGE HE YEAST D TIONS has a stagnant temperature around BEFORE ADDIIRNEC G IT. 65 F and use a blow-off tube to prevent overflow. Allow for 7 days of TIP: WRAP THE fermentation. CARBOY IN A DARK Once the vigorous activity of TOWEL OR BLANKET TO PROTECT THE fermentation has stopped and the BEER FROM LIGHT, yeast and sediment have fallen to OR KEEP IT IN A DARK ROOM. the bottom of the fermenter, transfer the clear beer above the sediment to a 5-gallon carboy. Switch the blow-off tube to an airlock. Allow another week for secondary fermentation.
• • •
THE ROADHOUSE TEAM COMPRISES (FROM LEFT TO RIGHT) GAVIN FINE, ADAM CHENAULT, KYLE FLEMING AND COLBY COX.
• After secondary fermentation,
TIP: THE TY ORIGINAL GRAVI SUBTRACTED BY FINAL GRAVITY, , MULTIPLIED BY .516 WILL GIVE YOU THE APPROXIMATE T ALCOHOL CONTEN BY VOLUME.
take another hydrometer reading and calculate alcohol content. Add 5 ounces dextrose sugar to a small pot and add enough water to dissolve the sugar. Bring this mix to a low boil for 15 minutes to sanitize. Cover this mixture and allow it to cool to room temperature. Transfer beer from the carboy into a sanitized bottling bucket and mix in the dextrose sugar mixture. Fill sanitized bottles with beer using a bottling wand and cap them with a bottle capper. Leave at least 1/2 inch of headspace in the bottles. Once all the beer is in bottles, put the bottles in a warm, dark place to allow carbonation to build for at least 2 weeks. TIP: IF THE After 2 weeks, put 1 bottle in the fridge to CARBONATION chill. Open it once cold and drink it to make IS LOW, MORE TIME MAY sure the carbonation is ideal before cooling SIMPLY BE the rest of the bottles. NEEDED.
• • • •
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a jackson classic
AT BREAKFAST, LUNCH OR DINNER, YOU WILL FIND CROWDS COMING TO THIS ICONIC JACKSON HOLE SPOT FOR ITS GOOD VALUE AND OLD-SCHOOL CHARM. BY ALLISON ARTHUR
Wh e n Ch arlie Givilancz arrives at Bubba’s every morning, he doesn’t wait for the staff to unlock the front door at 6:30 a.m. If he is a little early, he just walks in through the kitchen, which is getting prepped for the day, and settles into his usual table in the back with a view by the windows. Minutes later an extra-hot mug of coffee will appear in front of him, fresh out of the microwave since he likes it hotter than most. He grabs a newspaper, sips on coffee and waits for his friends to arrive. Or not. Many of the regulars he ate breakfast with at Bubba’s for the past 20-plus years DISHINGJH.COM | 39
PHOTOS BY BRIAN UPESLEJA A N D J AY N E L- M C I N T O S H
are retired or have moved away. Either way, he will be seated there until 8:30ish when it’s time to get his plumbing business going for the day. “I will have three to five cups of coffee before I get breakfast,” he says. “I need that hour or hour and a half to decompress before I start my day.”
They would share info about work, hook each other up with jobs and gossip about their personal lives, too. Jody Burkes, who owned a fencing company, is one of the last of the table of four or five regulars who still joins Givilancz a couple of days a week. The group made the morning meals even
SEVERAL OF BUBBA’S SERVERS HAVE WORKED AT THE RESTAURANT FOR MORE THAN 20 YEARS, LIKE STACIE JONES (LEFT) AND BRENDA GUTIERREZ.
Givilancz began his mornings-atBubba’s routine when he was just starting out his plumbing business. There were others just like him, and they came together and all began to meet at Bubba’s before beginning their long workdays. 40 | DISHINGJH.COM
more fun by gambling for the bill with a game of liar’s poker. Whoever lost would pick up the check. “That is why we show up for this,” jokes Burkes. “It was just for the game.” The group didn’t thank the unlucky one for picking up the check
either. “We just called him a loser.” While Bubba’s is a regular spot for many locals, they are not alone. Tourists flock back to the restaurant year after year as a tradition, too. Longtime server Stacie Jones has enjoyed getting to know many of her customers over the years. There is the couple from Minnesota who comes in every July, bringing her T-shirts and taking her to dinner. Then there are the postcards from pals in England, and the group of six men whom she sets up on a fishing trip and they take her out after as a thank-you. She has left her house at 4:45 a.m. and hustled through 12-hour shifts for the past 28 years because the customers have become her friends and her co-workers like family. “I love the people, the company, and I take pride in sending our customers off happy,” she says. Jones began working at the original Bubba’s, across the street from where it lives now, when she was just 21. Her son, now an adult, was literally raised in Bubba’s. Since day care wasn’t open when she needed to report to work, one of her customers/friends would drop him off after he ate breakfast. Jones can ring in the predictable order of at least 25 regulars without even having to ask what they would like. “We don’t always know their names, but we know what they are eating.” And she is not alone in her longevity and familiarity of the regulars. Another longtime waitress just retired after 29 years, and Jones still works alongside yet another who has been there for more than 20.
DISHINGJH.COM | 41
So what is it that keeps people coming back for more? Owner Joe Rice, who bought the business in 2013, says there are many factors. The food value is unmatched. “It’s cheaper than McDonald’s,” says Givilancz. And Rice has put a big emphasis on quality, taking WHILE KNOWN FOR ITS QUALITY BREAKFAST AT VALUE PRICES, BUBBA’S ALSO SERVES LUNCH AND DINNER EVERY DAY.
the kitchen staff to train in Texas so the barbecue would be top-notch. Rice’s company, Blue Collar Restaurant Group, roasts its own coffee, and it’s free while you wait for a table. There are free newspapers to help yourself to, and free cookies are passed around on Thursdays. And then there is the Working Man’s Special. For around $6, you get your choice of bacon, sausage patty or links, two
eggs any way you like, hash browns and toast, English muffin or a biscuit. But you have to know about it and order it correctly to get the deal (it’s only offered on weekdays). Some of these traditions were put into place by original owner Bubba Shivler. Shivler moved to Wyoming from Florida to “retire” at the age of 40. After a few years, the former architect got “bored of fishing
“WE HAD A BED IN THE OFFICE, AND I GOT UP EVERY DAY AT 5 A.M. TO MAKE THE BISCUITS.” –BUBBA SHIVLER
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larger, grossing $4.3 million. “I was in the right place at the right time,” he says of the success. He built his business model on offering fair prices for good food, and Rice has taken that motto and run with it, keeping the menu affordable and retaining favorite items while adding some healthier options. While the location and some of the food have changed, so has the town of Jackson since Bubba’s opened. Shivler estimated that there were 60 restaurants in town his first year, and Jackson Hole now has about double that. Rice and Kitchen Manager Rodrigo Garcia are doing what they can to continually upgrade the business as well as add food options. They brine and smoke the meats for the barbecue daily, sometimes CHARLIE GIVILANCZ running out of the 1,000 pounds they produce a day. and hiking every day,” and the longtime Since the smoking process takes two to lover of cooking decided to open a barbecue three hours, when it’s gone you just have restaurant similar to one he had designed to live with it. In the summer, Bubba’s can in the past. The first year of business, 1984, see up to 1,500 customers a day. That is a he made up for the time off by literally and lot of biscuits. Three hundred or so every figuratively living at work. “We had a bed in day to be exact. “Sometimes we work around the clock,” the office, and I got up every day at 5 a.m. to make the biscuits.” His wife at the time ran says Garcia. For Jones, the hectic days are worth it. the front of the house. Shivler said that the first year in “All the customers are like family. Making business he didn’t make a profit on gross other people happy makes me happy. I sales of about $550,000, but by the time like to see them walk out of the restaurant he sold the operation it was considerably happy and make their day.”
BUBBA’S CHOCOLATE CHIP COOKIE RECIPE 1 1/4 pounds margarine 2 cups brown sugar 2 cups white sugar 5 eggs 2 teaspoons vanilla 2 teaspoons baking powder 2 teaspoons baking soda 1 teaspoon salt 8 cups flour 2 1/2 cups chocolate chips Mix the margarine and both sugars until well blended and smooth. Add the eggs and vanilla and mix again. Add the baking powder, baking soda, salt and flour and mix to combine. Stir in the chocolate chips until combined. Bake at 300 F for 8 minutes. Turn the cookie sheet and bake for 5 additional minutes.
DISHINGJH.COM | 43
10,000 YEARS OF HISTORY
IN A SINGLE BITE
Natural & Sustainable Buffalo & Elk Meat Market
BY MELISSA THOMASMA
Explore what makes these pies perfect, down to the last crumb.
PHOTOS BY JAY NEL-MCINTOSH
sk pastry chef Chad Horton about pie, and a smile spreads across his face as he is transported back to his childhood, little hands dusted with flour in his grandmother’s kitchen. He recalls the smell of a rhubarb pie as she drew it, piping hot, from the oven, and the way that — for some reason, he’s still not able to pinpoint how — whipped cream always tasted best when she made it. “All over town, Grandma was known for her pies,” he remembers fondly. “Pie is a food that, on its deepest level, connects you to home. I love to evoke that emotional reaction in my desserts.” Horton isn’t alone; pie holds a special place in many hearts. From sticky-sweet cherry and peach pies at a summertime cookout to the warm spices of pumpkin and apple pies in the fall, the scents and flavors of pie are intertwined with some of our most memorable gatherings. Chefs are no exception, and the pies on menus around Jackson often have origins like Horton’s. As the executive pastry chef for Fine Dining Restaurant Group, Horton keeps his grandmother’s recipes alive in the pies that he presents on menus yearround. While he lets the seasonal rotation 48 | DISHINGJH.COM
of fruit guide his fillings, he always uses his grandmother’s crust recipe. The key ingredient in Grandma’s recipe? Shortening. “Since it has a higher melting point than say, butter, it really adds to the crust’s flakiness,” he says. Baking at 375 F also contributes to the crust’s excellence, he adds, as the crust’s water content quickly evaporates into steam. No matter which pastry chef you ask, impeccable crust is critical to a tasty pie. And flaky crust requires high-quality fat. Orion Bellorado, owner and operator of Roots Kitchen and Cannery, relies exclusively on butter in his pie crusts, as does Kevin Cohane of Persephone. The Bunnery, one of Jackson’s longtime favorite bakeries, uses a combination of butter and shortening. Snake River Grill’s executive chef, Jeff Drew, uses only lard.
RULES TO LIVE BY
Regardless of which route you take, there are a couple of rules that the chefs agree on to achieve a flawless crust. “First rule is to mix it as little as possible. The second rule is to keep it as cold as possible,” explains Drew. “So what that means is whatever fat you’re using — whether that is butter, margarine or, like in our case, lard — when you’re cutting it in, you want it to be as cold as possible so that it forms small crumbles.” Bellorado agrees. Begin by mixing the flour and fat, he suggests, and add the water last. “Once you add the water, it reacts with the flour, and then you’re fighting the gluten,” he explains. Handling the dough too much strengthens the gluten’s bonds and will result in denser crust. “Never roll anything more than once,” he advises.
PASTRY CHEF CHAD HORTON HAS A LIFETIME OF EXPERIENCE WITH PIE, BEGINNING WITH HIS GRANDMOTHER’S LESSONS.
FRESHER = BETTER
Another key to unforgettable pie? Fresh ingredients for the filling. “Quality fruit is very important,” says Gérard Yvernault, owner of The Bunnery. “Some places use premade filling that comes in jars or cans, but that is just not the same.” Yvernault’s favorite among The Bunnery’s selections is the Very Berry pie, which is filled with a sweet and tart blend of blueberries, strawberries, raspberries and a hint of cinnamon.
Chef Drew concurs that excellent fruit is important to creating impeccable pie. He also advocates for selecting fruit and berries that are at their seasonal peak. “Yes, you can get peaches year-round. But there’s nothing better than when they’re truly in season at the farmers market,” he says. Once you’ve made your selection — whether stone fruit, berries, apples or something else — it’s important to taste it, Drew explains. “Even when we have cases of something like peaches, we taste
the fresh fruit every day because it’s not coming out of a can or a freezer. It’s going to be a little bit different from day to day.” A sense of the fruit’s underlying flavor will help determine whether it will benefit from added sweetness or needs to be balanced out with the tartness of lemon juice. “The only way to get that balance is to taste the fruit beforehand,” says Drew. “If you’re working with really great fresh fruit, be careful not to over-sugar it,” warns Bellorado. A common error made by home DISHINGJH.COM | 49
PIE-ISH EXECUTIVE CHEF JOEL HAMMOND IS SERVING UP ANOTHER UNIQUE TAKE ON PIE AT THE WHITE BUFFALO CLUB. “I LOVE TO TAKE CLASSIC STEAKHOUSE DESSERTS AND TWIST THEM AROUND TO MAKE THEM MY OWN,” HAMMOND SAYS. THIS TIME, HE’S DECONSTRUCTED AND REIMAGINED LEMON MERINGUE PIE: EXTRA-THICK LEMON CURD ON A SUNFLOWER SEED CRUST, TOPPED WITH FRAGMENTS OF DEHYDRATED, MINT-DUSTED MERINGUE, SERVED ALONGSIDE A MEYER LEMON SORBET.
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chefs, adding too much sweetener detracts from the filling’s natural complexity and brightness, he believes. “Adding too much or making it too busy will take away from the important flavors. It’s all about supporting that blueberry or whatever else with a simple flavor profile.” Embracing the seasonal ebb and flow of flavors is a common theme among many pie enthusiasts. Persephone recently expanded its menu to include pies throughout the year. Once a special that appeared exclusively during the holiday season, pie is now a menu staple. But the flavors? Don’t expect the same kind every week. “We rotate fillings seasonally, whatever fruit is the best that time of year,” says owner and baker Cohane. Snake River Grill celebrates the arrival of spring by adding rhubarb pie back onto the menu. Topped with turbinado sugar and served with a scoop of strawberry swirl ice cream — a nod to the classic combination of strawberry and rhubarb — the pie is elegant in its simplicity. “Rhubarb has lots of water in it, and can be difficult to get it not runny,” explains Drew. One way to avoid this common problem is to rely on cornstarch as a thickening agent, but Drew prefers to avoid such additives. Instead, he makes a rhubarb puree, simmering a blend of rhubarb and sugar until it thickens, and then mixes in the chopped rhubarb. This innovative approach
creates the texture he’s looking for with no sacrifices when it comes to flavor. Simplicity, while undoubtedly a hallmark of the best pies, by no means translates into boring or uninspired pie choices on menus around town. Many chefs see pie as not only an opportunity to use fresh, local ingredients, but also a chance to add their own flair and creativity to elevate this classic dessert.
OUTSIDE OF THE (PIE) BOX
Horton likes to finish more traditional pies with his signature crumble topping. For example, a slice of his peach or apple pie will feature a sweet and slightly crunchy blend sprinkled across the top. But he also likes to push the boundaries further, offering diners pies that they likely haven’t encountered before. Don’t be surprised if one of his dessert menus includes creative concoctions like strawberry pie with cream cheese and white chocolate, or even oatmeal pie (a cousin of pecan pie). Horton’s pies aren’t the only ones around Jackson Hole that leave traditional flavors like apple or cherry far behind. Chef Ozzie Godleski, executive chef at Whole Grocer, strives to bring favorites from other places into town. One of his favorites is inspired by his travels to Hawaii. Haupia is a traditional island dessert that combines coconut and chocolate in a classic pie crust. “You definitely won’t find it anywhere else in town,” he says with a chuckle. Whether you’re craving a traditional slice of pie just like Grandma used to make, or an entirely fresh and cuttingedge reimagining of a classic, chefs in Jackson Hole won’t disappoint. With a grin, Cohane succinctly summarizes the sentiments of chefs and diners alike: “Who doesn’t love pie?”
PHOTO BY BRIAN UPESLEJA
SNAKE RIVER GRILLâ€™S RHUBARB PIE.
RECIPE: THE BUNNERYâ€™S VERY BERRY PIE FOR THE CRUST
2 cups all-purpose flour 4 ounces chilled butter 1 1/2 ounces chilled shortening 3/4 teaspoon salt 2/3 teaspoon sugar 4 tablespoons ice water >> Combine dry ingredients well in a bowl. Cut in chilled butter and shortening until the mixture resembles small peas. One tablespoon at a time, sprinkle ice water over the crust mixture, gently gathering the pastry together so it coheres. Press into a ball and divide into slightly unequal halves. Do not overhandle. >> Roll the larger half into a round sheet roughly 11 to 12 inches in
diameter, large enough to line a 9-inch pie pan or tart mold. Fill with desired filling. Roll the smaller half into a round sheet slightly over 9 inches in diameter and place over filling, removing any excess bits and crimping the pastry around the circumference to seal. Sprinkle the top of the pie with a teaspoon or so of water and scatter a little more sugar over the water (the sugar will caramelize in the oven, making a nice, burnished sheen on the pastry). >> Make several vents in the top of the pastry with a sharp knife to allow steam to escape. Heat oven to 425 F and bake for approximately 45 minutes, or until pastry is browned and filling bubbles at the vents. Allow to cool before serving.
FOR THE FILLING
1 1/4 cups sugar 3/4 cup all-purpose flour 1/8 teaspoon ground cinnamon 20 ounces fresh frozen blueberries, thawed 6 ounces fresh frozen strawberries, thawed 4 ounces fresh frozen raspberries, thawed Combine sugar, flour and cinnamon and distribute over the prepared bottom crust in the pie mold. Mix berries together, fill bottom crust, sprinkle with a little additional sugar and cover with top crust.
outside the kitchen
BY ALLISON ARTHUR
A COWBOY COOKOUT NOTHING IS MORE quintessentially western than a good olâ€™ fashioned cowboy cookout. And what better place to have it than outside a historic cabin by a Snake River tributary? With a fire pit already in place and picnic tables nearby, the setting for this fireside dinner was easy enough for stylist Emily Lacoste to transform. While the group of guys worked up an appetite on horseback, Lacoste used earthy elements, like feathers and fresh rosemary, to set up a table for the feast prepared by chef Will Bradof, one of the two owners of Local, Trio and Local Butcher. Bradof planned a dinner that would be easy to execute fireside. The panzanella salad is meant to marinate, so it can be dressed ahead of time. The chimichurri can be made in 54 | DISHINGJH.COM
THE CHEF FROM LOCAL BUTCHER PREPARES AN OUTDOOR DINNER OVER FIRE FOR A GROUP OF COWBOYS. advance, as can the cilantro butter for the corn. Bradof is an experienced fireside chef, since he often camps with his family in the summer. He planned a dinner that can be executed easily with the right organization and a knack for cooking over an open flame. While the guests enjoyed summery mojitos, Bradof stoked the fire to the ideal temperature to steam the corn and roast potatoes in a cast-iron skillet. The meat went directly onto a grate above the fire, lending a smoky touch to the finished product. PHOTOS BY BRIAN UPESLEJA 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 .
And since the host, Chase Lockhart, is a cattle rancher, naturally the meat came from one of his cows. If you want to re-create this meal, we suggest you become friends with Lockhart so that he can take you to this dreamy spot. Otherwise, load up on his meat, available at Local Butcher, and find your own piece of paradise to plan an outdoor dinner on this summer. All the recipes Bradof shares here are simple enough to make, but creative enough to impress your guests.
DO AHEAD IF YOU WANT TO HAVE A FIRESIDE DINNER OF YOUR OWN, FOLLOW A FEW STEPS BEFORE YOU VENTURE OUTDOORS. LOOK FOR NOTES ON WHAT YOU CAN PREP AT HOME; HAVING FOOD READY TO GO ON-SITE WILL MAKE IT EASIER TO ENJOY A DINNER OUTDOORS.
WATERMELON MOJITO 1/4 ounce simple syrup 6 large mint leaves 3 ounces watermelon, cubed 2 1/2 ounces white rum 1/2 lime Watermelon wedge for garnish Soda water In a mixing glass, muddle simple syrup with lime, mint and watermelon. Fill the glass with ice, add rum and shake. Pour into highball glass, then top with more ice and garnish with watermelon wedge. >>Do ahead: Cut the watermelon and make a simple syrup. Store them in plastic containers until you are ready to use.
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CHIMICHURRI 1 cup parsley, chopped 1/2 cup oregano, chopped 2 tablespoons garlic, diced 2 tablespoons shallot, diced 1 teaspoon chili flakes 1/4 cup red wine vinegar 1 cup olive oil Salt and pepper 2 anchovies, minced Combine all ingredients in a bowl and mix well. Cover and store in refrigerator for up to 2 weeks until ready to use. >>Do ahead: Make this dish ahead and store it in a sealable bag on ice in a cooler.
DISHINGJH.COM | 57
HEIRLOOM PANZANELLA SALAD 6 cups large heirloom tomatoes, diced 2 cups cucumbers, sliced 1 cup basil leaves, chiffonaded 4 cups crusty baguette, cubed and lightly toasted 2 tablespoons garlic, shaved 1/2 cup olive oil Salt and pepper 1/4 cup balsamic vinegar In a large bowl combine all ingredients and season with salt and pepper. Let marinade at room temperature for at least 30 minutes before serving. >>Do ahead: Have all the veggies sliced and ready. Add them to a bowl and dress them with the other ingredients (which you can mix together ahead of time too) while you cook the meat.
WOOD-FIRED GRILLED CORN WITH CILANTRO LIME BUTTER 6 ears of corn 1 bunch cilantro, chopped Juice from 4 limes 2 tablespoons garlic, chopped 1 tablespoon salt 1 tablespoon black pepper 1 pound butter, softened Peel back husk of corn and remove silk threads. In a large bowl combine all other ingredients to incorporate. Rub butter all over corn and fold back husk to cover butter. Char over open fire on grill for about 25 minutes or until corn is charred and steamed to desired doneness, rotating every five minutes. >>Do ahead: Make the butter and clean the silk from the corn.
DISHINGJH.COM | 59
LOCKHART CATTLE CO. WHOLE-ROASTED PRIME RIB WITH CHIMICHURRI 1 5-to-8-piece standing rib roast (available at Local Butcher) 1 cup chimichurri 1 large handful fresh rosemary Salt and pepper Generously rub entire standing rib roast with the chimichurri and a large quantity of salt, fresh ground black pepper and fresh rosemary. Roast in oven at 375 F or over a bed of hot fire coals until internal temperature of 125 (for medium-rare) is reached. Let rest and then carve and serve. Serve with additional chimichurri on the side. >>Do ahead: Season the meat.
LOOK FOR THIS DESSERT RECIPE ON DISHINGJH.COM.
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HOLE BOWL Jackson, Wyoming
THE FISH COUNTER AT PEARL STREET MARKET SELLS SOME OF THE BEST SELECTIONS IN TOWN.
THE BUTCHERS, THE BAKERS, THE ICE CREAM MAKERS
BY KATE HULL PHOTOS BY JAY NEL-MCINTOSH
THE ARTISANAL MARKET SCENE IS BOOMING IN JACKSON HOLE
read, cheese, milk, beef: a one-note grocery list that doesn’t pack a lot of punch. But how about 460 Bread’s Kalamata and thyme loaf, Carr Valley menage cheese, Californiaproduced goat’s milk and Hereford Ranch tomahawk steak? Yes, please. Gone are the days of standard grocers with just the staples. The thriving artisanal market scene is blending throwback nostalgia and modern convenience to create a haven for foodies: your friendly neighborhood market meets specialty store. From Teton Village’s Bodega to Pearl Street Market off Town Square, the stores are bursting with top-quality meats, wild-caught fish, and the latest products from golden milk to ghee nestled within the confines of a small yet sophisticated mountain town. Ashley Watson, owner of Mountains of Groceries, knows a thing or two about navigating the area’s markets. She has been shopping for busy families, businesses and visitors since she opened her grocery delivery business in 2006. “It has been an incredible change to see our local market grow. The quality is really amazing,” she says. “And, it’s always better to buy the fresh, local options from right in your backyard that have a small footprint, as opposed to something that gets moved around in the truck from across the country.” DISHINGJH.COM | 63
TETON VILLAGE/WESTBANK On the way to Jackson Hole Mountain Resort just off Teton Village Road, Aspens Market is home to a gourmet market and the first in-house whole-animal butcher shop to open in Jackson. Local is the name of the game. Family Farm and Ranch,
Carter Country Meats and Lockhart Cattle Co. deliver meats; Paradise Springs Farm and Lark’s Meadow Farms provide specialty cheese; and Persephone Bakery, Wild Flour Bakery, 460 Bread and Nom Nom Doughnuts supply bread and pastries. Need a hostess present? Aspens Market carries gifts, cosmetics and more, making this a one-stop shop for whatever you need to cross off your list. What’s more, Westside Wine and Spirits next door is home to exciting wines, craft beers and spirits. THE FAVORITES: The farm-to-producedepartment program featuring Huidekoper Ranch greens. True to its roots of focusing on local meats, Aspens is celebrated for whole-animal butchering and quality cuts of meat, but don’t miss the fresh fish. Wild-caught Alaskan salmon, Dover sole and albacore tuna are delivered every two or three days and are sourced from responsible fisheries.
EXTRA TREATS: Béquet caramels fly off the shelves. For a little extra pep in your step, try Idaho’s DOMA Coffee Roasting Co. TIP: Not your average grocery store, the market carries upscale beauty and health care items such as Indie Lee, Grown Alchemist and Olio E Osso lip and cheek balms for when you’re looking to restock your bathroom pantry.
The biggest trend she has noticed? A movement away from processed and toward wholesome home cooking — even for travelers. “I don’t pick up a ton of processed foods,” she explains. The options are vast, and the goods are delicious, but where do you start? Dishing combed the aisles, chatted with the friendly faces behind the counters and collected tips to get the best of the best. Spoiler alert: A few will even pour you a glass of wine while you stroll the aisles.
Your slope-side specialty grocer, Bodega is a gourmet mecca situated in an inconspicuous spot: a former gas station. Find graband-go eats, high-end wines, a butcher, mouthwatering ice cream sandwiches and made-in-house items from Fine Dining Restaurant Group chef Joel Tate. Bodega keeps the shopping experience a family affair, offering products from former and current staff who moonlight as craftsmen and artisans. Born to Crunch granola, Giv’r gloves and Jackson Hole Still Works are all Teton products sold.
THE FAVORITES: Bovine & Swine art-isan sausages. Try the caprese sausage, or, for an extra kick, bite into a jalapeño cheddar with chunks of the spicy pepper inside. EXTRA TREATS: Cream & Sugar ice cream. Pastry chef Chad Horton is churning up creamy, exciting flavors into pints of ice cream or ice cream sandwiches. A cool treat after a day of exploring, the Wyoming Whiskey, mint chip and classic vanilla are favorites. TIP: For an easy night in, grab convenience foods from Fine Dining Restaurant Group’s
restaurants: Il Villaggio Osteria’s take-andbake pizzas and Rendezvous Bistro’s soup, mac and cheese sauce or lasagna.
JACKSON HOLE LUCKY’S MARKET
Jackson Hole’s newest grocery store, Lucky’s Market asserts the mantra “organic for the 99 percent” and an attitude of not taking itself too seriously. “Eating is fun. Shopping should be, too. That’s why we offer things like our Sip
and Stroll program, because who doesn’t want to shop with a beer?” says manager Chris Martinez. The bulk section boasts everything from Indian spices, quinoa flour and raw cashews to gummy bears and chocolate-covered almonds. The meat and fish section provides ready-tocook meals, like chicken cordon blue and seasoned ahi tuna. The shelves are lined with the latest products more common in bigger cities. The anti-inflammatory wonder spice turmeric is popping up in mixes called Golden Milk. DISHINGJH.COM | 65
THE FAVORITES: Smoked-in-house bacon. Lucky’s shining star for carnivorous eaters, the bacon is “crazy good,” Martinez says. So good in fact, he’s witnessed excited samplers do a happy dance. Try the peppered or honey-orange bacon. EXTRA TREAT: Lucky’s Brand. Ten percent of sales from the private label goes back into the community through nonprofits, so shop away for a cause. TIP: Every Wednesday is Double Ad Wednesday, which means the sales fliers from the week before and the current week overlap. Shop till you drop. <<
Decked with aisle after aisle of organic produce and nutritious goods, Jackson Whole Grocer has been furnishing premium selections for nearly 30 years. Whole Grocer has all the appeal of Whole Foods, but with a decidedly Jackson focus. Inside, Whole Grocer sells more than 300 regionally made products, a hallmark of the store’s mission, owner Jeff Rice says. Frequent customers are no strangers to the fresh fish. The Skuna Bay salmon is wild caught and always quick to sell out. For meat eaters, the house-made sausages and grill-ready meats, like the pale ale pork chops, are a must for summer cookouts. A sizable lounge and seating area invites customers to grab lunch or an espresso and relax. The cafe area supplies freshly squeezed juices, sushi, burritos, artisan pizzas, fresh salads and more. In the summer, the patio is packed with lunchgoers and shoppers. THE FAVORITES: Miyoko’s Creamery double cream nut-based cheese. Rice prides himself on the store’s diversity, providing goods for all types of diet restrictions 66 | DISHINGJH.COM
and eating preferences. The double cream nut-based cheese, with flavors like smokehouse cheddar, is scooped up by nondairy eaters. EXTRA TREAT: EPIC oils. Whole Grocer continually adds to its 30,000 items to meet shoppers’ needs. Grab paleo brand EPIC’s animal-based oils such as duck fat, beef tallow or pork lard. TIP: No time to cook? No sweat. Whole Grocer stocks an impressive selection of grab-and-go options to make lunch or
dinner a breeze. Take home tuna poke or flank steak. For the kombucha lovers, Whole Grocer has the stuff on tap.
PEARL STREET MARKET
JACKSON WHOLE GROCER & CAFE
A dining spot for breakfast, lunch or dinner and a grocery, Pearl Street Market is a downtown gem and sister store to Aspens Market. Pearl Street implements the farm-to-produce-department program found at Aspens and supplies home goods, gifts and prepared foods. Residents frequent the market for on-
the-go lunch options, like freshly made sandwiches and a fully stocked salad bar. THE FAVORITES: Jacobsen Salt Co. Although both Aspens and Pearl Street have carried the line for over two years, the Oregonbased salt and seasoning brand is garnering attention and fervent followers. Season your rib-eye with its steak seasoning or treat yourself to a salted caramel. EXTRA TREAT: Daniel Boulud smoked salmon. The renowned international chef and restaurateur collaborated with Catsmo Artisan Smokehouse to produce fresh Atlantic salmon, smoked using fruitwood. TIP: Fresh fish arrives every Tuesday, Thursday and Saturday. Enjoy whole Dungeness crab and Arctic cod. Or, cook up a surf-andturf-style night and pair with house-made spicy sausage.
hen looking for something beyond the essentials, Jackson is also home to a variety of specialty stores, like two whole-animal butchers, a gourmet oils and spirits shop, and the retail store of the town greenhouse.
This farm-to-table butcher shop sells the full gamut of house-smoked meats and charcuterie items, but you can also grab fresh-squeezed orange juice, breakfast sandwiches, and dinner (the Scotch egg is a favorite). They also sell the BLT soup from the Trio menu, handmade pasta, house-made sauces, jams and cheeses. Donâ€™t miss former Jackson resident Tamalpais RothMcCormickâ€™s Bunches and Bunches line of mole sauces.
DISHINGJH.COM | 67
SPECIALTY STORES <<
SWEET CHEEKS MEATS
Nick and Nora Phillips at Sweet Cheeks Meats are serving up smoked meatloaf sandwiches, beer brats, sauces and the occasional sweet treat like Meeteetse Chocolatier croissants. But what they’re really known for is their prime cuts of beef and pork, broken down from whole animals that were raised in the region. What isn’t put out in the retail case is utilized in other ways. Almost nothing goes to waste. Here, find house-made stocks, enchiladas and even queso, made with leftover chorizo. Phillips wants to turn people on to cuts they may be unfamiliar with, like bavette, zabuton or top sirloin and will advise patrons on how to use the product.
juices in their full liquor store. Forget fishing supplies? They have a full selection of supplies for camping, hiking and even first aid.
THE MARKET AT VERTICAL HARVEST
You’ve probably heard about Jackson’s vertical greenhouse located in the heart of downtown, but have you been to the market next door? The Market at Vertical Harvest sells fresh greens and tomatoes from the greenhouse and specializes in artisanal items and crafts inside the retail space. Grab Harvest’s sought-after produce, like the Bumble Bee tomatoes, and bring a Harvest Box home.
JACKSON HOLE BUFFALO MEAT CO.
CREEKSIDE MARKET AND DELI
DORNAN’S TRADING POST AND WINE SHOP
Dip, sip and indulge inside Vom Fass, Jackson’s source for fine spirits, infused oils and vinegars and spices. Peruse the fragrant selections and sample whatever suits your fancy, from cognac and whiskeys to fine wines. The garlic oil with red wine vinegar is a tasty dipping oil for hearty breads. Pair with a summer cocktail using the store’s cherry-infused vodka.
If you’re en route to Jackson Lake or Grand Teton National Park, this is your one-stop shop for the day. Known for some of the best sandwiches in town, Creekside offers Italian subs, bags of chips and waters. Creekside also has sloshies (boozy slushies) from from fresh-squeezed
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This is the place to find free-range buffalo and elk meat. Stock up your vacation rental, or choose its mail order option and have product waiting for you at home. Owner Chris O’Blenness sells ground meat, steaks, jerky, salami and more. Buffalo Meat Co. also serves as an authentic market of local products. Think: produce, cookbooks, cast-iron pans and knives.
The Trading Post has a little bit of everything, including one of the valley’s best selection of specialty foods, cheeses and wine. At Dornan’s, you can fill up your car with gas, stock up on groceries and grab some firewood for your campsite. Its wine shop is renown and boasts one of the
best selections (1,500 bottles) this side of the Mississippi.
EL AZTECA MEXICAN STORE
Spice up your dinner scene with a trip to El Azteca Mexican Store. Stockpile dried chilies, albahaca and pasilla spices and fresh tomatillos. El Azteca also stocks pantry necessities, Mexican candies and hot sauces galore. HEADED TO IDAHO? SEE A STORY ON OUR WEBSITE FOR THE BEST IDAHO SHOPPING OPTIONS.
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THE GAVEL Our Twist on a Classic Cocktail INGREDIENTS 2 oz Hendrick’s Gin 1⁄2 oz St. Germain 1 oz ounce fresh lemon juice 2 oz chilled Veuve Clicquot Brut Champagne Lemon twist, for garnish PREPARATION In a cocktail shaker filled with ice, shake gin, elderflower liqueur, and lemon juice. Strain into a lowball glass. Top with Champagne. Garnish with lemon twist.
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OUTDOOR KITCHEN ADDS SPECTACULAR SPACE FOR SUMMERTIME DINNERS BY ALLISON ARTHUR
Tom Evans knows a good investment when he sees one. A successful realtor in the valley for many years, Evans has made his living finding homes for others and, in this case, himself as well. He and his wife, Andrea, bought this Indian Springs Ranch property and built the home in 1999. And while it was already a lovely spot with an ample indoor kitchen, the couple, who now have adult children, wanted to build an outdoor space where they could entertain and enjoy the long DISHINGJH.COM | 71
PHOTOS BY AARON KRAFT
OPPOSITE: THE LANDSCAPING ALL AROUND THE OUTDOOR KITCHEN HAS BEEN DESIGNED TO BLOOM AT VARIOUS TIMES SO THERE IS ALWAYS SOMETHING COLORFUL GROWING. FLOWERING SOL GARDENS PLANTED THE LANDSCAPING, AND ANDREA SAYS IT’S “CRAZY GORGEOUS” ALL SUMMER. SHE WORKED WITH THE COMPANY TO CHOOSE PERENNIALS THAT WOULD COME BACK EVERY YEAR AND THRIVE IN THE HARSH WYOMING CLIMATE. BELOW: THE EVANSES USE THE LARGE BUILT-IN TRAEGER GRILL TO SMOKE MEATS AND COOK ROTISSERIE CHICKENS.
summer afternoons in Jackson. They developed the idea for an outdoor kitchen after visiting warm locales and enjoying Caribbean palapas. Andrea says she spotted a cottage on the East Coast in a magazine and started refining the idea for their addition with architect Brad Hoyt. The large outdoor space they built four years ago has all the amenities and more. They thought of everything and included a fireplace, gas ceiling heaters, refrigerator, cooktop, large gas grill, rotisserie and smoker. You certainly aren’t camping here. They even have a spot for a television so they don’t have to miss their favorite games while dining alfresco at least once a week from May until October. Andrea, who does much of the cooking, says it’s unparalleled for summer dinner parties. The dining room table can seat up to 12, but they often entertain even more friends and clients. “Truly every year we say, ‘I am so glad we built it.’ We don’t have Teton views, but we have this private seclusion in the busy summer, and we are always entertaining out here in the summer.”
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RECIPE: THE EVANSES’ SMOKED SALMON RECIPE >> 1 whole filet of wild-caught salmon 1 cup vodka 1 cup brown sugar 1/2 teaspoon pink Hawaiian sea salt 1 tablespoon coarse ground pepper In a reusable plastic bag, add the vodka, brown sugar, salt and pepper. Mix well and add the fish. Get all areas of the flesh covered and marinate for 2 to 4 hours. Remove from bag. Rinse the fish well and pat it dry. Smoke at smoke setting on a smoking grill for 30 minutes, then raise the heat to 225 F for another 45 minutes.
MANY DETAILS MAKE THE SPACE FUNCTIONAL, LIKE A BUILT-IN SOUND SYSTEM, CABINETS FOR STORAGE AND EXTRA COOKWARE AND DINNERWARE SO THAT THOSE ITEMS DON’T HAVE TO BE MOVED BACK AND FORTH FROM THE HOUSE. THE FRIDGE IS ALWAYS FULLY STOCKED WITH BEER, WINE AND DRINKS, BUT THE EVANSES DO HAVE A TOTE THEY USE TO HAUL THE INGREDIENTS OUT TO THE KITCHEN WHEN THEY ARE READY TO COOK.
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the DISH Brussels Sprouts Salad
For years, Dishing editor Allison Arthur wrote a cooking column, “The Dish,” in the Jackson Hole News&Guide. She and co-editor Cara Rank are continuing this column and tradition on Dishing’s website. The following salad recipe was a favorite from last summer. Look for it and more at dishingjh.com. Don’t forget that if you see something on their Instagram (@dishingjh), be sure to tell Allison and Cara that you want the recipe, and it might appear in their column. You might even see a video of them making it, too!
1/4 cup white sesame seeds 1 pound Brussels sprouts, sliced thinly 1 bunch red kale, stems removed and torn into bite-size pieces 1 teaspoon finely grated lemon zest 1/4 cup fresh lemon juice 1 cup apple cider vinegar 3 cloves garlic, smashed and chopped 1 teaspoon honey 1 tablespoon grainy mustard 1/2 to 2/3 cup olive oil Kosher salt Pepper Toasted pine nuts, pistachios or pumpkin seeds (optional topping) Heat a skillet over medium to low heat and add the sesame seeds. Toast lightly, stirring the whole time. Be careful — they cook (and potentially burn) quickly. Place the Brussels sprouts and kale in a large bowl at least an hour or two before you want to eat this salad. Add the sesame seeds to the bowl. To make the dressing, add the next 6 ingredients to a small bowl. Stir to combine, then slowly whisk in 1/2 cup olive oil until well combined and thick. Season with salt and pepper and taste. If the dressing is too tart, add more olive oil. Pour a generous amount over the kale and Brussels sprouts mixture. Stir well and make sure the greens have enough dressing. Let sit covered in refrigerator until ready to serve. This salad only gets better with time and will last until at least the next day. If you add nuts, reserve them until right before you serve the salad.
ESSENTIAL BARBECUE STOPS IN JACKSON HOLE
HOG BY NINA RESOR
PHOTOS BY JAY NEL-MCINTOSH
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o longer do Southern transplants to the region
have to import their â€™cue. Jackson Hole barbecue has arrived. It used to be impossible to find authentic barbecue in these parts, but thanks to the burgeoning food scene and new restaurants, barbecue options are as numerous as the styles. All you have to do is find a favorite.Â As barbecue establishments have cultivated their own niches and followings in and around Jackson Hole, it is possible to find a variety of styles: some that stick to more traditional definitions, some that incorporate elements of many styles and some that are blazing-new barbecue territory in a land far, far away from the South.
Hereâ€™s how they break down...
BIG HOLE BBQ: The Teton Valley, Idaho, establishment that began in “a little shack in Driggs” is, according to owner and founder Nick Jacob, “100 percent Victor-style barbecue.” Big Hole opened its new Jackson location in January on Pearl Street. Although it took nine years to get over the hill, now that the restaurant is here, “the South better watch out!” Jacob says. The made-from-scratch pastrami is a perennial favorite. Even more impressive? It takes 16 days to fully prepare.
BUBBA’S BARBEQUE: A Jackson staple for decades, Bubba’s serves up Texas-style ’cue, and boy, is it committed. “We changed the whole barbecue program when [Blue Collar Restaurant Group] took over Bubba’s, bringing in some of the top pit masters from Texas,” says general manager Brian Izard. Additionally, Bubba’s sent kitchen manager Rodrigo Bernstein and head <<
or barbecue rookies (and Yankees), ’cue can be broken down into four main regional styles: Memphis, Carolina, Kansas City and Texas. This is what a simple Google search will return, but in reality, barbecue is a bit more complicated, stylistically speaking. For example, Carolina can be further stratified into South Carolina style and Western North Carolina style, determined by the base of the sauce. South Carolina barbecue encompasses a mustard-based sauce, while Western North Carolina utilizes vinegar-based sauces.
PITCH PERFECT smoker Reyes Alvarado down to Dallas last May to work with some of the best in the barbecue business. Beef brisket is a famous Texas dish, while the Lone Star State’s signature sauce is spicy, tangy and tomatobased, with just a bit of sweetness. Bonus: Bubba’s serves breakfast and has a comprehensive, freshly stocked salad bar.
estaurateurs and experts in all things barbecue were expressly clear that flawless barbecue does not exist. So pitch perfection is out the window. “Perfect and barbecue should rarely, if ever, be used in the same sentence,” says David Fogg of Moe’s Original Bar B Cue, who brings that philosophy to Moe’s. “It is an inexact science that takes years to really get right.” Big Hole’s Jacob agrees: “Honestly I don’t think there is such thing as perfect barbecue,” he says. “It is a style of food that comes in so many different flavors.” So if one cannot expect perfection, then what is absolutely essential to the best barbecue? Patience.
DISHINGJH.COM | 81
et’s forget about all this love-and-patience psychobabble for a second, though, and get down to the meat of the matter. What are some concrete tips you can actually put to use while cooking? What are restaurants in the Jackson area doing, and what makes each one unique? Fogg at Moe’s believes that smoking “nice meat products” is essential. “We are the only place in town that smokes all of our meats until finished,” he says. “We focus on pork, chicken, turkey, ribs and our ever-rotating side dishes.” Jacob likes to keep it “plain and simple” at Big Hole, he says. “I just started smoking meats and messing around with different sauces living in Idaho.” That being said, Big Hole is not afraid to get creative with presentation. “I like how we put our barbecue into different forms of a meal,” Jacob says. “You can order it as a sandwich, make a taco, build a quesadilla,” and, as an homage to his home state of Minnesota, “heck, we’ll even throw it onto a stick if you like.”
SPUR CATERING: This is also not strictly barbecue, but Kevin Humphreys, executive chef at the Spur Restaurant and Bar in Teton Village, is no stranger to the craft. His style of barbecue is “heavily influenced by the barbecue I grew up eating in Georgia, which is unique depending upon where you are in the 82 | DISHINGJH.COM
state,” he says. He counts Brunswick Stew, said to have originated in one of his hometowns — Brunswick, Georgia — as “a quintessential barbecue side.” MOE’S ORIGINAL BAR B QUE: This ‘cue is self-proclaimed Alabamastyle, which is an amalgamation of styles most similar to Carolina and Kansas City. The sauce and spare ribs are reminiscent of Kansas City, while the meats (pork-heavy) are closer to Carolina, but the dry rub is Memphisesque. “It’s hard to pencil us in as one or the other,” says co-owner David Fogg. “We feel Alabama ’cue is its own thing.” Moe’s opened for business in December on North Cache Street in the old Ripley’s Believe It or Not! museum location, and it’s not to be missed — you’d better believe it. <<
FAMOUS BO-B-Q: This catering service specializes in “Southern-style” barbecue and was founded and staffed by Georgia natives. Its website avows the operation is “sure to satisfy any appetite” — no matter which state south of the Mason-Dixon Line you hail from. Famous Bo-B-Q caters large and small events, and in the summer, it will even do a whole hog.
zard touts Bubba’s smoking process as integral to good ’cue. “You can add all the ingredients you want to make it taste good,” he says. “But if you don’t smoke the meat right, there’s no end product.” The type of wood used in the smoking process can completely alter the taste of the meat, and Fogg puts his faith in “good hardwoods” at Moe’s. He recommends hickory, peach and apple, but it really depends on what your desired flavors are and what best complements your choice of meat. At Spur Catering, Humphreys says he “offers up several favorites from baby back ribs to chopped beef and turkey.” He thinks that bomber barbecue rests in the “‘bark’ or smoked crust on the outside of the meat,” and, he says, “Sauce should complement the meat, not overpower it.”
hen chefs were asked if they would share their recipes for barbecue sauce with Dishing readers, they were appalled at the very idea. Apparently, recipes for barbecue sauce are to be guarded with your life. Fogg calls the recipe for Moe’s regular barbecue sauce “top secret,” but he would, however, elaborate on some other meat accoutrements. “We make an Alabamastyle white barbecue sauce that is poultryspecific, but really is just good on any of the meats,” he says. Moe’s also does a homemade tartar sauce — almost like a remoulade — for its seafood, which Fogg says has been popular so far. It is surprising because most barbecue places traditionally do not sell seafood, but “people love the fried catfish/shrimp platters and sandwiches,” he says. “I don’t blame them. The fried shrimp sandwich is something special.” Just because sauce recipes are top secret doesn’t mean you can’t enjoy them at home, though. Bubba’s bottles and sells its regular barbecue sauce and its jalapeño barbecue sauce. It is available for purchase at the restaurant on Flat Creek Drive. Similarly, catering service Famous Bo-B-Q bottles up The OG, a Carolinastyle mustard sauce through its website: famousbobq.com.
LABOR OF LOVE
ost important, as all the chefs and restaurateurs involved in this story attest, barbecue is about cooking with love. “These are recipes we have gathered from our mothers and grandmothers,” Fogg says. At Moe’s, he makes “barbecue with love — every day like you are serving it to your mother.” And it is rarely a one-man show, Izard says. It takes a team. “Bubba’s kitchen staff, they all care about the restaurant and the food they put out,” he says. “Our food tastes the way it does because of our amazing staff.” Barbecue does not seem to be a particularly easy craft to master, but for those who can, do, and for those who can’t, eat. Like anything else, if you love what you do, it is going to show. Fogg sees Moe’s partly as “a little refuge in Jackson” for ex-pat Southerners like himself, but also as a place to go if you’re missing your mother’s cooking. “Food is a passion of mine,” he says. “Particularly barbecue. You gotta love it. Love comes out in the food. You gotta cook with soul … (and butter and sugar).”
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EAT, DRINK AND BE MERRY JACKSON HOLE HAS A PLETHORA OF FOODIE EVENTS. BY KATE HULL PHOTO BY CARRIE PATTERSON / ILLUSTRATIONS BY KELLY HALPIN
hether you call the mountain town home or you’re exploring it for the first time, elevate your experience in the Tetons by choosing from an ample menu of festive foodie events to satiate your appetite.
SP OTLIGHT: NEW THIS YEAR!
Jackson Hole Food and Wine
June 22 through 24 jhfoodandwine.com The launch of Jackson Hole Food and Wine festival marks its first events in June. This threeday festival brings some big names from the culinary world to share great food with the community. Jackson is claiming its seat at the table of culinary destinations and showcasing what makes us an epicurean must. The weekend kicks off with Taste of Jackson Hole at Jackson Hole Mountain Resort. Enjoy high-altitude appetizers from top local restaurants. Friday offers four dinners around the valley featuring renowned chefs, including Houston’s Chris Shepherd of One Fifth Steak and the Big Easy’s Ryan Prewitt of Pêche. Finish the weekend at Mead Ranch with a Texas-meets-Louisiana barbecue. Shepherd, Prewitt and more will host an epic meat-lovers bash with all the trimmings. The event benefits the Wyoming College Culinary and Hospitality Management Program, in addition to Hole Food Rescue, a nonprofit that distributes excess food to organizations serving at-risk and inneed residents. DISHINGJH.COM | 87
CREAM OF THE CROP(S) Jackson Hole People’s Market
Wednesdays, June 14 through Sept. 20 jhpeoplesmarket.org Whether you are stocking up for the week or looking to spend a fun day exploring new flavors, the People’s Market is a food lover’s haven. Visit Full Circle Farm’s robust produce stand. Sample a new cheese from Wind River Farms. Regional purveyors offer exciting products, such as homemade butter, freshly baked bread, spreads, artisan crafts, goat cheese … the list goes on and on. Be sure to ask for recommendations and tips for cooking up your finds. Or, grab something to eat for dinner and relax on the lawn with a local beer (breweries rotate from week to week) and soak up the community gathering.
Farmers Markets on the Town Square
Saturdays, July 8 through Sept. 23 jacksonholefarmersmarket.com The weekly farmers market on the Town Square is the ideal spot to pick up just-harvested goodies. Come early to have your pick of the crops. The 88 | DISHINGJH.COM
weekly market is buzzing with artisans, bakers, farmers and more. Chat with nearby farm owners to learn about their trade, or ask tips on ways to prepare their greens. Purveyors such as Idaho’s Cosmic Apple Gardens showcase mouthwatering tomatoes, aromatic herbs and hearty root veggies. Hole Egg brings farm-fresh eggs. Maya Organics offers fermented condiments, fruits and nut butters. Haderlie Farms and Robinson Family Farm and Ranch are jam-packed with meat and produce. The early bird catches the worm at this popular hub. Some foods sell out quickly, so if you have a must in mind, don’t wait.
Aspens Market Farmers Market
Tuesdays, July through September aspensmarket.com In the heart of the summer, Aspens Market — located at the Westbank Shopping Center en route to Teton Village — is a happening spot. On Tuesdays starting in July, Aspens Market takes to shopping alfresco with an intimate farmers market highlighting nearby farms. Meet for a coffee at Elevated Grounds Coffeehouse, then have your pick of fresh goodies before heading on to explore Jackson Hole Mountain Resort or Grand Teton National Park.
DANCE AND DINE Jackson Hole Live
June through August jacksonholelivemusic.com Come for the music, stay for the food. Each
summer, the weekly concert series brings big names ready to rock the Tetons, from alternative country legend Lukas Nelson to New Orleans favorite Galactic. Grab a glass of Snake River Brewing ale and a slice of Pinky G’s pizza, and you’ve got yourself a top-notch summer night. Food vendors line Snow King Ball Park selling popcorn, gourmet doughnuts and even spicy Thai dishes to hungry music lovers.
Music on Main
Every Thursday, June 22 through Aug. 10 Music on Main offers high-caliber entertainment in an authentic small-town setting. Head over Teton Pass to City Park off Main Street, set up lawn chairs, chat with your neighbors, and don’t forget to come hungry. Vendors from nearby restaurants like Scratch, Spoons, Taste Buds and more are busy dishing out amazing eats, like fried pickles, fish tacos and gyros.
A TA S T E O F T H E T O W N Teton Food Tour
July 30 tetonslowfood.org Ride and dine during Teton Food Tour. Slow Foods in the Tetons and Friends of Pathways join forces to explore the sights and tastes of Jackson Hole on two wheels. Bikers cruise from the R Park to Teton Village to area markets and restaurants, where they’ll enjoy small plates. The event takes local pretty seriously; Aspens Market serves up fare using ingredients originating from within a 20-mile radius.
The Teton County Fair is a great time for the entire family, featuring carnival rides, craft vendors, live music, bull riding and even pig wrestling. Fill your appetite with fair food that’s just a bit elevated. Find traditional fare like fruit pies, cotton candy and ice cream, as well as Mexican food, barbecue and more. Oh, and did we mention the fried Oreos?
Lockhart Ranch Party
Wilson Chicken Fry
July 28 Pound after pound of fried chicken, sides galore and a community gathering for a good cause? Sign us up. The celebrated Wilson Chicken Fry has been serving up sizzling home-style chicken for nearly half a century. Become a part of the community and enjoy a picnic you won’t forget. The event benefits the Wilson Fire Department.
Nov. 1 through 3 shiftjh.org During Jackson’s slower season, this annual festival brings the town to life by inviting
industry leaders in outdoor recreation, land management and conservation for a weekend that celebrates and works to protect our lands. One key component of the region’s resources is the food. Enjoy the best of our West at The People’s Banquet, an event uniting local chefs with local farmers and artisans to create small plates, coupled with keynote speakers.
BEST OF THE WEST Teton County Fair
July 21 through 30 tetoncountyfair.com Enjoy a throwback to small-town county fairs mixed with a little Jackson flair.
Aug. 12 tetonslowfood.org Join Slow Food in the Tetons for a summer barbecue at the historic Lockhart Ranch for a farm-to-tablestyle dinner that’s happening right at the ranch. Have your fill of grass-fed Lockhart beef barbecue, seasonal local vegetables, brews from Snake River Brewery and live music best for some Western-style boogie-ing. Take in the views, enjoy a helping or two and relax in the scenic ranch landscape.
Historic Ranch Tours
Sept. 9 jacksonholechamber.com Take a look into the deep-seated heritage of Wyoming’s working ranches and dude ranches, and enjoy some unbeatable barbecue, during the Historic Ranch Tours at the Fall Arts Festival. You might want to wear your favorite cowboy boots or even dust off your old Stetson; this tour will take you to visit historic valley ranches, complete with authentic Western hospitality and old-fashioned barbecue, topped off with live music. DISHINGJH.COM | 89
T H E P E R F E C T PA I R I N G : ART AND FOOD Grand Teton Music Festival Fundraising Gala The Grand Experience With Yo-Yo Ma
July 31 gtmf.org Before world-renowned cellist Yo-Yo Ma will take center stage on Aug. 1 at Walk Festival Hall, music and food lovers can delight in a private performance in one of Jackson’s premier homes for a unique night of music and fine dining. The evening will consist of a multicourse dinner by chef Markus Glocker of the Michelinstarred New York City restaurant Bâtard, paired with world-class wines presented by Véronique Drouhin. Can’t make it to the dinner? After the gala, head to the Yo-Yo Ma VIP Experience for an afterparty to top all others. Chef Glocker will present paired canapés and wines to cap off the evening.
Thin Air Shakespeare Festival
July 7 through 9, July 14 through 16 jhcenterforthearts.org Soak up the cool summer air and take in a show at the Center for the Art’s annual Thin Air Shakespeare Festival. 90 | DISHINGJH.COM
This year’s production of “The Tempest” will delight and awe. Make your evening even better by supporting the center and purchasing a picnic basket so you can dine while you watch. Restaurants create mouthwatering samplings of their menus leading up to the event. Visit the website for auction details.
Palates and Palettes
Sept. 8 jacksonholechamber.com Pair a night on the square with renowned galleries and food and wine during the 2017 Fall Arts Festival’s Palates and Palettes Gallery Walk. More than 30 art galleries join forces with restaurants to showcase exciting artwork and creative fare to patrons out on the town. Take in your favorite wildlife artist and sample a slider or crostini topped with goat cheese. You might even head home with a new painting to hang on your wall.
Taste of the Tetons
Sept. 10 jacksonholechamber.com The art and food scenes of Jackson Hole unite on Town Square to celebrate the closing of the Fall Arts Festival with this smorgasbord of local food and spirits. Enjoy beer, wine and small dishes from area restaurants (available for purchase). Take home a piece of the action during the silent auction showcasing some of the most renowned wildlife artists in the industry. Peruse the square and take a gander at artisan booths, or pop into nearby shops for a fun day of food, art and culture.
SIPPING SUDS Old West Brew Fest
May 27 jacksonholechamber.com Sample the best brews of Jackson Hole during an afternoon at the Old West Brew Fest. Entrance is free, but to sample the suds you’ll need tokens available for purchase at $1 apiece. More than a dozen regional craft breweries descend on the Town Square in hopes of earning the coveted Golden Boot Award for the best beer. Try them all and vote for your favorite.
Sept. 16 grandtarghee.com Close out the summer season in Alta during the second annual Oktoberfest with beer, brats and bands. Learn the polka or toss a pumpkin. Guzzle seasonal brews from Grand Teton Brewing, Wildlife Brewing, Snake River Brewery, Odell Brewing Co. and Sockeye Brewing. Munch on chicken legs, pretzels and more. Live music will be rocking in the plaza all afternoon.
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WAH-WAH-WAH WEDDINGS I’M SO OVER THEM.
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’s. Awesome. Wedding. Season. Can’t wait. Let me just say, as a disclaimer, that I like weddings. I really do. I am thrilled for my friends and family who get married, and I love being there on their big days. I’m just over it. I’m sick of the traveling, the gifts, the evaporating money, the squandered vacation days, etc. It feels like I’ve been to 50 weddings (that is an exaggeration … I definitely do not have even close to that many friends). If I ever get married (and this hinges upon me finding someone who can put up with me), I am going to city hall, and I’m wearing something with an elastic waist. Then, maybe we can have a party, as long as there is cake and I don’t have to talk to anyone. Honestly, being the bride, who is obligated to “happily” greet all the guests — many of whom she doesn’t even know — is my most awful nightmare come true. I know — how original. An “etiquette” column about weddings. But brides, grooms, bridesmaids and guests alike, I think when it comes to weddings, you really need to manage
your expectations (and by “manage,” I mean “lower”). So here are some tips for doing that while hopefully not making anyone mad. 1. Make sure no part of your body is hanging out of your dress, ideally before you arrive at the church. I wore a dress to a recent wedding, and I guess I had previously worn it only with tights, or maybe I had just gotten heavier since I had last worn it, because I did not remember it being so short. But, unfortunately, this was not clear to me until I emerged from the car at the church. Had anyone been outside, I would have flashed them. Fortunately, I was running late and everyone was already inside seated for the ceremony. Just to give you an idea of how age-appropriate this dress was, Sasha Obama, who is 15, was photographed in a magazine wearing the exact same one. I’m 32. But then, I was like, “Do I just go in and act like you can’t see my underwear, or do I tie this gray hoodie around my waist to cover myself?” It was Lululemon, but still, straight-up workout clothes. Thank God I went with the hoodie, because it DISHINGJH.COM | 93
was a Catholic wedding, and Jesus, there was a lot of standing up and sitting down. 2. Try to be on time. I don’t really understand why people think being late is such a big deal. I’m not trying to be rude. Evidently, I just thought that whatever it was that made me late was more important than your wedding. Sorry, not sorry. 3. Don’t get a DUI — on the way to the wedding, on the way home from the wedding, but really, more so as a general life rule. Being sober at weddings isn’t as fun.
even make sense. 5. Remind me to shoot myself when I start getting excited about receiving kitchen appliances as gifts. I think that is called the death of fun. Why is it not acceptable to register for new skis? I don’t want a food processor for a gift. Ever. 6. Be on your best church behavior. This means respecting religious rites and traditions so you don’t get ex-communicated. Act like you’ve been here before.
8. Get rid of your ugly bridesmaid dresses. I gave my Vera Wang dress to Browse and Buy. Every bride tries to justify the money her bridesmaids are about to spend on a dress they will never wear again by saying, “You’ll be able to wear this again.” NO I WON’T. That dress ended up costing me about $600: $200 for the dress and $400 in alterations. Most women order bridesmaid dresses and need to have them taken in. Well, I needed to get mine taken out. If that doesn’t make you
REMIND ME TO SHOOT MYSELF WHEN I START GETTING EXCITED ABOUT RECEIVING KITCHEN APPLIANCES AS GIFTS. And I can attest to that. Professional clinicians might tell me that is the wrong attitude to have about my sobriety, but I’m just calling a spade a spade. Don’t worry. That doesn’t mean I’m going to go out and get loaded at the next wedding. I’m just saying that alcohol does make a lot of things more fun, and I think it is stupid to pretend otherwise. So get a ride. 4. That being said, there are a lot of unexpected benefits to being sober at a wedding. 1. You won’t get sent out to fetch a drink for the bride and end up lost, wandering around a deserted construction site. 2. You won’t go swimming, lose your dress and think it’s a good idea to knock on a stranger’s hotel-room door at 4 a.m. and ask for a towel. That guy was not impressed. 3. You’ll be less likely to vomit when creepy old men throw down their tired lines. Exhibit A: “Your eyes are so blue they should be illegal,” said … wait for it … a lawyer. Seriously? Your eyes are so blue they should be illegal? That doesn’t
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Apparently, you aren’t supposed to take communion if you are not Catholic or haven’t been baptized. Sorry, I was really hungry. Had I known the cracker was actually the body of Christ, I would have politely declined. On second thought, are those wafers gluten-free? 7. If you have a boyfriend or a husband who has a seasonal activity, don’t expect him to attend a wedding in that season. For example, hunting — in all of its forms — big game, upland birds, waterfowl, antlers. If I am invited to a wedding in the fall, I’m counting on going solo because, “Babe, it’s hunting season.” And that’s fine with me. He should do what he wants. Just don’t expect me to pretend to care about how many birds you shot or how many points that “muley” was. Because I don’t. Also, it’s not always a deal-breaker when your boyfriend loves his bird dog more than he loves you. You can work it out. Besides, he probably loves you more than his shotgun.
feel like a heifer, then I don’t know what does. I ordered a size 10, thinking it would be fine, but when I received it, it wouldn’t even zip halfway up! Dear Ms. Wang: Your clothes are for anorexic people. I needed to go to a tailor in a different state four times to get that thing to fit me. 9. Keep in mind that there are benefits to being single during wedding season. Namely, you won’t get dragged to the weddings of your significant other’s friends and family. On the other hand, if you are single, it is almost inevitable that someone will try to set you up with another single person in attendance. Trust me, I have been single at a lot of weddings. I know I may have low standards, but just because we are both single and both physically present doesn’t mean we are suitable for each other. I’m going to need a little more than that. 10. Friends whose weddings I have been invited to, if you read this, please don’t disinvite me! I swear I’ll check my attitude at the church door.
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FROM IMAGINATION TO TABLE
FIND OUT WHAT GOES INTO MAKING YOUR FAVORITE DISHES SPECIAL. BY MELISSA THOMASMA PHOTOS BY JAY NEL-MCINTOSH
excellent menu is more of a balancing act than it appears. Chefs push boundaries and create fresh, distinctive dishes to keep diners intrigued. At the same time, they know that some signature items keep customers coming back year after year. As they walk this fine line, chefs each have their unique processes for designing original plates. Some plates are short-lived: seasonal fireworks that are brief but spectacular. Others are adored and enduring favorites and wonâ€™t be disappearing from these kitchens anytime soon.
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SNAKE RIVER GRILLâ€™S STEAK TARTARE PIZZA CAME TOGETHER AFTER WEEKS OF TRIAL AND ERROR. JEFF DREW (OPPOSITE, LEFT) AND HIS PIZZA OVEN KITCHEN GURU, FERNANDO SANCHEZ, CAN EXPERTLY MAKE THEM AFTER YEARS OF PRACTICE.
One of chef Jeff Drew’s most celebrated recipes — steak tartare pizza — has been a favorite on the Snake River Grill menu for more than 15 years. But when the idea to reinvent the retro steak tartare first occurred to Drew, he had no way of knowing if the dish would even work, let alone that it would still be a hit over a decade later. Over the course of two weeks, he dedicated himself entirely to puzzling out a fresh interpretation of the key ingredients. “I was like a bulldog with a bone!” Drew even recalls lying awake at night, trying to imagine what might make the pizza come together. After a dozen attempts, the key to the recipe happened somewhat by mistake. The crust — which the team had been making fluffy and soft — came out thinner and crispier than in previous iterations. To Drew’s delight, it worked. He traded pizza’s typical cheese for house-made garlic aioli. And little did Drew know that a signature dish had been born. “If a chef tells you that they set out to create a perfect signature dish, and then they did on the first try, that’s total bull,” he says. Like any artist, a chef travels a unique path with each dish that he or she designs. From the earliest flicker of inspiration, through sleepless nights with attempts and failures, to ultimate successes, every chef’s approach to the process is distinct. Though the paths differ, the goal is the same: to create unforgettable dishes. Chef Brian Laughlin, the energetic fount of creativity behind Field Rations, studied industrial design before dedicating himself to food. His love for shapes and hues drives many of his creations; Laughlin literally envisions a dish as a piece of art before attempting 100 | DISHINGJH.COM
to bring it to the plate. “I’m often driven by compositions and colors first and the possible aesthetic of a finished dish, and then develop the flavors,” he explains. Inspired by seasonal ingredients as well as global food trends that he finds particularly exciting, Laughlin often experiments with a star ingredient to discover new textures or styles of presentation. “Then, it’s a matter of what pairs well. Are there classic combinations to explore? Or other ingredients with an underlying connection?” he muses. Field Rations is not a brick-and-mortar restaurant, and Laughlin enjoys the freedom from a set menu. “There is no pressure to sacrifice one aspect or another to please mass consumers,” he says. He’s free to create new and distinctive dishes for each pop-up dinner or private event, and he has the liberty to utilize whatever
“IF A CHEF TELLS YOU THAT THEY SET OUT TO CREATE A PERFECT SIGNATURE DISH, AND THEN THEY DID ON THE FIRST TRY, THAT’S TOTAL BULL.” ingredient is particularly fresh or snags his artistically inclined imagination. Pastry chef and master chocolatier Oscar Ortega also draws inspiration from visually compelling sources, creating spectacular award-winning desserts. “I look for inspiration everywhere I can,” he says. “For me, it comes from all kinds of art: music, paintings, pottery and sculpture. Nature is also an important factor.” Enthralled by shapes, textures and colors around him, Ortega infuses that beauty not only in the appearance of his desserts, but also the flavors. Not every idea comes together on the first try, but Ortega doesn’t give up easily. “I don’t quit
until I’m somehow satisfied with what comes from the original idea. Ideas may change during the process, but I always make them work in one way or another.” Similarly, chef Clark Myers of Gather discovers inspiration in the natural world and the shapes, smells and tastes that it produces. Myers will often begin with one local ingredient and use it as a springboard for the other elements of the dish. A fascinating example is the chef’s pine-smoked venison: “We thought about where the deer would be — in the forest — and thought about the flavors that reflect that,” he says. Seasoning with pineinfused salt and smoking the meat, Myers
2SDAY TASTINGS AT GATHER EVERY TUESDAY AT 2 P.M., GATHER INVITES THE PUBLIC TO PLAY AN IMPORTANT ROLE IN THE CREATIVE PROCESS OF DISH AND MENU DEVELOPMENT. THE CHEFS SHARE THREE BRAND-NEW CULINARY CREATIONS, AND DINERS HAVE A CHANCE TO ANONYMOUSLY PROVIDE FEEDBACK ON PRESENTATION, TASTE AND CREATIVITY. BUT DON’T WORRY — THE CHEFS WON’T BE HOVERING OVER THE TABLE TO INFLUENCE YOUR REACTIONS. THEY ARE MORE INTERESTED IN YOUR HONEST RESPONSES IN ORDER TO MAKE THE DISHES AS UNFORGETTABLE AS POSSIBLE WHEN THEY’RE OFFICIALLY UNVEILED THAT EVENING. LET YOUR INNER FOOD CRITIC LOOSE FOR THE EVENING, AND DISCOVER WHAT THE TALENTED CHEFS AT GATHER ARE UP TO!
MASTER CHOCOLATIER OSCAR ORTEGA OFTEN DRAWS INSPIRATION FROM ART FOR HIS PASTRIES.
was pleased with the uniquely western feel of the dish. Food isn’t the only menu item that journeys from inspiration through creative experimentation to a customer’s table. Jessa Talermo of Amrita, a highend bartending and beverage consulting service, says that her process is guided by her background in nutrition and natural foods. “I realized that my previous bartending experience and natural health background combined with the desire to make the most unique, fresh and delicious beverages possible yielded infinite possibilities in creativity,” she explains. Talermo is well-versed in mixing up classic cocktails but also seizes opportunities to craft gourmet nonalcoholic beverages with just as many layers of sophistication. Talermo often designs a new drink around one particularly intriguing flavor or scent, especially ones that aren’t considered typical for cocktails. Excited by the complex notes in fresh foods like beets, arugula or celery root, she seeks to showcase distinctive flavor combinations that play with people’s senses in unexpected ways. The deliberate blends and balances of each element result in much more than a garden-variety mixed drink; her concoctions are artful and unique. Some chefs, such as Ortega, never feel that a dish is fully complete or done evolving. “I just want to make it better and better,” Ortega says. “It’s hard to stop improving your own product.” Likewise, Laughlin rarely makes the same dish over and over. As the seasons roll by, he’s constantly discovering inspiration in fresh flavors and new combinations. While Drew concurs that rotating
in top-shelf ingredients is essential to quality, he also recognizes the importance of consistency, especially in a signature dish like the steak tartare pizza. One evening sticks out in his memory. A group of New York firefighters — veterans of the Sept. 11 attacks — had heard in New York City about Snake River Grill’s steak tartare pizza. When they visited Jackson Hole, they hurried to make a reservation to try it for themselves. “It’s important that the pizza they were served was just as good as the one that they had heard about,” Drew says. “When TV chefs make something wild and creative, sure, that’s
JESSA TALERMO OF AMRITA COMES UP WITH SEASONAL CRAFT COCKTAILS FOR RESTAURANTS LIKE LOTUS ORGANIC RESTAURANT.
sexy. But in many ways, that’s easier than long-term consistency.” Ultimately, it’s a unique challenge that chefs face with dishes that become signature menu items. They must maintain both quality and consistency, but also adapt to the evolution of ingredients and even kitchen staff. Luckily for these creative minds, Jackson Hole has no shortage of passionate foodies, ready to revisit favorites as well as taste something daring and new. DISHINGJH.COM | 103
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CJ Aronson photo
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✫ shop the tetons: Local Producers Guide ✫ Atelier Ortega and Cocolove
Jackson Hole Buffalo Meat Co.
Storefronts selling the creations of master chocolatier Oscar Ortega.
Year-round storefront selling allnatural buffalo, elk and wild boar meat and jerky items.
This grocery store and deli offers local and regionally produced food, prepared options, an authentic butcher, produce and grocery items.
Jackson Whole Grocer & Cafe
Family-owned community grocer with natural and organic foods, prepared foods and a cafe.
Jackson Hole pop
Indulge your naughty side with fresh, handmade treats. Order dozens for parties or the office, or to spice up a casual Tuesday.
Local, handmade, freshly popped, small-batch, fine artisan popcorn. Ask for it at local markets, retailers and gift shops.
Jackson Hole Winery
Made-from-scratch breads, pastries and desserts at the bakery counter. Also find their trademarked O.S.M. granola, pancake and waffle mix or oatmeal.
Family-owned and operated winery producing wines starting with fruit from California. Tastings and tours available.
Badass beef. Cattle are raised as they have been for generations. Rancher-owned, certified-country, range-raised Angus beef. Check the website for partner restaurants.
Artisan breads, gourmet pastries and sweet treats found at their restaurant and at the Farmers Market on the Town Square.
Producing rustic yet elegant breads and pastries by employing old-world fermentation techniques and baking with a stone hearth.
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.
Started in Thai Me Up, Melvin Brewing has expanded to a facility in Alpine to produce award-winning beers.
nomadicbean.com Handcrafted, specialty espresso and tea beverages created with only the finest, locally roasted organic beans and a smile. Find them at the summer’s finest social events. Available for private functions as well.
Distillery producing small-batch spirits, including gin, vodka and whiskey.
Butcher shop and deli offering locally sourced grass-fed beef, house-smoked meats, sausages, custom meat cuts, handmade pastas, soups, sandwiches, salads, cheeses and prepared foods.
Q Roadhouse and Brewing Co.
Locally owned and operated craft brewery serving a variety of styles, with a passion for Belgian beers and Rocky Mountain IPAs.
Robinson Family Farm and ranch rffr.weebly.com
Growing quality, healthy, fresh, local food in Star Valley by producing chemical-free vegetables, grass-fed and finished beef and grass-based pork, and chicken eggs. CSA and workshare opportunties available. Find them at all area farmers markets.
Snake River Brewery snakeriverbrewing.com
Producing award-winning beers with ingredients sourced from around the globe. Signature recipes range from lagers to ales.
Pearl Street Market
Sweet Cheeks Meats
Under the same ownership as Aspens Market, this grocery store and deli offers local and regionally produced food, prepared options, an authentic butcher, produce and grocery items.
A full-service butcher shop specializing in whole-animal breakdown of locally raised animals. Steaks, chops, sausages and all things salumi are cut, cured, ground, stuffed and smoked inhouse. Specials prepared daily.
Grass-fed beef — born, raised and butchered in Jackson Hole since 1928. Purchase at Aspens Market, Pearl Street Market and LDS Market, or find in area restaurants.
Jackson Hole still works
carter country meats
Lockhart Cattle Co.
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will travel for food
G L I T Z
GLUTTONY BY CARA RANK PHOTOS BY BRIAN UPESLEJA
HOW TO EAT AND DRINK YOUR WAY THROUGH LAS VEGAS
IN MY 20S, A TRIP TO LAS VEGAS WAS ALL ABOUT OPPORTUNITY: THE ALLURE OF WINNING EASY MONEY WHILE DRINKING AS MANY FREE COCKTAILS AS POSSIBLE. AS I CLOSE IN ON 40, VEGAS IS STILL ALL ABOUT OPPORTUNITY, BUT NOW IT’S A CHANCE TO SAMPLE CUISINE FROM THE WORLD’S BEST CHEFS ALL IN ONE PLACE. TWO QUICK FLIGHTS FROM JACKSON HOLE DELIVER YOU TO MCCARRAN INTERNATIONAL AIRPORT JUST IN TIME FOR A MEAL, DURING WHICH YOU CAN FUEL UP ON BRITISH CHEF GORDON RAMSAY’S FISH AND CHIPS AND AN ICE-COLD DRAFT BEER, AND A FEW HOURS LATER SIP BUBBLES ALONGSIDE A BOWL OF HAND-PULLED NOODLES FROM LOS ANGELES FAVORITE MR. CHOW. INSTEAD OF ANNUAL PILGRIMAGES TO NEW YORK AND CALIFORNIA, ALL A FOODIE HAS TO DO IS SPEND THE WEEKEND IN THIS GLITTERING TOWN THAT HAS SO MANY POSSIBILITIES IT’S A LITERAL ALL-NIGHT DINER. HERE ARE DISHING ’S PICKS FOR YOUR NEXT TRIP.
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Presidential Limousine Skip the taxi lines and hire a car service for the trip. With a fleet of sedans and SUVs, Presidential Limousine has a number of transportation options. Some rides even include glasses of Champagne.
If there’s one place to go beyond your routine and get dressed up, it’s Las Vegas. Use one of these beauty services to help you look flawless as you run between dinner, a show and the slot machine.
WHERE TO SLEEP
The Venetian Las Vegas Stay in one of 7,000 suites at The Venetian or The Palazzo, the combination of which creates the largest hotel “under one roof” in the world. The all-suite Venetian boasts
TIP: SIGN UP FOR ANY SPA TREATMENT, OR A DAY PASS TO THE GYM, AND YOU CAN UNWIND IN THE MASSIVE CANYONS RANCH SPA FOR AS MANY HOURS AS YOU LIKE. huge rooms with a separate living area, ideal for unloading numerous shopping bags and for pre-gaming before hitting the casino. Take a bath in the luxurious marble tubs before heading out for the night. The hotel itself transports you to Venice. The lobby features 25-foot-high columns made of solid marble imported from Italy. The hotel’s marble floor was hand-fitted 108 | DISHINGJH.COM
and modeled on the floor of the Church of Santa Maria del Rosario in Venice. Indoors, a Grand Canal (you can even take a gondola ride) winds its way through the property. There’s really no need to leave the resort. Its 40 restaurants are the most anywhere under one hotel roof, and they include five chefs who have received a James Beard Award: Wolfgang Puck, Mario Batali, Emeril Lagasse, Thomas Keller and Daniel Boulud.
HOW TO GET AROUND TIP: HOTELS AND CASINOS TEND TO HAVE LONG TAXI LINES ON WEEKENDS, ESPECIALLY AROUND DINNER HOURS. ARRANGING YOUR TRANSPORTATION AHEAD OF TIME WILL ENSURE THAT YOU GET TO AND FROM DINNER WITH EASE, AND ON TIME.
BeGlammed As easy as the tap of an app, this on-demand service brings hair and makeup professionals to your hotel room. Book your personal beauty team to pamper you before a big night out. Schedule online or via the app, which lets you choose a simple blowout or a fancy updo. They’ll even airbrush your makeup and add lashes.
Dry Bar With a full bar, DJ and photo booth, Dry Bar serves up its blowouts with a side of booze and beats from its location in the Miracle Mile Shops. Arrive a little early and sit at the cocktail bar, where the menu features top-shelf alcohol, signature cocktails handcrafted by mixologists and sommelier-selected wines. While you wait, top DJs will spin tunes to get the party started. Choose from nine hairstyles, and in under an hour you will walk out party-ready.
include dishes like salmon cake Benedict, eggplant lasagna or Italian-style chicken and waffles. For dessert, choose the lemon ricotta cookie ice cream.
TIP: ASK FOR A TABLE ADJACENT TO THE FLOOR-TO-CEILING WINDOWS TO TAKE IN THE VIEW OF THE BELLAGIO FOUNTAINS.
Lunch Gordon Ramsay’s Fish and Chips This celebrity chef brings the national dish of England to the Las Vegas strip with
Brunches Giada Food Network star and celebrity chef Giada De Laurentiis has opened her first restaurant — Giada — on the Vegas Strip, and it’s worth a late-morning brunch at this second-floor spot inside The Cromwell. Chances are you’ll have a hard time deciding what to order off the Califor-
Wicked Spoon << Don’t let the idea of a Vegas buffet discourage you. Wicked Spoon is everything but your typical buffet. Inside The Cosmopolitan, this massive restaurant is more of a culinary food hall. On weekends, brunch is $36 and worth every penny. Among the many selections are Asian favorites like dumplings, sushi and pho, and breakfast classics such as omelets made to order, assorted sausages and fresh juice. Fried chicken, salads and a charcuterie station make the decisions difficult, so plan to go hungry, especially for the gelato station. And if you’re not there with a hangover, because, let’s face it, this is the place to nurse a hangover, you can buy the bottomless beverage packages (mimosas, Champagne, bloody marys, wine or PBR) for an additional $15.
his new restaurant, Fish and Chips. This “chippie,” what the British call a fish and chip shop, is a fast-casual option when
nia-inspired Italian menu, so choose the $45 brunch tasting menu (with the option of $30 bottomless mimosas, of course). It starts with a breadbasket filled with homemade focaccia, lemon thyme flatbread and Parmesan breadsticks. But don’t fill up before the antipasti platter of eggs Benedict deviled eggs, mini pizza di pasta and Brussels sprouts crostini. Entrée selections DISHINGJH.COM | 109
you’re A) starving and B) starving to make it to the afternoon blackjack table quickly. Located in The Linq Promenade, it puts out a menu of British classics, including hand-cut cod filets that are battered and cooked to order and served with six types of sauces (Gordon’s tartar sauce is a must). The hand-cut chips come salted, or get them “dirty” with chipotle, jalapeño and chorizo; truffle, Parmesan and chives; or cacciatore spice and fresh basil. End your meal with a sweet sip of the sticky toffee pudding shake.
<< Dinner Sugarcane Raw Bar Grill This Miami-based, James Beard-nominated eatery by executive chef and partner Timon Balloo opened its second location in The Palazzo less than a year
ago. Plantation shutters and wicker ceiling fans set the feeling of strolling through Old Havana, but the menu is more globally inspired small plates than Cuban. Prepared in one of three distinct kitchens, some dishes are cooked over an open-fire grill (Korean beef short ribs); others are prepared at the restaurant’s centerpiece, a raw bar (hamachi crudo with yuzu soy and serrano onion relish). Others come from a traditional kitchen (goat cheese croquettes). The restaurant also features a vast rum display with one of the largest collections in Las Vegas, so make sure to start with a signature libation such as the Tobacco Rum Old Fashioned with rum and cigar bitters. Alizé at The Palms Breathtaking views of the Vegas Strip are just the beginning at this restaurant perched 56 floors above the Palms Casino Resort. This Michelin-starred restaurant is also famous for its ever-changing menu, its vast (7,500 bottles), award-winning wine selection and the largest cognac collection in Vegas. Created by world-renowned chef Andre Rochat in collaboration with celebrated chef de cuisine Mark Purdy, Alizé is classic French cuisine done
TIP: ALIZÉ OFFERS A PRE-THEATER PRIX FIXE MENU OF ITS BEST-SELLING ITEMS FOR AN AFFORDABLE $75 PER PERSON. IT’S AVAILABLE FROMOCEAN 5:30 TO 11 P.M. NIGHTLY, AND IS A NICE OPTION IF YOU ARE CATCHING AN EARLY SHOW. IT’S AVAILABLE AFTER THE SHOW AS WELL.
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to perfection. While not the most adventurous selection, the French onion soup is a showstopper. And the Dover sole (get the sauce Véronique, a cream sauce with grapes) is divine. And if it’s a date night, ask for a seat near the window; this spot is ranked among the 100 most romantic restaurants in the U.S. Mr. Chow From the moment you step into the private elevator to whisk you up to Mr. Chow on the second floor of Caesars Palace, you know you’re in for an experience. Upon entering this warm, white space, look up: The new restaurant’s centerpiece features a moving, suspended kinetic sculpture that changes shape every 30 minutes as if it is breathing. But that is just the beginning. At the start of service, a Champagne trolley is wheeled to your table, stocking selections from Dom Pérignon. Dishes are served family-style and display eclectic flavors such as chicken satay, green prawns and hand-pulled noodles. Servers are well-versed in helping diners narrow down the many delicious choices.
TIP: FROM 5-7 P.M. SUNDAY THROUGH THURSDAY, ENJOY SOCIAL HOUR PRICING ON KRUG, MOËT & CHANDON ROSE AND MOËT & CHANDON IMPERIAL CHAMPAGNES.
SHOWS AND SUCH
BAZ — Star Crossed Love A feast for the eyes and ears, this show is inspired by Baz Luhrmann’s films Romeo DISHINGJH.COM | 111
and Juliet, Moulin Rouge and The Great Gatsby. Set in a modern cabaret inside the Palazzo Theater, this show is mash-up of music and moments from these films.
TIP: BOOK A RUNWAY VIP TICKET AND SIT WITHIN THE DRAMA. THE LOUNGE SEATS COME WITH A TABLE AND YOUR OWN SERVER SO YOU NEVER HAVE TO TAKE A BREAK FROM THE BUBBLES.
TIP: IF YOU GO AFTER DARK, THE LIGHTS PUT ON MORE OF A SHOW.
Drinks at The Dorsey Seek out handcrafted cocktails and punch bowls in this upscale lounge at The Venetian, just off the casino floor. Conceived by David Rabin (New York City’s Café Clover, The Skylark and JIMMY at the James), 112 | DISHINGJH.COM
The Dorsey features a menu designed by award-winning bartender Sam Ross of Attaboy and Milk and Honey fame. The classy space has a separate library with a fireplace and black-and-gold accents throughout. The cocktails are just as flashy. The Green Street (vodka, lime, cucumber, green apple, mint and fizz) is served in a bronzed swan and is enough for six people to share. Happy Half Hour on The High Roller Larger than both the London Eye and Singapore Flyer, The High Roller measures 520 feet in diameter and faces north and south parallel to Las Vegas Boulevard. A rotation in one of 28 glass-enclosed cabins takes 30 minutes. Each spherical cabin can hold up to 40 people, with benches on each side of the cabin and plenty of floor space
The Neon Museum This two-acre campus includes an outdoor exhibition space, known as the Boneyard, which features more than 200 retired and rescued neon signs. Book an hourlong docent-guided tour (the only way to see the museum) any day of the week. The gallery includes signs from the Lucky Cuss Motel, the Bow and Arrow Motel, The Silver Slipper, Society Cleaners, Binion’s Horseshoe, the Normandie Motel, the Hacienda horse and rider, the Landmark and 5th Street Liquors.
in between. During Happy Half Hour, your ticket includes an open bar inside the cabin, which runs daily from noon to 1 a.m.
CENTER YOUR HAPPY PLACE
“Best Breakfast Burritos Hands Down!” “Fast...Cheap...Occasionally Friendly.”
THE CENTER PRESENTS AN EVENING WITH ANDERS OSBORNE, JACKIE GREENE + HAYES CARLL 01.15.17 | THE CENTER THEATER
P: 307.734.8956 (MAIN) / 307.733.4900 (BOX OFFICE) E: INFO@JHCENTERFORTHEARTS.ORG A: 265 SOUTH CACHE, JACKSON, WY 83001 W: JHCENTERFORTHEARTS.ORG
25 S. Glenwood St 5720 West Hwy 22 (inside of gas station)
DORNAN’S DOES IT ALL
Located at the Moose entrance to Grand Teton National Park, Dornan’s has everything you need to spend the day in the Tetons. With a different restaurant for every meal, a deli and gourmet grocer, adventure sports equipment rentals, lodging and more, you have everything you need at this fifth-generation family outpost. If you’re a foodie, then you definitely want to make a stop here to work up an appetite and fill your belly afterward. Here’s how Dornan’s can outfit your day. >> 7 a.m. Stop by the 66-year-old 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 adventure). A new >>
multi-use 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. (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.
to the Chuckwagon to reward yourself with a chilled treat. While beer and wine are available, don’t pass up one of the freshly juiced frozen sloshies. Flavors rotate, but the Moscow Moose and Greyhound are summery favorites. After you have cooled off, browse through 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 local draft beer, 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.
>> 3 p.m. Return your bikes, and walk over
The locals’ place for authentic boiled and baked bagels, specialty coffee, sandwiches, muffins, cookies, homemade soups and smoothies Jackson 145 W. Pearl Ave. | 307-739-1218
2 Locations www.pearlstreetbagels.com
Wilson Fish Creek Center | 307-739-1261
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DISHING RES TAUR ANT LIS TINGS A GUIDE TO SOME OF THE BEST PLACES TO DINE IN AND AROUND JACKSON HOLE
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AMANG ANI GRILL Basque-influenced Rocky Mountain cuisine Breakfast, lunch, dinner and cocktails daily | 1535 N.E. Butte Rd. 307.734.4878 | aman.com Looking out over the Snake River Valley with snowcapped peaks in the distance, the redwood-paneled Amangani Grill specializes in local, sustainable ranch meats, fresh fish and seasonal farm-to-table produce. Forging a new American regional cuisine, chef Lizarzaburu and his team create an array of dishes that can be enjoyed on the terrace or in the grill. Head to the Amangani Grill to enjoy a gourmet breakfast, a peaceful afternoon lunch and sunset cocktails overlooking the valley below or an unforgettable dinner experience. Please inquire about spa and dining packages. For reservations call 307.734.4878 or email email@example.com.
MENU SAMPLING CRAB ROULADE: CUCUMBER, MANGO, AVOCADO, TROUT ROE BISON TARTARE: DIJON, FRIED CAPER, CHIVE TARO ROOT AMANGANI GAZPACHO FLIGHT: HABANERO PEACH, WATERMELON MINT, PINEAPPLE CHIVE SEARED DIVER SCALLOPS: APPLE, BACON AND SUMMER SQUASH ROASTED SKUNA BAY SALMON: “VERTICAL HARVEST” PEA SHOOTS, WATERCRESS, POACHED POTATOES, GRILLED ASPARAGUS, SUMMER BERRIES, CHAMPAGNE VINAIGRETTE
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ARTISAN PIZZA AND ITALIAN KITCHEN Neapolitan-inspired pizza and classic pasta Open nightly at 5 | 690 S. Highway 89 307.734.1970 | pizzaartisanjh.com If youâ€™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 Caputo 00 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 special occasion. Delivery and online ordering are now available.
MENU SAMPLING BRUSCHETTA: BURRATA CHEESE, ROASTED TOMATOES, PEAR CHUTNEY, GRILLED PERSEPHONE LEVAIN BREAD ARUGULA SALAD: CHERRY TOMATOES, AVOCADO, SHAVED PARMESAN, LEMON OIL PROSCIUTTO PIZZA: ARUGULA, MOZZARELLA, PROSCIUTTO, LEMON OIL CHICKEN AND EGGPLANT PARMIGIANA SHRIMP FRA DIAVOLO: HOUSE-MADE SPICY SEAFOOD MARINARA, LINGUINI
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BIG HOLE BBQ Voted Jackson’s #1 barbecue restaurant Daily 11:30 a.m.–10 p.m. | 325 W. Pearl St. | 22 W. Center St. (in Victor) 307.264.1996 | 208.270.9919 | jacksonholebbq.com Everyone loves a good story about following your dreams, so throw in some good ol’ fashioned BBQ and you have the story of Big Hole BBQ. What started out as an idea in a tiny shack in Driggs evolved into a successful (and delicious!) reality in Victor, ID. After nine years of serving up some of the best BBQ this side of the Mississippi, the team at Big Hole BBQ is proud to be sharing its passion with the Jackson community. With a menu for all ages, this family-owned restaurant serves food that will have you licking your fingers and asking for more. The dry-rubbed, smoked-to-perfection meats are just a portion of the mouthwatering options. Other specialties include fish tacos and mini sliders, served with your favorite BBQ accompaniments like mac and cheese, baked beans or slaw. Order at the counter, take a seat and pair your meal with a specialty cocktail or one of the many local beers on tap.
MENU SAMPLING BURNT ENDS: CRISPY DOUBLE-SMOKED BRISKET POINTS COATED IN YOUR CHOICE OF HOMEMADE ORIGINAL OR SPICY BBQ SAUCE FRIED OKRA: SEASONED CORNMEAL-BATTERED OKRA, SERVED WITH HOUSE-MADE REMOULADE CABBAGE SALAD: CRAISINS, ALMONDS, CRUNCHY RAMEN NOODLES, EDAMAME, GREEN ONIONS, SWEET SESAME HONEY VINAIGRETTE GRILLED MAHI MAHI TACOS: TOPPED WITH SLAW AND FIRECRACKER SAUCE, SERVED ON FLOUR OR CORN TORTILLAS CARTER COUNTRY BEEF BURGER: TOPPED WITH BRISKET, CRISPY ONIONS, WHITE AMERICAN CHEESE AND HOMEMADE ORIGINAL BBQ SAUCE PRIME RIB SANDWICH: CARAMELIZED ONIONS AND MELTED WHITE AMERICAN OR PEPPER JACK CHEESE, SERVED ON A HOAGIE ROLL
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BIN22 Wine and tapas bar; 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 to savor 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 HOUSE-PULLED MOZZARELLA WITH A VARIETY OF TOPPINGS BANGS ISLAND MUSSELS WITH HOUSE-MADE CHORIZO, GARLIC AND LEMON PIQUILLO BUTTER CHARRED WILD SPANISH OCTOPUS WITH FINGERLING POTATOES, ROASTED FENNEL, LUCQUES OLIVES AND LEMON-BASIL VINAIGRETTE RABBIT RILLETTE WITH CRANBERRY-BEET MUSTARD, CORNICHONS AND WHOLE-GRAIN MUSTARD SPANISH SALAD WITH ARUGULA, GRANNY SMITH APPLES, MANCHEGO, FENNEL, MARCONA ALMONDS IN A HONEY-SHERRY VINAIGRETTE
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THE BLUE LION Fine dining situated in a historic home in Jackson Open nightly at 5:30 | 160 N. Millward 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 Blue Lion’s 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, enjoyed in the relaxing ambiance of a refurbished older historic home. 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 about the discount in Dishing. Enjoy live acoustic guitar music most nights. Reservations are recommended.
MENU SAMPLING STUFFED MUSHROOMS: MUSHROOM CAPS BAKED WITH CRAB, CREAM CHEESE AND COURVOISIER STUFFING CRAB CAKES: JUMBO LUMP CRAB CAKES SERVED WITH A MANGO SWEET CHILI SAUCE LOBSTER AND SHRIMP SCAMPI: SAUTÉED LOBSTER AND SHRIMP WITH WHITE WINE, BUTTER, GARLIC AND HERBS OVER LINGUINI PASTA BUFFALO TENDERLOIN AND HUCKLEBERRIES: BUFFALO TENDERLOIN GRILLED TO TEMPERATURE, SERVED WITH A HUCKLEBERRY PORT SAUCE FRESH IDAHO TROUT: PAN-SEARED AND SERVED WITH A TEQUILA LIME CILANTRO CREAM GRILLED ELK TENDERLOIN: ELK TENDERLOIN GRILLED TO TEMPERATURE AND SERVED WITH A WILD MUSHROOM DEMI-GLACE
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BODEG A Specialty grocer, butcher, grab-and-go eats, bottle shop, food truck Open daily 7 a.m.–9 p.m. | 3200 W. 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. Filled with an abundance of local products and gourmet foods, Bodega has plenty of provisions to choose from, in addition to an intimate bar and liquor store. The store is led by an in-house butcher who creates a rotating selection of Bovine + Swine sausages to enjoy hot in the shop or packaged up for you to take home. During breakfast and lunch, choose from a selection of grab-and-go eats, from hot fried chicken sandwiches (from the new outdoor fried chicken shack) and burritos to soups and more. For takeout, you will find everything you need for a fantastic dinner at home. And you mustn’t leave without the Cream + Sugar ice cream sandwiches or famous adult sloshies.
MENU SAMPLING CHORIZO BREAKFAST BURRITO WITH EGG, JALAPEÑO, ONION, TOMATO, CHEDDAR AND POTATO ON A FLOUR TORTILLA BANH MI FRIED CHICKEN SANDWICH WITH VIETNAMESE SAUCE, CUCUMBERS, PICKLES AND CILANTRO POSOLE SOUP WITH HOMINY, VEGETABLES AND SHREDDED CHICKEN BOVINE + SWINE BRATWURST: SEASONAL FLAVORS GREYHOUND SLOSHIE WITH FROZEN GRAPEFRUIT JUICE AND VODKA
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BUBBA’S All-American breakfast, barbecue Open daily for breakfast, lunch and dinner | 100 Flat Creek Dr. 307.733.2288 | bubbasjh.com Don’t miss this decades-old Jackson favorite. The All-American Breakfast at Bubba’s is a must. Choose the homemade biscuits (made fresh every morning) and gravy, or the Mexican scramble with chorizo, eggs, beans and cheese. Bubba’s has lighter options like poached eggs with fresh fruit and premium dishes like breakfast pot pie, too. For lunch, Bubba’s offers one of the freshest salad bars in town. The barbecue beef brisket lunch special is a favorite, served with garlic toast and a choice of two sides. Dinner specials are served starting after 5 p.m., with plenty of barbecue plates to choose from. Don’t miss out on the spareribs that are rubbed and slowly smoked every night. The Old West memorabilia sets the tone for a great barbecue experience. Don’t let the line outside scare you; it moves quickly.
MENU SAMPLING BISCUIT SANDWICH: SCRAMBLED EGGS, CHEESE, BACON OR SAUSAGE SLOPPY BUBBA: SLICED BEEF AND PORK SIMMERED IN OUR BARBECUE SAUCE AND SERVED ON A BUN BBQ CHICKEN: BEEF BRISKET, TURKEY, PULLED PORK AND RIBS STREET TACOS: TWO CORN TORTILLAS: ONE WITH HOUSE-SMOKED SALMON, THE OTHER WITH CHORIZO, TOPPED WITH PICO DE GALLO AND CHEESE HUNTER’S BENEDICT: VENISON MEDALLIONS ON BRIOCHE TOAST WITH MUSHROOMS, TOMATOES, POACHED EGGS AND A BEARNAISE SAUCE
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THE BUNNERY BAKERY & RESTAUR ANT Breakfast, lunch and bakery famous for O.S.M. products 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. Breakfast is so good you’ll soon come back again for breakfast or lunch. Homemade soups, salads and sandwiches will satisfy any appetite. The classic club sandwich and variations on grilled cheese are our favorites. On your way out, be sure to grab a bag of homemade granola and pancake and waffle mix to take home. Want something sweet? Take a whole pie or a generous wedge to go. The cakes and pies not only look great — they taste even better. No trip to Jackson is complete without a stop here. Don’t let the line fool you. It moves quickly.
MENU SAMPLING SOUTHWESTERN SALAD: HOMEMADE CHILI, CHEDDAR CHEESE, GUACAMOLE, SALSA AND HOMEMADE CORN STRIPS ON A BED OF ROMAINE LETTUCE THE TRAPPER: GRILLED CHEESE WITH TURKEY, COLESLAW, PEPPER JACK 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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E.LEAVEN FOOD COMPANY All-day breakfast, lunch, assorted breads and decadent pastries 7 a.m.–3 p.m. | 175 Center St., one block off the Town Square 307.733.5600 | eleavenfood.com E.leaven’s extensive menu, fresh breads and pastries make this deli one-ofa-kind. It’s one of the few places serving breakfast and lunch ALL day. 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. 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 HUEVOS RANCHEROS: TWO FRIED EGGS, BEANS, TORTILLA, FETA, AVOCADO, TOMATOES, HOMEMADE TOMATILLO SALSA AND SOUR CREAM 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 TURKEY AND BRIE ON HOMEMADE MULTIGRAIN BREAD WITH GRILLED TURKEY BREAST, MELTED BRIE, APPLE AND HONEY MUSTARD GYRO: SERVED ON A WARM PITA WITH LETTUCE, TOMATO, ONION AND TZATZIKI SAUCE
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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 focuses on shared plates and 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 chefprepared duck breast with blueberry-ginger sauce, asparagus and wild mushroom risotto 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 SCALLOPS: MICROGREENS, POLENTA, BASIL OIL MEZZE PLATE: HUMMUS, TABBOULEH, BABA GHANOUSH, PITAS SAFFRON COUSCOUS SALAD: CUCUMBERS, TOMATO, LABNEH BISON RIBEYE: ROASTED FINGERLING POTATOES, GREEN BEANS, PISTACHIO, URFA CHILI VEAL OSSO BUCO: BRAISED VEAL SHANK, SMOKED TOMATO DEMI-GLACE
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GATHER — FOOD + DRINK + CATERING Creative American cuisine Open daily for dinner | 72 S. Glenwood St. 307.264.1820 | gatherjh.com Get together at Gather for creative modern 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 dinner experience. Enjoy a relaxed atmosphere, daily happy hour and new specials weekly. There is a wonderful selection of wines, craft beers and specialty cocktails as well as gluten-free and vegetarian/vegan food 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 as well; the experience includes 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. Visit their sister location, Palate, for brunch and lunch at The National Museum of Wildlife Art. Call for more information.
MENU SAMPLING BRUSSELS SPROUTS: BALSAMIC GLAZE, PUMPKIN SEEDS, DRIED CRANBERRIES, PECORINO, HONEY VINAIGRETTE STEAMED PORK BUNS: CRISPY PORK BELLY, HABANERO-PICKLED DAIKON, CILANTRO WATERMELON SALAD: AVOCADO GOAT CHEESE, TEQUILA HONEY, PISTACHIO PRALINE, PANISSE CROUTONS, ENGLISH CUCUMBER SNAKE RIVER FARMS PORK SHANK: SWEET CARROT PUREE, CARROT CHIPS, RED RICE AND LENTILS ELK RACK: CABOT CHEDDAR AND FARRO RISOTTO, SMOKED APPLE AND BEET PUREE, SHAVED APPLE AND CRISPY BEET SALAD
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GLORIETTA TR ATTORIA Italian handmade pasta and wood-fired cooking with craft cocktails Dinner 5–10 p.m. nightly | 242 Glenwood St. 307.733.3888 | gloriettajackson.com This new, off-the-Town-Square Italian eatery’s motto is “You’re a Stranger Here but Once!” With an inviting, open dining room and bar surrounding a custom-made wood-fired grill, you not only make friends quickly — you may never leave. Glorietta is about fresh ingredients expertly prepared in a manner that is reminiscent of a family-run mountainside trattoria in Italy. The environment is designed to be lively and familial, allowing you to sit back and relax while the chef prepares your meal with the locally sourced goods often gathered at the farmers markets that morning. Some of the don’t-miss items appearing regularly are squash agnolotti, dry-aged steaks, grilled romaine with romesco, buffalo lasagna, fresh-caught salmon or the best meatballs in town. Pair any of these with any of the wellexecuted cocktails that were created just for Jackson. In the summer, ask to sit outside on the quiet patio and enjoy your meal alfresco.
MENU SAMPLING MELON AND PROSCIUTTO: WHIPPED MASCARPONE, BASIL, OLIVE OIL, BALSALMIC SYRUP TOMAHAWK RIBEYE: SMOKED SEA SALT, BONE MARROW BUTTER, SHALLOT, PRICKLY ASH STROZZAPRETI: PESTO, CHILI FLAKE, BREAD CRUMB FETTUCCINE: BUTTER, UNI, DUCK YOLK, LEMON, BOTTARGA, PARSLEY ATLANTIC SALMON: HEIRLOOM TOMATO, RED ONION, PAPRIKA, PESTO, FRIED BASIL WOOD-FIRED MUSSELS: PARSLEY, LEMON, CALABRIAN BUTTER
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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 by Executive Chef Michael Lishchynsky 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. Feeling extra-hungry? Ask about the burger challenge and see if you can “Handle” it. New this summer: BBQ and Bluegrass — ask for details.
MENU SAMPLING HEIRLOOM BEET SALAD: TOASTED RYE, VERTICAL HARVEST VIBRANT GREENS, RICOTTA SALATA, ORANGE CHARCUTERIE AND CHEESE BOARD: CURED AND SMOKED MEATS WITH HOUSE-MADE AND FARMSTEAD CHEESES JACKSON WEDDING SOUP: WILD GAME MEATBALLS, PUNTARELLE, GRANA PADANO BROTH HOUSE-SMOKED PASTRAMI SANDWICH: WHITE BBQ SLAW, HAND-CUT FRIES, SHARP PROVOLONE BLACK GARLIC HANGER STEAK: GRILLED AVOCADO, POLE BEANS, CHILIES, BURNT-BUTTER POTATOES EAST COAST CLAMS: BURNT CORN, CHORIZO, PICKLED CHILIES, CORN MILK
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HATCH TAQUERÍA & TEQUIL AS Modern Mexican cuisine Open daily for lunch and dinner | 120 W. Broadway (corner of Glenwood St.)
307.203.2780 | hatchjh.com Want a fresh-squeezed, 100 percent agave margarita paired with tasty shrimp tacos or chorizo-topped queso fundido? If so, Hatch Taquería & Tequilas, located one block from the Town Square, is the place. With great outdoor space and a contemporary 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 in everything. Salads and fresh tacos are served alongside choices such as elk quesadillas and seared tuna tostadas. Enjoy daily happy hour specials, weekly featured tequilas and cocktails, Mexican beers on tap and, most importantly, over 70 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 for brunch, lunch, cocktails or dinner.
MENU SAMPLING SANTA FE SALAD: FIRE-ROASTED CORN, RED ONIONS, SWEET PEPPERS, POBLANOS, CILANTRO, BLACK BEANS, SPINACH AND ROMAINE, TOSSED WITH A CREAMY JALAPEÑO DRESSING TUNA TOSTADAS: SEARED YELLOWFIN, CABBAGE AND CARROT CHILI SLAW, JALAPEÑO WASABI CREMA, TOPPED WITH FRESH CILANTRO PASTOR TACOS: PORK MARINATED IN CITRUS AND CHILIES, MESQUITE-GRILLED PINEAPPLE, ONION, CILANTRO, WITH A RED PEPPER SAUCE SNAKE RIVER FARMS PORK TENDERLOIN: KUROBUTA PORK TENDERLOIN WITH AVOCADO AND CORN SALAD, CILANTRO, QUESO FRESCO AND JALAPEÑO CREAM
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HAYDENS POS T Inspired campfire cuisine | Located at Snow King Resort Open daily for breakfast, lunch and dinner 307.734.3187 | haydenspost.com Inspired by local traditions, Haydens Post offers a sophisticated yet approachable menu of Western regional cuisine. The lively atmosphere, with 280-degree views of surrounding mountains and an expansive deck — and being within walking distance of the brand-new Snow King Mountain Cowboy Coaster — all 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, crème de cacao and cream with a cinnamon and sugar rim — created by 2016 gold medal winner for Best Bartender in Jackson Hole John-Mark Roufs.
MENU SAMPLING BISON MEATLOAF: LOCALLY SOURCED BISON, MIREPOIX, TOPPED WITH TOBACCO ONIONS AND HOUSE-MADE ROOT BEER BARBECUE SAUCE, SERVED WITH MASHED POTATOES AND SHALLOT GRAVY CHICKEN POT PIE: SMOKED CHICKEN, CARROTS, PEAS, ONIONS AND IDAHO POTATOES IN A MUSHROOM BÈCHAMEL TOPPED WITH FLAKY PUFF PASTRY DOUBLE-CUT PORK CHOP: CIDER-BRINED BONE-IN PORK CHOP WITH SWEET SODA GLAZE, SERVED WITH CHEDDAR GRITS AND STEWED OKRA AND TOMATOES
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HEALTHY BEING JUICERY & CAFE Neighborhood eatery featuring local and organic ingredients Open daily breakfast, lunch and beyond, 7 a.m.–6 p.m. | 165 E. Broadway 307.200.9006 | healthybeingjuice.com When you’re in the mood for a fresh, energizing treat, be sure to visit Jackson’s original organic cold-pressed juicery and cafe for a healthy pick-me-up juice, coffee, breakfast, lunch or dessert. Enjoy the sun or shade on the beautiful lawn, just a block from the Town Square. Grab a table or picnic blanket and let the kids run free while you enjoy your coffee and smoothie bowl for breakfast or a gourmet toast, salad or wrap for lunch. Choose from our made-fresh-daily cold-pressed juices and nut milks individually, or design a custom cleanse. Be sure to leave yourself time to peruse the mercantile loaded with all things wellness, like snacks and superfoods to power your outdoor adventures as well as a carefully curated collection of books, housewares, gifts and artisanal, house-made apothecary products to nourish your body.
MENU SAMPLING CAFE LATTE: LOCALLY ROASTED COFFEE BEANS WITH HOUSE-MADE ALMOND, COCONUT MILK OR ORGANIC DAIRY ORANGE CRUSH SMOOTHIE: ORANGE, BANANA, HOUSE-MADE COCONUT MILK, GOJI BERRIES AND LIME ARGENTINIAN TOAST: HERB CASHEW CHEESE, CHIMICHURRI, HOUSE-MADE FLATBREAD, ENGLISH MUFFIN OR PERSEPHONE MULTIGRAIN BREAD SHANGHAI SALAD OR WRAP: GREENS, CARROT-CABBAGE SLAW, PICKLED RED ONION, ALMOND, SESAME SEED, GINGER-TAMARI VINAIGRETTE HB VEGGIE BURGER: FERMENTED KETCHUP, CARROT-CABBAGE SLAW, PICKLED RED ONION, PICKLES, HOUSE GODDESS DRESSING KEY LIME PIE: AVOCADO, LIME AND COCONUT MILK ON A PECAN-CASHEW-DATE CRUST
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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 shared 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. No matter the seat, the friendly, knowledgeable staff offers a first-rate experience. Osteria is located at the base of Jackson Hole Mountain Resort, and its authentic Italian dishes will transport you to Europe without leaving the comfort of your table. During summer, settle in for a bite and a glass of wine on the mountainside outdoor deck.
MENU SAMPLING LASAGNA: BÉCHAMEL, ELK RAGU, PARMIGIANO-REGGIANO, EMMENTHAL LOBSTER LINGUINI: GARLIC, FRESH TOMATO, WHITE WINE, CHILI FLAKES POLLO ALLA DIAVOLO: PIMENTÓN, SUNCHOKE, CAULIFLOWER, BROCCOLI, ROASTED PEPPERS CARCIOFI PIZZA: BASIL PESTO, ARTICHOKE, OLIVE, PINE NUT, MOZZARELLA, PARMIGIANO HOUSE-MADE GELATO AND GELATO SANDWICHES
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JACKSON WHOLE GROCER & CAFE Organic community grocer with prepared foods and 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 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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THE KITCHEN Modern American cuisine Open nightly at 5 | 155 N. Glenwood St. in downtown Jackson 307.734.1633 | thekitchenjacksonhole.com | @jhkitchen With a menu of intriguing desserts, you might be tempted to skip to the last course at The Kitchen. Don’t — just save room. Get cozy 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 paid to fresh fish and uncomplicated presentations in which each ingredient shines. Whether you come in to enjoy the popular luxury shrimp 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 WITH TUNA TARTARE, CRISPY WONTONS, AVOCADO CRÈME FRAICHE, CRISPY GINGER AND GARLIC, TOBIKO AND GREEN ONION TEMPURA LUXURY SHRIMP IN A HOUSE MONSTER SAUCE DRY-RUBBED RIBS WITH SOUTHERN-STYLE VINEGAR BBQ SAUCE CHOCOLATE CHIP COOKIE SKILLET SERVED WARM WITH HOUSE-MADE ICE CREAM
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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 restaurant features 11 different burgers, including the standard Liberty Burger as well as turkey, ahi, lamb, veggie and bison burgers. Voted best burger in Dallas and Jackson, the burgers are always fresh, never frozen, and made of chuck, brisket and tenderloin. No hormones or preservatives are used, and the bread is made locally by 460 Bread. The veggie burger is made in-house daily using seeds, chickpeas and the best available veggies. The Wild West burger is a favorite, served with cheddar cheese, applewood-smoked bacon, pickles, onions and chipotle barbecue sauce. Liberty Burger also offers fresh salads and sandwiches. Limited-time-only burgers are debuted once a month and are sold to support local charities. At Liberty Burger, you can also find draft beer, wine, milkshakes and adult milkshakes.
MENU SAMPLING NOONER: APPLEWOOD-SMOKED BACON, HAM, HASH BROWNS, AMERICAN CHEESE, KETCHUP, FRIED EGG BELLA: QUESO BLANCO, SAUTÃ‰ED BABY BELLA MUSHROOMS, BIG ONION RING, BASIL-GARLIC AIOLI NAPA: GORGONZOLA CHEESE, ARUGULA, OVEN-ROASTED TOMATOES, GREEN OLIVES, ONION, BASIL-GARLIC AIOLI TRAITOR: GRILLED CHICKEN BREAST, SWISS CHEESE, APPLEWOOD-SMOKED BACON, AVOCADO, LETTUCE, ONION, TOMATO, BASIL-GARLIC AIOLI KALE MARY: KALE, RED CABBAGE, CARROTS, GOAT CHEESE, QUINOA, BERRIES, TOMATOES, CROUTONS AND POPPYSEED DRESSING
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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 IDAHO TROUT: SAUTÉED IDAHO RAINBOW TROUT, SEA ISLAND RED PEA HASH, TASSO HAM AND SALSA VERDE CRISPY CHICKEN: CONFIT RED BIRD FARMS LEG AND THIGH, SUMMER SUCCOTASH AND CHARRED TOMATO COULIS
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LOTUS ORG ANIC RES TAUR ANT Fresh, organic, from-scratch cuisine with something for everyone Breakfast, lunch, dinner, beer, wine and spirits | 140 N. Cache St. Suite B 307.734.0882 | theorganiclotus.com There are very few restaurants that can appeal to every palate, but Lotus has something awesome for everyone, including meat eaters, vegans, live/raw foodies and the allergy-concerned diner. Guy Fieri’s visit to Lotus, as featured on Diners, Drive-Ins and Dives, is an indication that this worldly restaurant can please all types of eaters. What’s more, all of the offerings are prepared in-house and from scratch. A lunchtime favorite is the Bombay Bowl, which comes chock-full of brown rice, vegetables, mango and creamy lemon-cinnamon-ginger tikka sauce (lots of locals say it’s addicting). For dinner, opt for the elk lasagna and you won’t be disappointed. Any time of day, you will find smoothies, cold-pressed juices, craft cocktails, cold beers, natural wines and tasty sweets that are actually good for you. Visit Lotus in its beautiful new space at 140 N. Cache St. Suite B.
MENU SAMPLING BELGIAN WAFFLE TOPPED WITH BLUEBERRY COMPOTE AND SERVED WITH PURE MAPLE SYRUP (GF & VEGAN) HUEVOS RANCHEROS: FRIED EGGS ON CORN TORTILLAS WITH CUBAN BLACK BEANS AND RANCHERO SAUCE, SERVED WITH ZESTY HOME FRIES VIETNAMESE BEEF NOODLE PHO: LOCKHART CATTLE CO. 100 PERCENT GRASS-FED BEEF BONE BROTH, THIN-SLICED LOCKHART SIRLOIN AND RICE STICK NOODLES SERVED WITH BASIL, MINT, CILANTRO, LOCALLY GROWN MUNG BEAN SPROUTS, GREEN ONION, LIME, CHILI AND HOISIN SAUCE TENDERLOIN MEDALLIONS: LOCKHART CATTLE CO. GRASS-FED AND FINISHED TENDERLOIN MEDALLIONS, SWEET POTATO PUREE, GRILLED BROCCOLINI AND FIG-PORT WINE REDUCTION
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MERRY PIGLET S Fresh Tex-Mex food Open daily at 11:30 a.m. | 160 N. Cache 307.733.2966 | merrypiglets.com Warning: You may be tempted to eat too many fresh chips and too much homemade salsa at the Merry Piglets. Add the creamy queso dip, and you’ve surely ruined your dinner. It has happened to many — but 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 the restaurant’s 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 entire family. Meats are pasture-raised and hormone-free. Fish for the incredible fish tacos is line-caught. The chicken fajita salad is a good alternative to one of the combo meals, but all are good options, depending on your appetite. For vegetarians, choose the spinach quesadillas, loaded with fresh spinach and jack cheese.
MENU SAMPLING BUENO NACHOS: REFRIED BEANS, RED ONION, TOMATO, BLACK OLIVE, JALAPEÑO, SOUR CREAM, GUACAMOLE AND CHOICE OF PROTEIN GREEN CHILI BEEF TAMALES: HANDMADE BEEF TAMALES, GREEN CHILI SAUCE RICE BOWLS: BLACK BEANS, LETTUCE, FETA CHEESE, AVOCADO, PICO DE GALLO AND CHOICE OF PROTEIN FLAME-GRILLED FAJITAS: GRILLED ONIONS AND PEPPERS, SOUR CREAM, GUACAMOLE, RICE, BEANS, CHEESE, TOMATOES, TORTILLAS CHIPOTLE-BATTERED MAHI STREET TACO: GINGER SLAW, PICO DE GALLO
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MOE’S ORIGIN AL BAR B QUE Alabama-style barbecue with Southern sides Sun.–Thurs. 11 a.m.–11 p.m., Fri.–Sat. 11 a.m.–12 a.m. | 140 N. Cache St. 307.733.MOES (6637) | moesoriginalbbq.com If you are a fan of Southern barbecue, you are sure to love Jackson’s latest addition to the restaurant scene. This lively downtown spot is the go-to choice for a quick family-friendly lunch or dinner option. With great deals on meals that come with a rotating selection of special Southern sides (think collard greens, jalapeño cheese grits and banana pudding), there are a range of options to match your hunger. There are lighter choices, like a salad topped with freshly smoked turkey, but if you want to indulge in a platter of ribs or the fried chicken special, you won’t be disappointed. Enjoy the open-air feel on the deck or in front of the building, which overlooks the town’s happening boardwalk. A full bar offers a local selection of beers and specialty drinks, and if you love the special sauces added to your sandwich, bottles are available to take home with you.
MENU SAMPLING SOUTHERN FRIED CATFISH PLATTER: 7 OUNCES OF FRIED ALABAMA FARM-RAISED CATFISH FILLETS SERVED WITH HOUSE-MADE TARTAR SAUCE SMOKED CHICKEN WINGS: MARINATED, SMOKED, FRIED AND TOSSED IN OUR BUFFALO SAUCE AND SERVED WITH HOUSE-MADE WHITE BBQ SAUCE FRIED SHRIMP MOE BOY: GOLDEN-FRIED SHRIMP SERVED WITH HOUSE-MADE TARTAR SAUCE PULLED PORK SANDWICH: GET IT “BAMA-STYLE,” TOPPED WITH MARINATED SLAW, WHITE BBQ SAUCE AND PICKLES FRESH GARDEN SALAD WITH BLACKENED MAHI: CRISP ROMAINE LETTUCE TOPPED WITH SHREDDED CHEDDAR CHEESE, BACON CRUMBLES, TOMATO, CUCUMBERS, RED ONION, WITH RED AND WHITE BBQ SAUCE SERVED WITH PERFECTLY SEASONED BLACKENED MAHI TUNA
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NOODLE KITCHEN AND SUSHI Asian-inspired cuisine offering noodle bowls Open Monday–Saturday at 11:30 a.m. | 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. A recently added sushi menu and sushi bar brings variety and excitement to the already well-known noodle dishes. Taking 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 Thai Mule, which features SKYY vodka, Soju 24, lime, Thai basil and ginger beer. Everything on the menu is reasonably priced, and there are plenty of gluten-free, vegetarian and kid-friendly dishes, too.
MENU SAMPLING CHAR KWAY TEOW: CHICKEN, PORK BELLY, SHRIMP, GARLIC, VEGETABLES, BEAN SPROUTS, POACHED EGG AND OYSTER SAUCE, RICE NOODLES GENERAL’S CHICKEN: CHICKEN, CHARRED BROCCOLI, BELL PEPPERS, ONIONS, CARROTS, CILANTRO, JASMINE RICE, SHERRY-SWEET SOY PAD THAI: CHICKEN AND SHRIMP, NAPA CABBAGE, SHIITAKE MUSHROOMS, CARROTS, BOK CHOY, EGG, PEANUTS, BEAN SPROUTS, RICE NOODLES FIRECRACKER SHRIMP: TEMPURA SHRIMP, SWEET AND SPICY AIOLI, RED ONIONS, CILANTRO, ROASTED CASHEWS NITRO ROLL: TEMPURA SHRIMP, ASPARAGUS, GINGER, SHISHITO, RED CHILE
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PAL ATE Artful cuisine with spectacular views Brunch and lunch daily, 11 a.m.–3 p.m. | 2820 Rungius Rd. 307.201.5208 The food. The view. The art. Jackson’s newest restaurant combines exquisite cuisine, breathtaking views and fabulous art from its perch at the National Museum of Wildlife Art. From the team behind Gather, this lunch spot invites you to sip a glass of rosé on the patio, linger over your meal and peruse the museum’s world-class collection. Find chef Clark Myers’ inventive dishes made with seasonal, sustainable and local ingredients presented in a creative way, like a braised pork belly BLT (tomato jam, grilled red onion, sunflower pesto on ciabatta). Palate is the place to stop for a quick bite before walking the museum or for a long, lazy lunch with friends. On Sundays, take the bike path to Palate’s luxury brunch, offering a buffet and a small made-to-order menu, along with mimosas and bloody marys. Make sure to ask about their event catering at the museum’s many options on-site.
MENU SAMPLING SMOKED TROUT: POMMES ANNA, TROUT EGGS, SORREL, CARAWAY WATERMELON SALAD: CILANTRO BRIE, ALMOND CRUMB, SWEET PEAS, HONEY BASIL VINAIGRETTE BISON GYRO: MINT ZUCCHINI PUREE, WHIPPED FETA, PICKLED ONIONS, INDIAN FRYBREAD SMOKED CHICKEN PAPPARDELLE: CARROT JUS, CHICKEN CRACKLINGS, GRILLED SUMMER SQUASH PEANUT BUTTER CHOCOLATE BAR: PRETZEL CRUST, SHAVED CHOCOLATE, PEANUT BUTTER MOUSSE
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PINKY G’S PIZZERIA Award-winning New York–style pizza under the Pink Garter Open daily from 11 a.m.–late | 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 the pizzeria 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 Casual comfort food at the top of Bridger Gondola Open for drinks on the deck at 4:30, dinner at 5:30 p.m. 307.732.3177 | jacksonhole.com/piste-mountain-bistro.html This new venture at Jackson Hole Mountain Resort has quickly become a favorite stop for drinks and dinner in Teton Village. Piste Mountain Bistro is serving up a comfortable menu of locally sourced dishes that will you make you savor every bite. Chef Michael Britton has a passion for Rocky Mountain cuisine and hand-selects the best ingredients from regional artisan producers. The restaurant, just steps from the top of the Bridger Gondola, showcases traditional favorites with an upscale twist. The interior space has an open, cozy atmosphere while tables by the large windows offer views of the greater Jackson Hole landscape. Dinner served nightly starting at 5:30 p.m.; reservations recommended on opentable.com or by calling 307-732-3177.
MENU SAMPLING HOUSE-MADE PRETZELS: HORSERADISH “QUESO,” IPA MUSTARD CRISPY SALAD: BUTTERNUT SQUASH, KALE, SUGARED GRAPEFRUIT, SUNFLOWER SEEDS CARTER COUNTRY BURGER: HOUSE BACON, CARAMELIZED SHALLOT AIOLI, SMOKED GOUDA, BRIOCHE CONFIT DUCK WINGS: HOISIN, CILANTRO, CHILI S.R.F. KUROBUTA BABY BACK RIBS: MAPLE-CHILI CARAMEL GRILLED COLORADO LAMB LOIN: FRESH CORN SUCCOTASH, CURRIED CHÈVRE, CHIMICHURRI
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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 After a day out enjoying Jackson’s activities, head to Pizzeria Caldera for authentic Napoletana-style pizza. Its scenic second-floor location 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 baking bread. 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 salads and small plates like baconwrapped figs with fresh mint to paninis like the Napoli with mozzarella, vine-ripened tomatoes and basil pesto.
MENU SAMPLING STUFFED MUSHROOMS: SPINACH, HOUSE-MADE PORK SAUSAGE, PARMESAN, PAPRIKA AIOLI, GLUTEN-FREE BURRATA WITH DRIZZLED HONEY AND ROASTED HAZELNUTS ON RUSTIC BREAD BAKED ZITI: 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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RENDEZVOUS BISTRO French-American bistro and raw bar Open nightly at 5:30, happy hour 5:30–6:30 | 380 S. U.S. Highway 89 307.739.1100 | rendezvousbistro.net | @jhbistro Locals call it “The Bistro,” and this establishment has been a favorite Jackson Hole staple since it opened in 2001. The Bistro has made a name for itself with its creative take on classic French bistro fare. Favorites include the steak tartare and seasonal pork chop creations. Enjoy 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 (120), Bodega (122), Il Villaggio Osteria (133), The Kitchen (135) and Roadhouse Brewing Co. (147).
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 STEAK 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 Gavin Fine and Roger Freedman’s Fine Dining Restaurant Group. 146 | DISHINGJH.COM
ROADHOUSE BREWING CO. Gastropub and craft brewery Open nightly at 5, happy hour 5–6 | 2550 Moose Wilson Rd. 307.739.0700 | roadhousebeer.com A bustling dining destination with something for everyone, Roadhouse presents a comforting mix of down-home favorites of varying influences, all created using thoughtfully sourced ingredients. Roadhouse’s menu changes to feature seasonal selections, with a strong focus on local and regional meat and produce. The delectable menu is complemented by an outdoor dining area and award-winning, house-brewed craft beer concocted from high-quality ingredients and brewed with unparalleled passion. The beers, built on the spirit of exploration that Jackson Hole already exudes, help cultivate and strengthen the local craft beer adventure. New this summer: Stop by Roadhouse’s new production brewery and bottling area on Gregory Lane in Jackson.
MENU SAMPLING VERTICAL HARVEST SALAD WITH HAZELNUT-SAGE VINAIGRETTE CARNITAS TACOS WITH PICKLED VEGETABLES AND JUDY’S SALSA ROJA CHICKEN-FRIED CHICKEN WITH MASHED POTATOES AND SEASONAL SAUTÉED GREENS SHRIMP AND WHITE CHEDDAR GRITS WITH HOUSE-MADE ANDOUILLE KEY LIME PIE WITH A GRAHAM CRACKER CRUST AND FRESH LIME ZEST, TOPPED WITH WHIPPED CREAM
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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 game room for kids, 40 televisions for sports fans and an array of food options, “the Winder” — as it’s known among locals — is a sure hit for lunch, dinner or a snack. The extensive bar offers 30 beers on tap and a comprehensive menu that will give you so many choices that you may not be able to narrow them down. So don’t. Share a few plates of appetizers, such as buffalo shrimp, hot wings, or mac and cheese bites. Or opt to build your own whole or slices of pizza (the carne asada is to-die-for). The menu offers 12 burgers plus a build-your-own option featuring Angus beef, buffalo or black beans. Try the barbecue burger with onion slivers, barbecue sauce and Swiss cheese. Swing by during the big game, prepare for a party and pick your seats carefully based on your favorite team’s fans.
MENU SAMPLING SIDEWINDERS PRETZEL: A JUMBO, HOMEMADE SOFT PRETZEL STUFFED WITH YOUR CHOICE OF CHEESE, PEPPERONI OR JALAPEÑOS PESTO CHICKEN SANDWICH: GRILLED CHICKEN BREAST, BASIL PESTO, PROVOLONE CHEESE, MAYO, AMOROSO’S HOAGIE CARNE ASADA PIZZA: GRILLED SKIRT STEAK, MILD GREEN CHILIES, MOZZARELLA, FRESH CILANTRO GRANDMA’S MEATLOAF: BROWN GRAVY, KETCHUP GLAZE COWBOY MAC AND CHEESE: VELVEETA, JACK AND CHEDDAR CHEESE, TOPPED WITH CRUMBLED BLUE CHEESE
Sidewinders American Grill and Tavern is a member of Blue Collar Restaurant Group. 148 | DISHINGJH.COM
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 and Showroom. Right next to the Town Square, you’re in the heart of the action. The extensive wine list includes a broad range of varietals from around the world with recommended pairings for the signature mountain cuisine. For dinner, start with the beef short rib Cowboy “Pops,” followed by the grilled steelhead trout or its Snake River Farms Kurobuta pork chop. Inside the bar, you’ll find a more casual atmosphere filled with 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 BLACK CANYON RIBEYE STEAK BOURBON-BRINED SMOKED RUBY RED TROUT WYOMING COBB SALAD WORT FAMOUS CORN CHOWDER AWARD-WINNING SMOKED BISON CHILI
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SNAKE RIVER BREWERY Classic neighborhood brewpub with award-winning beers Open daily for lunch and dinner | 265 S. Millward 307.739.2337 | snakeriverbrewing.com Just a few blocks off the Town Square, Snake River Brewery is a great place to go any time of the day or night. Twice recognized as the Small Brewery of the Year, this award-winning neighborhood hangout known as “the Brewpub” has an incredible blend of locals and tourists alike. Dine and drink either upstairs or on the main floor. Can’t decide on a brew? Order the sampler tray to get a taste of what’s on tap before diving into a wide range of handcrafted cuisine items. No place in town beats the $9 lunch deal, happy hours and all-day menu items, including award-winning Wyoming bison and beef chili and 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 BISON BURGER: DURHAM RANCH, WYOMING BISON TOPPED WITH BACON, SMOKED GOUDA CHEESE AND CHIPOTLE BBQ SAUCE, SERVED WITH PUB OR SWEET POTATO FRIES SZECHUAN SHORT RIBS: BRAISED BONELESS BEEF SHORT RIBS, BOK CHOY, SWEET POTATOES, CARROTS, BEAN SPROUTS, EDAMAME, PEANUTS, CILANTRO AND GREEN ONIONS SAUTÉED WITH A SPICY TAMARI AND CHILI SAMBAL MESQUITE WINGS: ONE POUND OF MESQUITE-SMOKED WINGS BAKED IN THE WOOD-FIRED OVEN, THEN TOSSED WITH HOUSE CHIPOTLE SAUCE SCRATCH PRETZEL: BAKED FRESH DAILY IN-HOUSE AND SERVED WITH SHARP WHITE CHEDDAR QUESO
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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 GRILLED STRAWBERRIES WITH SUMMER PEAS, HERBED GOAT CHEESE, PEA TENDRILS WYOMATO PIZZA WITH FRESH MOZZARELLA, ARUGULA AND LEMON OIL HORSERADISH-CRUSTED ALASKAN HALIBUT WITH CHANTERELLE MUSHROOMS, BABY BEETS CRISPY PORK SHANK WITH RED CHILE BBQ SAUCE, ROASTED CORN-BLACK BEAN SALSA SEARED 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, dinner and amazing après 307.732.6932 | tetonlodge.com Gold medal winner of Jackson Hole’s Best Chef poll nine years in a row, Executive Chef Kevin Humphreys invites you to dine where his culinary talents combine with locally sourced ingredients to create a menu of enticing entrées, amazing appetizers and signature dishes that have delighted locals and visitors every season. This summer, enjoy heated patio seating for alfresco dining as well as several local beers on tap, handcrafted signature cocktails, several HDTVs, and a lively and vibrant atmosphere that locals voted Best Après for 2017.
MENU SAMPLING FRIED GREEN WYOMATO “CAPRESE”: HOUSE-PULLED MOZZARELLA, ROMESCO SAUCE, MICROGREENS, BALSAMIC CEDAR-PLANKED SALMON: CORN, PURPLE POTATO, CHORIZO AND KALE HASH, SAFFRON FENNEL SAUCE SEARED ELK LOIN: SWEET POTATO PUREE, BBQ CARROTS, SWISS CHARD, BLACK GARLIC GUAJILLO CHILI SAUCE CARTER COUNTRY BEEF BURGER: PIMENTO CHEESE, HOUSE PICKLES, ONION, ICEBERG, BRIOCHE BUN SMOKED CHICKEN GNOCCHI: PIOPPINI MUSHROOMS, PANCETTA, BLISTERED TOMATOES, KALE, GOAT CHEESE
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S TREETFOOD AT THE S TAGECOACH Fresh, international street food Open daily from 11 a.m. to 9 p.m. | 5755 W. Highway 22 307.200.6633 | streetfoodjh.com You will find this hidden gem nestled in the side of the Stagecoach Bar in Wilson. Locals may not tell you about Streetfood because they want to keep the secret spot to themselves, but the small restaurant offers globally influenced cuisine in a relaxed, family-friendly environment. Grab a seat inside and choose from a diverse menu offering everything from tacos to burgers to Cuban sandwiches. The chef’s Mexican origins shine through with his delicious tacos and quesadillas, each served with a creative sauce. Don’t be afraid to try his special habanero sauce; it’s got a kick, but it has incredible flavor, too. This is a great spot to relax after summer activities. Like its name suggests, Streetfood offers the local fare of several different countries, so make sure to branch out and try Korean or Greek specialities, too.
MENU SAMPLING KOREAN BBQ WINGS TACOS AND QUESADILLAS: CHOICE OF MAHI-MAHI, CHICKEN TINGA, AL PASTOR, CARNE ASADA OR CHIPOTLE CREAM SHRIMP LAMB BURGER: MINT, FETA, PICKLED ONIONS AND CUCUMBERS BANH MI: PORK PÂTÉ, ROASTED PORK, PICKLED VEGETABLES AND CHILI MAYO MEXICAN CHOPPED SALAD: BLACK BEANS, ROASTED CORN, POBLANOS, TOMATO, ONION AND CITRUS RANCH
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SUDACHI Sushi and Japanese-inspired cuisine in a chic, intimate setting Open nightly at 5, happy hour Sat.–Mon. 5–6 p.m. | 3465 N. Pines Way (the Aspens)
307.734.7832 | sudachijh.com Tucked away in the Aspens, Sudachi celebrates the best flavors and qualities of Japanese cuisine, driven by the desire to provide a world-class sushi experience in our small mountain town. Focusing on freshness and sustainability, Sudachi has created dishes, cocktails and an environment that honor this passion. To accomplish this goal, it has created two restaurants in one. Tuesdays through Fridays are “Sosaku,” or creative sushi nights, with a focus on sashimi, nigiri and creative kitchen specials. Saturdays through Mondays are “Izakaya,” or informal Japanese dining nights, with the emphasis on drinks and shared small plates. Both styles have 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 CAESAR: ROMAINE, SHAVED PARMESAN, MISO CAESAR DRESSING, WONTON C-MONSTER ROLL: ANAGO, AVOCADO, CUCUMBER, YELLOWFIN TUNA, MOSUTA SAUCE, TOBIKO, SCALLION, SHIRO-GOMA
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TETON PINES Classic American fare in a refined setting, open to the public Lunch 11:30-2 Mon.–Fri., patio grill 10 a.m.–5 p.m. daily, dinner 5:30-9 Wed.–Sat.
307.733.1005 ext. 1 | tetonpines.com | 3450 Clubhouse Dr. on the Village Road
Stop in for lunch or dinner at Teton Pines this summer and you’ll find a lovely oasis away from the hustle and bustle of downtown. Just a few miles away from both Jackson and Teton Village, Teton Pines offers delicious lunches on its covered patio overlooking the golf course. The lunch menu will tempt you with favorites like the Asian chicken salad, beef tenderloin sliders and the walleye fish tacos. Dinner is equally as wonderful with fresh fish, steaks, fresh pasta and its signature dessert, Coffee and Donuts. Enjoy an evening on the heated, candlelit deck with a fantastic bottle of wine from Angie’s impressive wine cellar. The Pines is celebrating its 30th anniversary and the food, attentive service and lovely atmosphere are second to none. Head in for a round of golf and stay for the best lunch and dinner in Jackson! Ladies’ night is every Thursday with half off all beverages for the ladies.
MENU SAMPLING GRILLED SALMON SALAD: ROASTED TOMATO, ARTICHOKE HEARTS, SUMMER GREENS, BLUE CHEESE CRUMBLES AND CRISPY SHALLOTS WITH BALSAMIC VINAIGRETTE PACIFIC ROCK FISH: THAI RED CURRY, COCONUT MILK, ASIAN VEGETABLES AND JASMINE RICE SEARED BEEF TENDERLOIN: TRUFFLE MUSHROOM POTATO GRATIN, ASPARAGUS AND RED WINE DEMI-GLACE ICED GAZPACHO: CROUTON AND SOUR CREAM DARK CHOCOLATE SOUFFLÉ: VANILLA BEAN ICE CREAM
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TETON TIGER Far East and Pan-Asian cuisine Lunch, 11:30 a.m.–2:30 p.m. Mon.–Fri.; dinner nightly at 5:30 | 165 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 from 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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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 prepare 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€™re close enough to watch the action in the open kitchen.
MENU SAMPLING BLT SOUP: TOMATO SOUP WITH ARUGULA PESTO, APPLEWOOD-SMOKED BACON AND SOURDOUGH CROUTONS RISOTTO: RED WINE BROTH, ROASTED MUSHROOMS, SHAVED WINTER WINDS FARM TETON TOMME NEW YORK STEAK: 12-OUNCE DOUBLE R RANCH BEEF, ROASTED POTATOES, BRAISED SWISS CHARD AND CARAMELIZED ONION STEAK SAUCE COLUMBIA RIVER STEELHEAD: 6-OUNCE PAN-SEARED STEELHEAD WITH CONFIT BRUSSELS SPROUTS, FINGERLING POTATOES AND CHAMPAGNE HOLLANDAISE ROMA PIZZA: SLOW-ROASTED TOMATOES, HOUSE-MADE PORK SAUSAGE, MARINARA, PARMESAN AND FONTINA CHEESE
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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 Executive Chef Michael Goralski and his 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, go ahead and 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. Starting in June, stop by on Sundays for its bloody mary and Benedicts brunch offering for a taste of local indulgence.
MENU SAMPLING VERTICAL HARVEST GREENS: COLORADO FETA, ROSE HONEY COMPRESSED APPLE, PAN FRITTE, WHITE VERJUS VINAIGRETTE FOIE GRAS POT DE CRÈME: STRAWBERRY RHUBARB JAM, HONEYCOMB, VH SORREL, SMOKED MARCONA ALMONDS, 460 BREAD ARTICHOKE & GOAT CHEESE RAVIOLI: FIDDLEHEADS, ENGLISH PEAS, FORAGED MUSHROOMS, GREMOLATA CRISPY IDAHO TROUT: CHARRED RAMPS, FINGERLING POTATOES, SWEET PEA PUREE, GARLIC BUTTER SAUCE, SMOKED TROUT ROE SNAKE RIVER FARMS AMERICAN WAGYU BEEF 12-OUNCE NEW YORK STRIP: RED WINE BUTTER
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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. 307.734.4900 ext. 2 | whitebuffaloclub.com | @whitebuffaloclub This subterranean speakeasy atmosphere at The White Buffalo Club allows you a discrete and cozy glass of wine while nestled in one of the popular corner booths. Sixteen dining tables surround a luminescent bar where you may whet your whistle with anything from a locally brewed cold beer to an excellently executed whiskey sour. The White Buffalo Club also boasts 1,100 bottles of vintage wines, top two percent USDA Prime steaks and progressively prepared salads, seafood and family-style sides. The USDA Prime steaks are 28-day wet-aged and butchered in-house, and dry-aged steak specials appear frequently. The dinner menu features only the freshest seasonal ingredients and changes throughout the year.
MENU SAMPLING BANGS ISLAND MUSSELS: RAMP PESTO, PARMESAN STOCK, WHITE WINE, FRIED RAMPS ROASTED BONE MARROW: MAITAKE MUSHROOM, SHALLOT BACON MARMALADE, GARLIC CONFIT, GRILLED SOURDOUGH PORK CHEEK TONKATSU RAMEN: ENOKI MUSHROOM, HEN EGG, GREEN ONION, TARE, PORK FAT PRIME STEAKS: 8-OUNCE FILET, 10-OUNCE SIRLOIN, 12-OUNCE NEW YORK STRIP, 16-OUNCE RIBEYE BUTTER PECAN PROFITEROLES WITH SALTED BOURBON CARAMEL
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THE WILD SAGE AT THE RUSTY PARROT Intimate dining in a AAA Four Diamond Award winner Breakfast, dinner nightly at 5 | 175 N. Jackson St. 307.733.2000 | rustyparrot.com This cozy, 32-seat restaurant was first known to be the best breakfast in town. With daily home-baked treats, it’s a great place to start the day. It’s also a great way to end it. Dinner at The Wild Sage is perhaps the best-kept secret in town, with an inventive menu incorporating game, meat and seafood while sourcing organic, sustainable and regional ingredients. The changing options offer inventive, seasonal cuisine and suggested by-the-glass wine pairings from the Wine Spectator-awarded list with each course. 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.
MENU SAMPLING JUMBO LUMP CRAB CAKE: ALASKAN KING CRAB, BROWNED BUTTERMILK, PICKLED GREEN TOMATOES BABY BEET SALAD: AVOCADO, LOCAL GOAT CHEESE, DOUGLAS FIR EMULSION BACON ROASTED RABBIT: SWEET POTATO “RISOTTO,” BAKED SPINACH, DIJON APPLE PUREE ALASKAN HALIBUT: SWEET PEAS, COUNTRY HAM, ARTICHOKES MALTED MILK CHOCOLATE ICE CREAM CAKE: ESPRESSO, WHITE CHOCOLATE, MALTED MERINGUE
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spurcatering.com | 307.739.4030
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Open Nightly at 5:30 p.m. | 84 East Broadway on the Town Square | 307 733 0557 | snakerivergrill.com
A food lover's guide to great dining around Jackson Hole and Teton Valley