LETTER FROM THE EDITORS WE WENT TO VEGAS FOR OUR TRAVEL STORY. SEE PAGE 106.
PHOTO BY BRIAN UPESLEJA
T
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.
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