Dishing Jackson Hole | Issue 18

Charcuterie-me!

Learn the A to Z's of all your favorit e meats and cheese s.

dish ng WINTER / SPRING

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ISSUE NO. 18

JACKSON HOLE

PIZZA

5 WAYS

FROM DISHES + RECIPES AROUND TOWN

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

FRESH GOURMET MEALS SAFELY & CONVENIENTLY DELIVERED P R I VAT E C H E F

• GOURMET MEALS • CATERING

provisionsjh.com

introducing

formerly Cabin & Company

C A RE TA K I N G • VACATI O N RE NTALS • C LE ANI NG

candchomeservicesjh.com / 307.201.1861 98 Center Street, Suite D, Jackson, Wyoming

FROM my MY KITCHEN From kitchenTO to YOURS yours A Tomato/Zucchini Gratin 1 pound tomatoes, sliced 1 pound tomatoes peeled, seeded and chopped 2 tablespoons olive oil 2 large garlic cloves, minced 1 small onion, chopped 1 good-sized zucchini, diced

2 teaspoons fresh thyme, chopped 1 cup cooked rice 3 eggs 1/2 cup Gruyère cheese, grated 2 tablespoons basil leaves Salt and pepper, to taste

Heat oven to 375 F. Oil a baking dish.

In a large bowl, beat the eggs and then add in the slightly cooled vegetables, salt and pepper, cheese, and stir well.

Fill the baking dish. Layer the sliced tomatoes over the top and drizzle with the remaining 1 tablespoon of olive oil.

Heat 1 tablespoon olive oil in a large skillet on mediumhigh. Add the onion and cook for 5 minutes. Add the garlic and then zucchini. Cook for 5 minutes. Add the chopped tomatoes, thyme and salt and pepper. Cook approximately 15 minutes to reduce tomatoes.

Stir in the rice and remove from heat.

Bake 45 minutes or until brown and sizzling. Let sit for 10 minutes and then sprinkle with the basil. Serve hot, warm or at room temperature.

For the full recipe, visit TomEvansRealEstate.com/Dishing2020

Share my recipe for success when it comes to meeting your real estate needs.

Tom Evans, Associate Broker Nationally Ranked #1 In Wyoming For Sales Volume In 2018 Direct: (307) 739-8149 TomEvansRealEstate.com

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NO.18 WINTER/SPRING

Q: WHILE WE LOVE THE DESSERT COCKTAIL OPTIONS WE ROUNDED UP FOR THIS ISSUE, WHEN YOU WANT AN EDIBLE END TO THE EVENING, WHAT IS YOUR GO-TO DESSERT?

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EDITOR editor@dishingjh.com Allison Arthur

I am a sucker for Persephone’s Rice Krispie treat.

ART DIRECTOR Kristen Hartnett

The mud pie from The Blue Lion has been a favorite since I was a child. The combination of the ice cream and crunchy Oreo crust is perfection!

CONTRIBUTORS Amber Day Aaron Kraft Adam Larkum Jay Nel-McIntosh

I generally just go for an amaro (Glorietta and Il Villaggio Osteria have great selections), but I do love the chocolate chip cookie skillet they serve at The Kitchen.

Ashley Merritt Cora Mitchell Carrie Patterson Sam Simma

Definitely whatever seasonal cheesecake Rendezvous Bistro has on the menu, paired with an espresso martini if I’m really looking to indulge!

Lauren Teruya Melissa Thomasma Brian Upesleja

Everything on the dessert menu at Snake River Grill.

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MARKET DIRECTOR Brooke Danahy

When I have a chocolate craving I stop by Mursell’s Sweet Shop. They have a great selection of chocolate bars. I also can’t pass up the homemade fudge at Yippy I-O Candy Co.

ON THE COVER: Photo by Angela Howard

What We Crave PHOTO BY ASHLEY MERRITT

Cheers to plenty of outdoor fun all winter!

INSTEAD OF COMPLAINING about how COVID-19 has affected the restaurant community in Jackson Hole and lamenting not being able to publish the summer issue of Dishing, we want to draw attention to all the great efforts these small businesses have made to come together and work through this tough time.

The first thing that comes to mind are the hardworking entrepreneurs and staff behind the restaurants in town.

We have witnessed so many of them work double time to stay open, all while managing ever-changing health code requirements to keep diners and employees as safe as possible. They also added new features to make online ordering more seamless and found novel ways to provide dining experiences, whether that meant family-style to-go meals or expanding outdoor dining spaces, called parklets, that we saw around town last summer.

The community also worked to support the restaurants we love — doing takeout when dining in wasn’t an option — ­ and wearing masks, following rules and showing up when it was.

While nobody can predict exactly what this winter will be like, we can look forward to continuing to eat from restaurants. Some things we are especially craving now are…

The cold months when we wear masks anyway! Skiing and après sessions with small groups of friends at the Mangy Moose. Skinning Snow King Mountain in the mornings, which is natural social distancing, followed by a treat from Brewhouse Coffee. A lot of takeout! Have you heard that Pizzeria Caldera is offering take-and-bake pizzas? And Hatch has family-style dinners to go that serve four to six people.

–Allison

8 DISHINGJH.COM

EDITOR’S NOTE: Please be aware this winter that restaurants may have limited seating, require reservations, be harder to get into and have longer waits than normal. Always call before you go in case walk-in traffic isn’t allowed, and be sure to check out restaurants’ websites for online and to-go ordering.

Contributor Spotlight

PHOTO BY ASHLEY MERRITT

T

Carrie Patterson P H OTO G R A P H E R

10 D I S H I N G J H . C O M

he industry praise for photographer Carrie Patterson is as impressive as are her timeless images. She has been named one of the world’s best photographers by Condé Nast’s Brides magazine, a top photographer by Martha Stewart and one of the industry’s most inspiring people by The Knot. When she gets a little time off from shooting weddings, we talk her into shooting food for Dishing. In this issue, we wanted to find out a bit more about some of her foodie faves.

You spend your summers shooting high-end weddings in great destinations, so I’m sure you’ve seen local caterers pull off some impressive meals. Anything you’ve witnessed that stands out as special?

Unfortunately we rarely get a good meal at weddings.

By the time we’re allowed to eat, the food is either cold or it’s a frozen lasagna. The best meal, hands down, is at Trail Creek Cabin in Sun Valley: roasted chicken with new potatoes and carrots, and it’s hot.

In this issue we highlight pizza in our 5 Ways column.

What are your family’s go-tos for pizza here in town?

Henry [Patterson’s son] loves the pizza at Snake River Brewery (pepperoni smile) and, of course, Domino’s (ham and black olives).

We also have a feature in this issue about celebratory dining experiences. Where do you like to go to celebrate with food and drinks in Jackson?

Glorietta seems to be the spot — great cocktails and apps. I love their Beetlejuice cocktail and mozzarella sticks.

During the winter months, you spend some time in the desert to get away. Any recommendations on places people should try next time they are in Moab?

In Moab, definitely try Miguel’s Baja Grill for margs and tacos, or Thai Bella for the best Thai around. In Arizona, two places we love are El Encanto Dos in Carefree, and Elote Cafe in Sedona, which is a James Beard semifinal nominee this year.

What is your favorite JH location for shooting weddings, and why?

Snake River Ranch — the views are great, and it’s close to both Teton Village and town.

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TOC F E AT U R E S 44 RESTAURANT RESILIENCE

Find out how they’ve thrived through COVID-19.

66 DON’T DESERT DESSERT DRINKS When you might be too full for dessert, opt for a sweet drink instead.

72 SPLURGE WITH YOUR SENSES

Jackson Hole offers plenty of options for splurging on memorable food and wine experiences.

78 FEAR NOT FAT

Find out why fat is your friend.

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TOC D E PA R T M E N T S 8 WHAT WE CRAVE 17 ASK FOR IT 25 A LESSON IN: PLANT-BASED EATING

with Healthy Being Café & Juicery

31 JACKSON CLASSIC: Rendezvous Bistro

14 D I S H I N G J H . C O M

37 FIVE WAYS: Pizza

49 IN THE KITCHEN WITH: Snake River Grill’s Luke Biewick

54 THE APRÈS SCENE 58 OUTSIDE THE KITCHEN

90 FROM A to Z

Get to know your charcuterie board.

96 WILL TRAVEL FOR FOOD Paws Up

103 TOP TO BOTTOM

with Lela Rose

Refuel this winter at Jackson Hole Mountain Resort.

83 KITCHEN VIEWS

107 RESTAURANT LISTINGS

Inside Wilson Custom Cakes’ kitchen

Ask For It!

Readers’ favorite recipes from Jackson Hole restaurants

I can’t get enough of Persephone’s honey Dijon vinaigrette because it tastes so fresh and light, but also goes with everything.

— CAROLINE BEWKES, DARIEN, CONNECTICUT

PHOTOS BY ALLISON ARTHUR

Persephone’s Honey Dijon Vinaigrette 1/2 cup champagne vinegar 1 1/2 teaspoons Dijon mustard 2 teaspoons honey 1/2 teaspoon garlic, minced 1/2 cup olive oil 1/4 teaspoon oregano 1/2 teaspoon kosher salt 1/2 teaspoon ground black pepper

> Combine vinegar, mustard, honey and garlic in a blender. On medium speed, slowly add the olive oil. Finish with oregano, and add salt and pepper to taste.

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Ask For It! Editorâ&#x20AC;&#x2122;s Request: I think the addition of the spiced carrot sauce with this dessert sets it apart. I would love carrot cake lovers to be able to try this version.

Whistling Grizzlyâ&#x20AC;&#x2122;s Carrot Cake For the cake: 8 eggs 4 cups sugar 3 cups canola oil 4 cups flour 1 tablespoon plus 1 teaspoon baking soda 2 teaspoons cinnamon 6 cups carrots, grated 6 cups coconut, shredded 3 cups walnuts, chopped

> Heat oven to 325 F. In a large bowl, beat eggs and sugar until well mixed.

Slowly drizzle in the oil while mixing. In a separate bowl, sift together the flour, baking soda and cinnamon, then fold into the egg mixture. Add the carrots, coconut and walnuts and stir until combined. Spray an 11-by-17-inch flat sheet pan with nonstick cooking spray, add parchment paper and spray again. Pour the batter into the sheet pan, using a spatula to make sure it is level. Bake for 25-30 minutes until golden brown or until a toothpick inserted

18 D I S H I N G J H . C O M

in the center comes out clean.

Remove from the oven and cool on a wire rack.

For the cream cheese frosting: 1/2 pound butter, softened 1 pound powdered sugar 3 pounds cream cheese, softened 1/2 cup half-and-half 2 teaspoons vanilla extract

> In a large bowl, beat the butter and sugar until well incorporated, then add cream

cheese in small amounts until the mixture is smooth. In a small bowl, mix half-and-half and vanilla together, then slowly blend into the cream cheese mixture.

For the sauce: 2 cups carrot juice 1 cinnamon stick 1 star anise pod 2 cardamom pods 1 cup sugar 1 teaspoon agar

> In a small sauce pan,

combine the carrot juice, cinnamon stick, star anise pod, cardamom pods and sugar. Bring the mixture to a slow boil, then turn down and simmer for 5 minutes.

Using a slotted spoon or mesh strainer, remove the spices from the mixture and discard. Stir in agar and bring the mixture back to a boil for about 1 minute. Remove the sauce from heat and allow to cool, then blend well with a hand mixer.

CASADY TESTED THE RECIPE FOR DISHING AND LOVED IT BUT SAID IT MAKES ENOUGH FOR A LARGE CROWD, SO PLAN TO USE IT AT A PARTY!

The Silver Dollar Bar & Grill has THE BEST spinach dip I have ever had in my life (and I know I’m not the only person who thinks so!). It is just out of this world, and I’d love to be able to make it at home sometimes. Thank you!

— SUMMER CASADY, JACKSON

The Silver Dollar Bar & Grill’s Spinach Dip 2 teaspoons kosher salt 1 teaspoon coarse black pepper 1/2 pound fresh spinach 1 quart heavy cream 2 1/2 pounds cream cheese 4 ounces Parmesan cheese, shredded 1 teaspoon granulated garlic 1 small yellow onion, diced Do not 1/4 cup mild pico de gallo overbake or 1 jalapeño, minced allow the spinach to 3 tablespoons light olive oil color or get 3 tablespoons dried parsley crispy. > Heat oven to 350 F. Mix salt and pepper with spinach and bake for 10-15 minutes. Remove from oven and set aside.

In a medium sauce pan, heat the heavy cream and cream cheese on medium heat until melted, stirring often. Add Parmesan to the cream mixture and heat until melted, stirring continually. Mix in all remaining ingredients and simmer for 20 minutes. Remove from heat and allow to cool for reheating, or keep warm for same-day eating.

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Ask For It!

My go-to lunch order at Local is their cheesesteak. You get all the flavors in every bite. How do they make it?

— ALEC GENGE, JACKSON

Local’s Philly Cheesesteak For the sandwich: 6 ounces sliced wagyu New York steak 1 1/2 ounces caramelized onions 2 ounces cheddar fondue 1 8-inch Amoroso roll, buttered and toasted Optional additional toppings: sliced and seared mushrooms, jalapeños, bell peppers For the cheddar fondue: 1/2 cup butter 1/2 cup flour

20 D I S H I N G J H . C O M

2 cups heavy cream 6 cups milk 2 1/2 cups Cabot cheddar cheese 2 shakes of Tabasco sauce Salt and pepper, to taste > Melt butter in a medium saucepan over medium-low heat. Stir in flour to create a roux. Once thickened, slowly add the cream and milk, continuing to stir until mixture is thick and smooth.

While it simmers, stir continuously and add the cheese. Stir until cheese melts

and mixture is well-combined. Season with Tabasco, salt and pepper.

To assemble: Sear and chop steak on a flat griddle over medium-high heat. Ladle on cheese fondue as the meat cooks, creating a cohesive mixture. Open bread roll, add meat and cheese mixture, and cover with onions and any desired additional toppings.

The brownie skillet at Noodle Kitchen is a great conclusion to any meal. It’s rich and decadent, and I’m curious to know how they make it!

— DAVE SPROULE, JACKSON

Noodle Kitchen’s Brownie Skillet 4 eggs 1 cup granulated sugar 1 cup light brown sugar 1 cup butter, melted 1 1/4 cups cocoa powder, sifted 2 teaspoons vanilla extract 1/2 cup all-purpose flour, sifted 1/2 teaspoon kosher salt 1 scoop vanilla ice cream Mint leaves for garnish > Heat oven to 300 F. In a large bowl, beat eggs on medium speed using a whisk attachment until eggs are light and fluffy. Add both sugars and whisk until incorporated.

Using a spoon or a beater attachment, slowly mix in the rest of the ingredients until the batter is smooth. Grease a 7-inch round pan with nonstick spray, add brownie batter and bake for 45 minutes.

The brownie is finished when a toothpick inserted in the center comes out clean. Cool slightly, then top with ice cream and mint.

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22 D I S H I N G J H . C OFamily M practice and aesthetics

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A lesson In: Oysters Rendezvous Bistro’s Gavin Fine shows us how to shuck ‘em, where to get ‘em and what to serve ‘em with.

By Allison Arthur Photos by Carrie Patterson

A LESSON IN

BY ALLISON ARTHUR PHOTOS BY CARRIE PATTERSON

Plant-Based Eating HEALTHY BEING CAFÉ & JUICERY’S JESSICA VANDENBROEKE SHARES A FEW OF HER FAVORITE RECIPES AND DIVES INTO SOME GOOD REASONS WHY YOU SHOULD TRY THEM.

HOW + WHEN

W

WHETHER IT IS AN EFFORT TO JOIN THE MEATLESS MONDAY INITIATIVE, A NEED TO REDUCE INFLAMMATION IN YOUR BODY OR JUST A GOAL TO ACHIEVE SOME OF THE GENERAL HEALTH BENEFITS THAT CAN BE DERIVED FROM A DIET RICH IN CERTAIN FOODS, THERE ARE ENDLESS REASONS TO INCORPORATE MORE PLANT-BASED DISHES INTO YOUR ROUTINE. AT HER DOWNTOWN RESTAURANT, HEALTHY BEING CAFÉ & JUICERY, OWNER JESSICA VANDENBROEKE EXPERIMENTS WITH OFFERING A VARIED PLANT-BASED, AND OFTEN RAW AND VEGAN, CUISINE. “At Healthy Being it has always been our philosophy that eating a plant-based cuisine is one part of our food story,” she says. “Just as you choose Italian, Thai or Mexican on different nights, you can choose plant-based on another or eat plants all day, then enjoy a clean, regeneratively farmed protein at night with dinner. You can take this as far as what works for you and feels good in your body.”

As with all of our food choices, it is important to consider the quality and source of the ingredients you start with, says Vandenbroeke. At home and at the café, she uses all organic and carefully sourced raw foods to start with. Having educated herself on things to watch out for, she always reads labels and avoids items like citric acid (which is often sourced from black mold) and thickening agents like xanthan gum.

We met up with Vandenbroeke to find out more about the benefits of eating clean, quality food, why we should, and to get a few recipes that she offers at the café.

26 D I S H I N G J H . C O M

SO, HOW AND WHEN CAN YOU MAKE PL ANT-BASED SUBSTITUTIONS IN YOUR DAILY ROUTINE? One of the easiest plant-based substitutes is swapping nuts for cheeses and meats. While you can choose to use any nuts when making milks, cheeses, sauces and alternative meat crumbles, says Vandenbroeke, cashews are often her favorite.

“Cashews are versatile, lend themselves to savory and sweet recipes, and can blend with so many flavor profiles.”

Vandenbroeke suggests recipe testing and figuring out where the flavor profiles can go. “We found that people avoiding dairy often miss queso,” she says. “It is one of those

things; it is so delicious and a comfort food. In our version, the spices that are in it take over the cashew flavor, and, when served warm, it is just as satisfying.”

“I recommend cutting down on dairy, not always eliminating it,” says Vandenbroeke.

When you do this, you can get to know your body by experimenting with your diet.

“A variety of food is best for our bodies. To become in sync and in touch with your body, explore what makes you feel energized, vibrant, focused and happy, and what doesn’t.

If you are hooked on or feel addicted to anything, try taking a break and replacing it with something new and just notice the difference.”

TIPS + TRICKS > Use a high-speed blender, not a food processor, for a creamy, silky milk/ cheese/sauce texture. > Use a food processor when you want a chunkier texture, as in walnut chorizo or something similar.

WHY SO, WHY SHOULD WE CUT DOWN ON DAIRY? There are many reasons to make substitutions and adjustments to how much dairy you take in, including being lactose intolerant, like a great deal of the population is, or if you need to avoid sugar, which can be found in many milks and yogurts.

“Mass-produced dairy is very proinflammatory,” says Vandenbroeke. “It’s really cool that plant-based can be a part of any cuisine, and if you feel better eating more of it, then you have opened up a world of delicious, exciting options.”

> When it comes to soaking, it’s not necessary to soak all nuts and seeds in advance, but soaking does activate the full nutrient potential of the food.

> Because the soaking liquid contains anti-nutrients, always discard it, then rinse the nuts with fresh, filtered water before adding them to your recipes.

> Like grains and legumes, raw nuts and seeds contain substances that can interfere with the body’s ability to absorb the nutrients they contain.

> As a general rule with nuts, the harder the nut, the longer the soak.

Long-soak nuts (almonds, pistachios and hazelnuts) need eight to 12 hours.

The simple process of soaking nuts improves their nutrition and makes them more digestible by reducing phytic acid and neutralizing enzyme inhibitors. Hydrated nuts yield a silky, creamy texture in your milks/sauces/ cheeses, and the final product will be less likely to separate.

> Medium-soak nuts (pecans, walnuts and Brazil nuts) are oilier and swell up quickly, so they require less soaking time (four to eight hours).

> Don’t oversoak (see reference below for recommended soaking times).

Oversoaking can lead to flavorless, slimy or bitter nuts.

> Short-soak nuts (cashews, macadamias and pine nuts) have the highest fat content and require only two to four hours of soaking. Do not soak these nuts for longer than four hours. Soaking them for extended periods of time breaks down their health-promoting oils.

> If you have soaked overnight and aren’t ready to use the nuts till a later time, drain, rinse and store them in the refrigerator for up to 24 hours.

> When you just don’t have the time for a full soak, pour hot to boiling water over these nuts and soak for one hour. Rinse and drain.

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THE RECIPES

CASHEW QUESO • • • • • • • •

3/4 cup hot water 1 cup raw cashews, soaked, rinsed and drained 1 clove garlic, chopped 2 tablespoons nutritional yeast 1/4 teaspoon ground cumin 1 teaspoon chile powder 1/2 teaspoon Himalayan salt or sea salt 3 tablespoons salsa or green chiles

Add all ingredients to a Vitamix or blender and blend until creamy and silky smooth.

Store, covered, in the refrigerator for 5-7 days, or freeze for up to 1 month.

CASHEW SOUR CREAM • • • • •

1 1/2 cups raw cashews, soaked, rinsed and drained 3/4 cup water 2 tablespoons fresh lemon juice 2 teaspoons apple cider vinegar Pinch Himalayan salt or sea salt

Add all ingredients to a Vitamix or blender and blend until creamy and silky smooth. You might have to stop to scrape down the sides of the blender now and then or add a touch more water to get it going. Store, covered, in the refrigerator for 5-7 days (the cream will thicken as it chills), or freeze for up to 1 month. To thaw from frozen, set in the refrigerator for 24-48 hours.

30 D I S H I N G J H . C O M

FIND MORE RECIPES ONLINE AT DISHINGJH.COM/LESSON-IN-PLANT-BASED-EATING

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Jackson Classic: Rendezvous Bistro

by Sam Simma photos by Jay Nel-Mcintosh

this winter will be Rendezvous Bistro’s last season in business. In 2001, partners Gavin Fine and Roger Freedman opened the doors of a French American bistro that would become the first restaurant in what is now the Fine Dining Restaurant Group. Each eatery’s culinary concept has become synonymous among Jackson locals and visitors with quality, value, comfort and innovation.

Founded out of a passion for fine food and service, Rendezvous Bistro was the first of what is now a family of six restaurants including Bin22, The Kitchen, Il Villaggio Osteria, Bodega and Roadhouse Pub & Eatery.

Prior to opening Rendezvous Bistro, Fine traveled through Europe, studying wine and cooking with a restaurant journal in hand. In awe of the culture of eating in Italy and France, he sought to make that five-star experience an approachable and comfortable reality in Jackson. “We hit a good sweet spot, at that time, with the menu’s pricing,” Fine says. “There was a lower end and higher end, with a gap in the middle.” Upon opening, in a location that was a Denny’s in its previous life, the Bistro’s menu was entirely under $20 (with the exception of oysters and nightly specials). Not only that, but the wine list boasted 100 bottles of wine under $35.

DESPITE

being a local favorite for almost 20 years,

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SHAKEN, NOT STIRRED:

Wine and beverage director Neil Loomis creates cocktails for the company.

Today, Neil Loomis is the wine and beverage director for the entire Fine Dining Restaurant Group. He joined the Bistro team at its inception, leaving a position as bar manager at the Million Dollar Cowboy Steakhouse.

“I was definitely nervous,” he recalls. “The Cowboy was really busy, and I was doing well.

But then, the Bistro was a home run from the day we opened.” Where did that immediate success come from? Loomis credits part of it to the specialty cocktail list that still showcases an array of spirits and flavors that make for easy sipping to this day. “It was the first restaurant in Jackson to have that list of fun and different drinks,” he says.

One such cocktail Loomis created specifically for a Bistro regular. He recalls that the patron, Josh Miller, would reserve a table for multiple time slots through the evening — at 6 p.m., 8 p.m. and 9 p.m. — “so he could make sure he had a seat for six hours in a row,” Loomis remembers. “He loved apple martinis,

32 D I S H I N G J H . C O M

but he wanted a separate layer of cranberry.

I funneled in the cranberry and called it the Josh Cran-bomb.” It’s maybe not the specialty cocktail Loomis is most proud of, but it is representative of the cocktail revolution the Bistro kicked off in Jackson.

Sloane Bergien’s “love affair with the Bistro” began with her behind-the-scenes connection to the Bistro’s back-of-house. She owned and operated the Jackson Hole Farmers Market for 20 years, and this meant working with area chefs and kitchens to bring local fare to restaurant tables. She witnessed firsthand a unique camaraderie in the Bistro kitchen, in addition to a commitment and dedication to participating in the local food scene. The result, she says, is something for everyone: “You can call it a French bistro, but there’s so much more than that. Staples on the menu like steak frites, meatloaf, roasted chicken — are all associated with a French bistro, but they have it all.”

RENDEZVOUS BISTROâ&#x20AC;&#x2122;S VANILLA BEAN CHEESECAKE WITH RED CHERRY TOPPING For the crust: 2 cups graham cracker crumbs 1/2 cup sugar Pinch salt 1/2 cup unsalted butter, melted > In a medium bowl, mix all dry ingredients.

Pour melted butter over dry mixture, mixing it in with a fork until well-combined. Press mixture into the bottom of a 9-inch or 10-inch round pan. Chill in refrigerator for an hour.

For the filling: 1/2 vanilla bean pod 32 ounces cream cheese, softened 1 1/3 cups sugar 1 teaspoon salt 1 tablespoon vanilla extract 1 tablespoon fresh lemon juice 4 eggs

> Heat oven to 350 F. With the back of a knife, scrape the vanilla beans out of the pod and set aside. Using an electric mixer with the paddle attachment, whip together the cream cheese, sugar and salt until smooth. Add vanilla extract, vanilla beans and lemon juice, mixing until incorporated. Add eggs one at a time, scraping the sides of the bowl and mixing until smooth.

Pour filling on top of the chilled crust. Bake in a water bath for 45 minutes or until mostly firm when gently jiggled. Remove from oven and cool to room temperature in the water bath. Remove from water bath and refrigerate overnight.

For the cherry topping: 1 pound tart red cherries, pitted 1 cup plus 1/4 cup water 1 cup sugar Juice of 1 lemon 3 cinnamon sticks 1/4 cup corn starch > Add all ingredients except the 1/4 cup water and corn starch to a medium pot and bring to a

boil over medium-high heat. Cook until mixture reduces by half. In a smaller pot, dissolve corn starch in 1/4 cup water over medium heat. Add corn starch mixture to cherry mixture and bring back to a boil. Cook to desired thickness, adding more corn starch as needed for thicker sauce.

For the whipped cream: 2 cups heavy cream 1 tablespoon vanilla extract 1 cup powdered sugar 1 cup sour cream > In a bowl, beat the cream with the vanilla and powdered sugar until firm peaks form. Slowly fold in sour cream.

To serve: Spoon whipped cream onto cheesecake and freeze until whipped cream has firmed up.

Thaw until slicing is possible, then refrigerate until ready to serve. Just before serving, spoon cherry topping onto each individual slice. Cherry topping can be served chilled or warm.

GOOD TIMES:

Wyoming Whiskey owner David DeFazio is a regular at the Bistro.

Fine recalls the pivotal pursuit of bringing the perfect baguette and french fries to the Bistro’s repertoire. “We needed to have a crusty French baguette, where the crumbs went everywhere on the tables,” he says. “And french fries — you better have good french fries if you’re going to call yourself a bistro.” Fine and his team diligently researched the best fry for the job, from the size of the cut to the type of oil they’re cooked in, and finally landed on a product they would have to make themselves. What is the perfect fry? Fine says it is “crispy on the outside, with a creamy bite on the inside.”

Wyoming Whiskey owner David DeFazio has been frequenting the Bistro since the beginning, at times dining there four evenings in the course of one week. “You know you can get the same dish and it’s going to be just as good as it was last week or last month, and there’s a level

34 D I S H I N G J H . C O M

of comfort in knowing that,” he says. An avid supporter of the Bistro’s half chicken, he notes that the staff has become so familiar with his preferences that they are surprised if he orders something different.

Although the Bistro will alter the presentation of some of its staple dishes or mix up seasonal components, it’s important to the customers that the restaurant continue to offer their favorites. “Some people are creatures of habit when it comes to eating,” Fine notes.

“Luckily, these dishes are timeless, and when our customers speak, we listen. They would never let us get rid of the meatloaf or roasted chicken.” As a whole, the Bistro’s menu is a mix of fine food and low-fanfare items that make it approachable to diners from all walks of life.

“It’s a no-brainer to recommend to anybody,” Bergien says. “For families, couples, people of all different income levels, the Bistro is always at the top of the list. It’s the standard by which we measure other places.”

Rendezvous Bistro’s enduring popularity is a testament to the hard work invested by its founders. Loomis recalls evenings when Fine would wake up on one of the Bistro’s benches after a long night of service. And DeFazio concurs: “He was so committed to that restaurant, and it shone through in everything he did. He brings a level of intensity and passion to everything he does: in the training of his staff, in the designing of the menu — and working with Roger, let’s not discount Roger. Roger brought a culinary cookbook in his mind to the Bistro and created items that are still on the menu to this day.” Bergien agrees, saying that although “it looks seamless, like the whole thing is a stroke of genius, it’s all because of the two of them.”

Aside from their attention to the food and atmosphere, the pair paid special attention to service, in a way that wasn’t seen outside of highend restaurants. “You have to show you care,” Fine says. And the Fine Dining Restaurant Group staff does so with their detailed knowledge of every dish and beverage on the menu. As diners, we return to the places where we were shown kindness and sincerity, and this positive attitude contributes to the Bistro’s ambience. As much as the patrons and history will credit the work of Fine and Freedman, Fine gives accolades to his staff: “They are the most important people, because really good service can make your food taste better.” Fortunately, the Bistro has both.

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Ways: Pizza photos and story

by Allison Arthur

P ERA CI P OLLE

Find it: Pizzeria Caldera The spin: A bubbling white sauce is topped with mozzarella, red onion, Anjou pears, Applewood smoked bacon and gorgonzola and finished with a balsamic reduction â&#x20AC;&#x201D; kind of like a charcuterie board on a pizza.

Why we love it: The traditional Napolitana crust is chewy and crisp at the same time, and the toppings are well-balanced. The owners perfected the style and toppings over many years and opened the restaurant at the request of friends who couldnâ&#x20AC;&#x2122;t get enough!

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2

G ODZI L L A

Find it: Pinky G’s Pizzeria The spin: All meat, all day. Don’t pick one — on this pie you get it all: spicy sausage, pepperoni, Canadian bacon and homemade meatballs.

Why we love it: Whether it is enjoyed after a long hike or after a long night (since Pinky G’s serves later than most), know that what you are eating has been endorsed by Guy Fieri not once, but twice.

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P H ILLY C H EES ESTEA K Find it: Cutty’s Bar and Grill The spin: Craving a Philly but also in the mood for pizza? Get the best of both worlds on this one topped with griddled onions, mushrooms, peppers and your choice of chicken or beef.

Why we love it: The large slices are never short on toppings, and don’t be afraid to take some pizza home — we verify that it reheats well, especially for breakfast!

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EL PABLI TO Find it: Hand Fired Pizza The spin: Dairy-free? Never fear! Even the lactose-intolerant can feast on the El Pablito.

Organic tomato sauce is topped with dairyfree mozzarella, local heirloom tomatoes and organic caramelized onions, and the whole thing is finished with a fresh arugula salad.

Why we love it: With the wood-fired crust and locally sourced ingredients, you will never miss the real cheese. This restaurant caters to the gluten-free as well!

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5

F I G & PROSC I U T TO Find it: Old Yellowstone Garage The spin: Fontina tops a bacon cream and is finished with prosciutto. Rich and creamy, this pie is perfect for sharing at the start of a meal.

Why we love it: Even though the chefâ&#x20AC;&#x2122;s menu is designed to sway you from it, the pizza here has a following. While the menu changes seasonally, this pie has been so popular it has lasted for a couple of seasons so far.

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RESTAURANT RESILIENCE Many restaurants have not only survived but also thrived during COVID-19. Here’s how they’ve done it.

by Lauren Teruya photo by Brian Upesleja

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When doors closed and people were asked to stay home during the COVID-19 pandemic, Jackson’s restaurateurs stepped up.

“My immediate response was to shut down to keep everyone safe, take care of my 300-plus employees, and make sure they had enough money to pay the bills and rent,” says Gavin Fine, owner of Fine Dining Restaurant Group.

Will Bradof, owner of Local and Trio An American Bistro, steered his restaurants into survival mode. “Those first three or four days of having to close, I had my kitchen crew at Local come in, and we probably made 500 gallons or more of soup out of all these different products that we couldn’t really save,” he says.

Those soups ended up going to people in need of food. Similarly, Fine helped create Quarantine Cuisine, bringing produce to families who couldn’t afford fresh foods.

In many ways, the pandemic has pushed restaurant owners to think creatively, strategize reopening, and take care of their employees and community.

So, while Bradof felt anxious about all the unknowns of the future, he used the time during lockdown to make some changes.

“We decided to look into changing our point-of-sale system at both locations,” Bradof says. According to Bradof, both Local and Trio had outdated systems, and the early part of the pandemic gave them time to update those and get their employees accustomed to the new platforms before reopening.

Fine took the dining experience across borders and right into people’s homes through Goldbelly — Fine calls it the Amazon of the food world — by ramping up production for domestic shipping of Bovine + Swine products, Cream + Sugar treats and Osteria pizza.

“That’s been a very, very cool thing, to be able to get into people’s homes and give them an experience of Jackson Hole back in wherever they’re coming from — Chicago, Kansas, Missouri, San Fran, New

York, wherever,” Fine says.

In addition to his nationwide shipments, Fine wanted to make sure that the Jackson community still had access to their favorite restaurants even if they couldn’t dine out. He and staff members created quarantine kits for people to make their favorite meals and cocktails at home. So, if people were missing their favorite pasta or steak, they could order kits to cook in the comfort, and safety, of their homes. “I think cooking is such a joy to do and share together, so this was definitely an awesome endeavor,” Fine says.

And like most restaurants around town, Fine’s now offer curbside pickup, takeout and catering.

WHEN LIFE GIVES YOU LEMONS:

Local and Trio owner Will Bradof used some of the spring’s downtime to upgrade restaurant systems.

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Tips

FOR DINING OUT DURING COVID-19:

» Make dinner and lunch reservations. » Remember your masks. » Know before you go! Some hotels may not be taking outside guests at their dining outlets, so check before making plans. » Consider takeout. Plenty of Jackson Hole restaurants offer online ordering, and almost everywhere will do takeout. » Be patient. Restaurants are doing their best to accommodate as many guests as possible.

46 D I S H I N G J H . C O M

Likewise, Bradof revamped his eateries’ menus and access to them.

Trio and Local have now developed pared-down pandemic menus for when they’re understaffed or overbooked. As a first-timer to the online ordering hub ChowNow, Bradof says he had to rethink everything and simplify menus so he wouldn’t overwhelm his staff.

For 22-year-old Ulises Felipe Castro, a waiter at Bin22, this year has had its ups and downs. During the summer, he found himself working an exhausting seven days a week when a co-worker had to fly back to California to take care of her mother.

Castro’s willingness and ability to step up when needed exemplifies the incredible dedication at every level of the restaurant industry.

Castro started working in restaurants at age 14, and he’s done a stint at nearly every eatery in the Fine Dining Restaurant Group. Always treating others with respect and kindness, Castro has a special way of making both locals and visitors feel welcome. “I think people realize that if you’re having fun and treating people with respect, everything will be OK,” he says.

Castro’s co-worker Frankie McCarthy, a waiter and bartender at Bin22, says wearing masks makes facial communication more important than ever. “Use your eyes,” he says. “Everyone can smile with their eyes.” For McCarthy, it’s bittersweet to have reduced seating capacity at the bar. While he misses the bar’s usual vibe, he says, it’s easier, on busy nights, to concentrate when running between tables and the bar. For him, the bar has transitioned from a social hub to a place to take a break from interacting with customers.

While it’s been a time full of new challenges and changes, Fine looks ahead with confidence. He sees silver linings in the dark pandemic cloud: sanitary and health practices prioritized more than ever; creative technological ways restaurants can display their menus and offer ordering; new attention to detail in

takeout presentation and packaging; and, overall, more options for people to dine out while staying at home. “Those are positives that have come out of a negative situation,” Fine says.

We caught up with Ashlee Nader, a managing partner at Cutty’s Bar and Grill, and she told us exactly how she keeps her staff and customers safe. According to Nader, she follows Teton County Health Department recommendations to a T. Every day, before anyone begins work, each employee signs a health waiver to make sure no one is experiencing any symptoms or irregular temperatures.

In addition to staff health check-ins, Nader has changed restaurant protocol.

All tables are spaced six feet apart from one another, hand sanitizers are placed everywhere throughout the restaurant, everyone is asked to wear masks, and the restaurant has switched to digital and disposable paper menus.

For Nader, the transition over the past few months has been “a whole new ballgame.” Along with the increase in sanitation precautions, Nader says that staff members minimize their interactions with customers as much as possible. All tables are set with waters and menus before customers are seated, and servers take orders, deliver food and bring the check only while diners are seated. Then tables are bused and reset after customers leave. While Nader admits this is not the ideal dining experience, she does it to ensure safety as much as possible and reduce the amount of time employees spend at tables. Luckily for Cutty’s, adding online ordering was a pretty seamless transition. According to Nader, ChowNow is very user-friendly and efficient for takeout orders. Despite all the change that’s come at rapid speed, Nader says the circumstances of the pandemic have brought her restaurant family closer. “I think everyone’s in it together,” she says. “I think everybody’s just happy that we’re making money again and that we can be open.”

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In the Kitchen with Luke Biewick The executive chef conquers mountains of work in the busy kitchen at Snake River Grill and as many climbing routes as he can fit in all year.

by Allison Arthur and Lauren Teruya photos by Ashley Merritt

LUKE

Biewick wasn’t necessarily interested in food when, at age 17, he decided to go to Colorado Mountain College.

“I wanted a ski pass, and my mom wanted me to go to school,” he says. But not long into his threeyear cooking apprentice program, he found himself enjoying being in the kitchen even more than on the mountain.

“I got into fine dining early on and realized that it was what I wanted to do. The job is fast-paced, involves teamwork and the overall environment of the kitchen fits me well,” says the now 30-year-old executive chef at Snake River Grill.

And, clearly, the work suits him well. As the new leader at one of Jackson’s most prestigious restaurants, Biewick feels more driven than ever before.

“I’ve just started to touch the surface of what I can do here,” he said. “I’m just trying to get as much local produce in here as possible, and that’s been something that I’ve been able to kind of have free rein over, which is the nice part.”

Biewick’s upbringing included exposure to both a mother who was passionate about gardening and relatives who hunted for their food. Both influence the chef’s preference to cook as locally and seasonally as he can.

For the Grill’s winter menu, Biewick encourages guests who are looking for a regionally sourced meal to try the restaurant’s fresh fettuccine made with Montana Flour & Grain flour, Purely by Chance eggs, Star Valley lamb and Lark’s Meadow Farms cheese.

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“That’s the beauty of our food — it’s that the seasonality forces our dishes to change, our flavors and everything, because we’re trying to go in that direction of supporting local as much as possible,” Biewick explains.

We wanted to find out more about his passion for food and interviewed Biewick while he prepped for dinner service one night.

YOU FELL IN LOVE WITH COOKING EARLY ON DURING YOUR SCHOOL APPRENTICESHIP AND GOT A JOB RIGHT AWAY. HOW DID YOU END UP IN WYOMING INSTEAD OF COLORADO?

I was at Alpenglow Stube in Keystone, and the executive chef for Grand Teton Lodge Co., who manages Jenny Lake Lodge and Jackson Hole Golf and Tennis, was eating there, and they recruited me. I Googled “Grand Tetons,” an image came up, and I was sold. I ended up here right after I graduated.

BEFORE LANDING IN YOUR CURRENT POSITION, WHERE ELSE DID YOU WORK?

I was at Jackson Hole Golf and Tennis, Jenny Lake Lodge for five seasons, and also worked at Couloir and Piste. I left for a few years and worked for a larger catering business in Hawaii. The chef there worked with a lot of small farms, and it was where I really started to see the value of working with small farmers and minimiz[ing] food waste.

IN YOUR FREE TIME, YOU…

I do a lot of climbing trips. I like to go to Red Rock outside of Vegas, Moab and Indian Creek. In the summer, I make time to do the occasional Guide’s Wall and climb the Grand. Last summer, I did the Cathedral Traverse.

A DAY-OFF MEAL INVOLVES…

I buy 90% of the food I eat at home from the markets and farm shares. I keep it very simple at home. Like a Mead Ranch rib-eye with potatoes. I like simple, whole foods that taste good.

AND WHEN YOU GO OUT?

If I am climbing at Wild Iris in Lander, the Lander Bar is awesome. In Jackson, I love King Sushi and Gather.

SINCE YOU ARE ALREADY AN EXECUTIVE CHEF, WHAT DO YOUR FUTURE PLANS INVOLVE?

My end goal would be to own my own restaurant. Ideally for smaller groups of people, and really push the local food as much as I can go.

WHAT IS SOMETHING YOU WOULD LIKE TO SEE MORE CHEFS DOING?

I think there are a lot of barriers that a lot of chefs think they have, but there are so many ways around them. [For instance,] using a whole animal is a lot less work than they think.

SNAKE RIVER GRILL’S LUKE BIEWICK’S BUTTERNUT SQUASH SOUP 1/4 pound butter 6 large yellow or white onions 5 apples, peeled and diced 1 cup white wine 1/2 cup water 15 pounds butternut squash, peeled and roasted 2 cups brown sugar 2 gallons milk 2 tablespoons coriander, toasted 2 cinnamon sticks, toasted 1/8 cup salt 2 cups heavy cream Lemon slices for garnish > Add half the butter and onions to a large pot over medium-high heat and sauté until wilted and slightly browned. Reduce the heat to medium and deglaze the pan with the wine and water while stirring. Add the squash, brown sugar, milk, coriander, cinnamon sticks and salt and cook for 5 minutes. Strain the mixture over a fine sieve and add it back to the pan. Whisk in the cream and check seasoning. Serve with lemon slices.

WHAT’S YOUR FAVORITE PART ABOUT WORKING AT SNAKE RIVER GRILL?

It feels good just to see how many people know about the Grill. I love working with the front of house here. It’s definitely the most experienced service staff in the valley that I’ve worked with. And it’s a lot of fun to be able to spend about $1,100 a week with Rafe Rivers (of Canewater Farm) and see a local farmer, who’s new to the valley, and me, being able to turn such a good amount of volume for them.

CLIMBING SNACK OF CHOICE?

WE ALWAYS LIKE TO ASK CHEFS WHAT ONE THING IS THEY MIGHT BE EMBARRASSED TO ADMIT THEY EAT. WHAT IS YOURS?

Nothing special. Meat sticks, energy chews and jerky from Sweet Cheeks Meats.

After living in Hawaii, I still eat Vienna sausages and Spam.

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This is a direct health code violation! DISGUSTING! I’m gonna talk to their MANAGER about proper food preparation practices ­— I mean, I worked in a cafe for years. This is RIDICULOUS!

Waiter! WAITER! My homies just showed up.

They’re taking over the bar. Can you transfer my check over there, please? Thanks, bro!

Does this look OK to you? I know I ordered it BLOODY RARE, but this is BARBARIC!

HEY! Can you put an order in for an egg white gin fizz ASAP, before HAPPY HOUR ends?

Ooh, make that TWO! .... Wait, no, actually, I’ll have an Old-Fashioned.

What whiskeys do you have? I’m looking for something smoky, but not too heavy.

THE

APRÈS SCENE

THE LAMBAST SUPPER RYAN STOLP

Please, God, send these people to HELL.

So, you can SPLIT THE CHECK, right? They’re my disciples, but our accounting department prefers itemized PER DIEMS.

We know what we’ll have — the nachos.

But can you swap in GLUTEN-FREE chips and NO CHEESE?

Well, if we’re SPLITTING NACHOS, I don’t want any meat that isn’t SUSTAINABLY FARMED. Can you guarantee the chicken is CAGE-FREE? How about you just make HALF the nachos GLUTEN-FREE and DAIRY-FREE, and load up the other half? That’s an easy solution!

It’s SO COLD here!

I’m RIGHT UNDER this BLASTING AIR CONDITIONER! You’ve GOT TO move us to another TABLE!

No CLUE, but I can’t wait. WAITER! Check, please! Can you cash me out separately? I’m in a rush to leave.

Do you know when PAUL is SHOWING UP? He said he’d be here 45 MINUTES ago and I don’t want to order without him.

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Outside the Kitchen Lela on the Levee Designer Lela Rose and hatter Christy Sing deck out some attendees at a garden soiree with food by Streetfood Catering, drinks from Bar-SIP-Bar and tablescape by Prop & Gild.

by Allison Arthur Photos by Ashley Merritt

To get all the recipes from the party, visit dishingjh.com/lela-on-the-levee

Editorâ&#x20AC;&#x2122;s Note: This story was shot during much sunnier, pre-COVID-19 times. We hope it provides inspiration for what we would all love to get back to doing, next summer.

A warm midsummer night and quiet property on the Snake River provided the backdrop to mix fancy with fabulous. A custom pallet table was dressed with gorgeous tableware and finished with pillows, rather than chairs, with the help of local event stylist Emily Lacoste. The meal was as simple as a taco but as exciting as the spicy habanero slaw and nopal guacamole served alongside.

And the drinks to wash it down were served in crystal glassware and dipped in Tajín seasoning.

Like host Lela Rose’s ready-to-wear line, Pearl, you can dress it up and dress it down, at any Jackson Hole party.

Find out more about how this evening came together…

THE MEAL STREETFOOD CATERING SALSA BAR WITH HOMEMADE TORTILLA CHIPS AND PEACH HABANERO, PICO DE GALLO AND NOPAL GUACAMOLE ROASTED CORN AND CRAB CUPS WITH AVOCADO PUREE, ROASTED CORN SALAD AND TORTILLA STRIPS SMOKY HEIRLOOM TOMATO GAZPACHO SHOOTERS WITH GARLIC SCAPE RELISH TACO CART WITH AL PASTOR, CHORIZO, FISH AND CARNE ASADA, GRILLED GREEN ONIONS, AND JALAPEÑOS MEXICAN CORN ON THE COB HABANERO, RED ONION AND CUCUMBER SLAW MEXICAN SLAW CHOPPED SALAD WITH BLACK BEANS, ROASTED POBLANO PEPPERS, CORN, PICO DE GALLO AND CITRUS RANCH DRESSING COSMIC APPLE GREENS WITH FRESH STONE FRUIT, QUESO FRESCO, SPICED PEPITAS AND LEMON-BASIL VINAIGRETTE CHURRO STATION WITH MEXICAN CHOCOLATE, DULCE DE LECHE AND LAVENDER CREAM DIPPING SAUCES CUSTOM-BUILT TABLE BY OOPS I NEED HELP DECORATED BY LILY AND CO. FLOWERS AND PROP & GILD TABLEWARE THE DRINKS BAR-SIP-BAR SPICY CUCUMBER-CILANTRO MARGARITA WITH A TAJÍN RIM DULCE DE TEQUILA THE CLOTHING MANY OF THE WOMEN WERE OUTFITTED IN PEARL BY LELA ROSE AND CUSTOM HATS BY SING HAT COMPANY.

Pro Tip: Place tarps underneath the fabric on the ground so the fabric doesn’t get wet.

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HANDHELD:

Items for an outdoor event are best when portable. A burger bar and mac and cheese station with topping options makes familyfriendly fuel.

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The catering team from Streetfood made fancy, yet casual, fare.

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Lela Roseâ&#x20AC;&#x2122;s ready-towear line, Pearl, is seen here.

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Spicy Cucumber Cilantro Margarita For the cocktail: 2 large cucumber slices 6 sprigs cilantro 1/4 ounce simple syrup 1 ounce fresh-squeezed lime 3/4 ounce Cointreau 2 ounces spicy tequila TajĂ­n for garnish Place cucumber in shaker and muddle lightly. Add cilantro, simple syrup, lime, Cointreau and tequila. Shake and double strain. Serve over crushed ice in a glass rimmed with TajĂ­n.

For the spicy tequila: 3-4 Thai chiles 1 bottle blanco tequila Infuse tequila with Thai chiles for 4-6 hours. Taste every hour for desired spice level.

The owners of Bar-SIP-Bar will happily create custom cocktail recipes for your events.

For the dulce de tequila drink recipe, visit dishingjh.com/bar-sip-bar

To get all the recipes from the party, visit dishingjh.com/lelaonthelevee.

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HARDCORE LO C A L CIDER P E R F E C T LY B A L A N C E D H A N D M A D E I N T H E T E TO N S Highpoint Cider Taproom Open January 2021 7565 Lupine Lane, Victor, Idaho

The last act, the final hurrah — desserts are the decadent finish to any meal.

Unfortunately, we often find ourselves too full for this final course. The solution: a dessert drink! Whether you’re looking for a more fruit-forward beverage or something rich and lavish, the variety of dessert cocktails on Jackson Hole menus will enable you to fit in this final fanfare.

Don’t deprive yourself of something sweet: Drink your dessert. Cheers!

Don’t Desert

DESSERT When you might be too full for dessert, opt for a sweet drink instead.

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Amangani ’s Gros Ventre Slide

At first sip, you’ll notice a unique smokiness emanating from this cocktail, thanks to the Laphroaig rinse on the martini glass.

Laphroaig is a single malt Scotch whisky, but here it lends more of a nose than a flavor to the drink. Rather, the Gros Ventre Slide is a full-bodied rum cocktail with a smooth and silky vanilla coffee mouthfeel. It comes with Tia Maria, Tuaca and half-and-half in a martini glass that is garnished with crushed espresso beans. There’s no better way to finish strong.

Ascent Lounge’s Lychee Does It

Similar to grapes in texture, although slightly more acidic, lychees are native to Asia. By itself, the lychee has a lovely flavor, but when incorporated into a cocktail, it brings a balance of sweetness and tartness that doesn’t overwhelm the palate. Interestingly, this cocktail combines lychee with Beefeater Gin, lemon juice, Calpico and black pepper simple syrup.

Calpico is a fermented milk drink but is light and only somewhat milky. In this cocktail, it contributes a creamy smoothness that rounds out the fruit flavor from the lychee. The spice from the black pepper offers a final note that will entice your curiosity to venture another sip.

The Blue Lion’s After-Dinner Pick-Me-Ups

At the completion of your dining experience, it’s easy to hear the siren song of your couch cushions. This is why many dessert drinks incorporate coffee and espresso to return your energy level to its norm, while also aiding in digestion. The big, bold coffee flavors you may welcome in your morning cup of joe can be mellowed out with the essences of different liquors. For a minty fresh feeling, try The Blue Lion’s Irish coffee with Irish whiskey, sugar, green crème de menthe and a spiral of whipped cream. The Keoke Coffee is lent a more smoky flavor with Korbel brandy and Kahlúa in the mix.

Snake River Grill ’s Goodnight Sweetheart

Created years ago by longtime Snake River Grill bartender Mark Rollans, Goodnight Sweetheart is available upon request.

Now that you’re in the know, you’ll always want to indulge in this lavish liquid concoction. Vodka, Baileys Irish Cream, Frangelico and Kahlúa combine to create a sip so delicious you won’t realize its inner strength. Individually, these liqueurs have slightly different flavor profiles, but together, they really meld well. The Frangelico’s hazelnut aroma and flavor has the richness to cut through the bold coffee flavors of Kahlúa while highlighting the exotic vanilla notes of the Baileys.

DR NKS

By Sam Simma

Photos by Jay Nel-McIntosh

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Glorietta’s Once Is Enough

A classic White Russian is made with vodka, Kahlúa and cream, but Glorietta’s interpretation is anything but ordinary. With meticulous detail from start to finish, this cocktail is served in a chipped coupe glass. The different flavors are layered in the glass for an overall sip that is delicate and delicious. Vodka and Kahlúa are on the bottom, with a Cointreauinfused cream on top. While a White Russian is milky and sweet, Once Is Enough cuts through the heaviness of the cream with the subtlest hint of orange. It goes down so smooth that one round might not actually be enough.

Silver Dollar Bar & Grill ’s Nuts & Berries and Tropical Twist

Sure, the Silver Dollar Bar & Grill has a chocolate martini to tempt all chocoholics, but what should really get you curious are the Nuts & Berries dessert cocktail and the Tropical Twist. Feel like a forager with the simple yet perfectly paired flavors of Frangelico and Chambord married with cream in the Nuts & Berries.

But if you’re dreaming of combining your mountain getaway with a tropical escape, get the best of both worlds in the Tropical Twist. The mountains may be your backdrop, but the coconut vodka, Kahlúa, cream and nutmeg in this dessert drink are as warm and vibrant as the Caribbean sun.

Trio’s Irish Coffee

For a proper Irish coffee, you must try Trio’s.

Nondenominational Irish whiskey is incorporated into coffee alongside cream and Demerara simple syrup.

Inherently, most simple syrups come with a sugarsweet connotation. However, Demerara, also known as turbinado, is a minimally refined sugar. The drink’s achieved sweetness is richer in flavor while its overall sweetness is kept fairly low to give the drink a drier characteristic than most dessert beverages have. Finally, fresh cinnamon garnishes the drink for a fancy finish.

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Orsetto’s Espresso & Amaro

Amaro often adorns lists of Italian after-dinner digestifs. Among numerous varieties, Orsetto utilizes the Amaro Averna. Made in Sicily, this bittersweet liqueur is full-bodied and delivers a smooth taste. In this instance, it is combined with vodka and espresso.

The boldness of Snake River Roasters’ White Spider Espresso is balanced by the Averna’s bitterness. This espresso blend evokes hints of dark chocolate and raw coconut.

Gather’s P B&J

The tried-and-true flavors of peanut butter and jelly creatively inspire this drink. But while your favorite childhood sandwich is simple and easy, the components of this cocktail are quite sophisticated. Skrewball Peanut Butter Whiskey combines an already unlikely duo: the bold, loud taste of whiskey with the rich and smooth flavor of your favorite late-night craving. To bring fruit notes into all that richness, this cocktail employs Chambord, a sweet and fruity premium black raspberry liqueur. The third player in this party is Cappelletti Amaro Sfumato Rabarbaro. With a name that is quite the mouthful, its flavor is one to match, twisting together delicate berry fruit flavors and bitter rhubarb.

Want to try your hand at making a dessert drink at home?

Go for one of these recipes.

Wyoming Whiskey Egg White Sour 1 1/2 ounces Wyoming Whiskey Small Batch Bourbon 1 ounce fresh lemon juice 1 ounce simple syrup 1 farm-fresh egg white 1 dash bitters > Shake all ingredients in a shaker with no ice vigorously for 20 seconds (dry shake). Add ice to the shaker and shake vigorously for another 20 seconds. Strain and serve in a champagne coupe glass or in a martini glass. Garnish with a drop of bitters.

Snake River Grill’s Goodnight Sweetheart 2 ounces vodka 2 ounces Baileys Irish Cream 1 ounce Frangelico 1/2 ounce Kahlúa > Shake all ingredients with ice in a shaker. Strain into a martini glass.

Wyoming Whiskey Cowboy Espresso Martini 2 ounces espresso 1 ounce Wyoming Whiskey Small Batch Bourbon 1 ounce Licor 43 1/2 ounce simple syrup 1/2 ounce half-and-half > Shake all ingredients in a shaker with ice, then serve up in a martini glass or over ice in a rocks glass.

Amangani’s Gros Ventre Slide 2 ounces Tia Maria 1 ounce Tuaca 1 ounce half-and-half Laphroaig rinse > Combine Tia Maria, Tuaca and half-and-half in a shaker with ice.

Rinse martini glass with Laphroaig, then discard (or drink!) remaining Laphroaig. Shake vigorously and strain into a martini glass.

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plurge enses With Your

Whether you have a special occasion, a special friend visiting or just want to feel special for a night, Jackson Hole offers plenty of options for splurging on memorable food and wine experiences. Here are some of our favorite options.

BY CORA MITCHELL PHOTOS BY JAY NEL-MCINTOSH

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jalapeño relish and crispy wontons. Wow. Meat lovers can opt for one of the Grill’s many different steaks and chops, which are sourced from a variety of local providers. These can all be topped with an assortment of creative sauces and ingredients to perfectly complement the meat. Ask the sommelier to pair the perfect wine for you, and I’d say you have it all for the night!

Big Local Chops Around Town Square

PHOTO BY BRIAN UPESLEJA

Walk into any of these Town Square hot spots and you might immediately crave beef. Snake River Grill, JH Paulie’s and Local can help you out. Snake River Grill offers local Mead Ranch ribeye specials regularly that are always a special treat. At Local, you can share a 32-ounce Black Angus tomahawk steak that has been dry-aged for 28 days and pick the sides of your choosing, like the potatoes gratin everybody loves. Find high-end meats including dry-aged wagyu at JH Paulie’s.

LOCAL

EXCLUSIVE AT-HOME EXPERIENCES Glorietta Trattoria’s Grilled Bone Marrow Although once considered a scrap used only for soups and stocks, bone marrow has recently come into vogue. Popping up in luxury restaurants all around the world, bone marrow is a rich, fatty and delicious cut that is served, as the name implies, in the bone and eaten with a spoon. Glorietta Trattoria, our local authentic Italian restaurant, serves grilled bone marrow accompanied by acidic foods such as peppadew jam, pickled shallots and microherbs to help cut the fattiness of the marrow. If you are not happy enough after consuming most of the marrow, order a shot of Wyoming Whiskey and pour it through the bone to wash down the remaining marrow. You’re in the Wild West, so you might as well!

Westbank Grill’s Seafood Tower There aren’t many places that can pull off a classy yet subtle feeling of luxury like the Four Seasons. The combination of its slopeside location, tasteful art, beautiful décor, outstanding service and delectable cuisine makes me feel like I better be celebrating something special. In particular, its Westbank Grill makes an occasion even more memorable by serving a variety of dishes that are perfect for any celebration. For those who savor seafood, you can’t go wrong with The “Grand” Tower, which is made with king crab legs, Maine lobster tail, snow crab claws, jumbo shrimp, oysters, tuna tartare, apple cider mignonette, cocktail sauce, mango

Want a restaurant-quality experience, but delivered to your door so you don’t have to do a thing? Order a meal from Provisions. The chefs create weekly seasonal specials and deliver around the valley on a schedule. Everything from salads to entrées and desserts are on the menu, but if you want something more specific, private chef services are available too.

Anyone hoping to make the most of a trip to Jackson Hole can opt to let someone else do the grocery shopping for them. A new service provided by Snap Pea Grocery Delivery will stock your kitchen with anything and everything you might need. In addition to standard shopping lists fulfillment, add on one of the curated packages, which include things like outdoor essentials (s’mores kits) and a local sampler featuring a few favorite locally made treats.

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Piste Mountain Dining’s Locavore Meal Picture yourself eating sashimi while drinking a delicious craft cocktail. Nice, eh? Now picture yourself doing this at 9,095 feet while taking in stellar views of the valley far below. Welcome to Piste Mountain Bistro, and say hello to a restaurant that has superb food to pair with the view. With greens from Vertical Harvest and Carter Country Meats, as well as locally made 460 Bread, you know you are eating fresh food even from the top of a mountain. The menu is inventive, and the wagyu hanger steak pairs brilliantly with views of the valley. I recommend riding up the Bridger Gondola early and enjoying a drink at the bar before sitting down for your grand dining experience.

Old Yellowstone Garage’s Unexpected Pairings

Sudachi and SUDA Izakaya’s Eastern Options Sudachi and its newer baby sister (but bigger restaurant), SUDA Izakaya, offer unforgettable and very different Japanese dining experiences. At Sudachi, the sushi chefs offer an omakase dinner, which, for those who don’t know, is a Japanese dining experience that translates to “I will leave it up to you.” This experience is for those bold diners who are open to putting their meal entirely in the hands of the chef. On this journey, you will be treated to rare (in both senses of the word) and high-end fish from Japan and Hawaii. There are also accompaniments from worldwide selections of nigiri and sashimi (including truffles and caviar), as well as small marinated (tsukemono) and grilled (yakimono) dishes and choices of amazing wines and sake.

My advice: Brave the dark so you can see the light!

At SUDA Izakaya, you can experience a more well-rounded Japanese chef ’s tasting menu. Although still featuring raw fish, this menu focuses on skewered meats and veg (kushiyaki), perfectly fried dishes (agemono), sashimi and rolls (makimono). SUDA also has a variety of well-rounded cocktails and a wonderful list of the perfect Izakaya accompaniment: Shōchū!

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Old Yellowstone Garage is a restaurant that really gets around.

It opened nearly 20 years ago in a humble location in DuBois, then relocated to a swankier downtown Jackson location. After a successful run there for many years, it closed when the owners moved to Italy. But lo and behold, OYG has come to the mountain and is now located inside Caldera House at the base of Jackson Hole Mountain Resort. Chef Jeremy Williamson has taken up the old tools of OYG’s trade but has tuned them up into modern versions of themselves. Find things like elk carpaccio, Wyoming Whiskey onion soup, bone marrow with pesto and fried capers — you get the picture. Pair any of OYG’s unique dishes with one of the many natural and organic wines they offer, or one of their top-shelf cocktails.

Rendezvous Bistro’s Oysters When thinking “celebration,” the image that often comes to mind is a platter of oysters and a glass of Champagne. If that is your go-to idea for commemorating a success or milestone, then head to Rendezvous Bistro. Each day they offer a variety of fresh oysters. At the neighborhood bistro, you don’t have to know which varieties are freshest when or which coast they come from — the seasoned professional servers have already vetted all this for you and have presented their bounty on ice. So, all you have to do is decide how many you want to consume, and they’ll do the rest for you. Rendezvous Bistro offers happy hour every day from 5:306:30 p.m. with half-off drinks and $2 oysters in the bar. For the bubbly, you can get sparkling wine or the real French deal by the glass, or pick from the restaurant’s varieties by the bottle. This classic Jackson Hole eatery makes the perfect place to indulge and celebrate while maintaining its charm, approachability and affordability.

Wow With Some Wines LOCAL WINE SHOP OWNER AND COLLECTOR KATRINA RYAN (OF WESTSIDE WINE & SPIRITS) HELPED US CURATE THIS LIST OF HARDER-TO-FIND WINES WITH INPUT FROM SOME OF HER FAVORITE SOMMELIERS AROUND TOWN. SUDACHI Tatsuriki “kami mikusa” This is a junmai daiginjo sake that is found only on Sudachi’s wine list and is lovely and beautifully textured, with slight oxidation. It is definitely special occasion-worthy and is known to be one of the best sakes you’ll ever taste.

WESTBANK GRILL Marcel Lapierre — Lapierre Cuvée An amazing wine from France’s Beaujolais region known for its ability to combine ripeness with freshness and acidity. It is always limited and never sticks around. The Westbank Grill receives only six bottles a year, and while it is not the most expensive wine, it is unique.

SNAKE RIVER GRILL Sine Qua Non Any wine by Sine Qua Non is worth getting your hands on and is super hard to find because of its limited production. Snake River Grill has both red and white varietals on their list.

OSTERIA Biondi-Santi a Brunello di Montalcino This prestigious wine is known all over the world for its complex and robust characteristics and is among the top percent in ratings. The producer is one of the best, and it is exciting to see it on a wine list.

THE LIQUOR STORE Orin Swift Mercury Head This cab from Napa Valley is one of Orin Swift’s top-tier wines from his portfolio.

It is beautifully balanced and full-bodied with nice acidity and a long finish.

TRIO Quintessa Cabernet A delicious Napa cab that begins with intense black fruits and warm spice and finishes with dense yet silky tannins. This wine is made from biodynamic grapes and is crowdpleasing and effortlessly delicious.

Find it on Trio’s wine list.

DORNAN’S WINE SHOP Diamond Creek Dornan’s Wine Shop has Diamond Creek, which is no surprise as they always have an amazing selection from California. These are cabs from Calistoga, California, that have a cult status.

WESTSIDE WINE & SPIRITS Ridge Monte Bello This classic Bordeaux blend, which is predominately cabernet with some merlot, petit verdot or cab franc, is widely regarded as one of the finest domestic examples of its kind. Not only is the Monte Bello an amazing wine that will age and drink well for years to come, but this wine is also organic.

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Fear not FAT

ONCE UPON A TIME, not too long ago, the culinary world had a clear villain: fat.

People shunned foods with high densities of fat and opted for reduced-fat versions of favorite foods. From low-fat salad dressings to fat-free desserts, eschewing this nutritional element was a priority for the most health-conscious diners.

Ironically, as Expedition Eats Nutrition’s Tory Cameron is quick to point out, the fervor for fat avoidance may have actually made many people less healthy. “When fat was demonized, people started eating more

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People used to avidly avoid eating fat, but more research and diets encourage getting enough of it into your daily meals.

By MELISSA THOMASMA Photos by JAY NEL-MCINTOSH sugar, refined carbs and processed ‘low fat’ foods. In turn, the world has become fatter and sicker. However, in recent years, studies have shown that fat, including saturated fat, is not the food we should be avoiding.

Dietary fats are important for many reasons, such as cell growth, energy and satiation.

By including more fats in our diet, we will eat more flavorful food, eat less and live a healthier lifestyle.”

Fortunately for our health as well as for our palates, people are approaching fat with renewed enthusiasm. “What would

Beyond Broccoli’s Mary Ryan enjoys a smoked salmon toast at e.leaven (now closed).

Have a Healthy-Fat Dish Whether you’re a dedicated follower of keto or just looking to incorporate more healthy fats into your rotation, here are some of the most mouthwatering options on menus around town: GRAB A DEVILED EGG SALAD TOAST AT HEALTHY BEING CAFÉ & JUICERY: BOILED PASTURED CHOPPED EGG, DIJON MUSTARD, CASHEWS, WHOLE COW’S MILK GREEK YOGURT, OLIVE OIL, TURMERIC AND QUICK-PICKLED RED ONION. IT IS AVAILABLE ON LOCALLY MADE PERSEPHONE BREAD, A GLUTEN-FREE OPTION OR A NUT BREAD. FUEL YOUR AFTERNOON WITH A SMOKED TROUT SALAD FROM BUTTER CAFE: SMOKED TROUT, BACON, BLUE CHEESE, TOMATOES, CUCUMBERS, HARD-BOILED EGGS AND HERB VINAIGRETTE (OR CHECK OUT THE RECIPE TO MAKE YOUR OWN AT HOME!).

vinaigrette be without olive oil, sausage without pork fat, a baked potato without sour cream, a croissant without butter? Pointless, that’s what,” writes chef Samin Nosrat in her celebrated cookbook Salt, Fat, Acid, Heat. “Without the flavors and textures that fat makes possible, food would be immeasurably less pleasurable to eat.

In other words, fat is essential for achieving the full spectrum of flavors and textures of good cooking.”

Not only are fats key to crafting delicious dishes, but they’re also important for optimal health. Mary Ryan, nutritionist at Beyond Broccoli Nutrition Counseling and Education, explains that fats are critical for a variety of bodily systems. “Fats are important for several functions in the body, and our brains are roughly 60% fat. We need fats to make hormones that regulate several body processes, and the omega-3 fats that we can’t make, and therefore must get from food, are important for mood, immune function and heart health.” Ryan points out that monounsaturated fats like those found

TUCK INTO A 100% GRASS-FED BEEF BURGER AT CULTIVATE CAFE: LOCALLY SOURCED LOCKHART CATTLE CO. BEEF, TOMATO, LETTUCE, SAUTÉED ONION AND ROASTED GARLIC AIOLI. ADD AVOCADO FOR AN EXTRA HELPING OF HEALTHY FAT.

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BACON MAKES IT BETTER:

This recipe is full of flavor and fat.

in avocados, seeds and nuts are plentiful in what are considered some of the world’s most well-balanced diets, including the Mediterranean diet and the Okinawan diet, among others.

The increasing popularity of diets like keto and paleo are supporting this trend, too.

“The basis of the keto diet is a high-fat/lowcarbohydrate eating plan that emphasizes high-quality oils, grass-fed meats and cheeses, and nuts,” explains Cameron. “The diet has definitely gained popularity over the past year and is encouraging people to eat more fat.” Cameron and Ryan say that these popular dietary trends have both benefits and drawbacks. “I like that paleo gets people thinking more about whole and minimally processed foods, and of course if you are paying attention to how your body feels, that is often helpful,” says Ryan. However, they’re both quick to warn that these diets can have negative impacts and are by no means a blank check to eat exclusively high-fat foods.

“When people are rigidly following a ketotype diet, there are many negative side effects for everyday living, and it does not seem to support healthy gut microbiota with the lack of fiber-rich plant foods,” observes Ryan.

Cameron agrees: “We need to remember that although fat is extremely beneficial, it should only amount to 30% of our daily caloric intake.”

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As people are more interested in incorporating the right amount of healthy, high-quality fats into their everyday diets, Jackson Hole restaurants are responding accordingly. “Avocados, olive oil, coconut oil, fatty fish, nuts and grass-fed cheeses are all great examples of fat-containing foods that you should be including in your diet. I think this trend is coming through in restaurants focused on health, such as Cultivate Cafe and Healthy Being Café & Juicery. These restaurants use high-quality oils in their cooking and aim to use grass-fed meats and cheeses in their dishes,” says Cameron.

“As with every ingredient we choose at Healthy Being, we only work with the bestquality, minimally processed fats including olives and olive oil, avocados and avocado oil, coconut and coconut oil, nuts and seeds, whole eggs, full-fat yogurt, wild salmon and more,” says Jessica Vandenbroeke, founder of Healthy Being Café & Juicery. “These are the fats that have been proven to be heartand brain-protective as well as supportive for the microbiome. Since we only use these high-quality, clean ingredients, we know our health bases are covered, so we can focus on taste and how the flavors dance with

PHOTO BY ALLISON ARTHUR

BUTTER CAFE’S SMOKED TROUT SALAD 2 cups Clawson greens (or a fresh equivalent) 1/2 cup smoked trout, warmed 1/4 cup bacon, baked crisp and chopped 1/2 cup crumbled blue cheese 1 tomato, chopped 1/2 cucumber, sliced 1 egg, hard-boiled and sliced Herb vinaigrette to taste Add all ingredients to a bowl and mix with enough dressing to lightly coat the salad.

HERB VINAIGRETTE 1 bunch fresh cilantro, stems removed 1 bunch fresh parsley, stems removed 2 cloves garlic 1/3 cup white wine vinegar 1 cup olive oil Salt and pepper to taste In a Vitamix or blender, blend cilantro, parsley, garlic and vinegar until smooth. Turn blender to low and slowly add oil until fully incorporated.

Season to taste.

the ingredients of each dish we create.”

Vandenbroeke says that fats are critical to the nutritional integrity of many dishes, but are also fundamental to satisfying and wellbalanced flavor profiles.

“Fat makes food taste better, keeps your body satiated longer, and some nutrients work synergistically with fat to be more bioavailable,” Vandenbroeke explains. “Some of these fats are more neutral in flavor and some bring a strong flavor profile on their own, so the fat or oil we select depends on what we need to bring to the party for any given dish.” And diners are enthusiastic about including these high-quality, healthy fats into their diets, whether they’re fully embracing a keto lifestyle or not. “We have seen many guests seeking keto and paleo menu options, of which we have many on our menu. The best strategy, and our philosophy, is always that there is not one magic way of eating or ‘diet’ that is best for everyone or even for one person for their entire life,” says Vandenbroeke.

Amelia Hatchard, owner of Streetfood at the Stagecoach and Butter Cafe, has managed her own health though embracing a low-carb diet for the majority of her life. “Diabetes runs heavily in my family, and my parents were able to stay off of medication for years by eating low-carb,” she says. By prioritizing whole foods that have high fat content, she has managed to avoid supplemental insulin, too. “Eggs, cheeses, meats, fish, nuts and green vegetables are the cornerstone of the diet,” Hatchard explains. She’s not alone in recognizing the inherent healthfulness of these food categories. “The world is also realizing how bad packaged, processed foods are, and I see people going back toward how things were pre-war, when

meals were home-cooked and real foods were used.”

Hatchard also makes sure that there are options on her menus that are available to people prioritizing healthy fats and low-carbohydrate choices. “I definitely understand the struggle of going to restaurants and finding something to eat.

The biggest thing that influences us is our belief, in both [eateries], that we are never going to limit changes to the menu as long as things are possible. I always try and incorporate options: At Butter we have a frittata that without its potatoes is a great keto breakfast, and a Cobb salad at lunch with bacon, smoked trout and blue cheese.”

“BUTTER IS REAL, AND IT DOES MAKE THINGS BETTER.” —AMELIA HATCHARD “I always try to explain to people that eating real food is the first obstacle that we have, before getting into organic and farmfresh. Let’s at least get to a point where we are taking real ingredients to make our meals,” advocates Hatchard. Leaving behind highly processed foods that are packed with sugar, salt and other additives is becoming more popular. Speaking about her cafe’s namesake ingredient, butter, Hatchard is pleased to see the return of real butter in place of alternatives.

“Most people now see how bad margarine actually is, whereas 10 years ago, that is what doctors suggested, so getting away from processed foods and using real, fresh ingredients makes butter popular again,” she says. “Butter is real, and it does make things better.”

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MODERN LIVING IN THE OLD WEST

SEASONAL STYLING & DÃ&#x2030;COR DISTINCTIVE HOLIDAY GIFT WRAPPING BESPOKE & BUSINESS GIFTING

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Kitchen Views

WELL

Tokyo-to-Jackson Hole transplants Yuka and Tom Quantrille use their Wilson home to grill and make elaborate desserts.

by Allison Arthur photos by Aaron Kraft

before Yuka and Tom Quantrille moved to Jackson Hole last year, they fell in love with and bought the house where they now live full time near the bottom of Teton Pass. The location at the end of a cul-de-sac with only a few neighbors nearby is secluded but still within walking distance of downtown Wilson.

Yuka knew that she wanted an open-floor plan for the kitchen and a functional space that was easy to clean.

She had been running a custom cookie and cake business in Tokyo and hoped to continue her baking career in Jackson Hole.

The Quantrilles remodeled the kitchen with smooth quartz countertops, which are easy to clean, and added a banquette off to the side where they often hang out. There is a lot of storage space but still plenty of room for the couple and their two teenage kids to move around.

The design firm Trauner Fay helped the couple with the look of the redesign.

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GREAT GRILL:

The Komodo Kamado grills weigh as much as 600 pounds each and can hold their temperature for 24 hours.

They can also be decorated with custom tiles. Tom cooks everything from pulled pork to smashed burgers on these Indonesian grills.

“The kitchen was in very good condition, but it had some sort of texture and it had a bar that was separating the areas,” says Yuka.

“I really like it open and with all the added storage.”

To make the kitchen friendlier for Yuka’s baking business, Wilson Custom Cakes, they added both an oversized and a convection oven to the existing appliances so she could have several baking projects going on at one time. While Yuka does most of the baking and cooking, Tom is often in charge of grilling/smoking and barbecuing meats, which he does on one of two impressive outdoor grills he brought with him from Tokyo, called Komodo Kamados.

T R AV E L I N G T O T O K Y O ?

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>>>

THE QUANTRILLES RECOMMEND ABC RAMENSUS, AND BON MISOR FOR EXCELLENT FRENCH FOOD.

A LITTLE BIT ABOUT WILSON CUSTOM CAKES

YUKA FIRST GOT INTO BAKING AFTER AN INJURY PREVENTED HER FROM RUNNING, A HOBBY SHE HAD SPENT A LOT OF HER FREE TIME DOING. SHE TOOK ONLINE CLASSES AND WORKED ON HER TRADE FOR YEARS TO PERFECT THE INTRICATE CAKES AND COOKIES SHE CREATES. “THIS SORT OF CAKE IS NOT THE NORM IN TOKYO,” SHE SAYS, SO SHE WASN’T SURE IF THE ENDEAVOR WOULD BE SUCCESSFUL, BUT HER FOLLOWING QUICKLY GREW. SHE HAD A PASSION FOR CHALLENGES AND LEARNING NEW THINGS, AND FELL IN LOVE WITH DESIGNING AND DECORATING CAKES. YUKA HAS ALWAYS BEEN INTERESTED IN ART AND WORKED ON CULTIVATING A STYLE THAT WAS ALL HER OWN. SHE HAS CREATED CUSTOM-DESIGNED BIRTHDAY CAKES WITH UNIQUELY CREATIVE STYLES. SHE GENERALLY MAKES A VANILLA OR CHOCOLATE SPONGE CAKE WITH GANACHE AND/OR BUTTERCREAM, THEN DECORATES IT WITH FONDANT. EACH DESIGN TAKES TWO TO THREE DAYS FROM START TO FINISH.

FLOUR POWER:

When not baking, Yuka alternates between cooking Asian and American meals for her family of four.

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YUKA’S CHOCOLATE GANACHE 2 CUPS SEMISWEET OR BITTERSWEET CHOCOLATE 1 CUP HEAVY CREAM

TIP: If you have big chocolate chunks, it is best to chop them finely. > PLACE THE CHOCOLATE IN A MICROWAVEABLE GLASS BOWL AND HEAT FOR 1 MINUTE. THE CHOCOLATE DOES NOT HAVE TO BE MELTED COMPLETELY.

TIP: Make sure the bowl is clean and completely dry. A drop of water can ruin your ganache!

CUSTOM CAKES:

Yuka’s collection of cake decorating tools and molds is impressive, but she often does most of her work by hand after working with clients to come up with concepts.

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> MEANWHILE, HEAT THE CREAM IN A POT ON THE STOVETOP OVER MEDIUM TO MEDIUM-HIGH HEAT UNTIL STEAM IS JUST BEGINNING TO RISE FROM THE SURFACE. DON’T LET THE CREAM COME TO A BOIL. POUR THE HOT CREAM OVER THE HALFMELTED CHOCOLATE IN THE GLASS BOWL. MAKE SURE THE CHOCOLATE STAYS SUBMERGED UNDER THE CREAM, AND LET IT SIT FOR A FEW MINUTES. THEN, WHISK THE CREAM AND CHOCOLATE TOGETHER WITH A SPATULA UNTIL THE MIXTURE IS SMOOTH. START WITH SMALL CIRCLES IN THE CENTER OF THE BOWL UNTIL THE CHOCOLATE AND CREAM START EMULSIFYING, THEN MOVE OUTWARD. IF YOU HAVE LUMPS OR UNMELTED CHOCOLATE, YOU CAN PUT THE MIXTURE IN THE MICROWAVE AND HEAT IT IN 10-SECOND SPURTS, BEING CAREFUL NOT TO OVERHEAT THE CHOCOLATE, WHICH CAN BURN, UNTIL THE MIXTURE IS SMOOTH. ALTERNATELY, YOU CAN USE AN IMMERSION BLENDER TO MAKE YOUR GANACHE SUPER CREAMY AND LUMP-FREE. WHEN THE CHOCOLATE-CREAM MIXTURE IS FULLY INCORPORATED (YOU NOW HAVE GANACHE!), COVER IT WITH PLASTIC WRAP AND LET IT SETTLE TO ROOM TEMPERATURE OVERNIGHT.

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With the exception of cross-country skiing,

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Cross-country skiing is included in membership & available to the public!

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CMYK

C=0 M=22 Y=100 K=89 C=0 M=26 Y=100 K=26 C=0 M=0 Y=25 K=10

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From A to Z Get to know your charcuterie board.

BY SAM SIMMA/ ILLUSTRATIONS BY AMBER DAY

90 D I S H I N G J H . C O M

A

Ädelost: Swedish blue cheese made from cow’s milk. Sharp, salty flavors with an obvious tang.

Aruzúa-Ulloa: A pale yellow Spanish cheese that is semisoft and has a lightly sweet flavor perfect for desserts.

Asiago: Semisoft and mild in flavor, this Italian cow’s milk cheese increases in firmness and sharpness the longer it is aged.

B

Bologna: Sausage that is a mixture of finely ground pork, beef or both that is seasoned with garlic and spices, then cooked and smoked.

Bresaola: Top round beef that has been salted, air-dried and aged for several months.

Brie: A soft cow’s milk cheese that has an edible white mold rind.

C

Camembert: Creamy French cheese similar to brie but capable of maturing to stronger flavors.

Capicola: Dry-cured pork shoulder meat that has been rubbed with spices.

Cheddar: The world’s most popular cheese, this versatile variety originated in Cheddar, England.

Chèvre: Soft cheese made from goat’s milk.

Chorizo: Pork sausage heavily seasoned with Mexican or Spanish flavors, depending on the variety.

Cornichons: Small pickled cucumbers that have a tart and mildly sweet flavor.

Frequently appear as a charcuterie board accessory.

Chorizo lends loads of flavor on e of the breato k fa burritos at R st ations.

D

Danablu: A Danish blue cheese that has a crumbly texture and is blue-veined.

E

Escabeche: A crunchy and sometimes spicy charcuterie board accompaniment, these are vegetables pickled in vinegar.

Ewephoria: A Dutch variety of gouda cheese made from pasteurized sheep’s milk.

F

Feta: A soft and crumbly brined cheese from Greece that is traditionally made from sheep’s milk.

Finocchiona: A traditional Tuscan salami spiced with fennel, black pepper and garlic.

Foie gras: A rich, buttery French delicacy made from specially fattened duck or goose liver.

The catering menu at Palate includes an assorted charcuterie platter rounded out with escabeche, and you can also find it on the rotating charcuterie board at Gather.

Bovine + Swine makes finocchiona, and you can find it at Bodega and on the menu at Bin22.

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J

G

The Alpenhof’s famous fondue is a blend of Gruyère and Emmenthal cheeses.

Giardiniera: An Italian medley of pickled chopped vegetables.

Gorgonzola: An Italian blue cheese that is milder than most, made with unskimmed cow’s milk.

Gouda: Pale yellow in color, this cheese is dense and slightly springy with a nutty, caramel-like flavor.

Gruyère: A hard Swiss cheese that is creamy and sweet with a slight saltiness.

Guanciale: Cured meat made from pork cheeks or jowls. Its texture is softer than pancetta and its flavor is less salty.

H

Figs makes a signature salad with a warmed slice of Halloumi.

Halloumi: A semihard, unripened and brined cheese.

Havarti: A semisoft Danish cheese with a buttery aroma and taste, bordering on sweet.

Humboldt Fog: A goat cheese developed in California with an herbaceous and tangy flavor.

I

Imsil: Cheese produced from a cheese and yogurt factory in a small Korean village.

92 D I S H I N G J H . C O M

Jamón Ibérico: Cured ham from Spanish pigs raised on a diet that predominantly consists of acorns.

Jarlsberg: A mild, semisoft Norwegian cheese characterized by large holes. Its appearance resembles that of Swiss cheese, but Jarlsberg tends to be sweeter.

K

Kabanos: A smoky Polish sausage that comes in long, thin sticks.

Kalamata olives: Greek olives that are dark purple and have been brined in wine and vinegar.

Kielbasa: The Polish word for sausage, this could refer to a multitude of varieties.

L

Landjäger: A sausage made from pork, beef and spices that has been air-cured and comes in a snack stick form.

Lap cheong: Highly fatty, smoked Chinese sausages.

Lardo: Pork back fat that has been cured with herbs and spices.

Linguiça: A mild Portuguese pork sausage that is usually spiced with garlic and paprika.

Liverwurst: A soft, sometimes spreadable meat product that has been formed into a sausage shape and is flavored with pork liver.

ADDITIONAL CHEESE TERMS: BLOOMY RIND: AN EDIBLE

WHITE CRUST ON CHEESE THAT HELPS THE CHEESE TO RETAIN ITS MOISTURE.

CURD: IRREGULARLY SHAPED CHEESE SOLIDS MADE FROM CURDLED MILK WHEN THE WHEY IS SEPARATED.

EYES: NATURALLY OCCURRING HOLES IN THE CHEESE, USUALLY IN VARIETIES OF SWISS CHEESE. VEINING: THE COLORED MOLDS WINDING THROUGH BLUE CHEESES. WHEY: THE LIQUID THAT SEPARATES FROM COAGULATED MILK, OR CURD.

When selecting from the menu of charcuterie meats at Local, don’t skip the smoked kielbasa.

M

Mascarpone: A decadent, almost sweet Italian cheese that is creamy in consistency and often found in desserts.

Mortadella: A sausage made from emulsified pork, spices, pistachios and pork neck fat.

Mozzarella: A fresh Italian cheese that is mild in flavor and bouncy in texture.

It was traditionally made from the milk of water buffalo but today is made mostly from cow’s milk.

Muenster: A semifirm cheese with a mild savory flavor and creamy texture, recognizable by its reddish-orange edges and rind.

N

’Nduja: Spicy fermented pork that is soft and spreadable.

O

Find it in the queso at Streetfood at the Stagecoach.

Oaxaca: A member of the mozzarella family, this Mexican cheese is made from curds that have been stretched and kneaded. Slightly salty in flavor.

P

Pancetta: Simply seasoned and cured pork belly served in paper-thin slices or diced into small cubes.

Parmesan: A hard Italian cheese with a nutty taste, often grated over pastas and salads.

Pepperoni: An American salami made from pork or a combination of pork and beef that has been seasoned to be slightly spicy.

Pimento: A tangy Southern cheese spread made from combining creamy cheese, pimento peppers and spices.

Prosciutto: Ham, sliced paper thin, that has been salted and aged for up to three years.

Provolone: A semihard, artisan Italian cheese varying in flavor from sweet to sharp.

Q

ADDITIONAL SAUSAGE TERMS: CURING: THE PROCESS

OF PRESERVING AND FLAVORING MEAT THROUGH A VARIETY OF METHODS THAT INCLUDE AGING, DRYING, BRINING AND SMOKING.

Queso blanco: Meaning “white cheese” in Spanish, this refers to soft, unaged Mexican cheese. The exact variety depends on its region of origin.

SALT AND WATER THAT AIDS IN THE DEVELOPMENT OF FLAVOR, TEXTURE AND MOISTURE.

R

OF FLAVORING AND PRESERVING MEAT BY EXPOSING IT TO SMOKE FROM A COMBUSTIBLE MATERIAL.

Raclette: A protein-rich Swiss cheese that is melted and scraped onto other foods or dishes.

Ricotta: A soft, spreadable whey cheese that is fluffy in texture and very mild in flavor.

Rillette: Paté made from light meat that has been seasoned and combined with fat.

Roquefort: A tangy French blue cheese made from sheep’s milk.

e Café Geneviev ut rillette features a tro e of their spread on onch sandwi es.

BRINE: A SOLUTION OF

SMOKING: THE PROCESS

Hand Fire Pizza’s ChewBaca pizza includes an herbed ricotta cheese that is equally sweet and savory.

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Spur makes their own in-house.

S

Salami: A heavily spiced and salted Italian dry sausage that comes in many varieties.

Soppressata: Fatty pork sausage with a course texture. Differentiated by the pork products that comprise its separate varieties.

Speck: Cured and lightly smoked ham that has been seasoned with juniper and bay leaves, among other spices.

Summer sausage: A medium-dry composite sausage made of finely ground pork and beef, seasoned with garlic and mustard.

T

Tomme: A style of cheese made in the French Alps and Switzerland, produced in a variety of flavors and textures.

Torchon: Foie gras that has been wrapped into a cylinder shape with cheesecloth and poached in water or stock.

U

Ubriaco: An Italian cheese that develops a fruity flavor from being soaked in wine barrels. Also called “drunk cheese.”

V

Vignotte: A French cheese that is high in fat and cream, lending it a rich, buttery flavor.

W

Wensleydale: A flaky cow’s milk cheese with a mild flavor and smoky aroma, made in the northern England town of Wensleydale.

X

Xynomizithra: A Greek dessert cheese made from the whey of sheep or goat’s milk, or both.

Y

Yaroslavsky: A hard Russian cheese with a slightly sour taste and aroma.

Z

Zakusochny: A cow’s milk blue cheese that originated in Russia.

Zungenwurst: A traditional German blood sausage that contains pieces of pickled pig tongue.

CHARCUTERIE OPTIONS ABOUND IN THE VALLEY, BUT HERE ARE SOME EXTRA-SPECIAL OFFERINGS WORTH ORDERING: BIN22: CHOOSE YOUR ADVENTURE WITH A ROTATING SELECTION OF SALUMI AND CHEESES THAT DINERS MAY ORDER AS A TRIO, A SELECTION OF FIVE OR A STANDALONE ITEM.

GATHER: A CAREFULLY SELECTED VARIETY OF SAUCES AND JAMS BRING OUT THE FLAVORS OF EACH INDIVIDUAL MEAT AND CHEESE INCLUDED ON GATHER’S CHARCUTERIE BOARD.

LOCAL: FROM A DIVERSE LIST OF MEATS AND CHEESES, DINERS CAN MIX-AND-MATCH A SELECTION OF THREE OR SIX COMPONENTS.

ORSETTO: ORSETTO ACCENTUATES THE SELECTION OF ITALIAN CURED MEATS AND CHEESES ON THEIR ANTIPASTI BOARD WITH A VARIETY OF PICKLED VEGETABLES.

SPUR: THE SPUR BOARD IS A CAREFULLY SELECTED ARRAY OF FLAVORS AND TEXTURES AVAILABLE AS A SMALL OR LARGE ASSORTMENT.

WESTBANK GRILL: THE CHEF’S SELECTION OF CHARCUTERIE AT THIS FOUR SEASONS RESTAURANT ALWAYS INCLUDES UNIQUE GAME MEATS — THE PERFECT WAY TO TRY SOMETHING NEW!

94 D I S H I N G J H . C O M

(307) 203-0444 265 WEST BROADWAY MON-FRI 11AM-6PM www.HoffsBikeSmith.com

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95

Wi l l Tr av e l f or Food

Paws Up More glamp than camp, The Resort at Paws Up in Greenough, Montana, is a five-star, full-service family and adult destination with anything and everything you can imagine to do, plus great food.

BY A L L I S O N A R T H U R P H O T O S BY B R I A N U P E S L E J A

96 D I S H I N G J H . C O M

F

P H O T O C O U R T E S Y O F T H E R E S O R T AT P A W S U P

From the moment we bit into the welcome cookie during the van ride to The Resort at Paws Up, we knew we were in for a sweet treat. Then when we rolled into our deluxe “camp” and were escorted to our “tent” by the camp butlers.

Our “tent” was complete with luxurious linens, of course, as well as a full bathroom, and even air-conditioning, and we also found an Amazon Alexa device to enable us to easily schedule an activity, grab a ride to the main campus or let us fight over music by the Wu-Tang Clan or Hall & Oates. Not long after arriving, we hopped on the bikes waiting nearby and rode to a swimming hole on the adjacent river with a couple of local beers in hand. After that, it was Trip On, and we fell in love with the resort over the next three days.

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Paws Upâ&#x20AC;&#x2122;s Cranberry Tart For the crust: 1 1/4 cups all-purpose flour 1/2 cup semolina flour 1 cup granulated sugar 1 teaspoon salt Zest of 1 lemon 4 ounces butter 1 egg 2 tablespoons olive oil 1 teaspoon vanilla extract > In a food processor, combine all-purpose and semolina flour, sugar, salt, lemon zest and butter and mix until texture is sandy. In a separate bowl, whisk together eggs, oil and vanilla.

Add to dry ingredients in food processor and mix until dough forms. Refrigerate for a couple of hours.

Remove dough from refrigerator and roll to desired thickness. Place in a 9-inch tart pan and refrigerate for at least an hour. When you are ready to use it, heat oven to 350 F. Line a tart shell with parchment paper and pie weights and blind bake until crust is completely cooked and

P H O T O C O U R T E S Y O F T H E R E S O R T AT P A W S U P

98 D I S H I N G J H . C O M

Paws Up Executive Chef Sunny Jin always offers a culinary experience — and he offers this dessert recipe, perfect for holiday parties.

T H E PA W S U P EX P E R I E N C E golden brown. Let cool to room

1/2 cup water

temperature before adding

1 orange

filling. > In a saucepan over medium For the filling:

heat, combine sugar and water

1/2 ounce powdered gelatin

and bring to a simmer. Remove

4 ounces cold water

from heat and stir to dissolve

6 cups fresh cranberries

sugar.

2 cups granulated sugar

Slice oranges on a slicer or

1 cup orange marmalade

mandoline slicer as thin as you

Zest of 1 orange

can without destroying the shape. Place in warm sugar

> Sprinkle gelatin over water

syrup. Let mixture sit for 24

and let sit until gelatin is

hours. Remove each slice

softened. In a saucepan over

from the syrup and place on

low heat, combine remaining

a silicone mat. Sprinkle with

ingredients and cook just until

granulated sugar and dry in the

cranberries have softened.

oven on the lowest possible

Remove from heat and let cool

temperature. When slices of

slightly. Stir in gelatin and let

orange are dry to the touch,

cool completely.

use an offset spatula to sep-

While we don’t mind roughing it while taking a quick camping trip in Jackson Hole (and by roughing it, I mean sleeping on an air mattress in a family-size pop-up tent), a vacation calls for something a little more luxurious. Within a half-day’s drive from Jackson Hole, Paws Up offers more than Montana’s quintessential big skies.

An expansive ranch houses a wide variety of guest activities and experiences, as well as multiple types of lodging to meet the needs of different parties, regardless of size, from couples to large families or groups — all while fulfilling your every foodie desire.

Opening near the resort in summer 2021 is the green o — an adults-only experience associated with Paws Up that comes with all the perks of a Paws Up trip, but in an exclusive hideaway nestled in the woods nearby. Choose from one of four impeccably designed homes that will make it hard for you to leave.

arate them from the silicone For the honey whipped cream:

mat and turn over to continue

1 cup heavy whipping cream

drying. Cut with scissors to

Honey to taste

desired shapes.

> Using a stand mixer on high

To assemble:

speed, whip cream to soft

Using a piping tip of your

peaks. Gradually add honey

choice, pipe the honey

while continuing to whip until

whipped cream in a decorative

desired flavor is reached.

manner on the top of the tart.

Place the dried candied orange

For the candied orange:

slices on the tart by sticking

1/2 cup granulated sugar

them into the whipped cream.

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N OW , A B O UT T H E FO O D

From the moment you wake up, coffee is waiting for you by a fire and a river streams past in the background.

While you relax over a seasonal smoothie, the camp chef skillfully prepares your made-to-order breakfast over a riverside grill. Local huckleberry pancakes are a highlight not to miss, and don’t hesitate to fill up since a full day’s adventure is in store.

Lunch is had, at your convenience between activities, in the centrally located Trough Restaurant.

Sit outside and enjoy the view of the lively yard and order off the menu, or help yourself to the daily taco bar buffet selection, which is manned by a chef making homemade tortillas fresh to order.

The resort’s Executive Chef Sunny Jin doesn’t fade into the background here either.

You will find him owning the grilling station at nightly events and ensuring your dining is top-notch. Having worked at Michelin-starred spots like The French Laundry and El Bulli, Jin brings a talent to the resort that you would expect to find in some of the world’s best restaurants. He has a passion for securing food as regionally and seasonally as possible, even when feeding a crowd, and you will see that shine through in details like local greens and meats that come

VALDEMAR ESTATES

100 D I S H I N G J H . C O M

from nearby farms.

One essential experience is the resort’s chuckwagon dinner. Not only is it a feast of all your favorites (think grilled meats, summer salads, cornbread and, of course, cobbler), just watching the chefs man the open-fire grill is a sight to see. There is also the quieter option, if you want to relax and not mingle, of dining at Pomp Restaurant. Select a special bottle from an extensive wine cellar or order a craft cocktail from Tank Bar. Anyone staying at the luxury camps can also choose to try local dishes like whole roasted rainbow trout at their camp’s dining pavilion.

If you can still fit in more food at the end of the day, the perfect way to unwind is by your campfire with a smorgasbord of s’mores.

While the standard marshmallows and chocolate bars are on the platter, so are a variety of more unusual toppings, like peanut butter cups and Nutella, that will take your s’mores up a notch or two.

H OW TO FI LL Y O U R D AYS

While the list of Paws Up activities is way too long to print, needless to say, there is something for everyone.

Depending on the season (we visited in the summer), there is everything from a high-wire ropes course to archery to art classes, so you

Foodie Events As if all that and more wasn’t enough, the resort also has a steady calendar of extra events and guest chefs rotating into the schedule. This winter’s lineup includes the following:

Dec. 24-26 Holiday Treats With Chef Amanda Rockman Renowned pastry chef Amanda

can easily fill a week’s worth of activities into each day with morning and afternoon sessions. Because there are so many activities to choose from, none of the groups are too large and each is designed to pair people of similar ability levels. In the winter you can try your hand at curling on an outdoor rink then hone your biathlon skills in the afternoon, and be sure to squeeze in a session at the tube park in between.

In addition to all the ranch activities, in the summer there is a new Island Lodge at Salmon Lake experience. Just a short drive away you can find full- or half-day excursions to a gorgeous lodge on a private island in the middle of a mountain lake. Wakeboard, paddleboard, swim to the trampoline platform or just soak up the scenery from your own private deck while the helpful staff keeps your drinks topped off and your stomach full of treats.

Rockman will be on hand to make this the sweetest holiday celebration yet, and you’re invited to get your hands flour-y. Kids can build a gingerbread house that rivals your luxury guest home, and you’ll learn the secrets of baking the perfect cookie during live demonstrations from one of the coun-

P H O T O C O U R T E S Y O F T H E R E S O R T AT P A W S U P

try’s leading pastry chefs.

March 5-7, 2021 The French Laundry Unfolded

Mix, mingle, dine and learn from chef alumni from The French Laundry.

April 30-May 2 The Wonder Women

Join a group of female powerhouse chefs, authors and winemakers while they offer cooking demonstrations and dine with attendees.

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START YOUR MORNING WITH US

45 East Snow King Avenue Jackson, Wyoming 83001 (Just below StillWest Brewery & Grill)

102 D I S H I N G J H . C O M

www.brewhousecoffeejh.com @brewhousecoffeejh 307~203~5500

TOP TO BOTTOM FIND OUT HOW YOU CAN REFUEL THIS WINTER AT JACKSON HOLE MOUNTAIN RESORT.

We all know that COVID-19 has (hopefully temporarily) changed the way things operate this winter. But never fear — the waffles (and so much more) will still be here! Read on for some expert dining tips and to find out what to expect from food and beverage outlets at Jackson Hole Mountain Resort this winter.

In-restaurant dining will be capped at 50%, so:

Check your app, JH Insider. Here you can make reservations at Piste, check occupancy at Rendezvous and Casper restaurants, preorder pickup food from RPK 3 and Café 6311, and get expanded grab-and-go options at other spots.

Enjoy more outdoor seating:

Look for new dining and warming tents at the base and at midmountain, where you can eat your takeout meals and social distance at the same time.

Dine and dash:

You can order from any outlet at the Village for grab-and-go through JH Insider or via scannable QR codes you will find easily available around dining outlets. Corbet’s Cabin will be carryout only, but you can also find their famous waffles at Off Piste, too.

The general rule:

Menus will be streamlined for quick service. You will find mobile ordering, touchless payments and even cocktails to go if spaces are filled. If you can preplan, make a reservation at Piste.

New this season:

In addition to the heated outdoor tents, find a ski-in-ski-out vending system near the bottom of Sublette lift called Bear Flats, and an additional ordering counter at Casper Restaurant on the downhill, slope-side area of the building.

Please know:

Jackson Hole Mountain Resort is prioritizing safety, as always, and following county, state, and CDC guidelines for dining and more. Group size allowed will be dictated by regulations.

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103

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Have a Bud for Bud

dish ng WINTER/SPRING

While we lost our namesake, Bud Hartnett,

ISSUE NO. 11

this year, Bud’s lives on with his sons

always be the same.

PARK CITY

This riga Bolognese toni from Bartolo's is favorite! a

behind the business. The spirt of the shop, providing spirits to east Jackson, will

®

PARK CITY’S PERFECT PASTA + 5 WINGS NOT TO MISS

DINING AROUND PARK CITY GREAT A FOOD LOVER’S GUIDETryTOLink and Pin's Huevos Rancheros their brunch menu on to spice up your summer weekend.

SUMMER

ISSUE NO. 2

CHARLOTTE

5 WAYS:

Tiki drinks that are perfect for summer sips

A LESSON IN BEER PAIRINGS BREAD RECIPE + KINDRED'SANDMILK MORE

A FOOD LOVER’S GUIDE TO GREAT DINING AROUND CHARLOTTE

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OPEN DAILY AT NOON 582 E. BROADWAY AVE. | JACKSON, WY

DISHINGJH.COM

Due to COVID-19, restaurant hours and service are subject to change. Please check restaurant websites for the most up-to-date information.

FIGS

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

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THE ALPENHOF Cozy mountain dining at a Teton classic Open for breakfast, lunch and dinner | In the Alpenhof, Teton Village 307.733.3242 | alpenhoflodge.com When you think of a traditional alpine setting complete with authentic Swiss cuisine, the Alpenhof is the place. This Jackson Hole classic has it all. The menu features fondue, raclette, wiener schnitzel and German sausages, along with other Alpine favorites. Enjoy sweeping mountain views with friends and family. The bar offers a wide selection of imported and domestic beers and drink specials. The Alpenhof is conveniently located at the base of Jackson Hole Mountain Resort in Teton Village, serving breakfast, lunch and dinner. Hours are seasonal, so please call or check the website for specific days and times.

MENU SAMPLING RACLETTE: SLICES OF RACLETTE CHEESE MELTED AT YOUR TABLE, SERVED WITH SPECK, PEARL ONIONS, CORNICHONS AND BOILED POTATOES ALPEN FONDUE: GRUYÈRE AND FONTINA CHEESES BLENDED WITH WHITE WINE AND KIRSCHWASSER, SERVED WITH BREAD AND APPLES WIENER SCHNITZEL: BREADED VEAL MEDALLIONS WITH A PORCINI SAUCE, SERVED WITH BRAISED RED CABBAGE, HOMEMADE SPAETZLE AND VEGETABLES JÄGERSCHNITZEL: PORK LOIN MEDALLIONS, SAUTÉED WITH A WILD MUSHROOM SAUCE, RÖSTI POTATOES AND VEGETABLES APFELSTRUDEL: FRESHLY MADE APPLE, CRANBERRY AND ALMOND STRUDEL SERVED WITH CRÈME ANGLAISE

108 D I S H I N G J H . C O M

AMANG ANI GRILL Globally inspired cuisine Breakfast, lunch, dinner and cocktails daily | 1535 N.E. Butte Rd. 307.734.4878 | aman.com The Grill at Amangani invites you into the relaxed and intimate atmosphere of its peaceful home with attentive service and unobstructed views of the working ranches and snow-capped peaks of the Snake River Valley. Offering an exquisite dining experience with a modern approach, the culinary team led by Executive Chef Andrew Walters creates a narrative by staying true to old-world traditions, global influences and the local Rocky Mountain terroir, featuring seasonal produce, sustainably raised beef and wild game from the region while procuring the finest ingredients from around the world. Enjoy breakfast, lunch, cocktails and dinner in the Lounge or Grill. Limited reservations only; call 307.734.4878 or email grill@aman.com.

MENU SAMPLING DUCK LEG CONFIT: FARROTTO, PICKLED CRANBERRY, TURNIP COQ AU VIN: BRAISED GREENS, MUSHROOM, LARDON STEAK-FRITES: HASSELBACK POTATO, CREAMED SPINACH, ROASTED SHALLOT BUTTER POACHED HAKE: BACON DASHI, SUNCHOKE, BRUSSELS SPROUTS, SHIMEJI BISON SHORT RIB: CELERIAC, SHIITAKE, BLACK GARLIC MANGALITSA COLLAR: RUTABAGA, BRAISED CABBAGE, PORK JUS

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BAPP Authentic Korean and classic American fare Open daily 11 a.m.–10 p.m. | 340 W. Broadway 307.201.1818 Hailing from Seoul, South Korea, Kim Degman first brought authentic Korean food to Jackson in 2011 with Kim’s Corner, which served up traditional Korean dishes, with some more common options, like burgers, BLTs and fries sprinkled in the mix, until 2018. Now, Kim’s Corner has been reincarnated on West Broadway as Bapp, meaning “rice” or “a meal.” The bright space combines a pleasing array of colors and textures to complement homemade food that boasts fresh flavors and tantalizing textures. The food at Bapp is satisfying while also nourishing — and sometimes a tad spicy — and you can rest assured that there’s something for the whole family on its menu. As an alternative to dining in, swing by the drive-through for takeout or pick up hot and cold options from the grab-and-go case.

MENU SAMPLING DOLSOT BIBIMBAP: SAUTÉED SHIITAKE MUSHROOM, CARROT, ZUCCHINI, BEAN SPROUTS, SPINACH, FRIED EGG AND CHOICE OF TOFU, BEEF OR SHRIMP IN HOT STONE BOWL BAPP STEAK BURGER: GROUND CUTS OF BRISKET, RIB AND CHUCK COOKED ON THE FLAT IRON BETWEEN A BRIOCHE BUN JEON: PANCAKE STYLE, KIMCHI OR SHRIMP AND SPINACH BAPP GALBI: GRILLED BEEF SHORT RIBS ON HOT STONE PLATE SERVED WITH PURPLE RICE AND SIDE DISHES JJAMPONG: KOREAN SPICY SEAFOOD NOODLE SOUP WITH CLAMS, MUSSELS, SHRIMP AND UDON OR RICE NOODLES

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BIG HOLE BBQ Voted Jackson’s No. 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 old-fashioned barbecue 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, Idaho. After nine years of serving up some of the best barbecue 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 fried okra, Big Hole Fries, the house burger and fresh salads. Head in, take a seat and pair your meal with a specialty cocktail or one of the many local beers on tap. Sunday NFL ticket and rotating food and drink football specials also available.

MENU SAMPLING BURNT ENDS: CRISPY DOUBLE-SMOKED BRISKET POINTS COATED IN YOUR CHOICE OF HOMEMADE ORIGINAL OR SPICY BARBECUE SAUCE HOUSE-SMOKED WINGS: HICKORY-SMOKED WINGS WITH CHOICES INCLUDING HOUSE FAVORITE DRY RUB HOUSE-SMOKED PRIME RIB SANDWICH: TOPPED WITH CARAMELIZED ONIONS AND MELTED CHEESE, SERVED ON A HOAGIE ROLL GRILLED MAHI-MAHI TACOS: TOPPED WITH SLAW AND FIRECRACKER SAUCE, SERVED ON FLOUR OR CORN TORTILLAS BBQ PORK RIBS: SLOW SMOKED OVER HICKORY WOOD AND GLAZED IN HOUSE-MADE BARBECUE SAUCE MELT-IN-YOUR-MOUTH BRISKET, PULLED PORK AND CHICKEN

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BIN22 Wine and tapas bar; bottle shop Lunch, dinner and to go, shop open daily, check website for hours | 200 W. Broadway

307.739.9463 | bin22jacksonhole.com | @bin22jh Wander over to Bin22, where you’ll find a sophisticated yet casual reprieve from the cold outside. Located steps away from the Town Square, this wine and tapas bar is attached to a bottle shop and specialty grocer — it’s the 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. Warm and attentive 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? In addition to fantastic to-go food, peruse the assortment of imported cheeses, meats and more from the specialty grocer area.

MENU SAMPLING HOUSE-PULLED MOZZARELLA WITH A VARIETY OF SEASONAL TOPPINGS GRILLED LAMB CHOPS WITH ROMANESCO AND CRISPY FARRO CHARRED OCTOPUS WITH YUKON POTATOES, SMOKED CHORIZO, ARTICHOKE HEARTS, PIQUILLO BUTTER AND HERB BUTTER BAKED EGG WITH MOZZARELLA, SALSA BRAVA, BACON AND MANCHEGO SPANISH SALAD WITH ARUGULA, GRANNY SMITH APPLES, MANCHEGO, FENNEL, MARCONA ALMONDS IN A HONEY-SHERRY VINAIGRETTE Bin22 is dedicated to providing a safe guest experience by implementing a variety of health and safety protocols. For complete details, visit the website.

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THE BLUE LION Fine dining situated in a historical 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 ambience 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.

Enjoy live acoustic guitar music most nights and dining on the patio during summer months. Reservations are recommended.

MENU SAMPLING STUFFED MUSHROOMS: MUSHROOM CAPS BAKED WITH CRAB, CREAM CHEESE AND COURVOISIER STUFFING 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 WILD HUCKLEBERRY SAUCE LEMON PARSLEY TROUT: IDAHO RAINBOW TROUT PAN SEARED WITH HOUSE RECIPE LEMON PARSLEY OIL AND FINISHED WITH FRESH LEMON GRILLED ELK TENDERLOIN: ELK TENDERLOIN GRILLED TO TEMPERATURE AND SERVED WITH A WILD MUSHROOM DEMI-GLACE GRILLED WASABI ELK FILET: GARLIC HERB-MARINATED ELK TENDERLOIN, SERVED OVER SEAWEED SALAD, FINISHED WITH WASABI VINAIGRETTE

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BODEG A Specialty grocer, butcher, grab-and-go eats, bottle shop Open daily, check website for hours | 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 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 showcases a great butcher area, featuring a rotating selection of Bovine + Swine sausages to enjoy packaged up to take home. During breakfast and lunch, choose from a selection of grab-and-go foods, ready to eat during a day of winter adventure.

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 ROTATING DAILY LUNCH SELECTIONS, INCLUDING BURGERS, TACOS AND MORE BOVINE + SWINE BRATWURST: SEASONAL FLAVORS GREYHOUND SLOSHIE WITH FROZEN GRAPEFRUIT JUICE AND VODKA

Bodega is dedicated to providing a safe guest experience by implementing a variety of health and safety protocols. For complete details, visit the website.

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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 avocado toast, 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, and outdoor seating is available during the summer. Don’t let the line outside scare you; it moves quickly.

MENU SAMPLING AVOCADO TOAST: AVOCADO, HEIRLOOM TOMATOES, ARUGULA, TWO POACHED EGGS SERVED ON PERSEPHONE MULTIGRAIN TOAST BREAKFAST TACOS: TWO CORN TORTILLAS, HOUSE-SMOKED PULLED PORK, SALSA VERDE, SCRAMBLED EGGS, PICO DE GALLO, PANELLA CHEESE AND COUNTRY SPUDS 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

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

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THE BUNNERY BAKERY & RESTAUR ANT Breakfast, lunch and bakery famous for O.S.M. products Open seven days for breakfast and lunch | 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 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 or pancake and waffle mix to take home. Want something sweet? The selection of delicate or decadent made-from-scratch fruit pies, cakes, cupcakes and cookies are too tempting to pass up! No trip to Jackson is complete without a stop here. Don’t let the line outside fool you; it moves fast!

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

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CALICO RES TAUR ANT AND BAR Popular family-friendly Italian Open nightly | 2650 Moose Wilson Rd. 307.733.2460 | calicorestaurant.com An instant classic when it opened in 1966, this west bank restaurant has been a favorite ever since. Calico’s longevity is proof that there is something everyone will enjoy at this institution. The Calico bar is a great place to relax with a mouthwatering pizza, hot from the wood-burning oven, and a bottle of wine from the extensive and well-priced wine list. Entrée selections include house-made pastas, grilled steaks, pork tenderloin and seasonal fish. The kids’ menu is a bargain at only $4.50 per child. The portions are large, the food is fresh and delicious and the value is hard to beat. For lighter options, the Calico offers a great selection of salads and soups, and a separate bar menu that includes après specials during the winter months. And with a START bus stop directly in front, there’s no need to worry about the drive.

MENU SAMPLING BRUSCHETTA: MARINATED TOMATOES, ROASTED GARLIC AIOLI, PESTO, A WHOLE ROASTED GARLIC BULB AND CROSTINI THE GODFATHER PIZZA: CAPICOLA, PROSCIUTTO, PEPPERONI, SALAMI, BASIL AND HOUSE-MADE MOZZARELLA WYOMING BEEF SHORT RIB: LOCALLY GROWN KALE, ROASTED CORN, TURNIPS AND POTATOES GRILLED CHICKEN FETTUCCINI: GRILLED ALL-NATURAL CHICKEN BREAST, OYSTER MUSHROOMS, BABY KALE AND TOMATOES, SERVED OVER FETTUCCINI HUMMINGBIRD: WARM BANANA PINEAPPLE BREAD WITH CARAMEL SAUCE AND VANILLA ICE CREAM

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COELETTE Modern mountain cuisine in a historic, but reinvented, cabin Brunch Sat. & Sun., lunch and dinner Wed.–Sun. | 85 S. King St. 307.201.5026 | coelette.com Making a splash on the valley’s restaurant scene is this establishment brought to life by local business owners Ali and Kevin Cohane. Ben Westenberg’s “snowline” cuisine is a brilliant blend of innovation and tradition and is a reflection of the culinary traditions and ingredients found in the high alpine environment. There is a true commitment here to the valley’s farms and ranches and the people who run them. House curing, pickling, fermenting and candying are all part of the program. The bar, led by Denver-trained Nic “Lazz,” parallels the direction of the kitchen. The first-class cocktail list is diverse and inspired — try the winter squash Manhattan, made with house-infused rye, Pasubio amaro, Cointreau, bitters and a house-candied squash as a garnish. The cabin in which the restaurant resides was originally built in 1915, as a residence to a local couple, Ed and Emily Coe.

MENU SAMPLING LOCAL CABBAGE COOKED IN BACON FAT: WINTER WINDS GOAT TOMME, SHUMWAY FARMS HORSERADISH SKYR, SPRUCE OIL, BURNT BREAD KIMCHI PANCAKE: LION’S MANE MUSHROOMS, DAIKON CARROT SLAW, PICKLED SHIITAKE VIN, PEPITA TOGARASHI, BABY LEEKS, KEWPIE ELLIOT GOULD APPLE TOAST: LOCAL APPLES, FARMER’S CHEESE, SKYR, CIDER REDUCTION, PICKLED RED ONION, TARRAGON, GOCHUGARU LAMB LEG TARTARE: LACTO-FERMENTED DAIKON RADISH, PRESERVED LEMON AIOLI, FERMENTED CHILE, WALNUT RYE CRISPS BRAISED WAGYU SHORT RIB: ROMESCO, CELERIAC, MORNING DEW KING TRUMPET MUSHROOMS, MIZUNA, SHERRY, DUKKAH

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THE BAR AT CONTINUUM Teton Village hot spot Open daily 4 p.m. to close | 3345 West Village Dr. 307.733.2311 | continuumjh.com One of the newest of the valley’s restaurants, this hip Teton Village location offers both a lively ambience and a crave-able menu. Nestled at the foot of the mountains and located a short walk from the base of the tram, Continuum offers reimagined menus and a lively après ski scene while you enjoy a rotating chef’s selection of the finest regionally sourced meats and cheeses on the cheese and charcuterie boards. Stick around for dinner to experience the menu at a more relaxed pace.

It is hard to go wrong if you are craving a prime cut steak, all sourced from regional producers. Accompany your meal with a wide selection of craft cocktails prepared by Continuum’s skilled bartenders. And did we mention the hot tub views and ski movies playing in the background?

MENU SAMPLING CHIMICHURRI FLANK STEAK: PAN SEARED AND WOOD ROASTED, CHIMICHURRI, SALSA CREOLA CORNISH GAME HEN: PAN GRAVY, LOCAL WILD MUSHROOMS AND ROASTED RED POTATOES WHISKEY CRAB BISQUE: DUNGENESS CRAB, OLD BAY SEASONING, MIREPOIX, KENTUCKY WHISKEY PHEASANT POT PIE: LOCAL PHEASANT, WILD LOCAL ONIONS, HEIRLOOM CARROTS AND POTATOES TROUT ALMONDINE: LEMON CREAM SAUCE

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CREEKSIDE MARKET & DELI Full-service deli and grocery for breakfast, lunch and more Deli 6 a.m.–5 p.m. daily, store 6 a.m.–8 p.m. daily | 545 N. Cache St. 307.733.7926 | creeksidejacksonhole.com All locals will tell you that Creekside is a classic favorite for sandwiches and sloshies.

Touches like the bread, baked fresh in-house, and freshly squeezed juices in the drinks make all the difference. But the real secret is how much more Creekside offers. In addition to a full deli counter and grocery, liquor store and supplies, Creekside offers a selection of homemade items for breakfast, lunch and takeout. Think homemade meatballs for sub sandwiches, breakfast croissant sandwiches and even an array of fresh doughnuts. Fans flock to the deli on Fridays, where the enormous fish sandwich is a huge hit, and there are also lunch specials every day of the week. Early risers headed for an adventure love the early morning hours, making it convenient to grab an egg sandwich or satisfying breakfast burrito. Fans of a classic sandwich will be thrilled with the size, value and extensive ingredient options.

MENU SAMPLING ITALIAN SUB: HAM, PEPPERONI, SALAMI, PROVOLONE, LETTUCE, TOMATO, ONIONS, BANANA PEPPERS AND PICKLES ON HOMEMADE SUB ROLL CHICKEN PARMESAN: CHICKEN BREAST SOAKED IN BUTTERMILK, HOUSE-MADE BREADCRUMBS, MOZZARELLA, PARMESAN AND MARINARA CALZONES: MADE FROM SCRATCH, FILLINGS INCLUDE MOZZARELLA, PARMESAN, RICOTTA, PEPPERONI, SPINACH AND MUSHROOMS GARDEN SALAD: ROMAINE LETTUCE, CARROTS, ONIONS, PEPPERS, TOMATOES, SPROUTS, OLIVES, SUNFLOWER SEEDS AND CHÈVRE CHEESE MEAT BREAKFAST BURRITO: HOMEMADE SAUSAGE, BACON, HAM, EGGS, SMOKED SWISS AND CHEDDAR CHEESE, HASH BROWNS AND SALSA ROJA

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CULTIVATE CAFE Local and organic breakfast, lunch and bakery items Open for breakfast and lunch Tues.–Sun. | 135 W. Deloney Ave. 307.200.9631 | www.cultivate-cafe.com Located inside the historic Jackson Hole Playhouse, Cultivate Cafe is filling the void for those seeking vegan, gluten-free and food allergy friendly options. Cultivate Cafe has a commitment to local and organic ingredients carefully crafted into healthful and delicious dishes. Brotherand-sister team Sky and Savanna Garnick have nixed blandness from their alternative food options and, as an added bonus, incorporated an elevated coffee and drink program that all caffeine connoisseurs can appreciate. Breakfast menu items incorporate only the freshest farm-fresh eggs, with a chickpea scramble available as a vegan alternative. For the taste and texture of chicken without the meat, Cultivate Cafe offers a jackfruit substitute. The cozy atmosphere is a welcome setting to enjoy fresh and flavorful foods in the company of good people while cultivating community and relationships in a space that is good for both body and soul.

MENU SAMPLING COWBOY SANDWICH: SCRAMBLED EGGS OR CHICKPEAS, CHEDDAR OR VEGAN MOZZARELLA, SPINACH, ANCHO CHILE SAUCE, VEGAN GARLIC AIOLI CHICK’N WAFFLES: FRIED CHICKEN BREAST OR JACKFRUIT, GLUTEN-FREE WAFFLE, VEGAN BUTTER, MAPLE SYRUP GLORY BOWL: BROCCOLI, CREMINI MUSHROOMS, RED PEPPERS, ZUCCHINI, CHICKPEAS, ONION, BLACK RICE, CARROTS, SPINACH, MANGO, MICRO BROCCOLI AND CARROT GOLD SAUCE CITRUS SALAD: ORANGE, GRAPEFRUIT, MANDARIN, MINT, FENNEL, AVOCADO AND HONEY VINAIGRETTE SLEEPING INDIAN: RICE STICK NOODLES, RED CABBAGE SLAW, CARROT, THAI BASIL, PEA SHOOTS, CASHEWS, ALMOND TAMARIND SAUCE, LIME

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

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

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

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FIGS Authentic Lebanese cuisine Serving breakfast, lunch and dinner | 120 N. Glenwood St. 307.733.1200 | figsjh.com Serving breakfast, lunch, dinner and small plates throughout the day, FIGS is the perfect place to land after a day out in Jackson Hole or before an evening out on the town. Located inside Hotel Jackson and walking distance to everything, FIGS offers a warm and sophisticated escape in the heart of the historic Town Square District. The vibrant, light-filled space features a copper-top bar and a variety of local art. The authentic Lebanese tapas-style menu includes dozens of options, including vegan- and vegetarian-friendly choices. Donâ&#x20AC;&#x2122;t miss the famous Mezze Plate with hummus, baba ghanoush, tabbouleh and authentic made-toorder pita. With a diverse wine selection and carefully curated cocktails, such as the Lebanese Lemonade, FIGS is an all-around exceptional dining experience.

MENU SAMPLING FALAFEL BITES: CHICKPEAS, FAVA, PICKLES, TAHINI SPINACH PIE (FATAYER): PASTRY, SPINACH, ONION, PINE NUTS SHRIMP KEBAB: SPICES, LEMON, GARLIC CHICKEN KEBAB: MARINATED GRILLED CHICKEN, GARLIC SAUCE LAMB CHOPS: SAVORY GRILLED LAMB

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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 call best of Jackson Hole! In the heart of downtown, a block from the Town Square and steps from the parking garage, Gather offers a casual dinner experience with views of Snow King Mountain. Enjoy a relaxed atmosphere and a range of menu options for all tastes. There is a wonderful selection of wines, local craft beers, specialty cocktails and classic favorites as well as gluten-free and vegetarian/vegan food options. Enjoy handmade truffle pasta, elk bolognese, Korean marinated wagyu steak, Wyoming beef burger with fresh-cut french fries, famous steamed pork buns, pan-seared scallops, fried chicken or marinated bison. Gather has private dining options, a great bar and catering services. Reservations are recommended. Visit its sister location, Palate, for lunch at the National Museum of Wildlife Art.

MENU SAMPLING ELK BOLOGNESE: SHAVED PECORINO, HOUSE-MADE PASTA, GRILLED TOAST ZA’ATAR-ROASTED BABY CARROTS: CASHEW CHEESE, SPICED HONEY, PISTACHIO CHUTNEY, ARUGULA BRUSSELS SPROUTS: BALSAMIC GLAZE, PUMPKIN SEEDS, DRIED CRANBERRIES, PECORINO, HONEY VINAIGRETTE STEAMED PORK BUNS: CRISPY PORK BELLY, HABANERO-PICKLED DAIKON, CILANTRO RED WINE MARINATED BISON: PETITE FILET, SMOTHERED SWEET POTATOES, BOURSIN CHEESE FONDUE, PICKLED RED ONIONS AND BEETS, BROCCOLINI

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GLORIETTA TR ATTORIA Contemporary Italian and wood-fired cooking with craft cocktails Open nightly for dinner | 242 N. Glenwood St. 307.733.3888 | gloriettajackson.com This hip 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 an environment reminiscent of a family-run mountainside trattoria in Italy. The space is designed to be lively and familial, allowing you to sit back and relax with a glass of wine while the chefs prepare your meal using locally sourced goods, prime meats and the finest imported products. Don’t-miss items include the house-made pastas, dry-aged steaks, creative vegetable preparations, wild and sustainable seafood specials and the best meatballs in town. Pair any of these dishes with an Italian wine from the curated list or a professionally executed cocktail and enjoy the ride.

MENU SAMPLING GRILLED ARTICHOKE: GREEN GODDESS DRESSING, LEMON, CHILE SALT ARANCINI: ARBORIO RICE, SAFFRON, MASCARPONE, PARMESAN, POMODORO FETTUCCINI: ROASTED MUSHROOMS, GORGONZOLA, CREAM, WALNUT RICOTTA CAVATELLI: SPICY SAUSAGE, BROWN BUTTER, FRIED SAGE MUSSELS GLORIETTA: NDUJA, SMOKED TOMATO, ONION, GARLIC, WHITE WINE, BUTTER BISTECCA FIORENTINA: 40-OUNCE A7 WAGYU PORTERHOUSE, HERB RUBBED, HOTEL BUTTER

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HAND FIRE PIZZA Fresh, local ingredients topping wood-fired pizza Open daily | 120 N. Cache St. 307.733.7199 | handfirepizza.com Jackson’s historic Teton Theatre is home to a new production: a wood-fired pizza restaurant using primarily local and organic ingredients in its simple but fantastic salads and pizzas. Hand-stretched dough is made daily and topped with delicacies like house-pickled jalapeños, organic cremini mushrooms and nitrate-free bacon. A list of local beers and domestic wines complement the lively atmosphere. Anyone trying to avoid gluten, or eat dairy or meat free, can still enjoy a pizza from the many vegetarian options. The large space easily accommodates families and groups while also offering plenty of booths and small tables for privacy.

MENU SAMPLING ORGANIC MIXED GREEN SALAD: CLAWSON MIXED GREENS, HEIRLOOM TOMATOES, LOCAL ROOT VEGGIES, ORGANIC TOASTED SESAME SEEDS, SLIDE RIDGE HONEY MINT VINAIGRETTE MEATBAWLS: ORGANIC TOMATO SAUCE, HOUSE-MADE MEATBALLS, HAND-PULLED FRESH MOZZARELLA, RED ONIONS AND FRESH OREGANO DRIVIN’ ME CAPRESE: WHOLE MILK AND FRESH MOZZARELLA, ASIAGO, CHERRY TOMATOES, FINISHED WITH A BALSAMIC REDUCTION AND BASIL BURRATA BE KIDDIN’ ME: PROSCIUTTO, WHOLE MILK MOZZARELLA, ASIAGO, BURRATA, FRESH ARUGULA DRESSED IN A LEMON VINAIGRETTE

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HATCH TAQUERÍA & TEQUIL AS Modern Mexican cuisine Open for breakfast, lunch and dinner | 120 W. Broadway (corner of Glenwood St.)

307.203.2780 | hatchjh.com Want a fresh-squeezed, 100% agave margarita paired with tasty shrimp tacos and roasted hatch chile queso fundido? If so, Hatch Taquería & Tequilas is just the place for you. Open daily, just two blocks from the Town Square with great deck dining, Hatch proudly offers house-made, GMO-free corn tortillas, organic greens and regionally sourced meats and produce.

All juices are squeezed fresh daily and served in tasty cocktails. Hatch offers a unique twist on modern Mexican cuisine with a lively contemporary atmosphere. Salads and fresh tacos are served alongside choices such as the Hatch Burger or Elk Quesadillas. Enjoy Mexican beers on tap and, most importantly, over 60 tequilas and mezcals behind the bar. The menu offers shared options and larger plates, so sit back with friends and enjoy this great spot for brunch, lunch, cocktails or dinner.

MENU SAMPLING MEXICAN PORK POZOLE: PULLED PORK, HOMINY, GUAJILLO CHILE BROTH TOPPED WITH LETTUCE, BABY RED RADISH AND LIME HUEVOS RANCHEROS: TWO ORGANIC EGGS ON A CRISPY CORN TORTILLA WITH REFRIED BLACK BEANS, AVOCADO, QUESO FRESCO AND HOUSE-MADE GREEN CHILE SAUCE ELK QUESADILLA: ELK, GRILLED ONIONS AND PEPPERS, OAXACA CHEESE ON A FLOUR TORTILLA, SERVED WITH CHIPOTLE LIME CREMA AL PASTOR TACOS: PORK MARINATED IN CITRUS AND CHILES, MESQUITE GRILLED WITH PINEAPPLE, ONION, CILANTRO RED PEPPER SAUCE MESQUITE-GRILLED SALMON: POBLANO CREMA, PICO DE GALLO, GRILLED JALAPEÑO, VERTICAL HARVEST MUSTARD FRILLS

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HAYDENS POS T Progressive American | Located at Snow King Resort Open daily for breakfast, lunch and dinner 307.734.3187 | haydenspost.com Haydens Post offers a sophisticated yet approachable menu of locally inspired cuisine. The lively atmosphere, 280-degree views of surrounding mountains and a cozy fireplace all make Haydens Post the perfect location for a delicious breakfast or lunch to fuel your Jackson Hole adventure or to enjoy an intimate dinner. Haydens Post doesnâ&#x20AC;&#x2122;t just boast big cowboy eats but also features an array of vegan and gluten-free options so everyone is sure to find something for them on this menu. In addition to great food, Haydens Post also boasts a host of signature handcrafted cocktails, including a warm toddy menu for the winter season.

MENU SAMPLING BIG GAME BURRITO: LARGE FLOUR TORTILLA FILLED WITH ELK SAUSAGE, TATER TOTS, SCRAMBLED EGGS, SPINACH AND CHIPOTLE AIOLI, SERVED WITH A SIDE OF CHIPS AND SALSA AVOCADO TOSTADA: THREE FRIED WONTONS FILLED WITH GUACAMOLE AND PICO DE GALLO AND FINISHED WITH A CHIPOTLE AIOLI COWBOY RIB-EYE: GRILLED 12-OUNCE BEEF RIB-EYE SERVED WITH SMOKED MASHED POTATOES, BEEF GRAVY AND VEGETABLE SELECTION BUTTERFISH: PANKO, ALMOND- AND HERB-CRUSTED LIGHT, FLAKY WHITEFISH SERVED OVER A QUINOA AND VEGETABLE MEDLEY WITH A LEMON THYME SAUCE

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HEALTHY BEING CAFE & JUICERY Neighborhood eatery featuring local and organic ingredients Open daily 7 a.m.–6 p.m., may fluctuate seasonally | 165 E. Broadway 307.200.9006 | hbcafeandjuicery.com Grab a table with friends and family at Healthy Being Cafe & Juicery, located in a log cabin just one block east of the Town Square. Distinguished by organic, freshmade juices and nut milks, this cafe has grown to be loved by locals and visitors for bridging the gap between healthy and foodie! Offering organic coffee and superfood lattes, breakfast, lunch, dessert, juices and supercharged smoothies, the cafe offers something for every appetite. With a menu that incorporates local ingredients and changes with each season, there is always something new to try. Work with the health-savvy staff to create a custom cleanse, and be sure to peruse the well-being market for all things wellness, including snacks, superfoods and a carefully curated collection of books, housewares, gifts, potions and apothecary to feed the mind, body and soul.

MENU SAMPLING KALE WALDORF: LACINATO KALE, PURPLE CABBAGE, CARROTS, APPLES, CRANBERRIES, WALNUTS, LEMON YOGURT DRESSING BUDDHA BOWL: KAMUT AND FREEKEH, MOROCCAN-SPICED ROASTED VEGGIES, SAVORY SEED GRANOLA, ZHOUG DRESSING SMOKED SALMON BAGEL: GARLIC HERB CASHEW CREAM CHEESE, CUCUMBERS, ONION, CAPERS, PRESERVED LEMON SUNSHINE SUPERFOOD AÇAÍ BOWL: MIXED BERRIES, AÇAÍ, HOUSE-MADE HONEY GRANOLA, CACAO NIBS, CHIA, COCONUT CHIPS, GOJI BERRIES VEGAN MOCHACCINO CHEESECAKE: ESPRESSO, CASHEWS, WALNUTS, COCONUT, MAPLE SYRUP, CACAO, DATES SWEET POTATO & TAPENADE TOAST: SWEET POTATO MASH WITH FIG OLIVE TAPENADE, CAPERS, FRESH HERBS

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IL VILL AGGIO OS TERIA Rustic Italian cuisine in Teton Village Breakfast, lunch, dinner and to go, check website for hours | In Hotel Terra 307.739.4100 | jhosteria.com | @jhosteria Nestled hillside at Hotel Terra in Teton Village, Osteria’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 warm from the glow of the pizza oven. No matter the seat, the friendly, knowledgeable staff offers a first-rate experience. Osteria is located at the base of Jackson Hole Mountain Resort, perfect for enjoying a meal during your winter activities, and its authentic Italian dishes will transport you to Europe without leaving the comfort of your table. Prefer to dine in your home, hotel or vacation rental? Order from Osteria’s robust to-go menu!

MENU SAMPLING LASAGNA: BÉCHAMEL, RAGU, PARMIGIANO-REGGIANO, GRUYÈRE CRESTE RIGATE: BLACK GARLIC, MUSHROOMS, CHIVES, WHITE WINE, PECORINO CHICKEN CACCIATORE: SMASHED POTATOES, GREENS GUIDO SARDUCCI PIZZA: MASCARPONE, FENNEL SAUSAGE, MUSHROOMS, CARAMELIZED ONIONS, KALE, MOZZARELLA HOUSE-MADE GELATO Il Villaggio Osteria is dedicated to providing a safe guest experience by implementing a variety of health and safety protocols. For complete details, visit the website.

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JACKSON DRUG & ORIGINAL SODA FOUNTAIN A historic institution serving local beef and soda fountain treats Open daily at 11 a.m.–10 p.m. | 15 E. Deloney Ave. 307.201.1275 | jacksondrug.com In summer 2018, this historic Jackson soda fountain returned to the Town Square. Siblings Jessica, Nikki and Patrick Gill revived the business started by their great-grandfather, Bruce Porter, in 1919. Today, you wouldn’t know that the soda fountain closed its doors in 2001. Antique swivel barstools line the Jackson Drug’s original soda fountain counter that holds a variety of house-made ice creams. Stacked into a sundae dish or swirled into an old-fashioned milkshake, these sweet treats are the cherry on top of a classic diner meal at Jackson Drug. Burgers sourced from the family’s ranch, the Jackson Hole Hereford Ranch, bring authentic meaning to the term farm to table. The Jackson Drug is an iconic piece of Jackson’s history.

MENU SAMPLING ELK BURGER: SMOKED GOUDA, BACON AND HUCKLEBERRY BBQ SAUCE BLACK AND BLUE: JACKSON HOLE HEREFORD RANCH BEEF TOPPED WITH DICED BACON AND BLUE CHEESE GREEN GODDESS NOURISH BOWL SPRING: LETTUCE MIX, GRILLED CHICKEN, QUINOA SALAD, DICED TOMATOES, CUCUMBERS, SHREDDED CARROTS AND CABBAGE WITH A SIDE OF GREEN GODDESS DRESSING (GF AND DF) EGG SALAD: SERVED ON A CROISSANT, TEXAS TOAST, SOURDOUGH OR OVER SPRING LETTUCE MIX BROWNIE SUNDAE: TWO SCOOPS OF VANILLA ICE CREAM, WARM HOMEMADE BROWNIE, CHOCOLATE SYRUP AND PECANS

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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 FALAFEL WRAP: GREEN GARBANZO FALAFEL, SEASONED RED ONION, CRISP LETTUCE AND TAHINI DRIZZLE IN A SPINACH TORTILLA TAQUERIA BUILD YOUR OWN: TACOS, BURRITOS, SALADS OR BURRITO BOWLS WITH FRESH-MEX INGREDIENTS MADE FROM SCRATCH DAILY THE G.O.A.T. PIZZA: MOZZARELLA, GOAT CHEESE, EVOO, SPINACH, ROASTED PEPPERS, ONION, GARLIC AND TOMATO, CRISPED TO PERFECTION CHICKEN POT PIE: FLAKY PASTRY CRUST WITH WHITE MEAT ROTISSERIE CHICKEN, CARROTS, POTATOES, CORN AND PEAS BANFF EXPRESS SMOOTHIE: BANANA, ESPRESSO, ALMOND BUTTER, CACAO NIB, ALMOND MILK AND HONEY

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THE KITCHEN Modern American cuisine with Asian influences Happy hour, dinner and to go, check website for hours | 155 N. Glenwood St.

307.734.1633 | thekitchenjacksonhole.com | @jhkitchen Just steps from the Jackson Hole Town Square, The Kitchen is truly a one-of-akind experience. Get cozy at the bamboo bar or in the contemporary main dining room for an unforgettable meal of modern dishes with Asian influences. The menu ­— complemented by a creative cocktail program and an extensive wine selection — is clean and fresh, with special attention paid to thoughtful presentations in which each ingredient shines. Whether you come to enjoy the popular pork belly ramen or one of the other delectable entrées, you must start with a dish from the fresh crudo menu. For dessert, the potato chip pie (served with locally made Cream + Sugar ice cream) is an excellent choice. The food here is perfectly simple and modern, and so is the atmosphere. Interested in dining in your home, hotel or vacation rental? Simply order online for convenient curbside to go.

MENU SAMPLING AHI TUNA TOSTADAS WITH AVOCADO, GINGER AIOLI, WONTON, FRIED SHALLOTS AND WASABI MICROS SHAVED BRUSSELS SALAD WITH RED KALE, CABBAGE, AVOCADO, ORANGE, PEA SHOOTS, MISO VINAIGRETTE AND WONTON SHORT RIB BAO BUNS WITH PICKLED VEGGIES, UMAMI BOMB MAYO, FRIED GARLIC, SESAME AND KOREAN CHILE TOGARASHI SEARED AHI TUNA WITH LEMONGRASS, MISO BEURRE BLANC AND SWEET CHILE OIL CHOCOLATE CHIP COOKIE SKILLET SERVED WARM WITH CREAM + SUGAR ICE CREAM The Kitchen is dedicated to providing a safe guest experience by implementing a variety of health and safety protocols. For complete details, visit the website.

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LIBER T Y BURGER Burgers, salads and sandwiches Open daily for lunch and dinner | 160 N. Cache St. 307.200.6071 | givemelibertyburger.com | @libertyburger 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&#x2030;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

Liberty Burger is a member of Blue Collar Restaurant Group.

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LOC AL Modern American steakhouse and bar on the historic Town Square Lunch Mon.–Sat. at 11:30 a.m., dinner Mon.–Sat. at 5 | 55 N. Cache St. 307.201.1717 | Order takeout online at 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 sit and watch the action on the Town Square, or order takeout online at localjh.com.

MENU SAMPLING BUFFALO TARTARE: HAND-CUT BUFFALO TENDERLOIN, HOUSE KETTLE CHIPS, CAPERS, SHALLOTS, LEMON, OLIVE OIL AND BLACK GARLIC AIOLI CHEF’S BURGER: CHEF’S BLEND OF GROUND BEEF, SMOKED CHEDDAR, BACON ONION JAM, ARUGULA, PICKLES, AIOLI AND HAND-CUT FRIES ELK CHOP: 12-OUNCE PORTION OF BONE-IN ROCKY MOUNTAIN ELK WITH HOUSE COMPOUND BUTTER BACON WEDGE SALAD: CRISP ICEBERG, HOUSE-CURED PORK BELLY, SMOKED CHERRY TOMATOES, PICKLED RED ONIONS, BLUE CHEESE DRESSING BLACKENED TROUT: SAUTÉED IDAHO TROUT, CHARRED TOMATILLO SALSA AND WHITE CHEDDAR GRITS CHICKEN MARSALA: SAUTÉED AIRLINE CHICKEN BREAST, BUTTERMILK MASHED POTATOES, ROASTED PEARL ONIONS AND MARSALA SAUCE

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MANGY MOOSE Breakfast, lunch, dinner and famous saloon in Teton Village Cafe 7 a.m.–8 p.m.; Saloon 11 a.m.–2 a.m.; Steakhouse, dinner nightly at 5 | 3295 Village Dr.

307.733.4913 | mangymoose.com In this classic Teton Village building, you will find something for everyone in your family. The cafe serves an affordable breakfast with espressos, lattes and flavored local coffees to start your day with a kick. The saloon and restaurant opens at 11 a.m. and quickly becomes the most happening spot in the village. Get there early if you want to grab a table to enjoy the classic vibe, the wood-burning fireplaces and the great food and drink. Order the world-famous Moose Nachos and the crowd favorite spicy margarita to warm yourself up as well as a wide variety of comfort foods in a casual, kid-friendly environment. Don’t forget that you can order any menu item for takeout online from mangymoose.com.

MENU SAMPLING ELK CHILI: CHEESE, SOUR CREAM, CHIVES, FRITOS STEAK FRITES: LOCAL GRASS-FED BEEF WITH CHEF’S CHOICE SAUCE AND HAND-CUT FRIES BUFFALO MEATLOAF: LOCAL BUFFALO, CHEF’S CHOICE POTATO, MOOSE DROOL GRAVY, HOUSE VEGETABLE IDAHO TROUT: FALAFEL-CRUSTED TROUT, COUSCOUS, SAGE POBLANO VINAIGRETTE, MICROGREENS HOUSE SPECIALTY PRIME RIB: SLOW-ROASTED AND HOUSE-SMOKED PRIME RIB, AU JUS, CHEF’S CHOICE POTATO, HOUSE VEGETABLE

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MERRY PIGLET S Fresh Tex-Mex food Open daily for lunch and dinner | 160 N. Cache 307.733.2966 | merrypiglets.com | @merrypiglets Warning: You may be tempted to eat too many fresh chips and too much homemade salsa at 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 51-year-old eatery, you’ll find delicious standard 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. Meats are pasture-raised and hormone-free. Fish for the incredible fish tacos is line-caught. The diverse menu offers enough options for the entire family, including tacos, enchiladas, fajitas and house-made salsas and guacamole.

MENU SAMPLING BUENO NACHOS: REFRIED BEANS, RED ONION, TOMATO, BLACK OLIVE, JALAPEÑO, SOUR CREAM, GUACAMOLE AND CHOICE OF PROTEIN 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-MAHI STREET TACO: GINGER SLAW, PICO DE GALLO CARNE ASADA: MARINATED SKIRT STEAK, GRILLED GREEN ONIONS, FRESH JALAPEÑO, GUACAMOLE, PICO DE GALLO, FLOUR TORTILLA

Merry Piglets is a member of Blue Collar Restaurant Group.

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MIAZG A’S Homestyle Polish and Italian comfort food Open daily for lunch and dinner at 11:30 a.m. | 399 W. Broadway #4278 307.733.2784 | miazgas.com Founder Jennifer Miazga grew up working in her family’s bakery in upstate New York. Since moving to Jackson in the ‘90s, she has had many years of experience in the Jackson Hole restaurant industry. Miazga’s is the culmination of a longtime dream to start her own neighborhood restaurant to showcase the classic comfort foods she grew up with. Settle in for simple, unpretentious dishes that evoke nostalgic feelings with homemade flavors. From pierogis to pasta primavera and kielbasa to alfredo, all the menu items are a nod to the mom-and-pop shops of the East Coast. Customers will marvel at the flavors of the homemade meatballs and sauces, comparing them to the food of their youth. Fill your belly and warm your heart at Miazga’s, finishing each meal with a homemade éclair, cannoli or pie.

MENU SAMPLING KIELBASA PLATE: GRILLED KIELBASA, SAUTÉED SAUERKRAUT AND TWO PIEROGI GRILLED BRISKET SANDWICH: BEEF BRISKET, SAUTÉED ONIONS, SWISS CHEESE AND HORSERADISH SAUCE ON MARBLE RYE MEATBALLS & RED GRAVY: HOMEMADE MEATBALLS, RED GRAVY AND MOZZARELLA CHEESE PASTA PRIMAVERA: SAUTÉED ZUCCHINI, TOMATOES, RED ONIONS, GREEN BELL PEPPERS, CARROTS AND FETTUCCINE TOSSED IN OLIVE OIL AND PARMESAN CHICKEN ALFREDO: FETTUCCINE, CREAMY ALFREDO SAUCE, PARMESAN CHEESE AND ITALIAN BREAD

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NOODLE KITCHEN AND SUSHI Asian-inspired cuisine and sushi Open Mon.–Sat. for dinner. | 945 W. Broadway (below Sidewinders) 307.734.1997 | noodlekitchenjh.com | @noodlekitchen With four different kinds of noodles and almost endless options for building your own meal in a bowl, this spot is quickly becoming a favorite. A full sushi menu and 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 tempura vegetables before you enjoy either a suggested noodle bowl, specialty sushi roll or one of the nightly specials. Sit at the bar and enjoy one of the fresh-squeezed cocktails, like the Thai Mule, which features Svedka vodka, Soju 24, lime, Thai basil and ginger beer, or try one of the delicious mocktails — you won’t even miss the alcohol.

Everything on the menu is reasonably priced, and there are plenty of gluten-free, vegetarian and kid-friendly dishes, too.

MENU SAMPLING GRILLED SALMON AND STREET NOODLE SALAD: ROASTED TOMATO, BROCCOLI, THAI BASIL, RED ONIONS, BABY KALE, WARM RICE NOODLES DAN-DAN NOODLES: SWEET & SPICY BROTH, BOK CHOY, SHIITAKE, ONIONS, BROCCOLI, PEANUTS, MINT, BASIL, CILANTRO, BEAN SPROUTS, RAMEN NOODLES DAGWOOD SUSHI ROLL: TEMPURA SHRIMP, BLUE CRAB, AVOCADO, TUNA, SCALLIONS, SWEET SOY CRISPY BRUSSELS SPROUTS: KIMCHI, BACON, APPLES, PEANUTS

Noodle Kitchen is a member of Blue Collar Restaurant Group.

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OLD YELLOWS TONE G AR AGE World-class Italian cuisine in a cozy slope-side setting Open daily at 11:30 a.m. for lunch and 5:30 p.m for dinner | 3275 Village Dr. 307.201.5350 | calderahouse.com/eat-drink After a long day of mountain activities, cozy up slope-side at Old Yellowstone Garage (OYG), located at the base of Jackson Hole Mountain Resort inside Caldera House. Whether you’re looking for a light lunch, après-ski cocktail or mountainside dinner, OYG has something for you. Find creative menus with Italian influence — from wood-fired flatbreads to salads with local produce. The thoughtfully curated wine list focuses on unique new- and old-world wines, coveted by the wine connoisseur. Of course, you may opt for one of their top-shelf cocktails instead. Regardless, do yourself a favor and end the evening with a delightful dessert.

MENU SAMPLING WYOMING ONION SOUP: BEEF BROTH, 460 BREAD CROUTON, WINTER WINDS FARM TETON TOMME ELK CARPACCIO: BLACK GARLIC, PINE NUT, GARLIC AIOLI, VERTICAL HARVEST PETITE GREENS, PICKLED PEPPER BIANCO STONE-FIRED PIZZA: BUFFALO MOZZARELLA, GARLIC, OLIVE OIL, HERBS CARTER COUNTRY STEAK: DAILY CUTS AND SPECIALS, TOBACCO ONIONS, ITALIAN CHIMICHURRI RISOTTO: ROASTED SQUASH, HERBED PARMESAN, PUMPKIN SEEDS

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PAL ATE Artful cuisine with spectacular views Open for lunch | 2820 Rungius Rd. 307.201.5208 | palatejh.com The lunch experience at Palate combines exquisite cuisine, breathtaking views of the National Elk Refuge 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 wine, linger over your meal and peruse the museumâ&#x20AC;&#x2122;s world-class art collection. The inventive dishes incorporate seasonal, sustainable and local ingredients, presenting them in a creative way. Palate is the place to stop for a quick bite before touring the museum, heading to the airport or having a long, lazy lunch with friends. Located just 1.2 miles north of town, with tons of parking. Private space available for wedding events, corporate retreats and private dinners. Call for details. Visit their sister location, Gather, for dinner in downtown Jackson.

MENU SAMPLING CHICKEN SALAD SANDWICH: CARAMELIZED ONION AIOLI, RED ONION, CRAISINS, APPLES, BROWN BUTTER WALNUTS, SAGE, THYME, CROISSANT PALATE SALAD: MIXED GREENS, ROASTED BEETS, PICKLED CARROT, PEPITAS, HOUSE RANCH DRESSING, BALSAMIC REDUCTION TROUT FISH & CHIPS: BEER-BATTERED IDAHO RAINBOW TROUT, MALTED ONION, TARTAR SAUCE, LEMON ROASTED TURKEY SANDWICH: 460 CIABATTA, APPLES, CARAMELIZED ONION, CABOT CHEDDAR, ARUGULA, BALSAMIC, GARLIC AIOLI WYOMING BEEF BURGER: LOCAL 460 BRIOCHE BUN, WYOMING BEEF, SOPRESSATA, FONTINA, LETTUCE, TOMATO, ONION, GARLIC MAYO

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PAULIE’S Mediterranean and Italian influences and killer steaks Open nightly | 25 N. Cache St. 307.733.4790 | jhpaulies.com The talent and passion of award-winning chef Paul O’Connor is showcased at this renovated Town Square location downstairs in the famous Cowboy Bar. O’Connor’s newest venture is a return to the personal approach to food and restaurant culture that originally brought him to the kitchen. The design seeks to invoke a modern speakeasy steakhouse. The cuisine is a blend of Mediterranean, Italian and coastal influences. High-end cuts of wet-aged steaks from the best local, regional and international producers top the menu, along with handcrafted sausages, cured meats, homemade pastas, cheeses and breads. Specialty drinks with homemade syrups and tonics are served from the bar along with a diverse wine list and locally brewed draft beers. Kick back and experience your meal before you head upstairs and hit the well-worn dance floor at the Cowboy Bar.

MENU SAMPLING GIGANTIC PRIME MEATBALL: BURRATA, SAN MARZANO TOMATOES, BASIL, 460 BAGUETTE CRISPY PORK WINGS: CALABRESE HOT SAUCE, VEGETABLE CRUDITE, POINT REYES BLUE CHEESE DRESSING 14-OUNCE WET-AGED ALLEN BROTHER RIB-EYE: SEASONAL VEGETABLES, SMASHED OR BAKED POTATO OR LARD-FRIED FRIES DENVER ELK T-BONE: SEASONAL VEGETABLES, SMASHED OR BAKED POTATO OR LARD-FRIED FRIES PAULIE’S FAMOUS LASAGNA: SAN MARZANO TOMATOES, HERBED RICOTTA, ESPOSITO PROVOLONE SAUSAGE, MOZZARELLA, BASIL PORKY PIG SICILIAN PIZZA: FOCCACIA CRUST, SPICED SALUMI AND PROVOLONE SAUSAGE, MUSHROOMS, CARAMELIZED ONIONS, BURRATA, BASIL

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PERSEPHONE French bistro-inspired café with locations in the Aspens and Jackson Open daily at 7 a.m. | 3445 N. Pines Way, Ste. 102 | 145 E. Broadway Ave. 307.201.1944 | persephonebakery.com Step into Persephone and feel transported to a Parisian café where fresh pastries spill over cake stands and baguettes bloom from baskets. Chic yet relaxed, the ambience encourages lingering over a cup of Intelligentsia coffee and a croque madame in the morning or, at lunch, a seasonal salad or savory sandwich served on artisanal bread. The original Persephone location in town and the Persephone in the Aspens continue to present thoughtful, beautiful dishes that emphasize seasonal, locally sourced ingredients. Foray into traditionally French dishes that have been infused with Mediterranean accents and paired with a meticulously curated wine list. Whether stopping by or settling in, Persephone encourages spending time with good food and good people. Be sure to visit sister restaurants Coelette and Picnic, both located in the town of Jackson.

MENU SAMPLING CROISSANT EGG SANDWICH WITH AN INTELLIGENTSIA DRIP SMOKED TROUT & AVOCADO BOWL WITH A MIMOSA LITTLE GEM SALAD WITH SAUVIGNON BLANC SRF FRENCH DIP WITH HERBED FRIES AND GINGER PLUM ICED TEA CHOCOLATE CHIP SEA SALT COOKIE WITH PINE COFFEE CORTADO

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PINKY G’S PIZZERIA Award-winning New York-style pizza under the Pink Garter Open daily for lunch, dinner and late night | 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 redesigned stage. Breeze in for the popular $8 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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PIS TE MOUNTAIN BIS TRO Casual comfort food at the top of Bridger Gondola Open for lunch 11:30 a.m.–2:30 p.m.

307.732.3177 | jacksonhole.com/piste-mountain-bistro.html Located atop the Bridger Gondola at Jackson Hole Mountain Resort, Piste Mountain Bistro has quickly become a favorite stop for lunch in Teton Village.

Whether you’re taking a break during your ski day or you are just looking for lunch, Piste is serving up a comfortable menu of locally sourced dishes that will 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 interior space has an open, cozy atmosphere, while tables by the large windows offer views overlooking the picturesque valley below, Corbet’s Couloir and Rendezvous Peak. Lunch served daily starting at 11:30 a.m.; reservations recommended on opentable.com or by calling 307-732-3177. Accessible to nonskiers; sightseeing ticket required.

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, CHILE HOUSE-MADE BISON MEATLOAF: SMASHED RED POTATOES, CHILE-ROASTED BROCCOLINI, MUSHROOM DEMI-GLACE, PICKLED ONIONS MUSHROOM “BLT”: SMOKED MUSHROOMS, HOUSE BOURSIN, TOMATOES, ARUGULA, 460 SOURDOUGH

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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. Give the Pera Cipolle a try: cream sauce, mozzarella, red onions, Anjou pear, applewoodsmoked bacon, gorgonzola and a drizzle of balsamic reduction at the end. Be sure to explore other areas of the menu, from salads and small plates to pastas and paninis, like the Napoli, with prosciutto, fresh mozzarella and vine-ripe tomatoes.

MENU SAMPLING STUFFED MUSHROOMS: SPINACH, HOUSE-MADE PORK SAUSAGE, PARMESAN, PAPRIKA AIOLI, GLUTEN-FREE BURRATA CAPRESE: BURRATA, ARUGULA, TOMATOES, PROSCIUTTO, OLIVE OIL, BALSAMIC REDUCTION MAC ’N’ CHEESE: CREAMY SHELLS WITH CHEDDAR, MOZZARELLA, PARMESAN, CREAM PICCANTE SALSICCIA: GARLICKY TOMATO SAUCE, MOZZARELLA, ELK SAUSAGE, MAMA LIL’S MILDLY SPICY GOAT HORN PEPPERS, ONION, FRESH MOZZARELLA, BASIL TIRAMISU: A LOCAL FAVORITE AND THE ORIGINAL ITALIAN “PICK-ME-UP”

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RENDEZVOUS BISTRO French-American bistro and raw bar Happy hour, dinner and to go, check website for hours | 380 S. U.S. Highway 89

307.739.1100 | rendezvousbistro.net | @jhbistro Rendezvous Bistro has been a favorite Jackson Hole staple since it opened in 2001. The restaurant has made a name for itself with its creative take on classic French bistro fare. There’s never been a better time to experience this Jackson Hole favorite for yourself. Classic dishes include the tuna tartare, seasonal pork chop creation and fresh oysters on the half shell. 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 Rendezvous Bistro. Looking for an amazing dining experience in your home, hotel or vacation rental? Take advantage of their incredible to-go program.

MENU SAMPLING BISTRO FRISÉE SALAD: POACHED YARD EGG, LARDONS, TOMATO AND CLASSIC VINAIGRETTE ESCARGOT WITH CREMINI MUSHROOMS AND GARLIC-HERB BUTTER DUCK CONFIT: BRAISED RED CABBAGE, HERBED SPAETZLE, ROASTED GARLIC AND ORANGE GASTRIQUE MOULES FRITES: STEAMED MUSSELS, GARLIC BUTTER, WHITE WINE, HOUSE FRENCH FRIES FREE-RANGE ROASTED HALF-CHICKEN: MELTED GARLIC-HERB BUTTER, ROASTED POTATOES AND SAUTÉED GREENS Rendezvous Bistro is dedicated to providing a safe guest experience by implementing a variety of health and safety protocols. For complete details, visit the website.

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ROADHOUSE PUB & EATERY Gastropub fare and microbrews on the Town Square Open Mon.–Sat. at 11:30 a.m. and Sun. at 11 a.m. | 20 E. Broadway 307.739.0700 | Visit roadhousebrewery.com for up-to-date hours Located on Jackson Hole’s famed Town Square, Roadhouse Brewing Co. was founded by home brewer and entrepreneur Colby Cox and noted chef and restaurateur Gavin Fine over a passion for craft beer and craft cuisine. Centrally located, Roadhouse Brewing Co.’s Pub & Eatery provides patrons with the opportunity to enjoy locally sourced, seasonal gastropub fare and an extensive list of craft beers brewed on-site. The pub experience is complete with a street-level pub shop selling Roadhouse to-go beer and food, Cream + Sugar artisan ice cream and Bovine & Swine craft meats in addition to Roadhouse Brewing Co. merchandise. Don’t miss happy hour, offered daily from 3 to 5 p.m., and if you want to order takeout, call in or order online at roadhousebrewery.com.

MENU SAMPLING CHILE RELLENO BITES: ROASTED POBLANO PEPPERS, OAXACA AND COTIJA CHEESE, SALSA ROJA AIOLI SHRIMP & GRITS: SAUTÉED SHRIMP, WHITE CHEDDAR GRITS, BOVINE & SWINE ANDOUILLE SAUSAGE, CAJUN BEURRE MONTÉ BANG ISLAND MUSSELS: FAMILY VACATION CREAM ALE BUTTER BROTH, YUKON GOLD POTATOES, BACON, HEIRLOOM TOMATOES THAI LETTUCE WRAPS: CRISPY PORK SHOULDER, FRESH HERBS, PICKLED VEGETABLES, TOASTED SESAME PONZU SAUCE JUDI’S TACOS DEL DIA: CORN TORTILLAS, HOMEMADE SALSA VERDE, SALSA ROJA ROADHOUSE BURGER: 8-OUNCE CARTER COUNTRY BEEF BURGER, WHITE CHEDDAR, ROASTED GARLIC AIOLI, BRIOCHE BUN, FRIES

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RPK 3 Fast, casual lunch and après at the base of the Jackson Hole Mountain Resort tram

Lunch served daily at 11 a.m., mobile ordering available 307.739.2738 | jacksonhole.com/rpk-3.html An RPK 3, prediction in the forecast calls for more than six inches of snow, or in the minds of Jackson locals, a powder day! At the slope-side dining establishment in Teton Village, every day is treated like a powder day. There’s something for all at this casual lunch and après scene. Their selection of burgers, flatbreads, salads and soups are elevated with unique touches. RPK 3 is a hearty destination that boasts spectacular views of the aerial tram and a menu set to satisfy all types of appetites. Warm up with hot drinks on cold days or toast to your tram laps with specialty cocktails. Celebrate every day at Jackson Hole Mountain Resort with friends, food and festive beverages at RPK 3.

MENU SAMPLING BABY KALE SALAD: CANDIED ALMONDS, GOAT CHEESE, RAW GOLDEN BEETS, MANDARIN ORANGES, WITH WHITE BALSAMIC VINAIGRETTE MANGO PINEAPPLE RICE BOWL: GRILLED CHICKEN BREAST, SWEET PEPPERS, TOPPED WITH AVOCADO AND A MANGO-PINEAPPLE SALSA, SERVED OVER RICE COWBOY QUESO AND CHIPS: A BLEND OF CHEDDAR-JACK AND QUESO FRESCO CHEESE WITH MILD SPANISH CHORIZO, ROASTED CORN, TOMATO AND JALAPEÑO, SERVED WITH FRESH HOUSE-MADE CHIPS CRISPY BRUSSELS SPROUTS: CIDER VINEGAR, CRANBERRIES, GRATED PARMESAN, SUNFLOWER SEEDS

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SIDEWINDERS AMERICAN GRILL AND TAVERN All-American sports bar and grill Open daily for lunch and dinner | Hillside Building on Broadway 307.734.5766 | sidewinderstavern.com | @SidewindersJH 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 pot stickers, hot wings or a Sidewinders pretzel. Then try a burger or perhaps a steak from the new custom steak menu. Options include tri-tip, New York or skirt steak and your choice of topping and sauce. If you are in the mood for pizza, opt to build your own whole or slices of pizza (the carne asada is to die for).

Swing by during the big game, prepare for a party and pick your seats carefully based on your favorite team’s fans.

MENU SAMPLING FARRO SALAD: ARUGULA AND KALE, GRAPE TOMATOES, AVOCADO, WALNUTS, FETA AND CITRUS VINAIGRETTE BURRATA: APPLE CHUTNEY, ROASTED TOMATOES, ARUGULA, GRILLED BAGUETTE AND BALSAMIC REDUCTION CHICKEN POT PIE: FEATURED ON DINERS, DRIVE-INS AND DIVES, MADE FRESH DAILY HOT NASHVILLE FRIED CHICKEN SANDWICH: BREAD PICKLES, COLESLAW, RED CHILE AIOLI AND SAMBAL-MAPLE DRIZZLE STEAK SELECTIONS INCLUDE TRI-TIP, SKIRT STEAK OR NY STRIP WITH AN ASSORTMENT OF TOPPINGS AND SAUCES

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

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SILVER DOLLAR BAR & GRILL Elevated western cuisine inside the historic Wort Hotel Open daily; Grill: breakfast, lunch and dinner; Bar: lunch, happy hour and dinner

307.732.3939 | worthotel.com Located inside the historic Wort Hotel, the Silver Dollar Bar & Grill is located just steps from the historic Town Square. Their extensive wine list includes a broad range of varietals from around the world with recommended pairings for the signature mountain cuisine. The elegant Silver Dollar Grill is filled with original western artwork and a restored original Wort Hotel roulette wheel. Inside the bar, you’ll find a more casual atmosphere boasting weekly live music, enjoyed by 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. There’s no better place to dine, people-watch and mingle than at the Silver Dollar Bar & Grill.

MENU SAMPLING WYOMING COBB SALAD: ICEBERG, ROMAINE, EGG, BACON, HAM, TURKEY, TOMATOES, CHEDDAR, FRENCH ONION STRINGS, CHOICE OF DRESSING WORT FAMOUS CORN CHOWDER: CORN, POTATOES, BACON, CROSTINI, MELTED CHEDDAR ELK GYROS: MARINATED ELK TIPS, TZATZIKI, LETTUCE, TOMATO, ONION, PITA ROCKY MOUNTAIN TROUT: PAN-SEARED TROUT FILET, CHORIZO, CARAMELIZED ONIONS, WILD RICE, ROASTED ASPARAGUS, CILANTRO PUREE BEEF FILET: GRILLED FILET, HUCKLEBERRY THYME BUTTER, CHIVE PUREE, RED SKIN MASH, BABY CARROTS

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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 $10 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 six-packs for purchase!

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 STEAK TACOS: SNAKE RIVER FARMS WAGYU SKIRT STEAK WRAPPED IN SOFT CORN TORTILLAS WITH TOMATILLO AND AVOCADO SALSA VERDE AND COTIJA CHEESE (GLUTEN-FREE) SRB WINGS: ONE POUND OF CLASSIC CRISPY PUB WINGS SERVED IN BUFFALO SAUCE WITH CARROTS, CELERY AND RANCH 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 25 years on the Town Square, the Snake River Grill is still the locals’ favorite go-to place. Whether at the intimate bar, featuring 300 wines and a signature cocktail list, or in the rustic-elegant dining room, visitors must experience at least one amazing meal here while in Jackson. Its James Beard-nominated chef keeps things fresh, simple and seasonal. The menu is varied and always offers something unique, even for a seasoned foodie (think jet-fresh fish, green chickpeas or artisanal hams). While there are standard favorites (potato pancake with smoked salmon, steak tartare pizza), the Snake River Grill is constantly evolving with frequent menu changes and nightly specials, preventing regular diners from ever getting bored. Just make sure to save room for their chocolate soufflé for dessert.

MENU SAMPLING BRANDING IRON OF GREEN CHILE ONION RINGS WITH SNAKE RIVER PALE ALE BATTER, TWO DIPPING SAUCES STAR VALLEY LAMB TORTELLINI, HONEY CRISP APPLE, BUTTERNUT SQUASH PUREE SEARED RARE AHI TUNA, CHARRED BOK CHOY, PICKLED SHIITAKE MUSHROOMS CRISPY PORK SHANK WITH WILD MUSHROOMS, TUSCAN KALE, PICKLED PEARL ONIONS GINGER-GLAZED DUCK BREAST, SEARED RADICCHIO, PEAR CHUTNEY, CELERIAC PUREE CAST-IRON ROASTED ELK CHOP, TOASTED PISTACHIO COUSCOUS, CHERMOULA SAUCE, LOCAL GREENS

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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 You’re invited to dine where the culinary talents of Executive Chef Troy Batten create a menu of enticing entrées, amazing appetizers and signature dishes that have delighted locals and visitors for years. Spur offers a menu as vibrant as the atmosphere and features several local beers on tap, creative cocktails, big-screen TVs and a seasoned staff who share your sense of adventure. Visit for breakfast, lunch or dinner, or end your ski day at Spur to see why it is known as “the place to après.”

Through the use of carefully selected ingredients, Spur puts a sophisticated spin on otherwise classic and distinctive dishes, simultaneously setting the standard for authentic Jackson Hole cuisine and service. There may be more reasons to dine at Spur than there are to ski more laps this winter.

MENU SAMPLING* SALCHIPAPAS: POMMES FRITES, ALL-BEEF HOT DOG, RENDERED BACON, COTIJA, LETTUCE, PICKLED RED ONION, PARSLEY AIOLI, FRY SAUCE HUEVOS RANCHEROS: TOSTADA, BLACK BEAN PUREE, FRIED EGGS, AVOCADO, RED ONION AND CILANTRO, COTIJA CHEESE, FIRE-ROASTED SALSA TWISTED SALMON REUBEN: SEARED KING SALMON, HAVARTI, PICKLED FENNEL AND ONION, TOMATO AIOLI, MARBLED RYE BUFFALO SHORT RIBS: STOUT BRAISED, JALAPEÑO CHEDDAR GRITS, SWISS CHARD, ONION MARMALADE SPUR STEAK FRITES: 14-OUNCE DRY-AGED BONE-IN RIB-EYE, TRUFFLED POMMES FRITES, CHIMICHURRI SPICY MARGARITA: JALAPEÑO-INFUSED TEQUILA, MUDDLED CITRUS, PASSION FRUIT OR BLOOD-ORANGE PUREE

*Menu subject to change

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S TILLWES T BREWERY & GRILL Fresh flavors and mountainside dining at Snow King Mountain Lunch and dinner Tues.–Sun.; Sunday brunch | 45 E. Snow King Ave. 307.201.5955 | stillwestbreweryandgrill.com StillWest Brewery & Grill brings an elevated food, brewery and bar experience that celebrates fresh flavors, locally sourced ingredients and mountain views.

Located near the base of Snow King Mountain, Jackson Hole’s newest brewery and restaurant boasts a wide variety of beers, seasonally inspired cocktails and an inventive menu of scratch-made foods.

Stillwest’s craft beers stay true to style when it comes to recipes and processes, but they aren’t afraid to develop compelling experimental ales and lagers. Flagship beers and seasonal offerings flow from their 10 taps, but if you aren’t in the mood for beer, their well-rounded wine list and signature cocktail program will have something to quench everyone’s thirst. On the street level, start your day at Brewhouse Coffee, or stop into the Tap Room for a few pints and a quick bite!

MENU SAMPLING SMOKED BISON SAUSAGE: SERVED WITH BEER-BRAISED RED, YELLOW AND GREEN PEPPERS, SWEET ONION AND WHOLE-GRAIN MUSTARD RED ALE CHILI: WYOMING GOURMET GROUND BEEF, STILLWEST RED ALE, KIDNEY BEANS, TOASTED CHILES, TOPPED WITH WHITE CHEDDAR, SOUR CREAM AND CHIVES ROTISSERIE CHICKEN: ORGANIC CHICKEN WITH A CITRUS RUB, SMASHED IDAHO POTATOES AND CHICKEN JUS FRIED TROUT SANDWICH: CORNMEAL DUSTED, LEMON, JALAPEÑO AND CRÈME FRAICHE SLAW SUNDAY BRUNCH: THE SOUTHERN CLASSICS, LIKE DIXIE CHICKEN & WAFFLES AND COUNTRY BISCUITS & GRAVY

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S TREETFOOD AT THE S TAGECOACH Fresh, international street food Open daily for lunch and dinner | 5755 W. Highway 22 307.200.6633 | streetfoodjh.com Based on the idea that the best food comes from unexpected places, Streetfood at the Stagecoach creates food that is house-made, globally influenced and sinfully delicious. You will find this hidden gem nestled into the side of the Stagecoach Bar in Wilson, right at the base of Teton Pass. Streetfood is open daily for lunch and dinner with generous in-house seating and options for pickup and curbside service. Stop in after playing in the snow and indulge in a wide selection of street food from around the globe, including tacos, burgers and rice bowls. Order online at streetfoodjh.com and skip the line. Localsâ&#x20AC;&#x2122; secret: Ask for a side of the house-made habanero hot sauce for the perfect extra kick to any dish.

MENU SAMPLING STREETCORN FRITTERS WITH POBLANO CREAM AND CILANTRO LOADED AL PASTOR FRIES WITH CHEESE DIP, PICKLED ONIONS AND AVOCADO CREAM MEXICAN CHOPPED SALAD WITH ROASTED POBLANOS, CORN, BLACKBEANS, TOMATOES, ONIONS, TORTILLA STRIPS AND CITRUS RANCH BIBIMBAP WITH KOREAN SPICED BEEF, GARLIC RICE, PICKLED VEGETABLES, KIMCHI AND AN EGG LAMB BURGER WITH MINT AND FETA, PICKLED ONIONS AND CUCUMBERS, HERB MAYO AND A BRIOCHE BUN

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SUDA IZAKAYA Japanese Izakaya experience in downtown Jackson Open for lunch and dinner Tues.–Sat. | 140 N. Cache St., Ste. B 307.201.1616 | sudajh.com The team behind longtime favorite Sudachi has brought an inherently Japanese experience to downtown Jackson with Suda. The Japanese-style bistro embodies the culinary team’s passion for Japanese cuisine, serving it up in a lively and interactive atmosphere. There’s no fusion here. Expect simple, authentic food, often in small portions or shareable plates. The large menu highlights a vast range of Japanese flavors and cooking techniques while showcasing the simplicity and delicacy of the food. Highlights include katsu (breaded, fried items), kushi-yaki (skewered meats and veggies), teriyaki, ramen (noodle bowls), sashimi (raw fish) and sushi. A thoughtfully composed drink list includes sake and shochu, as well as beer, wine and Japanese-inspired cocktails. Head in for happy hour Tues.–Sat. from 5:30 to 6:30 p.m.

MENU SAMPLING JAPANESE CHARCOAL-GRILLED DUCK BREAST: KUSHIYAKI WITH YUZU SOY DIPPING SAUCE KATSU PORK LOIN SANDO WITH WASABI CITRUS CABBAGE AND KATSU SAUCE ON 460 BRIOCHE BUN KIMCHI TANTAN RAMEN: GROUND PORK, SLOW-POACHED EGG, SCALLION, KIMCHI CABBAGE, SESAME BROTH WAKAME: ASSORTED SEAWEED, CARROT, DAIKON, SESAME YUZU VINAIGRETTE KOSHO KANPACHI: YELLOWTAIL, CUCUMBER, YUZU KOSHO, ROASTED SHISHITO PONZU, CILANTRO OIL GREEN DRAGON ROLL: SHIRO TARTARE, CUCUMBER, KONA KANPACHI, SHISO, CILANTRO OIL, LIME ZEST, SEA SALT, MICRO GREENS

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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 grilled asparagus and burrata appetizer. 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 Italian red wine. There, you’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 ARTICHOKE RISOTTO: ROASTED ARTICHOKES, PARMESAN BROTH, PARMIGIANO REGGIANO WAGYU NEW YORK STRIP: 10-OUNCE DOUBLE R RANCH BEEF, TRUFFLED FINGERLING POTATOES, ROASTED TOMATO CHIMICHURRI, CHIVE CRÈME FRAICHE ROMA PIZZA: SLOW-ROASTED TOMATOES, HOUSE-MADE PORK SAUSAGE, MARINARA, PARMESAN AND FONTINA CHEESE

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WHIS TLING GRIZZLY Comfortable bistro and bar showcasing local ingredients Open daily for breakfast and dinner | 930 W. Broadway 307.699.7227 | wyominginn.com A hidden gem tucked away in the Wyoming Inn, the Whistling Grizzly highlights chef Marc Boussarie’s comforting cuisine. A regional bistro-inspired menu utilizes local farms and ingredients. Chef Boussarie’s French culinary training and managing director Jason Azarpour’s hospitality background result in a five-star dining experience set in a relaxed, approachable atmosphere. The bar features a full wine list, along with classic cocktails and local brews from Melvin Brewing and Snake River Brew Pub. At breakfast, touches like homemade jams and fresh squeezed orange juice elevate the experience. Relax by the fire and dine in style.

MENU SAMPLING BABY ICEBERG WEDGE: HEIRLOOM TOMATOES, PICKLED ONIONS, PANCETTA LARDONS, FRENCH BREAKFAST RADISH, ROQUEFORT DRESSING ROCK MOUNTAIN ELK FILET: CONFIT FINGERLING POTATOES, ASPARAGUS, RED EYE AU JUS, HUCKLEBERRY GASTRIQUE WILD GAME BOLOGNESE: HOUSE-MADE PAPPARDELLE, MASCARPONE, PARMIGIANO-REGGIANO KUROBOTA PORK RACK: SWEET POTATO, ANCHO CHILE PUREE, CRISPY BRUSSELS SPROUTS, FIG BRULEE, PINEAPPLE MOSTARDA LOCH DUART SALMON: NANTES CARROT PUREE, SUMMER CORN SUCCOTASH, SALSA VERDE

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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 The speakeasy atmosphere at The White Buffalo Club allows you a cozy place to enjoy Jackson’s best steaks and happy hour. Have a glass of wine while nestled in one of the corner booths, or “A Fashionable Scotch” at the elegantly appointed bar.

The White Buffalo Club boasts 1,100 bottles of vintage wine, USDA Prime steaks, seasonal salads, seafood and family-style sides. Local ranches are represented in daily steak specials as well. The dinner menu features only the freshest seasonal ingredients and changes throughout the year. The White Buffalo Club is perfect for an intimate night out with a loved one or celebration with friends. For those seeking a more personalized experience, The White Buffalo Club is an ideal space for a private event, with dining options for 10 to 40 people, featuring customized menus and dedicated staff. Inquire at dining@whitebuffaloclub.com for reservations or further information.

MENU SAMPLING SALT SPRING MUSSELS: LEMONGRASS MISO BROTH, CHERRY TOMATOES, GARLIC, CROSTINI BONE MARROW: PASILLA TEQUILA MARMALADE, COJITA CHEESE, GRILLED BAGUETTE WAGYU AND USDA PRIME STEAKS: NIMAN RANCH FILET, SNAKE RIVER FARMS BAVETTE, 777 RANCH BISON NEW YORK STRIP, SILVER STAR RIB-EYE VENISON TENDERLOIN: RED WINE HERB DEMI-GLACE, CELERY ROOT PUREE, BABY CARROTS RUM & ESPRESSO TIRAMISU: FRANGELICO CREME

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“No matter how big our dream is, First Republic listens and finds a way to support it.”

K L AU S B A E R , COO and Co-founder, WRJ Design (left) RU S H J E N K I N S , CEO and Co-founder, WRJ Design (right)

Pictured with Wolfie (left) and Dutchie (right)

545 West Broadway, Jackson (307) 264-7888 (855) 886-4824 | firstrepublic.com | New York Stock Exchange symbol: FRC MEMBER FDIC AND EQUAL HOUSING LENDER

On-Site Brewery · Full Bar & Extensive Wine List Seasonal Menu · Lunch, Dinner & Sunday Brunch

45 East Snow King Avenue · next to the base of snow king · 307-201-5955 · www.stillwestbreweryandgrill.com