4 minute read

WHAT WE CRAVE

from Dishing Jackson Hole | Issue 21

by Dishing

from Dishing Jackson Hole | Issue 21, page 92

Article from: Dishing Jackson Hole | Issue 21

FROM A to Z

PHOTO BY BRIAN UPESLEJA

Key tips for Key West on page 100.

IN MY OPINION,

a good margarita is the best way to start a summer weekend. This issue is strong in margaritas, just like I like mine.

Look for Calico’s spicy recipe in our Ask For It on page 20 (I can’t wait to try this at home!). We also highlight margaritas in our 5 Ways column, and I can tell you, narrowing down what Jackson restaurants offer in that category was super tough. Next time you are at Snake River Grill, ask about the off-menu one they serve up, and one may be all you need... It was fun to get to know some of our local producers, one of whom started an additive-free tequila company, making my drink of choice seem, dare I say, good for you? See details about what Wild Common is all about on page 82.

But speaking of margaritas, everyone has their own version and I have to admit, I am known to (maybe too regularly) make a mean one. We have plenty of options for getting one on your next night out, but if you want to make one at home on your next night in, here is my version:

Allison’s margarita recipe

1.5 cups Wild Common blanco tequila 1/2 cup Cointreau 3 limes, juiced 1 lemon, juiced 1 orange, juiced Splash of soda > Add first 5 ingredients to a pitcher and stir. This can be shaken well on ice to chill and served up (without the soda) or served over ice with a splash of soda. Multiply ingredients depending on how many margaritas you need to make.

— Allison

Contributor Spotlight

PHOTO BY BRIAN UPESLEJA

Lily Krass

WRITER

AJackson-based freelance writer, Lily Krass loves few things more than skiing and eating. In addition to working for national ski and outdoor publications like SKI, Freeskier and Backpacker magazines, Krass writes for Dishing about the food scene around town. She also wrote a cookbook, Beyond Skid: A Cookbook for Ski Bums, which merges her passion for cooking with her love of skiing and mountain town culture. Krass takes snacking seriously, and when she’s not writing or mountain biking, she’s likely deep into a baking project in her tiny kitchen.

In this issue we feature margaritas 5 ways. Who locally serves your favorite?

The spicy ginger margarita at The Bistro is definitely the best marg I’ve had in town. Or the Mezcal Margarita from Hatch for something a little more unique.

You may notice our story on familiar faces from restaurants around town. Are there any servers you enjoy seeing when you go out?

I love going into FRX for a cup of coffee and chatting with the owner, Cameron “Frank” Page. He treats everyone who walks in the door like a long-lost friend.

You wrote about ice cream in this issue. What was your biggest takeaway from the story?

I had no idea how nuanced ice cream could be! I loved learning about the intricate process that goes into Cream + Sugar’s ice cream and how many different ways there are to prepare frozen desserts. Also, the tip from Chad Horton, Cream + Sugar’s pastry chef, to add salt to anything sweet has taken my baking game to another level.

When you are not testing recipes for your blog (beyondskid.com) and cookbook, what are your go-to spots in Jackson?

Nothing beats Teton Tiger. I think I could have a Hot Panther cocktail and potato paneer butter curry for dinner every night of the week. SUDA is another favorite since I love ordering tons of small plates to share, especially their agedashi tofu and pork bun sliders.

And finally, favorite thing about summer in the Tetons?

I love to ride my mountain bike in the summer. Nothing compares to a full day riding on Teton Pass followed by street tacos and a Pacifico at The Stagecoach.

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