Planet Jackson Hole 7.19.17 by Planet Jackson Hole

ANNUAL SUMMER FOODIE EDITION

JACKSON HOLE’S ALTERNATIVE VOICE | PLANETJH.COM | JULY 19-25, 2017

CULINARY C ONFESSIONS Epicurean revelations from the valley’s rising food eminence.

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JACKSON HOLE'S ALTERNATIVE VOICE

VOLUME 15 | ISSUE 28 | JULY 19-25, 2017

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12 COVER STORY Culinary Confessions Epicurean revelations from the valley’s rising food eminence.

On the cover: Chef Cassina Brown of Trio Photo by Robyn Vincent REPORTER’S NOTEBOOK

34 IMBIBE

DEMOCRACY IN CRISIS

37 CREATIVE PEAKS

THE NEW WEST

39 CULTURE KLASH

THE BUZZ

43 CINEMA

10 THE BUZZ 2

45 COSMIC CAFE

THE PLANET TEAM PUBLISHER

Copperfield Publishing, John Saltas EDITOR

Robyn Vincent / editor@planetjh.com

ART DIRECTOR

STAFF REPORTERS

Vaughn Robison / art@planetjh.com

Shannon Sollitt

SALES DIRECTOR

COPY EDITOR

Jen Tillotson / jen@planetjh.com SALES EXTRAORDINAIRE

Caroline LaRosa / caroline@planetjh.com

Fenn, MD, Carol Mann, Sarah Ross, Ted Scheffler, Cary Smith, Eric D. Snider, Josi Stephens, Melissa Thomasma, Tom Tomorrow, Todd Wilkinson, Jim Woodmencey, Baynard Woods

Jessica Sell Chambers CONTRIBUTORS

Rob Brezsny, Aaron Davis, Kelsey Dayton, Annie

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THIS WEEK

JULY 19-25, 2017 By Meteorologist Jim Woodmencey We are entering the warmest part of the summer season this week, when the average high and low temperatures will usually reach their peak here in late July and early August. Normally by now most of the snow would be melted from the high country, but this past winter’s above normal snowfall still lingers above the 9,000 to 9,500-foot elevation in the Tetons. And, even after enduring a relatively warm and dry spring, the valley and lower elevations remain pretty green.

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The average high temperature during this week is 83-degrees, making this the warmest week of the year, historically, in Jackson. If you remember from last week’s Almanac, I told you that the hottest temperature ever recorded in Jackson was 101-degrees on July 17th, 1934. That was also repeated during this week; on July 20th, 1934 it was also 101-degrees in town. While we have had temperatures in the upper 80’s so far this July, we still have not officially made it to 90-degrees this summer.

83 42 101 24

THIS MONTH AVERAGE PRECIPITATION: 0.94 inches RECORD PRECIPITATION: 3.3 inches (1993) AVERAGE SNOWFALL: 0 inches RECORD SNOWFALL: 0 inches

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Jim has been forecasting the weather here for more than 20 years. You can find more Jackson Hole Weather information at www.mountainweather.com

Average overnight low temperatures this week are in the lower 40’s. This week and next are when we usually have the warmest morning temperatures of the year in Jackson. The warmest overnight low temperature during this week was 61-degrees on the morning of July 23rd, 1994. The coolest overnight low temperature during this week was 24-degrees, and that record low was set 40 years prior, back on July 24th, 1954.

NORMAL HIGH NORMAL LOW RECORD HIGH IN 1934 RECORD LOW IN 1954

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JH ALMANAC

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REPORTER’S NOTEBOOK

The Space to Speak

An insidious sexual culture festers among Jackson Hole’s young people and the time to talk about it is now. BY SARAH ROSS

So I could go home To not feel guilty So he would like me Because I’m supposed to Why not? I should be wanting this Because he bought me dinner Because it was easier than saying no – The reasons three 20-something women from Jackson hooked up with boys during high school

was 14 when I started dating my first boyfriend. I had no idea how to be a girlfriend, as most of my ideas about romance came from Roger and Hammerstein musicals. I pictured holding hands and maybe kissing—going any further was inconceivable. As a novice to relationships, I sought advice from older friends. They made it clear that I had to go further than I wanted to. “Do you want him to break up with you?” they asked. I didn’t. That was when I learned the lesson that the attention and affection of men is something precious and tenuous. If you don’t give

them what they want, you might lose it. If you lose it, there’s something wrong with you. That is how I ended up at my first Jackson Hole High School party, drinking shots of cheap vodka handed to me by older classmates. I remember being herded into an empty bedroom with my boyfriend. I remember the giggling outside the door. I had no idea what to do, so I asked if he thought I was fat. Afterward, I pretended to be entirely nonplussed by the whole terrifying situation. When you become used to something, you can’t tell if it’s good or bad, right or wrong. This is what I became used to. Over the next four years, I excelled academically. I was in all AP classes, was the president of the Honor’s Society. But there was a part of my life my teachers and parents didn’t know about. The only people who knew were classmates, and we were in the business of acting like nothing was wrong, like everything made sense, like there was nothing scary or new happening. With handles of hard alcohol, we followed one another into empty homes, rural canyons, and campers outside our parents’ houses, and tried to keep up with unspoken and spoken conventions. I held onto one nebulous statistic propagated by a classmate: if a girl didn’t have sex by the time she was 15, she was a loser. Though parties and boys made me anxious, I wanted to be a part of things. So a few times a semester I would go to these parties. I drank bitter shots, and would often end up in rooms with boys. Sometimes these boys were sons of my parent’s friends. Some of them I’d known my whole life. Compared to some of my classmates, I had it easy. At one party, for example,

someone I’ve known since kindergarten raped another classmate when she was barely awake. There were hushed conversations about it, but from what I remember, they carried a tenor of admiration and bemusement. No one ever physically forced me to do anything. But I felt constant, nagging pressure. There was the guy who put his sleeping bag in my car at a camping party and told me he had nowhere else to sleep, and kept trying to go further even when I said no. There was the family friend who begged me to give him oral sex after I offered him a ride home and it was easier to just say yes. There was a guy who took a compromising photo of me at a party and threatened to send it to every college I applied to. My experiences were not unique. In Peggy Orenstein’s book Girls & Sex, she documents conversations with young women between the ages of 15 and 20. In a 2016 NPR interview, she says that young people are not having intercourse at a younger age, but they are engaging in other sexual behavior younger and more often. “I would talk to girls about oral sex,” she said, “which was something they were doing from a pretty young age, and it tended to not be reciprocal … it’s considered less intimate than sex … [girls] would say it’s no big deal, it was something they felt that boys expected.” They would do it, Orenstein said, to avoid having to have sex. For me, and for some of Orenstein’s interviewees, it wasn’t the concrete moments of pressure or coercion that had the biggest impact. More powerful was the force beneath all of them, the assumption that if a guy wanted to “hook up” (whatever that meant to him) you would do it. It didn’t matter how it felt, as long as you gave him what

SINGLE-TRACK MIND This week’s column is a little different. I don’t have anything to report from our local trails because I’ve been in Canada all week racing the Trans BC Enduro stage race. This is a six-day race that had us sample trails in Fernie, Panorama (Invermere), Golden and Revelstoke. I would highly recommend doing this race if you can, or if that’s not possible, come to BC to ride. They have tremendous trail networks all over the province in addition to some of the best bike parks anywhere. There are rides for all abilities covering all types of trails. The race was great because it was like having a guide. They chose some of the best trails in each area and we didn’t have to figure it out on our own. Obviously, not all the trails were ones I would’ve chosen to ride, but most of them were phenomenal and some of the best trails I’ve ever ridden. The race focused on steep, technical trails, quickly

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jolting me from my comfort zone. I’ve never ridden anything so steep. The consensus among the JH crew doing the race was that these trails make Lithium look like child’s play. But the trails were also well built with no huge jumps that need sighting, just a raw mixture of roots, rocks and drops. Some of the trails we used for climbing were perfect flow trails that begged to be ridden fast with tons of goofing off. And, for better or worse, there are logging roads everywhere to ride or shuttle. It was nice, however, to hear people talking about the trails in Jackson. Everyone who had been there raved about our trails and ones who hadn’t been there all were making plans to visit soon. We have a good thing going, so go enjoy. – Cary Smith

you thought he wanted. This force I felt is one that Orenstein has identified. According to her research, “women are more likely to use their partner’s pleasure as a yardstick of their own satisfaction. So they’ll say he was satisfied, so I’m satisfied, whereas men are more likely to use their own satisfaction of a measure of their satisfaction.” As young women navigate these unspoken expectations, they face conflicting messages. In high school, I was alternately called a prude and a whore. Someone I’d known since daycare once wrote a Facebook status calling me the school slut. Girls who had sex were alternately revered and disdained. The boys were never talked about. Over those formative years, I didn’t say no. Though I wish I’d had more confidence to avoid or stop these difficult situations, I had little understanding of how to change them. Because at first, I didn’t know I could say no. Then, I didn’t know how to. By the end of high school, I didn’t care enough to try. Words like “assault” or “survivor” have never felt relevant. It’s hard to put words to what was, more than a singular action, a constant, unchallenged force that eroded my understanding of myself. I didn’t understand my body or my voice. I had no idea what I wanted, so I didn’t know how to demand it. The boys I was with never asked. They pushed my hands and head where they wanted me to go, and after I had done what they wanted, the night was over. I don’t believe these boys were trying to hurt the young women in their lives, many of whom had been their friends since childhood. I believe they received the message that their desires were paramount, and

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it wasn’t wrong to seek the ends to these desires, even if it meant involving an unwilling participant. I still see these boys, now men. I hug them in the grocery store and make small talk. I wonder what they think about growing up in Jackson. I wonder if they felt pressure, or if they felt bad when they responded to “no” with “please. Just a little further.” It was in college that I learned about active consent: yes means yes, everything else means no. It’s not OK to ask the same question over and over until someone finally says yes. It’s not OK to sleep with people who are too drunk, or passed out. It’s not OK to threaten to ruin someone’s reputation if they don’t do what you want them to do. Even with this information, I don’t know how to understand my experiences as a high school student in Jackson, and I continue to have a hard time articulating my desires and

establishing boundaries. In high school, no one talked about what was going on, and in the dearth of conversation, I responded typically. I fixated on my body, its size, shape, and flaws. I wrote down everything I ate, and never said how I felt. I became so accustomed to the unspoken expectations that I lost my voice, lost my feeling of internal validity. I don’t believe myself even as I write this. It wasn’t so bad, right? So many people have had it far worse. Even so, my experiences as a young person in Jackson continue to impact me. Six years after graduating from high school, I am learning to name the patterns and feelings that went unacknowledged for so long. In high school, it felt impossible to talk about any of this, but pain, shame, and confusion all thrive on the unspoken, the hidden. It’s time to break the silence. PJH

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Police body cam video reveals details about Inauguration Day ‘kettling’ of protesters. BY BAYNARD WOODS @DemoInCrisis

n police body-camera footage obtained by Democracy in Crisis, the scene in Washington, D.C. on Jan. 20, 2017, shows the war zone our nation really is right now. The balance of power in the battle—both on the streets then and in the courts today—is deeply asymmetrical, with the police and the government struggling to maintain control of all information related to the case. This video is part of the vast digital archive of possible evidence in the case against more than 200 people facing decades in jail for charges of felony rioting, conspiracy to riot, inciting riot, and property damage. In the footage, which you can see at planetjh.com, a crowd comes around the corner carrying a large banner and many smaller signs and flags, wearing black jackets, hoodies, and masks over their faces. I came upon the “black bloc” at precisely this point (you can see me to the left in the video). I did not see the broken windows at a nearby Starbucks and Bank of America, but soon learned about them. As the group moves down the street, police on motorcycles and bicycles pursue them. One bike cop was pulled off of his bike and newspapers boxes and trash cans fly into the street until the crowd is eventually kettled—pushed into a confined area with pepper spray, tear gas and other displays of force by police officers. The motorcycle cop from whose point of view we see the events unfold is holding a baton with both gloved hands, using it to pen in protesters. “You’re all in a bad spot,” the officer said. “And you put yourself there. Do you understand that?” He holds his stick against a man’s body. He keeps pushing people. “Fall out

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Suppressing Dissent

if that’s what you need to do,” he says as a man with a masked face motions toward him. “You are a threat,” the officer hollers and seems to hit the man with his stick—the action is fast and shaky but the stick moves and the man goes down. Then another officer pepper sprays the crowd. Yet another pushes a protester into a tree. Plumes of chemical smoke rise above them as a flag flutters from the side of the building they are jammed up against. The officer tells them not to clean their eyes and orders them to put their hands up as they try to wash each other’s faces with water. No one disputes the fact that property was damaged or that police officers were injured. “Most of what occurred that day, if not all, was caught on some sort of video,” Christopher Gowan, a law professor at American University and lawyer appointed to one of the defendants in the case, said. “Evidence is out there for the government to say this person is culpable of rioting and this person clearly is not.” One guy, a 31-year-old Army vet and activist named Dane Powell, pleaded guilty to two felony charges of rioting and assaulting a police officer back in April. On July 7, he was sentenced to 36 months for each, with all but four suspended. In Powell’s case, the government had video evidence that showed him breaking windows of a Starbucks and throwing rocks at police officers, although they could not prove that any of his projectiles actually harmed anyone. “He’s not one of the persons whose participation was limited to marching, chanting, or wearing black,” Judge Lynn Leibovitz said. Prosecutor Jennifer Kerkhoff agreed, noting that Powell’s case was “not about wearing black … not about wearing a mask.” But a majority of the cases are about

A still from the police body cam footage on Inauguration Day.

precisely that. If Powell broke a certain window, 200 other people didn’t. But the government contends that wearing black in the vicinity of a black bloc action is evidence of criminal conspiracy. Jason Flores-Williams, a lawyer working for three defendants in the case, filed a motion pleading that the prosecution is illegal under the principle of strictissimi juris. Flores-Williams explains the legal term: “Basically strictissimi juris says that when a fundamental right is at stake, like the First Amendment, then the government has a heightened duty to provide direct evidence against the people it is prosecuting, because if you don’t provide that direct evidence then you run a serious risk of violating—and essentially gutting—a constitutional right by a criminal indictment, which is essentially what is happening in this case.” Supporting the assault charge against Powell, the government cited the fact that he and others broke the police line as they were being kettled. The same language is used in the indictments against more than 200 defendants. Just after the 1:10 mark on the video, however, it appears that two streams of pepper spray are released at the left of the screen, before anyone begins to run, potentially pushing them toward the line. It is hard to tell, but surely there is more

police footage from the officers behind the protesters. We need to see it in order to know precisely what happened. The prosecutor, Jennifer Kerkhoff, has filed a protective order to prevent defendants from sharing discovery with the press or civil attorneys, which would keep the public from knowing what the police, who were also dressed in identical clothing and covering their faces, did that day. The judge has not yet ruled on the protective order, but we will keep releasing the material we have obtained, while being careful—as were our sources—to protect the privacy of individuals. A report by the Police Complaints Board and a civil suit filed by the ACLU detail some of the worst behavior of police officers (a future column will address the allegations of the ACLU suit) but it is vital for the public to actually see the state of dissent in America. This mass prosecution is a greater threat to the First Amendment rights than any anti-CNN meme the president might tweet. The thing you’re worried about is already happening. “What the government is trying to do is send the message out ... and say if you get anywhere near a protest that might be more than standing with your head lowered in a free speech zone like cattle … then you run the risk of being charged with a felony,” Flores-Williams said. PJH

The next generation is heeding the call of one artist’s wildlife art. BY TODD WILKINSON @BigArtNature

‘Reverse Ravens’ by Andrew Denman

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Todd Wilkinson has been writing his award-winning column, The New West, for nearly 30 years. He is author of Grizzlies of Pilgrim Creek about famous Jackson Hole Grizzly 399 featuring 150 pictures by renowned wildlife photographer Tom Mangelsen. Autographed copies available

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“Anyone who tells you they can predict what will and won’t become ‘popular’ is lying, but certainly those of us in wildlife art have noticed more interest in increasingly contemporary forms of expression and less stubborn emphasis on the kind of ‘natural historical’ and sporting art scenes that dominated the last century,” Denman said. I asked Denman why does wildness matter to him? “From the basic standpoint of human survival, there is plenty that can be said about respecting our planet and conserving our natural resources,” he replied. “I’m hardly the first one to say it, but we need to live on the interest of the capital our natural heritage generates, and stop dipping unsustainably into the principal, squandering this rich trust fund that’s been heired to us, so to speak. On a broader and more spiritual level, the wilderness, wherever you find it, is not there just for us, but for all other creatures that call the whole planet home.” Denman hopes his paintings serve as daily reminders, to serve as counterpoints to nature art routinely written off as the same old, same old. Let there be no doubt, he succeeds. PJH

ndrew Denman’s engaging art is definitely not the kind of nature painting you’d typically find hanging at grandma’s and grandpa’s house— that is, if the tastes of your elders were anything like mine. He doesn’t cotton to an idealized “Old West” or one that no longer exists, nor does he seek to document wildlife as if making photo-inspired illustrations for a field guide. Denman, who opens a one-man show at Astoria Fine Art in Jackson this week, is in the vanguard of a new contemporary movement taking hold in animal art. It’s far more colorful, brasher, irreverent and frankly more provocative. If granny and gramps want to get a good sense of what appeals to emerging younger generations of art collectors— and perhaps add some splash to their own walls—they’ll receive an eyeful in Denman’s daring series of fresh works. As gallery owners, artists and collectors readily attest, the Western art market finds itself at a soul-searching crossroads. Some have a less than optimistic outlook on where it is headed, as digital stimulation is producing shorter attention spans in the adult children of Boomers. But I’m not one who believes the value of tactile original art will ever go away. Yes, romanticized interpretations of wildlife, landscapes and Western culture (including portrayals of cowboys and indigenous people) once dominated local gallery scenes. And it’s true that works by deceased masters still are coveted at auction. But realism has fallen out of favor for those 40 and under who regard traditional Western art (which includes portrayals of wildlife) as passé, boring, overly sentimental and kitschy. It’s not that Generation Xers and older millennials aren’t drawn to wildlife

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Crossing the Divide

scenes. They just want art that delivers bigger visual impact. And they have different sensibilities. Many collectors, especially those living in the city, would rather have a large full-framed painting of an animal than the stuffed head of a dead one displayed as a trophy. As many readers here know, I’ve been writing about wildlife art for more than 30 years and will continue to highlight the exemplars of a genre so closely tied to the regional identity of the Rockies. Denman, a northern Californian who makes frequent research trips to Greater Yellowstone and other untamed corners of the globe, including Africa, wants viewers to behold the beauty of animals but he has no interest in painting mere pretty pictures that function as decorative wallpaper. With his “totem series,” he stacks animals on top of each other, sometimes to make contrasts, to illuminate their precarious status in the wild as with his bighorn sheep piece, or even to challenge our conventional black and white way of thinking about species. Playing off the power ascribed to white buffalo, Denman explores with the latter another species deeply embedded in the mythology and oral traditions of indigenous peoples—ravens. “Ravens are particularly potent symbols, not just in Native American folklore, but through numerous cultures, often acting as messengers, omens, and diviners of fortune both good and bad,” he says. “White ravens, however, are of particular significance, representing spiritual cleansing.” Denman’s show at Astoria, “A Different Animal” interestingly overlaps with Andy Warhol’s pop art “Endangered Species” series now on display at the National Museum of Wildlife Art. It’s safe to say that Warhol, a creature of nature-depraved Manhattan, had little sophisticated understanding of the imperiled wildlife he painted and the environments they inhabit. He was all about drawing attention to the superficial power of celebrity iconography and consumerism in modern society. For him, the cause cé·lè·bre status of endangered species was no different than starlets or talking heads on TV. Denman and his contemporaries, while borrowing from some of the elements of Pop art, actually have a passion—and respect— for nature. And it is woven into their narratives.

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fter months of meetings, the seven stakeholders of the Tenant Protections Task Force could not agree on legislative recommendations to bring to Jackson Town Council at a Monday workshop. The lack of accord suggested that even among the group there was dissonance on the very purpose of the task force itself, Mary Erickson, task force member and co-founder of advocacy group Shelter JH, said. While some members called for “equal” protections for landlords and tenants, others said such concerns silence the community’s most vulnerable populations for whom the task force was created. Still, town councilors agreed to begin moving forward with tenant protections, and voted to create an education program and consider a minimum-notice ordinance. The task force, comprised of landowners, tenants and housing advocates, did unanimously recommend an education program for both landlords and tenants, which will be offered online in English and Spanish through the housing department. But they could not recommend any ordinances or legislative protections for local renters, which called the very name and purpose of the group into question. Task force members include Erickson, public health representative Emily Freeland, Shelter JH board member and immigration attorney Rosie Read, Blair Place owner Todd Oliver and property managers Tina Korpi, Monay Olson and Kevin Kavanaugh. It was a diverse group, Erickson said, but where interests conflicted, the group’s purpose was lost. “My assumption was everyone who agreed to participate would agree on the basic principle of tenant protections,” Erickson said in a public comment. “Several members seemed more concerned with protecting landlords’ rights than tenants’ rights.” There seemed to be a lack of understanding, she said, of the “real power dynamics” between tenants and landlords.

“I felt like a lot of our conversations were about convincing landlords that tenants have rights, or that their rights are not being respected, or there’s even a problem. There’s not an understanding that there is a real problem here.” The easiest ordinance to present to council, Erickson said, was a minimum notice requirement mandating all landlords give at least 30 days notice of any rent increases or evictions. Erickson told council members that Shelter JH suggested the task force after surveying hundreds of people last summer and concluding that tenant protections were a top priority for the workforce. The second most common concern, she said, was a minimum notice requirement. “It seems like a no-brainer to me.” Erickson noted that while all members agreed that a 30-day minimum notice should be the standard, they could not agree on whether the town should ordain it. Three members who happen to be property managers opposed an ordinance.

Where’s the proof? Kavanaugh said creating an ordinance before collecting empirical data is a “solution looking for a problem.” “There’s no quantifiable proof of a significant problem,” he said, “nor an effort to collect such data. We’re putting the cart before the horse.” Kavanaugh, who manages the luxury property management company Clear Creek Group, told PJH that despite the name, the tenant protections task force is about more than tenant rights. Its mission is to “provide support to both tenants and landlords that result in safer, more stable rental housing within the Town of Jackson,” he said, citing the staff report. There are two sides to this issue, he said, and more regulations only discourage landowners from renting their properties, which ultimately lowers the housing supply and contributes to the housing crisis. “One thing I wanted to do was make sure I wasn’t part of a group that was going to make a decision that distracted from workforce housing.” And how do you solve a lack of workforce housing, he asked? You increase the supply. Mayor Pete Muldoon countered that the housing market “is a tool we employ to reach a goal, not the goal itself.” Of course the town should work toward balancing supply and demand, he said, but that takes time. “We’re making progress, but until we do so we have to find another tool. Our housing market should serve our community, not the other way around.”

Still, until empirical data suggests bad landlord behavior “outweighs losing workforce housing,” Kavanaugh sees no need for more regulations. “Give me data before I’m gonna shrink workforce housing,” Kavanaugh said.

Equal abuse?

But Erickson says there is plenty of evidence—just talk to people who comprise the local workforce. “Do we need everyone to show up and tell their stories, because there are hundreds,” she told PJH. “I hear them all the time.” Stories like Jorge Moreno’s, which PJH has told before. In 2015, he was kicked out of his home of 16 years with only three days notice. He eventually found housing at Blair Place Apartments, but almost immediately learned his rent would increase by 40 percent. He has been fighting to stay in his place ever since. Or Jeremy Weiss’s, who got 20 days of notice that he had to be out of his house, while he was traveling abroad. “I had repeatedly asked for a lease,” Weiss said in public comment, “but was never provided with one.” He was 40, homeless, and unable to afford a security deposit on a new place despite having a “stable and good job.” He was fortunate enough to borrow money from his boss, but recognized that not everyone has that fortune. “I solidly support this ordinance,” he said. Sure, an ordinance wouldn’t force all landlords into compliance, and “bad landlords” would still break the law. But the idea behind an ordinance is to codify good behavior, Erickson said, because it does make a difference over time. “Ordinances do set a standard for the community. Sometimes just having an ordinance in place makes people stop and think.” Still, Kavanaugh and two other task force members agreed that recommending an ordinance would be too hasty a move. “I heard really compelling stories last night,” Kavanaugh admitted, but “emotionally driven decisions aren’t always best for the community as far as broad-sweeping policy goes.” Besides, tenants aren’t the only ones abused in these relationships. Kavanaugh rents property in Teton Valley, and gets “beat up all the time” by tenants who fail to take care of the space. “Written leases are being breached by both landlords and tenants,” he said. Kavanaugh compared Jackson’s market to Manhattan in terms of cost of living. In fact, New York created a Tenant Protection Unit (TPU) in 2012 to “to increase compliance with [rent] laws and further protect

rent-regulated tenants.” In 2016, TPU returned more than $1.3 million in overcharged rent to tenants who did not realize they were paying too much. Mountain towns like Jackson— Telluride, Aspen, Sun Valley—have no such body, and like Jackson, they largely rely on state statutes to govern tenant-landlord disputes. But, Muldoon noted, Jackson’s market is markedly different from the rest of the state. “I think there is ample empirical data that shows that renters in Jackson have few good options, and it’s clear that our state law assumes that there is a functioning market of not just supply, but demand,” Muldoon said. “It’s true functioning markets can self-regulate to a degree, and it’s clear that we do not have one here.”

Beginning, not the end

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Councilors largely agreed there wasn’t enough information to move forward with a minimum notice, but they were at least partially swayed by some of the testimony they heard. Ultimately, they moved to direct staff to develop an educational program for landlords and tenants, and come back to the council with information on a minimum 30-day notice requirement. Twice, Muldoon suggested an amendment that would also explore ordaining protection for tenants based on gender identity and immigration status, two classes not protected under state statute. Both times, councilors shied away from more direction. “I suggest to who’s interested to come back with a written motion as to what you want covered,” Councilor Bob Lenz said. But Lenz also said that he is “certainly into a 30-day notice requirement.” Frank echoed Kavanaugh’s sentiment that safe, healthy renting situations are the responsibility of both parties. “There’s no reason for a landlord to not be willing to provide safe, decent housing” he said. “I reject the idea that that’s a burden. It’s clear as a bell: if I want secure housing, I have an obligation to be as good a tenant as I can be. We’re all responsible for our own behaviors.” The motion carried unanimously with Councilor Jim Stanford absent. Erickson is happy for any progress, but hopes this is the beginning of the conversation, not the end. “I’m glad that we’re moving forward on minimum requirements and looking at possibility of ordinance,” Erickson said. “But I’m a little frustrated that’s as far as we’ve gotten. We won’t move forward unless we continue to put pressure on them. This is step one. Maybe.” PJH

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PLANET JACKSON HOLE IS LOOKING FOR PART-TIME DELIVERY DRIVERS.

• Two days a week • Must have own vehicle • Clean driving record • Hourly wage + mileage Inquire at 307.732.0299 or jen@planetjh.com

For all MEETING AGENDAS AND MINUTES WEEKLY CALENDAR JOB OPENINGS SOLICITATIONS FOR BIDS PUBLIC NOTICES AND OTHER VALUABLE INFORMATION

Visit our website

TetonWyo.org The public meeting agendas and minutes for the Board of County Commissioners and Planning Commission can also be found in the Public Notices section of the JH News and Guide.

THE BUZZ 2 Portraitgate Version 2.0 Local Dems call hypocrisy over heated partisan debate about presidential portraits. XXXXX

EARLY RISER?

BY SHANNON SOLLITT @ShannonSollitt

ayor Pete Muldoon garnered national attention, and an inbox full of hate mail and threats, after he and Councilman Jim Stanford replaced portraits of President Donald Trump and Vice President Mike Pence with a photo of Chief Washakie. But memories of President Barack Obama and VP Joe Biden’s photos hanging in—and then disappearing from— county commissioner chambers have some calling foul. They say not all decorative decisions are created equal and that the Teton County GOP isn’t playing by the values it claims to uphold. In fact, presidential and vice-presidential portraits once hung on the back wall of the county commissioner chambers. Ben Ellis was elected to the board of county commissioners the same year Obama was elected president in 2008, and was the county planning commissioner during George Bush’s presidency. He remembers Bush and Vice President Dick Cheney’s portraits replaced with Obama and Biden’s when they were elected. “They sat there on the wall in the commissioner’s chambers for … well into my term,” Ellis recalled. Then, they were taken down to make room for images from the historical society. Recall: After Muldoon’s redecorating decision, the Teton County Republican Party, chaired by County Commissioner Paul Vogelheim, created a petition demanding the presidential portraits be reinstated to “support the longstanding tradition of honoring the office of the U.S. President and Vice President by displaying their photos in the Jackson Town Hall and Teton County Commission Chambers.” It accrued almost 700 signatures. “Hanging pictures of the president has been a tradition in the community since at least the mid-80s,” Vogelheim stated on Teton County GOP’s website. “When it comes to showing respect for

our nation and our state, this is a nonpartisan issue.” But from at least 2013 on, no such photos hung anywhere in the county building. “There wasn’t a photo of the president displayed in any part of the building while I was on the county commission,” Melissa Turley, former Teton County commissioner, said. The decision to remove Obama and Biden’s portraits was neither deliberate nor political, county clerk Sherry Daigle said. Instead, the Historical Society gave her photos to display somewhere in the building, and the back wall of the commissioner chambers was where they fit best. “We were gonna put them down the hallway [between the front entrance on Willow and the chambers], but the sun shines so badly on that wall, the pictures were gonna get ruined,” Daigle said. But she doesn’t know what happened to the portraits after they were taken down. “I was under the assumption that the pictures were gonna be put back up,” Daigle said. “I don’t know where they went from there.” At the time, Ellis didn’t mind, despite being a Democrat and thinking Obama was “one of the most graceful elected officials we’ve ever had. But I was OK with it,” Ellis said. “It’s OK for our local officials to try and depoliticize [local spaces] as much as possible … I do think it’s very appropriate to not have those images hang in places of community deliberation.”

Hence, the Teton County GOP and Vogelheim’s, apparent outrage at Muldoon’s decision was at the very least confusing. “I’ve certainly been very uncomfortable with the way the Republican Party has politicized this issue,” Ellis said. Even as a temporary decorative change, shouldn’t they have been as outraged at the absence of Obama’s portrait, out of respect for the office of the president? Should that logic not move both ways? “Absolutely,” Vogelheim told PJH. He would defend the right to display presidential portraits “regardless of political affiliation.” Obama’s replacement simply happened quietly: “I don’t remember it being taken down,” Vogelheim said. “Sherry [Daigle] indicated that it was taken down when the Historical Society came in and put the pictures up, that’s the extent of my familiarity. I remember it being there most of the term, but don’t remember it being taken down.” Ellis, however, actually recalls Vogelheim and Daigle both approaching him and the board about the new images. “I wasn’t approached by the Historical Society, I was approached by Sherry Daigle and Paul Vogelheim,” he said. But the details of the decision are unclear for all who remember it, and at this point it’s a battle of memories. Still, the uproar after Trump’s portrait was removed is precisely the problem, Turley said. The removal could have just been a decorative change,

| PLANET JACKSON HOLE |

like in the county building. “Teton GOP has to take some responsibility,” Turley said. “[Vogelheim] is the one that started a national petition, and drew the attention of Fox News. The county commission did the same thing, and nobody even noticed.” Turley served as a town councilor and a county commissioner, and said it’s crucial for members of each entity to work together with members from the other. “That relationship is more important than nasty partisan politics and trying to draw national attention,” she said. Even Muldoon admitted to politicizing the portrait switch, and apologized at a June 19 town council meeting. Perhaps that is the difference between his decorative decision, and the county’s. Local conservation consultant and Conservation Alliance board member Luther Propst said the attention Teton County GOP gave the occasion is at least as political as the occasion itself. Propst is a Southerner from a political family with a degree in political science. “I’ve been a student of political dirty tricks my whole life.” This, he said, was a “very effective dirty trick.” But Vogelheim says he has more important issues to worry about now, like roads, sidewalks and potholes. Those are the issues we should be focusing on now, he told PJH. For the record: Trump and Pence’s photos are both presently displayed in the entrance to the county building. There’s no obligation to hang them, but tradition, some say, goes a long way. “The only thing that guides it has been tradition,” Vogelheim said. The Historical Society photos still hang in the chambers, and might for a long time. “It was my understanding that it was going to be a rotating-type display, and they’d come in and change the pictures,” Daigle said. “Three years later, the pictures haven’t changed.” PJH

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Epicurean revelations from the valleyâ&#x20AC;&#x2122;s rising food eminence.

ANNUAL SUMMER FOODIE EDITION

CULINARY C ONFESSIONS

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CULINARY C ONFESSIONS TABLE OF CONTENTS

BEYOND MORELS P. 16 FOODIE PROFILES P. 18 - 26

DINING LISTINGS P. 28 ADVENTURE EATING P. 32

f you want to learn a thing or two about resilience, start with the food and beverage industry. Even the most seemingly intelligent, capable folks fizzle when they don a server’s apron or a chef’s hat. Indeed, it takes superhuman qualities to endure the pressures of working front or back of the house, whether at a restaurant, a catered event or a pop-up dinner. Front of the house folks are veritable diplomats. They must quickly charm fussy customers in situations where there are no escape routes. During every shift, they attempt a near impossible task: to always be the bearers of good news. A skilled server, after all, will never let a customer leave unhappy. For those working in the kitchen, it’s a battle to stay out of the weeds, until they’re in them, that is. Employing laser-like focus, then, becomes one’s only salvation until the rush dies down and kitchen staffers can return to a pace other mortals might recognize as halfway normal. For these folks, the days are long and hot, the battle wounds (read: burns) are abundant, yet their love for food, for how it brings people together flows in surplus. When these specimen coalesce, the ultimate team is born. And here in Jackson Hole, there’s no shortage of ‘em. That writer Josi Stephens, who happens to work as a server and bartender at Bin 22, wrote a poignant, heartfelt tribute to Bin’s executive chef, Matt ‘Bardo’ Lombardo, for this issue says as much about the man as it does about his front of the house colleague and the bonds they’ve cultivated working together. That Trio’s new chef de cuisine is a 28-year-old woman (an anomaly no matter where you go) whose co-workers gushed with pride when I showed up to take her photograph elucidates how restaurants foster a familial atmosphere akin to, well, nowhere else. That everyone profiled in this issue wanted to somehow shift the focus off themselves and onto someone they work with speaks to the type of people magnetized to Jackson Hole’s food scene: selfless nourishers. So let us cheers to the PJH summer food issue. This edition celebrates some of the lesser-known folks who humbly fill our bellies and bring us together in the name of inspired sustenance.

- Robyn Vincent

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BEYOND MORELS Food to harvest

and honor in a mountainous milieu.

VISIT TETONSLOWFOOD.ORG TO PURCHASE TICKETS

By Melissa Thomasma

uring the month of June, it’s impossible to scroll through social media without severe exposure to morel porn. Artistic shots of lovely mushrooms shrouded in sprigs of bright green grass, and gratuitous heaps of delectable fungi on kitchen tables are impossible to avoid. Morels are easily the most celebrated locally-foraged food in Jackson Hole. But despite what Facebook feeds would have you believe, there are more locally-sourced wild foods than morels and elk meat. And there are some very creative locals who are putting other foraged foods to use in the kitchen: berries, other mushrooms, trout, and more. Utilizing chokecherries and huckleberries is by no means an innovation. Native Americans across the Rocky Mountains relied on both for a variety of uses, but their largest culinary role was in pemmican. A cree paste of dried and pounded meat, melted fat and edible seeds, the berries brought a sweetness to the ancient superfood that fueled the first inhabitants of the region. Jackson locals, however, have found some fresh uses for both chokecherries and huckleberries. Chokecherries are rather deceiving; they hang in tempting bunches from tall bushes, ruby clusters so voluptuous that they weigh down branches. They look delicious. But eaten raw, they’re so sour, so astringent, they’ll make your mouth go dry. Though some locals will chuckle and swear that chokecherries are “for the birds,” there are plenty of ways to

put the tart little fruits to use. Independent Chef Artist Heidi Christine’s favorite route? Adult beverage. “Chokecherry wine has a really nice bitter sweet balance. It’s tart and bright like a nice Sauvignon blanc and the thing that mimics minerality is actually the tart nature of the chokecherry itself. Despite its brightness, it’s also really pretty, akin to a dry Rosé with the body and tart fruit of a Pinot Noir,” she said. The terroir of the berries lends the drink some flavor of earth and forest, and assuming you don’t sweeten it too much it will stay decidedly sour, Christine added. “It’s really an excellent use for chokecherries because they are quite tart and not many people enjoy them without a ton of sugar,” she said. Christine noted that while most people will opt to preserve or can and jar things like chokecherries, and that is an excellent preparation, fermentation helps to break down the fruit, so that it’s more edible in the culinary sense and more nutritious, while preserving a unique flavor. Other longtime valley residents prefer to take the jelly route. “When I was growing up, my mom always made chokecherry jelly. It was definitely a summer thing for our family,” Teresa DeGroh said. “It was the only jelly I would eat as a kid.” DeGroh still makes batches of the beautifully pink jelly every year, but it doesn’t languish in her pantry for long. She says its flavor is a balance of sweet and tangy—reminiscent of a dried cherry. The best way to enjoy it? “It’s great on toast, or with peanut butter, of course,” she said. Jam and jelly are common local uses of huckleberries, too. The blueberry relative lends itself easily to baking, pancakes, ice cream toppings and even cocktail blends. Christine, however, found herself yearning to showcase the purple berries in a more complex and sophisticated savory way. “I can only make and enjoy so many batches of jam before I start to want to pour jam in the street and light it on fire just to see it

said. Although the smoked fish can last for months if properly sealed and frozen, it’s typically gobbled up quickly. “People really seem to like it. There are never leftovers.” Other wild foods await discovery, too. Wild rosehips beckon to be made into tea, as does wild mint. Young nettles invite you to—carefully— collect and sauté them with garlic. Apricottoned chanterelle mushrooms sit on the quiet forest floor. Not sure what to do with your harvest? Ask a longtime local; they’re bound to have a few suggestions. “It’s so amazing that we get to go out in our proverbial back yard and access, much to our hearts content, the bounties of berries, and mushrooms

HEIDI CHRISTINE

for the park’s lodges and restaurants. However, the species proved to be something of a wrecking ball to the lakes’ ecosystems; native cutthroat populations have been severely damaged, and fishery managers are working to remove the lake trout, or at least mitigate their impact. In other words, harvesting lake trout is beneficial to the local lakes in addition to making a delicious dinner. The light, flaky meat is versatile: stuff it with lemons and herbs and toss it on the grill, or, in the old-school camping style, sprinkle fillets with some corn meal and pan-fry in some butter. Bonus points if it’s in a cast iron pan or over a campfire. Dan Thomasma (who happens to be this author’s father), a 45-year resident, has an even more creative preparation for these fish, which he frequently harvests through the ice during winter months. “I brine them for at least 12 hours,” he said. “And then put them in the smoker. It typically takes six to eight hours for a larger trout to get smoked all the way through, but it is absolutely worth the wait.” While he keeps the exact recipe for his brine seasoning a secret, its blend of salty and sweet lends a sophisticated flavor to the trout meat. “It’s best if you eat it with a little cream cheese on a cracker,” he

and even animals that we do,” Christine said. Her parting words: “Harvest and then honor: this beautiful relationship we get to have with wild native foods should be held in the highest regard.”

PJH

burn,” she said. “Sugar does not always make things taste better.” So she created huckleberry chutney. She starts with oil in the pan, sweating some onions with garlic, ginger and other spices and peppers. “Instead, keep reducing the onions in that sauce, adding small amounts at time, to a hot pan until the bits of goodness from the garlic and onion are totally assimilated into a flavorful mash in the pan.” From there, Christine adds a mélange of other vegetables or fruits. “Chutneys can be sweet or savory but their typically spicy, so you should think too, ‘Where do you want your heat to come from?’ For huckleberries I’m usually a fan of jalepenos or thai chilis.” Christine serves the chutney with grilled or smoked fish and meat, or atop a cracker with cheese or salami. She loves finding different ways to elevate and honor the ingredients people in the valley have consumed for hundreds of years. Unlike these berries, lake trout were not on the menu for the tribes who traversed the Jackson Hole area. Originating in the Great Lakes, the species of char was introduced into lakes in Yellowstone in the 1890s. The concept was to generate a food source

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ROBYN VINCENT

CALM FIRE

Chef Dave Van Ham, Bistro Catering By Robyn Vincent @TheNomadicHeart

t’s a scorching day in July but Chef Dave Van Ham isn’t feeling the heat. Standing in his summer office—a white tent in a sprawling field—he’s plating dinner for 200 people. Steadying his hand as beads of sweat dot his temples, he wipes a dollop of chimichurri sauce from one of the plates set in rows of five. He kneels down and studies the dish like a painter studies still life before he looks up at the server and smiles. “Good to go. You can take this one.” Judging by Van Ham’s unflappable demeanor you would never know the pressure he faces—that serving multicourse, changing menus to demanding clientele in different places each week requires imagination, intense preparation and precise time management. As a flurry of activity—servers running back and forth, bussers hauling dirty dishes, chefs prepping and sautéing—ensues around Van Ham, he slips into zen mode. Watching the 33-year-old head chef of Bistro Catering and his team churn out plate after plate is like watching a masterful assembly line of artists. One person lays down the steak, another positions the broccolini, a third drizzles the chimichurri sauce, a fourth places fried shallots on top, and they do it all in a makeshift

kitchen that the crew assembles and breaks down in a matter of hours. It’s indeed a team effort, cooking in a kitchen, but some chefs are like flies to the limelight, eager to discuss and take ownership of each adversity and triumph. Van Ham, however, eschews the attention, instead pointing to his team whenever someone wants to pay him praise. It’s not surprising to see this from him in the culinary milieu. Indeed, he practices the same humility in the mountains where he can be found back-flipping off lines most people wouldn’t consider skiing. In high altitude playgrounds, too, he is quick to pat his comrades on the back before recognizing his own feats. It’s one reason that when he becomes a certified mountain guide this coming winter, Van Ham won’t have a problem retaining clients. It was inevitable that a chef with sensibilities ranging from Italian (try this man’s homemade gnocchi) to Asian would find himself at the helm of a massive operation like Bistro Catering. Each week the outfit dreams up original menus to feed and delight hundreds of mouths at weddings, dinner parties, galas and more. Van Ham’s inability to sit still, which aids him in his 14-hour work days today, carved his path to culinary school. “Sitting in a classroom was never for me,” he said. “I needed something hands-on.” He graduated from Vermont’s New England Culinary Institute in 2005. “That’s when I fell in love with the food scene … I’ve always enjoyed cooking in general and really embraced what I learned along the way, but that’s when I figured out what I was doing.” (“Along the way” included his first cooking job ever making pizzas at Chuck E. Cheese’s.) Van Ham’s education included a seven-month stint at the school’s sister campus on the Caribbean island of Tortola, where he became an adventurous eater: “I was exposed to new foods

and techniques, seafood I’ve never seen before and how to break down whole goats.” For someone who, today, relishes finding his way into the tiny ramshackle kitchens of old matriarchs in places like Thailand and Bali to glean food wisdom, his Caribbean experience was indeed pivotal. Then he headed northwest to cool down at an Italian restaurant in Vancouver, B.C. The city’s 40 percent Asian population has cemented Vancouver’s global position as a culinary mecca. It was here that Van Ham visited his first izakaya eateries, spots that serve Japanese small plates into the wee hours, and other causal late-night Asian food haunts. “Every night, after work I would always go to a different restaurant, whether it was Japanese, Vietnamese, Korean. They would let you bring beer in, which we would drink out of tea cups, and then we would order weird stuff off the menu all night long.” During these insomniac dining sessions, Van Ham tasted his first takoyaki (Japanese octopus balls), pho, bibimbap (Korean rice bowl), and his first steamed buns. (Today, his recipe for pork belly steamed buns with spicy namasu veggies, “ring of fire” aioli and eel sauce is one of Bistro Catering’s most wanted.) When the New Hampshire native could no longer ignore the calls bellowing from the mountains, he went on to Whistler, B.C., where he worked at a sustainable seafood eatery for two years. From there, it was seven months in Seattle to help friends open a new restaurant and then finally, Jackson Hole, which included stints at Snake River Grill and the now-defunct Koshu, where he made his first Pad Thai. Since joining Fine Dining six years ago, for which Bistro Catering is under its

umbrella, Van Ham has earned his stripes in its restaurants. He helped open Bin 22, and has worked for Osteria, The Kitchen, Q Roadhouse, Rendezvous Bistro and The Bodega. But he says he appreciates catering more than working in a restaurant kitchen because “the rules are always changing.” Among Van Ham’s favorite bites he’s created for clients: lobster corndogs with cognac aioli; braised short rib fritters with horseradish crème fraiche; and shrimp saltimbocca (wrapped with prosciutto and sage) served with salsa verde. Indeed, the dynamic atmosphere of catering, where cooking in odd environments—barns, fields, mountaintops— prone to unpredictable weather is just the right elixir for someone with boundless energy and an endless supply of ideas.

Lightning round PJH: Talk to animals or speak every language in the world? Van Ham: Talk to animals, obviously! PJH: Favorite ice cream? Van Ham: Cherry Garcia PJH: Something you could eat for a week straight? Van Ham: Margaritas

PJH: If you find a hair in your soup, do you send it back? Van Ham: Whose hair is it?

PJH: Your ideal mountain meal? Van Ham: Meatballs and polenta, and if weight is no object—2x4 IPAs. Although, weight is often an object and I still haul these along anyway.

PJH: Where do you want to be in 10 years? Van Ham: Happy

PJH

MEDITERRANEAN

Chef George Rouche, Figs, Hotel Jackson By Annie Fenn, MD @AnnieFennMD

ANNIE FENN, MD

PJH: If you are not eating Lebanese, what do you like to eat?

PJH: How many chickpeas do you go through on average? Rouche: Every day we cook six or 10 pounds of chickpeas. We get them dry. You have to put them in the water one night before, then boil. The chickpeas have to be very soft so the hummus will be very creamy. When I drain the chickpeas, I put ice on top to keep them fresh longer. Ice makes it more creamy. PJH: One thing that doesn’t come to mind when you think Lebanese food is breakfast. How do the Lebanese start their day? Rouche: We eat foul (pronounced fool)— fava beans with olive oil, fresh garlic and salt. You mash the garlic and add the salt and lemon. Then you mash the fava beans. Come in for breakfast and I will make you foul.

PJH: Has it been hard to adjust to Jackson? Do you miss the big city? Rouche: No. Jackson Hole is really quiet and I love the life. It’s very safe. The streets are small; everything is small and beautiful. I don’t like big cities. I miss my mom, my family, my brothers. But they know I’m happy. PJH: What about Lebanon — do you miss your home? Rouche: When I go back to Lebanon, it has changed — the people, everything has changed. I feel like this is home now. Lebanon is not like it used to be.

Lightning round

PJH: Hummus or baba ganoush? Rouche: Hummus

PJH: Falafel or kibbeh? Rouche: Falafel (PJH: May I interject to say I have never had falafel as crispy, light and flavorful as Chef George’s? He makes them with fava beans.) PJH: Tabbouleh or fattoush? Rouche: Tabbouleh PJH: Chickpeas: To peel or not to peel? Rouche: Much of the peel goes away when you boil the chickpeas. I think the peel is really important for hummus, it changes the flavor to take away all the peels. God made it for a reason. When you eat the hummus without the skin, you feel different. PJH: Turkish coffee or craft cocktails? Rouche: Tu r k i sh cof fee

PJH

JULY 19, 2017 | 19

PJH: Hummus is all the rage now in the United States, but unfortunately many

PJH: Lebanon is thought to have instigated the “hummus wars,” the dispute over which Middle Eastern country can claim it as their national dish. Do you think we should be arguing about hummus’ origin, or just enjoy it? Rouche: I think food has no nationality. Food is about the love you put into it. It’s about how happy you will be when you give someone food and it makes them happy. It’s not political. It’s like everyone says kebabs are Turkish. But Lebanon makes kebabs. Israel makes kebabs. Everyone makes kebabs. I don’t believe you can look at food and say, “this is mine.” Food is for everybody.

Rouche: I eat Lebanese all the time, but if I don’t, I eat grilled fish. When I used to live with my grandfather in Lebanon we used to eat everything from the land.

| PLANET JACKSON HOLE |

hen Jim Darwiche of Hotel Jackson recruited Chef George Rouche to head up the kitchen at Figs, he asked if he had any recipes. “No,” Rouche told him. “I cook by feeling. I cook like my mom cooked.” Rouche jumped at the opportunity to move to Jackson Hole even though he left a large Lebanese community, a busy restaurant, and family (including his mother and seven brothers) back in Detroit. Memories of growing up in the mountains of Lebanon, mostly on his grandfather’s farm, were part of what drew Rouche to Jackson Hole. “When I came here, I was surprised by how beautiful it is—so green and so safe,” he said. “And people here are nice. They make you want to be here.” Rouche, who lived in Lebanon until the age of 23, has revamped the Figs menu with the Lebanese food he grew up with. Since Hotel Jackson opened in 2015, Figs has always featured a selection of the Darwiche family’s favorites—baba ganoush, hummus and made-to-order pita bread. (Owner Jim Darwiche, after all, happens to be from Lebanon, too.) But now, with Rouche on board full-time, the menu is entirely Lebanese. Perusing the new Figs menu is like taking a deep dive into the cuisine and culture of Lebanon. There are five types

know it as another convenience food. At Figs there are eight types of hummus made from scratch. Do you have a favorite? Rouche: Hummus with ginger. And hummus spicy, made with Aleppo pepper.

VIBES

of pita bread and five takes on tartare. There are sliders, salads, kebabs, and dozens more small plates. It is easy to construct meals that please vegans, vegetarians, omnivores and the gluten-free. Darwiche recommends sharing a variety of small plates so everyone can discover unique bites created by scooping with bread or lettuce cups. “Always include labneh,” he said. Everything goes well with a dollop of labneh—the tart, creamy spread of yogurt that has been salted and strained. Everything is made from scratch with authentic Lebanese ingredients, including extra virgin olive oil pressed not far from Rouche’s boyhood home in Northern Lebanon. Hummus, an iconic Lebanese food, is a good place to start, and sharing it has social significance beyond just filling your belly. Rouche’s traditional hummus may be the best I’ve ever tasted but I am still working my way through each of the eight home-style versions Rouche makes fresh every day. By offering a full Lebanese menu, the Darwiche family hopes to give their guests a true Lebanese experience. “We want to bring the best of Lebanon here,” Darwiche said. And old-school hospitality is as integral to this experience as hand-crafted, authentic dishes. “If you go to someone’s house in Lebanon,” Darwiche said, “they will bring out their best food. No matter how poor, they will feed you, offer you a place to stay. They will give you everything they have.” Planet Jackson Hole sat down with Chef Rouche over Turkish coffee to discuss his personal take on home-style Lebanese food. But we also wanted to learn about the “hummus wars” of the Middle East, what it’s like to move from Detroit to a small town, and whether or not we should be peeling our chickpeas.

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XXXXX

CUCINATO CON AMORE Chef Matt ‘Bardo’

Lombardo, Bin 22 By Josi Stephens

ood is love. Food is family. Food is life. And most importantly for Chef Matt ‘Bardo’ Lombardo, food is an open door, an invitation into a warm room filled with your friends and family. As Bin 22’s executive chef, Bardo practices this ideology every day without exception. He is not only the youngest to hold the title of head chef in the Fine Dining Group, he is also completely self taught. The first thing one learns about this particular chef, though, is that the word “self” rarely makes it into the conversation. You’re more likely to hear things like “team,” “family” or “friends” when he talks about cooking at Bin 22. Full disclosure: this author has worked at Bin since it opened and is wildly biased in favor of our newest chef, for good reason. Many a Jackson folk have spent some time donning a starchy black aprons, shlepping food from back of house to front of house. We know about the egos and the divide between the houses. But at Bin, there is only one house— Our House—and it’s filled with mutual respect and love, a thing that is so unique in the service industry as to be damn near unheard of. Not a day goes by that customers don’t mention how well we all

get along, a thing impossible to hide due to Bin’s open kitchen and fluid, unconventional serving methods. In that same vein, you will never see our chef hiding in the kitchen, frowning or throwing shade. Bardo is a happy guy who loves to feed people. And you taste it in the food. Ah, but what about the food? That’s why we’re here, isn’t it? When Bardo joined the Bin roughly a year ago, he was walking into a highly regarded, well-established Jackson eatery. A quaint restaurant where everyone has a favorite dish and is willing to throw a punch to protect its place on the menu. Any other new chef would rush in, rearrange and flex their muscles, make their presence known. And in some cases that tactic makes sense. But not for Bardo, or for a place like Bin 22. Instead, he asked questions, listened, tested and respected feedback. He understands that Bin was built by a great team and honoring that foundation was his main mission from day one. Most importantly, however, he wasn’t afraid to take chances and try new things, even if it meant taking the shrimp off the menu (albeit temporarily). The creativity and playfulness of Bin’s menu is a reflection of his humble and open approach to cooking. There’s no ego attached, just damn good food made and served by people that love every dish that comes out of that tiny, hot box of a kitchen. Our little town in the middle of Wyoming is bursting at the seams with vibrant kitchens and niche culinary experiences, a thing that is a constant surprise to visitors and locals alike. Still, and though I am partial, I am also right, Bin 22 has something wonderful that this town has never seen before. That something is Matt Lombardo, a happy chef who makes amazing food, runs a tight ship and treats the entire world like family.

PJH: Walk us down your path to Bin 22. Bardo: Basically I’ve grown up in this industry. I’ve always been a front of the house person and I love it. I love being out there with the customers, talking to people. That’s kind of my mentality in this hospitality industry; I’m geared to the front of the house. When I moved to Jackson, I had never cooked in my life professionally. I did some serving when I got here, a little catering, and then my friend Josh offered me a job at The Kitchen. Cooking has been my passion and hobby my entire life, but more the hosting, family style, never behind a line. The whole reason that I started cooking is because I wanted to get the full wrap of the restaurant, front to back. I knew what the servers did, but I wanted to see what the whole thing entailed. I was always looking at the back of the house, excited and wondering what was going on in there. That was the whole idea, to get better overall.

PJH: What was your vision when you started? Has it changed over the year? Bardo: The first goal of mine was to step back and gain as much respect as I possibly could from everyone in this building. To walk in to some place and be aggressive isn’t how I feel it works. It’s a big family here, people that have been here forever. And I know that I needed to sit back and gain the trust of the team. My goal was to get you guys fired up under me and to make it sustainable and keep it excellent. I believe in the idea of enlightened hospitality. House first and crew first, the rest will follow. My vision for the food was pretty much the same, learn the food, learn the classics and grow from there. Overall the idea and vision of what we’ve created this year still stands. PJH: What’s the best aspect of working at Bin 22? Bardo: Walking in this door. Working with this team. It’s not like work for me.

PJH: The worst part? Bardo: Leaving. PJH: Who and what inspires you most? Why? Bardo: It’s a combination of my grandfather, grandmother and mom. My grandfather started the family business, Lombardos, in 1927. It started as a meat market in east Boston that became a four-generation family business. They started doing parties in the old bowling alley above the market, which gave birth to a busy catering and hospitality business. They had two locations until 2008, when he passed away and we closed the original location. My grandpa’s work ethic and generosity is a huge inspiration to me, as is my mom who taught me the freedom and the creativity of being in the kitchen. There are no rules. There’s no bible for cooking. She was always making something and trying it out. She never measures, it’s just ‘add this, add that.’ We cooked every night together after school. Whatever we had, we made it a meal. I am also inspired by my friends here who are chefs and bikers and skiers, people who are pursuing the dream of cooking. People that actual do love to cook and create. It’s so cool to see that! PJH: OK, final question—what is your

favorite dish? And can we have the recipe? Bardo: I’ll give it to you but you have to come by Bin 22 and ask. Come say hello!

Lightning round

PJH: Favorite Pandora station? Bardo: Sinatra/Biggie hybrid

PJH: Pet peeve? Bardo: When someone is unwilling to go halves on sandwiches, or any meal for that matter. PJH: What animal would you be? Bardo: Pterodactyl PJH: Pick a super power. Bardo: Unburnable hands PJH: One person (dead or alive) on an island? Bardo: Will Smith PJH: Three wishes for the genie? Bardo: A lifetime supply of red meat, every time I reach into my pocket there’s exact change, the ability to spawn any type of vehicle (dirt bike, helicopter, etc.) PJH: Boxers or briefs? Bardo: Briefly wearing boxers

PJH

PJH: So you had no formal training period? Bardo: I have been cooking with my family since I can remember. Every family gathering, every event, every dinner, I was always cooking. My grandmother would be giving me lessons, my mom is a crazy good cook, super creative. It was always in my life but prior to The Kitchen,

I had never had that experience of working the line. But the learning curve was pretty quick. I started on the frier and was on the grill within a month or so and was sous chef in less then a year. Shortly after that, Bin 22’s head chef Evan Hurle left and Gavin [Fine] offered me job.

| PLANET JACKSON HOLE |

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22 | JULY 19, 2017

LAURA DOTSON

SLICES OF SCIENCE Orion Bellorado By Melissa Thomasma

f you’ve spent a Saturday morning strolling through the Farmer’s Market on Town Square, you’ve seen Orion Bellorado’s pies at the Roots Kitchen and Cannery stall. Well, if you were there early enough, that is. The golden-baked pastries, brimming with apples, berries, peaches or pumpkin, usually sell out within a few hours, and it’s no mystery why. Bellorado, who also happens to be a high school math teacher and partner of Roots Kitchen and Cannery with Ian McGregor, Willi Brooks and Patrick Burr, is a pie-making master. He’s been crafting pies locally for more than 10 years, a journey that began in his mom’s kitchen. At the age of 13, he discovered a recipe in one of her cookbooks, “Foolproof Pie Crust.” He gave it a shot, and was soon confident enough in his desserts that he was entering them into the Teton County Fair. Since then, his pies and quiches have been flying out of the Roots Kitchen and Cannery stall at the Farmer’s Market. As the summer begins, he loves baking with the season’s best and brightest berries, and as the season wears on, peaches and apricots come into their own. When the weather grows cooler, Bellorado bakes with countless varieties of apples and pumpkins. But it’s not only the final product that excites Bellorado. He loves every step

that goes into his work and is passionate about using local and regional products whenever possible. Relying on foods that are sourced close to home comes with a wide array of benefits, but as far as Bellorado is concerned, the highlight is the dynamic nature of seasonal food. “The constant cycles and changes in flavor are a good thing,” he said. Sure, this week’s peaches might be sweeter than last week’s, but he’s quick to note that’s not a challenge—it’s an opportunity to try something new. “If you eat seasonally, it forces you to change your perspective on what you’re eating, and to try new things, and to experiment, which is fun. And it’s delicious.” And Bellorado is always trying new things. “Pie is something so beloved, how do you differentiate it? How do you elevate it and make it truly great?” he asked. Fresh, seasonal ingredients aside, Bellorado also experiments with unexpected textures and flavors. Last summer, he crafted a masterpiece: a crust baked with bacon fat, filled with apple and cheddar, topped with a crispy bacon lattice. But don’t be overwhelmed by this ambitious feat. Bellorado says it’s not necessary to go that far. Start simpler in your own kitchen; tinker with spices and flours and fillings. It doesn’t need to be beautiful to be delicious. “Looks aren’t that important,” he said. Even if your pie comes out looking less than Instagram-worthy, it will probably taste great. So don’t be afraid to experiment. As a math teacher during the school year, Bellorado can’t help but see the myriad ways in which cooking, science and math intertwine. The chemistry of crusts and the tiny shifts in ingredient balance that lead to pie perfection aren’t haphazard. They’re careful measurement, observation,

and repetition. And for this local baker, that’s added up to a recipe for success. PJH: What’s your favorite season for pie? Bellorado: The thing that I like best is that there are seasons for pie! I love that right now is the fresh berry harvest, and that berries are super exceptional now. And I love that there are so many apple and pumpkin varieties that happen in the fall. That’s the whole point of seasonal foods—you get excited about different seasons. PJH: Why is pie appropriate for all occasions? Bellorado: I think it has a lot to do with the fact that it hits the sweet-salty button, so it doesn’t have to be paired with anything. Pies just engender great memories for people. Food bonds with memory, and we can all remember great pie. There’s something really universal that everyone can bond over together. I mean, you can have a slice of cake on your own, but you have to share a pie! PJH: What are your thoughts on gender stereotypes in cooking/baking? Bellorado: Well, I think there’s a lot going on there, and I’m sure people have done some interesting studies on it. It’s obvious that the lineup of head chefs is pretty dominated by men. But from a skill set perspective, women are equally – if not more – equipped to do the same job. Socially, there’s a stigma to some degree that ladies are in the kitchen in the home, and the stigma of men in professional cooking roles. Once you make it a profession, it’s something that men seem to try and dominate. Of course, that doesn’t make any sense at all. PJH: How are science and baking connected?

Bellorado: Cooking is a science! You rarely get anything perfect the first time. Regardless of how it turns out the first time, it’ll be better if you repeat the process. You tweak things, you change things. Science is all about observing, changing something, and then observing again and seeing the cause and effect. That’s the cornerstone of science. Cooking is a wonderful manifestation of science. It’s the best experiment ever!

PJH: The kitchen tool you can’t live without? Bellorado: We use an immersion blender constantly in our kitchen. It’s a really awesome piece. You can emulsify fats into sauce really nicely; they’re useful at different temperatures, you can do marinades or salad dressings immediately.

Lightning round

PJH: Breakfast—sweet or savory? Bellorado: Savory PJH: Best topping for toast? Bellorado: My jam

PJH: Blueberries or huckleberries? Bellorado: Ooh… that’s a tough one. Huckleberries.

PJH: Jenny Lake Lager or Snake River Pale Ale? Bellorado: Pale ale

PJH: Chocolate or vanilla? Bellorado: Chocolate. Wait. No. Can I change it to vanilla? Pairs better with more things. PJH: Best food show? Bellorado: Cooked by Michael Pollan is amazing.

PJH

ROBYN VINCENT

Trio

By Shannon Sollitt @ShannonSollitt

PJH: What are some of the challenges you face as a chef in Jackson? Brown: Tourism is a big one—satisfying tourists while satisfying creative needs. Because of the climate here, and the nature of tourism, a lot of tourists expect to see certain things. My main goal is to satisfy that while still creating something special and unique, with our stamp on it. Of course, the worker shortage is another challenge. I want our people to be super enthusiastic. I’m so lucky to have such a good crew here, but it’s something to be cognizant of. PJH: How do you feel about modified tickets? What are some of the most outlandish requests you’ve gotten? Brown: I try not to get angry. I have some dietary restrictions, so I try to take everyone’s dietary restrictions equally as serious. I understand they’re not always necessary. But in all honesty, that’s what we’re here for. We’re here to make people happy. If we can, then we will. [Most modifications] are just really severe dietary restrictions. People with really, really intense allergies. Things like garlic or black pepper—those are all over our kitchen. That makes me nervous. I try to be honest about what we can or can’t do. PJH: What are your dietary restrictions? Brown: I’ve been gluten free for a really long time. So I try to be understanding with people’s requests. If you ask for gluten free, I’m gonna make it gluten free.

PJH: Who are your other culinary inspirations/mentors? Brown: I’ve worked with a lot of really incredible chefs who inspired me to take things a step further. Max Brody back in New England, he owned a restaurant called Night Kitchen. He was one of the first people who opened my eyes up to the small intimate bistro setting, it’s really something special. Then I came to town… Matt Love at the Amangani. And a lot more chefs along the way who kind of just catapulted me into new directions. There was a chef in Cape Cod, he got me running specials and crating for the first time. Then the classics, kings of French cooking: Thomas Keller, Julia Childs. PJH: What have been some of your biggest learning moments and mistakes in a kitchen? Brown: [To learn anything], you have to just really fail hard. Sometimes it’s just something as simple as getting totally weeded at your station. You can’t keep up, your head starts spinning … you kind of have to get thrown to the wolves. Everyone’s gotta spill a 22-quart of soup to really understand the importance of being careful, of valuing a product. I learned about treating a product with respect, really early. Also about time management.

Lightning round

PJH: Favorite food to cook? Brown: Pasta. I’m working on a gluten-free pasta, and beautiful wild game. PJH: Favorite food to eat? Brown: I love sushi. I like comfort foods a lot. There’s nothing better than a bowl of pasta and sauce. PJH: Kitchen’s closed. What do you do? Brown: Fishing; hiking is my favorite. I love yoga. I live in Kelly with my boyfriend, and love exploring the Gros Ventre. PJH: First tattoo? Brown: A tomato (left bicep). I have a deep obsession with tomatoes. Where I’m from ... we had a soiree every year in my house when the first tomato in the garden went ripe.

PJH: How do you deal with unhappy customers? Brown: In this industry, an unhappy person is a huge opportunity to make things right and turn it around. Turning bad situations around can be just as memorable as a wonderful meal.

PJH: What inspires you? Brown: Nature and the environment… and my bad-ass lady farmer friends.

PJH: Does anyone else in your family cook? Brown: My mom and grandma are amazing cooks. We’re Italian, food is life. It’s how you show love. They definitely got the ball rolling for me. It’s definitely a

PJH: What decade would you fit best in? Brown: I think I would have thrived in the 60s—the age of real hippies and the birth of all the best music.

PJH: You have a private jet for a day. Where do you fly it? Brown: Norway!

PJH

JULY 19, 2017 | 23

PJH: You’re 28 and a woman working in a kitchen. Do you ever feel like you have to prove yourself? Brown: They’re both definitely huge factors in a kitchen. Not so much at Trio, this place is great. I’m afforded all the same opportunities. But I’ve definitely worked in kitchens, especially when I was really

PJH: Are kitchen dynamics changing? Is the gender playing field leveling out? Brown: It definitely depends on where you are. I’ve worked in a lot of kitchens that are extremely masculine. In general, yes, they’re still masculine places, but I think that’s quickly changing. I don’t think sexism is as big a part of the culinary world as it has been. I’ve made it a point in my career to not let it be an issue, and it hasn’t been an issue.

very food-centric familial environment. We still sit around the kitchen and cook together, it’s a really good time.

| PLANET JACKSON HOLE |

assina Brown is perhaps first recognizable by the tattoos that adorn her body. As a chef, she sees a lot of parallels between tattooing and cooking. “Tattooing mirrors the food world a lot,” Brown said. Indeed, chefs and tattoo artists are both obsessed with their craft. Success requires passion and dedication and they both provide a product, but also an experience. The 28-year-old Massachusetts native stepped up as Trio’s chef de cuisine six months ago. “I want to create as all-encompassing of an experience for the eater as possible,” Brown said. Cooking, she says, is an art, and she an artist. “When you build a dish, I want everything to have meaning. There’s nothing there that doesn’t belong there and doesn’t contribute to the overall experience of the dish. I want it to be beautiful, and really intrigue you.” Brown’s story is familiar to many a reader: she moved to Jackson Hole four years ago to ski, and fell in love. She started working at Trio as a line cook, and worked her way up the culinary ladder. She still reports to co-owners and executive chefs Will Bradof and Paul Wireman, but “for the most part, I run the kitchen,” Brown said.

young, like 20, where I’d walk in the door and they’d ask me whose daughter I was. I had to really show my stripes. You definitely have to earn your keep in kitchens, especially as a young female. I’ve had to work hard and learn a lot quickly to stick around. That’s why I’m still in this field, because I was challenged and had to step up.

THE KID IS ALL RIGHT Chef Cassina Brown,

B r o w n obtained a degree in journalism from University of M a s sa ch uset t s Amherst, but all of her jobs have been in the kitchen. She started selling baked goods out of her mom’s dance studio when she was 13. Then she cooked for a café in Ashby, her hometown. She loved studying journalism, she said, and wanted to combine food and journalism somehow, but “fell so in love with culinary arts.” “I basically cooked my way through college,” Brown said. An “unofficial” apprenticeship at a French Bistro immersed her in the world of fine dining, “and here we are.” Since putting on her official chef’s hat, Brown’s vision is to make her kitchen as “community oriented as possible.” That means sourcing local food, though Jackson’s harsh climate makes finding certain things, like produce, difficult yearround. But it’s “something we’re definitely trying to move towards the best we can.” Brown talks about her kitchen team in first-person plural. It’s a small crew, she says, and every member is equally valuable. “We really pride ourselves in the creative team effort. We try to input everyone’s ideas and creativity values.” “I feel really strongly about positive kitchen culture,” she continued. “We’re always working toward keeping things positive, making this a good place to work. Kitchens can be gnarly places. I think we’re super lucky.” Perhaps part of the morale is due to the open kitchen. “It keeps us on our best behavior,” Brown said. But her team, she says, is less of a team and more of a family. Brown has friends in all of her kitchen coworkers, and in the front of house. “I feel really lucky that a lot of my friends work here,” she said. Despite pervasive jokes that the kitchen is a “woman’s place,” Brown has found that professional kitchens are a male domain. But she hasn’t let that deter her.

| PLANET JACKSON HOLE |

24 | JULY 19, 2017

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Megan Gallagher and Haynes Poe, Jackson Hole Food and Wine

PJH: It sounds like Mother Hen is part of your job description? Gallagher: Yes. They get off the plane and we hand them water. We have water stocked in their rooms. We tell them over and over, “drink water” and “don’t drink too much” and chase them around and remind them. Poe: Megan and I strive for the yearly compliment of “your team delivered the most incredible hospitality, thank you.” That is when we have done our job well. PJH: Have any of the chefs surprised you by being totally different than their public persona? Gallagher: I expect the chefs who are on TV to be a bit more aloof, but everyone has been super nice. Ricardo Zarate was a hot new chef and he was challenging to work with—not answering emails or filling out paperwork. I honestly didn’t know if he was going to show up. I stand shaking at the airport on pick-up day hoping the chefs will be on the plane. But when he got here he was amazing; he was so sweet, he loved being here and his food was outstanding. He made

Lightning round

PJH: New York or New Orleans? Gallagher: New York, although New Orleans holds a special place in my heart. Poe: I love both but New York City is one of my favorites. I love the energyof the city and all the incredible food and drinks spots. The food scene is inventive and inspiring and the culture that surrounds you is exhilarating. PJH: Beefsteak or Sungolds? Gallagher: Beefsteak, if it’s freshly picked and perfectly ripe! Poe: One hundred percent Sungold. I decided to buy my first tomato plant last year and chose Sungolds. I am excited to report that I kept it alive and it produced so many delicious tomatoes. I ate them like candy and they just scream summer to me. PJH: Desert island chef and why? You get to name two, one local and one from afar. Gallagher: Thomas McNaughton of flour + water in San Francisco. I ate in his restaurant and also had his food when he was here. It was all incredible and the flavors were explosive, and he would be fun. Locally, I’m torn between several but going to choose Suchada Johnson (of Teton Thai). Who wouldn’t want amazing Thai food every day on a desert island? Poe: There are too many local chefs to decide between so … as for a chef from afar, I would choose René Redzepi from Noma. I had the pleasure of eating at his pop-up in Tulum, Mexico, this spring and he is a genius at taking indigenous ingredients and creating an exquisite meal. His ability to forage and invent one-of-akind meals would be an amazing asset. PJH: Pinky G’s or SRG steak tartare pizza? Gallagher: This is a tough one. Can I say both? Poe: One of my favorite things to do is to go sit up at the Snake River Grill bar and grab a steak tartare pizza. PJH: Favorite under the radar Jackson Hole restaurant? Gallagher: Glorietta. Craving their grilled romaine salad and gnocchi right now. Poe: Thai Me Up. I love their beer and they have some tasty burgers on the menu, which always make for a great meal.

PJH

JULY 19, 2017 | 25

PJH: When I ran into Thomas Keller at the James Beard Awards last year, I was so star-struck I couldn’t speak. Have you hosted any chefs who made you feel that way? Gallagher: I think I was most star-struck by April Bloomfield. She seemed like such a badass. Her accent for some reason made her intimidating as well. But she gave me a big hug at the airport and all was good. Poe: I think I was most star-struck with John Besh. I had seen him on several shows on the Food Network and he is simply a culinary legend. I was definitely intimidated, but he and his team were very down to earth and really fun to work with! It was fun to meet and get to know a chef of his caliber!

PJH: Jackson Hole Food and Wine seems to strike a good balance between letting chefs let their hair down and have fun yet still pulling off several days of high caliber events. Do you ever worry that they’ll party too hard? Gallagher: Well, the altitude can be tough for them. We have runners on call for the events and sometimes we need coconut water and other hangover medicines delivered to the event venues. I had one team who was out very late—I had seen them going strong at Teton Thai at one in the morning. The next day they didn’t show up when they were supposed to for a dinner in a private home. And they weren’t returning calls or texts. I was terrified. They finally showed up just before guests arrived and zipped into professional mode. It was one of the best dinners of my life.

home-style Peruvian food for us at night after his event. Poe: Honestly, I think all the chefs have surprised me. They are all outstanding with the most amazing resumes and careers, which can certainly be a bit intimidating but that quickly subsides the moment they land in Jackson. Building relationships with the chefs and their teams is certainly a special part of the job.

| PLANET JACKSON HOLE |

egan Gallagher and Haynes Poe are no strangers to creating memorable events that bring people together over food and wine. They hosted dozens of celebrity and rising star chefs at the Grand Teton Music Festival’s wine auction, a philanthropic weekend of posh dinners, wine tastings, and an over-the-top gala that has kicked off the summer season for more than 20 years. Now the wine auction is retired and the food-loving Gallagher/Poe team is pouring their passion into a new nonprofit: Jackson Hole Food and Wine. Created by local business owners Katrina and Brandon Ryan and Karen and Mike Reid, this nonprofit aims to further the enjoyment of dining and drinking with a higher purpose—giving back to the community. Gallagher and Poe came on board as director and associate director at the inception of Jackson Hole Food and Wine last year. This June, they launched the first annual Jackson Hole Food and Wine Festival, a three-day weekend devoted to the love of food, wine, spirits and craft brews while reveling in the valley’s most gorgeous locales. Guests rode the gondola to Jackson Hole Mountain Resort’s Bridger Center deck for the first night’s Taste of Jackson Hole, where local chefs showed off their most crave-worthy small bites, and local and visiting vintners and distillers chatted up guests with cocktails and wine

PJH: When chefs visit, they must love to get out into the mountains. Have you ever lost one? Gallagher: No, never lost. We have had a few trips to the emergency room but they are always out in time for the event. We had a chef bike off the side of the mountain at Teton Village who was pretty beat up. Other chefs have jumped off Jumping Rock at Phelps Lake. But usually they just go fishing. Poe: They love coming to Jackson and getting outside. Most of the chef teams are coming from the big city and to see their eyes light up at the beauty and serenity that surrounds them is fun. They’re always on the hunt for wildlife, especially moose.

By Annie Fenn, M.D. @AnnieFennMD

pairings. For a series of Friday night dinner events, the Jackson Hole Food and Wine team brought in a few of their favorite celebrity chefs: Chris Sheperd of Houston’s Underbelly and Ryan Prewitt of New Orlean’s Pêche. When Gallagher called up Sheperd to invite him to the upcoming food and wine festival, he said “yes!” before she even finished her sentence. Sheperd became smitten with Jackson Hole after Gallagher hosted him at the last Grand Teton Music Festival wine auction, and the James Beard Award winner (Best Chef Southwest 2014) literally jumped at the chance to return. Prewitt has the distinction of winning two James Beard Awards in one night: Best Chef South and Best New Restaurant (for Pêche) in 2014. Gallagher and Poe got the chefs and their teams here a few days before the food and wine festival so they could let loose and enjoy the valley. Once the festival was in full swing, the chefs cooked their hearts out at dinner events held at private homes and Savor the South, a barbecue bash with all the Southern trimmings at the Mead Ranch. Prewitt and Sheperd shared stories and food memories on the panel at Big Wines, Small Plates, a wine tasting luncheon celebrating the magic of pairing wine with food. Proceeds from this year’s events benefit two organizations that make our food culture thrive: Hole Food Rescue and the Culinary and Hospitality Program at Central Wyoming College. You’ve probably seen Hole Food Rescue’s army of more than 85 volunteers around town hauling bike trailers filled with food. Hole Food Rescue diverts an average of 5,000 pounds of nutritious food to 1,000 in-need residents every week. The Culinary and Hospitality Program at Central Wyoming College is our community’s cooking school. It partners with valley restaurants and resorts to provide innovative, hands-on training to locally grown cooking professionals.

| PLANET JACKSON HOLE |

26 | JULY 19, 2017

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DREAMY BITES Chef Brian Laughlin,

Field Rations

By Melissa Thomasma

ost people have an image of a

chef’s daily routine. They arrive in a restaurant’s kitchen each evening, and seamlessly craft the lineup of menu favorites for hungry diners. But that’s not how Chef Brian Laughlin rolls. With no brick and mortar restaurant, menus that are constantly changing and evolving and his insatiable desire to explore new flavors, Laughlin is hardly bound by the traditional notion of a chef. Laughlin’s company, Field Rations, is all about bringing visually stunning and provocative plates to the table. Laughlin’s track to the foodie world was nontraditional too. Although he grew up spending time in his mother’s Midwestern kitchen, he didn’t discover his own culinary passion until college. Laughlin studied industrial design, and picked up work in restaurants to pay for his education. That was when he realized he could combine his artistic eye and natural talent for cooking in a unique way. While many chefs build a dish around a handful of ingredients or a classic flavor profile, Laughlin’s creations often start with an image or vision of a complete plate—like a work of art. He will then seek out the ingredients that not

only reflect the colors and textures he’s envisioned, but also evoke the emotions that swirl around the piece. “I tend to think in compositions and colors first,” he said. “Then the next step is tying in all the flavors.” Laughlin says that his creations are directly influenced by his own mood, and that all of his culinary creativity is a reflection of his own personality. A quick scroll through Field Rations’s Instagram evinces Laughlin’s artistic eye. The colors are vivid and bright, textures are inviting, compositions flawless. Pointing to similarities in landscape, weather and culture to Jackson Hole, Laughlin finds himself inspired by Nordic and Scandinavian chefs. He likes the rich and earthy colors and flavor tones, and the creative ways that his counterparts across the Atlantic are exploring new interpretations of traditional ingredients. Laughlin takes the emotional immersion of diners even further with his pop-up dinners. Carefully cultivating every detail—from table settings to the soundtrack—Laughlin loves taking people on a journey with food, inviting them to experience something beyond what’s on the plate. “I love everything about eating,” he said. For Laughlin, it’s not just the food, but the overall ambiance that draws emotional reactions and memories. In addition to pop-up dinners around the valley, Field Rations caters events. Laughlin loves tailoring food to each person’s vision and showcasing local and seasonal fare. Though the choices are never quite the same, what Laughlin creates is always unforgettable. PJH: What’s something home chefs are intimidated by that they shouldn’t be?

BRIAN LAUGHLIN

PJH: What ingredient doesn’t get the appreciation it deserves? Laughlin: I think maybe eggs. When people use eggs, they just think of it as

PJH: What are you most looking forward to at the farmer’s market? Laughlin: I love garlic scapes. Those are definitely an interesting thing that are very seasonal.

Lightning round

PJH: Favorite cocktail? Laughlin: Penicillin

PJH: How do you like your eggs? Laughlin: Sunny side up PJH: Breakfast—sweet or savory? Laughlin: Savory PJH: Strangest thing you’ve eaten? Laughlin: I recently had pig brains. They were interesting; similar to organ meat in flavor, but a texture like butter. PJH: Your chef idol? Laughlin: Swedish chef Niklas Ekstedt. His whole restaurant is wood-fired, and he doesn’t use any electricity to cook.

Let us reduce your 'Eclipse Stress' with a reservation for lunch and a guaranteed parking spot !

+tax & 3 Course Lunch for $55 gratuity

Friday, August 18th to Sunday, August 20th

11am-2pm

PJH

Reserved parking $20 per car 1.5 blocks from The Grill Make lunch reservation / See menu on our website under “Eclipse Details”

JULY 19, 2017 | 27

PJH: What could you not live without in your home kitchen? Laughlin: The first thing that comes to mind is a cast iron pan. My girlfriend and I cook every night at home, and I find us using our cast iron more than anything else. It’s ideal to get a nice char on meats – whether we’re having pork chops or a steak or chicken breasts. I like having that really smoking-hot pan to char food on.

SNAKE RIVER GRILL WILL BE OPEN FOR LUNCH !!

| PLANET JACKSON HOLE |

PJH: Where do you read about food to get inspired? Laughlin: My biggest influence is Instagram. I used to subscribe to Saver and Bon Appetit, magazines like that. But these days, it’s mostly internet. I’ll research people or restaurants that I’m influenced by, and it’s like a wormhole you fall into. You’re looking at something familiar, and then you click on something else, and then a half hour later, you’re not anywhere near where you were. Instagram is the biggest social media platform for chefs now; everybody’s sharing dishes, recipes, and techniques.

just an egg. And I think of all the amazing characteristics that eggs lend to certain things. Whether you’re making a custard texture, or if you’re making a soufflé. People think ‘all you can do is fry them,’ but there are so many other things you can do with them! You can make or thicken sauces with them; their chemical composition and the way they react under certain temperatures is a lot more amazing than people give them credit for.

Laughlin: When I was growing up, and before I was a professional chef, I would get intimidated by recipes sometimes; whether it would call for equipment I didn’t have, or a technique I wasn’t familiar with. I think that can be intimidating. But just try it out! The worst that could happen is that dinner isn’t perfect. It’ll probably still taste good. Don’t be discouraged, and just learn from the first time!

There are actually TWO once in a lifetime events happening this August: A total solar eclipse in our backyard and...

| PLANET JACKSON HOLE |

28 | JULY 19, 2017

DINING LI ST INGS = OUTDO OR SEATING

CONTINENTAL AMANGANI GRILL

1535 NE Butte Rd., Jackson 307-734-7333

THE ALPENHOF

3255 Village Dr., Teton Village 307-733-3462 Alpenhoflodge.com/dining

THE BIRD

4125 S. Pub Place, Jackson 307-732-BIRD Thebirdinjackson.com

BLUE LION

160 N. Millward St., Jackson 307-733-3912 Bluelionrestaurant.com

BIG HOLE BBQ

325 W Pearl Ave., Jackson Bigholebbq.com

BUBBA’S BAR-B-QUE

100 Flat Creek Drive, Jackson 307-733-2288 Bubbasjh.com

CAFE GENEVIEVE

135 E. Broadway Ave., Jackson 307-734-1970 Genevievejh.com

COPPER BAR

3535 Teton Village Rd., Wilson 307-733-1071 Stieglersrestaurant.com

CUTTY’S BAR & GRILL 1140 W. WY 22, Jackson 307-732-0001 Cuttysgrill.com

DOWN ON GLEN

25 S. Glenwood St., Jackson 307-733-4422

= HAPP Y HOUR DORNAN’S PIZZA & PASTA COMPANY Moose, Wyoming 307-733-2415 Dornans.com

ELEANOR’S

832 W. Broadway Ave., Jackson 307-733-7901 Eleanorsbarandgrill.com

E.LEAVEN FOOD CO. 175 Center St., Jackson 307-733-5600 Eleavenfood.com

GAMEFISH

= BAR

= BEST OF JACKSON HOLE GOLD WINNER

JACKSON HOLE PLAYHOUSE & SADDLE ROCK SALOON 145 W. Deloney Ave., Jackson 307-733-6994 Jacksonplayhouse.com

KING’S GRILL

At Snow King Mountain 402 E. Snow King Ave., Jackson 307-201-5292 Snowkingmountain.com/ jackson-hole-dining

THE KITCHEN

155 Glenwood St., Jackson 307-734-1633 Thekitchenjacksonhole.com

In Snake River Lodge & Spa 7710 Granite Loop Rd., Teton Village 307-732-6040 Snakeriverlodge.com/ gamefish-restaurant

945 W. Broadway Ave., Jackson 307-734-1977 Noodlekitchenjh.com

GATHER

LIBERTY BURGER

72 S. Glenwood St., Jackson 307-200-7766 Gatherjh.com

THE GRANARY

Spring Creek Resort 1800 Spirit Dance, Jackson 307-733-8833 Springcreekranch.com/dining/ the-granary

THE GUN BARREL STEAK & GAME HOUSE

862 W. Broadway Ave., Jackson 307-733-3287 Gunbarrel.com

THE HANDLE BAR

In Four Seasons Resort 7680 Granite Rd., Teton Village 307-732-5157

NOODLE KITCHEN

170 N. Cache St., Jackson 307-200-6071 Givemelibertyburger.com

LIFT RESTAURANT

645 S. Cache St., Jackson 307-733-0043 Liftjacksonhole.com

LOTUS CAFE

140 N. Cache St., Jackson 307-734-0882 Theorganiclotus.com

LOCAL RESTAURANT & BAR 55 N. Cache St., Jackson 307-201-1717 Localjh.com

MCDONALD’S

HAYDENS POST

In Snow King Resort 537 Snow King Loop, Jackson 307-734-3187 Snowking.com/restaurants/ haydens_post

1110 W. Broadway Ave., Jackson 307-733-7444

MANGY MOOSE RESTAURANT & SALOON 3295 Village Dr., Teton Village 307-733-4913 Mangymoose.com

MILLION DOLLAR COWBOY STEAKHOUSE 25 N. Cache St., Jackson 307-733-4790 JHCowboysteakhouse.com

MOE’S ORIGINAL BBQ

140 N. Cache St., Jackson 307-203-2900 Moesoriginalbbq.com/lo/jackson

NORA’S FISH CREEK INN 5600 W. Hwy. 22, Wilson 307-733-8288 Norasfishcreekinn.com

THE PINES RESTAURANT 3450 N. Clubhouse Rd., Wilson 307-733-1005 Tetonpines.com

PISTE MOUNTAIN BISTRO

3395 Cody Lane, Teton Village 307-732-3177 Jacksonhole.com/piste-mountainbistro.html

RENDEZVOUS BISTRO

380 S. Broadway Ave., Jackson 307-739-1100 Rendezvousbistro.net

ROADHOUSE PUB & EATERY

2550 Teton Village Rd., Wilson 307-739-0700 Qjacksonhole.com

RUSTIC INN BISTRO & BAR 475 N Cache St., Jackson 800-323-9279 Rusticinnatjh.com

SIDEWINDERS TAVERN

945 W. Broadway Ave., Jackson 307-734-5766 Sidewinderstavern.com

SILVER DOLLAR BAR & GRILL

in The Wort Hotel 50 N. Glenwood St., Jackson 307-732-3939 Worthotel.com/silver-dollar-bar

SNAKE RIVER BREWERY 265 S. Millward St., Jackson 307-739-2337 Snakeriverbrewing.com

SNAKE RIVER GRILL

84 E. Broadway Ave., Jackson 307-733-0557 Snakerivergrill.com

SPUR RESTAURANT & BAR In Teton Mountain Lodge, Teton Village 307-732-6932 Tetonlodge.com/spur-restaurant

5755 WY-22, Wilson 307-200-6633 Streetfoodjh.com

SWEETWATER RESTAURANT

85 King St., Jackson 307-733-3553 Sweetwaterjackson.com

KING SUSHI

75 S. King St., Jackson 307-264-1630 Kingsushijh.com

VIRGINIAN RESTAURANT

OCEAN CITY CHINA BISTRO

740 W. Broadway Ave., Jackson 307-733-4330 Virginianrestaurant.net

VIRGINIAN SALOON

750 W. Broadway Ave., Jackson 307-739-9891 Virginianlodge.com

WESTBANK GRILL

In Four Seasons Resort, Teton Village 7680 Granite Rd., Teton Village 307-732-5001 Fourseasons.com/jacksonhole/ dining/restaurants/westbank_grill

WILD SAGE RESTAURANT In Rusty Parrot Lodge 175 N. Jackson St., Jackson 307-733-2000 Rustyparrot.com/dining

WHITE BUFFALO CLUB 160 W Gill Ave., Jackson 307-734-4900 Whitebuffaloclub.com

ASIAN & SUSHI

340 W. Broadway, Jackson 307-734-9768 Oceancitychinabistro.com

SUDACHI

346 N. Pines Way, Wilson 307-734-7832 Sudachijh.com

THE PINSETTER

TOWN SQUARE TAVERN 20 E. Broadway Ave., Jackson 307-733-3886 Townsquaretavern.com

THE ROSE

50 W. Broadway Ave., Jackson 307-733-1500 Therosejh.com

CHINATOWN

850 W. Broadway Ave., Jackson 307-733-8856

HONG KONG BUFFET

826 W. Broadway Ave., Jackson 307-734-8988

KAZUMI

265 W. Broadway Ave., Jackson 307-733-9168 Jacksonholesushi.com

MERRY PIGLETS

160 N. Cache St., Jackson 307-733-2966 Merrypiglets.com

PICA’S MEXICAN TAQUERIA 1160 Alpine Way, Jackson 307-734-4457 Picastaqueria.com

TETON TIGER

165 Center St., Jackson 307-733-4111 Tetontiger.com

SANCHEZ

65 South Glenwood St., Jackson 307-734-5407

EL TEQUILA

545 E. Broadway Ave., Jackson 307-264-1577

75 E. Pearl St., Jackson 307-733-0005 Thaijh.com

THAI ME UP

ITALIAN & PIZZA

THAI PLATE

ARTISAN PIZZA ITALIAN KITCHEN

135 N. Cache St., Jackson 307-734-2654 Tetonthaiplate.com

MEDITERRANEAN BIN 22

200 W. Broadway Ave., Jackson 307-739-9463 Bin22jacksonhole.com

FIGS

In Hotel Jackson 120 N Glenwood St., Jackson 307-733-2200 Hoteljackson.com/dining/figs

MEXICAN

CALICO ITALIAN RESTAURANT & BAR

2650 Moose-Wilson Rd., Wilson 307-733-2460 Calicorestaurant.com

DOMINO’S

520 S. Hwy 89, Jackson 307-733-0330 Pizza.dominos.com/wyoming/ jackson

DORNAN’S PIZZA & PASTA Moose, Wyoming 307-733-2415 Dornans.com

JULY 19, 2017 | 29

EL ABUELITO

385 W. Broadway Ave., Jackson 307-733-1207 Elabuelitocafe.com

690 S. Hwy. 89, Jackson 734-1970 Pizzaartisanjh.com

| PLANET JACKSON HOLE |

At Hole Bowl 980 W Broadway Ave., Suite 3, Jackson 307-201-5426 Holebowljh.com

120 W. Broadway Ave., Jackson 307-203-2780 Hatchjh.com

TETON THAI

7342 Granite Rd., Teton Village 307-733-0022 Tetonthaivillage.com

BON APPE THAI

245 W. Pearl St., Jackson 307-734-0245 Bon-appe-thai.com

HATCH TAQUERIA & TEQUILAS

STREETFOOD @ THE STAGECOACH

TRIO

45 S. Glenwood St., Jackson 307-734-8038 Bistrotrio.com

| PLANET JACKSON HOLE |

30 | JULY 19, 2017

MALAKA’S PIZZA

In Inn of Jackson Hole 3345 West Village Dr., Teton Village 307-264-1504

ORSETTO

161 N. Center St., Jackson 307-203-2664 Orsettojh.com

PINKY G’S PIZZERIA

50 W. Broadway Ave., Jackson 734-PINK Pinkygs.com

PIZZERIA CALDERA

20 W. Broadway Ave., Jackson 307-201-1472 Pizzeriacaldera.com

PIZZA HUT

180 Powderhorn Lane, Jackson 307-733-8550 Order.pizzahut.com/locations/ wyoming/jackson/012424

II VILLAGIO OSTERIA

In Hotel Terra, Teton Village 307-739-4100 Jhosteria.com

BARS & LOUNGES MILLION DOLLAR COWBOY BAR

25 N. Cache St., Jackson 307-733-2207 Milliondollarcowboybar.com

STAGECOACH BAR

5755 W. Hwy 22, Wilson 307-733-4407 Stagecoachbar.net

DELI ASPENS MARKET

4015 W. Lake Creek Dr., Wilson 307-200-6140 Aspensmarket.com

CREEKSIDE MARKET & DELI

545 N. Cache St., Jackson 307-733-7926 Creeksidejacksonhole.com

JACKSON WHOLE GROCER

975 W. Broadway Ave., Jackson 307-733-0450 Jacksonwholegrocer.com

LOCAL BUTCHER

50 W. Deloney St., Jackson 307-203-2322 Localbutcherjh.com

LUCKY’S

974 W Broadway Ave., Jackson 307-264-1633 Luckysmarket.com/jackson-wy/

NEW YORK CITY SUB SHOP

20 N. Jackson St., Jackson 307-733-4414 Nycss.com/jackson-hole-wyoming

PEARL ST. MARKET

40 W. Pearl Ave., Jackson 307-733-1300 Pearlstmarketjh.com

QUIZNO’S

1325 S. Hwy. 89, Jackson 307-733-0201 Restaurants.quiznos.com/wy/ jacksonhole/jacksonhole-83001

SUBWAY

520 S. Hwy 89, Jackson 307-739-1965 Subway.com

SWEET CHEEKS MEATS 185 Scott Lane, Jackson 307-203-0725 sweetcheeksmeats.com

COFFEE COWBOY COFFEE

125 N Cache St., Jackson 307-733-7392 Cowboycoffee.com

ELEVATED GROUNDS

3445 N. Pines Way, Suite 102, Wilson 307-734-1343 Elevatedgroundscoffeehouse.com

HEALTHY BEING JUICERY

165 E. Broadway Ave., Jackson 307-200-9006 Healthybeingjuice.com

JACKSON HOLE ROASTERS

50 W. Broadway Ave., Jackson 307-200-6099 Jacksonholeroasters.com

PEARL STREET BAGELS 145 W. Pearl Ave., Jackson 307-739-1218 Pearlstreetbagels.com

PEARL STREET BAGELS - WEST 1230 Ida Dr., Wilson 307-739-1261 Pearlstreetbagels.com

PERSEPHONE BAKERY

165 E. Broadway Ave., Jackson 307-734-1700 Persephonebakery.com

PICNIC

1110 Maple Way, Jackson 307-264-2956 Picnicjh.com

STARBUCKS

Inside Albertson’s 105 Buffalo Way, Jackson 307-733-5950

STARBUCKS

Inside Smith’s 1425 S. Hwy 89, Jackson 307-733-8908 starbucks.com

STARBUCKS

10 E. Broadway Ave., Jackson 307-734-4471 starbucks.com

BAKERIES ATELIER ORTEGA

150 Scott Lane, Jackson 307-734-6400 Atelierortega.com

BREAD BASKET OF JACKSON HOLE

185 Scott Lane, Jackson 307-734-9024 Breadbasketjh.com

THE BUNNERY

130 N. Cache St., Jackson 307-734-0075 Bunnery.com

COCOLOVE

53 N. Glenwood St., Jackson 307-734-6400 Atelierortega.com

DAIRY QUEEN

575 N. Cache St., Jackson 307-733-2232 Dairyqueen.com

HAAGEN DAZS

90 E. Broadway Ave., Jackson 307-739-1880 Haagendazs.us

MEETEETSE CHOCOLATIER

265 W. Broadway Ave., Jackson 307-413-8296 Meeteetsechocolatier.com

MOO’S GOURMET ICE CREAM 110 Center St., Jackson 307-733-1998 Moosjacksonhole.com

PERSEPHONE BAKERY

165 E. Broadway Ave., Jackson 307-734-1700 Persephonebakery.com

YIPPY I-O CANDY CO.

84 E. Broadway Ave., Jackson 307-739-3020 Yippyi-ocandy.com

SELLER OF THE SAUCE BIN 22

200 W. Broadway Ave., Jackson 307-739-9463 bin22jacksonhole.com

BODEGA

3200 W. McCollister Dr., Teton Village 307-732-2337 bodegajacksonhole.com

BUD’S EASTSIDE LIQUOR

582 E. Broadway Ave., Jackson 307-733-1181

JACKSON WHOLE GROCER

974 W. Broadway Ave., Jackson 307-733-0450 Jacksonwholegrocer.com

4125 US-89, Jackson, Jackson 307-200-6103

THE LIQUOR STORE/THE WINE LOFT 115 Buffalo Way, Jackson 307-733-4466 Jacksonholewine.com

MANGY MOOSE MARKET & CELLARS

Mangy Moose Bldg., Teton Village 307-734-0070

832 W. Broadway Ave., Jackson 307-733-8888

SIDEWINDER’S WINE, SPIRITS & ALE

945 W. Broadway Ave., Jackson 307-734-5766

SMITH’S LIQUORS 1425 US-89, Jackson 307-733-8908

5755 W. Highway 22, Wilson 307-733-4590

4015 N Lake Creek Dr., Wilson 307-733-5038 westsidewinejh.com

VICTOR & DRIGGS AGAVE

310 N. Main St., Driggs, ID 208-354-2003

BANGKOK KITCHEN

220 N. Main St., Driggs, ID 208-354-6666

BIG HOLE BAGEL & BISTRO

285 N. Main St., Driggs, ID 208-354-2245

BIG HOLE BBQ

22 W. Center St., Victor, ID 208-270-9919 Bigholebbq.com

THE BRAKEMAN AMERICAN GRILL

27 N. Main St., Victor, ID 208-787-2020 brakemangrill.com

FORAGE BISTRO & LOUNGE

285 Little Ave., No. A, Driggs, ID 208-354-2858 Forageandlounge.com

HEADWATERS GRILLE IN TETON SPRINGS LODGE & SPA

10 Warm Creek Lane, Victor, ID 208-787-3600 Tetonspringslodge.com/dining/ range-restaurant

KNOTTY PINE SUPPER CLUB

58 S. Main St., Victor, ID 208-787-2866 Knottypinesupperclub.com

O’ROURKES SPORTS BAR & GRILL 42 E. Little Ave., Driggs, ID 208-354-8115

PENDL’S BAKERY & CAFE

40 Depot St., Driggs, ID 208-354-5623 Pendlspastries.com

PROVISIONS

95 S Main St., Driggs, ID 208-354-2333 Provisionsdining.com

ROYAL WOLF

63 Depot St., Driggs, ID 208-354-8365 Theroyalwolf.com

SEOUL

528 Valley Centre Dr., Driggs, ID 208-354-1234 seoulrestaurantdriggs.com

SCRATCH

GRAND TETON BREWING

430 Old Jackson Hwy., Victor, ID 208-787-9000 Grandtetonbrewing.com

185 W. Center St., Victor, ID 208-787-5678 Scratchvictor.com

TATANKA TAVERN

18 N. Main, Colter Building, Driggs, ID 208-980-7320 Tatankatavern.com

TETON THAI

32 Birch St., Driggs, ID 208-787-8424 Tetonthai.com

THREE PEAKS DINNER TABLE 15 S. Main St., Driggs, ID 208-354-9463 Threepeaksdinnertable.com

TJ’S GRILL & PIZZERIA

364 N. Main St., Driggs, ID 208-354-8829

VICTOR EMPORIUM 45 S. Main St., Victor, ID 208-787-2221

WEST SIDE YARD

31 W. Center St., Victor, ID 208-787-5000

WARBIRDS CAFE

675 Airport Rd., Driggs, ID 208-354-2550 tetonaviation.com/warbirds-cafe

WILDLIFE BREWING & PIZZA

145 S. Main St., Victor, ID 208-787-2623 Wildlifebrewing.com

WRAP & ROLL

220 N. Main St., Driggs, ID 208-354-7655

SHERWOOD’S POST

20 N. Main St., Victor, ID 208-787-0998 Sherwoodspost.menufy.com

JULY 19, 2017 | 31

STAGECOACH LIQUOR STORE

WESTSIDE WINE & SPIRITS IN THE ASPENS

37 S. Main, Victor, ID 208-787-2092 Goatshack.com

SPOONS BISTRO

32 W. Birch, Victor, ID 208-787-2478 Spoonsbistro.com

| PLANET JACKSON HOLE |

PLAZA LIQUORS

750 W. Broadway Ave., Jackson 307-733-2792

GRUMPY’S GOAT SHACK

LIQUOR DOWN SOUTH MARKET & WINE SHOP

VIRGINIAN LIQUOR STORE

There’s no need to sacrifice culinary savoir faire when dining “out.” By Melissa Thomasma

BREE BUCKLEY

| PLANET JACKSON HOLE |

32 | JULY 19, 2017

ADVENTURE EATING

hen it comes to playing outside, Kelly Halpin doesn’t mess around. A native of Jackson Hole, she’s one of the valley’s fiercest athletes hitting the trails and conquering the peaks of the Teton Range. Whether she’s lacing up her running shoes to log some miles, or gracefully scaling a rock wall, Halpin gives it her all. But she refuses to do any of this without properly fueling up. And no, that doesn’t mean wolfing down a PowerBar on her way out the door. In a community that has a reputation for being both foodie as well as outdoorsy, it’s no surprise that locals have found creative and delicious ways to

fuel their fun. Once upon a time, it was common to gobble a damp ham and cheese sandwich and candy bar, washed down with a few slugs of tepid water from a canteen. But no longer. Whether floating the Snake, traversing the Tetons or just heading out to enjoy the parks, locals have elevated their al fresco game. “I think it’s important to eat yummy food,” Halpin said of planning what to devour on her backcountry adventures. “I know that seems obvious but rather than bringing a ton of protein bars, I’ll pack nice cheese and pastries and meats, like smoked salmon and prosciutto. Tasty food makes for happy people.” Halpin doesn’t head into the backcountry without a couple of staples: “Bacon. I precook bacon for almost all big backcountry adventures. That and chocolate.” She says the factors that guide her meal planning include caloric density, ease of cooking and cleanup, but she’s quick to prioritize the deliciousness of the menu. “I love burritos. They are easy to make—basically make whatever you want and toss it in a wrap with hot sauce. Plus, there is no plate to clean up. I like breakfast burritos or zucchini, quinoa, cheese, and chicken. Sometimes I’ll precook meat

Remember: Reduce and Reuse before Recycling. Go Straw Free or Try Reusables. Teton County can only profit on plastics recycling if they are clean and of the highest quality. #1 and #2 plastic bottles only. No food residue – peanut butter, mayonnaise, milk, ketchup, mustard, oil. No opaque mustard and ketchup containers. No #3-7 plastic containers.

off while I’m out there?” she said. Easy dishes that come together quickly and are good at room temperature are her favorites. Ultimately, Arthur says, your food should add richness to your outdoor adventures, not take time away from them. “You don’t have to sacrifice, it’s about really enjoying your time out there.”

PJH BREE BUCKLEY

a dirty pot.” With plenty of room for gear, there’s more flexibility on a multiday river trip than a backpacking trip. Multiple coolers mean sufficient space for a diversity of truly gourmet food and beverage options. Nemec advocates ensuring your favorite cocktail ingredients make it into one of the coolers, too. Allison Arthur, editor of Dishing Magazine, agrees that if you’ve got space to bring a cooler on your adventure—whether in a boat or a car— that the options are essentially endless. Frosty beverages and top-shelf food is easy to take along, especially if you plan. “I’m a big fan of getting sloshies and putting them in Swell bottles so they stay cold… they really do stay frozen until you’re ready.” Just because space isn’t a restricting factor doesn’t mean that Arthur wants to spend hours prepping and cooking at camp. “One of my main goals is trying to minimize the amount I have to do on-site. I try to do most of my prep work ahead of time.” She often takes into consideration the unpredictable nature of noshing outside: bugs, wind, or heat. “What can I make ahead to take the pressure

beforehand,” she said. Local nurse and foodie Stephanie Nemec says precooking meats or freezing them is an approach that allows for great food either in the backcountry or on multi-day river trips. “You can do all kinds of things. Last year when we did a river trip, I thought about buying tamales at the People’s Market and freezing them. You can add whatever sides you want, of course… black beans with onion and garlic, and a cabbage salad,” Nemec said. Efficiency is also important. “I try to overlap ingredients; if I’m using it in one dinner, I think about how else I can use it in another meal, too.” Nemec says that when she thinks about feeding a crew in the great outdoors, great flavors and fresh food are critical. “You can do so much with fresh food. There’s no need to rely on stuff that’s heavily packaged.” Another cooking tool on river trips, she says, is the grill. “You can toss whatever meat on the grill, and then chop up potatoes or veggies and put them in a foil packet with salt, pepper and olive oil. Cook them on the grill too, or even over a campfire. You don’t even have

JULY 19, 2017 | 33

BREE BUCKLEY

| PLANET JACKSON HOLE |

| PLANET JACKSON HOLE |

34 | JULY 19, 2017

BEER, WINE & SPIRITS

Wine List Anatomy 101 Deconstructing restaurant wine selections, from minuscule to massive. BY TED SCHEFFLER

epending on your wine knowledge and comfort level in selecting wines in restaurants, being presented with the wine list can be a humbling experience, or it can be the beginning of a joyous oenology exploration. Much depends on 1) the wine list itself, and 2) the wine service in the restaurant. The very first thing I do when I’m seated in a restaurant is ask for the wine list. That’s not because I immediately want to begin boozing it up, but because much depends on wine. If I’m in a restaurant with unique and especially interesting or hard-to-find wines, my food selections will often be based on choosing the wine first and then ordering food to pair with it, not vice versa. So, I want to get a head start on planning

my meal by first perusing the wine list. I’ll usually order a glass of white wine or bubbly, in part just to make the server go away so I can get to know the wine list without having someone hovering. Frankly, I don’t care if a restaurant’s list is massive or minuscule; bigger is not necessarily better. What I do want is an intelligent wine list and a selection that makes sense for the restaurant I’m visiting. It doesn’t make much sense, for example, for a small, independent restaurant to tie up a lot of money with expensive f i r s t- g r o w t h Bordeaux in its inventory. On the other hand, if I’m in an upscale steak house, I do expect to find Château Margaux and Mouton Rothschild on the menu. One size does not fit all. Order, too, is also important. It drives me nuts to have to page through a wine list to find by-the-glass wines on page 17. Wines by the

Local is a modern American steakhouse and bar located on Jackson’s historic town square. Serving locally raised beef and, regional game, fresh seafood and seasonally inspired food, Local offers the perfect setting for lunch, drinks or dinner.

Lunch 11:30am Monday-Saturday Dinner 5:30pm Nightly

HAPPY HOUR Daily 4-6:00pm

307.201.1717 | LOCALJH.COM ON THE TOWN SQUARE

IMBIBE glass should be followed by sparkling wines. Most customer-friendly wine lists move from white wines to reds and, typically, from lighter-bodied wines to heavier. So, Sauvignon Blanc and Riesling choices should precede Chardonnay and White Burgundy, Pinot Noir and Merlot before Zinfandel. And, ideally, within each varietal category, I like to see the wines again listed from lightest to heaviest—light, un-oaked Chardonnays, for example, preceding big, oaky, full-bodied ones. However, many restaurant lists order their wines in each category according to price, from lowest to highest, which also has its merits, particularly in bigger lists. I think commentary, explanations and food-pairing suggestions on wine lists are

very helpful, too. I like seeing categories like “bright and refreshing,” “juicier and bolder,” “light and lively” and so on, which is especially helpful for customers who might not be familiar with different wine varietals. Of course, any restaurant with a wine list worth its salt will also have staff who know and can intelligently communicate about wines, wine/ food pairings and so on. This could be a well-trained server or a sommelier. Next week, I’ll get into what to expect from a restaurant sommelier or wine manager. What about you? What do you look for in a wine list? PJH

Featuring dining destinations from buffets and rooms with a view to mom and pop joints, chic cuisine and some of our dining critic’s faves!

EARLY BIRD SPECIAL

20%OFF

ASIAN & CHINESE

ENTIRE BILL

TETON THAI

Good between 5:30-6pm • Open nightly at 5:30pm Must mention ad for discount.

Serving the world’s most exciting cuisine. Teton Thai offers a splendid array of flavors: sweet, hot, sour, salt and bitter. All balanced and blended perfectly, satisfying the most discriminating palate. Open daily. 7432 Granite Loop Road in Teton Village, (307) 733-0022 and in Driggs, (208) 787-8424, tetonthai.com.

733-3912 160 N. Millward

Make your reservation online at bluelionrestaurant.com

THAI ME UP

Home of Melvin Brewing Co. Freshly remodeled offering modern Thai cuisine in a relaxed setting. New tap system with 20 craft beers. New $8 wine list and extensive bottled beer menu. Open daily for dinner at 5pm. Downtown at 75 East Pearl Street. View our tap list at thaijh.com/brews. 307-733-0005.

CONTINENTAL

Free Coffee with Pastry Purchase Every Day from 3 to 5pm

ELY U Q I N U PEAN EURO

F O H ‘ E H

R DINNEAGE I H LUNCTETON VILL I T S IN FA BREAKE ALPENHOF AT TH

AT THE

Serving authentic Swiss cuisine, the Alpenhof features European style breakfast entrées and alpine lunch fare. Dine in the Bistro for a casual meal or join us in the Alpenrose dining room for a relaxed dinner experience. Breakfast 7:30am-10am. Coffee & pastry 10am-11:30am. Lunch 11:30am-3pm. Aprés 3pm-5:30pm. Dinner 6pm-9pm. For reservations at the Bistro or Alpenrose, call 307-733-3242.

THE BLUE LION

Mangy Moose Restaurant, with locally sourced, seasonally FRESH FOOD at reasonable prices, is a always a FUN PLACE to go with family or friends for a unique dining experience. The personable staff will make you feel RIGHT AT HOME and the funky western decor will keep you entertained throughout your entire visit. Reservations at (307) 733-4913 3295 Village Drive • Teton Village, WY

www.mangymoose.com

A Jackson Hole favorite for 39 years. Join us in the charming atmosphere of a historic home. Serving fresh fish, elk, poultry, steaks, and vegetarian entrées. Ask a local about our rack of lamb. Live acoustic guitar music most nights. Open nightly at 5:30 p.m. Early Bird Special: 20% off entire bill between 5:30 & 6 p.m Must mention ad. Reservations recommended, walkins welcome. 160 N. Millward, (307) 733-3912, bluelionrestaurant.com

PICNIC

Our mission is simple: offer good food, made fresh, all day, every day. We know everyone’s busy, so we cater to on-the-go lifestyles with

Enjoy all the perks of fine dining, minus the dress code at Eleanor’s, serving rich, saucy dishes in a warm and friendly setting. Its bar alone is an attraction, thanks to reasonably priced drinks and a loyal crowd. Come get a belly-full of our two-time gold medal wings. Open at 11 a.m. daily. 832 W. Broadway, (307) 733-7901.

LOCAL

Local, a modern American steakhouse and bar, is located on Jackson’s historic town square. Our menu features both classic and specialty cuts of locally-ranched meats and wild game alongside fresh seafood, shellfish, house-ground burgers, and seasonallyinspired food. We offer an extensive wine list and an abundance of locally-sourced products. Offering a casual and vibrant bar atmosphere with 12 beers on tap as well as a relaxed dining room, Local is the perfect spot to grab a burger for lunch or to have drinks and dinner with friends. Lunch Mon-Sat 11:30am. Dinner Nightly 5:30pm. 55 North Cache, (307) 201-1717, localjh.com.

LOTUS ORGANIC RESTAURANT

Serving organic, freshly-made world cuisine while catering to all eating styles. Endless organic and natural meat, vegetarian, vegan and gluten-free choices. Offering super smoothies, fresh extracted juices, espresso and tea. Full bar and house-infused botanical spirits. Serving breakfast, lunch & dinner starting at 8am daily. 140 N. Cache, (307) 7340882, theorganiclotus.com.

MANGY MOOSE

Mangy Moose Restaurant, with locally sourced, seasonally fresh food at reasonable prices, is a always a fun place to go with family or friends for a unique dining experience. The personable staff will make you feel right at home and the funky western decor will keep you entertained throughout your entire visit. Teton Village, (307) 733-4913, mangymoose.com.

MOE’S BBQ

Opened in Jackson Hole by Tom Fay and David

| PLANET JACKSON HOLE |

307.733.3242

ALPENHOF

ELEANOR’S

1110 MAPLE WAY JACKSON, WY 307.264.2956 picnicjh.com

LOCAL & DOMESTIC STEAKS SUSTAINABLE SEAFOOD OPEN 7 DAYS A WEEK @ 5:30 TILL 10 JHCOWBOYSTEAKHOUSE.COM 307-733-4790

quick, tasty options for breakfast and lunch, including pastries and treats from our sister restaurant Persephone. Also offering coffee and espresso drinks plus wine and cocktails. Open Mon-Fri 7am-5pm, Wknds 7am-3pm 1110 Maple Way in West Jackson 307-2642956www.picnicjh.com

FAMILY FRIENDLY ENVIRONMENT PIZZAS, PASTAS & MORE

Medium Pizza (1 topping) Stuffed Cheesy Bread

$ 13 99

for an extra $5.99/each

(307) 733-0330 520 S. Hwy. 89 • Jackson, WY

HOUSEMADE BREAD & DESSERTS FRESH, LOCALLY SOURCED OFFERINGS TAKE OUT AVAILABLE Dining room and bar open nightly at 5:00pm (307) 733-2460 • 2560 Moose Wilson Road • Wilson, WY

A Jackson Hole favorite since 1965

JULY 19, 2017 | 35

Large Specialty Pizza ADD: Wings (8 pc)

| PLANET JACKSON HOLE |

36 | JULY 19, 2017

Lunch special Slice + Side Salad = $8 Happy Hour 4-6 PM DAILY

THE LOCALS

FAVORITE PIZZA 2012-2016 •••••••••

$5 Shot & Tall Boy

LUNCH

SPECIAL Slice, salad & soda

•••••••••••••••••••••••••••

20 W. Broadway 307.207.1472 pizzeriacaldera.com OPEN DAILY 11AM-9:30PM

TV Sports Packages and 7 Screens

Under the Pink Garter Theatre (307) 734-PINK • www.pinkygs.com

Fogg, Moe’s Original Bar B Que features a Southern Soul Food Revival through its award-winning Alabama-style pulled pork, ribs, wings, turkey and chicken smoked over hardwood served with two unique sauces in addition to Catfish and a Shrimp Moe-Boy sandwich. A daily rotation of traditional Southern sides and tasty desserts are served fresh daily. Moe’s BBQ stays open late and features a menu for any budget. While the setting is familyfriendly, a full premium bar offers a lively scene with HDTVs for sports fans, music, shuffle board and other games upstairs. Large party takeout orders and full service catering with delivery is also available.

MILLION DOLLAR COWBOY STEAKHOUSE

Jackson’s first Speakeasy Steakhouse. The Million Dollar Cowboy Steakhouse is a hidden gem located below the world famous Million Dollar Cowboy Bar. Our menu offers guests the best in American steakhouse cuisine. Top quality chops and steaks sourced from local farms, imported Japanese Wagyu beef, and house-cured meats and sausages. Accentuated with a variety of thoughtful side dishes, innovative appetizers, creative vegetarian items, and decadent desserts, a meal at this landmark location is sure to be a memorable one. Reservations are highly recommended.

SNAKE RIVER BREWERY & RESTAURANT

America’s most award-winning microbrewery is serving lunch and dinner. Take in the atmosphere while enjoying wood-fired pizzas, pastas, burgers, sandwiches, soups, salads and desserts. $9 lunch menu. Happy hour 4 to 6 p.m., including tasty hot wings. The freshest beer in the valley, right from the source! Free WiFi. Open 11:00 a.m. to 11:00 p.m. 265 S. Millward. (307) 739-2337, snakeriverbrewing. com.

ITALIAN CALICO

A Jackson Hole favorite since 1965, the Calico continues to be one of the most popular restaurants in the Valley. The Calico offers the right combination of really good food, (much of which is grown in our own gardens in the summer), friendly staff; a reasonably priced menu and a large

selection of wine. Our bar scene is eclectic with a welcoming vibe. Open nightly at 5 p.m. 2560 Moose Wilson Rd., (307) 733-2460.

MEXICAN EL ABUELITO

Serving authentic Mexican cuisine and appetizers in a unique Mexican atmosphere. Home of the original Jumbo Margarita. Featuring a full bar with a large selection of authentic Mexican beers. Lunch served weekdays 11 a.m. to 3 p.m. Nightly dinner specials. Open seven days, 11 a.m. to 10 p.m. 385 W. Broadway, (307) 733-1207.

PIZZA DOMINO’S PIZZA

Hot and delicious delivered to your door. Handtossed, deep dish, crunchy thin, Brooklyn style and artisan pizzas; bread bowl pastas, and oven baked sandwiches; chicken wings, cheesy breads and desserts. Delivery. 520 S. Hwy. 89 in Kmart Plaza, (307) 733-0330.

PINKY G’S

The locals favorite! Voted Best Pizza in Jackson Hole 2012-2016. Seek out this hidden gem under the Pink Garter Theatre for NY pizza by the slice, salads, strombolis, calzones and many appetizers to choose from. Try the $7 ‘Triple S’ lunch special. Happy hours 10 p.m. - 12 a.m. Sun.- Thu. Text PINK to 71441 for discounts. Delivery and take-out. Open daily 11a.m. to 2 a.m. 50 W. Broadway, (307) 734-PINK.

PIZZERIA CALDERA

Jackson Hole’s only dedicated stone-hearth oven pizzeria, serving Napolitana-style pies using the

freshest ingredients in traditional and creative combinations. Five local micro-brews on tap, a great selection of red and white wines by the glass and bottle, and one of the best views of the Town Square from our upstairs deck. Daily lunch special includes slice, salad or soup, any two for $8. Happy hour: half off drinks by the glass from 4 - 6 daily. Dine in or carry out. Or order online at PizzeriaCaldera.com, or download our app for iOS or Android. Open from 11am - 9:30pm daily at 20 West Broadway. 307-201-1472.

CREATIVE PEAKS

BY KELSEY DAYTON @Kelsey_Dayton

| PLANET JACKSON HOLE |

JULY 19, 2017 | 37

honda Ashton doesn’t allow a half strawberry and a mint leaf in her kitchen. The typical garnishes on desserts, don’t make sense, she said. Ashton is the executive pastry chef at the Four Seasons. The desserts she creates must look as good as they taste, but she says the artistry that goes into the presentation must still make sense. She doesn’t garnish for the sake of garnishing. It must enhance the dessert, both in how it looks, but also how it tastes. In the culinary world, the two are almost impossible to separate. “You eat with your eyes,” Ashton said. “If it doesn’t look good, you don’t want to eat it.” In her decades in the business, Ashton has indeed mastered creating dishes that look as good as they taste. Her culinary career began when she was a teenager in Australia. She didn’t cook, or especially love food. Her mom baked on the weekends and she enjoyed helping, but that was it. Then she met one of her sister’s friends who was a chef. It seemed like a cool job, so at 16, she did a work experience project in a hotel casino. She spent the first eight and a half days in the kitchen and the last day and a half with the pastry chef. She made

gets a more rustic look than something for the Westbank Grill. Ashton also must create a way for a dessert to look like a sculpted piece of art that takes only seconds to put together in the kitchen. Each piece of garnish must be laid out and ready to assemble. It can take five or six steps to put a dessert together—after everything’s been made and prepped. Each piece must be layered in the correct order for it to look just right. It takes an artistic eye, but it’s a skill that is mostly honed in practice, Ashton said. When she started as a pastry chef she didn’t enjoy plating desserts. It was trial and error figuring out what looked good. She had little experiences with garnishes and sauces. It took years for her to develop her own style and feel as comfortable in the presentation as she was in the recipes. “It’s always an evolution,” she said. “Everyone has misses.” She still sometimes must tweak her desserts. She created one dessert for a wine dinner, but discovered when the servers took it out, it fell over. The rounded bottom rolled to one side. It tasted delicious, but it didn’t really work if the servers couldn’t get it to the diners, she said. So Ashton tweaked it using her sense for culinary science. She flattened the bottom and added more whipped cream to secure it so it could stand. This ensured it would look as good as it tasted when it arrived at the table. Ashton would know. While she doesn’t eat desserts outside of her kitchen, she does have a sweet tooth and she tastes every recipe she creates. “But even after all these years I still can’t tell you a favorite pastry,” she said. PJH

Pastry chef Rhonda Ashton is at the helm of the Four Seasons sweet empire.

her first dessert—black forest cake—and that was it. She knew that was what she wanted to do. “I still can’t cook,” Ashton admitted. “I’ve only ever done pastry my entire career.” That career began with a four-year apprenticeship and culinary school in Australia, before she joined the Four Seasons staff in 2004. She worked at Whistler, on Maui and in Toronto and Egypt and arrived in Jackson Hole in 2015. One of her favorite parts of the job is creating the dessert menu, where she enjoys creative freedom and collaborates with her team. She doesn’t think of a dessert without also considering aesthetics. “When I’m writing a menu, it’s not just how it’s going to taste, but it’s how it’s going to look, what plate it’s going to go on and how easy is it going to be to serve,” she said. Sometimes, Ashton dreams up a certain look or sees a garnish that inspires her to build a dessert around it. Other times, she knows she wants a certain flavor and must figure out how to make it look nice. Geographic place also factors into the presentation. When she worked in Hawaii, she used tropical fruits. In Jackson Hole, she creates warmer desserts and uses huckleberries when they are in season. Whatever she chooses to make, presentation is imperative and it’s also a reflection of personal style. Ashton likes a deconstructed look. Her creations are not too formal, but they are neat, not spread across the plate, she said. She likes things that look pretty. And she factors in where they are going to be served. Something for Handle Bar, for example,

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Looks to Devour

Chef Rhonda Ashton in action.

| PLANET JACKSON HOLE |

38 | JULY 19, 2017

THIS WEEK: July 19-25, 2017

WEDNESDAY, JULY 19

n Imagine, Create! Clay & Sculpture 9:00am, Art Association of Jackson Hole n Plein Air Painting & Drawing 9:30am, National Museum of Wildlife Art, n Historic Miller Ranch Tour 10:00am, National Elk Refuge, Free n Filmmaking & Screenwriting 10:00am, Art Association of Jackson Hole n Fables, Feathers & Fur 10:30am, National Museum of Wildlife Art, Free n Raptor Encounters 2:00pm, Teton Raptor Center, $15.00 - $18.00 n Docent Led Tours 2:30pm, Murie Ranch of Teton Science Schools, Free n Big Haus Showcase 3:00pm, Big Haus Collective, Free n Read to Rover 3:00pm, Valley of the Tetons Library, Free n Jackson Hole People’s Market 4:00pm, Base of Snow King, Free n Covered Wagon Cookout 4:30pm, Bar T 5, $38.00 - $46.00 n NPR Political Correspondent, Don Gonyea, to Visit Jackson 4:30pm, Snow King Resort, $40.00 n Alive@Five: Teton Raptor Center 5:00pm, Teton Village Commons, Free n Bar J Chuckwagon 5:30pm, Bar J Ranch, $25.00 $35.00 n Covered Wagon Cookout 5:30pm, Bar T 5, $38.00 - $46.00 n Solarplate Printmaking 5:30pm, Art Association of Jackson Hole n Dine to Music at the Chuckwagon 5:30pm, Dornans Chuckwagon, Free n Open Studio Modeling: Figure Model 6:00pm, Art Association of Jackson Hole, $10.00 n From Screen to Stage: The Music of John Williams 6:00pm, Walk Festival Hall, Free n Jackson Hole Shootout 6:00pm, Town Square, Free n Disc Golf Doubles 6:00pm, Teton Village, $5.00 n The Unsinkable Molly Brown 6:30pm, The Jackson Hole Playhouse, $37.10 - $68.90

SEE CALENDAR PAGE 40

n Creating Confident Communicators 6:30pm, Valley of the Tetons Library, Free n The HOF BAND plays POLKA! 7:00pm, The Alpenhof Bistro, Free n Free Talk: Living an Ethical Kosher Life 7:00pm, Jackson Hole Jewish Community, Free n Bob Greenspan “Down in the Roots” 7:00pm, Moe’s BBQ, Free n Screen Door Porch 7:30pm, Mangy Moose, Free n Jackson Hole Rodeo 8:00pm, Teton County Fairgrounds, $15.00 - $35.00 n KHOL Presents: Vinyl Night 8:00pm, The Rose, Free n Dancers’ Workshop Gala Celebration with Bill T. Jones, Savion Glover, NYCB Principals & more! 8:00pm, The Center Theater, Lobby, & Lawn, $45.00 - $450.00 n Karaoke Night 9:00pm, The Virginian Saloon, n Nathan Dean Band 9:00pm, Million Dollar Cowboy Bar, $5.00

THURSDAY, JULY 20

n Imagine, Create! Clay & Sculpture 9:00am, Art Association of Jackson Hole n Community Volunteer Day 9:00am, Grand Teton National Park, Free n Elevated Yoga on the Deck 9:00am, Top of Bridger Gondola, $25.00 - $30.00 n Yoga on the Trail 10:00am, National Museum of Wildlife Art, Free n Filmmaking & Screenwriting 10:00am, Art Association of Jackson Hole n Teton Toastmasters 12:00pm, Teton County Commissioners Chambers, Free n Raptor Encounters 2:00pm, Teton Raptor Center, $15.00 - $18.00 n Docent Led Tours 2:30pm, Murie Ranch of Teton Science Schools, Free n Writer’s Club 3:30pm, Valley of the Tetons Library, Free n Tween Metalsmithing 4:00pm, Art Association of Jackson Hole n Covered Wagon Cookout 4:30pm, Bar T 5, $38.00 - $46.00 n Alive@Five: Wild Things of

Compiled by Caroline LaRosa Wyoming 5:00pm, Teton Village Commons, Free n Open Rehearsal with Bill T. Jones/Arnie Zane Dance Company 5:00pm, Center Theater, Free n Josh Riggs 5:00pm, The Deck at Piste, Free n July Art Walk 5:00pm, Various Galleries, Free n Bar J Chuckwagon 5:30pm, Bar J Ranch, $25.00 $35.00 n Covered Wagon Cookout 5:30pm, Bar T 5, $38.00 - $46.00 n Solarplate Printmaking 5:30pm, Art Association of Jackson Hole n Community Picnic 5:30pm, Mountain View Meadows Open Space, Free n Dine to Music at the Chuckwagon 5:30pm, Dornans Chuckwagon, Free n Friends and Family Mental Health Support Group 6:00pm, Eagle Classroom of St. John’s Medical Center, Free n Music on Main 6:00pm, Victor City Park, Free n Jackson Hole Shootout 6:00pm, Town Square, Free n Bacchus & Brushes 6:00pm, Art Association of Jackson Hole n Glaze Doc 6:00pm, Art Association of Jackson Hole n Silver Projects: Fabrication and Stone Setting Varieties 6:00pm, Art Association of Jackson Hole n The Future of Wildness 6:00pm, Teton County Library, Free n Mix’d Media: “Andy Warhol: Endangered Species” 6:00pm, National Museum of Wildlife Art, Free n Full Draw Film Tour by Backcountry Hunters 6:00pm, Pink Garter Theatre, $17.00 n The Unsinkable Molly Brown 6:30pm, The Jackson Hole Playhouse, $37.10 - $68.90 n TGR Bike In Movies 7:00pm, Teton Gravity Research, Free n Free Country Swing Dance Lessons 7:30pm, Million Dollar Cowboy Bar, Free n Canyon Kids 7:30pm, Mangy Moose, Free

Wildlife museum hosts a disco party to celebrate the iconic artist and the endangered species he immortalized. BY KELSEY DAYTON @Kelsey_Dayton

The artist gave 10 species, including a black rhino, zebra and bighorn ram, that “Warhol treatment” for the screen print series and the museum is doing the same for its Mix’d Media event celebrating the show Thursday. The National Museum of Wildlife Art is transforming to a disco-scene that conjures a likeness of Studio 54, said Amy Goicoechea, director of program and events at the museum. The free party is 6 to 9 p.m. Thursday at the museum. People can visit the Warhol exhibit and explore the other shows in the museum and create their own works of art. Artist Walt Gerald will teach people about screen printing and help folks to try their hands at it. The museum will have some items available for printing, but people can also bring their own. Screen printing, which Warhol used for his endangered species series, is a specific printing process that allows ink through a screen onto material below, Goicoechea explained. The printing at the museum will be a simpler process than what Warhol used, but it will still allow people to better understand how he made art, she said. The Mix’d Media events are meant to engage people with exhibits and deepen their interaction with the works. DJ Cut la Whut will provide music. Food and beverage are available for purchase.

A biopic movie, Superstar: The Life and Times of Andy Warhol, will play in the theater next to his prints. People are welcome to pop in to watch parts of the 90-minute movie, Goicoechea said. The party is meant to celebrate the exhibit. “Nobody else can have this party, because we have those Warhol prints,” Goicoechea said. It’s also meant to offer a time for people who work during normal museum hours to see the show and the rest of the museum’s collection. It’s the only time each month the museum is open late during the week. All galleries are open during the event and people are encouraged to check out the other exhibits, which include images from National Geographic photographer Joel Sartore who created portraits of animals held in captivity such as zoos or aquariums. “Iridescence: John Gould’s Hummingbirds” is also on display. Gould documented and catalogued hummingbirds in the 1800s. The exhibition includes a soundscape of hummingbirds created for the show. The shows, along with the Warhol exhibit, are hanging as the museum celebrates its 30th anniversary this summer. PJH Mix’d Media, 6 to 9 p.m. Thursday, July 20 at National Museum of Wildlife Art, Free

JULY 19, 2017 | 39

Art through November 5. “It’s just so instantly recognizable as Warhol,” Harris said. “It’s a real crowd pleaser.” Ronald and Frayda Feldman commissioned the Endangered Species portfolio in 1983 to bring attention to ecological issues. Warhol’s interest in nature started when he was a child. He drew animals in science class and kept a flower garden in his family’s yard, according to information on the National Museum of Wildlife Art’s website. In college, he visited the zoo to draw and in his career he created hundreds of paintings, prints and drawings of flowers. The museum displayed Warhol’s endangered species prints, borrowed from the Andy Warhol Museum in Pittsburgh. They received such a positive response, the museum searched for, and acquired its own set of the prints. A feat because finding all 10 prints together is rare, Harris said. “Warhol is known for his ability to take something we are all familiar with, items in popular culture, and then translate them into a fine art medium,” Harris said. “It gets you to look at something you’ve already seen 100 times, but in a new light, because he’s given it the Warhol treatment. It brings a different kind of attention to things you might otherwise think are a mundane object or simply celebrity fodder.”

| PLANET JACKSON HOLE |

hen people think Andy Warhol, they think Marilyn Monroe, Elvis Presley and cans of Campbell’s soup, all rendered in bright colors and that distinctive Warhol style. The artist was known for gleaning inspiration from current trends and pop culture. But in the early 1980s, Warhol deviated from his normal subject matter and created 10 prints of endangered species. It isn’t as strange a divergence as it might seem, Adam Harris, the Petersen Curator of Art at the National Museum of Wildlife Art, said. The Endangered Species Act was only about a decade old and a movement was underway to bring attention to disappearing wildlife. It was part of the conversation at the time. It still doesn’t stop people from marveling when they see the prints, hanging at the National Museum of Wildlife

Maybe they’ll listen if Warhol depcits us.

Warhol’s Wildlife

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CULTURE KLASH

| PLANET JACKSON HOLE |

40 | JULY 19, 2017

MUSIC BOX n Major Zephyr 7:30pm, Silver Dollar Showroom, Free n Chamber Music with Pianist Yefim Bronfman 8:00pm, Walk Festival Hall, $25.00 n Salsa Night 9:00pm, The Rose, Free n Nathan Dean Band 9:00pm, Million Dollar Cowboy Bar, $5.00 n Sista Otis 9:00pm, Town Square Tavern, Free

FRIDAY, JULY 21 n Teton County Fair

7:00am, Teton County Fairgrounds, n Art Show at Teton Village 8:00am, Teton Village, Free n Portrait Drawing 9:00am, Art Association of Jackson Hole, $10.00 n Imagine, Create! Clay & Sculpture 9:00am, Art Association of Jackson Hole n Festival Orchestra Open Rehearsal: The Three Bs 10:00am, Walk Festival Hall, $15.00 n Historic Miller Ranch Tour 10:00am, National Elk Refuge,

Free n Filmmaking & Screenwriting 10:00am, Art Association of Jackson Hole n Summer Grilling Series 11:00am, Jackson Whole Grocer, $5.00 n Raptor Encounters 2:00pm, Teton Raptor Center, $15.00 - $18.00 n Docent Led Tours 2:30pm, Murie Ranch of Teton Science Schools, Free n FREE Friday Tasting 4:00pm, Jackson Whole Grocer & Cafe, Free n Friday Tastings

SEE CALENDAR PAGE 44

Dawes

We’re All Gonna Die, Live Dawes brings crooning, effusive sounds to the Center. BY AARON DAVIS @ScreenDoorPorch

he songs of the band Dawes are theatric and empathetic, cutting straight to the honest microcosm of human experience. A laidback rock groove is used to advance the folk story, and drummer Griffin Goldsmith adds a rich vocal harmony to his brother, Taylor’s, distinctive croon. The brotherhood extends to the other three band mates as well—original bassist Wylie Gelber, keyboardist of three years Lee Pardini, and newest member, guitarist Trevor Menear. “There’s a definite advantage to singing with your brother,” Griffin said ahead of an opening gig for Willie Nelson. “The way we can anticipate each other’s phrasing, and you kind

of have the same timbre to your voice, so it’s a lot easier to make it blend, almost like you’re singing harmony to yourself.” Establishing a devout following over six albums, the band’s fifth studio effort We’re All Gonna Die is certainly a diversion with its heavy Flaming Lips-esque synthesizers, near choppy pop production, and tongue-and-cheek goofiness. The latter surfaces with radio single “When the Tequila Runs Out,” which depicts a high roller’s party that the writer perhaps doesn’t jibe with. Regardless of whether longtime fans enjoy the departure, its forward and experimental progress and the antithesis live album We’re All Gonna Live from earlier this year were timed well for those new to the Dawes train. “On the bus, we’ll write down every song from every record and cross them off as we’ve played them,” Griffin explained. “By the end of every tour, we’ve played every song that we have. For headlining shows [like the Center Theater] there’s plenty of time to represent each record, and there’s always fluctuation in the setlist depending on the circumstance. For instance, tonight we may choose different songs for the Willie Nelson opening slot versus opening for Mumford & Sons.” Though different in many ways, Taylor Goldsmith’s writing is as refined

PFAC Attack

THURSDAY Andy Frasco with One Ton Pig (Victor City Park); Sista Otis (Town Square Tavern) FRIDAY JH Live presents Jamie McLean Band with Tram Jam (Snow King Ballfield); Palamino Shakedown (Silver Dollar); Samantha Rise Band (American Legion Park in Pinedale) SATURDAY Michaela Anne with Wink Burcham (American Legion Park in Pinedale); Super Doppler (Town Square Tavern); Gleewood (Silver Dollar)

Michaela Anne

(August 19). Michaela Anne with Wink Burcham, 5:30 p.m. Saturday, July 22 at American Legion Park in Pinedale. Free, all-ages. PinedaleFineArts.com.

SUNDAY Afrolicious (Village Commons); Lauren Conrad & Patrick Chadwick (Silver Dollar)

Bay Area Partytime

MONDAY The Minor Keys (Jackson Lake Lodge); Open Mic (Pinky G’s)

Born from a weekly dance party at the famed Elbo Room in its hometown of San Francisco, Afrolicious is used to the intimacy of sweaty dancers within arms reach. What started out as a DJ party morphed into incorporating live musicians—ranging from eight to 12—aimed at simply “bringing back real roots, some positive human experience.” Salsa, Samba, funk, reggae, hip-hop and blues with a heavy percussion element and punchy horns will rise up to the Tetons from the Village Commons stage. Afrolicious, 5 p.m. Sunday, July 23 at the Village Commons in Teton Village. Free, all-ages. ConcertOnTheCommons. com. PJH

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JULY 19, 2017 | 41

Aaron Davis is a singer, songwriter, multi-instrumentalist, member of Screen Door Porch and Boondocks, audio engineer at Three Hearted Studio, founder/ host of Songwriter’s Alley, and co-founder of The WYOmericana Caravan.

TUESDAY Dawes (Center Theater); Stackhouse (Mangy Moose)

| PLANET JACKSON HOLE |

If the breeze from Pinedale hasn’t brought to your attention Pinedale Fine Arts Council’s Soundcheck Music Series yet this summer, there are still three quality outdoor concerts left to enjoy. These are low-key, all-ages shows much like Jackson Hole Live or Concert on the Commons, only in a more intimate setting with a predominantly local audience. Nashville’s straight-talking, anti-machine, indie-country artist Michaela Anne along with Tulsa’s grass roots folkster Wink Burcham is the offering this Saturday. The remainder of the series includes Austin country-soul man Garrett Lebeau with folk gal Rachel Baiman (August 12), and a dandy triple bill closer of Austin bands The Deer, The Lonesome Heroes, and Whippoorwill

WEDNESDAY Greg Creamer Duo (Warbirds Café); Screen Door Porch Duo (Mangy Moose)

as Jason Isbell or John Prine. The ability to get into the listener’s head via subjects that are personal within the context of American cultural commonalities is a skill rare to any genre. “Maybe there’s a line here or there that isn’t the best, but by the time you’re through the whole thing, you feel overcome emotionally,” Taylor Goldsmith told The Oklahoman. Dawes, 8 p.m. Tuesday, July 25 at Center Theater. $47$57. JHCenterForTheArts.org.

PLANET PICKS

| PLANET JACKSON HOLE |

42 | JULY 19, 2017

ANDY FRASCO & THE U.N. Thursday, JULY 20: w/ LOCAL opener: ONE

RAFFLE NIGHT

Win killer prizes including Grand Targhee season passes, cruiser bikes from Peaked Sports, and more!

TON PIG

Victor, Idaho City Park 6-10 p.m.

NEXT WEEK, JULY 27:

KRIS LAGER BAND see the full series line-up at www.TetonValleyFoundation.org

W/ ARKANSAS OPENER:

GROOVEMENT

CINEMA

XXXXX

Paint by Numbers Friday, August 4th 6:00pm Celebrate Jewish life in the Tetons with the Jackson Hole Jewish Community.

Ethan Hawke and Sally Hawkins in Maudie.

resident of a rural Canadian fishing village, Everett is old-fashioned. The car he drives has a hand crank, and his little house has no electricity. He doesn’t even have a second bed for his live-in maid— so Maud has to share his. In between her household chores (which she isn’t very good at), Maud passes the time by painting lovely, unsophisticated pictures of birds and flowers and other basic subjects, first on the walls of the house, then on postcards and other scraps. One of Everett’s fishmonger customers (Kari Matchett)— with an eye for art and sympathy for a working woman—offers to buy a few of them, and next thing you know, Maud and Everett have a modest side business. Walsh and White present Maud Lewis’ life as a love story of sorts, with Everett’s initial indifference and occasional disdain toward Maud growing into affection as he’s won over by her goodness. The film shows no interest in the details of Maud’s health (which were evidently much worse than the film lets on), only using her increasingly stooped posture and withered hands to indicate the passage of time. This story isn’t really about her art, either, or the fame it brings her; there are no onscreen titles at the end describing her legacy as one of Canada’s most enduring folk artists, or telling us where her work is now. No, it’s the unorthodox, unromantic love story between two misfits: “a pair

of odd socks,” as Maud calls them—who find compatibility. Hawke, in a role you could picture Clint Eastwood taking 40 years ago, plays Everett’s subtle tenderness effectively. Maud is just a mediocre housekeeper at first, less important to him than his dogs and his chickens (he says so explicitly). But no matter how grumpy Everett gets, Maud remains cheerful and optimistic, seemingly unfazed by him. He warns her on their wedding day that he’s “still gonna be contrary tomorrow,” but Maud knows he’s softening. There is a sublime pleasure in watching his evolution. Of course, that only works thanks to Hawkins’s portrayal of Maud as a pure, resilient woman who has never harmed anyone and has a smile for everyone. The narrative choice to mostly avoid talking about her physical afflictions and not to dwell on her life’s other setbacks has the added effect of making Maud seem stoic and uncomplaining, earning our esteem rather than our pity. It’s a nice, unassuming movie, one you might take your elderly mother to, with a warmth that compensates for its lack of insight. PJH MAUDIE BBB Sally Hawkins Ethan Hawke Gabrielle Rose Rated PG-13

TRY THESE Pollock (2000) Sigourney Ed Harris Marcia Gay Harden Rated R

Song for a Raggy Boy (2003) Aidan Quinn Iain Glenn NR

Happy-GoLucky (2003) Sally Hawkins Eddie Marsan Rated R

Born to Be Blue (2016) Ethan Hawke Carmen Ejogo Rated R

JULY 19, 2017 | 43

At the Scher Residence Email or call for directions: 734-1999 info@jhjewishcommunity.org

olk-art buffs and extremely patriotic Canadians may already know the story of Maud Lewis, an arthritic Nova Scotian who sold her simple but charming paintings out of the tiny house she shared with her fishmonger husband in the middle decades of the 20th century. For the rest of us, there’s Maudie, a gentle biopic directed by Aisling Walsh (Song for a Raggy Boy) and written by Canadian TV producer Sherry White, with the great Sally Hawkins as Maud. It’s not exactly a Pollock-level dissection of a tortured artist—but, hey, Maud Lewis wasn’t exactly Jackson Pollock. When our story begins, in approximately the late 1930s, Maud Dowley is a 30-something woman living with her Aunt Ida (Gabrielle Rose) because she cannot take care of herself. Or so everyone assumes; we don’t hear any doctors’ opinions. Maud is stiff, walks with a limp, and one of her arms is a bit twisted, our first impression is maybe cerebral palsy. (It’s only in passing much later that the real culprit—arthritis— is mentioned.) Additionally, her wide, innocent grin and halting speech suggest a mental slowness, though this turns out not to be the case. She’s guileless and naïve, but she isn’t dumb. She meets Everett Lewis (Ethan Hawke), a gruff, unlettered bachelor, when he posts an ad for a housemaid. Why he needs a live-in maid to keep things tidy in a 200-square-foot house is not addressed, but I suppose that’s how it was in those days. Even for a

| PLANET JACKSON HOLE |

MUSIC AND DANCING! Free for all ages Wine and Noshes

BY ERIC D. SNIDER @EricdSnider

FEATURING The Richard Brown Orchestra and Chazzan Judd Grossman

Maudie is more gentle romance than a portrait of a tortured artist.

| PLANET JACKSON HOLE |

44 | JULY 19, 2017

4:00pm, The Liquor Store, Free n Friday Night Bikes 4:00pm, Jackson Hole Mountain Resort, $10.00 n Covered Wagon Cookout 4:30pm, Bar T 5, $38.00 - $46.00 n Whiskey Mornin’ Duo 5:00pm, Top of the Bridger Gondola - the Deck @ Piste, Free n Bar J Chuckwagon 5:30pm, Bar J Ranch, $25.00 $35.00 n Covered Wagon Cookout 5:30pm, Bar T 5, $38.00 - $46.00 n Solarplate Printmaking 5:30pm, Art Association of Jackson Hole n Jackson Hole Live presents Jamie McLean Band 5:30pm, Snow King Ball Field, $5.00 n Jackson Hole Shootout 6:00pm, Town Square, Free n Silver Projects: Fabrication and Stone Setting Varieties 6:00pm, Art Association of Jackson Hole n Welding 101 - Small Projects 6:00pm, Art Association of Jackson Hole n Shabbat BBQ with Musical Guest 6:00pm, Owen-Bircher Park, Free n The Unsinkable Molly Brown 6:30pm, The Jackson Hole Playhouse, $37.10 - $68.90 n Ian McIver 7:30pm, Mangy Moose, Free n Palamino Shakedown 7:30pm, Silver Dollar Showroom, Free n Palomino Shakedown 7:30pm, Silver Dollar, Free n Jackson Hole Rodeo 8:00pm, Teton County Fairgrounds, $15.00 - $35.00 n Festival Orchestra: The Three Bs 8:00pm, Walk Festival Hall, $25.00 - $55.00 n Bill T. Jones/Arnie Zane Company WORLD PREMIERE 8:00pm, The Center Theater, $25.00 - $55.00 n Free Public Stargazing Programs 9:00pm, Rendezvous Park, Free n Nathan Dean Band 9:00pm, Million Dollar Cowboy Bar, $5.00 n Stack & the Attack Disco Night 9:00pm, Town Square Tavern, Free n Friday Night DJs 10:00pm, The Rose, Free

SATURDAY, JULY 22 n Teton County Fair 7:00am, Teton County Fair-

grounds, n Wilderness Hike with Wyoming Wilderness Association 7:30am, Shoal Creek Wilderness Study Area, Free n Farmers Market 8:00am, Town Square, Free n Art Show at Teton Village 8:00am, Teton Village, Free n REFIT® 9:00am, Dancers’ Workshop, $10.00 - $20.00 n 49th Annual Snow King Hill Climb Race 9:00am, Jackson Town Square, $35.00 - $45.00 n Montana Enduro Series, Grand Enduro 9:30am, Grand Targhee Resort n Historic Miller Ranch Tour 10:00am, National Elk Refuge, Free n Filmmaking & Screenwriting 10:00am, Art Association of Jackson Hole n Intro to Papermaking 10:00am, Art Association of Jackson Hole n Library Saturdays: Mini Music & Movement 10:15am, Teton County Library, Free n Wild West Skateboard Contest Series 1:00pm, Jackson Skate Park n Raptor Encounters 2:00pm, Teton Raptor Center, $15.00 - $18.00 n Pre Symphony Buffet Dinner 4:00pm, The Hof in The Alpenhof n Covered Wagon Cookout 4:30pm, Bar T 5, $38.00 - $46.00 n Bar J Chuckwagon 5:30pm, Bar J Ranch, $25.00 $35.00 n Covered Wagon Cookout 5:30pm, Bar T 5, $38.00 - $46.00 n Soundcheck Summer Music Series 5:30pm, American Legion Park in Pinedale, Free n Solarplate Printmaking 5:30pm, Art Association of Jackson Hole n Festival Orchestra: The Three Bs 6:00pm, Walk Festival Hall, $25.00 - $55.00 n Jackson Hole Shootout 6:00pm, Town Square, Free n Silver Projects: Fabrication and Stone Setting Varieties 6:00pm, Art Association of Jackson Hole n Welding 101 - Small Projects 6:00pm, Art Association of Jackson Hole n Bob Greenspan “Down in the Roots”

6:00pm, Lift, Free n The Unsinkable Molly Brown 6:30pm, The Jackson Hole Playhouse, $37.10 - $68.90 n Gleewood 7:30pm, Silver Dollar Showroom, Free n Jackson Hole Rodeo 8:00pm, Teton County Fairgrounds, $15.00 - $35.00 n Bill T. Jones/Arnie Zane Company WORLD PREMIERE 8:00pm, The Center Theater, $25.00 - $55.00 n Nathan Dean Band 9:00pm, Million Dollar Cowboy Bar, $5.00 n Super Doppler 10:00pm, Town Square Tavern,

SUNDAY, JULY 23

n Teton County Fair 7:00am, Teton County Fairgrounds, n Art Show at Teton Village 8:00am, Teton Village, Free n Elevated Yoga on the Deck 9:00am, Top of Bridger Gondola, $25.00 - $30.00 n Montana Enduro Series, Grand Enduro 9:30am, Grand Targhee Resort n Historic Miller Ranch Tour 10:00am, National Elk Refuge, Free n Filmmaking & Screenwriting 10:00am, Art Association of Jackson Hole n Summer Sunday Brunch 11:00am, Westbank Grill, n JH Sports Chainless Bike Series 3:00pm, The Bike Park, JHMR n Concerts on the Commons 5:00pm, Teton Village Commons, Free n Whiskey Mornin’ Duo 5:00pm, Top of the Bridger Gondola - the Deck @ Piste, Free n Bar J Chuckwagon 5:30pm, Bar J Ranch, $25.00 $35.00 n Solarplate Printmaking 5:30pm, Art Association of Jackson Hole n Stagecoach Band 6:00pm, Stagecoach, Free n 6th Annual Driggs Plein Air Festival 6:00pm, Driggs City Plaza, Free n Silver Projects: Fabrication and Stone Setting Varieties 6:00pm, Art Association of Jackson Hole n Lauren Conrad and Pat Chadwick 7:00pm, Silver Dollar Showroom, Free n Hospitality Night 8:00pm, The Rose, Free

FOR COMPLETE EVENT DETAILS VISIT PJHCALENDAR.COM

n Nathan Dean Band 9:00pm, Million Dollar Cowboy Bar, $5.00

MONDAY, JULY 24

n Teton County Fair 7:00am, Teton County Fairgrounds, n Women’s MTB Camp with Pro Rider Amanda Carey - Level 2 9:00am, Grand Targhee Resort, $275.00 n Graphic Fashion Studio 9:00am, Art Association of Jackson Hole n Wild About Animals 9:00am, Art Association of Jackson Hole n Art Education:

Kindercreations 9:30am, Art Association Borshell Children’s Studio, $16.00 n Historic Miller Ranch Tour 10:00am, National Elk Refuge, Free n 6th Annual Driggs Plein Air Festival 10:00am, Driggs City Plaza, Free n Filmmaking & Screenwriting 10:00am, Art Association of Jackson Hole n Docent Led Tours 2:30pm, Murie Ranch of Teton Science Schools, Free n Covered Wagon Cookout 4:30pm, Bar T 5, $38.00 - $46.00 n Bar J Chuckwagon 5:30pm, Bar J Ranch, $25.00 -

$35.00 n Covered Wagon Cookout 5:30pm, Bar T 5, $38.00 - $46.00 n Solarplate Printmaking 5:30pm, Art Association of Jackson Hole n Hootenanny 6:00pm, Dornan’s, Free n Jackson Hole Shootout 6:00pm, Town Square, Free n Silver Projects: Fabrication and Stone Setting Varieties 6:00pm, Art Association of Jackson Hole n The Unsinkable Molly Brown 6:30pm, The Jackson Hole Playhouse, $37.10 - $68.90 n Movies on the Mountain: Spaceballs

SUDOKU

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L.A.TIMES “IT’S JUST NOT THE SAME” By MARK McCLAIN

SUNDAY, JULY 23, 2017

ACROSS

Hagen One way to start Pasternak heroine Brought up to speed Comic strip about a high schooler 98 Gateway Arch designer Saarinen 101 Kipling title orphan 102 Artist Magritte 103 Fallback plans 110 Nonsense 111 Lyrical works 112 Cooks with fat 113 Is obligated to 115 Upscale 117 Father or son actor 118 “The Chronicles of Barsetshire” author 122 Clapton on guitar 123 They often follow “also” in dictionaries 127 Courteous 128 Strongly longing 129 Beech family trees 130 Looks after 131 Durbeyfield daughter 132 __ Island Red: chicken 133 Duma denial 134 University town near Bangor 93 94 95 96

DOWN

Connecticut coastal tourist town 15 “Marines’ Hymn” city 16 Has no restraints 17 Piedmont wine area 18 Lowly laborer 24 Western Nevada city 25 In said fashion 30 Flap 32 Long-necked bird 33 Specifically designed poem 35 Seal after peeking, say 36 Barn units 37 Cooks in a pan 39 “__ won’t work” 40 To wit 41 Growl 42 Render useless 43 U.S. Army E-6 45 Floored it, say 50 Fraction of a joule 51 Enter stealthily 53 Word often used before “old” 55 Know-it-all? 56 Observe 59 Sunday paper pile 60 Former Saturn model 61 Bugs that roll 66 Backyard chef’s equipment 69 Backyard chef’s stick 70 Sensory organ 71 Series with Capt. Picard, to fans 73 Kabuki kin 75 Curveball relative 76 Climate-disrupting current 77 Baby swan 79 Director Lupino 81 Slender swimmer 83 African bovine 84 “The Godfather” novelist

85 86 88 89 90 91 97 99 100 104 105 106 107 108

Working on the task Mass group Change course suddenly Like a jaybird? Cuts a little Get under control Leads astray Assembled for a cause How some stunts are done Wonder Dog of comics Letter closing Gramps’ mate Gripe from the weary “The __ llama, / He’s a beast”: Nash 109 Have as a client 114 Less trustworthy 115 Small body-shop job 116 __ Lackawanna Railway 117 2012 Best Picture 118 Rd. often named for a state 119 __ account: never 120 PC scrolling key 121 Petrol station sign 124 Hot tub reaction 125 20 hundredweight 126 Articulate

JULY 19, 2017 | 45

1 Anti-DWI org. 2 __-dieu 3 German composer Carl 4 Starts of feuds 5 Pristine 6 German candy brand 7 Possesses 8 Drill insert 9 Funny couple? 10 Some Olympic trials 11 Set for repairs 12 Northeast Nevada city 13 Red or brown brew

| PLANET JACKSON HOLE |

1 Fern seed 6 Posh hotel amenity 10 Cook, in a way 15 Sneaky stratagem 19 Secret rival 20 “Bingo!” 21 Tom Sawyer’s aunt 22 Sneaky stratagem 23 Phrase of individuality 26 “__ the Woods” 27 Skill 28 Hawaii County seat 29 Holes a very short putt 31 Math function 32 Sizable piece 34 Adored object 35 Blog feed format letters 38 American flag component, e.g. 44 Sorority letters 46 65-Across, in Japanese 47 Suffix meaning “country” 48 Notes from a loser, maybe 49 Brownish grays 52 “My Way” lyricist 54 GPS displays 57 Captain Hansen of “Deadliest Catch” 58 Plot device in TV’s “Fringe” 62 Tolkien tree creature 63 Promised 64 Pound sound 65 46-Across in English 67 “Mi casa __ casa” 68 Creating compelling characters, for a writer 72 Timberlake’s old group 74 Small amt. of time 78 Dental brand suffix 80 Title character inspired by Hearst 82 “Heavens to Betsy!” 84 __-12 Conference 87 Brainstorming process 92 “Respect for Acting” author

INTERMOUNTAIN AUTO GLASS

We are the Change We Seek

46 | JULY 19, 2017

| PLANET JACKSON HOLE |

“T

he secret of change is to focus all of your energy not on fighting the old, but on building the new.” – Dan Millman

Many of you with the desire to contribute to the world based on caring and collaboration are telling me you’re experiencing an unexpected catch 22. You are finding yourselves reacting to current events with your own angry words, attitudes and actions. The disconnect here is that you are totally aware that anger only begets more anger and fear only feeds fear. Therefore, holding onto these emotions doesn’t contribute to your desired outcome. In response to the dilemma above, here are two effective, important and valuable ways to effect positive change for you to consider. They are not necessarily mutually exclusive. You will intuitively know whether one or both are yours to pursue.

Option 1: Become an activist The most familiar proactive option, rather than stewing in the negativity, being passive and/or feeling helpless, is to redirect your upset energies into constructive work with others who are engaged in the kinds of changes and causes about which you are passionate. It is empowering to focus your energies and skills to support those efforts.

Option 2: Upgrade your consciousness When trauma, drama, conflict and hostility cease to have any appeal, and you have even become “allergic” to those ways of being, thinking and acting, the next step is to seek an evolutionary upgrade in your consciousness. It is likely this is your timing to shift out of participating in polarities. Simply stated, you are ready to move beyond the “for” or “against” way of thinking and acting.

How polarities function What does it mean to be done with polarity? When we are emotionally hooked and outspokenly “against” something or “for” something, we are automatically contributing our energy to a polarized reality. Once that happens, it appears to each “side” that the way to resolve it is to “fight” till one side “wins.” And here’s the hitch: By definition, all polarities include the good and the bad, the positive and

the negative, the constructive and the destructive aspects of everything. Like a see-saw, polarities by nature, are always going to flip-flop. For example, in a polarized world, whenever there is (any kind of) war, there will be peace, and when there is peace, there will be war, whether the flip-flop happens quickly or over extended periods of time.

Consciousness beyond opposing polarities You might think of coming from a higher level of who you truly are, as analogous to operating in the “jet stream” of your consciousness. Like the physical jet stream, once in the jet stream of your consciousness, you move effortlessly and without resistance. There is no more having to expend time, energy and resources being tossed about by the “turbulence,” which occurs at lower levels. Operating from a higher vibrational frequency automatically brings with it completely different perspectives and possibilities. You’ll find that you continue to care deeply, and to engage in life fully, but you’ll no longer get hooked by all the rock ‘n’ roll of the world. And you’ll naturally innovate and offer new possibilities with both heart and great clarity.

New paradigm change agent This is about sourcing, creating and sharing collaborative, innovative options without trying to convince anyone of anything, without selling anything, or coming from any overt or subtle forms of judgment about what’s wrong. The new way is intentionally choosing to be peaceful, inclusive, compassionate, collaborative, forgiving, kind and generous—to be all these things—as consistently as possible every day in every way. When you practice walking the walk of these attributes, they become your natural way of being. Embodying the prototype of the evolving human is coming from loving states of being and serving the greater good, just because it is yours to do. We used to think this happened only infrequently and only with the rare, exceptional person. Sometimes we called those people saints. In fact, we all have this higher option within us, and the time to discover this is now. Imagine the collective uplift for our world as large numbers of people choose living and creating from the higher love and intelligence to which everyone’s heart and soul is connected. The words of Pierre Teilhard de Chardin, also ascribed to Gandhi, are more relevant than ever: Be the change you wish to see in the world. This approach will change everything. PJH

Carol Mann is a longtime Jackson resident, radio personality, former Grand Targhee Resort owner, author, and clairvoyant. Got a Cosmic Question? Email carol@yourcosmiccafe.com

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