Dishing Jackson Hole Issue 15

dish ng WINTER/SPRING

5

of the creamiest, cheesiest dishes in town

®

ISSUE NO. 15

JACKSON HOLE

+ CHEFS SHARE THEIR

FAVORITE KITCHEN GADGETS

T recri y Hol che pe f e Bo ese or m wl’s , fo und ac and insi de.

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

“You're a stranger here but once” Family Style Italian Private Dining Wood-Fired Grill Hand-Crafted Cocktails

JUST TWO BLOCKS FROM JACKSON TOWN SQUARE 242 GLENWOOD ST. JACKSON, WY 83001 (307) 733 3888

GLORIETTAJACKSON.COM

FROMmy MY KITCHEN From kitchenTO toYOURS yours Ham-It-Up Bean Soup 1 tablespoon olive oil 4 or 5 carrots, peeled and sliced into disks 1 medium onion, thinly sliced 5 cloves garlic, peeled and crushed 1 teaspoon dried basil 2 cups ham, diced

One 14.5-ounce can diced tomatoes 3 cups chicken broth (or more to cover) One 15-ounce can white or red kidney beans, drained Salt and pepper to taste

Heat olive oil, add onion and carrots. Cook 5 minutes until soft. Add garlic, basil and ham.

Cook a few minutes. Add tomatoes and cook for 5 minutes. Add broth and beans. Bring to a boil then reduce to a simmer for a bit.

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

Tom Evans, Associate Broker #1 Jackson Hole Sotheby’s International Realty Agent Direct: (307) 739-8149 TomEvansRealEstate.com

dish ng

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N O. 1 5 W I N T E R / S P R I N G

Q: WHAT’S YOUR FAVORITE CHILDHOOD FOOD THAT YOU STILL EAT TODAY, AND WHERE DO YOU GO WHEN THE URGE HITS? EDITORS editors@dishingjh.com Allison Arthur Once in a while, I go for chicken fingers.

Sidewinders offers a solid version.

Cara Rank There’s nothing better than a grilled cheese dunked in tomato soup. I like Stillwest Brewery’s version with aged white cheddar and a cup of roasted tomato basil soup.

ART DIRECTOR Tim Hussey ART ASSOCIATE Kristen Hartnett CONTRIBUTORS Amber Day Michelle DeLong Pancakes at Nora’s!

Aaron Kraft Adam Larkum Jay Nel-McIntosh French onion soup has always been a comfort food for me. And the one at Local reminds me of being a kid.

Ashley Merritt Carrie Patterson Nina Resor Lindley Rust Sam Simma My dad used to make really dense, moist banana bread, and the banana Nutella bread at Picnic is a close second to that childhood favorite.

Melissa Thomasma Brian Upesleja Spaghetti and meatballs from Glorietta

CUSTOMER SERVICE SPECIALIST Brooke Danahy Hot dogs, of course. The versions made by Bovine and Swine are perfect for camping. I pick them up from Lucky’s.

BOULANGERIE & CAFE

Bettering your day through great baking.

PICNIC COFFEE & CAFE W W W. P I C N I C J H . C O M (307) 264-2956 1110 MAPLE WAY

PHOTOGRAPH BY LINDLEY RUST

What We Crave

WHEN IT COMES TO DINING OUT, we have vastly different tastes. Cara’s favorite meal this past year was an 11-course tasting menu (called Autumn in Sonoma) at Healdburg’s Single Thread. Allison’s was a street taco she found on the side of the road in Mexico.

While we may disagree on some meals, we do agree on one: macaroni and cheese might be the single best dish of all time. We’re both known to throw our own twist on it, from Cara’s healthy-ish cauliflower mac, to Allison’s creamy buffalo chicken, crispy onion-on-top version. That’s why we featured it this issue in Five Ways.

Read on for everything else we are craving this winter.

Hot noodle bowls and soups from The Phoenix and the Dragon are warming, filling, flavorful and healthy.

Chef Eric Sakai fills an untapped market with his authentic Asian cuisine.

A smooth, red Montepulciano wine from Westside Wines is nice around the fire with a big plate of pasta on a cold day.

When we crave a cheeseburger, we hit up Teton Pines’s bar for its classic burger.

Don’t miss out on the doughnuts for dessert.

As always, a trip to the Snake River Grill for the chocolate soufflé is in order. Remember to put in your request early enough on in the meal since it takes 20 minutes to make.

No après ski season is complete without a heaping plate of nachos from The Mangy Moose and a bowl of fondue from The Alpenhof. The live music that often accompanies the scene is an added bonus.

8 DISHINGJH.COM

–Allison & Cara

OR LUNCH... OR BREAKFAST... OR A SNACK...

OR PRE-HIKE... POST-HIKE... SUNDAY AFTERNOON ... FRIDAY EVENING... ANYTIME!

Fresh & Organic Produce • Sustainable Fish Gourmet Foods • Natural & Organic Meat • Sushi Bar Coffee and Juice Bar • Bakery • Deli & Prepared Foods • Wine, Beer & Spirits • Custom Sandwiches Noodle Kitchen • Salad Bar • Florist

1155 S. HIGHWAY 89 3O7-733-O45O OPEN DAILY 7:OO A.M. TO 1O:OO P.M.

Contributor Spotlight

PHOTOGRAPH BY BRIAN UPESLEJA

D

Brooke Danahy M A R K E T D I R E C TO R

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

anahy came to dishing with 20 years of food and beverage experience and expertise. Her familiarity with the Jackson Hole restaurant scene has made her an asset to the magazine and her clients. She never turns down a dinner date, and when she isn’t out exploring our culinary gems, you may find her on one of the local trails walking a dog for her other business, Dogs for Days.

In this issue we highlight five of our favorite mac and cheese dishes around town. What did we not have room for?

Moe’s version is loaded with creamy, stringy cheese and washes down well with their delicious bloody marys.

A few new places have popped up around town. Tell us what not to miss.

The fried chicken biscuit at Rations is incredible. I also love the hillside views and brunch at Stillwest. And something old is new again with the return of Jackson Drug.

Where can we find you on date night?

Sitting at the bar at Local and sharing a rib-eye with my date, martini in hand.

When you want takeout, you head to…

Teton Thai! The Asian soups are perfection.

We joke at Dishing about everyone on staff gaining five pounds during the first year. You avoid this by…

Regular classes at Inversion Yoga and a lot of skiing!

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rylee + cru pink chicken roller rabbit winter water factory pebble my little cozmo nadadelazos finn + emma mini rodini lil lemons misha + puff native freshly picked petit bateau

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tocca royal fern salt by hendrix noodle & boo kindred skincare co earth tu face little barn apothecary the organic pharmacy vintner’s daughter

307.734.0067 • 1/2 block off Town Square at base of King Street • 105 E. Broadway • terrajh.com •

@terraontownsquare

TOC F E AT U R E S 50 SOPHISTICATED SPINS

70 KITCHEN GADGETS

Elevated reimagining of classic favorites

Local chefs share their favorite tools to help you whip up meals with ease

64 FROM A TO Z

76 BEHIND THE BAR

Handy guide to expand your knowledge of food and cooking terms

Bartenders share their stories and recipes

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TOC

D E PA R T M E N T S 8 WHAT WE CRAVE 17 ASK FOR IT 27 A LESSON IN: OYSTERS

Rendezvous Bistro’s Gavin Fine shows us how to shuck ‘em, where to get ‘em, and what to serve ‘em with

33 JACKSON CLASSIC

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

56 OUTSIDE THE KITCHEN

A Sweet Winter Ski

83 KITCHEN VIEWS

This kitchen off South Park Loop is the heart of a modern farmhouse

The Silver Dollar Bar & Grill

93 MESSED MANNERS

39 FIVE WAYS: MAC & CHEESE

100 WILL TRAVEL FOR FOOD

45 IN THE KITCHEN WITH: KYLE TRANBY

Santa Ynez Valley

108 RESTAURANT LISTINGS

AK ALL DAY EVERY DAY

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info@arlinc.com

45 Mile Richardson Highway, Valdez, AK 99686

Instagram: ak_rendezvous

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A buffet of things less chemical Use the worldwide app Vagaro for 24/7 online booking

Download the Free App or use Vagaro.com

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JACKSON, WYOMING

Ask For It!

Last summer, Dishing held an Instagram contest in which magazine readers helped Pinky G’s Pizzeria pick a new pizza for its menu. Food Network star, celebrity chef and “Diners, Drive-ins and Dives” host Guy Fieri came to town and personally picked the winner. He also put his own spin on the pie. Here is how to make it at home.

Readers’ favorite recipes from Jackson Hole restaurants

Pinky G’s Return of the G 1 pizza dough, store bought or homemade

PHOTOGRAPHS BY ALLISON ARTHUR

Toppings: Ricotta cheese Blue cheese crumbles Shredded mozzarella Roasted chicken, chopped Shredded pepperoni Buffalo hot sauce Blue cheese salad dressing Editor’s note: The amounts of each item will vary depending on the size of the pizza dough and personal preferences. Have fun with this recipe, and experiment with toppings to taste.

> Heat the oven to 500 F. Using your favorite pizza dough, spread a base layer of ricotta over the dough. Sprinkle with blue and mozzarella cheeses.

Top with chicken and pepperoni.

Bake until golden brown.

Remove from oven and drizzle with buffalo hot sauce and blue cheese dressing.

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Ask For It!

TIP: SPREAD INTO A THIN LAYER WHEN BAKING FOR CRISPIER GRANOLA.

Would you please ask Healthy Being Juicery if they would share their rawnola recipe? The texture is so unique and I love adding it on top of smoothies. I crave it all the time! I would love to be able to recreate it at home!

— AYLA TRIPLETT, JACKSON

Healthy Being’s Rawnola 10 cups rolled gluten-free oats 2 cups pumpkin seeds 1 cup maple syrup 1 cup honey 1 teaspoon sea salt 2 teaspoons vanilla extract 1 cup coconut oil, melted 3/4 cup hot water

> Process 4 cups of oats in a food processor until you achieve oat flour. Mix oat flour with remaining oats and pumpkin seeds in a bowl. Set aside. Blend maple syrup, honey, sea salt, vanilla extract, melted coconut oil and water in a Vitamix or blender. Layer blended mixture on top of the dry and mix thoroughly with clean hands. Spread mixture on a lined dehydrator. Dehydrate until crunchy and crispy: about 10 hours at 140 F or 8 hours at 160 F. Or, bake in a conventional oven at 220 F for 4-5 hours.

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

I’m dying to know the secret to the most delicious ranch in the valley. I literally dip every bite in this ranch.

I’ve been wanting to know the recipe for a long time because it’s just the best complement to some real Streetfood goodness!

— FIO LAZARTE BEAL, JACKSON

Streetfood at the Stagecoach’s Citrus Ranch Dressing 2 cups mayonnaise 1 cup sour cream 3 limes, zested and juiced 3 lemons, zested and juiced Salt and pepper to taste

> Blend all ingredients.

Use on all your favorite salads or spicy Korean barbecue wings.

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Ask For It!

I am in love with the Jackson Whole Grocer’s grab and go protein bowl. It is healthy, filling and definitely delicious. My favorite thing about it, besides all the different textures, is the green sauce. Can you, please, get it for me?

— SUSAN DURKIN, JACKSON

Jackson Whole Grocer’s Cilantro Lime Sauce 2 1/2 jalapeño peppers 1 bunch cilantro 2 tablespoons ground cumin 1 cup lime juice 1 teaspoon salt 1 tablespoon ground black pepper 1 1/2 tablespoons sugar 3 tablespoons honey 1 tablespoon Dijon mustard 1 tablespoon fresh basil 1/2 cup olive oil

> Place all ingredients

except oil into a food processor and allow to work into a paste.

Slowly add oil while food processor is running to emulsify.

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

We visited our daughter in Jackson this summer and had a great breakfast at Picnic. I especially loved the egg soufflé on their breakfast sandwich. I thought I’d tried every style of eggs there was, but the soufflé was so light and fluffy! How do they do it?

— MARY SIMMA, SOMERSET, WISCONSIN

Picnic’s Egg Soufflé 12 eggs 1 cup whole milk 1 cup mozzarella, shredded 1 tablespoon salt

> Heat oven to 375 F. Mix ingredients well in a large bowl. Pour into a large, greased baking dish. Cook until light and fluffy, about 30 minutes.

PHOTOGRAPH BY BRIAN UPESLEJA

Can be served with a variety of toppings and on sandwiches.

Eat What Grows Here

Grassfed Beef in Jackson, Wyoming

Lockhart

Cattle Co.

EAT. DRINK. ROLL

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HOLE BOWL Jackson, Wyoming

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1600 N. EAST BUTTE ROAD, JACKSON, WYOMING

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307.264.2888 TO DISCUSS YOUR NEEDS & PRICING

TRAINED TO CATER TO ALL DIETARY RESTRICTIONS INTIMATE DINNER PARTIES LEARN TO COOK EXCITING & DELICIOUS HEALTHY FOOD

ROCK THE

RIDE

BENEFITING STROKE & CARDIAC PATIENTS

SUNDAY, MARCH 10, 2019

It's a RIDE. It's a party. It's a morning you won't forget. Join this high-energy indoor team cycling event to support local stroke and cardiac patients through St. John's Hospital Foundation.

JOIN.

Form a team of four or let us connect you with one. Challenge friends, co-workers, family and businesses to support/sponsor you.

DONATE.

Give directly to the Foundation, specific team(s), riders, or become a sponsor.

Every dollar helps!

RIDE.

Don’t miss your chance to start a team, join a team, or RIDE extreme. Join us and pedal hard, hardly pedal, cheer on participants, dance like a rockstar and enjoy the show Sunday, March 10th from 9 a.m. to 1 p.m. Location to be announced.

A LESSON IN OYSTERS

BY ALLISON ARTHUR

RENDEZVOUS BISTRO’S GAVIN FINE SHOWS US HOW TO SHUCK ‘EM, WHERE TO GET ‘EM AND WHAT TO SERVE ‘EM WITH. P H OTO G RA P H S BY C A R R I E PAT T E R SO N

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OYSTERS EVOKE MEMORIES OF SPECIAL OCCASIONS, HOLIDAYS AND MY CHILDHOOD: I WAS FORTUNATE TO GROW UP WITH VIEWS OF OYSTER BEDS ON THE COAST OF SOUTH CAROLINA. WHETHER IT IS AN OYSTER ROAST ON AN OUTDOOR FIRE OR A PLATTER OF OYSTERS ON THE HALF SHELL, MOST MOUTHS WILL WATER WHEN THE FIRST WHIFF OF THE SALTY SMELL OF A FRESH OYSTER HITS THE SENSES. WHILE OYSTERS USED TO BE RESERVED FOR THE “R” MONTHS, MANY COLD WATER FARMS ARE MAKING THEM MORE ACCESSIBLE YEAR-ROUND. AREA RESTAURANTS, LIKE RENDEZVOUS BISTRO, HAVE TAKEN ADVANTAGE OF THAT AND THE FACT THAT OVERNIGHT SHIPMENTS CAN ARRIVE SEVERAL TIMES A DAY TO JACKSON. WHILE YOU CAN FIND ARGUABLY SOME OF THE BEST OYSTERS AROUND AT THE BISTRO’S RAW BAR NIGHTLY, YOU CAN ALSO RECREATE THE EXPERIENCE AT HOME WITH AN OYSTER PARTY. WE TURNED TO FINE DINING RESTAURANT GROUP’S GAVIN FINE, WHO HAS SPENT YEARS PERFECTING THE ART OF OPENING AN OYSTER, TO SHOW US THE TRICKS OF THE TRADE. FIND OUT THE EASIEST WAY TO GET THEM OPEN, WHERE YOU CAN ORDER SOME AND WHAT YOU CAN SERVE THEM WITH.

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

& SHUCKIN’ STEPS > FILL A SINK WITH COOL WATER. ADD THE OYSTERS AND, USING A SCRUB BRUSH, CLEAN ALL THE GRIT AND ANY BROKEN SHELLS OFF THE OUTSIDE OF THE OYSTERS. DRAIN AND RINSE THE OYSTERS IN COOL WATER THOROUGHLY. PLACE ON ICE UNTIL READY TO SHUCK. > PREPARE A PLATTER OF ICE COATED WITH COARSE SEA SALT (WHICH WILL MAKE IT STAY COLD LONGER). > TAKE ONE OYSTER AND MAKE SURE YOU POSITION IT WITH THE ROUNDER SIDE FACING DOWN (SO YOU CAN KEEP AS MUCH LIQUID IN THE SHELL AS POSSIBLE). > USING A DRY DISH TOWEL, GET A GOOD GRIP ON THE BACK HALF OF THE OYSTER BY USING LEVERAGE AND PRESSURE ON THE OYSTER WRAPPED IN THE TOWEL. > PRICK A HOLE IN THE JOINT AREA OF THE OYSTER NEAR THE SEAM. REMOVE ANY MUD OR SHELL FROM THE AREA AND WORK THE KNIFE INTO THE SEAM UNTIL YOU HAVE AN OPENING. > RUN THE KNIFE ALONG THE EDGE ALL THE WAY AROUND THE TOP OF THE SHELL TO RELEASE THE MUSCLE FROM THE TOP OF THE SHELL. BEING CAREFUL NOT TO SPILL THE JUICE, RUN THE KNIFE ALONG THE BOTTOM OF THE OYSTER TO COMPLETELY LOOSEN THE OYSTER, AND LET IT REMAIN IN THE SHELL WITH THE RESERVED JUICE. > PLACE SHELL SIDE DOWN ON A TRAY OF ICE.

SPECIAL EQUIPMENT NEEDED: • AN OYSTER KNIFE • A BRUSH TO CLEAN THE OUTSIDE OF THE OYSTERS • LOTS OF CLEAN, DRY DISH TOWELS THAT YOU DON’T MIND GETTING DIRTY • PLENTY OF ICE, SALTED WITH COARSE SEA SALT • A LARGE PLATTER OR TRAY

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WHAT TO LOOK OUT FOR > IF THE OYSTER SHELL ISN’T CLOSED WELL, IT COULD BE DEAD. THE MUSCLE WILL HOLD THE SHELL IN PLACE UNTIL YOU RUN A KNIFE ALONG THE SHELL TO DETACH IT. IF THERE IS A SLIGHT OPENING, YOU CAN TAP THE TOP OF THE SHELL AND IT SHOULD IMMEDIATELY CLOSE FIRMLY. IF NOT, THROW THE OYSTER AWAY. > ONCE OPEN, THE LIQUID IN THE SHELL SHOULD BE CLEAR, NOT MILKY.

WHAT TO SERVE ‘EM WITH > A CRISP SPARKLING WINE GOES WELL WITH THE SALTINESS AND BRININESS OF AN OYSTER. FINE PREFERS LOCALLY MADE JACKSON HOLE STILL WORKS GIN ON ICE WITH A LEMON SPRITZ.

WHEN TO SERVE ‘EM > OYSTERS ARE LIGHT AND WON’T FILL YOU UP, SO NOSH ON THEM AT THE BEGINNING OF A MEAL, FINE SUGGESTS.

WHERE TO GET ‘EM > FINE SAID THAT FARM-RAISED OYSTERS ARE THE WAY TO GO TO GET FRESH OYSTERS ALL YEAR. HE RECOMMENDS GETTING TO KNOW (EVEN IF IT IS VIA EMAIL OR PHONE) THE FARMERS AND FINDING A PURVEYOR YOU TRUST. A SOURCE HE USES A LOT IS ISLAND CREEK OYSTERS, WHO HARVEST AND SHIP FROM AN AREA NEAR BOSTON. FULTONFISHMARKET.COM IS A GREAT PLACE TO FIND THESE.

1

GRANITA 1 cup sugar 1 cup water 2-3 jalapeños, seeded and sliced 8 ounces yuzu or ponzu juice

> Bring sugar and water to a simmer in a saucepan, then remove from heat. Add jalapeños and let steep for one hour. Strain and allow liquid to cool completely. Add yuzu juice and place in wide, flat container. Place in freezer. As ice crystals start to form, stir once every 15 minutes to promote the formation of larger crystals. Repeat until completely frozen.

FAVORITE VARIETIES KUMAMOTO OYSTERS (ORIGINALLY FROM JAPAN BUT NOW GROWN ALMOST EXCLUSIVELY IN WASHINGTON STATE) HAVE A BRIGHT, CLEAN AND SWEET FLAVOR. BLUE POINT OYSTERS FOUND OFF THE COAST OF LONG ISLAND, ARE SMALLER AND ARE A GREAT BEGINNER OYSTER, AS THEY HAVE A MILD FLAVOR AND THE SHELLS ARE EASIER TO OPEN. BELON OYSTERS CLAIMED TO BE THE MOST FAMOUS OYSTERS IN THE WORLD — ARE HARVESTED IN FRANCE AND FINISHED IN THE BRACKISH BELON RIVER. MANY OYSTER GROWERS HAVE DEVELOPED HYBRID VARIETIES OF PEOPLE’S FAVORITE KINDS. FINE RECOMMENDS TRYING A SELECTION OF OYSTERS UNTIL YOU KNOW YOUR FAVORITES. DO LIKE THE BISTRO DOES AND ORDER ANYWHERE FROM THREE TO FIVE KINDS FROM BOTH EAST AND WEST COAST WATERS.

HOW LONG BEFORE YOU NEED TO EAT ‘EM? > WITH OVERNIGHT SHIPPING YOU CAN GET EXTREMELY FRESH, LIVE OYSTERS, THOUGH FINE SAYS IT IS ALRIGHT TO HAVE THEM SITTING ON ICE FOR A FEW DAYS BEFORE YOU DINE ON THEM. AGAIN, IT IS BEST TO SHUCK THEM JUST BEFORE YOU SERVE THEM, BUT BECAUSE IT CAN BE A TIME-CONSUMING ENDEAVOR TO SHUCK OYSTERS UNTIL YOU ARE GOOD AT IT, THEY CAN SIT ON ICE FOR AN HOUR OR SO BEFORE YOU DEVOUR THEM.

2

TEQUILA GREEN SHOT 1 ounce tequila of choice 5 sprigs cilantro 1/2 ounce fresh lime juice Oyster > Muddle ingredients, put in a shot glass and then add oyster

3

RED SHOT

1 ounce Absolut Peppar 1 tablespoon cocktail sauce Oyster > Put vodka in the shot glass, followed by the cocktail sauce and then the oyster.

4

OYSTERS ON THE HALF SHELL SAUCES Cocktail Sauce 1/2 gallon ketchup 1 1/2 cups horseradish 2 tablespoons whole black peppercorns, ground 2 tablespoons lemon juice 2 tablespoons Worcestershire sauce > Place all ingredients in a large bowl and mix until well combined.

Mignonette Sauce 1/2 cup shallots, peeled 2 tablespoons whole black peppercorns 4 cups red wine vinegar > Chop shallots and grind peppercorns.

Mix all ingredients in a large bowl until combined.

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Explore the winter wonderland at TURPIN MEADOW RANCH

CROSS COUNTRY SKIING, FAT BIKING AND SNOWMOBILE TOURS Trails are open daily 9 am to 4 pm Our stylish lodge's restaurant & bar are open to the public during the winter months, so join us for the ultimate Teton food experience.

Lunch: 11 am-2 pm Monday-Friday, 11 am-2:30 pm Saturday & Sunday Dinner: By reservation, please call 307-543-2000

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307.543.2000

24505 BUFFALO VALLEY ROAD, MORAN, WY

Turpin Meadow Ranch is an authorized permittee of the US Forest Service and an equal opportunity employer and service provider.

Jackson Classic: The Silver Dollar Bar and Grill

IMAGINE

turning back the clocks of downtown Jackson 75 years or so. The roads are dirt, there is only one stoplight, and The Wort Hotel is one of the few businesses in existence. This historic gem has seen it all. From real-life shootouts and movie star patrons to building fires and winter cutter races down Broadway, this establishment is a remnant from wilder times.

Walls can’t talk, but those of The Wort Hotel and the Silver Dollar Bar would certainly have a lot of interesting stories if they could.

Some of its past can be gleaned from the posters on the wall or the 75th Anniversary Edition of the “Meet Me at

SWING ON IN:

The Silver Dollar Bar & Grill offers live music and lively swing dancing several nights a week.

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P H O T O G R A P H S B Y J AY N E L - M C I N T O S H

by Sam Simma

LONG-TIMER:

Nancy Takeda plans to have a 75-year tenure at The Wort.

The Wort” historical coffee table book, but the rest lives within the memories of its patrons and employees. The Silver Dollar Bar’s history is rich with a diversity of characters. “Age 2191, ski bums to Forbes’ richest and cowboys to hippies, I’ve seen them all at The Wort,” says Derek Beardsley, a longtime Silver Dollar Bar bartender and night manager.

Built in 1950, the Silver Dollar bar was inlaid with 2,032 new, uncirculated 1921 silver dollars. In the 1930s and 40s, the hotel was a central gambling site, with everything from slot machines to poker games. Pressure to eliminate gambling increased in the 1950s, when gambling was moved from the Silver Dollar Bar into The Wort’s basement. There, “The Snakepit” required a password for entry.

Gambling didn’t fully evacuate The Wort until the fire of 1980, when a bird’s nest on the transformer powering the original neon sign

caught fire. Fortunately, the Silver Dollar Bar, the heart and soul of the establishment, was saved, and the desire to rebuild with it.

If there’s one person who has seen most of The Wort Hotel’s evolution, it’s Nancy Takeda. Takeda is the current bookkeeper, but she moved to the hotel when her father took over as resident manager and controller in 1962. Since then, Nancy has performed every hotel or restaurant job position except bartending, to which she says, “I could do that too if all you wanted was a beer or a shot.” These days, if someone has a question about the building or its COME TOGETHER:

Drop by The Wort to dance, drink and dine. The Silver Dollar Bar has institutionalized itself as a gathering spot for folks of all backgrounds— young and old, locals and visitors alike. An appreciation for this diversity rings true in the common phrase, “Meet me at The Wort.”

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THE WORT HOTEL’S FAMOUS CORN CHOWDER 1/4 pound bacon 1 yellow onion, chopped 2 sticks celery, chopped 2 carrots, chopped 2 cups fresh corn 1 cup white wine 1 tablespoon garlic, minced 1/2 teaspoon dill 1/2 teaspoon thyme

2 to 3 tablespoons flour (to thicken) 2 quarts chicken broth 12 red potatoes, quartered and par cooked 1/4 to 1/2 cup heavy cream White pepper and salt to taste Croutons Cheddar slices Parmesan cheese, grated

> Cook the bacon in a skillet slowly until crisp. Drain and crumble. To the skillet add crumbled bacon, veggies, wine, garlic, dill and thyme and cook over medium until tender.

Add flour and cook while stirring well; do not brown. Add chicken broth and water and bring to a boil.

Add potatoes and cook until tender.

Add heavy cream and simmer until desired consistency. Season with

salt and white pepper to taste. Serve hot chowder in individual oven-safe crocks. Add croutons and top with cheddar slices and sprinkle with freshly grated Parmesan cheese.

Place in oven or under a broiler to melt and brown the cheese. You can make this a day or two in advance and keep it refrigerated. Just omit the heavy cream and add it when you reheat the soup.

RICH HISTORY:

The famous Silver Dollar Bar was designed and built in 1950 by a German cabinet maker using 2,032 uncirculated Morgan Silver Dollars from the Denver mint. Fortunately, the bar was spared in the destruction caused by the fire that ravaged The Wort Hotel in 1980.

history, they come to Takeda. She’s set a retirement date of January 27, 2034, at which point she will have worked for The Wort Hotel for 75 years and one month. Having read an article about a woman who worked for one company for 75 years, Takeda decided her goal is to top that.

The Silver Dollar Bar is open 365 days a year. In this way, the neighborhood bar has developed a solid reputation for throwing quite the holiday celebrations. Think Christmas, Thanksgiving, New Year’s Eve, St. Patrick’s Day, Easter and Fourth of July. Every holiday is celebrated with quintessential classic dishes at the Silver Dollar Bar and Grill, usually in the form of a celebratory buffet. “We celebrate food here, in every way we can,” Takeda says. “We try to

satisfy everybody: from children to the elderly, and the ‘I’ll eat the tablecloth too’ people to the more dainty diners.”

Margene Jensen, a born and raised local, now runs the West Lives on Gallery across Glenwood Street from The Wort. On an almost nightly basis, she, gallery owner Terry Ray and artist R. Scott Nickell walk across the street for dinner after the gallery closes. Some of Nickell’s work is featured in The Wort, and one of the tables in the Silver Dollar Bar has his brand scorched into the wooden surface. They’ve always had a table in a specific spot where they like to sit, and when it is taken, they’ll only sit at another momentarily until it opens up. “Don’t they know that’s our table?” Nickell says they’ll joke.

Like Takeda, Jensen recalls when The Wort was the only place that wasn’t boarded up in the winter. “It was a different world,” she says, “And a special one. The people I’ve met there, and know now, are my favorite part of The Wort.” The goal of original owners, John and Jess Wort, was to make the hotel a place for everyone. As much as that means people from all walks of life, today in Jackson, it is distinctive in its meaning for tourists and locals alike. In this way, The Wort has always been community minded and has institutionalized itself as a gathering place. Inside, you’ll find locals who have a favorite bar stool or table, employees who frequent during their time off and community decision makers. Hence the phrase, “Meet me at The Wort” was born.

A pioneer of firsts, The Wort Hotel was the first place to offer outof-town entertainment and big name performers. Now, you can rely on nightly live entertainment in the Silver Dollar Bar, the most notorious evening being Tuesdays, aka bluegrass Tuesdays. In 2012, food and beverage director Alicia Guzman coordinated with local musician Justin Smith to bring the lively new bluegrass band One Ton Pig to the Silver Dollar Showroom. Ever since, seasoned and novice swing dancers have been crowding the dance floor to the tunes of One Ton Pig every Tuesday night.

Employees of The Wort Hotel have always evoked a sense of genuine hospitality, perhaps from the pride they take in representing The Wort’s history. Today, general manager Jim Waldrop acknowledges, “We are all stewards of The Wort, recognizing what it has meant to the history of the valley as well as the history of the establishment.

Everyone has a Silver Dollar story. We are proud, but also very appreciative of the foundation that was built by those before us.”

That pride makes employees like Waldrop work a little harder to honor that history, and they’ve done so in keeping the Silver Dollar Bar relatively unchanged.

With every drink, plate and dance served at the Silver Dollar Bar comes a slice of history and hospitality, free of charge.

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5 Ways

Mac & Cheese

Some days, especially very cold or blustery ones, simply require macaroni and cheese. Rooted deep in our childhood memories, the perfect blend of pasta and creamy, smooth sauce is something uniquely satisfying. It fills our bellies and warms our souls. Next time you need your mac and cheese fix, do yourself a favor. Put the box down and head to one of these local restaurants to try their unique and delicious twists on the classic.

by Melissa Thomasma / Photos by Brian Upesleja

B IG HOLE BBQ Why we love it: This creamy mac and cheese is relatively traditional — elbow pasta smothered in smooth, savory cheese sauce and topped with crunchy breadcrumbs. It’s the perfect side to the mouthwatering array of barbecue offerings, from pulled pork to brisket to wings to smoked chicken.

The twist: No twist here. Just simple, perfectly seasoned, delectably smooth and cheesy mac.

Because sometimes, classic is best.

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SIDEWINDER S AMERI CA N GR I LL Why we love it: This generous bowl of delectable mac is the definition of comfort food in a relaxed and fun atmosphere. With a mouthwatering blend of Velveeta, jack and cheddar cheese in the sauce, this dish will make you want to lick the bowl clean.

The twist: It offers a classic cheese blend on the pasta and just enough of a rich flair with a crumbled blue cheese topping.

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WHI T E BUF FA LO C LU B Why we love it: This sophisticated take on the classic dish intertwines the traditional pasta and cheese with some Asian-inspired elements. The barley miso bĂŠchamel, Togarashi and Szechuan peppercorn and sweet soy may sound unexpected, but it will instantly make you want another bite.

The twist: This take on mac and cheese embraces a creative Asian flair with satisfying notes of miso and soy, and a slight crunch from the breadcrumb topping.

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P I N S ETTER Why we love it: The orecchiette pasta act like tiny bowls, cradling the irresistible blend of fontina, Gruyère and Parmigiano-Reggiano in the sauce. The topping? More cheese. Celebrate your next bowling victory with a bowl of one of the Pinsetter’s star dishes, or see the recipe below to make it at home.

The twist: The little ear-shaped noodles bring a subtle sophistication, as does the beautifully balanced cheese blend.

PINSETTER MAC AND CHEESE 4 cups whole milk 4 tablespoons butter 4 to 5 tablespoons of flour 1 cup blend of fontina, Gruyère, Parmigiano-Reggiano, plus more for topping 1 pound cooked orecchiette pasta > Heat oven to 450 F. Combine milk, butter and flour in a sauce pan over medium heat to make the béchamel. Whisk in 1 cup of cheese blend while béchamel is very hot. Combine cooked orecchiette pasta to cheese sauce and pour in oven-safe pan. Sprinkle cheese blend on top.

Bake until golden on top.

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PI ST E M O UN TA IN B I ST RO Why we love it: Bursting with flavorful additions, this mac defines creativity. The richness of the white cheddar and smoked chicken is complemented by the brightness of heirloom tomatoes and crispy leeks and the subtle kick of chorizo. The twist: Packed with edgy and complex flavors, Piste’s mac and cheese deliciously pushes the boundaries of how you imagine this classic dish.

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Get to know Local’s music-loving, travel-addicted, climbing-enthusiast chef.

by Allison Arthur Photos by Ashley Merritt

to allow a then climbingobsessed 29-year-old Kyle Tranby (who is now 47 and a chef at Local Restaurant and Bar) more freedom to do what he loves. “I loved that it wasn’t a conventional job or lifestyle,” he says. Tranby originally planned to be a pharmacist and lived in Minnesota at the time. He had been working in an outdoor store when he decided to make a lifestyle change that would allow him more free time during the day to do what he loves and to travel. After working his way up in the kitchens at some fine dining restaurants in St. Paul,

COOKING

In the Kitchen with Kyle Tranby

started out as a way

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he decided to move to the mountains instead of traveling to them. At age 32, he landed in Jackson Hole so he could train at altitude to climb higher mountains and started working at Teton Pines. His cooking career led him to Betty Rock Cafe and Snake River Brewery, and he has been a chef at Local since 2014.

“I like that we do lunch and dinner,” he says.

“Lunch allows you to do good, comfortable food that is relaxed, not as fussy, but is still served on a white plate.”

We wanted to get to know more about this venerable chef who not only might have cooked your dinner but also can entertain you afterward at the bars, where he has been a musician in several local bands. Here is what we found out, including, and rather surprisingly, he doesn’t have a single tattoo.

WHAT ARE YOUR GO-TO CHOICES WHEN IT COMES TO FAVORITE FOODS? TRANBY TIME:

one of the restaurant’s bestselling appetizers is the pad thai wings. They started as just a kitchen staff favorite.

My favorite things to eat are good Mexican, good Asian and good pizza. There are a lot of those types of restaurants, but they can get a little watered down. I am not into anything that is hyper trendy. I like taking comfort foods and elevating them a little bit.

WHEN YOU ARE COOKING AT A RESTAURANT FIVE DAYS A WEEK, IT CAN BE HARD TO MAKE TIME TO DO IT AT HOME, SO WHAT ARE YOUR GO-TO’S FOR DINING OUT IN JACKSON HOLE?

I usually go out for lunch since I work a lot of nights. I frequent Picas Mexican Taqueria, Cutty’s Bar and Grill, and Creekside Market and Deli for sandwiches.

BEING A PART-TIME MUSICIAN, YOU MUST HAVE SOME STANDARD PLAYLISTS TO KEEP THE KITCHEN MOTIVATED THROUGHOUT A LONG SHIFT. WHAT IS IN THE ROTATION?

Heavy metal gets played a lot. The Sword, Agent Orange and The Crash, but we also listen to a lot of Mexican music since the

kitchen has a fair amount of Mexican cooks. Anything to keep the energy up and make everyone move a little faster. But during service (rather than prep) I like to work without music.

YOU PLAYED WITH A GARAGE, HIGH SCHOOL-STYLE BAND IN YOUR 40S (LAZY EYES), PICKED UP HOCKEY AS AN ADULT AND HAVE A HUMOR THAT COULD BE CONSIDERED A LITTLE DRY OR UNUSUAL. TELL ME SOMETHING SURPRISING ABOUT YOURSELF.

People do think I am weird, but because I am surface weird. I don’t keep too much of it to myself, so I am not sure there is anything that I could say that people don’t already know.

YOU MAKE TRAVEL AN OFF-SEASON PRIORITY AND SPLURGE ON FOOD AFTER YOU HAVE EARNED IT FROM LONG HIKES AND RUNS. GIVE US SOME HIGHLIGHTS.

things like fishing as you get older. I’ve been to Thailand, Japan and Nepal. I try not to be the guy who goes somewhere and only does that kind of food. I had pizza in Japan at Savoy because David Chang had posted about it. I had a basic Neapolitan-style margherita pizza that was done in typical Japanese style, basically perfecting something simple and preparing it better than anyone else.

WHAT DO YOU TAKE WITH YOU INTO THE MOUNTAINS TO NOSH ON?

It is generally a sandwich that is salty and savory and packs wells. Something like turkey, pesto, fresh mozzarella, and red onion like they used to do at Betty Rock.

Another favorite is a toasted bread (even though I am packing it the toasting gives a little texture), peanut butter, pickle and cheddar cheese sandwich.

AFTER A BIG HIKE OR CLIMB, YOUR MEAL OF CHOICE IS?

We start eating as soon as we get out of bed in the morning, and I eat everything I see.

I tend to splurge on oysters in various places. In Thailand I dined at Nahm, a Michelin star restaurant voted best in Asia with traditional Thai service and presentation, but it was only $100 a piece. I am willing to eat until I am stuffed when I am traveling. We start eating as soon as we get out of bed in the morning, and I eat everything I see.

A cheeseburger. It used to be from Billy’s.

Now it is often Sweet Cheeks Meats.

FOR 15 YEARS YOU DIDN’T TAKE A NON-CLIMBING VACATION, OFTEN GOING TO ALASKA AND THE HIMALAYAN MOUNTAINS. NOW YOU OFTEN TAKE TRIPS WHERE FOOD IS MORE OF A FACTOR.

WHAT SHOULD WE TRY NEXT TIME WE DINE THERE?

You need to take on some more mellow

KYLE TRANBY’S PAD THAI WING SAUCE 1/2 cup garlic, minced 1/2 cup ginger, minced 1/4 cup sesame oil 1 quart lime juice 14 ounces tamarind paste 10 ounces fish sauce 1/2 cup sambal 4 cups palm sugar 1 tablespoon kosher salt 5 tablespoons corn starch slurry* 3 green onions, chopped > Sauté garlic and ginger in sesame oil for 2-3 minutes. Add remaining ingredients, except slurry, and bring to a boil. Reduce heat to a simmer for 5 minutes. Add slurry, return to boil and stir, then remove from heat. Use this sauce to coat cooked chicken wings. Toss enough sauce to cover the wings and serve hot topped with chopped green onion. *A slurry is a mixture of two parts cold water and one part corn starch.

Note: cut this recipe in half unless you are making wings for a crowd, or use the rest as a marinade for meat.

WHAT IS YOUR FAVORITE THING ABOUT WORKING AT LOCAL?

I like the high volume and the energy. I don’t mind doing 300-400 covers a night, and I have known (owners) Paul Wireman and Will Bradof since I moved to town.

The pad thai wings. I started making this dish for family meal when I worked at Teton Pines. I thought a pad thai wing would work. It is something different and familiar and easy to execute.

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S SOPHISTICATED SPINS

Elevated Reimagining of Classic Favorites 50 D I S H I N G P C . C O M

BY MELISSA THOMASMA PHOTOS BY JAY NEL-MCINTOSH

There’s something about Jackson Hole that speaks to our inner child.

Whether it’s the rustic charm of bygone days in the Wild West or the unfettered exhilaration of racing down a powdery ski slope, we’re able to return to a more simple and joyful piece of ourselves. For a moment, we can relinquish day-to-day burdens and responsibilities and relish a more grownup brand of fun.

SOUPED-UP:

At Trio, they reimagined a BLT sandwich to deliver this soup.

Palate’s Beer-Battered Trout Fish & Chips 4 TROUT FILETS > CUT TROUT INTO MEDIUM SIZED PIECES, ABOUT 1-INCH WIDE AND 2-INCHES LONG.

BEER BATTER 1 CUP CORN STARCH 1 CUP FLOUR 2 CUPS SNAKE RIVER BREWING’S 1 1/2 TABLESPOONS SALT JENNY LAKE LAGER > MIX ALL DRY INGREDIENTS, THEN STIR IN BEER. ADD A LITTLE MORE LIQUID AS NECESSARY, DEPENDING ON CONSISTENCY. HEAT VEGETABLE OIL TO 370 F. DIP FISH PIECES IN BATTER AND FRY UNTIL GOLDEN BROWN.

CHIPS 6 POTATOES, ABOUT 3 POUNDS 8 CUPS VEGETABLE OIL SALT, TO TASTE WHITE VINEGAR POWDER, TO TASTE > SLICE POTATOES ABOUT 1/12 OF AN INCH THICK ON A MANDOLIN OR VEGETABLE SLICER AND PUT IN SALTY WATER UNTIL READY TO FRY. HEAT A PAN OF VEGETABLE OIL TO 370 F AND FRY POTATOES UNTIL CRISPY. REMOVE CHIPS AND PLACE ON PLATE WITH PAPER TOWELS UNDERNEATH TO CATCH EXCESS GREASE AND OIL. TOSS IN SALT AND WHITE VINEGAR POWDER.

SALTY SIDES:

Wash down Palate’s house-made potato chips with a local brew.

This same hybrid of whimsical nostalgia and satisfying sophistication is popping up on menus across the valley, too. From the reinvention of classic sandwiches to elevated reimagining of longtime favorite breakfasts and desserts, Jackson Hole restaurants are discovering inspiration in traditional dishes. The results are far from boring; these creative spins make oldschool classics fresh and utterly enticing.

“I really like to find little twists on familiar dishes,” says Chef Kevin Humphreys of Spur Restaurant and Bar in Teton Village. “I like to offer things that are familiar, and yet jazzed

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TARTAR SAUCE

up.” Diners, he says, find this kind of menu item both approachable and intriguing. One example is Chef Humphreys’ reinvention of the Reuben.

The Twisted Reuben trades corned beef for a fillet of salmon, marinated in dill and seared. Replacing the classic sauerkraut with house-pickled fennel and onion and topping with melted havarti, Humphreys serves the sandwich with roasted tomato aioli on rye.

Some of the classic flavor profiles endure — the tang of the pickled vegetables, the earthiness of the rye bread, the smooth richness of cheese. But this reimagined spin on an old

1/2 CUP MAYONNAISE 1 SMALL SHALLOT, MINCED JUICE FROM 1/2 LEMON 1 TEASPOON DILL, CHOPPED 1 TEASPOON CAPERS, CHOPPED > MIX ALL INGREDIENTS IN A BOWL AND REFRIGERATE.

MALT ONIONS 1 TABLESPOON SUGAR 1 TABLESPOON SALT 1/2 CUP MALT VINEGAR 1/2 CUP WATER 1 LARGE RED ONION > PLACE SUGAR, SALT, VINEGAR AND WATER IN A POT ON STOVE OVER MEDIUM HIGH HEAT AND SIMMER UNTIL HOT AND SUGAR AND SALT ARE LIQUEFIED. REMOVE FROM HEAT. JULIENNE ONIONS VERY THIN AND PLACE IN HOT LIQUID AND LET LIQUID COOL WITH ONIONS IN IT.

SUBTLE SOPHISTICATION:

deli favorite seizes every opportunity to celebrate a more sophisticated balance of flavors.

Similarly elevated is Chef Humphreys’ Greek-inspired reinvention of the much-loved BLT. Served on 460 Bread’s olive ciabatta, this sandwich ditches the basic bacon in favor of house-cured lamb belly bacon. “We cure our own lamb with salt, sugar, honey, Aleppo pepper and fennel,” Humphreys explains. The bacon is topped with fresh tomato, arugula, lemon caper aioli and feta cheese. “The fresh tomato and arugula cut through the richness of the other ingredients,” he explains. The result is extremely popular; it’s been a diner favorite for multiple seasons now.

Chef Humphreys isn’t the only Jackson chef putting an innovative spin on the BLT. Will Bradof — chef and owner of downtown restaurants Local Restaurant & Bar and Trio — has reimagined the iconic sandwich as a soup. On the menu at Trio, the BLT soup has a tomato base that is infused with smoked bacon. The steaming bowl is garnished with sourdough croutons and arugula pesto.

“Reinventing old favorites is a great way to draw attention to exciting things on a menu,” Bradof explains. On more than one occasion, Bradof recalls overhearing diners at other restaurants expressing confusion or intimidation over complex or confusing dish names and descriptions. “This trend of reimagining classics works well because it triggers some familiarity,” he says.

“It’s a way to connect with more people.” In other words, fresh spins on traditional offerings invite guests to try something new without straying too far from what feels accessible.

Bradof’s other restaurant — Local Restaurant & Bar — is based on a farm-to-table steakhouse concept and offers another sophisticated interpretation of a traditional favorite: French onion soup. “It’s a classic steakhouse dish that’s well appreciated,” Bradof reflects. “But we don’t cut any corners.”

Bradof makes the stock in-house: a nuanced, balanced blend of chicken, beef and veal stock. He tops the soup with highquality Gruyère and house-made croutons from Persephone Bakery baguettes. The recipe embraces the simplicity of the classic dish, but Bradof feels that the use of excellent ingredients and attention to every detail make this Jackson’s best bowl of the steakhouse tradition.

A dish truly steeped in nostalgia for many is a hallmark of childhood: the grilled cheese. The simple combination of crisp, toasted bread and smooth melted cheese is

A successful spin on a classic maintains a balance of flavors while utilizing elevated ingredients.

tough to dislike. But in its traditional form, it’s not the most memorable sandwich on the menu. Chef Michael Lishchynsky, executive chef at The Handle Bar, has changed that with his Grownup Grilled Cheese. His unforgettable twist on this classic takes the grilled cheese off the kids’ menu and lands it squarely in the gourmet category.

Lishchynsky’s creation boasts three cheeses: fontina, herb ricotta and aged cheddar. Grilled rapini brings a hint of bright freshness and smokiness to this sophisticated version of the sandwich. Add the optional avocado and bacon and you’ll never accept a basic bread-and-cheese version of this classic again.

Chef Clark Myers, culinary mastermind of Palate, has put a creative and regionally inspired spin on the pub favorite fish and chips. The restaurant, nestled into the hillside in the stunning National Museum of Wildlife Art, leaves behind the classic cod and instead offers Idaho trout in a Snake River Brewing beer batter. “We really wanted to showcase the amazing trout,” Myers says. “So we created this dish that satisfies the desire for classic fried fish and chips, but in a uniquely Wyoming style.” Served with house-made salt and vinegar kettle chips, malted red onions and a caper and herb take on tartar sauce, it’s been one of the menu’s top-selling items since opening.

Chef Travis Catanzaro of The Wild Sage at the Rusty Parrot also embraces local flavors to put an elevated twist on a breakfast favorite: Grand Marnier French toast with huckleberry-maple compote. House-made brioche makes for mouthwateringly fluffy and sweet slices, and the tang of huckleberries echoes the unique mountain flavors of the valley. Chef Catanzaro also offers the perfect adult beverage to complement the grownup spin on starting the day: a huckleberry mimosa with Prosecco SWEET STARTS: and fresh-squeezed orange juice.

Slather slices of Grand Marnier French toast from The Wild Sage at the Rusty It’s no surprise that sweet treats have the power to whisk Parrot with huckleberry-maple compote. us back in time, and that’s precisely what Persephone Bakery’s gourmet s’mores aim to do. While relying on the iconic flavor blend of the campfire favorite, the local bakery takes the gooey and messy like traditional s’mores,” Cohane laughs. “But both kids sweet and sticky classic to a new level. House-made graham crackers and adults can’t get enough of them.” sandwich toasted meringue and house-made chocolate hazelnut spread, Next time you’re perusing a menu in Jackson Hole, don’t be afraid to and the treat is finished with a generous dip in dark chocolate. “S’mores listen to your inner nostalgia, and try a creative reinvention of an oldare an amazing treat, but usually one you only get when you’re camping,” school favorite. Because, like so many wonderful things about this place, owner Ali Cohane explains. The local bakery loves that they’ve made this there’s plenty of room for whimsy and sophistication, and no need to sweet classic more accessible on an everyday basis. “They’re still plenty choose one above the other.

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Outside the Kitchen A Sweet Winter Ski at Turpin Meadow Ranch

by Cara Rank

WHILE

many try to ski jackson’s steep slopes every day, most of us cannot. On days when our legs need a break, we opt for flatter terrain. Locals love the endless miles of wilderness at Turpin Meadow Ranch, just an hour north of town at the end of Buffalo Valley Road. This secluded guest ranch offers a great getaway for a day, night or weekend trip away from Jackson Hole.

We set out to explore the 15 kilometers of perfectly groomed Nordic trails on cross-country skis and snow bikes. But it wouldn’t be a Dishing outing without everyone’s second favorite pastime: eating and drinking. We fueled our ski adventure with sweets from Creamed and cocktails by Jackson Hole Winery, followed by a full meal in Turpin’s cozy lodge.

Something about that cold, fresh mountain air makes baked goods even more comforting, and Zarina Sakai, owner of Creamed, did not disappoint with her wintery matcha bundt cake and gingerbread cookies. Sakai offers small-batch sweets like cookies, caramels and cakes. She also caters to those with food restrictions by offering a line of guilt-free treats that are absent of gluten, cane sugar and dairy.

And those cocktails we tipped at the end of our ski day? Glühwein, homemade by the experts at Jackson Hole Winery with their award-winning chardonnay. Jackson Hole Winery has perfected the art of making award-winning wine at high altitude (6,229 feet to be exact). Today, the winery produces about 2,500 cases of wine from vineyards in the Sonoma region. Grapes are brought to Jackson Hole, where they are crushed, fermented, aged and bottled (all done with 18 percent less oxygen than in traditional winegrowing regions and much, much cooler temperatures).

Here’s a little taste of how to recreate our adventure.

P H O T O G R A P H S B Y J AY N E L - M C I N T O S H

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S P E C I A L T H A N K S T O E M I LY L A C O S T E F R O M L I LY A N D C O .

FOR STYLING OUR AFTERNOON.

ON THE MENU

>> Smoked Robinson Family Farms pork and Carter Country beef meatballs on creamy blue corn polenta, garlicpecorino breadcrumbs, smoked bacon, crispy brussels >> Sumac-cured chicken lollipops, buffalo style (MENU, SUBJECT TO SEASONALITY)

W H AT T O O R D E R AT T U R P I N M E A D O W R A N C H

Matcha bundt cake with white chocolate frosting * Brown sugar snickerdoodles * Soft gingerbread and molasses cookies * Jackson Hole Winery chardonnay glühwein

>> Carter Country beef short rib and Tillamook cheddar cheese croquettes with pickled pepper aioli >> Crispy 6-minute egg: farro hash, caramelized onions, black garlic aioli, scallion >> Sweet Cheeks Meat curry sausage poutine: hand-cut steak fries, crumbled feta cheese, pickled red onion, scallion

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FAT TIRES:

Bring your own gear or rent from Turpin Meadows Ranch to bike or ski on miles of groomed trails.

Jackson Hole Winery’s Glßhwein 1 orange 16 cloves 6 liters Jackson Hole Winery chardonnay 1 cup sugar 1/2 cup orange juice 1 lemon, cut into rounds 8 cinnamon sticks, broken 14 whole allspice seeds 6 cardamom pods, crushed For garnish: Fresh nutmeg Lemon slices Cinnamon sticks > Stud the orange with cloves. Slice in half. Add wine, sugar and orange juice to a Dutch oven, large pot or slow cooker. Add studded orange, lemon and spices. Simmer on very low heat, stirring occasionally.

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BUNDT FIRST:

Enjoy some of the snacks off the menu post outdoor outing, or Creamed’s matcha cake can be made at home or ordered from Zarina in advance.

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e All recipes ar r formulated kifo ba ng. high altitude

Matcha Bundt Cake 2 1/4 cups granulated sugar 4 1/2 cups cake flour 1 tablespoon baking powder 3/4 teaspoon salt 3 tablespoons matcha green tea powder 2 1/2 cups unsalted butter, cubed and at room temperature 9 large eggs 1/2 cup plus 1 tablespoon whole milk 1 1/2 tablespoons vanilla extract > Heat the oven to 375 F. Place sugar, flour, baking powder, salt and matcha in a mixing bowl and whisk to combine.

Using a paddle attachment, gradually add cubes of butter to the flour mixture. Once incorporated, mix on medium speed for 1 to 2 minutes. In a separate bowl, whisk together eggs, milk and vanilla. Turn mixer to low speed and gradually add in the egg mixture until fully incorporated. Pour batter into a greased and floured bundt pan.

Bake for 55 to 65 minutes. Cool in bundt pan for at least 1 hour before demolding.

Optional: Drizzle with white chocolate frosting and sprinkle with matcha dust.

White Chocolate Frosting: 16 ounces white chocolate 8 ounces heavy cream > Combine ingredients and melt over a double boiler.

Matcha Dust: Matcha green tea powder Powdered sugar > Mix equal parts of the tea powder and powdered sugar. Store in an airtight jar.

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Brown Sugar Snickerdoodles This recipe is gluten and dairy free and will yield 30 cookies.

1 cup vegetable shortening 3/4 cup granulated sugar 1 cup dark brown sugar 1 tablespoon vanilla extract 1 large egg 1 large egg yolk 3 1/2 cups gluten-free flour blend 1 teaspoon baking soda 1 teaspoon cream of tartar 1/2 teaspoon salt 1 teaspoon ground cinnamon Cinnamon sugar, for finishing > Heat oven to 350 F. Cream shortening, granulated sugar and dark brown sugar until fluffy. Add vanilla and eggs, and mix to incorporate. In a separate bowl, combine gluten-free flour blend, baking soda, cream of tartar, salt and cinnamon.

Whisk to combine. Add dry ingredients to butter and egg mixture on low speed until just combined. Using an ice cream scoop, scoop onto a baking sheet. Chill until firm enough to hold. Before baking, roll each dough ball in cinnamon sugar.

Bake for 12 to 13 minutes. Sprinkle with a mix of cinnamon sugar.

Cinnamon Sugar: 1/2 cup granulated sugar 1 teaspoon cinnamon > Mix to combine and store in a jar with a shaker lid.

Soft Gingerbread and Molasses Cookies This recipe yields about 45 small cookies 1 1/2 cup unsalted butter, cubed and at room temperature 2 cups granulated sugar, plus extra for rolling 1/2 cup blackstrap molasses 2 large eggs 4 1/2 cups flour 2 teaspoons baking soda 1/2 teaspoon salt 3 tablespoons ground ginger 1 1/2 teaspoons ground cinnamon 1 teaspoon ground cloves > Heat oven to 375 F. Cream butter, granulated sugar and molasses until fluffy.

Add eggs one at a time, ensuring incorporation. In a separate bowl, combine flour, baking soda, salt and spices. Whisk to combine. Add dry ingredients to butter and egg mixture on low speed until just combined. Using an ice cream scoop, scoop onto a baking sheet. Chill until firm enough to hold. Before baking, roll each dough ball in granulated sugar. Bake for about 12 minutes.

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From A to Z A Handy Guide to Expand Your Knowledge of Food and Cooking Terms.

BY SAM SIMMA / ILLUSTRATIONS BY AMBER DAY

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A

Aioli: a mayonnaise-like emulsion that must contain olive oil and garlic.

Antipasto: antipasto refers to the first course of a formal Italian meal. These platters, much like charcuterie, can consist of a range of cured meats, cheese and marinated or pickled vegetables.

B

Bearnaise: emulsified sauce of egg yolks, white wine vinegar and herbs. Similar to hollandaise.

Bisque: a rich, creamy soup generally made from crustaceans.

C

Canape: an hors d’oeuvre that consists of a piece of bread, pastry or a cracker that has been topped with something savory.

Compote: fruit that has been stewed or cooked in a syrup.

D

Devils on horseback: a variation of angels on horseback (bacon-wrapped oysters) where the oysters are replaced with dried fruit or dates.

Digestif: a drink served after a meal to aid digestion, typically alcoholic, such as chartreuse or aquavit.

E

Try Nood the edamam e at Kitc with le sw hen, to and se eet soy, gassed same s rli eeds. c

Edamame: immature soybeans prepared in the pod, either boiled or steamed.

Escargot: a delicacy of cooked snails.

Escarole: a variety of endive lettuce with a slightly bitter flavor.

F

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

Frisée: a variety of endive lettuce.

G

e nak n Sery’s o nd ew Foiuver Brrgers.

R bu

Gazpacho: Spanish style tomato and vegetable soup served cold.

Ghee: clarified butter.

Gnocchi: small, soft dumplings made from potatoes.

H

Hominy: dried kernels of corn that have been treated with alkali, causing the grain to double in size, often found in pozole soup.

Hops: green, cone-shaped flowers used in brewing beer, giving it flavor and bitterness and helping to preserve the product.

Hors d’oeuvres: appetizers served before the meal.

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EVER HAVE TROUBLE DECODING A RECIPE? HERE WE BREAK DOWN SOME BASIC TERMS THAT CAN HELP WITH RECIPE INSTRUCTIONS.

COOKING DIRECTION BASICS 101:

I

Insalata: Italian term for salad.

J

Jambalaya: a dish with Louisiana origins often featuring spices, meat and veggies, served over rice and influenced by Spanish and French cuisines.

K

Kobe beef: meat from the Tajima breed of Japanese cattle, raised under strict rules set by the Kobe Beef Marketing and Distribution Promotion Association to result in superior flavor, tenderness and optimum marbling.

L

Ladyfingers: dry Italian sponge biscuits most commonly found in tiramisu.

Lox: brined salmon fillet most commonly served on a bagel with cream cheese. r

c enti uth e ly arom thelie u r At . at nf Get acaro iers atcoLove m olat Co r c chortega o O Macaron:

M

two light, airy meringue cookies that are sandwiched together with a buttercream interior.

Miso: a Japanese seasoning paste made from the fermentation of soybeans.

N

Nori: dried edible seaweed.

O

Okra: seedpods from the okra plant that can be eaten as a vegetable or used to thicken soups and stews.

Orzo: pasta shaped like long grains of rice.

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BASTE : COVER THE SURFACE OF A MEAT THAT IS BEING GRILLED OR ROASTED WITH COOKING JUICES, BUTTER OR SAUCES. BLANCH: BRIEFLY SUBMERGE FOOD ITEM IN BOILING WATER, THEN STOP THE COOKING BY PLACING THEM NEXT IN COLD WATER.

DEGLAZE: REMOVE BITS OF FOOD FROM A PAN BY ADDING LIQUID, STIRRING AND SCRAPING THE PAN (THIS SAUCE IS OFTEN SAVED AND USED).

EMULSIFY: EMULSIFYING IS ATTEMPTING TO THOROUGHLY MIX TWO LIQUIDS THAT DO NOT COMPLETELY BLEND TOGETHER.

JULIENNED: FOOD THAT HAS BEEN CUT INTO SHORT, THIN STRIPS.

PARE: REMOVE THE SKIN OR OUTER LAYER OF A FRUIT OR VEGETABLE.

ROUX: COOKING TOGETHER EQUAL PARTS FLOUR AND FAT (BUTTER OR OILS).

SEAR: RETAIN JUICES IN MEAT BY QUICKLY BROWNING THE SURFACE OF THE MEAT OVER HIGH HEAT.

TEMPER: GRADUALLY RAISING THE TEMPERATURE OF AN INGREDIENT OR FOOD ITEM BY ADDING HEAT IN SMALL AMOUNTS.

ZEST: GRATE THE SURFACE OF THE OUTER PEEL OF CITRUS FRUIT.

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Phyllo: thin sheets of dough used in layers for pastries.

Polenta: cornmeal that is boiled in water, milk or broth.

Praline: a smooth, sweet candy made from boiling nuts in sugar.

Profiterole: a hollow cream puff, often filled with cream or custard and covered with chocolate sauce.

Q

Quiche: an egg custard that has been baked into a pie crust, often with vegetables, cheese or meat added.

Quinoa: a gluten-free whole grain that is packed with protein.

W

Wasabi: a green powder or paste that tastes like strong horseradish and is made from a Japanese plant.

Whey: the liquid byproduct after milk has been made into curds.

X

R

Ragout: a dish of small cuts of meat stewed with vegetables.

Ratatouille: a French vegetable stew, often served in a beautiful arrangement of thinly sliced vegetables of various colors.

Rillettes: pâté made from light meat that has been seasoned and combined with fat.

Try the r lettes at Binil 22.

S

Scampi: small crustaceans belonging to the lobster family. e som Semifreddo: a class of semi frozen ith pi at w nt ncy am Italian desserts. t fa p sc aura

T

Ge hrim Rest . s ico Bar Cal and

Tahini: sesame seed paste or sauce.

Tannins: natural compounds found in the skins, seeds or stems of wine grapes; tannin levels reflect the wine’s dryness.

Tempura: a Japanese dish of battered and deep-fried seafood or vegetables.

Try th vegetables e tempura the menu of bites aton Hole Bowl.

XXX, XXXX, 10X: these numerals denote how many times a box of confectioners’ sugar has been ground. More X’s mean a finer grind.

Y

Yerba mate: bitter leaves from a South American shrub that are high in caffeine.

Yuzu: a fragrant, sour and tart citrus fruit mainly found in Japan, Korea and China.

Z

Zabaglione: a light and fluffy Italian dessert consisting of egg yolks, wine and sugar.

Zest: citrus flavor added to a dish by scraping, grating or cutting the outer skin of a citrus fruit. This can also mean to grate the peel of the fruit.

U

Udon: a thick wheat pasta mostly used in Japanese cuisine.

V

Vinaigrette: a salad dressing or marinade made from oil mixed with vinegar or lemon juice and then seasoned.

Vindaloo: an Indian curry packed with spices.

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LOCAL CHEFS SHARE THEIR FAVORITE TOOLS TO HELP YOU WHIP UP MEALS WITH EASE.

BY SAM SIMMA

IT’S THAT CUTTING BOARD you always reach for, or the avocado knife you never thought you’d actually use. Maybe it’s the inexpensive peeler that happens to have the perfect grip or the candy thermometer your grandmother used. The act of cooking can be just as much about your toolbox as the final dish. Often times, that final dish wouldn’t be achievable without the assistance of some handy kitchen gadgets.

So we asked the chefs of Jackson what is at the top of their kitchen toolboxes, and here are their recommendations.

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P H O T O G R A P H S B Y J AY N E L - M C I N T O S H

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Having a cast-iron griddle helps us achieve results that you would usually only get from roasting or grilling meat. A cast-iron griddle achieves a nice char or crust on various foods, like our housemade char siu. Plus, it’s great for warming up tortillas for our daily staff breakfasts.

Eric Sakai, The Phoenix and the Dragon

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“

We use a Japanese mandolin for nearly every recipe on our menu, in some shape or form. The benefit is very refined ginger, garlic, lemongrass, turmeric and zests. With a mandolin, you can consistently get a small size.

This is perfect for making dishes like slaws or potato chips very quickly.

–Bradley Pryor, Amangani “We use a small, 8-cup food processor to make two of our signature dishes at FIGS: hummus and garlic sauce. The hummus wouldn’t be as smooth and the garlic sauce wouldn’t be as airy without it.”

— George Rouche, FIGS, Hotel Jackson “My favorite kitchen tool is actually an old silver spoon I picked up from an estate sale. It’s a little bent on one corner because of overuse. It has a great pointed shape that newer spoons don’t have. This allows me to easily direct a sauce on a plate. I use it for everything from plating to tasting, to turning things on the grill. Although I could use other spoons, I strongly prefer this one.”

— Tori Arzt, Glorietta

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“A digital scale is such a necessity for me when it comes to weighing out all my ingredients. Baking and sugar work can be tricky: a degree or two in temperature change can affect the texture of a caramel dramatically. When working with flour, humidity plays a big factor in how your recipe will turn out. Here in Jackson, we also have the added element of elevation that plays a factor.

Having a digital scale to weigh out every ingredient in a recipe helps keep things consistent. Plus, this way you do less dishes—no more washing all those cups and spoons!”

—Zarina Sakai, Creamed

AMANGANI’S JICAMA SLAW 1 JICAMA, PEELED AND FINE JULIENNED 1/2 RED ONION, JULIENNED 1/2 CUP CILANTRO, CHOPPED 1/2 CUP RICE WINE VINEGAR 1/2 CUP SUGAR 2 FRESNO PEPPERS, SEEDED AND DICED > TOSS ALL INGREDIENTS TOGETHER. CHILL FOR 1 HOUR AND 15 MINUTES.

“My favorite tool is an immersion blender, or what I call my “cruise missile.” It comes in a variety of sizes based on the size of your operation. It’s great for vinaigrettes when I don’t want

“

Immersion circulators are great because they allow for precision cooking with computer-controlled temperature settings. Many of the home devices also connect to your smartphone while away from the kitchen. Cooking meats in a water bath with an immersion circulator is definitely the obvious go-to; however, some of my favorite things to cook sous-vide are vegetables: carrots, beets and winter squash become very tender while retaining perfect texture. They can also take on a great flavor when they are bagged up with aromatics and spices.

–Topher Strittmatter, Four Seasons Resort and Residences

“

I have a bunch of Gray Kunz spoons. He’s a chef from New York that received fame for making spoons. I like the weight and size of them. I mainly use them for plating, but I know I could get by in a kitchen with those spoons, a spatula and a knife.

–Grayson Prentice, Stillwest Brewery & Grill everything pureed. For example, a French vinaigrette usually shows the shallots and herbs in pieces.

The “cruise missile” is imperative for this kind of prep.”

— Michael Gallivan, Haydens Post Restaurant

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“

The Vitamix Blender is really versatile: think soups, sauces, dressings, purees and smoothies. It produces a perfect product each time.

–Kevin Humphreys, Spur Restaurant and Bar, Teton Mountain Lodge and Spa

“Chef knives are integral to our jobs in the kitchen. When you have a sharp, quality knife it makes cutting meats, vegetables, etc. much easier. I think I spend more time with my New West Knifeworks knife than with my wife. I love using it to make carne asada with nopales salad.”

— Miguel Enriquez, Merry Piglets Mexican Grill and Sidewinders American Grill & Tavern

NOPALES SALAD ONE (16 OUNCE) JAR NOPALES, DRAINED, RINSED AND DRIED 4 FRESH TOMATOES, DICED 1 YELLOW ONION, CHOPPED 1 CUP FRESH CILANTRO, CHOPPED 1 LIME, JUICED SALT TO TASTE DICED JALAPEÑOS, TO TASTE > IN A MEDIUM SIZED MIXING BOWL, COMBINE NOPALES, TOMATOES, ONION AND CILANTRO. SQUEEZE THE LEMON JUICE OVER THE MIXTURE. COVER AND REFRIGERATE FOR AT LEAST 1 HOUR. SPRINKLE WITH SALT AND SERVE. ADD DICED JALAPEÑOS FOR SPICE.

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For me and my team at Wild Sage, we decided on a cake tester as being our favorite kitchen gadget. We use these for nearly everything — telling if vegetables are cooked perfectly, temperatures of meats and baked goods, of course. I love using cake testers for temping fish. Most people cook it until it is firm or it flakes, but by that point it is generally overcooked, not to mention the carryover in temperature.

–Travis Catanzaro, Wild Sage

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Haydens Post JOHN-MARK ROUFS resh off of a five year military tour, 23-year-old John-Mark Roufs sauntered into the Cowboy Bar in response to a help-wanted sign on the door. He was hoping to barback, but the manager took one look at him (Roufs is a big dude, and “there wasn’t much to do in the Persian Gulf besides lift weights”) and hired him to work the door. He put in his time breaking up fights and kicking out roughnecks before convincing the manager to let him behind the bar, where he stayed for 10 years and gained respect for more than just his intimidating stature. These days you can

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find Roufs at Haydens Post and his influence on half of the cocktail menus around town.

Plus, he loves whipped cream vodka. Turns out, you can’t always judge a book by its cover.

QUICK SIX Years behind the bar: 38 (if you count filching the family whiskey) Spirit animal: gin Quitting time cocktail: a shot of Triple Sec Power couple: Oscar Ortega’s Mexican chocolate and a glass of Burgundy Unexpected ingredient: Pinnacle whipped cream vodka Mixologist mantra: preparation and anticipation

Guilty pleasures: Vermouth is beautiful.

Vermouth that’s coming out now tastes so different than it used to 10 years ago. Also, our house-made grenadine that I whip up with my kitchen support Annete Robertson.

What inspires him: My dad, Tim. He has been a professor at the University of Minnesota Duluth, for 50 years, and about 15 years ago he started to travel and thought to himself, “What represents a culture more than the food and drinks?” So he invented a class called The Anthropology of Food, and it’s been the top class at his University for 15 years.

Stock the liquor cabinet with: Wine, spirits and beer that you love. Become intimate with each bottle so that they can become a conversation.

BEHIND THE BAR JACKSON’S FAVORITE BARTENDERS SHARE THEIR STORIES AND RECIPES

BY MICHELLE DELONG

HAYDENS POST’S DRY ANNIE JO 1.5 OUNCES JACKSON HOLE STILLWORKS GREAT GREY GIN .5 OUNCE FRESH-SQUEEZED LEMON JUICE .5 OUNCE GRENADINE .5 OUNCE DOLIN BLANC VERMOUTH PROSECCO BEAR ROOT LEMONY SNICKETS BITTERS LEMON SLICES AND MINT LEAVES, FOR GARNISH > COMBINE MEASURED INGREDIENTS. SHAKE WITH ICE. STRAIN OVER NEW ICE. TOP WITH A SPLASH OF PROSECCO AND A COUPLE DROPS OF BITTERS. GARNISH WITH LEMON AND MINT. TIP: TO MAKE IT A SWEET ANNIE JO, SUBSTITUTE ORANGE FOR LEMON JUICE AND USE ORANGE BITTERS.

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P H O T O G R A P H S B Y J AY N E L - M C I N T O S H

LOCAL’S JALISCO NIGHTS 2 OUNCES HUCKLEBERRY INFUSED TEQUILA 1 OUNCE LIME JUICE .75 OUNCE ORANGE CURACAO .5 OUNCE AGAVE SYRUP SALT, FOR GARNISH > INFUSE TEQUILA WITH HUCKLEBERRIES BY LETTING THEM SOAK IN TEQUILA OVERNIGHT. RIM GLASS WITH SALT. COMBINE ALL INGREDIENTS INTO SHAKER. ADD ICE. SHAKE A COUPLE TIMES AND POUR.

Local Restaurant and Bar BILLY FLOWERS illy Flowers is one of Jackson’s friendliest bartenders, and he excels at discussing agave varietals while tending a packed bar (hello, Local on a Friday night) and never breaking a sweat. Flowers attributes his quick thinking, multitasking and people skills to years spent traveling the world and guiding people up and down mountains. So, next time you enjoy once of his muddled huckleberry margaritas, be sure to ask him how they make moonshine in Nepal, his favorite variety of Cambodian peppercorn, and what sort of booze to pack when summiting Denali. Turns out the guy behind the bar is a low-key badass.

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QUICK SIX Years behind the bar: 10 Spirit animal: Mezcal Favorite fellow bartender: Brittany Fells at Local Hangover cure: SporTea Go-to flavor: habanero peppers Mixologist mantra: It’s supposed to be fun!

Where in the world did your guide career take you, and what in the world did you drink? I spent five years in southeast Asia, where I drank a ton of beer and ate really spicy food. I always like to drink what the locals drink and what is endemic to that area. In Nepal we drank raksi, which is made from millet because it’s widely available, and everyone makes it differently.

Raksi is also the Nepali word for drunk.

Who is your favorite customer? Harrison Ford.

He loves mezcal and leans toward smoky things in general, like single malt scotch. He’s one of my childhood heros, and he calls me by my first name, which is just bizarre. I’m still dumbfounded that he knows my name and comes to say hi.

What do you (and Indiana Jones) love so much about mezcal? Agave based spirits in general are really cool. Some plants take up to 35 years to reach maturity. There’s a story there. From droughts to big seasons, these plants have seen it all. Mezcal is made in the backwoods, based off of trained palates handed down from generation to generation rather than on exact science.

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Snake River Grill LIZ RASNICK f you’re a fan of Snake River Grill’s steak tartare pizza and elk chop, chances are you’re also a fan of Liz Rasnick’s creative takes on classic cocktails. She’s been behind the bar at Snake River Grill since 2012, and the signature cocktail menu is peppered with “Liz” originals. Sit down with Rasnick to talk shop and find out that she likes it stirred, not shaken.

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QUICK SIX Years behind the bar: 8 Spirit animal: gin Snake River Grill classic: Trout Saddle

SNAKE RIVER GRILL’S FRIENDLY SKIES 2.5 OUNCES AVIATION GIN .75 OUNCE DRY VERMOUTH .5 OUNCE ST. GERMAIN .5 OUNCE LIME JUICE .25 OUNCE SIMPLE SYRUP LEMON > COMBINE ALL INGREDIENTS. STIR TOGETHER IN ICE. POUR INTO A GLASS, AND GARNISH WITH LEMON TWIST.

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Best bars abroad: Tokyo Fave wacky duo: mezcal and matcha tea Mixologist mantra: less is more Tell us more about your favorite bars abroad.

What did you love about Tokyo? I just got back from a month in Japan this past March. The attention to detail is so over the top. Everything that they do is so delicate and intricate, and they specialize in one thing and do it really well.

How can home bartenders up their cocktail party game? Remember less is more. You can get crazy with nine ingredients, but most of the time you just need three or four. Many liquors

are just so unique and delicious on their own, and maybe they just need a little splash of something else.

What’s the trick to a good martini? Stir it. The only reason people started shaking martinis is because of James Bond, but martinis are actually supposed to be stirred. When you shake them, you break up the ice, which waters it down. So, if you want the true essence of the liquor, just put it in a shaker, stick it on ice and stir it so it cools from the inside and outside.

THE FOUR SEASONS ASCENT LOUNGE’S BACKCOUNTRY OLD FASHIONED .5 OUNCE BROWN SUGAR SIMPLE SYRUP 2 DASHES ANGOSTURA BITTERS 2 DASHES ORANGE BITTERS ORANGE ZEST LEMON ZEST 2 OUNCES WYOMING WHISKEY OUTRYDER 2 BRANDY CHERRIES > PLACE SIMPLE SYRUP, BITTERS, AND ZEST INTO A GLASS. FILL THE GLASS WITH ICE CUBES, AND ADD WHISKEY AND BITTERS. GARNISH WITH CHERRIES. BROWN SUGAR SIMPLE SYRUP 2 CUPS BROWN SUGAR 2 CUPS WATER 10 CLOVES 3 CINNAMON STICKS ZEST OF 2 ORANGES > LET INGREDIENTS SIMMER FOR 7 MINUTES.

Four Seasons Resort Ascent Lounge BLAKE THOMPSON rowing up in St. Louis, Blake Thompson always had a goal in mind: beat his little brother in every sport they played. His brother’s innate natural talent proved to be Thompson’s biggest motivator, and his hard work eventually paid off big time with a college golf scholarship. Thompson’s fierce work ethic is evident in everything he does: although he’s only technically been behind the bar for three years, he’s studying to be a whiskey sommelier and comes in to work early to hand cut crystal ice cubes.

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QUICK SIX Years behind the bar: 3 Hometown haunt: The Birdhouse in St. Louis Power couple: mezcal and smoked sweet vermouth

Unexpected ingredient: strawberry mint ice cubes

Best bars abroad: Lanai, Hawaii Mixologist mantra: go the extra mile What inspired your recent switch from serving to bartending? Working at the Four Seasons Resort on Lanai, Hawaii, opened my eyes in so many ways and made me want to be a bartender. We were opening the Nobu there, and they did things with liquors I had never heard of.

Describe your style behind the bar.

Everybody who sits at my bar gets a show.

I get a kick out of it, which is why I strive to get better. I’ve always loved to cook, but I also have a passion for making people happy and hearing their stories. Bartending is the best of both worlds from cooking and serving.

How do you make your cocktails stand out?

Instead of flavored vodkas or tequilas, I like to do everything naturally infused. I make things like mint simple syrup, which saves time muddling or picking mint. I make fruit ice cubes. People love it, and they can do it at home. I always let the fruit sit in the water for 30 minutes or so, so it picks up a little flavor before I freeze it.

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Cutty’s Bar and Grill JENNIFER “FEISTY” VICKLAND ith a nickname like that, you know the chick behind the bar isn’t taking any of your bull. Vickland, aka Feisty, has been bartending in the valley for more than 20 years, and she is a fierce momma to two preteen daughters and a coffee roaster to boot. Despite her fiery moniker, Feisty’s cool, calm energy puts her clients at ease and has kept her thriving in the industry longer than almost anyone else in town. When traffic to Town Square is backed up clear to the Highway 22, stop over at Cutty’s, one of Jackson’s best

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laidback bars, and grab a cheesesteak and a Guinness with the bartender with the best smile.

in the last six months. I wanted to come back because bartending is just fun and easy. It’s like my second nature.

QUICK SIX Years behind the bar: 21 Spirit animal: vodka After hours hangout: The Cowboy Hangover cure: greasy food and a glass of Coke Quttin’ time cocktail: Irish car bombs Mixologist mantra: be consistent

Roasting coffee is physically demanding and rewarding, and it’s still the beverage industry, so it just fit for me. Coffee tastings are a lot like wine tastings, you have to have a trained palate to pick up all the distinct flavors.

You took a little break from bartending for a few years. What did you do instead? I took a four year break to roast coffee for Snake River Roasting, and I only came back to bartending

What intrigues you so much about coffee?

Can you recommend a good coffee/ booze pairing?

We do a cold brew at Snake River Roasting that is so good with Baileys. Also, Melvin Brewing has used our coffee to make some of their brews. Coffee is getting more and more popular.

Coffee is always gonna be around. Alcohol is always gonna be around. People need them.

CUTTY’S LEMON DROP MARTINI 2.5 OUNCES TITO’S VODKA 1.5 OUNCES LEMON JUICE 1 OUNCE SIMPLE SYRUP LEMON WHEEL LEMON DROP CANDY SUGAR, FOR GARNISH > MIX VODKA, LEMON JUICE AND SIMPLE SYRUP AND STRAIN INTO A CHILLED, SUGAR RIMMED MARTINI GLASS. GARNISH WITH LEMON WHEEL AND LEMON DROP CANDY.

TETON PINES’ SHOOTER MCGAVEN 2 OUNCES COLTER’S RUN BOURBON 6 OUNCES GREEN TEA 6 OUNCES LEMONADE LEMON WEDGE, FOR GARNISH > COMBINE ALL INGREDIENTS TOGETHER AND ROLL IN A SHAKER. POUR OVER ICE. GARNISH WITH A LEMON WEDGE.

Teton Pines ADAM PETERS dam Peters doesn’t fit the typical mold of a bartender. He’s more of a laid back family guy, and these days you’re more likely to find him on the golf course with his 5-yearold son, Samuel, than throwing back tequila shots. That’s what his regulars at Teton Pines love about him, though he’s down to earth and he keeps it simple. You won’t catch Peter swigging trendy IPA’s or craft ales. He’s a fan of Pacifico on draft with a burger and fries.

The Pines’ cocktail menu reflects his no frills, tried-and-true sensibility – sometimes all you need are a couple classic ingredients when 5 p.m. rolls around.

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QUICK SIX Years behind the bar: 15 Spirit animal: vodka Quittin’ time cocktail: raspberry green tea, vodka and lemonade Hangover cure: Colorado bulldog (White Russian with Coke) Best tip ever received: the $100 handshake Mixologist mantra: Don’t be afraid to make a bad drink!

So, are you saying you’ve made some bad drinks? (laughs) I’ve made plenty of bad drinks. There’s error in trial and error. That’s how you learn.

If you want to bartend or just make better drinks at home, don’t be afraid to mess up.

And buy the Bartender’s Bible. It has everything you could ever want to know in it.

How did you get your start behind the bar, and what are your future plans?

I started busing tables at the Cowboy when I first moved to Jackson 22 years ago, and worked my way up to server and then to bartender. No plans, that’s how I fell into bartending!

What do you love so much about vodka?

It’s just a clean spirit. You can infuse it easily, and you can mix flavors, like citron and mandarin, to create a whole new taste.

We make our own huckleberry vodka at the Pines, which goes great with lemonade and soda water. It’s really simple: Take a bunch of huckleberries and a little bit of vanilla and let it sit in the vodka for a few days.

Muddling the berries first will give it a nice, deep color.

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Dornans Jackson Hole, Wyoming

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Kitchen Views Kristan and Eric Burba’s kitchen in their new home off South Park Loop is the heart of their modern farmhouse.

PHOTOGRAPHS BY AARON KRAFT

WHEN

by Allison Arthur

Kristan and Eric Burba started making plans for building a new home, there was one thing they were sure of: they wanted a place where they could entertain often. Since much of entertaining revolves around food, the kitchen had to be a place they could comfortably work with guests being nearby but out of the way.

“We wanted a very open plan that we could entertain well from,” Eric says.

To achieve their goals, the Burbas worked with Northworks Architects to design an open kitchen floor plan with plenty of space. The centerpiece is a large island with seating on three sides overlooking a work and oven space.

“People can sit around and watch us cook,” says Eric, who does much of the cooking for the couple. “It is kind of like you are at a restaurant bar or a chef ’s table.”

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What Eric loves about the finished design is that even if he is cooking, he can still engage with guests since his workstation faces the seating on the island.

“No one has to feel removed from the process, and we can hang out the entire time,” he says.

But more important to the Burbas are the views. Large windows from both sides of the kitchen and adjacent living room offer morning and evening views and lots of natural light. “Even more so than the functionality of the kitchen, I love the natural light,” Eric says.

THERE IS A built-in spice drawer next to the sixburner Wolf range. All the pots and pans are also within reach of the cooking station.

ERIC USES the built-in office

space to work out of sometimes. “It is private place to sit down and do some work that is close by.”

S P E C I A L F E AT U R E S OF THE BURBAS’ KITCHEN: > STEAM OVEN: IN ADDITION TO A REGULAR OVEN, THERE IS A SEPARATE STEAM OVEN THEY USE REGULARLY TO REHEAT, BAKE AND COOK QUICKLY. > FIVE-FOOT THE GALLEY SINK: THE GALLEY SINK COMES EQUIPPED WITH A CUTTING BOARD INSERT, A STRAINER AND A WIRE RACK THAT ALL FIT INTO THE DESIGN OF THE SINK. YOU CAN MOVE THINGS AROUND AND OPEN UP DIFFERENT AREAS IF YOU ARE WORKING ON MULTIPLE DISHES. > TWO FAUCETS IN THE SINK: THE IDEA, ERIC SAYS, IS THAT YOU CAN PREP IN ONE AREA AND WASH DISHES IN THE OTHER AT THE SAME TIME BEFORE OR AFTER A BIG DINNER PARTY. “IT MAKES CLEANUP REALLY EASY AS TWO PEOPLE CAN BE WASHING DISHES AT THE SAME TIME.” > SPARKLING WATER ON TAP: THE BAR SINK FAUCET HAS THE OPTION TO EXPEL COLD OR TAP, SPARKLING OR STILL FILTERED WATER. > THE BEST CATTURA VENT: THIS POP-UP VENT WHISKS AWAY ALL SMELLS. > DRINK STORAGE: ONE RED WINE FRIDGE AND A COLD BEVERAGE CENTER ENSURE THERE ARE ALWAYS COLD BEERS ON HAND. > STORAGE SPACE: THERE ARE TALL CABINETS FOR LARGER ITEMS AND A COUPLE OF PANTRY CABINETS TO PUT AWAY LARGER APPLIANCES, PLUS FLOATING SHELVES AND GLASS CABINETS FOR DISPLAYING ITEMS SO YOU CAN SEE THE THINGS INSIDE. THERE ARE TWO SIDES FOR DINNERWARE, ONE THAT HOUSES EVERYDAY BOWLS AND CUPS AND A FANCIER SIDE FOR SPECIAL OCCASIONS.

ONE OF Kristan’s favorite features of the kitchen is the latte machine, which is out of the way in the pantry closet. The closet is open enough so you can see and access everything, but out of view from the main area of the home.

ERIC BURBA’S HOMEMADE PAPPARDELLE 1 3/4 CUPS FLOUR, PLUS MORE FOR DUSTING 1 CUP SEMOLINA FLOUR, PLUS MORE FOR DUSTING 6 LARGE EGGS, AT ROOM TEMPERATURE 4 TEASPOONS EXTRA VIRGIN OLIVE OIL SALT TIP: IF YOU HAVE NEVER ROLLED FRESH PASTA SHEETS BEFORE, TRY TO GOOGLE A QUICK YOUTUBE TUTORIAL. A VISUAL AID OF THE PROCESS CAN BE VERY HELPFUL. > SIFT BOTH FLOURS TOGETHER ON A LARGE WORK SURFACE AND MAKE A CRATER OR WELL SHAPE IN THE CENTER. PLACE THE EGGS, OLIVE OIL AND A PINCH OF SALT IN A BOWL, THEN POUR INTO THE WELL. WITH A FORK, BREAK UP THE EGGS, THEN GRADUALLY MIX THE WET INGREDIENTS INTO THE FLOUR MIXTURE JUST UNTIL COMBINED. > KNEAD BY HAND UNTIL COMBINED. GATHER THE DOUGH INTO TWO EQUAL SIZE BALLS. FLOUR THE WORK SURFACE. TO KNEAD EACH PIECE, PUSH THE DOUGH AWAY FROM YOU WITH THE HEEL OF YOUR HAND, FOLD THE DOUGH OVER ITSELF AND TURN IT COUNTERCLOCKWISE. CONTINUE PUSHING, FOLDING AND TURNING UNTIL THE DOUGH IS SMOOTH AND ELASTIC, 4 TO 5 MINUTES. > PAT EACH PIECE INTO A BALL. FLATTEN SLIGHTLY, WRAP IN PLASTIC AND REFRIGERATE FOR AT LEAST 30 MINUTES OR OVERNIGHT. (YOU CAN FREEZE ONE BALL FOR LATER, OR ROLL OUT BOTH AND FREEZE THE CUT PASTA.) > PLACE THE DOUGH ON A LIGHTLY FLOURED SURFACE AND DUST WITH FLOUR. STARTING IN THE MIDDLE, PUSH AWAY FROM YOU WITH A ROLLING PIN, EASING UP ON THE PRESSURE AS YOU APPROACH THE EDGE. CONTINUE ROLLING THE DOUGH INTO A SHEET, TURNING OCCASIONALLY, UNTIL YOU CAN SEE YOUR FINGERS THROUGH THE BOTTOM. LET DRY ABOUT 10 MINUTES. > TO CUT THE PAPPARDELLE, DUST THE TOP OF THE SHEET OF DOUGH WITH FLOUR AND LOOSELY ROLL IT INTO A CYLINDER. USING A SHARP KNIFE, CUT INTO 3/4-INCH-WIDE SLICES. UNWRAP THE NOODLES; DUST WITH SEMOLINA AND GENTLY TOSS TO SEPARATE. PLACE ON A SHEET PAN AND COVER WITH A TEA TOWEL UNTIL READY TO COOK (OR FREEZE IN FREEZER BAGS FOR UP TO TWO MONTHS).

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JACKSON HOLE MOUNTAIN RESORT BY THE

NUMBERS

BY ALLISON ARTHUR WITH DATA RESEARCH FROM JACKSON HOLE MOUNTAIN RESORT * THIS INFORMATION REFLECTS HAPPENINGS DURING THE 2017-18 SEASON

FRENCH FRIES WERE ONE OF THE MOST POPULAR SIDE DISHES,

36,000

TOPPING THE SCALES AT ABOUT POUNDS OF POTATOES SERVED.

The resort is populated by

DURING THE HOLIDAYS, JACKSON HOLE MOUNTAIN RESORT SHOOTS OFF CLOSE TO

1,000 POUNDS OF SHELLS TO ENTERTAIN GUESTS WITH FIREWORKS.

SNOWBOARDERS.

and

IF YOU WARMED UP WITH A BOWL OF

CHILI

1,253

SKIERS

YOU ATE YOUR SHARE OF 16,000

POUNDS CONSUMED THROUGHOUT THE SEASON.

people learned to ski or snowboard, and signed up to take a first time beginner lesson.

700 KEGS

SPIRITED IN APRÈS SKI FUN.

Out of the

VISITORS FROM

30,977 HOT CHOCOLATES sold,

14,064

were enjoyed at Casper Restaurant.

SEVEN RPK-3 DAYS

COOKIES

WERE THE MOST POPULAR SWEET SNACK ON THE MOUNTAIN WITH MORE THAN

40 COUNTRIES

CAME SKIING, WITH CANADA, SWITZERLAND AND AUSTRALIA REPRESENTING THE MOST VISITORS FROM AFAR.

7,400 TAKING THE CAKE.

(RPK is term heard around the resort estimating the snow forecast for the next day. 0 to 1 inch = RPK 0, 1 to 3 inches RPK1, 3 to 6 inches RPK 2 and greater than 6 inches = RPK 3.)

THE FAVORITE FLAVOR OF WAFFLES SERVED AT CORBET’S CABIN WAS THE

BROWN SUGAR

BUTTER WITH 10,764 OUT OF 24,407

WAFFLES ORDERED BEING THAT FLAVOR COMBINATION.

9

THE NUMBER OF 10-PLUS INCH SNOW DAYS.

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A Messed

by NINA RESOR

Manners

KITCHEN BITCHIN’ IF YOU CAN’T TAKE THE HEAT … GET OUT OF THE KITCHEN I DON’T USE.

I L L U S T R AT I O N B Y A D A M L A R K U M

M

any avid messed manners readers may already know I don’t like to cook. The time it takes me to make a mediocre (at best) meal is not worth the mess this meal produces and the subsequent effort it takes to make this mess not exist anymore. One thing I do like is a clean kitchen. And I figure that the less I do in there, the cleaner it will remain.

This philosophy has brought me into some conflict with people I have lived with. For the most part, these are just normal people who like to use their kitchens. But there have been occasions in my time sharing living

spaces with other humans in which I truly believe that clashing values, upbringings, lifestyles, priorities, etc. all come to a violent head over some dirty dishes left in the sink. The kitchen can be where relationship resentments are aired and class warfare is waged.

And it’s often about so much more than the dishes.

The following is some insight into what I believe to be acceptable kitchen behaviors juxtaposed against what select other cohabitants have believed to be acceptable.

That being said, let’s begin with one of the most obvious:

1. Traditional gender roles and expectations. Loaded topic, I know, but I promise this will be the only hard-hitter.

I once dated a guy who said a lot of really unbelievably terrible things after we broke up. Insults, character assassinations, petty, spite-laced text diatribes.

One of the most memorable things he said to me was actually in the two miserable months that we dated: “Nina, you’re just never going to be the type of girl who has dinner waiting for me on the table when I get home from work, are you?” he asked with a woeful, pitying

DISHINGJH.COM

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expression on his face. Like I was somehow failing in my duties as a girlfriend because I didn’t greet him every night wearing an apron and holding a pot roast. I didn’t even know where to begin.

After I had stopped breathing fire and destroying Tokyo with the Godzilla tail I had spontaneously grown, I calmly told him, “No … you jerk.

I was too busy. AT WORK. MAKING MORE MONEY THAN YOU. If you’re hungry, you can make your own dinner. This isn’t 1950. Or Saudi Arabia. In case you weren’t aware, I can drive a car, go to college, get an abortion, run for president and kick your slow butt to the top of the Glory bootpack on any given day.”

2. The dishes.

(I told you it would get lighter.)

Let’s discuss: what is an acceptable amount of time to leave dishes in the sink? Three days? How about three hours. The dishwasher is literally inches from the sink. Why is it so hard to rinse off a plate and put it in the amazing appliance that WASHES IT FOR YOU? I am not even asking you to use soap.

Just run some water over it and stick it in the dishwasher. I feel like this isn’t a Sisyphean task, yet I have almost broken up with people over their inability to remove their dirty dishes from the sink in a timely manner. And like I said before: it’s about way more than the dishes. YOU come into MY space, cook a huge meal that I’m not going to eat because even the vegetables are 99.5 percent butter and then are either too lazy or apathetic to clean up after yourself. It’s not the dishes. It’s the complete disregard and lack of respect for someone else’s space and time. We are the only two people here. If you’re not doing the dishes, who do you think is?

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

3. I know we live in Wyoming, but there are appropriate times and places for animal carcasses.

The kitchen of a house you don’t own isn’t one of them.

Maybe I don’t fully get the whole hunting thing since I am a WASP from Massachusetts who didn’t grow up around it, but I think most

I FEEL LIKE THIS ISN’T A SISYPHEAN TASK, YET I HAVE ALMOST BROKEN UP WITH PEOPLE OVER THEIR INABILITY TO REMOVE THEIR DIRTY DISHES FROM THE SINK IN A TIMELY MANNER ... IT’S NOT THE DISHES. IT’S THE COMPLETE DISREGARD AND LACK OF RESPECT FOR SOMEONE ELSE’S SPACE AND TIME. WE ARE THE ONLY TWO PEOPLE HERE. IF YOU’RE NOT DOING THE DISHES, WHO DO YOU THINK IS? people would agree that cranking the heat to dry the elk you just shot in the apartment you are renting with roommates is not OK. Especially when your roommate is a vegan and her mom owns the place. I don’t personally know this girl — I generally don’t associate with vegans — but I heard the story from the guy she was dating and living with at the time. They were already experiencing roommate cleanliness issues, which had been vocalized, and then the hillbilly brings his dead elk into the situation. Why don’t you just ask to get kicked out next time?

4. Disparities in standards of cleanliness.

When I lived in apartments that didn’t have dishwashers, a guy I once dated used to complain about how long it took me to do the dishes and clean the kitchen at the end of the day. Let me just say, by the way, that the only reason I was left in this position on a nightly basis was because he considered himself quite the talented chef and insisted on cooking dinner most nights. He was unremarkable in my opinion, but it was usually just easier to tell him it was good. Sometimes he would get fed up with how long it was taking me to clean and step in. Voilà. Dishes done, right?

No, in reality, he was simply creating more work for me because I would have to go back and rewash all the stuff he missed. I’m sorry, I would say, holding up a plate streaked with food, DOES THIS LOOK CLEAN TO YOU? Does that smear of jelly BELONG on the counter? Maybe the ant colony that is moving in as we speak thinks that is a great place for jelly. Maybe they want to move in and have a peanut butter and jelly sandwich.

And, you know what? At this point, maybe I’d rather date them than you.

5. DON’T tell me to chill out.

Wanting a clean kitchen is not unreasonable, so don’t make me out to be some irrational neat-freak shrew just because I fundamentally oppose insects in my place of residence. What I’m saying is, this bitch is not cray.

I mean, maybe I could lighten up a little, because if I keep up my current kitchen patterns, I may never have another boyfriend on whom to take out my frustrations. And then, God forbid, I might have to cook for myself.

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SONJA’S SIPS:

One of the biggest advantages of a wine trip to Santa Ynez is that the vineyards and tasting rooms are smaller and you often get to interact with the winemakers and owners like Sonja Magdevski from Casa Dumetz.

Will Travel For Food California Calling YOU’VE

Sip Your Way through Santa Ynez Valley.

By Cara Rank Photos by Allison Arthur tasted chardonnay in

Napa Valley and sipped on Sonoma’s best pinots.

So, if you’re looking for your next wine-tasting vacation, perhaps one that’s a little more mellow with fewer crowds, head south to the Santa Ynez Valley. The six small towns that make up this region offer some of the most diverse wines in California.

The weather will transport you to southern France, and the vineyards and wineries are nothing short of Instaworthy. Located in northern Santa Barbara County, the area is just 35 miles from the beaches and a two-hour drive from Los Angeles. From the Scandinavian village of Solvang to the old western town of Los Alamos, it’s got to-die-for restaurants and sweeping views. An added bonus? The area is still small and emerging enough that wherever you go you will probably

meet the maker of the wine you are tasting and the chefs who’ve prepared your food. Welcome to the Napa of many years ago.

LOS ALAMOS

Stay

SKYVIEW LOS ALAMOS Formerly a midcentury roadside motel, one of the Santa Ynez Valley’s newest lodging options was transformed into a hip, boutique property, perched high on a hillside overlooking wine country. While the current owners kept some of the motel’s original elements — like its yellow-and-black neon “Motel” sign — the update gave the 33 guest rooms a rustic, desert, bespoke vibe.

Think cowhide rugs, white shiplap and Pendleton blankets. Bring a bottle back for sipping around the outdoor firepits, or take a dip in the retro-style heated pool. A vegetable garden stocks the onproperty restaurant, Norman, named after Norman Bates from “Psycho.”

Soon, you’ll be able to sip pinot and chardonnay produced from the hotel’s working vineyard, too.

sausage and toasted Pain de Mie. Return at lunch for the Line Cook’s Paté — grilled Pain au Levain served with brandy-infused chicken liver pâté, onion-bacon marmalade and cornichons.

Taste CASA DUMETZ WINES AND BABI’S BEER EMPORIUM Before she was a winemaker, Sonja Magdevski studied political science and journalism, even earning a Fulbright in Macedonia. In 2004 she

Eat BOB’S WELL BREAD BAKERY Founded in 2014 by Bob Oswaks — the former president of worldwide marketing for Sony Pictures — Bob’s Well Bread is a local landmark that was founded in, you guessed it, a renovated gas station. Meticulous about everything he creates, Oswaks crafts all the bread and pastries from the finest ingredients and natural starters. Baked in a stone-deck oven, his artisan breads are a labor of love, but he may be best known for his canelés, available only on weekends and often selling out quickly. Oswaks’ inventive breakfast includes Beans on Toast — house-made baked beans, fried farm egg, roasted tomatoes, Toulouse

launched her label, Casa Dumetz, to focus on Rhône varieties. These days, she produces a tiny amount of wine, which is primarily sold through her eclectic, bright tasting room. Sample her DISHINGJH.COM

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WINE AND DINE:

The close-to-the-coast location allows restaurants access to seafood, and the vineyards in the area often offer spots for spending the day with a picnic and yard games.

Casa Dumetz grenache and her Clementine Carter mourvèdre cider, which she calls “love potion in a bottle.” It also happens to make a delicious sangria recipe. Her label Feminist Party is a blend of grenache, syrah, and mourvèdre. If your palate is a little shot from so much wine, head next door to Magdevski’s

other enterprise, Babi’s, which is all about craft beer and cider. Find six beers on tap and bottles of regional, national and international brews. There’s even a taco counter.

BALLARD

Stay

BALLARD INN This cozy inn is tucked away behind a white picket fence, dripping with greenery and roses. Inside, antique furnishings give this place a bed-and-breakfast meets Restoration Hardware vibe. Think modern farmhouse.

The inn is charming, comfortable and romantic, and perfectly located for exploring the tiny towns of Ballard and Los Olivos and nearby family-owned wineries on the property’s bikes. Make sure to return in the afternoon for the wine and cheese cocktail hour, and take your glass of local red wine outside to one of the wicker rocking chairs on the wraparound porch. Each of the inn’s rooms carry a different theme and décor, with names such as The Farmhouse, The Davy Brown and The Equestrian. Each room also has a wood-burning fireplace for those chilly wine country nights.

Eat

THE GATHERING TABLE If you’re staying at the Ballard Inn, you don’t have to walk far for an exceptional meal.

Downstairs you can find The Gathering Table, which melds Asian and French cuisine crafted from seasonal, locally sourced produce, seafood and meats. It’s easy to see why this area favorite was named after the long communal table in the middle of its dining room. Chances are you’ll be seated next to some locals who frequent the 12-table restaurant for owner and chef Budi Kazali’s award-winning cuisine.

And they won’t hesitate to lean over and tell you all about their friend Budi and what you should order. It’s just that kind of place. While the menu changes seasonally, don’t miss the sesame Caesar salad.

LOS OLIVOS

Eat

THE BEAR AND STAR One of the area’s newer and most anticipated restaurants, The Bear and Star serves up “refined ranch cuisine,” food that’s inspired

by Texas with a distinctly Californian approach. The restaurant is part of the Fess Parker empire (Parker grew up in the Lone Star State and played Davy Crockett and Daniel Boone on TV before turning to winemaking). The late Parker’s 714-acre ranch is 7 miles away from the restaurant,

which means the Bear and Star is in a unique position of producing much of its own product. The ranch is home to a wagyu cattle herd raised and finished with the spent grains and pomace from the family brewery and winery. Also raised/grown on the ranch are chickens, quail, rabbits, pigs, bees and a number of heirloom fruits and organic vegetables. Chef and partner Jon Cox (also a Texas native) uses a custom reverse-flow Texas smoker housed on the property for slow smoking and barbecuing many of the dishes. Don’t miss the smoked meatloaf.

LOS OLIVOS WINE MERCHANT CAFE Once you’ve strolled the two blocks of art galleries and antique shops of Los Olivos, walk through the wisteria-laden front porch of the Wine Merchant Cafe for a long lunch.

You’ll want to linger over the Mediterraneaninspired cuisine at this truly farm-to-table experience. In addition to sourcing ingredients from its own farm, the cafe has developed lasting relationships with many local organic farmers. It’s no wonder the restaurant has won Wine Spectator’s “Best Restaurants for DISHINGJH.COM

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Wine” Award of Excellence. The walls are lined with more than 500 fabulous bottles of local and international vintages as well as owner Sam Marmorstein’s Bernat wines. Keep an eye out for the best produce of the season, and order that.

Taste

DEMETRIA WINERY AND VINEYARD Some of the most picturesque wineries and vineyards line Foxen Canyon road, and Demetria is no exception. This stunning property biodynamically farms 56 acres of mostly Rhône varietals. Founded in 2005

by John Zahoudanis — who grew up on a farm near Mount Olympus in Greece where

SONJA’S SUMMER SANGRIA 1 bottle of Casa Dumetz Mourvèdre Cider 2 oranges, sliced 2 lemons, sliced 2 peaches, diced 2 splashes gin 1 cup lemon soda > Pour everything except the lemon soda into a pitcher and stir well. Cover and chill for two hours. When ready to enjoy, pour into glasses with ice, top with a splash of lemon soda and extra sliced peaches. This recipe serves four.

— grenache rosé, syrah or a grenache, syrah, mourvedre blend — all afternoon while you look at rolling hills dotted with vines. There’s little formality, which makes it feel like a truly authentic experience.

his family cultivated olives, citrus and a small plot of grapes — the winery has a very Mediterranean feel. Tastings occur in a shady, pebbled courtyard with long farm tables. Bring your own lunch and sip from their many wines

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

FESS PARKER WINERY AND VINEYARD Just down Foxen Canyon road is Fess Parker, the sprawling, lavish winery and vineyard that is known for some of the valley’s best wines.

The late Parker purchased the 714-acre Foxen

Canyon Ranch in 1988 to run cattle, plant a few acres of vineyard and someday establish a small winery. His dream was to start a family business that he could pass on to future generations. Today, his wines have helped make Los Olivos a central hub for Santa Ynez Valley’s winemakers, and the winery is likely one of the most beautiful wineries in the area.

Book the Enhanced Wine Tasting, themed and conducted on the private terrace. Make sure to try Marcella’s, a white wine referred to as the “party girl” and “breakfast juice.”

SUNSTONE VINEYARDS AND WINERY

featured to the left will transplant you to a French countryside. S.Y. Kitchen offers great seasonal salads.

STORY OF SOIL Once you’ve tasted at some of the larger wineries, head to the charming downtown Los Olivos area, lined with tasting rooms and breweries. There, winemaker Jessica Gasca is pouring Story of Soil, natural wines she carefully crafts from grapes sourced across the

valley. Gasca is making just 1,000 cases a year from grape clusters she handpicks. She focuses on minimal intervention, single varietals and single vineyards, which allows her to focus on “the place” the grapes are farmed and how each varietal is affected by the soil and microclimate of that place. Thus, the story of soil. Book a tasting with Gasca herself if you can grab her while she’s not busy working grapes. Her relaxed approach will make you feel like you are instant friends, all while she imparts her knowledge without being overwhelming.

BARBIERI WINE COMPANY Across the street is the tasting room for Barbieri Wines and Kempe Wines, produced by husbandand-wife team Paolo Barbieri and Erin Kempe.

Barbieri, a master sommelier, founded Barbieri Wines in 2005 after getting his start making small lots in his Las Vegas garage. Before that, he was in charge of buying millions of dollars in wine for Las Vegas restaurants (he helped open the Bellagio, Wynn and Cosmopolitan hotels).

Kempe joined the Italian-born Barbieri in 2007 after meeting in Vegas (she worked with the likes of Hubert Keller, Rick Moonen and Wolfgang Puck). Today they work with local growers and use minimalistic techniques, without a heavy oak influence, to make their wines.

GLOBAL GARDENS Take a break from the grape and book an olive oil tasting at Global Gardens. This family-run farm stand is known for its olive oils and natural fruit vinegars. Burned out from her graphic design career, owner Theo Stephan started her business more than 20 years ago with trees she imported from Crete. With the trees in her backyard, most of the olive harvest is grown on a three-acre plot of 5,000 trees in Los Alamos. Tasting tours will walk you through her varieties, from the peppery flavor of the hyperlocal Tuscan to the fruity taste of arbequina. Did you know you can use certain olive oils in pie crusts? You’ll leave the tasting with an expanded knowledge on how to cook with these oils and probably a few bottles, too.

SAVE SPACE:

While you may be tempted to fill up on wine tastings, spots like S.Y. Kitchen offer creative cocktails and not-to-miss pasta dishes.

SANTA YNEZ Do THE JUICY LIFE YOGA STUDIO Founder Kimberly Zimmerman leads a heated power yoga that will loosen you up and get your your blood flowing after days of tastings.

Set in a dimly lit studio, the classes offer great music and just the right amount of heat (read: it’s not too hot). Afterward, cool off with a fresh-pressed juice she has made herself.

Eat S.Y. KITCHEN You might walk into your lunch fully excepting to have just one pineapple basil margarita at this breezy farmhouse-style restaurant. But then you get to talking to chef Luca Crestanelli about his passion for local produce, and then he brings over a winemaker friend, and you end up tasting a bunch of obscure wines from someone named Paul Lato and arrive late to your afternoon vineyard visit. This is the DISHINGJH.COM

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charm of S.Y. Kitchen, a staple in town where you’ll want to linger all afternoon or evening.

Crestanelli offers modern Italian dishes that are almost entirely locally sourced. The Verona-born chef buys directly from growers like Finley Farms for the seasonal menu.

Dishes are simple yet sophisticated, like spaghetti with saffron, clams and asparagus or a fresh-shucked pea and arugula salad.

Taste SUNSTONE VINEYARDS AND WINERY This beautiful family-owned boutique winery will transport you to the French countryside.

Pack your lunch and enjoy a glass of wine in their stone courtyards as the fragrance of lavender and rosemary fills the air. Or, book a private tasting with one of their experts in their stone barrel-aging caves. Sunstone was founded in 1989 as one of the first organic vineyard estates in Santa Barbara County.

Today, they still grow grapes without the use of herbicides, pesticides or synthetic fungicides.

Situated on the edge of the Santa Ynez River, this sun-dappled vineyard will temporarily make you forget you’re in California.

SOLVANG AND BUELLTON

Stay

THE ALISAL GUEST RANCH AND RESORT There’s no roughing it at The Alisal, a guest ranch and resort that dates to 1946. The charming retreat has been a hideaway for generations and still embraces the romance and majesty of the Old West. Wake up early for a horseback ride through misty hills to a cowboy-style breakfast of huevos rancheros, strong coffee and storytelling. Spend the day swimming in a mountain lake, hitting up the spa or cycling through wine country. On Wednesday nights throughout the summer, the Alisal hosts a traditional western barbecue

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

LOS OLIVOS WINE MERCHANT & CAFE SEED AND OAT GRANOLA 1⁄2 cup maple syrup 1 tablespoon olive oil 1 cup oats 1⁄2 cup flax 1⁄4 cup sesame 3 tablespoons sunflower seeds 2 tablespoons pumpkin seeds 1 egg white 1⁄2 teaspoon kosher salt > Heat oven to 350 F. Combine all ingredients and mix thoroughly. Spread the mixture out on a baking sheet and bake for 20 minutes. Remove from the oven and scrape and toss the mixture around. Continue to bake until golden and still slightly sticky, 10 to 12 minutes more. Let cool.

ALISAL ROASTED TOMATO SALSA 4 medium tomatoes, halved 1 white onion, peeled and quartered 2 jalapeños, halved 4 garlic cloves, peeled 1 tablespoon olive oil, or more for cooking 1 chipotle pepper in adobo sauce 1 tablespoon ground cumin 1 tablespoon dried oregano Juice of 1 lemon 1/2 cup water 1/2 bunch cilantro, chopped Kosher salt and pepper, to taste > Set oven to broil. Toss tomatoes, onions, jalapeños and garlic in olive oil and place on a metal baking pan. Broil until ingredients are blackened or deep golden brown in color.

Transfer to a medium saucepan and add chipotle pepper, cumin, oregano, lemon juice and water.

Bring to a boil for 3 minutes. Transfer to a blender, adding cilantro, salt and pepper.

Blend until smooth. Cool and refrigerate.

at their own rodeo grounds with gourmet versions of baked beans, mac and cheese, potato salad and grilled meats. Spend just one night here, and you’ll realize this place is so special that families come back every year and even the locals continue to play and eat here year after year.

Eat THE HITCHING POST For a taste of western barbecue and California pinot noir, head to the Hitching Post, made famous by the movie “Sideways.” This family restaurant pioneered California Central Coast barbecue — often referred to as Santa Maria-style barbecue. The Ostini family has been grilling over an open fire of red oak since 1952. The Buellton Hitching Post (there are two locations) offers an indoor barbecue, staged behind glass, where guests can watch massive quantities of steaks and chops pass through the fire all night. Don’t forget to taste the Hitching Post wines, made by owner Frank Ostini and his winery partner Gray Hartley.

Taste BUTTONWOOD FARM WINERY AND VINEYARD In the 1960s, Betty Williams set out to create a working farm based on good practices for people, animals and the earth. First there were horses, then organic vegetables and finally, in 1983, a vineyard.

Using sustainable practices, her family stills operates the farm with a vineyard of more than 33,000 vines. The tasting room is surrounded by other bounty from the farm, including olives, pomegranates, peonies, herbs, summer vegetables and the farm’s famous peaches. Custom artwork from their artist-in-residence graces the labels at the farm-to-table winery. Make sure to take home a bottle of Zingy, a crisp, fresh and sauvignon blanc that tastes just like its name.

Are you going?

The easiest way to get to the Santa Ynez Valley is to fly in and out of Santa Barbara. It’s also the perfect excuse to spend a few days seaside.

Make sure to check out our Santa Barbara guide for where to stay and eat at dishingjh.com.

IL VILLAGGIO OSTERIA

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

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

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

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AMANG ANI GRILL Local Rocky Mountain cuisine Breakfast, lunch, dinner and cocktails daily | 1535 N.E. Butte Rd. 307.734.4878 | aman.com The redwood-paneled Grill at Amangani looks out over the Snake River Valley with working ranches in the foreground and snowcapped peaks in the distance.

Specializing in regional, sustainable meats, fresh fish and seasonal farm-totable produce, Executive Chef Bradley Pryor and his team are forging the path of modern Rocky Mountain cuisine. Breakfast, lunch, cocktails and dinner can be enjoyed in our Lounge or Grill. For reservations, call 307.734.4878 or email grill@aman.com.

MENU SAMPLING AUTUMN GREEN SALAD: PEPITA BRITTLE, ROASTED PEPPERS, PUMPKIN VINAIGRETTE SALMON CARPACCIO: BEET-CURED SKUNA BAY SALMON, LEMON OIL, CRISP CAPERS, ORGANIC ARUGULA PAN-SEARED STEELHEAD: CITRUS-SCENTED JASMINE RICE, ENGLISH PEAS, SUNBURST SQUASH, RED LEAF SORREL ROCKY MOUNTAIN WAPITI: GRILLED WHITE ASPARAGUS, CHIMICHURRI CHICKEN CONFIT: PAN-SEARED ORGANIC CHICKEN BREAST, TOMATO CAPER CONFIT, FRESH HERBS, LEMON GARLIC SPINACH

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BAR ENOTECA Wine bar and Mediterranean plates in Teton Village Breakfast, lunch, après and dinner | In Hotel Terra 307.739.4225 | enotecajacksonhole.com | @enotecajh At Bar Enoteca, the newest restaurant by the popular Fine Dining Restaurant Group, you’ll find an extensive selection of wine, a full bar and Mediterraneanstyle plates at a convenient ski-in, ski-out location. Enoteca’s menu is ideal for grabbing breakfast before tram laps, while the daytime menu boasts a delicious selection of plates great for sharing. Watch the staff prepare dishes from the open kitchen or follow the mountain activity through the large slope-side picture windows. The expansive bar area and high-top tables invite you to linger for as long as your time will allow. Don’t miss the fantastic crudo plates or the fresh mozzarella. Enoteca is the perfect spot to grab a glass of wine and a bite to eat, no matter the occasion.

MENU SAMPLING CHORIZO BREAKFAST BURRITO WITH HOUSE-MADE CHORIZO, EGG, TOMATO, POTATO, ONION, JALAPEÑO, CHEDDAR CHEESE, FLOUR TORTILLA BRUSSELS SALAD WITH SARDINE VINAIGRETTE, HAZELNUT GREMOLATA RABBIT RILLETTE WITH ANGOSTURA MUSTARD, TOAST POINT STUFFED PEPPERS WITH RICOTTA, PEACH, CALABRESE ASSORTED FRESH FISH CRUDO

Bar Enoteca is a member of Gavin Fine and Roger Freedman’s Fine Dining Restaurant Group.

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BIG HOLE BBQ Voted Jackson’s No. 1 barbecue restaurant Daily 11:30 a.m.–10 p.m. | 325 W. Pearl St. | 22 W. Center St. (in Victor) 307.264.1996 | 208.270.9919 | jacksonholebbq.com Everyone loves a good story about following your dreams, so throw in some good old-fashioned barbecue and you have the story of Big Hole BBQ. What started out as an idea in a tiny shack in Driggs evolved into a successful (and delicious!) reality in Victor, Idaho. After nine years of serving up some of the best barbecue this side of the Mississippi, the team at Big Hole BBQ is proud to be sharing its passion with the Jackson community. With a menu for all ages, this family-owned restaurant serves food that will have you licking your fingers and asking for more. The dry-rubbed, smoked-to-perfection meats are just a portion of the mouthwatering options. Other specialties include fish tacos and mini sliders, served with your favorite barbecue accompaniments like mac and cheese, baked beans or slaw. Head in, take a seat and pair your meal with a specialty cocktail or one of the many local beers on tap.

MENU SAMPLING BURNT ENDS: CRISPY DOUBLE-SMOKED BRISKET POINTS COATED IN YOUR CHOICE OF HOMEMADE ORIGINAL OR SPICY BARBECUE SAUCE FRIED OKRA: SEASONED CORNMEAL-BATTERED OKRA, SERVED WITH HOUSE-MADE REMOULADE ASIAN SALAD: CRAISINS, ALMONDS, CRUNCHY RAMEN NOODLES, EDAMAME, GREEN ONIONS, SWEET SESAME HONEY VINAIGRETTE GRILLED MAHI MAHI TACOS: TOPPED WITH SLAW AND FIRECRACKER SAUCE, SERVED ON FLOUR OR CORN TORTILLAS BBQ PORK RIBS: SLOW SMOKED OVER HICKORY WOOD AND GLAZED IN HOUSE-MADE BARBECUE SAUCE MELT-IN-YOUR-MOUTH BRISKET AND PULLED PORK

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BIN22 Wine and tapas bar; bottle shop Mon.–Sat. 11:30 a.m., Sun. 3 p.m., happy hour 4–6 p.m. | 200 W. Broadway 307.739.9463 | bin22jacksonhole.com | @bin22jh Wander over to Bin22, where you’ll find a sophisticated yet casual reprieve from the cold outside. Located steps away from the Town Square, this wine and tapas bar is attached to a bottle shop and specialty grocer and is a perfect spot for a meal and a glass of wine. Pick from one of the ever-changing wines by the glass to sample while you watch chefs pulling fresh mozzarella in the open kitchen. Community tables and warm staff bring the intimate atmosphere and Spanish- and Italian-style tapas to life. Like the wine you tasted? There is no corkage fee, so grab a bottle to savor in the wine bar, or ask one of the members of the knowledgeable vintner team to pull together a selection to take with you that fits your taste and budget. Looking to dine away?

Choose from a wide assortment of meats, cheeses and more from the specialty grocer.

MENU SAMPLING HOUSE-PULLED MOZZARELLA WITH A VARIETY OF TOPPINGS STUFFED PIQUILLO PEPPERS WITH LAMB, MANCHEGO, TOMATO CREAM CHARRED OCTOPUS WITH YUKON POTATOES, PICKLED FENNEL AND LEMON-BASIL VINAIGRETTE GOOSE RILLETTE WITH CHERRY-BERRY MUSTARD, CORNICHONS AND WHOLE-GRAIN MUSTARD SPANISH SALAD WITH ARUGULA, GRANNY SMITH APPLES, MANCHEGO, FENNEL, MARCONA ALMONDS IN A HONEY-SHERRY VINAIGRETTE

Bin22 is a member of Gavin Fine and Roger Freedman’s Fine Dining Restaurant Group.

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THE BLUE LION Fine dining situated in a historic home in Jackson Open nightly at 5:30 | 160 N. Millward St. 307.733.3912 | bluelionrestaurant.com Situated in a historic home downtown, The Blue Lion has been popular with locals since 1978. Ask people what their favorite meal is in town, and you will often hear The Blue Lion’s roasted rack of lamb. This dish keeps patrons coming back: New Zealand lamb is rubbed with Dijon mustard, seasoned with breadcrumbs, baked and served sliced with a peppercorn-rosemary cream sauce and jalapeño-mint sauce, enjoyed in the relaxing ambiance of a refurbished older historic home. But you’re encouraged to sample from the array of other items, including fresh fish, game and all-natural steaks. Vegan and gluten-free entrées are also available. Save room for one of The Blue Lion’s desserts: mud pie, tiramisu, Russian cream or one of the nightly dessert specials.

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

MENU SAMPLING STUFFED MUSHROOMS: MUSHROOM CAPS BAKED WITH CRAB, CREAM CHEESE AND COURVOISIER STUFFING LOBSTER AND SHRIMP SCAMPI: SAUTÉED LOBSTER AND SHRIMP WITH WHITE WINE, BUTTER, GARLIC AND HERBS OVER LINGUINI PASTA BUFFALO TENDERLOIN AND HUCKLEBERRIES: BUFFALO TENDERLOIN GRILLED TO TEMPERATURE, SERVED WITH A WILD HUCKLEBERRY SAUCE FRESH IDAHO TROUT: GRILLED AND SERVED WITH A TEQUILA LIME CILANTRO CREAM GRILLED ELK TENDERLOIN: ELK TENDERLOIN GRILLED TO TEMPERATURE AND SERVED WITH A WILD MUSHROOM DEMI-GLACE GRILLED WASABI ELK FILET: GARLIC HERB MARINATED ELK TENDERLOIN, SERVED OVER SEAWEED SALAD, FINISHED WITH WASABI VINAIGRETTE

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BODEG A Specialty grocer, butcher, grab-and-go eats, bottle shop Open daily 7 a.m.–9 p.m. | 3200 W. McCollister Dr., Teton Village 307.200.4666 | bodegajacksonhole.com | @jhbodega From the outside, Bodega looks like your average gas station store, but don’t let the exterior façade fool you. Inside you’ll find a gem — a specialty grocery store, butcher and bottle shop that will blow your mind. Filled with an abundance of local products and gourmet foods, Bodega has plenty of provisions to choose from, in addition to an intimate bar and liquor store. The store showcases a great butcher area, featuring a rotating selection of Bovine + Swine sausages to enjoy packaged up to take home. During breakfast and lunch, choose from a selection of grab-and-go eats, freshly made breakfast burritos and a variety of hot soups all winter long. For takeout, you will find everything you need for a fantastic dinner at home. And you mustn’t leave without the Cream + Sugar ice cream sandwiches or famous adult sloshies.

MENU SAMPLING CHORIZO BREAKFAST BURRITO WITH EGG, JALAPEÑO, ONION, TOMATO, CHEDDAR AND POTATO ON A FLOUR TORTILLA POSOLE SOUP WITH HOMINY, VEGETABLES AND SHREDDED CHICKEN BOVINE + SWINE BRATWURST: SEASONAL FLAVORS GREYHOUND SLOSHIE WITH FROZEN GRAPEFRUIT JUICE AND VODKA

Bodega is a member of Gavin Fine and Roger Freedman’s Fine Dining Restaurant Group.

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BUBBA’S All-American breakfast, barbecue Open daily for breakfast, lunch and dinner | 100 Flat Creek Dr. 307.733.2288 | bubbasjh.com Don’t miss this decades-old Jackson favorite. The All-American Breakfast at Bubba’s is a must. Choose the homemade biscuits (made fresh every morning) and gravy, or the Mexican scramble with chorizo, eggs, beans and cheese. Bubba’s has lighter options like poached eggs with fresh fruit and premium dishes like breakfast pot pie, too. For lunch, Bubba’s offers one of the freshest salad bars in town. The barbecue beef brisket lunch special is a favorite, served with garlic toast and a choice of two sides. Dinner specials are served starting after 5 p.m., with plenty of barbecue plates to choose from. Don’t miss out on the spareribs that are rubbed and slowly smoked every night. The Old West memorabilia sets the tone for a great barbecue experience, and outdoor seating is available during the summer. Don’t let the line outside scare you; it moves quickly.

MENU SAMPLING BISCUIT SANDWICH: SCRAMBLED EGGS, CHEESE, BACON OR SAUSAGE SLOPPY BUBBA: SLICED BEEF AND PORK SIMMERED IN OUR BARBECUE SAUCE AND SERVED ON A BUN BBQ CHICKEN: BEEF BRISKET, TURKEY, PULLED PORK AND RIBS ELLIE’S HEALTHY SKILLET: SPINACH, PEPPERS, BROCCOLI, ZUCCHINI, ONION AND POTATOES TOPPED WITH TWO POACHED EGGS, AVOCADO, ARUGULA AND SUNFLOWER SEEDS

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

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THE BUNNERY BAKERY & RESTAUR ANT Breakfast, lunch and bakery famous for O.S.M. products Open daily 7 a.m.–3 p.m. | 130 N. Cache St. 307.733.5474 | bunnery.com Every town has a classic breakfast spot. Most just aren’t as good as The Bunnery, where everything is made from scratch daily and cooked to order. Known for great coffee and even better homemade bread (the O.S.M. abbreviation stands for oat, sunflower seed and millet), The Bunnery will help you start your day off right. Breakfast is so good you’ll soon come back again for breakfast or lunch. Homemade soups, salads and sandwiches will satisfy any appetite. The classic club sandwich and variations on grilled cheese are our favorites. On your way out, be sure to grab a bag of homemade granola and pancake and waffle mix to take home. Want something sweet? Take a whole pie or a generous wedge to go. The cakes and pies not only look great — they taste even better. No trip to Jackson is complete without a stop here. Don’t let the line fool you. It moves quickly.

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

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CALICO RES TAUR ANT AND BAR Popular family-friendly Italian Open nightly at 4 | 2650 Moose Wilson Rd. 307.733.2460 | calicorestaurant.com A classic since it opened in 1966, this west bank restaurant has been a favorite ever since. Calico’s longevity is proof that there is something everyone will enjoy at this institution. The Calico bar is a great place to relax with a mouthwatering pizza, hot from the wood-burning oven, and a bottle of wine from the extensive and well-priced wine list.

Entrée selections include house-made pastas, grilled steaks, pork tenderloin and seasonal fish. The kids’ menu is a bargain at only $3.50 per child. The portions are large, the food is fresh and delicious and the value is hard to beat. For lighter options, the Calico offers a great selection of salads and soups, and a separate bar menu that includes après specials during the winter months. And with a START bus stop directly in front, there’s no need to worry about the drive.

MENU SAMPLING BRUSCHETTA: MARINATED TOMATOES, ROASTED GARLIC AIOLI, PESTO, A WHOLE ROASTED GARLIC BULB AND CROSTINI THE GODFATHER PIZZA: CAPICOLA, PROSCIUTTO, PEPPERONI, SALAMI, BASIL AND HOUSE-MADE MOZZARELLA TRUFFLE MAC & CHEESE: CAVATAPI, CREAMY CABOT WHITE CHEDDAR AND TRUFFLE TOPPED WITH BREAD CRUMBS WYOMING BEEF SHORT RIB: LOCALLY GROWN KALE, ROASTED CORN, TURNIPS AND POTATOES GRILLED CHICKEN FETTUCCINI: GRILLED ALL-NATURAL CHICKEN BREAST, OYSTER MUSHROOMS, BABY KALE AND TOMATOES, SERVED OVER FETTUCCINI

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COWBOY COFFEE CO. Local coffee roaster and cafe on Town Square Open 6 a.m.–7 p.m. daily | 125 N. Cache St. 307.733.7392 | cowboycoffee.com If you want great coffee along with your breakfast or lunch, skip the chain restaurants and head to Cowboy Coffee Co. This hip cafe roasts its own coffee beans and serves locally made pastries to go alongside. Voted Gold for the Best Coffee Shop in Jackson three years in a row, Cowboy Coffee Co. makes it easy to relax and enjoy a variety of coffee and espresso drinks, such as the Cowboy Cubano, while you watch the action on the Town Square. The breakfast sandwiches are always a hit, as are the lunchtime paninis and homemade soups and bison chili. Gluten-free bread is always an option. The friendly staff will blend you a smoothie if you would rather just have a snack. Love the coffee? Buy a bag to go on your way out the door — that is, if you can tear yourself away from the sofas and the free Wi-Fi. Be sure to check out the artwork on the walls — it’s for sale and changes monthly.

MENU SAMPLING COWBOY CROISSANT: TWO FRIED EGGS, ROASTED RED PEPPERS, BACON OR SAUSAGE, CHEDDAR CHEESE, AVOCADO AIOLI ON A CROISSANT SKINNY PIG: GRILLED HAM, SWISS CHEESE, FRESH TOMATOES, ONE EGG AND BASIL PESTO VAQUERO SANDWICH: SLICED FRIED TURKEY, SWISS CHEESE, AVOCADO, BACON, LETTUCE AND MAYO #3 PANINI: ROASTED RED PEPPERS, FRESH MOZZARELLA, FRESH TOMATO, BASIL PESTO AND MAYO LANDSLIDE SMOOTHIE: PEANUT BUTTER, CHOCOLATE, BANANA, MILK AND ESPRESSO (OPTIONAL) MEXICAN MOCHA: AZTEC D’ORO CHOCOLATE, CINNAMON, NUTMEG, CAYENNE

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

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

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

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E.LEAVEN FOOD COMPANY All-day breakfast, lunch, assorted pastries 8 a.m.–3 p.m. (takeout, delivery, dine-in or catering) | 175 Center St. 307.733.5600 | eleavenfood.com E.leaven’s extensive menu, combined with homemade pastries and breads, makes this deli one of a kind. It’s one of the few places serving breakfast and lunch ALL day with endless options, including huevos rancheros (a local favorite) and a variety of omelets accompanied by breakfast potatoes and your choice of homemade toast. E.leaven offers what is arguably some of the best corned beef hash and eggs this side of New York. For lunch, enjoy hearty salads and massive deli sandwiches and wraps served with homemade chips or a house salad. Heading out for a day on the snow? Grab a breakfast burrito or Kaiser Egg Sandwich and coffee before hitting the slopes (they will even deliver). Or call e.leaven for gourmet box lunches. E.leaven also offers breakfast, lunch and private dinner catering.

MENU SAMPLING HUEVOS RANCHEROS: TWO FRIED EGGS, BEANS, TORTILLA, FETA, AVOCADO, TOMATOES, HOMEMADE TOMATILLO SALSA AND SOUR CREAM THE SOUTHWESTERN OMELET: THREE EGGS, JALAPEÑO BACON, PEPPER JACK CHEESE, TOMATOES, SCALLIONS AND SALSA, SERVED WITH POTATOES AND A BAGEL SALMON SALAD: MIXED GREENS, BLACKENED SALMON, JALAPEÑOS, BLACK BEANS, AVOCADO, CHEDDAR, CILANTRO, TOMATO, ROASTED RED PEPPERS, HOMEMADE TORTILLA CHIPS AND A CHILI LIME VINAIGRETTE THE GYRO: SERVED ON A WARM PITA WITH GYRO MEAT, LETTUCE, TOMATO, RED ONION AND TATZIKI SAUCE

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FIGS Authentic Lebanese cuisine Vegetarian, vegan, and gluten-friendly options | 120 N. Glenwood St. 307.733.1200 | figsjh.com Serving breakfast, lunch, dinner and small plates throughout the day, FIGS is the perfect place to begin your day, have lunch with friends or experience an unforgettable dinner. Located inside Hotel Jackson, FIGS offers a sophisticated yet comfortable escape in heart of the historic Town Square District that is walking distance to everything! The vibrant copper-top bar is one of the best cocktail bars in the area, serving creative artisanal, hand-crafted libations. The tapas-style menu features dozens of options, including many vegan and vegetarian options. Stop by before the theatre and enjoy a glass of wine in front of the two-story wood-burning fireplace. Don’t miss the famous hummus or baba ghanoush with pillowy made-to-order pita. Breakfast 7–11 a.m., Lunch 11:30 a.m –3 p.m., Dinner 4–9 p.m., Bar 3–11 p.m.

MENU SAMPLING FIGS’ FAMOUS MEZZE PLATE: HUMMUS, BABA GHANOUSH, TABBOULEH SALAD WITH PITAS CHICKEN KEBAB: MARINATED GRILLED CHICKEN, GARLIC SAUCE KAFTA KEBAB: GROUND LAMB, ONION, PARSLEY BEEF SHAWARMA SLIDERS: SLICED MARINATED BEEF, PICKLES, LETTUCE, TOMATO, TAHINI SPINACH PIE: PIE FILLED WITH SPINACH, ONION, PINE NUTS HALLOUMI SALAD: ARUGULA, OLIVE OIL, TOMATO, CUCUMBER, WALNUT, POMEGRANATE SYRUP, OLIVE OIL

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GATHER — FOOD + DRINK + CATERING Creative American cuisine Open daily for dinner | 72 S. Glenwood St. 307.264.1820 | gatherjh.com Get together at Gather for creative modern American cuisine that locals voted Best of Jackson Hole! Just a block from the Town Square and steps from the public parking garage, Gather offers a casual dinner experience. Enjoy a relaxed atmosphere, daily happy hour and new specials weekly. There is a wonderful selection of wines, craft beers and specialty cocktails as well as gluten-free and vegetarian/vegan food options. Tuesday Tastings offer guests an opportunity to be food critics: Guests rate the food on presentation, taste and creativity. Gather’s Chef’s Table is a unique culinary treat as well; the experience includes a tasting menu of seven individually portioned items, including starters, salads, entrées and desserts. Gather also offers off-site catering services and has private dining options. Visit their sister location, Palate, for lunch at the National Museum of Wildlife Art. Call for more information.

MENU SAMPLING ELK BOLOGNESE: SHAVED PECORINO, HOUSE-MADE PASTA, GRILLED TOAST WYOMING CAESAR: BABY GEM LETTUCE, PECORINO AND PEARL STREET BAGEL CRUMB, PICKLED CARROTS, CAPERS, SMOKED TROUT DRESSING BRUSSELS SPROUTS: BALSAMIC GLAZE, PUMPKIN SEEDS, DRIED CRANBERRIES, PECORINO, HONEY VINAIGRETTE STEAMED PORK BUNS: CRISPY PORK BELLY, HABANERO-PICKLED DAIKON, CILANTRO SNAKE RIVER FARMS PORK SHANK: SWEET CARROT PUREE, CARROT CHIPS, RED RICE AND LENTILS

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GLORIETTA TR ATTORIA Contemporary Italian and wood-fired cooking with craft cocktails Dinner 5–10 p.m. nightly | 242 Glenwood St. 307.733.3888 | gloriettajackson.com This hip Italian eatery’s motto is “You’re a Stranger Here but Once!” With an inviting, open dining room and bar surrounding a custom-made wood-fired grill, you not only make friends quickly — you may never leave. Glorietta is about fresh ingredients expertly prepared in an environment reminiscent of a family-run mountainside trattoria in Italy. The space is designed to be lively and familial, allowing you to sit back and relax with a glass of wine while the chefs prepare your meal using locally sourced goods, prime meats and the finest imported products. Don’t-miss items include the house-made pastas, dry-aged steaks and game, creative vegetable preparations, wild and sustainable seafood specials and the best meatballs in town. Pair any of these dishes with an Italian wine from the curated list or a professionally executed cocktail and enjoy the ride.

MENU SAMPLING BRUSCHETTA: CHARRED HEIRLOOM TOMATOES, BURRATA, BASIL, BALSAMIC SYRUP ARANCINI: ARBORIO RICE, SAFFRON, MASCARPONE, PARMESAN, POMODORO FETTUCCINI: ROASTED MUSHROOMS, GORGONZOLA, CREAM, WALNUT RICOTTA CAVATELLI: SPICY SAUSAGE, BROWN BUTTER, FRIED SAGE STEELHEAD TROUT: KALE, SAUCE SOUBISE, PEPPADEW RELISH WAGYU HANGER STEAK: HORSERADISH CREAM, SMOKED SHALLOTS

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THE GR AN ARY Upscale Western fare with sweeping mountain views Breakfast, lunch, dinner and cocktails daily | 1775 NE. Butte Rd. 307.732.8112 | springcreekranch.com Every meal at The Granary serves up unparalleled, unobstructed Teton views in addition to upscale, Western inspired dishes. The menu incorporates authentic ingredients like elk and trout with a variety that satisfies every palate. Two fireplaces warm a cozy, rustic dining room boasting a wall of floor-to-ceiling windows. The mountainous horizon provides the perfect ambiance for memorable meals. During peak season, the upstairs lounge hosts live entertainment on Friday and Saturday evenings. Open for breakfast, lunch, dinner or cocktails, you don’t have to be celebrating a special occasion to treat yourself to these views.

MENU SAMPLING CHARCUTERIE AND CHEESE: LOCAL AND IMPORTED CHEESES AND MEATS, HONEYCOMB, JAM, PICKLED ACCOUTREMENT, CROSTINI DUCK CONFIT TACOS: LIZANO SAUCE, RADISH, PICKLED SHALLOTS, MICRO CILANTRO, AVOCADO WILD ROCKET SALAD: WILD ARUGULA, PROSCIUTTO, GRILLED PEACHES, SHAVED ASIAGO, TOASTED PINE NUTS, AGED BALSAMIC VINAIGRETTE AGRI DOLCE GLAZED LAMB CHOP: GRASS-FED LOCAL LAMB, ROASTED NEW POTATOES, GARLIC SWISS CHARD, CRISPY LEEKS ELK TENDERLOIN: FARM-RAISED ELK, SMASHED YUKON POTATOES, HEIRLOOM CARROTS, HUCKLEBERRY DEMI-GLACE, SEASONAL VEGETABLES

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THE HANDLE BAR American pub and beer hall Dining hall 11 a.m.–9 p.m.

307.732.5000 | fourseasons.com/jacksonhole There are many reasons why celebrity chef Michael Mina’s Teton Village restaurant has become a hot spot over the past few years. The Handle Bar offers an inventive cocktail list, an extensive beer menu and a creative culinary menu. The modern American pub menu includes burgers, seasonal salads, soups and much more. The 30-seat center bar opens to striking views of Rendezvous Mountain, and you’ll find family-style seating, cozy booths and an expansive outside terrace with a fire wall for dining alfresco. This winter be sure to check out their rotating beers on tap, homemade Ramen and their signature hot chocolate drinks.

Feeling extra adventurous? Ask about their burger challenge and see if you can “Handle” it.

MENU SAMPLING BUFFALO WINGS: BUTTERMILK, SMOKED BLUE CHEESE, CARROT & CELERY SALAD THE HANDLE BURGER: CARAMELIZED ONION, MUSHROOM, TRUFFLE AIOLI, SMOKED BLUE CHEESE HAND-CRANKED SAUSAGE: PRETZEL BITES, CHEESE FONDUE, ZONKER BEER MUSTARD GEM CAESAR: PECORINO, CREAMY ANCHOVY VINAIGRETTE, EGG BOTTARGA, PIG EAR CROUTONS

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

307.203.2780 | hatchjh.com Want a fresh-squeezed, 100 percent agave margarita paired with tasty shrimp tacos and roasted hatch chili queso fundido? If so, Hatch Taquería & Tequilas is just the place. Open daily, just two blocks from the Town Square with great deck dining, Hatch proudly offers house-made, GMO-free corn tortillas, organic greens and regionally sourced meats and produce. All juices are squeezed fresh daily and served in tasty cocktails. Hatch offers a unique twist on modern Mexican cuisine with a lively contemporary atmosphere. Salads and fresh tacos are served alongside choices such as the Hatch Burger or Elk Quesadillas. Enjoy Mexican beers on tap and, most importantly, over 60 tequilas and mezcals behind the bar. The menu offers shared options and larger plates, so sit back with friends and enjoy this great spot for brunch, lunch, cocktails or dinner.

MENU SAMPLING CITRUS AVOCADO SALAD: MIXED GREENS, AVOCADO, GRAPEFRUIT, SLICED ALMONDS AND COTIJA CHEESE WITH CITRUS VINAIGRETTE HUEVOS RANCHEROS: TWO ORGANIC EGGS ON A CRISPY CORN TORTILLA WITH REFRIED BLACK BEANS, AVOCADO, QUESO FRESCO AND HOUSE-MADE GREEN CHILI SAUCE ELK QUESADILLA: ELK, GRILLED ONIONS AND PEPPERS, OAXACA CHEESE ON A FLOUR TORTILLA, SERVED WITH CHIPOTLE LIME CREMA AL PASTOR TACOS: PORK MARINATED IN CITRUS AND CHILIES, MESQUITE GRILLED WITH PINEAPPLE, ONION, CILANTRO RED PEPPER SAUCE GRILLED PORTOBELLO TACOS: GRILLED PORTOBELLO, OAXACA CHEESE, GUACAMOLE, RED PEPPER CILANTRO SAUCE, SPROUTS, TOMATOES

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HAYDENS POS T Inspired campfire cuisine | Located at Snow King Resort Open daily for breakfast, lunch and dinner 307.734.3187 | haydenspost.com Led by Executive Chef Michael Gallivan, Haydens Post offers a sophisticated yet approachable menu of locally inspired cuisine. The lively atmosphere, with 280-degree views of surrounding mountains and an expansive deck — and being within walking distance of the brand-new Snow King Mountain Cowboy Coaster — all make Haydens Post the perfect location for a delicious lunch to fuel your Jackson Hole adventure or to enjoy an intimate dinner. Of course, don’t forget to stop by for breakfast to indulge in chef Michael’s famous scratch-made cinnamon sugar donuts. In addition to great food, Haydens Post also boasts a host of signature handcrafted cocktails, like the Velvet Antler — Patron Café XO, Buttershots, crème de cacao and cream with a cinnamon and sugar rim — created by 2016 gold medal winner for Best Bartender in Jackson Hole John-Mark Roufs.

MENU SAMPLING THE MOUNTAIN MAN STEAK & EGGS: GRILLED STEAK, CHIMICHURRI, TWO EGGS AND STYLE, HASH BROWNS AND TOAST KALE SALAD: KALE, RED CABBAGE, ROASTED BUTTERNUT SQUASH, GOAT CHEESE, TOASTED PECANS, CRANBERRIES, APPLE CIDER VINAIGRETTE GRILLED PORK LOIN CHOP: GRILLED WITH SHIITAKE MUSHROOM BUTTER, FORBIDDEN RICE AND GARLIC CHILI BROCCOLINI GRILLED CHEESE AND SMOKE TOMATO SOUP: BRIOCHE BREAD, MUENSTER, CHEDDAR AND SWISS, GRIDDLED GOLDEN BROWN PAPPARDELLE BOLOGNESE: BRAISED BEEF SHOULDER, RED WINE, FENNEL, CHILI FLAKE, ROSEMARY TOMATO CREAM

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HEALTHY BEING CAFE & JUICERY Neighborhood eatery featuring local and organic ingredients Open Mon.–Fri. 7 a.m.–6 p.m., Sat.–Sun. 8 a.m.–4 p.m. | 165 E. Broadway 307.200.9006 | hbcafeandjuicery.com Grab a table and cozy up next to the fireplace with friends and family at Healthy Being Cafe and Juicery, located in a log cabin just one block east of the Town Square. Distinguished by organic, fresh-made juices and nut milks, this cafe has grown to be loved by locals and visitors for bridging the gap between healthy and foodie! Offering locally roasted organic coffee and superfood lattes, breakfast, lunch, dessert, juices and supercharged smoothies, there is something to be savored for every appetite.

With a menu that incorporates local ingredients and changes with each season there is always something new to try. Work with the healthy-savvy staff to create a custom cleanse, and be sure to peruse the well-being market for all things wellness, including snacks, superfoods and a carefully curated collection of books, housewares, gifts, potions and apothecary to feed the mind, body and soul.

MENU SAMPLING KALE WALDORF: LACINATO KALE, PURPLE CABBAGE, CARROTS, APPLES, CRANBERRIES, WALNUTS, LEMON YOGURT DRESSING BUDDHA BOWL: KAMUT & FREEKEH, MOROCCAN SPICED ROASTED VEGGIES, SAVORY SEED GRANOLA, ZHOUGH DRESSING SMOKED SALMON BAGEL: GARLIC HERB CASHEW CREAM CHEESE, CUCUMBERS, ONION, CAPERS, PRESERVED LEMON SUNSHINE SUPERFOOD ACAI BOWL: MIXED BERRIES, ACAI, HOUSEMADE HONEY GRANOLA, CACAO NIBS, CHIA, COCONUT CHIPS, GOJI BERRIES VEGAN TIRAMISU: “LADYFINGERS” LAYERED WITH DECADENT CHOCOLATE MOUSE AND COCONUT CREAM SWEET POTATO & TAPENADE TOAST: SWEET POTATO MASH WITH FIG OLIVE TAPENADE, CAPERS, FRESH HERBS

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IL VILL AGGIO OS TERIA Rustic Italian cuisine in Teton Village Serving breakfast, lunch and dinner daily | In Hotel Terra 307.739.4100 | jhosteria.com | @jhosteria Nestled hillside at Hotel Terra in Teton Village, Osteria is a little piece of Italy in western Wyoming. The restaurant’s rustic, European feel encourages you to enjoy a multicourse menu. You will leave having had an experience, not just a meal. The pizza oven fires perfect pies in unique combinations, and the menu offers a great selection of shared starters, fresh pastas and seasonal salads. Sit at the salumi bar and nosh on plates of house-made sausage, salumi and imported cheese while you warm from the glow of the pizza oven. No matter the seat, the friendly, knowledgeable staff offers a first-rate experience. Osteria is located at the base of Jackson Hole Mountain Resort, perfect for enjoying a meal during your winter activities, and its authentic Italian dishes will transport you to Europe without leaving the comfort of your table.

MENU SAMPLING LASAGNA: BÉCHAMEL, ELK RAGU, PARMIGIANO-REGGIANO, EMMENTHAL LINGUINI: GARLIC, FRESH TOMATO, WHITE WINE, CHILI FLAKES POLLO ALLA DIAVOLO: PIMENTÓN, SUNCHOKE, CAULIFLOWER, BROCCOLI, ROASTED PEPPERS CARCIOFI PIZZA: BASIL PESTO, ARTICHOKE, OLIVE, PINE NUT, MOZZARELLA, PARMIGIANO HOUSE-MADE GELATO AND GELATO SANDWICHES

Il Villaggio Osteria is a member of Gavin Fine and Roger Freedman’s Fine Dining Restaurant Group.

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JACKSON DRUG & ORIGINAL SODA FOUNTAIN A historic institution serving diner fare and soda fountain treats Open daily at 11 a.m.–10 p.m. | 15 E. Deloney Ave. 307.201.1275 | jacksondrug.com In summer 2018, this historic Jackson soda fountain returned to Town Square.

Siblings Jessica, Nikki and Patrick Gill revived the business started by their great-grandfather, Bruce Porter, in 1919. Today, you wouldn’t know that the soda fountain closed its doors in 2001. Antique, swivel barstools line a bar that holds a variety of house-made ice creams.

Stacked into a sundae dish or swirled into an old-fashioned milkshake, these sweet treats are the cherry on top of a classic diner meal at Jackson Drug. Burgers sourced from the family’s ranch, the Jackson Hole Hereford Ranch, bring authentic meaning to the term farm-to-table. The Jackson community is thrilled to see Jackson Drug return to Town Square, and with it, original menu items like the egg salad, chicken salad, chili and giant pretzels.

MENU SAMPLING BLUE CHEESE FRIES: BLUE CHEESE FONDUE, DICED BACON AND SOUR CREAM EGG SALAD: SERVED ON A CROISSANT, TEXAS TOAST, SOURDOUGH OR OVER SPRING LETTUCE MIX CHILI CHEESE DOG: HOUSE-MADE CHILI, SHREDDED CHEDDAR CHEESE, FRIES THE TRUCK DRIVER: JACKSON HOLE HEREFORD RANCH BEEF DOUBLE CHEESEBURGER WITH AMERICAN CHEESE, DICED BACON AND TWO FRIED EGGS BROWNIE SUNDAE: TWO SCOOPS OF VANILLA ICE CREAM, WARM HOMEMADE BROWNIE, CHOCOLATE SYRUP AND PECANS

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JACKSON WHOLE GROCER & CAFE Organic community grocer with prepared foods and market cafe Breakfast, lunch and dinner bar, 7 a.m.–10 p.m. | 1155 S. Highway 89 307.733.0450 | jacksonwholegrocer.com Jackson’s favorite family-owned, community-oriented specialty grocer offers so much more than just groceries and takeout. The award-winning cafe is a local favorite, with a wide assortment of handcrafted salads, soups, hot entrées, sandwiches, pizza and even sushi — plus beer and wine available by the glass. Whether you’re cozied up by the cafe fireplace or seated outside on the spacious patio, Jackson Whole Grocer offers something for everyone in a welcoming, casual atmosphere. The grocer also features the largest organic, gluten-friendly, vegan and vegetarian offerings in the area. If you are on the run, choose from a grab-and-go selection of sandwiches, salads and snacks, or order your favorite beverage from the coffee and juice bar. Jackson Whole Grocer is also an amazing place to curate the ultimate picnic basket or pre-order a boxed lunch for your next Jackson adventure!

MENU SAMPLING HANDMADE PESTO CHICKEN PIZZA: BASIL PESTO, MOZZARELLA, OVEN-ROASTED TOMATOES, ASPARAGUS AND GRILLED CHICKEN NEW CALIFORNIA ROLL SUSHI: CRAB STICK OR CRAB SALAD WITH MAYO, AVOCADO, ROASTED PEPPER WITH ROASTED PINEAPPLE CHILI SAUCE AND TEMPURA CRUNCH TOPPING ORGANIC SALAD BAR: LARGEST ORGANIC SELECTION IN JACKSON WITH BABY GREENS, DOZENS OF CUT VEGETABLES AND PREMADE SPECIALTY SALADS BUILD-YOUR-OWN TACOS: SOFT OR CRISP TACOS, GRILLED CHICKEN, HOUSE-MADE SPANISH RICE, FAJITA VEGGIES AND SALSA OPTIONS

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THE KITCHEN Modern American cuisine with Asian influence Open nightly at 5 | 155 N. Glenwood St. in downtown Jackson 307.734.1633 | thekitchenjacksonhole.com | @jhkitchen With a menu of intriguing desserts, you might be tempted to skip to the last course at The Kitchen. Don’t — just save room. Get cozy at the bamboo bar near the open kitchen or at an intimate table in the dining room for an unforgettable meal of modern dishes with Asian influences and comforting notes. The menu — complemented by a creative cocktail program and an extensive wine selection — is clean and fresh, with special attention paid to uncomplicated presentations in which each ingredient shines. Whether you come in to enjoy the popular luxury shrimp or one of the occasional game entrées, you must start with a dish from the fresh crudo bar. For dessert, the delectable potato chip pie (served with house-made ice cream) is an excellent choice. The food here is perfectly simple, natural and modern, and so is the atmosphere.

MENU SAMPLING YELLOWFIN TUNA CRUDO WITH TRUFFLED CITRUS VINAIGRETTE TUNA TARTADOS WITH TUNA TARTARE, CRISPY WONTONS, AVOCADO CRÈME FRAICHE, CRISPY GINGER AND GARLIC, TOBIKO AND GREEN ONION TEMPURA LUXURY SHRIMP IN A HOUSE MONSTER SAUCE DRY-RUBBED RIBS WITH SOUTHERN-STYLE VINEGAR BARBECUE SAUCE CHOCOLATE CHIP COOKIE SKILLET SERVED WARM WITH HOUSE-MADE ICE CREAM

The Kitchen is a member of Gavin Fine and Roger Freedman’s Fine Dining Restaurant Group.

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LIBER T Y BURGER Burgers, salads and sandwiches Open for lunch and dinner | 160 N. Cache St. 307.200.6071 | givemelibertyburger.com Created with Gene Street and his family in Dallas, Liberty Burger restaurant features 11 different burgers, including the standard Liberty Burger as well as turkey, ahi, lamb, veggie and bison burgers. Voted best burger in Dallas and Jackson, the burgers are always fresh, never frozen, and made of chuck, brisket and tenderloin. No hormones or preservatives are used, and the bread is made locally by 460 Bread. The veggie burger is made in-house daily using seeds, chickpeas and the bestavailable veggies. The Wild West burger is a favorite, served with cheddar cheese, applewood-smoked bacon, pickles, onions and chipotle barbecue sauce. Liberty Burger also offers fresh salads and sandwiches. Limited-time-only burgers are debuted once a month and are sold to support local charities. At Liberty Burger, you can also find draft beer, wine, milkshakes and adult milkshakes.

MENU SAMPLING NOONER: APPLEWOOD-SMOKED BACON, HAM, HASH BROWNS, AMERICAN CHEESE, KETCHUP, FRIED EGG BELLA: QUESO BLANCO, SAUTÉED BABY BELLA MUSHROOMS, BIG ONION RING, BASIL-GARLIC AIOLI NAPA: GORGONZOLA CHEESE, ARUGULA, OVEN-ROASTED TOMATOES, GREEN OLIVES, ONION, BASIL-GARLIC AIOLI TRAITOR: GRILLED CHICKEN BREAST, SWISS CHEESE, APPLEWOOD-SMOKED BACON, AVOCADO, LETTUCE, ONION, TOMATO, BASIL-GARLIC AIOLI KALE MARY: KALE, RED CABBAGE, CARROTS, GOAT CHEESE, QUINOA, BERRIES, TOMATOES, CROUTONS AND POPPYSEED DRESSING

Liberty Burger is a member of Blue Collar Restaurant Group.

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LOC AL Modern American steakhouse and bar on the historic Town Square Lunch Mon.–Sat. at 11:30 a.m., dinner Mon.–Sat. at 5:30, Sun. at 5 | 55 N. Cache St.

307.201.1717 | localjh.com Local is a modern American steakhouse and bar located on Jackson’s historic Town Square. The menu features both classic and specialty cuts of locally ranched meats and game in addition to fresh seafood, house-ground burgers and seasonally inspired eats. Owned and operated by chefs Will Bradof and Paul Wireman of Trio An American Bistro, Local showcases their enthusiasm for reviving the craft of in-house butchery, with a focus on dry-aged steaks and house-made sausages. Much of the beef comes from the Lockhart Cattle Company, whose grass-fed cows never leave the valley. Local offers a casual and vibrant bar atmosphere with 12 regional beers on draft as well as a relaxed dining room with a contemporary Western design. Local is the perfect spot to grab a burger for lunch or to have drinks and dinner with friends while you sit and watch the action on the Town Square.

MENU SAMPLING BUFFALO TARTARE: HAND-CHOPPED MONTANA BUFFALO TARTARE, CRISPY YUKON POTATOES AND BLACK TRUFFLE VINAIGRETTE CHEF’S BURGER: 28-DAY DRY-AGED BEEF, CHEDDAR, BACON, HOUSE MAYONNAISE, PICKLES AND FRIES RIB-EYE: CAST-IRON-SEARED DOUBLE R RANCH BEEF WITH HOUSE COMPOUND BUTTER SEARED BUFFALO MEDALLIONS: COFFEE-RUBBED TENDERLOIN, SWEET POTATO PUREE AND HUCKLEBERRY DEMI-GLACE SAUTÉED IDAHO TROUT: SAUTÉED IDAHO RAINBOW TROUT, SEA ISLAND RED PEA HASH, TASSO HAM AND SALSA VERDE CONFIT RED BIRD FARMS CHICKEN THIGHS: SMASHED NEW POTATOES, BRAISED GREENS AND WHOLE GRAIN MUSTARD DEMI-GLACE

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

307.733.4913 | mangymoose.com Everyone knows that the Mangy Moose is the place to go for après-ski in the winter months. The world-famous saloon offers an après menu as well as dinner, and live music every day. In this classic village building, you will find everything you need to get through the day. At night, the Mangy Moose Steakhouse serves mouthwatering dinners using the finest ingredients available, including local game and regionally sourced beef from Carter Country Meats. The Mangy Moose Cafe downstairs offers delicious, well-priced breakfast, lunch and dinner options, as well as grab-and-go items, beer and sloshies. There is also a large grocery store and wine shop. Grab a slice of New York-style pizza for lunch. Or grab a whole pizza and a bottle of wine to go. The food isn’t the only thing that is authentic. Take a minute to explore the eclectic art and antique collection around the building, too.

MENU SAMPLING FRIED PICKLES: SNAKE RIVER LAGER TEMPURA, CREAMY ONION DIP SMOKY PRIME RIB: MASHED POTATOES, BROCCOLINI, AU JUS RED BIRD CHICKEN FOR TWO: RAPINI, ROASTED POTATOES, LEMON CAPER SAUCE MUSHROOM BOLOGNESE: BLACK TRUFFLE, PARMESAN, FRESH BASIL, LINGUINI MUD PIE: COFFEE ICE CREAM, OREO CRUST, REESE’S PEANUT BUTTER CHUNKS, CHOCOLATE GANACHE, WHIPPED CREAM, CHOCOLATE SAUCE, CARAMEL

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MERRY PIGLET S Fresh Tex-Mex food Open daily at 11:30 a.m. | 160 N. Cache 307.733.2966 | merrypiglets.com Warning: You may be tempted to eat too many fresh chips and too much homemade salsa at the Merry Piglets. Add the creamy queso dip, and you’ve surely ruined your dinner. It has happened to many — but save room. Inside the bright walls of this 49-year-old eatery, you’ll find standard, delicious Mexican fare at great prices as well as the restaurant’s newest addition of a wide variety of street tacos. Once you sip a margarita, you’ll be glad you stopped in. Everything on the menu is made in-house and fresh to order. The diverse menu offers enough options for the entire family. Meats are pasture-raised and hormone-free. Fish for the incredible fish tacos is line-caught.

MENU SAMPLING BUENO NACHOS: REFRIED BEANS, RED ONION, TOMATO, BLACK OLIVE, JALAPEÑO, SOUR CREAM, GUACAMOLE AND CHOICE OF PROTEIN RICE BOWLS: BLACK BEANS, LETTUCE, FETA CHEESE, AVOCADO, PICO DE GALLO AND CHOICE OF PROTEIN FLAME-GRILLED FAJITAS: GRILLED ONIONS AND PEPPERS, SOUR CREAM, GUACAMOLE, RICE, BEANS, CHEESE, TOMATOES, TORTILLAS CHIPOTLE-BATTERED MAHI STREET TACO: GINGER SLAW, PICO DE GALLO CARNE ASADA: MARINATED SKIRT STEAK, GRILLED GREEN ONIONS, FRESH JALAPEÑO, GUACAMOLE, PICO DE GALLO, FLOUR TORTILLA

Merry Piglets is a member of Blue Collar Restaurant Group.

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MOE’S ORIGIN AL BAR B QUE Alabama-style barbecue with Southern sides Sun.–Thurs. 11 a.m.–10 p.m., Fri.–Sat. 11 a.m.–close | 140 N. Cache St. 307.733.MOES (6637) | moesoriginalbbq.com/lo/jackson If you are a fan of Southern barbecue, you are sure to love this lively downtown spot. It is the go-to choice for a quick family-friendly lunch or dinner option. With great deals on meals that come with a rotating selection of Southern sides (think collard greens, jalapeño cheese grits and banana pudding), there are a range of options to match your hunger. There are lighter choices, like a salad topped with freshly smoked turkey, but if you want to indulge in a platter of ribs or the fried chicken special, you won’t be disappointed. Moe’s has sports packages on the 11 different TVs, so it’s a great place to watch your favorite game. A full bar includes 16 local and regional draft beers and a wide range of unique bourbons and whiskeys to wet your whistle. Moe’s offers catering for all budgets and parties of any size. Contact Scott at jhcatering@moesoriginalbbq.com for information.

MENU SAMPLING SOUTHERN FRIED CATFISH PLATTER: 7 OUNCES OF FRIED ALABAMA FARM-RAISED CATFISH FILLETS SERVED WITH HOUSE-MADE TARTAR SAUCE SMOKED CHICKEN WINGS: MARINATED, SMOKED, FRIED AND TOSSED IN OUR BUFFALO SAUCE AND SERVED WITH HOUSE-MADE WHITE BBQ SAUCE FRIED SHRIMP MOE BOY: GOLDEN-FRIED SHRIMP SERVED WITH HOUSE-MADE TARTAR SAUCE PULLED PORK SANDWICH: GET IT “BAMA-STYLE,” TOPPED WITH MARINATED SLAW, WHITE BBQ SAUCE AND PICKLES FRESH GARDEN SALAD WITH BLACKENED MAHI: CRISP ROMAINE LETTUCE TOPPED WITH SHREDDED CHEDDAR CHEESE, BACON CRUMBLES, TOMATO, CUCUMBERS, RED ONION, WITH RED AND WHITE BBQ SAUCE SERVED WITH PERFECTLY SEASONED BLACKENED MAHI TUNA

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NOODLE KITCHEN AND SUSHI Asian-inspired cuisine and sushi Happy hour daily at 4:30, dinner at 5 | 945 W. Broadway (below Sidewinders)

307.734.1997 | noodlekitchenjh.com With four different kinds of noodles and almost endless options for building your own meal in a bowl, this spot is quickly becoming a favorite. A full sushi menu and bar brings variety and excitement to the already well-known noodle dishes.

Taking inspiration from Thailand, Japan, China and Vietnam, the dishes at Noodle Kitchen bring a bit of the East to the West. Tease your palate with starters like the Firecracker Shrimp or tempura vegetables before you enjoy either a suggested noodle bowl, specialty sushi roll or one of the nightly specials. Sit at the bar and enjoy one of the fresh-squeezed cocktails, like the Thai Mule, which features SKYY vodka, Soju 24, lime, Thai basil and ginger beer. Everything on the menu is reasonably priced, and there are plenty of glutenfree, vegetarian and kid-friendly dishes, too.

MENU SAMPLING GRILLED SALMON AND STREET NOODLE SALAD: ROASTED TOMATO, BROCCOLI, THAI BASIL, RED ONIONS, BABY KALE, WARM RICE NOODLES PAD THAI: CHICKEN AND SHRIMP, NAPA CABBAGE, SHIITAKE MUSHROOMS, CARROTS, BOK CHOY, SCRAMBLED EGG, PEANUTS, BEAN SPROUTS, RED PEPPER FLAKES, RICE NOODLES DAGWOOD SUSHI ROLL: TEMPURA SHRIMP, BLUE CRAB, AVOCADO, TUNA, SCALLIONS, SWEET SOY CRISPY BRUSSELS SPROUTS: KIMCHEE, BACON, APPLES, PEANUTS

Noodle Kitchen is a member of Blue Collar Restaurant Group.

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NOR TH GRILLE Creative, seasonal and locally procured dishes 11 a.m.–5 p.m. lunch and après golf, dinner 5:30–close | 5000 N. Spring Gulch Rd.

307.733.7788 | jhgtc.com Last winter, the buzz around Jackson Hole Golf & Tennis Club’s grew as its new chef, Luke Biewick, took charge of the kitchen. This past summer, with access to his own expansive garden and his relationship with local farmers, cattle companies and butchers, the chef has really hit his stride. Chef Luke and his North Grille team are returning this winter with dinner service Thursday, Friday and Saturday nights beginning December 20th and ending March 31st, 2019. The dinner menu features dishes that let the ingredients really shine through. A subtle Mediterranean influence can be found in dishes created with everything from the bread to the pasta to the ice cream made in-house. But did we mention the spectacular Teton views?

MENU SAMPLING GRILLED BURGER: SERVED ON A GASTON’S BRIOCHE BUN WITH 1/3 OF A POUND LOCAL LOCKHART BEEF PASTA FETTUCCINI CARBONARA: BACON, PARMESAN, GREEN PEAS, CREAM SAUCE SERVED ON HOMEMADE PASTA GRILLED STEAK FRITES WITH A BEARNAISE SAUCE BRAISED LAMB SHANKS: GREMOLATA ONION, PARSNIP PUREE, ROASTED ROOT VEGETABLES FRESH MANILA CLAMS: HOUSE-CURED BACON, FETTUCCINI, WHITE WINE CREAM SAUCE, CHARRED LEEKS

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PAL ATE Artful cuisine with spectacular views Lunch daily, 11 a.m.–3 p.m. | 2820 Rungius Rd. 307.201.5208 | palatejh.com The food. The view. The art. Jackson’s newest restaurant combines exquisite cuisine, breathtaking views and fabulous art from its perch at the National Museum of Wildlife Art, just minutes from town. From the team behind Gather, this lunch spot invites you to sip a glass of rosé on the patio, linger over your meal and peruse the museum’s world-class collection.

Find chefs Clark Myers’ and Chas Baki’s inventive dishes made with seasonal, sustainable and local ingredients presented in a creative way. Palate is the place to stop for a quick bite before walking around the museum or for a long, lazy lunch with friends. There is a kids’ menu available, and make sure to ask about Palate’s event catering at the museum’s many on- or off-site options. Visit Palate’s sister restaurant, Gather, for dinner downtown.

MENU SAMPLING GAME STEW: HEARTY, SAVORY STEW WITH BISON AND ELK, BARLEY, POTATOES AND CARROTS, GARLIC TOAST 3-CHEESE GRILLED CHEESE: WHITE CHEDDAR, GRUYÈRE, BRIE, GRILLED SEASONAL BREAD BERRIES & CREAM: FRESH BERRY COMPOTE, WARM SWEET FRY BREAD, TOPPED WITH VANILLA ICE CREAM TROUT & CHIPS: BEER-BATTERED LOCAL TROUT, HOUSE TARTAR SAUCE, MALT ONIONS AND HOUSE CHIPS CHICKEN POT PIE: SAVORY CHICKEN, CARROTS, CELERY, CREAM SAUCE, PUFFED PASTRY HOUSE-ROASTED TURKEY SANDWICH: 460 CIABATTA, APPLE, CARAMELIZED ONION, CABOT CHEDDAR, ARUGULA, BALSAMIC, GARLIC AIOLI

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THE PHOENIX AND THE DR AGON Asian Cuisine in the Tetons Opening winter 2018-19 | 145 N. Glenwood St. just off the Town Square phoenixdragonjh.com This charming Asian cafe started as a popular little pop-up noodle counter serving delicious, made-from-scratch noodle and rice dishes. Now you can find the husband-and-wife team at a brick-and-mortar location on Glenwood street with an expanded menu featuring many small plates, such as handmade dumplings, lumpia, salads, noodle soups and rice plates.

House specialties are not to be missed — like the Pork Ramen, made with a flavorful homemade broth that takes three days of simmering to complete. Come up to the counter and build your own bowl for a quick and easy lunch or meet friends for dinner, have a shaken tea at the bar or try any of the tasty concoctions on the drink menu. The cuisine is a fresh and healthy take with many dairy-free, gluten-free and vegan options.

MENU SAMPLING VEGETABLE & RICE VERMICELLI SUMMER ROLLS WITH PINEAPPLE NUOC CHAM MISO CAESAR WITH PUFFED RICE STICKY GLAZED CHICKEN LOLLIPOPS: THAI BASIL, CILANTRO AND PEANUTS PORK RAMEN: SMOKY MISO BROTH, PORK BELLY, SCALLIONS, MUSHROOMS, NORI AND EGG NOODLES PAN FRIED NOODLES: THIN EGG NOODLES, SESAME SAUCE, VEGGIES, SHRIMP AND DRIED PORK

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PINKY G’S PIZZERIA Award-winning New York–style pizza under the Pink Garter Open daily from 11 a.m.–late | 50 W. Broadway 307.734.PINK | pinkygs.com If generous slices of pizza and a low-key local atmosphere are your thing, Pinky G’s Pizzeria is your place. Featured on Food Network’s Diners, Drive-Ins and Dives and voted gold medal winner for Best Pizza in the valley since opening in 2011, Pinky G’s is sure to please with unique pies, appetizers and salad options. Try the Abe Froman, named after the Sausage King of Chicago, topped with spiced Italian sausage, buffalo mozzarella and fresh basil. Featuring a full bar with 20 beers to choose from and a new dessert menu, Pinky G’s has something for everyone. Follow the pizzeria on Facebook to stay up to date with musical performances on the redesigned stage. Breeze in for the popular $8 lunch special — a giant slice, salad and soda — or head in for late-night snacks and tall-boy specials after exploring the Town Square. Pinky G’s always offers takeout and downtown delivery from 5 to 10 p.m.

MENU SAMPLING GREEK SPINACH SALAD: BABY SPINACH, BLACK OLIVES, CUCUMBERS, ROMA TOMATOES, RED ONION, FETA CHEESE AND HOUSE-MADE VINAIGRETTE POWDERHOUND: AWARD-WINNING WHITE PIZZA WITH A FIVE-CHEESE BLEND, BUFFALO MOZZARELLA, RICOTTA CHEESE, SHREDDED PARMESAN AND FRESH-CHOPPED BASIL OVER A GARLIC AND OLIVE OIL BASE FLYIN’ HAWAIIAN: FRESH-SLICED JALAPEÑOS TOPPED WITH CANADIAN BACON AND PINEAPPLE, BAKED TO PERFECTION (STAFF FAVORITE) CHICKEN WINGS: ALWAYS COOKED FRESH TO ORDER WITH NINE DIFFERENT SAUCES TO CHOOSE FROM

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PIS TE MOUNTAIN BIS TRO Casual comfort food at the top of Bridger Gondola Open for lunch 11:30 a.m.–2:30 p.m.

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

Whether you’re taking a break during your ski day or you are just looking for lunch, Piste is serving up a comfortable menu of locally sourced dishes that will make you savor every bite. Chef Michael Britton has a passion for Rocky Mountain cuisine and hand-selects the best ingredients from regional artisan producers. The interior space has an open, cozy atmosphere while tables by the large windows offer views of the Greater Jackson Hole landscape.

Lunch served daily starting at 11:30 a.m.; reservations recommended on opentable.com or by calling 307-732-3177. Accessible to nonskiers; sightseeing ticket required.

MENU SAMPLING HOUSE-MADE PRETZELS: HORSERADISH “QUESO,” IPA MUSTARD CRISPY SALAD: BUTTERNUT SQUASH, KALE, SUGARED GRAPEFRUIT, SUNFLOWER SEEDS CARTER COUNTRY BURGER: HOUSE BACON, CARAMELIZED SHALLOT AIOLI, SMOKED GOUDA, BRIOCHE CONFIT DUCK WINGS: HOISIN, CILANTRO, CHILE S.R.F. KUROBUTA BABY BACK RIBS: MAPLE-CHILE CARAMEL GRILLED COLORADO LAMB LOIN: FRESH CORN SUCCOTASH, CURRIED CHEVRE, CHIMICHURRI

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PIZZERIA CALDER A Stone-hearth oven pizzeria, serving the finest Napoletana-style pizzas Open 11 a.m.–9:30 p.m. daily | 20 W. Broadway 307.201.1472 | pizzeriacaldera.com After a day out enjoying Jackson’s activities, head to Pizzeria Caldera for authentic Napoletana-style pizza. Its scenic second-floor location overlooks the Town Square and is the perfect spot to enjoy a pint of locally brewed beer, a glass of Italian wine or a select cocktail. The pizza starts with daily-made dough, perfected by owner Chris Hansen after years of experimenting with baking bread.

Baked in a gas-fired, stone-hearth oven, the pies attain perfection: a crispy, thin crust with a chewy crumb, San Marzano tomato sauce and toppings in traditional and unique combinations. Try the Porcellino, with tomato sauce, mozzarella, pork sausage, bacon, mushrooms, spinach, roasted garlic and fresh sage. Be sure to explore other areas of the menu, from salads and small plates to pastas such as tomato basil marinara with meatballs, and paninis like the Napoli, with prosciutto, mozzarella, vine-ripe tomato and basil-sunflower-seed pesto.

MENU SAMPLING STUFFED MUSHROOMS: SPINACH, HOUSE-MADE PORK SAUSAGE, PARMESAN, PAPRIKA AIOLI, GLUTEN-FREE BURRATA CAPRESE: BURRATA, ARUGULA, TOMATOES, PROSCIUTTO, OLIVE OIL, BALSAMIC REDUCTION MAC ’N’ CHEESE: CREAMY SHELLS WITH CHEDDAR, MOZZARELLA, PARMESAN, CREAM PERA CIPOLLE: MOZZARELLA, CARAMELIZED ONION, ANJOU PEAR, APPLEWOOD-SMOKED BACON, GORGONZOLA, BALSAMIC REDUCTION PICCANTE SALSICCIA: GARLICKY TOMATO SAUCE, MOZZARELLA, PORK SAUSAGE, MAMA LIL’S MILDLY SPICY GOAT HORN PEPPERS, ONION, FRESH MOZZARELLA, BASIL

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RENDEZVOUS BISTRO French-American bistro and raw bar Open nightly at 5:30, happy hour 5:30–6:30 | 380 S. U.S. Highway 89 307.739.1100 | rendezvousbistro.net | @jhbistro Locals call it “The Bistro,” and this establishment has been a favorite Jackson Hole staple since it opened in 2001. The Bistro has made a name for itself with its creative take on classic French bistro fare. Favorites include the steak tartare and seasonal pork chop creations. Enjoy the first raw bar in town, serving oysters on the half shell, tuna tartare and oyster shooters. The fun, upscale yet unpretentious atmosphere makes this eatery a fantastic option for groups of all sizes, while paper and crayons adorning the white linen tablecloths appeal to patrons of all ages. A trip to Jackson Hole is made complete with a visit to The Bistro. And don’t miss its sister properties, Bar Enoteca (p.111), Bin22 (p.113), Bodega (p.115), Il Villaggio Osteria (p.130) and The Kitchen (p.133).

MENU SAMPLING BISTRO FRISÉE SALAD: POACHED YARD EGG, LARDONS, TOMATO AND CLASSIC VINAIGRETTE DUCK CONFIT: BRAISED RED CABBAGE, HERBED SPAETZLE, ROASTED GARLIC AND ORANGE GASTRIQUE MOULES FRITES: STEAMED MUSSELS, GARLIC BUTTER, WHITE WINE, HOUSE FRENCH FRIES STEAK TARTARE: HOUSE-MADE POTATO CHIPS, YARD EGG AND PICKLED MUSTARD FREE-RANGE ROASTED HALF-CHICKEN: MELTED GARLIC-HERB BUTTER, ROASTED POTATOES AND SAUTÉED GREENS

Rendezvous Bistro is a member of Gavin Fine and Roger Freedman’s Fine Dining Restaurant Group.

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ROADHOUSE PUB & EATERY Gastropub fare and microbrews on Town Square Open daily 11:30 a.m.–midnight | 20 E. Broadway 307.739.0700 | roadhousebrewery.com Roadhouse Brewing Co. introduces Jackson’s newest brewpub to Town Square.

Home brewer and entrepreneur Colby Cox collaborated with noted chef and restaurateur Gavin Fine over a passion for microbrewing and complementary foods to develop Roadhouse Brewing Co. This new location gives patrons the opportunity to wash down a quality selection of pub fare with a palatable variety of brews at a convenient, downtown location. The pub experience is complete with a street-level pub shop selling Roadhouse to-go beer, Cream + Sugar artisan ice cream and Bovine & Swine sausages in addition to Roadhouse Brewing Co. merchandise.

MENU SAMPLING FAMILY VACATION MUSSELS: ROASTED GARLIC, BASQUE CHORIZO, FREGOLA COD AND CHIPS: ROADHOUSE BEER BATTERED COD, HOUSE POTATO CHIPS, REMOULADE DREADED BEAST BRATWURST: SAUERKRAUT, SPICY MUSTARD FRIED CHICKEN CHAO TOM: PORK, SHRIMP, SUGARCANE, VIETNAMESE DIPPING SAUCE BEER SHORT RIBS: SZECHUAN BEAN SALAD, TAMARIND GLAZE

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

Bar opens daily at 10 a.m., lunch starts at 11 a.m.

307.739.2738 | jacksonhole.com/rpk-3.html An RPK 3 prediction in the forecast calls for more than six inches of snow, or in the minds of Jackson locals, a powder day! At the newest slopeside dining establishment in Teton Village, every day is treated like a powder day. There’s something for all at this casual lunch and après scene. With a mix of communal and smaller tables cozily nestled around a modern fireplace, RPK 3 is a hearty destination that boasts spectacular views of the Aerial Tram and a menu set to satisfy all types of appetites. Celebrate every day at Jackson Hole Mountain Resort with friends, food and festive beverages at RPK 3.

MENU SAMPLING WINTER KALE: SHAVED FENNEL, BABY HEIRLOOM TOMATO, CANDIED ALMONDS, HONEY-ORANGE VINAIGRETTE THE TRAM BURGER: ALL NATURAL LOCAL ANGUS PATTY, AMERICAN CHEESE, MINCED ONIONS, PICKLES, KETCHUP, MUSTARD GOLDEN BEET SLIDERS: SLOW-ROASTED GOLDEN BEETS, HERBED GOAT CHEESE, FRESH MINT, GODDESS DRESSING RPK3 CHICKEN BOMBS: SIX FRENCHED CHICKEN LOLLIPOPS THROWN IN ONE OF THREE EXPLOSIVE SAUCES CRIPSY BRUSSELS SPROUTS: CIDER VINEGAR, CRANBERRIES, GRATED PARMESAN, SUNFLOWER SEEDS

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SIDEWINDERS AMERICAN GRILL AND TAVERN All-American sports bar and grill Open daily from 11:30 a.m. | Hillside Building on Broadway 307.734.5766 | sidewinderstavern.com Featured on Food Network’s Diners, Drive-Ins and Dives, and including a game room for kids, 40 televisions for sports fans and an array of food options, “the Winder” — as it’s known among locals — is a sure hit for lunch, dinner or a snack.

The extensive bar offers 30 beers on tap and a comprehensive menu that will give you so many choices that you may not be able to narrow them down. So don’t. Share a few plates of appetizers, such as pot stickers, hot wings or a sidewinders pretzel. Then try a burger or perhaps a steak from the new custom steak menu. Options include tri-tip, New York or skirt steak and your choice of topping and sauce. If you are in the mood for pizza, opt to build your own whole or slices of pizza (the carne asada is to die for).

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

MENU SAMPLING RANCH HAND CHICKEN SANDWICH: GRILLED ONIONS AND MUSHROOMS, RANCH DRESSING, SWISS CHEESE, SMOKY CHILE BBQ SAUCE SPICY THAI SALAD: ROMAINE, AVOCADO, TOMATO, CUCUMBERS, EDAMAME BEANS, CILANTRO, GREEN ONION, WONTON CRISPS, ASIAN PEANUT DRESSING WARM SPINACH ARTICHOKE DIP: PARMESAN CHEESE, CRISPY ONIONS, FRESH BAKED FLATBREAD BBQ PORK CHOP: 10-OUNCE BONE-IN PORK CHOP GLAZED WITH HOUSEMADE MUSTARD BARBEQUE SAUCE AND CHOICE OF TWO SIDES

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

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SILVER DOLLAR BAR & GRILL Sophisticated mountain cuisine inside the historic Wort Hotel Open daily; Grill: breakfast 7–11 a.m.; lunch 11 a.m.–2 p.m.; dinner 5:30–9 p.m.; Bar: 11 a.m.–close

307.732.3939 | worthotel.com Located inside the historic Wort Hotel, The Silver Dollar Bar and Grill is located right next to the Town Square. Their extensive wine list includes a broad range of varietals from around the world with recommended pairings for our signature mountain cuisine. The elegant Silver Dollar Grill is filled with original western artwork and a restored original Wort Hotel roulette wheel. Inside the bar you’ll find a more casual atmosphere boasting weekly live music, enjoyed by locals, cowboys, politicians, oldtimers, ski bums and visitors alike. Order a Bartender’s Margarita and sit at the bar, where 2,032 uncirculated 1921 Morgan Silver Dollars are inlaid in its surface. There’s no better place to dine, people-watch and mingle than at the Silver Dollar Bar and Grill.

MENU SAMPLING BISON TENDERLOIN SMOKED RUBY RED TROUT WYOMING COBB SALAD WORT FAMOUS CORN CHOWDER AWARD-WINNING SMOKED BISON CHILI

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SNAKE RIVER BREWERY Classic neighborhood brewpub with award-winning beers Open daily for lunch and dinner | 265 S. Millward 307.739.2337 | snakeriverbrewing.com Just a few blocks off the Town Square, Snake River Brewery is a great place to go any time of the day or night. Twice recognized as the Small Brewery of the Year, this award-winning neighborhood hangout known as “the Brewpub” has an incredible blend of locals and tourists alike. Dine and drink either upstairs or on the main floor. Can’t decide on a brew? Order the sampler tray to get a taste of what’s on tap before diving into a wide range of handcrafted cuisine items. No place in town beats the $9 lunch deal, happy hours and all-day menu items, including award-winning Wyoming bison and beef chili and wings, along with soups and salads. For the main meal, a bevy of wood-fired pizzas, pastas and burgers are available. Don’t forget homemade s’mores for dessert and beer to go!

MENU SAMPLING BISON BURGER: DURHAM RANCH, WYOMING BISON TOPPED WITH BACON, SMOKED GOUDA CHEESE AND CHIPOTLE BBQ SAUCE, SERVED WITH PUB OR SWEET POTATO FRIES STEAK TACOS: SNAKE RIVER FARMS WAGYU SKIRT STEAK WRAPPED IN SOFT CORN TORTILLAS WITH TOMATILLO AND AVOCADO SALSA VERDE AND COTIJA CHEESE (GLUTEN-FREE) SRB WINGS: ONE POUND OF CLASSIC CRISPY PUB WINGS SERVED IN BUFFALO SAUCE WITH CARROTS, CELERY AND RANCH SCRATCH PRETZEL: BAKED FRESH DAILY IN-HOUSE AND SERVED WITH SHARP WHITE CHEDDAR QUESO

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SNAKE RIVER GRILL Modern American grill Open nightly at 5:30 | 84 E. Broadway, on the Town Square 307.733.0557 | snakerivergrill.com Celebrating over 25 years on the Town Square, the Snake River Grill is still the locals’ favorite go-to place. Whether at the intimate bar, featuring 300 wines and a signature cocktail list, or in the rustic-elegant dining room, visitors must experience at least one amazing meal here while in Jackson. Its James Beard-nominated chef keeps things fresh, simple and seasonal. The menu is varied and always offers something unique, even for a seasoned foodie (think jet-fresh fish, green chickpeas or artisanal hams). While there are standard favorites (potato pancake with smoked salmon, steak tartare pizza), the Snake River Grill is constantly evolving with frequent menu changes and nightly specials, preventing regular diners from ever getting bored. Just make sure to save room for their chocolate soufflé for dessert.

MENU SAMPLING BRANDING IRON OF GREEN CHILE ONION RINGS WITH SNAKE RIVER PALE ALE BATTER, TWO DIPPING SAUCES CREAMED SPINACH WITH WOOD OVEN ROASTED CHANTERELLES, AGED GRUYÉRE SEARED RARE AHI TUNA AU POIVRE WITH HARICOTS VERTS, WHITE BEAN PUREE, RED WINE REDUCTION CRISPY PORK SHANK WITH WILD MUSHROOMS, TUSCAN KALE, PICKLED PEARL ONIONS CAST-IRON ROASTED ELK CHOP WITH CORNBREAD SOUFFLÉ, HARISSA JUS

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SPUR RESTAURANT & BAR Elevated mountain cuisine | Located in Teton Mountain Lodge Open daily for breakfast, lunch, dinner and amazing après 307.732.6932 | tetonlodge.com You’re invited to dine where the culinary talents of Executive Chef Kevin Humphreys combine with locally sourced ingredients to create a menu of enticing entrees, amazing appetizers and signature dishes that have delighted locals and visitors for years. Serving breakfast, lunch and dinner daily, Spur offers a menu as vibrant as the atmosphere and features several local beers on tap, creative cocktails, six big screen TVs and a seasoned staff who share your sense of adventure.

MENU SAMPLING WORLD-FAMOUS NACHOS: BACK BY POPULAR DEMAND! SEARED SCALLOPS: SCALLION CREAM, CHORIZO VINAIGRETTE, FINGERLING CHIPS CRISPY PORK BELLY: SWEET POTATO PUREE, PICKLED BRUSSELS SPROUTS, CARAWAY MUSTARD WAGYU BEEF POT ROAST: BLACK TRUFFLE, YUKON GOLD WHIPPED POTATOES, BABY CARROTS, CIPOLLINI ONIONS CARTER COUNTRY BEEF FILET: YUKON GOLD WHIPPED POTATOES, BABY CARROTS, LEMON LOBSTER BUTTER IDAHO BUFFALO SHORT RIBS: STOUT BRAISED, JALAPENO CHEDDAR GRITS, SWISS CHARD, ONION MARMALADE

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

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

Stillwest’s craft beers stay true to style when it comes to recipes and processes, but they aren’t afraid to develop compelling experimental ales and lagers. Flagship beers and seasonal offerings flow from their 10 taps, but if you aren’t in the mood for beer, their well-rounded wine list and signature cocktail program will have something to quench everyone’s thirst.

MENU SAMPLING SMOKED BISON SAUSAGE: SERVED WITH BEER BRAISED RED, YELLOW AND GREEN PEPPERS, SWEET ONION AND WHOLE-GRAIN MUSTARD RED ALE CHILI: WYOMING GOURMET GROUND BEEF, STILLWEST RED ALE, KIDNEY BEANS, TOASTED CHILES, TOPPED WITH WHITE CHEDDAR, SOUR CREAM AND CHIVES SESAME STEAK SALAD: CHOPPED ROMAINE, AVOCADO, MANGO, SPICED PEANUTS, FILET MIGNON AND SESAME HERB GLAZE ROTISSERIE CHICKEN: ORGANIC CHICKEN WITH A CITRUS RUB, SMASHED IDAHO POTATOES AND CHICKEN JUS ALMOND CRUSTED RED TROUT: CAULIFLOWER COUSCOUS, FENNEL, SUNFLOWER MICROGREEN SALAD AND ANCHOVY AIOLI

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S TREETFOOD AT THE S TAGECOACH Fresh, international street food Open daily from 11 a.m.–9 p.m. | 5755 W. Highway 22 307.200.6633 | streetfoodjh.com You will find this hidden gem nestled in the side of the Stagecoach Bar in Wilson.

Locals may not tell you about Streetfood because they want to keep the secret spot to themselves, but the small restaurant offers globally influenced cuisine in a relaxed, family-friendly environment. Grab a seat inside and choose from a diverse menu offering everything from tacos to burgers to Cuban sandwiches. The chef’s Mexican origins shine through with his delicious tacos and quesadillas, each served with a creative sauce. Don’t be afraid to try his special habanero sauce; it’s got a kick, but it has incredible flavor, too. This is a great spot to relax after skiing or snowboarding on Teton Pass. Like its name suggests, Streetfood offers the local fare of several different countries, so make sure to branch out and try Korean or Greek specialties, too.

MENU SAMPLING BACON AND BEER CHILI BIBIMBAP: GARLIC RICE, PICKLED VEGETABLES AND KOREAN SPICED BEEF LAMB BURGER: MINT, FETA, PICKLED ONIONS AND CUCUMBERS BANH MI: PORK PÂTÉ, ROASTED PORK, PICKLED VEGETABLES AND CHILE MAYO MEXICAN CHOPPED SALAD: BLACK BEANS, ROASTED CORN, POBLANOS, TOMATO, ONION AND CITRUS RANCH

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TETON PINES Classic American fare with a menu to suit all tastes Lunch 11:30–2 Mon.–Fri., dinner 6–9 Wed.–Sat., happy hour 4–6 Wed.–Sat. 307.733.1005 ext. 1 | tetonpines.com | 3450 Clubhouse Dr. on the Village Road

For over 30 years the legendary food, attentive service and inviting atmosphere of Teton Pines have been second to none. Visit this winter and you’ll discover Jackson Hole’s “locals’ secret.” Stop in after a day on the slopes or at the office.

It’s a great place to enjoy happy hour with a delicious small bites menu and all beverages half off. Once you’ve tasted lunch favorites like the Asian chicken salad, tenderloin sliders and the famous walleye Friday specials, you’re sure to become a regular.

Dinner is equally wonderful with fresh fish, handmade pasta and succulent steaks, paired with a fantastic bottle of wine from the extensive wine list. To finish the evening you won’t want to miss the signature dessert of Coffee and Donuts (THE original in Jackson Hole).

MENU SAMPLING TEMPURA FRIED NORI ROLL: SASHIMI STEELHEAD, SUSHI RICE, ASIAN VEGETABLES AND BLISTERED SZECHUAN GREEN BEANS BLACKENED SCOTTISH STEELHEAD: WHITE CHEDDAR GRITS, AVOCADO, CORN AND BLUE CRAB SALAD GRILLED SALMON SALAD: ROASTED TOMATO, ARTICHOKE HEARTS, SUMMER GREENS, BLUE CHEESE CRUMBLES AND CRISPY SHALLOTS WITH BALSAMIC VINAIGRETTE SEARED BEEF TENDERLOIN: TRUFFLE MUSHROOM POTATO GRATIN, ASPARAGUS AND RED WINE DEMI-GLACE DARK CHOCOLATE SOUFFLÉ: VANILLA BEAN ICE CREAM

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TRIO AN AMERICAN BISTRO Serving a variety of cuisines in a relaxed atmosphere Open nightly at 5:30 | 45 S. Glenwood St. 307.734.8038 | bistrotrio.com Trio is a downtown favorite. The atmosphere is hip, lively and inviting, like dining in a corner bistro in any big city. And the food? Some of the best in Jackson.

Start dinner with a specialty cocktail, like the blood orange margarita. Then prepare to be impressed by chefs/owners Will Bradof and Paul Wireman, who pack the restaurant nightly with crowds seeking innovative dishes like the prosciutto and watermelon salad. The well-edited wine selection shows that Bradof and Wireman are just as good with their pairings as they are with their food. Reservations are a must, but if you find yourself without one, try to score a seat at the bar, a favorite spot for splitting a pizza, arugula salad and a bottle of Spanish red wine. There, you’re close enough to watch the action in the open kitchen.

MENU SAMPLING BLT SOUP: TOMATO SOUP WITH ARUGULA PESTO, APPLEWOOD-SMOKED BACON AND SOURDOUGH CROUTONS WARM MUSHROOM SALAD: HUIDEKOPER RANCH GREENS, ROASTED WILD MUSHROOMS, HONEY ROASTED ONIONS AND BLUE CHEESE LINGUINE AND CLAMS: LITTLENECK CLAMS, PORK NDUJA, HAND-CUT PASTA, GARLIC, WHITE WINE, CRUSHED RED PEPPER AND PECORINO ROMANO GRILLED ELK T-BONE: BLACK GARLIC MASHED POTATOES, BRAISED RADICCHIO, KALAMATA OLIVES, RED WINE JUS AND PINE NUT GREMOLATA CONFIT TURKEY LEG: BUTTERNUT SQUASH PUREE, CARAMELIZED BRUSSELS SPROUTS, WALNUTS AND CRANBERRY SAGE GLAZE

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WESTBANK GRILL Mountain steakhouse Open for breakfast 7–11 a.m., lunch 11:30 a.m.–3 p.m., dinner 6–10 p.m.

307.732.5620 | fourseasons.com/jacksonhole/dining The Wyoming tradition of vast ranches and farms inspires Executive Chef Michael Goralski and his culinary team. Westbank Grill is a great place to enjoy farm-fresh favorites from regional sources. Enjoy views of Rendezvous Mountain while indulging in a plate of house-made charcuterie and local cheeses. It may be difficult to not fill up on the freshly baked bread selection, but with an array of seasonal sides to accompany the entrées, go ahead and try. From dry-aged steaks to Idaho golden trout, expect an exceptional meal and experience. The house-made desserts by Executive Pastry Chef Rhonda Ashton and her team are not to be missed. Be sure to ask about their extensive wine selection, or inquire with the in-house sommelier for suggested pairing options.

MENU SAMPLING THE GRAND SEAFOOD TOWER: POACHED SHRIMP, KING CRAB LEGS, WEST COAST OYSTERS, AHI TUNA TARTARE, MAINE LOBSTER TAIL RACLETTE & CHARCUTERIE: SWISS RACLETTE CHEESE AND SMOKED BLUE CHEESE, ELK SALAMI, BENTON’S 14 MONTH AGED HAM, SPICY BOAR SALAMI, PICKLED VEGETABLES, BEER MUSTARD, OLIVES, HONEY COMB, 460’ BAGUETTE 900 DEGREE HOT STONE: CHOICE OF SNAKE RIVER FARMS WAGYU BEEF OR AHI TUNA, ASIAN SLAW, PONZU, WASABI, CRISPY WONTON 32-OUNCE DRY-AGED WAGYU BEEF TOMAHAWK CHOCOLATE SOUFFLE: MINT CRÈME ANGLAISE, HAZELNUT SEMI FREDDO

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THE W H I T E B U F F A L O C L U B Casual fine dining in an intimate setting Open nightly at 5 | 160 W. Gill Ave. 307.734.4901 | wbcprime.com | @whitebuffaloclub This subterranean speakeasy atmosphere at The White Buffalo Club allows you a discreet and cozy glass of wine while nestled in one of the popular corner booths.

Sixteen dining tables surround a luminescent bar where you may wet your whistle with anything from a locally brewed cold beer to an excellently executed whiskey sour. The White Buffalo Club also boasts 1,100 bottles of vintage wines, top two percent USDA Prime steaks and progressively prepared salads, seafood and family-style sides. The USDA Prime steaks are 28-day wet-aged and butchered in-house, and dry-aged steak specials appear frequently. The dinner menu features only the freshest seasonal ingredients and changes throughout the year. Head to The White Buffalo Club for an intimate night out with a loved one and friends, or reach out to plan private dining options for 10–40 people.

MENU SAMPLING STEAK TARTARE: JAPANESE MUSTARD, KEWPIE MAYO, SHIRO SHOYU, RADISH, CHIVE, BLUE CHEESE GRILLED CHEESE RAINBOW TROUT: FORAGED MUSHROOMS, RADISH, TARE, SHISO, MEYER LEMON APPLE FENNEL FRISEE: PINK LADY APPLES, CHEVRE, IBERICO HAM, SORREL, BOURBON WALNUT VINAIGRETTE WAGYU AND USDA PRIME STEAKS: 8-OUNCE FILET, 6-OUNCE ZABUTON, 14-OUNCE RIBEYE, 12-OUNCE BISON NEW YORK STRIP GRAND MARNIER PANNA COTTA: SAGE & GRAHAM CRACKER CRUMBLE, ORANGE TUILLE, BLOOD ORANGE SORBE, MEYER LEMON GELÉE, TANGERINE LACE

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THE WILD SAGE AT THE RUSTY PARROT Intimate dining in an AAA Four Diamond Award winner Breakfast, dinner nightly at 5 | 175 N. Jackson St. 307.733.2000 | rustyparrot.com This cozy, 32-seat restaurant was first known to be the best breakfast in town.

With daily home-baked treats, it’s a great place to start the day. It’s also a great way to end it. Dinner at The Wild Sage is perhaps the best-kept secret in town, with an inventive menu incorporating game, meat and seafood while sourcing organic, sustainable and regional ingredients. The changing options offer inventive, seasonal cuisine and suggested by-the-glass wine pairings from the Wine Spectator-awarded list with each course. Don’t miss the truffled ciabatta with sea salt and cracked pepper, either. Questions about the food? The chef is working within sight in the exhibition-style kitchen and is available to discuss dishes.

MENU SAMPLING JUMBO LUMP CRAB CAKE: ALASKAN KING CRAB, BROWNED BUTTERMILK, PICKLED GREEN TOMATOES BEET SALAD: SPRUCE VINAIGRETTE, HONEYCOMB, WATERCRESS BISON SHORT RIBS: HEIRLOOM POLENTA, MELTED LEEKS, HERB JUS “BLACKENED” STURGEON: BBQ PALM HEARTS, BAKED BEANS FLOURLESS CHOCOLATE TORTE: POMEGRANATE, HONEY

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“First Republic is all about the people — they support us and care about our needs. They are great partners for our business.”

THOMAS KELLER

Chef/Proprietor, Thomas Keller Restaurant Group

Opening December 2018 at 545 West Broadway, Jackson (855) 886-4824 | firstrepublic.com | New York Stock Exchange symbol: FRC MEMBER FDIC AND EQUAL HOUSING LENDER