WHAT WE CRAVE

from Dishing Jackson Hole | Issue 19

RESTAURANT LISTINGS

PHOTO BY CARRIE PATTERSON

IT IS EASY TO START A LIST

regarding all there is to love about summer, beginning with the hikes up Snow King Mountain and ending with a jump into Jackson Lake — with a lot of deck dining in between. But, really, who doesn’t crave the carefree feeling of the sun on your shoulders and a margarita in your glass?

This summer, we are particularly eager for the farmers markets (Saturday mornings on the Town Square and Wednesday afternoons at the Center for the Arts lawn) and filling up with greens from Vertical Harvest the rest of the week.

We are big fans of sandwiches in the summer. They are easy to pack. It is hard to pass up a fried chicken version from Bodega or Rations, but a hot sub from New York City Sub Shop is cravable, too. And no one around here ever misses the chance to pick up a sandwich from Creekside.

As previously referenced, summer is also prime-time for dining on decks. You can’t beat the view from the rooftop at Dornan’s, and I love to take out-of-town guests to Jackson Hole Mountain Resort’s Piste or to lunch at Palate. The lawn outside Healthy Being is an ideal spot for a salad and sunning.

My favorite version is made by combining 1 cup Casamigos Blanco, 1/2 cup Cointreau and the juice of five fresh limes.

At night, there are so many places to dine alfresco. A few we frequently recommend include Bin22, Glorietta Trattoria and The Kitchen.

— Brooke & Allison

Contributor Spotlight

Ryan Stolp

ILLUSTRATOR

Perhaps best known as the artist behind the local comic Lift Lines, Ryan Stolp is also a principal at the marketing agency Orijin Media. The 32-year-

ILLUSTRATION BY RYAN STOLP

old tries “to work art into everything I do.” We love The Scene, which Stolp illustrates in every issue, and we wanted to hear more about the five-plus-year resident’s take on the dining scene in Jackson Hole.

Over the past year, how did you handle dining in, dining out and/or takeout?

I am not a great cook but I got much better. I cooked a lot of Instant Pot Chinese food. I always went to Sweet Cheeks Meats for the Asian chicken sandwich. I went to The Bird, Teton Thai Plate and Gather.

Anything else you enjoyed cooking?

Made a lot of pot pies. They were easy and fun.

Our 5 Ways this issue is on eggs Benedict. Do you have a favorite in town?

That is the kind of dish I go out for — something that is harder to cook at home. Café Genevieve is the last place I had them, and they were really good.

If you got to pick our Jackson Classic for our next issue, what would you suggest?

The Bird. I used to live near there, and it brings in a lot of characters. Old-timers, river rafters. I even saw someone pee themselves on bottomless mimosa day. I love that the owners also took over Eleanor’s and kept it casual. I hope that they can bring back the peanuts.

It sounds like you have learned to cook with minimal kitchen equipment, and I heard you have some camping hacks, too. Tell us one of your tricks?

I used to do low-frills bread baking when I camped. I would hike with the live yeast in a Ziploc bag and put the dough inside my warm puffy jacket.

You said you loved a good banh mi sandwich, so I wanted to share this quick and easy recipe I make at home:

DISHING’S BANH MI

1 cup of equal parts carrot, cucumber and red onion, as thinly sliced as possible 1 cup rice wine vinegar 1/2 cup sugar 1/2 cup mayonnaise 1/4 cup Sriracha sauce 1 tablespoon soy sauce 1 baguette 2 grilled chicken breasts, thinly sliced 1/2 cup cilantro leaves 1 jalapeño, diced

> Prep the vegetables and place in a bowl. Heat a small sauce pan over medium heat with the rice vinegar and sugar, and stir until the sugar has dissolved. Add it to the vegetables and cover the mixture until it has wilted a bit and the liquid is room temperature. Meanwhile, mix the mayonnaise, Sriracha and soy sauce in a bowl.

Cut the baguette in half. Cover each side with the sauce. Drain the vegetables and place on the bottom of the bread. Top with chicken, cilantro and jalapeño to taste.

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