Dishing JH Issue 13 | Winter/Spring 2017-18 by Dishing

WINTER / SPRING

ISSUE NO. 13

JACKSON HOLE Find the ulout how to t with h imate hot d set up og p elp Restau from Fine D arty in rant G roup! ing

5 BEST FRIES of the

in Jackson Hole

+ RECIPES FROM YOUR FAVORITE RESTAURANTS IN TOWN

A FOOD LOVERâ&#x20AC;&#x2122;S GUIDE TO GREAT DINING AROUND JACKSON HOLE AND TETON VALLEY

THE EVENING IS JUST

Getting Started

“THE PLACE TO APRÉS” SKI MAGAZINE tetonlodge.com/spur | 307.732.6932 | 3385 Cody Lane Teton Village, WY 83025

From my kitchen to yours Orange Ginger Chicken with Coconut Rice For the sauce Juice of 2 oranges 1⁄3 cup rice wine vinegar ¼ cup soy sauce 3 tbsp honey 2 tbsp sesame oil 1 tsp (or more) minced ginger ½ tsp minced garlic For the chicken 6-8 chicken thighs (with bone and skin) Options for serving Coconut rice Chopped scallions Bring all sauce ingredients to a light boil, remove from heat, and allow to cool slightly. Place chicken thighs in a baking dish. Pour the sauce over the chicken and place in a preheated 425° oven, uncovered, for approximately 1 hour. Serve over coconut rice with chopped scallions.* *See website for coconut rice recipe.

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

N O. 1 3 W I N T E R / S P R I N G

Q: WHAT IS YOUR FAVORITE FOODIE SPLURGE? EDITORS editors@dishingjh.com Allison Arthur “Using splurge in a less financial sense, I would say a bottle of Sancerre followed by the warm chocolate soufflé from the Snake River Grill.”

Cara Rank “I love Beatriz Ball’s line of wood and aluminum serving pieces from Belle Cose. The metal antlers add a Western flair without going overboard.”

ART DIRECTOR Tim Hussey ART ASSOCIATE Kristen Joy “I recently added a couple of knives from New West KnifeWorks to my knife block. Not only are they beautiful, but they are extremely sharp and include free sharpening for life to keep them that way!”

CONTRIBUTORS Sita Daavettilla, Kate Hull, Aaron Kraft, Adam Larkum Jay Nel-McIntosh “A trip to Bin22 for a nice bottle of wine at the retail price rather than the restaurant price complements their great food and makes for a more affordable dinner out without having to sacrifice on the quality of wine.”

Ashley Merritt Nina Resor “Truthfully, if I am going to splurge, it’s going to be on jeans or a handbag. But every now and then I like to get one of those cupcakes at Whole Grocer with the five inches of frosting on it. Then I need to go buy an insulin pump to bring me out of my diabetic coma.”

Sam Simma, Melissa Thomasma, Brian Upesleja

CUSTOMER SERVICE SPECIALIST Brooke Danahy “The locally raised steak at Local is a favorite, and I enjoy a martini at Snake River Grill.”

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 ASHLEY MERRITT

What We Crave

WHEN WINTER ROLLS AROUND, there is no denying that our diets change. No longer do we crave healthy salads to cool us off. We find ourselves wanting starchy, fatty foods (because it’s cold, and we need to stay warm). Plus, lack of sunlight on consecutive snow days can leave us feeling depleted. We turn to food (because eating always makes us feel better). It’s these habits that prompted our feature on how to be healthy this winter, on page 80. When we’re not trying to follow these tips, here are the foods we’re really craving this season. Streetfood’s authentic mahi mahi tacos are a favorite after lapping Teton Pass. Add the homemade habanero salsa for a boost of heat that will certainly warm you up. Take extra runs to work up an appetite for a fried chicken banh mi from Bodega. Find one of Jackson’s best cheap eats in this amped-up convenience store, with everything from gas pumps to wine. Teton Tiger’s dim sum brunch offers a dumpling fix every Saturday. Park it at a table for this marathon of steamed dumplings. It’ll be the most important meal of the weekend. Up your avocado toast routine with the Argentinian toast at Healthy Being. Topped with herbed cashew cheese and chimichurri, you’ll forget that avo toast is now “basic.” We love any excuse to hit up Teton Thai, but a hot pot of tom kha gai with a side of rice makes a satisfying post-ski lunch. If you used to be a fan of Fireball and it now brings chills to your body, try the house-made cinnamon whiskey at The Handle Bar. Sub it in a hot toddy, sip it on a large rock or nip it straight from a flask.

–Allison & Cara

8 DISHINGJH.COM

Contributor Spotlight

PHOTOGRAPH BY ALLISON ARTHUR

Sam Simma Editorial assistant

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

Sam relocated from Wisconsin to Wyoming, she was thrilled to find herself surrounded by an incredible array of quality dining spots in addition to the beautiful mountain ranges that had attracted her to the region. An avid traveler and foodie, she finds herself drawn to others who prioritize food as much as they do securing their Jackson Hole Mountain Resort Grand Pass. What do you miss about the Wisconsin food scene? Swedish meatballs and Wisconsin cheese curds. Cold or deep fried, that squeak associated with an authentic Wisconsin cheese curd is a very real phenomenon. Oh, and really thick beer cheese soup. We do a travel piece in every issue; where would you travel for a specific food experience? I’ve always been fascinated with Vermont. Vermont is another big cheese producer, and I’m curious whether their cheese curds hold up to Wisconsin’s. Also, I would love to see all the fall colors, and try out that maple syrup. I have a huge sweet tooth, so breakfast is my excuse to start every day with dessert. Where’s your favorite breakfast place in Jackson? I’m addicted to Picnic. Soon they’ll stop letting me try the samples because I’ve had so many. It’s the perfect place for brunch with friends, to fuel up before an active day or just get some writing done. You wrote an article for this issue on Ryan Brogan, the chef at Snake River Brewing, where you also work. What was that like? Getting to know our chef, who we call Mambo, through that interview was such an interesting experience. There was so much that my coworkers and I didn’t know about him, on a personal level, that now we do. It really humanized the man behind our great menu. You’re ending your shift at the Brew Pub; what dessert do you get? Actually, I’ve started a new habit at the end of each of my Snake River Brewing shifts. I’ll order a glass of red wine and the dessert of the day. It’s a great treat to look forward to. If I need a change of scenery, or on a day I’m not working at the Pub, Bin22 is my go-to for a killer dessert and glass of wine. hen

DISHINGJH.COM

equipment christopher fischer KristenseN du Nord ag adriano goldschmied nili lotan monrow current/elliott frame mou roberta roller rabbit inhabit saloni amo

rachel pally illesteva a.l.c. closed mother tibi illia rocio g. apiece apart skin christina lehr n: philanthropy sundry

petit bateau pink chicken nununu freshly picked finn & emma rylee + cru johnnie-o blue rooster lil lemons native yosi samra roberta roller rabbit winter water factory

tata harper eve lom david mallett phyto noodle & boo mer sea kai claus porto vintner’s daughter santa maria novella natura bisse babo botanicals ambre blends

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

kindred skincare co kat burki coola little barn apothecary deborah lippmann earth tu face tocca sachajuan arcona jouer clarins verso drunk elephant

@terraontownsquare

TOC

F E AT U R E S 50 ESSENTIAL ETHNIC EATERIES Jackson Hole is a melting pot of cuisine

64 TINY TOP CHEFS Young foodies with advanced palates

80 LIGHTEN UP YOUR WINTER Healthy eating habits without nixing your comfort faves

TOC D E PA R T M E N T S 8 WHAT WE CRAVE 17 ASK FOR IT 27 A LESSON IN: DAIRY Recipes and tips for making butter, buttermilk and crème fraîche at home

33 JACKSON CLASSIC: Calico 39 FIVE WAYS: Fries 45 IN THE KITCHEN WITH: Ryan Brogan 56 OUTSIDE THE KITCHEN Snowmobiles and Sausages

73 KITCHEN VIEWS An affordable home gets an upscale makeover

90 BUY LOCAL A guide to Jackson Hole’s producers

93 MESSED MANNERS Plane and Simple: What flies and what doesn’t when you’re traveling

98 WILL TRAVEL FOR FOOD: Scottsdale 109 RESTAURANT LISTINGS C O V E R : H O U S E - M A D E S A U S A G E S F R O M C H E F J O E L TAT E / PHOTO BY: ASHLEY MERRITT

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

A PALETTE FOR EVERY TASTE

F I N D YO U R PA I R I N G 888.301.2402 | GFM@JHREA.COM | GRAHAMFAUPELM ENDENHALL.COM

Bob Graham owner, associate broker

Jenn Dawes associate broker

Karen Terra owner, associate broker

Kathleen Jefferis associate broker

Matt Faupel owner, associate broker

Laura Coe associate broker

Julie Faupel owner, associate broker

Kelsey Cole sales associate

Mack Mendenhall associate broker

Ask For It!

PHOTOGRAPH BY BRIAN UPESLEJA

Readers’ favorite recipes from Jackson Hole restaurants

I would love the recipe for the mussels at Trio. This was one of the first dates my fiancé and I went on close to four years ago, and we still talk about how good this appetizer was. The mussels alone are amazing, but the broth … oh my! I wanted to lick the bowl clean. — KATIE TAYLOR, VICTOR, IDAHO

Trio An American Bistro’s Mussels 2 tablespoons butter 1/2 teaspoon salt 1 pinch pepper 1 pinch crushed red pepper flakes 2 teaspoons garlic, minced 1 pound mussels, cleaned 1/4 cup heirloom cherry tomatoes, halved 2 cups white wine 1 tablespoon fresh parsley, chopped 1 teaspoon fresh thyme, chopped 1 tablespoon lemon juice Baguette, sliced and grilled

> Melt 1 tablespoon butter over medium heat and add the salt, pepper, red pepper flakes and garlic. When the garlic is fragrant, but not brown, add the mussels and cherry tomatoes and toss in the butter and seasoning. Add the white wine and parsley and cover to steam the mussels over medium-high heat. When all the mussels are open, remove the lid and let the wine reduce for about 1 minute. Add the lemon juice and finish with the remaining butter. Adjust the seasoning to taste, and serve with a slice of grilled baguette.

DISHINGJH.COM

Ask For It! THE REQUEST BELOW WAS SUBMITTED TO DISHING JACKSON HOLE’S INSTAGRAM ACCOUNT. MAKE SURE TO FOLLOW US AT @DISHINGJH.

I want that recipe. It looks like sage in the glass. I have lots of sage in my garden. — GRILLNCHILLTUBE

PHOTOGRAPH BY BRIAN UPESLEJA

The Handle Bar’s Sage and Confused Cocktail 2 ounces Hendrick’s Gin 1 ounce lemon juice 3/4 ounce sage-infused simple syrup 3/4 ounce ruby red grapefruit juice Sliced grapefruit Sage leaf

> Combine all the ingredients in a shaker with ice. Shake and strain into a rocks glass of fresh ice. Garnish with a grapefruit slice and a sage leaf.

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

We had a meeting at the fire department and were treated to an amazing meal from Sweet Cheeks — red and green chili enchiladas. These were the best sauces ever. Seriously, I’ve made and tasted many, many enchilada sauces. Having these recipes would be a score. — KATHY CLAY, JACKSON

Sweet Cheeks Meats Chili Verde Sauce This recipe yields 4 1/2 quarts, enough for a party. The gang at Sweet Cheeks says the sauce freezes well. 1 teaspoon paprika 1/2 tablespoon oregano 6 pounds canned green chilies, with juice 1 quart chicken stock 2 limes, juiced, plus zest from 1 lime 2 bunches cilantro Salt and pepper to taste

> In a sauce pot over medium heat,

caramelize the onion, garlic and jalapeños in the oil. Add the spices to the pot and toast for 3-5 minutes. Add the chilies and chicken stock and simmer for 45 minutes. After the mixture has cooked, add the lime juice, zest and cilantro and blend with an immersion blender. Season with salt and pepper to taste.

PHOTOGRAPH BY ALLISON ARTHUR

1 onion, chopped 1/4 cup garlic cloves, chopped 3-5 jalapeños, stemmed and seeded 1 1/2 tablespoons oil 1 tablespoon ground coriander 1 1/2 tablespoons ground cumin 1/2 tablespoon ancho chili powder 1 teaspoon chili powder

VISIT DISHINGJH.COM/SWEET-CHEEKS-ENCHILADAS FOR HOW TO MAKE THE WHOLE ENCHILADA.

DISHINGJH.COM

Ask For It! Could you persuade The Kitchen to share their baklava and pistachio ice cream recipes with us? We had that dessert in the restaurant and were blown away. They are truly outstanding! — GAIL KLEIN, ETNA, WYOMING

The Kitchen’s Baklava

PHOTOGRAPH BY ALLISON ARTHUR

The Kitchen uses pistachio ice cream from the local brand Cream + Sugar. Find it for sale at Bodega and Bin22. 16 ounces pistachios 20 ounces walnuts 1 cup sugar 4 1/2 teaspoons cinnamon 1 pound clarified butter, melted 2 boxes phyllo dough, thawed in the fridge overnight 1 1/2 cups water 2 cinnamon sticks 2 cups sugar 1 cup honey 1 teaspoon salt Peel of 1 lemon 1 whole clove

> Chop the nuts, sugar and cinnamon into a semi-fine mixture in a food processor. Brush a hotel pan with clarified butter. Place 10 layers of filo dough in the bottom of the hotel pan, brushing each layer with butter. Top with one-third of the nut mixture. Add 5 layers of filo,

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

brushing each with butter. Top with one-third of the nut mixture. Add another 5 layers of filo, brushing each with butter. Top with the remaining one-third of the nut mixture. Add 10 layers of filo, brushing each with butter. Place in the freezer for 1 hour. Meanwhile, make the syrup by

placing the water, cinnamon, sugar, honey, salt and lemon peel into a medium saucepan. Bring to a boil and let cool. Pull the baklava from the freezer and score the top 3 layers of filo in 3-by-3-inch squares. Place a whole clove in the middle of the square, pressing into the dough.

Bake at 375 for 45-60 minutes, until the top is golden brown. Pull from the oven and pour the syrup over the warm baklava. Let soak for 24 hours in the fridge. Cut through the score marks and serve with pistachio ice cream. Baklava can be rewarmed in the microwave for a warm dessert.

PHOTOGRAPH BY ALLISON ARTHUR

> Blend the oats and buckwheat groats in a food processor until they are a fine powder. Add the remaining ingredients (except the jam) and blend until thoroughly mixed into a dough. Take the dough out of the food processor and put into a separate bowl to set aside in the fridge to harden for 30 minutes. After the dough has firmed, scoop out a 1-tablespoon measurement and roll the dough into balls on a baking sheet lined with parchment paper. Take your thumb and press down into the middle of the rolled dough ball and shape the cookie into a small disk. (It may help to have a small bowl of water nearby to wet your fingers so the dough doesn’t stick to them.) Once the cookies are shaped, let them sit in the fridge overnight. Make the chia jam, and fill the center indentation of the cookie with the jam before serving.

Healthy Being Juicery’s raspberry thumbprint cookies are so amazing. And the little hint of spice in the thumbprint with the creamy raspberry filling center is so nice. I would love that recipe. Or if you need a partner in crime to go tasting with — let me know! — KIM PENNINGTON, JACKSON

Healthy Being Juicery’s Thumbprint Cookies To make these cookies, Healthy Being sprouts buckwheat groats and then uses a dehydrator to dry them until they are crispy. You can also use 4 cups of oats and omit the buckwheat groats entirely. For the cookies 3 cups oats 1 cup sprouted buckwheat groats 6 tablespoons almond butter 4 pitted Medjool dates 1 cup maple syrup 2 teaspoons cinnamon 4 tablespoons coconut oil, melted Chia jam

For the chia jam Healthy Being uses this chia jam in its cookies, but you can use any favorite jam. If making this recipe with frozen raspberries, defrost the berries first. 2 cups raspberries 2 tablespoons chia seeds 2 tablespoons warm water 4 tablespoons honey 1/2 teaspoon vanilla

> Add the ingredients to a blender or food processor, and pulse until the mixture is the texture you prefer for your jam. Transfer to a container with a lid and allow to set in the fridge for 1 hour.

DISHINGJH.COM

Ask For It!

I work at Jackson Bootlegger, and after some very long summertime shifts, we get a big bag of popcorn from Yippy I-O Candy Co. It is just regular popcorn, but something about the flavor is so good. I don’t know if they use special oils or seasoning, but I was hoping you could find out for me. Thank you so much. — AARON MOTEBERG, JACKSON

PHOTOGRAPH BY ALLISON ARTHUR

Yippy I-O’s Original Popcorn Owner Lynn Jamison has perfected this recipe over the past 23 years. The secret to its flavor is using Vogel popcorn kernels and a mixture of coconut oil and butter. Don’t try to use general popcorn or canola oil; the taste won’t be the same. Make a big batch of this, and then try it with her recipe for caramel corn. 1/2 cup Vogel popcorn kernels 3 tablespoons coconut oil 1 tablespoon butter 1 teaspoon Flavacol 1/2 teaspoon Diamond Crystal popcorn salt

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

> Put popcorn, oil and butter in a large

pot. Cover with tinfoil, and poke holes throughout the tinfoil (this lets the steam escape). Place on stovetop over mediumhigh heat. Continuously shake the pot until all kernels have popped.

Yippy I-O’s Caramel Popcorn Jamison likes to cook her caramel to the hard-ball stage so that the end result is a crunchy caramel corn. If the caramel doesn’t cook enough, or if the air is too humid, the result could be sticky popcorn. Nonstick cooking spray 4-5 quarts popped popcorn (a double batch of the original popcorn recipe) 2 cups brown sugar, firmly packed 2 sticks butter 1/2 cup dark corn syrup

1 tablespoon molasses 1/2 teaspoon baking soda

> Heat oven to 225 F. Spray a large roasting

pan with nonstick cooking spray, place popcorn in pan and set aside. Melt the brown sugar, butter, corn syrup and molasses in a large saucepan. Cook over medium heat, stirring occasionally, until mixture comes to a full boil. Continue cooking and stirring until candy thermometer reaches 285 F (hard-ball stage on a candy thermometer). Remove from heat; stir in baking soda. Pour the mixture over the popcorn. Using a wooden spoon, stir until all popcorn is coated. Bake in the oven for 20 minutes, then stir. Bake for another 20 minutes. Remove from oven and spread caramel corn out onto waxed paper. Let cool completely. Break into bite-sized pieces, and store in a tightly covered container.

I would love to see if you could get chef Oscar Ortega to give you the recipe for his Florentines. Everything they make is wonderful, but this is a very special version. Thank you! — LANI MATTHEWS, JACKSON

Atelier Ortega’s Florentines Ortega says to follow the recipe exactly with no substitutions at all to get these right. The European butter has less water in it, which is very important. These cookies can be stored for up to a month in an airtight container. For the crust 6 ounces 85%-fat European butter 5 ounces hazelnut flour 5 ounces almond flour 2 1/2 ounces powdered sugar Pinch of salt 2 ounces sliced almonds

PHOTOGRAPH BY ALLISON ARTHUR

> Melt the butter over

medium heat until hot but not separated. Meanwhile, add all the other ingredients to a food processor and process until ground and well combined. Slowly add the hot butter and process until it becomes a paste. Grease a cookie sheet with cooking spray, and press the crust into the pan until it is about 1/4-inch thick. Using a rolling pin, press down on the dough until it is spread out well in the pan and flattened. Bake

in a 350 F oven for 15 minutes. Set aside overnight to firm in the pan. For the topping 8 ounces powdered sugar 3 ounces 85%-fat European butter 8 ounces heavy cream 2 ounces honey Pinch of salt

2 1/2 ounces raisins 2 1/2 ounces cranberries 2 ounces orange peel 2 ounces lemon peel 8 1/2 ounces almonds

> Heat a saucepan over

medium heat and add the sugar, butter, cream, honey and salt. Bring to a boil and stir constantly. Reduce the

mixture by half by cooking for 8-10 minutes while stirring constantly. Add the rest of the ingredients and pour the mixture on top of the crust. Cook for 13 minutes at 300 F. It should be lightly browned. Refrigerate overnight before you unmold and cut.

DISHINGJH.COM

CALL

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

www.bellecose.com 307.733.2640

Jackson: Town Square, King Street, Westbank & The Four Seasons Resort Teton Village Vero Beach: The Village Shops

A LESSON IN

DAIRY BY ALLISON ARTHUR

THE WHITE BUFFALO CLUB’S JOEL HAMMOND SHARES HIS RECIPES AND TIPS FOR MAKING BUTTER, BUTTERMILK AND CRÈME FRAÎCHE AT HOME. PHOTOGRAPHS BY JAY NEL-MCINTOSH DISHINGJH.COM

JOEL HAMMOND’S APPROACH TO COOKING? IF HE CAN MAKE IT HIMSELF, HE GENERALLY DOES. “WHEN I DO EVERYTHING MYSELF, IT MAKES ME FEEL SO MUCH BETTER,” HE SAYS. “I HAVE A HARD TIME CALLING MYSELF A CHEF IF I SERVE OTHER PEOPLE’S PRODUCT.” SO WHEN IT COMES TO THE DAIRY HE USES IN THE RESTAURANT’S MEALS AND ON ITS TABLES, HE MAKES WHAT HE CAN IN-HOUSE. WHETHER THAT’S THE HOUSE-CULTURED BUTTER TO GO WITH YOUR HOMEMADE BREAD OR THE CRÈME FRAÎCHE TOPPING YOUR TWICE-BAKED POTATO, HAMMOND HAS CHURNED IT OUT IN HIS SMALL KITCHEN. “YOU GET A SUPERIOR PRODUCT,” HE SAYS, TO EXPLAIN WHY HE MAKES IT ALL IN-HOUSE. WE TURNED TO HAMMOND TO FIND OUT HOW HE DOES IT, AND HE COLLECTED HIS RECIPES, TIPS AND TRICKS FOR MAKING BUTTERMILK, CRÈME FRAÎCHE AND CULTURED BUTTER AT HOME.

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

DISHINGJH.COM

BUTTERMILK 1 quart pasteurized milk 1 packet of New England Cheesemaking Supply Company Buttermilk Culture

Heat the milk to 86 F. Pour into a thermos-like container and add the packet. Let the mixture rehydrate for about 2 minutes, then stir to dissolve. Cover and set undisturbed at 72 F for 12-24 hours, or until thickened. Refrigerate and enjoy.

TIP: STAND OVER THE MIXTURE AND TRY TO ENSURE THE HEAT DOESN’T GET MUCH, OR AT ALL, OVER 86 F. IF IT GETS TOO HOT, THAT CAN MESS WITH THE WHOLE PROCESS.

TIP: HAMMOND LIKES TO USE A PACKAGE OF CULTURES TO START HIS BUTTERMILK, WHICH CREATES A THICKER, RICHER PRODUCT THAN THE NATURAL BUTTERMILK THAT COMES OFF THE BUTTER HE MAKES. IN ADDITION TO USING THIS PRODUCT TO MAKE HIS CRÈME FRAÎCHE, HE USES IT FOR MARINATING CHICKEN AND IN SALAD DRESSINGS. FIND THE BUTTERMILK CULTURE ONLINE AT CHEESEMAKING.COM.

SPECIAL EQUIPMENT NEEDED: CHEESECLOTH KITCHENAID MIXER COOKING THERMOMETER

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

CRÈME FRAÎCHE 4 1/2 cups heavy cream 1/3 cup buttermilk

Mix together and cover with cheesecloth. Let sit at room temperature for 24-48 hours. Cover and store in the refrigerator until ready to use.

TIP: CULTURED BUTTER, WHICH HAS LIVE CULTURES, OFFERS A MORE SAVORY AND PUNGENT PRODUCT, RATHER THAN THE SWEETER TASTE OF A TRADITIONAL OR SWEET CREAM BUTTER.

TIP: HAMMOND USES THE FLAT BEATER AND COVERS THE TOP TO PREVENT SPLATTER.

USE IT:

TIP: THIS BUTTER FREEZES WELL.

CULTURED BUTTER 4 1/2 cups heavy cream 1/4 cup crème fraîche

Mix the crème fraîche and heavy cream together. Transfer to a container and cover with cheesecloth. Let sit at room temperature for 2-3 days. Transfer the mixture to the refrigerator and let it cool to at least 60 F. Set up the mixture with the whisk or flat beater of a KitchenAid mixer, and whip until it separates, leaving butter and buttermilk (about 5-8 minutes). Strain the buttermilk off and wrap the finished butter in cheesecloth. Tighten the cloth to extract any remaining milk. Hang the butter in a cheesecloth overnight in the refrigerator. Store until ready to use.

The crème fraîche makes a great base for steak tartare toast.

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

TURPINMEADOWRANCH.COM

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: Calico

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

The oldest restaurant in Teton County is still a local hangout. by Sam Simma

51 years the Calico has become the crown jewel of Moose-Wilson Road. The oldest restaurant in Teton County, it may also be the only Mormon church ever to be converted into a bar. Today, the Calico is a warm, inviting, year-round establishment. In the winter, the Calico is the perfect happy hour stop between Jackson Hole Mountain Resort and the town of Jackson. The muted lighting and crackling fireplace are welcomed comforts on dark, snowy evenings. During the summer months, parents sip wine at deck tables while the kids play games on the large, grassy lawn. Itâ&#x20AC;&#x2122;s date night with a built-in babysitter. The present-day restaurant area is an expansion of what was once a cozy little pizza house. In 1966, Grand Teton National Park Service put the Mormon church building of Kelly up for auction. Tim MacKay placed a bid of $666.66 on the 48-yearold building. When the park confirmed he was the winning bidder, they gave him one week to move the

HAPPY HOURS:

The bar at Calico is complete with an intimate fireplace and is often referred to as Jackson Holeâ&#x20AC;&#x2122;s living room.

PIZZA PLACE:

A Mormon church turned restaurant, Calico was originally named after a ghost town off Interstate 15. At the time, it was envisioned as a beer bar and pizza parlor. Current owner Jeff Davis is featured (right). He bought the restaurant in 1995 from its original owner.

church. He looked to his high school friend, Tom Jewel, to help invest in land on which to place the building. Together, they secured a five-acre parcel on the village road, and created a business where there were only ranches and a couple of houses at the time. They named the restaurant after a ghost town on Interstate 15. Jewel envisioned a beer bar and pizza parlor in the space. “Neither of us had any pizza experience, but we had lots of experience in beer,” MacKay recalls. Together, they developed the Calico’s pizza crust recipe. At the time, there was no pizza parlor in the valley. It was an adventure for townsfolk to drive out to the west bank. The Calico

became known for being dependable and offering consistent and quality food at an affordable price. In 1975, John Becker, an early employee, took over ownership of the Calico. “I was scared because I was just a ski bum and a hippy,” Becker says. Nonetheless, Jackson Hole’s living room — as the Calico is affectionately known — had a good way of taking care of itself. It was, and always has been, a longtime local favorite, and as Becker says, “If you have the local business, you’ll have the tourists.” Over the years, the Calico progressed and evolved into a more sophisticated local hangout. The menu was expanded, as well as

the space, to include pastas, sandwiches, and eventually, desserts. Libbe Burchfield has been the baker at Calico since 1990. She introduced breads and sandwiches to the menu, and wanted to stay on with the business when it sold to Jeff Davies in 1995. It was then that the “Queen of Desserts” introduced the Calico’s special chocolate cake. The cake is handmade by Burchfield without the use of any preservatives. On a busy night, the Calico may go through two entire cakes, which is equal to 32 slices. Burchfield practically lived at the Calico when she moved to Jackson. Today, many regular customers dine at the Calico nightly.

DISHINGJH.COM

Christie Fox considers the Calico to be a part of her childhood, in addition to the place where her parents met. Burchfield calls it “Old Geezer’s Night,” when all the longtime locals, herself included, come out of the woodwork to catch up at the Calico. Jeff Davies was a good friend of John Becker. He, like many skiers past and present, stopped at the Calico frequently on his way back to town from the ski resort. One winter day, Davies skied the right side of the resort, which was out of habit for him. On the Apres Vous chairlift, he ran into Becker, who told him, “Jeff, I’m done. You need to buy the Calico from me.” Davies says that what took attorneys 30 pages to work out, he worked out with Becker in three chairlift rides. The Calico prides itself on being a local establishment that is a comfortable, informal place for people to enjoy a good meal and wine and to run into their best friends. It’s a place where people of all types blend together. Locals appreciate that the Calico has remained true to its character, with longtime employees, consistently family-friendly prices and a warm ambience. The original church building that once united people for

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

religious worship now brings together a community of people over dinner tables laden with food, wine and conversation. Today, the church windows are on display behind the hostess stand, and the fireplace is in place of the original entrance. The Calico’s roots will always be in the church turned pizza hut that is the present-day bar. In a world that is constantly evolving, and a valley that is predominantly transient, the Calico remains a steadfast source of creature comforts and familiarity.

CALICOâ&#x20AC;&#x2122;S SPECIAL CHOCOLATE CAKE For the cake: 2 cups sugar 2 cups flour 1 cup olive oil 1/2 cup cocoa powder 2 eggs 2 teaspoons baking soda Dash of salt 1 teaspoon vanilla 1 cup water, boiling For the Icing: 1 pound powdered sugar 1/2 cup cocoa 1/4 teaspoon salt 1/3 cup water, boiling 1/2 cup butter 1 teaspoon vanilla > Heat the oven to 350 F. Butter two 9-inch round cake pans. In the bowl of a stand mixer, whisk the sugar, flour, olive oil, cocoa, eggs, baking soda and salt on medium speed. Add the vanilla and water, and mix until combined. Bake for 30 minutes. To make the icing, beat the powdered sugar, cocoa and salt at low speed. Add the water, butter and vanilla, and beat until smooth. Allow the cake to cool completely before icing.

SWEET SPOT:

Calico often goes through two full chocolate cakes per night.

THE PERFECT GIFT FROM JACKSON HOLE – TWO GREAT LOCATIONS ARTISAN CHOCOLATES-DESSERTS-ESPRESSO-VIENNOISERIE PETIT GATEAU-ENTREMETS-CREPES-SPECIAL EVENTS-WEDDINGS

Wines With Altitude

fine chocolates

150 Scott Lane, Jackson Hole, Wyoming 307.734.6400

MASTER CHOCOLATIER OSCAR ORTEGA

Enjoy award-winning wines made in Jackson Hole

Tasting Appointments Preferred

307.201.1057 or info@jacksonholewinery.com 2800 Boyles Hill Road • Jackson, WY • www.jacksonholewinery.com

“Oscar Ortega – Top ten pastry chef in America” Dessert Professional Magazine

“Best Praline in the World – Banana Walnut Praline” Milan, Italy

“First Place – Gelato World Cup – Cactus Fruit Sorbet” Rimini, Italy

Fabulous Cuisine & Gracious Service Customize Catering for Any Occasion

Karen Martin Executive Chef

ATELIER ORTEGA

55 North Glenwood, Jackson Hole, Wyoming 307.733.3253

www.AtelierOrtega.com

of�ice (307)733-1305 cell (307)690-6278 www.jacksoncatering.com

5 Ways

Winter’s Hottest Fries

The humble french fry. Long a sidekick to a hearty cheeseburger. An afterthought on that club sandwich platter. Not anymore. Forget everything you think you know about french fries. We’ve rounded up the season’s best — burgers optional. by Melissa Thomasma

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

3 07 F RI E S W IT H E L K G RAVY Where: Spur Why we love ‘em: A Wyoming interpretation of poutine, these fries are seasoned with smoked paprika salt, and topped with braised elk gravy, white cheddar and fresh chives. Saucy, salty, cheesy — what’s not to love? Pair ‘em with: Roadhouse Brewing Company’s Wilson IPA is the ideal sidekick to this saucy, cheesy plate. The refreshing notes of citrus balance the pure opulence of salty fries drenched in gravy.

DISHINGJH.COM

BROWN SUGAR SWEET POTATO FRIES Where: Liberty Burger Why we love ‘em: The brown sugar dusting brings out the natural sweetness of these thick-cut sweet potato fries. Sweet, salty and crispy, these fries are allaround satisfying on their own, or alongside a juicy burger. Pair ‘em with: Liberty Burger’s boozy Mudslide shake is a blend of vanilla custard and chocolate with Kahlúa and Baileys Irish Cream. Go ahead and dip ‘em like when you were a kid. We won’t judge.

TRUFFLE FRIES Where: Snake River Grill Why we love ‘em: The only thing better than shoestring-style fries are truffled shoestring fries. Expensive. Elusive. Earthy. The flavor is bottled up and used to finish these fries with truffle oil and Parmesan cheese, and brightened with a touch of thyme. They’re served with a Wyoming flourish in a cast iron skillet. Pair ‘em with: Complement the earthiness of the truffles with a bottle of Oddero Barolo 2011, or contrast the richness with the Grill’s citrusy and tart signature Trout Saddle cocktail.

DISHINGJH.COM

WAFFLE FRIES WITH BLUE CHEESE FONDUE Where: Trio An American Bistro Why we love ‘em: Think of your favorite Chick-fil-A waffle fry, then imagine smothering it in a rich blue cheese dip, like a bolder and more upscale version of queso. The crispy, salty, hearty fries hold up to the smooth, cheesy umami of the fondue. A finishing of cracked pepper and scallions adds just the right amount of heat and acid. Pair ‘em with: A chilled glass of King Estate Signature Collection Chardonnay 2012 balances the richness of the blue cheese fondue; crisp and fruity notes pair effortlessly with the delectable savory layers of the fries.

RECIPE

TRIO’S BLUE CHEESE FONDUE 4 tablespoons butter 1/2 cup flour 4 cups whole milk 1 cup Gorgonzola, crumbled (add more for a cheesier flavor) Salt and pepper Scallions, chopped > Melt the butter in a saucepan over medium heat. Add the flour, and cook for 2 minutes, whisking constantly. Take off the heat and set aside. Pour the milk in a small saucepan, and heat over medium until scalded. Turn off the heat. Combine the butter-flour mixture with the milk, stirring until it starts to thicken, then add the Gorgonzola. Return the pan to low heat, and cook for an additional 3-4 minutes, stirring constantly. Add salt and pepper to taste. Finish with chopped scallions.

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

FRIES WITH THREE SAUCES Where: Bet the Ranch Why we love ‘em: Great fries might just be the ideal canvas, and Bet the Ranch invites you to make your own masterpiece. Fries are first baked, then fried. They are then tossed in herbs, Parmesan and Old Bay and paired with house dipping sauces — lemon thyme aioli, pesto and sriracha mayo. Pair ‘em with: A Jackson Hole classic, Jenny Lake Lager from Snake River Brewing is the way to go. No matter what combo of exciting sauces you opt for, this local standby is always a refreshing match for your fry adventures.

DISHINGJH.COM

In the Kitchen with Snake River Brewing’s Ryan Brogan

This soccer player turned skier has expanded the menu items at the pub. by Sam Simma

23 years since Snake River Brewing Company’s establishment in 1994, the Brewpub has become as well known for its pub fare as it is for its craft brews. For almost half that time, the executive chef behind the menu has been Ryan Brogan: Iowa native, soccer player and better known as “Mambo.” Mambo rolled into Jackson in late November 1994. He and his brother drove 26 hours in a little Honda Civic to meet up with friends from Sioux City who had taken a year off from school to ski. At that point, Brogan was not a skier. The closest thing to skiing he had experienced in Iowa was getting towed behind a car by a rope when the roads were icy. In Jackson, he received a crash course in skiing, and cooking, at Snow King. Although he had always had an affinity for cooking at home, it never occurred to him that it would become his career. Even when one of his friends connected

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

the

DISHINGJH.COM

BEHIND THE LINE:

Broganâ&#x20AC;&#x2122;s first job in Jackson was cooking at Snow King Resort.

him with his first job in Jackson, a job in a kitchen, he couldn’t have predicted he would one day become the executive chef at Snake River Brewing Company. FIRST, WHERE DID THE NICKNAME “MAMBO” COME FROM?

I grew up playing soccer in Sioux City, Iowa, for a premier traveling team. We were traveling every weekend to different tournaments, even some international ones. During one game, my coach was yelling at me for a penalty. Somewhere along the way, during the hundreds of hours spent with this soccer coach, Mambo turned into a form of affection rather than a word thrown into his reprimands. I’ve never, in my entire life, introduced myself as Mambo, but it stuck, and it followed me out to Jackson.

WHEN DID YOU START WORKING AT SNAKE RIVER BREWING COMPANY?

WHAT SOCCER SKILLS HAVE YOU BROUGHT INTO THE KITCHEN?

In 1995, it was my second kitchen job ever. Then, I popped in and out over the years, getting to see it develop and grow. By the time the opportunity came to run the kitchen, I was already invested in it. I saw a lot of opportunity to make it better, and always had a vision for what it could be. It used to be a tiny kitchen, just a fifth of the size it is now. I was the one who’d be wandering around with a tape measure, imagining the expansion and trying to make it as ergonomic as possible.

I blew out my knees multiple times playing soccer, and without the knees, I couldn’t pursue a professional soccer career. However, being on a soccer team was the closest training I ever received to being in a kitchen. It was that similar camaraderie and teamwork that initially drew me to the job.

WHAT ARE YOUR FAVORITE DISHES ON THE MENU?

That’s so tough. The Roper was our first big departure from offering just pizza and pastas. That dish took us in the direction toward

The Roper: a sandwich stacked high with house-smoked brisket, bacon, caramelized onions and horseradish mayo on a fresh-baked bun. WHAT WAS YOUR FIRST COOKING JOB?

Rafferty’s at Snow King. Kitchens have their own language, and I didn’t know the terminology. My second day, one of the chefs was asking for a Cambro (storage container) and I had no idea what that was. It was the same thing with the different pans. People would be yelling and throwing stuff, and I’d just be shrugging in confusion. HOW DID YOU LEARN TO COOK?

I learned to cook in kitchens. When you’re 20 years old, you don’t really grasp cooking and the culture of working in a kitchen. Then, I had a breakthrough while working at Old Yellowstone Garage for two summers. I began to grasp the attention to detail. Cooking was no longer just coming in and making food.

expanding to the variety we offer today. Otherwise, the chili has been a lot of fun because it’s been such a collaboration over the years. Multiple people have tweaked it along the way. WHAT DO YOU LOVE ABOUT COOKING?

I can get as geeky about ingredients and technique as anyone, but for me, I’ve always loved the process and organization of cooking in a restaurant. I love a good dish when I see it, but it’s the steps that lead to that final dish that excite me. DO YOU COOK AT HOME?

I cook a lot at home, mostly vegetarian dishes. They’re so interesting. Any piece of a cow tastes similar to a different piece of cow. Cooking vegetables, however, there’s a greater variety of textures, flavors and color. My wife finds the recipes, and I execute them.

SNAKE RIVER BREWERY’S WYOMING BISON AND BEEF CHILI This chili has won three gold medals at the Jackson Hole Chili Cook-Off. For an authentic re-creation, use Snake River Brewery’s Zonker Stout, Mead Ranch beef and Durham Ranch bison. If you can’t get your hands on the Zonker Stout, any dark roasted beer will do. Yields 12 servings. 1 pound Mead Ranch beef, ground 2 1/4 pounds Durham Ranch bison, ground 1 red bell pepper, diced 1 green bell pepper, diced 1 poblano pepper, diced 1 jalapeño pepper, diced 1 yellow onion, diced 2 1/2 tablespoons fresh garlic, minced 1 1/2 pounds canned tomatoes, chef’s cut 3/4 pounds tomato paste 2 1/3 pounds black beans, cooked 2 1/3 pounds kidney beans, cooked 2 1/3 pounds pinto beans, cooked 1 1/3 cups Zonker Stout beer 3 1/4 tablespoons dark chili powder 2 1/4 tablespoons cumin 1 1/3 tablespoons coriander 1 tablespoon paprika 1 teaspoon crushed red pepper 2 teaspoons kosher salt 2 teaspoons black ground pepper 1/2 ounce semi-sweet chocolate > Brown the meat on medium-high in a 2-gallon pot. Drain off excess grease. Add the peppers, onions and garlic. Cook for 7-10 minutes on medium heat. Add the tomatoes, beans and stout. Reduce the heat and simmer. Add the spices and chocolate, and incorporate. Refrigerate leftovers.

DISHINGJH.COM

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

ILLUSTRATIONS BY KELLY HALPIN

ol e

t po is t g ruly a meltin

s ck Ja

o n

is in e

s ie

Ei g

h t

BY MELISSA THOMASMA

r te

tial Ethnic n e E ss a E

art of Jackson’s allure is its proximity to truly remote and wild lands. It’s easy to leave the fast-paced world behind, and spend a day tracing mountain trails or making first tracks in untouched snow. After an unforgettable day spent beyond the edges of the map, heading into town offers an impressive and diverse array of culinary choices. Just because our playground is hundreds of miles from a big city doesn’t mean we’re doomed to predictable cuisine. Sure, a cowboy-inspired meal of meat and potatoes has its place. Sometimes something more exotic is in order. Whether you’re craving spicy or sweet, relaxed or refined, you’ll find it here. You can eat your way around the world without leaving the valley; all you need is an appetite. No plane ticket required.

TETON TIGER Inspired by adventures in the Far East, Teton Tiger uses local ingredients to craft a tempting variety of Asian and Indian flavors. Warm up on a cool day with a delectable curry or steaming bowl of bison pho, or enjoy a heaping plate of sticky, sweet noodles and vegetables that always keeps you coming back for that next bite. Don’t forget to order the Bombay Buck, with a matching symphony of coconut milk, pineapple, lime and ginger.

DISHINGJH.COM

EL ABUELITO

From the moment you crunch into your first tortilla chip with tangy cabbage slaw at El Abuelito, you’ll be in love. This homestyle Mexican eatery in downtown Jackson offers classic flavors in mouthwatering dishes including tacos, enchiladas, tostadas, salads and fajitas. Chicken, beef and seafood are carefully seasoned and in full south-of-the-border glory, whether grilled or slow-simmered in rich molé. Fresh and bursting with zesty spice, each dish is one you could imagine savoring on a Mexican beach, icy cerveza in hand.

5 PERSEPHONE BAKERY

Some chilly mornings are best spent indoors, safe from the mountain breezes. Persephone is the ideal spot to sip a leisurely coffee, savor a flaky, buttery croissant and fantasize about the warmth of springtime in Paris. Choose plain, sweet or savory; croissants are stuffed with chocolate, frangipane, or Italian prosciutto and French Gruyère. If your cafe-lingering lasts later into the day, enjoy a perfectly crispy and light demi-baguette or a few French macarons — the creative flavors rotate every day.

TETON THAI

If you’re craving a classic such as coconut and lemongrass tom kha gai soup or the silky noodles of pad kee mao, Teton Thai delivers. If you’re in the mood for something edgy and creative, you’ll easily find that on the menu, too. Dig into some Thai street ribs slathered in a pineapple soy sauce, or dunk some crispy fried tofu into salty-sweet peanut sauce. The bright and authentic flavors will transport you to the heart of Thailand without leaving Teton Village.

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

FIGS

Tucked into one of Jackson’s chicest downtown hotels, Figs has no shortage of flavorful and traditionally inspired Lebanese dishes. Start with a unique house-made hummus plate, and then explore the variety of juicy kebabs, crispy kibbeh or flat breads. Rich with the smoky and earthy flavors of grilled meat and vegetables, balanced with the brightness of fresh herbs, garlic and citrus, dishes at Figs are simple and yet delightfully sophisticated.

GLORIETTA TRATTORIA

If you’re craving rustic Italian comfort food, look no further than Glorietta. The menu is overflowing with delectable combinations of tomato, mushrooms, herbs and cheese. Featuring local ingredients whenever possible, Glorietta offers the perfect balance of traditional Italian warmth and contemporary culinary style. It’s a dreamy spot to relax with a glass of wine, and dive into a generous dish of pasta. Don’t forget to save room for dessert; the espresso ganache-drizzled tiramisu and the gelato will beckon.

SUDACHI

Flawlessly showcasing Japanese flavors and ingredients, Sudachi is stylish without being stuffy. Sushi takes the leading role on the menu, including rolls, sashimi and rotating seasonal specials that are frequently redesigned by chefs. Japaneseinspired soups, salads and other dishes are similarly infused with the delectable flavors of teriyaki, sesame and wasabi. Simplicity and elegance make each dish a work of art, and make every meal at Sudachi feel like a brief vacation to the islands of Japan.

GLORIETTA’S PASTA POMODORO 2 cups sweet onion, chopped 1 cup garlic gloves, diced 5 pounds San Marzano tomatoes 1/8 cup fresh oregano 1 cup sugar Salt and pepper to taste 1 pound Spaghetti > In a stockpot, sauté the onions and garlic until translucent, about 15 minutes. Meanwhile, pulse the tomatoes in a food processor to get rid of large chunks. When the onion mixture is finished cooking, pulse that in a food processor until there are no large chunks. Add the tomatoes, onion-garlic mix, oregano, sugar and salt and pepper to a large stockpot, and cook until it is reduced by one-third. Set aside and store in a proper container. To make the pasta, add the pomodoro to a sauté pan, on low heat. Cook the dry spaghetti for 10 minutes in salted boiling water. Pour the spaghetti into the pomodoro and continue cooking for 1 minute in the sauce. Season with salt and pepper to taste, and garnish with basil, parsley and olive oil.

BIN22

When the day’s adventure has wrapped up, but your crew isn’t quite ready to call it a night, head to Bin22 for a glass of wine and Spanish-style tapas to share. Charred Spanish octopus, croquettes or salumi make for perfect group nibbling. Showcasing classic and sophisticated Mediterranean flavors including citrus, herbs and olives, Bin22 takes the classic rustic tapas style to new heights.

DISHINGJH.COM

SALADS&SOUP

AUTHENTICBUTCHER

G I F T S & H O M E

SANDWICHES

FRESHPRODUCE

L O C A L B E E R

WINE&SPIRITS

FULLGROCERY

in town PEARL ST MARKET 40 w pearl ave / jackson / pearlstmarketjh.com

on the village road ASPENS MARKET / WESTSIDE WINE & SPIRITS 4015 w lake creek drive / wilson aspensmarketjh.com | westsidewinejh.com

Outside the Kitchen Snowmobiles and Sausages Chef Joel Tate combines his passions to create the perfect post-ride snacks. by Allison Arthur

TELL

any local that tailgate season is only in the fall, and they’ll prove you wrong. If we can dig out the grill, then we’re going to fire it up. So when Dishing decided to throw an afternoon tailgate in the middle of winter, there was an obvious chef to turn to: Fine Dining Restaurant Group’s Joel Tate. We asked Tate, who spends much of his free time snowmobiling, to prepare a feast fit for a post-shred party. As an executive chef in the Jackson-based restaurant group, Tate leads the charge in making sausages and charcuterie for the company’s brand, Bovine + Swine. He helped us turn the ordinary tailgate menu into an extraordinary spread. Starting with homemade sausages in place of traditional hot dogs, Tate offered a topping station loaded with options, from homemade relish to cranberry mustard to foraged mushrooms. Sold at Bodega and seen on menus around town including Il Villaggio Osteria and Rendezvous Bistro, Tate’s sausages have become a popular fixture at cookout and grilling events. Read on to see how to re-create this event for yourself.

PHOTOGRAPHS BY ASHLEY MERRITT

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

Jackson Hole Still Works provided the accompanying bloody mary bar, using a favorite recipe and locally made pickles from Roots Kitchen & Cannery for garnishes. Joel Hammond from the White Buffalo Club handcrafted all the brioche buns.

SPECIAL THANKS to Emily Lacoste from Lily & Co. for styling this event and to Scenic Safaris for the snowmobile rentals.

RENT THIS SPACE:

HUNGRY SLED HEAD:

Tate and his friends often work up an appetite while riding around Teton Pass.

This story was shot on a property called Open Meadows, managed by Abode. Resting on 25 acres near Wilson, with private direct access to Jackson Hole Mountain Resort, the estate has plenty of grounds to roam. Contact Abode for more information on renting this nine-bedroom retreat.

DISHINGJH.COM

SHRED SNACKS:

This afternoon of shredding was made magical with gourmet stations â&#x20AC;&#x201D; a bloody mary and sausage bar, cooked on a local Grand Pan. DISHINGJH.COM

SWEET ENDING:

Outside dessert should always be easy to be eaten by hand, like these portable cranberry pies.

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

W H AT YO U ’ L L N E E D

Caprese Jalapeño cheddar Spicy Italian Wild game Buffalo mozzarella B RATS A N D B U N S

RECIPES Onion Dip

> Bring the wine, sugar, orange

> Whisk together all the ingredients

Serve homemade potato chips with

juice, zest, water and bay leaves to

except the cabbage. Pour over the

this for an easy appetizer.

a boil in a large saucepan, stirring

cabbage and serve immediately, or

occasionally. Add the cranberries,

let sit for 30 minutes to 1 hour in the refrigerator before serving.

Cook brats over a hot fire in a cast-iron skillet or a locally made Grand Pan until brown and crispy. Toast buns lightly for a few seconds to warm them through.

2 tablespoons olive oil

pear and thyme, and cook over

1 1/2 cups onions, diced

medium-high heat, stirring frequently,

1 1/2 cups sour cream

until the cranberries have burst and

Wild Mushroom Mix

3/4 cup mayonnaise

the pear begins to soften, about

Forage for or find high-quality

1/4 teaspoon garlic powder

5-8 minutes or until the moisture

dehydrated wild mushrooms

1/4 teaspoon white pepper

evaporates. Remove the pan from

such as chanterelles, oyster,

SPREADS

1 tablespoon dried parsley

the heat and stir in the mustard

shiitake and even morels. Make

1/4 teaspoon onion powder

seeds, dry mustard and salt. Let sit,

sure to rehydrate them before

Salt to taste

uncovered, at room temperature until

using.

Chips for serving

cool to develop the flavors.

> Heat the oil in a large skillet over

Stout Mustard

1 pound wild mushrooms

medium heat; add the onions and

1/2 cup black mustard seeds

1/2 tablespoon garlic, chopped

cook until caramelized to golden

1/2 cup yellow mustard seeds

1 tablespoon fresh thyme,

brown, about 20 minutes. Remove

1 tablespoon fresh tarragon, chopped

the onions from the heat and

1 teaspoon dry mustard

cool. Mix together the remaining

2 cups Roadhouse Brewing Co. beer

ingredients. Stir in the onions when

1 teaspoon salt

House-made whole grain mustard Cranberry mostarda Pesto TO P P I N G S

Wild mushroom mix Duck gravy Purple cabbage slaw Pepper relish Sauerkraut Chili GARNISH

Chopped cilantro Diced tomatoes Diced onions Shredded cheddar Shredded mozzarella

2 tablespoons unsalted butter

they are cool. Cover and refrigerate

chopped 1 tablespoon fresh tarragon, chopped 1/4 cup Marsala wine

ENDS TATE RECOMM T NITRO DREADED BEAS

Salt and pepper to taste

the dip for at least 2 hours before

> Combine all

serving.

the ingredients in a bowl and

> Melt the butter in a sauté pan over

marinate for 2 days covered in

medium heat. Add the mushrooms

Cranberry Mostarda

the refrigerator. Blend in a food

and cook until all the water evapo-

The sweet and sour flavors are perfect

processor until smooth. Keep covered

rates. Add the garlic and herbs, cook

spooned on Tate’s rich sausages.

and refrigerated until ready to use.

for 1 minute, and deglaze the pan with

Make this up to 5 days ahead and

the Marsala wine. Toss to coat the

store in the refrigerator. Bring to room

Cabbage Slaw

mushrooms well. Boil this down

temperature before serving.

This crisp, bright slaw offers an

vigorously until the Marsala is

acidic counterpoint to other rich

nearly gone. Season with salt and

1/2 cup white wine

toppings. Make sure to shred the

pepper to taste.

2 cups sugar

cabbage very thinly.

1 1/2 cups orange juice 2 oranges, zested and juiced

2 cups red wine vinegar

2 cups water

1/2 cup water

3 bay leaves

1/4 cup sugar

24 ounces fresh cranberries

1 tablespoon salt

1 pear, cored and diced

1 lemon, juiced

2 teaspoons fresh thyme

1/2 tablespoon black

1 1/2 tablespoons mustard seeds, toasted 2 tablespoons dry mustard

pepper 1 head red cabbage,

TRY THESE BRAT COMBOS Caprese + Pesto + Diced onions Jalapeño cheddar + Chili + Cilantro + Tomatoes Spicy Italian + Pepper relish + Whole-grain mustard Wild game + Wild mushroom mix + Duck gravy Shredded mozzarella + Onions + Sauerkraut

finely shredded

1/2 tablespoon salt

DISHINGJH.COM

Duck Gravy Tate uses the jelly left in the pan from cooking duck confit for this recipe. To make it easier, we

5 cups green bell pepper, finely diced 5 cups red bell pepper, finely diced

modified Tate’s version using

1 1/2 cups onions, diced

Epic’s brand of duck fat, available

4 teaspoons mustard seed

at local stores. > Dissolve the sugar, vinegar, water

> Combine all the ingredients in

> Mix all the ingredients in a pot,

a pitcher. Stir, and serve over Still

and boil until the mixture reduces

Works vodka.

and thickens (about 1/2 hour).

YOU CAN MAKE THE BLOOD MARY MIX A FEW DAYS BEFORE YOU WANT TO SERVE IT. SPRUCE UP YOUR TOPPING BAR WITH A SELECTION OF LOCAL PICKLES AND CHARCUTERIE, PROCURED AT LOCAL BUTCHER.

Chill over an ice bath until cool. To make the pies: 1 egg 1 tablespoon cold milk

1/2 cup onions, diced

and salt in a pot, and bring to a

Cranberry Hand Pies

1/4 pound duck fat

simmer. Pour over the remaining

To make the crust:

> Beat the egg and mix with the

1 garlic clove, diced

ingredients and cover for 1 hour,

2 cups all-purpose flour

milk to form an egg wash. Roll the

2 tablespoons flour

then refrigerate until ready to serve.

1 teaspoon salt

chilled dough out to about 1/4 inch

2 tablespoons sugar

thick. Let it rest for 1/2 hour. Cut

2 sticks unsalted cold butter, cubed

out circles of dough using a 4- to

1/2 cup sour cream

5-inch biscuit cutter. Brush the egg

2 cups duck stock 1 tablespoon heavy cream

Jackson Hole Still Works Smoky Bloody Mix

Salt and pepper to taste

32 ounces R.W. Knudsen

1 tablespoon thyme

tomato juice

wash around the outside of the > Place the dry ingredients in a

circle only. Place 1 tablespoon of

> In a medium pan, cook the onions

1/4 cup barbecue sauce

food processor. Add the butter and

filling in the center of the dough,

in the duck fat over medium heat

1/2 teaspoon liquid smoke

pulse until the mixture resembles

and fold over to make a half-

until translucent. Add the garlic

1 teaspoon celery salt

sand. Add the sour cream and

circle. Use a fork to crimp and seal

and cook for 1 minute, being careful

1 teaspoon garlic salt

pulse again until a dough ball

the edges of the dough. Brush the

not to brown it. Whisk in the flour

1/4 cup horseradish, grated

forms. Wrap in plastic wrap and

pies with the egg wash, and chill

and cook over low heat until it’s a

1/4 cup chipotle peppers in

chill overnight.

for 1 hour.

To make the filling:

Bake at 375 F until golden

2 cups fresh cranberries

brown. Top with powdered sugar

1 orange, peeled, seeded

and serve.

light brown, toasted color. Add the stock, thyme and heavy cream and let simmer until the gravy thickens.

adobo sauce, diced 1 tablespoon Worcestershire sauce

Season with salt and pepper to taste.

1 tablespoon hot sauce

Sweet Pepper Relish

1 teaspoon fresh ground pepper

2 cups sugar

PREFERS STILL WORKS MADE THE LOCALLY LE. FIRE-N-THE HO

2 1/2 cups apple cider vinegar

1/2 teaspoon sea salt

1 cup water

1/2 lime, juiced

4 teaspoons pickling salt

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

and chopped 1 lemon, peeled, seeded and chopped

FOR TATE’S ORIGINAL SAUSAGE RECIPES, VISIT DISHINGJH.COM/

1 cup sugar

BOVINE-AND-SWINE-SAUSAGE-

1 cup water

RECIPES

10,000 YEARS OF HISTORY

IN A SINGLE BITE

Natural & Sustainable Buffalo & Elk Meat Market

We Ship

jhbuffalomeat.com

‘14 - ’17

TINY TOP CHEFS Young local foodies with grown-up palates. BY MELISSA THOMASMA

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

TINY TASTEBUDS:

Below: Ada Baker has an adventurous palate. Opposite: Buck Milligan’s knife and cooking skills landed him a Chopped Junior title.

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

Though Ada Baker is only 4 years old, she can rack up quite a bill on sushi night. Excited by bold flavors since her very first bite, Ada spurns foods that strike her as dull. In this case, that means eating exclusively fish, says her mom, Amberley Baker. “She’ll sit at the sushi bar at King Sushi, and she won’t let the guys put any rice on the plate. She’ll point to the fish she wants — just the fish. Then she points to the fish eggs, and wants some of every color,” she says with a chuckle. Ada’s adventurous palate isn’t a recent development, either. Since she started enjoying solid foods, she’s favored ones with distinctive tastes. She adores pungent flavors that even turn off some adult diners; her favorites are briny, tangy and salty. From sauerkraut to oysters, Ada is enthusiastic about dishes that are exciting and different. Her mother says that anchovies are another of her daughter’s favorites. “I’ve literally ordered a Caesar salad at Trio, taken the anchovies off and put them in a to-go box and taken them home to her. She loves them!” Another favorite? Ada loves to devour the smoked salmon from the top of Snake River

Grill’s signature potato pancakes. She leaves the cakes for Mom and Dad. Potato falls squarely into the same category as sushi rice for little Baker: too boring. Many adults with a passion for food didn’t discover the nuances and boundless creative potential of the plate until young adulthood or even later. Plenty of youngsters in Jackson Hole, both in their eating and cooking pursuits, are years ahead. Of course, every kid has favorite foods and gets excited for gooey macaroni and cheese or a slice of pizza. But for little foodies such as Ada, kids menu basics are just the beginning. Seventeen-year-old Alex Coosaia finds that food is a great way to explore and experiment. “Pretty much anything you can put in front

“I like cooking because you get to make up your own stuff.” of me, I’ll try it,” he says with enthusiasm. Recently, he ventured out of his comfort zone to sample Teton Tiger’s mango duck curry. “It was outstanding,” he recalls. Coosaia’s interest extends beyond the table and into the kitchen, too. “I like to do a little bit of everything. I like cooking because you get to make up your own stuff, and going out’s always fun because you get to try new things.” Especially on evenings that his parents head out, Coosaia loves to experiment with new recipes for his brother and himself. He has been known to whip up a batch of shrimp coconut curry — a recipe he discovered in The New York Times. The brothers both agree it was a hit. Though sometimes, Coosaia admits, his younger brother needs a little more encouragement to try new things. “He’s getting better, but he’s not as adventurous as I am,” Coosaia says. One of the most important inspirations for his cooking is his family. Pizza night is reliably a family favorite. “My dad gets really excited about making dough, my mom finds

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

TAKING THE CAKE:

Below: Sofia PetersonOlivares loves to bake. She also loves raw oysters. Opposite: Madelyn and Miles Krasula enjoy shopping for ingredients in grocery stores.

EAT OUT:

High school senior Alex Coosaia gets a lot of inspiration for his own cooking by dining out.

GETTING KIDS EXCITED ABOUT FOOD AS MY OWN DAUGHTER BEGINS TO DISCOVER THE TEMPTING AND EXPANSIVE WORLD OF FOOD, I WANTED TO KNOW WHAT I COULD DO TO HELP CULTIVATE HER ENTHUSIASM FOR FLAVOR. AFTER CONNECTING WITH SOME OF JACKSON’S MOST PASSIONATE LITTLE FOODIES, HERE’S WHAT THEY SUGGESTED. DON’T ORDER OFF THE KIDS MENU. Little people don’t need to be kept from big, exciting flavors. Instead, let them share what you’re having. What they like might surprise you!

interesting toppings, and my brother and I put them together and cook them,” Coosaia says. “I feel like a lot of parents and kids don’t eat together as much, and that’s something that’s important in our family,” he explains. Like Coosaia, Sofia Peterson-Olivares has a lifetime of kitchen memories with her parents. “When I was really young I thought it would be fun to cook because my dad spent so much time in the kitchen cooking for us,” she recalls. “I thought it was probably really fun so I started cooking with him, and I really loved it.” PetersonOlivares, now 9, loves baking brownies, cupcakes and stylishly frosted layer cakes from scratch. She works hard to utilize different ingredients — like coconut milk in lieu of dairy, or gluten-free flours — to make sure that all of her friends and family can enjoy her beautiful creations. Peterson-Olivares’ interest in food doesn’t end with dessert, though. She finds boundless inspiration in her Chilean heritage, specifically when it comes to showcasing seafood. “In Chile there is a lot of seafood,” she explains. “I really love seafood, especially raw oysters, clams and mussels with lemon juice, straight from the shell.” Between family trips to Chile and

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

some culinary advice from her mom, PetersonOlivares relishes the opportunity to work with her hands and get creative in the kitchen. It’s exactly this kind of creativity that Madelyn and Miles Krasula get most excited about when it comes to cooking. “I like cooking because it’s like inventing,” explains 6-year-old Miles Krasula. Inventing and discovering is precisely what their mom, elementary school teacher Lisa Lowenfels, encourages them to do. The exploration begins before their food is even home. “I let them pick out one shopping treat. Most kids would pick out a sugary thing, but my kids have a propensity to try weird foods they’ve never seen before. There’s always the push to buy a dragon fruit or something exotic,” says Lowenfels. She says that in her experience, each kid has specific reasons for getting into cooking. “At first, Madelyn, who is now 9, was really into the performance of it. She loved wearing an apron, and cared a lot about the presentation of the final product,” remembers Lowenfels. The youngest Krasula was more excited about the similarities to construction. “Miles was a ‘mover’ who, as a little person, was all about scooping in the flour.”

GIVE NEW FOODS A TRY WITH NO PRESSURE. From Brussels sprouts to curry to octopus and beyond, they might love it. But if they don’t? Don’t make a big deal of it, and move on to the next new thing. The willingness to try is more important than the result. GET THEM INVOLVED IN THE KITCHEN. The process of creating delectable dinners or tasty treats is full of educational opportunities. From counting and chemistry to language, geography and art, there’s no limit to the learning. It’s also a meaningful and fun time together. IT’S OK IF SOMETHING DOESN’T TURN OUT. Even professional chefs don’t always hit it out of the park on the first try. Laugh about it, learn how to do it differently next time and don’t get frustrated or discouraged.

Now, these tiny chefs have moved far beyond their initial intrigue. Recently, they spent a Saturday playing an in-house version of Iron Chef. The kids had just discovered the fastpaced fun of the TV show and wanted to try whipping up tasty dishes with their own secret ingredient. The challenge? Prunes. “They did so great,” remembers Lowenfels. “Their dishes were so innovative. They included ingredients like crackers for texture, and ricotta cheese, which was surprisingly pretty delicious!” The Krasula siblings aren’t the only Jackson

Hole kids who are pushing their culinary skills to a competitive level. Local mini-chef Buck Milligan cooked his way to a sweet victory on the Food Network’s Chopped Junior last year. At 12 years old, Milligan is already skilled with knives and an array of sophisticated techniques. He began cooking alongside his dad, Corey Milligan, owner of New West KnifeWorks, at a young age. “It’s so cool to have watched him from when I was only 4 or so, and then I was like — I want to do that!” Milligan’s dad adds that in their house, those who don’t contribute to cooking dinner are assigned cleanup duties. “That may have been part of his start as well,” he muses.

“I feel like a lot of parents and kids don’t eat together as much, and that’s something that’s important in our family.” Milligan is quick to note that his comfort around blades has contributed to his confidence in the kitchen. “I’ve been comfortable with knives ever since I was a little kid. It’s very helpful that my dad’s been there to teach me, and I’ve been able to use a lot of amazing knives.” With his Chopped Junior win in the books, Milligan enjoys cooking for his family. Some of his favorite ingredients? Wild game and fresh farmers market vegetables top the list. He says that his experience on Chopped has given him confidence to push the boundaries a little. “It widened the variety of things I like to cook,” he explains. “I wasn’t familiar with some of the things that were in the basket — like the pork crown roast — so now I’m able to explore more into those things and try out some new stuff. You can be really creative with the new ingredients that you’ve never worked with.” Milligan says that this bravery has seeped into

his home cooking, too. One time, his uncle brought him bottarga, something Milligan hadn’t seen before. “It’s a kind of cured fish egg,” he explains. “I used it in a fresh green salad, and it was really good!” Though these local chefs and diners might be small, their passion for flavor is anything

but. Whether they’re exploring Jackson Hole’s exceptional restaurant offerings or working on their own culinary creations, they are fascinated by what makes a dish excellent. Give them a few years, and who knows? They might be creating the most exciting menus that Jackson Hole has ever seen.

THE GLOBAL MARKETPLACE TO BUY AND SELL THE WORLD’S FINEST PROPERTIES. Concierge Auctions is an accelerated sales solution that gives the advantage of control, predictability, and liquidity — on your chosen timeline. Brokers are protected.

CALL US TO LEARN HOW WE CAN SELL YOUR PROPERTY 307.220.7359 | CONCIERGEAUCTIONS.COM

THE GAVEL Our Twist on a Classic Cocktail INGREDIENTS 2 oz Hendrick’s Gin 1⁄2 oz St. Germain 1 oz ounce fresh lemon juice 2 oz chilled Veuve Clicquot Brut Champagne Lemon twist, for garnish PREPARATION In a cocktail shaker filled with ice, shake gin, elderflower liqueur, and lemon juice. Strain into a lowball glass. Top with Champagne. Garnish with lemon twist.

Concierge Auctions, LLC is a provider of auction marketing services, is not a brokerage, and is not directly involved in selling real property. The services referred to herein are not available to residents of any state where prohibited by applicable state law. Concierge Auctions, LLC, its agents and affiliates, broker partners, auctioneers, and Sellers do not warrant or guaranty the accuracy or completeness of any information contained herein and shall have no liability for errors or omissions or inaccuracies under any circumstances in this or any other property listings or advertising, promotional or publicity statements and materials. This is not meant as a solicitation for listings. Brokers are fully protected and encouraged to participate. Equal Housing Opportunity. All rights reserved.

Relax

Rejuvenate

Reset

www.floatwyo.com 250 Scott Ln Suite 105 Jackson, WY (307) 922-4212

CATCH RELEASE Jackson’s Only Consignment Website FURNITURE ▪ ART & DECOR ▪ HOMEGOODS ▪ KITCHEN & DINING

WWW.CATCHANDRELEASEJH.COM Totally Online | Totally Local | Totally Stress-free

J. MARTIN DESIGN TEL 310.968.3198 JOHN@JMARTINDESIGNINC.COM JMARTINDESIGNINC.COM INSTAGRAM @JMARTINDESIGNINC

Refined design. Simple elegance.

Kitchen Views

THE

An affordable home gets an upscale makeover by Sita Daavettilla

saying that your kitchen is the heart of your home is so beautiful, and for our family, so accurate. We’re a pretty classic Jackson family, which is to say we’re busy. Two working parents, activities, kids. All of that chaos makes meal times together important to us. Spending time cooking, eating, drinking and talking in the kitchen brings us so much joy, and makes us the family that we are.

A few years ago, when my husband, Carl, and I started discussions about renovating our home, we had two major priorities. The first was to build a stunning kitchen that was utterly functional. The second was to create multiple spaces for us to hang out with our friends and family. Carl, an engineer and home designer, designed and built the home more than 12 years ago as a bachelor. The house is “upside

PHOTOGRAPHS BY AARON KRAFT

DISHINGJH.COM

down,” with the kitchen and living room upstairs to maximize the mountain views. The original kitchen, in a tight corner, left a large unused area in the middle of our open concept space that we never used. After 12 years of living, a marriage and kids now in the picture, the house was ready for an upgrade. Open concept is such a great way to live, but when there are children (and the toys, friends and messes that come along with them), it becomes important to divide up the space and make room for everyone to have their comfort zone.

It becomes important to divide up the space and make room for everyone to have their comfort zone. Carl has an incredible eye for spaces, and is endlessly patient, which means we were lucky enough to mull and obsess over our kitchen design for more than six months for free. Finally we decided that moving the kitchen to the middle space, between the dining area and the living room, was the solution. Making upgrades to an affordable home can be daunting, as you’re not likely to get that money back in a resale. But the investment we put into our kitchen makes our lives better on a daily basis. We had one conversation about the cost of the renovations vs. our home value, and decided that it was a quality-of-life thing. Chances are, we’ll live in this house for a very long time — it was never about the money as much as it was about making a better space and home for ourselves.

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

We started the work around Memorial Day, and the project took us right up to Christmas. Because we moved the kitchen, we were able to live in the house the whole time, preparing food in the old kitchen as we built the new one. Sure, there was dust, but we used a Shop-Vac every day and it was fine. Since we did most of the work ourselves, the biggest challenge was probably having a 3-year-old running around at the same time. Luckily, our amazing neighbors, with little kids the same age, kept our son occupied when we couldn’t. Neighborhood living at its finest. SITA’S TIPS FOR

R E N O VAT I N G 1. LET THERE BE LIGHT, LIGHT AND MORE LIGHT. IT’S A LONG WINTER. 2. DESIGN FOR YOURSELF. PLAY WITH YOUR DESIGN LONG BEFORE YOU WALK INTO AN ARCHITECTURAL OFFICE. LOOK AT HOUZZ AND PINTEREST AND KNOW WHAT YOU WANT TO WALK AWAY WITH. 3. PIPE DREAM. WHEN YOU DREAM THE BIGGEST AND THE BEST THAT YOU CAN IMAGINE, YOU’RE ALREADY SO MUCH CLOSER TO MAKING THAT A REALITY IN YOUR OWN HOUSE. 4. DESIGN YOUR HOUSE AROUND PERMANENT STRUCTURES SUCH AS A KITCHEN, NOT A COUCH. FURNITURE IS EASIER AND FUN TO MOVE AROUND OVER TIME. 5. LET THE DÉCOR EVOLVE. WE WORKED ON OUR STYLE FOR YEARS, AND SLOWLY CHIPPED AWAY AT THE FURNITURE, RUGS AND MORE. MOST FAMILIES CAN’T AFFORD TO DROP ANOTHER BOATLOAD OF MONEY ON FURNITURE AFTER A REMODEL, AND I’M SO GLAD WE DIDN’T DO IT EITHER. LETTING THE DÉCOR FLOW WITH OUR LIVES AND COME TO FRUITION WAS A HARD TEST OF PATIENCE, BUT IT REALLY PAID OFF. (NO PUN INTENDED.) 6. DEVELOP A COLOR CONCEPT. WE WANTED WHITE, BLACK AND WOOD. EVERY DECISION WE MADE CAME DOWN TO THOSE THREE LITTLE WORDS.

DISHINGJH.COM

Carl and I both like to cook, and we designed our kitchen to function first and foremost. We designed huge workspaces, and placed the stove on the island to allow us to talk to friends and family while we cook instead of having our backs to the crowd. We compromised by cutting out some storage space, but we promised ourselves we’d be smarter shoppers. We have only two drawers for snacks, and now buy less packaged food,

filling up the fridge with fresh vegetables and the freezer with meat Carl hunted. The biggest splurge, and still my favorite feature, is the Carrara marble countertops. I love them. I run my hands along their cool surface and think, “These are fabulous!” We balanced that cost with open shelving from Ikea and cabinets from Home Depot. Renovating on your own, with little to no interior design input, is a scary thought.

We second-guessed every decision. In the end, though, it’s so us, and I wouldn’t change a thing about it. According to a designer I follow, you should pick a few words to describe what you want your space to emulate. Then, when you’re making decisions, you think about your key words. Ours were “clean, cozy and full of life.” That’s how I feel whenever I am in this space.

SOURCES Open shelving: Ikea Cabinets: Home Depot Drawer pulls: Restoration Hardware Countertops: Carrara marble, Universal Stone in Idaho Falls Sink and faucet: Quality Bath, found through Houzz Dishware: Heath Ceramics Stools: Restoration Hardware Dining table: Custom from Etsy, by Stump Standards Bench: Down East in Idaho Falls Chairs: Home Again Elk: One of Carl’s trophy bulls from the woods Rugs: Kismet Gallery (Jeff helped us out so much with finding the right rugs.) Drawer unit: Restoration Hardware Couch: Restoration Hardware Living room chairs: Ikea

THE DAAVETTILLA’S ELK PHO Like many people who live in Jackson, Carl Daavettilla hunts for elk every fall and stocks his freezer for the year. Purchase elk locally at Jackson Hole Buffalo Meat Co. or use beef as a substitute. For the broth 5 pounds elk bones (use beef if unavailable) 2 large onions, halved and sliced 6-inch piece ginger, peeled and sliced 3 tablespoons fish sauce 6 quarts water 4 star anise pods 1 cinnamon stick 2 teaspoons coriander seeds 1 tablespoon fennel seeds 1 cardamom pod 6 whole cloves 1 tablespoon salt

> Heat the oven to 425 F. Place the bones, onion and ginger on large baking sheet. Bake for 1 hour. In a large Dutch oven, place the roasted bones, onion, ginger, fish sauce and water. Tie up the spices in a mesh bag and add to the pot. Cook the mixture over a low simmer for 6-10 hours. Once the broth is finished simmering, run it through a fine mesh sieve to remove the bones, onion, ginger and spice package. Spoon off any excess fat from

For the garnishes 1 package dried rice noodles, cooked according to directions 1-2 pounds elk steaks, depending on the number of people 1 bunch basil, chopped 1 bunch cilantro, chopped 1 bunch fresh mint leaves, chopped 1 bunch radish, sliced 1 bunch green onions, chopped 1 lime, quartered 1 bunch bean sprouts 1 jalapeño, diced Hoisin sauce Soy sauce Sriracha

the broth. To assemble, heat the broth in a large stockpot until warmed through. Meanwhile, add the cooked noodles and thinly sliced raw elk steak (it will cook under the hot liquid) to a bowl. Ladle the hot broth into bowls. Flavor the bowls with garnishes and condiments. (If you want to precook the steaks, lightly season and grill the meat until the outer layer is just cooked and the center is rare. Let the meat sit for 5-10 minutes and then slice to a 1/4-inch thickness.)

A buffet of things less chemical Use the worldwide app Vagaro for seamless online booking

Download the Free App or use Vagaro.com

BALANCESALONSPAJH.COM

220 EAST BROADWAY #2 (BACK ENTRANCE)

JACKSON, WYOMING

The sweetest shop in town!

Grassfed Beef. Born, Raised and Butchered in Jackson Hole 84 E. BROADWAY, JACKSON HOLE, WYOMING 307.739.3020

lockhartcattle.com

LIGHTEN UP YOUR TER WIN Healthy eating habits without nixing your comfort faves

INTER IS ALL ABOUT COZYING UP BY THE FIRE, WITH A BIG PLATE OF MEATLOAF AND MASHED POTATOES (AND A SLICE OF WARM PIE FOR DESSERT). BECAUSE, DUH, WE HAVE TO REFUEL FOR TOMORROW’S POWDER DAY. BUT THE TIMES ARE A-CHANGIN’. MAYBE IT’S BONE BROTH WE TURN TO, TO WARM US UP AT BY KATE HULL HEIDENREICH THE FIRESIDE, OR CAULIFLOWER MASH THAT FILLS HALF OUR DINNER PLATE. WE STILL LOVE OUR PLATTER OF NACHOS, BUT WE’RE SWAPPING IN ALTERNATIVES SUCH AS LENTILS AND CASHEW CREAM. NEVER HAS JACKSON HOLE’S RESTAURANT SCENE BEEN HEALTHIER. DISHING CAUGHT UP WITH SOME OF OUR FAVORITE EATERIES TO GET INSIDER TIPS FOR LIGHTENING UP DURING THESE COLD, SNOWY MONTHS.

PHOTOS BY JAY NEL-MCINTOSH

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

HEALTH BITES:

A new favorite to the health food scene is Hotel Jacksonâ&#x20AC;&#x2122;s Figs, serving traditional Lebanese fare.

GO GREEN:

Lotus Organicâ&#x20AC;&#x2122;s Green Bowl offers an array of green with avocado, pistachios and more.

Get to the Root of the Matter

Souper Size It

Cook big batches of roasted root veggies in coconut oil to fill you up without weighing you down.

Soup can be a simple, healthy, low-fat way to give your body a dose of warmth, while having a lighter meal. It’s packed with proteins, and you can add enough veggies to get your daily five-to-nine suggested

> PRO TIP: “We need to eat healthy fats in the winter

so we aren’t craving sugar when we are trying to stay warm while staying active,” says Healthy Being Juicery’s Jessica Vandenbroeke. “Plus, root veggies are nutrient-packed and hearty, so they will fill you up.” > WHAT TO TRY: Turnips, rutabagas, carrots, beets, parsnips. > GET COOKING: Root vegetables can be puréed, roasted and seasoned for a delicious side or main course. Grab your favorite, drizzle with coconut oil, and season with salt and pepper to taste. Season with oregano and basil for an Italian flair, or chili powder and paprika for a bit of heat. Bake at 425 F until roasted to perfection.

It’s Easy Being Green Fresh greens help give your body energy and have impressive anti-inflammatory and antioxidant properties. > PRO TIP: Sure, it’s winter, but hydroponic farm

Vertical Harvest is still growing fresh greens all year long. Newcomer Clawson Greens in Driggs is stocking restaurants full of homegrown organic produce daily. > GET COOKING: Add sautéed greens to your scrambled eggs, or toss a big handful of kale into your morning smoothie. > SOME SATISFYING GREENS IN TOWN:

Rainbow Kale Salad at Healthy Being: It’s the most popular salad on the menu for good reason. It’s hearty and filling with kale, purple cabbage, carrots and avocado topped with sprouted pumpkin seeds and a house-made goddess dressing. > THE GREEN BOWL AT LOTUS ORGANIC: Packed with arugula, avocado, toasted pistachios and sprouts, and then drizzled with a creamy basil tahini sauce, the Green Bowl is a Lotus staple. During lunch, the Green Bowl is layered with wholesome quinoa. For dinner, try a spin on classic rice with finely ground cauliflower, perfect for the Paleo-eaters.

servings. > PRO TIP: Stop by Teton Thai for a bowl of

their dumpling soup. Stacy Fisher, of Fisher Fitness, goes to this soup for a complete meal and anytime she feels the need for “wellness in a bowl.” She says it’s the ideal combination of protein, carbohydrates and veggies. “The slightly spicy broth feels like it has the power to heal almost any ailment.” > GET COOKING: Prepare a big batch of soup and freeze portions for a quick go-to meal in a pinch. Use Fisher’s recipe for kale, bean and Italian sausage soup. She says the blend of vegetarian and meat proteins makes it versatile, and the greens remind her that summer is just around the corner. The natural diuretic effect of fennel helps defeat the winter bloat.

Cut the Sugar, Honey Small changes, such as swapping out your morning Frappuccino for something packed with nutrients and sweetened with fruit, can have a huge impact in the long term. > PRO TIP: Replace your morning sugary drink

with the Banff Express. Jackson Whole Grocer nixes the high sugar and dairy for bananas, almond butter, almond milk and espresso with a touch of organic chocolate powder. Add in a supplement or a herbal tonic such as their immunity tonic or chia seed for fiber. > WHY IT WORKS: Bananas are naturally sweet and rich in potassium — great for digestive health and heart health — giving your favorite smoothies a sweet finish without the extra processed sugar.

MAKE IT! STACY FISHER’S KALE, BEAN AND ITALIAN SAUSAGE CROCK-POT SOUP This recipe works well with Lucky’s Market mild Italian sausage. If you don’t want to use a Crock-Pot, this soup works in a Dutch oven. Adjust cooking time to 4-5 hours if doing in a Dutch oven. 1 cup red onion, chopped 2 cloves garlic, minced 1 tablespoon grapeseed oil 20 ounces organic chicken or turkey sausage, cooked 1 stalk celery with leaves, sliced 5 cups chicken broth 1 cup carrots, peeled and chopped 1 small fennel bulb, chopped 1 teaspoon fennel seed 2 teaspoons Italian seasoning 1 cup green cabbage, sliced thinly Salt and pepper to taste 3 cups kale, thinly sliced 14 1/2-ounce can diced tomatoes with juice 15-ounce can cannellini beans > Sauté the onion and garlic in grapeseed oil over medium heat until just soft. Add the sausage and sauté until slightly browned. Combine everything in a Crock-Pot except the kale, tomatoes and beans. Cook on low for 6-8 hours. In the last 15 minutes of cooking, add the kale, tomatoes and beans. Serve with a drizzle of olive oil and Parmesan, and crusty bread.

DISHINGJH.COM

BE HEALTHY:

In addition to cold-pressed juices, Healthy Being is a go-to spot for breakfast, lunch and takeout.

Eat Your Meat (and don’t feel guilty)

Dining Out

Instead of eating the cheaper grocery store meat three times a week, swap it for I-knowwhere-you-came-from steaks from local ranchers, purchased from a whole-animal butcher shop like Local Butcher, Aspens Market and Sweet Cheeks Meats. It’s fresher, leaner and tastes a whole lot better.

but Healthy, Dishes in Town

> PRO TIP: Stop by Sweet Cheeks Meats and talk

to Nick Phillips about what he has in the case that week. He often stocks lesser-known, more affordable cuts and will give you advice on how to prepare them. > GET COOKING: Lucky customers who time it right can buy bones for broth and dog treats for just $2 a pound. (Phillips won’t save them for you, but if you’re there when he has them, they’re yours.) Short on time? Just buy their premade stocks, which they also use for their daily soup and as the base for their braising liquid and enchilada sauce (the enchiladas are filled with what’s left of the lunch carnitas special). And any leftover chorizo? That goes into house-made queso dip.

Some of the Most Satisfying, > WHERE TO GO: Lotus Organic > WHAT TO GO FOR: Paleo Hot Chocolate, Vietnamese Pho, Kitchari

Paleo Hot Chocolate Amy Young’s hot chocolate substitutes fresh almond milk for dairy, so sip and savor the snowy weather. Warm up while satisfying your sweet tooth without the overload of sugar and heavy cream.

Shawarma Sliders Figs offers simple, authentic and satisfying Mediterranean cuisine from chef George Rouche, with inspirations from Lebanon and Beirut. By nature, the diet is rich in fresh, ripe, whole ingredients packed with fiber and high in protein, such as chickpeas and lentils. It’s also full of healthy fats such as cold-pressed olive oil. The cuisine is minimally processed and full of hearty vegetarian and vegan options, too.

FIGS MJADARA

> Caramelize the onion in olive oil. Meanwhile, in a large pot, add the water, lentils, bulgur and salt. Simmer for about 40 minutes. Top the mjadara with caramelized onions, and serve.

> WHERE TO GO: Figs at Hotel Jackson > WHAT TO GO FOR: Mjadara and Beef

Although Figs head chef George Rouche is known to cook from intuition, his mjadara recipe can be made at home while adding your own spices and tweaks for a unique twist. 1 medium onion, sliced into thin rounds 3 cups water 1 cup lentils 1/2 cup bulgur Salt to taste

Vietnamese Pho Piping hot and satisfying, Lotus’ pho is available with beef bone broth or a vegan vegetable broth and packed with flavors from lime with chili and hoisin sauce. The meat-eater version comes with Lockhart Cattle Co. grass-fed sirloin. “It is very nutrient-dense broth that is really nourishing for cold winter months, but at the same time, it is brothy and light,” owner Amy Young says.

Kitchari This winter, Young is adding kitchari to the winter menu, a hearty grain known for its Ayurvedic properties. Ayurveda is an ancient Hindu system of medicine that focuses on digestion. Made with basmati rice, mung beans and spices, kitchari is filling enough for a main dish or perfect as a side. Add any protein to make it a meal.

Mjadara Lebanese-style rice, mjadara is made of caramelized onions, lentils and bulgur (cracked wheat). A traditional Middle Eastern cuisine, it’s robust and filling. This rich, vegan dish is high in fiber and protein and really sticks with you throughout the day. Beef Shawarma Sliders As an entrée or a starter, the beef shawarma sliders are a Figs favorite. Warm pita, shredded and perfectly seasoned beef and tahini sauce combine for a melt-in-your-mouth savory delight.

Jackson Hole Food & Wine

WINTER FEST 2018 E at

Drink

Ski

MARCH 8

B I G WI NES , S MA LL PLAT E S

MARCH 9

TASTE OF TETO N V I LLAG E

MARCH 10

WH I S KEY M OU N TA I N

Support

Presented by Jackson Hole Mountain Resort

Presented by Four Seasons Resort Jackson Hole

Presented by Bet the Ranch

AT U TY RIN G LE G R FL UES O RE T C NC HE F E

W I N E D I N N E R AT 9,0 0 0 FT

Presented by Jackson Hole Mountain Resort

Benefiting Hole Food Rescue

V I S I T J H F O O DA N DW I N E . CO M

2 PM TO 6 PM

every other SATURDAY DECEMBER 16TH to APRIL 21ST

AT THE TETON COUNTY FAIRGROUNDS BUILDING 350 WEST SNOW KING AVE., JACKSON, WY

Come see what our region has to offer in the winter. Come meet local farmers, ﬁnd local greens and tomatoes, local eggs, pork, beef, lamb, locally made cheese, fermented foods, bone broths, winter vegetables from Wyoming and Idaho, handcrafted goods, live music, and drinks.

a program of Slow Food in the Tetons

Custom Gift Baskets Locally Produced Gifts & Goods Jackson Hole Souvenirs

Browse online or visit our deli, grocer, gift shop and bottle shop south of town jhmarketplace.com • 4125 Pub Pl, Jackson • Gift Shop 307-200-6453 • South Park Market 307-200-6103

SINCE

1985

LOCALLY OWNED C O M M U N I T Y M I N D E D 115 BUFFALO WAY, JACKSON OPEN DAILY. TLSOFJH.COM 307.733.4466

LOCAL DELIVERY, MIXED CASE DISCOUNTS, SPECIAL ORDERS, CUSTOM GIFT PACKAGES & NATIONWIDE SHIPPING (WHERE PERMITTED)

AT T H E S N A K E R I V E R L O D G E

SPA RESERVATIONS 307.732.6070 R IVE R SPA @SNAKERI VERLODGE.COM WWW. SN A K E R IVE RLODGE.COM/JACKSON-HOLE-SPA

“Teton hospitality at its finest for over 2o years”

800-787-9178 or 208-787-2667 diningincateringinc.com

A Sanctuary for Inspired Wellness. Offering holistic care specializing in innovative therapies and diagnostic tools.

Jennifer Nelson-Hawks

Board Certified Holistic Health Practitioner

Sarah Felton

Certified Clinical Thermographer

www.simplyhealthjh.com

2 6 0 WE S T P E AR L AVE N U E

3 07.733.3930

307.732.0540 1325 S. HWY 89 Smithâ&#x20AC;&#x2122;s Plaza Suite 113 Jackson, Wyoming

PUR S UE MOVE ME NT S T UDIO.COM

✫ shop the tetons: Local Producers Guide ✫ Atelier Ortega and Cocolove

Jackson Hole Buffalo Meat Co.

Aspens Market

Jackson Whole Grocer & Cafe

aspensmarket.com This grocery store and deli offers local and regionally produced food, prepared options, an authentic butcher, produce and grocery items.

the bunnery

Bunnery.com Made-from-scratch breads, pastries and desserts at the bakery counter. Also find their trademarked O.S.M. granola, pancake and waffle mix or oatmeal.

carter country meats

cartercountrymeats.com Badass beef. Cattle are raised as they have been for generations. Rancher-owned, certified-country, range-raised Angus beef. Check the website for partner restaurants.

e.leaven

eleavenfood.com Artisan breads, gourmet pastries and sweet treats found at their restaurant and at the Farmers Market on the Town Square, only in summer.

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

jhbuffalomeat.com Year-round storefront selling allnatural buffalo, elk and wild boar meat and jerky items.

jacksonwholegrocer.com Family-owned community grocer with natural and organic foods, prepared foods and a cafe.

Jackson Hole pop

jhpopcorn.com Local, handmade, freshly popped, small-batch, fine artisan popcorn. Ask for it at local markets, retailers and gift shops.

Jackson Hole Winery

jacksonholewinery.com Family-owned and operated winery producing wines starting with fruit from California. Tastings and tours available.

lockhartcattle.com Grass-fed beef — born, raised and butchered in Jackson Hole since 1928. Purchase at Aspens Market, Pearl Street Market and LDS Market, or find in area restaurants.

Lucky’s Market

luckysmarket.com Part of an independently owned and operated chain of grocery stores, Lucky’s has a great selection of produce from local and regional farms.

Melvin Brewing

melvinbrewing.com Started in Thai Me Up, Melvin Brewing has expanded to a facility in Alpine to produce award-winning beers.

Pearl Street Market

pearlstmarketjh.com Under the same ownership as Aspens Market, this grocery store and deli offers local and regionally produced food, prepared options, an authentic butcher, produce and grocery items.

Jackson Hole still works

jhstillworks.com Distillery producing small-batch spirits, including gin, vodka and whiskey.

Local Butcher

localbutcherjh.com Butcher shop and deli offering locally sourced grass-fed beef, house-smoked meats, sausages, custom meat cuts, handmade pastas, soups, sandwiches, salads, cheeses and prepared foods.

KEY

atelierortega.com Storefronts selling the creations of master chocolatier Oscar Ortega.

Lockhart Cattle Co.

Persephone Bakery

persephonebakery.com Producing rustic yet elegant breads and pastries by employing old-world fermentation techniques and baking with a stone hearth.

Roadhouse Brewing Co.

roadhousebrewery.com Locally owned and operated craft brewery serving a variety of styles, with a passion for Belgian beers and Rocky Mountain IPAs.

Robinson Family Farm and ranch

rffr.weebly.com Growing quality, healthy, fresh, local food in Star Valley by producing chemical-free vegetables, grass-fed and finished beef and grass-based pork, and chicken eggs. CSA and workshare opportunities available. Find them at all area farmers markets.

Snake River Brewery

snakeriverbrewing.com Producing award-winning beers with ingredients sourced from around the globe. Signature recipes range from lagers to ales.

Sweet Cheeks Meats

sweetcheeksmeats.com A full-service butcher shop specializing in whole-animal breakdown of locally raised animals. Steaks, chops, sausages and all things salumi are cut, cured, ground, stuffed and smoked in-house. Specials prepared daily.

Beef

Vegetables

Pork

Eggs

beer

Cheese

Other

Lamb

Milk

Wine

DOGS

FOR DAYS

Invite Lily & Co to your next dinner party.

JACKSON HOLE

“big or small we watch them all”

Brooke Danahy 307.699.4858 www.dogsfordaysjh.com

lilyandcompany.com • 307.732.2211 95 w. deloney jackson, wy

two beautiful properties available to rent!

Best Kept Secret

A Must Experience

GRANITE RIDGE CABIN IN TETON VILLAGE

CONTEMPORARY TETON PINES CLUSTER HOME

2 Bedroom, 2.5 Bath - Sleeps 5 Nightly Rental Available www.vrbo.com/137934

3 Bedrooms+, 4 Bath - Sleeps 6+ 30-Day Rental Available www.vrbo.com/137603

DISTILLERY TOURS AND TASTINGS

>> 3940 SOUTH EAGLE VIEW DR., JACKSON, WY >>

Locally Owned On The Town Square Since 1993 90 E. Broadway | 307.739.1880

@jhstillworks

facebook.com/jhstillworks

info@jhstillworks.com

WWW.JHSTILLWORKS.COM >> 307-699-8998

A Messed

by NINA RESOR

Manners PLANE AND SIMPLE

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

WHAT FLIES AND WHAT DOESN’T WHEN YOU’RE IN THE AIR

am currently sitting on a plane heading to — where else — a wedding. In my last Dishing column, I wrote about how much I dislike weddings and I am sick of going to them. I detest all the unnecessary money spent and the overall fanfare associated with holy matrimony, and I also really dislike the travel. I realize that I have, for whatever reason, chosen to live in a remote corner of western Wyoming, so the travel is to be expected. But that doesn’t make it any less miserable. It’s not that I am scared of flying or think that I am going to die in a fiery plane crash. It is more so that some of the behavior exhibited by fellow travelers makes me wish I would die in a fiery plane crash. My travel day today began with a grown man wearing camo-print, capri sweatpants and a tank top pitching a conniption at people who appeared to be his parents, in the middle of the airport. Despite his screaming, it was unclear what they were fighting about. But it doesn’t matter. You are not a toddler, and your boy-band getup is offensive. This is simply one example of wholly inappropriate behavior perpetrated by adults while traveling. For some reason, it seems like traveling gives people license to be complete jerks. I get their

frustration — traveling is stressful, uncomfortable and can be exhausting — but what some people fail to grasp is that pretty much everyone on the plane is in the same boat. And most of them are not losing their minds. No one wants to be in a middle seat next to a personal spaceinvading, openmouthed chewer eating fried chicken, but sometimes that is just the hand you are dealt. As colder weather approaches and the urge to jet off to warmer climes hits those of us who are kind of dreading the next six months of winter, I offer a list of inappropriate behaviors while traveling. I’ll keep it food- and drinkrelated, because if I opened it up to the general taboos of plane and airport behavior, it could get pretty long. (One time someone next to me on a plane was eating a sandwich WHILE CLIPPING HER FINGERNAILS! It was everything I could do not to get sick. Where were you raised, homegirl? In a barn?) I know a lot of people like to have a

few drinks when they travel … and that is a great idea. I support that wholeheartedly. Just be careful not to overdo it. I was visiting my friend in Chicago for St. Patrick’s Day a few years ago, and when my flight home rolled around late Sunday afternoon, I was pretty far in the bag from a good six hours of day drinking. After I finally stumbled through the massive security line at O’Hare and got to the TSA agent, I was suddenly that dumb girl holding everyone up because (A) I couldn’t find my ID, (B) I had forgotten that the full bottle of Diet Coke I had just purchased was not permitted on board, and (C) how to retrieve my boarding pass via my BlackBerry was eluding me. As I frantically searched through my stuff, I thought it would be a brilliant idea to explain to the TSA agent — internationally renowned for their senses of humor — why I was struggling so much. “Sorry, I’ve had a few drinks,” I said. “And by a few, I mean a lot.” As the words tumbled out of my mouth, I instantly regretted them. Why exactly did I feel the need to share that information with the TSA agent? Now I was that dumb girl who was going to be barred from the flight for being too drunk. But to my amazement, he replied, “That’s OK. It’s not like you’re flying the plane.” What? Did I just encounter the rare

DISHINGJH.COM

breed of TSA agent who can crack a joke? As soon as I presented the necessary documents, he waved me through to the carry-on checkers. I was shocked. But I’m sticking to my advice — don’t overdo it on the sauce — because I have a sneaking suspicion that whole scenario could have played out very differently. This brings me to layover drinking. Let’s see, I’m sitting in the airport, and I have three hours until my flight leaves. I could: (A) Do the work that I brought with me on my vacation (Ha! Let’s be realistic here); (B) go to the nearest bar, have some cocktails and get a little buzzed (Pick me!); or (C) eat bags of gummy candy in an effort to prevent myself from going to the nearest bar . . . and end up in said bar 25 minutes later (Nailed it!). Airports are the perfect places to indulge your alcoholic tendencies. Because who cares? You’re never going to see these people again. Unless you get to a point at which one of the bartenders in the Denver airport KNOWS WHO YOU ARE. Then, you may need to rethink your drinking habits. (In my defense, I had to go to A LOT of weddings that summer.) Generally speaking, though, have that cocktail at 8 a.m. … and three more. Especially if you are in Europe. It is totally acceptable to drink at any time of the day over there. Trust me. I lived there for a year and did plenty of research on that. If you feel like the bartender is judging you as he hands you your fourth drink at 10 a.m., you’re right, he probably is. But he has almost certainly seen this behavior before. Especially if I’ve been in his bar. Then he has definitely seen this before. Like I said, though, be careful not to overdo it. No one wants to sit next to the annoying drunk girl who won’t stop talking. Or worse, one of my friends once was so hungover on a plane that he kept having to excuse himself from his seat to go vomit. This was after spring break in

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

high school, so it seemed totally normal at the time, but looking back on it, I now see why the family sitting next to him was so perturbed. Actually, more like horrified. Speaking of being sick, most people know that airplanes are essentially incubators of viral plague, so if someone is sitting next to you hacking up his or her lungs, I would recommend saving your meal or snack for later. Last Christmas, I ended up with the worst flu I have ever had. It is impossible to be sure how I got it, but I’m pointing to the man sitting next to me on my flight who was apparently

SOMEONE IS SITTING NEXT TO YOU HACKING UP HIS OR HER LUNGS, I WOULD RECOMMEND SAVING YOUR MEAL OR SNACK FOR LATER. afflicted with whooping cough. I know that being sick was not his fault, but it was very difficult to eat my salad as microbial pathogens rained down on it from his uncovered mouth. So that’s some more advice — cover your mouth. A week later, when I was getting out of the hospital, the nurse told me not to get on my return flight the next day because I would “literally kill” an elderly person who was exposed to my influenza. OK, well, that sounds slightly alarmist, but I did reschedule my flight. The food in coach — where, unfortunately, I do most of my flying — has certainly improved in the last 10 years, but because they no longer serve you the disgusting free stuff, you’re going to be out like $11 for a piece of cheese and some crackers should you choose to purchase anything. I know, price gouging is simply part of traveling these days, so if you don’t want to give the greedy airline conglomerates your hard-earned money, you’re out of luck … or you go hungry. So how do you narrow down your myriad

airport options? Do you attempt to be healthy and get the chef’s salad with the wilted lettuce from the “Fresh Express To-Go” place for $15, or do you just say, “To hell with it. I’m traveling. I’m getting McDonald’s.” When I was a kid, I used to love layovers because it meant I got to eat fast food. In hindsight, I realize that my parents would basically let us have and do anything we wanted while traveling just to shut us up. Now when I eat fast food, it kind of makes me feel like there is Crisco coming out of my facial pores. Sadly, I cannot control what the person sitting next to me has chosen to purchase and bring on the plane. If they want to eat the greasiest, smelliest McDonald’s Filet-OFish sandwich (please, God, anything but fried fish), they are free to do that. I can, however, silently judge them and employ my resting bitch face to say, “Can you not invade my personal space with your food?” It’s bad enough that your greasy fingers are encroaching over our shared armrest, so I’d appreciate it if you would keep your tartar sauce-covered napkins to yourself. Please and thank you. And how ’bout we nix the chomping? Just like David Spade told Chris Farley in Tommy Boy, as the latter squeezed a ketchup packet into his french fry-filled mouth, “I can actually hear you getting fatter.” To wrap this all up, I will impart some wisdom that I learned very late in my now-kaput drinking career. You are allowed to pack mini bottles of alcohol in your carry-on! Who knew? At 1.7 ounces, they meet TSA’s 3.4-ounce size regulation. So if the one drink they serve you when the beverage cart comes around just isn’t enough to make your travel experience infinitely more pleasant, leave the shampoo and conditioner at home and fill your zip-close bag with a few nips of booze. As long as you don’t turn them into explosives or light them on fire, I think they will fly.

TOP BOTTOM

Jackson Hole Mountain Resort’s 2016-17 Winter Season by the Numbers BY ALLISON ARTHUR / DATA RESEARCH BY JACKSON HOLE MOUNTAIN RESORT

No. 1

SONG CHOICE ON THE TRAM: BOB MARLEY’S “TRENCHTOWN ROCK”

TOTAL NUMBER OF SKIERS WHO RODE THE TRAM:

337,824

1,800-plus Gallons of VEGETABLE OIL converted to operate resort cars

36,626

CUPS OF HOT CHOCOLATE THAT WARMED PEOPLE UP DURING THE SEASON

18 INCHES MOST SNOWFALL RECEIVED ON ONE DAY (DEC. 10, 2016)

227 HAND WARMERS SOLD THAT DAY

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

10,531

Number of pho noodle bowls served at Rendezvous Lodge

1,898 NUMBER OF EMPLOYEES IT TAKES TO RUN JACKSON HOLE MOUNTAIN RESORT (ABOUT ONE-FIFTH OF THE POPULATION OF JACKSON HOLE)

TOTAL INCHES OF SNOW THAT FELL DURING THIS RECORD-BREAKING SEASON.

593

17,808 8,618

WAFFLES ORDERED AT CORBET’S CABIN

2,500 SKIABLE ACRES

106 LOCALS WHO SKIED MORE THAN 100 DAYS

NUMBER OF WAFFLES ORDERED THAT WERE THE TRAD (BROWN SUGAR WITH BUTTER)

Minus 18 F Coldest day at the summit (Dec. 18, 2016)

466

CUPS OF HOT CHOCOLATE SOLD THAT DAY

• Featuring Authentic Mexican Cuisine • Fresh Lime Jumbo Margaritas

• Open 7 Days a Week 11AM to 10PM • We Can Accommodate Large Groups • For Special Meal Deals, Text Burritos to 71441 • Fresh Homemade Tortillas Served Nightly

ride. row. train. riderowtrain.com | Movie Works Plaza | 307.413.0441

Full menu at www.elabuelitojh.com 307-733-1207 | Takeout orders available 385 W. Broadway | Jackson, Wyoming

Will Travel For Food Scottsdale

IT’S

Hit the road to Arizona if you need a mid-winter escape. There is a major food scene and there are plenty of fun things to do. By Cara Rank Photos by Allison Arthur no secret to Jackson locals: The key to surviving winter in the Tetons is spending some of it in Arizona. After the holidays are over, when it tends to get really cold, our local snowbirds get going. Many pack up their horse trailers and head to the desert, where they can ride all winter. Others plant themselves in the dry, sunny climate of Scottsdale, where they can spend their days golfing, lying by the pool and indulging in farm-fresh cuisine. It’s always summer in Arizona. Whether it’s a long weekend, a week or a month, here’s everything you need to know for your warm weather retreat.

Stay Hipper Than Hip

The 58-year-old Mountain Shadows recently debuted a striking renovation. But the hotel, now a glimmering contemporary oasis in the desert, still retains a dash of its original 1950s modernism. The property is on the smaller side of Scottsdale resorts (it has just 183 rooms), but the boutique hotel lacks nothing. The 5,000-square-foot fitness center offers top-of-the-line equipment, fitness classes (try morning yoga before hitting the pool) and organic drinks from the juice bar. After soaking up the sun all day, move inside to start the evening with drinks in The Living Room. Claim a lounge seat just before sunset, when Camelback Mountain is on fire with red and orange hues.

A Hideaway

If a large resort isn’t for you, then book a room at the Bespoke Inn. The charming property, situated in the arts district, combines the amenities of a luxury resort with the personality and service of a bed-and-breakfast. Here you can walk or borrow a bike to ride to many of downtown’s restaurants and shops. Or opt to stay put and read a book in the quaint courtyard or rooftop garden. A second-story, 43-foot-long rooftop infinity pool provides a perfect perch for relaxing. Each guest room is unique in its style, but all come with plush beds, a private patio and a bathroom outfitted with a claw-foot tub. With an award-winning restaurant downstairs, Virtù Honest Craft, you won’t have to wander far for an exceptional meal.

DISHINGJH.COM

A Luxury Resort

Skeptics may balk at the idea of staying at a large resort. But 10 minutes at the Hyatt Regency Scottsdale Resort & Spa at Gainey Ranch will convince anyone otherwise. The recreational amenities alone are enough to make the dubious a believer. This desert wellspring offers a 2.5-acre water playground complete with 10 pools, 20 fountains and a sandy beach. A highlight is the three-story, highspeed waterslide that turns everyone into a kid. Additional amenities include 27 holes of championship golf, tennis, miles of jogging and bicycle trails, Spa Avania, a Native American Learning Center, a kids’ camp, five restaurants, three bars and nightly entertainment. You seriously don’t have to leave the property.

Eat

Southwest Authentic

The Hermosa Inn was once the home of cowboy artist Lon Megargee. His namesake restaurant, Lon’s, is the inn’s culinary masterpiece. The Four Diamond restaurant is known for globally inspired Arizona fare, prepared either by smoking, roasting or wood-grilling. Start with one of their house-bottled cocktails, prepared with ingredients and herbs from the garden. The Palo Cristi Sour comes with Arizona Distilling Mission Vodka, Lillet Blanc, lemon juice and house hibiscus syrup. Opt for the tasting menu — heavy on local and seasonal ingredients — to sample several of the chef ’s specialties. Think grilled Arizona peaches with house-cured prosciutto and farmer cheese.

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

The Buzziest Place in Town

At Fat Ox, find chef Matt Carter’s modern take on rural Italian classics, from housemade pastas to seasonal vegetables to artisan cheeses and large-format, shareable meat platters. In true Italian spirit, most dishes are prepared with just four to eight ingredients. Sip on an Italian-kissed cocktail and nibble on hand-pulled mozzarella while you peruse the menu. Servers will happily pair rare wines (curated by the in-house sommelier) to accent your meal. Come with an appetite, and enjoy a course dinner like the Italians do. While the Caesar salad is made-to-order tableside, don’t miss the large Calabrian cauliflower (Barolo salumi, celery, arugula, fennel and local Noble bread). Find prime cuts of steak like Bistecca Fiorentina, or poultry and seafood that are slow-roasted in a pecan-wood-fired grill.

Taco Diet

Matt Carter takes you to another continent with The Mission, where he has channeled his taco habit and fondness for authentic Mexican street food into this modern Latin restaurant. The menu blends influences from Spain, Mexico, Central America and South America. Homemade tortillas, arepas and salsas are made fresh daily, and all meats are prepared on a plancha or a grill using pecan and mesquite wood to instill a rich flavor. Sip on a hand-pressed cocktail like a blood orange margarita while your 12-ingredient guacamole (which includes avocados, garlic, chipotle, roasted pepitas and cotija) is mixed tableside. Or enjoy other favorites like the grilled street corn and pork shoulder tacos with pineapple glaze. ETERNAL SUMMER:

When the going gets cold, Jackson’s snowbirds get going. Many pack up their horse trailers and head to the desert, where they can ride, golf and hang out by the pool. Another big draw to Scottsdale is its farm-fresh cuisine. From fresh margaritas to tableside guacamole, there’s something for every taste bud.

FEAST IN THE DESERT:

A cheese tray at Bespoke Inn (left) welcomes guests to the room. At SWB, sample your first taste of prickly pear with one of their handcrafted, artfully curated desserts. If it’s a signature dish you’re after, there’s not one more beloved than the slow-cooked and charred octopus at Virtù Honest Craft.

Veggie Centric

For a showcase of Arizona’s abundant agriculture, look no further than FnB. Awardwinning chef Charleen Badman and longtime friend Pavle Milic are the duo behind this downtown gem. The ever-changing menu is crafted with locally sourced ingredients and makes vegetables the star of the plate. It’s no wonder Badman has earned a reputation as the Veggie Whisperer; her ability to coax incredible flavor out of something like a simple carrot is unparalleled. (She’s also a four-time James Beard nominee.) Her take is unfussy, but also bold. Don’t miss the signature braised leeks topped with mozzarella, mustard, breadcrumbs and a sunny-side up egg. Let the kitchen decide which dishes to send out for the table, and

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

then pair your meal with a bottle from Milic’s list of Arizona wines, with all the flavors of the local terroir to complement the food.

Signature Bites

You can’t go wrong with anything at Virtù Honest Craft — try its carefully crafted strawberry shrub, handmade bucatini or slowcooked short ribs. The Mediterranean-inspired menu changes almost weekly, sometimes daily. Yet one staple you’ll always find is chef Gio Osso’s slow-cooked octopus. This is perhaps the most famous signature dish in Scottsdale. Osso marinates the octopus, slow-cooks it and then chars it to perfection. It’s drizzled with Calabrese chili butter for a kick, and served with lemon chickpeas and an arugula and fennel

salad to cool things off. The secret to the tender octopus? Slow-cooking it with wine corks for an end result that is super tender. Whatever you choose, make sure to sit outside on one of the city’s most romantic patios for your meal.

Brunch Time

Weekends are for brunch, so don’t miss this meal at Hearth ’61. Chef Charles Wiley, a local legend, leads Mountain Shadows’ flagship restaurant, where he focuses on seasonal American dishes. Enjoy craft cocktails, small plates and the daily featured roast, served from the hearth of the stone oven. The weekend brunch is not to be missed. Grab a seat inside near the large windows or outside on the patio, and take in the activity at the pool and the desert scenery. Start with a French press coffee or a spicy bloody mary — or both. The menu includes standard brunch classics, but a standout is the Crispy Thick Belgian Waffle, served with fresh berries and sweet cream. The banana ricotta pancakes are also decadent, topped with caramel pistachio compote with bits of bacon and nuts throughout.

THE HERMOSA INNâ&#x20AC;&#x2122;S THE STETSON 1.25 ounces El Silencio Mezcal .25 ounce Luxardo Triplum .75 ounce lime juice .5 ounce prickly pear puree .25 ounce agave lime wedge for garnish > Combine all ingredients into a shaker with ice and shake for a minute. Strain into Old Fashioned glass with fresh ice. Garnish with lime wedge.

DISHINGJH.COM

103

Taste of the Southwest

The Wine Me, Dine Me dinner at SWB, in the Hyatt Regency, introduces diners to the flavors of the Southwest. Get up close and personal with the chef as you watch the culinary team prep this four-course menu (complete with tequila and wine pairings), which tells the story of authentic regional fare. Sample dishes like

area from the restaurant are exceptional, and the menu is diverse. Order anything from Old Bay poached shrimp to a burger with shishito cheese sauce and Chinese mustard. A favorite is the spa bento box, a healthy option postmassage. It comes with brown rice, steamed local vegetables and pickled cucumber salad. Get the miso salmon or barbecue tofu on it, too.

WINE AND DINE:

The private dining room at Lon’s also functions as a wine cellar.

spas in the country. And the diversity of spa experiences is unparalleled. At Spa Avania in the Hyatt Regency, treatments are developed around the time of day (morning, noon or night). It’s all high tech, too: therapies, products, personal iPods, light and smell are keyed to what each individual’s physiology requires. Relax in the outdoor French Celtic mineral pool and lotus pond, plunge in the hot and cold pools, and book 30 minutes in the Himalayan salt room. Here you can experience halotherapy — salt therapy — one of today’s hottest trends. Similar to spending time in the salty sea air, inhaling the tiny particles of salt can detoxify the body, improve sleep and even hydrate the skin.

Hike the Outback

stuffed poblano chilies with sweet corn sauce or scallops with a huckleberry glaze. Never had a prickly pear? Try the lemon and cactus pear tart glazed with the edible cactus. The tasting menu always changes, depending on what’s available with the seasons. But one thing is for sure: you’ll leave with a better understanding of how to pair tequila with a meal.

Spa Lunch

Sanctuary Camelback Mountain Resort and Spa is home to jaw-dropping views, an unforgettable setting and mouthwatering cuisine. Start the morning with a spa treatment, then head to Elements for lunch on the deck. Asian flavors accent this farm-fresh American cuisine. The menu is overseen by renowned Food Network star and Executive Chef Beau MacMillan. The views of the Paradise Valley

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

Sip Local Wine

Wine may not be the first thing that comes to mind when planning a trip to Arizona, but the state now has more than 100 wineries, many of which have received 90+ ratings from Wine Spectator. You don’t have to travel around the state to sample these wines, either. Scottsdale is now home to four wine-tasting rooms. The newest addition to this burgeoning wine scene is Carlson Creek. You’ll be shocked by the number of varietals they make: chardonnay, sauvignon blanc, riesling, syrah, sangiovese, cabernet sauvignon, grenache, grenache rosé, malbec and mourvèdre.

Seek Out the Spa

Scottsdale is a mecca for spa aficionados, with the highest concentration of resort and day

If peace and solitude are what you seek, head out to the Gateway Loop Trail at McDowell Sonoran Preserve with a guide from Arizona Outback Adventures. The 4.5-mile trail gains just 680 feet in elevation, so it’s a nice walk through the desert that loops around to your starting point. The guide will tell you all about the flora and fauna. But go early — temperatures can spike by midday and leave you hightailing it to the nearest pool to cool off.

Experience Art

There are a number of ways to experience the art scene in this city. Public art is just as abundant as private galleries (look around on street corners or empty plots for installations). At the Scottsdale Museum of Contemporary Art, find the most compelling modern and contemporary art, architecture and design from around the globe. The museum’s minimalist building (an ingenious renovation of a former movie theater) includes a public “skyspace,” where visitors can experience the ever-changing light of the desert sky. SMoCA also presents a wide variety of changing exhibitions, educational programs, docent-led tours and special events for adults and families.

facials manicures pedicures spray tans eminence organic skin care

250 scott lane suite #101

•

opi

•

tasha & co

jackson, wyoming

•

versa spa

307.203.2273

•

sheasjh.com

DINNER NIGHTLY 5:30PM HAPPY HOUR MON-SAT 5-6PM SUDACHIJH.COM

private & group instruction daily • equipment classes 12:10pm mat class every weekday • studio hours, 6am - 7pm www.corejh.com • (307) 413-0276

CJ Aronson photo

110 Buﬀalo Way, Jackson, WY • 307.413.0267 • corejh.com

TA K E Y O U R S E AT

THE CENTER

P: 307.734.8956 (MAIN) / 307.733.4900 (BOX OFFICE) E: INFO@JHCENTERFORTHEARTS.ORG A: 265 SOUTH CACHE, JACKSON, WY 83001 W: JHCENTERFORTHEARTS.ORG

The localsâ&#x20AC;&#x2122; place for authentic boiled and baked bagels, specialty coffee, sandwiches, muffins, cookies, homemade soups and smoothies Jackson 145 W. Pearl Ave. | 307-739-1218

2 Locations www.pearlstreetbagels.com

Weâ&#x20AC;&#x2122;ve Got You Covered Hotel & Restaurant Linens Uniforms Entry Mats Green Earth-Friendly Cleaning Supplies Tissue & TP

Wilson Fish Creek Center | 307-739-1261

THE WILD SAGE AT THE RUSTY PARROT

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

DISHINGJH.COM

109

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

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

AMANG ANI GRILL Basque-influenced Rocky Mountain cuisine Breakfast, lunch, dinner and cocktails daily | 1535 NE. Butte Rd. 307.734.4878 | aman.com Amangani (translated to the Peaceful Home) clings to the crest of East Gros Ventre Butte, some 7,000 feet (2,135 meters) above sea level, high above the town of Jackson. Looking out over the Snake River Valley with snow-capped peaks in the distance, the redwood-paneled Amangani Grill specializes in local, sustainable ranch meats, fresh fish and seasonal farm-to-table produce. Forging a new American regional cuisine, chef Lizarzaburu and his team create an array of hearty dishes. Head to the Amangani Grill to enjoy a gourmet breakfast, a peaceful afternoon lunch, sunset cocktails overlooking the valley below or an unforgettable dinner experience. For reservations call 307.734.4878 or email grill@aman.com.

MENU SAMPLING HELUKA: PORK TENDERLOIN, KUMQUAT PRESERVE, BRAISED KALE, WHITE BEAN CASSOULET RED BIRD: BONE-IN CHICKEN, DELICATA SQUASH, CREAMED CORN PUDDING HALIBUT: PAN SEARED, CRISPY POTATO, LARDON, RED AND YELLOW BELL PEPPER SAUCE BUFFALO: WYOMING RIB-EYE, A-22 SAUCE, AGAVE-GLAZED BRUSSELS SPROUTS, YUKON HASH SNAKE RIVER FARMS: WAYGU NEW YORK, FOIE GRAS, ASPARAGUS, BUTTERNUT SQUASH

DISHINGJH.COM

111

ARTISAN PIZZA AND ITALIAN KITCHEN Neapolitan-inspired pizza and classic pasta Open nightly at 5 | 690 S. Highway 89 307.734.1970 | pizzaartisanjh.com If youâ&#x20AC;&#x2122;re craving authentic Italian, then look no further than Artisan. This family-friendly restaurant serves Neapolitan-inspired pizza and house-made pastas that are as delicious as they are affordable. Pizzas are made from the finest ingredients of Italy, including fresh buffalo mozzarella, San Marzano tomatoes and Caputo 00 flour. They also make their gluten-free crust daily, along with plenty of vegetarian options and gluten-free pasta. The lengthy pasta menu offers linguini with clams, chicken Marsala and eggplant Parmigiana, and all pastas come with soup or salad and house-made garlic bread. Also on the menu is a selection of fresh salads, house-made apps and a build-your-own-pasta menu. Reserve the private dining room for any special occasion. Delivery and online ordering are now available.

MENU SAMPLING BRUSCHETTA: BURRATA CHEESE, ROASTED TOMATOES, PEAR CHUTNEY, GRILLED PERSEPHONE LEVAIN BREAD ARUGULA SALAD: CHERRY TOMATOES, AVOCADO, SHAVED PARMESAN, LEMON OIL PROSCIUTTO PIZZA: ARUGULA, MOZZARELLA, PROSCIUTTO, LEMON OIL CHICKEN AND EGGPLANT PARMIGIANA BUFFALO BOLOGNESE: PAPPARDELLE NOODLES, GROUND BISON, WILD MUSHROOMS, CELERY, CARROTS, ONIONS

Artisan Pizza and Italian Kitchen is a member of Blue Collar Restaurant Group.

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

BAR ENOTECA Wine bar and small plate restaurant in Teton Village Breakfast, lunch, après and dinner daily | In Hotel Terra 307.739.4225 | enotecajacksonhole.com | @enotecajh At Bar Enoteca, the newest restaurant (opened this fall) by the popular Fine Dining Restaurant Group, you’ll find an extensive selection of wine, a full bar and Mediterraneanstyle small plates at a convenient ski-in, ski-out location. Enoteca’s menu is ideal for grabbing breakfast before tram laps, while the lunch and après menu boasts a delicious selection of small 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 daily crudo plates or the variety of fettunta (small toasts). Enoteca is the perfect spot to grab a glass of wine and a bite to eat and enjoy a meal with friends, or to meet new ones.

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 FETTUNTA, INCLUDING TOMATO AND SARDINE, OLIVE AND ANCHOVY, TOMATO AND BASIL, OR SQUASH AND PEPPERS

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

DISHINGJH.COM

113

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 ol’ 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

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

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 BANGS ISLAND MUSSELS WITH HOUSE-MADE CHORIZO, GARLIC AND LEMON PIQUILLO BUTTER CHARRED WILD SPANISH OCTOPUS WITH FINGERLING POTATOES, ROASTED FENNEL, LUCQUES OLIVES AND LEMON-BASIL VINAIGRETTE RABBIT RILLETTE WITH CRANBERRY-BEET 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.

DISHINGJH.COM

115

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. Reservations are recommended.

MENU SAMPLING STUFFED MUSHROOMS: MUSHROOM CAPS BAKED WITH CRAB, CREAM CHEESE AND COURVOISIER STUFFING SANTA FE DUCK CAKES: GROUND DUCK, RED PEPPER, ONION, HERBS, SPICES AND BREADCRUMBS, SAUTÉED AND SERVED WITH CHIPOTLE AIOLI 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 HUCKLEBERRY PORT SAUCE FRESH IDAHO TROUT: PAN SEARED AND SERVED WITH A TEQUILA LIME CILANTRO CREAM GRILLED ELK TENDERLOIN: ELK TENDERLOIN GRILLED TO TEMPERATURE AND SERVED WITH A SLICED MUSHROOM BACON DEMI-GLACE

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

BODEG A Specialty grocer, butcher, grab-and-go eats, bottle shop, food truck 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 is led by an in-house butcher who creates a rotating selection of Bovine + Swine sausages to enjoy packaged up for you 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.

DISHINGJH.COM

117

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 potpie, 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. 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 BARBECUE SAUCE AND SERVED ON A BUN BARBECUE PLATES: BARBECUE CHICKEN, BEEF BRISKET, TURKEY, PULLED PORK OR RIBS EGG WHITE OMELET: BROCCOLI, SQUASH, CARROTS, TOMATOES, GRUYÈRE CHEESE, HOUSE-MADE COUNTRY SPUDS HUNTER’S BENEDICT: HOUSE-MADE ELK SAUSAGE ON BRIOCHE TOAST WITH MUSHROOMS, TOMATOES, POACHED EGGS AND BEARNAISE SAUCE

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

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

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

DISHINGJH.COM

119

CALICO RES TAUR ANT AND BAR Popular family-friendly Italian Open nightly at 4 | 2560 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. 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: CAPICOLLA, PROSCIUTTO, PEPPERONI, SALAMI, BASIL AND HOUSE-MADE MOZZARELLA SNAKE RIVER FARMS PORK TENDERLOIN: GRILLED KUROBUTA PORK, ROASTED CORN AND POTATOES, SWEET PEPPERS AND SPICY PEACH STUFFED EGGPLANT: CRISPY EGGPLANT STUFFED WITH POLENTA, RICOTTA, ASIAGO AND BASIL, GARNISHED WITH ARUGULA, TOMATOES AND RED PEPPER AIOLI TIRAMISU: THE CLASSIC ITALIAN DESSERT MADE WITH LADY FINGERS, COGNAC, COFFEE AND CHOCOLATE SHAVINGS

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

COPPER BAR A taste of the Alps at the base of the Tetons 5–9:30 p.m. Tues.–Sun. | At The Aspens on Teton Village Road 307.733.1071 | copperbarjh.com There’s no better way to end a day on the slopes than with the finest in alpine cuisine. And there’s no better place to find that than Copper Bar, where the tradition of continental fine dining is combined with a warm, cozy atmosphere. Here you will find gemütlichkeit — the state of good cheer created by a comfortable ambiance and a warm hospitality. Stop into the bar first for an aperitif next to the fire before taking a seat in the inviting dining room. The menu offers alpine classics, such as steak tartare, wiener schnitzel and, of course, apfel strudel, as well as new regionally inspired dishes like elk au poivre and trout almandine. Stop in for dinner at Copper Bar for delicious food, attentive service and the most authentic alpine ambiance in Jackson Hole.

MENU SAMPLING STEAK TARTARE WITH TRUFFLE CHIPS AND CROSTINI VIKING PLATE: HOUSE-CURED GRAVLAX AND IDAHO SMOKED TROUT, MUSTARD SOUR CREAM, ARUGULA, WATERCRESS, KARTOFFELSALAT, GURKENSALAT WIENER SCHNITZEL: THE VEAL CLASSIC WITH PREISELBEEREN AND KARTOFFELSALAT, CREAMED SPINACH, BABY CARROTS ELK AU POIVRE: PEPPER-CRUSTED MEDALLIONS, SAUCE POIVRE, HARICOT VERTS, FINGERLING POTATOES, RED CABBAGE APFEL STRUDEL: SERVED WITH VANILLA RUM SAUCE

DISHINGJH.COM

121

CREEKSIDE MARKET & DELI Full-service deli and grocery for breakfast, lunch and more Deli 6 a.m.–5 p.m. daily, store 6 a.m.–8 p.m. daily | 545 N. Cache St. 307.733.7926 | creeksidejacksonhole.com All locals will tell you that Creekside is a classic favorite for sandwiches and sloshies. Touches like the bread, baked fresh in house, and freshly squeezed juices in the drinks make all the difference. But the real secret is how much more Creekside offers. In addition to a full deli counter and grocery, liquor store and supplies, Creekside offers a selection of homemade items for breakfast, lunch and takeout. Think homemade meatballs for sub sandwiches, breakfast croissant sandwiches and even a selection of fresh doughnuts. Fans flock to the deli on Fridays, where the enormous fish sandwich is a huge hit, and there are also lunch specials every day of the week. Early risers headed for an adventure love the early morning hours, making it convenient to grab an egg sandwich or satisfying breakfast burrito. Fans of a classic sandwich will be thrilled with the size, value and extensive 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

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

E.LEAVEN FOOD COMPANY All-day breakfast, lunch, assorted breads and decadent 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

DISHINGJH.COM

123

FIGS Authentic Lebanese cuisine Serving breakfast, lunch and dinner | 120 N. Glenwood St. 307.733.1200 | figsjh.com Serving breakfast, lunch, dinner and small plates throughout the day, FIGS is the perfect place to land after returning from a day out enjoying Jackson Hole, or a launching point for an evening out on the town. Located inside Hotel Jackson, FIGS offers a warm and intimate escape in the heart of the historic Town Square District. The vibrant bar and restaurant features a two-story wood-burning fireplace and an Aspen leaf canopy floating overhead, perfect for enjoying a drink or dinner. The authentic Lebanese and Mediterranean menu focuses on small plates and features dozens of options, including many vegan- and vegetarian-friendly options. Don’t miss the famous Mezze Plate with hummus, baba ghanoush, tabbouleh and fresh made-to-order pita as a satisfying starter or savory kebabs. Artisanal cocktails, a well-curated wine list and an exceptional dining experience are what you can expect at FIGS.

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 KIBBET BANADOURA: FINE BULGUR, TOMATO, HERBS

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

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

DISHINGJH.COM

125

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 one of the professionally executed cocktails created especially for the restaurant and enjoy the ride.

MENU SAMPLING BRUSCHETTA: CHARRED HEIRLOOM TOMATOES, BURRATA, BASIL, BALSAMIC SYRUP BUTTERNUT SQUASH RISOTTO: MASCARPONE, PARMESAN, POMODORO STROZZAPRETI: FRESH PESTO, CHILI FLAKE, BREADCRUMBS PAPARDELLE: LAMB RAGU, PORCINI RICOTTA, FRESNO CHILI ALASKAN HALIBUT: SMOKED TOMATO, SICILIAN TAPENADE, PARSLEY, LEMON BUFFALO RIB-EYE: RED WINE BUTTER, FENNEL, SWEET ONION

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

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

MENU SAMPLING ORGANIC MIXED GREEN SALAD: CLAWSON MIXED GREENS, CHERRY TOMATOES, ORGANIC RED ONION, VERTICAL HARVEST SHISO JEWEL, SESAME SEEDS, SLIDE RIDGE HONEY MINT VINAIGRETTE SWEET ITALIAN SAUSAGE: ORGANIC TOMATO SAUCE, HOUSE-MADE NITRATE-FREE ITALIAN SAUSAGE, SAUTEED ORGANIC PEPPERS AND CARAMELIZED ORGANIC ONIONS SQUASHED: ROASTED ORGANIC BUTTERNUT SQUASH, SUN-DRIED CHERRIES, CARAMELIZED ONIONS AND WINTER WIND GOAT CHEESE THE PAULIE: ORGANIC TOMATO SAUCE, ORGANIC CREMINI MUSHROOMS, ORGANIC ARUGULA, ORANIC RED ONIONS, ROASTED GARLIC (VEGAN)

DISHINGJH.COM

127

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 by Executive Chef Michael Lishychynsky 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, pop-up Ramen on Wednesday nights and their new signature hot chocolate drinks! Feeling extra adventurous? Ask about their burger challenge and see if you can “Handle” it.

MENU SAMPLING HAY-ROASTED HEN: WILD MUSHROOMS, SPELT, FONDANT POTATOES, PORT SAUCE BISON BURGER: POBLANO PEPPERS, PEPPER JACK, BBQ SAUCE, ONION RINGS COAL-ROASTED ACORN SQUASH: WALNUTS, AVOCADO, FETA, MACHE, HONEY-CITRUS VINAIGRETTE BAR NACHOS: ELK CHILI, TILLAMOOK CHEDDAR, PICKLED CHILIES, CUMIN CREMA LENTIL CROQUETTES: FERMENTED HONEY, KEFIR, WATERCRESS, BERRY GLAZE

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

HATCH TAQUERÍA & TEQUIL AS Modern Mexican cuisine Open daily for 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 for lunch and dinner and just two blocks from the Town Square, Hatch proudly offers house-made, GMO-free corn tortillas, organic greens and regionally sourced meats and produce. All juices are squeezed fresh daily, and they work hard to avoid high-fructose corn syrup. They offer 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 $3 tacos every Tuesday, Mexican beers on tap and, most important, over 60 tequilas and mezcals behind the bar. The menu offers shared options and larger plates, so sit back with friends and enjoy this great spot for brunch, lunch, cocktails or dinner.

MENU SAMPLING MEXICAN YELLOWTAIL POKE: YELLOWTAIL TOSSED WITH GINGER, JALAPEÑO, SWEET CHILI AND CILANTRO SERVED WITH WASABI TORTILLA CHIPS BLACK BEAN & ROASTED CORN SALAD: FIRE-ROASTED CORN, RED ONIONS, SWEET PEPPERS, POBLANOS, CILANTRO, BLACK BEANS AND QUESO FRESCO TOSSED WITH A SPICY CHIPOTLE DRESSING 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

DISHINGJH.COM

129

HAYDENS POS T Fresh, local cuisine Open daily for breakfast, lunch and dinner | Located at Snow King Resort 307.734.3187 | haydenspost.com Haydens Post kitchen and bar, at Snow King Hotel, encompasses all that is Wyoming. Two hundred and eighty-degree views of surrounding mountains, an expansive deck and wood fireplaces — and within walking distance to Snow King Mountain activities — all make Haydens Post the perfect location for a delicious lunch to fuel your Jackson Hole adventure or to enjoy an intimate dinner. Don’t forget to stop by for breakfast to indulge in their famous cast-iron cinnamon roll, or stop by in the evening and enjoy the lounge and bar with specialty handcrafted cocktails. Interested in hosting a private party? Contact Haydens Post about their private dining room.

MENU SAMPLING ELK LOIN: CANADIAN LAKE WILD RICE, PECANS, LINGONBERRIES AND PUMPKIN ROAST SONOMA CHICKEN: PAN GRAVY, CREAM OF ROOT VEGETABLE, OVEN-ROASTED NEW POTATO IDAHO LAMB BOLOGNESE: HOUSE-MADE PAPPARDELLE NOODLES, PECORINO, HOUSE-MADE RICOTTA ALASKAN HALIBUT: CLAMS, MUSSELS, SHRIMP, CIOPPINO SAUCE

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

HEALTHY BEING CAFE & JUICERY Neighborhood eatery featuring local and organic ingredients Open daily for breakfast, lunch and beyond, 7 a.m.â&#x20AC;&#x201C;6 p.m. | 165 E. Broadway

307.200.9006 | healthybeingjuice.com Find wholesome food and nourishment at Healthy Being Cafe and Juicery, in the log cabin just one block away from Town Square. Distinguished by organic, freshmade juices and nut milks, this cafe has grown to be loved by locals and visitors for so much more! Offering breakfast, lunch, dessert, juices, superfood smoothies and hot drinks, there is always something to be savored for every appetite. Choose from made-fresh daily juice or work with the health-savvy staff to create a custom cleanse. Find a spot in the cozy cafe and try a hot mushroom drink, turmeric latte or tea followed by a signature vegan raw dessert, or find warmth in a bowl of one of the seasonally crafted soups. Be sure to leave yourself time to peruse the retail space for all things wellness. In addition, you will find a carefully curated collection of books, housewares, gifts, potions and apothecary to feed the mind, body and soul.

MENU SAMPLING HOT MOCHA: LOCALLY ROASTED COFFEE BEANS WITH ZENBUNNI CACAO DE ALCHEMICA & STEAMED MILK OF CHOICE COLD-PRESSED APPLE CIDER: APPLES, ORANGES, CARDAMON, CINNAMON, CLOVE ARGENTINEAN: HERB CASHEW CHEESE, CHIMICHURRI, CHOICE OF HOUSE-MADE FLATBREAD, ENGLISH MUFFIN OR PERSEPHONE MULTIGRAIN CARROT GINGER SOUP: PUREED ROASTED CARROTS, GINGER, CORIANDER, GARLIC PUMPKIN CHEESECAKE: CASHEW, PUMPKIN, CLOVE, GINGER, CINNAMON, NUTMEG, MAPLE GRAIN BOWL: ANCIENT GRAINS, SEASONAL VEGETABLES, PLANT-POWERED PROTEIN, DREAMY TAHINI SAUCE

DISHINGJH.COM

131

IL VILL AGGIO OS TERIA Rustic Italian cuisine in Teton Village Breakfast 7:30–10 a.m., lunch 11:30 a.m., dinner 5 p.m. | 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 watch the pizzaiolo acrobatics. 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 LOBSTER 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.

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

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

DISHINGJH.COM

133

THE KITCHEN Modern American cuisine 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 worldly influences and comforting notes. The menu — complemented by a creative cocktail program and an extensive wine selection — is clean, fresh and inspired by team members’ travels, with special attention paid to fresh and 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 clean, 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.

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

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, each burger is 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, SAUTÃ&#x2030;ED BABY BELLA MUSHROOMS, BIG ONION RING, BASIL-GARLIC AIOLI NAPA: GORGONZOLA CHEESE, ARUGULA, OVEN-ROASTED TOMATOES, GREEN OLIVES, ONION, BASIL-GARLIC AIOLI TRAITOR: GRILLED CHICKEN BREAST, SWISS CHEESE, APPLEWOOD-SMOKED BACON, AVOCADO, LETTUCE, ONION, TOMATO, BASIL-GARLIC AIOLI KALE MARY: KALE, RED CABBAGE, CARROTS, GOAT CHEESE, QUINOA, BERRIES, TOMATOES, CROUTONS AND POPPYSEED DRESSING

Liberty Burger is a member of Blue Collar Restaurant Group.

DISHINGJH.COM

135

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 Co., 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 CRISPY CHICKEN: CONFIT RED BIRD FARMS LEG AND THIGH, SUMMER SUCCOTASH AND CHARRED TOMATO COULIS

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

LOTUS ORG ANIC RES TAUR ANT Fresh, organic, from-scratch cuisine with something for everyone Breakfast, lunch, dinner, beer, wine and spirits | 140 N. Cache St. Suite B 307.734.0882 | theorganiclotus.com There are very few restaurants that can appeal to every palate, but Lotus has something awesome for everyone, including meat eaters, vegans, live/raw foodies and the allergy-concerned diner. Guy Fieri’s visit to Lotus, as featured on Diners, Drive-Ins and Dives, is an indication that this worldly restaurant can please all types of eaters. What’s more, all of the offerings are prepared in-house and from scratch. A lunchtime favorite is the Bombay Bowl, which comes chock-full of brown rice, vegetables, mango and creamy lemon-cinnamon-ginger tikka sauce (lots of locals say it’s addicting). For dinner, opt for the elk lasagna and you won’t be disappointed. Any time of day, you will find smoothies, cold-pressed juices, craft cocktails, cold beers, natural wines and tasty sweets that are actually good for you. Visit Lotus in its beautiful new space at 140 N. Cache St. Suite B.

MENU SAMPLING BELGIAN WAFFLE TOPPED WITH BLUEBERRY COMPOTE AND SERVED WITH PURE MAPLE SYRUP (GF & VEGAN) HUEVOS RANCHEROS: FRIED EGGS ON CORN TORTILLAS WITH CUBAN BLACK BEANS AND RANCHERO SAUCE, SERVED WITH ZESTY HOME FRIES BEEF PHO: LOCKHART CATTLE CO. 100% GRASS-FED BEEF BONE BROTH, THIN-SLICED LOCKHART SIRLOIN AND RICE STICK NOODLES, VERTICAL HARVEST BASIL CRESS, MINT, CILANTRO, MAYA LOCALLY GROWN MUNG BEAN SPROUTS, ONION, LIME, CHILIES AND LOTUS HOISIN TRUFFLE BRICK CHICKEN: BRICK-SEARED ORGANIC AIRLINE CHICKEN BREAST, HERB-ROASTED FINGERLING POTATOES, FRENCH PEPPER PIPERADÉ, TRUFFLE OIL AND MICROGREENS

DISHINGJH.COM

137

MANGY MOOSE Breakfast, lunch, dinner and famous saloon in Teton Village Open daily 7 a.m.–2 a.m. | 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. But don’t just frequent the world-famous saloon. In this classic village building, you will find everything you need to get through the day. There is fine dining in the Mangy Moose restaurant, and the RMO Cafe downstairs offers one of the best breakfast options around. There is also a large grocery store and wine shop. Breakfast and gourmet coffee drinks will start your day off right. Grab a slice of New Yorkstyle pizza for lunch. Or grab a whole pizza and a bottle of wine to go. At night, the Mangy Moose serves mouthwatering dinners using the finest ingredients available, including local game and regionally sourced beef from Carter Country Meats. 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

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

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 48-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. The chicken fajita salad is a good alternative to one of the combo meals, but all are good options, depending on your appetite. For vegetarians, choose the spinach quesadillas, loaded with fresh spinach and jack cheese.

MENU SAMPLING BUENO NACHOS: REFRIED BEANS, RED ONION, TOMATO, BLACK OLIVE, JALAPEÑO, SOUR CREAM, GUACAMOLE AND CHOICE OF PROTEIN GREEN CHILI BEEF TAMALES: HANDMADE BEEF TAMALES, GREEN CHILI SAUCE 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 KICKIN’ CHICKEN STREET TACO: GRILLED MARINATED CHICKEN, POBLANO PEPPER, QUESO FRESCO, SALSA VERDE DRIZZLE

Merry Piglets is a member of Blue Collar Restaurant Group.

DISHINGJH.COM

139

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.–12 a.m. | 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 Jackson’s latest addition to the restaurant scene. This lively downtown BBQ sportsbar 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 special 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 or blackened salmon, but if you want to indulge in a platter of ribs or the fried chicken special, you won’t be disappointed. Enjoy the open-air feel on the balcony and the private dining room, which overlooks the town’s happening boardwalk. A full bar offers a local selection of beers and specialty drinks. Moe’s Original Bar B Que always offers takeout and is Jackson Hole’s most affordable catering option for private parties of any size.

MENU SAMPLING PULLED PORK SANDWICH: GET IT “BAMA-STYLE,” TOPPED WITH MARINATED SLAW, WHITE BBQ SAUCE AND PICKLES SOUTHERN FRIED CATFISH PLATTER: 7 OUNCES OF FRIED ALABAMA FARM-RAISED CATFISH FILLETS SERVED WITH HOUSE-MADE TARTAR SAUCE FRIED SHRIMP MOE BOY: GOLDEN-FRIED SHRIMP SERVED WITH HOUSE-MADE TARTAR SAUCE FRESH GARDEN SALAD WITH BLACKENED SALMON: 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 SALMON SMOKED CHICKEN WINGS: MARINATED, SMOKED, FRIED AND TOSSED IN OUR BUFFALO SAUCE AND SERVED WITH HOUSE-MADE WHITE BBQ SAUCE

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

NOODLE KITCHEN AND SUSHI Asian-inspired cuisine and sushi bar Open Mon.–Sat. at 11:30 a.m. | 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 new spot is quickly becoming a favorite. A recently added sushi menu and sushi bar bring variety and excitement to the already wellknown 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 veggie spring rolls before you enjoy either a suggested noodle bowl or something you build yourself with many creative options, including sauces, noodle and rice choices. 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 gluten-free, vegetarian and kid-friendly dishes, too.

MENU SAMPLING DAGWOOD ROLL: TEMPURA SHRIMP, AVOCADO, REAL CRAB, TUNA, SWEET SOY, TOBIKO GENERAL’S CHICKEN: CHICKEN, CHARRED BROCCOLI, BELL PEPPERS, ONIONS, CARROTS, CILANTRO, JASMINE RICE, SHERRY-SWEET SOY PAD THAI: CHICKEN AND SHRIMP, NAPA CABBAGE, SHIITAKE MUSHROOMS, CARROTS, BOK CHOY, EGG, PEANUTS, BEAN SPROUTS, RICE NOODLES FIRECRACKER SHRIMP: TEMPURA SHRIMP, SWEET AND SPICY AIOLI, RED ONIONS, CILANTRO, ROASTED CASHEWS NITRO ROLL: TEMPURA SHRIMP, ASPARAGUS, GINGER, SHISHITO, RED CHILI

Noodle Kitchen is a member of Blue Collar Restaurant Group.

DISHINGJH.COM

141

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. 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 chef Clark Myers’ inventive dishes made with seasonal, sustainable and local ingredients presented in a creative way, like a braised pork belly BLT (tomato jam, grilled red onion, sunflower pesto on ciabatta). Palate is the place to stop for a quick bite before walking the museum or for a long, lazy lunch with friends. It is also a great place to warm up after a sleigh ride on the Elk Refuge. Make sure to ask about their event catering at the museum’s many options on-site.

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 BISON GYRO: MINT ZUCCHINI PUREE, WHIPPED FETA, PICKLED ONIONS, INDIAN FRYBREAD SMOKED CHICKEN PAPPARDELLE: CARROT JUS, CHICKEN CRACKLINGS, GRILLED SQUASH

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

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, salad options and a full bar with 20 beers to choose from. Try the Abe Froman, named after the Sausage King of Chicago, topped with spiced Italian sausage, buffalo mozzarella and fresh basil. Follow the pizzeria on Facebook to stay up to date with passing through musical performances or open mic night Mondays 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

DISHINGJH.COM

143

THE PINSETTER RESTAURANT AT HOLE BOWL Classic American fare, cocktails, bowling and more 11 a.m.–11 p.m. Mon.–Thurs., 11 a.m.–midnight Fri.–Sat. | 980 W. Broadway

307.201.5426 | holebowljh.com Hole Bowl is more than just a space to play. Stop in for a casual midday lunch or a cocktail and dinner with friends at the full bar. With a curated menu of classically made, from-scratch American fare, you can’t go wrong. Cast aside any ideas of typical bowling alley fare. Chef Jason Mitchell prepares delicious cuisine (at a good value, too!). The kids menu offers $6 entrées with two sides. For adults, the cocktail program is equally impressive, with everything from specialty drinks to pitchers of beer. Of course, you probably won’t be able to leave without playing just a little. Spend the day on the bowling lanes, arcade games, pool tables and darts. With Hole Bowl’s 12 large flat-screen TVs, you can always catch the game. Afterward, lounge on the comfy couches and catch up with friends.

MENU SAMPLING SEARED SKUNA BAY SALMON SANDWICH: LEMON-CAPER AIOLI AND ARUGULA BRAISED SHORT RIB SLIDERS: PICKLED RED ONION AND CABBAGE, GRUYÈRE, ARUGULA CHEESEBURGER: 1/3-POUND CARTER COUNTRY BEEF, SHREDDED LETTUCE, SEARED ONION, CHEDDAR AND SECRET SAUCE ARUGULA AND MIZUNA SALAD: BUTTERNUT SQUASH, GRANNY SMITH APPLE, ROASTED PECANS, SHAVED MANCHEGO ITALIAN TURKEY MEATLOAF: POMODORO, MASHED POTATOES, SEASONAL VEGETABLE GRUYÈRE AND CARAMELIZED ONION FLATBREAD: FROMAGE BLANC, ARUGULA

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

PISTE MOUNTAIN BISTRO 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, CHILI S.R.F. KUROBUTA BABY BACK RIBS: MAPLE-CHILI CARAMEL GRILLED COLORADO LAMB LOIN: FRESH CORN SUCCOTASH, CURRIED CHÈVRE, CHIMICHURRI

DISHINGJH.COM

145

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 cocktail from their full bar. 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. Be sure to explore other areas of the menu, from salads like the traditional Caldera Caesar with house-made dressing to paninis like the Napoli with basil-sunflower seed pesto, fresh mozzarella and Rebelski tomatoes from Vertical Harvest.

MENU SAMPLING STUFFED MUSHROOMS: SPINACH, HOUSE-MADE PORK SAUSAGE, PARMESAN, PAPRIKA AIOLI, GLUTEN-FREE BURRATA WITH DRIZZLED HONEY AND ROASTED HAZELNUTS ON RUSTIC BREAD PASTA MARINARA: PENNE WITH MIGA’S ORIGINAL TOMATO BASIL SAUCE PERA CIPOLLE: MOZZARELLA, CARAMELIZED ONION, ANJOU PEAR, APPLEWOOD-SMOKED BACON, GORGONZOLA, BALSAMIC REDUCTION TIRAMISU: ALTERNATING LAYERS OF COFFEE-DIPPED LADYFINGERS AND A MASCARPONE CUSTARD SPRINKLED WITH COCOA POWDER; AN ORIGINAL ITALIAN “PICK-ME-UP”

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

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.113) Bin22 (p.115), Bodega (p.117), Il Villaggio Osteria (p.132), The Kitchen (p.134).

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.

DISHINGJH.COM

147

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 buffalo shrimp, hot wings or mac and cheese bites. Or opt to build your own whole or slices of pizza (the carne asada is to die for). The menu offers 12 burgers plus a build-your-own option featuring Angus beef, buffalo or black beans. Try the barbecue burger with onion slivers, barbecue sauce and Swiss cheese. Swing by during the big game, prepare for a party and pick your seats carefully based on your favorite team’s fans.

MENU SAMPLING SIDEWINDERS PRETZEL: A JUMBO, HOMEMADE SOFT PRETZEL STUFFED WITH YOUR CHOICE OF CHEESE, PEPPERONI OR JALAPEÑOS HOT NASHVILLE FRIED CHICKEN SANDWICH: BREAD PICKLES, COLESLAW, RED CHILI AIOLI, SAMBAL-MAPLE DRIZZLE CARNE ASADA PIZZA: GRILLED SKIRT STEAK, MILD GREEN CHILIES, MOZZARELLA, FRESH CILANTRO SPICY THAI SALAD: EDAMAME BEANS, CUCUMBERS, GREEN ONIONS, WONTON CRIPS, ASIAN PEANUT DRESSING COWBOY MAC AND CHEESE: VELVEETA, JACK AND CHEDDAR CHEESE, TOPPED WITH CRUMBLED BLUE CHEESE

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

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

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 There’s no better place to dine, people-watch and mingle than at the Silver Dollar Bar and Showroom. Right next to the Town Square, you’re in the heart of the action. The extensive wine list includes a broad range of varietals from around the world with recommended pairings for the signature mountain cuisine. The elegant Silver Dollar Grill is filled with original Western artwork and a restored original Wort Hotel roulette wheel. Inside the bar, you’ll find a more casual atmosphere filled with locals, cowboys, politicians, old-timers, ski bums and visitors alike. Order a Bartender’s Margarita and sit at the bar, where 2,032 uncirculated 1921 Morgan Silver Dollars are inlaid in its surface.

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

DISHINGJH.COM

149

SNAKE RIVER BREWERY Classic neighborhood brewpub with award-winning beers Open daily for lunch and dinner | 265 S. Millward St. 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 BARBECUE SAUCE, SERVED WITH PUB OR SWEET POTATO FRIES SZECHUAN SHORT RIBS: BRAISED BONELESS BEEF SHORT RIBS, BOK CHOY, SWEET POTATOES, CARROTS, BEAN SPROUTS, EDAMAME, PEANUTS, CILANTRO AND GREEN ONIONS SAUTÉED WITH A SPICY TAMARI AND CHILI SAMBAL MESQUITE WINGS: 1 POUND OF MESQUITE-SMOKED WINGS BAKED IN THE WOOD-FIRED OVEN, THEN TOSSED WITH HOUSE CHIPOTLE SAUCE SCRATCH PRETZEL: BAKED FRESH DAILY IN-HOUSE AND SERVED WITH SHARP WHITE CHEDDAR QUESO

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

SNAKE RIVER GRILL Modern American grill Open nightly at 5:30 | 84 E. Broadway, on the Town Square 307.733.0557 | snakerivergrill.com Celebrating more than 20 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 exotic mushrooms, 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 one of their house-made desserts and ice creams.

MENU SAMPLING BRANDING IRON OF SWEET ONION RINGS WITH SNAKE RIVER PALE ALE BATTER, TWO DIPPING SAUCES WOOD OVEN-ROASTED DATES WITH APPLEWOOD-SMOKED BACON, WILD BOAR CHORIZO 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

DISHINGJH.COM

151

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 This year’s Gold Medal winner of Jackson Hole’s Best Chef poll for the ninth year in a row, Executive Chef Kevin Humphreys invites you to dine where his culinary talents combine with locally sourced ingredients to create a menu of enticing entrées, amazing appetizers and signature dishes that have delighted locals and visitors every season. Mouthwatering entrées include the famous fried green Wyomato caprese, seared elk loin and Carter Country Beef burger. Serving breakfast, lunch and dinner daily, Spur offers a menu as vibrant as the atmosphere that locals voted Best Après in 2017. It also features several local brews on tap, creative cocktails, six HDTVs and a seasoned staff who share your sense of adventure.

MENU SAMPLING WORLD-FAMOUS NACHOS: BACK BY POPULAR DEMAND! PORCINI-DUSTED STEELHEAD: SALSIFY POTATO PUREE, BACON-SEARED BRUSSELS SPROUTS, LEMON-GARLIC EMULSION MUSHROOM TOAST: ROAST MUSHROOMS, POTATO BREAD, MOUNTINA CHEESE, TRUFFLE VINAIGRETTE ZONKER STOUT-BRAISED POT ROAST: CREAMY POLENTA, KALE, CARROTS, ONION MARMALADE GRILLED ELK RIB-EYE: SCALLOPED SWEET POTATOES, BRAISED GREENS, ROSEMARY CIDER SAUCE

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

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 CHILI MAYO MEXICAN CHOPPED SALAD: BLACK BEANS, ROASTED CORN, POBLANOS, TOMATO, ONION AND CITRUS RANCH

DISHINGJH.COM

153

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

Teton Pines is celebrating its 30th season, and the food, attentive service and inviting atmosphere are 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

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

TETON TIGER Far East and Pan-Asian cuisine Lunch 11:30 a.m.–2:30 p.m. Mon.–Fri., dinner nightly at 5:30 | 165 Center St.

307.733.4111 | tetontiger.com This sleek downtown restaurant offers Jackson Hole a culinary tour through Asia. Teton Tiger is the second restaurant concept from the owners of Teton Thai. Inspired by many adventures in the Far East, the team at Teton Tiger slings Asian street noodles, wok-seared rice dishes or traditional tandoori meats in savory curries. The Tiger’s menu offers a little something for everyone, including dishes with a range of flavors, such as Thai, Chinese, Korean, Japanese and Indian, all while incorporating local ingredients. The chefs who create daily specials that feature various regional dishes from around Asia will make sure diners are never bored. Don’t miss favorites like Mama’s Midnight Ramen or mango duck curry. All dishes are spiced to order, so you can make yours hot or mild depending on your tastes. Be sure to try your hand at one of three shake-a-day games while you sip a seasonal cocktail.

MENU SAMPLING BISON PHO: BISON, RICE NOODLES, HOISIN, BASIL, BEAN SPROUTS, JALAPEÑOS, HOUSE PHO BROTH SHANGHAI STREET NOODLES: WOK-SEARED BEEF SIRLOIN, UDON NOODLES, GINGER, GARLIC, NAPA CABBAGE MOO DANG STREET NOODLES: TANGY WOK-SEARED EGG NOODLES, ROASTED PEANUTS, BRAISED PORK BELLY KOREAN BARBECUE STREET RIBS: KOREAN-STYLE PORK RIBS, KOREAN BBQ SAUCE, SERVED WITH KIMCHI TANDOORI BUTTER CHICKEN: BRITISH-INFLUENCED DELHI-STYLE CURRY, CREAMY TOMATO BASE, GINGER, CASHEWS, MIXED SPICES, FENUGREEK LEAVES AND HONEY, SERVED WITH RICE

DISHINGJH.COM

155

TRIO AN AMERICAN BISTRO Serving a variety of cuisines in a relaxed atmosphere Open nightly at 5 | 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, youâ&#x20AC;&#x2122;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 RISOTTO: RED WINE BROTH, ROASTED MUSHROOMS, SHAVED WINTER WINDS FARM TETON TOMME NEW YORK STEAK: 12-OUNCE DOUBLE R RANCH BEEF, ROASTED POTATOES, BRAISED SWISS CHARD AND CARAMELIZED ONION STEAK SAUCE COLUMBIA RIVER STEELHEAD: 6-OUNCE PAN-SEARED STEELHEAD WITH CONFIT BRUSSELS SPROUTS, FINGERLING POTATOES AND CHAMPAGNE HOLLANDAISE ROMA PIZZA: SLOW-ROASTED TOMATOES, HOUSE-MADE PORK SAUSAGE, MARINARA, PARMESAN AND FONTINA CHEESE

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

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 WINTER SQUASH RAVIOLI: CONFIT BUTTERNUT SQUASH, SMOKED MAPLE, SAGE GREMOLATA, PECORINO CRISPY IDAHO TROUT: SCALLION GNOCCHI, CELERIAC PUREE, TUSCAN KALE, WHISKEY-AGED SHOYU BUTTER SAUCE 32-OUNCE DRY-AGED WAGYU BEEF TOMAHAWK HAZELNUT SOUFFLE: CHOCOLATE GRAND MARNIER SAUCE, VANILLA ICE CREAM

DISHINGJH.COM

157

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 | whitebuffaloclub.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 whet 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 2 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.

MENU SAMPLING SALT SPRINGS ISLAND MUSSELS: WHITE MISO, LEMONGRASS, SAKE, GRILLED SOURDOUGH ROASTED BONE MARROW: OXTAIL MARMALADE, PICKLED SHALLOT, MICRO WASABI, GARLIC FLOWERS, GRILLED SOURDOUGH PIG EAR PAD THAI: HEN EGG, BEAN SPROUTS, CARROT, CILANTRO, ROASTED PEANUTS, LIME CAESAR SALAD: DUCK PROSCIUTTO, CURED EGG YOLK, SOURDOUGH, PECORINO USDA PRIME STEAKS: 8-OUNCE FILET, 10-OUNCE SIRLOIN, 12-OUNCE NEW YORK STRIP, 16-OUNCE RIB-EYE BRUSSELS SPROUTS: RED MISO, SESAME SEEDS, PUFFED RICE

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

THE WILD SAGE AT THE RUSTY PARROT Intimate dining in a 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 ROASTED BEETS: SMOKED SALMON, WATERCRESS, RYE-WALNUT CRISP WILD VENISON CHOP: PUMPKIN TORTELLINI, SAGE, BALSAMIC BROWN BUTTER ALASKAN BLACK COD: POTATO PUREE, BLACK GARLIC, SAFFRON FLOURLESS CHOCOLATE TORTE: CHOCOLATE GLAZE, POMEGRANATE HONEY

DISHINGJH.COM

159

DORNAN’S • MOOSE, WYOMING Great wine. Great food. Great views.

Join us for monthly wine dinners & wine tastings. CALL 307.733.2415 OR VISIT DORNANS.COM TO LEARN MORE 12170 DORNAN ROAD • 12 MILES NORTH OF JACKSON

Never wonder what to wear to dinner

E L E VAT E D C U I S I N E

Distinguished Service Jackson Holeâ&#x20AC;&#x2122;s premier catering choice for mountain meetings, weddings, and special events.

spurcatering.com | 307.739.4030

FEATHER YOUR NEST WITH THINGS YOU LOVE

APPAREL, ACCESSORIES, SHOES AND GIFTS 155 WEST PEARL STREET // 307-200-6681 NESTJACKSONHOLE.COM

Open Nightly at 5:30 p.m. | 84 East Broadway on the Town Square | 307 733 0557 | snakerivergrill.com