Dishing Jackson Hole Issue 14 | Summer/Fall 2018

S U M M E R / FA L L

UE NO. 14

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JACKSON HOLE

PANCAKES

5 WAYS

A Lesson in Tortilla Making +

GET A PEEK INSIDE THE HOME KITCHEN OF SNAKE RIVER GRILL’S CHEF

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

''You're a stranger re but once"

FROM MY KITCHEN TO YOURS GLUTEN & DAIRY FREE RASPBERRY MUFFINS 1 ¾ cups plus 2/3 cup of your favorite gluten-free flour 1 tbsp baking powder ½ tsp salt ¼ tsp cinnamon ¼ tsp xanthan gum ¾ cup granulated sugar

8 tbsps butter, melted and cooled ½ cup plain yogurt 3 large eggs 1 tsp vanilla 1 ½ cups raspberries 2 tbsps turbinado sugar

Whisk flour, baking powder, salt, cinnamon and xanthan gum together in large bowl. In a separate bowl, whisk granulated sugar, butter, yogurt, eggs and vanilla together until well blended. Using spatula, stir egg mixture into flour mixture for about a minute until smooth. Gently fold in berries. Cover bowl and let sit at room temperature for 30 minutes.

Heat oven to 375°. Spray 12-cup muffin pan with vegetable oil spray. Fill muffin cups evenly and sprinkle turbinado sugar over the top. Bake until golden, approximately 16-20 minutes, rotating pan halfway through baking. Let muffins cool for 10 minutes. Remove muffins from pan and cool before serving.

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

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N O. 1 4 S U M M E R / F A L L

Q: WHAT IS YOUR FAVORITE COLD DRINK ON A HOT DAY? EDITORS editors@dishingjh.com Allison Arthur I love a good margarita on a sunny day. If I am really “thirsty,” I get a jumbo margarita from Abuelito’s. They contain fresh-squeezed lime juice and are extremely strong.

Cara Rank I fell in love with Aperol spritzes last summer in Italy, and I like Glorietta’s different takes on the cocktail. They change up their spritzes each season, so you never know what they will come up with next.

ART DIRECTOR Tim Hussey ART ASSOCIATE Kristen Hartnett The Kale-Licious smoothie from Jackson Whole Grocer.

It is light, refreshing and delicious, and a great way to get some fruits and veggies in.

CONTRIBUTORS Cal Brackin Michelle DeLong Rosie Hansen Aaron Kraft Adam Larkum Jay Nel-McIntosh A homemade sangria in the backyard, or a tamarind margarita on the deck at The Kitchen.

Ashley Merritt Nina Resor Sam Simma There’s nothing more rewarding than enjoying a Long Island iced tea on the Deck at Piste after a hike up the Wildflower Trail at Jackson Hole Mountain Resort.

Melissa Thomasma I’m quite fond of the blackberry margaritas at Signal Mountain Lodge. Overlooking the lake…mmmmmm.

Brian Upesleja

CUSTOMER SERVICE SPECIALIST Brooke Danahy

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

What We Crave

This was shot on one of our trips to Park City during a scenic bike ride with Silver Star Ski & Sports.

WE OFTEN TRAVEL to Utah where we publish another magazine, Dishing Park City. On our summertime trips, we always make time to visit the Salt Lake City farmers market, where one of our favorite vendors sells fresh salsa and homemade tortillas that we bring back home. This got us thinking about making our own tortillas, so we asked Hatch Taqueria to teach us the art, on page 27. While we plan to eat tacos all summer long with our newfound skills, here is everything else you will find us eating this season.

On Wednesdays the Jackson Hole People’s Market pops up at the base of Snow King. Pick up a locally brewed beer from Roadhouse Brewing Co., grab some dumplings and have dinner on a blanket in the park.

Weekends call for firing up the grill and cooking Lockhart Cattle Co. steaks from Jackson Whole Grocer or fresh seafood that is flown into Jackson Hole Marketplace. Gather locally grown corn for grilling and veggies for a salad from the Jackson Hole Farmers Market on the Town Square.

On the way up to Grand Teton National Park, stop into Creekside Market for a monster deli sandwich to fuel your adventures. Don’t forget to fill your Swell bottle from Jackson Bootlegger with a fresh-squeezed Greyhound sloshie.

And rather than heating up the oven — and your house — grab some sweet treats from Persephone Bakery or Picnic for your post-hike snack. You earned it!

8 DISHINGJH.COM

–Allison & Cara

Summer

BASE CAMP

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

1155 S. HIGHWAY 89 307-733-0450 • JACKSONWHOLEGROCER.COM OPEN DAILY 7:00 A.M. TO 10:00 P.M.

Contributor Spotlight

PHOTOGRAPH BY ALLISON ARTHUR

A

Rosie Hansen

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

fter living in cities her whole life, Rosie Hansen moved to Jackson Hole for the open spaces and outdoor lifestyle. The gallery manager at Ringholz Studios as well as a contributor to Dishing, Hansen was pleased to discover that Jackson offers her two favorite things about city life — access to inspiring art and great dining.

What is your idea of the perfect summer (eating) day in Jackson Hole?

My perfect day of eating in Jackson Hole would start at Persephone Bakery with a kouign-amann (like a caramelized croissant!) and an almond milk iced latte.

I would then head to the park for a day of waterskiing on Jackson Lake, where I would stop by Leeks Marina & Pizzeria for its excellent pizza. I would end my day at the Snake River Grill, hopefully outside on the deck, where I would order a Clayton’s Margarita and a smoked salmon potato pancake, and cap it all off with Eskimo Bars!

In this issue, you wrote about some sweet summery treats. Do you have a favorite or two?

Definitely the Eskimo Bars from Snake River Grill, which are ice cream and brownie bars covered in chocolate.

I also love the Cream and Sugar mini ice cream sandwiches.

Mint chip is the best flavor.

You lived in Paris and New York before you landed in Jackson Hole. How does the food scene here hold up?

Jackson is a small town with a big food scene. I am constantly discovering great new restaurants at all price points. I also grew up in Los Angeles, so I have a pretty high bar for Mexican food, sushi and juice bars. Jackson has a few authentic Mexican spots (Fiesta is a favorite), King Sushi beats some of the best sushi bars in LA and NYC, and Healthy Being has hands-down the best green juice.

Since you started contributing to Dishing, have you uncovered any secret spots (or dishes) you want to share with others?

I discovered Glorietta, a fantastic Italian trattoria, thanks to Dishing. I think some visitors don’t know about this spot, since it’s on the quiet part of Glenwood Street, north of the Town Square, but it’s absolutely the best Italian in town.

Order the pesto campanelle and the mozzarella sticks.

FOCUSON

WHAT MATTERS www.o2cleaningjh.com

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rylee & cru pink chicken roller rabbit winter water factory pebble albetta nununu finn & emma lil lemons petit bateau freshly picked native johnnie-o

kat burki suntegrity vintner’s daughter tata harper natura bisse earth tu face coola eve lom sachajuan david mallett

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

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TOC F E AT U R E S 50 A PICTURE IS WORTH A THOUSAND LIKES Experts share tips on how to get Insta-worthy food photography

64 SUMMER ON THE ROCKS The best summer cocktails to toast your adventures

70 CERAMIC CANVAS Restaurants create artful food by using custom pottery

82 SUNDAE SCHOOL Beat the heat and cool off with these sweets

TOC D E PA R T M E N T S 8 WHAT WE CRAVE

56 OUTSIDE THE KITCHEN Get Iced

17 ASK FOR IT

75 KITCHEN VIEWS

27 A LESSON IN: TORTILLAS

A kitchen fit for Snake River Grill’s Executive Chef Jeff Drew

Hatch teaches the basics to making fresh, warm tortillas with a few simple ingredients

33 JACKSON CLASSIC: DORNAN’S 39 FIVE WAYS: PANCAKES 45 IN THE KITCHEN WITH: OSCAR ORTEGA

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

89 BY THE DATES Summer’s best foodie happenings

93 MESSED MANNERS 99 WILL TRAVEL FOR FOOD: HAWAII 108 RESTAURANT LISTINGS

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The Bunnery Bakery & Restaurant has been one of Jackson's favorite casual restaurants, serving delicious foods and an irresistible selection of fresh baked goods. Famous for its O.S.M. products, based on oats, sunflower seeds and millet, it offers the best breakfast in town, a delectably varied lunch menu and Starbuck's bottomless cup of coffee.

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Bacon Omelette, A Jackson Favorite melted cheddar cheese, luscious diced bacon & fresh diced tomato Vegetarian Omelette sauteed mushrooms, diced tomatoes, onions & Swiss cheese garnished with sprouts Guacamole Omelette fresh guacamole, sauteed mushrooms, diced tomatoes, sprouts & Swiss cheese

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The Gros Ventre Slide cheddar cheese melted over green chilies, two fried eggs and hash browns, with sour cream & sprouts The Mother Earth fresh mushrooms, tomatoes & broccoli over hash browns under broiled cheddar cheese with sour cream

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The Bradley ham, onions, pickles & melted Swiss with mustard on rye The Tram on a homemade croissant with bacon, cheddar & diced jalapeiios The Trapper turkey, cole slaw, pepper jack & Russian dressing on rye

Cola Sanawloh88

The Best Classic Club in the Valley! turkey, ham & bacon between three slices of toasted O.S.M. bread with lettuce, tomato, Swiss cheese & mayonnaise The Sleeping Indian sliced turkey, Swiss cheese, pesto, mayonnaise, lettuce, tomato, onion & sprouts Hole in the Wall Mall, 130 North Cache, Jackson, WY 307-733-5474• www.bunnery.com Winter and Summer hours: 7:00 A.M. - 3:00 P.M. Spring and Fall hours: 7:00 A.M. - 2:00 P.M.

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Classic Lorraine, Florentine or Provenc;;al

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Jackson Benedict two eggs, sauteed spinach and ham on our O.S.M. bun with hollandaise sauce Salmon Benedict two eggs over Norwegian smoked salmon on our O.S.M. bun with hollandaise sauce

W88t6rn Favorttes

Steak & Eggs all-natural, locally-raised 6 oz. steak with two eggs any style, hash browns & O.S.M. toast The Regular two eggs any style, bacon or sausage, hash browns & O.S.M. toast

Hot; Sanawloh8S

Philadelphia Cheese Steak roast beef with sauteed onions, mushrooms, peppers & melted Swiss on a mini baguette Chicken Caesar Wrap Caesar salad wrapped in a hot fresh flour tortilla with warm grilled chicken breast strips Tuna Melt fresh tuna salad, tomato, Swiss cheese & guacamole served open-faced with sprouts

AII-Nst;ural 6ureo�

half-pound burgers made from all-natural, locally­ raised beef and bison with a wide selection of delicious extras Classic or Bacon Burger beef or buffalo Prices subject to change without notice No reservations• Takeout menu available House Bloody Mary, Mimosa & Selection of Local Craft Beers as well as Wines by the Glass and Bottle

Exceptional Cuisine ~ Beautiful Setting ~ Outstanding Service Westbank Between Jackson & Teton Village I RESERVATIONS 307.733.1005x1 I Menus & Hours www.tetonpines.com

7.201.10791 cull.lJMJr, PACKAGED BEER, WINE, AND LIQUOR AVAILABLE FOR t 1140 W. HIGHWAY 22 (ACROSS FROM ALBERTSO

Ask For It!

Readers’ favorite recipes from Jackson Hole restaurants.

THIS DESSERT SPECIAL WAS SO POPULAR, IT IS NOW ON THE MENU.

Mary’s coffee cake was the dessert of the day at Snake River Brewing, and it was mind-blowing. I never expected coffee cake to be so decadent. They should really consider putting it on the permanent dessert menu.

— SALENE FREEMAN, NAPLES, FL

PHOTOGRAPHS BY ALLISON ARTHUR

Snake River Brewing’s Coffee Cake For the filling: 1 1/2-2 teaspoons cinnamon 2 cups brown sugar 2 cups pecans, chopped 3 cups oatmeal 2/3 cup butter, melted For the cake: 3 1/2 cups flour 2 teaspoons baking powder 2 teaspoons baking soda 1 teaspoon salt 2 cups sugar

1 cup butter, softened 2 teaspoons vanilla 4 eggs 1 1/2 cups sour cream 1/2 cup buttermilk For the glaze: 4 cups powdered sugar 1/2 cup hot water 1 teaspoon vanilla

> Add filling ingredients to a bowl, stir and set aside. In a separate bowl, mix dry cake ingredients. Beat together remaining cake ingredients. Gradually incorporate dry ingredients into wet, mixing until combined. Put 3/4 of the batter in a 9-by-13-inch pan, spreading evenly. Top with remaining cake batter.

Bake at 325 F until a toothpick comes out clean, about 1 hour. Whip glaze ingredients in a bowl, adding more water if needed. Drizzle on top after the cake has cooled for 20 minutes.

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Ask For It! My girlfriends and I crave the Honey Buzzer at Teton Tiger. Once someone in the group mentions it, we figure out a way to hit up happy hour ASAP. Helps clear up a cold too...just saying. â&#x20AC;&#x201D; JOCELYN EMERY, JACKSON, WY

Teton Tigerâ&#x20AC;&#x2122;s Honey Buzzer Honey ginger syrup: 1 cup honey 1/2 cup water 2 2/3-inch-long pieces ginger, peeled and pureed

> Bring all ingredients to a boil, stirring occasionally.

When it begins boiling, reduce heat and simmer for 5 minutes. Let cool and strain.

For the cocktail: 2 ounces Bulleit bourbon 1 ounce honey ginger syrup 1/2 ounce fresh-squeezed lemon juice 3 dashes grapefruit bitters Candied ginger for garnish

> Combine all ingredients in a shaker with ice, and shake for 20-30 seconds.

Strain over a large single ice cube. Garnish with candied ginger.

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

I’m always impressed by the vegan dishes at Gather. They always sound appetizing, even to a carnivore like myself. When I opted for the vegan panisse last winter instead of a meat dish, I was thrilled with the result. How do they do it?

— JADE SCHROCK, BOZEMAN, MT

Gather’s Vegan Panisse Recipe Makes 1/2 sheet pan 2/3 cup masa corn flour 3 1/3 cups cici bean powder (garbanzo flour) 2/3 cup garlic, minced 2/3 cup shallot, minced 3/4 cup jalapeño, finely shaved 3/4 cup plus 2 tablespoons Crisco 3/4 cup plus 2 tablespoons olive oil 4 quarts coconut milk 1/4 cup salt

CHEF CLARK MYERS SERVES THIS PANISSE WITH PICKLED VEGGIES AND AN APPLE BEET CREAM.

> Heat oven to 350 F. Toast the

masa and cici bean flour on a sheet pan for about 7 minutes, or until golden. In a large pot, sauté the garlic, shallot and jalapeño in the Crisco until translucent. Add the olive oil and coconut milk, and bring to a simmer. Slowly stir in the toasted flours and add the salt, stirring constantly until fully

incorporated. A thick paste should form that does not stick to the pot.

Spread out onto greased pan to a 1-inch thickness. Let cool for 1 1/2 hours. Cut to desired shape. Sear in a nonstick pan on medium-high heat.

Ask For It!

As much as I love every fried, baked or fire-roasted appetizer out there, Noodle Kitchen keeps me in check before my meal with their edamame, which is bright, healthy and tangy. I could eat it like I eat potato chips. How can I make myself an endless supply? â&#x20AC;&#x201D; BROOKE CHAVEZ, RIVER FALLS, WI

Noodle Kitchenâ&#x20AC;&#x2122;s Edamame 1/3 cup dry sake 1/3 cup white wine 3 1/3 cups low sodium soy sauce 1 cup sugar 1 pound edamame, in the pod White and black sesame seeds for garnish

> Cook sake and wine

in a saucepan at a slow boil over medium heat until it has reduced by a third. Add soy sauce and continue to cook until reduced down by a third. Add sugar. Remove from heat and stir. Boil the edamame pods in salted water until tender, about 8 minutes. Drain in a colander and pat dry.

Toss in enough sauce to generously coat edamame and serve warm. Sprinkle with sesame seeds.

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

EDITOR’S REQUEST: I am mildly obsessed with the fish tacos at Streetfood.

In fact, I often go out of my way to eat them. What makes these tacos over-thetop delicious, in my opinion, is the extra-spicy habanero salsa they both sell and offer at the tables to top them with. They graciously shared the recipe. Yeah!

— ALLISON ARTHUR

Streetfood’s Habanero Hot Sauce 1 pound habaneros, stems removed 4 large carrots, peeled and diced 2 medium onions, diced 3 garlic cloves 1 1/2 gallons distilled vinegar Salt and pepper to taste

> Bring all ingredients to a boil in a saucepan. Cook until veggies are tender. Remove from heat and let cool. Puree and season to taste.

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Ask For It!

I recently had the Singapore salad at E.leaven Food Co. and couldn’t believe how much their Asian dressing brightened and enhanced the ingredients. This dressing really brings it all together.

It wouldn’t be the same without it. I’d love to try it at home if the restaurant is willing to share the recipe.

— KELLY FROSTICK, VIRGINIA BEACH, VA

E.leaven’s Asian Salad Dressing 1 cup olive oil 1 1/2 tablespoons sesame oil 3 scallions, minced 1 1/2 tablespoons garlic, minced 1/4 cup ground ginger 1/4 cup honey 1/4 cup Dijon mustard 1/3 cup red wine vinegar 1/2 tablespoon black pepper 1 1/2 tablespoons Worcestershire 1/4 cup sweet chili paste 1/4 cup mayonnaise

> Put all ingredients into a food processor or blender and mix well.

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

I had dinner at Turpin Meadow and the pesto they served with their first course was so good! It was earthy, balanced and flavorful.

— JAMIE GOLDSTEIN, JACKSON, WY

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

Turpin Meadow’s Pesto Makes 1 1/2 cups pesto 1 cup arugula, blanched 1/2 cup basil, blanched 1/2 cup toasted sunflower seeds 1/4 cup grated Parmesan 1 cup olive oil Splash of ice water Salt and pepper to taste

> Blend all ingredients in a blender until smooth and emulsified.

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A LESSON IN TORTILLAS

BY ALLISON ARTHUR

HATCH TEACHES THE BASICS OF MAKING FRESH, WARM TORTILLAS WITH A FEW SIMPLE INGREDIENTS. P H OTO G RA P H S BY J AY N E L- M C I N TO S H

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THE INGREDIENT LIST AND INSTRUCTIONS FOR MAKING TORTILLAS ARE SO STRAIGHTFORWARD AND SIMPLE, THEY BEG THE QUESTION: WHY DO WE NOT MAKE THEM MORE OFTEN? THE TASK MIGHT SEEM DAUNTING, BUT TORTILLA MAKING IS ACTUALLY QUITE SIMPLE. WE TURNED TO THE EXPERTS AT HATCH TO SHOW US HOW IT IS DONE. PUT THE FEAR ASIDE. THERE IS REALLY NOTHING MUCH TO IT. WITH A LITTLE PRACTICE, YOURS WILL TURN OUT ROUND AND SOFT, AND WILL HOLD TOGETHER WITHOUT BEING TOO THICK.

& HERE IS WHAT YOU NEED TO GET STARTED:

1

• ROLLING PIN AND/OR TORTILLA PRESS • GRIDDLE, FLAT TOP OR A PAN • A COOLER AND KITCHEN TOWELS (FOR KEEPING THE TORTILLAS WARM) • PLASTIC WRAP • WAX PAPER

CORN TORTILLAS > THE MEASUREMENTS DEPEND ON HOW MANY YOU WANT TO MAKE, BUT PROPORTIONS ARE ABOUT 1:1 MASA HARINA TO ROOM TEMPERATURE WATER. > MIX THE MASA HARINA TOGETHER WITH THE WATER AND KNEAD THE DOUGH WITH YOUR HANDS INTO A SMOOTH BALL. WHAT TO LOOK FOR: THE DOUGH SHOULD BE A LITTLE TACKY, LIKE PLAY-DOH. IF IT IS TOO STICKY, ADD MORE WATER. IF IT IS NOT HOLDING TOGETHER OR RUNNY, ADD MORE MASA. IT SHOULD NOT BE CRUMBLY OR DRY. > IF THERE IS TOO MUCH WATER, IT WILL BE RUNNY. IF THERE IS TOO MUCH MASA, IT WILL BE CRUMBLY AND DRY.

Tip: Mix the do ugh with your hand you can feel ths so consistency as e you go.

Tip: Use room temperature tap water (not hot or cold).

> USING YOUR HANDS, PULL A GOLF BALL-SIZE PIECE OF THE DOUGH OFF AND ROLL IT INTO A SMOOTH BALL IN THE PALMS OF YOUR HANDS. > COVER BOTH SIDES OF A TORTILLA PRESS WITH PLASTIC WRAP, PLACE

n n’t ow you dsos, a flat f I : Tip tilla pre urface a tor nd a flat s ute. pan a e a substit can b

THE DOUGH BALL IN THE CENTER AND APPLY LIGHT PRESSURE ONE TIME ON THE DOUGH. COOK THE TORTILLAS ON A FLAT SURFACE THAT IS ABOUT 480 F. COOK EACH SIDE FOR A COUPLE OF MINUTES OR UNTIL SOFT AND HELD TOGETHER. IF YOU ARE DOING A LARGER BATCH THAT WILL NOT BE USED RIGHT AWAY, STORE SEPARATED BY WAX PAPER AND WRAPPED IN A TOWEL IN A COOLER.

Tip: Always cook to order if you can. The dough will last for 12 hours covered in plastic at room temperature.

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2

FLOUR TORTILLAS

This recipe will make about twenty 6-inch tortillas.

3 cups flour 1 cup water 1/2 cup lard* 1 tablespoon salt 1 tablespoon baking powder

*You can substitute margarine, but not butter, in the flour tortillas if you want to avoid lard. Bacon fat is also a good, flavorful alternative. > Mix all ingredients in a bowl, and knead until the dough is smooth, 5-10 minutes. WHAT TO LOOK FOR: The dough should be a little sticky and cling to your fingers a bit if they arenâ&#x20AC;&#x2122;t covered in flour.

(You can do this step in a KitchenAid with a dough attachment, too.)

> Form the dough into a large ball. Cover with plastic wrap and let the dough rest for 10 minutes at room temperature. > Cover your hands with flour and pinch 1-inch pieces of dough off and roll into small balls.

Using a rolling pin coated with flour, roll each ball to form a 6-inch tortilla. Cook on a flat top surface at about 480 F for a minute or two on each side, until it is lightly browned.

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

3

HATCHâ&#x20AC;&#x2122;S MEZCAL MARGARITA 2 ounces mezcal (Hatch uses Del Maguey Vida) 2 ounces fresh lime juice 1/2 ounce agave Cinnamon-dipped orange for garnish

> Put the first three ingredients in a shaker, and shake to combine.

Pour over rocks in a lowball glass and garnish with the cinnamon orange.

4

HATCH’S TOMATILLO SALSA 5 quarts tomatillos 1 quart serrano peppers, with seeds 1/4 cup garlic 1/4 cup white vinegar 2 bunches cilantro 1/2 white onion Salt and pepper to taste > Using a hand blender or food processor, blend all ingredients until roughly chopped and combined.

Season as needed.

5

HATCH’S CHIPOTLE SALSA 1 1/2 gallons fresh tomatoes, chopped 1/4 gallon fresh jalapeños with seeds, chopped 1/4 gallon pickled jalapeños 1/4 gallon white onion, chopped 1/4 gallon green onion (green and white parts), chopped 1/2 can chipotles in adobo sauce 1/4 gallon tomato juice 1/4 cup salt 1/2 cup cumin 1 cup lime juice Salt and pepper to taste > Combine all ingredients in a food processor, and blend until smooth.

Season as needed.

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Exquisite dining and adventures at TURPIN MEADOW RANCH

HORSEBACK RIDING, FLY FISHING, PERSONALIZED GRAND TETON AND YELLOWSTONE TOURS Our stylish lodge's restaurant & bar are open to the public during the summer months, so join us for the ultimate Teton food experience.

Lunch: Call for hours or check turpinmeadowranch.com 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: Dornan’s

This family-owned business has a history and clientele full of regulars.

by Sam Simma

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PHOTOGRAPHS BY ASHLEY MERRITT

sit down and before you know it, you’ll be visiting with a new friend,” recommends Frank King, longtime local and visitor to the businesses at Dornan’s. Located in the shadow of the Grand Teton, Dornan’s is a long-standing family business that has made its way into the hearts, and stomachs, of locals and tourists alike.

Located near the Moose entrance station to Grand Teton National Park, Dornan’s was, in its early days, along the main highway, and the only stop between Jackson and Dubois.

Since then, the road has moved and the valley has experienced exponential growth and development. Dornan’s has a colorful history that has evolved into the present-day offerings: a chuck wagon, rental cabins, gift shop and

“JUST

go to the bar,

deli, sports rental shop, bar and restaurant, and extensive wine shop. The property is host to a variety of events throughout the year, including wine tastings on a budget, wine dinners, the Hootenanny and more. In a sense, Dornan’s really does do it all.

Huntley Dornan is the CEO of Dornan’s, and the great-grandson of the original homesteader.

His great-grandmother moved to Jackson Hole in 1919, and the business that is today Dornan’s was started by his grandfather in the 1940s, after World War II. Dornan’s has been operated

by Dornan family members ever since. The business evolved and grew to fit the needs of its visitors. The reputable wine shop began as his grandfather’s passion for quality California wines.

Like his father before him, Huntley grew up at Dornan’s. Like in most family businesses, Huntley jokes, “They put me to work as soon as I could carry something.” He recalls helping

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

DORNAN’S DORNAN:

Huntley Dornan is the grandson of the business’s founder and is currently the CEO.

dig irrigation trenches for the cabins built in the early ’90s. Growing up at Dornan’s meant constantly being in the outdoors and becoming addicted to the Chuckwagon’s secret sourdough pancakes. “From the moment the snow started melting to summer, I was frothing at the mouth for those pancakes,” he says.

The view of Grand Teton turns every visit to Dornan’s into an experience. Breakfast, lunch or dinner, that view will never look exactly the same as it did before, but it remains just as captivating. Kim and Jerry Sorgenfrey, of Wyoming, Iowa, have been frequenting Dornan’s for almost 10 years. They now visit Jackson Hole twice each year, and Dornan’s is their first stop off the airplane. “Dornan’s is my favorite place

MAIN MENU:

Salads, pizzas and pastas are menu favorites that you can enjoy all summer on Dornanâ&#x20AC;&#x2122;s scenic rooftop deck.

DORNANâ&#x20AC;&#x2122;S CHICKEN GORGONZOLA PASTA 1 tablespoon oil 2 garlic cloves, minced 1/4 cup white wine 3 tablespoons butter 6 ounces heavy cream 3 1/2 ounces chicken, cooked and sliced 3 ounces gorgonzola, 2 tablespoons set aside for garnish 2 cups penne pasta, cooked 3 ounces broccoli, cooked Pinch of salt and pepper to taste > SautĂŠ oil and garlic on high heat until garlic starts to brown. Add white wine to deglaze pan. Add butter, reduce to medium heat. Once the butter has melted, add heavy cream and chicken. Bring to a boil and reduce cream by 25 percent. Add gorgonzola, setting aside 2 tablespoons for garnish. When the cheese has melted, add pasta and broccoli. Toss together, and garnish with remaining cheese.

in the world to have a cocktail,” Kim says. Even if you’re not a Dornan, Dornan’s manages to make you feel like a part of a great, big extended family. In a busy time and destination, Dornan’s holds on to that ability to turn your neighbor into your friend. At times, people at Dornan’s have mistaken the Sorgenfreys for locals, and for two weeks a year, they are.

Visitors frequent Dornan’s for a variety of purposes. For Frank King and his wife, it’s watching the sun set behind the Teton range from the upstairs deck of Dornan’s, paired with a glass of wine from the Wine Shoppe’s expansive collection. Sue and Steve Morris have been attending the wine dinners at Dornan’s regularly since 2004, having missed fewer than a handful since. The Morrises describe the wine dinners at Dornan’s as a family-style meal, where quality food is paired with a diverse array of wines, and you’re always able to befriend a stranger.

Amy McReynolds started working at Dornan’s as a teenager and met her husband there. A Moose local, she saw him drive his yellow truck through the Dornan’s parking lot on multiple occasions before he stopped to talk to her while she was taking down the gift shop’s wind chimes at the end of the workday. Later, he would ask to buy her a drink at the Dornan’s bar, and finally, ask her on a proper date. This was in 1993; now, Amy and her husband have two teenagers who have both worked at Dornan’s at some point. “My kids learned to walk in that restaurant,” Amy jokes.

With its prime location, unparalleled views and family-friendly

atmosphere, Dornan’s becomes a part of the Jackson experience, whether that experience spans a vacation, a season or a lifetime. “I’m really proud of what my family’s done here,” Huntley says. “We do the best we can, and we will continue to strive to do the best we can.” In a valley that drastically changes with the seasons, there’s steadfast warmth at Dornan’s that makes strangers feel like family. So pull up a seat, settle in for the sunset and know what a second home feels like, only at Dornan’s.

BLOODY GOOD VIEWS:

There is no better place to get a view of the Tetons than from Dornan’s bar. Can’t identify the mountains in the backdrop? Refer to the bar napkin for a guide.

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HAPPY HOUR & LATE NIGHT FOOD OPT IONS 20 MELVIN BREWING BEERS ON TAP 75 EAST PEARL AVENUE • �ACKSON, WYOMING • 307.733.0005 • THAIJH.COM

5 Ways

PancakesYou’ll Flip For

Is there a more satisfying way to start the day than a steaming stack of pancakes, fresh off the griddle? No matter what the rest of your day holds, a pancake breakfast will start you off right. Whether you’re craving something healthy to fuel an active day, or a sweet treat to savor at brunch, your perfect stack is out there.

by Melissa Thomasma / Photos by Jay Nel-McIntosh

1

T HE HE ALT HY OSM PANCAKES Where: The Bunnery Why we love ’em: A longtime local favorite, the OSM pancakes are chock-full of healthy grains, which give these cakes an irresistible texture. Go old school with butter and syrup, or get wild with some of the other available toppings such as peanut butter, sprinkles, whipped cream or granola.

You can also pick up the mix at the restaurant or vendors like Jackson Whole Grocer to make at home.

Perfect for: A stick-to-your-ribs but heart-healthy breakfast before hitting the trail and earning the breathtaking view from the top of Jackson Peak.

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2

T HE T ROPI C AL COCONUT PANCAKES Where: Amangani Why we love â&#x20AC;&#x2122;em: Topped with crunchy toasted coconut, these coconut and vanilla pancakes are just sweet enough, while still staying light. The slightly tropical flair of the coconut blends with the warmth of the vanilla and keeps inviting you back for bite after bite.

Perfect for: Your picture-perfect Jackson Hole brunch. Bring your friends; order mimosas.

You wonâ&#x20AC;&#x2122;t regret it.

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

3

T HE C L ASSI C PANCAKES Where: Bubba’s Why we love ’em: Sometimes, you’ve gotta get back to basics. On those days, Bubba’s has you covered. These classic pancakes are everything a griddle-fresh breakfast should be: fluffy, warm and drizzled in melted butter and syrup. Add blueberries or pecans if you like, or keep it simple.

Perfect for: Recovering the morning after a rowdy and unforgettable night on the dance floor of the Million Dollar Cowboy Bar.

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TH E SEC RET R ECI PE SOURDOUGH PANCAKES Where: Dornan’s Chuckwagon Why we love ’em: Somehow, food tastes extra wonderful when it’s cooked outside. Dornan’s pancakes are no exception. Using a recipe that is almost as old as the restaurant itself, it’s well known that these sourdough flapjacks are some of the best in town. They’re cooked fresh on a griddle overlooking the Snake River, and you can dig into your stack while watching the sunrise on the Tetons.

Perfect for: A beautiful breakfast before exploring the peaks, rivers and wildflower-filled meadows of Grand Teton National Park.

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

4

5

T HE AT Y PI C A L C A K E POTATO PANCAKE Where: Snake River Grill Why we love it: When you are craving something savory, don’t miss the Snake River Grill’s potato pancake. Topped with Michel Blanchet’s smoked salmon, sour cream and shallot, this crispy cake is the perfect way to kick off dinner, or to accompany a glass of wine.

Perfect for: Getting a head start by loading up with carbs, healthy fats and proteins the night before you have a big adventure planned.

PHOTOGRAPH BY BRIAN UPESLEJA

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In the Kitchen with Chef Oscar Ortega

by Michelle DeLong photos by Carrie Patterson

JACKSON

tiny and isolated town, but we tend to gather the best in the world â&#x20AC;&#x201D; including the renowned chocolatier and pastry chef Oscar Ortega. Originally hailing from Mexico City, Ortega fed his culinary talent by living and cooking in France, Italy, England and Spain in his early 20s.

During this journey through Europe, Ortega enrolled in the Cast Alimenti School in Italy to deepen his knowledge of European cuisine.

While Ortega was in school, the Italian team won the Coupe du Monde de la Patisserie, a high-level pastry competition.

Ortega, who has since won the same competition for his home country of Mexico, was inspired by the Italian team twice over: He fell in love with the world of desserts, and with the heat of competition.

Ortega has since traveled the world to compete in and win many competitions, including first place at the Gelato World Cup for an exquisite cactus sorbet. His hole may be a

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COCOA LOVE:

Oscar Ortega leads two kitchens in town, CocoLove and Atelier Ortega.

decadent, buttery espresso hazelnut praline, which you can (and should) sample at CocoLove and Atelier Ortega, won the best chocolate in the world at the World Chocolate Masters competition in Italy.

There is no denying Ortega’s creative genius and flawless execution when it comes to desserts, but spend one minute chatting with this intensely driven chef and you will realize that he has something in common with Olympic gold medalists and world champion athletes: ambition, focus and work ethic. Those traits land him a spot among the true Jackson Hole hardcore: Like so many who call the valley home, Ortega is unstoppable until he reaches the top.

LAST SPRING YOU RETURNED FROM COACHING AND JUDGING ANOTHER DESSERT COMPETITION IN FRANCE. HOW DID IT GO?

We did a competition called Mondial des Arts Sucrés in France; it is the world

WHAT KEEPS YOU COMING BACK TO THE COMPETITION CIRCUIT?

OSCAR ORTEGA’S BREAD PUDDING 6 cups torn puff pastry (Chef Ortega makes his own, but you can use day-old pastries as a substitute or find his recipe online at dishingjh.com) 12-ounce can evaporated milk 13.5-ounce can coconut milk 1 pint half and half 1 1/2 cups sugar 3/4 cup brown sugar 2 teaspoons cinnamon 2 tablespoons vanilla paste or extract 1/3 teaspoon salt 1 teaspoon nutmeg 4 egg yolks 4 eggs

Competition is something that pushes me all the time, that makes me better, that teaches me a lot. It’s the best school you could ever have.

WHAT IS THE MOST DIFFICULT COMPONENT OF PREPARING FOR A COMPETITION OF THIS CALIBER?

The hardest question is: What do you present that the rest of the world will love? There are 22 judges that you have to please, everyone from Georgia to Colombia to Norway to Egypt. It’s very difficult because everyone has different palates and perceptions.

The pressure is crazy.

> Place torn pieces of baked puff pastry in a bowl. Blend remaining batter ingredients in a blender until well combined. Add to bowl with puff pastry and let soak for at least 1 hour. Add to a 9-by-12-inch sheet pan, cover with aluminum foil and bake at 320 F for 30 minutes. > Chill and refrigerate. Cut into desired serving sizes and warm before serving.

HOW DID YOU COME UP WITH YOUR CONCEPT TO PRESENT TO THESE JUDGES?

We tasted a lot, and made the desserts over

competition of sugar and confections. We ended in fifth place. It was really close. I was a little disappointed . . . I have been doing this competition since 2008, and I wanted to win.

I don’t know how long it’s going to take me, but I’m going to do it.

and over. Then we started developing the artistic concept. The theme this year was “French luxury.” So, within that, we chose perfumery and makeup.

TELL ME ABOUT THE FIRST TIME YOU EVER COMPETED.

It’s all about the culture. For example, all the servers during the competition were young kids training to be professional servers. The way they serve the table, the way they place the silverware, the whole display . . . they represent the chef’s food. There is passion and knowledge in the whole world of French cuisine, and that is what inspires me the most.

The very first time I competed, I was representing Mexico. We had a very good result, and the people who organize the competition asked me if I wanted to bring a team to represent the United States. We went over there, and it was the very first time the United States had a team in the competition.

We ended sixth in the world.

WHAT INSPIRES YOU ABOUT FRENCH CUISINE?

PHOTOGRAPH BY ALLISON ARTHUR

Like so many who call the valley home, Ortega is unstoppable until he reaches the top.

DISHINGJH.COM

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

Experts share tips on how to get Insta-worthy food photography.

By Michelle DeLong Illustrations by Cal Brackin

It’s no secret

the advent of social media has revolutionized food photography — the upside being drool-worthy #foodporn pages that you can scroll relentlessly from the comfort of your couch, and the downside being a feed that is crammed with random high school acquaintances’ poorly lit dim sum dinners. But did you know that food photography on social media is changing the food we eat and the way we dine?

Bellota, a Spanish restaurant in San Francisco, is the first restaurant to feature custom lamps with “perfect” Instagram lighting. You can even position your phone on the lamp’s neck to snap a selfie. It’s no wonder restaurants like Bellota are pandering to amateur photographers and Instagram influencers — social media platforms can bring patrons in the door.

“Restaurants are trying to have the next viral, crazy thing. Fifty percent are concerned with taste, and 50 percent are more concerned with making something over the top,” Dishing photographer Angela Howard muses while discussing photos of bloody marys adorned with tiny cheeseburgers on toothpicks. Food trends like black charcoal ice

cream, rainbow-colored “unicorn” Frappuccinos, and doughnuts sporting icing mustaches all elicit the same irresistible urge to share on social media.

Restaurants are even decorating differently in an effort to utilize Instagram’s extended marketing arm.

Kitschy joints like the Mother of Pearl tiki bar in New York’s East Village, whose Shark Eye cocktail became the most Instagrammed cocktail of 2016, have seen an uptick in popularity over eateries with dark décor and soft lighting, largely due to perceived Instagramability.

A quick search for the Alfred Tea Room in Los Angeles renders hundreds of Instagram photos in front of a strategically placed neon sign that reads, “Tea, Yes. You, Maybe.” We have plenty of examples of this phenomenon in Jackson, too — Persephone Bakery’s aesthetic dishware, colorful baked goods and spoon collage wall make it a social media belle.

Local restaurateur Graeme Swain, who owns Gather and Palate, claims that the popularity of food photography has led to longer ticket times, which, according to his research, “contributes to a loss of revenue in restaurants around the world.” Most people who come to Swain’s restaurant Gather take photos of their food, which Swain encourages, even if it means they may take a little longer to clear their plate. Sometimes, one good photo is worth a thousand Yelp reviews.

Of course, there are other downsides to the sudden explosion of food photography on the internet, like poorly taken photos that hardly do delicious dishes justice. All hell broke loose on the Twittersphere in 2013 when Martha Stewart tweeted a shot of an iceberg wedge salad with Russian dressing that looked about as appetizing as a wet newspaper.

The truth is, food photography can be tricky no matter who you are, and it is important to remember that eating with the eyes is only part of the equation.

Dishing sits down with photographers Angela Howard and Jay Nel-McIntosh to make sure bad food photos never happen to you. Sit back and count the likes — just don’t forget to clear your plate.

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MODEL BEHAVIOR LET’S BREAK DOWN A FEW OF THE MOST COMMONLY PHOTOGRAPHED FOODS.

Pizza is a tricky food to photograph. To dial in mouthwatering melted cheese, take your photo as soon as the pie gets to your table. Large dishes like pizza call for creative composition — try taking out a slice to add negative space.

Wipe up excess grease and add a garnish of parsley or oregano.

Hamburgers are fun to photograph because they feature

TIPS AND TRICKS FOR

NAILING THE MUNCHIE SHOT 1. Make good lighting your BFF. Use natural light whenever possible (hello, window seat) and be wary of accent lighting.

That cute pendant light above your table could create weird red and yellow tones, so avoid it or ask to turn it off. If you find yourself in unavoidable low light, backlight your shot with a friend’s iPhone or go old school and use an actual flashlight.

2. Clean it up, dress it up. Howard assures us that the best food photos don’t always 100 percent represent what the dish always looks like. Don’t be afraid to add things in or take things out. Pay attention to things like crumbs or grease stains that might ruin your shot, and “sit down and style things.

Bring in materials like a garnish, fun napkin, cutlery, some coarse ground salt and peppercorns strewn about … to get an editorial look.”

3. Check your settings. If using an iPhone or other smartphone camera, adjust the exposure by clicking on the object and sliding your finger up to increase and down to decrease. Always turn on HDR for the best-quality image.

4. Forget about perfection. Nel-McIntosh tells us, “Don’t be afraid to mess the dish up a little bit. Photos look good when there are hands in there, when there are bites taken out, when it doesn’t look so perfect. Don’t be afraid to make it look like it’s being enjoyed.”

5. Embrace the edits. A lot can be done to enhance your photo beyond standard Instagram filters. We love the Foodie app — this nifty download automatically brightens your photos and has different settings for cocktails, desserts, fruit, pasta and more.

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

playful details like height and layers. If your burger comes in a basket, try re-plating it. Shoot a perpendicular photo to showcase the burger’s layers, and try asking for an extra ramekin of sauce to add to the shot.

Colorful tacos are pretty hip right now and can make a great photograph. If your taco has a soft shell, reposition it by propping it up with This was an extra slice of lime. Try the most photographing tacos from instagrammed drink of 2016. above, and add garnishes like purple cabbage slaw or pico de gallo.

PRO TIP:

Expose your photos for the white areas in flour shells or queso fresco to avoid an overexposed shot.

Ice cream photographs are all about prep.

Figure out where and how you’re going to shoot beforehand, and ask for ice cream in a chilled glass to buy yourself a little extra time. You have two to three minutes to get the perfect shot before melting ice cream becomes a problem. Keep the backdrop simple: Find blank walls to make bright, playful ice cream really pop.

Play up the garnishes on cocktails by adding a citrus twist to a Bellini or a stick of cinnamon to a white Russian.

Remove plastic bar straws and be mindful of glasses sweating in the summer heat — a little bit of sweat can look cool, but too much comes across as messy.

#FOODPORN INSTAGRAMS TO FOLLOW RIGHT NOW THE BEST OF JACKSON HOLE Your Fave Food Mag: Follow @dishingjh for local deals, specials, happy hours, foodie news and some of the best new dishes not to miss in town.

The Tiger in Town: @TetonTiger crushes the restaurant Instagram game with colorful photos of Asian/ Indian fusion dishes. Plus, they usually post daily food and drink specials reserved for their loyal followers.

Pretty Pastries: @persephonebakery will make your mouth water with gorgeous photos of sweet treats paired with styled shots of their cute shop in town.

The Green Queens: Follow @hbcafeandjuicery and @organiclotusjh for colorful photos of some of the healthiest food in town, plus tips and tricks for leading a healthy life, recipes, deals of the day and more.

But First, Chocolate: @chefoscar_ortega creates award-winning chocolates right here in Jackson Hole. Follow him as he travels the world to attend pastry and dessert competitions.

5

MOST PHOTOGENIC DISHES IF YOUâ&#x20AC;&#x2122;RE LOOKING TO IMPROVE YOUR FOOD PHOTOGRAPHY SKILLS, THESE ITEMS WILL MAKE PERFECTION LOOK EASY.

1. Specialty cocktails 2. Stacked sandwiches 3. Sushi 4. Fruit 5. Colorful desserts

5

FOODS TO LEAVE OFF YOUR FEED WHAT THESE FOODS LACK IN STYLE THEY MAKE UP FOR IN TASTE.

1. Chili 2. Chicken potpie 3. Steak 4. Chicken wings 5. Lasagna

PUT YOUR DENTIST ON SPEED DIAL 1. Yes, @toplessbaker, we WILL follow you. The cute

cakes and colorful treats on this page have no shame.

2. @dominiqueansel created the Cronut and this beautiful account.

3. @naturally.jo is only 16 years old and has 700,00 more followers than you do, give or take. For good reason — this page features daily posts of adorable vegan treats.

WHEN WANDERLUST AND WAFFLE-LUST GO HAND IN HAND 1. @davehagerman has our dream job — he travels the world and leaves no curry or paella untouched.

2. Do you like food? Do you like air? @foodintheair makes

it all happen with shots of burgers, waffles and more in front of famous landmarks and gorgeous landscapes.

3. @girleatworld is giving Topanga a run for her money in terms of girl crushes. This feed features a variety of exotic locales and treats that tell each place’s story.

MIGHT NEED ANOTHER VISION BOARD 1. @julieskitchen is serious styling inspo.

She seamlessly blends the world of food with the world of fine art, and you can even buy her posts as prints.

2. @leefromamerica knows a good matcha latte

or avocado toast when she sees one. Guaranteed to inspire you to make a colorful salad, blend a smoothie or buy 20 succulents.

3. Each post on @hautescuisines tells a culinary story, and this feed nails every tip and trick in the book for excellent food photography and styling.

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

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Outside the Kitchen Get Iced

Sudachi’s Dustin Rasnick ices down sushi while Jackson Hole Still Works creates a cool cocktail bar for an outdoor summertime evening.

by Allison Arthur and Cara Rank

WHILE

Jackson Hole is no Arizona, for a few weeks in July and August, the afternoon heat calls for a cooling down. Some of us jump in the rivers or enjoy an afternoon slushie, but others have an even better idea: Throw a garden party featuring ice bars to keep food and drinks cool.

Local “Ice Man” Michael Hoffman created the vehicles to host a bar and sushi station at the home of Katrina and Brandon Ryan. As owners of Sudachi, Aspens Market and Pearl Street Market, they had no trouble rounding up a chef (Sudachi’s Dustin Rasnick) to provide a feast guaranteed to please their guests at this chill dinner party.

Iced oysters and sashimi, paired with an Asian salad, were expertly complemented by Jackson Hole Still Works’ trio of refreshing cocktails. Sudachi’s black sesame ice cream, made specifically for the restaurant by Moo’s Gourmet Ice Cream, was a crisp finish. 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

TIME TO CHILL:

Refreshing fruit-filled cocktails complement Sudachiâ&#x20AC;&#x2122;s chilled fish. Dana Saunders, below right, is the owner of Terra clothing store in town and always has an appropriate outfit for events.

5 S T E P S F O R T H R OW I N G A S A S H I M I D I N N E R PA R T Y

WHILE THIS DINNER PARTY MAY LOOK FANCY AND HARD TO RE-CREATE, IT’S ACTUALLY QUITE SIMPLE AND REQUIRES LITTLE HANDS-ON WORK. HERE ARE A FEW TRICKS.

1) Buy fish and oysters from Aspens Market

or Pearl Street Market. Talk to the fishmonger at each store to find out what is fresh and then order that. You will have to buy what is good and in season, which might not always be the fish you are familiar with, but some popular options include ahi and hamachi.

2) Pay for fish to be prepared. If you don’t have the proper knife skills or don’t want to hassle with cutting the fish yourself, ask the markets if they will scale and trim the fish for you. They might even slice it into sashimi pieces, so all you have to do is display it for guests.

3) Order takeout sushi rolls. If you have a hungry crowd that needs something more substantial, add sushi rolls to the mix. Call a week ahead of time to place your order.

Order one roll per person to supplement the sashimi.

4) Gather other essentials. Make sure to have good soy sauce and wasabi on hand. Mounds of pickled ginger make a nice palate cleanser.

And don’t forget the chopsticks.

5) Pick up dessert. While you can only find the sesame ice cream at Sudachi, seek out pints from local producers Cream and Sugar or Häagen-Dazs for topping with the sesame brittle.

WANT TO RE-CREATE THIS FOR YOURSELF? In addition to the recipes below, here are some sources: Michael Hoffman: icemanofjacksonhole.wordpress.com Jackson Hole Still Works: Locally made gin and vodka available for sale at its tasting room at 3940 S. Eagle View Drive or local liquor stores Event styling and flowers: Emily Lacoste, Lily & Co.

GOOD DRINKS:

Travis Goodman from Jackson Hole Still Works knows how to mix great drinks. A chilled bar by the Ice Man of Jackson Hole makes an impressive work station.

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RECIPES Avian Aviation

> Add vodka, berries and juice to

2 ounces Great Grey gin

a shaker with ice. Shake and strain

1/2 ounce Luxardo

into rocks glass with ice. Top with

maraschino liqueur 1/4 ounce Rothman and

soda water. Garnish with lime wheel, raspberry and blueberry.

Winter crème de violette 3/4 ounce fresh lemon juice 1 maraschino cherry for garnish > Combine first four ingredients in a shaker with ice. Shake and serve up in a martini glass.

Vertical Shiso Mule 2 ounces shiso-infused vodka* 1 teaspoon candied ginger Pinch of fresh shiso microgreens Fresh lime Ginger beer Soda water Basil crest for garnish > Muddle shiso-infused vodka with ginger, fresh micro greens and juice of half a lime. Add to highball glass with ice. Fill near to top with ginger beer. Top with soda water. Garnish with basil crest and wedge of lime. *To make the shiso-infused Highwater vodka: 1 bottle Highwater vodka 1 cup of Vertical Harvest shiso micro greens > Infuse vodka for 5 to 7 days with shiso micro greens.

Champagne Ginger Granita This is a delicious addition to fresh oysters and sashimi; itâ&#x20AC;&#x2122;s a mix of mignonette and granita.

1/2 cup onion or shallot,

Big Red

finely chopped

2 ounces Highwater vodka

1/2 cup pickled ginger

1 tablespoon fresh raspberries

1/4 cup Amazu sauce

1 tablespoon fresh blueberries

130 milliliters of Champagne,

2 ounces cranberry juice, unsweetened

dry or slightly sweet

Soda water Fresh lime, raspberry and blueberry for garnish

> Mix all ingredients and chill until ready to serve.

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Sesame Brittle

> Blend first four ingredients

Rasnick says this brittle

until combined. Slowly whisk

is a delicious addition to

in oil to emulsify. Add salt and

ice cream or by itself as

pepper to taste.

a standalone dessert 1/2 cup honey 1 1/2 cups sugar 2 tablespoons water Pinch of salt 2 cups sesame seeds 2 teaspoons vanilla

Octopus Octopus can be hard to cook and very intimidating. These two ways to cook it feature two varieties. TIP: Ransick prefers wild Spanish octopus.

4 teaspoons butter

Small Tako (more tender)

1/2 teaspoon baking soda

3 or 4 baby (6- to 12-ounce) octopuses

> In heavy-bottomed saucepan

1 cup fresh dill

on medium heat, cook honey,

1/2 cup olive oil

sugar, water and salt until

1 lemon, sliced

combined. Stir in sesame seeds

1 teaspoon salt

and bring to a caramel texture or 300 F (about 10 minutes).

> Vacuum-seal all ingredients

Remove from heat. Add vanilla

and place in immersion

and butter. Stir in baking soda

circulator at 82.2 F for 4

using plastic spatula. Pour out

hours. Chill. When ready to

on a full sheet tray with a Silpat.

serve, place on oiled grill for

Spread as thin as possible,

5 minutes, or until a nice char

being careful not to burn

forms. Slice and serve over

yourself. Let cool before you

greens or rice.

break into bite-sized pieces.

Madako Tako (large)

Yuzu Vinaigrette While this is a great salad dressing, it can also accompany scallops or pan-seared fish. Saikyo miso is a specialty miso that can be found online or in specialty Japanese markets,

1 cup loose green tea 10 quarts water 1 large tako (6 to 8 pounds) > Bring a large pot of water to boil. Slowly dip tako up and down in the boiling

along with fresh yuzu juice.

water about 20 times. Then,

4 tablespoons yuzu

water, cover and turn off heat.

(lemon may be substituted)

submerge the octopus in the Let cool in the water for 25

4 tablespoons saikyo miso

minutes. At this point, each

1/2 jalapeĂąo

leg can be portioned and

1 teaspoon honey

frozen later for use. Defrost

1/2 cup oil

when ready to use. Serve it

Salt and pepper

sliced thinly, sashimi style.

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

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The spread of drinks at Glorietta will whet your thirst.

BY SAM SIMMA

SUMMER

STRAIGHT UP OR ON THE ROCKS? THE GRAND TETON IS BOTH. WEâ&#x20AC;&#x2122;VE TRACKED DOWN THE BEST SUMMER COCKTAILS TO TOAST YOUR ADVENTURES.

SHAKEN AND STIRRED:

PHOTOS BY JAY NEL-MCINTOSH

ON THE ROCKS

GLORIETTAâ&#x20AC;&#x2122;S PUTT PUTT RECIPE 1/2 OUNCE VODKA 3/4 OUNCE DRY VERMOUTH 1/4 OUNCE SALERS APERITIF 1/4 OUNCE LEMON JUICE 1/4 OUNCE SIMPLE SYRUP 1 TEASPOON LIMONCELLO 3 OUNCES PROSECCO 1 SMALL SCOOP LEMON SORBET THYME SPRIG > SHAKE TOGETHER ALL THE INGREDIENTS EXCEPT THE PROSECCO, SORBET AND THYME, THEN STRAIN INTO A FLUTED GLASS. TOP WITH THE PROSECCO, AND GARNISH WITH SORBET AND A THYME SPRIG.

TETON THAI’S THAI TEA Strike off the beaten path after a day of summer fun at Jackson Hole Mountain Resort by making Teton Thai your Teton Village dining and drinking destination. Cool off with the house specialty: spiked Thai tea. Strongly brewed black tea is spiced with classic Thai ingredients, and then sweetened with sugar. Customize your cocktail by choosing between rum, bourbon or vanilla vodka as your alcohol additive.

Topped with a splash of milk, this drink is sweet, silky and a quick sipper.

GATHER’S ROOTS ’N’ FRUITS If you enjoy a shrub, then you must try Gather’s Roots ’n’ Fruits cocktail: combining beet juice, vodka, apple shrub, ginger, lemon and egg white. Deep red in color, this cocktail is a perfect blend of citrus and vegetables, with none being too over the top. As you lift your glass, you might catch the aroma of carrots, as the folks at Gather not only make fresh beet juice for this cocktail but also infuse the vodka with carrots.

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TRIO’S 90 DAY WONDER Looking for a cooler with a kick? Trio’s 90 Day Wonder delivers both. This cocktail creation starts with jalapeñoinfused reposado tequila. Reposado means rested, as opposed to aged, and refers to tequila that has been resting in oak barrels for up to one year. The resting process mellows the tequila, without destroying the agave flavors and aromas consumers seek. In this instance, the spice of the jalapeño is given a summertime vibe with Brovo orange curacao, watermelon juice, lavender agave and lime. These components add necessary bold citrus notes, and the natural freshness of watermelon juice.

THE KITCHEN’S YUZU GIN FIZZ For some, summer is gin and tonic season. However, after you try the Yuzu Gin Fizz at The Kitchen, you’ll reconsider how you get a gin fix. Combining Jackson Hole Still Work’s Great Grey gin, yuzu juice, honey and egg white, this cocktail is a whole other animal. The yuzu juice brightens the gin, while the honey and egg white tame the tartness. The egg whites in particular lend a silky, foamy texture to the cocktail. Served in a highball glass with a wedge of lime, this isn’t The Kitchen’s only cocktail creation that steps outside the box.

GLORIETTA’S PUTT PUTT The team at Glorietta is always mixing up their artisanal cocktail menu, and last summer their menu featured the Putt Putt. While not on the menu in 2018, you can still get this secret summertime spritzer if you ask. This fizzy delight is full of flavor but easy on the booze. It’s a riff on a Northern Italian drink called the sgroppino, blending vodka, limoncello, lemon sorbet, dry vermouth, Salers Aperitif, prosecco and thyme. The ingredients are still on hand at Glorietta, so the drink can be made by request, or you can make it at home with the recipe we’ve included.

SNAKE RIVER GRILL’S SANGRIA DEL SOL SANGRIA celebrates the flavors of summer’s ripe fruits, literally, by combining chopped fruit with wine. Snake River Grill’s Sangria del Sol is white sangria with a base wine of Spanish albarino. Compared with a red sangria, this style is zingier and more refreshing, with a bright citrus character and acidity. The softness of the peachy stone fruit balances these flavors.

THE WHITE BUFFALO CLUB’S SOLSTICE SPRITZ Take one sip of a summertime spritzer and feel the luscious bubbles wash across your taste buds. A classic spritz is a light and bubbly sipper, but The White Buffalo Club’s Solstice Spritz features sparkling rosé in place of the traditional prosecco. This cocktail uses Lucien Albrecht Cremant d’Alsace Brut Rosé, along with Campari and rhubarb bitters. The bitters lend tartness to each sip, softening the bubbles.

THE HANDLE BAR’S WESTERN GAMBLER At the base of Jackson Hole Mountain Resort, The Handle Bar’s stone patio is a top spot to enjoy a summer cocktail. The Handle Bar’s cocktail menu is constantly changing, satisfying summer cravings with seasonal flavors. Ever tried a cider cocktail? Take a gamble with The Handle Bar’s Western Gambler, featuring St. Germain, vodka, pomegranate, lemon, spices and hard cider. Standing solo, most of these ingredients boast strong, different flavor profiles. When shaken, these flavors blend pleasantly in a cocktail that has just the right amount of sweetness and spice.

HATCH’S LA PALOMA Soak in the sun on the deck at Hatch this summer, and quench your thirst with one of their palomas.

La Paloma toasts the flavors of Camarena Blanco, fresh grapefruit, lime, agave nectar, soda and a salted rim. The grapefruit’s slightly sweet, slightly tart flavor smooths out the booze. Be careful tossing these back in the high heat of July, and don’t forget to hydrate.

SPUR’S ABOVE AVERAGE MARGARITA At Spur Restaurant & Bar, their freshly squeezed juices shine when it comes to making the Above Average Margarita. This margarita comes in three flavors: passion fruit, blood orange or traditional.

(Insider’s tip: You can also combine the passion fruit and blood orange if you ask your server nicely.)

Salt or no salt, cap off your Teton Village adventures with the perfect margarita.

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CERAMIC

CANVAS RESTAURANTS CREATE ARTFUL FOOD BY USING CUSTOM POTTERY.

BY MELISSA THOMASMA PHOTOS BY JAY NEL-MCINTOSH

C

S

WHEELY GOOD:

Jenny Dowd is one of a few local potters who make custom pieces for area restaurants.

WHEN

it comes to incredible food, it’s no secret that presentation matters. Chefs pore over their creations, crafting each detail to perfection. Not only must flavor profiles jibe seamlessly with various textures, but also colors, shapes and dimensions must reflect the unique character of the dish. As the adage goes, we eat with our eyes first.

A growing number of chefs in Jackson Hole are pushing their presentation even further by getting creative with the plates on which their culinary creations take shape. Some are teaming up with local potters to create custom bowls, plates and other tableware for their restaurants. These partnerships have produced stunning results; some of Jackson Hole’s most talented clay-workers have designed pieces that reflect the distinctive menu, personality and aesthetic of some of the valley’s best eateries.

Nearly three years ago, chef Joel Hammond from The White Buffalo Club reached out to local potter Jenny Dowd. Immediately enamored of her rustic, elegant and slightly whimsical style, Hammond commissioned plates for the restaurant. And not just a few of them — all in all, the collection was around 300 pieces.

With well more than a decade of ceramics experience, Dowd loves working with chefs like Hammond to design the pieces that help SWEET TOOTH:

Dowd’s pottery shown off with Persephone Bakery marshmallows and graham crackers, left, alongside ice cream from Cream and Sugar.

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PRETTY PLATES:

The White Buffalo Club’s Joel Hammond works closely with Dowd on the look for his restaurant. At the Wild Sage, shown here, they order specialty pieces to add to the look of the space bowls for the bread service.

them showcase their food. “Everyone has a different vision,” she explains. “It’s so cool working alongside a chef and making the plate itself a part of their vision.”

The exchange of ideas and designs flows back and forth between them, resulting in unique pieces on which Hammond plates his award-winning dishes. “Plates, to me, are like a blank canvas for an artist,” Hammond says.

Hammond visits Dowd’s studio during the design process to give input as to the stylistic details of each piece that she creates. Recently, Hammond requested deep, flat-bottomed pasta bowls from Dowd and joined her in the studio to fine-tune the design. In a moment of inspiration, Hammond reached out to the soft clay and carefully slumped one side in. “It just added the perfect character to the bowl,” Hammond recalls. The stylishly slumped bowls are one of Dowd’s favorite examples of their collaboration.

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Dowd’s artistry is showcased on other tables around the area, as well, including the Wild Sage restaurant in the Rusty Parrot Lodge. “My goal for the restaurant is to try and keep things as local as possible while still being world-

“I love food, and I really want these dishes to be used, not just [to be] decorations.”

–JENNY DOWD

class quality,” explains chef Travis Catanzaro.

“Jenny’s style fits well with the rustic yet refined feel that we are trying to create here.”

Unlike Hammond, however, Catanzaro had a specific dish on the menu that he struggled to find the perfect vessel to serve it in. So Dowd created exactly the plate he was looking for. “We’d been using local wagyu beef from

Circle H Ranch, and the best way we came to sell the brisket was as a macaroni and cheese.

At the time, we really didn’t have anything that presented it nicely, so I contacted Jenny,” he explains. Inspired by his vision, Dowd made individual-sized braising pans called staubs. Catanzaro says they were ideal: “They were just more perfect than I ever expected.”

More custom requests for the Wild Sage menu followed: pitchers to serve hot soup tableside, ramekins for desserts and, most recently, ceramic bread baskets. Catanzaro treasures his relationship with Dowd and sees many parallels in their efforts. “For us as cooks, we try to produce things that are delicious and consistent, but there is always an individual’s touch to everything we do. It’s the same for Jenny — each piece that she does is a bit different, and I really hope that folks who dine with us recognize that what we do is

LOOKIN’ SHARP

J

ackson’s New West KnifeWorks (also now found in St. Helena, Calif., and soon in Park City, Utah) is known for making highend knives that use the best materials but also come together to be a functional piece of art. The often colorful handles are made of a lightweight, durable material that is water resistant called G10, which is classified as a “super material.” But more important, they are pretty.

A few local restaurants have incorporated the company’s steak knives into place settings to further customize their tables. New West KnifeWorks can laser a logo (or almost anything) into the blade, and Snake River Grill and the Four Seasons have custom ordered their steak knives, making their table settings even more distinct. both craft and art. The training that it takes to produce items of exceptional quality with a distinct touch takes years. It’s really a synergistic partnership.”

Across town, Healthy Being Cafe and Juicery serves its tantalizingly vibrant salads in custom bowls from Dowd.

“For us, ceramics match the atmosphere of Healthy Being Cafe and Juicery. The process of crafting pottery utilizes natural materials from the earth to set the foundation and one of our most ancient and useful tools, fire, to bring the process full circle. The art of going back to the roots and having an intimate relationship with nature is what we are always striving toward,” explains Hannah Koivu, general manager of the restaurant.

“We believe serving our dishes on ceramics gives the customer a unique and wholesome experience,” Koivu says. “The natural hues and texture of Jenny’s pieces combine magically with the vibrancy of the food that we create.”

A few blocks away, King Sushi showcases some locally crafted ceramics in its collection too. Potter Shane Barnhart has made an eclectic blend of bowls and serving dishes

that the tiny Japanese-inspired restaurant uses for rolls, sides or soups. “I definitely enjoy working in an Asian style,” Barnhart explains. This inclination leads him to rely on rich earth tones and craft details into his pieces, like chopstick holders. The chefs at King Sushi felt that Barnhart’s distinctive dishes reflect the ambiance of the restaurant. “They have this deeply rustic appeal, which really matches the appeal of the cabin,” says co-owner Kaylan Fullerton.

At Cowboy Coffee, your locally roasted beans are served in locally crafted mugs.

Potter Ben Blanton makes a series of colorful mugs all the drinks are served in, and also sells them at the downtown hangout. Blanton even sources the clay from nearby Montana.

While custom plates come with a higher price tag than what generic tableware sells for, chefs don’t seem to mind.

All are all dishwasher safe and, the chefs say, hold up very well.

The custom dishes become more than simple vessels to deliver food; they reinforce the values, philosophies and distinctive personalities of chefs and the menus they present.

THIS NEW SERIES IN DISHING WILL EXPLORE HOW ART AND FOOD INTERSECT. IT IS BROUGHT TO YOU BY CENTER OF WONDER, A NONPROFIT ORGANIZATION THAT ADVOCATES FOR THE ARTS IN JACKSON HOLE AND SUPPORTS ITS CREATIVE LEADERS. TURN TO THEIR WEBSITE, DAILYWONDER.ORG, FOR A CALENDAR THAT LISTS ALL ART, MUSIC AND CULTURAL EVENTS IN JACKSON.

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

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PHOTOGRAPH BY AARON KRAFT

Kitchen Views

AS

Jeff and Laura Drew’s Rafter J home recently got a kitchen fit to house the chefs who live there.

by Allison Arthur

chef and managing partner of the Snake River Grill, Jeff Drew has access to a large working kitchen with room for any and every thing you need. But until recently, the one he shares at home with his wife, Laura, was outdated and pretty basic.

Since buying the home close to 20 years ago, the pair hadn’t done much to remodel it.

With their daughter off at college, the couple decided it was time to build their dream kitchen. Both of the trained chefs (the couple met when Jeff was hired as Laura’s line cook in Detroit, Michigan) took an active

role in the project.

“It started with a plan to replace the floor (which was a pink tile) but ended up being a major kitchen remodel,” Jeff says. They worked on the plans themselves for about six months and hired architect Shawn Ankeny to pull together the final drafts.

Ankeny says their first meeting took place in the old kitchen and they discussed new layout options. Then every time they met after that, more cabinets had been taken down and/or moved around so that the Drews could get a feel for the space. “They were very visual and

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THE OVERSIZE accordion window

opens completely up, creating an inside/outside feeling to the whole room.

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

I loved working with them.” The snacks Jeff provided sometimes were a perk, too.

To make the most of their budget, the rough layout of the kitchen essentials stayed the same so they didn’t have to redo the electrical and plumbing placements. Laura really wanted to get rid of the old cabinets, and Jeff had his heart set on a new large window that can open entirely and create a sense of an indoor/outdoor space.

Laura put a lot of thought into Jeff’s routine, which involves reading The New York Times on Sunday, and created the perfect spot for him to do so: at a built-in banquette with a fireplace.

“We love to cook outside,” Jeff says.

To make that even easier, they piped natural gas to their outdoor grill so there is no chance of running out of fuel.

The entire project took about six months, and while they hired a contractor to do most of the work, the Drews helped with the demo and installed the flooring themselves.

Ankeny’s contributions were primarily to refine the alignment, order and general “zen” of things and make the space work within some existing boundaries.

Since completing the project last year, Jeff, who is often at Snake River Grill at night, comes home more often for

JEFF AND LAURA picked out the wood for their custom dining table at a farm near Portland, Oregon, where their daughter attends school.

They found the colorful fabric for the banquette on houzz.com. They contacted the designer, who had just enough fabric left over from his project to get what they needed upholstered.

dinner. “We are really enjoying the kitchen,” Laura says.

Though they don’t generally use it at the same time. “One of us will cook, and one of us will clean,” Jeff says.

The layout works well for the empty nesters. Laura put a lot of thought into Jeff’s routine, which involves reading The New York Times on Sunday, and created the perfect spot for him to do so: at a built-in banquette with a fireplace. There is even a water and coffee station nearby so he doesn’t have to go far to get a refill.

The hardest part about the project was not living in it but being able to make final decisions. “I easily spent 120 hours looking at pictures over and over again,” Laura says.

The fridge and the countertops were the hardest to choose.

“We couldn’t make a decision to save our lives.”

But now that they have, the couple couldn’t be happier.

They love to open the window, “crank up the music and sit on the deck all night.”

JEFF DREW’S CORN RELISH USE THIS RELISH ON ANY GRILLED SEAFOOD. IF THERE ARE ANY LEFTOVERS, ADD A LITTLE BIT OF LEMON JUICE AND OLIVE OIL AND USE IT AS A CHUNKY SALAD DRESSING. 2 OUNCES OLIVE OIL 3/4 CUP RED ONIONS, DICED 1/2 CUP WHITE SUGAR 1 1/2 CUPS RED PEPPERS, MEDIUM DICE 1/2 MEDIUM POBLANO PEPPER, DICED 1 TABLESPOON SALT 2 1/2 CUPS CORN, CUT OFF THE COB 2 TABLESPOONS PARSLEY LEAVES 1/4 CUP BASIL, CHOPPED >> ADD THE OIL TO A SKILLET OVER MEDIUM HEAT. ADD THE ONIONS AND COOK UNTIL THEY ARE TRANSLUCENT. ADD THE SUGAR AND STIR UNTIL IT IS MELTED BEFORE YOU ADD THE RED PEPPERS AND POBLANO. COOK FOR ABOUT 5 MINUTES, OR UNTIL SLIGHTLY SOFTENED. ADD THE SALT AND TURN OFF THE HEAT. FOLD IN THE CORN AND SPICES AND STIR.

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

Possibilities at your fingertips...

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MONDAY TO SATURDAY 11AM TO 3PM

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LOCAL LOVE:

This duo of frozen treats from Local combines huckleberries, honey and cheese from the region to create this delicate pairing.

I

ce cream is always the ultimate summer pleasure.

In a cone, blended into a boozy milkshake or on top of warm bread pudding, itâ&#x20AC;&#x2122;s hard to beat an ice cream treat.

Luckily, Jackson Hole restaurants are meeting your cravings in creative ways. Try one next time you are in the mood, or better yet, all 10.

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Local’s Huckleberry Granita and Goat Cheese Semifreddo

At Local, as much of the ingredients they can source regionally, they do. The same is true when it comes to dessert. This frozen treat combines locally sourced (when in season) huckleberries to make the granita and Winter Winds Farm goat cheese to make the semifreddo, and it’s topped off with honeycomb from a regional hive. Even the graham cracker crumble is made inhouse. All combined and you get a refreshingly light but uber flavorful finishing dish to your meal.

Haydens Post’s Chocolate Bread Pudding With Banana Ice Cream

The deck of Haydens Post, overlooking Snow King resort, is a wonderful spot to enjoy a sweet treat this summer. Its decadent, warm dark chocolate bread pudding is cooled down with a scoop of banana ice cream. The fresh banana flavor balances out the chocolate for the perfect yin and yang.

Snake River Grill’s Eskimo Bars

A sophisticated yet nostalgic take on a childhood treat, the Snake River Grill’s Eskimo Bars have become a herald of summertime. A thin, fudge-like brownie made with artisan chocolate and European-style butter is the vehicle for house-made Tahitian vanilla bean ice cream.

Cut by hand, each bar is individually dipped in more Scharffenberger chocolate to tie it together. Served with a warm caramel sauce, Eskimo Bars are everything you want on a warm summer evening. And when around 500 Eskimo Bars are produced every week, the Snake River Grill is well-stocked to satisfy your sweet tooth.

Liberty Burger’s The Lebowski Milkshake

Liberty Burger uses frozen vanilla custard to give its milkshakes their signature rich and creamy texture.

The Lebowski, a white Russian-inspired shake, includes a generous serving of custard mixed into Patrón XO Cafe, topped with a sprinkle of coffee beans. For a nonalcoholic version, order the Nutella Graham, which mixes custard with scoops of Nutella and graham cracker crumbles.

Grab your shake to go and enjoy on the Town Square.

Westbank Grill’s Strawberry Cherry Pistachio Parfait

Don’t miss this summer’s ice cream sundae at the Westbank Grill, the Four Season’s fine dining restaurant.

Composed of crème fraiche semifreddo, oven-roasted strawberries, cherry granité, pistachio meringue and chocolate accents, this beautiful dessert is Marie Antoinette-level decadent. Sit by the window and order yours while gazing up at Rendezvous Mountain.

Bin22 and Bodega’s Mini Ice Cream Cookie Sandwiches

Fine Dining Restaurant Group launched its own ice cream company, Cream and Sugar, to satisfy the demands of its diners who begged to take home its popular ice cream sandwiches. The flavors rotate seasonally, with both ice cream and cookies made from scratch. All ice cream flavors are sandwiched between mini chocolate chip cookies and rolled in different sprinkles, depending on the flavor you choose.

Several flavors are now available to purchase at grocery stores across town (Lucky’s, Aspens Market and Jackson Whole Grocer), but you can only get summer’s signature flavor, huckleberry, at Fine Dining’s Bin22 and Bodega.

Victor Emporium’s Huckleberry Milkshake

Victor Emporium, a quirky small-town shop in Victor, Idaho, serves up some of the greatest milkshakes in the area. About an hourlong scenic drive from Jackson, the emporium sells souvenirs and fly-fishing supplies in the front, with an oldschool soda fountain in the back. Grab a seat next to the mural of a trout and bear sharing a milkshake and order the huckleberry shake, which comes with a straw wide enough for the locally foraged berries to pass through.

The Blue Lion’s Mud Pie

At The Blue Lion, fans of a traditional mud pie are in for a treat. This dessert has been on the menu for more than 20 years and is so popular that it never comes off. An Oreo crust is topped with locally made Moo’s espresso ice cream and a thick layer of fudge. The pie is finished with whipped cream and toasted almonds. Diners rarely leave more than a few crumbs on the plate.

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

Copper Bar’s Apfel Strudel à la Mode

Copper Bar carries on the legacy of some of Jackson Hole’s most beloved dishes, serving the apple strudel (or Apfel Strudel, in German) that the previous owner, Peter Stiegler (when the restaurant was Stiegler’s), made for 33 years. It is wrapped in a thin phyllo crust and served alongside a vanilla rum sauce. The restaurant commissioned a local ice cream maker to come up with a flavor that would pair perfectly with the dessert; Moo’s makes a unique apple-cinnamon vanilla ice cream to top the classic apfel strudel.

CocoLove’s Gelato Macaron Sandwich

Atelier Ortega and CocoLove, under the helm of master chocolatier and pastry chef Oscar Ortega, are home to Jackson’s most exquisite desserts.

This summer, try their macaron gelato sandwich. Light and crisp macaron cookies hold together a creamy scoop of gelato in two delectable flavors: hazelnut praline with chocolate macaron, and coconut yuzu gelato with pistachio macaron, each of which is so refreshing on a hot summer day.

Perfectly simple gelato popsicles — vanilla gelato coated in dark chocolate, and chocolate gelato coated in milk chocolate — are also available.

Fabulous Cuisine & Gracious Service Customize Catering for Any Occasion

Karen Martin Executive Chef

of�ice (307)733-1305 cell (307)690-6278 www.jacksoncatering.com Catering for locals and guests since 1985

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Dornans Jackson Hole, Wyoming

The Chuckwagon • Trading Post and Deli Adventure Sports • Pizza and Pasta Co. Spur Bar • Spur Ranch Cabins

Dining & adventure with spectacular Teton views

307.733.2415 • dornans.com

Located at the Moose entrance to Grand Teton National Park, Dornan’s has everything you need to spend the day in the Tetons. With a different restaurant for

12170 Dornan Road 12 miles North of Jackson

every meal, a deli and gourmet grocer, adventure sports equipment rentals, lodging and more, you have everything you need at this fifth-generation family outpost.

BY THE

DATES

Don’t miss out on Summer’s Best Foodie Happenings JACKSON HOLE FOOD AND WINE

OLD WEST BREW FEST SATURDAY, MAY 26

JUNE 21-23

This series of events offers guests a variety of flavors and unique experiences.

Breweries from around the region gather on the Town Square to compete for the Golden Boot, a people’s choice award.

JACKSON HOLE PEOPLE’S MARKET

FARMERS MARKET ON THE TOWN SQUARE

WEDNESDAYS, JUNE THROUGH SEPTEMBER

SATURDAYS, JULY THROUGH SEPTEMBER

Live music, craft beer and dinner options among booths teeming with produce and products.

Start your weekend morning on the Town Square, perusing locally grown and produced foods.

TETON FOOD TOUR SUNDAY, JULY 29

Pedal your way from the R Park in Wilson to Teton Village, stopping along the way for carefully selected food, drinks and family activities.

13TH ANNUAL CRAWFISH BOIL SUNDAY, JUNE 17

Dig into some crawfish at the Snow King Ball Park for the annual Father’s Day festivities.

51ST WILSON CHICKEN FRY

LOCKHART RANCH PARTY

An annual event featuring all-you-can-eat fried chicken and sides, as well as a table of fresh desserts and local entertainment benefiting the Wilson Fire Department.

The fourth annual farm-to-table dinner showcasing delicious local food, drinks, live music and lawn games supporting Slow Food in the Tetons.

END OF JULY

AUGUST

GRAND TETON MUSIC FESTIVAL GRAND GALA EXPERIENCE TUESDAY, JULY 17

Enjoy a private performance by Broadway vocalist Audra McDonald and a multicourse dinner prepared by celebrated New York Chef Gabriel Kreuther.

PALATES AND PALETTES FRIDAY, SEPTEMBER 7

More than 30 art galleries showcase magnificent art with food, wine and music.

FARM TO TABLE DINNERS OUTSIDE AT NORTH GRILLE TWICE A MONTH IN JULY, AUGUST AND SEPTEMBER

TASTE OF THE TETONS SUNDAY, SEPTEMBER 9

Valley chefs, restaurants and caterers put their best culinary work on display for sampling.

Expect these special events to sell out quickly and highlight the freshest of what is in season.

ROOFTOP SERIES AT THE WHITE BUFFALO CLUB SUMMER

Look for info about special rooftop dinners to be held with special guest chefs.

Invite Lily & Co to your next dinner party.

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A Messed

by NINA RESOR

Manners

POTLUCK OF THE DRAW IF YOU MUST GO TO A POTLUCK, HERE ARE SOME GROUND “RULES.”

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

I

f you have lived in Jackson for any amount of time, it is almost certain that you have been to a potluck meal of some kind. Whether it is a “Friendsgiving,” or just a 20-something birthday in some SKID’s kitchen filled with loose weed and empty PBR cans, I’m sure most Jackson residents have at some point underwhelmed a room of people with whatever they decided to bring to a potluck. I know I have.

Back when I was legally allowed to purchase alcohol, I would just bring wine. It’s popular, easily transportable and, most important, requires no effort at all. Also, to put it bluntly, I cannot

cook and I’m lazy . . . which makes me a very desirable marriage candidate, as you can imagine. And trust me, those are real facts. Bearing all this in mind, I’m not going to subject my friends to something that they don’t want to eat created via an act that I didn’t want to do just for the sake of contributing to a potluck. It’s a waste of everyone’s time and energy. So alcohol is always a safe option. You’re not going to blow anyone’s mind, but does anyone really expect that at a potluck? It will expose you as effort-averse, like I am, but you can’t be good at everything. And your friends are probably well aware of your

shortcomings already.

Sadly, alcohol is no longer an option for me. The state of Wyoming was like, “Homegirl, no. You have worn out your welcome in our liquor stores.” In their defense, that decision was made in everyone’s best interest. So what am I supposed to bring to a potluck now that wine is off the table? This brings me to this column’s “etiquette” lesson.

The do’s and don’ts of potlucks. While researching the topic, I discovered that some people had very strong feelings on the subject. You’re probably thinking, “Strong feelings about potlucks?

Really?” Me too. Anyway, here goes:

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1. Know your audience I talked to someone who told me she was invited to dinners at the home of a guy who “only serves $100 bottles of wine.” OK. And while this dinner party is more than likely catered, rather than a potluck, most people don’t want to show up empty-handed. So, here is how a guest should approach the situation. Unless you are also rich, don’t bring wine. While Barefoot and Cupcake were perfectly acceptable to my unsophisticated palate, here they’re going to be out of their league. When there’s fancy shit around, even a $20 contribution will just sit there uncorked and unappreciated. And when you leave, the host will give it to his maid . . . and she’ll use it to clean the bathroom or something. That leaves us with my best suggestion: a package of cookies from Persephone Bakery. Voilà, problem solved.

2. If you are the host, be prepared to do some work I know, I thought potlucks were invented so the host would not be put out financially or burdened by hours of cooking. (Read: for lazy people.) But if you agree to host, just know that you are still going to be stuck with people to serve, dishes to wash and your house to clean. That is why I am not a huge fan of potlucks. They rarely end up fulfilling their one purpose — to save money and time.

I have — surprisingly — hosted two or three in my day, and every time, I was immediately regretful. If you are the host, know what you are signing up for.

3. Learn how to make one thing Just one dish that is mildly interesting. That’s it. If I can do it, you can, too. When I outgrew showing up with Whole Grocer takeout, I got my unwilling ass into the kitchen and figured something out. It is essentially just a caprese salad stuck on pieces of butter lettuce with sliced avocado. Now I make it whenever I need to bring something. And as one host-

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with-the-most exclaimed when I showed up to his potluck with my creation in hand, “It’s not liked she cooked. She just arranged stuff on a platter.” Uh, thanks . . . I think?

I KNOW, I THOUGHT POTLUCKS WERE INVENTED SO THE HOST WOULD NOT BE PUT OUT FINANCIALLY OR BURDENED BY HOURS OF COOKING. BUT IF YOU AGREE TO HOST, JUST KNOW THAT YOU ARE STILL GOING TO BE STUCK WITH PEOPLE TO SERVE, DISHES TO WASH AND YOUR HOUSE TO CLEAN.

4. There’s a time and a place If you are at a place in your life where you have a house in Jackson, a kitchen and somewhere to actually entertain people, just have a dinner party. Maybe I have been to the wrong ones, but I associate potlucks with the aforementioned 20-something birthday SKID kitchen scenario. There’s a pot of chili, maybe some cheese and crackers, a storebought crudité platter with a dip that is 99.5 percent mayonnaise, some crusty pot brownies and, of course, PBR and bottomshelf whiskey. That is all fine for someone working as a liftie who is turning 24. I’m 33, and I have life insurance and a mortgage.

Sometimes it’s time to do better than that.

5. All this being said, don’t take anything too seriously My boyfriend once told me about attending potlucks with his ex-girlfriend and her friends.

“It was competitive,” he said. “They wouldn’t call it that, but showing up with chips and salsa was not OK. You didn’t want to be that guy.” Lady, you’re scaring me. It’s not like any of the “rules” I have just written about are real. It’s just a potluck, and it’s just food. Take it down a notch. If I were invited to one of her potlucks, I’d show up with . . . a warm glass of shut the hell up. (Yes, I did just reference Billy Madison and Happy Gilmore in the same paragraph.)

Simply by writing this column, I have put way more thought into potluck meals than I ever imagined I would. There are more “rules” I could mention — like don’t bring the cheap wine then drink all the nice wine; that’s rude — but I think I’ve exceeded my word limit. Don’t bother inviting me to your next potluck. I probably won’t come, but if I do, you know what I will be “cooking.”

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Will Travel For Food Big Fun on the Big Island Here’s how to spend a week on Hawaii’s largest island.

By Cara Rank Photos by Allison Arthur

MY

family wasn’t the type who went to Hawaii.

The flight is too long.

A hamburger costs $20.

Then, there was that thing that happened in 1975. It was a story I’d heard often, and it goes like this: My parents woke up in the middle of the night to their hotel swaying back and forth (earthquake). My mom looked out the window to find the water had receded from Hilo Bay (tsunami). They were evacuated to a nearby high point on a golf course to wait for the water to reach the Aleutian Islands and return. During the middle of the night, my mom glanced at the volcano and noticed lava spewing from its top (eruption).

This all happened a few days after my dad stepped on a jellyfish. So we became a Caribbean family.

Yet I’ve always been pulled to Hawaii. I imagined myself hiking through dense green vegetation and over black lava rock to swim in clear pools under waterfalls. I decided to take my chances last year and head to the Island of Hawaii. As it turns out, there aren’t enough hours

in a week to fit in everything on the Big Island.

The island of Hawaii is the youngest and largest in the Hawaiian island chain. You can travel through all but two of the world’s 13 climate zones (think snorkeling in the morning and skiing in the afternoon). Even though the island is the biggest in the chain (it’s nearly twice as big as all the other Hawaiian Islands

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combined) it’s still small enough that you can drive its circumference in a day.

Dishing spent a week driving around the island, stopping along the way to eat, take in the scenery and indulge our adventurous side.

We were too busy eating poke to find a $20 hamburger, and the only natural disaster we encountered was a false alarm.

Day 1 7 a.m. Stroll the lushly manicured grounds of the Sheraton Kona Resort at Keauhou Bay to work up an appetite for a waterfront

breakfast at Rays on the Bay. Located on the iconic lava rocks of the Kona Coast, the landscaped grounds were once the birthplace and playgrounds of Hawaiian kings. This longtime resort overlooks Keauhou Bay, six miles south of Kona, and is the only resort hotel south of the resort area along the Kohala Coast.

10 a.m. Grab lounge chairs at the oceanfront pool and spend the day in the sun — and

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taking multiple trips down the resort’s 200foot waterslide. Hungry? No need to wander far; just eat lunch at the poolside bar.

6 p.m. Sip a Raystini (vodka, lychee liquor, grapefruit and lemon soda) at the newly renovated Rays, which features live local musicians, showy sunsets and plenty of crashing waves. Come earlier for a nightly talk at the restaurant’s Manta Learning Center, then view manta rays from a nearby point.

(For more adventure, try a nighttime manta ray snorkel.)

8 p.m. Head to downtown Kona for

dinner at Huggo’s on the Rocks, a familyowned restaurant since 1969 (or come earlier for the spectacular harbor views and sunsets). In this open-air restaurant, feast on freshly caught seafood, guava-braised baby back ribs and authentic tiki cocktails.

Day 2 9 a.m. Depart the Sheraton for a scenic drive

to Hilo along the southern coast of the island via the Mämalahoa Highway. Keep your eyes peeled for signs advertising fresh potato chips, pull over and pop into Kona Potato Chips. The family-run business has been frying up its chips since the 1940s. Grab a few bags of the furikake flavor (a seasoning of dried fish, sesame seeds and chopped seaweed) for snacking.

Noon Stop for lunch in Naalehu, where you’ll find several mom-and-pop shops along the road selling anything from oysters to burgers to tacos. Pick whatever suits your mood, and then order dessert from Punalu’u Bake Shop, the southernmost bakery in the country. They’re famous for their malasadas — fried doughnuts filled with jellies and custards.

While you’re there, pick up a loaf of Hawaiian sweetbread (the shop is famous for that, too) for meals later in the week.

1:30 p.m. Take a short detour to Punalu’u Black Sand Beach to dip your toes in the water and watch endangered hawksbill and green turtles bask in the sun. This is one of the most famous black sand beaches in Hawaii, with jet black shores fringed with coconut palms. (This is also a great lunch and picnic spot for to-go malasadas.)

3 p.m. Check into Grand Naniloa Hotel in downtown Hilo, the largest town on Hawaii and the second largest in the state, next to Honolulu.

Chances are it might be raining; the geographic opposite of the volcanic Kohala Coast, Hilo receives more than 130 inches of rainfall a year.

Don’t let a little rain get you down. Sip a mai tai and play cards in the lobby before dinner.

7 p.m. Make reservations at Moon and Turtle, the passion project of husband-andwife team Mark and Soni Pomaski. Mark, who was born in Hilo, was a chef at New York’s Nobu Fifty Seven before returning home and opening the restaurant with his wife.

GO BIG:

Fly into Kona and stay at the Sheraton Kona Resort at Keauhou Bay. It is on the edge of the ocean and just far enough away from town to feel removed but with easy access to the area.

GRAND NANILOA RESORT SIGNATURE MAI TAI 1 ounce light rum 1 ounce orange curaçao 1 ounce orgeat syrup 1.5 ounce pineapple juice 2 ounces Bone Daddy’s sour mix .5 Lahaina dark rum Squeeze of fresh lime and pineapple wedge for garnish > Shake all ingredients (except the garnish) in a cocktail shaker, then pour in a glass over ice. Add desired garnish.

MOON AND TURTLE PROBIOTIC CHILI PEPPER WATER 30 grams kosher salt 1 liter water 5 ounces peeled garlic cloves 5 ounces sweet onion 5 ounces Hawaiian chili peppers (Thai bird or any other chili pepper may be substituted) > Dissolve salt into water to make a brine. Using a large French press or a clean container and pickle weights, cover the remaining ingredients with the brine, making sure all vegetables are completely submerged. Let sit at room temperature at least 4 days, checking periodically to release built-up gas bubbles. Begin tasting the brine for tartness after 4 days, and keep at resting room temp until desired tartness is achieved.

Use a high-powered blender to puree the vegetable solids along with the brine, then strain through a fine strainer or coffee filter. Refrigerate. The chili, garlic and onion pulp can be saved to make chili paste or other recipes.

HELLO HILO:

Find fun açai bowls and avocado-laced sandwiches in town, before you head to Puakea Ranch to swing into the sunset.

Moon and Turtle seems to be at the helm of a burgeoning food scene, fueled by a handful of chef-driven restaurants. Mark focuses on “high and low,” constantly changing the menu and playing with the intersection between humble soul food and avant-garde cuisine. A staple is the smoked sashimi, seasoned with his housemade probiotic Hawaiian chili water and soy smoked with kiawe (Hawaiian mesquite).

Mark also makes a bolognese that utilizes the wild boar that run rampant and wreak havoc on local farms. Don’t miss the cocktail list, which Soni artfully curates herself, using herbs from the garden out back.

Day 3 9 a.m. Bring an empty backpack to the colorful Hilo Farmers Market to stock up for tonight’s dinner. Keep your eyes peeled for a spiky red fruit — rambutan — and ask the vendor to show you how to break into these sweet, tart treats.

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10 a.m. Walk to Rainbow Falls, minutes from downtown. On sunny days, rainbows appear in the mist of the 80-foot falls. The broad waterfall — nearly 100 feet in diameter — plunges over a natural lava cave and into the river below.

Noon Drop by the tiny Poke Market to buy some fresh poke for the centerpiece of tonight’s dinner (don’t forget a travel cooler). Owners Ernie Gray Jr. and Mariah Williams (also husband and wife) create designer poke bowls and sushi cakes behind the small counter. It’s like stumbling on a hidden gem, and judging from the offerings, this should be a stop early in the day. Because when it’s gone, it’s gone.

12:15 p.m. Break for lunch at Makani’s Magic Pineapple Shack, opened by another Hilo native, Lokelani Wentzel, who moved back home from New York City with a nutrition degree and an idea to serve authentic açai bowls. Order a giant açai pineapple bowl, covered in fruit, and a monster avocado sandwich to share before hitting the road.

1 p.m. Take the scenic Hamakua Heritage Corridor from Hilo to Waipio Valley Lookout. During most of the 19th and 20th centuries, the Hamakua Coast was covered with sugar cane.

Today, small communities dotting the route can still be found where small farmers grow taro, hearts of palm, vegetables and tropical fruit.

Watch for deep, water-carved gulches, thick with tropical foliage and vistas of the Pacific.

At the end of the journey is the Waipio Valley, where a lookout affords you the chance to savor a stunning panoramic view. Near Waimea, keep an eye out for the Kamuela Liquor Store, which, from the outside, doesn’t seem like much, but inside you’ll find a superb wine selection. Grab a few bottles for the night.

4 p.m. Arrive at Puakea Ranch with no plans but to make dinner from all the farmers

market finds. Get some sun at the private pool, read a book on the shady hammock or take a long bath in a redwood tub (in a stand-alone private bathhouse). Once a sugar cane farm and cattle ranch, this enchanting property near Hawi is full of history. The four vintage bungalows date to the 1940s (some even earlier) but offer ocean views and modern luxuries after being renovated in the past few years. Horses, cows and goats roam the property. Chickens lay eggs that are free for the taking. The garden offers fresh vegetables and herbs for guests.

Day 4 8 a.m. After waking up with the roosters on the ranch, drive to the Pololü Valley lookout and trailhead in North Kohala. Park in the small parking lot that is literally at the end of the road and take in the inspiring view of verdant cliffs and the dramatic northeastern coastline. It’s one of the most spectacular views on the island. The more adventurous can take a 25-minute hike down to the valley floor and the black sand beach (swimming is discouraged because of strong currents).

10 a.m. Not far from the lookout is the meeting point for the Kohala Zipline canopy tour. The aerial trekking course zooms through the treetops above Halawa Gulch. Certified guides lead adventure seekers through nine zip lines, five sky bridges and a rappel, all set among a towering forest on a private nature reserve. On a clear day, the views span all the

way to Maui, as guests soar from tree to tree at speeds up to 45 mph.

1 p.m. Hawi offers options for lunch, but it’s worth driving south to Puako for authentic, justmade poke at Hale I’a Da Fish House, where the fish is prepared minutes after fishermen bring it up from Kawaihae Harbor, one block away. Try the Sunrise, with sriracha, mayo, green onions, unagi sauce or the wasabi macadamia nut. For grilled fish and macaroni salad, order a meal from the Da Fish Lunch Wagon out front.

2 p.m. With a full belly and a full morning of adventure, it’s time to relax. There’s no better place to do that than the Fairmont Orchid, in the heart of the big Hawaiian resorts dotting the Kohala Coast. Situated on 32 oceanfront acres, the resort offers everything one would expect: a gorgeous outdoor spa, six restaurants, a beach club, golf and more. Book the exclusive Fairmont Gold floor for VIP amenities like a private lounge for breakfast, afternoon tea and evening happy hour. Grab a glass of wine from the honor bar and take it to the beach for the sunset.

7 p.m. After it gets dark, sit under the twinkling lights at Brown’s Beach House for quintessential island fine dining steps away from the beach. Start the meal with poke (a person can never order too much of it in Hawaii) because Brown’s lets diners prepare it to taste tableside. Seasoned and topped with puffed rice and seaweed, it’s served with a side of togarashi, furikake and sea salt. The simple Waimea garden salad is light and refreshing, and it highlights produce from nearby farms. Don’t miss the mahi mahi, which comes with a side of the seasonal mac and cheese — a decadent counterpoint to the Broccolini it’s served with.

Day 5 EAT, DRINK AND BE MERRY:

Merriman’s is known for using almost all local ingredients in its dishes, like this poke and even in the cocktails. Enjoy a fruit plate from the Fairmont Orchid.

8 a.m. Take advantage of all the amenities at the Fairmont, starting the day with “Floyo,” paddleboard yoga in the resort’s mellow lagoon. After the class, pick up complimentary bikes and pedal the lava footpaths from the resort past ancient lava cave dwellings, DISHINGJH.COM

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pictorial petroglyphs and fishponds along oceanfront trails. Once back to the Fairmont, grab snorkel gear from the beach shack and cool off in the lagoon while viewing dozens of types of sea life.

Noon A full morning of activity will likely lead to a hearty appetite that only lunch at Merriman’s can satiate. The restaurant is credited with starting the Hawaiian regional cuisine movement.

Chef Peter Merriman, known as the original locavore, dreams up a constantly changing menu that utilizes ingredients from neighboring farmers, ranchers and fishermen. In fact, 90 percent of the menu is local. Nosh on a salad of Waimea-grown tomatoes and avocado (the island boasts 18 varieties). Then, look for whatever is seasonal. It could be that a farmer dropped off five pounds of snap peas that the chef is featuring for one day only. After lunch, you can stop by the Waimea farmers market to pick up provisions for a light dinner.

3 p.m. Check into Wai’ula’ula at Mauna Kea Resort, a luxury villa rental along the Kohala Coast. Owned by winemaker Michael Mondavi, the villa has a gourmet kitchen, making it a dream for staying in and cooking meals with fresh island produce. Golfers will be happy with the golf course location. Pocket sliding doors expand the living room and connect it with the spacious lanai, where barbecuing is a must while watching the sun set over the ocean. Here, enjoy all the benefits of the Mauna Kea Resort: two championship golf courses, tennis courts, hotel pool and beach service and two spas, along with two fitness centers, fitness classes and water sports. Lucky guests might even receive a shipment of wine from Mondavi himself.

Day 6 7:30 a.m. There is no better way to experience the island than from the air.

Paradise Helicopters offers a Circle

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MERRIMAN’S RIB-EYE STEAK WITH CHILI PEPPER GREEN BEANS AND CHIMICHURRI For the rib-eye 1 tablespoon fresh cracked black pepper 1 tablespoon fresh cracked coriander seeds, toasted 1/4 teaspoon dried granulated garlic 3 teaspoons kosher salt 2 10-ounce Prime center-cut rib-eye steaks > Mix the pepper, coriander seeds, garlic and salt in a small bowl and rub seasoning over both sides of rib-eye. Cook over hot grill, 3 minutes on each side (depends on the thickness of the steak).

Let steak rest off the fire for about 5 minutes.

For the chimichurri 2 tablespoons Maui onions, brunoise cut 1 teaspoon fresh garlic, minced 1 tablespoon red pepper, deseeded and brunoise cut 1 tablespoon jalapeño, deseeded and brunoise cut 4 tablespoons fresh cilantro, chopped 2 tablespoons fresh oregano, chopped 6 tablespoons fresh flat-leaf parsley, chopped 2 teaspoons kosher salt 4 ounces good olive oil 5 tablespoons good ripe summer tomatoes, medium dice 2 tablespoons red wine vinegar or fresh lemon juice > Mix all ingredients together.

Let sit at least 15 minutes.

For the green beans 8 ounces green beans, blanched 5 cloves fresh garlic, sliced thin 1 tablespoon salad oil 1 tablespoon butter 1/4 teaspoon chili pepper flakes 1/4 teaspoon kosher salt > To sauté green beans, melt and sizzle butter in a pan, add beans, garlic, chili pepper flakes and salt. Sauté for about 3–4 minutes until beans are blistering and garlic is golden brown. > Slice steak; spoon chimichurri over grilled steak.

Serve with green beans.

Island Experience, which circumnavigates the island. In two hours, fly over the Kona coffee district and slopes of Mauna Loa to the southernmost town in the U.S., Punalu’u.

From here, spot Papakōlea — one of only four green sand beaches in the world. Fly over lava flow activity at K lauea Crater. Then, the chopper flies east over lush vegetation and waterfalls, finishing with the rugged coastline and Kohala valleys and white sand beaches.

11 a.m. It’s time for one last poke bowl before departing Hawaii, and the only place to get it is Da Poke Shack. This hole-in-thewall lunch spot is considered a must-stop in Kailua-Kona, and it’s consistently ranked as having some of the best poke in the world.

The restaurant buys its fish from local fishermen, and it is immediately prepared, never frozen. Get there early and there won’t be any lines and still enough of a selection to have your pick from eight varieties. Since there are no seats in the restaurant, take your poke outside to the beach and watch the surfers catch waves.

1 p.m. It’s beach time, and the best beach on the island has to be in front of the Mauna Kea resort. Kauna’oa Bay is one of the few white sand beaches on the Kohala Coast. The shape and terrain of the bay make it a mellow place for relaxing, swimming and paddleboarding.

On many days, this place is as calm as a pool.

Order a Frederico — the drink is so famous, it even has its own website.

5 p.m. Make it an early night with cocktails and dinner at Lava Lava Beach Club. Going early is mandatory to snag a beachside table for the sunset on Anaeho’omalu Bay while playing a few rounds of cornhole. Don’t worry if there’s a long wait — just grab a beer and walk along the beach. Chow down on island-style pupus like coconut shrimp and calamari. Share the pineapple fried rice, and finish with the coconut cake. This fun beachfront venue features nightly live music and a vibrant atmosphere.

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 DISHINGJH.COM

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

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

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

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

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

MENU SAMPLING VH VIBRANT GREENS: GRILLED PEACHES, CHÃ&#x2C6;VRE CROQUETTE, SHAVED RADISH, THAI BASIL, COCONUT VINAIGRETTE SALMON CARPACCIO: BEET-CURED SKUNA BAY SALMON, LEMON OIL, CRISP CAPERS, ORGANIC ARUGULA PAN-SEARED STEELHEAD: CITRUS-SCENTED JASMINE RICE, ENGLISH PEAS, SUNBURST SQUASH, RED LEAF SORREL ROCKY MOUNTAIN WAPITI: GRILLED WHITE ASPARAGUS, CHIMICHURRI RED BIRD CONFIT: PAN-SEARED RED BIRD CHICKEN BREAST, TOMATO CAPER CONFIT, FRESH HERBS, LEMON GARLIC SPINACH

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BAR ENOTECA Spanish-Italian restaurant and wine bar in Teton Village Open daily | In Hotel Terra 307.739.4225 | enotecajacksonhole.com | @enotecajh At Bar Enoteca, the newest restaurant (opened last fall) by the popular Fine Dining Restaurant Group, you’ll find an extensive selection of wine, a full bar and Mediterranean-style plates at a convenient mountainside location. Enoteca’s menu boasts a delicious array of appetizers, shared plates, crudo and entrées, all alongside an inspired and unique wine selection.

Watch the chefs prepare dishes from the open kitchen or follow the mountain activity through the large 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 featuring the freshest fish or the fantastic desserts. Enoteca is the perfect spot to grab a glass of wine and a bite to eat, and enjoy a meal with friends (or meet new ones!).

MENU SAMPLING ASSORTED SEASONAL BRUSCHETTE BRUSSELS SPROUT SALAD WITH SARDINE VINAIGRETTE, HAZELNUT GREMOLATA RABBIT RILLETTE WITH ANGOSTURA MUSTARD, TOAST POINT CLARIFIED BUTTER-POACHED LOBSTER TAIL WITH SAFFRON RICE HOUSE-MADE RICOTTA WITH HERBS, OLIVE OIL AND FLATBREAD

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

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

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

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BIN22 Wine and tapas bar; bottle shop Mon.–Sat. 11:30 a.m., Sun. 3 p.m., happy hour 4–6 p.m. | 200 W. Broadway 307.739.9463 | bin22jacksonhole.com | @bin22jh Wander over to Bin22, where you’ll find a sophisticated yet casual reprieve from the crowds 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, an outdoor deck 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.

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

MENU SAMPLING STUFFED MUSHROOMS: MUSHROOM CAPS BAKED WITH CRAB, CREAM CHEESE AND COURVOISIER STUFFING LOBSTER AND SHRIMP SCAMPI: SAUTÉED LOBSTER AND SHRIMP WITH WHITE WINE, BUTTER, GARLIC AND HERBS OVER LINGUINI PASTA BUFFALO TENDERLOIN AND HUCKLEBERRIES: BUFFALO TENDERLOIN GRILLED TO TEMPERATURE, SERVED WITH A 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 WILD MUSHROOM DEMI-GLACE SUSHI TACOS: CRISPY WON TON TACOS WITH FRESH AHI TUNA AND SUSHI RICE TOPPED WITH MANGO SALSA AND SERVED OVER GUACAMOLE

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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. Pick from the butcher area, which includes a rotating selection of Bovine + Swine sausages, packaged up for you to take home. During breakfast and lunch, choose from a selection of grab-and-go eats, from hot fried chicken sandwiches (from the outdoor fried chicken shack) and burritos to soups and more. 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 BANH MI FRIED CHICKEN SANDWICH WITH VIETNAMESE SAUCE, CUCUMBERS, PICKLES AND CILANTRO POSOLE SOUP WITH HOMINY, VEGETABLES AND SHREDDED CHICKEN BOVINE + SWINE BRATWURST: SEASONAL FLAVORS GREYHOUND SLOSHIE WITH FROZEN GRAPEFRUIT JUICE AND VODKA

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

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

MENU SAMPLING BISCUIT SANDWICH: SCRAMBLED EGGS, CHEESE, BACON OR SAUSAGE SLOPPY BUBBA: SLICED BEEF AND PORK SIMMERED IN OUR BARBECUE SAUCE AND SERVED ON A BUN BBQ CHICKEN: BEEF BRISKET, TURKEY, PULLED PORK AND RIBS STREET TACOS: TWO CORN TORTILLAS: ONE WITH HOUSE-SMOKED SALMON, THE OTHER WITH CHORIZO, TOPPED WITH PICO DE GALLO AND CHEESE HUNTER’S BENEDICT: VENISON MEDALLIONS ON BRIOCHE TOAST WITH MUSHROOMS, TOMATOES, POACHED EGGS AND A BEARNAISE SAUCE

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

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

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

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CALICO RES TAUR ANT AND BAR Popular family-friendly Italian Open nightly at 4 | 2650 Moose Wilson Rd. 307.733.2460 | calicorestaurant.com A classic since it opened in 1966, this west bank restaurant has been a favorite ever since. Calico’s longevity is proof that there is something everyone will enjoy at this institution. The Calico bar is a great place to relax with a mouthwatering pizza, hot from the wood-burning oven, and a bottle of wine from the extensive and well-priced wine list. Entrée selections include house-made pastas, grilled steaks, pork tenderloin and seasonal fish. The kids’ menu is a bargain at only $3.50 per child. The portions are large, the food is fresh and delicious, and the value is hard to beat. For lighter options, the Calico offers a great selection of salads and soups, and a separate bar menu. Outside, a large lawn offers a great place for kids to play, and adults can sip on a tasty beverage from the new outdoor Yard Bar (open in summer only) while they watch the kids run around the yard.

MENU SAMPLING BRUSCHETTA: MARINATED TOMATOES, ROASTED GARLIC AIOLI, PESTO, A WHOLE ROASTED GARLIC BULB AND CROSTINI THE GODFATHER PIZZA: CAPICOLA, PROSCIUTTO, PEPPERONI, SALAMI, BASIL AND HOUSE-MADE MOZZARELLA TUNA POKE: SCALLIONS, SWEET ONION, JALAPEÑO PEPPERS, CUCUMBERS, DAIKON SHOOTS AND SRIRACHA AIOLI GRILLED BEEF TENDERLOIN: ROASTED BABY PEPPERS, GRILLED ASPARAGUS, SCALLIONS AND RED WINE SHALLOT VINAIGRETTE CALICO GARDEN RHUBARB CRISP: SERVED WARM WITH VANILLA ICE CREAM

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CREEKSIDE MARKET & DELI Full-service deli and grocery for breakfast, lunch and more Deli 6 a.m.–5 p.m. daily, store 6 a.m.–8 p.m. daily | 545 N. Cache St. 307.733.7926 | creeksidejacksonhole.com All locals will tell you that Creekside is a classic favorite for sandwiches and sloshies. Touches like the bread, baked fresh in-house, and freshly squeezed juices in the drinks make all the difference. But the real secret is how much more Creekside offers. In addition to a full deli counter and grocery, liquor store and supplies, Creekside offers a selection of homemade items for breakfast, lunch and takeout. Think homemade meatballs for sub sandwiches, breakfast croissant sandwiches and even an array 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 ingredient options.

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 CHÈVRE CHEESE MEAT BREAKFAST BURRITO: HOMEMADE SAUSAGE, BACON, HAM, EGGS, SMOKED SWISS AND CHEDDAR CHEESE, HASH BROWNS AND SALSA ROJA

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COPPER BAR A taste of the Alps at the base of the Tetons Bar open daily at 5 p.m., dining room at 5:30 p.m. | At The Aspens 307.733.1071 | copperbarjh.com Finish your day in the Tetons at 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 warm hospitality. Whether taking in the mountain views on the deck, enjoying the comfort of the dining room or sitting inside the famous Copper Bar, you will find the perfect place for your dinner here. 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 amandine. Stop into 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

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

MENU SAMPLING COWBOY CROISSANT: TWO POACHED EGGS, ROASTED RED PEPPERS, BACON OR SAUSAGE, CHEDDAR CHEESE AND A SMEAR OF AVOCADO AIOLI ON A FRESHLY BAKED CROISSANT SKINNY PIG: GRILLED HAM, SWISS CHEESE, FRESH TOMATOES, ONE EGG AND BASIL PESTO VAQUERO SANDWICH: SLICED FRIED TURKEY, SWISS CHEESE, AVOCADO, BACON, LETTUCE AND MAYO #3 PANINI: ROASTED RED PEPPERS, FRESH MOZZARELLA, FRESH TOMATO, BASIL PESTO AND MAYO LANDSLIDE SMOOTHIE: PEANUT BUTTER, CHOCOLATE, BANANA, MILK AND ESPRESSO (OPTIONAL)

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E.LEAVEN FOOD COMPANY All-day breakfast, lunch, box lunches and decadent pastries 7 a.m.–3 p.m. | 175 Center St., one block off the Town Square 307.733.5600 | eleavenfood.com E.leaven’s extensive menu, fresh breads and pastries make this deli one-ofa-kind. It’s one of the few places serving breakfast and lunch ALL day. There are endless options, including huevos rancheros and a variety of omelets accompanied by breakfast potatoes and your choice of toast. E.leaven offers what’s arguably some of the best corned beef hash and eggs this side of New York. For lunch, enjoy hearty salads and massive deli sandwiches served with homemade chips or a side salad. If you are heading to the national parks for the day, stop in for breakfast and take a box lunch with you. E.leaven offers takeout and delivery, as well as catering for breakfast, lunch and dinner.

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 GRILLED SALMON SALAD: MIXED GREENS, BLACKENED SALMON, JALAPEÑOS, BLACK BEANS, AVOCADO, CHEDDAR CHEESE, CILANTRO, TOMATO, ROASTED RED PEPPERS AND HOMEMADE TORTILLAS CHIPS JH BUFFALO BURGER: SERVED WITH GRILLED ONIONS, LETTUCE AND TOMATO ON A HOMEMADE CHALLAH BUN GYRO: SERVED ON A WARM PITA WITH LETTUCE, TOMATO, ONION AND TZATZIKI SAUCE

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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 an escape in the heart of the historic Town Square District that’s walking distance to everything! The vibrant bar and restaurant features a copper-top bar and an aspen leaf canopy floating overhead, perfect for enjoying a drink or dinner. The authentic Lebanese tapas-style menu features dozens of options, including many vegan- and vegetarian-friendly options. Don’t miss the famous Mezze Plate with hummus, baba ghanoush, tabbouleh and puffy made-to-order pita as a satisfying starter or the savory kebabs.

Artisanal cocktails, a well-curated wine list and an exceptional dining experience are what you find at FIGS.

MENU SAMPLING FALAFEL BITES: CHICKPEAS, FAVA, PICKLES, TAHINI LOUBIA BZEIT: GREEN BEANS, ONION, POMEGRANATE MOLASSES GRILLED EGGPLANT: EGGPLANT, YOGURT, TOMATOES, MINT KAFTA KEBAB: GROUND LAMB, ONION, PARSLEY CHICKEN KEBAB: MARINATED GRILLED CHICKEN, GARLIC SAUCE LAMB CHOPS: SAVORY GRILLED LAMB CHOPS

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

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

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GLORIETTA TR ATTORIA Italian handmade pasta 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 GRILLED ARTICHOKE: CHILI SALT, LEMON AIOLI CAMPANELLE: FRESH PESTO, CHILI FLAKES, BREADCRUMBS RICOTTA CAVATELLI: SPICY SAUSAGE, BROWN BUTTER, FRIED SAGE GRILLED BRANZINO: SAFFRON HARISSA SAUCE, HERB SALAD WAYGU HANGER STEAK: HORSERADISH CREAM, SMOKED SHALLOTS

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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 and 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, dairy or meat 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 — try a sizzling fruit skillet topped with a scoop of Moo’s ice cream or the chocolate lava cake.

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, SAUTÉED ORGANIC PEPPERS AND CARAMELIZED ORGANIC ONIONS CAPRESE: FRESH MOZZARELLA, HEIRLOOM TOMATOES, LOCAL BASIL, FINISHED OFF WITH A BALSAMIC REDUCTION PAULIE 2.0: TOMATO SAUCE, OVEN-ROASTED MUSHROOMS, TOMATOES, CARAMELIZED ONIONS AND ARUGULA

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THE HANDLE BAR American pub and beer hall Dining hall 11 a.m.–9 p.m. | Bar & lounge 11 a.m.–10 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, including unique sloshie flavors, and an extensive beer menu you can order in a large boot if you are feeling adventurous. The modern American pub menu by Executive Chef Michael Lishchynsky includes creative 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 for dining alfresco. On warm days the retractable glass doors at the bar open, bringing in fresh Teton summer air. Feeling extra-hungry? Ask about the burger challenge and see if you can “Handle” it. Back by popular demand: Bourbon BBQ & Blues starting June 15 — ask for details.

MENU SAMPLING OFFAL GOOD: TRUFFLE PORK PÂTÉ, HOUSE-MADE MORTADELLA, PISTACHIO PESTO, PICKLED ONION AND ROCKET SALAD FISH & CHIPS: HALIBUT COLLAR, ENGLISH CHIPS, CRISPY CAPER REMOULADE THE HANDLE BURGER: CARAMELIZED ONIONS AND MUSHROOMS, TRUFFLE WHIP, SMOKED BLUE CHEESE MARINATED TUNA: QUINOA TABBOULEH, MUSHROOMS, MIZUNA, CREAMY ROSEMARY AND BONITO DRESSING SMOKED TROUT: AVOCADO, SPRING ONION CHIMICHURRI, MARINATED TOMATO, GAUFRETTES

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

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

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

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

MENU SAMPLING THE COWBOY: CORNED BEEF HASH, TWO POACHED EGGS, HOLLANDAISE AND CHOICE OF TOAST SPICY CHILI LIME CHICKEN SALAD: GREEN AND NAPA CABBAGE, AVOCADO, ROASTED CORN, FRIED CORN CHIPS, CILANTRO, COTIJA CHEESE AND CHILI LIME VINAIGRETTE GRILLED PORK LOIN CHOP: GRILLED WITH SHIITAKE MUSHROOM BUTTER, FORBIDDEN RICE AND GARLIC CHILI BROCCOLINI GRILLED CHEESE AND SMOKE TOMATO SOUP: BRIOCHE BREAD, MUENSTER, CHEDDAR AND SWISS, GRIDDLED GOLDEN BROWN PAPPARDELLE BOLOGNESE: BRAISED BEEF SHOULDER, RED WINE, FENNEL, CHILI FLAKE, ROSEMARY TOMATO CREAM

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HEALTHY BEING CAFE & JUICERY Neighborhood eatery featuring local and organic ingredients Open daily breakfast, lunch and beyond, 7 a.m.–6 p.m. | 165 E. Broadway 307.200.9006 | hbcafeandjuicery.com Grab a table or picnic blanket to chill outside on the beautiful lawn and let the kids run free at Healthy Being Cafe and Juicery, located in the log cabin just one block east of the Town Square. Distinguished by organic, fresh-made juices and nut milks, this cafe has grown to be loved by locals and visitors for bridging the gap between healthy and foodie! Offering locally roasted organic coffee and superfood lattes, breakfast, lunch, dessert, juices and supercharged smoothies, there is something to be savored for every appetite. Or find a spot inside the cozy cafe and try a hot mushroom or bone broth latte and a gourmet toast and pastured eggs. Work with the health-savvy staff to create a custom cleanse, and be sure to peruse the well-being market for all things wellness, like snacks, superfoods and a carefully curated collection of books, housewares, gifts, potions and apothecary to feed the mind, body and soul.

MENU SAMPLING ORANGE CRUSH SMOOTHIE: ORANGE, BANANA, HOUSE-MADE COCONUT MILK, GOJI BERRIES AND LIME AVOCADO TOAST: SERVED ON MULTIGRAIN WITH LOCALLY GROWN MICROGREENS, PASTURED EGG AND MEYER LEMON OLIVE OIL HB VEGGIE BURGER: FERMENTED KETCHUP, CARROT-CABBAGE SLAW, PICKLED RED ONION, PICKLES, HOUSE GODDESS DRESSING TIRAMISU: “LADYFINGERS” LAYERED WITH DECADENT CHOCOLATE MOUSE AND COCONUT CREAM BONE BROTH LATTE: PASTURED BONE BROTH STEAMED WITH GRASS-FED GHEE OR COCONUT OIL SUNSHINE SMOOTHIE BOWL: BERRIES, DATES, ALMOND MILK, AVOCADO, GRANOLA, CACAO NIBS, COCONUT CHIPS, SEASONAL FRESH FRUIT

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IL VILL AGGIO OS TERIA Rustic Italian cuisine in Teton Village Open daily, check website for hours | 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 glow from the pizza oven. No matter the seat, the friendly, knowledgeable staff offers a first-rate experience. Osteria is located at the base of Jackson Hole Mountain Resort, and its authentic Italian dishes will transport you to Europe without leaving the comfort of your table. During summer, settle in for a bite and a glass of wine on the mountainside outdoor deck.

MENU SAMPLING CHICKEN CONFIT SALAD: SPINACH, PICKLED CARROTS AND BEETS, FETTUNTA, BRUSSELS SPROUT LEAVES BOLOGNESE: PORK, BEEF, CREAM, PECORINO ROMANO POLLO ALLA DIAVOLO: PIMENTÓN, SUNCHOKE, CAULIFLOWER, BROCCOLI, ROASTED PEPPERS BISMARK PIZZA: PROSCIUTTO COTTO, BANANA PEPPER, EGG, MOZZARELLA HOUSE-MADE GELATO AND GELATO SANDWICHES

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

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JACKSON WHOLE GROCER & CAFE The locals’ grocery store 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 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, sushi and a new noodle kitchen — plus beer, wine, spirits and a coffee and juice bar. 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 biggest selection of organic, gluten-friendly, vegan and vegetarian offerings in the area. Jackson Whole Grocer is the perfect place to curate the ultimate picnic basket or pre-order a boxed lunch for your next Jackson adventure!

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

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THE KITCHEN Modern American cuisine 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 on the outdoor deck for an unforgettable meal of modern dishes with Asian notes. The menu — complemented by a creative cocktail program and an extensive wine selection ­— is clean, fresh and inspired, with special attention paid to fresh fish and presentations in which each ingredient shines. Whether you come in to enjoy one of the seasonal salads or the occasional game entrées, you must start with a dish (or two) from the crudo bar. For dessert, the delectable potato chip pie (served with house-made ice cream from Cream + Sugar) is an excellent choice. The food here is clean, natural and modern, and so is the atmosphere.

MENU SAMPLING HAMACHI WITH YUZU SOY AND SLICED FRESNO CHILIES TEMPURA LUXURY SHRIMP IN A HOUSE MONSTER SAUCE BRAISED BONE-IN SHORT RIB WITH POLENTA, BABY BOK CHOY AND LEMONGRASS-GINGER GREMOLATA KOREAN BREAKFAST WITH MARINATED SLICED PORK, KIMCHI FRIED RICE, FRIED EGG AND SPICY CHILI SAUCE CHOCOLATE CHIP COOKIE SKILLET SERVED WARM WITH HOUSE-MADE ICE CREAM

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

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

MENU SAMPLING NOONER: APPLEWOOD-SMOKED BACON, HAM, HASH BROWNS, AMERICAN CHEESE, KETCHUP, FRIED EGG BELLA: QUESO BLANCO, 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.

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

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

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

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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: RAPINI, ROASTED POTATOES, LEMON CAPER SAUCE MUSHROOM BOLOGNESE: BLACK TRUFFLE, PARMESAN, FRESH BASIL, LINGUINI MUD PIE: COFFEE ICE CREAM, OREO CRUST, REESE’S PEANUT BUTTER CHUNKS, CHOCOLATE GANACHE, WHIPPED CREAM, CHOCOLATE SAUCE, CARAMEL

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

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

Merry Piglets is a member of Blue Collar Restaurant Group.

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

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

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NOODLE KITCHEN AND SUSHI Asian-inspired cuisine and sushi Open daily 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 spot is quickly becoming a favorite. A full sushi menu and bar brings variety and excitement to the already well-known noodle dishes. Taking inspiration from Thailand, Japan, China and Vietnam, the dishes at Noodle Kitchen bring a bit of the East to the West.

Tease your palate with starters like the Firecracker Shrimp or tempura vegetables before you enjoy either a suggested noodle bowl or something you build yourself with many creative options, including sauces, noodle options 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 GRILLED SALMON AND STREET NOODLE SALAD: ROASTED TOMATO, BROCCOLI, THAI BASIL, RED ONIONS, BABY KALE, WARM RICE NOODLES PAD THAI: CHICKEN AND SHRIMP, NAPA CABBAGE, SHIITAKE MUSHROOMS, CARROTS, BOK CHOY, SCRAMBLED EGG, PEANUTS, BEAN SPROUTS, RED PEPPER FLAKES, RICE NOODLES DAGWOOD SUSHI ROLL: TEMPURA SHRIMP, BLUE CRAB, AVOCADO, TUNA, SCALLIONS, SWEET SOY CRISPY BRUSSELS SPROUTS: KIMCHEE, BACON, APPLES, PEANUTS

Noodle Kitchen is a member of Blue Collar Restaurant Group.

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

307.733.7788 | jhgtc.com Last winter, the buzz around Jackson Hole Golf & Tennis Club’s grew as its new chef, Luke Biewick, took charge of the kitchen. This summer, with access to his own expansive garden and his relationship with local farmers, cattle companies and butchers, the chef has really hit his stride. The dinner menu highlights what is in season and features dishes that let the ingredients really shine through. A subtle Mediterranean influence can be found in dishes created with everything from the bread to the pasta to the ice cream made in-house. At lunch look for upscale versions of country club classics, like custom-ground hot dogs, a gourmet steak burger and fresh salads filled with homegrown greens. Be sure to ask about the farm-to-table outdoor dinner series, which will be held twice a month in July, August and September. But did we mention the spectacular Teton views?

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

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PAL ATE Artful cuisine with spectacular views Lunch daily, 11 a.m.–3 p.m. | 2820 Rungius Rd. 307.201.5208 | palatejh.com The food. The view. The art. Jackson’s newest restaurant combines exquisite cuisine, breathtaking views and fabulous art from its perch at the National Museum of Wildlife Art, just minutes from town. From the team behind Gather, this lunch spot invites you to sip a glass of rosé on the patio, linger over your meal and peruse the museum’s world-class collection. Find chefs Clark Myers’ and Chas Bakis’ inventive dishes made with seasonal, sustainable and local ingredients presented in a creative way, like a braised pork belly BLT (with tomato jam, grilled red onion, sunflower pesto on ciabatta). Palate is the place to stop for a quick bite before walking around the museum or for a long, lazy lunch with friends. There is a kids’ menu available, and make sure to ask about Palate’s event catering at the museum’s many on- or off-site options. Visit Palate’s sister restaurant, Gather, for dinner downtown.

MENU SAMPLING GAME STEW: HEARTY, SAVORY STEW WITH BISON AND ELK, BARLEY, POTATOES AND CARROTS, GARLIC TOAST 3-CHEESE GRILLED CHEESE: WHITE CHEDDAR, GRUYÈRE, BRIE, GRILLED SEASONAL BREAD BERRIES & CREAM: FRESH BERRY COMPOTE, WARM SWEET FRY BREAD, TOPPED WITH VANILLA ICE CREAM TROUT & CHIPS: BEER-BATTERED LOCAL TROUT, HOUSE TARTAR SAUCE, MALT ONIONS AND HOUSE CHIPS RACHEL: RUSSIAN DRESSING, SAUERKRAUT, ROASTED TURKEY, GRUYÈRE, ON 460 CARAWAY RYE SERVED WITH HOUSE CHIPS

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THE PHOENIX AND THE DRAGON New Chinese cuisine, noodle and rice bowls 11 a.m.–3 p.m. and 5 p.m.–8 p.m. Mon.–Sat. | Inside Jackson Whole Grocer phoenixdragonjh.com The Phoenix and the Dragon brings made-from-scratch, authentic Chinese cooking to the valley. Located inside Jackson Whole Grocer, this husband- and wife- run business offers up original noodle and rice bowls for an easy lunch or dinner. This isn’t your typical takeout fare.

Chef Eric Sakai and his wife, Zarina, owned and operated Restaurant Marron in Seattle.

There, Eric won People’s Best New Chef for the Pacific and Northwest in Food and Wine magazine. The Phoenix and the Dragon menu boasts a selection of affordable items inspired by regional flavors, with numerous noodle varieties that are cooked to order. All dishes are dairy-free, with gluten-free and vegan options. Additional toppings include a soft-cooked egg, seasonal veggies, stir-fried shrimp, poached chicken or house-made beef sausage. Make sure to ask about the daily special, too.

MENU SAMPLING STIR-FRIED FRESH RICE NOODLES: CHICKEN, MUSHROOMS, GREENS, GINGER AND SCALLION SICHUAN SPICY COLD NOODLE SALAD: VEGGIES, HERBS, HOUSE DRESSING AND CHILI OIL HONG KONG PAN-FRIED NOODLES: SHRIMP, PORK, VEGGIES, SCALLIONS AND SPECIAL SAUCE RED BRAISED PORK AND BEAN CURD SKINS: VEGGIES AND CILANTRO ON STEAMED JASMINE RICE HOUSE BEEF NOODLE SOUP: VEGGIES AND HERBS IN A SEASONAL SECRET BROTH

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

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

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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 playing a variety of games, whether you prefer bowling, arcade games, billiards, ping-pong or 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

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PISTE MOUNTAIN BISTRO Casual comfort food at the top of Bridger Gondola Open for drinks on the deck at 4:30, dinner at 5:30 p.m.

307.732.3177 | jacksonhole.com/piste-mountain-bistro.html This new venture at Jackson Hole Mountain Resort has quickly become a favorite stop for drinks and dinner in Teton Village. Piste Mountain Bistro is serving up a comfortable menu of locally sourced dishes that will you 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 restaurant, just steps from the top of the Bridger Gondola, showcases traditional favorites with an upscale twist. The interior space has an open, cozy atmosphere while tables by the large windows offer views of the greater Jackson Hole landscape. Dinner served nightly starting at 5:30 p.m.; reservations recommended on opentable.com or by calling 307-732-3177.

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

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PIZZERIA CALDER A Stone-hearth oven pizzeria, serving the finest Napoletana-style pizzas Open 11 a.m.–9:30 p.m. daily | 20 W. Broadway 307.201.1472 | pizzeriacaldera.com After a day out enjoying Jackson’s activities, head to Pizzeria Caldera for authentic Napoletana-style pizza. Its scenic second-floor location overlooks the Town Square and is the perfect spot to enjoy a pint of locally brewed beer, a glass of Italian wine or a select cocktail. The pizza starts with daily-made dough, perfected by owner Chris Hansen after years of experimenting with baking bread. Baked in a gas-fired, stone-hearth oven, the pies attain perfection: a crispy, thin crust with a chewy crumb, San Marzano tomato sauce and toppings in traditional and unique combinations. Try the Porcellino, with tomato sauce, mozzarella, pork sausage, bacon, mushrooms, spinach, roasted garlic and fresh sage. Be sure to explore other areas of the menu, from salads and small plates to pastas such as tomato basil marinara with meatballs, and paninis like chicken, pesto, cranberry and provolone.

MENU SAMPLING STUFFED MUSHROOMS: SPINACH, HOUSE-MADE PORK SAUSAGE, PARMESAN, PAPRIKA AIOLI, GLUTEN-FREE BURRATA WITH DRIZZLED HONEY AND ROASTED HAZELNUTS ON RUSTIC BREAD BAKED ZITI: CREMA ROSA PENNE PASTA WITH HOUSE-MADE ITALIAN SAUSAGE PERA CIPOLLE: MOZZARELLA, CARAMELIZED ONION, ANJOU PEAR, APPLEWOOD-SMOKED BACON, GORGONZOLA, BALSAMIC REDUCTION PICCANTE SALSICCIA: GARLICKY TOMATO SAUCE, MOZZARELLA, PORK SAUSAGE, MAMA LIL’S MILDLY SPICY GOAT HORN PEPPERS, ONION, FRESH MOZZARELLA, BASIL

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RENDEZVOUS BISTRO French-American bistro and raw bar Open nightly at 5:30, happy hour 5:30–6:30 | 380 S. U.S. Highway 89 307.739.1100 | rendezvousbistro.net | @jhbistro Locals call it “The Bistro,” and this establishment has been a favorite Jackson Hole staple since it opened in 2001. The Bistro has made a name for itself with its creative take on classic French bistro fare. Favorites include the steak tartare and seasonal pork chop creations. Enjoy the first raw bar in town, serving oysters on the half shell, tuna tartare and oyster shooters. The fun, upscale yet unpretentious atmosphere makes this eatery a fantastic option for groups of all sizes, while paper and crayons adorning the white linen tablecloths appeal to patrons of all ages. A trip to Jackson Hole is made complete with a visit to The Bistro. And don’t miss its sister properties, Bar Enoteca (p.111), Bin22 (p.113), Bodega (p.115), Il Villaggio Osteria (p.131) and The Kitchen (p.133).

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

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

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SIDEWINDERS AMERICAN GRILL AND TAVERN All-American sports bar and grill Open daily from 11:30 a.m. | Hillside Building on Broadway 307.734.5766 | sidewinderstavern.com Featured on Food Network’s Diners, Drive-Ins and Dives, and including a game room for kids, 40 televisions for sports fans and an array of food options, “the Winder” — as it’s known among locals — is a sure hit for lunch, dinner or a snack. The extensive bar offers 30 beers on tap and a comprehensive menu that will give you so many choices that you may not be able to narrow them down. So don’t. Share a few plates of appetizers, such as pot stickers, hot wings or a sidewinders pretzel. 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. 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 RANCH HAND CHICKEN SANDWICH: GRILLED ONIONS AND MUSHROOMS, RANCH DRESSING, SWISS CHEESE, SMOKY CHILI BBQ SAUCE SPICY THAI SALAD: ROMAINE, AVOCADO, TOMATO, CUCUMBERS, EDAMAME BEANS, CILANTRO, GREEN ONION, WONTON CRISPS, ASIAN PEANUT DRESSING WARM SPINACH ARTICHOKE DIP: PARMESAN CHEESE, CRISPY ONIONS, FRESH BAKED FLATBREAD CARNE ASADA: MARINATED SKIRT STEAK, FLOUR TORTILLA, BEANS, FRESH GUACAMOLE, PICO DE GALLO, SOUR CREAM, GRILLED JALAPEÑO

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

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

307.732.3939 | worthotel.com Located inside the historic Wort Hotel, the Silver Dollar Bar & Grill is located right next to the Town Square. 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 boasting weekly live music, enjoyed by locals, cowboys, politicians, oldtimers, ski bums and visitors alike. Order a Bartender’s Margarita and sit at the bar, where 2,032 uncirculated 1921 Morgan Silver Dollars are inlaid in its surface. There’s no better place to dine, people-watch and mingle than at the Silver Dollar Bar & Grill.

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

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

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

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SNAKE RIVER GRILL Modern American grill Open nightly at 5:30 | 84 E. Broadway, on the Town Square 307.733.0557 | snakerivergrill.com Celebrating 25 years on the Town Square, the Snake River Grill is still the locals’ favorite go-to place. Whether you’re at the intimate bar, which features 300 wines and a signature cocktail list, or in the rustic-elegant dining room, it is a “must” for visitors who want at least one amazing meal 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 the dark-chocolate Eskimo Bars, featured on the Food Network.

MENU SAMPLING GRILLED STRAWBERRIES WITH SUMMER PEAS, HERBED GOAT CHEESE, PEA TENDRILS WYOMATO PIZZA WITH FRESH MOZZARELLA, ARUGULA AND LEMON OIL HORSERADISH-CRUSTED ALASKAN HALIBUT WITH CHANTERELLE MUSHROOMS, BABY BEETS CRISPY PORK SHANK WITH RED CHILE BBQ SAUCE, ROASTED CORN-BLACK BEAN SALSA SEARED BUFFALO COWBOY STEAK WITH TOBACCO ONION RINGS, RIOJA SAUCE

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SPUR RESTAURANT & BAR Elevated mountain cuisine | Located in Teton Mountain Lodge Open daily for breakfast, lunch and dinner 307.732.6932 | spurrestaurant.com You’re invited to dine where the acclaimed culinary talents of Executive Chef Kevin Humphreys combine with locally sourced ingredients to create seasonal menus of mountain cuisine that have delighted locals and visitors for years.

The award-winning restaurant in the heart of Teton Village features two bars serving several local beers on tap and handcrafted signature cocktails as well as heated patio seating for alfresco dining in the summer. Enjoy a lively and vibrant atmosphere with six HDTVs and where friendly staff offer recommendations not only on their favorite entrées but also on where to hike and play like a local during your stay.

MENU SAMPLING FRIED GREEN TOMATO “CAPRESE”: HOUSE-PULLED MOZZARELLA, ROMESCO, MICRO GREENS CARTER COUNTRY BEEF BURGER: PANCETTA, ARUGULA, ROASTED TOMATOES, WHITE CHEDDAR, TRUFFLE AIOLI, BRIOCHE BUN ELK RIB-EYE: SCALLOPED SWEET POTATOES, SAUTÉED GREENS, PICKLED CHERRIES SMOKED CHICKEN GNOCCHI: SPINACH, BLISTERED TOMATOES, CREMINI, GOAT GOUDA, SAGE PROSCIUTTO CREAM CEDAR-PLANKED SALMON: CORN, PURPLE POTATO, CHORIZO AND KALE HASH, FENNEL SAFFRON SAUCE

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S TREETFOOD AT THE S TAGECOACH Fresh, international street food Open daily from 11 a.m. to 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 Asian bowls. The chef’s Mexican origins shine through with his delicious tacos and homemade sauces, but the owners spend their free time traveling and finding culinary influence to bring back to their ever-evolving menu. Ask about the Around the World dinner series, which is offered regularly throughout the year and highlights the food from an area or country in unique three-course dinners.

Don’t forget to buy some habanero salsa and a jar of sambal on your way out the door.

MENU SAMPLING KOREAN BBQ WINGS TACOS AND QUESADILLAS: CHOICE OF MAHI MAHI, CHICKEN TINGA, AL PASTOR, CARNE ASADA OR CHIPOTLE CREAM SHRIMP LAMB BURGER: MINT, FETA, PICKLED ONIONS AND CUCUMBERS BIBIMBAP: GARLIC RICE, KOREAN SEASONED BEEF, PICKLED VEGETABLES, KIMCHEE AND AN EGG MEXICAN CHOPPED SALAD: BLACK BEANS, ROASTED CORN, POBLANOS, TOMATO, ONION AND CITRUS RANCH

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

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

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

307.732.5000 | 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.

MENU SAMPLING FOIE GRAS POT DE CRÈME: STRAWBERRY RHUBARB JAM, HONEYCOMB, VH SORREL, SMOKED MARCONA ALMONDS, 460 BREAD ARTICHOKE & GOAT CHEESE RAVIOLI: FIDDLEHEADS, ENGLISH PEAS, FORAGED MUSHROOMS, GREMOLATA SNAKE RIVER FARMS AMERICAN WAGYU BEEF 12-OUNCE NEW YORK STRIP: RED WINE BUTTER ARUGULA & PROSCIUTTO: FIRST SNOW GOAT CHEESE, COMPRESSED VANILLA CANTALOUPE, PISTACHIO, BEE SQUARED HONEY COMB CRISPY IDAHO TROUT: SWEET CORN SUCCOTASH, BOAR BACON, MUSTARD GREENS, TROUT CAVIAR BUTTER SAUCE STRAWBERRY CHERRY PISTACHIO SUNDAE: STRAWBERRIES, CRÈME FRAICHE SEMIFREDDO, CHERRY GRANITÉ, WHIPPED PISTACHIO PANNA COTTA

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THE W H I T E B U F F A L O C L U B Casual fine dining in an intimate setting Open nightly at 5 | 160 W. Gill Ave. 307.734.4900 ext. 2 | 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 wet your whistle with anything from a locally brewed cold beer to an excellently executed whiskey sour. The White Buffalo Club also boasts 1,100 bottles of vintage wines, top two percent USDA Prime steaks and progressively prepared salads, seafood and family-style sides. The USDA Prime steaks are 28-day wet-aged and butchered in-house, and dry-aged steak specials appear frequently. The dinner menu features only the freshest seasonal ingredients and changes throughout the year.

MENU SAMPLING BROCCOLI & BEEF TARTARE: RICE CRACKER, CHINESE BROCCOLI, PICKLED SHIITAKE, FRIED GARLIC, EGG YOLK JAM TAKOYAKI: JAPANESE SAVORY PANCAKE, OCTOPUS, PICKLED GINGER, SMOKED SWEET SOY, KEWPIE MAYO, BONITO FLAKE BISON THREE WAYS: 5 SPICED TERES MAJOR, SHORT RIB RAVIOLI, SALSIFY, MOREL MUSHROOMS, PUFFED TENDON, RED VEIN SORREL WAGYU AND USDA PRIME STEAKS: 8-OUNCE FILET, 12-OUNCE NEW YORK STRIP, 14-OUNCE RIBEYE CHOCOLATE MISO TRUFFLES: CANDIED GINGER, RHUBARB GEL, TANGERINE LACE

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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 WATERCRESS SALAD: SMOKED SALMON, BRIOCHE, FRESH PEAS, BUTTERMILK DRESSING BISON SHORT RIBS: CORN CAKE, MOLE SAUCE, CILANTRO ALASKAN HALIBUT: GARDEN PESTO, ARTICHOKE, HEIRLOOM TOMATO STRAWBERRY RHUBARB COBBLER: SOUR CREAM ICE CREAM, RHUBARB CRISP

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EXPERIENCE THE TETONS LIKE NEVER BEFORE

Enjoy the thrill of flying above the most iconic peaks in North America. Feel the thump of pistons and let your heart soar as you sit back and relax in our touring aircraft.

We offer scenic tour packages for everyone starting at $295 per person. Children 12 and under fly for $195.

Private Tours and Custom Photography Flights available upon request

flyjacksonhole.com 844.359.5499 1250 E. Jackson Hole Airport Road Jackson Hole, WY 83001

Wholesome dining experiences. 100 percent organic and naturally leavened.

Private Parties and Small Events â&#x20AC;˘ Locally Sourced Ingredients Artisan Sour Dough Breads and Pizzas â&#x20AC;˘ Custom Mountain Dining Experiences 307.203.6407

WWW.INSEASONJH.COM

STILtwCST BREWERY

&

GRILL

Much more than a brewpub.

• On-Site Brewery • Refined Seasonal Menu • Signature Cocktails • Full Bar & Extensive Wine List • Open-Air Mountainside Dining •

45 East Snow King Avenue, Jackson, Wyoming • Located next to the base of Snow King • stillwestbreweryandgrill.com

Specializing in the Art of Hair Design

Kelly Rene Color Specialist • Haircuts • Editorial MUP • Extensions • Styling Special Occasions

307.203.0040 bebeautiful@hairbykellyrene.com instagram @kellyrene.hair hairbykellyrene.com

These boots were made for walking to dinner.

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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 162 D I S H I N G J H . C O| M307.739.4030

“I’ve never been to a First Republic office, and I haven’t needed to – they bring the Bank to me.”

S K I P B E N N ET T

Founder and Owner, Island Creek Oysters

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

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