5 minute read
WHAT WE CRAVE
by Dishing
PHOTO BY JAY NEL-MCINTOSH
EVERY CHRISTMAS,
I make an extravagant fondue spread for friends and family. It is one of my favorite meals of the season. While it is hard to beat simple bread and cheese, I always make it a full meal by adding as many dipping options as possible (fruit, pickles, smoked and grilled meats and steamed veggies).
So, when we worked on this issue’s Outside the Kitchen, I was really excited to see what the Provisions chefs brought to the table. As always, they did not disappoint. See page 52 for details.
Like they did, I generally make two different kinds of cheese dipping sauces, and every year the following is an absolute favorite. If you don’t get an opportunity to have the Provisions chefs cook for you, this recipe is something fun to try at home. Low Spark Fondue is new to Jackson this winter and also offers an elevated, in-home fondue experience.
The fondue will always appear to be too thin, but follow the recipe and it will thicken up at the very end.
ALLISON’S ROASTED GARLIC AND RED WINE FONDUE
1 cup Zinfandel wine 12 ounces extra sharp cheddar cheese, grated 2 ounces Parmigiano-Reggiano, grated 1 tablespoon cornstarch 1/4 cup roasted garlic, pureed 1/2 teaspoon red pepper flakes
In a medium saucepan over medium heat, bring the wine to a simmer. Toss both cheeses with the cornstarch and whisk into the wine a handful at a time, letting it melt each time before you add more. Add the roasted garlic and red pepper flakes and continue to cook until you have reached the desired consistency before adding to a fondue pot.
— Allison
Contributor Spotlight
PHOTO BY HELENA HERMOSILLO
Mary Margaret Pittman
MARKET DIRECTOR
After graduating with a degree in communicative disorders/speech pathology, Mary Margaret Pittman moved to Jackson in 2014 after visiting, and falling in love with, the place. When not working, she loves to be on the river, soak in the hot springs and go camping. Originally from the South, Pittman has a passion for good food that began with her grandmother’s Southern home-cooked meals and her dad’s New Orleans-style restaurant. She started in the service industry as a toddler!
You started at Dishing about six months ago. What are a few things you have learned about restaurants in Jackson Hole since then?
I have the chance to work with lots of fun, talented and driven people. Jackson is a diverse culinary community. I am making good friends who work hard and play hard. It feels like life in the fast lane.
You used to work at The Bird. Anything you miss about being on the other side of the service industry?
I miss regularly interacting with all walks of life, and it’s rewarding to get through a shift and make people happy, so I still fill in from time to time. I love to see people enjoy things I can offer them and make them have a wonderful experience.
What is one thing a customer should never do?
Be rude and impatient. Servers do the best we can.
In this issue we feature bison five ways. What restaurants in town do you think are particularly innovative with meat and game?
It’s not game, but when I am in the mood to eat meat, the steak tartare pizza at Snake River Grill is the best.
What are a couple of your favorite spots to hit up on a day off and what do you order?
I go to Bin22 for girls’ happy hour, Eleanor’s on a game day, King Sushi for date night, Streetfood after activities and Glorietta on any night of the week.
Any tips you might have on dining out in Jackson Hole during the winter?
Get an Insomnia [cocktail] at Spur, nachos from the Mangy Moose, a cozy curry from Teton Tiger, or noodle dish takeout from Annie’s Thai Kitchen.
nili lotan amo denimist kristensen du nord mou kule ciao lucia aviator nation mother slvrlake rocio g. jw bennett matta saloni cara cara lingua franca moussy solid + striped
rylee + cru pink chicken roller rabbit winter water factory angel dear my little cozmo colored organics finn + emma oeuf donsje
tata harper kat burki beauty stat macrene actives coola voyage et cie circcell the organic pharmacy vintner’s daughter furtuna vapour boy smells sangre de fruta wonder valley patyka josh rosebrook coqui coqui bare republic ilia freecity agolde apiece apart forte forte pe nation anine bing jessie western leset rhode
bonheur du jour native freshly picked baby soy feather baby
snowfox salt + stone dr. loretta paloroma malin + goetz ranger station lesse le prunier sunbum
TOC
FEATURES
60 BY THE NUMBERS Fun foodie facts found around Jackson Hole.
71 LOCAL TASTE: Mark “Fish” Fishman, longtime local and radio personality at KMTN, is famous for enjoying a good meal. 76 ACTUALLY, IT IS EASY BEING GREEN There are more and more options for vegan diners in Jackson Hole. 94 SETTING THE TABLE WITH LELA ROSE The designer creates gorgeous tablescapes — even making pillows and matching dresses — that always impress us.
TOC
DEPARTMENTS
8 WHAT WE CRAVE 19 ASK FOR IT 29 A LESSON IN: RAMEN
SUDA Izakaya’s Matthew Sales has worked for years to perfect this simple, yet complex dish. 37 IN THE KITCHEN WITH:
Spur Restaurant & Bar’s Troy Batten 43 FIVE WAYS:
Bison
52 OUTSIDE THE KITCHEN
Fun with fondue
65 KITCHEN VIEWS
Private chef Erin Oda updated her home kitchen to offer an organized and inviting space. 85 LOCAL PRODUCERS SPOTLIGHT:
A focus on three thriving entrepreneurs in the Jackson Hole community 102 WILL TRAVEL FOR FOOD
Paso Robles 113 RESTAURANT LISTINGS
Private Winter Après Parties
