OUTSIDE THE KITCHEN

We can’t imagine anything more fun than a fondue party in winter. Except maybe savoring it in a ski-in, ski-out setting ...

A Teton Village home (that can be rented through Outpost) offers just the right spot for a slope-side happy hour catered by Provisions. And these guys know how to make a splash with a spread. Fondue is more fun when you make it a meal, which their team did in an over-the-top experience.

First, we created an outdoor snow bar and set up on the deck while we watched skiers wrap up their days by the cozy fire. But there was way more to the meal than just cheese and bread. We dipped sausages (homemade by the catering team), an array of veggies and so much more into two different cheese fondues.

The dessert options were just as plentiful. We couldn’t get enough of the biscotti, especially after dipping it in dark chocolate! Read on to find out how you can re-create this meal in the coming winter months.

SETTING THE SCENE STYLING LILY AND CO. HELPED STYLE THE SCENE WITH A BLANKET DOUBLING AS A TABLECLOTH AND DETAILS LIKE WOODEN CHARGERS FOR PLATES. THEY EVEN ADDED A LIFE-SIZE JENGA FOR SOME OUTDOOR ENTERTAINMENT. OOPS I NEED HELP’S BRIAN UPESLEJA CRAFTED A SLOPE-SIDE BAR OUT OF SNOW, AND LILY AND CO. USED NATURAL MATERIALS LIKE GREENERY FROM NEARBY TREES TO DECORATE THE DRINKS DISPLAY. SIPPING LOCALLY CALICO: SPICY MARGARITAS IN MASON JARS AMRITA BEVERAGES: MIXERS WINE FROM JACKSON HOLE WINERY AND LOCAL BEERS LOCAL SPIRITS INCLUDED WYOMING WHISKEY, JACKSON HOLE STILL WORKS VODKA AND GIN, AND WILD COMMON TEQUILA ON LOCATION OUTPOST MANAGES MORE THAN 200 PROPERTIES IN THE AREA. THIS TETON VILLAGE SPOT CALLED “UNDER THE TRAM” IS RIGHT ON JACKSON HOLE MOUNTAIN RESORT’S SKI SLOPE. IN ADDITION TO A KILLER OUTDOOR SETUP, COMPLETE WITH A FIREPLACE AND SAUNA, THERE ARE FOUR BEDROOMS AND FOUR AND A HALF BATHROOMS. PLUS, A CHEF’S KITCHEN — PERFECT FOR HOSTING A DINNER PARTY. THIS CHALET OFFERS EVERYTHING YOU WANT FOR A SKI-IN, SKI-OUT PARADISE. PRIVATE CHEF SERVICE PRIVATE CHEF AND CATERING SERVICE PROVISIONS WILL CREATE A GOURMET IN-HOME EXPERIENCE FOR ANY CRAVING AND TASTE. AND IT WON’T BE YOUR AVERAGE REQUEST. SMALL DETAILS AND GREAT SERVICE SET THESE CHEFS APART. FOR THIS EVENING THE THEME WAS FONDUE-LY FABULOUS, AND CHEFS CLARK MYERS AND CHAS BAKI PULLED TOGETHER AN EXCEPTIONAL AND CREATIVE FONDUE FEAST. TWO RADICALLY DIFFERENT CHEESE DIPS (A TRADITIONAL AND A RED WINE-MUSHROOM VERSION) WERE ACCOMPANIED BY EVERYTHING FROM SAUSAGE, TO FRUIT, TO PICKLED VEGETABLES, ARANCINI AND POTATOES. NOT TO BE OUTDONE, THE CHOCOLATE FONDUE SERVICE WAS JUST AS ELABORATE. TOWERS OF TREATS WERE SET OUT TO BE DIPPED INTO WARM DARK CHOCOLATE. HOMEMADE DOUGHNUTS, BISCOTTI, MARSHMALLOWS, SHORTBREAD AND MORE OFFERED DIFFERENT TEXTURES AND FLAVORS, AND WERE A SATISFYINGLY SWEET ENDING TO THE FONDUE FUN.

To make the event a complete meal, everything from fruit and vegetables to sausages and more was offered with two different cheese fondues and followed by dessert.

Clark Myers and Chas Baki run Provisions. The slope-side home is rentable via Outpost.

Creating endless possibilities for tabletop design and decor at your wedding, dinner party or event.

lilyandcompany@gmail.com 307.732.2211

By the Numbers

Fun foodie facts found around Jackson Hole

Pierogis made at Miazga’s since it opened in January of 2019

Additives in Wild Common tequila and mezcals. The spirits are 100% agave and water

The minimum number of years Wyoming Whiskey ages its bourbon

Restaurants in Blue Collar Restaurant Group Bagels served at Pearl Street Bagels in a year

Uncirculated Morgan Silver Dollars from the U.S. Mint in Denver that are inlaid in the Silver Dollar Bar. Almost 2,000 more can be found scattered throughout The Wort Hotel!

The largest tip ever gifted in one night by a single customer to a bartender at the Rustic Inn

1,200

Pounds of huckleberry gummy bears sold at Mursell’s Sweet Shop per year

Bottles of MegaSporeBiotic that Simply Health Collective has sold this year to help support gut health Average number of chocolate chips in each cookie at Food Shed Idaho

Pints of beer sold last year at Snake River Brewing

Boba teas served on a hot summer day at Bapp

have a drink at the Cowboy Bar Number of saddles in which you can sit to Pounds of chips consumed a day at Merry Piglets Number of oysters The Bistro shucks in a week

Number of tacos Streetfood at the Stagecoach has stuffed since it opened in 2016

52

Dollars that The Liquor Store’s Top Shelf Collective has raised for Old Bill’s Fun Run for Charities by auctioning off rare and exclusive bottles of whiskey

92

The population of Kirby, where Wyoming Whiskey is distilled

Number of weddings Three Peaks Catering made food for in four months

3,000

Homemade waffle cones crafted in the summer months at Häagen-Dazs

Pounds of steel used to craft New West KnifeWorks knives each month

Pounds of Idaho-grown malted barley stored in the silo in front of Snake River Brewing Elk tenderloin filets served a year at the Whistling Grizzly Burger options on the menu at Liberty Burger

Dollars donated to local nonprofits by the Jackson Hole Farmers Market

Pounds of mozzarella Bin22 uses in a week

Number of spicy margaritas the Handle Bar at the Four Seasons Jackson Hole made from January to September this year

20

Pounds of fruit and veggies coldpressed into each Healthy Being Cafe and Juicery juice (which is 3 to 5 times the recommended daily intake)

Whiskey choices at Eleanor’s Years that Jackson Hole Buffalo Meat Co. has been in business

TVs on display at Sidewinders American Grill

Racks of lamb ordered every night at The Blue Lion Pounds of flour Pinky G’s Pizzeria goes through each year making pizza dough