LOCAL PRODUCERS SPOTLIGHT

JACKSON HOLE CHIP COMPANY

COOPER KAHLENBERG

Is there anything better than chowing down on fresh, salty potato chips after a big day in the mountains? Most would agree that no, in fact, there is not.

Like many Jackson Hole residents, when Cooper Kahlenberg moved to the valley in 2007, he thought he would just spend a few years here riding his snowboard, working in restaurants, and enjoying carefree life in the mountains before moving on to a more long-term plan. Fourteen years later, he’s still hooked on life in the Tetons, but he has embarked upon a new adventure — one filled with potatoes, salt and truffle butter.

Kahlenberg launched Jackson Hole Chip Company in 2020, but it’s not because of a lifelong love for potato chips. In fact, it’s a bit of the opposite. Burned out on restaurant work and wondering where he should steer his career one night after a late shift, a friend joked: “If I could do anything, I’d open a potato chip company. Think about all the potatoes right over the hill in Idaho.” Kahlenberg’s response: “Yeah, I don’t even like potato chips all that much.”

Still, the idea stuck with him, and he kept coming back to it. “I think I wasn’t really into potato chips because there weren’t any good ones,” he says. “I figured, ‘why don’t I make stuff I like and see if other people are into it?’ After a friend put that idea in my head, it made me wonder if I could try to make this category better.”

Freshness is a key component of JH Chips, and Kahlenberg tries to keep preservatives out of his recipes and focus on natural and local ingredients. They might not last for years on the shelf, but that’s all right with us. You can order JH Chips online, and Kahlenberg says he has a few specialty stores in town lined up to stock them this winter.

Jackson Hole Chip Company sells six different chip flavors: classics like sea salt, BBQ, and salt and vinegar, as well as jalapeño cheddar, truffle butter, and Funk (a tart and tangier version of BBQ). Jalapeño cheddar is Kahlenberg’s favorite, but he says people just can’t get enough of the truffle butter chips. “The farmers market has been a really great place to get to know people and see firsthand what people like and don’t like.”

“WHEN YOU THINK OF WHAT FOOD AND DRINK COMBINATIONS WORK TOGETHER WELL, THE FIRST THING YOU PROBABLY THINK OF IS PAIRING WINE WITH SOME KIND OF FANCY MEAL IN A DIM-LIGHT ROOM,” SAYS KAHLENBERG. BUT GOING THE OPPOSITE DIRECTION OF THAT ARE TWO THINGS THAT ARE PRACTICALLY MADE FOR EACH OTHER: BEER AND CHIPS. HERE ARE SOME PAIRINGS KAHLENBERG SUGGESTS WITH LOCAL BREWS TO TRY TOGETHER.

SEA SALT CHIPS & STILLWEST BREWERY’S MEXICAN LAGER

Light in color and body, this well-rounded brew is the perfect companion for the most classic of chips.

BBQ CHIPS & SNAKE RIVER BREWING ZONKER STOUT

The malt flavor and creamy body of this stout complement the smoky sweetness of these chips.

JALAPEÑO CHEDDAR & ROADHOUSE BREWING CO. WILSON IPA

This beer’s hoppy, citrusy taste cuts the heat if the cheese didn’t do enough.

SALT & VINEGAR CHIPS & GRAND TETON BREWING BITCH CREEK BROWN ALE

Big flavor and full body, this beer balances the chips’ flavor perfectly.

FUNK CHIPS & A SEASONAL SAISON FROM ROADHOUSE

The saison’s mild sourness plays well with these “everything” chips’ super tart and BBQ flavors.

TRUFFLE BUTTER CHIPS & MELVIN BREWING PILSGNAR

This lighter beer with its crisp finish is ideal for these chips’ truffley, buttery richness.

INDEPENDENT IRONWARE

PAUL ANGIOLILLO

Working as a horse farrier for over a decade, Independent Ironware founder Paul Angiolillo had long dreamed of opening up his own blacksmith shop. “But I wanted to create something more accessible than ornamental gates and handrails, which is the more common way to be a blacksmith these days,” he says. With Italian roots and a passion for food, Angiolillo started crafting carbon steel pans, putting his own unique touch on what had been a kitchen staple of his for years. Two years after fine-tuning his design process, he officially launched Independent Ironware in February of 2022, with four different-size skillets, three large roaster pans and a campfire wok.

“I really prioritize buying intentional products. Something you buy once and take care of, and it will last you a lifetime. That’s a big part of these pans,” he says. “I cook absolutely everything in them, and the cool thing is that the more seasoned they get, the more beautiful they become.” Pans are seasoned with organic coconut oil for a natural nonstick surface and develop their own unique bronze patina that ages as you use them. While similar to castiron pans in function, Independent Ironware’s carbon steel pans are made by shaping steel in its original state without melting it down. Traditional cast iron is melted down and poured into a sand mold, while Angiolillo’s method allows him to craft the shape of each piece using traditional blacksmithing techniques.

Unlike a traditional cast-iron pan, the carbon steel method allows Independent Ironware skillets to be thinner and lighter. With a deeper, more gradual curve, the 9- and 10inch French skillets are designed with high volume in mind, so you can cook for a crowd in one pan. “I eat for two,” laughs Angiolillo. “So having enough volume is always important.” The long, tall handles create a unique aesthetic, but they also keep from overheating, so you’re less likely to burn your hand when you reach for them.

At least six hours of labor go into each pan, all hand-forged in batches. Angiolillo starts by cutting out the raw materials into the shapes he wants; then everything goes into the forge, where it’s heated to 1,800 degrees. Once it’s glowing red and orange, the pan is ready to be manipulated, and Angiolillo uses a hammer to shape it by hand and create the textured look that’s unique to Independent Ironware products.

“Of course, I’m biased, but I think there’s something unique about cooking with a pan that’s been made by hand. It adds an extra layer of enjoyment to the meal and makes it more meaningful,” Angiolillo says.

Independent Ironware pans are available for order online, and at the People’s Market during the summer.

CARBON STEEL OR CAST IRON PAN-SEASONING INSTRUCTIONS

WASH YOUR PAN

This is a great time to wash and scrub off any buildup from cooking. Try to avoid using anything really abrasive like a steel scrubber, but the back of a sponge will be fine. It is OK to use a little bit of soap at this stage, but we do not recommend soap with daily use. After washing your pan, make sure to dry it with a dish towel.

PUT YOUR PAN ON THE STOVETOP

Turn your burner to medium-high and place your dry, washed pan on the heat. Let it heat up until you start to see some browning occur on the surface of the steel. When this happens, move your pan around the burner with the intent of spreading the browning evenly.

APPLY OIL

Now that your pan has started to brown up, it is a good time to apply a thin layer of highsmoke point cooking oil to the pan. Take dish towel or a paper towel with some oil on it and coat the entire pan with a thin, even layer.

SMOKE POINT

While the oil is being evenly applied to the pan, it will have started smoking. The smoking of the oil is what we want — that is the oil bonding to the steel surface. At this time, turn down the burner to a lower heat to avoid excessive smoking from the pan. It may also be a good idea to have your kitchen fan running or to ventilate your kitchen. Let the pan smoke for a few moments.

COOLING TIME

Take your pan off the hot burner and let it sit to cool on the stovetop. Avoid running your hot pan under water, as this could potentially cause it to warp.

FOXY CAKES

ROXANNE RILEY

Roxanne Riley never thought of herself as much of a baker. That is, until she watched an online tutorial to bake a friend a cake for her 30th birthday a few years ago and found her creations in high demand. “She posted a photo on social media, and pretty soon another friend reached out and asked if she could pay me to bake her a cake,” says Riley. “All of a sudden I thought, ‘Maybe I should make this a side hustle,’ and it just kind of snowballed from there.”

Riley, who is a Pilates instructor at Core Pilates, launched Foxy Cakes in 2019, crafting unique custom cakes and cupcakes for birthdays, weddings and special events. During the COVID-19 quarantine, she started making intricate, hand-painted cookies to order, shipping them all over for events during quarantine.

All self-taught, Riley has embraced the learn-as-you-go mentality, creating everything from floraladorned, five-tiered wedding cakes to a recent pink and purple mermaid cake for a 5-year-old’s birthday, and complex cookie designs including anything from animal shapes to portraits, logos, and characters crafted out of royal icing. “I originally got into it because I love bright colors,” she says. “I love doing big, colorful birthday cakes, and wedding cakes have definitely picked up, especially in the summer. I always love the ones that are a little different and unique.”

Inside, Riley has nine different cake flavors on rotation, including classics like chocolate (her grandmother’s recipe!), vanilla, and strawberry, as well as graham cracker and funfetti. Nine different buttercream frostings allow for endless flavor combinations, with favorites like lemon cake and lavender frosting, or chocolate cake and salted caramel frosting. “I definitely got into it because I like doing the outside of the cakes,” she says. “The flavors inside are a little more basic, but I’ve had great feedback. Nothing super crazy on the inside since there’s so much going on on the outside.”

While she never would have anticipated herself running a baking business, Riley has been amazed at the community’s support. “Jackson is one of the best towns to start a business in because everyone just seems to hop on board,” she says. “Despite being relatively isolated, there’s so much opportunity here if you want to start your own business, which is one of my favorite things about living here.”

You can order a custom cake, cupcakes or cookies for your next event through the Foxy Cakes website or through Riley’s Instagram (@foxycakesjh).

FOXY CAKES’ GRANDMA’S CHOCOLATE CAKE

FOR THE CAKE: 2 CUPS SUGAR 2 CUPS FLOUR 1 TEASPOON BAKING SODA 1 STICK BUTTER 1 CUP VEGETABLE OIL 1 CUP WATER 4 HEAPING TEASPOONS COCOA POWDER 1/2 CUP BUTTERMILK 2 EGGS

Whisk together sugar, flour and baking soda in a bowl; set aside. In a medium-size saucepan, heat the butter, oil, water and cocoa powder over medium heat, stirring constantly until they just begin to boil. Remove from heat and pour over dry ingredient mixture. Beat with a mixer on medium speed until combined, then add the buttermilk and eggs. Beat until combined. Pour batter into a greased 9-by-13-inch cake pan, and bake at 350 F for 45 minutes or until a knife comes out clean.

FOR THE FROSTING: 4 TABLESPOONS MILK 1 TEASPOON VANILLA 4 HEAPING TEASPOONS COCOA POWDER 1 STICK BUTTER 1 BAG POWDERED SUGAR

Put all ingredients in a medium saucepan and heat, stirring constantly until they reach a slow boil. Pour over cake as soon as it is taken from the oven.

Setting the Table

WITH LELA ROSE

The designer creates gorgeous tablescapes — even making pillows and matching dresses — that always impress us.

BY ALLISON ARTHUR PHOTOS BY LISA FLOOD

hen your host is not only capable of cooking an exceptional dinner, but she also hand-sews vintage lace to napkins that dress the table and designs matching attire for the event, you can’t help but be impressed. Think you have seen it all? Lela Rose’s evenings always offer a paired signature cocktail, usually adorned with handmade garnishes, that will push you over the edge. The designer takes dinner parties to new levels, and we couldn’t wait to learn how she does it all.

Famous for her namesake clothing line, Rose has always been tuned into the details and nuances of everything she does. But when it comes to designing a dinner table, she takes it up even another

Wnotch. “Everything is as much about the five senses as the food. You need to delight people not only with what you are visually serving, but also when they walk in and see a beautifully set table,” she says. When planning a party, every detail from what she is wearing to what you are drinking is planned out and prepared ahead of time so she isn’t scrambling when guests arrive. She has become so respected for entertaining that Rose is publishing her second book, Fresh Air Affairs, on styling outdoor events, and has recently parlayed her talents into designing a home décor line at her Wilson store, Lela Rose Ranch. Here is what she has to say about how she does it all:

LELA’S LESSONS

◊ SET THE TABLE AHEAD OF TIME. “A LOT OF TIMES I SET

THE TABLE THE NIGHT BEFORE,” SHE SAYS. “NO ONE LIKES

A STRESSED-OUT HOST, AND I LOVE TO DO THINGS EARLY.”

◊ THINK ABOUT EVERYTHING FROM A 360-DEGREE POINT OF

VIEW. “I LOVE WHAT I AM WEARING TO MATCH EVERYTHING

FROM THE DRINKS TO THE TABLE.”

◊ PUT AS MUCH INTO SETTING THE TABLE AS YOU HAVE INTO

THE FOOD. “DETAILS ARE THE MOST IMPORTANT THING

IN THE CLOTHING BUSINESS, AND WHEN I SET A TABLE,

EVERY DETAIL IS MEANT TO SURPRISE AND DELIGHT YOU

AS MUCH AS THE FOOD.”

◊ COLLECT FABRIC, VINTAGE ITEMS AND SPECIAL PIECES

YOU FIND WHEN YOU TRAVEL, IN ADDITION TO ITEMS YOU

CAN FORAGE FOR IN NATURE. “I PICK UP INTERESTING

STICKS AND BRANCHES, BIRDS’ NESTS FROM THE GROUND,

BRANCHES WITH MOSS, AND PINE CONES. I AM ALWAYS

COLLECTING STUFF.”

◊ USE YOUR SILVER AND CHINA REGULARLY. “I NEVER LET IT

SIT IN A DRAWER TO WAIT ON A SPECIAL OCCASION.”

◊ SNAG SPECIAL ITEMS WHEN YOU SEE THEM. “I ALWAYS

BUY A MINIMUM OF 12 — BUT I LIKE TO HAVE 24 OF EACH

THING. BUT I WILL ALSO BUY SIX OR EIGHT IF I HAVE TO

AND MIX THEM IN WITH OTHER THINGS.”

◊ KEEP TAPERED CANDLESTICKS ON HAND. “FLOWERS ARE

NICE WHEN YOU CAN THINK AHEAD, BUT CANDLES OFFER

DIFFERENT HEIGHTS AND CAN MAKE EVEN A LAST-MINUTE

DINNER LOOK SPECIAL. I LOVE HOW RUSTIC THEY ARE, AND

I LOVE HOW A TAPERED CANDLE LOOKS ON A TABLE.”

◊ DIVE INTO THE DETAILS. “I LOVE TO MESS AROUND WITH

GORGEOUS FABRICS AND WHAT GOES WITH THAT, AND

THINK THROUGH THOSE DETAILS.”

◊ STUDY NAPKIN FOLDING ON YOUTUBE OR WHEN YOU SEE

A UNIQUE ONE IN A RESTAURANT. “I KNOW AT LEAST 20

DIFFERENT NAPKIN FOLDS.”

LOOK

No. 1

A coverlet Rose found in Austin, Texas, is adorned with plates from a trip to Paris, glasses from Italy, napkins she sewed vintage lace to and colors that are meant to hint at holidays without being overly Christmasy. Sweet peas, freesia and peonies are pulled together in color chunks in a custom vase by Gina Humphries (see sidebar). The stick candles came from Mountain Dandy.

LOOK

No. 2

Rose sourced the vintage fabric for the tablecloth on a trip to Africa. The felt placemats are part of her new tableware collection and can be found at Lela Rose Ranch (all stock in the store is limited run, though). The yellow plates are from CB2, and the purple stems are Estelle Colored Glass. “I love a very colorful table with textures, patterns and vintage items,” she says. “I bring an extra suitcase so I can buy things when I travel.”

LOOK

No. 3

All the pillows, table runner, napkins and napkin rings are from Rose’s new tableware collection, found at Lela Rose Ranch in Wilson. She modeled the floral adornments off a quilt of her mother’s, and the plates were bought in Japan on a family trip. Each plate has a different design and is hand glazed.

FLORAL DESIGNER GINA HUMPHRIES ENHANCED EACH TABLE WITH COMPLEMENTARY FLOWERS TO FINISH THE SCENE. SHE MATCHED EACH FLORAL DESIGN TO THE DÉCOR OF THE TABLE, WITH A MORE UPSCALE ARRANGEMENT FOR THE DRESSIER TABLE, AND MORE CASUAL OPTIONS, SUCH AS SUCCULENTS, FOR AN EVERYDAY EVENING TABLE. HUMPHRIES, WHO EVEN MAKES CUSTOM POTTERY PIECES TO HOLD HER FLOWERS, WORKS WITH CLIENTS TO GET AN IDEA OF WHAT AN EVENT’S TABLE, PARTY SCENE AND COLOR SCHEME WILL LOOK LIKE AHEAD OF TIME. SHE ALSO NOTES THE HEIGHTS OF ARRANGEMENTS FOR THE TABLE SO GUESTS CAN STILL EASILY SEE ACROSS THEM. MAKING THE VESSELS, SHE SAYS, ALLOWS HER TO WORK WITH DIFFERENT SHAPES, SIZES AND COLORS. SUCCULENT COMPOSITIONS (AS SEEN ON TABLE NO. 2) ARE A FAVORITE, SHE SAYS.