See our top five rolls inside… This one is from Noodle Kitchen.
+ RECIPES FROM DISHES AROUND TOWN
1 lemon
1 orange
1 cup soy sauce
1 1/4 cups water
1/2 cup brown sugar
1 (2-inch) piece ginger, peeled and minced
2 cloves garlic, thinly sliced
Pinch of crushed red peppers
8 chicken thighs, skin on and bone in 1/2 cup cornstarch
Vegetable oil
Green onions for garnish
Heat oven to 375 F.
Zest and juice the lemon and the orange. Combine the zest and juice in a large bowl with the soy sauce, water, brown sugar, ginger, garlic, and red peppers. Whisk to blend.
Add chicken and press to submerge. Cover and refrigerate for 2-6 hours.
Remove the chicken from the marinade to drain on a flat plate. Reserve marinade. Spread cornstarch on a plate and press chicken, coating both sides.
Heat a heavy roasting pan or oven-safe skillet or Dutch oven, add oil, and lightly brown both sides of the chicken, then transfer to a plate. When the chicken is browned, return to the oven-safe pan and pour the reserved marinade over the chicken to about halfway — the chicken should not be covered but should remain visible.
Bake for approximately 40-45 minutes.
Serve with some of the sauce and garnish with green onions.
Q: WHAT IS YOUR FAVORITE LOCAL LIBATION TO ENJOY DURING THE SUMMER MONTHS IN JACKSON HOLE?
Allison Arthur
On a recent trip to Oregon, I got more excited about drinking craft beers. The lawn outside Snake River Brewing is the perfect afternoon spot for a seasonal sour.
MARKET DIRECTOR
Jess Farr
I love sitting on the deck at The Bird with a draft beer or a margarita with salt. For an in-town option, StillWest’s deck goes hand-in-hand with the Cosmic Nebula IPA.
EDITORIAL INTERN
Sarah-Jane Huser
Sloshies! At Creekside, I like the strawberry marg, and at Sidecar Wilson (in Basecamp), I order the mojito.
ART DIRECTOR
Kristen Hartnett
CONTRIBUTORS
Aimee Cook
Jené Drennan
Jay Nel-McIntosh
Nothing beats a crisp glass of rosé in the sun in summer. Bin22 is my go-to spot to get a bottle or try a new glass and sit on the deck and have it alongside some cheese.
Ashley Merritt
A great summertime treat is a spicy strawberry marg or two with some bruschetta on the lawn at Calico.
Carrie Patterson
Nina Resor
I stopped drinking alcohol a while ago ... but I have only recently gotten into mocktails. As the weather gets warmer, I am loving anything with ginger, like the Garden Cooler at Glorietta. For a more daytime drink, it’s the Synergy juice at Healthy Being.
Lindley Rust
Samantha Simma
Melissa Thomasma
The blackberry margarita at Deadman’s Bar in the Signal Mountain Lodge is always epic after a day on the lake — especially alongside a tower of nachos!
Brian Upesleja
May van Millingen
ON THE COVER:
Learn more about her on page 10. She has lived in Jackson for 17 years and, like many of us, had a rhythm of places she frequented.
we welcomed a new member to the Dishing team (Market Director Jess Farr).
One of our jobs at Dishing is to find out as much as we can about the many restaurants in town — and by find out, I mean eat there so we know what we are talking about here. It has been fun to watch Jess find new favorites and get excited about dishes she has never tried (something I did long ago researching stories). More than several times, places we have gone for work have become her new go-tos.
It is easy to fall into a pattern of going to places we love. But when you need to get content at restaurants all around town, you inevitably expand your options — and palate. I am a lunch-loyalist at Healthy Being and Figs, but over the winter I added a few new spots to my regular lunch list: Figgie’s Deli & Market, when I am in Driggs, Pearl Street Market, when I am craving a sandwich in town, and the salad we featured from Bapp in an Ask For It on page 19 for an amazing lighter choice. I am also obsessed with the salad dressing from Calico on page 64 and will be making it all summer.
My advice this summer: Branch out. You will be surprised at how many great restaurants you can find in Jackson. After you do, be sure to tell us what you love!
Be sure to show@dishingjhtagand us what dishes we need to try next.
When Jess Farr moved to Jackson in the summer oF 2007, she had never camped, hiked, snowboarded or done any other mountain activities. Most of her energy went into playing competitive tennis in college. She quickly transformed into a mountain athlete and can now be found doing all of the above in any spare time she has. Prior to joining Dishing, she worked in a variety of marketing and outreach positions and spent seven years at PAWS of Jackson Hole. More often than not, she knows your pet and its story (including one of mine, Sauce Dawg).
“I’ve always been a foodie. In fact, a lot of people call me ‘Leftovers Jess’ because leftovers are my favorite thing ever! I want to do a story about ways to make leftovers shine. I am married to a private chef, but I actually cook more for us than he does.” Let’s get to know Jess:
There are so many good sushi rolls in town. Since we could only pick five for our 5 Ways, what would be your sixth choice?
restaurants and dishes you have found in our exploring?
Working for Dishing has changed my routine for sure. I’m now a diehard Bapp fan. The beef noodle soup and the bento boxes for lunch are my regular order. Snake River Roasting Co. is an expect-theunexpected style of place featuring Filipino and Moroccan dishes. The Filipino breakfast is like no other dish in town, the adobo sandwich is insane and the Moroccan bean soup with Moroccan bread is something I could eat every other day.
What is your go-to indulgence when you want a treat?
Without a doubt, the carrot cake from The Bunnery. My husband gets me one every year for my birthday (yes, a whole one!).
Once he ordered me one and they accidentally wrote “Happy Birthday Jeff” on it. They delivered a new one because of the mishap and even put it in the microwave, out of reach from our countersurfing dog, to keep it safe.
We learned how to organize a kitchen via The Clutter Butler for our Lesson story. What was your biggest takeaway?
MARKET DIRECTORMine would be the Roo at King Sushi, because of the tempura shrimp, and it’s named after a very spicy cat I know, or the Crypto at Kampai. As simple as it sounds, I also love a regular spicy tuna roll, no bells or whistles.
Since we do a lot of research on where and what to eat for Dishing, what are a few new favorite
This may seem obvious, but everything needs a place. My Tupperware drawer is where my frustrations lie, and adding a dedicated lid container has greatly helped. Also, I liked the file folding system that Anna [Butler Gabriele] does for napkins/dish towels. I have incorporated it into my clothing organization in my dressers, rather than stacking.
nili lotan
amo
denimist
kristensen du nord
mou
kule
allude re/done mother
slvrlake rocio g.
jw bennett
matta
saloni
cara cara
lingua franca
moussy
solid + striped
freecity agolde
apiece apart forte forte
ciao lucia anine bing
jessie western lisa yang rhode
rylee + cru pink chicken quincy mae winter water factory angel dear
my little cozmo colored organics finn + emma oeuf donsje
bonheur du jour native freshly picked baby soy feather baby
tata harper kat burki
beauty stat macrene actives
coola
voyage et cie circcell
irene forte
vintner’s daughter furtuna skin
flamingo estate
boy smells
sangre de fruta
wonder valley patyka josh rosebrook
coqui coqui true botanicals ilia koa
snowfox salt + stone dr. loretta
paloroma
malin + goetz
ranger station lesse le prunier
sunbum knesko
60 GARDEN GREENS
Calico Gardens provides the restaurant with more than a pretty space.
68 SUMMER FOODIE HAPPENINGS
Don’t miss these events in Jackson this summer.
96 TOOLS OF THE TRADE
Learn about great gadgets that help to elevate dishes at Jackson Hole restaurants.
DEPARTMENTS
8 WHAT WE CRAVE
19 ASK FOR IT
29 A LESSON IN: ORGANIZING
The Clutter Butler tackles organizing, personalizing and making your kitchen work for you.
37 IN THE KITCHEN WITH: Jackson Hole Mountain Resort’s Sarah Craichy
43 FIVE WAYS: Sushi rolls
50 OUTSIDE THE KITCHEN A Gourmet Garden
77 BEHIND THE BAR with Snake River Roasting Co.’s Chuy Hernandez
83 LOCAL PRODUCERS SPOTLIGHT
A focus on three thriving entrepreneurs in the Jackson Hole community.
91 HOME KITCHEN COOKS
This doctor, who became a cooking instructor and cookbook author, now teaches others about diet’s impact on brain health.
104 WILL TRAVEL FOR FOOD Oregon
114 RESTAURANT LISTINGS
Readers’ favorite recipes from Jackson Hole restaurants
Did you know that in addition to their restaurant, Bapp offerscatering,full-service too?
I dined at Bapp when in Jackson Hole for work and fell in love. I would appreciate being able to make their delicious salad at home if you can get the recipe.
— KENDALLKELLEY, PARK CITY, UT
For the salad:
1 cup broccolini stems, chopped
2 tablespoons onion, diced
Salt and pepper, to taste
1 to 2 tablespoons sesame seeds
1 cup romaine lettuce, chopped 1/2 cup red cabbage, chopped 1/2 cucumber, diced
1/2 avocado
Sesame salad dressing, to taste
> In a sauté pan over medium heat, cook the broccolini stems and onion in a bit of oil and season with salt and pepper until they are only slightly softened (you want them to still be slightly crunchy). Cool and set aside until ready to use.
Crush the sesame seeds using mortar and pestle until they are broken up a bit (but not turned into a paste).
Add the rest of the ingredients to a bowl along with the cooked broccolini steams and toss with salad dressing. Top with the smashed sesame seeds and serve.
For the sesame salad dressing:
1/4 cup rice wine vinegar
1/4 cup sugar
2 tablespoons sesame oil
> Add all ingredients to a bowl and whisk to combine until the sugar is dissolved.
2 eggs
1 teaspoon vanilla extract
3/4 cup buttermilk
1 1/3 cups olive oil
Zest of 4 oranges
1 1/2 cups sugar
1 teaspoon baking soda
1 teaspoon baking powder
Trio’s olive oil cake is the perfect ending to a meal. It is light and flavorful at the same time and I would love to try to make the recipe at home.
— DARCY MANNING, CHICAGO, IL1/2 teaspoon salt
2 3/4 cups cake flour
Whipped cream and fresh berries, for serving
> Combine the first 5 ingredients into one bowl and mix well. Combine the rest of the ingredients except
the flour in another bowl and mix well. Add the dry mixture to the wet mixture, then add flour and whisk enough to combine but not overmix.
Pour into a greased 9-inch cake pan and bake at 350 F for 30 minutes.
Cool and serve with whipped cream and berries.
Trio’s Olive Oil Cake
Nothing says “I am on vacation” more than a mai tai, so I order them when I am on one. I would be so grateful to take home
Nora’s recipe to remind me of our trip to Jackson Hole.
—SANDY STORM, SEATTLE, WA
Nora’s Fish Creek Inn’s Mackaytai
2 ounces white rum
1 ounce cranberry juice
1 ounce orange juice
1 ounce pineapple juice
Splash of soda
1 ounce dark rum
Orange wheel, for garnish
> Fill a rocks glass or tall glass with ice and add the first 5 ingredients. Float the dark rum on top and garnish with an orange wheel.
I don’t remember what is in it, but I do remember how good the dip is that Palate serves with its homemade sour cream and onion potato chips. I would love to get the recipe and think it would be delicious on a salad, too.
1 pound goat cheese
2 cups buttermilk
1 cup whole milk
1/2 cup mayonnaise
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon coarsely ground black pepper
1 tablespoon kosher salt
1/4 cup chives, thinly chopped
1/4 cup parsley, chopped
1/4 cup dill, chopped
> Add the first 8 ingredients to a blender and blend until smooth. Add the fresh herbs, then pulse a few times until fully incorporated, being careful not to overly chop the herbs. Refrigerate until ready to use.
I loved Snake River Grill’s squash soup on the menu last summer.
— SIMON TARSH, PALM BEACH, FLSnake River Grill’s Squash Soup
For the soup:
7 1/2 red kuri squash
9 quarts vegetable stock
1 tablespoon smoked paprika
1/2 teaspoon cayenne pepper
1/2 cup candy cap mushroom powder
Salt, to taste
> Halve and seed the squash, placing them flesh down on a baking sheet lined with parchment paper. Roast at 375 F until the flesh of the squash is soft enough to scoop from the skin. Let the squash cool, and scoop all of the flesh out into a pot with the vegetable stock. Blend in the spices and season with salt to taste. Pass through a fine chinois.
For the apple mix:
1 pound butter
2 red kuri squash, diced to 1/4inch pieces
5 Honeycrisp apples, skin on, diced to 1/4-inch pieces
1 head celery, diced to 1/4-inch pieces
At Snake River Grill, the servers pour this soup tableside into pre-garnished bowls. At home, you could add the garnish on top of plated bowls. Quantities for the soup and apple mix are in line; pare down unless you are serving a crowd.
3 tablespoons fresh rosemary, minced
2 tablespoons lemon juice
Salt, to taste
> Over medium heat, melt the butter until it becomes foamy. Add the squash first, cooking for about 3 minutes.
Then add the apples, and 3 minutes later, add the celery. Cook until the celery is just tender and not brown. Once everything has cooked, add the rosemary and lemon, then take off the heat. Season with salt to taste.
To serve: 6 ounces of warm squash soup per serving
For garnish (proportions to taste):
pumpkin seeds, Vertical Harvest microgreens, prosciutto and apple mix
1/2 cup oats
2 1/2 cups flour
1 1/2 teaspoons baking soda
1 teaspoon salt
1/4 teaspoon cinnamon
1 cup unsalted butter, softened
3/4 cup light brown sugar
Figgie’s toffee cookies are the best. Even after eating a delicious and large sando, I still make room for the cookie! I want to have this cookie recipe on hand so hopefully I can replicate these when needed. Sometimes they are sold out.
— RYAN KNAEBLE, VICTOR, ID3/4 cup sugar
2 teaspoons vanilla extract
2 large eggs
2 cups mini chocolate chips
1 1/3 cups toffee pieces
> Pulse oats in a food processor until fine.
Combine with flour, baking soda, salt and cinnamon and set aside. In a separate bowl, cream the butter and sugars until light and fluffy. Whisk the eggs and vanilla together and slowly beat into the butter mixture. Add all
dry ingredients to butter mixture and beat until just combined. Fold in chocolate chips and toffee pieces. Scoop small ice cream-size scoops of dough onto cookie sheet and chill for 1 hour prior to baking at 350 F for 10 to 12 minutes.
Figgie’s owner Hannah McClellan jokes that she could stop sandwichesselling and just make a living on this cookie recipe. But we say, pleasedon’t!
Could I possibly ask for The Bunnery’s salsa recipe? Thanks.
— DOMINIC LUKSICH, THAYNE, WYThe Bunnery Bakery & Restaurant’s Salsa
10 tomatoes, quartered
4 jalapeños, roughly chopped
1 onion, quartered
6 cloves garlic
Olive oil, salt and pepper, for seasoning
3 pounds canned chopped tomatoes
1 1/2 tablespoons cumin 1/2 cup cilantro, chopped
4 cups yellow onions, chopped
3 cups green peppers, chopped
> Add the first 4 ingredients to a roasting dish, sprinkle with olive oil and season with salt and pepper, then bake at 325 F for 15 minutes. Let cool, then chop all roasted veggies to a medium dice. Add to a bowl with the rest of the ingredients (and any liquid from the roasting pan) and stir to blend.
Makes about 30 cups but can be scaled down!
For the whipped feta:
16 ounces heavy whipping cream
1 pound feta cheese, crumbled
1 ounce agave
Juice and zest from 1 lemon
> In a saucepan over medium-low heat, heat the cream to a simmer, then turn off and add feta. Once the cheese is warm and pliable, strain and reserve cream. Place the cheese in a blender and slowly add all of the reserved cream to the feta while the machine is on high.
Could you see if you could get Roadhouse’s whipped feta recipe?
— BRITTANY LUKSICH, THAYNE, WYRoadhouse Pub & Eatery’s Whipped Feta with Olive Tapenade
Add lemon juice, lemon zest and agave, and continue to blend until the cheese is smooth. Remove from the blender and run through a fine mesh strainer, then cool until ready to serve.
For the olive tapenade:
8 ounces pitted olives (your favorite kind)
2 fresh tomatoes
2 ounces olive oil
1 teaspoon black pepper
> Add the olives, tomatoes, olive oil and pepper to a food processor and pulse until slightly chunky.
For serving:
Place a spread of the whipped feta onto a plate and top with a spoonful of olive tapenade. Drizzle the dish with honey, salt and a sprinkle of fresh herbs. Serve with toast points, bread or crackers.
Editor’s note: This was a favorite menu item last summer!
The Clutter Butler tackles organizing, personalizing and making your kitchen work for you.
by Allison Arthur photos by Ashley Merritt
“WITHIN YOUR HOME, EVERYTHING NEEDS A HOME TO LIVE,” SAYS THE CLUTTER BUTLER’S ANNA BUTLER GABRIELE. The professional organizer is a master at creating a tidy space, where one can easily see and access the things they need. While almost every area of every home could often be helped by some organizing, no room needs it more than a kitchen because it is used every day.
From pots to pans to pantries, there is a way to manage the space you have more efficiently. Gabriele is here to help you do just that. We found out how she tackles projects and got tips for trying it yourself!
The first step, she says, is figuring out how the homeowner uses the kitchen. Do you entertain a lot, have kids, snack regularly, etc.? Then she takes a look at what you have and the space it currently occupies.
The next project, she says, might be the most important: Measure everything. Ultimately, she (or you!) will be buying organizational items to store groupings of products, but before you buy, you must know what sizes and shapes you are dealing with to find the appropriate pieces.
Once you have all the tools, aka “new homes,” for your items, smaller decisions need to be made: Do you want the spices to be laid out alphabetically, for example, or by flavor or color? While some homes work well with items decanted into clear containers, other homeowners know they won’t take the time to do that every time they go shopping, so Gabriele suggests going in a direction that works for your lifestyle.
In addition to grouping items and placing them near where you will be using them — and/or in reach of kids when that is a factor — this is the time to purge things you don’t need or use. Then rearrange and align everything so that you cannot only see it but can reach it without moving any containers around.
Once your space is designed in a way that makes sense and things are easy to see and find, the rest is just keeping up with it. “Everything should have a home that they always go back to, and don’t let things exceed their home,” Gabriele says. She suggests cleaning and clearing out the entire area once a year to keep up with the new structure. “I tell people their place can looked lived in; it doesn’t have to look like it is going in a photoshoot tomorrow.”
GABRIELE gets to know how a family works and lives in their kitchen space before she organizes for them. In this pantry, the parents want healthier snacks in lower areas so they are easier for the kids to reach, but the candy is kind of hidden away up higher where they will need permission to get it.
KID FRIENDLY: In a home with children, having a space where they know they can grab their water bottles, lunch boxes and snacks makes it easier to keep their goodies organized.
• Do make a floor plan for your kitchen by measuring each space and height. Don’t buy things without knowing that they will work within the measurements.
• Do stack shorter bins in front of taller bins as long as you can still take out items in the back without moving things around.
• Do stock up on drawer dividers, which help organize spaces into compartments for groupings of items.
• Do utilize a file folding system for soft things with items like dish towels and napkins facing outward so you can see each item. Don’t stack things so certain products hide others below them.
• Do have a Tupperware drawer, but don’t forget to find separate space for the tops.
• Do use vertical racks so you can stack things such as cutting boards vertically for easier access.
• Do consider some of the same organizing tools for the fridge; turntables work well in the refrigerator, too. And you can create zones the same way you do in pantries. Gabriele likes to have a leftovers zone.
• Do use the front and easy-to-access areas of your kitchen for everyday items and save the higher spaces for things you use less often.
• Don’t overlook the floor space. Use large baskets or boxy containers to hold back-stock, canned drinks and/ or wine (essentially anything that you don’t want to use prime pantry space for). This is also a way to use the space but also ensure it can be cleaned and things remain off the floor.
• Do have a catch-all (aka junk) drawer so there is a space to put things that have no home.
• Don’t think you have to do this all on your own. A professional organizer like Gabriele can take the work off your plate and make sure that the overhaul works for your family and that the right products are bought to maximize the space.
USING TURNTABLES for things like spices, condiments and graband-go snacks makes it easy to pull what you need without unsettling other things.
FILE FOLDING ensures that you can see everything stacked in a drawer and nothing gets hidden away underneath.
• WEEKLY OR ONE-TIME DROP-OFF OPTIONS
• STOCK YOUR REFRIGERATOR WITH CUSTOM PREPARED MEALS
Jackson
Hole Mountain Resort’s
pastry chef, who was once “thrown into the fire and came out knowing what to do,” now dreams of teaching her craft to the next generation.by Jené Drennan photos by Lindley Rust
WHENher career as a professional ballerina was cut short due to injuries, Sarah Craichy decided to make a big life change. She enrolled in school for business management and took an internship at a chocolate manufacturing facility that made bonbons and macarons for Disney Cruise Lines and Marriott. “I remember the first day I walked in and saw a chocolate tempering machine the size of a bathtub and thought, ‘This life is for me, this is fantastic.’”
From there, the Florida native’s career as a pastry chef and chocolatier progressed quickly. She went from working at the bottom of a kitchen to attending an exclusive pastry academy, helping behind the scenes on a Netflix chocolate show, and ultimately becoming the pastry chef at Jackson Hole Mountain Resort. We talked to the pastry aficionado to learn more about her career path and passion for all things confectionary.
For the marshmallow layer:
32 grams gelatin gold sheets
3 cups sugar
3/4 cup plus 1 teaspoon water
1/4 cup glucose
The sheets come inmeasured grams.
3/4 cup plus 1 teaspoon egg whites
Powdered sugar, for topping
> Grease and line a sheet tray with parchment paper. Set aside. Bloom the gelatin by soaking it in an ice bath and set aside. Combine sugar, water and glucose in a saucepan. Make sure to wipe the side of the pan with a wet towel to get rid of any sugar grains that could crystallize. Set saucepan on stove and, without stirring, bring the mixture to 115 F over medium-high heat. While the syrup is heating, whisk the egg whites in a standing mixer on medium speed until soft peaks form. Once syrup reaches 115 F, slowly pour it onto egg whites while mixing at high speed. Melt gelatin in a microwave for about 30 seconds to warm to a liquid state. Just before the meringue forms stiff peaks, add the gelatin. Quickly transfer and spread marshmallow evenly on greased sheet tray before it sets up. Top with powdered sugar. Let set overnight.
For the Biscoff cookie crumb:
3 cups Biscoff cookie crumb
3 1/6 cups graham cracker crumb
2/3 cup cookie butter
1/2 cup butter, melted
> Add all ingredients to a standing mixer and mix well. Grease and line 8-by-13-by-2 1/2-inch pan with parchment paper. Press crumb down evenly and firmly in the pan. Bake at 350 F for 5 minutes. Let cool.
For the dark chocolate ganache:
3/4 cup plus 1 tablespoon heavy cream
1 tablespoon and 1 teaspoon corn syrup
3/4 cup plus 1 tablespoon sugar
1/2 teaspoon salt
1 3/4 cup dark chocolate (70%)
1/4 cup butter
1 teaspoon vanilla extract
> In a saucepan over medium heat, bring the cream, corn syrup, sugar and salt to a light simmer. Once it is hot, pour the cream mixture over the chocolate, butter and vanilla. Let melt, then blend or whisk the mixture. While still warm, pour over the Biscoff crust. Let set in refrigerator.
For the dark chocolate mousse:
1/2 cup beaten eggs
1/2 cup plus 2 tablespoons egg yolks
3/4 cup plus 1 tablespoon sugar
1/3 cup water
2 1/2 cups dark chocolate (70%)
2 1/2 cups whipped cream
> In a standing mixer, whisk the eggs and yolks until mixture is pale. In a saucepan
over medium-high heat, bring the sugar and water to a boil. Turn the mixer to high speed, and slowly add the hot syrup to eggs and whisk on high until cool. Melt chocolate in the microwave in 30-second increments, until fully melted but not too hot. Let set at room temperature for a bit. When the chocolate has cooled, fold it into the egg mixture. Once combined, fold whipped cream into the mixture until fully combined. Immediately pour the mousse on top of the set ganache. Before the mousse sets, top with your marshmallow slab and freeze overnight.
While still frozen, cut 3-by-4-inch pieces to ensure clean-cut rectangles. Torch off the top of the marshmallow, let thaw and enjoy!
HOW DID YOU GET YOUR START IN THE PASTRY WORLD?
I applied for a job at The Ritz-Carlton, and when I interviewed with the chef and he said, “My kitchen is filled with world-class pastry chefs and people who have been in the industry for 10-plus years, why should I hire you?” I told him I wanted to learn and would start at the bottom, and I ended up getting promoted three times while there. I credit The Ritz as my pastry foundation. I was thrown into the fire and came out knowing what to do.
HOW DID YOU START WORKING WITH RENOWNED PASTRY CHEF AMAURY GUICHON?
I felt like I was missing the technical side of things, so I wanted to go to school for it. At the time, Amaury had a show [Netflix’s School of Chocolate] and was just opening his academy in Las Vegas. He only accepted 12 people per semester from around the world. About four weeks in, Amaury pulled me aside and asked me to stay on as his assistant pastry chef, so I moved to Vegas and started working for him.
AND YOU HELPED HIM ON SCHOOL OF CHOCOLATE?
That was at the start of COVID, and we had to close the academy. He had six to seven big showpieces on the show, so we were doing the research and development. He asked me to go to L.A. for the filming of the show to be behind the scenes. It was super intense but a really cool experience.
THEN WHAT BROUGHT YOU TO JACKSON HOLE?
I was working in Park City at Stein Eriksen Lodge. I’m very into nature and national parks so whenever I have a day or two off, I’ll go hit one of the parks. It is so beautiful out here, I get excited just driving through town.
WHAT’S THE BEST PART OF THE JOB?
The culture here is awesome. I am really happy to be a part of JHMR. Everyone is very inclusive and there is a ton of creative freedom. I am getting to put my signature desserts out there and track how they sell. There is so much potential here, and that’s really exciting. Last winter, I got to take really fun ski breaks during work, hitting the mountain for a couple runs during the day. I even snowboarded to an interview at the
bottom of the mountain, and that was definitely a cool experience.
WHEN YOU’RE AT HOME, YOU BAKE ... I do a lot of master classes on the side, and a big request for those is learning how to make French macarons. I make cakes for birthdays, and cake pops are easy to make. When I have a friend in the culinary industry who wants to make something at home, I always suggest we make bonbons. It’s fun to teach someone how to do it, and that’s definitely a passion project of mine.
I don’t have one. I don’t like sweets! It’s funny, when I go out to eat with friends and they order a dessert, I order a cheese plate. They’re like, “What’s wrong with you?” I say, “I’m off the clock right now.” If I eat dessert, I’ll overanalyze it. It’s kind of a blessing and a curse.
WHAT IS YOUR GO-TO FOR DINING OUT?
My go-to is Bapp. It is really good. I get the udon noodles with a fried egg and tofu. I haven’t been here that long and my goal is to find a really good sushi spot.
IN YOUR FUTURE, YOU SEE YOURSELF ... My dream job would be to have my own academy. I really love teaching, and working at an academy ignited that inside of me. It’s a passion of mine to build this next generation of pastry chefs and really pass on the knowledge that I’ve worked hard to learn.
AND FINALLY, WE LIKE TO FIND OUT: WHAT’S ONE THING THAT’S HARD FOR YOU TO ADMIT YOU LOVE TO EAT?
Shake Shack is a guilty pleasure. Every time I fly through Salt Lake City, I have to stop there and grab a cheesy fry and an Oreo milkshake.
and story
by Allison Arthur
Where to find it: King Sushi
Why we love it: Just because it’s simple doesn’t mean it isn’t special. The crisp apple is a bright addition to the smoky flavor the salt adds. Sometimes less is more — and in this case, more delicious.
Three cuts of bluefin tuna (otoro, akami and chutoro) are rolled with chives and takuan, and the roll is topped with soy-marinated ikura.
Where to find it: Shin Shin
Why we love it: Simple and classic, this roll is designed to let the seafood shine and offers a classic combination of flavors. Each ingredient complements the others nicely.
Shin Shin’s former chef, who created this roll, is now catering private dinnersomakase with his business, Dairoku.
Cucumber, lemon and cilantro are rolled and topped with avocado and a ginger-jalapeño-mint pesto and sesame seeds.
Why we love it: Even vegetarians can enjoy this roll, which can have salmon added to it on request. But in our opinion, the way it is served is just perfect. The fresh chopped “pesto” adds a brightness to the roll and leaves you wanting another bite right away. Fun fact: The roll is named after the owner’s daughter, Brooke.
Yellowtail, crispy garlic, grilled scallions and cilantro are encased in a roll and served with a yuzu-miso sauce.
Why we love it: Kampai’s rice is seasoned with Akasu premium vinegar and served slightly warmer than you find in most sushi, creating just the right contrast with cold fish. The grilled scallions and crispy garlic go perfectly with the slightly tart sauce.
Akasu, or red vinegar, is made from scratch in Japan, first by making sake, then by fermenting the leftover solids, or lees, and aging them up to 10 years. After aging, the sake lees are mixed with water to form a mash known as moromi, which is constantly turned and compressed (in a manner similar to balsamic vinegar).
Tempura shrimp and kaiware are rolled and topped with yellowtail jack, avocado, Thai basil, a green curry sauce, chive oil and candied cashew.
Where to find it: Sudachi Why we love it: This roll is so popular, it will likely never leave the menu. The green curry sauce is an added bonus to the crunch of the shrimp and chill of the fish. The candied cashews are literally the icing on the top.
Graze Garden and Home offers the perfect backdrop for a girly garden party and an equally colorful brunch by Unprocessed Kitchen.
All good gardens get a sprinkle of water every day, and this summer afternoon was no different. But who minds a little bit of rain? In Jackson, if you don’t like the weather, wait five minutes. Either way, it was easy to make almost anything work with so many stylish spots at Graze Garden and Home’s gorgeous garden center.
With the help of caterer Alicia Brieger and her business, Unprocessed Kitchen, we used the garden center just south of town to provide a floral cover for the ultimate ladies’ brunch. Colorful salads complemented vibrant hanging baskets, and garden center tools made the cutest serving containers.
Hillary Munro, owner of the space, pulled playful plates and table décor from her wide selection of inventory at the shop (much of it perfect for outdoor entertaining) to match the theme. She styled a fabulous table using local seeds as party favors and tall pink candles that blended into the floral motif.
What more could you ask for? A garden bar, of course!
Using local liquor and seasonal items, bartender Elizabeth Hutchings whipped up some drinks as pretty as the place.
Read on to find out what made this meal so special.
ON THE MENU
CHEF BRIEGER’S SUMMER MENU HIGHLIGHTED EVERYTHING WE LIKE ABOUT AN OUTDOOR PARTY IN THE SUMMER. THINK THINGS THAT ARE BEST AT ROOM TEMPERATURE AND CAN BE MADE AHEAD SO THEY ARE READY TO GO: COLD SALADS, QUICHE, SUMMERY FRUIT AND, OF COURSE, A SELECTION OF COLORFUL TARTS AND PIES. THE CHEF’S STYLE IS NATURALLY CLEAN, ORGANICALLY SOURCED AND FLAVORED WITH FRESH INGREDIENTS RATHER THAN HEAVY SAUCES.
BRIOCHE CINNAMON ROLLS WITH CREAM CHEESE FROSTING
QUICHE WITH ASPARAGUS, CHEESE AND SUN-DRIED TOMATOES
ARUGULA AND RADICCHIO SALAD WITH CRISPY SHALLOTS, CUCUMBER, TOASTED PINE NUTS, PECORINO CHEESE AND A SHALLOT-SHERRY VINAIGRETTE
CORN AND PEA SALAD WITH PEA SHOOTS, GRILLED CORN, WATERMELON RADISH, BASIL AND A MEYER LEMON VINAIGRETTE
GRILLED SALMON WITH AN HERB DRESSING, ISRAELI COUSCOUS SALAD AND GRILLED ASPARAGUS
HOMEMADE MIXED-NUT GRANOLA WITH YOGURT, HONEY, PEACHES AND BERRIES
PECAN-RASPBERRY LINZER BARS
BLUEBERRY CRUMBLE BARS
STRAWBERRY CRUMBLE PIE TOPPED WITH VANILLA ICE CREAM
ON THE SCENE
MUNRO DESIGNED A TABLESCAPE FOR THE MEAL THAT INCORPORATED COLORS FROM THE LOCATION AND USED BRIGHT PIECES THAT WOULDN’T BE OUTDONE BY THE SURROUNDING HANGING BASKETS. WITH AGED TABLES, MIXED CHAIRS, FLORAL PLATES, PINK CANDLES AND FUN NAPKINS, THE END RESULT WAS A GARDEN WITHIN A GARDEN. SMALL TOUCHES LIKE WRAPPED LOCAL SEEDS FOR PLACE SETTINGS AND GUEST GIFTS MADE THE SCENE EVEN MORE SPECIAL. EVERYTHING USED CAME FROM A COLLECTION SOLD IN THE SHOP AT THE GARDEN CENTER.
AT THE GARDEN BAR
WHEN YOU SET UP A BAR IN A GARDEN, YOU GET THE ADDED ADVANTAGE OF FRESH HERBS AND FLOWERS TO ADORN YOUR DRINKS. THESE COLORFUL DRINKS DESIGNED BY HUTCHINGS ACCENTED AN ALREADY BEAUTIFUL SETTING, OFFERING FRESH FLAVORS, SHOWCASING LOCAL SPIRITS AND HIGHLIGHTING SUMMER FRUIT.
3/4 ounce Carpano Antica Formula vermouth
3/4 ounce Campari
1 1/2 ounces Wyoming Whiskey small-batch whiskey
Mix ingredients together and serve with ice.
1 1/2 ounces Sweet Clean green juice from Healthy Being Juicery
1 ounce Jackson Hole Still Works vodka
3/4 ounce lemon juice
1 ounce Génépy Des Alpes
Add all ingredients to a shaker with ice and shake for a minute. Serve over ice.
1 ounce blackberry puree
1/2 ounce lime
2 ounces Wild Common tequila
3/4 ounce Cointreau
Add all ingredients to a shaker filled with ice and shake for a minute. Serve over ice.
Locally made Wyoming Whiskey is a nice touch to add to any of your whiskey cocktails.
Hillary Munro has sourced many items that can be purchased at Graze Garden and Home for you to create the ultimate outdoor scene.
Unprocessed Kitchen makes its own pie crust, but you can use your favorite recipe or a prepared (unbaked) pie crust.
Unprocessed Kitchen’s Quiche with Asparagus, Cheese and Sun-dried Tomatoes
10 large eggs
1 1/2 cups whole milk
1 cup heavy cream
1 tablespoon Dijon mustard
1 teaspoon salt
Unbaked pie crust, rolled into a pie, tart or quiche pan
1 pound asparagus, finely chopped
1/2 jar sun-dried tomatoes, finely chopped
3 ounces Gruyère cheese, shredded 1 shallot, minced
Heat oven to 350 F. Whisk together egg-mixture ingredients. Test for seasoning by cooking a tablespoon of egg mixture and adjust seasonings if needed. Make pie crust recipe and/ or have ready prepared (unbaked) pie crust of your choice. Bake for 15 to 20 minutes. Remove from oven, add filling and layer with asparagus, tomatoes, cheese and shallot. Bake until internal temperature reads 175 F (about 45 minutes).
Alicia Brieger’s
Unprocessed Kitchen always delivers seasonal and exciting new menus.
Calico Gardens provides the restaurant with more than a pretty space.
by SAMANTHA SIMMA
Photos by JAY NEL-MCINTOSH
The first thing most people notice when they walk up to the Calico Restaurant & Bar in the summer is the massive yard — usually full of kids playing and adults mingling over spicy margaritas. But next time you are waiting for a table, look a little farther back and you will find a massive garden. This real estate is an integral and essential part of the property.
Half an acre of the lawn — including a 500-square-foot greenhouse — is hard at work producing fresh vegetables and herbs for the restaurant, a growing process overseen by Brent Tyc and Christy Fox, coowners of Calico Gardens LLC.
Prior to this undertaking, Tyc had been working with Calico for years, supplying them with produce from Huidekoper Ranch, where he is the ranch manager. “Christy and I have been friends for almost 20 years,” he explains. “A couple of years ago, when she found out that the Calico landowners would be retiring and selling the property, she reached out to me with her interest in turning the flower gardens back into vegetable production. Since I was already growing lots of produce for the Calico here at Huidekoper Ranch, it seemed a natural step to take on the gardens and grow even more food for the restaurant.”
Calico’s garden was established in 1978, when Susan Walker, a Calico employee, asked the owner at the time — John Becker — if she could put a “small garden” on the property in place of the volleyball pit. Becker’s longtime partner, Theresa Zellmer, eventually took over maintaining the garden, with the bounty going to Calico and Stiegler’s Restaurant & Bar. By the mid-80s, the garden had grown to a half an acre, and it was producing 15 varieties of lettuce, cabbage, five varieties of spinach, zucchini, broccoli, kale, basil, parsley, sage, chives and mint.
While the garden has long been a part of Calico, present-day Executive Chef Cody Allen admits, “We have not always been able to logistically utilize the garden for the food, but with Tyc overseeing the growing now, we have the ability to offer a much more personal and true farm/garden-to-table experience.”
Upon taking over the management of the garden at Calico, Tyc and Fox recognized that they had two very different microclimates to work with — Calico’s property is so
closely adjacent to the Snake River that the soil is akin to riverbed soil, while the surrounding trees lend a great deal of shade to the garden. Meanwhile, Huidekoper Ranch is located in the nearby town of Wilson, on a bench at the base of the Teton Range. “The bench is 200 feet higher in elevation,” Tyc explains. “So it’s warmer there at night.” In comparison, Fox says, “In the morning at the Calico farm, it’s cold no matter what month it is, so the hardier vegetables — like kale and mustard mix — do better there.”
Heading into their third growing season at Calico, arugula, mustard salad mix, lettuce mix, romaine, rhubarb, basil and other herbs are supplied to the restaurant from the on-site garden. Meanwhile, the Huidekoper Ranch property nearby supplies Calico with carrots, beets, radishes, baby turnips, tomatoes and microgreens. “I believe sourcing as much locally really does improve the quality of our food. This is invaluable to me, as a chef, and the restaurant,” Allen says. “It gives us the opportunity to showcase the quality of fresh-from-the-farm produce. I think people can really tell the difference.”
This winter, Calico served this dressing on a Honeycrisp apple salad. They suggest using it to brighten up any summer salad with fruit, in particular.
1 POUND LOCAL HONEY
3 1/3 OUNCES WATER
3 TEASPOONS SALT
1 1/2 CUPS APPLE CIDER VINEGAR
3 1/3 CUPS NEUTRAL OIL
> Using a blender, mix the first 4 ingredients together until the honey is dissolved. Slowly add the oil in a steady stream and blend until the dressing is emulsified.
Tyc’s approach to growing is a no-till methodology. “I’m not certified organic, but I follow similar practices. Following regenerative agriculture practices, I don’t use any chemicals or pesticides, no tilling, and minimize disturbance. So instead of turning the soil constantly, I go in and loosen it up with a rod fork, just lightly aerating the soil. That way, the soil naturally develops a vertical biome, with certain nutrients at the top and lower. I try to do everything the way you would at a home garden — letting things grow as they want to. We’re lucky at both locations that we have really rich, high-quality soils.”
Together, Tyc and Fox strategize about what, when and how much to plant. “My job is the planting,” says Tyc. “We stagger planting by a week for five weeks so that when the fifth week is planted, the first week’s plants are maturing.” This way, they can deliver a consistent weekly harvest to the Calico restaurant.
For his part, Allen says, “I let the quality of the produce inspire me” when it comes to deciding how to incorporate the produce into Calico’s menu. “I ask them to grow what will give us a balance of abundance and quality. Once I know what is coming up strong, I plan the menu accordingly. Sometimes the yields are less than I need for a more prominent feature on the menu, so I will work it in where I can showcase it the most efficiently.”
As a nod of recognition to the garden plot’s history, Tyc and Fox have kept flowers in one of the farm’s quadrants. “Zellmer had 30-year-old peonies growing here,” Fox says. “There are so many heirloom flower varieties; as we clear flower areas to make them food-growing areas, we’ve been moving them elsewhere. Every plant, flower and tree here has a story.” It’s a story that Calico Gardens will continue to tell — and diners can continue to be a part of by enjoying the harvests at Calico Restaurant & Bar.
CALICO FARM:
1/4 acre, including a 500-square-foot greenhouse
NUMBER OF CROPS GROWN ON-SITE:
10 (plus 6-8 at Huidekoper that also go to the restaurant)
GROWING SEASON: 14-week season (mid-June through September)
TOTAL RESTAURANT COVERS:
400 on an average summer night
AVERAGE WEEKLY YIELDS:
• 20-25 pounds each: arugula, lettuce mix, spicy salad mix
• 200 heads of romaine
• 5 pounds of basil
TOTAL RHUBARB YIELD:
200 pounds
FUN FACTS:
During the growing season, Calico Gardens supplies the restaurant with about 30-50% of their produce, 80% of which goes into salads.
DON’T MISS THESE EVENTS IN JACKSON THIS SUMMER.
BY SARAH-JANE HUSER
Food Shed Idaho in Victor Last Friday of every month, 4-6 p.m., May to September
Try new wines from Idaho Wine Merchant paired with featured bites from Food Shed Idaho once a month throughout the summer. Enjoy this outdoor community gathering as you sip, snack, shop and discover new favorites.
Sunday, May 19, 12-4 p.m.
Jackson Town Square
This chili showdown features an amateur and professional category for competitors to vie for prizes and be named the chili cook-off champion. Enjoy local beers and a wide variety of chili options. Don’t forget to cast your vote for the best chili in town.
Tuesday, May 21, 11 a.m.-2 p.m. Jackson Town Square (tentative)
Get your seafood fix at this community event.
Saturday, May 25, 11 a.m.-4 p.m. Jackson Town Square
Sample the best brews of Jackson Hole and vote for your favorite as breweries from around the region gather on the Town Square to compete for the golden boot — a people’s choice award.
PHOTOGRAPHS PROVIDED
CHUCKWAGON
Monday, May 27, 5-9 p.m.
Spring Creek Ranch
Experience the real Old West with an evening full of great entertainment, Western hospitality, amazing food and Teton views.
Slow Food in the Tetons
Wednesdays, 1-4 p.m., June 5 to September 25
Center for the Arts lawn
Soak up the Jackson community at this weekly foodie haven on Wednesdays throughout the summer. Featuring a plethora of local produce, food products, prepared food vendors, drinks and artists, the Jackson Hole People’s Market is the perfect place to explore the local culture or stock up for the week.
Sundays, June 16 to September 8, 2-5 p.m.
Jackson Hole Mountain Resort
Spend your Sundays in Teton Village with discounted bike park tickets and bike rentals and a weekly disc golf tournament. After a day full of outdoor activities, enjoy food and drink specials from RPK3 as live music kicks off with Concerts on the Commons. Exciting talent from across the country brings the community together at the Teton Village Commons for the ultimate music and foodie fix. Grab food and drinks at the show as restaurants sell a variety of snacks and drinks throughout the afternoon and evening.
June 20 to 22
Multiple locations
The three-day Summer Festival features a star-studded lineup, and the proceeds support Hole Food Rescue, a local nonprofit with a mission to reduce food waste and cultivate food security in Teton County, Wyoming. This festival features the following four events:
Thursday, June 20, 3:30-5:30 p.m.
Four Seasons Ballroom
Join Billy Weiss and Andy Chabot for an intimate Tuscan Sangiovese tasting as they share their own experiences with these regions and wines.
Thursday, June 20, 6-9 p.m.
Jackson Hole Mountain Resort’s Bridger Center
Take in the views from the top of the Bridger Gondola to kick off the Summer Festival on the first day of summer. Enjoy a range of signature dishes prepared by the best of Jackson Hole’s culinary community paired with curated selections of wine, beer and spirits.
Friday, June 21, 6:30-9:30 p.m.
Multiple locations
Three unique dinner options are hosted around the valley, featuring incredible guest chefs, fun collaborations and stunning views. Choose from:
• Tennessee meets the Tetons at the WRJ Design Headquarters as special guest chef Cassidee Dabney prepares a dazzling multicourse meal inspired by local flavors and summer ingredients and paired with rare and exquisite wines selected by sommelier Billy Weiss, a four-time winner of Wine & Spirits magazine’s “Importer of the Year.”
• An intimate dinner in a Jackson Hole home overlooking the Tetons featuring James Beard Foundation Award semifinalist Aaron Bludorn as guest chef. This New American, French-inspired meal will be paired with wines from Seven Springs Vineyard in Oregon and Santa Rita Hills in California.
• At Snake River Sporting Club, a private sanctuary surrounded only by wilderness, Top Chef winner Mei Lin and James Beard Awardwinning chef Brady Ishiwata Williams collaborate on a dynamic multicourse menu accompanied by Gianna Ghilarducci wines.
Saturday, June 22, 5:30-8:30 p.m.
Mead Ranch
Wrap up the Summer Festival at Mead Ranch, enjoying crisp wines, craft cocktails, yard games, food and local bluegrass from One Ton Pig. The Summer Festival’s featured guests, including Aaron Bludorn, Cassidee Dabney and YETI guest chefs, will team up with some of Jackson Hole’s finest chefs and restaurants to create the ultimate Western walk-around tasting event.
June 27, 28, 29; July 5, 6, 16, 25; August 2
Snow King Summit
After a quick ride up the gondola, enjoy amazing music, local food, craft beverages and spectacular views of Jackson Hole. See one of five Grammy-winning bands and artists like Stephen Marley, Old Crow Medicine Show, Blues Traveler, Portugal. The Man, Cypress Hill and more.
12-6 p.m., June 27 to September 20 Thursdays next to Graze Garden Center
Fridays at a new location, Snake River Brewery
Order ahead online (tetonslowfood. org/online-markeplace) or stop by the Slow Food Farm Stand for fresh, local and regional food.
Saturdays, 8 a.m.-12 p.m., June 29 to September 28
Jackson Town Square
The Saturday morning hot spot for food lovers offers a wide selection of fresh produce, meats, cheeses, breads, sweet treats, food trucks and much more. Be sure to come early to get your pick of the best seasonal items before they sell out. Stop by one of the booths serving up coffee and breakfast to fuel your Town Square lap.
Hosted by Jackson Hole Lions Club Thursday, July 4, 8-10 a.m.
Jackson Town Square
Start off Fourth of July festivities with an all-American breakfast including eggs, sausage and delicious pancakes featuring a secret ingredient. After breakfast, head to the Town Square to watch the parade and soak up the community spirit. Wrap up this festive day in Teton Village or at Snow King for a magnificent fireworks show.
Sunday, July 14, time TBD
The Bistro
Celebrate in Parisian style at The Bistro and enjoy French food, drinks and views from the rooftop of The Cloudveil hotel.
Wednesday, July 17, 4 p.m.
Mead Ranch
Beginning in 1999, this dinner series has brought food lovers to organic locations across the country to reconnect diners to the land and the origins of their food and to honor local farmers and artisans responsible for the cultivation. Outstanding in the Field considers itself a “restaurant without walls” and is returning to the beautiful Mead Ranch to serve up regionally influenced cuisine.
Sunday, July 21, 12 p.m. until the chicken runs out
Stilson Ranch
Sizzling homestyle fried chicken and all the sides you crave are complemented perfectly by refreshments from local breweries and a picnic in the sunshine. This annual fundraiser in Wilson has brought the community together for over 45 years to celebrate and support the Wilson Fire Department.
July 20 to 28
Teton County Fairgrounds
Serving up good times for the entire family, the Teton County Fair is a week packed full of fun. Figure-eight races, fair rides, live music and, of course, food. Enjoy county fair classics like corndogs, popcorn, cotton candy and funnel cake. Throughout the day, visit around 15 craft vendors for delicious bites such as elote, street tacos, barbecue, fresh fruit, snow cones and more. Stop by to support one of the local food trucks serving up bites at the evening events.
Fine Dining Restaurant Group
Wednesday, July 31, 5 p.m.
Kampai and The Bistro at The Cloudveil
Enjoy cocktail hour and chef Chris Massad’s unique twist on Japanese cuisine at Kampai before heading over to The Cloudveil hotel for dinner and wine pairings like no other.
Jackson Hole chef and restaurateur Gavin Fine is bringing in some of the country’s best chefs to prepare a meal accompanied by perfect wine pairings. This food and wine experience benefits Alex’s Lemonade Stand Foundation for childhood cancer.
Jackson Hole Farmers Market
Thursday, August 1, 5-9 p.m.
Mead Ranch
Enjoy this pasture-to-table, sevencourse meal at Mead Ranch with an evening full of education, community, special wine pairings and local food.
Monday, August 5, time TBD
The Cloudveil Rooftop
Celebrate National Oyster Day overlooking the town of Jackson with oysters and rosé on the rooftop of The Cloudveil hotel.
56TH ANNUAL BBQ
Saturday, August 17, 12–3 p.m.
Parking at 7605 S HWY 89 — follow signs to event location
Spend a lovely summer day supporting Hoback Volunteer Firefighters Association with over 3,000 pounds of barbecue ribs that have been slow-cooked overnight.
Hole Food Rescue
Thursday, August 22, 5-8 p.m. Center for the Arts lawn
*Children 12 and under are free
Join Hole Food Rescue for an idyllic summer evening with delicious food, family-friendly activities, live music and good vibes. The Million Pound Party has been a Hole Food Rescue tradition since 2016. This event celebrates food and spreads awareness about food waste and food insecurity in our community. Top local chefs will compete in a cook-off, with attendees voting for their favorite and the winner walking away with the coveted MPP Meat Cleaver Trophy.
The Hole Food Rescue Sprout Mobile will be on site serving free food to children 12 and under, and there will be kid-friendly activities like face painting, a bike course and more.
Fall Arts Festival
Friday, September 6, 5-7 p.m.
Jackson Town Square
Indulge in food and art during Palates & Palettes as over 30 art galleries partner with restaurants and caterers around town. Enjoy the combination of Jackson’s art, culinary creations and a palatable wine pairing.
ANNUAL BBQ
Sunday, September 8, 12-3 p.m.
Hatchet Resort, Moran, WY
Get your barbecue fix with ribs, chicken, corn on the cob, beans, salad and dessert as you support the Moran Fire Department. Sponsored by Grand Teton Lodge Company, Hatchet Resort and Signal Mountain Lodge, this fundraiser will have a cash bar and nonalcoholic beverages on site, live music, silent and live auctions and a raffle.
Check out the Dishing website’s calendar of events for dates and times for Octoberfest events at Snow King Mountain, Grand Targhee Resort, StillWest Brewing and Snake River Brewing
Close out summer with live music, beer, brats, games, family fun and more.
For many years, the barista served guests at Persephone. Now he’s the director of barista relations at Snake River Roasting Co.
by Samantha Simma photos by Jay Nel-McIntosh
huy Hernandez is a familiar face for coffee consumers in Jackson Hole. With over eight years in the Jackson Hole coffee community, Hernandez was behind the bar as a barista at Persephone for a number of years before transitioning to general manager of Snake River Roasting Co.’s Town Square cafe and director of barista relations at its local roastery.
Originally from Mexico, Hernandez has called Jackson home for the last decade. “My mom is from Mexico City and my dad is from this little state right next to Mexico City, which is where a lot of people of the Latino community that live in Jackson are from,” he explains. “I was born in the United States, but then I grew up in two different parts of Mexico.”
A hard worker and an enthusiastic coffee connoisseur, Hernandez equally enjoys expanding his knowledge of coffee and sharing that information with customers. When he’s not at the cafe, you’re likely to run into him hiking to Delta Lake or spending time around town with his friends.
WHERE DID YOUR PASSION FOR COFFEE BEGIN?
I started to become very passionate about coffee while working at Persephone bakery, and then I went to Los Angeles to take classes about coffee and how to be a good barista. I’ve also been doing some other barista classes anytime I go to Mexico City to visit my family. Coffee is a big thing there.
“ IT’S ABOUT THE WHOLE EXPERIENCE, AND THAT’S THE THING I LOVE ABOUT BEING A BARISTA.”
ARE YOU A VORACIOUS COFFEE CONSUMER?
I do enjoy drinking coffee, but I don’t drink as much as some people think or assume I do. I like the taste of coffee, and because I’ve been working around coffee for this long, I drink coffee in a different way. Some people drink a cup of coffee every day to get them going or because it’s part of their routine. I’m more of a tea person, but whenever I do drink coffee, I drink it to appreciate that cup of coffee. Some days, I can’t wait to have a cup of coffee just because I want to experience that cup of coffee.
HOW DO YOU PREFER TO DRINK YOUR COFFEE?
My drink of choice is just drip coffee or pour-over. I like trying the coffee alone and experiencing that particular coffee, rather than adding things that are going to cut down on the flavor of the coffee.
IS THERE A SPECIFIC WAY THAT COFFEE SHOULD BE TASTED TO GET THE FULL COFFEE EXPERIENCE?
When I do barista training, we usually taste espresso to make sure it’s not too bitter, too sour, or salty or acidic. Then, my first advice is to take the first sip — and that first sip is going to be a punch in the face because it’s going to be a very concentrated drink. So that first sip is going to be a little bit on the rough side, but it doesn’t define that cup of coffee or cup of espresso. Have another sip, and the second sip should be a lot smoother and it’s going to tell you a lot more about the coffee you’re tasting. I like to make sure that the second sip goes through my whole mouth so that all my taste sensors are exposed to that cup of coffee.
WHAT IS THE BEST WAY TO MAKE COFFEE AT HOME?
Coffee makers are great, but I would say the more involved you are in the process of brewing your coffee, the better the whole experience is. Anything that requires you to watch your coffee time, weigh your coffee, check the temperature of the water that you’re going to be brewing with — such as a pour-over or AeroPress or even a moka pot — is best. If I had to choose one, I would pick pour-over.
GROUND COFFEE OR WHOLE BEANS?
It does make a difference. Again, it’s all about the whole experience. Coffee is a very delicate thing. You must roast it the right way, grind it the right way, brew it the right way; it has to be the right temperature and texture. But it’s about the whole experience, and that’s the thing I love about being a barista. Being a barista is a big responsibility because we’re doing the last step. There are the farmers, the roasters, but we’re the ones grinding the beans and pouring a good cup of coffee. So, the experience of grinding your own coffee at home is great because the equipment is more consistent and guarantees that your coffee is being ground the right size depending on what you’re going to need it for. Grind it at home — the fresher the better.
WHAT DO YOU THINK MAKES SNAKE RIVER ROASTING UNIQUE?
They are a local roaster in Jackson. When I started working here at Snake River Roasting, I started working at the roastery, and it was cool to deliver freshly roasted coffee to all our partners, sometimes the same day it was roasted.
WHAT IS YOUR FAVORITE ORIGIN OF COFFEE?
I love single-origin coffee rather than blends. I’m not against blends, but I like to experience a cup of coffee that’s coming from, say, El Salvador, and see what El Salvador tastes like in a cup of coffee. A single-origin is going to tell me that.
IF A CUSTOMER AT SNAKE RIVER ROASTING WANTS A RECOMMENDATION — THEY WANT TO TRY SOMETHING A LITTLE DIFFERENT — WHAT WOULD YOU RECOMMEND?
Some people are very afraid of light-roast coffee or coffee that has fruity profile notes. Most people don’t want to relate fruit to coffee, but I would suggest trying a lighter roast that has lemon profile notes. I think you experience a lot more by drinking a light roast rather than a dark roast. Usually, a dark roast is roasted for a longer time, so you don’t really get to taste all the profile notes out of that coffee. And I like to tell customers to try coffee with no cream or sugar.
ARE THERE ANY BREAKFAST AND COFFEE PAIRINGS AT SNAKE RIVER ROASTING THAT YOU WOULD RECOMMEND?
A medium-roast drip coffee with the cinnamon roll French toast. The mediumroast coffee is going to be a little bit on the stronger side, with a fuller body style, and it’s going to cut down on the sweetness. Well, not cut down on the sweetness, but make it more of an even experience.
In Alaska, the fishermen’s tales of Bristol Bay unfold each fishing season — stories of tradition, sustainability and the relentless pursuit of the finest sockeye salmon beneath the waves. At the center of this narrative is the DePiero Fishing Company, a name synonymous with quality, passion and an unwavering commitment to excellence in the fiercely competitive world of salmon fishing.
Owner Derek DePiero may not be your typical fisherman. Combine his ski bum spirit with the expertise of a seasoned angler and you have the unique profile of the company’s driving force.
“I catch hundreds of thousands of pounds of salmon [each year], and I am part owner of a coop [Silver Bay Seafoods] so that I can get my own product back to sell at the local farmers market and through word of mouth in Jackson,” DePiero says. “I sell most of the salmon to the cannery, but I can set aside 5,000 to 10,000 pounds for me to sell in Teton County. The fish is shipped down to Seattle, then to Wyoming.”
What sets DePiero’s salmon apart? It begins with the selection of sushi grade sockeye salmon — a distinction that few can claim. Each fish is treated
with meticulous care, brine-dipped and vacuum-sealed to ensure freshness that lasts. Fusing traditional wisdom with cuttingedge technology, DePiero’s company utilizes a refrigerated seawater (RSW) system to preserve its unparalleled quality. The result is a product that is shelf-stable for two years and supports the health of those who enjoy it. The salmon is packed with nutrients that boost immune and brain health and free of antibiotics and harmful hormones that often plague farmed alternatives.
“I love the farmers markets because it’s like a grassroots campaign where I can show people that you can still get things from the wild and do it sustainably,” DePiero says. “I think people these days think if you are getting something from nature, you are destroying the planet, but it is not like that for us. One hundred percent of the fish I catch is used. In Bristol Bay, they do not let us fish if not enough fish pass by during the spawn.”
The sockeye salmon harvested from Bristol Bay are part of a sustainable wild catch, backed by the “best choice” rating from the Monterey Bay Aquarium’s Seafood Watch program in California. With recordbreaking runs in recent years, thanks to strict regulation and harvest escapement science, this endeavor is a testament to the possibility of harmony between man and nature.
For those fortunate enough to enjoy DePiero’s offerings, each bite tells the story of a pristine Alaskan wilderness and a small family-run boat making waves in the vast ocean of the fishing industry. “I am a ski bum, and I made a decision early in my life that I love nothing more than skiing in Jackson Hole,” DePiero says. “I had a friend who had done it [salmon fishing in Bristol Bay in the summers]. I was 23 years old at the time,
While DePiero makes and sells this dip, you can also try your hand at home. He believes in keeping the ingredients simple so the flavor of the salmon stands out.
and I said, ‘That’s what I want to do,’ so I can spend my winters playing in the snow. I was a deckhand for five years and then became a captain, which I have been for seven years.”
Here’s to the next catch, the next season
and the continued success of a vision that swims against the current, championing a better future for our oceans and our plates, from the hands of a Wyoming resident to the homes of seafood connoisseurs.
2 OUNCES SMOKED SALMON
6 OUNCES CREAM CHEESE CRACKERS AND CHIVES, FOR SERVING
Chop the smoked salmon and mix into the cream cheese until blended well. Place a small scoop on your favorite cracker and sprinkle with chopped chives.
Amid denser town spaces, where land is at a premium and the pace of life never slows, an innovative shift in farming is taking root. Vertical Harvest challenges traditional agriculture by bringing the farm to an urban environment. This story unfolds through the lens of technology, sustainability and community, painting a picture of a future where food production thrives yearround in vertical spaces.
The inception of Vertical Harvest, cofounded by Nona Yehia, Penny McBride and Caroline Croft Estay in 2016, marked a turning point in urban agriculture. Utilizing the principles of hydroponics and vertical farming, the concept has introduced a system that goes against the grain of conventional farming methods. In place of vast fields, crops grow in a three-story vertical greenhouse, producing 100,000 pounds of local produce each year.
“For me, food has always been aligned with hope and connection,” says Yehia, an architect by trade. “I had a brother with disabilities, and when my parents immigrated to the United States [from Lebanon], I know that they wanted to give my brother and me the best of what this country had to offer. I inherently understood that what they could give me and what they
could give him were very different. I was an advocate before I even understood what the word meant. Our mission is to not only grow food but to grow futures.”
This venture’s core ambition is not just cultivating crops but also nourishing communities. Vertical Harvest operates on a model that is as concerned with social impact as it is with profitability. By focusing on hydroponic, vertical, controlled environmental agriculture (CEA), the practices make efficient use of urban land and drastically reduce water usage (by 85%) compared to traditional farming. This method has proven to be not only an ingenious solution to the limitations of urban agriculture but also a beneficial strategy for the planet.
Vertical Harvest grows a lettuce mix and varieties of microgreens and petite greens. The level of freshness is second to none; greens are available to the community from farm to fork in just 24 hours. “We are not only feeding people, but we are feeding them well,” Yehia adds.
The farms are more than just centers of food production; they are catalysts for community development and inclusion. Vertical Harvest strongly emphasizes creating meaningful employment opportunities, particularly for individuals with intellectual and physical disabilities. Through their “Grow Well” initiative, this inclusive employment model ensures that everyone involved benefits, from the workers who find a sense of purpose and belonging to the communities that enjoy greater access to fresh, local produce. Forty percent of Vertical Harvest employees are individuals with disabilities.
Vertical Harvest envisions a network that extends its reach from local to national, supporting regional systems while measuring its impact across the country. The goal is to keep food production close to home and enhance food security. This vision for the future is about
more than just agriculture; it’s about creating sustainable, resilient food systems that support a healthier, more equitable society.
“We are right now finishing construction on a farm outside of Portland, Maine, that will contribute 2 million pounds of produce to the local food economy,” Yehia says. “It will have the same focus of closing
the disability/wealth gap by including good new green-tech jobs.”
Vertical Harvest’s story is a testament to the power of innovative thinking in the face of modern challenges. It is a narrative of hope, illustrating how technology can lead to meaningful change when aligned with sustainability and social responsibility.
VERTICAL HARVEST in Jackson was the first vertical greenhouse in the Northern Hemisphere.
THE BUSINESS has six years of multi-crop growing expertise to share with others.
DISTRIBUTION INCLUDES more than 80 grocery stores and restaurants in three states, 365 days a year.
100,000 POUNDS of produce that was formerly trucked into the community is now grown locally.
A delicious and fruity product is making its mark in the snacking world: Naughty Fruit. Founded by Juan Morales, this innovative twist on dried fruit takes fresh fruits, like mangoes, pineapples and apples, and enhances them with tantalizing combinations of sea salt, lemon and chile powder during the drying process. The result? A burst of sweet, sour and spicy flavors that dance on your taste buds, creating an addictive snacking experience.
The concept of Naughty Fruit — a business class that Morales participated in inspired the name — originated from the desire to waste less fresh fruit. Morales already had a business serving fruit cups at a high school in Jackson, and he wanted to elevate the traditional dried fruit snacking experience at the same time, so he began to dehydrate the leftover fruit.
While dried fruit has long been celebrated for its natural sweetness and nutritional benefits, Naughty Fruit takes it a step further by introducing a bold and unexpected flavor profile inspired by the founder’s Mexican heritage. The addition of salt gives a savory depth, while the zesty kick of
lemon and the subtle heat of chiles create a harmonious balance that keeps snackers coming back for more.
“Naughty Fruit is a dehydrated, spiced, all-natural fruit snack. Our focus is to provide a healthy, nutritious alternative snack based on simple ingredients while using the best processes for making snacks,” Morales says. “We like clean, unique flavors, with a little bit of spice, and the way we process the snacks gives it a certain texture, but a lot of the nutrients are still present.”
One of the most appealing aspects of Naughty Fruit is its versatility. Whether enjoyed on its own as a satisfying snack, sprinkled over salads for a fresh twist or incorporated into charcuterie boards for a pop of color and flavor, the dried fruit adds a playful and irresistible element to various culinary creations.
“I was working at farmers markets and getting to know our farmers. We realized that farmers are integral parts of our community, so why not work with some local farmers?” Morales says. “We get pears and apples from Idaho and donate our scraps to local farmers in Wyoming to use in compost. They are great partners.”
Naughty Fruit aligns with the growing demand for healthier snack alternatives.
By harnessing the natural goodness of fruit and enhancing it with minimal yet impactful seasonings, Naughty Fruit offers a guilt-free snacking option that doesn’t compromise on taste or satisfaction. In addition, Naughty Fruit is packaged in biodegradable pouches, which makes its products even less naughty to the environment.
NAUGHTY SALAD
Add pineapple and apple pieces to any salad. They create a great taste profile.
NAUGHTY BAKING
The dried bananas make for a tasty addition to banana bread and/or banana bread cupcakes.
NAUGHTY LIBATIONS
Add a couple of Naughty Fruit pineapple slices to garnish your favorite drink. Enjoy the drink while you enjoy the snack! Morales’ favorite is letting the fruit soak in the drink and eating it at the end.
This doctor, who became a cooking instructor and cookbook author, now teaches others about diet’s impact on brain health.by Allison Arthur photos by Ashley Merritt
20 years dedicated to running an OB/GYN practice in Jackson, Annie Fenn, 59, was ready for a second career. Although cooking may have seemed like a departure for her, she didn’t stray too far from health care. In 2015, she founded her business, Brain Health Kitchen.
With a focus on preventing Alzheimer’s disease through food and diet, Fenn now offers cooking classes and a cookbook to educate followers to cook and eat in a way that will fend off dementia. Building on her medical background, Fenn, whose mother suffers from Alzheimer’s, took cooking classes and investigated studies that show a correlation between what you eat and a healthy brain.
“As you do, I tried to figure out everything I could do to support her,” Fenn says about her mother. “I studied what the science says about slowing down the progression and how certain eating patterns can prevent it, or push it down the road indefinitely.”
That way of eating, she says, which loosely mimics a Mediterranean diet, became her mission and second career. The goal is to eat a diet high in fiber, flavonoids and brainhealthy fats (like olive oil), and low in sugar, white flour, animal fat and processed food. Doing this, she says, has been proven to reduce the risk of dementia as well as heart disease.
While she didn’t grow up with parents who cooked frequently, her grandparents, who emigrated from Italy, did spend quite a bit of time in the kitchen. “I first got introduced to ‘real’ food from them,” she says. “One of my earliest memories is experiencing lentils and watching my
grandmother make the most delicious soups out of nothing. She practiced ‘cucina povera,’ where nothing gets thrown away and everything gets repurposed, and I still use the same principles.”
Fenn’s recipes, which she developed in her sunny west bank kitchen, avoid sugar, butter and white flour. She teaches others how to make substitutions while still creating enjoyable meals. She often accomplishes this by replacing dairy products with homemade nut milks and nut cheeses, using olive oil instead of butter and lightly sweetening things with dates or maple syrup. “My food is pretty rustic and is not perfect by design,” she says. “I feel it is really approachable.”
Fenn’s choice is Soom dark chocolate tahini with sea salt.
Fenn’s Four F rules: Fiber, brain-friendly fats, flavonoids and fit (things you like that will fit into your lifestyle)
1. 2. 3. 4. 5.
5
WHAT IS YOUR GUILTY PLEASURE?
I ADORE CHOCOLATE TAHINI SPREAD ON TOAST. IN GENERAL, IT IS STILL A BRAIN-HEALTHY FOOD WITH MONOSATURATED FATS.
WHAT ARE FIVE INGREDIENTS YOU ALWAYS HAVE ON HAND?
REALLY GOOD EXTRA-VIRGIN OLIVE OIL. (FENN GETS HER FAVORITE FROM FRIENDS WHO HARVEST OLIVES IN TUSCANY.)
MALDON SALT. I CAN’T LIVE WITHOUT IT AND EVEN TRAVEL WITH IT ON ME.
RAW, UNSALTED CASHEWS. THERE ARE SO MANY THINGS YOU CAN DO WITH THEM — AS A DAIRY SUBSTITUTE, TO MAKE SOUPS CREAMY, IN DIPS, ETC.
PUMPKIN SEEDS. THEY ARE SO RICH IN PROTEIN, SELENIUM AND MAGNESIUM, AND THEY ARE ON THE SAME SPECTRUM AS NUTS, SO THEY CAN BE SUBSTITUTED IF SOMEONE HAS A NUT ALLERGY.
BLACK BELUGA LENTILS. THEY ARE SO PRETTY, CAN MAKE A SIMPLE DISH BEAUTIFUL AND ARE THE “FAST FOOD” OF THE LEGUME WORLD. CAN COOK IN 20 MINUTES AND THEY KEEP THEIR SHAPE AND DON’T TURN GUMMY. ANY LEFTOVERS ARE GOOD FOR SALADS. THEY ARE SUPER HIGH IN FIBER.
WHAT ARE THREE FOODS YOU WOULD NEVER HAVE AT HOME?
ULTRA-PROCESSED FOODS, PROCESSED CEREAL OR SODA AND/OR DIET SODA.
WHAT ARE THREE KITCHEN TOOLS YOU CAN’T LIVE WITHOUT?
SPIDER SPOON/STRAINER, WHICH I USE FOR SCOOPING THINGS OUT OF BOILING WATER. I CAN THEN REUSE FOR ANOTHER ELEMENT OF A MEAL.
VITAMIX, WHICH IS THE SECRET TO CREAMY NUT-BASED SAUCES.
A GOOD KNIFE. MY CURRENT FAVORITE IS ONE I GOT IN JAPAN.
WHAT IS YOUR FAVORITE RESTAURANT IN TOWN? I DON’T HAVE ONE FAVORITE RESTAURANT, BUT I DO HAVE FAVORITE DISHES, LIKE THE GREEN POSOLE AT PICA’S, THE SEEDED AVOCADO BOWL AT PERSEPHONE AND THE AMARO AFFOGATO AT SNAKE RIVER GRILL.
These chewy bars are packed with brain-healthy ingredients like almonds, oats, dates and flavonoid-rich dried figs. Thanks to this roster of fiber- heavy ingredients — and a cup of fresh coffee — these decidedly grown-up bars will keep you feeling satisfied all morning.
OLIVE OIL OR OLIVE OIL COOKING SPRAY, FOR THE PAN
1 1/2 CUPS (LOOSELY PACKED) PITTED DATES, ROUGHLY CHOPPED
1 CUP FRESHLY BREWED COFFEE
1 TEASPOON ORANGE OIL, FLAVOR OR EXTRACT
1 CUP TOASTED ALMONDS
2 CUPS ROLLED OATS
1/2 CUP ALMOND FLOUR OR MEAL
1 EGG
1 TEASPOON KOSHER SALT
1 CUP DRIED FIGS, STEMS REMOVED AND COARSELY CHOPPED
SET AN OVEN RACK IN THE CENTER POSITION AND HEAT THE OVEN TO 350 F. LINE AN 8-INCH SQUARE BAKING PAN WITH PARCHMENT PAPER SO THAT THE EDGES OVERHANG, AND COAT WITH OLIVE OIL OR COOKING SPRAY.
PLACE THE DATES, HOT COFFEE AND ORANGE OIL IN THE BOWL OF A FOOD PROCESSOR. LET SIT FOR 5 MINUTES TO SOFTEN. PROCESS ON LOW SPEED UNTIL YOU HAVE A MOSTLY SMOOTH PASTE, ABOUT 30 SECONDS. SCRAPE INTO A BOWL. PLACE THE ALMONDS IN THE FOOD PROCESSOR AND PROCESS ON LOW SPEED UNTIL COARSELY CHOPPED, ABOUT 30 SECONDS. ADD THE OATS, ALMOND FLOUR, EGG, SALT AND 1/2 CUP OF THE DATE PUREE AND PROCESS UNTIL THE INGREDIENTS START TO COME TOGETHER, ABOUT 30 SECONDS. SCRAPE DOWN THE SIDES OF THE BOWL AND PROCESS FOR ANOTHER 30 SECONDS. SET ASIDE 1 CUP OF THE OAT MIXTURE TO USE AS A TOPPING AND TRANSFER THE REST TO THE PREPARED PAN. PRESS FIRMLY USING YOUR HANDS TO MAKE AN EVEN CRUST WITH AN EDGE THAT COMES 1 INCH UP THE SIDES OF THE PAN. SPREAD THE REMAINING DATE PUREE OVER THE TOP AND SMOOTH INTO AN EVEN LAYER. SPRINKLE WITH THE FIGS AND THE REMAINING OAT MIXTURE. PRESS THE TOPPINGS FIRMLY INTO THE BASE SO THEY ADHERE. BAKE FOR 30 TO 40 MINUTES, UNTIL GOLDEN BROWN ON THE EDGES AND SET IN THE CENTER. LET COOL COMPLETELY BEFORE CUTTING INTO BARS.
TO STORE, WRAP TIGHTLY AND KEEP IN THE REFRIGERATOR FOR UP TO 5 DAYS OR IN THE FREEZER FOR UP TO 3 MONTHS.
Substitute decaf if you want to skip caffeine.the
In the hands of expert chefs, these great gadgets help to elevate some of the most distinctive and tantalizing dishes in Jackson Hole.
If you’ve ever wandered
into a restaurant kitchen, you might have come across some surprising gadgets used by professional chefs. When used by the creative minds in the restaurant industry, these specific tools can allow chefs to find efficiencies, amplify their skills, create uncommon dishes that further set their kitchens apart from those of home cooks or simply make one special aspect of a dish come to life. Read on to learn how some restaurants are using tools to best serve Jackson Hole diners.
With the vibrant rainbow of juices on offer at the downtown Healthy Being Cafe & Juicery, it’s clear that the team needs a top-shelf tool to ensure that each bottle is packed with maximum flavor and nutrients. That’s where the Juiced Rite Cold Press Juice Machine is key, says Jessica Vandenbroeke, the founder and owner of the cafe. “The cold pressing part of the process doesn’t create any friction or heat in the processing,” she explains, the benefit of which is preserving the fruits’ and vegetables’ nutritional punch.
“Lots of grocery store juice is pasteurized — either heated or pressure pasteurized so it can sit on the shelf for up to 40 days. That process is killing microorganisms and making it shelf-stable. But what else is it killing? The good stuff, too!” While cold-pressed juice requires refrigeration and must be enjoyed within a few days, Vandenbroeke says, “you can taste the difference, too.”
“Our cold press machine is a gentle way of transforming the freshest local produce into a juice that is super nutrient-dense, especially for people who don’t eat tons of raw vegetables,” she continues. “It’s a way to get all of those vitamins and nutrients into your body without having to take a supplement.”
In addition to utilizing local produce as much as possible, Vandenbroeke explains that the leftover pulp that the machine separates out doesn’t go to waste; instead, it’s shared with a local organic farm for compost and animal feed.
Jessica Vandenbroeke can’t live without her Maestri House milk frother and steamer. “It’s a super simple stainless steel milk frother for coffees. It can make cold foams, or you can make it hot. It’s awesome; I use it all the time!”
Taste the result: Take your pick from the cafe’s extensive lineup of juices, featuring a constellation of ingredients including kale, celery, romaine, lettuce, mint, carrot, apple, ginger, lemon, beetroot and more.
Our favorite: The Skin Glow with cucumber, apple, lime, ginger and mint.
Embracing its overall spicy attitude, Code Red strives to serve up tacos that leave the basics in the dust. And supporting every great taco? An exceptional tortilla. “We wanted to honor the traditional process of making a tortilla, which is what makes a great taco,” Culinary Director Mike Britton says. He was inspired by his many teammates on the Fine Dining Restaurant Group crew that have Mexican heritage. Instead of buying tortillas or crafting them from preground masa for Code Red, he opted for an authentic way to grind the corn. “It’s a traditional process that most places don’t do,” he explains, highlighting that the molino utilizes two volcanic stones to achieve the perfect grind.
“Controlling the whole process gives control of the final product; taking that time and care and embracing the effort makes for a great tortilla,” he says. It’s no quick effort, either. Britton says that going from dry corn to taco-ready takes a full day. Corn is boiled, soaked overnight, drained and then ground to ideal consistency before its final form is achieved. In learning to perfect the process, Britton and his team spent time at the James Beard Award-winning Yoli Tortilleria in Kansas City, Missouri. “It’s definitely unique in Jackson and even in big cities — not many places use the whole process,” Britton says.
Taste the result: A robust list of à la carte tacos invites diners to mix and match the ways in which these handcrafted tortillas underpin a stellar bite. Choices include elk carne asada, citrus-braised pork shoulder, beef barbacoa, green-chile chicken and mixed veggies.
Our favorite: Elk carne asada with North American elk, crushed avocado, onion and cilantro.
Mike Britton swears by having a fresh-pepper grinder within reach at all times in his home kitchen.
“It makes such a big difference to have freshly ground pepper, not that stuff that’s just been sitting in the shaker.” While he uses a handpowered grinder at home, he’s a fan of the electric ones, too.
Designed to anchor a beautiful and exceptional kitchen — like the one you’ll find in Glorietta Trattoria — the handmade woodburning grill from Grillworks is essential to the smoky flavor that infuses a variety of dishes on the menu. Executive Chef Remle Colestock says that the Argentine-inspired, dual-wheel grill burns on a combination of almond wood and charcoal, creating a distinct impact on the meat, fish and even vegetables that he grills. “The smoke is a big deal. It’s a flavor component that you cannot replicate with any other equipment.”
Colestock explains that learning to manage the grill takes time, and the finer points of using coals and flames are important to differentiate. “You don’t always want fire; sometimes you want a hot bed of coals, or a couple of logs in the back in the embers that slowly give off nice heat,” he says. “It’s about efficiency. The fuel isn’t cheap, and when you’re learning to use the grill, it’s about getting heat and smoke into the protein and vegetables without overdoing it.” While it’s no surprise to see steak or fish on a grill, Colestock says that using the grill to infuse smoky flavors into less-expected ingredients is one of his favorite things about the equipment. “I really like the smoked butter beans. Once smoked, we cook them into bean stew that is served with the sturgeon.” They also make an appearance in the white bean dip that comes with ciabatta, he adds.
Sample the outcome: Take the classic route and savor a New York strip or heritage pork coppa steak from the grill, or venture into grilled rabbit or sturgeon. Meat-free diners can delve into grilled veggies, including beets, broccolini, baby carrots and parsnips.
Our favorite: Bison teres major with arugula, agrodolce and cipollini onions.
MILLION DOLLAR COWBOY STEAKHOUSE
When it comes to crafting the perfect burger, every detail counts. And when it comes to the House Grind Trim Burger on the menu at the iconic Million Dollar Cowboy Steakhouse, perfection starts by getting the right grind. In addition to grinding pork for house-made chorizo (found on the brunch menu’s irresistible chorizo Benedict), Executive Chef Jeremy Horn uses a blend of ribeye, New York strip, porterhouse and tenderloin to balance out the ideal burger. “Really, the grinder allows us to control how fine the grind is,” he says. “It lets us build a hamburger out of better-quality meat. We can create products instead of using grind from an outside source.”
Horn chooses the blend of cuts from a selection of top-caliber meat, and the Vollrath grinder passes each piece through a highpowered auger, pressing it through an adjustable die, letting the user manipulate how fine or coarse the final product is. On a busy day in the summer, Horn’s team will grind up to 35 pounds of pork and beef for Steakhouse diners. “Since we opened, it’s been one of the essential items that we wanted to have. Grinding our own meat really increases the quality of dishes,” he says.
Taste the result: Dig into a juicy House Grind Trim Burger, topped with your choice of cheese, and house-cut fries.
Our favorite: If you’re looking to shake off the fog of a Saturday night on the dance floor, head in on Sunday morning to enjoy the chorizo Benedict and a flawless bloody mary.
When cooking at home, Jeremy Horn is a big fan of his mandoline. With a super-sharp blade, he’s able to make fine, uniform cuts easily. “Anything I want fine-cut, making coleslaw or something like that, I’ll always use my mandoline to slice things finely.”
Food Shed Idaho’s owner, Cecily Costa, is known for having a knack for sourcing incredible and harder-to-find ingredients. Recently she has added new offerings and is selling some of her favorite commercial kitchen tools. All are professional grade and chef approved. Her must-haves include:
Vollrath silicon high-temperature spatula. “We LOVE using it and know you will, too. Its 10-inch size is easy to handle, and the spoon is soft yet firm. It’s a dream to use.”
Ice cream scoop (aka disher) she uses for consistently sized cookies. “We like the 1-ounce size — not too big, not too small.”
Twine: “The one we sell is a proprietary spec from my friend at the Fatted Calf butcher shop in Napa and San Francisco.”
Cambro containers, which are dishwasher safe and will keep your food protected and your pantry organized. “Looking for larger sizes to store up to 25 pounds of flour? Let us know and we can special-order that for you.”
Twenty-inch sheet pans. “Most home versions are 10 to 18 inches. These are not meant to be put in a dishwasher; they will discolor.”
Silicone baking mats. “These are a must for making pans nonstick.”
A mountain-made New West KnifeWorks knife.
A microplane for cheese, citrus zest and other garnishes.
A seasoned cast-iron skillet. Independent Ironware out of Jackson Hole makes beautiful hand-forged ones.
An adjustable-grind pepper mill (I have had my Perfex steel grinder for over 20 years.)
A citrus juicer, which makes juicing a breeze, gets more out of the fruit and removes seeds.
— Allison Arthur
FOOD AND FUN IS FOUND ALL OVER WHEN YOU MAKE A ADVENTURE-FULL-CIRCLE, FILLED ROAD TRIP AROUND OREGON.
COOS BAY GRANTS PASS DO A ROUND R O A D T PIRHGUORHT
Every time I take a trip to Oregon, I (not so secretly) think about moving there. The views, the brews, the adventures are all endless, and it is filled with quaint towns and small businesses doing big things. As I nosh on seasoned tacos at sunset or stroll to a dockside seafood spot, it also dawns on me that it is a lot cheaper than Jackson Hole. But with retirement coming no time soon, for now, I just visit and daydream about a future filled with road trips. This outline of an Oregon adventure is meant to inspire others to go explore. There is so much to do in any direction you head. Start on the coast for the scenic spots, but don’t discount what you will find in the interior loop — plenty of wineries and waterfalls, for example. Along the way, don’t miss the many places to refuel on food. Follow along to see some of the endless possibilities ...
Stay: Nestled in the charming town of Sisters, The Cottage Inn has six adorable spots to rest your head in addition to a lounge and lots of lovely outdoor space. Every detail has been lovingly curated for privacy and comfort in your own little home. Fall in love with the cruiser bikes that are available for you to ride around the neighboring paths. The location is right on the quiet edge of town, easily walkable to all the charming shops, coffee hotspots and local eateries.
Foodie Finds: From the freshly baked bread to Jackson’s Corner ’s mission to “consciously source food,” we loved everything about this popular lunch spot near downtown. Feast Food Company is just the kind of restaurant we like to support. The owners started as a food truck and have worked their way into brick and mortar, where they source everything themselves and make everything from scratch. Everything about Gompers Distillery, from the
Prohibition-era persona of the owner, Michael Hart, to the hidden room in the tasting room, makes you want to hang out here for a while. And then you taste the gin — flavored with Oregon juniper berries that Hart handpicks himself. One sniff of Sisters Coffee and your senses will awaken. This multi-generational family-run favorite of Oregonians has small roots, sourcing ethically from unique coffee beans, but big plans. Try a bottle of wine from Central Vineyards, where the vineyards overlook Smith Rock State Park and the grapes grow naturally, without chemicals. If you’re like us, no visit to a foodie destination is complete without a visit to a farmers market, and the Bend Farmers Market does not disappoint. Don’t leave without an Ocean Roll from The Sparrow Bakery The Ale Apothecary is far from your average brewery. By naturally carbonating with Oregon honey and fruit, the goal of the owner is to tie-in the land and give the beers a sense of space. Try the barrel-aged sours.
Stay: Located in downtown McMinnville and the heart of the Willamette Valley, the charming Atticus Hotel is steps away from 18 tasting rooms and only a 20-minute drive in any direction to more than 250 wineries. Be sure to take time to explore the art and carefully constructed nuances at the hotel. Small touches include the house-made body scrub/salt you’ll find in the soaking tubs and a curated selection of books you can browse or buy in your room.
Foodie Finds: Within walking distance from the Atticus, don’t miss Pizza Capo for wood-fired Neapolitanstyle pies, James Beard Award-winning Nick’s Italian Cafe and an allAmerican breakfast at Crescent Café. Take an excursion to the Mac Market and try an assortment of local favorites at this food hall. We loved the freshly fried doughnuts. Want to dine while you drink? Left Coast Estate offers a pizza pairing experience that is prime for recharging on carbs throughout the day. The pizza is the real deal, cooked out of a wood oven with classic and gourmet options available. At Domaine Serene, you can pair your wines with Oregon oysters or a cheese plate. Not to be missed is a gastronomic tasting at Stoller Family Estate. A dish accompanies each wine, and the result is impeccable. Imagine caviar on a farm-fresh egg to go along with your chardonnay or filet mignon with chimichurri to match the History Red Blend.
Stay: Horsefeathers Hotel is the newest hotel in Hood River (more of a collection of nice apartments) that can be booked all together if you are a group or reserved in one-, two- or three-bedroom arrangements, depending on your needs. All come with a full kitchen and private outdoor spaces. The location is nothing short of perfect. We suggest spending a day biking with MountNBarrel guides, making stops for food and drinks along the way.
Foodie Finds: If you’re looking for a quintessential Northwest brewery, pFriem Family Brewers is a go-to hotspot. Grab a tasting flight, and don’t forget to leave room for a bartender’s choice. All the classic dinner options are good choices; don’t miss the Northwest mussels and fries. Include Broder Øst on your list for breakfast. Scandinavian specialties like Swedish hash and Danish pancakes are even better than they sound. All the bread is exceptional, and the sides, like sautéed greens and house-made chicken-apple sausage, are even better. It will be hard to decide which taco at Love & Hominy will be your new favorite. Everything is done with intention, and it shows, from the special seasoning blend on the taco shells, to the margarita rimmed with Old Bay (trust us and them, it works). Don’t leave without a frosé to go. You can walk around town drinking it legally.
Stay: Cannon Beach’s iconic Stephanie Inn is a serene way to gaze at The Goonies rock. Walk off the freshly baked cookies right out the front door to the beach, then head to the spa before dinner at the award-winning Stephanie Inn Dining Room. Cozy up in bed with a movie and popcorn — if you can take your eyes off the rocky coastline outside your window.
Foodie Finds: Buttercup Ice Creams & Chowders in Nehalem is a place you should go out of your way for. The simple menu consists of four monthly rotating chowder flavors and eight far-from-usual ice cream combinations. Try your hand at crabbing at Kelly’s Marina near Rockaway Beach after lunch.
Stay: Likely one of the more unusual and special lodging experiences you’ll have, the Newport Belle Bed & Breakfast is a 97-foot paddlewheel boat permanently moored in Newport’s South Beach Marina. It offers five luxurious staterooms and is walking distance to the town, where many dining options await.
Foodie Finds: Local Ocean is THE place to go for Oregon seafood. Feast on all the local favorites while you take in a view of the dock where all the fish come in. You can even buy seafood for your next meal at the market downstairs.
Stay: Bay Point Landing is glamping at its best. Each cabin, camp spot or Airstream rental comes with a coastal view and lovely spots to lounge, build a fire and regroup with showers, laundry, a gym, yard games and more.
Foodie Finds: Right on the waterfront boardwalk in Bandon, Tony’s Crab Shack is a seafood shack at its finest. From seafood cocktails, oysters and whole steamed crabs, to house specials like fish tacos and Bandon’s Famous Crab (sandwich), they’ve got it all — and it’s all good. Bread & Roses Bakery in Yachats is worth saving a sweet craving for. The gourmet cupcakes and coffee are just what the road trip ordered, and they hit the spot. And the 7 Devils Waterfront Alehouse offers views and brews in Coos Bay.
MAKE TIME TO MOUNTAIN BIKE ON WHISKEY RUN AND HIKE ON THE SCENIC OREGON COAST TRAIL PAST BREATHTAKING VIEWS OF ROCKY COASTLINE AROUND SUNSET BAY AND SHORE ACRES, FAMOUS FOR THE WINTER STORMS THAT EXPLODE UP THE ROCK WALLS. THE DRIVE THROUGH THE JEDEDIAH SMITH REDWOODS STATE PARK NEAR THE SOUTHERN EDGE OF THE COAST OFFERS A WINDING ROAD THROUGH REDWOOD TREES THAT WILL BLOW YOU AWAY.
NEWPORT BELLE BED & BREAKFAST
7 DEVILS WATERFRONT ALEHOUSE
Former Dishing market director Brooke Danahy left us to move to southern Oregon and run Ashland Mountain Adventures. The business offers mountain bike shuttles and is a full-service bike shop. The shuttles drop you at the base of Mt. Ashland, giving you access to 30-plus miles of fast and flowy single-track trails for all levels of riders, with 5,000 feet of descending right back into downtown Ashland. Be sure to say hello if you go and try out one of her can’t-miss dining, hiking and wine- and beer-tasting suggestions in the area.
“FOR WINERIES, IRVINE & ROBERTS VINEYARDS IS A FAVORITE, WITH GREAT PINOT NOIR AND ROSÉ AND GREAT VIEWS. AND WE ABSOLUTELY LOVE WOOLDRIDGE CREEK VINEYARD & CRUSHPAD CREAMERY IN APPLEGATE,” DANAHY SAYS.
“AT SKOUT, ASHLAND , THERE ARE 40-PLUS BEERS ON TAP, GREAT FOOD AND OPEN-AIR SEATING WITH FIRE PITS OUTSIDE. THE PERFECT PLACE TO ROLL INTO AFTER A BIKE RIDE!”
“ CLYDE’S CORNER IS ONE OF OUR FAVORITE RESTAURANTS IN THE AREA. THEY SERVE INCREDIBLE WOOD-FIRED PIZZA AND GREAT COCKTAILS.”
“ COMMON BLOCK BREWING COMPANY IN MEDFORD SERVES GOOD FOOD AND BEER WITH A COOL OUTSIDE SEATING AREA.”
“ TABLE MOUNTAIN AND GRIZZLY PEAK ARE TWO COOL HIKES WITH AMAZING VIEWS.”
“IN GRANT’S PASS, STEAM DISTILLERY IS FUN FOR EXCEPTIONAL COCKTAILS, PRIMARILY USING SPIRITS THEY DISTILL RIGHT IN THE BACK OF THE BAR. EVERYTHING FROM THE ARTWORK TO THE DRINKS IS STEAMPUNK INSPIRED.”
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A GUIDE TO SOME OF THE BEST PLACES TO DINE IN AND AROUND JACKSON HOLE
Rocky Mountain cuisine
Breakfast, lunch, dinner and cocktails daily | 1535 N.E. Butte Rd.
307.734.4878 | aman.com
The Grill at Amangani invites you into the relaxed and intimate atmosphere of its peaceful home with attentive service and unobstructed views of the working ranches and snowcapped peaks of the Snake River Valley. Offering an exquisite dining experience with a modern approach, the culinary team led by Executive Chef Manuel Fernandez creates a narrative by staying true to Aman culture and the local Rocky Mountain terroir. Selecting from dynamic, exciting menus that feature seasonal produce, sustainably raised beef and wild game from the region, diners can expect the finest ingredients to be prepared with passion and intent. Enjoy breakfast, lunch, cocktails and dinner in the Lounge or Grill. Reservations required; call 307.734.4878 or email amanganiFBmanagers@aman.com.
WATERMELON SOUP: PICKLED HUCKLEBERRY, GOAT CHEESE, SPICED PEPITA, MINT EARL GREY VINAIGRETTE
PAPPARDELLE & TROUT: SUMMER SQUASH, TOMATO, CORN, PARMESAN, TARRAGON PESTO
ORA KING SALMON: SALSA CRUDA, GREEN PEA, FENNEL, MINT, YOGURT
BISON TENDERLOIN: CARROT PUREE, BROCCOLINI, SESAME VINAIGRETTE
ELK OSSO BUCO: POMME PUREE, PINEAPPLE RELISH, BLACK GARLIC BUTTER
CARAMEL MACCHIATTO: VANILLA SPONGE, HAZELNUT CRUMBLE, VANILLA MOUSSE, CREAMY CARAMEL
Korean restaurant, lunch, dinner and pickup window
Open daily 11 a.m.–9 p.m. | 340 W. Broadway
307.201.1818 | bappinjh.com | @bappinjh
The only Korean restaurant in Jackson Hole, formerly known as Kim’s Corner, has been serving the valley authentic Korean food since 2011. Bapp, headed up by owner/chef Kim, who hails from South Korea, is now conveniently located two blocks from the Town Square. Bapp continues to surprise both locals and tourists with its unique flavors. Friendly service, comfort food and a casual dining atmosphere define the restaurant. The iconic purple rice, spicy pork and kids’ favorite, the Triangle Kimbap, are some of the must-tries. Don’t miss out on Galbi short ribs, Dolsot Bibimbap, beef bulgogi, stir-fried udon noodles and kimchi. In addition to these favorites, there’s also an array of boba tea flavors, local beers, wine and Korea’s soju. This year, Bapp is proud to introduce its catering venture for private events, special occasions, business meetings, packed lunches or bulk orders.
L.A. GALBI: MARINATED AND GRILLED BEEF SHORT RIBS SERVED ON A SIZZLING PLATE WITH PURPLE RICE AND KOREAN SIDE DISHES (BANCHAN)
STIR-FRIED NOODLES: UDON OR RICE NOODLES TOSSED IN A SIGNATURE HOUSE-MADE SAUCE STIR-FRIED WITH COLORFUL VEGETABLES
DOLSOT BIBIMBAP: SAUTÉED SHIITAKE MUSHROOM, CARROT, ZUCCHINI, BEAN SPROUTS, SPINACH, FRIED EGG AND CHOICE OF TOFU, BEEF,
CHICKEN OR SHRIMP OVER RICE IN A HOT STONE BOWL
BAPP STEAK BURGER: GROUND CUTS OF BRISKET, RIB AND CHUCK COOKED ON THE FLAT IRON BETWEEN A BRIOCHE BUN
BOBA TEA, KOREAN SOUP, BBQ, VEGETARIAN DISHES, KOREAN SIDES, BENTO BOXES, LUNCH SPECIALS
Wine and tapas bar; bottle shop
Shop and restaurant open daily; check website for hours | 200 W. Broadway
307.739.9463 | bin22jacksonhole.com | @bin22jh
Wander over to Bin22, where you’ll find a sophisticated yet casual culinary gem. Located close to the Town Square, this wine and tapas bar is attached to a bottle shop and specialty grocer — the 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 preparing food in the open kitchen. Warm and attentive 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? In addition to fantastic to-go food, the specialty grocer area boasts an assortment of imported cheeses, meats and more.
HOUSE-PULLED MOZZARELLA WITH A VARIETY OF SEASONAL TOPPINGS
SHRIMP WITH PIQUILLO BUTTER, PRESERVED LEMON, CILANTRO, PEAS AND PAPRIKA GREMOLATA
GRILLED LAMB CHOPS WITH RED CHIMICHURRI
PAELLA A LA MARINERA WITH SPANISH RICE, SHRIMP, BABY SCALLOPS, CLAMS AND PIQUILLO PEPPERS
SPANISH SALAD WITH ARUGULA, GRANNY SMITH APPLES, MANCHEGO, FENNEL AND MARCONA ALMONDS IN A HONEY-SHERRY VINAIGRETTE
Bin22 is a member of Gavin Fine and Roger Freedman’s Fine Dining Restaurant Group.
French bistro inside The Cloudveil hotel Breakfast, lunch and dinner; check website for hours | 112 Center St. 307.739.1100 | thebistrojacksonhole.com | @thebistrojacksonhole
From cozy nooks to a central bar, The Bistro invites guests to be as social or as private as they like. With stunning design matching amazing food, every detail will remind you of a Parisian neighborhood brasserie, including the outdoor cafe-style seating, all walking distance from the Town Square. Fresh pastries are just the beginning at breakfast, following perfect coffee, of course, which is as important as the expansive lunch and dinner menus that follow. The wine list and cocktail menu perfectly complement the food, with many European selections. Find everything from a raw bar (with oysters flown in daily) and fresh salads to bistro-style favorites like croque madame, steak au poivre and more. The Bistro offers an environment that is a neighborhood favorite for locals and visitors alike.
HEAVENLY QUICHE WITH GRUYÈRE, BACON, ONION, ASPARAGUS, CRÈME FRAICHE AND HOUSE SALAD
TARTE FLAMBÉE WITH PUFF PASTRY, BRUSSELS SPROUTS, BACON LARDONS, CARAMELIZED ONIONS AND SHERRY GASTRIQUE
FRISÉE AUX LARDONS WITH POACHED EGG, LARDONS, PICKLED SHALLOTS, POTATO AND CLASSIC RED WINE VINAIGRETTE
MOULES FRITES WITH GARLIC HERB BUTTER, HEIRLOOM TOMATO AND POMMES FRITES
DUCK CONFIT WITH FARRO, RADICCHIO, ARUGULA AND SOUR CHERRY GASTRIQUE
The Bistro is a member of Gavin Fine and Roger Freedman’s Fine Dining Restaurant Group.
Fine dining in a historical Jackson Hole house
Open nightly at 5:30 | 160 N. Millward St.
307.733.3912
Situated in a historical downtown home, 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 peppercornrosemary cream sauce and mint-jalapeño jam, enjoyed in the relaxing ambience of a refurbished, historical 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. Try one of the seasonal cocktails or a glass of wine from the extensive wine list. Enjoy live acoustic guitar music most nights and dining in a cozy environment. Reservations are recommended.
STUFFED MUSHROOMS: MUSHROOM CAPS BAKED WITH CRAB, CREAM CHEESE AND COURVOISIER STUFFING
SEAFOOD SCAMPI: SAUTÉED LOBSTER AND SHRIMP WITH WHITE WINE, BUTTER, GARLIC AND HERBS OVER LINGUINI PASTA
NEW ZEALAND RACK OF LAMB: BREADED, PEPPERCORN-ROSEMARY SAUCE, MINT-JALAPEÑO JAM, WILD RICE, SEASONAL VEGETABLE
BISON SHORT RIB: CREAMY POLENTA DI GRANO SARACENO, PICKLED ONION AND APPLE, ROSEMARY CRUMBLE
GRILLED WASABI ELK FILET: GARLIC HERB-MARINATED ELK TENDERLOIN, SERVED OVER SEAWEED SALAD, FINISHED WITH WASABI VINAIGRETTE
The Blue Lion is a member of Blue Collar Restaurant Group.
Specialty grocer, grab-and-go eats, food truck and bottle shop
Open daily, check website for hours | 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 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 a fantastic summer food truck serving fried chicken sandwiches, tacos and more. The store showcases a great butcher area featuring a vast selection of meat and sausages to enjoy packaged up to take home. During breakfast and lunch, choose from a selection of grab-and-go foods from the shop or made-to-order food from the food truck, ready to eat during a day of summer adventure. For takeout, you will find everything you need for a fantastic dinner at home. And you mustn’t leave without a famous sloshie (adult slushie).
CHORIZO BREAKFAST BURRITO WITH EGG, JALAPEÑO, ONION, TOMATO, CHEDDAR AND POTATO ON A FLOUR TORTILLA
FRIED CHICKEN SANDWICH WITH JALAPEÑOS, PICKLES AND CRYSTAL AIOLI
BARBACOA TACOS WITH CILANTRO, PICKLED VEGGIES AND LIME
BRAT SANDWICH WITH SAUERKRAUT AND DIJON MUSTARD
GREYHOUND SLOSHIE WITH FROZEN GRAPEFRUIT JUICE AND VODKA
Bodega is a member of Gavin Fine and Roger Freedman’s Fine Dining Restaurant Group.
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 avocado toast, too. For lunch, the barbecue beef brisket lunch special is a local 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. Try a seat at the bar and enjoy a creative cocktail with your smoked-daily barbecue or classic breakfast.
BANANA BREAD FRENCH TOAST: BANANA BREAD, BANANAS, PECANS AND MASCARPONE CREAM CHEESE
BREAKFAST TACOS: TWO CORN TORTILLAS, HOUSE-SMOKED PULLED PORK, SALSA VERDE, SCRAMBLED EGGS, PICO DE GALLO, PANELA CHEESE AND COUNTRY SPUDS
SLOPPY BUBBA: SLICED BEEF AND PORK SIMMERED IN BARBECUE SAUCE AND SERVED ON A BUN
BBQ CHICKEN, BEEF BRISKET, TURKEY, PULLED PORK AND RIBS
Bubba’s is a member of Blue Collar Restaurant Group.
Breakfast, lunch and bakery famous for O.S.M. products
Open seven days a week for breakfast and lunch | 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 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 or pancake and waffle mix to take home. Want something sweet? The selection of delicate or decadent made-from-scratch fruit pies, cakes, cupcakes and cookies is too tempting to pass up! No trip to Jackson is complete without a stop here. Don’t let the line outside fool you — it moves fast!
ORIENTAL CHICKEN SALAD: GRILLED CHICKEN IN SESAME MARINADE, SHREDDED CARROTS AND ALMONDS OVER LETTUCE WITH MANDARIN ORANGES AND RICE NOODLES
THE TRAPPER: GRILLED CHEESE WITH TURKEY, COLESLAW, PEPPER JACK CHEESE AND RUSSIAN DRESSING ON RYE BREAD
THE GROS VENTRE SLIDE: GREEN CHILES AND CHEDDAR CHEESE MELTED OVER TWO FRIED EGGS AND HASH BROWNS, GARNISHED WITH SOUR CREAM
THE HALF AND HALF: HALF CLUB, BLT OR SLEEPING INDIAN SANDWICH WITH CHOICE OF CUP OF SOUP, GREEN SALAD, COLESLAW OR CHIPS
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 $5 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 outdoor Yard Bar (open in summer only) while they watch the kids run around the yard.
SHRIMP COCKTAIL: JUMBO TIGER SHRIMP, CUCUMBERS, CILANTRO, AVOCADO, FRESH TOMATOES, ATOMIC COCKTAIL SAUCE
THE GODFATHER PIZZA: CAPICOLA, PROSCIUTTO, PEPPERONI, SALAMI, BASIL AND HOUSE-MADE MOZZARELLA
GRILLED BEEF TENDERLOIN: ROASTED BABY PEPPERS, GRILLED ASPARAGUS, SCALLIONS AND RED WINE SHALLOT VINAIGRETTE
WATERMELON ARUGULA SALAD: HONEY LIME MARINATED WATERMELON WITH CALICO GARDEN ARUGULA, TOASTED GOAT CHEESE, OLIVE OIL AND SEA SALT
CALICO GARDEN RHUBARB CRISP: SERVED WARM WITH VANILLA ICE CREAM
Authentic Mexican cuisine, craft beer and cocktails on the Town Square Open daily; check website for hours | 20 E. Broadway
coderedtacos.com | @coderedjacksonhole
Fun, funky and conveniently located on the Town Square, Code Red is the newest restaurant by Fine Dining Restaurant Group and Pure Madness Brewing Group.
The restaurant’s quirky interior and diverse menu melds the feel of an East L.A. taqueria with authentic Mexican cuisine. An array of taco presentations, featuring daily house-made nixtamal tortillas, offers something for both classic and adventurous diners, while four varieties of pozole soup (topped with choice of protein), rice bowls and burritos present the perfect menu to enjoy on a Jackson Hole summer day. The entire dining experience is complemented by a robust craft beer program from Melvin Brewing Co. and Roadhouse Brewing Co., and a well-rounded Mexican-inspired cocktail menu.
OCTOPUS IN ESCABECHE TOSTADA WITH PICKLED ONIONS AND CARROTS, RADISH, CRUSHED AVOCADO, LIME AND CILANTRO
ELK ASADA BURRITO WITH SPANISH RICE, BLACK BEANS, QUESO, CORN AND SALSA VERDE
CHORIZO WITH PAPAS TACOS WITH CHORIZO SAUSAGE, IDAHO POTATOES, ONION AND CILANTRO
SUADERO TACOS WITH CONFIT BEEF BRISKET, ONION, CILANTRO, SALSA VERDE AVOCADO AND LIME
VERDE, SPICY ROJO, NEGRO OR VEGETARIAN BLANCO POZOLE TOPPED WITH CARNITAS, CHICKEN, BEEF BARBACOA OR PORK AL PASTOR
Code Red is a member of Gavin Fine and Roger Freedman’s Fine Dining Restaurant Group.
Rustic and laid-back Italian trattoria for lunch and dinner
Open daily at 11:00 a.m. | 3275 W. Village Dr. 307.201.5350 | corsajh.com | @corsajh
Caldera House’s recently opened signature restaurant, Corsa, was created to capture the rustic and laid-back vibe of Jackson Hole while nodding to authentic trattorias in the Italian Alps. The menu features many dishes that are meant to be shared, creating a warm and convivial atmosphere in the main dining room. A pizza station takes center stage, where guests enjoy Neapolitan-style pies with thin, bubbling crusts and fresh mozzarella. Complementing the menu, the beverage programming showcases refreshing cocktails and spirits. The wine list is a concise yet diverse selection of classic old-world gems alongside focused favorites from California and the Pacific Northwest. Don’t miss favorites like the Trufa di Parma pizza, whipped ricotta and the perfectly done Corsa Burger — and be sure to share a roasted chicken.
LITTLE GEM CAESAR: RADICCHIO, LEMON, PARMESAN, ANCHOVY, BRIOCHE CROUTON
WHIPPED RICOTTA: AGED BALSAMIC, ORANGE BLOSSOM HONEY, TOASTED FOCACCIA
FUNGHI FRITTI: CRISPY FRIED PORTOBELLO MUSHROOMS, GNAR SAUCE
TRUFA DI PARMA PIZZA: PROSCIUTTO, MOZZARELLA, TRUFFLE, PARMESAN, ASIAGO MORNAY
CORSA BURGER: TOASTED BRIOCHE BUN, SHUMWAY FARMS GRASS-FED BEEF, AGED CHEDDAR, STOCK SAUCE, PICKLES, FRIES
ROASTED CHICKEN: RED BLISS POTATOES, CRISPY ONIONS, CHICKEN JUS, FRESH HERBS
Liquor store, great food and drinks in a laid-back atmosphere
Open daily 11 a.m.–10 p.m. | 832 W. Broadway
307.733.7901 | eleanorsjh.com
“Liquor in the Front, Party in the Back” is the motto at Eleanor’s, where you will find a liquor store in the front and a full service bar and restaurant behind the stone-arched doors in the back. They pride themselves on quality food, friendly no-nonsense service and strong drinks. They would love to see you in for your favorite team’s game, the famous happy hour, one of the music nights or anything in between. The menu offers a large variety so there is something for everyone, including “ Wyo-Mex ” options, sandwiches, wraps and salads. The house-made tater tots are the ultimate comfort food; try them loaded with cheddar cheese, bacon, jalapeños and green onions. Ask about nightly specials, and check out the grab-and-go meals in the store for when you want Eleanor’s at home.
BIRRIA TACOS: SLOW-BRAISED BEEF IN QUESADILLA-STYLE TACOS WITH AU JUS
NASHVILLE HOT CHICKEN: FRIED CHICKEN THIGHS, PICKLES, HONEY, WHITE BREAD
PIMENTO CHEESEBURGER: HOUSE PIMENTO CHEESE ON A CHARGRILLED SMASH BURGER
STEAK SALAD: STEAK COOKED TO ORDER, PESTO VINAIGRETTE
SALSA VERDE ENCHILADAS: HOUSE SALSA VERDE OVER CHEESE-AND-MEAT ENCHILADAS
SOUP MADE FRESH DAILY
Award-winning Lebanese-Mediterranean in downtown Jackson Hole
Open seven days a week | 120 N. Glenwood St.
307.733.1200 | figsjh.com
Featuring authentic Lebanese-Mediterranean cuisine for lunch and dinner, and Western-inspired, traditional breakfast choices, FIGS celebrates the Lebanese roots of the Jackson Hole family behind Hotel Jackson. Located inside Hotel Jackson and within walking distance from Jackson’s Town Square and other local establishments, FIGS offers a warm yet sophisticated atmosphere in which to enjoy a handcrafted cocktail, glass of wine or locally sourced beer. The restaurant features a copper-top bar with a three-story fireplace surrounded by a variety of local art. The Lebanese tapas-style menu includes dozens of options, with several vegan- and vegetarian-friendly choices. Voted in the top 10% of restaurants worldwide by TripAdvisor, FIGS invites guests to experience a flavorful menu along with thoughtfully curated beverages.
SHAKSHUKA: EGGS ATOP HOUSE-MADE SAUCE WITH TOMATOES AND PEPPERS
BABA GHANOUSH: EGGPLANT, GARLIC, LEMON JUICE, TAHINI
FALAFEL WRAP: HOUSE-MADE FALAFEL WITH TAHINI AND PICKLED VEGETABLES WRAPPED IN PITA
SHRIMP KEBAB: ROSEMARY, THYME, GARLIC MARINADE WITH RICE ALMONDINE
LAMB CHOPS: SAVORY GRILLED NEW ZEALAND LAMB SEASONED WITH LEBANESE SPICES
KINAFEH: MOZZARELLA, SYRUP, CONSISTENCY OF A SOFT BISCUIT TOPPED WITH CHOPPED PISTACHIOS
Creative American cuisine
Open nightly for dinner | 72 S. Glenwood St.
307.264.1820 | gatherjh.com
Get together at Gather for creative modern American cuisine that locals call the best of Jackson Hole! In the heart of downtown, a block from the Town Square and steps from the parking garage, Gather offers a casual dinner experience with views of Snow King Mountain. Enjoy a relaxed atmosphere and a range of menu options for all tastes. There is a wonderful selection of wines, local craft beers, specialty cocktails and classic favorites as well as gluten-free and vegetarian/vegan food options. Enjoy handmade truffle pasta, elk bolognese, Korean marinated steak, Wyoming beef burger with fresh-cut french fries, famous steamed pork buns, seared Idaho red trout, fried chicken or bison short rib. Gather has private and group dining options, a great dine-at bar and superb service. Reservations are recommended. Visit its sister location, Palate, for lunch at the National Museum of Wildlife Art.
ELK BOLOGNESE: SHAVED PECORINO, HOUSE-MADE PASTA, GRILLED TOAST
MARINATED PORK RIB-EYE: ISRAELI COUSCOUS, SPRING ONION, MISO BUTTER, ROASTED CORN SALAD, HOISIN PORK GLAZE, PICKLED BLUEBERRIES
BRUSSELS SPROUTS: BALSAMIC GLAZE, PUMPKIN SEEDS, DRIED CRANBERRIES, PECORINO, HONEY VINAIGRETTE
STEAMED PORK BUNS: FRESH HOUSE-MADE BAO BUN, CRISPY BRAISED PORK BELLY, KIMCHI, FRESNO CHILES
FRENCH ONION DIP: CARAMELIZED ONION, CASHEW CHEESE, ARUGULA, OLIVE OIL, 460 BAGUETTE, RADISH
BUTTERMILK CHICKEN: THREE-CHEESE MORNAY, CAVATAPPI NOODLES, HOUSE-MADE HOT SAUCE, HEIRLOOM TOMATO JAM, TEXAS PICKLES
Wood-fired cooking, handmade pasta, wine and craft cocktails
Open nightly for dinner | 242 N. Glenwood St.
307.733.3888 | gloriettajackson.com
Quietly tucked away off of the Town Square, this award-winning 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, Glorietta ensures that you not only make friends quickly — you may never leave. At Glorietta, locally sourced, fresh ingredients from farm and ranch partners are expertly prepared in an environment reminiscent of a family-run mountainside trattoria in Italy. The space is comfortable and familial; diners can sit back and relax, sharing stories of the day while sipping the best craft cocktails in the West or enjoying a glass of wine from the eclectic Italian-focused wine list. Don’t-miss items include the house-made pastas, dry-aged steaks, fresh vegetable preparations, wild and sustainable seafood specials and meatballs that many order twice (yes, they’re that nice).
CROSTINI: WHIPPED RICOTTA, TRUFFLE HONEY, HAZELNUTS
HAMACHI CRUDO: SAFFRON, MEYER LEMON, CALABRIAN CHILI
MEATBALLS ALLA NONNA: POMODORO PARMIGIANO
FUSILLI GIGANTE: VODKA SAUCE, SPICY 'NDUJA, PECORINO, BASIL
TAGLIATELLE: HOUSE-MADE PASTA, TRUFFLE OIL, WHITE WINE, LEMON
SNAKE RIVER FARMS AMERICAN WAGYU ZABUTON: WATERCRESS, POLENTA FRIES, CHARRED ONION
Modern Mexican cuisine
Open for breakfast, lunch and dinner | 120 W. Broadway at Glenwood St.
307.203.2780 | hatchjh.com
Want a fresh-squeezed, 100% agave margarita paired with tasty shrimp tacos and roasted hatch chile queso fundido? If so, Hatch Taquería & Tequilas is just the place for you. 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 Quesadilla. 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.
HATCH HOUSE SALAD: BABY GREENS, CRISP ROMAINE, ORGANIC HEIRLOOM TOMATOES, JICAMA, QUESO FRESCO, CILANTRO, CRISP TORTILLAS, GREEN ONIONS, RED PEPPERS, HONEY LIME VINAIGRETTE
HUEVOS RANCHEROS: ORGANIC EGGS, CORN TORTILLA, REFRIED BLACK BEANS, AVOCADO, QUESO FRESCO, HOUSE-MADE GREEN CHILE 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 CHILES, MESQUITE GRILLED WITH PINEAPPLE, ONION, CILANTRO RED PEPPER SAUCE
MESQUITE-GRILLED SALMON: SHAVED LETTUCE, POBLANO CREMA, PICO DE GALLO, GRILLED JALAPEÑO, VERTICAL HARVEST CITRUS BLEND
Wyoming gastropub | Located at Snow King Resort
Open daily for breakfast, lunch and dinner
307.734.3187 | snowking.com/dining
The ruggedly handsome Haydens Post offers a rustic urban vibe and picturesque mountain views amid a lively atmosphere. The full-service bar and restaurant features a massive fireplace, big-screen TVs, communal high tops and an expansive outdoor patio to enjoy handcrafted cocktails, wines and locally brewed beers. Open for breakfast, lunch and dinner, the menu reflects Wyoming gastropub specialties and shared plates. Its location at the base of Snow King Mountain makes it the perfect culinary and cocktail respite while enjoying the mountain activities.
TUNA POKE BOWL: SUSHI RICE, AVOCADO, CUCUMBER, SOY, GINGER, PONZU, TOGARASHI, SCALLIONS, SPICY MAYO
BURNT PEPPERONI FLATBREAD: FRESH MOZZARELLA, PEPPERONI, SPICY HONEY, BASIL
SMOKED TROUT DIP: GRILLED FLATBREAD, FINE HERBS
FRIED CHICKEN SANDWICH: BRIOCHE BUN, WYOMING SLAW, PICKLES, SPICY BUTTERMILK RANCH AIOLI, SERVED WITH FRIES
8-OUNCE WAGYU BEEF BURGER: WHITE CHEDDAR, SPECIAL SAUCE, BRIOCHE BUN, LETTUCE, TOMATO, ONION
Neighborhood eatery featuring local and organic ingredients
Open daily 7 a.m.–6 p.m., may fluctuate seasonally | 165 E. Broadway
307.200.9006 | hbcafeandjuicery.com
Grab a table with friends and family at Healthy Being Cafe & Juicery, located in a log cabin just one block east of the Town Square. Distinguished by organic, fresh-made juices and nut milks, and a farm-to-table menu, this cafe has grown to be loved by locals and visitors for bridging the gap between healthy and foodie! Offering organic coffee and superfood lattes, breakfast, lunch, dessert, juices and supercharged smoothies, the cafe offers something for every appetite. The menu incorporates ingredients from local food growers and changes seasonally, and the restaurant offers sustainable package-free take-out solutions. Work with the healthsavvy staff to create a custom cleanse, and be sure to peruse the well-being market for all things wellness, including snacks, superfoods and a carefully curated collection of books, housewares, gifts, potions and apothecary items to feed the mind, body and soul.
CRUNCHY THAI SALAD: FRESH CRUNCHY VEGGIES TOSSED WITH COLD-PRESSED LIME TAHINI THAI DRESSING
BUDDHA BOWL: QUINOA OR LENTILS, MOROCCAN-SPICED ROASTED VEGGIES, SAVORY SEED GRANOLA, ZHOUG DRESSING
SMOKED SALMON BAGEL: GARLIC HERB CASHEW CREAM CHEESE, CUCUMBERS, ONION, CAPERS, PRESERVED LEMON
SUNSHINE SUPERFOOD AÇAÍ BOWL: MIXED BERRIES, AÇAÍ, HOUSE-MADE HONEY GRANOLA, CACAO NIBS, CHIA, COCONUT CHIPS, GOJI BERRIES
VEGAN MOCHACCINO CHEESECAKE: ESPRESSO, CASHEWS, WALNUTS, COCONUT, MAPLE SYRUP, CACAO, DATES
BREKKIE BOWL: ROASTED VEGGIES, MIXED GREENS, QUINOA, SLICED AVOCADO, PESTO, SAVORY SEED GRANOLA
Rustic Italian cuisine in Teton Village Breakfast, lunch and dinner; check website for hours | In Hotel Terra
307.739.4100 | jhosteria.com | @jhosteria
Nestled hillside at Hotel Terra in Teton Village, Osteria boasts a rustic, European feel that 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 salumi and imported cheese while you take in the glow of 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, perfect for enjoying a meal before or during your summer activities. Its authentic Italian dishes will transport you to Europe without you having to leave the comfort of your table. Prefer to dine in your home, hotel or vacation rental? Order from Osteria’s robust to-go menu.
BUCATINI ALLA PUTTANESCA WITH OLIVES, GARLIC, TOMATOES, ANCHOVIES AND CAPERS
CRESTE RIGATE WITH BLACK GARLIC, MUSHROOMS, CHIVES, WHITE WINE AND PECORINO
TROUT WITH BLACK LENTILS, RAPINI, GARLIC, CITRUS AND WHIPPED CELERY ROOT
MORBIDO PIZZA WITH POMODORO, SOPPRESSATA, SAUSAGE, SPECK AND MOZZARELLA
VENISON FILET WITH RED WINE BRAISED SHALLOTS, ROMANESCO AND DUCK FAT FINGERLING POTATOES
Il Villaggio Osteria is a member of Gavin Fine and Roger Freedman’s Fine Dining Restaurant Group.
A historical institution serving local beef and soda fountain treats Open daily 11 a.m.–9 p.m. | 15 E. Deloney Ave.
307.201.1275 | jacksondrug.com
In summer 2018, this historical Jackson soda fountain returned to the Town Square. Siblings Jessica, Nikki and Patrick Gill revived the business started by their great-grandfather, Bruce Porter, in 1919. Today, you wouldn’t know that the soda fountain closed its doors in 2001. Antique swivel barstools line the Jackson Drug’s original soda fountain counter that holds a variety of house-made ice creams. Stacked into a sundae dish or swirled into an old-fashioned milkshake, these sweet treats are the cherry on top of a classic diner meal at Jackson Drug. Burgers sourced from the family’s ranch, the Jackson Hole Hereford Ranch (JHHR), bring authentic meaning to the term farm to table. The Jackson Drug is an iconic piece of Jackson’s history.
NACHOS: JHHR GROUND BEEF, HOMEMADE QUESO, BLACK BEANS, SCALLIONS, JALAPEÑOS, PICO DE GALLO, GUACAMOLE, SOUR CREAM, CHEESE
THE WISON MOM SMASH BURGER: BRIE, TOMATO, ARUGULA, AND BALSAMIC REDUCTION ON BRIOCHE
ELK BURGER: SMOKED GOUDA, BACON, LETTUCE, TOMATO, ONION, HOUSE PICKLES, HOUSE HUCKLEBERRY BBQ ON BRIOCHE
SOUTHWEST CHICKEN SALAD: SPRING MIX, GRILLED CHICKEN, CORN, GRAPE TOMATOES, DICED ONIONS, FETA CHEESE, TOPPED WITH CORN TORTILLAS AND TOSSED IN LIME VINAIGRETTE DRESSING
S’MORES SUNDAE: VANILLA AND CHOCOLATE ICE CREAM WITH HOT FUDGE, MARSHMALLOW, GRAHAM CRACKER, WHIPPED CREAM AND A CHERRY
Premium Japanese cuisine
Open Tues.–Sat. 5–9 p.m. | 175 Center St.
307.201.5329 | kampaijh.com | @kampai_jh
Located in the heart of downtown Jackson, Kampai serves contemporary Japanese cuisine focused on fresh, simple, and delicious food. The menu is designed by chef Chris Massad, a well-known fixture in the sushi industry who has worked at award-winning Japanese restaurants, including Akiko’s and Michelin-starred Sushi Tokami in Ginza, Japan. Enjoy a bite in the main dining room, at the sushi bar or in the rooftop dining area with stunning views of the valley, from the Gros Ventre range to Snow King. No matter where you find your spot at Kampai, you are in for a one-of-a-kind dining experience.
NEGI TORO HAND ROLL: FATTY BLUEFIN TUNA, CHIVES, HOUSE SOY
GYOZA: WAGYU BEEF AND FOIE GRAS DUMPLINGS, BALSAMIC SOY
GROS VENTRE ROLL: SHRIMP TEMPURA, AVOCADO, TOPPED WITH SALMON, LEMON
GRILLED WAGYU BEEF RIB-EYE: CRISPY SWEET ONIONS, ROSEMARY, BLACK GARLIC SOY
OMAKASE: HIGHLIGHTING THE PREMIER SELECTION OF SUSHI AND SASHIMI, LET YOUR SERVER COLLABORATE WITH THE CHEFS TO CURATE A MULTICOURSE TASTING MENU TO MEET YOUR STYLE
Modern American cuisine with Asian influences
Serving dinner; check website for hours | 155 N. Glenwood St. 307.734.1633 | thekitchenjacksonhole.com | @jhkitchen
Just steps from the Jackson Hole Town Square, The Kitchen is truly a one-of-akind experience. Get cozy at the bamboo bar or in the contemporary main dining room for an unforgettable meal of modern dishes with Asian influences. The menu — complemented by a creative craft cocktail program and an extensive wine selection — is clean and fresh, with special attention paid to thoughtful presentations in which each ingredient shines. Whether you come to enjoy a seasonal seafood dish or one of the other delectable entrées, you must start with a dish from the fresh crudo menu. For dessert, the comforting warm cookie skillet (served with locally made Cream + Sugar ice cream) is an excellent choice. The food here is perfectly simple and modern, and so is the atmosphere.
HAWAIIAN ONO WITH PASSIONFRUIT, JALAPEÑO, MACADAMIA NUTS, MINT AND BASIL
TEMPURA SHRIMP WITH SPICY AIOLI, CABBAGE, SESAME AND TOGARASHI
MISO BUTTER SHRIMP AND GRITS WITH PORK BELLY AND MISO LOBSTER BUTTER SAUCE
VEGAN RAMEN WITH SMOKED MUSHROOM KOMBU BROTH, CABBAGE, BEETS, RADISH AND JALAPEÑO
BEEF SHORT RIB WITH WAGYU BROTH, BUCKWHEAT NOODLES, CABBAGE, CARROTS, PICKLED SUNCHOKE AND SHAVED ONION
The Kitchen is a member of Gavin Fine and Roger Freedman’s Fine Dining Restaurant Group.
Burgers, salads and milkshakes
Open daily for lunch and dinner | 160 N. Cache St.
307.200.6071 | givemelibertyburger.com | @libertyburgerwy
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 and new burger bowls. 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 best available 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.
NOONER: APPLEWOOD-SMOKED BACON, HAM, HASH BROWNS, AMERICAN CHEESE, KETCHUP, FRIED EGG
BELLA: QUESO BLANCO, SAUTÉED 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.
Modern American steakhouse and bar on the historical Town Square Lunch Mon.–Sat. at 11:30 a.m., dinner Mon.–Sat. at 5 | 55 N. Cache St. 307.201.1717 | localjh.com
Local is a modern American steakhouse and bar located on Jackson’s historical 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 chef Will Bradof of Trio An American Bistro, Local showcases its 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 sit and watch the action on the Town Square.
LAMB LOLLIPOPS: SEARED NEW ZEALAND LAMB, MINT AND PEA PESTO, RADISH
HERB ROASTED BONE MARROW: LOCKHART CATTLE CO. MARROW, GRILLED FOCACCIA AND ROASTED TOMATO VINAIGRETTE
BUFFALO WELLINGTON: BUFFALO TENDERLOIN, MUSHROOM DUXELLES, SPINACH, PUFF PASTRY AND HORSERADISH BORDELAISE SAUCE
MUSHROOM RISOTTO: ROASTED KING TRUMPET MUSHROOMS, PARMIGIANO REGGIANO AND MICROGREENS
FRENCH ONION SOUP: CARAMELIZED ONION BROTH AND GRUYÈRE CHEESE CROUTON
PORK CHOP: 10-OUNCE IBERICO BELOTTA CHOP, BROWN BUTTER ROASTED BABY TURNIPS AND A FIG-ROSEMARY DEMI-GLACE
Breakfast, lunch, dinner and famous saloon in Teton Village Cafe 7 a.m.–8 p.m.; Saloon 11 a.m.–close; Restaurant 5–9:30 p.m.; Market 9 a.m.–8 p.m. | 3295 Village Dr. 307.733.4913 | mangymoose.com
The same year Jackson Hole Mountain Resort opened, 1967, the Mangy Moose Saloon Spaghetti Emporium and Opera House opened for business. At the time, “the Moose” was practically the only place to belly up to a bar in Teton Village.
Known for live music, good eats and being the best place to get loose after a day on the mountain, the Moose quickly became THE spot in Jackson Hole. More than 50 years later, the Moose is mangier than ever, and it’s still sharing good times with whoever walks, hobbles or rolls through their doors. Have a spicy margarita in the world-famous saloon offering the best après ski scene in the United States with free live music seven days a week, a perfect steak in the restaurant, and cold beer and pizza or tacos downstairs in the cafe. They also offer a great selection of groceries, wine, beer, spirits and merchandise in the Mangy Moose Market & Cellars.
BISON CARPACCIO: MICRO HERBS, LEMON AIOLI, FRIED CAPERS, CRISPY SHALLOT, FRESH HORSERADISH, CHILE COFFEE RUB
ELK CHOP: FLAME GRILLED, PISTACHIO HERB BREAD CRUMB, CAST IRON CORN PUDDING, FARM VEGGIES, HUCKLEBERRY AGRODOLCE
FAROE ISLAND SALMON: FLAME GRILLED WITH FIRE-ROASTED TOMATOES, OLIVES, SPINACH, COUSCOUS, LEMON OLIVE OIL, TZATZIKI
NACHOS: VERMONT WHITE AND AGED CHEDDAR CHEESE, QUESO FRESCO, BLACK BEANS, JALAPEÑO, DICED TOMATO, PICKLED ONION, SCALLIONS, RADISH, LIME CRÈME, GUACAMOLE WITH LOCKHART GROUND BEEF OR PULLED PORK
FIREBIRD: SOUTHERN FRIED CHICKEN, TANGY FIRE SAUCE, BREAD AND BUTTER PICKLES, FRIED ONIONS, SLAW, BRIOCHE BUN
Mountain Tex-Mex food
Open daily for lunch and dinner | 160 N. Cache St.
307.733.2966 | merrypiglets.com | @merrypiglets
Merry Piglets is THE place to go when you visit Jackson and you’re looking for a great, filling meal for the whole family. This lively establishment — where you can relax and have fun — serves up generous portions of authentic Tex-Mex food and drinks using fresh ingredients and house recipes. Each day, everything is made from scratch, including freshly chopped vegetables, hand-grated cheeses and house-made sauces, so that they can serve the most delicious dishes, just as they've done for many years. They believe all people should feel like family and friends when they walk in the door to Merry Piglets. It’s their job to show you a good time and send you on your way with full, happy bellies and fond memories.
BUENO NACHOS: REFRIED BEANS, RED ONION, TOMATO, BLACK OLIVE, JALAPEÑO, SOUR CREAM, GUACAMOLE AND CHOICE OF PROTEIN
BURRITO 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-MAHI STREET TACO: GINGER SLAW, PICO DE GALLO
CARNE ASADA: MARINATED SKIRT STEAK, GRILLED GREEN ONIONS, FRESH JALAPEÑO, GUACAMOLE, PICO DE GALLO, FLOUR TORTILLA
Merry Piglets is a member of Blue Collar Restaurant Group.
Steak and game in a historical Town Square building
Dinner at 5 p.m. nightly, Sunday brunch 10 a.m.–2 p.m. | 25 N. Cache St.
307.733.1270 | milliondollarcowboysteakhouse.com
The Million Dollar Cowboy Steakhouse is a hidden gem located downstairs from the iconic Million Dollar Cowboy Bar. Open for brunch on Sundays and dinner nightly, the Steakhouse is a Western dining experience not to be missed. Pulling design elements and featuring historical photos from the bar upstairs, the Steakhouse celebrates the lore and history of the Million Dollar Cowboy Bar. Whether you are looking for a favorite cast-iron rib-eye for dinner or a cowboy-style brunch experience on Sundays, their traditional steakhouse fare is sure to satisfy. Start your evening off right with a craft cocktail or a bottle of wine from the carefully curated wine list. Enjoy delectable appetizers, choice cuts of meats and stand-out sides, such as asparagus with truffle oil and poached egg. To complete your evening, once dinner is done, be sure to head upstairs to dance the night away at the Million Dollar Cowboy Bar.
ELK TENDERLOIN: 8 OUNCES SERVED WITH HUCKLEBERRY RELISH
CAST-IRON RIB-EYE: 17 OUNCES SERVED WITH ROASTED GARLIC AND COWBOY STEAKHOUSE SAUCE
BISON CARPACCIO: CAPERS, SHAVED PARMESAN, SPECIALTY OLIVE OIL, CHOPPED RED ONION WITH GRILLED CROSTINI
GRILLED LAMB LOLLIPOPS: JALAPEÑO-MINT DIPPING SAUCE AND ASIAN PEAR SLAW
COWBOY LOBSTER BISQUE: SERVED WITH GRILLED CROSTINI
Asian-inspired cuisine and sushi
Open daily for dinner | 945 W. Broadway (below Sidewinders)
307.734.1997 | noodlekitchenjh.com | @noodlekitchen
Noodle Kitchen has quickly become a local favorite, and for good reason. With a brand-new sushi bar, they offer a variety of specialty rolls and chef platters, with the freshest fish flown in daily. Try the local favorite, the White Dragon, or the Sushi Moriawase, offering a five-piece chef’s nigiri and maki roll. If you aren’t feeling like sushi, they offer a tasty array of different Asian-inspired dishes, such as ramen and curry. Tease your palate with starters like the firecracker shrimp or pork pot stickers before ordering your main dish, and make sure to try one of the fresh-squeezed cocktails, such as the Elk Hunter or Huntress. They have one of the best happy hours in town, with half-off cocktails and small plates from 4:30 to 6 p.m. at the bar, so make sure to grab your seat fast. Everything here is reasonably priced, with plenty of gluten-free, vegetarian and kid-friendly dishes.
PORK RAMEN: PORK BELLY, EGG, NORI DAN-DAN NOODLES: SWEET AND SPICY BROTH, BOK CHOY, SHIITAKE, ONIONS, BROCCOLI, PEANUTS, MINT, BASIL, CILANTRO, BEAN SPROUTS, RAMEN NOODLES
WHITE DRAGON: SPICY TUNA, AVOCADO AND CUCUMBER TOPPED WITH SEARED SHIROMI, GINGER-GARLIC, EVOO, SPICY AIOLI, SWEET SOY, SESAME SEEDS, CRISPY SHALLOTS
Noodle Kitchen is a member of Blue Collar Restaurant Group.
Classic Wilson cabin by the creek at the base of Teton Pass Breakfast, lunch, dinner and happy hour daily | 5600 W. Hwy. 22
307.733.7662 | norasfishcreekinn.com | @norasfishcreekinn
This quaint spot in Wilson was originally opened in 1982 and has been a local favorite ever since. The cozy restaurant has always been a home away from home for locals and visitors, who flock to the cabin for the famous green chile salsa. From unforgettable huevos rancheros to beloved banana bread French toast, this must-stop spot offers lunch and dinner now, too. The restaurant is currently owned by two Jackson locals who share the same passion and vision for Nora’s. Nora’s has been voted the Best Breakfast in the “Best of JH” for several years and received a James Beard Award in 2012. The business was also featured on Diners, Drive-Ins and Dives with Guy Fieri in 2014. There is a walk-up window for fast coffee in the mornings and an outdoor deck where you can order pizza. Dinner starts at 5 p.m. nightly, and happy hour is at the bar from 5–6:30 p.m.
NORA’S BANANA BREAD FRENCH TOAST
TROUT AND EGGS: SERVED WITH TWO EGGS ANY STYLE
HUEVOS RANCHEROS: CORN TORTILLA STUFFED WITH REFRIED BEANS, TWO EGGS ANY STYLE, NORA’S GREEN CHILE SALSA AND CHEESE
COBB SALAD: CHOPPED ROMAINE, CRUMBLED BACON, AVOCADO, TOMATOES, GRILLED CHICKEN, HARD-BOILED EGGS, BLUE CHEESE, RANCH
"THE BENNY" PIZZA: MARINARA SAUCE, MOZZARELLA, PEPPERONI, MUSHROOMS, GREEN OLIVES, RED ONIONS, PARMESAN CHEESE
PRIME RIB: HOUSE-SMOKED 16-OUNCE PRIME RIB, MASHED POTATOES, GLAZED CARROTS, HORSERADISH SAUCE AND AU JUS
Artful cuisine with spectacular views Open for lunch | 2820 Rungius Rd. 307.201.5208 | palatejh.com
The lunch experience at Palate combines exquisite cuisine, breathtaking views of the National Elk Refuge and fabulous art from its perch at the National Museum of Wildlife Art. From the team behind Gather, this lunch spot invites you to sip a glass of wine, linger over your meal and peruse the museum’s world-class art collection. The inventive dishes incorporate seasonal, sustainable and local ingredients, presenting them in a creative way. Palate is the place to stop for a quick bite before touring the museum, heading to the airport or having a long, lazy lunch with friends. Palate is located just 1.2 miles north of town, with tons of parking. Private space available for wedding events, corporate retreats and private dinners. Call for details. Visit their sister location, Gather, for dinner in downtown Jackson.
CITRUS-BRAISED BEET SALAD: BEETS, CANDIED ALMONDS, PICKLED WATERMELON RADISH, MIXED GREENS, GOAT CHEESE, SHERRY VINAIGRETTE FRENCH ONION GRILLED CHEESE: 460 SOURDOUGH, CARAMELIZED ONIONS, GRUYÈRE CHEESE, SMOKED GOUDA, PECORINO, MUSHROOM AU JUS
BISON GYRO: SCRATCH-MADE PITA, MARINATED ZUCCHINI, YOGURT FETA, PICKLED ONION, CUCUMBER
CHICKEN SALAD SANDWICH: CIABATTA, CHICKEN CONFIT, BASIL & PEPITA PESTO, APPLES, ARUGULA
ELK MEATLOAF WRAP: ELK, BISON, BEEF, PIMENTO CHEESE, BIBB LETTUCE, TOMATO, CHOW CHOW, ROASTED GARLIC MAYO, SPINACH TORTILLA TROUT PO'BOY: CAJUN IDAHO RED TROUT, 460 BAGUETTE, SMOKED ONION REMOULADE, PICKLES, TOMATO, BIBB LETTUCE, GATHER HOT SAUCE
Award-winning New York-style pizza
Open daily for lunch and dinner | 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 three times on Food Network’s Diners, DriveIns and Dives and voted gold medal winner for Best Pizza in Jackson Hole 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, fresh basil and a sweet balsamic glaze. Featuring a full bar that focuses on local beers from the valley, Pinky G’s has something for everyone. Follow the pizzeria on Facebook or Instagram to stay up to date. Breeze in for the ever-popular lunch special — a giant slice, salad and soda — or head in for late-night snacks and tallboy specials after exploring the Town Square. Pinky G’s always offers takeout and downtown delivery from 5 to 10 p.m.
GREEK SPINACH SALAD: SPINACH, BLACK OLIVES, CUCUMBERS, ROMA TOMATOES, RED ONION, FETA CHEESE AND HOUSE-MADE VINAIGRETTE
GUY’S PIE: CREATED BY GUY FIERI HIMSELF ON ONE OF HIS VISITS TO THE PIZZERIA: HOT SAUCE, SHREDDED MOZZARELLA, RICOTTA, BLUE
CHEESE CRUMBLES, OVEN-ROASTED CHICKEN, SHREDDED PEPPERONI, TOPPED WITH HOUSE-MADE BLUE CHEESE SAUCE
FUNKY CHICKEN PIZZA: FRESH BASIL PESTO, SHREDDED MOZZARELLA, RICOTTA, ROASTED CHICKEN, ARTICHOKE HEARTS AND RED ONIONS
CALZONE: HALF-MOON-SHAPED PIZZA STUFFED WITH RICOTTA AND MOZZARELLA CHEESES AND OPTIONAL FILLINGS, BRUSHED WITH GARLIC OIL AND SERVED WITH A SIDE OF MARINARA
Elevated casual dining at the top of Bridger Gondola
Dinner seating 5:30–8:30 p.m.
307.732.3177 | jacksonhole.com/piste-mountain-bistro
Located atop the Bridger Gondola at Jackson Hole Mountain Resort, Piste Mountain Bistro has quickly become a favorite stop for dinner in Teton Village. Whether you’re getting back from a day in the parks or a rafting trip, Piste is serving up an elevated menu of locally sourced dishes that will make you savor every bite. Chef Steven De Bruyn combines his passion for international cuisine with a mountain modesty and hand-selects the best ingredients from regional artisan producers.
The interior space has an open yet cozy atmosphere, while tables by the large windows offer views overlooking Corbet’s Couloir, Rendezvous Peak and the picturesque valley below. Dinner seating times daily from 5:30 to 8:30 p.m.; reservations recommended on opentable.com or by calling 307-732-3177. May be closed for events. Check availability on opentable.com.
PAN-SEARED SALMON: TOMATO AND EGGPLANT RAGOUT, ASPARAGUS BUTTER
SUMMER CORN-CILANTRO SOUP: MAINE LOBSTER, SPANISH CHORIZO POPCORN
COLORADO RACK OF LAMB: ROESTI POTATO, ASPARAGUS TIPS, PEPPERONATA, LAMB JUS
Gastropub fare and microbrews on the Town Square
Open daily for lunch and dinner, check website for hours | 20 E. Broadway
307.739.0700 | roadhousebrewery.com | @roadhousepubandeatery
Located on Jackson Hole’s famed Town Square, Roadhouse Brewing Co. was founded by home brewer and entrepreneur Colby Cox and noted chef and restaurateur Gavin Fine
over a passion for craft beer and craft cuisine. Centrally located, Roadhouse Pub & Eatery serves up locally sourced, seasonal gastropub fare and an extensive list of craft beers brewed on-site. With an extensive menu of staple and experimental craft beers, a daily happy hour from 3 to 5 p.m. and a casual atmosphere, there is a little something for everyone at the Pub & Eatery.
ELK TOSTADAS: ELK, ONIONS, BELL PEPPERS, FRIED TORTILLAS, CHIMICHURRI, JALAPEÑO LIME CREMA, PEPITAS, COTIJA CHEESE, CILANTRO, LIME
BISON BURGER: DURHAM RANCH BISON, WHITE CHEDDAR, BOURBON BACON ONION JAM, ARUGULA, FRIED ONIONS, BRIOCHE BUN, FRIES
SHISHITO PEPPERS: GARLIC CHILE CRUNCH, SEA SALT, LEMON
CHEESE CURD POUTINE: UMAMI AIOLI, CHIVES, ROASTED MUSHROOMS, BACON BITS
MC ROHO: BONELESS RIB, DILL PICKLES, ONIONS, SESAME SEED HOAGIE, FRENCH FRIES
Roadhouse Pub & Eatery is a member of Gavin Fine and Roger Freedman’s Fine Dining Restaurant Group.
RPK3
Burgers, beers and fresh offerings for the entire family
Lunch daily at 11 a.m. | Base of the Jackson Hole Mountain Resort tram
307.739.2738 | jacksonhole.com/rpk3
Spend the day exploring Teton Village, then swing by for lunch at this casual kitchen and bar conveniently located slope-side at the base of the tram. The selection of appetizers, refreshing salads, mouthwatering burgers and sandwiches is elevated with unique touches. RPK3 is a relaxed destination that boasts spectacular views of the aerial tram and a menu with hearty favorites and small bites set to satisfy all types of appetites. Soak up the Wyoming sun on the spacious patio with a refreshing cocktail or local beer, or cool off inside where AC and big-screen TVs provide a comfortable place to kick back and relax. Celebrate every day at Jackson Hole Mountain Resort with friends, food and festive beverages at RPK3.
APPETIZERS INCLUDING WINGS TOSSED IN YOUR CHOICE OF LEMON PEPPER, BUFFALO OR HOUSE BBQ
CRISPY BRUSSELS SPROUTS: LEMON, GOLDEN RAISINS AND GARLIC AIOLI
CAESAR SALAD: ROMAINE LETTUCE, CROUTONS, PARMESAN, LEMON, ANCHOVY AND HOUSE CAESAR DRESSING
SMASH BURGER: BRIOCHE BUN WITH LETTUCE, TOMATO, CARAMELIZED ONION, CHEDDAR AND HOUSE BLUE CHEESE DRESSING
All-American grill, with Jackson and Wilson locations
Open daily for lunch and dinner
307.734.5766 | 307.200.6745 | sidewinderstavern.com | @SidewindersJH
Founded by a group of U.S. Marine veterans, Sidewinders is a welcoming, familyfriendly restaurant that serves as a gathering place for the Jackson community. At Sidewinders, people come first, and they strive to make each person’s day better by exceeding their expectations through exceptional hospitality, good food and first-class service. 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. Then try a burger, pizza or perhaps a steak. Swing by during the big game, prepare for a party and pick your seats carefully based on your favorite team’s fans. And be sure to visit the newly opened Sidewinders west bank location on the Village Road and book its private dining room for your next event.
BBQ RANCH SALAD: ROMAINE AND ICEBERG, AVOCADO, TOMATO, CUCUMBERS, BLACK BEANS, ONION STRINGS, BBQ RANCH DRESSING
“S” SIDEWINDER PRETZEL: JUMBO HOMEMADE SOFT PRETZEL WITH CHOICE OF PIZZA TOPPINGS, SERVED WITH HOMEMADE MARINARA
CHICKEN POT PIE: FEATURED ON DINERS, DRIVE-INS AND DIVES, MADE FRESH DAILY
HOT NASHVILLE: HAND-BREADED FRIED CHICKEN TOSSED IN CHILE OIL, PICKLES, COLESLAW, RED CHILE AIOLI
8-OUNCE TOP SIRLOIN: SERVED WITH TRUFFLE FRIES
Sidewinders American Grill is a member of Blue Collar Restaurant Group.
Elevated Western cuisine and live music inside the historical Wort Hotel
Open daily; Grill: breakfast, lunch and dinner; Bar: lunch, happy hour and dinner
307.732.3939 | worthotel.com
Located inside the historical Wort Hotel, the Silver Dollar Bar & Grill is located just steps from Jackson’s Town Square. The newly renovated Silver Dollar Grill is a Jackson Hole must-see, with an extended Silver Dollar Bar, cozy booths and casual western dining for the whole family. The Grill features an extensive wine list, cocktail list and mocktail list for all ages. Inside the famous Silver Dollar Bar, you’ll fi nd a more casual atmosphere boasting weekly live music enjoyed by locals, cowboys, old-timers, ski bums and visitors alike. Order a Bartender’s Margarita and sit at the bar, where 2,032 uncirculated 1921 Morgan silver dollars are inlaid in its surface. There’s no better place to dine, people-watch and mingle than at the Silver Dollar Bar & Grill.
MOUNTAIN BERRY SPINACH SALAD: GOAT CHEESE, FRESH BERRIES, CHOICE OF DRESSING
SILVER DOLLAR SPINACH DIP: SPINACH, MINCED JALAPEÑO, PARMESAN, CREAM CHEESE, PITA
FISH AND CHIPS: FRESH AMERICAN HADDOCK, FRENCH FRIES, HOUSE-MADE TARTAR SAUCE
STEELHEAD: PAN-SEARED STEELHEAD SERVED WITH REGIONAL AND SEASONAL FLAIR
GRAND TETON SURF & TURF: GRILLED BEEF FILET, MASHED POTATO, GREEN BEANS, TOPPED WITH GRILLED SHRIMP AND SMOKED CHIMICHURRI
Classic neighborhood brewpub with award-winning beers
Open daily 7 a.m.–10 p.m. | 265 S. Millward St. 307.739.2337 | snakeriverbrewing.com
Just a few blocks off the Town Square and celebrating 30 years in business, 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 happy hour 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 is available. Don’t forget homemade s’mores for dessert and six-packs for purchase!
BISON BURGER: DURHAM RANCH, WYOMING BISON TOPPED WITH BACON, SMOKED GOUDA CHEESE AND CHIPOTLE BBQ SAUCE, SERVED WITH PUB FRIES
SMOKED TROUT DIP: APPLEWOOD-SMOKED IDAHO TROUT, EVERYTHING SEASONING AND FRESHLY FRIED POTATO CHIPS
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
FISH & FRIES: USA WILD-CAUGHT PACIFIC COD, FRIES, COLESLAW AND HOUSE-MADE TARTAR SAUCE
Celebrating over 30 years on the Town Square, the Snake River Grill is still the locals’ favorite go-to place. Whether at the intimate bar, featuring 300 wines and a signature cocktail list, or in the rustic-elegant dining room, visitors must experience at least one amazing meal here while in Jackson. The chef is passionate about supporting local farms and ranches — dishes are created with Wasatch Organics and Canewater Farms produce, accompanied by Haderlie Farms and Star Valley Ranch sustainable meats. The menu is varied and always offers something unique, even for a seasoned foodie (think jet-fresh fish, house-made pasta or seasonal foie gras terrine). 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. Don’t forget to make your reservations early — they book up fast!
SMOKED YELLOWSTONE CRUMPETS: FERMENTED HOT SAUCE, COLE SLAW, CHICKEN CHICHARRON
LITTLE GEM SALAD: ROASTED TOMATO, BACON LARDON, CAMBOZOLA DRESSING
PAN-ROASTED WALLEYE: ROUILLE, GREEN GARLIC BROTH, TED’S POTATOES
BRAISED LAMB FAZZOLETTI PASTA: FAVA BEAN, MOREL, CHARRED CHICORY
SNAKE RIVER FARMS WAGYU FLANK STEAK: CRISPY POTATO, ARTICHOKE SAUCE, MARINATED TOMATO
ESKIMO BARS: WARM CARAMEL DIPPING SAUCE
Savor summer at the No. 1 restaurant in Teton Village
Open daily for breakfast, lunch, dinner and après adventure
307.732.6932 | spurrestaurant.com
Enjoy an unforgettable summer of culinary delights at the newly remodeled Spur in Teton Village. Setting the standard for dining excellence in Jackson Hole, Spur welcomes guests with an ambience of sophistication and mouthwatering menus of American West cuisine. Savor a symphony of flavors expertly prepared by renowned chefs, who seamlessly blend local ingredients with international influence for an unmatched dining experience. Start your day with a hearty breakfast before heading out to enjoy all that Teton Village has to offer, and after a day out exploring, biking or hiking on the mountain, the outdoor patio is a great place to relax. Try one of the eight beers on tap or a refreshing cocktail to go with lunch options, including house favorite Spur Nachos, a loaded grilled cheese or the quinoa salad.
WYOMING BISCUITS & GRAVY: TWO FLUFFY BISCUITS, FRIED EGGS, BUFFALO BRATWURST COUNTRY GRAVY, SHARP WHITE CHEDDAR, CHIVES
ELK OSSO BUCCO: SLOW-BRAISED ELK SHANK, YUKON POTATO PUREE, CIPOLLINI-ROASTED MUSHROOM JUS, BLISTERED CHERRY TOMATO, GREMOLATA, MANCHEGO CHEESE
PROSCIUTTO-WRAPPED ALASKAN COD: SHRIMP RISOTTO, BOUILLABAISSE STEW, SPICY ROUILLE, GRILLED BAGUETTE
SWISS CHALET BREAD BOWL STEW: CRANBERRY SLAW GARNISH
CRÈME BRÛLÉE CHEESECAKE: HUCKLEBERRY COMPOTE
Fresh flavors and mountainside dining at Snow King Mountain
Lunch and dinner | 45 E. Snow King Ave.
307.201.5955 | stillwestbreweryandgrill.com
StillWest Brewery & Grill brings an elevated food, brewery and bar experience that celebrates fresh flavors, locally sourced ingredients and mountain views.
Located near the base of Snow King Mountain with year-round outdoor seating, Jackson Hole’s newest brewery and restaurant boasts a wide variety of beers, seasonally inspired cocktails and an inventive menu of scratch-made foods. Stillwest’s craft beers stay true to style when it comes to recipes and processes, but they aren’t afraid to develop compelling experimental ales and lagers. Flagship beers and seasonal offerings flow from their 10 taps, but if you aren’t in the mood for beer, their well-rounded wine list and signature cocktail program will have something to quench everyone’s thirst. On the street level, stop into the Tap Room for a few pints and a quick bite!
TOMATO & BURRATA SALAD: ZUCCHINI BREAD, TOMATOES, BASIL PESTO, PINE NUTS, ARUGULA
NASHVILLE HOT CHICKEN SANDWICH: SPICY SOUTHERN FRIED CHICKEN BREAST WITH SWEET PICKLES, RANCH OR BLUE CHEESE, SERVED ON A WARM BRIOCHE BUN
CLASSIC FRENCH DIP: SLOW-ROASTED PRIME RIB, SPICY HORSERADISH SAUCE ON A BAGUETTE WITH A SIDE OF AU JUS
CORNMEAL-CRUSTED SNAPPER: PENCIL COB GRITS, SEAL ISLAND PEAS AND PICKLED GREEN TOMATOES
Fresh, international street food
Open daily for lunch and dinner | 5755 W. Highway 22
307.200.6633 | streetfoodjh.com
Based on the idea that the best food comes from unexpected places, Streetfood at the Stagecoach creates food that is house-made, globally influenced and sinfully delicious. Nestled inside of the Stagecoach Bar in Wilson, right at the base of Teton Pass, Streetfood is open daily for lunch and dinner. Have a seat in the bar, or order the takeout that is killer at any temperature. Stop in after playing on the pass, exploring the local beauty or putting in a hard day’s work and indulge in a wide selection of street food from around the globe, including tacos, burgers and rice bowls. Want to bring Streetfood to your next party? Ask about renting Jackson’s best food truck.
STREETCORN FRITTERS WITH POBLANO CREAM AND CILANTRO
LOADED AL PASTOR FRIES WITH CHEESE DIP, PICKLED ONIONS AND AVOCADO CREAM
KALE AND ARUGULA SALAD WITH LEMON AND PARMESAN
BIBIMBAP WITH KOREAN SPICED BEEF, GARLIC RICE, PICKLED VEGETABLES, KIMCHI AND AN EGG
LAMB BURGER WITH MINT AND FETA, PICKLED ONIONS AND CUCUMBERS, HERB MAYO AND A BRIOCHE BUN
Serving a variety of cuisines in a relaxed atmosphere
Open nightly at 5 | 45 S. Glenwood St. 307.734.8038 | bistrotrio.com
Trio is a downtown favorite. The atmosphere is hip, lively and inviting, like dining in a corner bistro in any big city. And the food? Some of the best in Jackson. Start dinner with a specialty cocktail, like the blood orange margarita. Then prepare to be impressed by chef/owner Will Bradof, who packs the restaurant nightly with crowds seeking innovative dishes like the foie gras pâté appetizer. The well-curated wine program shows that Bradof and his team are just as gifted in their pairings as they are with food and service. Reservations are a must, but if you find yourself without one, try to score a seat at the bar counter, a favorite spot for splitting a pizza, arugula salad and a bottle of Italian red wine. There, you’re close enough to watch the action in the open kitchen.
BLUE CHEESE WAFFLE FRIES: BLUE CHEESE FONDUE, SCALLIONS, FRESH GROUND PEPPER
SHISHITO PEPPERS: BLACK PEPPER LABNEH, MISO GARLIC GLAZE, CHARRED LEMON, MARCONA ALMONDS
MUSSELS: SAUTÉED P.E.I. MUSSELS, WHITE WINE, GARLIC, ’NDUJA BUTTER, HEIRLOOM TOMATOES, LEMON, PARSLEY, GRILLED SOURDOUGH
BRAISED LAMB SHANK: CASSOULET, CANNELLINI BEANS, ROASTED CARROTS, BABY KALE, GARLIC BREADCRUMB
PROSCIUTTO AND ARUGULA PIZZA: GARLIC OIL, PROSCIUTTO DI PARMA, MOZZARELLA, ARUGULA, PARMESAN
WAGYU FLANK STEAK: TRUFFLED FINGERLING POTATOES, ROASTED TOMATO CHIMICHURRI, CHIVE CRÈME FRAICHE
Western bistro showcasing local ingredients
Open daily for breakfast and dinner | 930 W. Broadway
307.699.7227 | wyominginn.com
A true locals’ secret tucked away in the Wyoming Inn, the Whistling Grizzly highlights a regional bistro-inspired menu utilizing local farms and ingredients. Managing director Jason Azarpour and Executive Chef Matthew Viereck’s hospitality backgrounds result in a five-star dining experience set in a relaxed, approachable atmosphere. The bar features a full wine list along with classic cocktails and local brews from Melvin Brewing and Snake River Brewery. At breakfast, touches like homemade jams and fresh-squeezed orange juice elevate the experience. Relax by the fire, dine in style and see why this is considered the best hidden gem in Jackson.
WYOMING COWBOY POPS: BRAISED BEEF SHORT RIB, WYOMING SLAW, CHIVE OIL, AU JUS
BABY ICEBERG WEDGE: HEIRLOOM TOMATOES, PICKLED ONIONS, PANCETTA LARDONS, ROQUEFORT DRESSING
LEMON HERB SEARED IDAHO TROUT: RICE PILAF, TOMATO CAPER COULIS, DUKKAH
ROCKY MOUNTAIN ELK TENDERLOIN: CONFIT FINGERLING POTATOES, GRILLED ASPARAGUS, RED EYE AU JUS, HUCKLEBERRY GASTRIQUE
LOCAL WYOMING PRIME BEEF: 14-OUNCE BONELESS RIB-EYE, BROWN BUTTER REDUCTION, POMME PUREE
SUMMER BURRATA SALAD: BURRATA, HEIRLOOM TOMATOES, BEETS, CUCUMBER, BASIL, MICROGREENS, LEMON VINAIGRETTE
Casual fine dining in an intimate setting
Open nightly at 5 | 160 W. Gill Ave. 307.734.4900 ext. 2 | whitebuffaloclub.com | @whitebuffaloclub
The speakeasy atmosphere at The White Buffalo Club gives you a cozy place to enjoy Jackson’s best steaks and happy hour. Have a glass of wine while nestled in one of the corner booths or “A Fashionable Scotch” at the elegantly appointed bar.
The White Buffalo Club boasts 1,100 bottles of vintage wine, USDA Prime steaks, seasonal salads, seafood and family-style sides. Local ranches are represented in daily steak specials as well. The dinner menu features only the freshest seasonal ingredients and changes throughout the year. The White Buffalo Club is perfect for an intimate night out with a loved one or celebration with friends. For those seeking a more personalized experience, The White Buffalo Club is an ideal space for a private event, with dining options for 10 to 40 people, featuring customized menus and dedicated staff. Inquire at dining@whitebuffaloclub.com for reservations or further information.
CHIRASHI: AHI TUNA, HAMACHI, SALMON, UNAGI, WAKAME SALAD, STICKY RICE
WAGYU AND USDA PRIME STEAKS: REMINISCE RANCH DRY-AGED RIB-EYE, 777 RANCH BONE-IN BISON NEW YORK, SNAKE RIVER FARMS
BAVETTE
BONE-IN DRY-AGED USDA PRIME TOMAHAWK RIB-EYE: SERVED ON A 600-DEGREE PINK HIMALAYAN SALT BLOCK, SERVED WITH YOUR CHOICE OF TWO SIDES
SWISS MERINGUE ROLL: DARK CHOCOLATE MOUSSE, STRAWBERRIES, CHIFFONADE BASIL, PINE NUTS
LATE NIGHT BITES
9PM – 2AM | THURSDAY – SUNDAY
LOBBY OF THE ROSE | UBER EATS
