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PICNICwith a Purpose

PRICE CHAMBERS

To satisfy multiple senses, pack a picnic and head out on a self-directed wildlife-watching adventure.

// BY SAMANTHA SIMMA

Wildlife biologist and photographer Tenley Thompson (@jacksonholeecotours) has been sharing her passion for the animals and landscapes of the Greater Yellowstone Ecosystem for thirteen years. “Every day is different,” she says. “Every day is an adventure, and I never know what surprises are in store when I wake up.” Make wildlife watching even more of an adventure by pairing it with a picnic.

Planning the perfect picnic takes a combination of good food, fair weather, fun people, and a great view.

Spots THE

Lupine Meadows: At the base of 12,326-foot-tall Teewinot, a mountain south of Jenny Lake in Grand Teton National Park (GTNP), Lupine Meadows lives up to its name. In the summer, this area, usually dominated by sage, teems with blooming lupines—and often wildlife. “It’s rare to visit and not see mule deer, elk, moose, [or] pronghorn antelope,” Thompson says. There are several turnouts along the dirt road that leads to the trailhead you can pull into for a tailgate picnic. Willow Flats Overlook: An easy pull-off for a picnic from Highway 191 in GTNP between Colter Bay and Jackson Lake Lodge, this overlook is slightly elevated above an expanse of willows and grasses that meets the shores of Jackson Lake in the distance. “Below, it’s very common to see moose and elk,” Thompson says. While some overlooks in GTNP do have picnic tables, this is not one of them, so make sure to bring a blanket or chairs. Hayden Valley: If you want to see bison, the drive to Yellowstone’s Hayden Valley on the eastern side of the park’s Lower Loop is worth the effort. “See bison thundering below and bald eagles flying overhead,” Thompson says. You might also see bears or wolves here. While you’ll need a few camp chairs for this spot, there’s an official picnic area a few miles south, before Fishing Bridge. Antelope Flats: If you have the time, drive the entire loop between the Gros Ventre Road and Antelope Flats, picking a pullout that suits your fancy for a tailgate picnic. Bison herds tend to graze on the meadows of Antelope Flats.

Feasts THE

Pioneer Grill at Jackson Lake Lodge: Thompson likes the Thai chicken wrap here, and she suggests you grab a huckleberry milkshake, too.

OPEN 11 A.M.–10 P.M. DAILY MAY 17–OCTOBER 3; 101 JACKSON LAKE LODGE RD., MORAN; 307/543-3100, GTLC.COM

Dornans in Moose: Thompson recommends you drive by Dornans on your way to each of the wildlife-watching spots. A historic, family-run compound of businesses, Dornans includes a small grocery store with a big deli.

OPEN 10 A.M.–5 P.M. DAILY; 12170 DORNAN RD., MOOSE; 307/733-2415, DORNANS.COM

Picnic: A sister restaurant to Persephone, the valley’s favorite bakery cafe, Picnic’s menu includes highly transportable sandwiches and salads and an array of sweet treats. Thompson likes the Cobb Salad and Kouign Aman pastry.

OPEN 7 A.M.–3 P.M. DAILY; 1110 MAPLE WAY; 307/264-2956, PICNICJH.COM

Creekside Market: According to Thompson, Creekside Market is an absolute must for stocking your picnic basket. It offers made-to-order, build-your-own, and specialty sandwiches, salads, and sloshie frozen cocktails.

OPEN 6 A.M.–8 P.M. DAILY; 545 N. CACHE ST.; 307/733-7926, CREEKSIDEJACKSONHOLE.COM

WILDLIFE WATCHING GUIDELINES:

1. The law requires you keep a distance of at least twenty-five yards between yourself and most animals; for bears and wolves, it’s one hundred yards. These are just estimates, though; if an animal is reacting to you, you’re too close, even if you are farther than what the law says. 2. Do not approach or pursue animals, and back away from animals that move closer to you. 3. Utilize roadside turnouts and parking areas so you do not block traffic. 4. Never position yourself between an adult animal and its young. 5. Do not feed wildlife; it is illegal and can get the animal killed. JH

adventure is here

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Photo: Eric Seymour

FOR MORE INFORMATION: LESLIE.STEEN@TU.ORG | 307-699-1022 | WWW.ARCG.IS/DPVYY

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Foraging // BY WHITNEY ROYSTER the Local Flora

Edible plants and berries abound in Jackson Hole. Not just for animals, but for humans, too. “It’s important to have knowledge of the plant world before anything is eaten,” cautions Cathy Shill, owner of the Hole Hiking Experience. The diets of the Shoshone included the camas flowers of the lily family; the root of the blue camas is high in fiber. Members of the Lewis and Clark Expedition consumed these roots with a poor result, though. “I am verry Sick to day and puke which relive me,” Clark wrote in the fall of 1805, after becoming ill from eating the roots. Shill says Native Americans connected with the cycles of the year in order to use the land’s natural resources. For example, local tribes roasted camas roots in winter only.

Worse than getting sick from not preparing blue camas roots correctly? Incorrect preparation of the juice of Zigadenus, aka the death camas. It was highly useful to the Shoshone, but not as a food. They poisoned the tips of their arrows with it.

HERE ARE SOME PARTS OF THE LOCAL LANDSCAPE YOU CAN EAT:

1

Chanterelles It’s a good idea to carry bear spray when you go looking for these mushrooms in late summer. Head for higher altitudes and scan the ground near berry bushes and pines. Back at home, chanterelles are great sautéed and served with meat or added to omelettes.

2

Fireweed Blossom When they appear in summer, fireweed blossoms are multitaskers; eat them raw or sautéed, use them as a garnish, or make them into jelly. As you’re collecting these blossoms, make sure not to take all the blossoms from one plant. When young, these blossoms are mild in flavor; older blossoms can be bitter.

3

Wild Rose Wild roses grow in forest understories with moist soil. Reportedly high in vitamins A and C, wild rose hips stay on the plant through the winter. In the summer, leaves can be boiled for tea and petals sprinkled on salads. Dried, the flowers might help with heartburn. Huckleberries The state berry of Idaho cannot be commercially grown. Huckleberries grow only in the wild— especially near lakes and bogs—and ripen in Jackson Hole around midsummer. Eat these like you would blueberries—in pancakes, with vanilla ice cream, by themselves. A favorite local huckleberry preparation is Victor Emporium’s huckleberry milkshake. Fireweed Shoots Eat “the asparagus of the North” in the late spring. Find fireweed growing alongside many trails around the valley, especially on the backside of Snow King Mountain. Once the fireweed is found, snip the shoots and, back home, sauté them and enjoy the extra vitamins C and A, flavonoids, and beta-carotene you’re getting. JH

4 5

What every visitor to Grand Teton National Park needs, all in one place.

(307) 543-2831 signalmountainlodge.com

A FULL SERVICE RESORT, OFFERING:

• Lodging • 2 Restaurants, Pizzeria and a Full

Service Bar • Camping (electric hookups) • Public Showers and Laundromat • Boat Rentals • Gift Shops • Guided Fishing • Scenic Snake River Float Trips • Gas/General Store • Located on Jackson Lake, 25 miles from Yellowstone

Signal Mountain Lodge L.L.C. is an authorized concessioner of Grand Teton National Park

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Ready to Travel

These dishes are made for takeout.

// BY SAMANTHA SIMMA

Getting food to-go isn’t as simple as picking what sounds best on a restaurant’s menu. A dish that’s delicious if eaten immediately might not be as awesome an hour later after you’ve brought it back to your home, hotel, or campsite. Here are our picks for togo meals that travel well.

n CAFE GENEVIEVE’S FRIED CHICKEN Crispy breading spiced with paprika and cayenne locks in the juiciness of this fresh-as-can-be fried chicken during transport. Brined overnight before being battered and fried to order, this hearty helping (which includes a breast, leg, wing, and thigh) will leave you satiated. The texture and flavor— accentuated by a subtle kick from Crystal hot sauce—of the accompanying mac and cheese is protected during transport by a sauce with American and cheddar cheeses. $25; open 8 a.m.–9 p.m. daily for takeout; 135 E. Broadway Ave.; 307/732-1910, genevievejh.com

n STREETFOOD AT THE STAGECOACH’S POKE BOWL One of Streetfood at the Stagecoach’s best sellers, this bowl of ginger-and-garlic-soy–marinated raw tuna atop avocado, pickled veggies, edamame, fried onions, and rice (rice is the only warm component) won’t lose its flavor when eaten cold or on-the-go. “[It is] a great, light option for anyone looking to [eat] healthy,” says owner Amelia Hatchard. “People love it for the convenience, the flavor, and that it is something different from the usual burgers or sandwiches.” $21; open 11 a.m.–9 p.m. daily for takeout; 5755 W. Highway 22, Wilson; 307/200-6633, streetfoodjh.com

n TETON THAI’S PAD GAR POW Pad Gar Pow is a classic Thai stir-fry dish. Teton Thai’s version includes basil, bamboo shoots, bell peppers, and a garlic chili sauce, with your choice of chicken, pork, tofu, beef, shrimp or—the most popular—duck. With the rice in its own box for takeout, the two are ready to be tossed together in the comfort of your home or hotel room. $22–28; open 11:30 a.m.–9 p.m. Monday–Saturday for takeout; 7342 Granite Loop Rd., Teton Village; 307/733-0022, tetonthaivillage.com

RYAN DORGAN

n LOCAL RESTAURANT & BAR’S BURGER When you’re craving something beyond the usual burger, look to Local Restaurant & Bar, which is all about customization and where add-ons include brie and foie gras. Whether you opt for a beef, buffalo, steak, or veggie patty, it comes on a brioche bun, used because it has the density to absorb the patty’s juices and with the happy side benefit of making this burger travel friendly. You won’t get it home only to bite into a soggy bun. Burgers here come with the choice between a side salad or hand-cut Idaho fries; if you go for the salad, it travels better if you get the dressing on the side. From $10; open 11:30 a.m.–9 p.m. Monday–Saturday for takeout; 55 N. Cache St.; 307/201-1717, localjh.com

n FIGS’S FIVE MEZZE The most popular to-go item at Figs is the Five Mezze plate, a smorgasbord of Middle Eastern fare that includes falafel, za’atar fries, hummus, baba ghanoush, tabbouleh, and pitas. Dining in, the falafel—a blend of chickpeas, fava beans, parsley, and garlic—is served warm, but it can be enjoyed at room temperature. Same goes for the fries tossed in za’atar— a Middle Eastern spice used liberally in Lebanese cuisine. But if you’ve got the ability to reheat them (and maybe the pitas, too), it’s worth it. The rest of the plate is meant to be room temperature. $29; open 11:30 a.m.–2:30 p.m. and 5:30 p.m.–8:30 p.m. daily for takeout; 120 Glenwood St.; 307/733-1200, hoteljackson.com/eat-drink/figs

n SILVER DOLLAR BAR

& GRILL’S ROCKY MOUNTAIN SPARE RIBS

With the Memphis rub and huckleberry-chipotle BBQ sauce on these hickory-smoked St. Louis ribs, there’s no need to worry about layers of flavor being compromised by travel time. You might have to worry about not eating them all while driving them to their final destination. $20 for half of a rack or $29 for a full rack; open 11 a.m.–9 p.m. daily for takeout; 50 N. Glenwood St.; 307/732-3939, worthotel.com

Poke Bowl from Streetfood at the Stagecoach in Wilson.