Summer at Spur
tetonlodge.com | 855.318.6669 3385 Cody Lane, Teton Village, WY 83025
SPUR RESTAURANT Located at the base of Jackson Hole Mountain Resort, Spur presents elevated mountain cuisine by transforming simple, home-style favorites into flavorful, seasonal dishes. Led by Executive Chef Kevin Humphreys, voted “Best Chef in Jackson Hole� eight years in a row, Spur Restaurant & Bar is the ideal place to gather, savor and celebrate with friends and family. Take in the views by dining al fresco or cool down in the recently renovated interior space. Spur boasts an exceptional list of handcrafted cocktails such as spicy margaritas created with house-infused tequila and muddled blood orange puree, all designed to perfectly cap off a day of playing in the mountains or river. View Menus: Lunch | Dinner | Drinks
FARM TO TABLE Humphreys’ dedication to local food sources and sustainable farming can be seen in his careful selection of ingredients. Guests will discover a delectable assortment of appetizers and shared plates as well as taste-tantalizing entrées such as the braised buffalo short ribs. You may notice the names of our local farms in our menu descriptions, here are their stories:
AMALTHEIA DAIRY & FARM
COSMIC APPLE FARM
280 goats graze peacefully at the base of the Bridger Mountains on the Amaltheia Dairy. The organic and sustainable farm produces 150 pounds of goat milk per day. The farm produces a variety of cheeses including ricotta, feta, chevre and even flavored chevre cheeses using locally grown herbs.
In 1996, Jed Restuccia started selling basil to local restaurants. It was such a hit, that he realized there was a demand in the area for high quality, local produce.20 years later, the 30 acre Teton Valley farm produces certified organic vegetables, herbs, flowers, eggs, beef and pork.
CARTER COUNTRY BEEF
Victor, Idaho
Belgrade, Montana
Tensleep, WY
You might spot professional snowboarder Mark Carter on the slopes of Jackson Hole Mountain Resort. When he’s not shredding the steeps, he’s running the family ranch in Tensleep, Wyoming, where they raise over 600 head of black angus cattle.
Victor, Idaho
GENERATION FARMS The 5 acre non-certified organic farm is in Teton Valley, Idaho. Though it may be small, it produces a wide array of products from soy, corn and canola free chicken to farm fresh goat chevre to grass fed pork, along with an assortment of fruits and vegetables.
LARK MEADOW FARMS
VERTICAL HARVEST
In 2008, Mark and Emily Reynolds’ daughter Rachel was getting married. Her husband loved cheese so Rachel wanted to surprise him with four cheese wheels in place of wedding cakes. After the family toured a cheese factory and creamery, they decided they could do the same thing. Already having a ranching background, they set out to start Lark Meadow Fams. Today they produce artisan raw milk cheeses.
Recently completed in 2016, Vertical Harvest is an urban farm in Jackson Hole. The 13,500 square foot hydroponic greenhouse combats two of Jackson’s biggest challenges to growing crops, limited land and a four month growing period. Taking up only a 1/10 of an acre in the heart of downtown Jackson Hole, the three story vertical greenhouse extends Jackson’s growing cycle to a full year. Taking up a small amount of space, it will produce up to 100,000 pounds of fresh and nutritious food for Jackson Hole.
Rexburg, Idaho
SNOWDRIFT FARMS Victor, Idaho
The 20 acre organic Snowdrift Farms is located in Teton Valley, Idaho. The owners, who initially came to the valley as mountain guides, started the organic farm in 1999. Since then, they have supplied high quality, chemical/GMO free vegetable, herbs and flowers to Teton Valley and Jackson Hole. In keeping with their sustainable and organic food, the farm is completely off the grid and runs on solar power.
Jackson, Wyoming
WYOMATOES Big Piney, Wyoming
As the name suggests, Wyomatoes are Wyoming tomatoes. Not every tomato grown in Wyoming are Wyomatoes. Wyomatoes are only from the Wyomato farm in Big Piney, Wyoming. Since 1989 they have been producing fresh and delicious tomatoes for the state.
Concert on the Commons s u mme r 2 0 1 6 l in eup Enjoy free live music on the Teton Village Commons this summer, just outside of Spur Restaurant & Bar. Talented up and coming acts take the stage Sundays starting in July. Grab a blanket or a chair and claim your spot on the lawn.
July 3 Head for the Hills
July 4 Calle Mambo & The Jazz Foundation of Jacksone Hole
July 17 The Wailers
July 24 TBA
July 31 The Oh Hellos
August 7 Analog Son & Sonny Knight & The Lakers
August 21 Fruit Bats
August 28 Out West Fest Featuring: Canyon Kids, Screen Door Porch, Patrick Chadwick, and Birdhunter
August 14 Pinky & The Floyd with The Tiny Band
GRAND TETON MUSIC FESTIVAL Since 1962 the Grand Teton Music Festival has been providing “exhilarating musical experiences” to the community. Developed as a movement to spur cultural activities in jackson Hole, founders envisioned the festival as a summer retreat for the country’s top classical musicians. Today, under the direction of Maestro Donald Runnicles, the Walk Festival Hall plays host to some of the world’s best musical talent. Don’t forget to make your pre-concert dinner reservation at Spur.
VIEW SCHEDULE
Summer Cocktail MIXOLOGY HIGHLIGHTS
Since Spur’s opening our handcrafted cocktails have continued to draw people into Spur. Our talented mixologists create new cocktail recipes each season. This summer’s menu features hand muddled fruits, house infused liquors and creative takes on classic cocktails, to make drinks that will refresh on a hot summer day.
SPICY MARGARITA
house infused jalapeno tequila and choice of passion fruit or blood orange puree.
BEE’S KNEES
Ransom Old Tom Gin, honey mint syrup, ginger beer and a squeeze of lemon juice.
COCONUT SHAKE
coconut rum, espresso, Crème de Cacao, and orange zest
MEET THE CHEFS Led by executive chef Kevin Humphreys, voted “Best Chef in Jackson Hole� 8 years in a row, Spur is home to a talented team of chefs and cooks. In this issue, meet our two sous chefs, Troy Batten and Ben McCarter.
TROY BATTEN Sous Chef
My name is Troy Batten and I am originally from Pocatello, Idaho. My family are long time Idaho settlers and ran a large cattle ranch in Chester Idaho. I have been coming to Jackson all my life and have been living here for 15 years. I spent 5 summers working at Jackson Lake Lodge and Jenny Lake Lodge in Grand Teton National Park, in which I was the garden manager chef and banquet chef. Living with the Teton Range as my backdrop has inspired me to explore and climb over 30 peaks including the Grand Teton and Mt. Moran. I also love snowboarding, mountain biking, sport climbing, and swimming throughout the valley. I enjoy spending my off seasons in areas of the world that can contrast with the mountains. This has led me to Thailand and southeast Asia for many great trips
to indulge in abundant sunshine and excellent food experiences, always gaining new motivation and fresh flavor profiles. The spring and summer months in Jackson bring with them unparalleled beauty, as well as excellent local farm produce. The clean lifestyle here inspires my food to be fresh and as natural as possible. I use local artisan alpine cheeses, Idaho bison and potatoes, and cosmic farm heirloom carrots to create classic mountain west dishes with local flavor and life. It has been a true pleasure of mine to live and cook in this area and work to define and perfect the modern alpine American cuisine! I have been working at Teton Mountain Lodge & Spa and Spur for 8 great years!
BEN MCCARTER Sous Chef
I am originally from Pocatello, Idaho. At age 15 I started working in a pizza restaurant until 2002 when I moved to Jackson Lake Lodge. I spent three summers at JLL, spending the winters in Beaver Creek CO, Lake Tahoe CA, and Boca Grande FL. In 2005 I moved to Jackson year round and started working at Gamefish with Chef Kevin Humphreys. In 2008 I went with chef Kevin to Teton Mountain Lodge. My favorite thing to cook in the summer time at home is carne asada, with ensalada de nopales and grilled corn. I enjoy any spare time spending it outdoors with my two kids. During the April closures my family and I travel Central Mexico, enjoying the many sites in Mexico City, Tlaxcala, and Puebla. Spending time in Mexico with family I have gotten great inspiration for authentic Mexican cuisine…. “Vitamine T” tacos, tortas, tamales, tostadas, tlacoyos, tlayudas, and TEQUILA!!!!
tetonlodge.com | 855.318.6669 | 3385 Cody Lane, Teton Village, WY 83025