A Sneak Peak into Issue 16

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Fresh-picked and delivered last week, the Dishing summer/fall issue is on stands and chock full of news, recipes and helpful hints for great dining around Jackson Hole.

Enjoy fun and innovative feature stories based on mountain living in the summer. Find out the five places serving up supersized spirits to quench your thirst this summer. As always, you asked for it and we delivered. Cook up some of the popular recipes from local restaurants at home. Newly upgraded restaurant listings are ready to guide your culinary adventures. Learn how to get out of your car and enjoy low-carbon dining in Park City. Prefuel, then refuel: find out some of our favorite ways to indulge before you head out and after you return from a big day in the mountains.

We pride ourselves on our quality of photography in Dishing. Below, enjoy a journey through pictures and pick up your very own complimentary issue for more mouthwatering imagery. Continue to follow us on social media and sign up for our blog series, to be delivered fresh to your inbox weekly. Click HERE to subscribe.phoenix and the dragon

Meet Eric and Zarina Sakai, the powerhouse culinary couple behind the fun and unique flavors in every dish at The Phoenix and the Dragon.jackson drug

Learn more about how Jackson Drug, a true Jackson classic, returned to Town Square. Customers new and old will enjoy a summer of slurping milkshakes from the original soda fountain.matcha cookie

Ask For It: Restaurants share recipes our readers have asked for like the gluten-free, vegan matcha cookies from Picnic.figs

Incorporate Lebanese food into your at-home repertoire with the tips and tricks provided from the folks behind FIGS.amangani

Summertime is for snacking, enjoy a roundup of Spectacular Snacks around the valley, plus the recipe for Amangani’s artichoke dip.

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About Author

Raised in the land of casseroles and deep fried cheese curds, Sam Simma left rural Wisconsin for the mountains of Wyoming in summer 2012. Her appetite for adventure is the only thing that rivals her passion for food. She has always used writing to document and critique her travel and dining experiences. Her warmest memories among family and friends have been associated with the food that was at the center of the occasion. From staging cooking shows with siblings to perfecting turtle brownies with her dad, today Sam enjoys connecting people over food by hosting cookie decorating parties, wine pairing nights, and Midwest-inspired potlucks. A dessert fanatic, she has come to impress friends and family with key lime pies, Oreo bon bons, and Snickers ice cream cakes that are far simpler than they could ever imagine. Shhh! Don’t tell.

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