About Us

One night while making dinner, Allison Arthur and Cara Rank got to talking about how there was no magazine or website they could turn to for information about the evolving local culinary scene and Jackson Hole restaurants . Never ones to shy away from a challenge (like making French macarons or creating chile rellenos from scratch), the two writer friends decided to do it themselves. Dishing was born from a mutual love for food: a love to eat at restaurants around the globe and Jackson Hole restaurants, a love to cook and a love to talk about eating and cooking incessantly. If you are anything like them, you will LOVE Dishing and the information it provides on Jackson Hole restaurants and dining!

Dedicated to conservation and sustainability, Dishing has joined PrintReleaf’s global reforestation program. PrintReleaf measures our paper consumption, calculates the forest impact of that consumption, and reforests planting sites based on our paper footprint. Since joining PrintReleaf two years ago, 1,025 trees have been reforested to offset the printing of Dishing magazine.

Allison Arthur

A native of Charleston, S.C., Allison Arthur has lived in Jackson Hole for 15 years. During her marketing and publishing career, she worked for Four Seasons Jackson Hole, Snake River Sporting Club and the Jackson Hole Catalogue. As a professional cook, she’s catered dozens of events and currently writes a food column for the Jackson Hole News&Guide. Allison’s favorite question is, “What have you cooked lately?” She never measures (even when she’s baking) and rarely follows a recipe. She doesn’t skimp on butter, salt or chocolate.

Cara Rank

Also originally from the South, Cara Rank discovered cooking was a creative outlet that helped her relax after long days writing magazine and newspaper articles during the past eight years in Jackson. Really, she just missed Southern food. A lot. During a 12-year career as a journalist, Cara has won numerous awards for her work and has written about everything from rodeo queens to Dolly Parton tomatoes. She spends her weekends making jars of pickles and jam and amazing dinners for friends. She loves shishito peppers, Chicago-style hot dogs and elderflower-spiked cocktails.