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.
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.
Originally a Midwest girl, Meagan first fell in love with the Mountains while attending the University of Colorado in Boulder. Looking for the ultimate Mountain Town to move to after college, Meagan knew she had to be in Jackson Hole. She started The Egg, a local blog, as a creative outlet to share with her friends and family a glimpse of the Mountain Lifestyle. The Egg has acquired a popular following and is now the perfect site to discover all of Jackson’s latest events, restaurants, and shopping. Recently teaming up with Dishing, The Egg will write about food, food happenings and, of course, drinks!. On her free time, Meagan enjoys skiing, hiking, blowing glass, and eating all the delicious fare Jackson’s local restaurants have to offer. And she is always ready for a cocktail!
In 2009, Annie retired from medicine to spend more time with her family, to cook, and to write. She writes about food and life in our small mountain town, cooking great food in the backcountry, and her Sicilian-American upbringing. When not testing out recipes on family and friends, you can find Annie hiking, biking, skiing, fly-fishing, struggling to grow Italian vegetables in high altitude soil, and watching her 12- and 15-year old boys play soccer. You can find her recipes and snippets of mountain life on her blog at www.jacksonholefoodie.com.
Alice likes people and food a lot. That’s why she’s excited to pursue this new adventure with Dishing! She thinks visiting with the people of this fine town while sipping a cocktail, trying a new dish or maybe even dancing is a fantastic way to spend an evening. Alice loves to bring the theatre out in her food experience, wherever that may be. Living in Southern Italy for five years before arriving in Wyoming, she finds her happy place with wine in hand, making Limoncello while feeding fresh pasta and a mean Tiramisu to her friends while humming (loudly) “’O Sole Mio”.
Stacy owns Fisher Fitness, a personal training studio in Jackson, WY. From her meat and potatoes upbringing in the Midwest, Stacy has been on a lifelong cooking journey to create healthy foods that don’t taste “healthy” to better counsel her personal training clients. She has since then tasted, tested, passed and failed many recipes. It brings her great joy when her clients realize that food can taste delicious without butter. Stacy is completely incapable of measuring ingredients or baking, holds infamous sushi parties, and would eat buffalo short ribs everyday if her body allowed.
Jamie is now in her sixth year of what was intended to be a one-year experiment in dramatic lifestyle change from her fast-paced urban New York City to the more laid back rustic Jackson Hole. No question, hiking in the Tetons and tubing the Snake River beats riding the sweltering NYC subway hands down. Plus, her off-season schedule gives her the freedom to indulge her passion for adventure travel and photography…and seeking out exotic, spicy cuisine around the globe. Jamie’s involvement in the food industry began in her high school days when she worked at a popular local bagel shop and it continues with her recent server’s position at the Million Dollar Cowboy Steakhouse. When she’s not working, you’ll find her at one of the many great Jackson Hole restaurants seeking out spicy cuisine and planning her next trip abroad.
Born and raised in Los Angeles, California, Molly learned two things about life: that she didn’t want to spend the rest of it in a city, and that she couldn’t live without diverse, vibrant and delicious food within an arms reach. So, she started cooking. A lot. Then she moved to the mountains. A Jackson resident for 5 years now, Molly is continuing to learn to balance a life of playing in the outdoors, owning multiple pets, growing her own food, working the 8-5 office job and cooking up a storm. She loves toast, campfires, being underwater, fresh tomatoes, Patsy Cline, playing in her garden and capturing every last bit of each seasons.
A gluten free foodie with a love for powder, travel and adventure Kära loves to find restaurants that cater to those with food allergies. Originally from Wisconsin, and a true cheese head, she enjoys Packer games and beer, gfree of course. Bread was a staple in her life until she found out she had celiac disease. Now she enjoys the tastes of life wheat free. In her free time she can be found in the mountains hiking, biking or snowboarding. Follow her gluten free finds on her blog gettinbygree.com.
Rona Ferguson escaped to Jackson from Southern California in 1994. She has served in some of the Valley’s best restaurants including the OYG, Osteria, Sidewinders, and now Bin22. Downtime includes her four legged children, gourmet meals prepared by her chef/baker/nursing student husband, and delicious wines from traveling to west coast wine countries. Add a river and mountain bike, and she has found a recipe for the perfect meritage.
Hanoi, Brooklyn and Jackson Hole do not share a trajectory save for the one I’ve traced. With an English Literature/ Creative Writing diploma from Princeton University, I moved to Viet Nam for an editing fellowship at the only English-language daily newspaper. Back stateside, I worked in merchandising at West Elm and marketing at the Asia Society before decamping to Wyoming to write for the Jackson Hole News&Guide. Now freelance, I supply words for a plethora of projects and publications. Most recently, I completed an intensive writing and research workshop with the Design Criticism MFA program at the School of Visual Arts in New York.
I was born in Valdosta, Georgia and graduated from Georgia Southern University in 2012 with a Bachelor’s degree in Journalism. Having developed a love for food and writing at a very young age, I knew I wanted to somehow combine the two. Thanks to Julia Roberts in My Best Friend’s Wedding, I knew I wanted to be a food critic at the age of ten. Along with food and writing, I love the outdoors, sports, music, exploring and traveling. These things eventually brought me out to Denver, Colorado the summer after graduating college and now Jackson a year later. Having recently arrived in this wonderful town, I’m ready to explore and conquer the culinary world, one blog and article at a time.
A Jackson native, Miller remembers when the West was still wild and you couldn’t eat sushi in Jackson. The remote nature of his western home inspired him to explore the world and its many ways. Times have changed and the world has come to Jackson, but Miller has not stopped exploring. The Sophisticated Man Menu is the account of a Jackson 30-something in his quest for gourmet adventure.
Mary is originally from the east coast and has lived in Jackson since 1989 with time away for graduate school and more recently a 4-year stint in the Seattle area where she taught nutrition at Bastyr University and worked at an intensive outpatient clinic for eating disorders. Mary is a Master’s level Registered Dietitian and owner of Beyond Broccoli Nutrition Counseling and Education based in Jackson. Her career passions include guiding people toward eating well without taking the enjoyment out of food and behavioral nutrition – that means she doesn’t just tell you what to eat (or not eat) but helps you figure out the bigger picture of your relationship with food. She loves good food – cooking it, eating it, writing about it, and best of all sharing it.