Posts by Dishing
Recipe: Glorietta’s Pasta Pomodoro
If you’re craving rustic Italian comfort food, look no further than Glorietta. The menu is overflowing with delectable combinations of tomato, mushrooms, herbs and cheese. Featuring local ingredients whenever possible,…
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The Perfect Cup of Cocoa
Oscar Ortega’s earliest memories of chocolate flowed from a clay pot in his grandmother’s kitchen. As a boy he would watch as she pulled spices from cupboards and in pinches…
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Video: How Calico Makes it’s Favorite Pizza
Sometimes we like to show you, rather than tell you, about how Jackson Hole restaurants are making some of your favorite dishes. We know the pizza and spicy margaritas at…
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Video: Learn More about Lebanese Dishes at Figs
After seeing the menu at FIGS, we were excited about the traditional Lebanese dishes they offer. While many of the menu items sounded familiar, some were unusual and are listed…
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Amrita: Custom Catered Cocktails
What better way to complement the incredible food at your event with an even more spectacular cocktail? Let Amrita take on the task of catering custom beverages for your event.…
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A Hole New King’s Grill
Whether it’s gourmet burgers, adult mudslides, or giant Jenga you’re after, the new King’s Grill has it. The team behind Gather and Palate has taken over King’s Grill, located at…
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Video: Watch Persephone Bakery Make Cookies
In the latest issue of Dishing, we published the recipe for Persephone Bakery’s chocolate chocolate walnut cookie. As with every recipe we publish, we tried it ourselves in our test kitchen.…
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Video: Behind the Scenes at Moe’s
To go along with our barbecue story in the summer issue of Dishing, out now, we offer this look into what makes Moe’s meats special. Enjoy!
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Local Build Your Own Burger
Want to find out what goes into a triple burger from Local Restaurant & Bar? See how it is done by watching this video.
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Preview Hearts of Glass
JenTen Productions has been busy producing a documentary called Hearts of Glass about Vertical Harvest and sponsored by Slow Foods Slow Foods in the Tetons. Check out a preview of the…
Read MoreScotch Tastings Just a Few Hours Away
I take a tentative sip, and as the flavor hits my tongue it expands in a puff. It’s like kissing a dragon, but in a good way. I feel the…
Read MoreGoing to Boise? Stick a Fork in it.
This post comes from Hillary Murphy, a destination marketing specialist based in Jackson Hole. The words “sustainable” and “Boise” don’t pair easily, which is why Fork is such a welcome surprise.…
Read MoreBackountry Cuisine — The Snack
Editors’ note: This is a new column we’re introducing for the summer to spice up your campfire and backcountry meals. This one comes from Kelsey Dayton, a Lander freelance writer…
Read MoreAsk For It – Fry Sauce from Ignight
Making football food this weekend? The fry sauce from Ignight is a great option and easy enough to make at home and is a GREAT dip option for anything fried,…
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