All work and no play? Not the chefs in Jackson. They appreciate the outdoor opportunities Jackson Hole has to offer as much (if not more) as its visitors do. Find out what keeps these chefs busy on their weekends, and how they stay fueled for the adventures. This week, we talked back country cooking with Michael Gallivan, chef at Teton Pines. 
Summer activity: surfing and wakeboarding
Location: Jackson Lake
On Michael Gallivan’s weekends, you’ll find him surfing or wakeboarding behind his speed boat on Jackson Lake. What’s in the cooler? A tuna sandwich on 460 Bread with olive oil, capers and arugula. A tip for transportable tuna salad: Add some instant oats to the tuna. “It will keep the sandwich from getting wet, and nobody will ever know they’re in there,” Gallivan promises. Often, the Gallivan family will camp overnight on one of Jackson Lake’s boat-accessible-only camping sites. If that’s the case, they start the morning with a big campfire breakfast. A staple side for the meal is Johnnycakes — sweet corn cakes made with corn flour. Tasty and substantial, they’ll keep you feeling full for much of the day. Wash it down with some cowboy coffee. “It is the best coffee I have ever had,” Gallivan says, “Everything tastes better when you’re camping though.”
Ingredients
- 8 ounces of water for each cup of coffee
- 2 tablespoons coarse coffee ground for every 8 ounces of water
Instructions
- Over a fire, heat water in a pot until boiling.
- Stir in coffee grounds, and simmer for 10 minutes.
- Drop in a cold, clean lake rock — causing the grinds to settle to the bottom.
- Ladle or slowly pour the liquid into cups.
- Caffeinate fireside.
