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. For this edition, we talked backcountry cooking with Joel Tate, executive chef and butcher at Bovine & Swine.
Summer Activity: mountain biking
Location: Big Sky, Montana or Sun Valley, Idaho
A meat man, butcher Joel Tate loves the protein packed in the easily transportable, shelf-stable snack sticks by Bovine & Swine. When it comes to camping, however, Tate enjoys cooking over an open fire as much as possible. In this instance, he prefers the Argentine asado style of cooking. One might consider asado to be a very pure form of cooking — just meat, grill and fire. This technique can be used for “anything from whole lamb to trout, pork ribs [or]whole chickens,” Tate says.
Bovine & Swine meat products are ready to tag along on all your outdoor adventures. Stock up on their beef snack sticks, natural cased beef hot dogs or specialty sausages, available in jalapeno cheddar, black and blue, garlic knackwurst or andouille flavors. You can find these meats at most Jackson grocers, including: Jackson Whole Grocer, Lucky’s Market, Pearl Street Market and Aspens Market. Or, swing by their booth at the Farmer’s Market on the Town Square, every Saturday morning during the summer.