Campfire Cooking: the Fisherman

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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 first edition, we talked backcountry cooking with Will Bradof, executive chef and owner of Local and Trio, alongside partner Paul Wireman.

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Paul Wireman (left) and Will Bradof (right), chefs and owners of Trio and Local.

Summer activity: fishing

Location: Gros Ventre Range

When Will Bradof is ready to escape the summertime chaos, he packs up his restored 1977 Airstream and takes the whole family — wife, three kids and dog — camping in the Gros Ventre Mountains. It’s here, about an hour outside of Jackson, that the family can escape cell service and enjoy a few days of hiking, biking, fishing and swimming. Armed with an 18-inch cast-iron skillet and grill grate, the Bradof family cooks most of their camping meals over an open fire. What’s on the dinner menu? Panzanella tomato salad (also great for lunch or with eggs for breakfast); precut potatoes; onions and garlic tossed in olive oil and roasted on the coals in tin foil pouches; and ribeye or tuna steaks seared in the cast-iron skillet. For the avid angler, try sautéing fresh trout in the skillet with the head on, in butter and olive oil, finished with lemon and sea salt. For dessert: Dutch oven peach cobbler or simple s’mores.trout

Get a taste of trout at Local Bar & Restaurant. The Trout Amandine features pan-seared Idaho rainbow trout, french green beans, toasted almonds and a lemon-brown butter pan sauce.

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About Author

Raised in the land of casseroles and deep fried cheese curds, Sam Simma left rural Wisconsin for the mountains of Wyoming in summer 2012. Her appetite for adventure is the only thing that rivals her passion for food. She has always used writing to document and critique her travel and dining experiences. Her warmest memories among family and friends have been associated with the food that was at the center of the occasion. From staging cooking shows with siblings to perfecting turtle brownies with her dad, today Sam enjoys connecting people over food by hosting cookie decorating parties, wine pairing nights, and Midwest-inspired potlucks. A dessert fanatic, she has come to impress friends and family with key lime pies, Oreo bon bons, and Snickers ice cream cakes that are far simpler than they could ever imagine. Shhh! Don’t tell.

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