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.
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.
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.
