Food News
Beat the Heat With Cool Treats and Sweets
The beautiful weather and environment here is reputable, but man it’s starting to get hot out there, people are starting to panic that their AC systems aren’t working and calling…
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Summer Picnic Recipe Series: Part 3
The third recipe in our summer picnic series is blackberry lemon bars, another one of Couloir’s Executive Chef Wes Hamilton’s creations- which are featured on our cover- and…
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Summer Picnic Recipe Series: Part 2
The second recipe of our summer picnic recipe series, Stu’s salad, is a fresh and light dish that screams summer picnic. The best part about this recipe is that it…
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Summer Picnic Recipe Series: Part One
For our recent summer issue, we added a new section called “Outside the Kitchen,” where we explored what chefs like to cook outside of their designated restaurants. We enjoyed the…
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Tip a Glass While You Shop
I’m not going to lie, when I walk into The Liquor Store my eye goes straight to those little yellow tags. It’s not that I mind spending a few bucks…
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Burgers on Burgers
In the first issue of our magazine, we highlighted some delicious burgers around town in the story “Beloved Burgers.” That was almost three years ago, and man how things have changed in…
Read MoreChef Profile: Pete Lagerveld
A giant American Buffalo greets patrons as they arrive at The Gun Barrel. Set in a former taxidermy museum, the steakhouse has a distinctly Western feel (many of the museum’s…
Read MoreChef Profile: Dan Marino
Our second game meat connoisseur is Dan Marino, the owner of Jackson Hole Buffalo Meat Company. He may not be an actual chef, but he is definitely a meat master,…
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Chef Profile: Will Bradof
Our “Got Game?” story in our latest issue tells you everything you need to know about meat. Here in Jackson, the chefs really know what they’re doing when preparing and…
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Spur’s Vidalia Onion Dressing
If you haven’t had a chance to go to Teton Mountain Lodge’s Spur Restaurant and Bar yet this summer, we have a few good reasons you should. Before you get…
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Homemade Grainy Mustard
As we approach full on summer, I am in project mode. Mainly, I have been making sauces. A few years ago I made the mistake of starting to read labels…
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Fresh to Death: Frozen Greyhounds at Creekside
Over the years, I have thought to myself on multiple occasions that I don’t have a very sophisticated palate. My fear of blowing up like I’m 16 and pregnant bullies…
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A Market for the People
Farmers market season in Jackson comes with much excitement, but also much anxiety for me. The prospect of making my meals from farm fresh eggs and sausage in the mornings…
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Diners, Drive-Ins, and Dives Visits Jackson
Many of you already know that Guy Fieri and his Food Network show, Diners, Drive-Ins, and Dives, rolled into town a few weeks ago. I’m here to share what restaurants…
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