Eager for Easter


It’s Easter Sunday this weekend, and Dishing has all your options covered when it comes to dining out for the occasion or sprucing up your Easter spread.


Leave the ham to the experts at the Wort for their annual Easter buffet. From 11 a.m.-3 p.m. on Easter Sunday, enjoy all your favorite breakfast items, as well as a carving station, iced oceanic display and an array of Easter desserts. Adults are $48, $40 for seniors, $21 for children 8-12 years and $15 for children ages 4-7. Reservations are recommended, call 307-732-3939. On the West Bank, Teton Pines Country Club is hosting their annual Easter Sunday brunch. Reservations are required and fill up fast. Call 307-733-1005 to reserve a spot at the first seating at 11 a.m. or the second at 1:30 p.m. Adults are $52 and kids ages 6-12 are $25. Expect all the traditional favorites: glazed ham, French toast, eggs Benedict, fruit and cheese platters, and an endless array of desserts. Also available are more unique items like rack of lamb, crab cakes and baked brie. Up at Spring Creek Ranch, the Granary is hosting their own buffet. From 11 a.m.-7 p.m., enjoy a menu of specialty sausages, quiche, rolls, fresh salads, a carving station, potatoes and delicious desserts. Adults cost $47, children are $18.

jwg easter


Build a better basket with steals and deals on Easter themed goodies from Lucky’s Market and Jackson Whole Grocer. Lucky’s has all your chocolate favorites, as well as house made baked goods: Easter themed cookies and treats. At Jackson Whole Grocer purchase woven bamboo baskets for just $2.29. Jelly Belly beans are two for $1 and tissue paper is under $1. Arm yourself with the tools to build a basket bursting with holiday spirit. Looking for some goodies with sophistication? Stop into Atelier Ortega or CocoLove. There, you’ll find their usual delectable selection of chocolates and truffles, in addition to solid chocolate bunnies in a variety of sizes.

Egg Hunts

Take the family to a timeless Easter classic: egg hunts. There are two options available to Jackson folk. First, on the Town Square, the 50th Annual Egg Hunt on Saturday March 31st. Over 5,000 eggs filled with candy and toys will be hidden on the Town Square. Kids ages 1-8 are welcome, and four lucky winners will go home with grand prizes. After the egg hunt, walk over to the Twin Cinema on Pearl Street for a free showing of Boss Baby and Despicable Me 3 at 11:15 a.m. Easter egg hunt starts at 10 a.m. Continue the festivities at the Jackson Whole Grocer’s egg-stra special Easter egg hunt. Kids continue on a hunt for Easter eggs, while adults participate in the bloody Mary bar. Easter specials are going on throughout the store. Starting at 11 a.m., the hunt is divided into age groups throughout the store.


At the center of many Easter spreads will be a platter of deviled eggs. At my most recent après foray at the Spur Restaurant & Bar, I heard the table beside me ask their server about the deviled eggs on the menu. For a table of six, they ordered three plates of the four little delicacies. Then, after their meal came, one of the gentlemen ordered a fourth plate, just for himself. They’re really that good, and with this recipe, you can recreate them at home, in necessarily larger quantities. spur deviled eggs

Spur Restaurant & Bar’s Deviled Eggs


  • 12 eggs, hard-boiled
  • 1/2 cup mayonnaise
  • 1/4 cup sour cream
  • 3/4 tablespoon Dijon mustard
  • 1/4 teaspoon Aleppo chile, ground
  • Kosher salt to taste


  • Peel and cut the eggs in half.
  • Remove the yolks, and place in the bowl of a food processor with the mayonnaise, sour cream, Dijon mustard and Aleppo chile.
  • Mix until all ingredients are incorporated well (make sure to scrape the sides of the bowl).
  • Scrape mixture into a pastry bag (a plastic bag with the corner cut also works), and pipe into the eggs.
  • Taste and adjust seasoning with salt.

Aleppo chile is a Syrian chile pepper that is available in some specialty markets or online at Amazon.com. Guadjillo chile powder would be the best substitute if not available.


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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