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 $50, $42 for seniors, $20 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 from 11-11:30 a.m. or the second from 1:15-1:45 p.m. Adults are $57 and kids ages 6-12 are $28. 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. In Wilson, Streetfood at the Stagecoach is hosting an Easter Buffet from 10 a.m.-3 p.m. This buffet features classic honey-baked ham, deviled eggs, breakfast meats, biscuits and gravy, as well as more Streetfood-esque additions like a huevos rancheros station. We can’t wait to try the Florentine savory bread pudding, Indian lamb stew and citrus poached shrimp. Gluten-free items are available as well. Adults are $2, kids 5-12 years old are $15 and kids under five eat free. Call 307-200-6633 to make a reservation.easter ham


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 that include Easter themed cookies and treats. At Jackson Whole Grocer, 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.easter

Egg Hunts

Take the family to a timeless Easter classic: egg hunts. There are two options available to Jackson folk. Start the festivities at the Jackson Whole Grocer’s egg-stra special Easter egg hunt. Kids hunt for 300 eggs hidden throughout the store, with a special section for the five and under crowd. Easter specials are going on throughout the store. This egg hunt runs from 8:30-9:30 a.m. on Saturday, April 20. Follow up the fun on the Town Square, with the 51st Annual Egg Hunt. Over 5,000 eggs filled with candy and toys will be hidden on the Town Square. Kids ages 1-8 are welcome, and a few 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 The LEGO Movie 2 and Smallfoot at 11:15 a.m. Easter egg hunt starts at 10 a.m.


At the center of many Easter spreads will be a platter of deviled eggs. One of my old favorites from Spur Restaurant & Bar were the deviled eggs. These perfect bites were a unique rendition of classic deviled eggs. Today we share this past recipe with Dishing readers, so that you might include it in your Easter spread. Enjoy!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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