Fresh Flare at Noodle Kitchen


Two men from opposite oceans are now at the helm of the new sushi menu at Noodle Kitchen. George VanDercook and Kyle Kiefel have unrolled a specialty sushi menu at Noodle Kitchen that incorporates fusion flavors into the Japanese traditions behind the world of sushi. noodle kitchen

Originally, Kiefel hails from California and VanDercook from New York. In the mountains of Wyoming, they both honed their sushi skills at Jackson’s King Sushi. Working in sushi has “kept them salty.” Now, they’ve used those skills and their own creativity to produce a wholly unique sushi experience at Noodle Kitchen. This labor of love has resulted in sushi rolls that utilize a range of international flavors- think Italian seasonings and Mexican spices.noodle kitchen

Some of the chefs’ favorites include the School’s Out roll and the New Yorker. School’s Out is fresh, light and perfect for summer: avocado and apple are topped with tuna, olive oil ponzu, lemon zest, black salt and mint. Close to the New Yorker’s heart, the New Yorker roll consists of salmon tartare, capers, avocado and cucumber topped with house cured salmon, house-made crème fraiche, lemon and shaved onion. The Black Pearl is also not to be missed, with unagi, avocado and tempura jalapeno topped with salmon, sweet chili aioli, negi, tobiko and sesame seeds.noodle kitchen

The fresh flare both chefs have added to the Noodle Kitchen menu will surely make this your new favorite Jackson sushi stop. Perfect for happy hour or a sushi dinner that is as affordable as it is delicious, VanDercook and Kiefel, together with the Blue Collar Restaurant Group team, have rolled an incredible amount of passion and attention to detail into thoughtfully creating a sushi menu that everyone can appreciate and enjoy.

At home, you can add some Noodle Kitchen flare with the recipe for their edamame. This tasty snack is a crowd pleaser, and can be easily made in large quantities to serve a hungry crowd.

Noodle Kitchen’s Edamame


  • 1/3 cup dry sake
  • 1/3 cup white wine
  • 3 1/3 cups low sodium soy sauce
  • 1 cup sugar
  • 1 pound fresh or frozen edamame, in the pod
  • White and black sesame seeds for garnish


  • Cook sake and wine in a saucepan at a slow boil over medium heat until it has reduced by a third.
  • Add soy sauce and again boil until reduced down by a third.
  • Add sugar.
  • Remove from heat and stir.
  • Boil the edamame pods in salted water until tender, about 8 minutes.
  • Drain in a colander and pat dry.
  • Toss in enough sauce to generously coat edamame and serve warm.
  • Sprinkle with sesame seeds.

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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