Fresh Food and Drink Experiences at the Four Seasons

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Today marks the reopening of the Westbank Grill at Four Seasons Resort in Teton Village, after an extensive off-season renovation. The Westbank still boats panoramic views of Teton Village and Rendezvous Peak, but will unveil a new, dynamic winter menu to pair with the renovations. You’ll find an abundant charcuterie option that includes elk salami, prosciutto, buffalo jerky, Swiss raclette cheese, smoked blue cheese and honeycomb served with cornichons, spicy mustard, olives and grilled crostini. Try the ahi tuna hot stone with pickled shimeji mushrooms, ponzu, Asian slaw and wonton crisp. Start your winter meal with a salad of tiny beets, Vertical Harvest greens, First Snow goat cheese, pistachio, beet espuma and blood orange vinaigrette. Then, end on the chocolate soufflé with mint crème anglaise and hazelnut semifreddo.

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A view from the Westbank Grill.

The refreshed Westbank Grill isn’t the only food and drink experience not to be missed at the Four Seasons this winter…

Clicquot on the snow

The ski-up, pop-up, Clicquot on the Snow bar is back where the base of Jackson Hole Mountain Resort abuts the Four Seasons. Here, bubbles are in abundance as Champagne is available by the glass or bottle. This winter, Clicquot rosé will also be available. The Clicquot bar is open every weekend through the ski season.clicquot

Winter warmers at the Ascent Lounge

Warm up and indulge at the Ascent Lounge with their house-made cocoa with sweet peppermint marshmallows. The talents of pastry chef Rhonda Ashton shine in this signature hot chocolate, served in a custom designed mug by local artist Katy Ann Fox. The Ascent Lounge will also be hosting weekly mixology classes for guests looking to perfect some winter cocktails. Times and topics are available through the concierge desk, but guests can expect to receive thirty minutes of instruction on mixing up wintery cocktails like hot toddies and mulled wine.

The return of ramen night at The Handle Bar

Ramen night is back at The Handle Bar this winter. From 6-9 p.m. every Wednesday, the ramen bar takes over. The concept incorporates Japanese technique with West Coast style, and the special is accompanied by a selection of Japanese beers, togarashi edameme, gochujang fried chicken and fried banana lumpia. Learn more about the ramen from last year’s video, HERE. The Handle Bar has also introduced a new dice game: Shred the Gnar. Three dice decide what you end up drinking: the red dice selects your shot of liquor, the white is your chaser and the blue is your beer. It’s luck of the roll!

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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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