Wild Grass Executive Chef Jason Mitchell
Jason Mitchell, Executive Chef at Wild Grass, has cooked for celebrities, royalty and politicians all over the world. He has held positions in some of the best kitchens in the country, including Chez Panisse. Previously, in Jackson, he ran the kitchen up at Spring Creek.
His latest task is to offer guests at the Wyoming Inn (where Wild Grass is located) and others a great valued meal with comfortable food. “It is simple food, cooked well,” Mitchell said.
We sat down with the music-loving chef to find out a little bit more about what is on the menu and agenda at the Wild Grass, and here is what he had to say.
Wild Grass is open to the public for breakfast and dinner, seven days a week.
Dishing: What was your plan for the menu and atmosphere in Wild Grass?
Chef Mitchell: I wanted to do straightforward food. Simple food, cooked well. Nothing on the dinner menu is over $23. The dinner menu is basically all of my favorite dishes.
Dishing: Wild Grass offers breakfast too. Tell us about that.
Chef Mitchell: We use great products. All organic ham and eggs. We cut the potatoes ourselves and butcher everything in house. There are wonderful specials such as stuffed French toast. We focus on the quality of the product. Everything is $12 and under. My favorite dish is the omelet with honey ham and sharp cheddar.
Dishing: You’ve studied under some amazing chefs. How did you end up in Jackson?
Chef Mitchell: I’d been coming here for a while to ski. I’ve been visiting and skiing here since the 80s. I finally pulled the trigger in 2006.
Dishing: You left a position with the Governor of Minnesota. Any regrets or frustration working in a small town?
Chef Mitchell: The cooking pool was a little frustrating so I started teaching culinary arts to deepen the labor pool since there I couldn’t find enough line cooks.
Dishing: You seem to have a lot of outside interests too, such as a radio show on KHOL.
Chef Mitchell: I am the host of “The Grand Table” every Sunday from noon to 1 p.m. I love to mix jazz and classic jazz with some history on the music as well as offer tasty tidbits. I have over 300 cookbooks on food and history.
Dishing: Motto in the kitchen?
Chef Mitchel: You are only as good as the people you surround yourself with.
Dishing: Favorite meal on your day off?
Chef Mitchell: Whole roasted chicken with apples and herbs cooked in a cast iron skillet.
