Inside Issue 17 | On Stands Now

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Fresh off the presses, the Dishing winter/spring issue is on stands and chock full of news, recipes and helpful hints for great dining around Jackson Hole.

Enjoy fun and innovative feature stories based on mountain living in the winter. Find out the history behind one of Jackson’s most popular breakfast spots and bakeries: The Bunnery. Get to know Kim Degman, the chef behind our Korean favorites at Bapp. Beef up your wine knowledge with an A to Z guide that’ll help you describe every sip. As always, you asked for it and we delivered. Cook up some of the popular recipes from local restaurants at home. And finally, newly upgraded restaurant listings are ready to guide your culinary adventures.

We pride ourselves on our quality of photography in Dishing. Below, enjoy a journey through pictures and pick up your very own complimentary issue for more mouthwatering imagery. Continue to follow us on social media and sign up for our blog series, to be delivered fresh to your inbox weekly. Click HERE to subscribe.

There are oodles of noodles on menus around town, it’s hard to pick a favorite, but we dare you to try!

old yellowstone garage

A trio of pasta options is just the start at Old Yellowstone Garage.

How many sauces can you toss a chicken wing in? We touch on just five of our favorites, like these from Thai Me Up.

thai me up wings

Have you tried the Thai wings at Thai Me Up?!

In the wake of the bag ban, learn additional ways to get sustainable in your shopping.

sustainable shopping

Find out how to shop more sustainably at Jackson Whole Grocer.

Ask For It: Restaurants share recipes our readers have asked for, like the tomato soup from Persephone.

persephone soup

Only Persephone can freshen up the flavors of classic tomato soup.

Opposites Attract: A roundup of menu items that are pushing the limits by combining opposite flavors.

cultivate cafe chicken and waffles

Cultivate Cafe presents the original opposite: chicken and waffles. So sweet, yet so salty.

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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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