When Teton Mountain Lodge announced last winter that its chef for Spur Restaurant & Bar and Spur Catering since opening, Kevin Humphreys, was moving on, the nostalgia for dishes like deviled eggs, tuna tacos and nachos set in. But nobody should worry for a second. The chef taking over, Troy Batten, is a seasoned veteran at the resort having worked with Humphreys for over 11 years. In fact, many of the dinner and lunch specials that you have come to love, were already created by Batten while in the role of chef de cuisine.
“I plan to keep doing what we have created over the years,” he said.
While there will be menu updates, like more seafood and a classic steak dish, the beloved staples people have come to love will still be a part of the menus.
Batten first started working in restaurants when he was just 14. He grew up nearby in Pocatello, Idaho, working with cattle and ranching. Naturally, he had a knack for food and has turned it into a fulfilling career. His love for international travel cultivates an appreciation for spices and ingredients that may show up on his summer menu.
Some of the dishes he has planned include:
- Corn-crusted Idaho trout with baby red potatoes, sweet corn, apple wood bacon, green beans and a romesco sauce
- Grilled focaccia loaf with a roasted garlic butter, pumpkin seed pesto and chimichurri
- Zonker Stout-braised buffalo short ribs with jalapeño cheddar grits, Swiss chard and an onion marmalade
Yum! We can’t wait to try dinner when the new menu launches June 1. Congrats to Batten for the promotion.