Taste these Dishes From the Beard House

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If you missed the recent Taste of Jackson Hole dinner at The James Beard House, you’re like the rest of us who weren’t able to make the pilgrimage to New York City. But now you don’t have to go without a taste of the special dinner, prepared by chefs from Gavin Fine and Roger Freedman’s Fine Dining Restaurant Group.

Find some of the dishes from the James Beard menu at their Jackson restaurants (the list is below). And bonus, they’ve also provided us with a recipe.

This year marks the third time area chefs have cooked at the Beard House, what’s become a tradition every fall. Chefs Joel Tate, Matt Lombardo, Serge Smith and Chad Horton prepared this year’s feast.

Bin 22 Venison

Hors D’oeuvres
Shrimp, House-made Andouille, Grits- Q Roadhouse and Brewing Co.

Fall Squash Latkes, Smoked Wyoming Trout, Shaved Cured Tuna, Lemon Crème Fraîche – The Kitchen

Fresh Mozzarella, Bona Furtuna Olive Oil- Bin 22

Main Courses:

Seared Sea Scallops, Ginger-Soy Butter, Greens, Oyster Mushrooms,Tobiko Vinaigrette, Crispy Shallots and Ginger- Rendezvous Bistro

Black Garlic Fettuccine, Shaved Umbrian Truffles, Fiore Sardo, Grapefruit Jus- Il Villaggio Osteria

Chipotle-Coffee Rubbed Venison, Pumpkin Puree, Fried Farro, Wild Mushrooms, Salsa Verde- Bin 22

Cream + Sugar Ice Cream Sandwiches- Bin22, Il Villaggio Osteria and for sale in the retail areas of Bin22 and Bodega

Bistro Scallops

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Cara Rank

Also originally from the South, Cara Rank discovered cooking was a creative outlet that helped her relax after long days writing magazine and newspaper articles during the past eight years in Jackson. Really, she just missed Southern food. A lot. During a 12-year career as a journalist, Cara has won numerous awards for her work and has written about everything from rodeo queens to Dolly Parton tomatoes. She spends her weekends making jars of pickles and jam and amazing dinners for friends. She loves shishito peppers, Chicago-style hot dogs and elderflower-spiked cocktails.

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