Video: Freshly Grown Foods at the North Grille

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The Jackson Hole climate isn’t the most forgiving when it comes to producing fresh produce. Our winters are harsh, and our summers are short, which is why we can all appreciate the efforts of local growers trying to maximize freshness. Chef Luke Biewick of the North Grille at Jackson Hole Golf & Tennis Club has developed an impressive vegetable and herb garden that he incorporates into as many dishes as possible at the North Grille. Find out more from the following video, or taste the results for yourself at the North Grille.

The best way to get the full garden to table experience is at one of the farm to table dinners the North Grille is hosting this summer. Only two such dinners remain: Sept. 7 and 21. The pre-fixe, multiple course menu for each dinner will showcase not only the talents of Chef Biewick and his team, but also the seasonal harvest from their garden. Call 307-733-7788 for reservations.

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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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