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In celebration of Vertical Harvest reaching some major milestones, (fundraising and getting support from the town council), a celebration was held at the Center for the Arts in late February.
“We pulled this together to thank some of the pivotal people and politicians who have gotten us to this point,” said Nona Yehia, a co-founder of the organization.
As a special treat, guests got to mingle with celebrity chef Sam Choy and taste some treats he prepared alongside local chefs Wes Hamilton, from Jackson Hole Mountain Resort, Kevin Gries, from the Million Dollar Cowboy Steakhouse, and Kevin Cohan, from Persephone Bakery.
“We are so honored to have him here,” Yehia said. “He gets it. He gets the whole idea of the project, and that is really gratifying.”
Choy is known as the “godfather of poke.” Based out of Hawaii, he has numerous restaurants and books and has appeared on “Chopped” and “Iron Chef,” in addition to being the ambassador of Hawaiian cuisine.
We took the opportunity to sit down with Choy and get his thoughts on Jackson Hole and the locally sourced food movement.
Dishing: You have been coming to Jackson Hole for the years as a guest chef for the Grand Teton Music Festival’s Jackson Hole Wine Auction held every summer. What do you think of the food scene in Jackson?
Sam Choy: I think the food scene here has been moving in the right direction. It is a challenge getting good produce in a place this remote. The chefs are very talented – you kind of have to be feast or famine.
D: Over the eight years you have been coming to Jackson, what kinds of changes do you see in the restaurants here?
SC: I have witnessed the food become more indigenous to the area. Menus have changed to offer more seasonal options.
D: Where do you like to eat when you are here?
SC: I like to eat a deli sandwich at Backcountry Provisions. I am a lover of game meat, so I love the Cowboy Steakhouse. I am a sucker for the Cuban sandwich at Cafe Genevieve. I was really impressed with the sushi at Nikai.
D: You volunteered your time to come cook at this event for Vertical Harvest. What do you respect about what the organization is doing?
SC: I like to get involved with people looking for solutions and creative opportunities like what Vertical Harvest is doing. This is the future. You are going to wake up one day and say ‘wow’ about what they are doing.
D: You have taken a stance on protecting seafood in your home state of Hawaii. Tell us why you are so passionate about sustainability?
SC: We are depleting the world, and we can’t allow ourselves to do that. I really am blessed to be part of a circle of chefs that understand you have to take care of the earth.
D: In your opinion, what are the keys to protecting the earth and creating a sustainable future?
SC: It is so important that we, as chefs, educate and set examples by making good choices on what we serve. We feed thousands of people and ramble through a lot of food, so it is important to be sustainable. Things like Vertical Harvest are the future. We need a balance – too much one way, just like anything else, won’t work. Moderation is the key.
[/threecol_two] [threecol_one_last]Food Porn From the Event
