It’s not secret that local Sotheby’s real estate agent father/daughter duo Tom Evans and Ashley Diprisco know their way around good food, both behind the scenes as chefs and out on the Jackson dining circuit. We caught up with Ashley for some foodie Q&As to get the cravings going, plus a sneak peek at a home cook–friendly recipe from Tom, coming in our Summer/Fall Issue.
Where do you like to dine locally in the spring?
I am loving the Wild Sage at the Rusty Parrot. I’ve been going regularly for breakfast and it’s always a go-to spot for date night dinner in the spring before town gets busy again.
What are your favorite kitchen tools to use at home?
My favorite kitchen tool is the microwave. I am spoiled and married a man that loves to cook. His favorite tool is definitely the food processor and mine would probably be the fork so I can eat anything he makes.
What summer ingredients are you looking forward to?
I love basil and cilantro for summer dishes. We try to buy local when possible and hit the Slow Foods People’s Market at least every other week. It’s also a fun social evening for the whole family.
Where do you like to travel and eat in the Spring into summer off-season?
We always try to get out of town, unplug, and reconnect as a family. We just traveled to Italy for spring break. I was so impressed with the abundance of bread, and the wine was cheaper than water, which, if you know me, you’d understand how amazing that is. Of course, you expect pasta galore, but the baguettes are what really stood out to us. My 11-year-old daughter can be seen gnawing on a baguette in almost every family photo, and the family joke became that I was hoarding them in my backpack just in case.
What are you looking forward to this summer?
Summer is so amazing in Jackson so we try not to leave during the summer if we don’t have to. I love morning hikes up Snow King and evening dinners outside. On the weekends I try to escape up to Jackson Lake any chance I get. We always grab Creekside or NYC Sub Shop sandwiches on Friday while heading up to the lake for the weekend. Once there, we often snag a pizza to go at Leeks Marina and ice cream. On Sundays, we’ll swing through the Trapper’s restaurant at Colter Bay on the way home for some late lunch/pre-dinner snacks.
Whether you’re an Ashley, whose favorite tool is a fork, or you’re rocking a chef hat like Tom, this duo knows how to eat!
Ingredients
- 3 tablespoons sesame oil
- 1 inch piece ginger, peeled and grated
- 6 cloves garlic, minced
- 1 bunch green onions (whites only), thinly sliced
- 1 pound chicken thighs, cut into 2-inch pieces
- 1 tablespoon brown sugar
- 1/2 cup rice vinegar
- 1/4 cup soy sauce
- 1 cup cilantro
- Red pepper flakes to taste (optional)
Instructions
- In a large saucepan or Dutch oven, heat 1 tablespoon sesame oil until hot, then add ginger, garlic and green onions. Sauté for 2 minutes, remove from pot and let sit aside.
- Add chicken to hot pan and brown, adding sesame oil as needed.
- Stir in sugar. Add rice vinegar and soy sauce. Bring to a boil.
- Lower heat and add in the green onion mixture. Add red pepper if using.
- Serve with rice, sprinkle with cilantro and enjoy!
- ~
