Posts by Miller Resor
Chef Profile: Dan Marino
Our second game meat connoisseur is Dan Marino, the owner of Jackson Hole Buffalo Meat Company. He may not be an actual chef, but he is definitely a meat master,…
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Chef Profile: Will Bradof
Our “Got Game?” story in our latest issue tells you everything you need to know about meat. Here in Jackson, the chefs really know what they’re doing when preparing and…
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First Impressions: Lounging in Lincoln City
I’m new to Oregon, so the entire week I spent road tripping across the state was full of first impressions. Here, however, I have chosen to share the saltiest. Not…
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Where Have All the Dive Bars Gone?
Look, I ain’t trying to talk shit, but I feel like it is only fair to pass on something I’ve heard from not one, not two, but three people over…
Read MoreA Saucy Exclusive: Trio Spring Cocktails
Spring sun and fresh cocktail menus make me feel like writing poetry, so I wrote a poem to start this article. Spring sun warms my cotton t An energy buzzes…
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The Yin to My Yang
Jackson Hole is comprised of an incredible list of attributes that make it undeniably special. Things such as access to pristine wilderness, a vibrant community, good eats and entertainment, and…
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The Saucy Gentleman in the Cherry Style
I want to be the Don Cherry of food writing. In case you are unfamiliar with Don Cherry, he is an NHL defenseman, turned coach, turned commentator. Cherry co-hosts Coaches…
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Mexico is Surreal, Mexico is Mezcal
Chiapas, Mexico, is not known for its mezcal, it’s better known for indigenous revolutions and late-classic Mayan architecture, but it was in the beautiful city of San Cristobal de las…
Read MoreSangria Wine: Just right for an off season pot luck
It’s a little embarrassing to admit how rarely I cook. A friend of mine, who I don’t think would mind me calling him a seasoned bachelor, opened my fridge once…
Read MoreCheck out Chico
“Miller Time” is our new column from local writer Miller N. Resor. We’re thrilled to get a little more of the male perspective on Dishing. We were lucky enough to…
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