Recipes
Ask For It: Spur’s House-Made Ketchup
Who takes the ordinary and makes it extraordinary? The folks behind the food at Spur Restaurant & Bar. The beauty is in the fine details, and there is no greater…
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Ask For It: Gather’s Vegan Panisse Recipe
Chef Clark Myers of Gather can be counted on to pack every dish full of flavor, vegan entrees included. The menu at Gather always includes a vegan dish, and the vegan…
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5 Reasons We’re Buying Tickets to JH Food and Wine
With Jackson Hole Food & Wine just around the corner (it starts Feb. 28!) we’re ramping up for a weekend of après-skiing, food and wine. Here are five reasons we are getting…
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Fueling Your Adventure
Energy gels and chews are a great way to replenish the carbohydrate stores in your muscles while ski touring. However, if you are spending long days in the park or…
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Mac and Cheese: 5 More Ways
We hope you’ve had a chance to pick up and peruse the latest issue of Dishing magazine, on stands around town now. You’ll notice the cover is adorned with a…
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Some Like it Hot
When days are short, cold and covered in snow, we like our cocktails served piping hot. A little mini bottle of Ullr in your hot cocoa will sometimes cut it,…
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Ask For It: Rendezvous Bistro’s Bread Pudding
In a few short weeks, the newest issue of Dishing magazine will be on stands around Jackson, and we can’t wait for you to see the recipes included in Issue…
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Ask For It: Persephone’s Sweet Potato Hash
My go-to breakfast order at Persephone is the sweet potato and Brussels sprout hash, with a fried egg added on top. The sweet potatoes and Brussels sprouts are perfectly tender,…
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Ask For It: Trio’s Buffalo Skewers
Many of the most special restaurants in Jackson value two things: seasonality and locality. The menu at Trio rotates to keep up with seasonal flavors and tastes, but Dishing recipe…
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Behind the Bar with Cutty’s Jennifer “Feisty” Vickland
With a nickname like that, you know the chick behind the bar isn’t taking any of your bull. Jennifer, a.k.a. Feisty, has been bartending in the valley for over twenty…
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Behind the Bar with Teton Pines’ Adam Peters
Adam doesn’t fit the typical mold of a bartender– he’s more of a laid-back family guy, and these days you’re more likely to find him on the golf course with…
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Brand New Bites at Atelier Ortega and CocoLove
World-renowned chocolatier and pastry chef Oscar Ortega’s new vanilla matcha latte is the perfect answer to increasingly crisp fall mornings. Ortega makes his own matcha powder by hand, and the…
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Lettuce Eat Wraps
I love bread as much as most — on burgers, sandwiches, served warm with butter, whichever way you slice it I’ll gladly eat it. But have you ever had a…
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Head into Fall with Unprocessed Kitchen’s Help
Like it or not, Labor Day often denotes the end of summer, though fall doesn’t officially start until September 22. But to kick off a sort of new season, Unprocessed…
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