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 cooking meat; they definitely are the reason why we get to enjoy so many hearty, tasty game dishes when we sit down to a restaurant. Here are some more details about the chefs featured in the story and their game meat game.
Trio and Local’s executive chef, Will Bradof, started hunting when he moved to Jackson. He liked the relief and solitude hunting provided from the bustle of the kitchen in his first restaurant, Trio An American Bistro. When he and his business partner started Local, they were inspired to open a place where they could do more charcuterie, with, as the name implies, local meat.
Now Bradof’s first bull elk mount adorns the back wall of Local, and the restaurant offers wild game for lunch and dinner. Although Bradof is not allowed to serve or process meat that he hunted at the restaurant, he is proud of what they have to offer.
“The product we serve at the restaurant is very similar to what I hunt here in the wild,” he says. “In terms of flavor and taste, I think it is a better product.”
The coffee rubbed elk medallions served at Local, one of Jackson Hole’s restaurants in the Town Square.
The game meat at Local is largely sourced from Dakota ranches. The restaurant occasionally supplies its menu with game meat from Prairie Harvest, a wild game purveyor that also operates an online retail store. One of the most interesting items on the menu is a red deer from New Zealand that is descended from Yellowstone elk gifted to New Zealand by Teddy Roosevelt.
Enjoy one of Local and Trio’s many game meat dishes they have on their menus, such as the buffalo new york steak, buffalo carpaccio, or the seared elk medallions.
