Coelette opens its doors for the first time this Saturday to elevate the farm-to-table experience and introduce a new cuisine unique to Jackson Hole. Head chef Ben Westenburg described the food as “snow line cuisine” – inspired by mountain towns across the globe. Snow line refers to the level at which snow is permanent year-round, and rather than thinking of the term exclusively for the worlds most famous mountains, Westenburg includes inspiration from everywhere.
We’re pulling from all of those different regions and using the skills and techniques that we as chefs have gathered over the years by putting them into this menu based on what we can utilize locally.
Ben Westenburg
Coelette works mainly with farmers in Wyoming and Idaho to take advantage of the plentiful summer crops. Because the growing season in Jackson is so short, Westenberg plans to preserve, ferment and backstock in preparation for winter. During the summer there are fresh summer fruits encorperated in the menu, but come wintertime, those same fruits will be included in a preserved form Westenberg said.
“This is the inspiration of what Jackson cuisine could look like – something that is unique to Jackson that spawns and grows from Jackson.”
Ben Westenburg
Westenburg said that many of their farmers are growing crops specifically for them. This keeps the menu in flux depending on what’s available. This week, Huidekoper Ranch is currently growing lolla rosa lettuces for their summer salad, but in a couple weeks, it will no longer be in season and speckled lettuce will take its place.
Chef’s Menu Must-Try Recommendations:
- Cabbage cooked in fat: green cabbage cooked in bacon fat and brown butter, topped with Icelandic yogurt, horseradish, herbs, garlic scapes, breadcrumbs and goat tomme.
- Farcement: potato currants, toasted pine nuts and pork belly pressed into a loaf pan encased in bacon (option to add a fried egg)
Despite his top picks, Westenburg assures that most dishes can accommodate vegetarians and vegans.
Owner Ali Cohane’s Top Picks:
- Kaiserschmarrn: Austrian pancake with rum soaked cherries and fresh fruit compote (offered Saturdays and Sundays for brunch only)
Coelette sits in the newly refurbished historic Coe Cabin on the corner of King and Pearl Streets. They plan to open for dinner in future, but for now are focused on a soft opening offering lunch and weekend brunch. They’re open Monday, Thursday and Friday for lunch from 11 a.m. – 3 p.m. Saturday and Sunday they’re open for brunch from 9 a.m. – 3 p.m. Coelette will be closed during the off season.
