The Dish: Elote
Jump to recipeI grew up on corn. I mean, sweet corn. And we, from the South, think our Silver Queen variety is the best. I evolved with that notion. Having…
Letters to Jackson Hole: Volume 4
After months of traveling, being in cities and meeting (albeit lovely) people, I needed a break. And, it was my birthday so I thought what a better way to celebrate…
Canning — A Primer
Jump to recipeI spend hours every summer making pickles, jams and other canned goodies to put away for the rest of the year. I love being able to walk to…
Fish Food — Do Olympians Really Eat Junk Food?
This question has frequently entered many of my conversations over the past few weeks. Like many of you, I have been feeling inspired and awe-struck watching the world’s best athletes…
Jackson Hole Foodie: Milk + Lemon = Heaven
Waking up to a soft, drizzling rain yesterday was an invitation to bake. Like most of you, I have been avoiding my oven and any kind of real cooking at all.…
Ask For It: The Kitchen’s Spicy Margarita
Jump to recipeWe asked the bartenders at The Kitchen if they’d be willing to divulge us with their sinfully delicious recipe for their spicy margarita. It took some arm-twisting, but they obliged…
Servers Challenge?: Dealing with People
As a professional server often our biggest gripes over the job are dealing with people. That may sound silly since our entire income depends on people showing up for dinner…
The Dish — Curried Lentil Salad
Jump to recipe So much good food, so little time to cook it! That pretty much sums up my summer. Almost all locals feel the heat (literally and figuratively) of…
The Gun Barrel’s Offers a Unique Approach to Mud Pie
Mud pie could be argued to be one of the best summer desserts around. Typically made with a cookie crust, an ice cream center and whipped topping, it is cold,…
Letters to Jackson Hole: Volume 3
Finally, summer has arrived! It has at least in Bell’Italia, the place where I will be for the remaining few weeks of this tour. Since arriving here two weeks ago,…
