Three Peaks Catering, a private chef and catering business in Driggs, offers elegant Western comfort cuisine for every budget, group size, or dietary guideline. Three Peaks founder and chef Steve Murphy, a graduate of the Culinary Institute of America, enjoys preparing rich sauces and unique Western spices, with a focus on speciality meats like buffalo, elk, boar, trout and wild game.
From two people on a honeymoon, to a few hundred people for a nice wedding, I will come to your home. I use organic, local and regional items to make arrival dinners, design elaborate cooking classes, or to cook something like a braised bison osso buco for a “welcome to Wyoming” kick-off for a vacation.
Chef Steve Murphy, founder, owner and chef of Three Peaks Catering
For eight years Three Peaks Catering has served breakfast, lunch and dinner, baked custom cakes and desserts, prepared meal drops for boxed lunches and late night snacks, and provided cooking classes for both expert and novice hands in the kitchen.
Cooking classes with Three Peaks are an interactive experience where guests create their own four-course meal, from appetizers and salads, to entrees and desserts, including a blonde brownie skillet with chocolate chips and salted caramel ice cream. Learn how to cook using Western basics, from chopping, sautéing, and grilling, to braising, and tips for creating your own marinades and rubs.
We offer expert cooking classes for people who are just looking for new ideas, to a novice classes for people who are not really sure how to hold a knife. We base the curriculum on their level of expertise.
Chef Steve Murphy
Three Peaks Catering uses local ingredients including greens from Vertical Harvest, speciality cheeses from Beehive Cheese in Utah, fresh honey from Montana Honey Bee Company, unique cuts of meat from Jackson Hole Buffalo Meat Co., and local beer from throughout the valley is incorporated into sauces and marinades.
I use local whenever possible, and we bring in some of that regional flare as well. The Vertical Harvest field green salad is great with all sorts of accompaniments.
Chef Steve Murphy
For event estimates email stevem@threepeakscatering.com or call (208) 277-3792 or for catering inquiries click here. To view a full list of Three Peaks Catering menus click here. Impress your guests this summer with Chef Steve’s recipe for crispy brown Brussels sprouts – a perfect side dish for summer barbecues.
Three Peaks Crispy Brown Brussels Sprouts
Ingredients
- 4 cups Brussels sprouts, cut in half
- 1/2 cup dried cranberries
- 1/2 cup dried figs
- 1/2 cup golden raisins
- 1/4 cup roasted pine nuts
- Blue cheese, feta or goat cheese crumbles, for garnish (optional)
Instructions
- Combine all ingredients at room temperature.
- Add olive oil to pan on high heat.
- Place Brussels sprouts cut side down in skillet. Cook until wilted and slightly browned.
- Blue cheese, feta or goat cheese crumbles are great with this!
