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The Garage

Published in Chef Notes, Jackson Hole News & Guide, June 29, 2011
Shared by Chef /Owner Michael Burke
The Garage


White Chocolate Bread Pudding

8 oz          bread pieces

3 c         whipping cream

1 c         whole milk

1 c         white chocolate

7         egg yolks

2         eggs

½ c         sugar

melted butter

Mix the whipping cream, milk and sugar in a large stainless steel pot over medium heat. Add the chocolate to the mix and stir until melted and smooth. In a stainless bowl whisk the eggs and egg yolks then add them slowly into the chocolate mix.

The bread pieces need to be placed in a baking pan with sides such as a loaf cake pan, brushed with butter and baked at 250° until golden and crispy. This may be done ahead of time. Pour half the chocolate mix over the brad pieces. Press the bread down into the liquid mix. Add the remainder and let rest for 15 minutes before baking at 350° for 45 minutes covered with foil. Pull the foil and bake until golden, about 10 minutes more. Refrigerate after cooling.

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The Garage was the original Chevy dealership owned by mayor Harold Livingston decades ago. It occupied the curved front building at the corner of Pearl and Glenwood. It had been through several incarnations as a restaurant since the 1970’s before Michael and Laura Burke completed a remodel that honored the edifice, opening Burke’s Chop House in 2004.

Now is the right time for a bit of a change and The Garage is that change. The new environment is not very different. It’s just a bit more relaxed and as appealing as ever. The look incorporates some of the auto memorabilia they found inside the walls during their initial remodel into their design theme. It’s fun to see old car doors, hub caps and license plates.

It has a younger look and attitude, and new menu offerings for more casual dining. I may miss the succulent beef Wellington they did so well, the nice thick chops and yet we really didn’t go for the high end meal all that often. I may be stopping in there more. There certainly are many delicious reasons.

My favorite spicy rolls with peanut sauce remain as a starter, as do the colossal onion rings with chipotle dip, and French onion soup. Three cheese and a nightly pizza special have been added. Stuffed BBQ potato skins and sliders of buffalo, beef and crab sound tempting. Starting this week there will be happy hour drink specials and additional daily appetizers from 5 to 7. (more…)

Soft Center Chocolate Cake with Espresso Creme Anglaise


Pastry Chef: Jaclyn Bernard
Snake River Lodge and Spa
December, 2007